《邮轮烹饪英语》教学课件-06Chinese-Culinary-Art

邮轮烹饪英语PartSix

ChineseCulinaryArtUnit1MinCuisineandYueCuisine■I.Preamble■II.Warm-up■III.PracticalProcess■IV.Exercises■V.KnowledgeLinkObjectives:Tohelpthestudentsrecitenewwordsandexpressions.TohelpthestudentsbefamiliarwithFujianandCantoneseCuisine.TohelpthestudentsmasterhowtomakespecialtydishesinFujianandGuangzhou.MincuisineorFujiancuisine,isoneofChineseEightCuisines.ItoriginatedinMinhouCountyinFujan.Fujiancuisinehasdeveloped,representedbyFuzhou,QuanzhouandXiamendishesetc.ItisoneofthemajorcuisinesofChinaandenjoysprideofplaceamongsttheculinaryculturetreasuresofChina.Thecuisine'sbestcookingtechniquesaresti-frying,sautéing,fryingandsimmering,steamingisthemostdistinctiveofitstechniques.SinceFujianliesinasoutheasterncoastalarea,therearepredominantlycookedwithseafoodastheirmainingredients.I.PreambleThefeaturesandcharacteristisofFujiancuisine:simpleandelegant,freshandtender,mildandmellow,alingeringfragrance.Fourcommonlydisplayedqualities:1.Majoringredientsarethoseofseafoodandfoodfrommountainousregions.2.Thecuisine'scuttingtechniquesareexquisiteandtasteisparamount.3.Soupsareexquisiteandrichinvariation.4.Fujiancuisine'scookingprocessisexquisiteanditsseasoningisofgreatimportance.Fujiancuisinehasalotoffamousdishes,suchas:BuddhaJumpsOvertheWall,SoakedandWinedChicken,HotandSourSquid,SlicedWinedChicken,TaiChiPrawn,SteamedBreamandSweetandSourLitchis,etc.I.PreambleII.

Warm-upFamousDishes

BuddhaJumpsOvertheWall(SeafoodandPoultryinCasserole)佛跳墙BoiledSeaClamwithChickenSoup鸡汤氽海蚌II.

Warm-upFamousDishes

SweetandSourLitchis荔枝肉SlicedWhelkinRedVinasse淡糟香螺片II.

Warm-upFamousDishes

FuzhouFishBalls福州鱼丸OysterOmelette海蛎煎II.

Warm-upFamousDishes

PlainChicken(BoiledChickenwithSauce)白切鸡CantoneseRoastedGoose广东烧鹅II.

Warm-upFamousDishes

PoachedLobsterinPremiumSoup上汤焗龙虾DoubleBoiledSoup老火靓汤II.

Warm-upFamousDishes

RoastedSucklingPig烤乳猪CharSiu(ChineseBBQPork)叉烧III.PracticalProcess

HowtoRoastSucklingPigRoastedsucklingpigisoneoffamousCantonesecuisine.Cantonesecuisine,alsocalledYuecuisineorGuangdongcuisine,isoneoftheChineseEightCuisines.CantonesecuisineisbasedonthelocaldishesofGuangzhou,ChaozhouandDongjiang.Thetastesareclear,fresh,refreshing,smooth,tenderandcrispandtheseasoningsare"sour,sweet,bitter,spicy,saltyandfresh".Thedishesarefragrant,soft,crisp,fattyandstrongflavored.Inaddition,therearefamousCantonesedishes,suchas:WenchangBraisedChicken,AhYatAbalone,PlainChicken,CantoneseRoastedGoose,PoachedLobsterinPremiumSoup,StewedClamWorm,FriedSnakeFleshwithVegetables,theSnakeSoupwithWildCat,ChickenandChrysanthemum,StewedSweetandSourPork,DaliangFriedFreshMilk,BeefinOysterSauceetc.HowtoRoastSucklingPigPreparationTime:60minutesCookingMethod:RoastCookingTime:Thefirstroastingfor15minutes,thesecondroastingfor20minutesperpoundlonger.HowtoRoastSucklingPigIngredients:

1/2cupsorangejuice

3/4cupfreshlimejuice

3/4cupfreshgrapefruitjuice

2tablespoonscoarseseasalt

1tablespoonfreshlygroundblackpepper

1grapefruit,quartered

2oranges,halved

2limes,halvedHowtoRoastSucklingPigIngredients:

