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1、关于中国美食英文介绍第1页，讲稿共27张，创作于星期一苏菜苏菜江苏省江苏省粤菜粤菜广东省广东省川菜川菜四川省四川省鲁菜鲁菜山东省山东省八大菜系湘菜湘菜湖南省湖南省闽菜闽菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省一、八大菜系一、八大菜系第2页，讲稿共27张，创作于星期一第3页，讲稿共27张，创作于星期一 气候 条件 烹饪 特色 自然地理 饮食 习惯 资源 资产与菜系形成相关的因素悠久历史Chinese Eight Chinese Eight Regional Cuisines Regional Cuisines 中国八大菜系中国八大菜系Chinese cuisine Chinese
2、cuisine includes a variety of includes a variety of different flavors due different flavors due to Chinas vast to Chinas vast geography and geography and diverse nationalities.diverse nationalities.Local dishes with Local dishes with their own their own distinctiveness can distinctiveness can be rou
3、ghly divided be roughly divided into eight regional into eight regional cuisinescuisines第4页，讲稿共27张，创作于星期一苏菜Jiangsu Cuisine:Also called Jiangsu Cuisine:Also called Huaiyang,Jiangsu uses Huaiyang,Jiangsu uses seafood as its main seafood as its main ingredient inri:dint and ingredient inri:dint and is
4、known for carving k:vi is known for carving k:vi techniques and a light,fresh techniques and a light,fresh and sweet flavor.and sweet flavor.苏菜：江苏又名淮阳，菜肴以海鲜苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精为主要原料，同样因其做工精美和口味清淡、香甜而出名。美和口味清淡、香甜而出名。第5页，讲稿共27张，创作于星期一第6页，讲稿共27张，创作于星期一闽菜Fujian Cuisine:A combination of Fuzhou,Qu
5、anzhou,and Fujian Cuisine:A combination of Fuzhou,Quanzhou,and Xiamen Cuisine,Fujian is characterized by a pickled,sweet Xiamen Cuisine,Fujian is characterized by a pickled,sweet&sour taste and bright colors.&sour taste and bright colors.闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美
6、味鲜色美味鲜。第7页，讲稿共27张，创作于星期一.第8页，讲稿共27张，创作于星期一浙浙菜菜Zhejiang Cuisine:Made up of Hanzhou,Ningbo and Zhejiang Cuisine:Made up of Hanzhou,Ningbo and Shaoxing Cuisines,Zhejiang is enjoyed for its freshness,Shaoxing Cuisines,Zhejiang is enjoyed for its freshness,tenderness,and mellow melufragrance freirns.tend
7、erness,and mellow melufragrance freirns.浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。味清香而享誉盛名。第9页，讲稿共27张，创作于星期一第10页，讲稿共27张，创作于星期一湘菜Hunan Cuisine:Including local cuisines of Hunan Cuisine:Including local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi Xiangjiang Region,Dongting La
8、ke and Xiangxi coteau,Hunan is known for its use of chili tili,coteau,Hunan is known for its use of chili tili,pepper pep and shallot lt,and a pepper pep and shallot lt,and a pungent pndnt flavor.pungent pndnt flavor.湘菜：包括湘江流域、洞庭湖区和湘西山区的菜湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻肴，以善用红辣椒、胡椒粉和香葱以及辛辣而
9、闻名。名。第11页，讲稿共27张，创作于星期一第12页，讲稿共27张，创作于星期一徽菜Anhui Cuisine:Anhui Cuisine focuses on cooking temperature,Anhui Cuisine:Anhui Cuisine focuses on cooking temperature,braising breizi,and stewing stju:i.Hams are used to improve braising breizi,and stewing stju:i.Hams are used to improve taste and sugar can
10、dy for freshness.taste and sugar candy for freshness.皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。点使口味更清新。第13页，讲稿共27张，创作于星期一第14页，讲稿共27张，创作于星期一Shandong Cuisine(Lu Cai)One of the oldest cuisines in China,with a history of 2,500 years.Originates from Confucius family banquette,
11、then adopted by imperial kitchen.Lu cai has great influence in north China and has become the representative of North China cuisines第15页，讲稿共27张，创作于星期一Shandong Cuisine(Lu Cai)Specializes in seafood like prawns,sea cucumber,flounder Also emphasize on soup gravyTraditional luxury royal banquette第16页，讲稿
12、共27张，创作于星期一第17页，讲稿共27张，创作于星期一鲁菜Shandong Cuisine:A combination of Jinan and Jiaodong,Shandong Cuisine:A combination of Jinan and Jiaodong,Shandong is characterized by an emphasis on freshness,Shandong is characterized by an emphasis on freshness,aromarum,and crispness.aromarum,and crispness.鲁菜：由济南和胶东
13、两部分地方风味组成，注重鲜香和清脆爽口鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口九转大肠九转大肠鲜橙汁排骨鲜橙汁排骨芙蓉干贝芙蓉干贝第18页，讲稿共27张，创作于星期一Sichuan Cuisine(Chun Ci)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest
14、growing cuisines in the world.Learn from other cuisines and cook in its own style.第19页，讲稿共27张，创作于星期一Sichuan Cuisine(Chun Ci)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is“hot and spicy crab”第20页，讲稿共27张，创作于星期一川菜川菜宫宫保保鸡鸡丁丁糖糖醋醋排排骨
15、骨Sichuan Cuisine:Sichuan,both spicy and Sichuan Cuisine:Sichuan,both spicy and pungent,is one of the most famous pungent,is one of the most famous Chinese cuisines in the world.Chinese cuisines in the world.川菜：四川的麻辣是世界上最著名的中国川菜：四川的麻辣是世界上最著名的中国菜系之一。菜系之一。第21页，讲稿共27张，创作于星期一Cantonese Cuisine(YuCantonese
16、 Cuisine(Yu C C i i 粤菜粤菜)Long ago,Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally.Wild animals,plants even insects.18-19th century,immigrants spread over the world and set up many Cantonese restaurants.Nowadays,mo
17、st Chinese restaurants overseas serve mainly Cantonese food.第22页，讲稿共27张，创作于星期一第23页，讲稿共27张，创作于星期一Cantonese Cuisine(YuCantonese Cuisine(Yu C C i i 粤菜粤菜)Cantonese cuisine incorporates almost all edible meats,including organ meats,chicken feet,duck and duck tongues,snakes,and snails.Freshest and quality
18、 ingredients are crucial.Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic,chives,ginger and coriander leaves are main spices.第24页，讲稿共27张，创作于星期一粤菜Guangdong Cuisine:Guangdong cuisine is creative with an Guangdong Cuisine:Guangdong cuisine is c
19、reative with an emphasis on artistic presentation.The cuisine is considered emphasis on artistic presentation.The cuisine is considered light,crisp,and fresh.light,crisp,and fresh.粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。第25页，讲稿共27张，创作于星期一第26页，讲稿共27张，创作于星期一2022/10/10感谢大家观看第27页，讲稿共27张，创作于星期一