中国饮食文化的报告 英文.docx
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中国饮食文化的报告 英文.docx
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中国饮食文化的报告英文
AReportonChineseFoodCulture
Content
.CharacteristicsofcuisinesinsouthernpartofChina---------------2
.CharacteristicsofcuisinesinnorthernpartofChina-------------4
.HistoricalelementsinfluencingChinesefoodculture-------------9
.ConnotationofChineseFoodCulture-------------------------------10
广东外语外贸大学GDUFS
GroupOnemembers:
朱力Sky
高紫薇Catherine
陈宇Henry
马雨寒Stella
1
1.CharacteristicsofcuisinesinsouthernpartofChina
Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe'EightCuisines'.Theseareasfollows:
ShandongCuisine,GuangdongCuisine,SichuanCuisine,HunanCuisine,JiangsuCuisine,ZhejiangCuisine,FujianCuisineandAnhuiCuisine.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.
WehaveroughlyseparatedChinesecuisineintotwogenres.TheyareCuisinesofthenorthpartandthesouthernpart.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.
CuisinesofthesouthernpartofChinaarereallyfeatured.Theyhavevariousdifferenceswithnortherncuisine.
Firstly,abundantraindropsandsunlightinSouthChinaprovidefavorableconditionsforthegrowthofmilletandrice.ComparedwithpeopleinNorthChinawhohavetospendmuchtimeincoldweather,peopleinSouthChinaarelesspreferabletomeatdiet,whichcontainslotsoffatandprotein.SouthernChinesepreferplantdietquitealot.Manypeopleareaccustomedtodrinksoupbothbeforeandafterthemeal.
GuangdongSoup(老火靓汤)
Secondly,SouthChinaisoneofthemostdevelopedareasinChina.Itwelcomespeoplefromtheentireworld.Asaresult,SothernCuisine,especiallyGuangdongCuisine,emphasizesaflavorwhichisclearbutnotlight,refreshingbutnotcommon,tenderbutnotcrude.Insummerandautumnitpursuesclarityandinwinterandspring,alittlemoresubstance.
PorkRips(排骨)Penaeusorientalis(对虾
However,cuisinesinSouthwestChinaarequitedifferent.TakeHunanCuisineasanexample,itlaysastressontheuseofoil,densecolor,andtechniquesthatproducecrispness,softnessandtendernessaswellasthesavoryflavorsandspices.Stewedfins,friedfreshcabbagewithchestnuts,DongAnzichicken,immortalchickenwithfiveelements,areofthehighestreputation.
Spicy-hotFish(麻辣鱼)MapoTofu(Stir-FriedTofuinHotSauce)(麻婆豆腐)
Thirdly,racialcultureisinfluentialtofoodculture.PeopleinSouthChinatendtobemorecarefulandsensitivethannorthernpeople.Asaresult,theirdishesaswellasappearancearereallycuteandattractive.Justlikedimsum,whichmeans“touchtheheart”,isoneofthemostfamousCantonesemeal.Itconsistsofavarietyofdelicaciesandisusuallyservedforbreakfastordinner.
DimSum(点心)
AnotherdistinguishedSouthernCuisineisFujianCuisine.
Fujiancuisinehasfourdistinctivefeatures,thatis,finecuttingtechniques,alternativesoups,uniqueseasonings,andexquisitecooking.Chefscanalwayscutthethinjellyfishintothreepiecesandintoverythinthread.Andthankstotheabundantresourcesofmarineproducts,thesoupofthiscuisinegenrehasitsfreshnessandkeepsitsownsavorwithease.Theseasoningsaddsweetandsourflavorstothedishes.Toaddtoitsappealthefoodisservedinoronelegantbowlsorplates.
2.CharacteristicsofcuisinesinnorthernpartofChina
ThedevelopmentofagriculturalandcivilizationsinthenorthpartofChinawasmoreadvancedthananyotherpartofChinainChinesehistory,whichmadethenorthpartofChina'splay
acrucialandpioneeringroleinChinesecuisines.CuisinesofthenorthpartofChinahaveseveralcharacteristics.
First,peopleinthenorthtendtoeatcookedwheatenfood.Orinotherwords,peopleeatmorefoodmadeofflour.Thisisbecausetheclimatehereistemperatecontinentalclimate,whichmeanstherearelessraindropsandsunlight.Andthisclimateprovidesfavorableconditionsforthegrowthofwheat.
Whenitcomestocookedwheatenfood,thereisaplacemanypeoplearefamiliarwith.ThatisShanxi(山西).Asthesayinggoes,“eastorwest,Shanxicookedwheatenfoodisbest”.Shanxiisfamousforitsdiverseanddeliciouscookedwheatenfood.Withahistoryof2000years,Shanxicookedwheatenfoodisgainingmoreandmorepopularityathomeandevenabroad.
CookedwheatenfoodinShanxi,inaccordancewiththeproducingprocess,canbedividedintothreecategories,namely,steamedfood,Cookedandboiledfood.Statistically,thereareround280kindsofcookedwheatenfood,amongwhichtheslicednoodlesisthemostrenownedone.
