中國飲食文化英文版.ppt

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ChineseFoodCulture,趙藝琳韓碩劉力尹,IntroductionEightcuisinesConclusion,,Geographicaldistribution分布Delicacy飲食特色Fairytale歷史典故Notabledishes名菜,,,Manseesfoodasthefirstpriority,民以食為天,eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius,食不厭精，燴不厭細(xì)——孔子,MainCharacteristics：,Differentfoodsindifferentseasons四季有別Payattentiontoaestheticfeeling講究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食醫(yī)結(jié)合Avarietyofflavor風(fēng)味多樣,Foodsindifferentseasons四季有別,Summer:coldanddressedwithsauce涼拌,Winter：steweddishes燉煮菜,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進(jìn)餐節(jié)奏Entertainmentinthemeal娛樂穿插,Theinterestcanbereflectedin:,TheinterestofChinesefoodculture注重情趣,Dongpopork,東坡肉,Stewedporkballinbrownsauce,紅燒獅子頭,Combinationoffoodandmedicine食醫(yī)結(jié)合,Medicineandfoodhavethesameorigin.醫(yī)食同源.,Herbalcuisine藥膳,,選材ingredients刀工cuttingtechnique火候heatcontrol調(diào)味flavor,Avarietyofflavor風(fēng)味多樣,Riceinsouthandflourinnorth南米北面,vastterritoryandabundant地大物博,Avarietyofflavor風(fēng)味多樣,HuiCuisine徽菜CantoneseCuisine粵菜MinCuisine閩菜XiangCuisine湘菜SuCuisine蘇菜LuCuisine魯菜ChuanCuisine川菜ZheCuisine浙菜,TheTopEightCuisine八大菜系,Avarietyofflavor風(fēng)味多樣,HuiCuisine徽菜,Distribution:Anhuiprovince,Delicacy:,GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes,火腿燉甲魚紅燒果子貍黃山燉鴿問政山筍臭鱖魚,HuiCuisine徽菜,Notabledishes,HuiCuisine徽菜,Notabledish,Stewedcivetcats紅燒果子貍,Tastes:saltysweet,Fairytale：雪天牛尾貍，沙地馬蹄鱉——梅圣俞,BuddhaJumpsOvertheWall,Mincuisine閩菜,MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.,lightbutflavorful(清鮮)Softandtender(軟嫩)Umami(鮮味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.,Mincuisine閩菜,Delicacy:,,Notabledish,Mincuisine閩菜,佛跳墻雞湯氽海蚌淡糟香螺片荔枝肉醉糟雞,OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingshark‘sfin(魚翅),seacucumber(海參),abalone(鮑魚),andShaoxingwine.Containsover30ingredients.,Mincuisine閩菜,BuddhaJumpsOvertheWall,,,Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.,,,Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齊國、魯國）Famousperson：YiYa（齊桓公的寵臣易牙）Confucius（孔子）Classify：EasternShandongandJinandishes.（膠東菜系、濟(jì)南菜系）,,,Foundational（基礎(chǔ)）schoolinChinesecuisine.Majority（多數(shù)）oftheculinary（廚房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmeals,Influence：,,,CuisinefeatureIngredients：Maize(玉米)PeanutsGrains（谷物）StaplevegetablesVinegar（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial,咸鮮為主，突出本味以“爆”見長，注重火功精于制湯，注重用湯烹制海鮮，獨(dú)到之處豐滿實(shí)惠、風(fēng)格大氣,,,BraisedIntestinesinBrownSauce（九轉(zhuǎn)大腸）,ZhaJinchan（deepfriedgoldencicada）,,,Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇。,《濟(jì)南府志》上早有“黃河之鯉，南陽之蟹，且入食譜”的記載,,,Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（膽固醇）Preventarteriosclerosis,（動(dòng)脈硬化），Coronary（冠狀動(dòng)脈），Heartdisease,,,Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.,,,History：川菜系是一個(gè)歷史悠久的菜系。它的發(fā)源地是古代的巴國和蜀國。歷代典籍和各個(gè)朝代的文人騷客的詩詞文章里有不少對于川菜的記載。川菜興起于清末和抗戰(zhàn)兩個(gè)時(shí)間段，其特點(diǎn)在于紅味講究麻、辣、香，白味咸鮮中仍帶點(diǎn)微辣。,,,Cuisinefeature：BoldflavoursPungency（刺激）Spiciness（香辣）Garlic（蒜）Sichuanpepper(花椒)PeanutsSesamepaste（芝麻醬）,Ginger（生姜）Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.,,,Husbandandwife’slungslice？,PorkLungsinChiliSauce夫妻肺片,,,Kungpaochicken丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有功被朝廷封為“太子少?！保朔Q“丁宮?！保浼覐N烹制的炒雞丁，也被稱為“宮保雞丁”。