中国饮食文化英语介绍资料

ChineseFoodCulture第一页，共24页。ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOf‘color,aroma,tasteandappearance’.Itgivesemphasistotheselectionofrawmaterials,thetextureoffood,theblendingofseasonings(佐料(zuǒliào)),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.第二页，共24页。.

Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancuisineofthewest,notedas“thelightflavorofthesouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”第三页，共24页。EightCuisines

Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe'EightCuisines'.Theseareasfollows:ShandongCuisine,SichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographical

neighborstheirstylesarecompletelyalien.第四页，共24页。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名(wénmíng)。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名(wénmíng)。ShandongCuisine第五页，共24页。DezhouBraisedChicken

德州扒鸡SweetandSourCarp糖酥鲤鱼(lǐyú)第六页，共24页。CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesvedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.

广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此(yīncǐ)广东菜也许是国外最广泛的中国地方菜系。广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。GuangdongCuisine第七页，共24页。芋丝炸春卷(chūnjuǎn)

Crispy

spring

rolls

芋丝炸春卷(chūnjuǎn)

Crispy

spring

rolls

Crispy

spring

rolls

芋丝炸春卷(chūnjuǎn)Barbecue

pork

with

honey

flavour蜜汁叉烧

第八页，共24页。SichuanCuisine

SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和pricklyash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉(dòuchǐ)也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。第九页，共24页。灯影(dēnɡyǐnɡ)牛肉Lamp-shadowBeef麻婆豆腐(mápódòufǔ)MapoTofu宫保鸡丁KungPaoChicken`

鱼香肉丝

Braisedpork第十页，共24页。HunanCuisine

HunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(热辣(rèlà)，干辣)flavor（味道）,fresharoma（香味）anddeepcolor.Commoncookingtechniquesincludestewing（炖）,frying（煎）,pot-roasting（烤）,braising（焖）,andsmoking（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.第十一页，共24页。Lotusseedsinrocksugarsyrup（冰糖(bīngtáng)湘莲）HotandSourDicedChicken（酸辣鸡丁(jīdīnɡ)）Immortalchicken(神仙(shénxiān)鸡)第十二页，共24页。JiangsuCuisinestringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.

选料严谨，制作精良，口味适中，四季分明。在烹调技术(jìshù)上擅长烧、焖、烩、窝、炒，又重视调汤，保持原味汁，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆第十三页，共24页。Braisedlionhead

狮子头

Thebegger’schicken

叫花鸡Groundchickenpot

地锅鸡第十四页，共24页。ZhejiangCuisineAsZhejiangcuisineconsistsofhundredsofsmalldelicaciesfromitsmaincities,ittakesinHangzhou'sfinenessanddiversification,Ningbo'ssoftnessandoriginality,andShaoxing'spastoralinterests.Hangzhou,oncethecapitaloftheSouthernSongDynasty(1127-1279),itiscustomarytoendowcuisinewithdaintyplace-names.Thechieftechniquesofcookinglieinthemethodsusedsuchasfrying,quick-fry,stir-fry,braising,andsteamingthusrenderingthedishesbothsalubriousandsavory.第十五页，共24页。WestLakeFishinVinegarGravy西湖(xīhú)醋鱼Shelledshrimpscookedin龙井(lóngjǐng)虾仁Dongporou东坡肉第十六页，共24页。FujianCuisineFujiancuisine(闽菜or福建菜)hasfourdistinctivefeatures,thatis,finecuttingtechniques,alternativesoups,uniqueseasonings,andexquisitecooking.Chefscanalwayscutthethinjellyfishintothreepiecesandintoverythinthread.Andthankstotheabundantresourcesofmarineproducts,thesoupofthiscuisinegenrehasitsfreshnessandkeepsitsownsavorwithease.Theseasoningsaddsweetandsourflavorstothedishes.Toaddtoitsappealthefoodisservedinoronelegantbowlsorplates.第十七页，共24页。Buddhajumpsoverthewall佛跳墙

Dongbidragonpearl东壁(dōnɡbì)龙珠lycheemeat荔枝(lìzhī)肉第十八页，共24页。HuizhouCuisineItismainlycomposedoflo