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1、中国美食的英文介绍中国美食的英文介绍(非非常精美全面常精美全面)L o g oChinese traditional staple foodthe Chinese characteristic cuisine chinese festival food chinese food cultureContentsCompany LogoL o g oChapter 1 chinese traditional staple food 1.rice（米饭）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice
2、,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceCompany LogoL o g oChapter 1 chinese traditional staple foodPoridgefriedriceCompany LogoL o g oChapter 1 chinese traditional staple food2.noodles（面条）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghisto
3、ry.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvarousnoodlesinchina.Company LogoL o g oChapter 1 chinese traditional staple foodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetopt
4、enmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxislicednoodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武汉热干面Wuhanhotnoo
5、dles北京杂酱面BeijingnoodlesCompany LogoL o g oChapter 1 chinese traditional staple food山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodlesCompany LogoL o g oChapter 1 chinese traditional staple food兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanCompany LogoL o g oChapter 1 chinese traditional staple food昆山奥灶面
6、KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesCompany LogoL o g oChapter 1 chinese traditional staple food四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesCompany LogoL o g oChapter 1 chinese traditional staple food3.Dumplings(饺子）饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChine
7、senewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply
8、-fry,boil,steam,etcCompany LogoL o g oChapter 1 chinese traditional staple food4.Steamed buns(馒头）馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.Company LogoL o g oChapter 1 chinese traditional staple food5.Steamed stuffed bun(包子）包子）Thedifferentbunscontaindifferentstuffi
9、ng.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.Soupdumpling(汤包）Company LogoL o g oChapter 2 theChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，
10、却都味美，令人垂涎。Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：Shandong Cuisine山东菜系山东菜系 Sichuan Cuisine四川菜系四川菜系Cantonese Cuisine广东菜系广东菜系Jiangsu Cuisine江苏菜系江苏菜系Company LogoL o g oChapter 2 theChinesecharacteristiccuisine1.Shandong Cuisine山东菜系山东菜系 Introduction:shandongcuisinealsonam
11、edlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuis
12、ine,Factions:jinan style dishes ,Jiaodong style dishes,Confucius style dishesCompany LogoL o g oChapter 2 theChinesecharacteristiccuisineJinan style DishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourc
13、rap(糖醋鲤鱼）Company LogoL o g oChapter 2 theChinesecharacteristiccuisineJiaodong style dishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）Company LogoL o g
14、oChapter 2 theChinesecharacteristiccuisineConfucius style disheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）Company LogoL o g oChapter 2 theChinese
15、characteristiccuisineSichuan Cuisine四川菜系四川菜系Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisin
16、ewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,rur
17、alhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃Company LogoL o g oChapter 2 theChinesecharacteristiccuisineThe local specialized raw ingredients of Sichuan cuisine川菜川菜的特产原料的特产原料 ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoot
18、s笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basic features 1.Nowaday,Sichuan cuisine is characterized by numerous ingredients(用料广博),diverse flavors(味道多样)and wide acceptability(菜肴适应面广)and is renowned for its diverse flavors
19、and subtle changes.The phrase“Flavor in Sichuan”is evidence that Sichuan cuisine is recognized universally2.The flavor of Sichuan cuisine is characterized by spiciness and heat(川菜之味，以麻辣见长).Let us find out how spice(香料）is used in Sichuan cuisine,then we can find out its advantages by comparisonCompan
20、y LogoL o g oChapter 2 theChinesecharacteristiccuisineDishes:sichuanhot-potstew(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）Company LogoL o g oChapter 2 theChinesecharacteristiccuisineDessert:Sticky rice ball（葱香糯米团），（葱香糯米团），Dan dan no
21、odles（担担面）（担担面）Company LogoL o g oChapter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoo
22、dreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisitecookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细.Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美
23、。Cooking method:Thecuisinescommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,decoct煎,steaming蒸,frying炒/炸,soaking泡,soakingandspicingoffoodCompany LogoL o g oChapter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Traditional dishesCompany LogoL o g oChapter 2 theChinesecharacte
24、risticcuisineSiu mei(燒味,showi)is essentially the Chinese rotisserie（烤肉）style of cooking.Unlike most other Cantonese dishes,Siu mei consists only of meat,with no vegetables.It creates a unique barbecue flavor that a sauce is usually added but a different sauce is used for each meat.Company LogoL o g
25、oChapter 2 theChinesecharacteristiccuisineNoodles areeitherinsoupbrothorfried.SomenoodledishesareCantonized.Theseareavailableashome-cookedmeals,ondimsumsidemenus,oras（streetfoodatdaipaidong（大排档）,wheretheycanbeservedwithavarietyoftoppings（配料）suchasfishballs.beefballsorfishslicesCompany LogoL o g oCha
