Sichuan snack.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 Food and Beverage,By Carol,important,1.No jewelry,rings,bracelets or wrists watches.,不戴珠宝，戒指，手镯或者手表。,2.well-groomed,hair either short or tied back.Beards should be well groomed as well.,衣着整洁，留短发或者把头发盘在后面，胡须也要修理干净。,3.Solid working shoes with non-slippery soles.,穿防滑的牢固的工作鞋。,4.In general,a lady will not take orders directly and a gentleman will do it for her.,一般男士为女士点菜，女士不直接接受点菜。,T,ips,food,泛指可食用的东西，也可以做菜肴讲。,cuisine,菜肴，指烹饪的一种风格、流派。前面可以冠之以国家、地区、民族或其他表示来源等含义的限定词。如,Cantonese Cuisine,fare,菜肴，食品,delicacy,delksi,:,佳肴，指精美的食品,delicatessen,deliktesn,熟食,favorite,受欢迎的食品,specialty,特殊风味的食品,flavor,风味,beverage,饮料（如茶、咖啡、酒）,The Dialogue,Characteristics of Chinese cuisines,Everybody knows that,Food is the God of civilians,民以食为天,.,Chinese cooking has a long history and is famous all over the world for its,rich flavor,and,delightful colorings,.It was the Chinese who invented the technique of making and using,soy sauce,vinegar,wine,jams,and,spices,during the Yin-Zhou period,some 3000 years ago.Every Chinese local dish,special cuisine,and local snack has its own characteristics.,Chinese food is divided into,four,main Chinese cuisines:,Shangdong,cuisines,Sichuan cuisines,Guandong,cuisines and,Huaiyang,Cuisines.,鲁菜，川菜，粤菜和淮扬菜。,On page 43,Warm-up Questions,1 How many types of famous cuisines in China?And what are they?,2 Whats the characteristics of Sichuan food?,3 What spices do Sichuan chefs/cooks put in the dishes?,4 What basic cooking techniques do Sichuan chefs/cooks use?,1.How many types of famous cuisines in China?And what are they?,Chinese food can be roughly divided into 8 regional cuisine.(,Eight Big Cuisines of China,),Sichuan Cuisine,川菜,Shandong Cuisine,鲁菜,Guangdong/Cantonese Cuisine,粤菜,Fujian Cuisine,闽菜,Jiangsu Cuisine,苏菜,Zhejiang Cuisine,浙菜,Hunan Cuisine,湘菜,Anhui Cuisine,徽菜,2 Whats the characteristics of Sichuan food?,Sichuan food is really,spicy,and,hot,.,I,ts,much hotter than other food.,3 What spices do Sichuan chefs/cooks put in the dishes?,Pepper(,胡椒,);,Chilli,/Red Pepper(,辣椒,);Chinese Red Pepper(,花椒,);Garlic(,蒜,);Ginger(,姜,);Fermented soybean(,豆豉,);Fermented bean paste(,豆瓣,)MSG(,味精,);etc.,4 What basic cooking techniques do Sichuan chefs/cooks use?,Basic cooking techniques,saut,炒；快煎,fry,油炸,boil,煮,braise,（用文火）炖,steam,蒸,stew,炖；焖；煨,roast,烘；烤,pickle,腌制（食品）,Sichuan Food&,Beverage,Famous Sichuan Cuisine,Famous Sichuan Snacks,Famous Sichuan Beverage,Sichuan Cuisine,Sichuan Cuisine is one of the most famous Chinese cuisines in the world.Characterized by its,spicy and,pungent,pndnt,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.,It cannot be said that one who does not experience Sichuan food ever reaches China.,四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,If you eat Sichuan cuisine and find it too bland,then you are probably not eating authentic Sichuan cuisine.Chili peppers and prickly ash are used in many dishes,giving it a distinctively spicy taste,called,ma,in Chinese.It often leaves a slight numb sensation in the mouth.However,most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence.,Sichuan hot pots are perhaps the most famous hotpots in the world,most notably the Yuan Yang,（,mandarin duck,）,Hotpot half spicy and half clear.,如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。辣椒和花椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。