《旅游英語》課件-Chinese Cuisine Culture

ChineseCuisineCultureGeneralDescriptionsofChineseFoodContentsCharacteristicsofChineseCuisineCategoriesofChineseCuisineIIIIIIIGeneralDescriptionsofChineseFoodTheChinesePhilosopherLaotseoncesaid:“Governingagreatnationismuchlikecookingasmallfish.”ThismetaphorclearlyillustratestheimportanceoffoodinChineseculture.RepresentativeSoutherncookingstylesinclude:SichuanandHunancuisinewhicharefamousfortheirliberaluseofchilipeppers;theJiangsuandZhejiangstyleswhichemphasizefreshnessandtenderness;andContonesefoodswhichtendtobesomewhatsweetandfullofvariety.Northerndishesareoilywithoutbeingcloyingandtheflavorofvinegarandgarlictendtobestronger.NorthernstylewheatriceSouthernstyleTheessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.InChinesecooking,color,aroma,andflavorareofwqualimportanceinthepreparationofeachdish,insatisfyingthegustatory,olfactory,andvisualsenses.Theprimarymethodsofpreparationincludestir-frying,stewing,steaming,deep-frying,flash-frying,andpan-frying.Ofutmostimportanceincookinganydishispreservingthefresh,naturalflavoroftheingredintsandremovinganyundesirablefishorgameodors.Adishwithafragrantaromawillcertainlywhettheappetite.Amongmanyothers,someingredientsthatcontributetoamouth-wateringaromaarescallions,freshgingerroot,garlic,chilipeppers,wine,staranise,cinnamonstick,pepper,sesameoil,anddriedblackChinesemushrooms.Anyentreeisacombinationofthreetofivecolors,selectedfromingredientsthatarelightgreen,darkgreen,red,yellow,white,black,orcaramel-colored.IICharacteristicsofChineseCuisinelonghistoryvirtuosityofcookingspecialstylesdiversityofcookingmethodsandingredientsVegetablesarethemainingredients.Well-preparedfoodislikedbyChinesepeople.叁CategoriesofChineseCuisineChinesecuisineisknownforitstasteandphilosophicalandaestheticqualities.Itiscloselytiedtothedevelopmentofthe5000-year-oldChinesecivilization.Chinesecuisinedevotesmeticulousattentiontothecolor,smell,taste,shape,soundandvesseloffood.Chinesefoodcanbeclassifiedintosixcategories.LoccaldishesRoyaldishesFamilydishesEthnicfoodVegetarianfoodMedicinaldishes,orfoodtherapy

SixCategoriesThisreferstoaclassofdisheswithverystronglocalflavorthatcameintoexistenceinlinewithlocalproducts,climateandcustoms.Amongthemostwellknownlocaldishesare“seacucumberbraisedwithscallion”ofShangdonng,“hotandspicyhotpot”ofSichuan.LocaldishesTheseusedtobepreparedbytheimperialkitchenforemperorsandempresses.Usually,theyarefancifullynamedandexquisitelypreparedwiththebestingredients.Amongthemostfamousare“allbirdspaycourttothephoenix”andswastika-shapedbraisedporkslices.”RoyaldishesTheseusedtobereservedforhigh-rankingbureaucratsandcelebrities.Buttheyweresubsequentlyadoptedbyordinarypeople.AmongthemostfamousdishesareConfucian-styleandTan-familystyle.Inaddition,“DongpoPork”“dicedchickenstir-friedwithchiliandpeanuts”arealsopopulardishes.FamilydishesTheseoriginatedinminority-inhabitedareas,andbecamepopularnationwide.Famousethnicdishesincluderoastbeef,“slicedmuttonhotpot”andshashiks.EthnicfoodBecausemostmonkseatvegetarianfood,itisalsoknownas“monasterydishes.”Thereareawidevarietyofflavors.Thesedishesareoftencookedinsuchawayastolookandtasteexactlylikemeatandfish.VegetarianfoodTheChinesebelievethatmixingtonicswithfoodaddsflavortothefoodandisgoodforhealth.Famedmedicinaldishesinclude“l(fā)ilydecoctionwiithchicken”and“porridgewithlotusseedsandlily.”Medicinaldishes,orfoodtherapyEightCuisinesChinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe“EightCuisines”EightCuisinesTheessentialfactorstheestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinefromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.蘇菜徽菜粵菜湘菜浙菜閩菜魯菜川菜FourCuisinesSomebelievethatChinaownsfourpricipallocalcuisines,i.e.,Shangdongcuisine,Guangdongcuisine,SichuancuisineandJiangsucuisine.蘇菜徽菜粵菜湘菜浙菜閩菜魯菜川菜Ingeneral,localcuisinesfromtheSouthte