八大菜系英语介绍省名师优质课赛课获奖课件市赛课百校联赛优质课一等奖课件.ppt

单击鼠标编辑标题文的格式,单击鼠标编辑大纲正文格式,第二个大纲级,第三个大纲级,第四个大纲级,第五个大纲级,第六个大纲级,第七个大纲级,第八个大纲级,第九个大纲级,*,本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。,单击鼠标编辑标题文的格式,单击鼠标添加文字,*,本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。本资料仅供参考，不能作为科学依据。谢谢。本资料仅供参考，不能作为科学依据。,Eight,Chinese,Cuisines,1/28,1,Shangdong Cuisine,鲁菜,2,Sichuan Cuisine,川菜,3,Cantonese Cuisine,粤菜,4,JiangsuCuisine,苏菜,5,FujianCuisine,闽菜,6,ZhejiangCuisine,浙菜,7,HunanCuisine,湘菜,8,AnhuiCuisine,徽菜,2/28,Shandong Cuisine,鲁菜,3/28,Shandong Cuisine,Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府),Specialize in sea food and it emphasize on soup gravy,Flavour：,A pure,strong and mellow taste,braised meat balls,红烧狮子头,4/28,Famouse dishes,Braised conch,红烧海螺,Sweat and sour carp,糖醋鲤鱼,braised prawns,油焖大虾,5/28,Sichuan Cuisine,川菜,6/28,Sichuan,hot pots（火锅）,is the most famous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅),Flavour:Spicy and pungent,emphisize the use of,chili,and peppercorns,Sichuan Cuisine,7/28,Fish flavoured shredded pork鱼香肉丝,Mapo beancurd麻婆豆腐,diced chicken with peanuts宫爆鸡丁,8/28,Cantonese Cuisine,粤菜,9/28,Cantonese Cuisine,Cantonese cuisine incorporates almost all edible meats,including snakes and snails.,Flavour,:tasting clear,light,crisp and fresh usually stir-frying(炒),10/28,Famous dishes,dumpling with marinated pork,叉烧包,Golden rosted suckling pig,广式烧乳猪,Cantonese Cuisine,粤菜,11/28,Sliced boiled chicken 白切鸡,Pork insweet and sour sauce,糖醋咕噜肉,Cantonese Cuisine,粤菜,12/28,Su cai苏菜,13/28,Su cai,Stress the,freshness of materials,wellknown for its careful selection of ingredients,Pay great attention to soup,which is strong but not greasy,（油腻）,and delicious.,Flavour,:not-too-spicy,not-too-bland mellow frabrance,14/28,pork,meat,patties,狮子头,Salted duck,金陵盐水鸭,Farewell to my concubine.,霸王别姬,Sweet,and,Sour,Mandarin,Fish,松鼠鳜鱼,Famous dishes,15/28,FujianCuisine,闽菜,16/28,FujianCuisine,Consisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,distinguished for its choice of seafood,beautiful color and magic taste.,Flavour:,sweet,sour,salty and savory(,香辣,).The most distinct features are their,pickled taste,“(卤味).,17/28,Brine shrimp盐水虾,Monk Jumps over Wall,佛跳墙,rolls（meat and vegetables rolled with thin cakes eaten as a snack）,18/28,Zhejiang Cuisine,浙菜,19/28,Zhejiang Cuisine,Comprising local cuisines of Hangzhou,Ningbo and Shaoxing,Flavour,:not greasy,wins its reputation for freshness,tenderness,softness,smoothness of its dishes with mellow fragrance.,Hangzhou Cuisine is the most famous one among the three.,20/28,Famouse dishes,Dongpos braised pork东坡肉,Baked chicken 叫花鸡,21/28,叫花鸡由来,相传，很早以前，有一个叫花子，沿途讨饭流落到常熟县一个村庄。一日，他偶然得来一只鸡，欲宰杀煮食，可既无炊具，又没调料。他来到虞山脚下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，把涂好鸡置火中煨烤，待泥干鸡熟，剥去泥壳，鸡毛也随泥壳脱去，露出了鸡肉。约100多年以前，常熟县城西北虞山胜地“山景园”菜馆依据这个传说，去粗取精，精工效法创制此鸡。,22/28,Steamed grass carp in vinegar gravy 西湖醋鱼,Braised bamboo shoots油焖春笋,sweet soup balls 宁波汤圆,23/28,HunanCuisine,湘菜,24/28,HunanCuisine,湘菜,consists of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau.,Flavour:,It characterizes itself by,thick and pungent,flavor.,Chili,pepper and shallot(青葱)are usually necessaries in this division.,25/28,Steamed fish head with diced hot red peppers,剁椒鱼头,Braised pork trotter with soya sauce,红烧猪蹄,Mixed cured meat腊味合蒸,Spicy chicken麻辣子鸡,26/28,Anhui Cuisine徽菜,Anhui cuisine is known for its use of wild herbs（香草，药草）,from both land and sea,and simple methods of preparation.,Braising,and,stewing,are common techniques,Paying great attention to nutritious food.Offering various kinds of dishes,some of which are full of local flavor.,27/28,Ham stewed turtle火腿炖甲鱼,Fermented bean curd chicken腐乳鸡,Mushrooms chestnut香菇板栗,Famous,food,28/28,