中国美食(英汉翻译).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,*,中国美食(英汉翻译),China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.Since Chinas local dishes have their own typical characteristics,generally,Chinese food can be roughly divided into eight regional cuisines,which has been widely accepted around.Certainly,there are many other local cuisines that are famous,such as Beijing Cuisine and Shanghai Cuisine.,中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。,中国饮食文化的特点,China is a civilization is Chinese food characteristics,is also a long position of diet culture.I exist in the world,to eat and to drink more than 20 years,has experience aware,induces the following characteristics will now diet culture,中国饮食特点中国是文明是国，亦是悠久饮食文化之境地。吾存于世，吃喝二十余年，有所心得有所感悟，现将饮食文化归纳出以下几个特点,Second,the four seasons.All the year round,according to season and eat,is another big features of Chinese cuisine.Since the ancient times,our country has been according to season changes to taste,dishes,green in winter,summer light cool;More youdun braised heat in winter,summer cold freezing.,第二，四季有别。一年四季，按季节而吃，是中国烹饪又一大特征。自古以来，我国一直按季节变化来调味、配菜，冬天味醇浓厚，夏天清淡凉爽；冬天多炖焖煨，夏天多凉拌冷冻。,Third,pay attention to beauty.Chinese cooking,not only skilled,but also has exquisite beauty of traditional dishes,pay attention to food color,aroma,taste and shape,is coordinated.The performance of the aesthetic feeling of dishes are various,no matter is a carrot,or a Bai Caixin,can be carved out all sorts of modelling,unique,color,aroma,taste and shape,beautiful harmony,give a person with spiritual and material highly unified special enjoyment.,第三，讲究美感。中国的烹饪，不仅技术精湛，而且有讲究菜肴美感的传统，注意食物的色、香、味、形、器的协调一致。对菜肴美感的表现是多方面的，无论是个红萝卜，还是一个白菜心，都可以雕出各种造型，独树一帜，达到色、香、味、形、美的和谐统一，给人以精神和物质高度统一的特殊享受。,Fourth,pay attention to taste.Early Chinese cooking pay attention to taste the taste,color,aroma and taste of the food snacks not only has strict requirements,but also for their naming,the taste of way,dine the rhythm of the weaving and so on,entertainment,there is a certain requirement.The names of Chinese dishes and ration,fit,so to speak.Dish names both according to the main and auxiliary realistic naming,seasoning and cooking methods,also have according to the history and their stories,myths and legends,celebrity food boring,image,named after the dishes such as family,the general bridge and lion,call chickens,in extremely good fortune,the hongmen banquet,dongpo pork.,第四，注重情趣。我国烹饪很早就注重品味情趣，不仅对饭菜点心的色、香、味有严格的要求，而且对它们的命名、品味的方式、进餐时的节奏、娱乐的穿插等都有一定的要求。中国菜肴的名称可以说出神入化、雅俗共赏。菜肴名称既有根据主、辅、调料及烹调方法的写实命名，也有根据历史掌故、神话传说、名人食趣、菜肴形象来命名的，如全家福、将军过桥、狮子头、叫化鸡、龙凤呈祥、鸿门宴、东坡肉,Fifth,bromides.Chinese cooking technology,and health care are closely linked,in thousands of years ago,there are medical food homologous and medicinal food analogous,use food raw material the medicinal value,make all sorts of delicious food,achieve the goal of for some disease prevention and control.,第五，食医结合。我国的烹饪技术，与医疗保健有密切的联系，在几千年前有医食同源和药膳同功的说法，利用食物原料的药用价值，做成各种美味佳肴，达到对某些疾病防治的目的。”,饮食的四重,1,、重食：古人就有：“民以食为天”之说，见面常问“吃过没有？”足见饮食文化的地位,1,heavy food:the ancients have:the food is,often ask to meet eaten yet?It serves to show the diet culture,2,、重养：以“五谷”养“六脏”，饮食中重视人体养生保健。,2,a:grain six dirty,attaches great importance to the human body health care in your diet.,3,、重味：中华饮食最注意食物的味，讲究“色、香、味、型”。各种味道差异构成各种菜系的基础。,3,heavy taste.The Chinese food the most attention to the taste of food,pay attention to color,aroma,taste and type.All kinds of taste differences constitute the basis of a variety of cuisines.,4,、重理：注意各种食物的搭配，以相生相克、相辅相成等阴阳调和之理性认识指导烹饪。,4,Richard:pay attention to the collocation of all kinds of food,such as based,complement each other and harmony of the rational knowledge to guide the cooking.,It is because of the Chinese diet,food and so on the fine exquisite material,rich in content and profound,national characteristic,both compatible and special,to the traditional and new.,正是由于中华饮食讲究料、作、食等等的精细，内容丰富且博大精深，民族特色鲜明，既兼容又特别，从古到今，历代相传又推陈出新。