中国饮食文化英语介绍ppt. (1)PPT格式课件下载.ppt

中国饮食文化英语介绍ppt. (1)PPT格式课件下载.ppt

《中国饮食文化英语介绍ppt. (1)PPT格式课件下载.ppt》由会员分享，可在线阅读，更多相关《中国饮食文化英语介绍ppt. (1)PPT格式课件下载.ppt（24页珍藏版）》请在冰豆网上搜索。

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