中国饮食文化__英文版.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,*,Chinese cuisine,What do you knowabout Chinese cuisine?,The worlds three largest kingdom of cuisine,Turkey cuisine,French cuisine,Chinese cuisine,People regard food as their prime want,民以食为天,eat no rice but is of the finest quality,nor meat but is finely minced-Confucius,食不厌精，烩不厌细,中国饮食文化,中国的饮食文化在各个方面体现出来，古代的,哲学家,经常用烹饪方式来进行比喻，如,吕氏春秋,察今,载：“尝一脟肉而知一镬之味，一鼎之调。”,老子,在,道德经,中也提到：“治大国，若烹小鲜”。,孔子,曾提到：“食不厌精，烩不厌细”和“肉不正不食”以比喻身正和严格要求自己。,班固,在,汉书,中也写道：“王者以民为本，而民以食为天”，将饮食看成是治理国家首要的问题。,“庖丁解牛”出自,庄子,，讲的是顺其自然的养生之道。“君子远庖厨”，来源于,礼记,。意为心胸广大的人应该仁慈，不应进入厨房宰杀动物以备食用。中医学家认为，饮食是健康之本。药王,孙思邈,说过：“救急之道在于药，安身之本在于食。”而,本草纲目,作者,李时珍,也有“药补不如食补”的说法。,色,-,color,香,-,flavor,味,taste,形,shape,意,-,meaning,国菜五品,Feature of cooking,选材,ingredients,刀工,cutting technique,火候,heat control,调味,flavor,Eight Culinary Traditions of China,八大菜系,Chinese dishes may be categorized as one of the Eight Culinary Traditions of China,also called the Eight Regional Cuisines and the Eight Cuisines of China.,Eight Culinary Traditions of China,八大菜系,H,ui,徽菜,Cantonese,粤菜,Min,闽菜,Hunan,湘菜,S,u,苏菜,Lu,鲁菜,chuan,川菜,Zhe,浙菜,Ridiculous translation,Rolling donkey,？,Red burned lion head,？,Husband and wifes slung slice,？,Chicken without sexual life,？,其实，童子鸡是由母鸡作的。,正确翻译,Stewed pork ball in brown sauce,红烧狮子头,Glutinous Rice Rolls with Sweet Bean Flour,驴打滚,Spring chicken,童子鸡,Pork Lungs in Chili Sauce,夫妻肺片,Which,cuisine,？,Spicy deep-fried chicken,Which,cuisine,？,Mapo,doufu,Which,cuisine,？,Kung,pao,chicken,Kung,pao,chicken,The dish is believed to be named after,Ding,Baozhen,a late,Qing Dynasty,official,a one-time governor of Sichuan.His title was Gong,Bao,.The name Kung,Pao,chicken is derived from this title,Kung,pao,chicken,丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，据说在山东任职时，他就命家厨制作“酱爆鸡丁”等菜，很合胃口，但那时此菜还未出名。调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。,二说：丁宝桢来四川，大兴水利，百姓感其德，献其喜食的炒鸡丁，名曰“宫保鸡丁”。,三说：丁宝桢在四川时，常,微服私访,。一次在一小肆用餐，吃到以花生米炒的辣子鸡丁，叫家厨仿制，家厨以“宫保鸡丁”名之。,Kung,pao,chicken,The wok is seasoned and then chili peppers and,Sichuan peppercorns,are flash fried to add fragrance to the oil.Then the chicken is stir fried and vegetables,along with,peanuts,are added.,Shaoxing,wine,is used to enhance flavor in the marinade.,Kung,pao,chicken,Westernised,versions,Szechuan cuisine,It has bold,flavours,particularly the pungency and spiciness resulting from liberal use of,garlic,and,chilli,peppers,as well as the unique,flavour,of the,Sichuan pepper,.