26、pter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Banquet/night dishesCompany LogoL o g oChapter 2 theChinesecharacteristiccuisineSeafoodCompany LogoL o g oChapter 2 theChinesecharacteristiccuisineDessertCompany LogoL o g oChapter 2 theChinesecharacteristiccuisineJiangsu Cuisine 江江苏菜系菜系In
27、troduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.(制作精细，注意刀工)2.Itinsistsonoriginaltaste，focusesonhowtouse
28、souptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，强调本味，重视调汤，风味清鲜)3.Itscookingisgoodatduration(持续时间）anddegreeofheating（火候）,andsimmer（炖）、braise（焖）、roast（煨）、steam（蒸）、Stir-fry（炒）、sear（烧）areperfect!4.Itisbrightlycolouredandbeautifullydesignedthatpleasestheeye;visuallyvividandpleasing.(色彩鲜艳，清爽悦目；
29、造型美观，别致新颖，生动逼真)Company LogoL o g oChapter 2 theChinesecharacteristiccuisinespecialty1.Braised pork ball in brown sauce2.Steamed pork rice wraps3.Pot stickersCompany LogoL o g oChapter 3 chinese festival foodLantern Festival TheLanternFestivalfallsonthe15thdayofthe1stlunarmonth,usuallyinFebruaryorMar
30、chintheGregoriancalendar.AsearlyastheWesternHanDynasty(206BC-AD25),ithadbecomeafestivalwithgreatsignificance.Peoplewilleatyuanxiao,orricedumplings,onthisday,soitisalsocalledtheYuanxiaoFestival.Yuanxiaoalsohasanothername,tangyuan.Itissmalldumplingballsmadeofglutinousriceflourwithrosepetals,sesame,bea
31、npaste,jujubepaste,walnutmeat,driedfruit,sugarandedibleoilasfilling.Tangyuancanbeboiled,friedorsteamed.Ittastessweetanddelicious.Whatsmore,tangyuan inChinesehasasimilarpronunciationwithtuanyuan”,meaningreunion.Sopeopleeatthemtodenoteunion,harmonyandhappinessforthefamily.Company LogoL o g oChapter 3
32、chinese festival foodDragon Boat FestivalTheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.Zong zi:AverypopulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrapped
33、inbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-QuyuanCompany LogoL o g oChapter 3 chinese festival foodMid-Autumn FestivalTheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms
34、,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesonthatday.1.Suzhoustylemookcake2.guangzhoustylemookcakeCompany LogoL o g oChapter 3 chinese festival foodSpring FestivalTheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,oftenonemonthlaterthantheGregoriancal
35、endar.ItoriginatedintheShangDynasty(c.1600BC-c.1100BC)fromthepeoplessacrificetogodsandancestorsattheendofanoldyearandthebeginningofanewone.springrolls(meatandvegetablesrolledwiththincakeseatenasasnack)Springrollsarealargevarietyoffilled,rolledappetizers.ThenameisaliteraltranslationoftheChinesechnjun
36、(春卷springroll)Thenewyearcakewasusedasanofferingtothekitchengod,withtheaimofstickinghismouthwiththestickycake,topreventrumoursandconflicttowardsthehumansfamilysgodofallgodCompany LogoL o g oChapter 4 chinese food culture chineseteacultureTheChinesepeople,intheirdrinkingoftea,placemuchsignificanceonth
37、eactofsavoring.Savoringteaisnotonlyawaytodiscerngoodtea,butalsohowpeopletakedelightintheirreverieandinteadrinkingitself.Snatchingabitofleisurefromabusyschedule,makingakettleofstrongtea,securingaserenespace,andservinganddrinkingteabyyourselfcanhelpbanishfatigueandfrustration,improveyourthinkingabilit
38、yandinspireyouwithenthusiasm.Youmayalsoimbibeitslowlyinsmallsipstoappreciatethesubtleallureofteadrinking,untilyourspiritssoarupandupintoasublimeaestheticrealm.中国人饮茶，注重一个品字。品茶不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。Company LogoL o g oChapter 4
39、 chinese food cultureChinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeandserveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Inthecourseofservingtea,theh
40、ostshouldtakecarefulnoteofhowmuchwaterisremaininginthecupsandinthekettle.Usually,iftheteaismadeinateacup,boilingwatershouldbeaddedafterhalfofthecuphasbeenconsumed;andthusthecupiskeptfilledsothatthetearetainsthesamebouquetandremainspleasantlywarmthroughouttheentirecourseoftea-drinking.Snacks,sweetsan
41、dotherdishesmaybeservedatteatimetocomplementthefragranceoftheteaandtoallayoneshunger.中国是文明古国，礼仪之邦，很重礼节。凡来了客人，沏茶、敬茶的礼仪是必不可少的。当有客来访，可征求意见，选用最合来客口味的茶叶和最佳茶具待客。主人在陪伴客人饮茶时，要注意客人杯、壶中的茶水残留量，一般用茶杯泡茶，如已喝去一半，就要添加开水，随喝随添，使茶水浓度基本保持前后一致，水温适宜。在饮茶时也可适当佐以茶食、糖果、菜肴等，达到调节口味和点心之功效。Company LogoL o g oChapter 4 chinese fo
42、od cultureCustom of Chinese Wine DrinkingChinesewinedrinkinghasbeentakenaquiteimportantroleinChinesepeopleslifefromordinarypeopletokingsforalongtime.OurChineseancestorseitherusedwinetoforefatherstoexpressreverenceasalibation,ortoenjoybythemselveswhilewritingpoetryorprose,ortotoasttheirrelativesandfr
43、iendsduringafeast.Chinesewineisnotonlyforliteraryandrefinedscholars,itwasalsoaninseparablepartofthelifeofordinaryChinesepeoplethroughnumerouseventssuchasbirthday,farewelldinner,wedding,etc.HereisatypicalbanquetstodrinkspiritsBirthdayWine:InChina,abanquetknownasJiuXimeansanalcoholbanquetandthelifeofe
44、veryperson,especiallyfrombirthtodeath,shouldhavepausesfordrinkingbanquetsstartingamonthor100daysafterababysbirthwhentheparentsinvitepeopleinforadrink.MaotaiisregardedasthenationalspiritandkingoftheChinesespirits.MadeinthetownofMaotai,GuizhouProvince,ithasahistoryof2,100years.Company LogoL o g oThank You!结束结束