Art-of-table--中国八大菜系-中国饮食文化

ArtoftheTable,Membersofgroup3ABCDEF,CHINASEIGNTRegionalCuisines,VariousChineseDishes,徽菜AnhuiCuisine,Activities,1、Couldyougivesomenamesofyourhometownsdeliciousdishes？2、Letswatchashortvideofrequencyfirst，thenIwillaskyouseveralquestions。,Tellthenameofthedishesbelow,thenguesswhichcuisinedotheycomefrom.,BeggarsChicken叫花鸡,MapoTofu麻婆豆腐,HuangshanStewedPigeon黄山炖鸽,TheBuddhaJumpedOverTheWallToEatThisDish佛跳墙,WestLakeVinegarFish西湖醋鱼,BraisedDuckWithEighttreasures八珍扒大鸭,StewCrabMealWithoutSeasoning清炖蟹粉狮子头,XiangxiAcidMeat湘西酸肉,Universallyrecognizedasoneofthegreatestcuisinesoftheworld,ChinesefoodinallitsvarietyandcomplexityisunquestionablyoneofthefinestpleasuresavisitorcanexperienceinChina.,八仙过海宴Eightlmmortalsfeast,满汉全席Manhanbanquet,曲江宴Qujiangfeast,孔府宴Confucianbanquet,ReadingFocusGlobalUnderstanding,(Paras.2-5),(Paras.6-11),(Paras.12-15),Introduction(Para.1),Paragraph1,ChinesecuisineisabrilliantfacetofChineseculture,whichisprovenbythefactthatChineserestaurantsarefoundscatteredeverywherethroughouttheworld.Today,theculinaryindustryisdevelopingevenmorerapidlythanbefore.Adecadeago,Beijinghadafewthousandrestaurants,whiletodaythereareover100,000restaurantsofdifferentsizesinthecity.,RegionalChineseCuisines,Paragraph2ItiswidelyacknowledgedthatfromtheMing(1368-1644)dynastiesonward,thereareeightmajorschoolsofcuisinebasedonregionak。Cooking.TheycamefromShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,Anhuiprovines.Inadditiontothesetraditionalcuisines,theculinaryindustryinChinahasundergonegreatchanges,asalmosteveryplacehasitsownlocalspecialties,andasthedifferentcuisinesgathertogetherinbigcities,suchasBeijing.,川菜,SichuanCuisine,Paragraph3,Sichuan,knowasnaturesstorehouse,isalsoastorehouseofcuisine.Here,eachandeveryrestaurantprovidesdeliciousyeteconomicalculinaryfare.Theingredientsforsichuancuisinearesimplebutthespicesusedarequitedifferent.Sichuancuisineisfamousforitsspicyandhotfood,yetjustbeinghotandspicydoesnotnecessarilydistinguishitfromotherhotandspicycuisinessuchasHunanorGuizhoucuisines.,WhatisreallyspecialaboutsichuancuisineistheuseofChinespricklyashseeds,thetasteofwhichleavesafeelingofnumbnessononestongueandmouth.Besidesthisuniquespice,sichuandishesarealsousuallypreparedwithotherspicessuchaschilipepper.Usingfermentedbeansauceandasetofuniquecookingmethods,sichuancuisineisnowfamousandpopularacrosstheworld.Inrecentyears,therehaveappearedmanymorerenownedrestaurantsspecializinginsichuancuisine,suchastheTanFamilyFishHeadrestaurant.,BriefIntroduction,SichuanCuisine,knownoftenintheWestasSichuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,菜系的形成,四川菜系以成都、重庆菜为代表。四川菜系各地风味比较统一。