中国饮食文化英文版

1、关于中国饮食文化英文版第一张，PPT共九十六页，创作于2022年6月IntroductionEight cuisinesConclusionGeographical distribution 分布Delicacy 饮食特色Fairytale 历史典故Notable dishes 名菜第二张，PPT共九十六页，创作于2022年6月Man sees food as the first priority民以食为天eat no rice but is of the finest quality, nor meat but is finely minced -Confucius食不厌精，烩不厌细孔子第三

2、张，PPT共九十六页，创作于2022年6月Main Characteristics ：Different foods in different seasons 四季有别Pay attention to aesthetic feeling 讲究美感Pay attention to interest 注重情趣Combination of food and medicine 食医结合A variety of flavor 风味多样第四张，PPT共九十六页，创作于2022年6月Foods in different seasons 四季有别Summer : cold and dressed with s

3、auce 凉拌第五张，PPT共九十六页，创作于2022年6月Winter：stewed dishes 炖煮菜第六张，PPT共九十六页，创作于2022年6月色 color香- flavor 味 taste形 shape意 meaning aesthetic feeling 美感第七张，PPT共九十六页，创作于2022年6月aesthetic feeling 美感第八张，PPT共九十六页，创作于2022年6月The interest of Chinese food culture 注重情趣 Color，smell and tasteNameThe way to taste 品味方式The rhyt

4、hm of the meal 进餐节奏Entertainment in the meal 娱乐穿插The interest can be reflected in :第九张，PPT共九十六页，创作于2022年6月The interest of Chinese food culture 注重情趣 Dongpo pork 东坡肉Stewed pork ball in brown sauce红烧狮子头第十张，PPT共九十六页，创作于2022年6月第十一张，PPT共九十六页，创作于2022年6月Combination of food and medicine 食医结合 Medicine and foo

5、d have the same origin.医食同源. Herbal cuisine 药膳第十二张，PPT共九十六页，创作于2022年6月选材 ingredients 刀工 cutting technique火候 heat control调味 flavor A variety of flavor 风味多样第十三张，PPT共九十六页，创作于2022年6月Rice in south and flour in north 南米北面vast territory and abundant 地大物博A variety of flavor 风味多样第十四张，PPT共九十六页，创作于2022年6月Hui C

6、uisine 徽菜Cantonese Cuisine 粤菜 Min Cuisine 闽菜Xiang Cuisine 湘菜Su Cuisine 苏菜Lu Cuisine 鲁菜Chuan Cuisine 川菜 Zhe Cuisine 浙菜The Top Eight Cuisine 八大菜系A variety of flavor 风味多样第十五张，PPT共九十六页，创作于2022年6月Hui Cuisine 徽菜Distribution: Anhui provinceDelicacy :Good at steaming and stewingUse local ingredients Good us

7、e of heat control Cook natural dishes 第十六张，PPT共九十六页，创作于2022年6月火腿炖甲鱼黄山炖鸽问政山笋臭鳜鱼Hui Cuisine 徽菜Notable dishes 第十七张，PPT共九十六页，创作于2022年6月Hui Cuisine 徽菜Notable dish Stewed civet cats 红烧果子狸Tastes: salty sweetFairytale ：雪天牛尾狸，沙地马蹄鳖梅圣俞 第十八张，PPT共九十六页，创作于2022年6月Buddha Jumps Over the Wall第十九张，PPT共九十六页，创作于2022年6月

8、Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain第二十张，PPT共九十六页，创作于2022年6月Features:Focus on the temperate of cookingGood at braising and stewing.Turtle

9、 soup with ham第二十一张，PPT共九十六页，创作于2022年6月Min cuisine 闽菜Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province. 第二十二张，PPT共九十六页，创作于2022年6月light but flavorful(清鲜)Soft and tender(软嫩) Umami(鲜味)Retaining the original flavor of the main ingredients instead

10、of masking them.Min cuisine 闽菜Delicacy :第二十三张，PPT共九十六页，创作于2022年6月Notable dish Min cuisine 闽菜佛跳墙鸡汤氽海蚌淡糟香螺片荔枝肉醉糟鸡第二十四张，PPT共九十六页，创作于2022年6月One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin(鱼翅), sea cucumb

11、er(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.Min cuisine 闽菜Buddha Jumps Over the Wall第二十五张，PPT共九十六页，创作于2022年6月Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .第二十六张，PPT共九十六页，创作于2022年6月Features:Fujian Cuisine is distinguished for its choice sea

12、food, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste(卤味)第二十七张，PPT共九十六页，创作于2022年6月Fo Tiao Qiang第二十八张，PPT共九十六页，创作于2022年6月Boiled whole chicken 清炖全鸡第二十九张，PPT共九十六页，创作于2022年6月第三十张，PPT共九十六页，创作于2022年6月Shandong cuisine ：is one of the Eight

13、 Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.第三十一张，PPT共九十六页，创作于2022年6月Origin：Spring and Autumn Period(770-221BC)Range：Qi and Lu.（齐国、鲁国）Famous person：Yi Ya （齐桓公

