《福建安徽美食介绍英语省公共课一等奖全国赛课获奖课件.pptx》由会员分享，可在线阅读，更多相关《福建安徽美食介绍英语省公共课一等奖全国赛课获奖课件.pptx（23页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、第1页第2页第3页 Fujian cuisine,also called Min Cai for Fujian cuisine,also called Min Cai for short,holds an important position in short,holds an important position in Chinas culinary art.Fujians economy Chinas culinary art.Fujians economy and culture began flourishing after the and culture began flourish
2、ing after the Southern Song Dynasty(1127-1279).Southern Song Dynasty(1127-1279).During the middle Qing Dynasty During the middle Qing Dynasty around 18th century,famous Fujian around 18th century,famous Fujian officials and literati officials and literati（文人）（文人）promoted the Fujian cuisine so it pro
3、moted the Fujian cuisine so it gradually spread to other parts of gradually spread to other parts of China.China.第4页 Fujian-style cuisine is known to be light but flavourful,soft,and tender,with particular emphasis on umami taste（鲜味）（鲜味）,known in Chinese cooking as xianwei(simplified Chinese:鲜味鲜味),a
4、s well as retaining the original flavour of the main ingredients instead of masking them.第5页Contains over30ingredients,Contains over30ingredients,including sharks finincluding sharks fin（鱼翅）（鱼翅）,abaloneabalone（鲍鱼）（鲍鱼）,sea slug,sea slug（海参）（海参）,dried scallops,dried scallops（干贝）（干贝）,duck,chicken breas
5、t,pigs duck,chicken breast,pigs trotterstrotters（猪蹄）（猪蹄）,mushrooms,mushrooms,pigeon eggs and other pigeon eggs and other ingredients.A legend is that ingredients.A legend is that after the dish is cooked the after the dish is cooked the aroma lingers,and that after aroma lingers,and that after smell
6、ing the aroma,a monk smelling the aroma,a monk forgot his vegetarian vows forgot his vegetarian vows and leapt over the wall to and leapt over the wall to acquire some.acquire some.佛跳墙佛跳墙Buddha jumps over the wall 第6页Litchi meat Red yeast rice chicken 荔枝肉荔枝肉红糟鸡红糟鸡第7页Bak kut tehMeat filled longan fru
7、it肉骨茶肉骨茶东壁龙珠东壁龙珠第8页Clams cooked in chicken stock Wine braised frog 鸡汤汆海蚌鸡汤汆海蚌黄焖田鸡黄焖田鸡第9页Stir-fried diced shrimp and vegetables Squid pearls braised with vegetables 五彩珍珠扣五彩珍珠扣五彩虾松五彩虾松第10页Ring dried scallop Weever with chrysanthemum 扳指干贝扳指干贝菊花鲈鱼菊花鲈鱼第11页Guo bian hu Stuffed fish meat balls锅边糊锅边糊七星鱼丸七星鱼丸
8、第12页Stir fried raw peanuts Taiji taro root 闽生果闽生果太极芋泥太极芋泥第13页Oyster omelette 海蛎煎海蛎煎Noodlethreadpaste 面线糊面线糊第14页Taro steamed bun 芋子包 Taro dumplings 芋子饺第15页第16页第17页 Originated in a small town under Huangshan 起源于黄山麓下歙县Anhui cuisine originated in the Tang and Song dynasties,flourished in the Ming and Qi
9、ng 徽菜发端于唐宋，兴盛于明清第18页 Most ingredients in Anhui cuisine,such as pangolin,stone frog,mushroom,bayberry,tea leaves,bamboo shoot,etc（徽菜大多数成份，如穿山甲，石青蛙，蘑菇，杨梅，茶徽菜大多数成份，如穿山甲，石青蛙，蘑菇，杨梅，茶叶，竹笋等）叶，竹笋等）Fish,shrimp,crab,turtle,diamond,lotus,lotus,fish and other rich gravy（鱼、虾、蟹、鳖、菱、藕、莲、芡等丰富水产）（鱼、虾、蟹、鳖、菱、藕、莲、芡等丰富水
10、产）Anhui cuisine and the activities of Huizhou merchants has very close connection,contains rich Anhui traditional culture,with Hui merchants development to the national cuisine metropolis(徽菜与明清徽商活动有着非常亲密联络，蕴涵着丰富安徽传统徽菜与明清徽商活动有着非常亲密联络，蕴涵着丰富安徽传统文化文化,徽菜随徽商发展到全国各大城市徽菜随徽商发展到全国各大城市)第19页Elegant and simple,a
11、uthentic,fresh crisp,shades suitable,and have rigorous choice of materials,fire workers unique,stress tonic,focusing on the taste,cuisine and diverse,a common feature of South suitable for all ages.清雅纯朴、原汁原味、酥嫩香鲜、浓淡适宜，并含有选料严清雅纯朴、原汁原味、酥嫩香鲜、浓淡适宜，并含有选料严谨、火工独到、考究食补、重视本味、菜式多样、南北咸宜共谨、火工独到、考究食补、重视本味、菜式多样、南北咸宜共同特征。同特征。第20页Li Hongzhang Hodge-Podge 李鸿章杂烩Sanhe Shrimp Paste 三河虾糊 第21页Wushan Imperial Goose 吴山贡鹅Luzhou Roast Duck 庐州烤鸭 第22页Egg Dumplings 农家蛋饺Bagongshan Stinky Tofu 八公山臭豆腐第23页