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1、Chinese Food CultureChinese Food Culture赵艺琳赵艺琳韩硕韩硕刘力尹刘力尹第一页，共66页。IntroductionEightcuisinesConclusionGeographicaldistribution分布分布Delicacy饮食特色饮食特色(ts)Fairytale历史典故历史典故Notabledishes名菜名菜第二页，共66页。Manseesfoodasthefirstpriority民以食为天民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confucius食不厌
2、食不厌(byn)精，烩不厌精，烩不厌(byn)细细孔子孔子第三页，共66页。Main Characteristics Main Characteristics：Different foods in different seasons Different foods in different seasons 四季有别四季有别Pay attention Pay attention toto aesthetic feeling aesthetic feeling 讲究美感讲究美感Pay attention Pay attention toto interest interest 注重注重(zhzhn
3、g)(zhzhng)情趣情趣Combination of food and medicine Combination of food and medicine 食医结合食医结合A variety of flavor A variety of flavor 风味多样风味多样第四页，共66页。Foods in different seasons Foods in different seasons 四季四季(sj)(sj)有别有别Summer:coldanddressedwithsauce凉拌凉拌(lingbn)第五页，共66页。Winter：steweddishes炖煮菜炖煮菜第六页，共66页。
4、色色color香香-flavor味味taste形形shape意意meaning aesthetic feeling aesthetic feeling 美感美感(mign)(mign)第七页，共66页。aesthetic feeling aesthetic feeling 美感美感(mign)(mign)第八页，共66页。The interest of Chinese food culture The interest of Chinese food culture 注重注重(zhzhng)(zhzhng)情趣情趣 Color，smellandtasteNameThewaytotaste品味品
5、味(pnwi)方式方式Therhythmofthemeal进餐节奏进餐节奏Entertainmentinthemeal娱乐穿插娱乐穿插Theinterestcanbereflectedin:第九页，共66页。The interest of Chinese food culture The interest of Chinese food culture 注重注重(zhzhng)(zhzhng)情趣情趣 Dongpopork 东坡肉东坡肉Stewedporkballinbrownsauce红烧红烧(hngsho)狮子狮子头头第十页，共66页。第十一页，共66页。Combination of fo
6、od and medicine Combination of food and medicine 食医结合食医结合(jih)(jih)Medicineandfoodhavethesameorigin.医食同源医食同源(tnyun).Herbalcuisine药膳药膳(yoshn)第十二页，共66页。选材选材ingredients刀工刀工(don)cuttingtechnique火候火候heatcontrol调味调味flavorA variety of flavor A variety of flavor 风味风味(fngwi)(fngwi)多样多样第十三页，共66页。Riceinsouthan
7、dflourinnorth南米北面南米北面(bimin)vastterritoryandabundant地大物博地大物博(ddwb)A variety of flavor A variety of flavor 风味风味(fngwi)(fngwi)多样多样第十四页，共66页。HuiCuisine徽菜徽菜CantoneseCuisine粤菜粤菜MinCuisine闽菜闽菜XiangCuisine湘菜湘菜SuCuisine苏菜苏菜LuCuisine鲁菜鲁菜(lci)ChuanCuisine川菜川菜ZheCuisine浙菜浙菜The Top Eight Cuisine The Top Eight C
8、uisine 八大菜系八大菜系A variety of flavor A variety of flavor 风味风味(fngwi)(fngwi)多多样样第十五页，共66页。Hui Cuisine Hui Cuisine 徽菜徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes第十六页，共66页。火腿火腿(hutu)炖甲鱼炖甲鱼红烧果子狸红烧果子狸黄山炖鸽黄山炖鸽问政山笋问政山笋臭鳜鱼臭鳜鱼Hui Cuisine
9、Hui Cuisine 徽菜徽菜Notabledishes第十七页，共66页。Hui Cuisine Hui Cuisine 徽菜徽菜Notabledish Stewedcivetcats红烧红烧(hngsho)果子果子狸狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地雪天牛尾狸，沙地(shd)马蹄鳖马蹄鳖梅圣俞梅圣俞第十八页，共66页。BuddhaJumpsOvertheWall第十九页，共66页。Min cuisine Min cuisine 闽菜闽菜MincuisineisoneofthenativeChinesecuisinesderivedfromthenat
10、ivecookingstyleofFujianprovince.第二十页，共66页。lightbutflavorful(清鲜清鲜(qnxin)Softandtender(软嫩软嫩)Umami(鲜味鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Min cuisine Min cuisine 闽菜闽菜Delicacy:第二十一页，共66页。Notabledish Min cuisine Min cuisine 闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝荔枝(lzh)肉肉醉糟鸡醉糟鸡第
11、二十二页，共66页。OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅鱼翅(ych),seacucumber(海参海参),abalone(鲍鲍鱼鱼),andShaoxingwine.Containsover30ingredients.Min cuisine Min cuisine 闽菜闽菜BuddhaJumpsOvertheWall第二十三页，共66页。Shandongcuisine：isone
