中国饮食文化课件1

1、 tasting China图片收集：戴冠鸿文字编辑：曾桥生PPT设计：邓利龙/曾剑锋课堂演讲：胡振锋In China, folk has a saying: “People take food as their first need.”在中国，民间有种说法：“民以食为天。”Various Chinese DishesEight Cuisines 闽菜 Fujian Cuisine川菜Sichuan Cuisine粤菜Cantonese Cuisine苏菜Jiangsu Cuisine鲁菜Shandong Cuisine浙菜ZheJiang Cuisine徽菜Anhui Cuisine湘菜Hu

2、nan cuisineTasting China色- color香- flavor 味 taste形 shape意- meaning Which cuisine ？Spicy deep-fried chickenWhich cuisine ？Roast suckling pigWhich cuisine ？Buddha Jumps Over the WallWhich cuisine ？Stewed pork ball in brown sauce Long ago, Guangdong has been the farthest end of China and lack of all su

3、pport from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. 粤菜Cantonese food (广东菜系)Main coo

4、king skillsThe Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect.Condimentspring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oilBoiled white chickenBoiled white chicken is common to the

5、cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside. 白切鸡煮熟的白鸡是常见的中国南方的文化,包括广东、福建、香港。因此,目前在世界各地的唐人街或无论中国人口居住。Boiled PrawnsShrimp is the main ingredients in Cantonese cuisine, main cooking

6、process is boiled.Guangzhou people like to use the boiling water to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.白灼虾虾是粤菜的主要成分，主要烹饪方式是煮。广州人喜欢用沸水煮虾,以此保持其新鲜、甜美,温柔的味道,然后蘸酱和去壳。Typical dishesSweet potato soup 番禺糖水Roast suckling pig 烤乳猪Roast squab 烤乳鸽Little