Chinese-and-western-Food-Culture中西方饮食差异对比PPT课件

Chinese&AmericanFood,Madeby,1,-,TheFeaturesofChineseFood,Color,aroma,andtasteCookingMethodSeasonings（调味品）Yin-yangprincipleMedicalfunction,2,-,CookingMethod,TimeandtemperatureMethodBoiling(煮),stewing(煲、炖),braising(烧、焖、烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒),sauting(快煎),simmering(煨),smoking(熏),roastingorbarbecuing(烤),baking(烘),steaming(蒸),andscalding(白灼),3,-,Seasonings,Saltysalt,soysauceSweetsugar,honeySourvinegarPungent（辛辣）chili,ginger,scallionBitterdriedtangerine,bitterapricotkernelFragrant（香）sesameoil,coriander,winePrickledpricklyashTangymonosodiumglutamateorMSG,4,-,GrandFourCategoriesofChineseCuisine,Shandongcuisine鲁菜Sichuancuisine川菜Jiangsucuisine苏菜Cantonesecuisine粤菜,ShandongSichuanHuaiyangCanton,5,-,Shandongcuisine鲁菜RepresentsnorthernChinascookingFreshness,clearcolor,dedicationtofragranceandpuretaste,YellowRiverCarpinsweetandsoursauce（糖醋鲤鱼）,Dehzoustewedchicken（德州扒鸡）,6,-,Sichuancuisine川菜RepresentsWesternChineseFoodFamousforitshotandpungentflavoringFrying,fryingwithoutoil,picklingandbraisingarethebasiccookingmethods.,Spicydicedchickenwithpeanuts（宫保鸡丁）,Mar-bohtofu（麻婆豆腐）,Hotpot（火锅）,7,-,Jiangsucuisine苏菜RepresentsEasternChineseFoodSweettastePreservetheoriginalflavorEmphasizingstrictlychoiceingredients,exquisiteworkmanshipandelegantshapes,mandarinfishwithpinenuts（松鼠桂鱼）,Braisedslugwithcrabmeatinbrownsauce（蟹粉狮子头）,8,-,Cantonesecuisine粤菜RepresentsSouthernChineseFoodClean,light,crisp,andfresh,Sharksfinsoup,roastpiglet（烤乳猪）,9,-,Westernfood,ADAYOFANAMERICAN,10,-,Generalfeatures,11,-,1.Westerndietisarationalconcept,regardlessofthecoloroffood,incense,flavorandshape,butnutritionmustbeassured,2.Westernersdonotseemtohavesuchagoodhabit.Themainingredientismeatandplantsarejustthecomplement.,12,-,3.InWest,buffetdinnerispopular.Thisshowsawesternpersonalityandself-respect.Butthebuffethasbrokensuchpatternwhichshowsharmonyandunity.,Westerndiettendstobescientificandrational,whichisinthedevelopmentofnutrition.,13,-,Somerules1.Lesssound,andlessmovements.2.Startwithsoup.3.Alltheguestsgettheirfood,thehostesswillletusbegintoeat,14,-,AChinesesmealsinaday,Breakfast:CookedWheatenFood&Porridge,15,-,Lunch:Afrieddish&RiceDiversified,16,-,DinnerBlandDiet,17,-,Top10mostpopularChinesefoodinAmerica,NO.10FriedShrimpswithCashewnuts腰果虾仁,18,-,NO.9ChowMein炒面,19,-,NO.8PekingDuck烤鸭,20,-,NO.7WonTonSoup馄饨,21,-,NO.6Dumplings饺子,22,-,NO.5MaPoTouFu麻婆豆腐,23,-,01,02,03,NO.4FriedRicewithEgg炒饭,24,-,NO.3SpringRolls春卷,25,-,NO.2Spicydicedchickenwithpeanuts（宫保鸡丁）,26,-,NO.1FriedSweetandSourPork糖醋里脊,27,-,Breakfastbreakonesfast,开戒,28,-,29,-,wholemealbread,30,-,jamtoast,31,-,yogurt,milk,32,-,33,-,Lunchlightmeal,34,-,35,-,HomemadelunchOnSunday,36,-,Staplefood:,Meat,potato,fruit,Meats:,Beef,mutton,chicken,fish,Vegetables:,Carrot,tamato,cabbage，cauliflower（花椰菜）,Dessert：applepie,icecream,coffee,37,-,38,-,Supper-mainmeal,beef&lambsteak,39,-,Elegantlivingneedspropercheerful,busydayaftersunset,sittingonacup,andthewineisredtheleisurelyglitteringandtranslucentandnoteveryonecanappreciate.,40,-,FestivalFoodinChina,1.NewYearsEveDumplings,41,-,2.SpringFestivalRiceCake(年糕年年高)）,42,-,3.LanternFestivalYuanxiaoorricedumplings（元宵节）,43,-,4.TheFirstDayofSpringSpringPancake（立春春饼）,44,-,5.DragonBoatFestivalZongzi,45,-,6.Mid-AutumnFestivalMooncake,46,-,7.DoubleNinthFestivalChrysanthemumwine（重阳节菊花酒）,47,-,8.DoubleSevenFestivalQiaoguo（七夕）,48,-,9.LabaFestivalEight-TreasurePorridge（腊八八宝粥）,49,-,ThanksgivingDaytraditionalfood,50,-,OnThanksgivingDay,allthefamilymembersgettogethertohaveawonderfuldinner.。,“RoastedTurkey”,51,-,Turkey,TurkeyisThanksgivingDaytraditionsmaincourse.Usually,Stufftheturkeycavitywithallkindsofspicesandmixedfoods.Thenputtheturkeyintheoventoroast.,52,-,pumpkinpie南瓜馅饼,PumpkinpieisindispensablefoodforThanksgiving.Thepiemadeofmashedpumpkin,milk,eggsandsugar.,53,-,PopularsidedishesonThanksgivingDayincludecranberry,sweetpotatoesandgreen