中西方饮食差异-英文版.ppt

Unit5,Warm-up,Doyouhavetheexperienceeatinginwesternrestaurant?Haveyouevertriedanywesternfood?Whatistheorderofthemenu?,Readthemenutodecidewhatyouwanttoeat.,DishOrderinWesternFood,firstcourse,soup,sideorder,maincourse,salad,dessert,coffee,FirstCourse/Appetizer,caviar,gooseliverjam,snail,Soup,SideOrder,fish,eggs,bread,vegetable,menu,MainCourse(Entre),raw,rare,mediumrare,medium,welldone,Salad,Note:Americansliketohavesaladasappetizer,Dessert,Coffee,teaspoon,saucer,cup,PlaceSetting,Tips:,(1)plate:,(2)knivesandspoons:,(3)forksandnapkin:,(4)liquids(e.g.,yourwater):,(5)solids(e.g.,breadplate):,right,left,right,left,DRindrinkstandsforDrinkRight”,inthecenter,ExpressionsinRestaurant,RestaurantExpression,Reservation:WWaiter,GGuestacceptingareservationW:Thisisrestaurant,whatcanIdoforyou?/MayIhelpyou?G:Idliketoreserveatabletonight.W:Howmanypeopleareinyourpart?G:threeW:Atwhattimewoulddoyoulike?G:SixoclockW:MayIhaveyouname,please.G:David.W:Thankyou.IhavereserveatableforthreeatsixoclocktonightinthenameofDavid.G:Thankyou.W:Thankyouforcallingus.Bye,ii.fullybookedG:Iamverysorry,thereisntanytableleftfor8oclock,wecanbookoneforyouat7:30G:Iamverysorry;ourrestaurantisfullybookedtonight.Illcallyouwhenthereisafreetablefor7:30iii.closetimeG:Iwantatableat8oclockW:Iamsorry.Wetakethelastorderat/till8oclockG:well,whatabout7:30,Seatingtheguesti.havereserved:G:Mynameis.Ihavebookedatablefor3at8W:Ah,Mr.Thatsright,comethisway,please.Wouldyouliketositatthistable?/Howaboutthistable?G:Fine,thankyou.ii.notyethavebookedW:Goodevening,Sir.WhatcanIhelpyou?HowmanypeopleareinyourpartyG:Iwantatablefor3W:Comethisway,please.G:CouldwetakethistableW:Iamsorry,butthistablehavebeenalreadyreserved.Howaboutthattable?,HavingdinnerMenuG:CouldIhavethemenu?W:hereisthemenuG:Whatdoyourecommend?Whatdoyousuggest?Whatdoyouhavetoday?Whatisthespecialfortoday?W:Howabouttodaysspecial?Todaysspecialistasty/delicious/verygood.Whatabout,ii.OrderW:CanItakeyourordernow?AreyoureadytoorderWhatwouldyouliketodrink/eat?Whatkindofdrinkwouldyoulike/want?G:Idlikeiii.normalserviceW:Yourdishisready.Wouldyoulikeitservednow?ShallIserveitnow.W:Yourmaincoursehavetwodishes.WouldyoulikeitservedoneafteranotherortogetherG:Pleaseservethemtogether/oneafteranotherW:IsthereanythingelseIcandoforyou.G:No,thanksW:Allright.Pleaseenjoyyourmeal,PresentingthebillpayingincashG:Waiter,thebill,pleaseW:Yes,sir.Hereisyourbill/checkG:Hereyouare.(givethemoneytothewaiter)W:Pleasewaitaminute,Illberightbackwithyourchangesandreceipt.G:Hereisyourchangesandreceipt.Thankyou.Goodnight.Hopetoseeyouagainii.payingbycreditcardG:MayIusemycreditcardW:whatkinddoyouhave?G:(forexample)VisaW:IllreturnyourVisacardandreceiptinaminute.laterW:Willyoupleasealsosignonthebill?Thankyou.Haveaniceday.,(TraditionalChinese:中國菜,SimplifiedChinese:中国菜)originatedfromthevariousregionsofChinaandhasbecomewidespreadinmanyotherpartsoftheworldfromAsiatotheAmericas,Australia,WesternEuropeandSouthernAfrica.RegionalculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,givingrisetothedifferentstylesoffood.ThereareEightmainregionalcuisines,orEightGreatTraditions(八大菜系):Anhui(安徽菜),Cantonese（广东菜）,Fujian（福建菜）,Hunan（湖南菜）,Jiangsu（江苏菜）,Shandong（山东菜）,Sichuan（四川菜）,andZhejiang（浙江菜）.,Anhuicuisine,Anhuicuisine(HuiCaiforshort),oneoftheeightmostfamouscuisinesinChina,itconsistsofthreestyles:YangtzeRiverregion（沿江）,HuaiRiverregion（沿淮）,andsouthernAnhuiregion（皖南）.ThehighlydistinctivecharacteristicofAnhuicuisineliesnotonlyintheelaboratechoicesofcookingmaterialsbutalsointhestrictcontrolofcookingprocess.MostingredientsinAnhuicuisine,suchaspangolin,stonefrog,mushroom,bayberry,tealeaves,bambooshoot,dates,games,etc.,arefrommountainarea.HuangshanMountainhasabundantproductsfordishcooking.HuangshanChukkahastenderfleshandasweettaste.Itcanbeboiledinclearsouporbraisedinsoysauce.Thedisheshelprelieveinternalfeverandbuildupvitalenergy.ThewhiteandtenderbambooshootsproducedonHuangshanMountaincanbemadeintoverydeliciousfood.Xianggu,akindoftop-grademushroomgrowsonoldtrees,isalsoverytasty.Anhuicuisinechefspaymoreattentiontothetaste,colorofdishesandthetemperaturetocookthem,andaregoodatbraisingandstewing.Theyareexpertsespeciallyincookingdelicaciesfrommountainsandsea.Anhuidishespreservemostoftheoriginaltasteandnutritionofthematerials.Generallythefoodhereisslightlyspicyandsalty.Somemasterdishesusuallystewedinbrownsaucewithstressonheavyoilandsauce.Hamisoftenaddedtoimprovethetasteandsugarcandyaddedtogainfreshness.Highuponthemenuarestewedsoftshellturtlewithham,Huangshanbraisedpigeon,steamedstonefrog,steamedrockpartridge,stewedfishbellyinbrownsauce,bambooshootscookedwithsausageanddriedmushroom,etc.,WuweiXunYa(smokedduck,Wuweistyle)无为熏鸭,YunWuRou(mistpork)云雾肉,LiHongzhangZaHui(Lihongzhanghotchpotch)李鸿章杂烩,HuizhouMaoDouFu(HuizhoustylefermentBeancurd)徽州毛豆腐,TaoZhiShaoRou(porkwithResinofPeachandbrownsauce)桃脂烧肉,JiaoZhaYangRou(Deepfriedmuttonstrip)焦炸羊肉,YiPinGuo(BestPot)一品锅,安徽八宝蛋BaBaoDan(eggwithEightDelicacies(meat,ham,mushroom,bambooshoot,pea,fish,eggwhiteandScallion),酥炸凤翼SuZhaFengYi(deepfriedcrispychickenwings),Cantonese(Yue)cuisine,Cantonese(Yue)cuisinecomesfromGuangdongProvinceinSouthernChina,orspecificallyfromGuangzhou(Canton).OfalltheregionalvarietiesofChinesecuisine,CantoneseisthebestknownoutsideChina;mostChineserestaurantsinWesterncountriesserveauthenticCantonesecuisineanddishesbasedonit.ItsprominenceoutsideChinaisduetoitspalatabilitytoWesternersandthegreatnumbersofearlyemigrantsfromGuangdong.InChina,too,itenjoysgreatprestigeamongtheeightgreattraditionsofChinesecuisine,andCantonesechefsarehighlysoughtafterthroughoutthecountry.itconsistsofthreestyles:Guangzhouregion（广州）,Hakkaregion（客家）,andChaozhouregion（潮州）.Manycookingmethodsareused,steaming,stir-frying,shallowfrying,doubleboiling,braising,anddeep-fryingbeingthemostcommononesinCantoneserestaurants,duetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.,PiDanShouRouZhou(PorkandCenturyEggCongee)皮蛋瘦肉粥,YanJuJi(SaltBakedChicken,HakkaStyle)盐焗鸡,ChiYouJi(Soysaucechicken)豉油鸡,GuLuRou(sweetandsourpork)咕噜肉,GuiLingJelly龟苓膏,KaoRuZhu(BakedPiglets)烤乳猪,BaiZhuoXia(BoiledShrimp)白灼虾,XiangYuKouRou(TaroBraisedPork)香芋扣肉,白切鸡BaiQieJi(SlicedBoiledChicken,servedwithSoySauce,GingerSauceorGingerandScallionSauce),冰梅凉瓜BingMeiLiangGua(BitterMeloninPlumSauce),Fujiancuisine福建菜,Fujiancuisine(Chinese:闽菜POJ:Banchhaior福建菜POJ:Hok-kianchhai)isderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithnoloudflavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasayingsintheregionscuisine:Onesoupcanbechangedintenforms(湯十烫)andItisunacceptableforamealtonothavesoup(不汤不行).editStylesFujiancuisineconsistsofthreestyles:Fuzhou福州:Thetasteislightcomparedtootherstyles,oftenwithamixedsweetandsourtaste.Fuzhouisfamousforitsoups.WesternFujian闵西:Thereareoftenslightspicytastesfrommustardandpepperandthecookingmethodsareoftensteam,fryandstir-fry.SouthernFujian:Spicyandsweettasteareoftenfoundandtheselectionofsaucesusediselaborate.Quanzhou泉州:Theleastoilybutwithstrongesttaste/flavorofFujiancuisine.Greatemphasisisplacedontheshapeofthematerialforeachdish.,FoTiaoQiang（Buddhajumpsoverthewall）佛跳墙坛启荤香飘四邻，佛闻弃禅跳墙来,BaoXinYuWan(FilledFishBalls)包心魚丸,HongCaoJi(Redyeastricechicken)紅糟鸡,DanCaoxiangLuopian(whelkcookedwithwinelees)淡糟香螺片,JiTangCuanHaiBang(Clamscookedinchickenstock)鸡汤汆海蚌,CuiPiYuJuan(Friedfishfilledyubaskin)脆皮魚卷,DongBiLongZhu(Meatfilledlonganfruit）东壁龙珠,ZuiPaiGu(Winemarinadeporkribs）醉排骨,Hunancuisine湖南菜,Hunancuisine,sometimescalledXiangcuisine(Chinese:湖南菜or湘菜;pinyin:hnnciorxingci),consistsofthecuisinesoftheXiangRiverregion,DongtingLakeandwesternHunanProvince,inChina.Hunancuisineisconsistedofthreestyles:XiangRiverstyle湘江whichisrepresentedbydishesofChangsha长沙,DongtingLakestyle洞庭湖whichisrepresentedbydishesofYueyang岳阳traditionalChinese:山東菜;pinyin:Shndngci)morecommonlyknownasLucuisine(simplifiedChinese:鲁菜;traditionalChinese:魯菜;pinyin:lci)isonetheEightCulinaryTraditionsofChina.ItisderivedfromthenativecookingstylesofShandong,aneasterncoastalprovinceofChina.ThoughmoderntransportationmethodshavegreatlyincreasedtheavailabilityofingredientsthroughoutChina,Shandongcuisineremainsrootedinitsancienttraditions.Mostnotableisthestaggeringarrayofseafood,includingscallops,prawns,clams,seacucumbers,andsquid,allofwhicharewell-knowninShandongaslocalingredientsofexemplaryquality.Beyondtheuseofseafood,Shandongissomewhatuniqueforitswideuseofcorn,alocalcashcropthatisnotwidelycultivatedelsewhere.UnlikethesweetcornofNorthAmerica,Shandongcornischewyandstarchy,oftenwithagrassyaroma.Itisoftenservedsimplyassteamedorboiledcobs,orremovedfromthecobandlightlyfried.Shandongisalsowellknownforitspeanutcrops,whicharefragrantandnaturallysweet.ItiscommonatmealsinShandong,bothformalandcasual,toseelargeplattersofpeanuts,eitherroastedintheshell,orshelledandstir-friedwithsalt.Peanutsarealsoservedrawinanumberofcolddishesthathailfromtheregion.,CongBaoYangRou(OnionsSauteMutton)葱爆羊肉,ZhaLiHuang（FriedOyster）炸蛎黄,DezhouPaJi(Dezhoustylechicken)德州扒鸡,ShandongJianBing(ShandongstylePan-friedcake)山东煎饼,TangCuHuangheLiYu(SweetandSourHuangherivercarp)糖醋黄河鲤鱼,YouBaoHaiLuo(Deepfriedwhelk)油爆海螺,XiGuaJi(Watermelonchicken)西瓜鸡,KongFuYiPinGuo(Kongfustylebestpot)孔府一品锅,Szechuancuisine四川菜,Szechwancuisine,orSichuancuisine(Chinese:四川菜or川菜)isastyleofChinesecuisineoriginatinginSichuanProvinceofsouthwesternChinaisfamedforboldflavors,particularlythespicinessresultingfromliberaluseofchilisandnumbortinglingflavor(Chinese:麻)oftheSichuanpeppercorn(花椒).AlthoughtheregionSichuanisnowromanizedasSichuan,thecuisineisstillsometimesspelledSzechuanorSzechwanintheWest.TherearemanylocalvariationsofSichuancuisinewithinSichuanProvinceandChongqingMunicipality(partofSichuanuntil1997.)Thefourbestknownregionalsub-stylesareChongqingstyle重庆,Chengdustyle成都,Zigongstyle自贡Szechuancuisineoftencontainsfoodpreservedthroughpickling,salting,dryingandsmoking,andisgenerallyspicy.TheSichuanpeppercorniscommonlyused;itisanindigenousplantproducingpeppercornswithafragrant,numbing,almostcitrusyflavor.Alsocommonarechili,gingerandotherspicyherbs,plantsandspices.Broadbeanchilipaste(simplifiedChinese:豆瓣酱;traditionalChinese:豆瓣醬ordubnjing)isalsoastapleseasoninginSichuancuisine.TheregionscuisinehasalsobeentheoriginatorofseveralotherChinesespicesincludingyuxiang(魚香)andmala(麻辣).CommonpreparationtechniquesinSzechuancuisineincludestirfrying,steamingandbraising,butacompletelistwouldincludemorethan20distincttechniques.BeefissomewhatmorecommoninSzechuancuisinethanitisinotherChinesecuisines,perhapsduetothewidespreaduseofoxenintheregion.1Stir-friedbeefisoftencookeduntilchewy,whilesteamedbeefissometimescoatedwithriceflourtoproduceaveryrichgravy.,HuiGuoRou(TwiceCookedPork)回锅肉,LaZiJiDing(PepperChicken)辣子鸡丁,ChongqingHuoGuo(ChongqingstyleHotpot)重庆火锅,DanDanMian(DanDannoodles)担担面,MaYiShangShu(SauteedVermicelliwithSpicyMincedPork)蚂蚁上树,YuXiangRouSi(Fish-FlavoredShreddedPork)鱼香肉丝,MaPoDouFu(MapoTofu)麻婆豆腐,GongBaoJiDing(KungPaochicken)宫保鸡丁,ShuiZhuNiuRou(SlicedBeefinHotChili)水煮牛肉,DengYingNiuRou(DengyingBeef)灯影牛肉,拌豆腐丝BanDouFuSi(ShreddedTofuwithSauce),川北凉粉ChuanBeiLiangFen(TossedClearNoodlesinChiliSauce,NorthernSzechuanstyle),Zhejiangcuisine浙江菜,Zhejiangcuisine(Chinese:浙菜or浙江菜)isoneoftheEightCulinaryTraditionsofChina.ItisderivedfromthenativecookingstylesoftheZhejiangregioninChina.FoodmadeintheZhejiangstyleisnotgreasy,havinginsteadafreshandsoftflavorwithamellowfragranceThecuisineconsistsofatleastthreestyles,eachoriginatingfromacityintheprovince:theHangzhoustyle杭州菜ischaracterizedbyrichvariationsandtheutilizationofbambooshoots,theShaoxingstyle绍兴菜specializesinpoultryandfreshwa