中国饮食文化-英文版 (2).ppt
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中国饮食文化-英文版 (2).ppt
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ChineseFoodCulture,中国菜,IntroductionEightcuisinesConclusion,Geographicaldistribution分布Delicacy饮食特色Fairytale历史典故Notabledishes名菜,Manseesfoodasthefirstpriority,民以食为天,eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confucius,食不厌精,烩不厌细孔子,MainCharacteristics:
Differentfoodsindifferentseasons四季有别Payattentiontoaestheticfeeling讲究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食医结合Avarietyofflavor风味多样,Foodsindifferentseasons四季有别,Summer:
coldanddressedwithsauce凉拌,Winter:
steweddishes炖煮菜,色color香-flavor味taste形shape意meaning,aestheticfeeling美感,aestheticfeeling美感,TheinterestofChinesefoodculture注重情趣,Color,smellandtasteNameThewaytotaste品味方式Therhythmofthemeal进餐节奏Entertainmentinthemeal娱乐穿插,Theinterestcanbereflectedin:
TheinterestofChinesefoodculture注重情趣,Dongpopork,东坡肉,Stewedporkballinbrownsauce,红烧狮子头,Combinationoffoodandmedicine食医结合,Medicineandfoodhavethesameorigin.医食同源.,Herbalcuisine药膳,选材ingredients刀工cuttingtechnique火候heatcontrol调味flavor,Avarietyofflavor风味多样,Riceinsouthandflourinnorth南米北面,vastterritoryandabundant地大物博,Avarietyofflavor风味多样,HuiCuisine徽菜CantoneseCuisine粤菜MinCuisine闽菜XiangCuisine湘菜SuCuisine苏菜LuCuisine鲁菜ChuanCuisine川菜ZheCuisine浙菜,TheTopEightCuisine八大菜系,Avarietyofflavor风味多样,HuiCuisine徽菜,Distribution:
Anhuiprovince,Delicacy:
GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes,火腿炖甲鱼黄山炖鸽问政山笋臭鳜鱼,HuiCuisine徽菜,Notabledishes,HuiCuisine徽菜,Notabledish,Stewedcivetcats红烧果子狸,Tastes:
saltysweet,Fairytale:
雪天牛尾狸,沙地马蹄鳖梅圣俞,BuddhaJumpsOvertheWall,AnhuiCuisine,AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain,Features:
FocusonthetemperateofcookingGoodatbraisingandstewing.,Turtlesoupwithham,Mincuisine闽菜,MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.,lightbutflavorful(清鲜)Softandtender(软嫩)Umami(鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.,Mincuisine闽菜,Delicacy:
Notabledish,Mincuisine闽菜,佛跳墙鸡汤氽海蚌淡糟香螺片荔枝肉醉糟鸡,OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅),seacucumber(海参),abalone(鲍鱼),andShaoxingwine.Containsover30ingredients.,Mincuisine闽菜,BuddhaJumpsOvertheWall,FujianCuisine,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.,Features:
FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste(卤味),FoTiaoQiang,Boiledwholechicken清炖全鸡,Shandongcuisine:
isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.,Origin:
SpringandAutumnPeriod(770-221BC)Range:
QiandLu.(齐国、鲁国)Famousperson:
YiYa(齐桓公的宠臣易牙)Confucius(孔子)Classify:
EasternShandongandJinandishes.(胶东菜系、济南菜系),Foundational(基础)schoolinChinesecuisine.Majority(多数)oftheculinary(厨房)stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmeals,Influence:
CuisinefeatureIngredients:
Maize(玉米)PeanutsGrains(谷物)StaplevegetablesVinegar(醋)TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial,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,BraisedIntestinesinBrownSauce(九转大肠),ZhaJinchan(deepfriedgoldencicada),Sweatandsourcarp:
isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.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:
Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol(胆固醇)Preventarteriosclerosis,(动脉硬化),Coronary(冠状动脉),Heartdisease,OneoftheoldestcuisinesinChina,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,Sichuancuisine:
isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.,History:
川菜系是一个历史悠久的菜系。
它的发源地是古代的巴国和蜀国。
历代典籍和各个朝
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