美食介绍英文版课件

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Thechef:

姚薇莹Thecook:张晓燕赵亚宁赵国栋张忠榕Thechef:姚薇莹Thecook:1.Jiangsuprovince:

squirrel-likemandarinfish

江苏省：松鼠桂鱼1.Jiangsuprovince:

sq1.Jiangsuprovince:

squirrel-likemandarinfishThecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).1.Jiangsuprovince:

squirrel-1.江苏省：松鼠桂鱼

烹饪风格：江苏菜以其刀功和菜形而出名。

全国最正宗的盐水鸭来自于江苏首府——南京，而南部的苏州市以其甜点和年糕驰名。菜肴：将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声（这也是菜名的由来）。1.江苏省：松鼠桂鱼

烹饪风格：江苏菜以其刀功和菜形而出名。2.Liaoningprovince:

chickenandmushroomstew

辽宁省：小鸡炖蘑菇2.Liaoningprovince:

chi2.Liaoningprovince:

chickenandmushroomstew

Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andtheircuisinereflectsthesetraits.Notasdelicateastheculinarycultureofthesouth,Liaoningdishesareknownforstrong,richflavorsandheartyportions.Thedish:InthecoldofnortheastChina,familieshuddletogetheronaheatedbedtoshareadishofstewedchicken,hazelmushroomandpotatonoodlestohelppasstheharshwinters.2.Liaoningprovince:

chicken2.辽宁省：小鸡炖蘑菇

烹饪风格：辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。

菜肴：在中国寒冷的北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。2.辽宁省：小鸡炖蘑菇

烹饪风格：辽宁菜风格正反映了辽宁人3.NingxiaHuiautonomous

region:

sheepentrailssoup

宁夏回族自治区：羊杂碎汤3.NingxiaHuiautonomousregi3.NingxiaHuiautonomousregion:

sheepentrailssoupThecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncan’tlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander--thebesttreatforaNingxiashepherdafteradayofherding.3.NingxiaHuiautonomousregi3.宁夏回族自治区:

羊杂碎汤

烹饪风格：此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的（不吃猪肉）。菜肴：热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜——是当地牧羊人牧羊回家享受的最好一道菜。3.宁夏回族自治区:

羊杂碎汤

烹饪风格：此地4.Qinghaiprovince:

hand-grabbedlamb

青海省：手抓羊肉4.Qinghaiprovince:

4.Qinghaiprovince:

hand-grabbedlambThecuisine:Qinghai’svastexpanseofgrasslandproducessomeofthecountry’sfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.Theregion'scuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.4.Qinghaiprovince:

hand-gra4.青海省：手抓羊肉

烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。

这个地区的烹饪手法深受回族和藏族的烹饪传统影响。菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。4.青海省：手抓羊肉

烹饪风格：青海辽阔的草原培育出了全国最5.Shanxiprovince:

qishannoodles

陕西省：岐山臊子面5.Shanxiprovince:

5.Shanxiprovince:

qishannoodlesThecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,suchaspork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.5.Shanxiprovince:

qishanno5.陕西省：岐山臊子面

烹饪风格：中国西北部的菜肴材料都非常简单，比如猪肉，羊肉和面条。

陕西菜味道酸辣，配有大量的大蒜和香菜作辅料。菜肴：将手卷面团加煮到鲜红的，油鰲制的肉汤里。

然后将这样的肉汤里加上臊子——五花肉末，素鸡（豆干），木耳，百合和海带的杂烩。5.陕西省：岐山臊子面

烹饪风格：中国西北部的菜肴材料都非常6.Shanghai:

redbraisedporkbelly

上海：红烧肉6.Shanghai:

redb6.Shanghai:

redbraisedporkbellyThecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,you'llfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.It'sadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.6.Shanghai:

redbraisedpork6.上海：红烧肉

烹饪风格：由于深受周边城市苏州的影响，上海人偏爱甜食。

不管是大闸蟹还是红烧肉，你会发现绝大部分的上海菜都是甜的。菜肴：毋庸置疑，红烧肉乃是上海菜肴的标志。味全汁多的猪肉，乃是食肉一族的大爱呀。

用文火炖煮几小时后，五花肉的精肉部分再淋上鲜美浓香的肉汁（肥肉炖煮之后形成）。6.上海：红烧肉

烹饪风格：由于深受周边城市苏州的影响，上海7.Sichuanprovince:

mapoTofu

四川省：麻婆豆腐7.Sichuanprovince:

7.Sichuanprovince:

mapoTofuThecuisine:Sichuanisoneofthemostinfluentialregionalcuisinesintoday’sChina.It’sknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:Mapodoufuisnamedafteritscreator,afreckle-facewoman("mapo"inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)and“la”(spicy)noteswithaplomb.7.Sichuanprovince:

mapoTof7.四川省：麻婆豆腐

烹饪风格：现如今，川菜是中国最具有影响力的地方菜色之一。

川菜以其色艳味浓闻名，由红辣椒，川椒，黑胡椒和生姜调制的佐料更是令人赞不绝口。菜肴：麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人（汉语：麻婆）而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。

嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡7.四川省：麻婆豆腐

烹饪风格：现如今，川菜是中国最具有影响8.Tianjin:

bakedcornbreadcombinedwith

fish

天津：贴饽饽熬小鱼8.Tianjin:

bakedcornbread8.Tianjin:

bakedcornbreadcombinedwithfishThecuisine:TianjinisoneofthelargestharborcitiesinChinaandthelocalcuisinemixesallsortsofcookingstyleswithproducefromthesea.Thedish:TieboboaoxiaoyuisaTianjinstaple.Combiningfishandvegetablesinastewalongwithbakedcornbread,thisdishisperfecttosharewithagroup.Havingabsorbedtheumamiflavorfromthebroth,thecornbreadbecomesthehighlightofthemeal.8.Tianjin:

bakedcornbread8.天津：贴饽饽熬小鱼

烹饪风格：天津是中国最大的海港城市之一，因此当地的烹饪也充分融合了海鲜的各种烹饪方法。菜肴：贴饽饽熬小鱼是天津的主打菜肴。烹饪时将炖汤里放入鱼和蔬菜，再配备烘培好的玉米面包。这道菜非常适合一大帮子朋友共同享用。

