中國飲食文化英語介紹.ppt

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Chinese Food Culture,,Chinese cuisine culture is an important part of Chinese culture in the aspect Of cooking and leisure. This unique art owes itself to the long history , vast territory and hospitable tradition of China. Chinese food is famous for its perfect combination Of ‘color, aroma ,taste and appearance’. It gives emphasis to the selection of rawmaterials, the texture of food ,the blending of seasonings(佐料), slicing techniques ,the perfect timing of cooking and the art of laying out the food on the plate .,.,Among the best-known schools of cuisine are the Cantonese cuisine of the south,The Shandong cuisine of north ,the Huai -Yang cuisine of the east and the Sichuan cuisine of the west , noted as “the light flavor of the south, the salty flavor of the north, The sweet flavor of the east and the spicy-hot flavor of the west”,Eight Cuisines,Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.,山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香， 鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常 很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重， 味道濃重。濟(jì)南菜系擅長(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪 海鮮的鮮淡而聞名。,Shandong Cuisine,Dezhou Braised Chicken 德州扒雞,Sweet and Sour Carp 糖酥鯉魚,Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. raptors and beasts to produce originati Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses ve dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming.,廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外 最廣泛的中國地方菜系。廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽 走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。,Guangdong Cuisine,,芋絲炸春卷,,Crispy spring rolls,,芋絲炸春卷,,Crispy spring rolls,Crispy spring rolls 芋絲炸春卷,Barbecue pork with honey flavour 蜜汁叉燒,Sichuan Cuisine,Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.,四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名， 味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的 刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽 常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。,,燈影牛肉 Lamp-shadow Beef,麻婆豆腐 Mapo Tofu,宮保雞丁 Kung Pao Chicken `,,魚香肉絲 Braised pork,Hunan Cuisine,Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(熱辣，干辣) flavor（味道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（燉）, frying（煎）, pot-roasting（烤）, braising（燜）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.,Lotus seeds in rock sugar syrup（冰糖湘蓮）,Hot and Sour Diced Chicken （酸辣雞?。?Immortal chicken (神仙雞),Jiangsu Cuisine,stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attention to adjust the soup, keep the original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp.,選料嚴(yán)謹(jǐn)，制作精良，口味適中，四季分明。在烹調(diào)技術(shù)上 擅長(zhǎng)燒、燜、燴、窩、炒，又重視調(diào)湯，保持 原味汁，風(fēng)味 清鮮，適宜面廣，濃而不膩，酥爛脫骨，滑嫩爽脆,Braised lion head 獅子頭,The begger’s chicken 叫花雞,Ground chicken pot 地鍋雞,Zhejiang Cuisine,As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory.,West Lake Fish in Vinegar Gravy西湖醋魚,Shelled shrimps cooked in 龍井蝦仁,Dongpo rou 東坡肉,Fujian Cuisine,Fujian cuisine (閩菜or福建菜) has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.,,Buddha jumps over the wall佛跳墻,Dongbi dragon pearl 東壁龍珠,lychee meat 荔枝肉,Huizhou Cuisine,It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Anhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.,Mao Fengxun reeves shad 毛峰熏鰣魚,Ham stewed rhizome shoots 腌鮮鱖魚,Sugar Taro 拔絲芋頭,Special snack,oyster omelet 蚵仔煎,Pian Fen 片粉,Chicken Feet 虎皮鳳爪,Snowballing usury 驢打滾,Barbecued pork pastry叉燒酥,Steamed dumplings 水晶蝦餃,,Streamed stuffed bun 小籠包,Thanks!,