中国美食第8课时八大菜系之粤菜.doc

吉林大学汉语国际教育研一 张莹 2014124045
中国美食八大菜系粤菜
一、章节名称：中国美食文化
二、教学对象：有一定汉语基础的中级留学生（网络课堂）
三、教学目的：1.让外国留学生了解中国各地美食的特点、菜系、制作以及节日美食；2.让留学生掌握与美食相关的生字、生词以及简单的点餐交际用语；3.通过中西方美食文化的概括对比，加深外国学生对中国美食文化的理解
四、课时安排：本章需要10个课时，每课时10分钟左右
五、教学重点、难点：中国菜的地域性比较强，对于留学生的地理知识要求比较高，在讲解时候需要详细说明地理因素；中国菜系分类方法不同，中国美食繁多，对留学生来说接受上有一定难度；英文表达并不是中英文简单对译，在对比翻译教学中需考虑到留学生的理解；避免因中西饮食文化的差异引起的文化冲突
六、教学过程：
第8课时 八大菜系之粤菜
1、 教学内容：中国八大菜系之闽菜的历史、特点、著名代表菜以及特色小吃。
（1）导言：亲爱的同学们，大家好！欢迎来到网络孔子学院在线课堂，我是吉林大学文学院的张莹，继续为大家讲解美食文化系列主题。上一节课我们已经学习了八大菜系中的闽菜，今天呢我们继续走进中国美食文化的天地，主要了解中国美食文化中八大菜系之粤菜，准备好了吗？我们一起开始吧。
Dear everybody，hello! Welcome to Live class of Confucius Institution. I am Zhang Ying , coming from Jilin University. I will continue to explain the theme of food culture series. In last lesson, we studied Fujian Cuisine of China. Ok, today, we will mainly talk about Guangdong cuisine of Chinese food culture.Are you ready? Let’s come into our class together.

（2）粤菜历史 History of Guangdong Cuisine：
广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。秦汉以后，受到中原文化的影响，杂食之法更加发展、完善。近代又吸取西餐技艺，融汇贯通,逐渐形成具有鲜明特色的南国风味菜系——广东菜系。近年来，广东菜更为发展，新派粤菜风靡全国，香港地区菜也应属广东菜系范畴.
Guangdong is located in the subtropical, near the south China sea, abundant rainfall, evergreen, rich natural resources. After the Qin and Han dynasties, under the influence of the central plains culture, omnivorous method of more development and perfect. In modern times, it absorbs the western eating art, gradually formed a distinct features of austral flavor cuisine. More development in recent years, the Cantonese cuisine, swept the country new Cantonese, Hong Kong food also should belong to Guangdong cuisine.

（3） 粤菜特点：Characteristics of Guangdong Cuisine
１、 选料广泛广博奇异，善用生猛海鲜。
２、 刀工干练以生猛海鲜类的活杀活宰为见长。
３、 清淡爽口广州菜口味上以爽、脆、鲜、嫩为特色，是广东菜系的主体口味。
４、 烹饶方法、调味方式自成体系广东菜的烹调方法许多源于北方或西洋，经不断改进而形成了一整套不同于其它菜系的烹调体系.

1, material widely broad singularity, to make good use of seafood.
2, the knife labor is well and main kill for live seafood.
3, light and refreshing is the main features, guangzhou dish tastes bright, crisp, fresh, tender.
4, cooking methods mainly from the north or western.

（4） 代表菜：
菊花龙虎凤
蛇、猫、鸡三种肉丝，拌冬菇、甜枣烹制而成。其味甘美，有滋补健肾之功效。
Chrysanthemum snail,
Snakes, cats, chicken mixed with dry mushrooms and sweet date. Its taste sweet, have the effect of nourishing healthy kidney.

脆皮乳猪Barbecued Suckling pig
选重5公斤左右小猪，经烧、烤、饪制而成。皮脆肉嫩，味美可口。
Choose weighs around 5 kg pig, after burning, baking and cooking. It is crispy, tender meat, taste delicious.

七彩鹿肉丝 Seven color deer pork
肥嫩梅花鹿腿部的枚肉，切成丝，配以鲜笋、鲜菇等丝制成。爽滑细嫩，气香味美，有暖身壮气，滋补养颜之作用。
Fat deer the leg meat, cut into shreds, match with fresh bamboo shoot, such as wire is fresh. It is Smooth and delicate.

冬瓜盅Winter melon soup.
以瘦猪肉、蟹肉、田鸡、虾仁、莲子等作馅，放入不去皮的冬瓜内，炖熟而成。滋味芬芳，能利尿清热。
With lean pork, crab meat, frog, shrimp, lotus seed as the paste inside , put them into melon,then braise , after cooking, it taste fragrance.

