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1、关于中国饮食文化英语介绍第1页，讲稿共24张，创作于星期一ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOfcolor,aroma,tasteandappearance.Itgivesemphasistotheselecti
2、onofrawmaterials,thetextureoffood,theblendingofseasonings(佐料佐料),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.第2页，讲稿共24张，创作于星期一.Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancui
3、sineofthewest,notedas“thelightflavorofthesouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”第3页，讲稿共24张，创作于星期一EightCuisinesChinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicaretheEightCuisines.Theseareasfollows:ShandongCuisine,S
4、ichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespit
5、ethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.第4页，讲稿共24张，创作于星期一ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishe
6、stastespungentusually.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，山东菜系，
7、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，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。海鲜的鲜淡而闻名。ShandongCuisine第5页，讲稿共24张，创作于星期一DezhouBraisedChicken德州扒鸡德州扒鸡Sweet and Sour Carp 糖酥鲤鱼糖酥鲤鱼
8、第6页，讲稿共24张，创作于星期一CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcu
9、isine,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，
10、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。和蒸。GuangdongCuisine第7页，讲稿共24张，创作于星期一芋丝炸春卷Crispyspringrolls芋丝炸春卷CrispyspringrollsCrispyspringrolls芋丝炸春卷芋丝炸春卷Barbecueporkwithhoneyflavour蜜汁叉烧蜜汁叉烧第8页，讲稿共24张，创作于星期一SichuanCuisineSichuan Cuisine,known often in the West as Szechu
11、an 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
12、 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国菜系之一。四川菜系以其香辣而闻名，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，搭配使用青椒和味道多变，着重使用红辣椒，搭
13、配使用青椒和pricklyash，产生出经典的，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。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。第9页，讲稿共24张，创作于星期一灯影牛肉灯影牛肉Lamp-shadowBeef麻婆豆腐麻婆豆腐MapoTofu宫保鸡丁宫保鸡丁KungPaoChicken鱼香肉丝鱼香肉丝Braisedpork第10页，讲稿共24张，创作于星期一HunanCuisineHunancuisineisone
14、oftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(热辣，干辣热辣，干辣)flavor（味道）（味道）,fresharoma（香味）（香味）anddeepcolor.Commoncookingtechniquesincludestewing（炖）（炖）,frying（煎）（煎）,pot-roasting（烤）（烤）,braising（焖）（焖）,andsmoking（熏）（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesareman
15、yandvaried.第11页，讲稿共24张，创作于星期一vLotusseedsinrocksugarsyrup（冰糖湘莲）（冰糖湘莲）vHotandSourDicedChicken（酸辣鸡丁）（酸辣鸡丁）Immortalchicken(神仙鸡神仙鸡)第12页，讲稿共24张，创作于星期一JiangsuCuisinestringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,burning,andpayattenti
16、ontoadjustthesoup,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，保持擅长烧、焖、烩、窝、炒，又重视调汤，保持原味汁，风味原味汁，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆第13页，讲稿共24张，创
17、作于星期一Braisedlionhead狮子头狮子头Thebeggerschicken叫花鸡叫花鸡Groundchickenpot地锅鸡地锅鸡第14页，讲稿共24张，创作于星期一ZhejiangCuisineAs Zhejiang cuisine consists of hundreds of small delicacies from its main cities,it takes in Hangzhous fineness and diversification,Ningbos softness and originality,and Shaoxings pastoral interes
18、ts.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.第15页，讲稿共2
19、4张，创作于星期一WestLakeFishinVinegarGravy西湖醋鱼西湖醋鱼Shelledshrimpscookedin龙井虾仁龙井虾仁Dongporou东坡肉东坡肉第16页，讲稿共24张，创作于星期一FujianCuisineFujian cuisine(闽菜闽菜or福建菜福建菜)has four distinctive features,that is,fine cutting techniques,alternative soups,unique seasonings,and exquisite cooking.Chefs can always cut the thin jel
20、lyfish 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 elega
21、nt bowls or plates.第17页，讲稿共24张，创作于星期一Buddhajumpsoverthewall佛跳墙佛跳墙Dongbidragonpearl东壁龙珠东壁龙珠lycheemeat荔枝肉荔枝肉第18页，讲稿共24张，创作于星期一HuizhouCuisineItismainlycomposedoflocalflavorsofHuizhouandotherareasalongtheYangtzeRiverandtheHuaiRiver.AmongthedishesontheAnhuicuisinemenu,youwillfindlessfriedorquick-frieddis
22、hesthanthosethatarebraised.Peoplehereareinclinedtoaddhamasseasoningandsugarcandytoenrichthefreshnessandarequiteaccomplishedintheartofcooking.第19页，讲稿共24张，创作于星期一MaoFengxunreevesshad毛峰熏鲥鱼毛峰熏鲥鱼Hamstewedrhizomeshoots腌鲜鳜鱼腌鲜鳜鱼SugarTaro拔丝芋头拔丝芋头第20页，讲稿共24张，创作于星期一Special snack第21页，讲稿共24张，创作于星期一oysteromelet蚵仔煎蚵仔煎PianFen片粉片粉ChickenFeet虎皮凤爪虎皮凤爪第22页，讲稿共24张，创作于星期一Snowballingusury驴打滚驴打滚Barbecuedporkpastry叉烧酥叉烧酥Steameddumplings水晶虾饺水晶虾饺Streamedstuffedbun小笼包小笼包第23页，讲稿共24张，创作于星期一感感谢谢大大家家观观看看第24页，讲稿共24张，创作于星期一