1largeonion,quartered

1headgarlic,halved

1bayleaf

3to4sprigsfreshthyme

1bunchwatercress,toughstemsremoved,forgarnish

1bunchcurly-leafedparsley,toughstemsremoved,forgarnish

4bloodoranges,peeledandpithremoved

Lemon,lime,orappleforthemouthHowtoRoastSucklingPigHowtoRoastSucklingPigDirections:Preheattheovento450degrees.Inabowl,combinetheorangejuice,limejuice，andgrapefruitjuiceandwhisktogether.SteplWashandpatthepig,anddryitwithpapertowels.Step2

Sprinkleinsideandoutwiththesaltandpepperandplaceitinalargeroastingpan,bellysideup.Step3Placethegrapefruit,oranges,limes,onion,garlic,bayleaf,andthymeinsidethecavityandskeweritclosed.Turnbellysidedownandplaceaballofwoodorarolleduppieceofaluminumfoilaboutthesizeofalemoninthepigsmouth.HowtoRoastSucklingPigHowtoRoastSucklingPigStep4Skewerthelegsintopositionbypullingtheforelegsforwardandbendingthehindlegsintoacrouchingposition(thiswillhelpalargepigfitinasmalloven,ifitfitsalready,thisisnotnecessary).HowtoRoastSucklingPigStep5Coverthetailandearswithsmallpiecesoffoiltopreventthemfromburning.Placethepigintheovenandbastewiththecitrusjuicemixture.basteitagainwiththecitrusjuicemixtureandreducetheheatto325degrees.bastinggenerouslyevery15or20minuteswiththejuicemixtureandthenthepanjuices.HowtoRoastSucklingPigStep6Totestfordoneness,prickthethighwiththetipofasharpknifetoseeifthejuicesrunclear.Theinternaltemperatureshouldread165degreesonameatthermometerinsertedintothethickestpartoftheleg.Removefromtheovenandallowtorestfor10minutes,looselytentedwithalargepieceofaluminumfoil.HowtoRoastSucklingPigStep7Distributetheparsleyandwatercresssprigslooselyaroundtheedgesofalargewarmedovalplatter.Halvethetrimmedbloodorangesandplacethemaroundtheedgesoftheplatter,nestledinthegreens.HowtoRoastSucklingPigStep8Removethefoilfromthetailandearsandreplacethewoodorfoilfromthemouthwithalemon,lime,orapple.Carveatthetable,youcaneat.WordsandExpressions1.Mincuisine

福建菜2.stir-fry

/ˈstɜːfraɪ/

v.翻炒;煸炒

3.distinctive

/dɪˈstɪŋktɪv/

adj.独特的,有特色的4.coastal

/ˈkəʊstl/

adj.沿海的;海岸的5.predominantly

/prɪˈdɒmɪnəntli/

adv.主要地;显著地6.mountainous

/ˈmaʊntənəs/

adj.多山的

7.exquisite /ɪkˈskwɪzɪt/ adj.精致的;精美的8.paramount /ˈpærəmaʊnt/ adj.最重要的,主要的9.Cantonesecuisine 广东菜;粤菜WordsandExpressions10.refreshing

/rɪˈfreʃɪŋ/

adj.使人恢复活力的,提神的11.coarseseasalt

粗海盐12.freshthyme

鲜百里香13.watercress

/ˈwɔːtəkres/

n.豆瓣菜;西洋菜14.sprinkle /ˈsprɪŋkl/ v.撒,洒;用……点缀15.skewer /ˈskjuːə(r)/ 用扦子串住16.aluminumfoil 铝箔17.meatthermometer 肉类温度计18.carve /kɑːv/ v.切开IV.ExercisesI.Answerthefollowingquestions.1.WhatarethemainFujiandishes?2.WhatarethemainCantonesedishes?3.GiveabriefintroductionabouthowtoRoastSucklingPig.IV.ExercisesⅡ.MatchthecorrectwordswithChinese.A B 1.SoakedandWinedChicken a.佛跳墙 2.TaiChiPrawn b.文昌鸡 3.SeafoodandPoultryinCasserole c.醉糟鸡 4.WenchangBraisedChicken d.太极明虾 5.AhYatAbalone e.糖醋咕咾肉 6.StewedSweetandSourPork f.阿一鲍鱼IV.ExercisesⅢ.ReadthefollowingpassageanddecidewhetherthefollowingstatementsareTrue(T)orFalse(F).

