中国美食的英文介绍PPT幻灯片课件

By CaiShuling ChineseFood 1 Areyouhungry 2 Chapter1Chinesetraditionalstaplefood 1 rice 米饭 riceisthemostcommonstaple 固定的 foodinchina Differentareashavedifferenttypeofrice ittastedifferent Cookingmethod boiling steamingstir frying 炒 Types Porridge friedricesteamedrice 白米饭 3 Chapter1Chinesetraditionalstaplefood porridgefriedrice 4 Chapter1Chinesetraditionalstaplefood 2 noodles 面条 noodlesisaveryoldfoodanditoriginatedinChina Ithasalonghistory Asastaplefood itusuallyusedinnortheast Alsonoodleshavemanydifferentcookingmethod Everykindofnoodlemaytasteverydifferent NextIwillgivetheintroductionofvariousnoodlesinchina 5 Chapter1Chinesetraditionalstaplefood TheFirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles ThelistcoversfameddishesfromallacrossChina includingWuhanhotnoodles Beijingnoodleswithsoybeanpaste Shanxislicednoodles Henanstewednoodles Lanzhouramen HangzhouPianErChuan KunshanAozaonoodles Zhenjiangpotcovernoodles SichuanspicydandannoodlesandJilinYanjicoldnoodles 武汉热干面Wuhanhotnoodles北京炸酱面Beijingnoodleswithsoybeanpaste 6 Chapter1Chinesetraditionalstaplefood 山西刀削面ShanxiSlicedNoodles河南烩面HenanStewedNoodles 7 Chapter1Chinesetraditionalstaplefood 兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuan 8 Chapter1Chinesetraditionalstaplefood 昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodles 9 Chapter1Chinesetraditionalstaplefood 四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodles 10 Chapter2Chinesecharacteristiccuisine Chinacoversalargeterritoryandhasmanynationalities henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor 中国地域辽阔 民族众多 因此各种中国饮食口味不同 却都味美 令人垂涎 Chinesefoodcanberoughlydividedintofourregionalcuisines 中国饮食可以大致分为四大地方菜系 JiangsuCuisine江苏菜系 11 Chapter2Chinesecharacteristiccuisine 1 ShandongCuisine山东菜系Introduction Shandongcuisinealsonamedlucai Animportantpartoffourmajorcuisinesofchina Itisfamousfortherepresentativeofnorthchinacuisine Development ShandongcuisineoriginatedintheQIandLuareasinspring autumnandwarringstatesperiod FormedintheQinandHandynasties AftertheSongdynasty ShangdongcuisinehasbecometherepresentativeofNorthChinacuisine Factions 派别 Jinanstyledishes Jiaodongstyledishes Confuciusstyledishes 12 Braisedshrimp油焖基围虾 Braisedintestine九转大肠 Sweetandsourcabbage醋溜白菜 13 Chapter2Chinesecharacteristiccuisine JinanstyleDishesKnownfor soupBegoodat explosion fry roast burnFeatures clear fresh crisp tenderRepresentatives brothassorted 清汤什锦 milksoupofcattail 奶汤蒲菜 sweetandsourcarp 糖醋鲤鱼 14 Chapter2Chinesecharacteristiccuisine JiaodongstyledishesKnownfor FushandishesinyantaiBegoodat seafoodFeatures keepingredientflavorandfocusonthecolorRepresentatives quick firedhuangcai 溜黄菜 Soft friedmeatballswithsugar 雪花肉丸子 Soft Friedporkfilet 软炸里脊 15 Chapter2Chinesecharacteristiccuisine ConfuciusstyledishesKnownfor guanfustyledisesBegoodat cookingtechniquesFeatures eatnoricebutisofthefinestquality normeatbutisfinelyminced 食不厌精 脍不厌细 孔子 Representatives yipin beancurd 一品豆腐 gotocourtwithchild 带子上朝 boiledginkgo 诗礼银杏 16 Chapter2Chinesecharacteristiccuisine SichuanCuisine四川菜系 Introduction SichuancuisineisoneofChina sfourgreatcuisine itoriginatedintheSichuanprovince todayChongqingCity SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries Inthissense SichuanCuisinewillbebelongtoChinaandtheworldaswell characteristic Sichuancuisineischaracterizedbyitsspicyandhotflavors fishflavor鱼香 spicyflavor椒麻 sourandhotflavor醋椒 Cookingmethod morethan20types includingfried stirfrying boiled blasting stewedandsoonCategories feastdishes筵席菜 homestyledishes家常菜 ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃 17 Chapter2Chinesecharacteristiccuisine Dishes sichuanhotpot 麻辣火锅 Twice cookedpork 回锅肉 Fishflavoredshreddedporkwithgarlicsauce 鱼香肉丝 MapoTofu 麻婆豆腐 andKungPaoChicken 宫保鸡丁 18 Chapter2Chinesecharacteristiccuisine Dessert Onionfragrantglutinousriceball 葱香糯米团 Dandannoodles 担担面 19 Chapter2Chinesecharacteristiccuisine Cantonesecuisine广东菜系 Introduction Cantonesecuisine localGuangdongflavordishes isoneofthefourmajorChinesecuisines EatinginGuangzhou isafamousword Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors enjoyingagoodreputationbothatnationallyandabroad Features ThefeatureofCantonesecuisineisitsexquisitecookingtechniques andmeticulouscuttingtechniques烹调技艺考究 刀工操作精细 Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight 并且注重质和味 口味比较清淡 力求清中求鲜 淡中求美 Cookingmethod Thecuisine scommonlyemployedtechniquesarethoseofdecocting熬 boiling braising炖 steaming蒸 frying炒 炸 soaking泡andsoon 20 illustrating龙虎斗 WaxGourdSoup冬瓜盅 Crispysucklingpig脆皮乳猪 21 Chapter2Chinesecharacteristiccuisine Siumei 烧味 isessentiallytheChineserotisserie 烤肉 styleofcooking UnlikemostotherCantonesedishes Siumeiconsistsonlyofmeat withnovegetables Itcreatesauniquebarbecue 烤肉 flavorthatasauce 调味汁 isusuallyaddedbutadifferentsauceisusedforeachmeat 22 Chapter2Chinesecharacteristiccuisine Seafood 23 Chapter2Chinesecharacteristiccuisine Dessert 24 Chapter2Chinesecharacteristiccuisine JiangsuCuisine江苏菜系Introduction ItispopularinthelowerreachoftheYangtzeRiver Aquaticsasthemainingredients itstressesthefreshnessofmaterials 江苏菜流行于在扬子江下流 以水产作为主要原料 注重原料的鲜味 Features 1 Itpaysmoreattentiontocuttingtechnique madeelaborately 制作精细 注意刀工 2 Itinsistsonoriginaltaste focusesonhowtousesouptomakecookingbetter Itisalightmeal butrefreshing 口味清淡 强调本味 重视调汤 风味清鲜 3 Itscookingisgoodatduration 持续时间 anddegreeofheating 火候 andsim