中国传统美食中英文配图介绍.ppt

Foodistheparamountnecessityofthepeople,hand-grabbedlamb,手抓羊肉,青海,Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.,青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度（themaximumtenderness）得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。,Buddhajumpsoverthewall,佛跳墙,福建,Thedish:LegendhasitthatthisdishIssoirresistiblethatBuddhajumpedoverthewallforataste.Fotiaoqiangismadeof18priceyingredients,includingsharkfin,abalone,seacucumber,ginsengandscallops,allsimmeredtogetherforhourswithpremiumShaoxingricewine.,相传佛跳墙这道菜美味难挡，佛（Buddha）都从墙头跳过前来品尝。佛跳墙由包括鱼翅（sharkfin）、鲍鱼（abalone）、海参（seacucumber）、人参（ginseng）和扇贝（scallops）等18种食材做成，所有食材再加些上好的绍兴米酒（Shaoxingricewine），经小火煨数小时即可。,chili-friedchickencubes,重庆辣子鸡,Thecuisine:EvencomparedwithfoodfromSichuan,Chinasmeccaofspicydishes,Chongqingcuisinescoreshighinspicinessandnumb-inducingingredients.,烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城(meccaofspicydishes)，在麻辣程度上重庆菜首屈一指。菜肴：辣子鸡是将酥脆的鸡胸脯块与干胡椒、芝麻和干辣椒一同翻炒，从而做出一盘子火辣辣红彤彤的美味。,Steamedfishheadwithpickledchilis,剁椒鱼头,湖南,Thecuisine:AlsoknownasXiangcuisine,HunanfoodisknowntobejustashotasSichuan,minusthenumbingquality.Localsarepartialtosmokedandcuredmeatsintheirdishes.,就是众所周知的湘菜，湖南菜和四川菜一样火辣辣，但却没有那股子麻劲儿。当地人偏爱熏肉和腌肉(smokedandcuredmeats)。除了难以抗拒的泡椒(pickledchilis)和鲜嫩鱼头肉做成的美味，泡椒鱼头还含有很多营养物质，比如维生素A和维生素C，增进新陈代谢(metabolism)。,Pekingroastduck,北京烤鸭,Awholeroastedduckistypicallyservedintwoways:thejuicymeatandcrispyskinarewrappedinmandarinpancakeswithscallion,cucumberandhoisinsauce;andthebonesareslow-cookedintoatastysoup.,一整只烤鸭有两种特色吃法：拿薄饼（mandarinpancakes）卷着肥美多汁的鸭肉（thejuicymeat）和酥脆的鸭皮（crispyskin），再搭配些青葱丝（scallion），黄瓜丝和海鲜酱（hoisinsauce）；鸭骨架经慢火（slow-cooked）炖成美味的汤。,squirrel-likemandarinfish,松鼠桂鱼,江苏,Thedish:Carvedintotheshapeofasquirrel,themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).,菜肴：将桂鱼(themandarinfi