中国饮食文化-英文版精讲.pptVIP

ChineseFoodCulture,中国菜,IntroductionEightcuisinesConclusion,Geographicaldistribution分布Delicacy饮食特色Fairytale历史典故Notabledishes名菜,Manseesfoodasthefirstpriority,民以食为天,eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confucius,食不厌精，烩不厌细孔子,MainCharacteristics：,Differentfoodsindifferentseasons四季有别Payattentiontoaestheticfeeling讲究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食医结合Avarietyofflavor风味多样,Foodsindifferentseasons四季有别,Summer:coldanddressedwithsauce凉拌,Winter：steweddishes炖煮菜,色color香-flavor味taste形shape意meaning,aestheticfeeling美感,aestheticfeeling美感,TheinterestofChinesefoodculture注重情趣,Color，smellandtasteNameThewaytotaste品味方式Therhythmofthemeal进餐节奏Entertainmentinthemeal娱乐穿插,Theinterestcanbereflectedin:,TheinterestofChinesefoodculture注重情趣,Dongpopork,东坡肉,Stewedporkballinbrownsauce,红烧狮子头,Combinationoffoodandmedicine食医结合,Medicineandfoodhavethesameorigin.医食同源.,Herbalcuisine药膳,选材ingredients刀工cuttingtechnique火候heatcontrol调味flavor,Avarietyofflavor风味多样,Riceinsouthandflourinnorth南米北面,vastterritoryandabundant地大物博,Avarietyofflavor风味多样,HuiCuisine徽菜CantoneseCuisine粤菜MinCuisine闽菜XiangCuisine湘菜SuCuisine苏菜LuCuisine鲁菜ChuanCuisine川菜ZheCuisine浙菜,TheTopEightCuisine八大菜系,Avarietyofflavor风味多样,HuiCuisine徽菜,Distribution:Anhuiprovince,Delicacy:,GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes,火腿炖甲鱼黄山炖鸽问政山笋臭鳜鱼,HuiCuisine徽菜,Notabledishes,HuiCuisine徽菜,Notabledish,Stewedcivetcats红烧果子狸,Tastes:saltysweet,Fairytale：雪天牛尾狸，沙地马蹄鳖梅圣俞,BuddhaJumpsOvertheWall,AnhuiCuisine,AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain,Features:,FocusonthetemperateofcookingGoodatbraisingandstewing.,Turtlesoupwithham,Mincuisine闽菜,MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.,lightbutflavorful(清鲜)Softandtender(软嫩)Umami(鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.,Mincuisine闽菜,Delicacy:,Notabledish,Mincuisine闽菜,佛跳墙鸡汤氽海蚌淡糟香螺片荔枝肉醉糟鸡,OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅),seacucumber(海参),abalone(鲍鱼),andShaoxingwine.Containsover30ingredients.,Mincuisine闽菜,BuddhaJumpsOvertheWall,FujianCuisine,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.,Features:,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste(卤味),FoTiaoQiang,Boiledwholechicken清炖全鸡,Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.,Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）Confucius（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）,Foundational（基础）schoolinChinesecuisine.Majority（多数）oftheculinary（厨房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmeals,Influence：,CuisinefeatureIngredients：Maize(玉米)PeanutsGrains（谷物）StaplevegetablesVinegar（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial,咸鲜为主，突出本味以“爆”见长，注重火功精于制汤，注重用汤烹制海鲜，独到之处丰满实惠、风格大气,BraisedIntestinesinBrownSauce（九转大肠）,ZhaJinchan（deepfriedgoldencicada）,Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。,济南府志上早有“黄河之鲤，南阳之蟹，且入食谱”的记载,Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（胆固醇）Preventarteriosclerosis,（动脉硬化），Coronary（冠状动脉），Heartdisease,OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines,鲁菜ShandongCuisine(山东菜系),Features:,Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.,DezhouBraisedChicken德州扒鸡,Four-JoyMeatballs”四喜丸子,Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.,History：川菜系是一个历史悠久的菜系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。,Cuisinefeature：BoldflavoursPungency（刺激）Spiciness（香辣）Garlic（蒜）Sichuanpepper(花椒)PeanutsSesamepaste（芝麻酱）,Ginger（生姜）Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.,Husbandandwifeslungslice？,PorkLungsinChiliSauce夫妻肺片,Kungpaochicken丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。,MapoTofu,Dry-BraisedMandarinFish（干烧桂鱼）,OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines,鲁菜ShandongCuisine(山东菜系),2019/12/13,49,可编辑,Features:,Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.,DezhouBraisedChicken德州扒鸡,Four-JoyMeatballs”四喜丸子,Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.,Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.,History：起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为“南食”两大台柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。,Dongposbraisedpork,SaltedDuck,Squirrel-shapedMandarinfish：松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，苏州就有“松鼠鲤鱼”了，乾隆曾品尝过。后来便发展成了“松鼠鳜鱼”。清代调鼎集中有关于“松鼠鱼”的记载:“取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。”,Whichcuisine？,Roastsucklingpig,Loumei,Whichcuisine？,1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishes,JiangsuCuisine,SantaoDuck三套鸭,squirrel-shapedmandarinfish松鼠鳜鱼,CantoneseCuisine,CantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分抢手）after,throughoutChina.,Delicacyy,Qualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亚热带）,richinnaturalresources.SoGuangdongsdiethasalwaysbeenunique.,Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.,Delicacy,Traditionaldishes,Sweetpotatosoup番禺糖水Braisedabalone焖鲍鱼Roastsucklingpig烤乳猪Littlepanrice煲仔饭Loumei卤味Charsiu叉烧Beefchowfun干炒牛河,Whichcuisine？,Steamedfishheadinchilisauce,Maosbraisedpork,MaosbraisedporkisoneofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大战役),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.,ThestoryofMaosbraisedpork,Hunancuisine,HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.,Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.,Pepperyandhotchicken辣炒鸡丁,XiangCuisine,Hunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.,Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeoplesdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunansdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamore,XiangCuisine,completesystem.,Delicacy,Taste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛湿).Cookingmethods:stewing,Stirfrying,steamingandwax,Hunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.,XiangCuisine,beerduck,Spicyandhotpotshrimp,FamousDishesInHunan,Maosbraisedpork毛氏红烧肉Shreddedporkwithvegetables农家小炒肉Changsha-stylericevermicelli长沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭,Whichcuisine？,WestLakeFishinVinegar,DongpoPork,ZheCuisine,ZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油腻的）,havinginsteadafreshandsoftflavorwithamellowfragrance.,ZheCuisine,Geographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水产品）resources;Southwestrichdelicaciesofgame,andproviderichrawmaterialsforcooking.,Delicacy,Ingredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-frying,ZheCuisineCulture,ManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.,Longjingshrimp,SongSaoYugeng,Fourschools,HangzhoucuisineNingbocuisineShaoxingcuisineWenzhoucuisine,Zhejiangcuisine,Feature,Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.,龙井虾仁LongjingTeaShrimps,糯米素烧鹅,Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）,冰糖甲鱼:SteamedTurtleinCrystalSugarSoup,Nutrients:VitaminA（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、VitaminC(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folicacid（叶酸）,cholesterol（胆固醇）F