(,花椒,),Peanuts,sesame paste,（芝麻酱）,and,ginger,（生姜）,are also prominent ingredients in Szechuan cooking.,Use of hot and,numbing flavor,(,麻辣味型,)is a typical element of Sichuan cooking.,Notable dishes,Kung,Pao,chicken,宫保鸡丁,Twice worked pork,回锅肉,Mapo,doufu,麻婆豆腐,Fuqi,feipian,夫妻肺片,Sichuan hotpot,四川火锅,Spicy deep-fried chicken,辣子鸡,Which,cuisine,？,Which,cuisine,？,A popular dish named after,Li,Hongzhang,a,prominent statesman in the,Qing Dynasty,who was from Anhui.The dish,a complex soup,is somewhat salty with a taste of sweetness.Many ingredients are used in the soup but the most common ones include,sea cucumber,fish,squid,bamboo,dry bean curd,chicken,ham,and assorted vegetables.,李鸿章杂烩,相传公元,1896,年，,李鸿章,奉旨到俄国参加皇,尼古拉二世,的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐，胃口都吃倒了，所以一到,美国,就叫使馆的厨师用,中国,徽宴请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告：“中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说：“把撤下去的残菜混在一起加热，用大盆端上来”。不一会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜名，李鸿章一时答不上来，只是说：“好吃多吃！”岂料歪打正着，“好吃多吃”与英语杂烩,(Hotchpotch),发音相近，后来此菜便被命名为“李鸿章杂烩”。”,另一种说法是：李命厨师加菜，但正菜已上完，,厨师,只好将所剩海鲜等余料混合下锅，烧好上桌，外宾尝后赞不绝口，并询问菜名，李用,合肥,话说：“杂碎”（即杂烩谐音）。此后，“大杂烩”便在美国传开，合肥城乡也仿而效之，遂成名菜。,Anhui cuisine,Anhui cuisine is derived from the native cooking styles of the,Huangshan,Mountains region in China and is similar to Jiangsu cuisine,but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.Anhui province is particularly endowed with fresh bamboo and mushroom crops.,Which,cuisine,？,Braised Intestines in Brown Sauce,Which,cuisine,？,Sauted,Pig kidney,九转大肠,山东风味菜肴。将猪大肠经水焯后油炸，再灌入十多种作料，用微火爆制而成。酸、,九转大肠,甜、香、辣、咸五味俱全，色泽红润,质地软嫩。是,鲁菜系,中的名菜之一。,Histroy,早在,春秋战国时代,齐植公的宠臣易牙就曾是以“善和五味”而著称的,名厨,；南朝时，高阳大守贾思勰在其著作,齐民要术,中，对黄河中下游地区的烹饪术作了较系统的总结、记下了众多名菜做法，反映当时鲁菜发展的高超技艺；唐代，段文昌，山东临淄人，穆宗时任宰相，精于饮食，并自编食经五十卷，成为历史掌故。到了宋代，宋都汴梁所作“北食”即鲁菜的别称，已具规模。明清两代，已经自成菜系，从齐鲁而京畿，从关内到关外，影响所及已达黄河流域、东北地带，有着广阔的饮食群众基础。,Feature,咸鲜为主，突出本味，擅用葱姜蒜，原汁原味,以“爆”见长，注重火功,精于制汤，注重用汤,烹制海鲜有独到之处,丰满实惠、风格大气,山东,民风朴实，待客豪爽，在,饮食,上大盘大碗丰盛实惠，注重质量，受孔子礼食思想的影响，讲究排场和饮食礼节。正规筵席有所谓的“十全十美席”，“大件席”、“鱼翅席”、“翅鲍席”、“海参席”、“,燕翅席,”等，都能体现出鲁菜典雅大气的一面。,Lu cuisine,Shandong cuisine is considered the most influential in Chinese cuisine,with majority of the culinary styles in China having developed from it.Modern schools of cuisine in northern China-,Beijing,Tianjin,and the northeastern regions-are all branches of Shandong cuisine.,In addition,the typical dishes in most northern Chinese households meals are prepared in simplified Shandong methods,Which,cuisine,？