,,,MapoTofu,Dry-BraisedMandarinFish（干燒桂魚）,,,Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.,,,Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.,,,History：起始于南北朝、唐宋時(shí)，經(jīng)濟(jì)發(fā)展，推動(dòng)飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺(tái)柱之一。明清時(shí)期，蘇菜南北沿運(yùn)河、東西沿長江的發(fā)展更為迅速。沿海的地理優(yōu)勢擴(kuò)大了蘇菜在海內(nèi)外的影響。,,,Dongposbraisedpork,SaltedDuck,,,Squirrel-shapedMandarinfish：松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，在江南各地一直將其列作宴席上的上品佳肴。據(jù)說早在乾隆皇帝下江南時(shí)，蘇州就有“松鼠鯉魚”了，乾隆曾品嘗過。后來便發(fā)展成了“松鼠鱖魚”。清代《調(diào)鼎集》中有關(guān)于“松鼠魚”的記載:“取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒。”,Whichcuisine？,Roastsucklingpig,Loumei,Whichcuisine？,,,CantoneseCuisine,CantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分搶手）after,throughoutChina.,Delicacy,Qualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亞熱帶）,richinnaturalresources.SoGuangdongsdiethasalwaysbeenunique.,Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.,Delicacy,Traditionaldishes,Sweetpotatosoup番禺糖水Braisedabalone燜鮑魚Roastsucklingpig烤乳豬Littlepanrice煲仔飯Loumei鹵味Charsiu叉燒Beefchowfun干炒牛河,Whichcuisine？,Steamedfishheadinchilisauce,Mao‘sbraisedpork,,,Mao‘sbraisedporkisoneofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大戰(zhàn)役),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.,ThestoryofMao‘sbraisedpork,XiangCuisine,Hunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.,Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeoplesdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunan‘sdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamore,XiangCuisine,completesystem.,Delicacy,Taste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛濕).Cookingmethods:stewing,Stirfrying,steamingandwax,Hunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.,XiangCuisine,beerduck,Spicyandhotpotshrimp,FamousDishesInHunan,Mao‘sbraisedpork毛氏紅燒肉Shreddedporkwithvegetables農(nóng)家小炒肉Changsha-stylericevermicelli長沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭,Whichcuisine？,WestLakeFishinVinegar,DongpoPork,ZheCuisine,ZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油膩的）,havinginsteadafreshandsoftflavorwithamellowfragrance.,ZheCuisine,,Geographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水產(chǎn)品）resources;Southwestrichdelicaciesofgame,andproviderichrawmaterialsforcooking.,Delicacy,Ingredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-frying,ZheCuisineCulture,ManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.,Longjingshrimp,SongSaoYugeng,Fourschools,,HangzhoucuisineNingbocuisineShaoxingcuisineWenzhoucuisine,,,,,Conclusion,Q:Whatarethetopeightcuisine?,HuiCuisineCantoneseCuisineMinCuisineHunanCuisineSuCuisineLuCuisineChuanCuisineZheCuisine,Q:WhatarethemainfeaturesofChinesefoodculture?,Conclusion,DifferentfoodsindifferentseasonsPayattentiontoaestheticfeelingPayattentiontointerestCombinationoffoodandmedicineAvarietyofflavorandtaste,Q:Doyouknowwhichcuisinehasfairytale?,WestLakeFishinVinegar西湖醋魚Mao‘sbraisedpork毛氏紅燒肉DongpoPork東坡肉SongSaoYugeng宋嫂魚羹Longjingshrimp龍井蝦仁BeggarsChicken叫花雞,Conclusion,Conclusion,Q:Canyoutalkaboutsomecuisinesinyourhometown?,Manseesfoodasthefirstpriority,Q:"民以食為天"HowtospeakinEnglish?,KeyWords,博大精深,profoundinvariety,,飲食特色,delicacy,歷史典故,fairytale,水產(chǎn)品,中原地區(qū),school,肥沃的,,流派,centralplain,ingredient,fertile,aquatic,食材,,,,,,,,,Thankyou!,