玉米面包将会吸收肉汤的鲜味，这是这道菜肴的亮点。8.天津：贴饽饽熬小鱼

烹饪风格：天津是中国最大的海港城市bigplatechicken大盘鸡bigplatechicken大盘鸡over-the-bridgericenoodles过桥米线over-the-bridgericenoodles过EffectofvinegarSpareribs醋溜素排骨EffectofvinegarSpareribs醋溜素ShaanxiPasta秦川烩麻什ShaanxiPasta秦川烩麻什Stickyricecake粘糕(年糕)

Stickyricecake粘糕(年糕)Thank

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Thechef:

姚薇莹Thecook:张晓燕赵亚宁赵国栋张忠榕Thechef:姚薇莹Thecook:1.Jiangsuprovince:

squirrel-likemandarinfish

江苏省：松鼠桂鱼1.Jiangsuprovince:

sq1.Jiangsuprovince:

squirrel-likemandarinfishThecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).1.Jiangsuprovince:

squirrel-1.江苏省：松鼠桂鱼

烹饪风格：江苏菜以其刀功和菜形而出名。

全国最正宗的盐水鸭来自于江苏首府——南京，而南部的苏州市以其甜点和年糕驰名。菜肴：将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声（这也是菜名的由来）。1.江苏省：松鼠桂鱼

烹饪风格：江苏菜以其刀功和菜形而出名。2.Liaoningprovince:

chickenandmushroomstew

辽宁省：小鸡炖蘑菇2.Liaoningprovince:

chi2.Liaoningprovince:

chickenandmushroomstew

Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andtheircuisinereflectsthesetraits.Notasdelicateastheculinarycultureofthesouth,Liaoningdishesareknownforstrong,richflavorsandheartyportions.Thedish:InthecoldofnortheastChina,familieshuddletogetheronaheatedbedtoshareadishofstewedchicken,hazelmushroomandpotatonoodlestohelppasstheharshwinters.2.Liaoningprovince:

chicken2.辽宁省：小鸡炖蘑菇

烹饪风格：辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。

菜肴：在中国寒冷的北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。2.辽宁省：小鸡炖蘑菇

烹饪风格：辽宁菜风格正反映了辽宁人3.NingxiaHuiautonomous

region:

sheepentrailssoup

宁夏回族自治区：羊杂碎汤3.NingxiaHuiautonomousregi3.NingxiaHuiautonomousregion:

sheepentrailssoupThecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncan’tlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander--thebesttreatforaNingxiashepherdafteradayofherding.3.NingxiaHuiautonomousregi3.宁夏回族自治区:

羊杂碎汤

烹饪风格：此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的（不吃猪肉）。菜肴：热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜——是当地牧羊人牧羊回家享受的最好一道菜。3.宁夏回族自治区:

羊杂碎汤

烹饪风格：此地4.Qinghaiprovince:

hand-grabbedlamb

青海省：手抓羊肉4.Qinghaiprovince:

4.Qinghaiprovince:

hand-grabbedlambThecuisine:Qinghai’svastexpanseofgrasslandproducessomeofthecountry’sfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.Theregion'scuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.4.Qinghaiprovince:

hand-gra4.青海省：手抓羊肉

烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。

这个地区的烹饪手法深受回族和藏族的烹饪传统影响。菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。4.青海省：手抓羊肉

烹饪风格：青海辽阔的草原培育出了全国最5.Shanxiprovince:

qishannoodles

陕西省：岐山臊子面5.Shanxiprovince:

5.Shanxiprovince:

qishannoodlesThecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,suchaspork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.5.Shanxiprovince:

qishanno5.陕西省：岐山臊子面

烹饪风格：中国西北部的菜肴材料都非常简单，比如猪肉，羊肉和面条。

陕西菜味道酸辣，配有大量的大蒜和香菜作辅料。菜肴：将手卷面团加煮到鲜红的，油鰲制的肉汤里。

然后将这样的肉汤里加上臊子——五花肉末，素鸡（豆干），木耳，百合和海带的杂烩。5.陕西省：岐山臊子面

烹饪风格：中国西北部的菜肴材料都非常6.Shanghai:

redbraisedporkbelly

上海：红烧肉6.Shanghai:

redb6.Shanghai:

redbraisedporkbellyThecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,you'llfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.It'sadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.6.Shanghai:

redbraisedpork6.上海：红烧肉

烹饪风格：由于深受周边城市苏州的影响，上海人偏爱甜食。

不管是大闸蟹还是红烧肉，你会发现绝大部分的上海菜都是甜的。菜肴：毋庸置疑，红烧肉乃是上海菜肴的标志。味全汁多的猪肉，乃是食肉一族的大爱呀。

用文火炖煮几小时后，五花肉的精肉部分再淋上鲜美浓香的肉汁（肥肉炖煮之后形成）。6.上海：红烧肉

烹饪风格：由于深受周边城市苏州的影响，上海7.Sichuanprovince:

mapoTofu

四川省：麻婆豆腐7.Sichuanprovince:

7.Sichuanprovince:

mapoTofuThecuisine:Sichuanisoneofthemostinfluentialregionalcuisinesintoday’sChina.It’sknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:Mapodoufuisnamedafteritscreator,afreckle-facewoman("mapo"inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)a