《四川美食英文》课件

SichuanCuisineEnglishCATALOGUE目录IntroductiontoSichuanCuisineClassificationofSichuanCuisineIntroductiontoSichuanCuisineinEnglishSichuanCuisineCultureCookingtechniquesandingredientsofSichuancuisine01IntroductiontoSichuanCuisineSichuancuisine,alsoknownasSichuancuisine,isasubregionalcuisineofChinesecuisine,whichhasalonghistoryandenjoysahighreputationItoriginatesfromtheprehistorictimesandisconsistentlyimprovedanddevelopedwiththeprogressofhistoryIntheQinandHandynamics,SichuanwasanimportanteconomicandculturalcenterinChina,whichpromotedthedevelopmentofSichuancuisineTheOriginandHistoryofSichuanCuisineSpeechThemainfeatureofSichuancuisineisspeech,whichismainlyduetotheuseofalargeamountofchilipepperandpepperThetasteofSichuancuisineisstrong,whichismainlyduetotheuseofalargeamountofgarlic,ginger,springonions,andotherspicesThedishesofSichuancuisineareoftencookedwithalotofoil,whichcanmakethedishesmoretenderanddeliciousThedishesofSichuancuisineareoftenseasonedwithvariousspices,whichcanmakethedishesmorefragmentedandappealingStrongOilAromaticThecharacteristicsandflavorsofSichuancuisine02ClassificationofSichuanCuisineIntroductiontoSichuanCuisineSichuanCuisine,alsoknownasChuanCuisine,isapopularcuisineinChina,whichischaracterizedbyitsflavorandpungentflavor,freshandgreattaste,anduniquecookingtechniquesItisoneofthemostrepresentativeChinesecuisines,andenjoyhighreputationbothathomeandabroadTheoriginofSichuanCuisinecanbetracedbacktothepreQinperiod,andhasahistoryofmorethan2000yearsDuringtheTangDynasty,SichuanCuisinehasbecomeoneofthe"fourbigcuisines"inChinaIntheMingandQingdynamics,withthedevelopmentofinlandwatertransportation,SichuanCuisinehasbeenfurtherpromotedNowadays,SichuanCuisinehasbecomeaglobalcuisine,andhasbeenrecognizedandlovedbypeopleallovertheworldThemainfeatureofSichuanCuisineisitspolicyandpungentflavorThereasonwhySichuanfoodisspicyisthatitusesalotofchilipeppersandpepperwhencooking,whichisdifferentfromotherChinesecuisinesInaddition,SichuanCuisinealsohassomeuniquecookingtechniques,suchasfrying,stepping,smoking,etc.,whichmaketheflavorofSichuanfooduniqueSichuansnakesareoneoftheimportantpartsofSichuanCuisineItissaidthattherearemorethan1000typesofSichuansnakes,whichareknownfortheiruniquetasteandrichvarietyThetypicalsnakesofSichuaninclude:ChongyangFestivalCake,GlutinosusRiceBallwithSesamePaste,PickledRadishCake,etc.Thesesnakeshaveacommonfeature,thatis,theyarecommonlymadeofcommondailymaterials,buttheirshapesandflagsareuniqueInadditiontotheabovesnakes,therearealsomanyotherdeliciousandcharacteristicsnakesinSichuan,suchasChongyangFestivalOilpaperFan,ChongyangFestivalChickenPie,etc.Thesesnakesarenotonlydelicious,butalsohavereceivedlocalcharacteristicsandculturalmeaningsIntroductiontoSichuanSnacksIntroductiontoSichuanhotpotSichuanhotpotisoneofthemostcommondiseasesinSichuanCuisineItisalsooneofthemostrepresentativedishesofSichuanCuisineThesocalled"hotpot",whichisalsoknownas"firepot"or"chachingdish",referstoadishthatcooksfoodinhotwaterorsoupinaroundorsquareironpotonafireorstockTheoriginofSichuanhotpotcanbetracedbacktotheHanDynastyinChinaWiththedevelopmentofhistoryandthechangeofeatinghabits,peopleinSichuanhavegraduallyformedtheirownuniquehotpotcultureThemainfeatureofSichuanhotpotisthatitusesaroundorsquareironpottocookfoodonafireorstockThesoupbaseishabituallymadefromchickenstockorbeestock,andthenseasonedwithvariousspicessuchaschilipepper,pepper,garlic,ginger,springonions,etc.Thecookedfoodishabituallydippedinasaucemadefromsesamepast,sosave,wine,sugar,andotherseasoningsbeforeeating03IntroductiontoSichuanCuisineinEnglishIntroductiontoSichuancuisineinEnglishSichuancuisine,alsoknownasSichuanfoodorSichuancuisine,isastyleofChinesecuisinethatoriginatedfromtheSichuanprovinceinsouthernChinaItisknownforitsspiceandpungentflavors,complexseasonings,anduniquecookingtechniquesThecuisineischaracterizedbytheuseofMala,ablendofchilipeppersandSichuanpeppercornsandsauces,whichgivesthemdistinctflavorsOthercommonseasoningsincludeSichuanpepper(huajiao,Sichuanpepper),ginger(sh)ēNgjiāNg,ginger,garlic(dàsuàn,garlic),anddoubanjiang,fermentedbeanpasteSichuancuisinehasalonghistoryandisconsideredoneofthe"FourGreatStylesofChineseCuisine"alongwithCantonese,Shandong,andJiangsucuisinesIthasarichanddiversemenuthatincludesbothsimpleandambiguousdishes,makingitpopularthroughoutChinaandtheworldEnglishIntroductiontoSichuanSnacksSichuansnakesareapopularcategoryofsnakesthataretypicallypreservedasappellantsorlightmealsTheyareknownfortheiruniqueFlavorsandspiceseasoningsSomepopularFriedDoughTwistssnakesinclude(máhuā,TwistedBreadSticks,LóngchāOshǒu.Buffereddumpings),FuqiFeipian(SlicedBeefandOxTongueinChilliSauce)(fūQīFèipiàn,slicedbeefinspicesauce),andDandannoodles(dāNdāNmiàn,spicehandpulledvegetablesThesesnakesareoftenpreservedinsmallportsandareperfectforengagementwithacupofteaorbeerTheyarealsocommonlyfoundinSichuan'sstreetfoodmarketsandareapopulartouristattractionEnglishIntroductiontoSichuanHotpotSichuanhotpotisatraditionaldishfromSichuanprovincethatischaracterizedbyitsspecificityandflamboyantbrotherItisapopulardishamongbothlocalandtouristsalikeThebrotherismadefromavarietyofseasoningssuchaschili(làji)āo.ChiliPeppers,SichuanPeppercorns,Ginger(sh)ēNgjiāNg,ginger,scallions(dàc)ōNg,scallions,andbroth(g)āOtāNg,richchickenorbeestock)ThebrotherissimplifiedforhourstoextractthemaximumflatterfromtheingredientsThehotpotiscommonlysharedamongfriendsorfamilies,witheveryoneaddingtheirchoiceofmeals,seafood,vegetables,andtofutothebrotherItiscustomarytocooktheingredientsatthetableinsmallindividualpotsorlargecommonpotsSichuanhotpotisreadilyavailablebyaselectionofdippingsaucessuchasgarlic(suàní,mashedgarlic)andvinegar(cù)Theselossesprovidebalancetotheheatofthebrotherandaddextralayersofflattertoeachbit04SichuanCuisineCultureSichuancuisineisanimportantpartofSichuanculture,anditsdevelopmentiscloselyrelatedtothelocalcultureandhistoryTheuniquegeographicenvironment,climateandfolkcustomsofSichuanhavejoinedshapedtheuniqueflagofSichuancuisineTheessayofSichuancultureisreflectedinthecookingtechniques,flavorcharacteristicsandculturalannotationofSichuancuisineTheintegrationofSichuancultureandculturehasbeencreatedauniqueSichuanculturalculturethatisbotheditableandculturalTheRelationshipbetweenSichuanCuisineandCultureSichuancuisinehasalonghistoryandisoneoftheimportantbranchesofChinesecuisineIthasaccumulatedrichexperienceinthelongtermdevelopmentprocessandformedacompleteculinarysystemWiththedevelopmentofChina'seconomyandtheimprovementofpeople'slivingstandards,thedemandforSichuancuisineisincreasingInordertomeetthegrowingmarketdemand,SichuancuisinehasalsobeencontinuouslyinnovatedanddevelopedTheInheritanceandDevelopmentofSichuanCuisineVSInrecentyears,withthepromotionofChina'sculturalsoftpower,SichuancuisinehasalsobeenwidelyspreadandrecognizedintheinternationalmarketSichuancuisinehasgraduallybecomeoneofthesymbolsofChineseculture,anditsuniqueflavorandcookingtechniqueshavealsobeenhighlypracticedbyforeignchefsandgourmetsTheinternationalinfluenceanddiscussionofSichuancuisine05CookingtechniquesandingredientsofSichuancuisineCookingtechniquesforSichuancuisineStirfrying:ThistechnologyinvolvescookingfoodquicklyoverhighheatinawokItisusedtomaintainthetextureandflavoroftheingredientsDeepfrying:Inthistechnique,foodisimportedinhotoiltocookItisoftenusedfordissesthatrequiresacriticalexterior,suchasfishandchipsorspringrollsSteaming:ThistechnologyinvolvescookingfoodoverSteamItisoftenusedfordishesthatrequireatendertexture,suchasfishorchickenBraising:ThistechnologyinvolvescookingfoodoverlowheatinacoveredpotItisusedtotenderizetoomuchcutsofmeatandtocreaterich,volatiledishesIntroductiontoSichuanCuisineIngredientsChiliPeppers:ChiliPeppersareakeyingredientinSichuancuisine,promotingheatandspicinesstodishesTheycanbefreshordrivenandareo