关于小吃的英语演讲稿.doc

关于小吃的英语演讲稿 eightregionalvariations formostforeigners,“chinesefood”usuallyimpliesalotofdeep-fried,strong-flavoredandgreasydishesthatalltastesimilar.however,forchinesepeople,“chinesefood”isaconceptasuseleas“germanbeer,”because,likechinesecultureingeneral,chinesefoodisextremelydiverse.chinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofchinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.becausechinaslocaldisheshavetheirowntypicalcharacteristics,chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaepted.certainly,therearemanyotherlocalcuisinesthatarefamous,suchasbeijingcuisineandshanghaicuisine. shandongcuisine consistingofjinancuisineandjiaodongcuisine,shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispneandtenderness.shallotsandgarlicarefrequentlyusedasseasoningssoshandongdishestastepungent.soupsaregivenmuchemphasisinshandongcuisine.thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.jinanchefsareadeptatdeep-frying,grilling,pan-fryingandstir-fryingwhilejiaodongchefsarefamousforcookingseafoodwithafreshandlighttaste. typicalmenuitems:birdsnestsoup;yellowrivercarpinsweetandsoursauce sichuancuisine sichuancuisine,knownmoremonlyinthewestas“szechuan,”isoneofthemostfamouschinesecuisinesintheworld.characterizedbyitsspicyandpungentflavors,sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.pepperandpricklyasharealwaysinaompan-im-ent,producingthetypicalexcitingtastes.garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques. itcanbesaidthatonewhodoesntexperiencesichuanfoodhasneverreachedchina. typicalmenuitems:hotpot;smokedduck;kungpaochicken;water-boiledfish;tastyandspicycrab;twicecookedpork;mapotofu guangdong(cantonese)cuisine tastingclean,light,crispandfresh,guangdongcuisine,familiartowesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.steamingandstir-fryingaremostfrequentlyusedtopreservetheingredientsnaturalflavors.guangdongchefsalsopaymuchattentiontotheartisticpresentationoftheirdishes. typicalmenuitems:sharkfinsoup;steamedseabass;roastedpiglet;dimsum(avarietyofsidedishesanddesserts) fujiancuisine biningfuzhoucuisine,quanzhoucuisineandxiamencuisine,fujiancuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.themostdistinctfeatureistheirpickledtaste. typicalmenuitems:buddhajumpingoverthewall;snowchicken;prawnwithdragonsbodyandphoenixstail huaiyangcuisine huaiyangcuisine,alsocalledjiangsucuisine,ispopularinthelowerreachesoftheyangtzeriver.usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.cookingtechniquesconsistofstewing,braising,roasting,andsimmering.theflavorofhuaiyangcuisineislight,freshandsweetanditspresentationisdelicatelyelegant. typicalmenuitems:stewedcrabwithclearsoup,long-boiledanddry-shreddedmeat,ducktriplet,crystalmeat,squirrelwithmandarinfish,andliangxicrispeel zhejiangcuisine prisinglocalcuisinesofhanzhou,ningbo,andshaoxing,zhejiangcuisineisnotgreasy.itwinsitsreputationforfreshness,tenderness,softness,andsmoothneofitsdisheswiththeirmellowfragrance.hangzhoucuisineisthemostfamousoneofthethree. typicalmenuitems:sourwestlakefish,longjingshelledshrimp,beggarschicken hunancuisine hunancuisineconsistsoflocalcuisinesofxiangjiangregion,dongtinglakeandxiangxicoteauareas.itischaracterizedbythickandpungentflavors.chili,pepperandshallotareusuallynecessitiesinthisvariation. typicalmenuitems:donganchicken;pepperyandhotchicken anhuicuisine anhuicuisinechefsf