HistoryofFujianCuisineThehistoryofFujiancuisineisprettylong.FromthelateWesternJinDynastytoFiveDynastiesandTenStates,especiallyaftertheMinStatefoundedinFuzhou,manypeoplefromthecentralplainmigratedtoFujanandFujancuisinehadarudimentinthisformativestage.HistoryofFujianCuisineAsthereweremorethanoneimportantharborsforinternationaltradeandQuanzhouinFujianbecamethestartingpointofMaritimeSilkRoadinSongDynasty,Fujianfood,absorbingthecookingtechniquesofotherplaces,developedquickly.TheoverseatradealsointroducedsomenewseasoningstoFujiandishes,likesatay,mustardandcurry,whichbecameimportantcondimentsofMincuisinelater.InlateQingDynasty,featuredrestaurantsandskilledchiefsmushroomedinFujian.Theyalwaystriedtheirbesttocookthebestandcreativedishes.Fujiancuisineflourishedandformeditsownsystem.HistoryofFujianCuisineHistoryofFujianCuisineFujianCuisineIngredients—WoodlandDelicaciesandSeafoodsFujianProvinceisbythesea,andtherearemountainsandplainsinland.Inaresult,alotofdelicaciesfrombothlandandseabecomeFujiancuisineingredients,suchasmushrooms,bambooshoots,rice,canesugar,vegetables,fruits,freshwaterturtlesfromland,andfishes,shrimps,clamsfromsea,etc.Asforthecondiments,redvinasse,sugarandvinegararethemostlyusedcondimentsinFujiancuisinerecipes.Redvinasseisthevinaseofricewineoryellowwinefermentedwithredyeast,whichishighlynutritive.TheusingofredvinasseisauniquefeatureofFujiancuisine,makingthedisheshaveawinearomaandbeautifulredcolor.Sugarisusedtoremoveunwantedbadsmell;vinegarisusedtomakefoodhavearefreshingtaste.ThusFujianfoodreceiveagoodreputationofsweetbutnotcloying,andlightbutnottasteless.Otheruniqueseasonings,likeshrimpsauce,satay,chilisauceandWorcestershiresaucearealsoused.CondimentsUsedinFujianCuisine—RedVinasse,Sugar&VinegaHistoryofFujianCuisineFlavorsofFujianCuisine—Light,SweetandSourSoupsplayavitallyimportantroleinFujiancuisine,whicharegenerallylight.NotafewFujiandishesaresoups,andBoiledSeaClamwithChickenSoupistherepresentative.Assugarandvinegararethedailyseasonings,manyFujiandishestastessweetandsour.Friedfoodarecrispy,andvariousdelicaciesfrequentlyusedmakesFujiancuisinegameyoffoodfromlandandsea.HistoryofFujianCuisineSpecialCookingTechniquesThemostlyusedcookingtechniquesincludesteaming,pan-frying,frying,quick-frying,steamstewing,deep-fryingandsimmering.Inaddition,picklingwithredvinaseeisthedistinctivecookingtechniqueofFujiancuisine,suchasSteamedFishinRedVinasse,thefishispickledwithredvinasseandthensteamed.HistoryofFujianCuisineSpecialCookingTechniquesChiefsattachesgreatimportancetocuttingtechniquesaswell.Theslicesshouldbeasthinaspaper,andtheshredsshouldbelikehairs.Thechefscanevenmakematerialintotheshapeofablossomingflowerwithakitchenknife.Dishesofdifferentstyleshavedifferentdemandsforcuttingmethodssothatthecookeddishesretaintheoriginaltasteandtexturebetter.Forexample,tocookFriedMashedChickenwithShreddedBambooShots,thewinterbambooshootsarecutlikehairstobeintegratedwithmashedchickenandeggpastecompletely.HistoryofFujianCuisineIV.ExercisesDecidewhetherthefollowingstatementsareTrue(T)orFalse(F)accordingtothepassage.1.ThehistoryofFujiancuisinebeginsfromtheWesternJinDynasty. ( )2.Fujiancuisineingredientsincludewoodlanddelicaciesandseafoods. ( )FTIV.Exercises3.Asforthecondiments,redvinasse,sugarandvinegararethemostlyusedcondimentsinFujiancuisinerecipes. ( )4.ManyFujiandishestastessaltandsour. ( )

