用英文介绍我国美食专题培训课件

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.Chinesefoodcanberoughlydividedintoeightregionalcuisines：EightChineseCuisineOneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines鲁菜ShandongCuisine(山东菜系)Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒鸡

Four-JoyMeatballs”四喜丸子

SichuanCuisineFeatures:Sour,sweet,fragrant,oily,tasty,Well-knownforitshotandpungentflavoring;Notedforbeingtongue-numbingParticularabouttheuseofseasoningsMaincondiments:bean

paste,pickledpepperPorkShredswithFishFlavor鱼香肉丝EggplantinGarlicSauce鱼香茄子MapoTofuDicedChickenwithChiliandPeanuts宫保鸡丁夫妻肺片PorkLungsinChiliSauceCantonesecuisineInfact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。Features:Crisp,light,refreshingandtastyLayemphasisondeepfrying,stewing,bakingandespeciallyonthecolorofthedishes.Twobasicrules:1)Thefoodmustbeabsolutelyfresh.2)Themealmustbeharmonious,whichmeansthatdifferentcoloredfoodsmust

complementeachotherandthat

tasteandtextureshouldcontrast.porkinsweetandsoursauce咕佬肉Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会goldenroastedsucklingpig烧乳猪

FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.Features:

FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste"(卤味)FoTiaoQiangBoiledwholechicken

清炖全鸡

1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsuCuisineSantaoDuck三套鸭

squirrel-shapedmandarinfish

松鼠鳜鱼

Hunancuisine

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.

Pepperyandhotchicken辣炒鸡丁AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainFeatures:FocusonthetemperateofcookingGoodatbraisingandstewing.Turtlesoupwithham

ZhejiangcuisineFeatureZhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.龙井虾仁LongjingTeaShrimps

ZhejiangcuisineHangzhoustyleShaoxingstyleNingbostyle糯米素烧鹅

Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）冰糖甲鱼:SteamedTurtleinCrystalSugarSoupNutrients:VitaminA（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、VitaminC(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folicacid（叶酸）,cholesterol（胆固醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.FamousdishesofZhejiangcuisine

西湖醋鱼XihuSourFish

东坡肉Dongpopock

Dong-po-rou(DongpoPork),whichmustbeeatenwhenyouareinHangzhou.Beggar'sChickenThedishwasinventedby