湘菜英语介绍精简版.ppt

1、Hunan Cuisine（pinyin: hnnci or xingci）,湘 菜,湖南 Hunan,History of Hunan cuisine,The history of the cooking skills employed in the Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated(吸收) a variety of local forms, eventually evolving into its own style. It

2、 now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (麻辣鸡丁) and smoked pork with dried long green beans（干豆角蒸腊肉).,Characteristics of Hunan cuisine,sometimes called Xiang cuisine. consists of local Cuisines of Xiangjiang River, Dongting Lake and Western Hunan. It charac

3、terizes itself by thick and pungent flavor, fresh aroma and deep color. Chili(红辣椒), pepper(胡椒) and shallot(葱) are usually necessaries in this division. menu changes with the seasons. Common cooking techniques: stewing(炖), frying, pot-roasting(烤), braising(焖), and smoking(熏).,Hunan cuisine,Xiangjinag

4、 river,Dongting lake,Western Hunan,Menu changes,comparison,some dishes (English name and Simplified Chinese name),Changsha-style stinky tofu 长沙臭豆腐,Changsha-style rice vermicelli 长沙米粉,Changde-style stewed beef with rice vermicelli 常德（津市）牛肉米粉,Beer duck 啤酒鸭,Lotus seeds in rock sugar syrup 冰糖湘莲,Stir-fried duck blood 炒血鸭,duck with rice cake supplemented duck blood 血粑鸭,Dongan chicken 东安子鸡,麻辣子鸡 Numbing-and-hot chicken,Maos braised pork 毛氏红烧肉,Smoky flavours steamed together 腊味合蒸,Steamed fish he