中国饮食文化 英文版.ppt

ChineseFoodCulture 赵艺琳韩硕刘力尹 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 火腿炖甲鱼红烧果子狸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 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 includingshark sfin 鱼翅 seacucumber 海参 abalone 鲍鱼 andShaoxingwine Containsover30ingredients Mincuisine闽菜 BuddhaJumpsOvertheWall 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 NorthernChinesehouseholds meals 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 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 Husbandandwife slungslice 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 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 Dongpo sbraisedpork 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 CantoneseCuisine CantonesecuisinecomesfromGuangdongprovinceinsouthern ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong Cantonesechefsarehighlysought 十分抢手 after throughoutChina Delicacy Qualityandtaste Basedfromlight Itvarieswithseasons pursuitofcolor flavorandtaste shape Geographicaladvantages Guangdongislocatedinthesubtropicalzone 亚热带 richinnaturalresources SoGuangdong sdiethasalwaysbeenunique 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 Mao sbraisedpork Mao sbraisedporkisoneofthemostloveddishesofChairmanMao Accordingtohistoricalrecords inthecommandofthethreecampaign 三大战役 ChairmanMaosaidtotheguardsLiYinqiao Aslongasyouletmeeatthebraisedporkeverythreedays Ihavetheenergytodefeattheenemy ThestoryofMao sbraisedpork XiangCuisine Hunancuisine alsoknownasXiangcuisineItiswellknownforitshotspicyflavour fresharomaanddeepcolour Duetothehighagriculturaloutputoftheregion ingredients 食材 forHunandishesaremanyandvaried Origin TheWarringStatesPeriodDevelopment AsearlyastheWarringStatesperiod thepeople sdietlifeisquiterichandcolorful InQinandHanDynasties Hunan sdietculture 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 Mao sbraisedpork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 Lo