Chinese-Food英文介绍.ppt

L o g o2015230011 葛雪菲 2015230032 徐玲Chinese foodChinesetraditionalstaplefoodtheChinesecharacteristiccuisine Chinese festival foodChapter1Chapter2Chapter3ContentsChapter 1 chinese traditional staple food1.rice（米饭）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceChapter 1 chinese traditional staple foodPoridgefriedriceChapter 1 chinese traditional staple food2.noodles（面条）noodlesisaveryoldfoodanditoriginatedinChina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.Everykindofnoodlemaytastverydifferrent.Chapter 1 chinese traditional staple foodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.武汉热干面Wuhanhotnoodles北京杂酱面BeijingnoodlesChapter 1 chinese traditional staple food山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodlesChapter 1 chinese traditional staple food兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanChapter 1 chinese traditional staple food昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesChapter 1 chinese traditional staple food四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesChapter 1 chinese traditional staple food3.Dumplings(饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etcChapter 1 chinese traditional staple food4.Steamedbuns(馒头）5.Steamedstuffedbun(包子）6.Pancake(饼)Chapter 2 theChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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。Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：Shandong Cuisine山东菜山东菜系系 Sichuan Cuisine四川菜四川菜系系Cantonese Cuisine广东菜广东菜系系Jiangsu Cuisine江苏菜系江苏菜系Chapter 2 theChinesecharacteristiccuisine1.Shandong Cuisine山东菜系山东菜系 Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinan style dishes ,Jiaodong style dishes,Confucius style dishesChapter 2 theChinesecharacteristiccuisineJinan style DishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourcrap(糖醋鲤鱼）Chapter 2 theChinesecharacteristiccuisineJiaodong style dishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）Chapter 2 theChinesecharacteristiccuisineConfucius style disheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）Chapter 2 theChinesecharacteristiccuisineSichuan Cuisine四川菜系四川菜系Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃Chapter 2 theChinesecharacteristiccuisineThe local specialized raw ingredients of Sichuan cuisine川菜川菜的特产原料的特产原料 ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiverseflavorsandsubtlechanges.Thephrase“FlavorinSichuan”isevidencethatSichuancuisineisrecognizeduniversally2.TheflavorofSichuancuisineischaracterizedbyspicinessandheat(川菜之味，以麻辣见长).Letusfindouthowspice(香料）isusedinSichuancuisine,thenwecanfindoutitsadvantagesbycomparisonChapter 2 theChinesecharacteristiccuisineDishes:sichuanhot-potstew(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）Chapter 2 theChinesecharacteristiccuisineDessert:Sticky rice ball（葱香糯米团），（葱香糯米团），Dan dan noodles（担担面）（担担面）Chapter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisitecookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细.Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cooking method:Thecuisinescommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,decoct煎,steaming蒸,frying炒/炸,soaking泡,soakingandspicingoffoodChapter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Traditional dishesChapter 2 theChinesecharacteristiccuisineSiumei(燒味,showi)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecueflavorthatasauceisusuallyaddedbutadifferentsauceisusedforeachmeat.Chapter 2 theChinesecharacteristiccuisineNoodles areeitherinsoupbrothorfried.SomenoodledishesareCantonized.Theseareavailableashome-cookedmeals,ondimsumsidemenus,oras（streetfoodatdaipaidong（大排档）,wheretheycanbeservedwithavarietyoftoppings（配料）suchasfishballs.beefballsorfishslicesChapter 2 theChinesecharacteristiccuisineCantonese food 广东菜系广东菜系Banquet/night dishesChapter 2 theChinesecharacteristiccuisineSeafoodChapter 2 theChinesecharacteristiccuisineDessertChapter 2 theChinesecharacteristiccuisineJiangsu Cuisine 江苏菜系江苏菜系Introduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.(制作精细，注意刀工)2.Itinsistsonoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，强调本味，重视调汤，风味清鲜)3.Itscookingisgoodatduration(持续时间）anddegreeofheating（火候）,andsimmer（炖）、braise（焖）、roast（煨）、steam（蒸）、Stir-fry（炒）、sear（烧）areperfect!4.Itisbrightlycolouredandbeautifullydesignedthatpleasestheeye;visuallyvividandpleasing.(色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真)Chapter 2 theChinesecharacteristiccuisinespecialty1.Braised pork ball in brown sauce2.Steamed pork rice wraps3.Pot stickersChapter 3 chinese festival foodLantern FestivalTheLanternFestivalfallsonthe15thdayofthe1stlunarmonth,usuallyinFebruaryorMarchintheGregoriancalendar.AsearlyastheWesternHanDynasty(206BC-AD25),ithadbecomeafestivalwithgreatsignificance.Peoplewilleatyuanxiao,orricedumplings,onthisday,soitisalsocalledtheYuanxiaoFestival.Yuanxiaoalsohasanothername,tangyuan.Itissmalldumplingballsmadeofglutinousriceflourwithrosepetals,sesame,beanpaste,jujubepaste,walnutmeat,driedfruit,sugarandedibleoilasfilling.Tangyuancanbeboiled,friedorsteamed.Ittastessweetanddelicious.Whatsmore,tangyuan inChinesehasasimilarpronunciationwithtuanyuan”,meaningreunion.Sopeopleeatthemtodenoteunion,harmonyandhappinessforthefamily.Chapter 3 chinese festival foodDragon Boat FestivalTheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.Zong zi:AverypopulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrappedinbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-QuyuanChapter 3 chinese festival foodMid-Autumn FestivalTheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesonthatday.1.Suzhoustylemookcake2.guangzhoustylemookcakeChapter 3 chinese festival foodSpring FestivalTheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,oftenonemonthlaterthantheGregoriancalendar.ItoriginatedintheShangDynasty(c.1600BC-c.1100BC)fromthepeoplessacrificetogodsandancestorsattheendofanoldyearandthebeginningofanewone.springrolls(meatandvegetablesrolledwiththincakeseatenasasnack)Springrollsarealargevarietyoffilled,rolledappetizers.ThenameisaliteraltranslationoftheChinesechnjun(春卷springroll)Thenewyearcakewasusedasanofferingtothekitchengod,withtheaimofstickinghismouthwiththestickycake,topreventrumoursandconflicttowardsthehumansfamilysgodofallgodL o g o