美食英语演讲名师优质课获奖市赛课一等奖课件.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。,A Bite of China,第1页,Jiangsu province:Songshu guiyu(squirrel-like mandarin fish,松鼠桂鱼）,江苏省：松鼠桂鱼,The cuisine:Jiangsu food is famous for its cut and shape.,烹饪格调：江苏菜以其刀功和菜形而知名。,第2页,The provincial capital of Nanjing produces the best salted duck in the country,while Suzhou in the south is renowned for its desserts and rice cakes.,全国最正宗盐水鸭来自于江苏首府南京，而南部苏州市以其甜点和年糕驰名。,The dish:Carved into the shape of a squirrel(sort of),the mandarin fish is deep-fried until golden brown,then smothered with a sweet-and-sour glaze,which,when poured sizzling over the fish,results in a squeak that sound like an actual squirrel(thus the name of the dish).,菜肴：将桂鱼切成类似一只松鼠形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热水直至发出像松鼠叫吱吱声（这也是菜名由来）。,第3页,Beijing:Kaoya(Peking roast duck,烤鸭),北京：烤鸭,The cuisine:Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine.The city is famous for imperial cuisine,or guan cai(官菜),which uses only premium quality ingredients and is cooked with complex techniques.,烹饪格调：历代皇帝和贵族早已为高端中式烹饪设定了标准。北京这座城市因其皇家菜肴或是官菜闻名遐迩，这种菜肴仅选取上等食材佐料，并利用复杂技巧烹饪而成。,第4页,The dish:A perfect kaoya is roasted to a reddish color;its skin remains crispy and the meat oozes a fruity flavor.,菜肴：最棒烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。,A whole roasted duck is typically served in two ways:the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion,cucumber and hoisin sauce;and the bones are slow-cooked into a tasty soup.,一整只烤鸭有两种特色吃法：拿薄饼卷着肥美鸭肉和酥脆鸭皮，再搭配些青葱丝，黄瓜丝和海鲜酱；鸭骨架经慢火炖成美味汤。,第5页,Liaoning province:Xiaoji dun mogu(chicken and mushroom stew,小鸡炖蘑菇),辽宁省：小鸡炖蘑菇,The cuisine:The Liaoning people are known for being extremely straightforward and generous,and their cuisine reflects these traits.,烹饪格调：辽宁菜格调正反应了辽宁人享受盛名直爽和豪迈性格。,第6页,Not as delicate as the culinary culture of the south,Liaoning dishes are known for strong,rich flavors and hearty portions.,和南方精雕细琢烹饪手法不一样，辽宁菜味道重分量足。,The dish:In the cold of northeast China,families huddle together on a heated bed to share a dish of stewed chicken,hazel mushroom and potato noodles to help pass the harsh winters.,菜肴：在中国严寒北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成大杂烩来抵抗严寒冬季。,第7页,Ningxia Hui autonomous region:Yangza sui tang(sheep entrails soup,羊杂碎汤),宁夏回族自治区：羊杂碎汤,The cuisine:Favoring simple cooking methods,the nomads and Muslim Hui of this autonomous region cant live without their boiled beef and mutton.,烹饪格调：此地域游牧民族和信仰伊斯兰教回族人青睐简单烹饪手法，假如没有牛羊肉，他们是无法生存（不吃猪肉）。,第8页,The dish:A steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant coriander-the best treat for a Ningxia shepherd after a day of herding.,菜肴：热气腾腾羊杂碎汤，上面点缀着鲜红辣子油和香气扑鼻香菜是当地牧羊人牧羊回家享受最好一道菜。,第9页,Qinghai province:Shouzhua yangrou(hand-grabbed lamb,手抓羊肉),青海省：手抓羊肉,The cuisine:Qinghais vast expanse of grassland produces some of the countrys finest mutton and beef.While cooking,locals combine spice with twists of sweetness.,烹饪格调：青海辽阔草原培育出了全国最上等牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。,第10页,The regions cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions.,这个地域烹饪手法深受回族和藏族烹饪传统影响。,The dish:As a province with a large Islamic population,Qinghai contains a great variety of halal food.,菜肴：青海省居民大都信仰伊斯兰教，所以当地有大量清真食品。,The local style of cooking lamb is to boil it in plain water,which brings out the maximum tenderness of the meat.The meat is then eaten by hand,with diners grabbing and pulling pieces of the meat off the bone.,烹饪羊羔正宗方法应该是：将其放入白开水里煮，才能使羊肉鲜美最大程度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。,第11页,Shanxi province:Qishan saozi mian(qishan noodles,岐山臊子面),陕西省：岐山臊子面,The cuisine:The northwestern province makes use of simple ingredients,such as pork,lamb and noodles.,烹饪格调：中国西北部菜肴材料都非常简单，比如猪肉，羊肉和面条。