用英文介绍中国美食PPT.ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,*,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,Chinese Food,1,China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.,2,Chinese food can be roughly divided into eight regional cuisines,：,3,Eight Chinese Cuisine,Shandong Cuisine,鲁菜,Sichuan Cuisine,川菜,Hunan Cuisine,湘菜,Jiangsu Cuisine,苏菜,Zhejiang Cuisine,浙菜,Anhui Cuisine,徽菜,Guangdong Cuisine,粤菜,Fujian Cuisine,闽菜,4,One of the oldest cuisines in China,with a history of 2,500 years.,Originates from Confucius family banquet,then adopted by imperial kitchen.,Lu cai has great influence in north China and has become the representative of North China cuisines,鲁菜,Shandong Cuisine(,山东菜系,),5,Features,:,Fresh,tasty,but not greasy,Including many well-known seafood dishes,When meat of seafood is cooked,only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,6,Dezhou Braised Chicken,德州扒鸡,7,Four-Joy Meatballs”,四喜丸子,8,Sichuan Cuisine,2000 years of history but gained popularity all over China after 1980,s,Now it is one of the fastest growing cuisines in the world.,Learn from other cuisines and cook in its own style,9,Features,:,Sour,sweet,fragrant,oily,tasty,Well-known for its,hot and pungent flavoring,;,Noted for being,tongue-numbing,Particular about the,use of seasonings,Main condiments:bean,paste,pickled pepper,10,Pork Shreds with Fish Flavor,鱼香肉丝,11,Eggplant in Garlic Sauce,鱼香茄子,12,Mapo Tofu,13,Diced Chicken with Chili and Peanuts,宫保鸡丁,14,夫妻肺片,Pork Lungs in Chili Sauce,15,Cantonese cuisine,In fact,people in Northern China often say that Cantonese people will eat anything that flies except airplanes,anything that moves on the ground except trains,and anything that moves in the water except boats.,广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。,16,Feature,s:,Crisp,light,refreshing and tasty,Lay emphasis on deep frying,stewing,baking and especially on the color of the dishes.,Two basic rules:,1)The food must be absolutely fresh.,2)The meal must be harmonious,which means that different colored foods must,complement each other and that,taste and texture should contrast.,17,pork in sweet and sour sauce 咕佬肉,18,Fricassee three kinds of snakes and cat 三蛇龙虎凤大会,19,golden roasted suckling pig 烧乳猪,20,Fujian Cuisine,Consisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,.,21,Features:,Fujian Cuisine is distinguished for its choice seafood,beautiful color and magic taste of sweet,sour,salty and savory.The most distinct features are their pickled taste,(卤味),22,Fo Tiao Qiang,23,Boiled whole chicken,清炖全鸡,24,25,1000 years ago,catering industry highly developed.,Geographically,between south and north,combining various cooking styles.,Strict selection of ingredients according to seasons.,Used to be expensive and luxury.,Features:,Sweet is the most prominent feature of Huaiyang Cuisine,nearly not spicy at all.,Cutting of the material is the key factor for a good dish,Pork,fresh water fish,and other aquatic creatures serve as the meat base to most dishes,Jiangsu Cuisine,26,Santao Duck,三套鸭,27,squirrel-shaped mandarin fish,松鼠鳜鱼,28,29,Hunan cuisine,Hunan cuisine consists of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau.It characterizes itself by thick and pungent flavor.Chili,pepper and shallot are usually necessaries in this division.,30,Hunan dishes are so cooked because of the humid weather here,which makes it difficult for the human body to eliminate moisture.The local people eat hot peppers to help remove dampness to keep health.,Peppery and hot chicken,辣炒鸡丁,31,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.Often hams will be added to improve taste and sugar candy added to gain,32,Features:,Focus on the temperate of cooking,Good at braising and stewing.,Turtle soup with ham,33,Zhejiang cuisine,34,Feature,Zhejiang cuisine,not greasy,wins its reputation for freshness,tenderness,softness,and smoothness of its dishes with mellow fragrance,.,龙井虾仁 Longjing Tea Shrimps,35,36,糯米素烧鹅,Main material：pea、,mushroom、glutinous,rice（糯米）、bean curd（豆腐皮）,37,冰糖甲鱼:Steamed Turtle in Crystal Sugar Soup,Nutrients:,Vitamin A（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、Vitamin C(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folic acid（叶酸）,cholesterol（胆固醇）,Function：,enrich the blood build up resistance、make your nutrition balanced.,38,Famous dishes of Zhejiang cuisine,西湖醋鱼 Xihu Sour Fish,39,东坡肉Dongpo pock,Dong-po-rou(Dongpo Pork),which must be eaten when you are in Hangzhou.,40,Beggars Chicken,The dish was invented by a thief in Hangzhou.The story goes that because the hungry thief had no stove,so he wrapped the stolen bird in clay and baked it in a hole in the ground.By this way,the aroma and flavor of the bird were well kept.,41,42,Thank you!,43,