用英文介绍中国美食 (1).ppt

,ChineseFood,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.,Chinesefoodcanberoughlydividedintoeightregionalcuisines：,EightChineseCuisine,ShandongCuisine鲁菜SichuanCuisine川菜HunanCuisine湘菜JiangsuCuisine苏菜ZhejiangCuisine浙菜AnhuiCuisine徽菜GuangdongCuisine粤菜FujianCuisine闽菜,OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines,鲁菜ShandongCuisine(山东菜系),Features:,Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.,DezhouBraisedChicken德州扒鸡,Four-JoyMeatballs”四喜丸子,SichuanCuisine,2000yearsofhistorybutgainedpopularityalloverChinaafter1980sNowitisoneofthefastestgrowingcuisinesintheworld.Learnfromothercuisinesandcookinitsownstyle,Features:,Sour,sweet,fragrant,oily,tasty,Well-knownforitshotandpungentflavoring;Notedforbeingtongue-numbingParticularabouttheuseofseasoningsMaincondiments:beanpaste,pickledpepper,PorkShredswithFishFlavor鱼香肉丝,EggplantinGarlicSauce,鱼香茄子,MapoTofu,DicedChickenwithChiliandPeanuts,宫保鸡丁,夫妻肺片PorkLungsinChiliSauce,CantonesecuisineInfact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。,Features:,Crisp,light,refreshingandtastyLayemphasisondeepfrying,stewing,bakingandespeciallyonthecolorofthedishes.Twobasicrules:1)Thefoodmustbeabsolutelyfresh.2)Themealmustbeharmonious,whichmeansthatdifferentcoloredfoodsmustcomplementeachotherandthattasteandtextureshouldcontrast.,porkinsweetandsoursauce咕佬肉,Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会,goldenroastedsucklingpig烧乳猪,FujianCuisine,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.,Features:,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste(卤味),FoTiaoQiang,Boiledwholechicken清炖全鸡,1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishes,JiangsuCuisine,SantaoDuck三套鸭,squirrel-shapedmandarinfish松鼠鳜鱼,Hunancuisine,HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.,Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.,Pepperyandhotchicken辣炒鸡丁,AnhuiCuisine,AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain,Features:,FocusonthetemperateofcookingGoodatbraisingandstewing.,Turtlesoupwithham,Zhejiangcuisine,Feature,Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.,龙井虾仁LongjingTeaShrimps,糯米素烧鹅,Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）,冰糖甲鱼:SteamedTurtleinCrystalSugarSoup,Nutrients:VitaminA（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、VitaminC(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folicacid（叶酸）,cholesterol（胆固醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.,FamousdishesofZhejiangcuisine,西湖醋鱼XihuSourFish,东坡肉Dongpopock,Dong-po-rou(DongpoPork),whichmustbeeatenwhenyouareinHangzhou.,BeggarsChick