然而，多数青椒是在,18,世纪从美国传入中国的，因此你应当为四川菜的精妙而感谢全球贸易。四川火锅也许是世界上最出名的火锅，尤其是半辣半清的鸳鸯火锅。,Famous Sichuan Cuisine,著名川菜,Mapo,Doufu,/Tofu/,Mapo,Bean Curd,麻婆豆腐,Mapo,refers to a lady with a,pockmarked face,.,Doufu,means bean curd.,Mapo,Doufu,is one of the common dishes in Sichuan.,I,t is characterized by the use of,many spices,including,chopped scallions,minced garlic,minced fresh ginger,Chinese chilly sauce or crushed dried red chilly peppers and Sichuan flower peppercorn.,Mapo,Doufu,is a dish of small cubes of bean curd,prepared in a chili sauce.,I,t is said that a century ago a lady with a pockmarked face set up a shop with her husband near a bridge in Chengdu.,T,he lady served passing peddlers and boatmen her red-hot bean curd stew.,G,radually her customers named her bean curd dish after her pockmarked face.,Mapo,Doufu,/Tofu,Mapo,Bean Curd,麻婆豆腐,Gongbao,chicken dice with hot pepper&peanuts,宫保鸡丁,Almost all the local restaurants serve this dish.,T,he main ingredients consist of,chicken breast meat,dry peppercorns and peanuts,.,A,cook cuts the breast meat into,diced size,peppercorns and other necessary ingredients are added,and then it is put into hot oil to fry.,W,hen the dish is ready,fried peanuts are added.,A,ccording to a legend,a man whose name was Ding,Gongbao,(,丁宫保,)from,Guizhou,province invented this dish.,W,hen he served as a governor of Sichuan Province during the Qing Dynasty,his cook often cooked the fried chicken with dry red pepper.Ding enjoy this dish,and he himself worked with his cook further improve its quality.Gradually this recipe became widely spread in Sichuan,and local people named the dish after Ding,Gongbao,.,宫保鸡丁的做法,材料：,鸡胸肉丁,200,克，熟花生米,50,克，鸡蛋半个，蒜片,10,克，姜末,10,克，葱段,15,克,调味料：,干红辣椒,5,克，生粉,15,克，花椒,15,粒，酱油,10cc,，黄酒,5cc,，白糖,10,克，醋,10cc,，盐,2,克，味精,2,克，油,300cc(,耗,50cc),制作方法,1,、鸡丁放碗里加盐、黄酒、味精、鸡蛋、生粉均匀拌和上浆。,2,、取小碗加酱油、糖、醋、盐、味精、湿生粉调匀兑汁。,3,、铁锅加油,300cc,烧到,6,成热时放鸡丁滑油后倒出沥净。,4,、锅中留油,20cc,先下干辣椒煸至棕红。,5,、随即下花椒炸香后放下鸡丁。,6,、倒入调味兑汁翻炒均匀，再加入花生米拌和。,7,、炒拌均匀后出锅装盘即可。,ingredients,chicken breast meat,dry peppercorns,p,eanuts,c,arrot,l,ettuce,莴苣,Gongbao,chicken dice with hot pepper&peanuts,Sauted Chicken with Roasted Chili-peanut/Kung,Pao,Chicken,宫保鸡丁,I,t is made of,pork shoulder,with the skin plus,garlic bolt,broad beans,and,sweet fermented flour sauce,.,T,he cook usually stews the pork till the meat is tender and the skin is soft.,T,hen he slices the pork when it is cool.,A,fterwards he stir-fries the pork slices in 6-fold hot oil till the pork is slightly curled.,H,e drops in finely chopped broad beans and continues stir-frying the pork until brown.,T,hen he adds sweet fermented flour sauce and stir-fries until the flavor comes out.,T,his is one of the daily dishes in Sichuan.,Twice-cooked Pork Slices,回锅肉,Twice-cooked Pork Slices,回锅肉,Hotpot,火锅,Hotpot is the most famous and favorite dish in Sichuan.,I,t is noted for its,peppery and hot taste,.,E,ach pot is filled wi,th,a nutritious soup base.,A,round the work are placed a dozen plates of paper-thin slices of raw meat and other ingredients.,T,he customers pick up the,raw ingredients and boil them in the soup base,.,T,hen they take them out of the wok,dip them in a little bowl of special sauce and eat them.Restaurant owners offer spicy hotpot at a different levels based on customers tastes so that friends or family with different tastes can huddle around the hotpot.,Yuan Yang,（,mandarin duck,）,Hotpot half spicy and half clear.,鸳鸯火锅,Fish Head Hotpot,鱼头火锅,四川火锅起源于长江与沱江交汇处的川南重镇泸州，这里的火锅业兴旺，造就了许多品牌的火锅店。