研究生英语美食

1、culinary delights in china,xxx xx xx aa,outline,keywords,abstract,eight regional chinese cuisines,1,2,3,4,5,conclusion,introduction,6,every dish has a story,abstract,1,it is widely acknowledged that from the ming dynasties onwards, there are eight major schools of cuisine based on regional cooking.

2、they came from shandong, sichuan, guangdong, fujian, jiangsu, zhejiang, hunan, and anhui province. every school has its specialties cuisine. with simply describing eight schools of cuisine and taking three special dishes as examples, chinese food in all its variety and complexity is unquestionably o

3、ne of the finest pleasures. in chinese culture, food can bring warmth and hospitality.,2,keywords,chinese cuisine,eight schools of cuisine,chinese culture,3,introduction,chinese cuisine is a brilliant facet of chinese culture and there are eight major schools of chinese based regional cooking. today

4、, the culinary industry is developing even more rapidly than before. in addition to these traditional cuisines, the culinary industry in china has undergone great changes, as almost every place has its own local specialties.,4,regional chinese cuisines shandong cuisines,famous for its wide selection

5、 of material and use of different cooking methods. the raw materials are mainly domestic animals and birds, seafood and vegetables. the masterly cooking techniques include quick frying, stewing, roasting, boiling, using sugar to make fruit, crystallizing with honey.,scallion,garlic,ginger,4,regional

6、 chinese cuisines shandong cuisines,sweet potato with caramelized sugar(basi-digua),nine-coiled large intestine(jiuqu-dachang),4,regional chinese cuisines shandong cuisines,a traditional delicacy in dezhou, shandong province created during the reign of emperor guangxu of the qing dynasty (1644-1911)

7、 with a history of more than 100 years. citizens from home and visitors from abroad are certain to have a taste of the chicken when they pass dezhou. it features red glossy skin, tender texture, aromatic smell and juicy taste.,dezhou braised chicken,4,regional chinese cuisines sichuan cuisines,famou

8、s for its spicy and hot food, especially the use of chinese prickly ash seeds and other spices such as chili pepper.,using fermented bean sauce and a set of unique cooking methods. sichuan cuisine is now famous and popular across the world.,4,regional chinese cuisines guangdong cuisines,location gua

9、ngdong province is located in southern china, with a moderate climate and abundant produce all year round. guangdong cuisine is famous for its seafood as well as for its originality and refined cooking processes. various soups in this cuisine are loved by people all over the country.,4,regional chin

10、ese cuisines fujian cuisines,fujian cuisine is known to be light but flavorful, soft, and tender, with particular emphasis on umami taste, known in chinese cooking as xianwei as well as retaining. cooking techniques include braising, stewing, steaming and boiling.,buddha jumping over the wall,it is

11、a traditional dish of fujian cuisine which is made from braising chicken in red yeast rice. this dish is traditionally served to celebrate birthdays and served with long life noodles .,fujian red wine chicken,4,regional chinese cuisines jiangsu cuisines,jiangsu cuisines texture is characterized as s

12、oft, but not to the point of mushy or falling apart. as the style is typically practiced near the sea, fish is a very common ingredient in cooking. other characters the strict selection of ingredients according to the seasons. emphasis on the matching colour and shape. using soup to improve flavor.,

13、4,regional chinese cuisines zhejiang cuisines,zhejiang cuisine is light and exquisite, and is typical of food from along the lower yangtze river. one famous dish is west lake vinegar fish, which looks pretty and has the delicate refreshing flavors of nature. many chinese restaurants in china, as wel

14、l as in other parts of the world, serve this dish, but often the flavor is less authentic compared to that found in hangzhou, capital of zhejiang province, which has unique access to the fish and water of west lake.,4,regional chinese cuisines hunan cuisines,hunan cuisine is characterized by emphasi

15、s on knife work, seasoning, especially be famous for hot and sour dishes and wax products, and cooking techniques are good simmer, steamed, fried, stew, fried and so on. it can be divided into xiangjiang river basin, dongting lake district and xiangxi mountain three local schools.,the representative

16、 dishes of the hunan cuisine are duojiaoyutou, dong-an chicken, ten king xianglian, dry chicken, yellow duck, “huaihua duck , zuozongtang chicken “. also, stinky tofu.,stinky tofu,4,regional chinese cuisines anhui cuisines,dating back more than 1,000 years of history, huizhou traditional folk dishes

17、. it is derived from the native cooking styles of thehuangshan mountains region in china and is similar tojiangsu cuisine. anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation.,li hongzhang chop suey,a popular dish named afterli hongzhan

18、g,a prominent statesman in theqing dynastywho was from anhui. the dish, a complex soup, is somewhat salty with a taste of sweetness. many ingredients are used in the soup but the most common ones includesea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.,shandong

19、, sichuan, guangdong, fujian, jiangsu, zhejiang, hunan, and anhui province,5,every dish has a story,the names of chinese dishes are diverse, but behind each of the famous dishes is an interesting story explaining why it is popular. a good name can make the dish more interesting; however, some names

20、are so eccentric that they may confuse people, both chinese and foreigners. if you only translate the names literally with no explanation, you could make a fool of yourself.,goubuli steamed buns,dongpo meat,buddha jumping over the wall,5,every dish has a story,goubuli steamed buns,there is an intere

21、sting story behind it. goubuli steamed buns were first sold in tianjin out 150 years ago. a local man by the name of gouzi (dog) worked as an apprentice in a shop selling baozi (steamed buns). after three years, he set up his own baozi shop. because his buns were so delicious, he soon had a thriving

22、 business with more and more people coming to buy his buns. as hardworking as gouzi was, he could not keep up with demand so his customers often had to wait a long time to be served. impatient, some people would call out to urge him on, but as he was so busy preparing the buns, he didnt answer. peop

23、le therefore came to call his buns goubuli, meaning gouzi pays no attention. this eccentric name, however, has had very good promotional effects, and has been used ever since. goubuli is now a time-cherished brand name in tianjin.,5,every dish has a story,dongpo meat,in zhejiang cuisine, there is a

24、well-known dish called dongpo meat. this dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger cooking wine, soy sauce, and sugar. the finished dish is bright red in color and the meat is tender and juicy and, like the goubuli buns, not a

25、t all greasy. this dish was named after su dongpo (1037-1101), a great poet of the northern song dynasty (960-1127), who created it when he was an official in hangzhou. it is said that, when he was in charge of the drainage work for the west lake, su dongpo rewarded workers with stewed pork in soy sauce, and people later named it dongpo meat, to commemorate this gifted and generous poet.,5,every dish has a story,buddha jumping over the wall,buddha jumping over the wall was created in a restaurant called gathering spring garden in fuzhou, fujian, during the reign of the q