14、的宠臣易牙） Confucius （孔子）Classify：Eastern Shandong and Jinan dishes.（胶东菜系、济南菜系）第三十二张，PPT共九十六页，创作于2022年6月Foundational （基 础）school in Chinese cuisine.Majority（多数）of the culinary （厨房）styles in China. Beijing, Tianjin and the northeastern regions.Northern Chinese households mealsInfluence：第三十三张，PPT共九十六页，创作于

15、2022年6月Cuisine featureIngredients：Maize(玉米)PeanutsGrains（谷物）Staple vegetablesVinegar（醋）Taste characteristicsSalty, Fresh, OriginalStir fried, Fire powerSoup, SeafoodPlentiful and substantial咸鲜为主，突出本味以“爆”见长，注重火功精于制汤，注重用汤烹制海鲜，独到之处丰满实惠、风格大气第三十四张，PPT共九十六页，创作于2022年6月Braised Intestines in Brown Sauce（九转大肠

16、）Zha Jinchan（deep fried golden cicada）第三十五张，PPT共九十六页，创作于2022年6月Sweat and sour carp：is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。济南府志上早

17、有“黄河之鲤，南阳之蟹，且入食谱”的记载第三十六张，PPT共九十六页，创作于2022年6月Nutrition：Carp: High protein digestion and absorption rate of 96%Essential minerals, vitamin A and vitamin DFat more than unsaturated fatty acids, Reduce cholesterol（胆固醇）Prevent arteriosclerosis（动脉硬化），Coronary（冠状动脉） ，Heart disease第三十七张，PPT共九十六页，创作于2022年6月

18、One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines鲁菜Shandong Cuisine(山东菜系)第三十八张，PPT共九十六页，创作于2022年6月Features

19、:Fresh, tasty, but not greasyIncluding many well-known seafood dishesWhen meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.第三十九张，PPT共九十六页，创作于2022年6月Dezhou Braised Chicken德州扒鸡第四十张，PPT共九十六页，创作于2022年6月Four-Joy Meat

20、balls”四喜丸子第四十一张，PPT共九十六页，创作于2022年6月Sichuan cuisine：is a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.第四十二张，PPT共九十六页，创作于2022年6月History：川菜系是一个历史悠久的菜系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文

21、章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。第四十三张，PPT共九十六页，创作于2022年6月Cuisine feature：Bold flavoursPungency（刺激） Spiciness （香辣）Garlic （蒜）Sichuan pepper (花椒)PeanutsSesame paste（芝麻酱）, Ginger（生姜）Use of hot and numbing flavor (麻辣味型) is a typical element of Sichuan cooking. 第四十四张，PPT共九十六页，创作于202

22、2年6月Husband and wifes lung slice？Pork Lungs in Chili Sauce 夫妻肺片第四十五张，PPT共九十六页，创作于2022年6月Kung pao chicken丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。第四十六张，PPT共九十六页，创作于2022年6月Mapo TofuDry-Braised

23、Mandarin Fish（干烧桂鱼）第四十七张，PPT共九十六页，创作于2022年6月One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines鲁菜Shandong Cui

24、sine(山东菜系)第四十八张，PPT共九十六页，创作于2022年6月Features :Fresh, tasty, but not greasyIncluding many well-known seafood dishesWhen meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.第四十九张，PPT共九十六页，创作于2022年6月Dezhou Braised Chic

25、ken德州扒鸡第五十张，PPT共九十六页，创作于2022年6月Four-Joy Meatballs”四喜丸子第五十一张，PPT共九十六页，创作于2022年6月Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenji

26、ang dishes.第五十二张，PPT共九十六页，创作于2022年6月Cuisine feature：Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasonsEmphasis on the matching colour and shape of each dish and using soup to improve flavour.第五十三张，PPT共

27、九十六页，创作于2022年6月History：起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为“南食”两大台柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。第五十四张，PPT共九十六页，创作于2022年6月Dongpos braised porkSalted Duck第五十五张，PPT共九十六页，创作于2022年6月Squirrel-shaped Mandarin fish：松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，苏州就有“松鼠鲤鱼”了，乾隆曾品尝过。后来便发展成了“松鼠鳜鱼”

28、。清代调鼎集中有关于“松鼠鱼”的记载:“取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。”第五十六张，PPT共九十六页，创作于2022年6月Which cuisine ？Roast suckling pigLou mei第五十七张，PPT共九十六页，创作于2022年6月Which cuisine ？第五十八张，PPT共九十六页，创作于2022年6月1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking sty

29、les. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features:Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as

30、the meat base to most dishesJiangsu Cuisine第五十九张，PPT共九十六页，创作于2022年6月Santao Duck 三套鸭第六十张，PPT共九十六页，创作于2022年6月squirrel-shaped mandarin fish 松鼠鳜鱼第六十一张，PPT共九十六页，创作于2022年6月第六十二张，PPT共九十六页，创作于2022年6月 Cantonese CuisineCantonese cuisine comes from Guangdong province in southern .Its prominence outside China i