,Buddha Jumps Over the Wall,Fujian cuisine,Fujian cuisine,is one of the native Chinese cuisines derived from the native cooking style of,Fujian,province,China,.,Fujian-style cuisine is known to be light but,flavourful,soft,and tender,with particular emphasis on,umami,taste,known in Chinese cooking as,xianwei,as well as retaining the original,flavour,of the main ingredients instead of masking them.,Fujian cuisine,One of the most famous dishes in Fujian cuisine is“,Buddha Jumps Over the Wall,”,a complex dish making use of many ingredients,including,sharks fin,sea cucumber,abalone,and,Shaoxing,wine,.Contains over 30 ingredients,佛跳墙,Oyster,omelette,蚵仔煎,Popiah,薄饼,佛跳墙,相传这道菜是清同治末年,(,公元,1874,年,),，福州钱庄一老板设家宴招待福建布政司,周莲,，由其夫人亲自操办，采用鸡，鸭、肉和,海参,，鱿鱼、,鱼翅,、,干贝,、海米、猪蹄筋、,火腿,、羊肘、鸽蛋等,18,种原料，辅以,绍酒,、,花生,、,冬笋,、冰糖、,白萝卜,、姜片、,桂皮,，茴香等配料，效法古人放在绍酒缸内文火煨制而成，取名“,福寿全,”。周莲大快朵颐，赞不绝口，回去即命衙厨,郑春发,前来求教。郑在用料上偏重海鲜，减少肉类，味道更加香醇可口。后来郑自辞去衙厨，开设聚春园菜馆，供应此菜，生意兴隆。一次几位举人和秀才慕名而来，品尝此菜。端上这道菜后，揭开盖，香气四溢，众人品尝后无不赞好，争相吟诗作赋，有人当场吟诗赞曰：“缸启荤香飘四邻，佛闻弃禅跳墙来”。菜名由此改为“,佛跳墙,”。,1984,年国家主席,李先念,曾以此菜宴请过美国,里根,总统，后来赵紫阳也曾宴请,西哈努克亲王,。贵宾品尝后赞不绝口。,Which,cuisine,？,Su cuisine,Jiangsu cuisine consists of the styles of Yangzhou,Nanjing,Suzhou and Zhenjiang dishes.It is derived from the native cooking styles of,Jiangsu,province,China,.In general,Jiangsu cuisines texture is,characterised,as soft.it tends to have a sweet side to it and is almost never spicy,in contrast to some cuisines of China,Other characteristics includes the strict selection of ingredients according to the seasons,emphasis on the matching,colour,and shape of each dish and emphasis on using soup to improve,flavour,.,我国第一位典籍留名的职业,厨师,和第一座以厨师姓氏命名的城市均在这里。,彭祖,制作,野鸡羹,供帝,尧,食用，被封为大彭国，亦即今天的,徐州,。,夏禹时代，“淮夷贡鱼”，淮白鱼直至,明,清,均系贡品。“菜美之者，具区之菁”，商汤时期的,太湖,佳蔬,韭菜花,已登,大雅之堂,。早在二千多年前，吴人即善制炙鱼、蒸鱼和鱼片。,春秋,时齐国的,易牙,曾在徐州传艺，由他创制的“鱼腹藏羊肉”千古流传，是为“鲜”字之本。专诸为刺,吴王,，在太湖向大和,汉代淮南王刘安,在,八公山,上发明了,豆腐,，首先在苏、,皖,地区流传。名医,华佗,在江苏行医时，与其江苏弟子,吴晋,均提倡“火化”熟食，即食物疗法。,梁武帝萧衍,信佛，提倡,素食,，以面筋为肴。,晋,人葛洪有“五芝”之说，对江苏食用菌影响颇大。南宋时，,苏菜,和浙菜同为“南食”的两大台柱，吴僧赞宁作,笋谱,，总结食笋的经验。豆腐、,面筋,、,笋,、,蕈,号称素菜的“四大金刚”。这些,美食,的发源都与江苏有关。,南北朝,时南京“天厨”能用一个瓜做出几十种菜，一种菜又能做出几十种,风味,来。此外，腌制,咸蛋,、酱制,黄瓜,，在,1500,年前就已载入典籍。野蔬大量入,馔,，江苏人有“吃草”之名，,高邮,王盘有专著，,吴承恩,在,西游记,里也有所反映。,江南,食馔中增加了满蒙菜点，有了“,满汉全席,”。饮料中则是香露崭露头角。,红楼梦,中,宝玉,所食木樨香露，,董小宛,手制玫瑰香露；,虎丘山,塘肆所售香露均为当时滋神养体，又能使人齿颊留芳的美食。在酒楼之外，又出现大量的茶馆，,乾隆,以来茶风更盛。,Which,cuisine,？