中国八大菜系英文介绍ppt课件

,EightRegionalCuisinesinChina中国八大菜系,1,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChinaslocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.,2,SoupofTyphalatifolia(奶汤蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）,ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油腻的）,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness（香鲜酥软）.Shallot(葱）andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.,1.ShandongCuisine,3,2020/6/11,SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（辛辣的）flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（红辣椒）.Pepper（胡椒粉）andpricklyash（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,pickling（腌制）andbraising（文火炖煮）areappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.,2、SichuanCuisine,MapoTofu（麻婆豆腐）,BoiledFishwithPickledCabbageandChili（酸菜鱼）,4,2020/6/11,CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤）,stir-frying（炒）,sauteing（煸）,deep-frying（深炸）,braising,stewing（炖）andsteaming（蒸）.,3.GuangdongCuisine,BakedChickeninSalt（盐焗鸡）,roastsucklingpig（烤乳猪）,5,2020/6/11,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(卤味）.,4.FujianCuisine,Fotiaoqiang（佛跳墙）,Facethreadpaste（面线糊）,6,2020/6/11,JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique（瓜雕）isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.,5.JiangsuCuisine,therecipeofWensiTofu（文思豆腐）,Deep-FriedPhoenix-TailedPrawns（炸凤尾虾）,7,2020/6/11,Wintermelon（冬瓜盅）,ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness（鲜柔滑香）ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.,6.ZhejiangCuisine,BraisedHaminHoneySauce（蜜汁火方）,8,2020/6/11,HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.,7.Hunancuisine,Chopbellpepperfishhead（剁椒鱼头）,FriedStewedBitterGourdwithPork（苦瓜酿肉）,9,2020/6/11,HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.,8.HuizhouCuisine,Tigerfurwithbeancurd(虎皮毛豆腐）,Huizhoudumpling(徽州圆子）,10,2020/6/11,Newwords,prolific英prlfk美prlfkadj.（艺术家、作家等）