中国饮食文化-英文版 (2)PPT资料.ppt

中国饮食文化-英文版 (2)PPT资料.ppt

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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