中国饮食文化英语介绍ppt课件

Chinese Food Culture,Chinese cuisine culture is an important part of Chinese culture in the aspect Of cooking and leisure. This unique art owes itself to the long history , vast territory and hospitable tradition of China. Chinese food is famous for its perfect combination Of color, aroma ,taste and appearance. It gives emphasis to the selection of rawmaterials, the texture of food ,the blending of seasonings(佐料), slicing techniques ,the perfect timing of cooking and the art of laying out the food on the plate .,.,Among the best-known schools of cuisine are the Cantonese cuisine of the south,The Shandong cuisine of north ,the Huai -Yang cuisine of the east and the Sichuan cuisine of the west , noted as “the light flavor of the south, the salty flavor of the north, The sweet flavor of the east and the spicy-hot flavor of the west”,Eight Cuisines,Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the Eight Cuisines. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.,山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香， 鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常 很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重， 味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪 海鲜的鲜淡而闻名。,Shandong Cuisine,Dezhou Braised Chicken 德州扒鸡,Sweet and Sour Carp 糖酥鲤鱼,Sichuan Cuisine,Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.,四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名， 味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的 刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽 常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。,灯影牛肉 Lamp-shadow Beef,麻婆豆腐 Mapo Tofu,宫保鸡丁 Kung Pao Chicken ,鱼香肉丝 Braised pork,Hunan Cuisine,Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising（焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.,Lotus seeds in rock sugar syrup（冰糖湘莲）,Hot and Sour Diced Chicken （酸辣鸡丁）,Immortal chicken (神仙鸡),Jiangsu Cuisine,stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attention to adjust the soup, keep the original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp.,选料严谨，制作精良，口味适中，四季分明。在烹调技术上 擅长烧、焖、烩、窝、炒，又重视调汤，保持 原味汁，风味 清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆,Braised lion head 狮子头,The beggers chicken 叫花鸡,Ground chicken pot 地锅鸡,Zhejiang Cuisine,As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhous fineness and diversification, Ningbos softness and originality, and Shaoxings pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory.,West Lake Fish in Vinegar Gravy西湖醋鱼,Shelled shrimps cooked in 龙井虾仁,Dongpo rou 东坡肉,Fujian Cuisine,Fujian cuisine (闽菜or福建菜) has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.,Buddha jumps over the wall佛跳墙,Dongbi dragon pearl 东壁龙珠,lychee meat 荔枝肉,Huizhou Cuisine,It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Anhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and