鱼头火锅有长江鲜鱼黄辣丁、沙锅鱼、半汤鱼，家常麻辣，鲜美而不燥火，川南风味突出。,Famous Sichuan Snacks,四川名小吃,Sichuan food includes a number of famous snack dishes.,T,hey are called“,xiaochi,”in Chinese.,S,ichuan snacks are very popular.,T,hey have unique flavors.,T,hey are cooked with various seasonings.,Dandan,Mian,担担面,T,his snack is a kind of hot-spiced noodles or spicy peanut noodles.,I,t is flavored wi,th,a sauce containing dried shrimp,shredded preserved vegetables,crushed roasted peanuts,sesame seeds,chili oil,soy sauce,vinegar and garlic.,D,andan,refers to shoulder poles.,I,n the earliest time when a noodle peddler shouldered his pole,he usually carried two baskets on either side as he walked along streets.,T,he baskets contained his noodles and sauce.,H,e sold his noodles to passers-by and residents who live on the streets.,H,is noodles cost almost nothing,and gradually local people called it,Dandan,Noodle.,Dandan,Noodles,担担面,担担面是著名的成都小吃。用面粉擀制成面条，煮熟，舀上炒制的猪肉末而成。成菜面条细薄，卤汁酥香，咸鲜微辣，香气扑鼻，十分入味。此菜在四川广为流传，常作为筵席点心。,制作原料：圆细面条,500,克，辣椒油、酱油、葱各,50,克，芝麻酱,35,克，味精,2.5,克，川东菜,100,克，化猪油、香油各,20,克。,烹饪方法：将川东菜稍洗，将其和葱分别切细末，分装,5,个碗内，再把其它调料分装在每个碗中待用；锅中放水烧开，将面条下锅煮熟，分捞碗中即可食用。,担担面中最有名的又要数陈包包的担担面了，它是自贡市一位名叫陈包包的小贩始创于,1841,年。因最初是挑着担子沿街叫卖而得名。过去，成都走街串巷的担担面，用一中铜锅隔两格，一格煮面，一格炖鸡或炖蹄膀。现在重庆、成都、自贡等地的担担面，多数已改为店铺经营，但依旧保持原有特色，尤以成都的担担面特色最浓。,夫妻肺片,Fuqi,feipian,/sliced lobe of lung invented by a couple,This snack is made up with slices of beef and assorted entrails of oxen.,Fuqi,refers to a husband and his wife.,I,t is said t,ha,t a husband,Guo,Chaohua,(,郭朝华,)and his wife invented this snack.People named the snack the Husband and Wifes Slices of Beef and Assorted Entrails of Oxen.,U,sually Sichuan chefs slice cooked beef and some oxen entrails,and place them on a plate.,T,hen they add numbingly spicy sauce to the beef and entrails on the plate.,夫妻肺片,Fuqi,feipian,/sliced lobe of lung invented by a couple,成都地区人人皆知的一款风味名菜。相传在,30,年代，成都少城附近，有一男子名郭朝华，与其妻一道以制售凉拌牛肺片为业，他们夫妻俩亲自操作，走街串巷，提篮叫卖。由于他们经营的凉拌肺片制作精细，风味独特，深受人们喜爱。为区别一般肺片摊店，人们称他们为,“,夫妻肺片,”,。设店经营后，在用料上更为讲究，以牛肉、心、舌、肚、头皮等取代最初单一的肺，质量日益提高。为了保持此菜的原有风味，,“,夫妻肺片,”,之名一直沿用至今。,赖汤圆,Lai rice-Dumpling,This dish was invented in 1894 by a vendor whose name was Lai,Yuanxin,(,赖源鑫,),。,Lai started off as a street stall vendor,and his rice dumpling had a delicate visual and tasted sweet.Later,Lai set up his own shop and local people named the rice dumpling after Lai.,Traditionally four dumpling are in a soup with a side dish of sesame sauce.Each dumpling has a different sweet stuffing inside.,龙抄手,Long,chaoshou,T,his snack is a wonton-like dumpling.,Chaoshou,is Sichuan Dialect for soup dumpling.,I,t is made mainly with minced pork,chopped scallions,flour wonton wrappers trimmed into circular shape and Sichuan chili oil.,U,sually Sichuan chefs mix the pork and scallions.,T,hen they fold a bit of the mixture inside each wonton wrapper,pressing the edges together to make flat half-moon shapes.,A,fterwards they boil the wontons in water until they float(about 5 minutes).,M,eanwhile,they mix the chili oil,soy sauce,vinegar,Sichuan pepper,garlic and sugar.,W,hen the wontons are ready,they are drained and the oil mixture is poured over them.,I,t tastes sweet and spicy.,龙抄手,Long,chaoshou,龙抄手皮薄馅嫩，爽滑鲜香，汤浓色白，为蓉城小吃的佼佼者。龙抄手的得名并非老板姓龙，而是当初三个伙计在“浓花茶园”商议开抄手店，取“浓”的谐音“龙”为名，也寓有“龙腾虎跃”、生意兴“隆”之意。另外还有清汤抄手，红油抄手，海鲜抄手，炖鸡抄手等等。,Thank You!,