《中国菜英文》PPT课件.ppt

,Chinesefood,成员：秦莹赵玉燕孙娟娟张悦杨雅静,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.,Chinesefoodcanberoughlydividedintoeightregionalcuisines,ShandongcuisineSichuancuisineCantonesecuisineJiangsucuisineFujiancuisineZhejiangcuisineAnhuicuisineHunancuisine,TheAnHuiCuisine,IntroductionandHistoryFeatureSpecialCuisine,IntroductionandHistory,Anhuicuisine,oneoftheeightmostfamouscuisinesinChina徽菜是中国著名的八大菜系之一OriginatedinasmalltownunderHuangshan起源于黄山麓下的歙县ItcomprisesthespecialtiesofSouthAnhui,YanjiangandHuaiBei_它包括皖南，沿江和淮北特色,Feature,Elegantandsimpie,authentic,freshcrisp,shadessuitable,andhaverigorouschoiceofmaterials,fireworkersunique,stresstonic,focusingonthetaste,cuisineanddiverse,acommonfeatureofSouthsuitableforallages._清雅淳朴、原汁原味、酥嫩香鲜、浓淡适宜，并具有选料严谨、火工独到、讲究食补、注重本味、菜式多样、南北咸宜的共同特点。,徽州圆子,清蒸石鸡,HuizhouDumpling,SteamedPartridge,红烧臭鳜鱼,花菇田鸡,StinkyBraisedMandarin,MushroomChicken,ZhejiangCuisine,Zhejiangcuisineischaracterizedby:highqualitymaterials,uniquecooking,focusingontheflavor,theproductionoffine._选料讲究，烹饪独到，注重本味，制作精细。,西湖醋鱼,蟹黄鱼翅,茄汁菱角,HunanCuisinesfeatureissweet,acidandspicyhasastrongruralflavor湘菜擅长香酸辣，具有浓郁的山乡风味！,SichuanCuisine,History：itoriginatedinthewesternHanDynasty,itisthebiggestcuisineinChina.Features:itpaysmuchattentiontotheseasoningandheavyoil,otherwise,itincludesavarietyofsweetandsourspicytaste,JiangsuCuisine,Historyitstartedinthesoutherndynasties,andconsistedofthefourlocalflavorinSuzhou、Yangzhou、NanjingandZhenjianginthestatebanquetoftheFoundingceremonyin1949,thechairmanMaopointeditas“thefirstdishofthefoundingceremony”,MinCuisine,ItdevelopedfromthelocaldishesinFuzhou、QuanzhouandXiamenThedishesaredelicious,especiallythesoup,ifyoutry,youwillneverforgetit,ShandongCuisine（鲁菜）MajorcharacteristicsofShandongCuisine:1)Preparedwithawidevarietyofmaterials.Forexample.JiaodongdishesaremainlymadeofaquaticproductsduetoitsproximitytotheYellowSea.PeopleinJinanandJivingliketopreparecuisinewithmountaindelicaciesandseafooddelights,melons,fruits,vegetablesandpeppers.,ShangdongCuisine,2)Apure,strongandmellowtaste,ratherthanamixedtaste.Chefsaregoodatusingonionsandseasonings.,3)ShandongCuisineisknownforitsexcellentseafooddishesanddelicioussoup.,4)Chefsexcelatpreparingclear,smell,crisp,tenderanddeliciousdishesbyfrying,stirringandsteaming.,CantoneseCuisine,CantoneseCuisinecomesfromGuangdongprovince,andisoneoftheEightCulinaryTraditionsofChinesecuisine.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.CantonesechefsarehighlysoughtafterthroughoutChina.WhenWesternersspeakofChinesefood,theyusuallyrefertoCantonesecuisine.,Crispyfriedchicken,CrispyfriedchickenisastandarddishintheCantoneseCuisineofsouthernChinaandHongKong.Thechickenisfriedinsuchawaythattheskinisextremelycrunchy,butthewhitemeatisrelativelysoft.Thedishoftenservedwithtwosidedishes,apeppersalt(椒鹽)andprawncrackers(蝦片).Thepeppersalt,coloreddarkwhitetogray,isdry-friedseparatelyinawok,Seacucumber(food),RedBeanSoup,Baobing,Chinesebakeryproducts,FOLKHASASAYING：,meneatsbynature,Ofcourse，therearesomanydiliciousfoodinChina.Ifyouhaveanopportunity,whynottohaveatrywithyourfriend