,Shanxi cuisine is often sour and spicy,with strong garlic and coriander flavors.,陕西菜味道酸辣，配有大量大蒜和香菜作辅料。,第12页,The dish:These soup noodles feature hand-rolled dough cooked in a red oil-based broth.,菜肴：将手卷面团加煮到鲜红，油鰲制肉汤里。,The broth is topped with saozi,a stir-fried mixture of diced pork belly,dried tofu,wooden ear mushrooms,day lilies and seaweed.,然后将这么肉汤里加上臊子五花肉末，素鸡（豆干），木耳，百合和海带杂烩。,第13页,Shanghai:Hongshaorou(red braised pork belly,红烧肉),上海：红烧肉,The cuisine:Largely influenced by its neighbor Suzhou,Shanghainese love their food sweet.,烹饪格调：因为深受周围城市苏州影响，上海人偏爱甜食。,From hairy crab to hongshaorou,youll find sweetness on most local plates.,不论是大闸蟹还是红烧肉，你会发觉绝大部分上海菜都是甜。,第14页,The dish:Undeniably the symbol of Shanghainese cuisine,hongshaorou is rich in flavor and heavy in sauce.Its a dream for pork lovers.,菜肴：毋庸置疑，红烧肉乃是上海菜肴标志。味全汁多猪肉，乃是食肉一族大爱呀。,After hours of braising,the lean meat of the pork belly becomes extremely juicy,thanks to layers of fat.,用文火炖煮几小时后，五花肉精肉部分再淋上鲜美浓香肉汁（肥肉炖煮之后形成）。,第15页,Sichuan province:Mapo doufu(mapo Tofu,麻婆豆腐),四川省：麻婆豆腐,The cuisine:Sichuan is one of the most influential regional cuisines in todays China.,烹饪格调：现如今，川菜是中国最含有影响力地方菜色之一。,Its known for the strong flavor and bright color and is heavily seasoned with chili pepper,Sichuan pepper,black pepper and fresh ginger.,川菜以其色艳味浓闻名，由红辣椒，川椒，黑胡椒和生姜调制佐料更是令人赞不绝口。,第16页,The dish:Mapo doufu is named after its creator,a freckle-face woman(mapo in Chinese)from Chengdu who lived during the Qing Dynasty.No Sichuan meal is complete without it.,菜肴：麻婆豆腐是由这道菜发起人一个满脸雀斑女人（汉语：麻婆）而命名。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。,The tofu is tender,the minced beef crispy,the scallions fresh.The sauce hits its“ma”(numb)and“la”(spicy)notes with aplomb.,嫩豆腐，碎牛肉和鲜葱是这道菜主要材料。其调料巧妙地实现了”麻“和”辣“平衡。,第17页,Tianjin:Tie bobo ao xiaoyu(baked corn bread combined with fish,贴饽饽熬小鱼),天津：贴饽饽熬小鱼,The cuisine:Tianjin is one of the largest harbor cities in China and the local cuisine mixes all sorts of cooking styles with produce from the sea.,烹饪格调：天津是中国最大海港城市之一，所以当地烹饪也充分融合了海鲜各种烹饪方法。,第18页,The dish:Tie bobo ao xiaoyu is a Tianjin staple.Combining fish and vegetables in a stew along with baked corn bread,this dish is perfect to share with a group.,菜肴：贴饽饽熬小鱼是天津主打菜肴。烹饪时将炖汤里放入鱼和蔬菜，再配置烘培好玉米面包。这道菜非常适合一大帮子朋友共同享用。,Having absorbed the umami flavor from the broth,the corn bread becomes the highlight of the meal.,玉米面包将会吸收肉汤鲜味，这是这道菜肴亮点。,第19页,Xinjiang Uygur autonomous region:Da pan ji(big plate chicken,大盘鸡),新疆维吾尔族自治区：大盘鸡,The cuisine:Uygur people like to show their hospitality by treating guests to heavy sauces on top of hearty meat dishes served on gigantic plates.,烹饪格调：维吾尔族人喜欢展现他们热情好客，所以会将分量十足鲜肉淋上丰富佐料，然后放在一个巨大盘子里来招待客人。,第20页,The dish:Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.,菜肴：大片鸡块，由啤酒佐料拌煮土豆，再装饰上色泽鲜艳甜椒，别提多美味了！,Generous portions are vital.,分量足是重点哦！,第21页,Yunnan province:Guoqiao mixian(over-thebridge rice noodles,过桥米线),云南省：过桥米线,The cuisine:Yunnan cuisine is heavily influenced by Sichuan,meaning locals have a yen for spicy food.,烹饪格调：受到川菜影响，当地人也非常喜爱吃辣味。,The province is also home to the largest number of ethnic minorities in China,who enjoy adding flowers and wild mushrooms to their cooking.,云南也是中国少数民族最多地方，他们多喜爱在烹饪时将花朵或野蘑菇放入菜肴中。,第22页,The dish:Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband,this Yunnan specialty is nutritious and often beautifully presented.,菜肴：据称，这道菜是由当地一位非常贤惠妻子制成，因为她丈夫在外努力工作，所以她用了尤其方式使面条长久保鲜保热。这道云南特色菜营养丰富，展现方式也非常新奇。,The dish normally comes with a bowl of rice noodles,a bowl of stock and more than a dozen of small plates piled with toppings,such as beef,crab meat,salted goose,oyster mushrooms,wooden-ear mushrooms,assorted vegetables and fragrant herbs.,普通来说，这道菜配置有一碗米线，一碗高汤和几打装有各种配料小盘子，比如牛肉，蟹肉，盐水鸭，牡蛎，木耳，然后辅以蔬菜和香草制成。,第23页,Thank you,第24页,