中国饮食文化英语介绍..省名师优质课获奖课件市赛课一等奖课件.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,*,本幻灯片资料仅供参考，不能作为科学依据，如有不当之处，请参考专业资料。谢谢,Chinese Food Culture,第1页,Chinese cuisine culture is an important part of Chinese,culture in the aspect Of cooking and leisure.,This unique art owes itself to the long history,vast territory and hospitable tradition of China.,Chinese food is famous for its perfect combination,Of color,aroma,taste and appearance.,It gives emphasis to the selection of rawmaterials,the texture of food,the blending of seasonings(佐料),slicing techniques,the perfect timing of cooking and,the art of laying out the food on the plate.,第2页,.,Among the best-known schools of cuisine are the Cantonese cuisine of the south,The Shandong cuisine of north,the Huai-Yang cuisine of the east and the Sichuan cuisine of the west,noted as“the light flavor of the south,the salty flavor of the north,The sweet flavor of the east and the spicy-hot flavor of the west”,第3页,Eight Cuisines,Chinese cuisine has a number of different genres,but the most influential and typical known by the public are the Eight Cuisines.These are as follows:Shandong Cuisine,Sichuan Cuisine,Guangdong Cuisine,Fujian Cuisine,Jiangsu Cuisine,Zhejiang Cuisine,Hunan Cuisine,and Anhui Cuisine.The essential factors that establish the form of a genre are complex and include history,cooking features,geography,climate,resources and life styles.Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical,neighbors their styles are completely alien.,第4页,Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy,is characterized by its emphasis on aroma,freshness,crispness and tenderness.Shallot and garlic are,usually used as seasonings so Shangdong dishes tastes pungent,usually.Soups are given much emphasis in Shangdong dishes.,Thin soup features clear and fresh while creamy soup,looks thick and tastes strong.Jinan cuisine is adept at deep-frying,grilling,frying and stir-frying while Jiaodong division,is famous for cooking seafood with fresh and light taste.,山东菜系，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,很辣。山东菜系重视汤品。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,海鲜鲜淡而闻名。,Shandong Cuisine,第5页,Dezhou,Braised Chicken,德州扒鸡,Sweet and Sour Carp,糖酥鲤鱼,第6页,Cantonese food originates from Guangdong,the southernmost,province in China.The majority of overseas Chinese people,are from Guangdong（Canton）so Cantonese is perhaps,the most widely available Chinese regional cuisine outside of China.,raptors and beasts to produce originati Tasting clear,light,crisp and fresh,Guangdong cuisine,familiar to Westerners,usually chooses ve dishes.Its basic cooking techniques,include roasting,stir-frying,sauteing,deep-frying,braising,stewing and steaming.,广东菜源自于中国最南部省份广东省。大多数华侨来自广东，所以广东菜可能是国外,最广泛中国地方菜系。广东菜系，味道清，淡，脆，鲜，为西方人所熟知，惯用猛禽,走兽来烹饪出有创意菜肴。它基础烹饪方法包含烤，炒，煸，深炸，烤，炖,和蒸。,Guangdong Cuisine,第7页,芋丝炸春卷,Crispyspringrolls,芋丝炸春卷,Crispyspringrolls,Crispyspringrolls,芋丝炸春卷,Barbecueporkwithhoneyflavour,蜜汁叉烧,第8页,Sichuan Cuisine,Sichuan Cuisine,known often in the West as Szechuan 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 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prickly ash，产生出经典,刺激味道。另外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽,常被选取为原料，油炸，无油炸，腌制和文火炖煮是基本烹饪技术。,第9页,灯影牛肉,Lamp-shadow Beef,麻婆豆腐,Mapo Tofu,宫保鸡丁,Kung Pao Chicken,鱼香肉丝,Braised pork,第10页,Hunan Cuisine,Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy,(热辣，干辣),flavor,（味道）,fresh aroma,（香味）,and deep color.Common cooking techniques include stewing,（炖）,frying,（煎）,pot-roasting,（烤）,braising,（焖）,and smoking,（熏）,.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and varied.,第11页,Lotus seeds in rock sugar syrup,（冰糖湘莲）,Hot and Sour Diced Chicken（酸辣鸡丁）,Immortal chicken,(神仙鸡),第12页,Jiangsu Cuisine,stringent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,stewed,burning,and pay attention to adjust the soup,keep the original flavor,refreshing,wide adaptability,strong but not greasy,thin rather thin,crisp sodden off the bone,tender and crisp.,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 原味汁，风味,清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆,第13页,Braised lion head,狮子头,The beggers chicken,叫花鸡,Ground chicken pot,地锅鸡,第14页,Zhejiang Cuisine,As 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 interests.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,West Lake Fish in Vinegar Gravy,西湖醋鱼,Shelled shrimps cooked in,龙井虾仁,Dongpo rou,东坡肉,第16页,Fujian Cuisine,Fujian cuisine(闽菜or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 jellyfish 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 elegant bowls or plates.,第17页,Buddha jumps over the wall,佛跳墙,Dongbi dragon pearl,东壁龙珠,lychee meat,荔枝肉,第18页,Huizhou Cuisine,It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River.Among the dishes on the Anhui cuisine menu,you will find less fried or quick-fried dishes than those that are braised.People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking,.,第19页,Mao Fengxun reeves shad,毛峰熏鲥鱼,Ham stewed rhizome shoots,腌鲜鳜鱼,Sugar Taro,拔丝芋头,第20页,Special snack,第21页,oyster omelet,蚵仔煎,Pian Fen,片粉,Chicken Feet,虎皮凤爪,第22页,Snowballing usury,驴打滚,Barbecued pork pastry,叉烧酥,Steamed dumplings,水晶虾饺,Streamed stuffed bun,小笼包,第23页,Thanks!,第24页,