主要流行于西南地区和湖北地区，在中国大部分地区都有川菜馆。川菜是中国最有特色的菜系，也是民间最大菜系，因此也有观点认为川菜是八大菜系之首。,FEATURES,Themain-characteristicsofSichuanCuisine:1)Preparedwithawidevarietyofingredients.2)Presentingvariousshapesandtastes,andfamousforspicyfood.3)Boastingnumerouscookingtechniques,suchasstirfrying,frying,stir-fryingbeforestewing,andbraising.1）调味品复杂多样，有特点。2）富有多种形态和口味，以香辣著称。3）烹调手法上擅长小炒、小煎、干烧、干煸。此外，川菜讲究汤的制作及使用。,FamousDishes,Stir-friedDicedChickenwithChilliandPeanuts,Stir-friedBeanCurdinHotSauce,Fish-flavoredShreddedPork,RiceCrustsandSlicedPork,Stir-friedSlicedBeef,etc.,代表菜,干煸牛肉丝、水煮牛肉、宫宝鸡丁、麻婆豆腐、酸菜鱼等。,麻婆豆腐,MapoTofu(Stir-friedTofuInHotSauce),干煸牛肉丝,SawteDriedBeefShedsWithHotSauce,水煮牛肉,BoiledBeef,酸菜鱼,BoiledFishWithPickedCabbageandChili,LocalChinesecuisines,Sichuancuisine:_theuseofChinesepricklyashseedsandotherspiceslikechilipepper,ReadingFocusGlobalUnderstanding,deliciousyeteconomical,famousforitsspicyandhotfood,粤菜,GuangdongCuisine,Paragraph4,GuangdongProvincesislocatedinsouthernChina,withamoderateclimateandabundantproduceallyearround.Asoneoftheearliestportsopentoforeigntrade,theprovincehasdevelopedaculinaryculturewithitsowncharacteristicsthathasexertedafar-reachinginfluenceonotherpartsofChinaaswellasthroughouttheworldwhereitsthemostcommonlyavailableChinesecuisine.Guangdongcuisiineisfamousforitsseafoodaswellasforitsoriginalityandrefinedcookingprocesses.Varioussoupsinthiscuisinearelovedbypeoplealloverthecountry.,BriefIntroduction,Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor.Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes.广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。,菜系的形成,广东地处东南沿海，气候温和，物产丰富。古代聚居于广东一带的百粤族善渔农，尚杂食。秦汉以后，受到中原文化的影响，杂食之法更加发展、完善。近代又吸取西餐技艺，融汇贯通，逐渐形成具有鲜明特色的南国风味菜系广东菜系。近年来，广东菜更为发展，新派粤菜风靡全国。广东菜系由广州菜、潮州菜、东江菜三个地方菜组成。香港地区菜也应属广东菜系范畴,FEATURES,usingawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchanging,andservinglightfoodinsummerandautumn,andstrongandmellowfoodinwinterandspring.选料广泛广博奇异，食物形态、颜色富于变化，夏秋两季以清淡口味为主，春冬则口味偏重。,FamousDishes,FriedBeanCurdandFreshShrimps,BaiyunPigsTrotters,RoastPigletwithCrispSkin,DongjiangSaltedChicken,RefreshingBeefBalls,TaiyeChicken,FriedJellyFish,etc.,代表菜,文昌鸡、东江盐鸡、两柠煎软鸡、梅菜扣猪肉、铁板煎牛柳、白灼基围虾、八珍扒大鸭、脆皮烤乳猪、豉汁茄子煲、蚝油扒生菜、潮州白鳝煲、清蒸大鲩鱼等。,白灼基围虾,BrightPrawn,铁板煎牛柳,BeefandStin-tryOnIronPlate,八珍扒大鸭,BraisedDuckWithEighttreasures,文昌鸡,WenchangChicken,Guangdongcuisine:withits_B.famousfor_C._,ReadingFocusGlobalUnderstanding,owncharacteristicsthathasexertedafar-reachinginfluenceonotherpartsofChinaandtheworld,itsseafoodaswellasforitsoriginalityandrefinedcookingprocesses,offeringvarioussoups,LocalChinesecuisines,浙菜,ZhejiangCuisine,Paragraph5,Zhejiangcuisineislightandexquisite,andistypicaloffoodfromalongthelowerYangtzeRiver.OnefamousdishisWestLakeVinegarFish,whichlooksprettyandhasthedelicaterefreshingflavorsofnature.ManyChineserestaurantsinChina,aswellasinotherpartsoftheworld,servethisdish,butoftentheflavorislessauthenticcomparedtothatfoundinHangzhou,capitalofZhejiangprovince,whichhasuniqueaccesstothefishandwaterofWestLake.,BriefIntroduction,ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。,菜系的形成,浙江位于东海之滨，北部水道成网，素称鱼米之乡;西南丘陵起伏，盛产山珍野味;沿海渔场密布，海产资源丰富。浙江人民利用这些富饶的自然资源，创制出许多深受人们喜食乐道的浙江名菜。浙江菜系由杭州菜、宁波菜、绍兴菜三个地方菜组成，其中以杭州菜为代表。,FEATURES,HangzhouCuisine,therepresentativeofZhejiangCuisine,isdelicious,light,crisp,elegantandhighlyfinished.Ningbolocaldishesaredelicious,tender,softandrefreshing.ShaoxingCuisine,whichhasthecharacteristicsoffish,includesvariouskindsoflocaldishes,whicharesoftandaromaticwithoriginalsoup,lidjuice,lightoil,andaheavytaste.Chefsareforbiddentousepeppers.杭州菜是浙菜代表，美味清爽，制作精细；宁波菜鲜咸合一，以蒸、烤、炖为见长，讲究鲜嫩软滑，注重保持原味;绍兴菜擅长烹制河鲜，入口香酥绵糯，汤鲜味浓，富有乡土气息。,FamousDishes,WestLakeSourFish,DongpoPork,LongjingShrimpMeat,JiaohuaYoungChickens,SteamRiceFlowerandPorkWrappedbyLotusLeaves,BraisedBambooShootsandWhitefishwithFermentedGlutinousRice.,代表菜,西湖醋鱼、干炸响铃、雪菜黄鱼、东坡肉、清汤越鸡、元江鲈莼羹、叫化鸡、生爆鳞片、龙井虾仁、奉化摇蜡、南湖蟹粉等。,清汤越鱼,CleanSoupWithFish,南湖蟹粉,Southlakeclam,龙井虾仁,LongjingShrimpMeat,西湖醋鱼,WestLakeFishinVinegarGravy,东坡肉,DongPoMeat,Zhejiangcuisine:A._B._,ReadingFocusGlobalUnderstanding,lightandexquisite,withtherefreshingflavorsofnature,LocalChinesecuisines,EveryDishHasaStory,Paragraph6ThenamesofChinesedishesarediverse,butbehindeachofthefamousdishesisaninterestingstoryexplainingwhyitispopular.Agoodnamecanmakethedishmoreinteresting;however,somenamesaresoeccentricthattheymayconfusepeople,bothChineseandforeigners.Ifyouonlytranslatethenamesliterallywithnoexplanation,youcouldmakeafoolofyourself.,狗不理包子,thestoryofGoubulisteamedbuns,Paragraph7-8,TakeGoubulisteamedbunsinthecityoftianjinforexample.Thesepopularbunsareallofthesamesizeandhandmade.whenservedinneatrowsonatray,theylooklikebuddingchrysanthemumflowers.Thewrappingisthin,thefillingsarejuicy,themeattenderandthetastedeliciousandmotatallgreasy.Then,whythename?Thereisaninterestingstorybehindit.Goubulisteamedbunswerefirstsoldintianjinabout150yearsago.Alocalmanbythenameofouzi(dog)workedasan,apprenticeinashopsellingbaozi(steamedbuns).Afterthreeyears,hesetuphisownbaozishop.Becausehisbunsweresodelicious,hesoonhadathrivingbusinesswithmoreandmorepeoplecomingtobuyhisbuns.AshardworkingasGouziwas,hecouldnotkeepupwithdemandsohiscustomersoftenhadtowaitalongtimetobesevered.Impatient,somepeoplewouldcallouttourgehimon,butashewassobusypreparingthebuns,hedidnotanswer.peoplet