中国饮食文化-英文版精讲

1、Chinese Food Culture,中国菜,Introduction Eight cuisines Conclusion,Geographical distribution 分布 Delicacy 饮食特色 Fairytale 历史典故 Notable dishes 名菜,Man sees food as the first priority,民以食为天,eat no rice but is of the finest quality, nor meat but is finely minced -Confucius,食不厌精，烩不厌细孔子,Main Characteristics ：,

2、Different foods in different seasons 四季有别 Pay attention to aesthetic feeling 讲究美感 Pay attention to interest 注重情趣 Combination of food and medicine 食医结合 A variety of flavor 风味多样,Foods in different seasons 四季有别,Summer : cold and dressed with sauce 凉拌,Winter：stewed dishes 炖煮菜,色 color 香- flavor 味 taste 形

3、 shape 意 meaning,aesthetic feeling 美感,aesthetic feeling 美感,The interest of Chinese food culture 注重情趣,Color，smell and taste Name The way to taste 品味方式 The rhythm of the meal 进餐节奏 Entertainment in the meal 娱乐穿插,The interest can be reflected in :,The interest of Chinese food culture 注重情趣,Dongpo pork,东坡

4、肉,Stewed pork ball in brown sauce,红烧狮子头,Combination of food and medicine 食医结合,Medicine and food have the same origin.医食同源.,Herbal cuisine 药膳,选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor,A variety of flavor 风味多样,Rice in south and flour in north 南米北面,vast territory and abundant 地大物博,A

5、 variety of flavor 风味多样,Hui Cuisine 徽菜 Cantonese Cuisine 粤菜 Min Cuisine 闽菜 Xiang Cuisine 湘菜 Su Cuisine 苏菜 Lu Cuisine 鲁菜 Chuan Cuisine 川菜 Zhe Cuisine 浙菜,The Top Eight Cuisine 八大菜系,A variety of flavor 风味多样,Hui Cuisine 徽菜,Distribution: Anhui province,Delicacy :,Good at steaming and stewing Use local in

6、gredients Good use of heat control Cook natural dishes,火腿炖甲鱼 黄山炖鸽 问政山笋 臭鳜鱼,Hui Cuisine 徽菜,Notable dishes,Hui Cuisine 徽菜,Notable dish,Stewed civet cats 红烧果子狸,Tastes: salty sweet,Fairytale ： 雪天牛尾狸，沙地马蹄鳖梅圣俞,Buddha Jumps Over the Wall,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the te

7、mperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain,Features:,Focus on the temperate of cooking Good at braising and stewing.,Turtle soup with ham,Min cuisine 闽菜,Min cuisine is one of the native Chinese cuisines derived f

8、rom the native cooking style of Fujian province.,light but flavorful(清鲜) Soft and tender(软嫩) Umami(鲜味) Retaining the original flavor of the main ingredients instead of masking them.,Min cuisine 闽菜,Delicacy :,Notable dish,Min cuisine 闽菜,佛跳墙 鸡汤氽海蚌 淡糟香螺片 荔枝肉 醉糟鸡,One of the most famous dishes in Fujian

9、cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.,Min cuisine 闽菜,Buddha Jumps Over the Wall,Fujian Cuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine an

10、d Xiamen Cuisine, .,Features:,Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste(卤味),Fo Tiao Qiang,Boiled whole chicken 清炖全鸡,Shandong cuisine ：is one of the Eight Culinary Tradit

11、ions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.,Origin：Spring and Autumn Period(770-221BC) Range：Qi and Lu.（齐国、鲁国） Famous person：Yi Ya （齐桓公的宠臣易牙） Confucius （孔子） Classify：Eastern

12、 Shandong and Jinan dishes.（胶东菜系、济南菜系）,Foundational （基 础）school in Chinese cuisine. Majority（多数）of the culinary （厨房）styles in China. Beijing, Tianjin and the northeastern regions. Northern Chinese households meals,Influence：,Cuisine feature Ingredients： Maize(玉米) PeanutsGrains（谷物） Staple vegetables

13、Vinegar（醋） Taste characteristics Salty, Fresh, Original Stir fried, Fire power Soup, Seafood Plentiful and substantial,咸鲜为主，突出本味 以“爆”见长，注重火功 精于制汤，注重用汤 烹制海鲜，独到之处 丰满实惠、风格大气,Braised Intestines in Brown Sauce （九转大肠）,Zha Jinchan （deep fried golden cicada）,Sweat and sour carp： is one of the classic Han di

14、shes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid. 糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。,济南府志上早有“黄河之鲤，南阳之蟹，且入食谱”的记载,Nutrition： Carp: High protein digestion and absorption rate of 96% Essential minerals, v

15、itamin A and vitamin D Fat more than unsaturated fatty acids, Reduce cholesterol（胆固醇） Prevent arteriosclerosis,（动脉硬化），Coronary（冠状动脉） ，Heart disease,One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai h

16、as great influence in north China and has become the representative of North China cuisines,鲁菜Shandong Cuisine(山东菜系),Features :,Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the

17、 natural flavor of the food is preserved.,Dezhou Braised Chicken德州扒鸡,Four-Joy Meatballs”四喜丸子,Sichuan cuisine：is a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.,History： 川菜系是一个历史悠久的菜