5.Themostlyusedcookingtechniquesincludesteaming,pan-frying,frying,quick-frying,steamstewing,deep-fryingandsimmering. ( )TFTIV.ExercisesⅣ.DiscussandwritedownthemoreEnglishnamesofFujianandCantontesbygroups.FujianDishesNameBuddhaJumpsOvertheWall(SeafoodandPoultryinCasserole)SautéedDuckGizzardandPorkTripeSweetandSourLitchisDrunkenRibsFuzhouFishBallsBoiledShrimpswithSaltOysterOmeletteEelinRedVinasseIV.ExercisesCantoneseDishesNameHakkaStuffedTofu(YongTauFoo)HakkaNoodlesDongjiangSaltBakedChickenZijinBeefBallPorkBellywithPreservedMustardGreensBraisedPorkinBrownSaucePoonChoiHakkaDrunkChickenPorkStomachStewedChickenYangTofuStir-friedPorkIntestineDuckStuffedwithRiceYamAbacusZisuDuckStuffedBitterGourdDongjiangMeatBallV.KnowledgeLinkTheArtofChineseCuisineHowmanyChinesecuisinesarethere?Themostinfluentialandtypicalknownbythepublicarethe"ChineseEightCuisines".ActuallyChinesecuisinehasmorethan8genres.Chinaislargeandtheclimate,ingredients,historyanddiningcustomsvaryfromplacetoplace,leadingtothedifferencesincookingmethodsanddishflavorsandformingthedifferentcuisines.V.KnowledgeLinkAsearlyastheShangDynastyandZhouDynasty,China'sdietaryculturehastakenshape.IntheTangDynastyandSongDynasty,thenorthernandsouthernfoodalreadyhadtheirowncharacteristics:generallysweetinsouthandsaltyinnorth.BytheearlyQingDynasty(1644-1911AD),fourmostinfluentialcuisinesprevailed.WhatarethefourmainstylesofChinesecuisineatthattime?TheyarecuisinesofShandong,Sichuan,GuangdongandJiangsurespectively.BytheendoftheQingDynasty,thefournewcuisines—Zheijiangcuisine,Fujiancuisine,Hunancuisine,andAnhuicuisineappeared;togetherwithformerfourcuisines,theywerelistedas"ChineseEightCuisines".TheArtofChineseCuisineToday,thehotandspicySichuanandHunancuisinesarethemostpopularinChina;theCantonesecuisinewithlighttasteanddelicatecookingmethodsisnotonlysoughtafterinChina,butalsopopulararoundtheworld.TheArtofChineseCuisineTheArtofChineseCuisine

1.SichuanCuisine/SichuanCuisine/ChuanCuisinePopularin:China'sSichuanProvince,Chongqing.Features:hotandspicy,mouth-numbing;usingalotofpepper,chili,garlic,andPixianbeanchilipaste.TheArtofChineseCuisine

2.CantoneseCuisine/GuangdongCuisine/YueCuisinePopularin:China'sGuangdongProvince,HongKongofChinaandMacauofChina.Features:mild,freshandnaturaltaste;widelyuseofmaterialsandrichcookingmethods.TheArtofChineseCuisine

3.HunanCuisine/XiangCuisinePopularin:China'sHunanProvince.Features:spicy,hot,salty;preferenceforchili&fermentedsoyabeans;darkdishcolor.TheArtofChineseCuisine

4.ShandongCuisine/LuCuisinePopularin:China'sShandongProvinceandSouthernLiaoningProvince.Features:umami,salty,sweetandsourflavors;usingmuchsoup-stock,scallion,gingerandgarlic;goodatcookingseafoodTheArtofChineseCuisine

5.JiangsuCuisine/SuCuisinePopularin:China'sJiangsuProvince.Features:umami,mild,slightlysweet,andnatural;exquisitecuttingsandprecisecontrolofheat;delicatedishappearance.TheArtofChineseCuisine

6.ZhejiangCuisine/ZheCuisinePopularin:China'sZhejiangProvince.Features:lightandfresh,crispandtender;goodatcontrollingfireheat;preferyellowwineasspecialseasoningTheArtofChineseCuisine

7.FujianCuisine/MinCuisinePopularin:China'sFujianProvince.Features:light,fresh,sweetandsour;specialcondimentredvinasse;woodlanddelicaciesandseafoodwidelyusedforingredients.TheArtofChineseCuisine

8.AnhuiCuisine/HuiCuisinePopularin:China'sAnhuiProvince.Features:saltyandfresh,light,preservingtheoriginalflavorofingredients;preferenceforhams;lightcookingmethodsincludingbraising,stewingandsteaming.Unit2ZheCuisineandSuCuisine■I.Preamble■II.Warm-up■III.PracticalProcess■IV.Exercises■V.KnowledgeLinkObjectives:Tohelpthestudentsrecitenewwordsandexpressions.TohelpthestudentsbefamiliarwithZheandSucuisine.TohelpthestudentsmasterhowtomakespecialtydishesinZhejangandJiangsu.I.Preamble

Zhejiangcuisine,alsocalledZhecuisine,isoneofChineseEightCuisines.ComprisingthespecialtiesofHangzhou,NingboandShaoxinginZhejangProvinceregardedas"landoffishandrice",Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.Hangzhoucuisineisthemostfamousoneamongthethree.Zhejangcuisinespecializesinquick-frying,stir-frying,deep-frying,simmeringandsteaming,obtainingthenaturalflavorandtaste.Specialcareistakeninthecookingprocesstomakethefoodfresh,crispyandtender.Thankstoexquisitepreparation,thedishesarenotonlydeliciousintasteandbutalsoextremelyelegantinappearance.ZhejiangcuisineisbestrepresentedbyHangzhoudishes,includingHangzhouRoastChicken(commonlyknownasBeggar'schicken),DongpoPork,WestLakeFishinVinegarGravy,SongsaoShreddedFishsoup,etc.I.Preamble

I.Preamble

Legendhasitthat"Beggar'schicken"wasinventedbyaHangzhouthief.Thestorygoesthatbecausethethiefhadnostove,hewrappedthestolenchickeninclayandbakeditinaholeintheground;anotherversionexplainsthathewasahungrythiefwhofoundawaytocookhischickenandkeepitanditsaromasecret!II.

Warm-upFamousDishes

WestLakeFishinVinegarGravy西湖醋鱼FriedShrimpswithLongjing龙井虾仁II.

Warm-upFamousDishes

DongpoPork东坡肉BraisedBambooShoot油焖春笋II.

Warm-upFamousDishes

Deep-friedBeancurdRollsStuffedwithMincedTenderloin干炸响铃SlicedLotusRootwithSweetSauce桂花糖藕II.

Warm-upFamousDishes

NanjingSaltedDuck南京盐水鸭Beggar’sChicken叫花鸡II.

Warm-upFamousDishes

BraisedMeatBallsinBrownSauce红烧狮子头StewedTortoiseandChicken霸王别姬II.

Warm-upFamousDishes

SweetandSourMandarinFish松鼠鳜鱼YangzhouFriedRice扬州炒饭III.PracticalProcess

HowtoMakeSweetandSourMandarinFishHowtoMakeSweetandSourMandarinFishSweetandSourMandarinFishisoneoffamousJiangsucuisine.Jiangsucuisine,alsocalledSucuisine,oneoftheChineseeightcuisineswithover2,000years'history,isfamousforitsbeautifulanddelicateappearanceandthefresh,umami,natural,mildandlightlysweettaste.MostoftheJiangsucuisinedisheswellpreservetheoriginalflavoroffoodmaterials.Thechefsareespeciallygoodatsimmering,braising,andstewing.FamousJiangsudishesareBrine-BoiledDuck,BraisedMeatBallsinBrownSauce,Beggar'sChickenandsoon.PreparationTime:30minutesCookingMethod:fryCookingTime:20minutesHowtoMakeSweetandSourMandarinFishIngredients:

1freshmandarinfish

tomatosauce

drystarch

ketchup

freshsoup

whitesugar

vinegar

wineHowtoMakeSweetandSourMandarinFishIngredients:

salt

mincedgarlicclove

dicedbambooshoot

mushroom

peas

lard

peeledprawns

sesameoilHowtoMakeSweetandSourMandarinFishHowtoMakeSweetandSourMandarinFishDirections:Thesurfaceiscrispandtheinsideistenderandsoft,thesauceissourandsweet,agreeabletothetaste.Ithasfreshanddeliciousflavor.Step1

