中国美食的英文介绍(非常精美全面)ppt课件

Chinesefood,1,CompanyLogo,Chinesetraditionalstaplefood,theChinesecharacteristiccuisine,chinesefestivalfood,chinesefoodculture,Chapter1,Chapter2,Chapter3,Chapter4,Contents,2,CompanyLogo,Chapter1chinesetraditionalstaplefood,1.rice（米饭）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedrice,3,CompanyLogo,Chapter1chinesetraditionalstaplefood,Poridgefriedrice,4,CompanyLogo,Chapter1chinesetraditionalstaplefood,2.noodles（面条）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvarousnoodlesinchina.,5,CompanyLogo,Chapter1chinesetraditionalstaplefood,ThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxislicednoodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.,武汉热干面Wuhanhotnoodles北京杂酱面Beijingnoodles,6,CompanyLogo,Chapter1chinesetraditionalstaplefood,山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodles,7,CompanyLogo,Chapter1chinesetraditionalstaplefood,兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuan,8,CompanyLogo,Chapter1chinesetraditionalstaplefood,昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodles,9,CompanyLogo,Chapter1chinesetraditionalstaplefood,四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodles,10,CompanyLogo,Chapter1chinesetraditionalstaplefood,3.Dumplings(饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etc,11,CompanyLogo,Chapter1chinesetraditionalstaplefood,4.Steamedbuns(馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.,12,CompanyLogo,Chapter1chinesetraditionalstaplefood,5.Steamedstuffedbun(包子）Thedifferentbunscontaindifferentstuffing.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.Soupdumpling(汤包）,13,CompanyLogo,Chapter2theChinesecharacteristiccuisine,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,14,CompanyLogo,Chapter2theChinesecharacteristiccuisine,1.ShandongCuisine山东菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes,15,CompanyLogo,Chapter2theChinesecharacteristiccuisine,JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourcrap(糖醋鲤鱼）,16,CompanyLogo,Chapter2theChinesecharacteristiccuisine,JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）,17,CompanyLogo,Chapter2theChinesecharacteristiccuisine,ConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）,18,CompanyLogo,Chapter2theChinesecharacteristiccuisine,SichuanCuisine四川菜系,Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.,characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.,Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃,19,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Cantonesefood广东菜系,Traditionaldishes,20,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Siumei(燒味,showi)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecueflavorthatasauceisusuallyaddedbutadifferentsauceisusedforeachmeat.,21,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Noodlesareeitherinsoupbrothorfried.SomenoodledishesareCantonized.Theseareavailableashome-cookedmeals,ondimsumsidemenus,oras（streetfoodatdaipaidong（大排档）,wheretheycanbeservedwithavarietyoftoppings（配料）suchasfishballs.beefballsorfishslices,22,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Cantonesefood广东菜系,Banquet/nightdishes,23,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Seafood,24,CompanyLogo,Chapter2theChinesecharacteristiccuisine,Dessert,25,CompanyLogo,Chapter2theChinesecharacteristiccuisine,JiangsuCuisine江苏菜系Introduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。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）anddegreeofheating（火候）,andsimmer（炖）、braise（焖）、roast（煨）、steam（蒸）、Stir-fry（炒）、sear（烧）areperfect!4.Itisbrightlycolouredandbeautifullydesignedthatpleasestheeye;visuallyvividandpleasing.(色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真),26,CompanyLogo,Chapter2theChinesecharacteristiccuisine,specialty,1.Braisedporkballinbrownsauce2.Steamedporkricewraps3.Potstickers,27,CompanyLogo,Chapter3chinesefestivalfood,LanternFestival,TheLanternFestivalfallsonthe15thdayofthe1stlunarmonth,usuallyinFebruaryorMarchintheGregoriancalendar.AsearlyastheWesternHanDynasty(206BC-AD25),ithadbecomeafestivalwithgreatsignificance.,Peoplewilleatyuanxiao,orricedumplings,onthisday,soitisalsocalledtheYuanxiaoFestival.Yuanxiaoalsohasanothername,tangyuan.Itissmalldumplingballsmadeofglutinousriceflourwithrosepetals,sesame,beanpaste,jujubepaste,walnutmeat,driedfruit,sugarandedibleoilasfilling.Tangyuancanbeboiled,friedorsteamed.Ittastessweetanddelicious.Whatsmore,tangyuaninChinesehasasimilarpronunciationwithtuanyuan”,meaningreunion.Sopeopleeatthemtodenoteunion,harmonyandhappinessforthefamily.,28,CompanyLogo,Chapter3chinesefestivalfood,DragonBoatFestival,TheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.Zongzi:AverypopulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrappedinbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-Quyuan,29,CompanyLogo,Chapter3chinesefestivalfood,Mid-AutumnFestival,TheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesonthatday.1.Suzhoustylemookcake2.guangzhoustylemookcake,30,CompanyLogo,Chapter3chinesefestivalfood,SpringFestival,TheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,oftenonemonthlaterthantheGregoriancalendar.ItoriginatedintheShangDynasty(c.1600BC-c.1100BC)fromthepeoplessacrificetogodsandancestorsattheendofanoldyearandthebeginningofanewone.springrolls(meatandvegetablesrolledwiththincakeseatenasasnack)Springrollsarealargevarietyoffilled,rolledappetizers.ThenameisaliteraltranslationoftheChinesechnjun(春卷springroll)Thenewyearcakewasusedasanofferingtothekitchengod,withtheaimofstickinghismouthwiththestickycake,topreventrumoursandconflicttowardsthehumansfamilysgodofallgod,31,CompanyLogo,Chapter4chinesefoodculture,chineseteacultureTheChinesepeople,intheirdrinkingoftea,placemuchsignificanceontheactofsavoring.Savoringteaisnotonlyawaytodiscerngoodtea,butalsohowpeopletakedelightintheirreverieandinteadrinkingitself.Snatchingabitofleisurefromabusyschedule,makingakettleofstrongtea,securingaserenespace,andservinganddrinkingteabyyourselfcanhelpbanishfatigueandfrustration,improveyourthinkingabilityandinspireyouwithenthusiasm.Youmayalsoimbibeitslowlyinsmallsipstoappreciatethesubtleallureofteadrinking,untilyourspiritssoarupandupintoasublimeaestheticrealm.中国人饮茶，注重一个品字。品茶不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。,32,CompanyLogo,Chapter4chinesefoodculture,Chinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeandserveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Inthecourseofservingtea,thehostshouldtakecarefulnoteofhowmuchwaterisremaininginthecupsandinthekettle.Usually,iftheteaismadeinateacup,boilingwatershouldbeaddedafterhalfofthecuphasbeenconsumed;andthusthecupiskeptfilledsothatthetearetainsthesamebouquetandremainspleasantlywarmthroughouttheentirecourseoftea-drinking.Snacks,sweetsandotherdishesmaybeservedatteatimetocomplementthefragranceoftheteaandtoallayoneshunger.中国是文明