,Roast,suckling pig,Which,cuisine,？,Lou,mei,Cantonese cuisine,Cantonese cuisine comes from,Guangdong,province in southern.Its prominence outside China is due to the great numbers of early emigrants from Guangdong.Cantonese chefs are highly sought after throughout China.,When Westerners speak of Chinese food,they usually refer to Cantonese cuisine,.,Cantonese cuisine,Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine.Besides pork,beef and chicken,Cantonese cuisine incorporates almost all edible meats,Many cooking methods are used,with,steaming,and,stir frying,being the most,favoured,due to their convenience and rapidity.Other techniques include,shallow frying,double steaming,braising,and,deep frying,.,Cantonese cuisine,For many traditional Cantonese cooks,the,flavours,of a finished dish should be well balanced and not greasy.,Traditional dishes,Sweet potato soup,番禺糖水,Braised abalone,焖鲍鱼,Roast,suckling pig,烤乳猪,Roast,squab,烤乳鸽,Little pan rice,煲仔饭,Lou,mei,卤味,Char,siu,叉烧,Beef chow fun,干炒牛河,Cantonese seafood soup,海皇羹,Which,cuisine,？,Which,cuisine,？,Steamed fish head in chili sauce,Xiang cuisine,Hunan cuisine,also known as,Xiang cuisine,consists of the cuisines of the,Xiang River,region,Dongting,Lake,and western,Hunan,province in China.It is well known for its hot spicy,flavour,fresh aroma and deep,colour,.Common cooking techniques include,stewing,frying,pot-,roasting,braising,and,smoking,.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and varied.,Xiang cuisine,Hunan cuisine is known for being,dry hot,(,干辣,)or purely hot,as opposed to,Sichuan cuisine,to which it is often compared.Sichuan cuisine is known for its distinctive,mala,Which,cuisine,？,Maos braised pork,毛氏红烧肉,Shredded pork with vegetables,农家小炒肉,Changsha-style,rice vermicelli,长沙米粉,Dongan,chicken,东安子鸡,Steamed fish head in chili sauce,剁椒蒸魚頭,West Lake Fish in Vinegar,Dongpo,Pork,相传为,北宋,诗人,苏东坡,（,四川,眉山人）所创制。东坡肉的最早发源地，是,湖北,黄冈。,1080,年苏东坡谪居黄冈，因当地猪多肉贱，才想出这种吃肉的方法。,东坡肉的原型是徐州,回赠肉,，为,徐州,“东坡四珍”之一。,北宋神宗熙宁十年（,1077,年）秋，黄河决口，七十余日大水未退。徐州知州苏轼亲率全城吏民抗洪，终于战胜洪水，并于次年修筑“,苏堤,”。百姓感谢苏东坡为民造福，纷纷杀猪宰羊，担酒携菜送至州府感谢苏公。苏公推辞不掉，将这些肉加工成熟后再回赠百姓。,Zhejiang cuisine,Zhejiang cuisine is derived from the native cooking styles of,Zhejiang,province in,China,.Food prepared in the Zhejiang style is not greasy,having instead a fresh and soft,flavour,with a mellow fragrance.,Notable dishes,West Lake,fish in vinegar,Dongpo,pork,conclusion,国菜五品,烹饪特点,八大菜系,Thank you,！,