12、oftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.第二十四页，共66页。Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣（齐桓公的宠臣(chnchn)易牙）易牙）Confucius（
13、孔子）（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）第二十五页，共66页。Foundational（基（基础）础）schoolinChinesecuisine.Majority（多数（多数(dush)）oftheculinary（厨房）（厨房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmealsInfluence：第二十六页，共66页。CuisinefeatureIngredients：Maiz
14、e(玉米玉米(ym)PeanutsGrains（谷物）（谷物）StaplevegetablesVinegar（醋）（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鲜为主，突出本味咸鲜为主，突出本味以以“爆爆”见长，注重火见长，注重火功功精于制汤，注重用汤精于制汤，注重用汤烹制海鲜烹制海鲜(hixin)，独到之处独到之处丰满实惠、风格大气丰满实惠、风格大气第二十七页，共66页。BraisedIntestinesinBrownSauce（九转大肠（九转
15、大肠(dchng)）ZhaJinchan（deepfriedgoldencicada）第二十八页，共66页。Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鲤鱼是山东省经典的汉族糖醋鲤鱼是山东省经典的汉族(Hnz)名菜之一，名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。甜酸醇
16、。济南府志上早有南府志上早有“黄河之黄河之鲤，南阳，南阳(nn(nnyn)yn)之蟹，且入食之蟹，且入食谱”的的记载第二十九页，共66页。Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（胆固醇）（胆固醇）Preventarteriosclerosis（动脉硬化（动脉硬化(dngmiynghu)），），Coronary（冠状动脉）（冠状动脉），Heartdi
17、sease第三十页，共66页。Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.第三十一页，共66页。History：川菜系是一个历史悠久的菜系。它的发源地是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古代的巴国和蜀国(shu)。历代典籍和各。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川个朝代的文人骚客的
18、诗词文章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，菜的记载。川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。仍带点微辣。第三十二页，共66页。Cuisinefeature：BoldflavoursPungency（刺激）（刺激）Spiciness（香辣）（香辣）Garlic（蒜）（蒜）Sichuanpepper(花椒花椒(hujio)PeanutsSesamepaste（芝麻（芝麻酱）酱）,Ginger（生姜）（生姜）Useofhotandnumbingflavor(麻辣麻辣味型味型)isatypical
19、elementofSichuancooking.第三十三页，共66页。Husbandandwifeslungslice？PorkLungsinChiliSauce夫妻夫妻(fq)肺片肺片第三十四页，共66页。Kungpaochicken丁宝桢原籍贵州，清咸丰年丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后间进士，曾任山东巡抚，后任四川总督。他一向很喜欢任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每菜肴，调任四川总督后，每遇宴客，他都让家厨用花生遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢丁，
20、肉嫩味美，很受客人欢迎。后来迎。后来(huli)他由于戍他由于戍边御敌有功被朝廷封为边御敌有功被朝廷封为“太太子少保子少保”，人称，人称“丁宫保丁宫保”，其家厨烹制的炒鸡丁，也，其家厨烹制的炒鸡丁，也被称为被称为“宫保鸡丁宫保鸡丁”。第三十五页，共66页。MapoTofuDry-BraisedMandarinFish（干烧桂鱼（干烧桂鱼(uy)）第三十六页，共66页。Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprov
21、ince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.第三十七页，共66页。Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimprovefla
22、vour.第三十八页，共66页。History：起始于南北朝、唐宋时，经济发展，推动起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为饮食业的繁荣，苏菜成为“南食南食”两大台两大台柱之一。明清时期，苏菜南北沿运河、东柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优西沿长江的发展更为迅速。沿海的地理优势扩大势扩大(kud)了苏菜在海内外的影响。了苏菜在海内外的影响。第三十九页，共66页。DongposbraisedporkSaltedDuck第四十页，共66页。Squirrel-shapedMandarinfish：松鼠桂鱼是苏州地区的传统名菜，松鼠桂鱼是苏州地区
23、的传统名菜，在江南各地一直将其列作宴席上的在江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江上品佳肴。据说早在乾隆皇帝下江南时，苏州就有南时，苏州就有“松鼠鲤鱼松鼠鲤鱼”了，了，乾隆曾品尝过。后来便发展成了乾隆曾品尝过。后来便发展成了“松鼠鳜鱼松鼠鳜鱼”。清代调鼎集中有。清代调鼎集中有关于关于“松鼠鱼松鼠鱼”的记载的记载:“取季鱼，取季鱼，肚皮肚皮(dp)去骨，拖蛋黄，炸黄，去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。作松鼠式。油、酱油烧。”第四十一页，共66页。Whichcuisine？RoastsucklingpigLoumei第四十二页，共66页。Whichcuisine？第四十
24、三页，共66页。CantoneseCuisineCantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分（十分(shfn)抢手）抢手）afterthroughoutChina.第四十四页，共66页。DelicacyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuito
