中国美食-英文介绍

CompanyLogo,By:CaiShuling,ChineseFood,Areyouhungry?,CompanyLogo,Chapter1Chinesetraditionalstaplefood,1.rice（米饭）riceisthemostcommonstaple（固定的）foodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-frying（炒）Types:Porridge,friedricesteamedrice（白米饭）,CompanyLogo,Chapter1Chinesetraditionalstaplefood,porridgefriedrice,CompanyLogo,Chapter1Chinesetraditionalstaplefood,2.noodles（面条）noodlesisaveryoldfoodanditoriginatedinChina.Ithasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.Everykindofnoodlemaytasteverydifferent.NextIwillgivetheintroductionofvariousnoodlesinchina.,CompanyLogo,Chapter1Chinesetraditionalstaplefood,TheFirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodleswithsoybeanpaste,Shanxislicednoodles,Henanstewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.,武汉热干面Wuhanhotnoodles北京炸酱面Beijingnoodleswithsoybeanpaste,CompanyLogo,Chapter1Chinesetraditionalstaplefood,山西刀削面ShanxiSlicedNoodles河南烩面HenanStewedNoodles,CompanyLogo,Chapter1Chinesetraditionalstaplefood,兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuan,CompanyLogo,Chapter1Chinesetraditionalstaplefood,昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodles,CompanyLogo,Chapter1Chinesetraditionalstaplefood,四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodles,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。,Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：,JiangsuCuisine江苏菜系,CompanyLogo,Chapter2Chinesecharacteristiccuisine,1.ShandongCuisine山东菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthChinacuisine,Factions（派别）:Jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes,Braisedshrimp油焖基围虾,Braisedintestine九转大肠,Sweetandsourcabbage醋溜白菜,CompanyLogo,Chapter2Chinesecharacteristiccuisine,JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清汤什锦）milksoupofcattail(奶汤蒲菜）sweetandsourcarp(糖醋鲤鱼）,CompanyLogo,Chapter2Chinesecharacteristiccuisine,JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）,CompanyLogo,Chapter2Chinesecharacteristiccuisine,ConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(带子上朝）boiledginkgo（诗礼银杏）,CompanyLogo,Chapter2Chinesecharacteristiccuisine,SichuanCuisine四川菜系,Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.,characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor鱼香,spicyflavor椒麻,sourandhotflavor醋椒.,Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Dishes:sichuanhotpot(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Dessert:Onionfragrantglutinousriceball（葱香糯米团），Dandannoodles（担担面）,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Cantonesecuisine广东菜系,Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroad,Features:ThefeatureofCantonesecuisineisitsexquisitecookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细.Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cookingmethod:Thecuisinescommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,steaming蒸,frying炒/炸,soaking泡andsoon.,illustrating龙虎斗,WaxGourdSoup冬瓜盅,Crispysucklingpig脆皮乳猪,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Siumei(烧味)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecue(烤肉）flavorthatasauce（调味汁）isusuallyaddedbutadifferentsauceisusedforeachmeat.,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Seafood,CompanyLogo,Chapter2Chinesecharacteristiccuisine,Dessert,CompanyLogo,Chapter2Chinesecharacteristiccuisine,JiangsuCuisine江苏菜系Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江苏菜流行于在扬子江下流。以水产作为主要原料，注重原料的鲜味。,Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.(制作精细，注意刀工)2.Itinsistsonoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，强调本味，重视调汤，风味清鲜)3.Itscookingisgoodatduration(持续时间）anddegreeofheatin