中国天下美食英语版精

1、会计学1中国天下美食英语版精中国天下美食英语版精第1页/共21页Chinese food can be roughly divided into eight regional cuisines, they are: Shandong cuisine、Sichuan cuisine、Cantonese cuisine、and Fujian、 Anhui、 Hunan、Jiangsu、Zhejiang cuisine. 第2页/共21页 Lu cai has great influence in north China and has become the representative of No

2、rth China cuisinesIts one of the oldest cuisines in China, with a history of2,500 years.Its originates from Confucius family banquet, then adopted by imperial kitchen.第3页/共21页Specializes in seafood like prawns（对虾）, sea cucumber kju:kmb（海参）, flounder （比目鱼）Also emphasize on soup gravyTraditional luxur

3、y royal banquet专营海鲜,如虾、海参、小比目鱼还强调汤肉汁传统的豪华皇家宴会第4页/共21页It has 2000 years of history but gained popularity all over China after 1980s.Characterized in hot and numbing（使麻木的） taste because using a lot of peppercornspepk:n（干胡椒） and spices.Now it is one of the fastest growing cuisines in the world.第5页/共21页

4、Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food（广东菜）One of the most famous food is “hot and spicy crab”（辣子蟹）第6页/共21页Cantonese people ate what they could find locally. Wild animals, plants even insects.Long time ago, Guangdong has been the farthe

5、st end of China and lack of all support from the rulers 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. 第7页/共21页vCantonese cuisine incorporates almost all edible（可食用的） meats, including o

6、rgan meats, chicken feet, duck and duck tongues, snakes, and snails. 第8页/共21页Fujian cuisine consisting of Fuzhou, Quan zhou and Xia men Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory seivri. The most distinct features

7、 are their pickled taste.福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。第9页/共21页第10页/共21页Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing stju: .Hams and sugar candy often will be added to improve taste.安徽厨师注重于烹饪的温度，擅长煨炖。通常会

8、加入火腿和方糖来改善菜肴的味道。第11页/共21页第12页/共21页Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau kau tu. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣

9、椒和青葱在这一菜系中的必备品第13页/共21页 1.1000 years ago, catering industry（餐饮业） was highly developed. 2.Geographically, between south and north, combining various cooking styles. 3.Strict selection of ingredients according to seasons. 4.Used to be expensive and luxury. 5.Sweet is the most prominent feature of Jian

10、gsu Cuisine, nearly not spicy at all.第14页/共21页 6.Cutting of the material is the key factor for a good dish 7.Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes第15页/共21页Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, win

11、s its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.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。第16页/共21页第17页/共21页第18页/共21页vCantonese cuisine incorporates almost all edible（可食用的） meat

12、s, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. 第19页/共21页Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau kau tu. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品第20页/共21页 1.1000 years ago, catering industry（餐饮业） was highly developed. 2.Geographically, between south and north, combining variou