Scalethemandarinfishandremoveitsgills;gutthefishandcleanit;withthefish'sskinfacingdownward,cutthefleshofthefishinstraightcutsand,thenmakediagonalcuts.Thecutsshouldbedeepenoughtomakearhombuspatternonthefishskin.HowtoMakeSweetandSourMandarinFishStep2

StirtheShaoxingwinewiththerefinedsaltwellandthenspreadthemixtureonthefishheadandthefleshofthefish;thenwraptheminthedrystarch;holdthefishtailtoshakeofftheexcessstarch.HowtoMakeSweetandSourMandarinFishStep3

Puttheketchupinthebowlandaddfreshsoup,sugar,vinegar,wine,salt,starchywaterandstirwelltomakethesauce.HowtoMakeSweetandSourMandarinFishStep4Heatawokwithastrongflame,thenaddthelard,heatituntilitis80%heatedbeforerollingthefishpieces,lettingthefishtailliftfromtheheatandthenputthefishinapantofryituntilitisshaped.HowtoMakeSweetandSourMandarinFishStep5Putthefishintothepanandfryituntilittunegoldenyellowthenremoveandarrangeitontheplate;placethefishheadtoitsplaceandformtheshapeofasquirrel.HowtoMakeSweetandSourMandarinFishStep6Leavealittleoilinthepanandfrytheslicedgreenonion;fishoutthegreenonionandaddthemincedgarlicclove,dicedbambooshoots,mushroomsandpeas,andfrythemtilltheyareheatedthrough.HowtoMakeSweetandSourMandarinFishStep7Putthesauceinthepanandcookitoverahighheatuntilitisthick;addthelardandthepeeledprawns,stirringthemwellbeforepouringthesesameoiloverthem;thenspreadthesauceoverthefish.HowtoMakeSweetandSourMandarinFish1.Zhecuisine

浙江菜2.specialty

/ˈspeʃəlti/

n.特产3.greasy

/ˈɡriːsi/

adj.油腻的;含脂肪多的4.reputation

/ˌrepjuˈteɪʃn/

n.名声,名誉5.crispy

/ˈkrɪspi/

adj.酥脆的;易碎的6.represent

/ˌreprɪˈzent/

v.代表;表现7.aroma /əˈrəʊmə/ n.芳香WordsandExpressions8.umami

/uːˈmɑːmi/

adj.鲜味的9.drystarch

干淀粉10.ketchup

/ˈketʃəp/

n.番茄酱11.peeledprawn

虾仁12.sesameoil

香油,芝麻油13.rhombuspattern

菱形图案14.squirrel /ˈskwɪrəl/ n.松鼠WordsandExpressionsIV.ExercisesI.Answerthefollowingquestions.1.WhatarethemainZhejiangdishes?2.WhatarethemainJiangsudishes?3.GiveabriefintroductionabouthowtomakeSweetandSourMandarinFish.IV.ExercisesⅡ.MatchthecorrectwordswithChinese.A B 1.WestLakeBeefSoup a.东坡肉 2.DongpoPork b.扬州炒饭 3.Beggar’sChicken c.油焖春笋 4.SweetandSourMandarinFish d.西湖牛肉羹 5.YangzhouFriedRice e.叫花鸡 6.BraisedBambooShoot f.松鼠鳜鱼IV.ExercisesⅢ.ReadthefollowingpassageanddecidewhetherthefollowingstatementsareTrue(T)orFalse(F).

Origin&HistoryofZhejiangCuisineUptothelateSpringandAutumnPeriod,manyfamousdishesinZhejiangcuisinehadbeeninvented.SinceNorthernandSouthernDynasties,itbecamemoreandmoremature.ItformeditsownprimalsystemgraduallyastoTangDynasty.InSouthernSongDynasty,thecuisineabsorbednotafewcharacteristicsofnortherndishesthroughtheculturalexchange.DuringMingandQingDynasties,theuniquestyleofZheijangcuisinehadalreadyformed.Origin&HistoryofZhejiangCuisineIngeneral,theingredientsofZhejiangcuisinearefreshandinseason,whichareselectedstrictly.Firstly,theingredientsusedarefromthebestpartofrawmaterialstomakedishessuperb.Secondly,localseasonalspecialtiesarewidelyused.Thirdly,theingredientsmustbefresh;seafoodandfishesareusuallykilledjustbeforecooking,topursuethefreshandpuretaste.Last,theingredientsshouldbetender,especiallyofmeat.Origin&HistoryofZhejiangCuisineIngredientsofZhejiangCuisine—StrictSelectedofSeasonalFoodsOrigin&HistoryofZhejiangCuisine

Tomakethedisheshaveabettertaste,someseasoningsareusedinZheijiangcuisinerecipes,likeshallots,gingers,garlics,vinegar,andShaoxingyellowwine,whichcanachievetheeffectofreducingunwantedsmellandpromotingtheflavor.Inparticular,Shaoxingyellowwine,thespecialtyinShaoxing,isauniquecondimentofZhejiangfood,makingithaveastyleofitsown.ThefamousZhejiangfoodDongpoPorkiscookedwithShaoxingyellowwineinsteadofwater.SeasoningsofZhejiangCuisine—WidelyUseofShaoxingYellowWineZhejiangcuisinehasthelightandfreshflavorasawhole,whichfocusesonmaintainingtheoriginaltasteofrawmaterials.Inadditiontocondiments,thescientificarrangementofingredientsisalsoexcellent.Freshbambooshoots,hams,mushrooms,wintermushroomsandgreenvegetablesthathavealighttasteareusuallyaddedtodishes.Tocookseafoodandfreshwaterfishes,theingredientsandseasoningsusedarealltoimprovethefreshflavor.Forexample,theStewedYellowCroakerwithBambooShootsandPreservedVegetables,isstewedwithbambooshootsandpotherbmustardpickles,achievingitsuniqueflavorwithfreshsoup.Origin&HistoryofZhejiangCuisineFlavorsofZhejiangCuisine— Light&FreshTocookZhejiangcuisinedishes,theingredientsareusuallycutwithadeptslicingskillstohaveanappealingappearance.Amongmorethan30commoncookingtechniquesofZhecuisine,therearesixmostfrequentlyusedones:stir-frying,deep-frying,quick-frying,steamingandbraising.Origin&HistoryofZhejiangCuisineSpecialCookingMethods—ParticularaboutTimeandFireFryingistheoneofthebestcookingmethodinZhejiangcuisine,especiallymoiststir-frying.Theprocessisfastandthecookedfoodwouldbetenderandtastywithlittleoil.Thedeep-firedmaterialsareoftenshapedintorolls,whicharecrispoutsideandtenderinside.Steamedfoodarefreshandtender,too.Thefoodbraisedaregenerallycrispwithastrongflavor.Thequick-frying,steamingandbraisingareparticularaboutcookingtimeandtemperatureoffire,whichisnoteasytocontrol.Origin&HistoryofZhejiangCuisineSpecialCookingMethods—ParticularaboutTimeandFireIV.ExercisesDecidewhetherthefollowingstatementsareTrue(T)orFalse(F)accordingtothepassage.1.ZhejiangcuisinehadbeeninventedinSpringandAutumnPeriod. ( )2.TheingredientsofZhejiangcuisinearefreshandinseason,whichareselectedstrictly. ( )FTIV.Exercises3.ShaoxingyellowwineisnotauniquecondimentofZhejiangfood. ( )4.Zhejiangcuisinehastheheavyandfreshflavorasawhole,whichfocusesonmaintainingtheoriginaltasteofrawmaterials. ( )

5.Deep-fryingistheoneofthebestcookingmethodinZhejiangcuisine. ( )FFFIV.ExercisesⅣ.DiscussandwritedownthemoreEnglishnamesofZhejiangandJiangsubygroups.ZhejiangDishesNameWestLakeFishinVinegarGravyBeggar’sChickenFriedShrimpswithLongjingWestLakeBeefSoupDongpoPorkSteamedPorkwithRiceFlourinLotusLeavesBraisedBambooShootSlicedLotusRootwithSweetSauceBraisedHaminHoneySauceIV.ExercisesJiangsuDishesNameNanjingSaltedDuckPineNutswithSweetCornSweetandSourMandarinFishBraisedChickenslikeMandarinDuckBraisedMeatBallsinBrownSauceStewedTortoiseandChickenPressedSaltedDuckBeggar’sChickenDoubleSkinKnifeFishYangzhouFriedRiceShrimpCakeTopTenChineseDishesYouMustTryThevastterrito