31、s due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought （十分抢手）afterthroughout China.第六十三张，PPT共九十六页，创作于2022年6月DelicacyyQuality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape.Geographical advantages: Guangdong is loc

32、ated in the subtropical zone（亚热带）, rich in natural resources.So Guangdongs diet has always been unique.第六十四张，PPT共九十六页，创作于2022年6月Ingredients:all kinds of domestic poultry(家禽), fish and seafood, mountain games(野味)Cooking methods: steaming and stir frying being the most favoured due to their convenienc

33、e and rapidity. Delicacy第六十五张，PPT共九十六页，创作于2022年6月Traditional dishes Sweet potato soup 番禺糖水Braised abalone 焖鲍鱼Roast suckling pig 烤乳猪Little pan rice 煲仔饭Lou mei 卤味Char siu 叉烧Beef chow fun 干炒牛河第六十六张，PPT共九十六页，创作于2022年6月Which cuisine ？Steamed fish head in chili sauceMaos braised pork 第六十七张，PPT共九十六页，创作于202

34、2年6月 Maos braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大战役), Chairman Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three days , I have the energy to defeat the enemy.The sto

35、ry of Maos braised pork 第六十八张，PPT共九十六页，创作于2022年6月Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.第六十九张，PPT共九十六页，创作于202

36、2年6月Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.Peppery and hot chicken辣炒鸡丁第七十张，PPT共九十六页，创作于2022年6月Xiang CuisineHunan cuisine, also known as Xi

37、ang cuisineIt is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材) for Hunan dishes are many and varied. 第七十一张，PPT共九十六页，创作于2022年6月Origin:The Warring States PeriodDevelopment:As early as the Warring States period, the

38、 peoples diet life is quite rich and colorful.In Qin and Han Dynasties, Hunans diet culture,from the materials, cooking methods to the flavor,gradually formed a moreXiang Cuisinecomplete system. 第七十二张，PPT共九十六页，创作于2022年6月DelicacyTaste: especially like hot and sour . Because of the warm and humid clim

39、ate, many people like eating pepper to dispel dampness(祛湿).Cooking methods:stewing, Stir frying, steaming and wax第七十三张，PPT共九十六页，创作于2022年6月Hunan cuisine is known for being dry hot (干辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distin

40、ctive mala. Xiang Cuisinebeer duckSpicy and hot pot shrimp第七十四张，PPT共九十六页，创作于2022年6月Famous Dishes In HunanMaos braised pork 毛氏红烧肉Shredded pork with vegetables 农家小炒肉Changsha-style rice vermicelli 长沙米粉Steamed fish head in chili sauce剁椒蒸魚頭 第七十五张，PPT共九十六页，创作于2022年6月Which cuisine ？West Lake Fish in Vinega

41、r Dongpo Pork第七十六张，PPT共九十六页，创作于2022年6月Zhe CuisineZhe cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy（油腻的）, having instead a fresh and soft flavor with a mellow fragrance.第七十七张，PPT共九十六页，创作于2022年6月Zhe CuisineGeographica

42、l advantages:Zhejiang is near the East China Sea, the climate is temperate, the water and land transportation is convenientResource advantages:fertile（肥沃的）land, rich grains, fruits and vegetables, very rich in aquatic（水产品） resources; Southwest rich delicacies of game, and provide rich raw materials

43、for cooking.第七十八张，PPT共九十六页，创作于2022年6月DelicacyIngredients: be particular about the variety of raw material and season raw material require specialty,fresh and tenderCooking methods: stewing, steaming, burning, stir-frying第七十九张，PPT共九十六页，创作于2022年6月Zhe Cuisine CultureMany dishes are full of beautiful le

44、gends in Zhejiang,which make their full of cultural color. Longjing shrimpSong Sao Yugeng第八十张，PPT共九十六页，创作于2022年6月Four schools Hangzhou cuisine Ningbo cuisineShaoxing cuisineWenzhou cuisine第八十一张，PPT共九十六页，创作于2022年6月Zhejiang cuisine第八十二张，PPT共九十六页，创作于2022年6月Feature Zhejiang cuisine, not greasy, wins its

45、 reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance. 龙井虾仁 Longjing Tea Shrimps 第八十三张，PPT共九十六页，创作于2022年6月Zhejiang cuisineHangzhou styleShaoxing styleNingbo style第八十四张，PPT共九十六页，创作于2022年6月糯米素烧鹅 Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）第

46、八十五张，PPT共九十六页，创作于2022年6月冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup Nutrients:Vitamin A（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、Vitamin C(维生素C)、 Calcium（钙）, phosphorus（磷）, sodium（钠）, magnesium（镁）, iron（铁）, zinc（锌）, selenium（硒）, copper（铜）, manganese（锰）, folic acid（叶酸）, cholesterol（胆固醇）Function：e