中国天下美食(英语版)-课件（PPT-精）.ppt

Chinese Food,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering （令人垂涎的）flavor.,Chinese food can be roughly divided into eight regional cuisines, they are: Shandong cuisine、Sichuan cuisine、Cantonese cuisine、and Fujian、 Anhui、 Hunan、Jiangsu、Zhejiang cuisine.,鲁菜Shandong Cuisine(山东菜系),Lu cai has great influence in north China and has become the representative of North China cuisines Its one of the oldest cuisines in China, with a history of2,500 years.,Its originates from Confucius family banquet, then adopted by imperial kitchen.,鲁菜Shandong Cuisine(山东菜系),Specializes in seafood like prawns（对虾）, sea cucumber kju:kmb（海参）, flounder （比目鱼） Also emphasize on soup gravy Traditional luxury royal banquet,专营海鲜,如虾、海参、小比目鱼 还强调汤肉汁 传统的豪华皇家宴会,川菜Sichuan Cuisine(四川菜系),It has 2000 years of history but gained popularity all over China after 1980s. Characterized in hot and numbing（使麻木的） taste because using a lot of peppercornspepk:n（干胡椒） and spices. Now it is one of the fastest growing cuisines in the world.,川菜Sichuan Cuisine(四川菜系),Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food（广东菜） One of the most famous food is “hot and spicy crab”（辣子蟹）,粤菜Cantonese food (广东菜系),Cantonese people ate what they could find locally. Wild animals, plants even insects. Long time ago, Guangdong has been the farthest end of China and lack of all support from the rulers 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food .,Cantonese cuisine incorporates almost all edible（可食用的） meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.,粤菜,Fujian cuisine consisting of Fuzhou, Quan zhou and Xia men Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory seivri. The most distinct features are their “pickled taste“. 福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。,闽菜Fujian cuisine(福建菜系）,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing stju: .Hams and sugar candy often will be added to improve taste. 安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。,徽菜Anhui Cuisine(安徽菜系),Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau kau tu. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.,湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品,湘菜Hunan cuisine(湖南菜系 ),苏菜Jiangsu Cuisine(江苏菜系),1.1000 years ago, catering industry（餐饮业） was highly developed. 2.Geographically, between south and north, combining various cooking styles. 3.Strict selection of ingredients according to seasons. 4.Used to be expensive and luxury. 5.Sweet is the most prominent feature of Jiangsu Cuisine, nearly not spicy at all.,苏菜,6.Cutting of the material is the key factor for a good dish 7.Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishe