中国饮食文化英文版八大菜系,酒文化,茶文化

1、,Chinese Food Culture,Group Three Member：,01,Brief Introduction,03,Comparison,04,Nine Chinese Cuisines,Tea Culture Alcohol Culture,Conclusion,05,02,CONTENT,Chinese Food Culture,An old Chinese saying goes like: “Food is the first necessity of the people”.（ 民以食为天）,Xia,Shang ,Zhou Periods,From raw food

2、 to cooked food,Spring and Autumn Periods,Birth of the four major cuisines,Han and Tang Dynasties,Food raw materials are more abundant. Sit around table to eat.,Yuan, Ming and Qing Dynasties,Went mature and formed system,Modern times,Prosperity and innovation,Developing Skeleton,Changes in the conce

3、pt of diet,With the continuous improvement of material conditions, Chinese people had changed their concept of diet. Rich variety of diet, pay more attention to the intake of vegetables Pay attention to nutrition Pursuit of green food Pay more attention to the intake of whole grains,1,Shandong Cuisi

4、ne,2,Jiangsu Cuisine,3,Anhui Cuisine,4,Zhejiang Cuisine,5,Fujian Cuisine,6,Guangdong Cuisine,7,Hunan Cuisine,8,Sichuan Cuisine,9,?,Nine Chinese Cuisines,Yunnan Cai,10,Nine Chinese Cuisines,Chuan cuisine,Xiang cuisine,Yue cuisine,Min cuisine,Zhe cuisine,Hui cuisine,Su cuisine,Lu cuisine,Everywhere ha

5、s?,Chinese Eight Cuisine,Shandong cuisine (Lu Cai),德州扒鸡,奶汤蒲菜,clear, pure , not greasy, aroma ,freshness , crispness and tenderness,quick-frying, stew, deep-fry and stir-fry.,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Shandong cuisine (Lu Cai) Famouse dishes,红烧海螺,油爆大哈,糖醋鲤鱼,light, fresh and sweet ，not too spicy , no

6、t too bland.,Jiangsu cuisine (Su Cai or Huaiyang cuisine),melon carving technique （瓜雕）,狮子头,Anhui cuisine,Pay attention to the temperature in cooking and be good at braising and stewing.,火腿炖甲鱼,香菇板栗,sugar,hams,light, crisp, tasty，not greasy, freshness, tenderness, softness, smoothness （鲜柔滑香）of its dis

7、hes with mellow fragrance.,Zhejiang cuisine (zhe Cai),Stir-fry Deep-fry, Poach Saute Steam and stew,冬瓜蛊,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Zhejiang cuisine (zhe Cai) Famouse dishes,东坡肉,叫花鸡,Fujian cuisine (Ming Cai),stir-fry quick-fry panfry braise especially the wine-marinade method.,beautiful color and ma

8、gic taste of sweet, sour, salty and savory. “pickled taste“（卤味）.,佛跳墙,seafood,Cantonese cuisine (Yue Cai),roasting(烤）, stir-frying（炒,煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.,Six Flavours,05,06,01,02,03,04,bitter,spicy,sweet,fresh,sour,savory,粤式肠粉,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Cantones

9、e cuisine (Yue Cai) Famouse dishes,白切鸡,广式烤乳猪,糖醋咕噜肉,Hunan cuisine (Xiang Cai),thick and pungent flavor. fragrant hot sour,smoked, braise, steam, stew, deep-fry, stir-fry.,红椒,青椒,青葱,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Hunan cuisine (Xiang Cai) Famouse dishes,剁椒鱼头,红烧猪脚,Sichuan cuisine (Chuan Cai),胡椒,花椒,辣椒,Flavo

10、r sour, sweet, ma (numbing), fragrant, spicy, spicy prominent(麻辣）. Refreshing denseness (浓厚）.,the essential Trio of Peppers,Sichuan cuisine (Chuan Cai),Raw material,garlic,chili oil,fermented soybean（豆豉）,ginger,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Sichuan cuisine (Chuan Cai) Famouse dishes,酸菜鱼,宫爆鸡丁,麻婆豆腐,Shit

