中国饮食文化英语介绍ppt.. (1).ppt
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中国饮食文化英语介绍ppt.. (1).ppt
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ChineseFoodCulture,ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOfcolor,aroma,tasteandappearance.Itgivesemphasistotheselectionofrawmaterials,thetextureoffood,theblendingofseasonings(佐料),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.,.,Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancuisineofthewest,notedas“thelightflavorofthesouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”,EightCuisines,Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicaretheEightCuisines.Theseareasfollows:
ShandongCuisine,SichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.,ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.,山东菜系,由济南菜系和胶东菜系组成,清淡,不油腻,以其香,鲜,酥,软而闻名。
因为使用青葱和大蒜做为调料,山东菜系通常很辣。
山东菜系注重汤品。
清汤清澈新鲜,而油汤外观厚重,味道浓重。
济南菜系擅长炸,烤,煎,炒,而胶东菜系则以其烹饪海鲜的鲜淡而闻名。
ShandongCuisine,DezhouBraisedChicken德州扒鸡,SweetandSourCarp糖酥鲤鱼,CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong(Canton)soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesvedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.,广东菜源自于中国最南部的省份广东省。
大多数华侨来自广东,因此广东菜也许是国外最广泛的中国地方菜系。
广东菜系,味道清,淡,脆,鲜,为西方人所熟知,常用猛禽走兽来烹饪出有创意的菜肴。
它的基础烹饪方法包括烤,炒,煸,深炸,烤,炖和蒸。
GuangdongCuisine,芋丝炸春卷,Crispyspringrolls,芋丝炸春卷,Crispyspringrolls,Crispyspringrolls芋丝炸春卷,Barbecueporkwithhoneyflavour蜜汁叉烧,SichuanCuisine,SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.,四川菜系,是世界上最著名的中国菜系之一。
四川菜系以其香辣而闻名,味道多变,着重使用红辣椒,搭配使用青椒和pricklyash,产生出经典的刺激的味道。
此外,大蒜,姜和豆豉也被应用于烹饪过程中。
野菜和野禽常被选用为原料,油炸,无油炸,腌制和文火炖煮是基本的烹饪技术。
灯影牛肉Lamp-shadowBeef,麻婆豆腐MapoTofu,宫保鸡丁KungPaoChicken,鱼香肉丝Braisedpork,HunanCuisine,HunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(热辣,干辣)flavor(味道),fresharoma(香味)anddeepcolor.Commoncookingtechniquesincludestewing(炖),frying(煎),pot-roasting(烤),braising(焖),andsmoking(熏).Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.,Lotusseedsinrocksugarsyrup(冰糖湘莲),HotandSourDicedChicken(酸辣鸡丁),Immortalchicken(神仙鸡),JiangsuCuisine,stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.,选料严谨,制作精良,口味适中,四季分明。
在烹调技术上擅长烧、焖、烩、窝、炒,又重视调汤,保持原味汁,风味清鲜,适宜面广,浓而不腻,酥烂脱骨,滑嫩爽脆,Braisedlionhead狮子头,Thebeggerschicken叫花鸡,Groundchickenpot地锅鸡,ZhejiangCuisine,AsZhejiangcuisineconsistsofhundredsofsmalldelicaciesfromitsmaincities,ittakesinHangzhousfinenessanddiversification,Ningbossoftnessandoriginality,andShaoxingspastoralinterests.Hangzhou,oncethecapitaloftheSouthernSongDynasty(1127-1279),itiscustomarytoendowcuisinewithdaintyplace-names.Thechieftechniquesofcookinglieinthemethodsusedsucha
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