25、fcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亚热带亚热带）,richinnaturalresources.SoGuangdongsdiethasalwaysbeenunique.第四十五页，共66页。Ingredients:allkindsofdomesticpoultry(家禽家禽(jiqn),fishandseafood,mountaingames(野味野味)Cookingmethods:steamingandstirfryingbeingthemostf
26、avouredduetotheirconvenienceandrapidity.Delicacy第四十六页，共66页。TraditionaldishesSweetpotatosoup番禺番禺(fny)糖水糖水Braisedabalone焖鲍鱼焖鲍鱼Roastsucklingpig烤乳猪烤乳猪Littlepanrice煲仔饭煲仔饭Loumei卤味卤味Charsiu叉烧叉烧Beefchowfun干炒牛河干炒牛河第四十七页，共66页。Whichcuisine？SteamedfishheadinchilisauceMaosbraisedpork第四十八页，共66页。Maosbraisedporkiso
27、neofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大战役三大战役(sndzhny),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMaosbraisedpork 第四十九页，共66页。XiangCuisineHunancuisine,alsoknown
28、asXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材食材)forHunandishesaremanyandvaried.第五十页，共66页。Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeoplesdietlifeisquiterichandcolorful.InQinandHanDy
29、nasties,Hunansdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.第五十一页，共66页。DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛湿祛湿).Cookingmethods:stewing,Stirfrying,steamingandwax第五十二页
30、，共66页。Hunancuisineisknownforbeingdryhot(干干辣辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.XiangCuisinebeerduckSpicyandhotpotshrimp第五十三页，共66页。FamousDishesInHunanMaosbraisedpork毛氏红烧肉毛氏红烧肉Shreddedporkwithvegetables农家小炒肉农家小炒肉Changsha-stylerice
31、vermicelli长沙长沙(chnsh)米粉米粉Steamedfishheadinchilisauce剁椒蒸魚頭剁椒蒸魚頭第五十四页，共66页。Whichcuisine？WestLakeFishinVinegarDongpoPork第五十五页，共66页。ZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油（油腻腻(yun)的）的）,havinginsteadafreshandsoftflavorwi
32、thamellowfragrance.第五十六页，共66页。ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃（肥沃(fiw)的）的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水产品）（水产品）resources;Southwestrichdelicaciesofgame,
33、andproviderichrawmaterialsforcooking.第五十七页，共66页。DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-frying第五十八页，共66页。ZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfu
34、llofculturalcolor.LongjingshrimpSongSaoYugeng第五十九页，共66页。FourschoolsHangzhoucuisineNingbocuisineShaoxingcuisineWenzhoucuisine第六十页，共66页。ConclusionQ:What are that are the top eight cuisine?he top eight cuisine?HuiCuisineCantoneseCuisineMinCuisineHunanCuisineSuCuisineLuCuisineChuanCuisineZheCuisine 第六十一
35、页，共66页。Q:WhatarethemainfeaturesofChinesefoodculture?ConclusionD Different foods in different seasons ifferent foods in different seasons Pay attention toaesthetic feeling Pay attention toaesthetic feeling Pay attention to interest Pay attention to interest Combination of food and medicine Combinatio
36、n of food and medicine A variety of flavor and taste A variety of flavor and taste 第六十二页，共66页。Q:Doyouknowwhichcuisinehasfairytale?WestLakeFishinVinegar西湖醋鱼西湖醋鱼Maosbraisedpork毛氏红烧肉毛氏红烧肉DongpoPork东坡肉东坡肉SongSaoYugeng宋嫂鱼羹宋嫂鱼羹Longjingshrimp龙井龙井(lngjng)虾仁虾仁BeggarsChicken叫花鸡叫花鸡Conclusion第六十三页，共66页。Conclusi
37、onQ:Canyoutalkaboutsomecuisinesinyourhometown?ManseesfoodasthefirstpriorityQ:民以食为天民以食为天HowtospeakinEnglish?第六十四页，共66页。Key Words博大精深博大精深(bdjngshn)profoundinvariety饮食饮食(ynsh)特色特色delicacy历史历史(lsh)典典故故fairytale水产品水产品中原地区中原地区school肥沃的肥沃的流派流派centralplainingredientfertileaquatic食材食材第六十五页，共66页。Thank you!Thank you!第六十六页，共66页。