,It is not easy to brief the civilization of Chinese Food in a short message,it is because,there are more than 56 folks inside the Mainland China,and the large area causes difference dining habits among the difference districts.First of all,we need to know that,the old China was developed in a faming society,and most of the dining habits and meals culture are based on this factor.（中国美食是丰富多彩的，各个民族地区的风俗习惯都不一样，然而，由于古代中国是个农业大国，因而很多的饮食习惯以及食物都深受此影响）,There are so many traditional and special Chinese foods,according to the folk culture,district,religion,and festival.For the famous classes divided by district,there are style of Guangdong,Beijing,Shanghai,Sichuan,North-West,and so onor by folk,there are kajia,Yunan,Fujian,etc.These all above mentioned styles are well-known in the worldwide.Here,introduce some special dishes,perhaps you have had it,or you have never heard:（因民族、地域、信仰、节日等的不同，中国传统饮食丰富多彩。从地域划分上看，有粤菜、北京菜、上海菜、川菜、东北菜等，从人群上看，有客家菜，福建菜（闽南菜）等，这些都享誉世界,Eight Regional Cuisines in China,中国八大菜系,鲁菜,Shandong Cuisine,Eight Cuisines,川菜,Sichuan Cuisine,粤菜,Cantonese Cuisine,苏菜,Jiangsu Cuisine,闽菜,Fujian,Cuisine,浙菜,ZheJiang,Cuisine,湘菜,Hunan,cuisine,徽菜,Anhui,Cuisine,Shandong cuisine,鲁菜,Braised shrimp,油焖基围虾,Braised,intestine,九转大肠,Sweet and,sour cabbage,醋溜白菜,Sichuan cuisine,川菜,Boiled fish,水煮鱼,毛血旺,Kung Pao Chicken,宫保鸡丁,Guangdong cuisine,粤菜,illustrating,龙虎斗,Crispy suckling,pig,脆皮乳猪,Wax Gourd,Soup,冬瓜盅,Jiangsu cuisine,苏菜,/,淮扬菜,Yangzhou Fried Rice,扬州炒饭,Meatball,狮子头,mandarin fish,松鼠桂鱼,Hunan cuisine,湘菜,Dongan chicken,东安子鸡,Dongan chicken,东安子鸡,Smoky flavours,steamed,together,腊味合蒸,Dongan,chicken,东安子鸡,pork braised,in brown,sauce,红烧猪肉,Fu li ji Roast chicken,（符离集烧鸡,）,Anhui,Cuisine,徽菜,Li Hongzhang Hotchpotch,（李鸿章杂烩）,Peng peng fish,（蓬蓬鱼）,Fujian Cuisine,闽菜,Taiwanese taro rice,Grilled mushrooms,parameters shrimp,seed,（,虾籽扒菇参,）,Steamed lobster,清蒸龙虾,Zhejiang Cuisine,浙菜,Xihucuyu,西湖醋鱼,Wine Xiangluo,酒香螺,Shao-type small buckle,绍式小扣,Thanks,For,Your,Listening,！,Fujian Cuisine,/,闽菜,/,引言,Foreword,Fujian style cuisine is known to be light but flavourful,soft,and tender,with particular emphasis on umami taste,known in Chinese cooking as xin wi“,as well,as retaining the original flavour of the main ingredients,instead of masking them,Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian,China,Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian,China,福建菜是土生土长的中国菜系之一来自福建当地的烹饪风格,Style,:,风格,Soft,软,Waxy,糯,Fragrant,香,Alcohol,醇,1.Fuzhou,：福州,2.South Fujian,：闽南,3.West Fujian,：闽西,Buddha jumps over the wall,/,佛跳墙,/,lychee meat,荔枝肉,A famous 300-year-old Fuzhou dish,it used baked fine pork slices and is served with tomato sauce,vinegar,sugar and soy sauce.,lychee meat,荔枝肉,A famous 300-year-old Fuzhou dish,it used baked fine pork slices and is served with tomato sauce,vinegar,sugar and soy sauce.,Spring rolls(,春卷,),Some call it spring cake or thin cake.It is a popular Fuzhou snack which has a rich tradition.,Fuzhou(,福州鱼丸,)fish balls with eel,sharks or freshwater fish chop chopped,add sweet potato powder(starch),stir well,then to pig lean meat and shrimp paste made of bolus of food.,Fujian province oyster omelet originated in southern quanzhou,fujian.advocate material is fresh non 500 grams(without shell),two eggs,some chives.It is small,fat,original,delicious,inexpensive.,福建闽南,蚵仔煎,发源于闽南泉州,主材是鲜海蛎,500,克（不带壳），鸡蛋 两个，香葱少许。口感小而肥嫩，原汁原味、鲜美可口、物美价廉。,Chinese satay,（,沙茶面,）,originated in Fujian and its advantages in the broth.Xiamen satay noodles taste,fresh,spicy,salty somewhat sweet,liquor color bright,fresh spicy taste salty,nutrition reasonable collocation.,Sha Xian snacks,（沙县小吃）,have clear bright light sweet taste representative varieties have flat meat(pasta),Shao Mai,bag and so on,unique;And taste salty acid,such as meters frozen,or next,frozen skin(japonica indica),cattle series and so on.,Guo bian hu,锅边糊,Stir fried raw peanuts,闽生果,Taiji taro root,太极芋泥,Red yeast rice chicken,红糟鸡,Thank,You,