11、ang cuisine,So cheap but not so clean , and unimaginable , a mixture of eight cuisines,点击添加文本,点击添加文本,点击添加文本,点击添加文本,Do you know any special foods in Yunnan?,过桥米线,鲜花饼,宣威火腿,菠萝饭,宜良烤鸭,饵块,火烧干巴,1,North VS South,2,China VS West,CONTENTS,Well-known Trademark,北京炸酱面.,山西刀削面,河南烩面.,四川担担面,武汉热干面.,The Five Famous Pa

12、stas,North,South,Dumpling,Wonton,Steamed Bun,Shao- Mai,Rice Glue Ball,Rice Dumpling,VS,Spring Roll,Nuts,Disserts,Spring Pancake,VS,VS,Rice Dumplings,N:Sweet Chinese Date Sweetened Bean Paste,S:Salty Ham Fresh Meat Egg Yolk,小鸡炖蘑菇,猪肉炖粉条,佛跳墙,松鼠桂鱼,VS,VS,北京铜锅,重庆火锅,北方咸菜,南方泡菜,Garlic,Laba garlic,Spring Onio

13、n,Medicated Diet,Character: Medicinal and food compatible to make delicacy.,Ingredient: Dang Sheng、Gastrodia Elata (天麻)、Chinese angelica(当归)、lotus Seed(莲子)、Medlar(枸杞)、Chinese Date(红枣),Effect: high nutritional value prevent and cure diseases,The Typical Medicated Diet,Shashen and Hawthorn porridge 沙参

14、山楂粥,Shudihuang bone soup 熟地黄牛骨汤,Ginger and brown sugar soup 姜糖饮,benefit to spleen and stomach,Strong gluten and healthy bone,apply to chill cold,Taiwan,卤肉饭,红豆饼,珍珠奶茶,Hong Kong And Macao,点心,鲜虾云吞面,凉茶,The Diet Of China and West Country,Chopsticks Wood Or Bamboo,Knife and Fork Metal,Banquet,Family,Seat,S

15、,T,W,N,E,R,E,1,Classification of Tea,2,Chinas Top Ten Tea,3,Tea Set,4,Etiquette of Drink Tea,5,The Process of Making Tea,6,Classification of Alcohol,7,Red Wine VS White Wine,Tea Alcohol,Classification of Tea,green tea,black tea,yellow tea,dark tea,herb tea （药茶）,white tea,oolong tea （乌龙茶）,scented tea

16、,Chinas Top Ten Tea,The Presentation of The Tea Set,reasonable layout (合理布局）,practical；beautiful,attention level,balance of left and right,Etiquette of Drink Tea,pour tea seven points full serve tea with both hands Suitable water temperature Right to honor,palm ceremony,A knock,implied meaning,guest

17、,host,The Process of Making Tea,white spirit,red wine,yellow wine,beer,rice wine,medicinal liquor,Alcohol,1,Vegetable & Fruit Input,2,Chinese Snacks,3,Balanced Diet,4,Characteristics,5,Questions,7,Hunan Cuisine,8,Sichuan Cuisine,9,?,Conclusion,Yunnan Cai,10,60,watermelon,tomato,carrot,spinach,pepper

18、,garlic,caraway,potato,Do You Know?,Many Vegetable and Fruit we eat now are introduced from abroad,61,Han Dynasty,Sui Tang,Song Dynasty,Ming Dynasty,Qing Dynasty,Zhang Qian sent on a diplomatic mission to Turkestan,garlic,caraway,cucumber,lettuce,spinach,Water- melon,carrot,pepper,potato,tomato,Vege

19、table & Fruit Input Timeline,Balanced Diet,Different food, different color, different smell of nourishing different organs. Therefore, as far as possible in the diet with different colors of food, will make more balanced nutrient absorption,The Five ElementsThe Five Internal OrgansThe Five Colours,The five elements(五行) : metal, wood, water, fire , earth The five internal organs（五脏）: heart, liver, spleen, lungs ,kid