18、系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。,Cuisine feature： Bold flavours Pungency（刺激） Spiciness （香辣） Garlic （蒜） Sichuan pepper (花椒) Peanuts Sesame paste（芝麻酱）, Ginger（生姜） Use of hot and numbing flavor (麻辣味型) is a typical element of Sichuan cooking.,Hus

19、band and wifes lung slice？,Pork Lungs in Chili Sauce 夫妻肺片,Kung pao chicken 丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。,Mapo Tofu,Dry-Braised Mandarin Fish （干烧桂鱼）,One of the oldest cuisines in C

20、hina, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines,鲁菜Shandong Cuisine(山东菜系),Features :,Fresh, tasty, but not greasy Including many well-kn

21、own seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,Dezhou Braised Chicken德州扒鸡,Four-Joy Meatballs”四喜丸子,Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is der

22、ived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.,Cuisine feature： Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according t

23、o the seasons Emphasis on the matching colour and shape of each dish and using soup to improve flavour.,History： 起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为“南食”两大台柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。,Dongpos braised pork,Salted Duck,Squirrel-shaped Mandarin fish： 松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。据

24、说早在乾隆皇帝下江南时，苏州就有“松鼠鲤鱼”了，乾隆曾品尝过。后来便发展成了“松鼠鳜鱼”。清代调鼎集中有关于“松鼠鱼”的记载:“取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。”,Which cuisine ？,Roast suckling pig,Lou mei,Which cuisine ？,1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of i

25、ngredients according to seasons. Used to be expensive and luxury. Features: Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most d

26、ishes,Jiangsu Cuisine,Santao Duck 三套鸭,squirrel-shaped mandarin fish 松鼠鳜鱼,Cantonese Cuisine,Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought （十分抢手）after,throughout

27、 China.,Delicacyy,Quality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape. Geographical advantages: Guangdong is located in the subtropical zone（亚热带）, rich in natural resources.So Guangdongs diet has always been unique.,Ingredients:all kinds of domestic p

28、oultry(家禽), fish and seafood, mountain games(野味) Cooking methods: steaming and stir frying being the most favoured due to their convenience and rapidity.,Delicacy,Traditional dishes,Sweet potato soup 番禺糖水 Braised abalone 焖鲍鱼 Roast suckling pig 烤乳猪 Little pan rice 煲仔饭 Lou mei 卤味 Char siu 叉烧 Beef chow

29、 fun 干炒牛河,Which cuisine ？,Steamed fish head in chili sauce,Maos braised pork,Maos braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大战役), Chairman Mao said to the guards Li Yinqiao :As long as you let me eat the brais

30、ed pork every three days , I have the energy to defeat the enemy.,The story of Maos braised pork,Hunan cuisine,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually n

31、ecessaries in this division.,Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.,Peppery and hot chicken辣炒鸡丁,Xiang Cuisine,Hunan cuisine, also known a

32、s Xiang cuisine It is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材) for Hunan dishes are many and varied.,Origin:The Warring States Period Development:As early as the Warring States period, the peoples diet life

33、is quite rich and colorful. In Qin and Han Dynasties, Hunans diet culture,from the materials, cooking methods to the flavor,gradually formed a more,Xiang Cuisine,complete system.,Delicacy,Taste: especially like hot and sour . Because of the warm and humid climate, many people like eating pepper to d

34、ispel dampness(祛湿). Cooking methods:stewing, Stir frying, steaming and wax,Hunan cuisine is known for being dry hot (干辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive mala.,Xiang Cuisine,beer duck,Spicy and hot pot shrimp,Fa

35、mous Dishes In Hunan,Maos braised pork 毛氏红烧肉 Shredded pork with vegetables 农家小炒肉 Changsha-style rice vermicelli 长沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭,Which cuisine ？,West Lake Fish in Vinegar,Dongpo Pork,Zhe Cuisine,Zhe cuisine is derived from the native cooking styles of Zhejiang province in

36、China. Food prepared in the Zhejiang style is not greasy（油腻的）, having instead a fresh and soft flavor with a mellow fragrance.,Zhe Cuisine,Geographical advantages: Zhejiang is near the East China Sea, the climate is temperate, the water and land transportation is convenient Resource advantages:ferti

37、le（肥沃的）land, rich grains, fruits and vegetables, very rich in aquatic（水产品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.,Delicacy,Ingredients: be particular about the variety of raw material and season raw material require specialty,fresh and tender Cookin

38、g methods: stewing, steaming, burning, stir-frying,Zhe Cuisine Culture,Many dishes are full of beautiful legends in Zhejiang,which make their full of cultural color.,Longjing shrimp,Song Sao Yugeng,Four schools,Hangzhou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisine,Zhejiang cuisine,Feature

39、,Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance.,龙井虾仁 Longjing Tea Shrimps,糯米素烧鹅,Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）,冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup,Nutrients:Vitamin A（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、Vitamin C(维生素C)、 Calcium（钙）, phosphorus（磷）, sodium（钠）, magnesium（镁）, iron（铁）, zinc（锌）, selenium（硒）, copper（铜）, manganese（锰）, folic acid（叶酸）, cholest