中国四大菜系英文介绍ppt课件

Chinese,Cuisine,1,chinesefoodculture,Famousforitsabundanceandexquisite,Chinesefoodculturehasoccupiedanimportantpartinthenationstraditioncultures.Chinaisoflonghistorywithavastterritory.Duetothediversityoftheclimate,productsandcustoms,therearewidelydifferentfoodstylesandtasteinlocalregions.Throughcreationbypastdynasties,thelongstandingcookingarthasformedrichandcolorfullocaldishes.,2,Chinesecuisine,业务流程,Chineseculinaryartsarefamousallovertheworld.Chinesedishesappealtothesensesthroughsight,smell,taste,texture.ChinesecuisineincludesavarietyofdifferentflavorsduetoChinasvastgeographyanddiversenationalities.Localdisheswiththeirowndistinctivenesscanberoughlydividedintoseveralregionalcuisines.,3,GuesswhoIam?,北京烤鸭roastBeijingduck辣子鸡丁sautedicedchickenwithhotpeppers宫爆鸡丁sautedicedchickenwithpeanuts红烧鲤鱼braisedcommoncarp茄汁虾仁sautefishsliceswithbambooshoots涮羊肉instantboiledslicedmutton糖醋里脊porkfilletswithsweetItalsoistherepresentativeoftheculinaryculturealongtheYellowRiver.,Introduction,7,Development,ShandongcuisineoriginatedintheQIandLuareasinSpring-AutumnandWarringStatesPeriodFormedintheQinandHandynasties.AftertheSongdynasty,ShandongcuisinehasbecometherepresentativeofNorthChinacuisine,8,Characteristic,Itsflavorsbiasedtowardssalty,gooduseclearsoup;Features:fresh,tender,fragrant,crisp.Rawmaterials:electlivestockandpoultry,marineproducts,vegetables,biasedtowardsinsauce,onion,garlicasseasonings.Theexplosionandgilledknownfor,focusingonthefirepower.,9,Jinanstyledishes济南风味菜,Confuciandishes孔府菜,Shangdongstyledishes胶东风味菜,Otherareasflavordishes其他地区风味菜,10,JinanStyleDishes,Knownfor:soupbegoodat:explosion（爆）,fry（炸）,roast（烤)Features:clear,fresh,crisp(脆）,tenderRepresentatives:BrothAssorted(清汤什锦)，NaitangTypha(奶汤蒲菜)SweetandSourCarp(糖醋鲤鱼),11,JiaodongStyleDishes,Knownfor:FushandishesinYantaibegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:Quick-firedHuangcai（溜黄菜）、Soft-Friedmeatballswithsugar(雪花肉丸子)，Soft-FriedPorkFilet（软炸里脊）,12,ConfuciusStyleDishes,Knownfor:Guanfustyledisesbegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细-孔子)Representatives:“Yiping”BeanCurd(一品豆腐)、GotoCourtwithChild（带子上朝）BoiledGinkgo（诗礼银杏）,13,德州扒鸡DezhouBraisedChicken,一品寿桃YipinBirthdayPeach,14,糖醋鲤鱼SweetandSourCarp,凤尾金鱼StewedYellowFishinShapeofChickenTrail,15,什锦拼盘AssortedDish,栗子白菜BoiledChestnutandCabbageSlices,16,九转大肠TwistedLargeIntestine,17,Sichuancuisine,川菜,18,HistoryCharacteristicCookingMethodRepresentativedishes,19,History,Sichuaniscolloquiallyknownastheheavenlycountryduetoitsabundanceoffoodandnaturalresources.OneancientChineseaccountdeclaredthatthepeopleofSichuanupholdgoodflavor,andtheyarefondofhotandspicytaste.MostSichuandishesarespicy,althoughatypicalmealincludesnon-spicydishestocoolthepalate.Sichuancuisinehaschangedlittleovertheyears,andmilderversionsofSichuandishesremainastapleofAmericanChinesecuisine.,20,Characteristic,TheCharacteristicofSichuanfoodisveryobvious：outstandinghot,sweet,oil,Delicious,heavyflavor,use“threepepper”chili，flowerpepper,pepperandfreshginger.Whilefry,boil,simmerareallusedincookingmethods.,21,CookingMethod,Sichuancuisinepaysattentiontocookingtips,finecraftsmanship,stringentoperatingrequirements.TherearefourcharacteristicsofSichuancooking.choosematerialscarefullyafineknifeareasonablematchwell-cooked,22,Representativedishes,宫保鸡丁GongBaoChicken,麻婆豆腐MaPoBeanCurd,23,盐水鸭,Saltedduck,24,锅巴肉片Guobameat,夫妻肺片PorkLungsinChiliSauce,回锅肉Twice-cookedpork,25,SmokedDuck,樟茶鸭子,26,Huai-Yangcuisine,IntroductionThehistoryofHuai-YangcuisineThecharacteristicofHuai-YangdishesFamousdishes,FromStan,27,Briefintroduction,OneoffourmajorChinesecuisine.ThiscuisineincludesdishesfromHuaian,Yangzhou,Suzhou,andShanghai.Perfectcombinationofcolor,aroma,tasteandappearance.Focusontheselectionofrawmaterials.Payattentiontotheknife.,28,ThehistoryofHuai-Yangcuisine,OriginatedinZhouDynastyAsthestatebanquetin1949fromlowertohigherfromcoarsetofinefromthedepressiontothebrilliant,29,ThecharacteristicofHuai-Yangdishes,TheflavorofHuai-Yangcuisine:lightfresh,sweet,mellow,lesssalty.Stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.,30,Famousdishes,XuzhousFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,threeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead;squirrelmandarinfish;High-ditchfootbundle;crabmeatlionshead;ZhenjiangCuredmeat,etc.徐州的霸王别姬，地锅鸡；无锡西施宴;扬州的大煮干丝，三套鸭;金陵盐水鸭;常熟叫化鸡;苏州红烧狮子头，松鼠鳜鱼;，高沟捆蹄；蟹粉狮子头;镇江肴肉等,31,ZhenjiangCuredmeat(水晶肴肉),squirrelmandarinfish(松鼠鳜鱼),32,ManHouseSoup（文楼汤包）,33,Thethreeducks,34,tofu,35,LongjingShrimp（龙井虾仁）,FriedRiceofYangZhoustyle,36,Lionhead(狮子头),37,CantoneseCuisine（粤菜）,FeatureClassicCuisine,Page38,Guangdong,Chinaisoneofthefourbranches,namelytheGuangdongCantonesecuisine,mainlyfromGuangzhou,Chaozhou,Eastthreeflavor,Guangzhouflavorrepresented.Cantonesehasuniquesoutherntaste,andtotheelectionmaterials,extensivenewandexoticdishesisfamousintheworld.,Page39,CantonesecuisineoriginatinginsouthoftheFiveRidges.SincetheHanandWei,GuangzhouhasalwaysbeenChinassouthgate,belocatedinsemi-tropical,endangeredSouthChinaSea,thefourseasonsevergreen,productsisrich,nothingneededislacking.Tabledelicaciesfromlandandsea,vegetableGuangdongtosituationofrapiddevelopment,hasformedasetofNorth-Southstyleinafurnace,meltingofChineseandWesterncuisi