Apartfromtheslicednoodles,boiledfoodalsoincludeshand-pullednoodles,Helao,Tijian,Maoerduo,Jiupian,whicharealldeliciousandtasty.
slicednoodles(刀削面)
Hand-pullednoodles(拉面)TheprocessofcookingHelao(饸饹)
Tijian(剔尖)Maoerduo(猫耳朵)
Jiupian(揪片)
Asforthecookedfood,itincludesfriedcake(炸糕)、Yiwosu(一窝酥)、frieddoughtwist(麻花),Shuaibing(甩饼)andsoon.
friedcake(炸糕)
frieddoughtwist(麻花)
Shuaibing(甩饼)
Othersteamedwheatenfoodincludessteamedbun、Youmiankaolao(莜面栲栳)、Gaoliangmianyu(高粱面鱼).
Gaoliangmianyu(高粱面鱼)Youmiankaolao(莜面栲栳)
steamedbun
Second,foodinthenorthisoftenmoresaltyandgreasythanthatinthesouth.Becausepeopleliketoaddmoreingredienttodisheseventhesoup.Somescientistsalsosaythat’sprobablythereasonwhypeopleinthenortharemorelikelytosufferfromhigh-bloodpressureandheartdiseases.Lookatthefollowingpicturesyouwillfindthedifference.
PekingroastduckRoastduckinsouth
It’sknowntousallthatdishesinsoutharesmallandexquisite.However,itisnotthesamecaseinthesouth.
DongbeidishCantonesedish
ShandongcuisineandBeijingcuisinesaretwofamouscuisinesoftheeightcuisinesinchina.Andtheyarealsorepresentativesofthenortherncuisines.BeijingcuisineisfamousforitsBeijingroastduckandinstant-boiledmutton.Shandongfoodisalwayspure,fresh,tender,saltyandcrisp.IfyouthinkonlyCantonesearegoodatmakingsoup,thenyouarewrong.PeopleinShandongarealsothriveinmakingsoup.Thesouptheycookisfreshandtasty.Inaddition,theyexcelinmakingmilksoup.
instant-boiledmuttonmilksoup
3.HistoricalelementsinfluencingChinesefoodculture
AsaChineseoldsayinggoes:
”mountaineersrelyonmountains,justlikethosebythewatersideprofitfromwater.”Peopleindifferentregionschoosethefoodmainlybythematerialstheyhave.Forinstance,insoutheasterncoastalareas,peoplearefondoffishandshrimp,whicharenotacceptedbythelocalpeopleinthenorthwestarea.Inaddition,politics,economicandtechnologyaremainfactorswhichcontributetotheareadifferentiationofChinesefood.Beijing,animportantcityfromveryearlytimeinChinesehistory,attractsalotoffamouscooks,whichmakesdifferentfoodhabitsfromthewholecountryaffecteachotherandmingle.Thedevelopmentofeconomicalsoperformsarole.Forexample,thenortheastChinahadbeenrelayedongathering-----fishing,huntingandnomadism.However,asmoreandmoreHanChinesepersonmovedinandreclaim,theagricultureinthecentralChinahasalreadytakerootthere.
Let’smakeitmoreconcrete.
I’dliketodividethenorthChinaintonortheastandnorthwest.
Firsttalkaboutthenortheast.ThisareaincludesLiaoning,Jilin,HeilongjiangandInnerMongolia,inwhich,thesoilisrichwithoutlargepopulationnorfrostperiod.Theeconomicthereismadeupoffarming,hunting,fishingandgathering.ComparedwiththefoodinthemiddleorlowerreachesoftheYellowRiverandYangtzeRivervalley,thefoodinnortheastconsistofmoreanimalalbumen.Furthermore,becauseofthelowtemperature,peopletherelikefrozenfoodspecially.ThefrozenfoodinnortheastChinabeingalargenumberofkindsandquantity,aswellasalongeatingperiod,isabigcharacteristicofnortheasternfood.Suchas,frozenmeat,frozenfish,especiallythefrozentofu.Becauseofashortnonfrostperiod,thefreshvegetableisinshortsupply.Asaresult,peopleliketostockalargenumberofthemforthewinter.
Thenaboutthenorthwest.ThisfoodcircleinmadeupofShanxi,Gansu,Jiangxiandsoon.FromQindynastyon,thisareaisfineforthegrowthofgrainandwheat.Sountilnow,thewheatenfoodispopularthere,especiallyinShanxiandJiangxi.Becausetheagriculture’spriorplace,animalhusbandryisnotveryadvanced.
FoodinsouthChinapresentsanotherview.
TheYangtzeRiveralleyconsistsofJiangsu,Zhejiang,AnhuiandShanghai.Thisareaistheimportantcradlelandofrice.Centuriesago,italreadyhadanadvancedtechnologyofgrowingriceandotherfoodmaterials.Anduntilperiodinspringandautumnandwarringstates,the“alandofmilkandhoney”patternhadtakenshape.AnhuifoodpromotedwiththedevelopmentofHuizhoumerchantsandspreadtothewholecountry.InMingandQingdynasty,Jiangsuwasareliabletaxpayingprovince.Andsomebookspublishedthattimesuchas
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