英语淮扬菜简介ppt课件

HuaiyangCuisine,1,Content,HistoryCharacteristicsNotableDishes,2,HuaiyangcuisineisalsocalledJiangsucuisine.ItisoneofChinesefourmajorcuisines.,3,ItmainlyincludesHuaiyangCuisine,YangzhouCuisine,NanjingCuisine,andZhenjiangCuisine.,4,ItwasorginatedfromthePre-QinPeriod(221-206BC),5,ItbecamefamousduringtheSong(960-1279)andTang(618-907)Dynasties,6,ItwasgettingprevaillingduringtheMing(1368-1644)andQing(1644-1911)Dynasties,7,InSouthernSongDynasty,JiangsucuisineandZhejiangcuisinewerethemostfamousamongSoutherncuisine.,8,Acouplethousandsyearsago,thepeopletherearegoodatcookingandcuttingfish.,9,Characteristics,RawmaterialsofJiangsudishesarefresh.Thecarvingtechniquesaredelicate,especiallythemeloncarvingwell-known.,10,moreattractivemoreappetizing（开胃的）easiertoeat.,11,Itisdifficulttodecoratecolorfull。Ittakestimeandconcentrationtocarveartistically。,12,freshvegatablesseafoodmeat,MainMaterials,13,Othercarefullyselected,Tealeaf,BambooShoot(竹笋),Mushroom（蘑菇）,Pear,Date（红枣）,14,CookingSkills:,Cutting（刀工）,15,Decorating（装盘）,16,Thedegreeofheating(火候),17,Methods,boiling,18,steaming,19,frying,20,stewing(炖),21,Flavor,light,fresh,sweet,tender,22,NotableDishes,23,Stewedcrablionhead,Itisbest-knownYangzhoudishTheflavorissalty,24,2,大煮干丝,25,BraisedShreddedChickenwithHamandDriedTofu,BeautifulDelicious,FreshNutritious,26,3,CrispyEelLiangXi,粱溪脆鳝,AlsocalledcrispyeelWuXi,27,Itcanbestoredforseveraldays,withoutlosinganytaste。,28,SquirrelShapedMandarinFish(松鼠桂鱼),FreshSaltyTraditional,29,6,双皮刀鱼,DoubleSkinKnifefish,30,Boneless,Topreventthehighbloodpressure,31,6,清蒸鲥鱼,SteamedShad,32,WithSquirrelShapedMandarinFish、SteamedShad，thethreecalledJiangNanthreetastes.,33,7,BraisedMeatWithFlowersWine,百花酒焖肉,34,Pork,Zhenjiangfamousfood,Over1400yearshistory,Thewinewonaprizein1908,Sweet,35,BoiledSaltedDuck,DuckChips,Onethousandyearsago,duckdishwasfamousinNanjing.,SaltedPreservedDuck,36,NanjingStyleDriedSaltyDuck,南京干咸鸭,37,9,水晶肴蹄,CrystalPorkHeals,Zhenjiangfamousfood,38,Dongpopork,10,DongpoPork,39,ItiscalledDongpobecauseitissaidtobec