大良炒牛奶Fried milk
用牛奶、鲜蛋白、鸡肝炒熟而成。香滑可口，奶味宜人。
With milk, fresh protein, chicken liver, stir-fry until done. Sweet taste, and pleasant.

白灼海虾Boiled shrimp
用沸水将海虾灼熟，蘸专配的调料食用。鲜嫩肥美，有浓郁海鲜味。
Dip in with boiling water to cook, shrimp with burning designed with seasoning food. Fresh and have rich seafood taste.

烧雁鹅Burn goose
原用雁作主料，故称雁鹅。现由家鹅烧制而成，皮脆肉嫩，骨透甘香，以梅膏酱佐食更美。
Use wild goose as main ingredient, it is crispy, tender meat, with cream sauce may eat more delicious.

香滑鲈鱼球Creamy bass ball
以珠江三角洲所产新鲜鲈鱼加调味料，炒至八九成熟，迅速端出，浇以热油，继续加温，至熟透。鲜美爽滑。
With fresh sea bass from the pearl river delta and seasonings, stir-fry until all mature, carry out quickly and poured hot oil, continue to heat until done. Delicious creamy.

瓦钵炖禾虫Earthen pot stew rice worm
以野生禾虫，装瓦钵中炖成。含高蛋白，营养丰富。
Packed with wild rice worm, stewing into a earthen bowl. Contains high protein, rich nutrition.

荔枝炒鱼球Litchi Fried fish ball
为珠江三角洲地区特有的家乡名菜，取荔枝与鱼球共炒而成。荔枝果香爽脆，鱼球鲜嫩味美。
Unique to the pearl river delta region's hometown specialty. take litchi and Fried fish balls. Litchi fruit crispy, fish ball tender and tasty.

东江盐焗鸡Dongjiang salt baked chicken
有3种制法：用炒熟的盐将鸡焗熟；用盐蒸汽焗熟；用盐水滚熟。皮爽肉滑，骨香味浓。
There are three kinds of method: fry with salt baked chicken. Steam baked chicken with salt; From the salt water roll.

太爷鸡Great Grandfather chicken
又名茶香鸡。色泽枣红，光滑油润，肉嫩香醇，且有茶叶清香。
Also known as tea chicken. Bordeaux color and smooth oil moisten, tender meat delicious, and have the tea fragrance.

白切清平鸡White cut Qingping chicken
采用清远县鸡制成，皮爽、肉滑、骨有味。
Cooking with Qingyuan county chicken, it tastes smooth and fragrance.

（5）广东著名小吃 Famous snacks of Guangdong

荷包饭
以稻米、鸭肉、虾仁、叉烧肉、鸡蛋及各种调料，烹后用荷叶包裹，蒸制而成。清香可口，为夏秋佳品。
Pouch rice
With rice, duck meat, shrimp, roast pork, eggs, and various spices, after cooked wrap with lotus leaf and steamed. Tasty, for the summer and fall.

肉粥Meat porridge
以鲜肉切成薄片，放进滚烫的粥内煮熟，加调料后食用。有牛肉粥、猪肉猪肝粥、鱼片鱼球粥等。为早餐佳品。
With fresh meat slices, into the boiling hot porridge cooked, add seasoning before eating. Porridge beef soup, pork liver, fish ball soup, etc. It is good for breakfast.

虾饺Shrimp dumplings
用澄粉作皮；用生熟虾肉、肥膘肉、笋丝、麻油等作馅，包饺蒸制而成。外皮洁白透明，馅料味道鲜美。
Using wheat starch as skin; With raw cooked shrimp meat, fat meat, large, sesame oil, such as filling, package dumplings steamed. Skin white and transparent, taste delicious.

肠粉Steamed vermicelli roll
大米磨浆，蒸成薄粉皮，内卷猪、牛、鱼、虾等食品料。粉质细嫩，软滑爽口，为早餐佳品。

Within the pulping of rice, steamed into a thin sheet jelly, roll the food such as pork, beef, fish, shrimp. It is soft smooth, people often take it for breakfast.

牛肉烧麦Beef dumpling
以牛肉为主，加少量肥猪肉及适量调料作成烧麦。入口爽滑有汁，鲜美可口。
Is given priority with beef, add a small amount of fat pork and proper seasoning made dumpling.

叉烧包Barbecued pork package
用叉烧肉作馅制成包子，皮色雪白，包面含笑而不露馅，内馅香滑有汁，滋味鲜美。
With barbecued meat fillings made of steamed stuffed bun, seems snow White, taste delicious.

云吞面Wonton noodles
为早、午、晚、夜普遍食用的地方风味小吃，馅料为瘦猪肉、鲜蛋、虾仁、鲜笋等，皮薄肉红，以面皮包裹，煮熟食之。味道鲜美。
For early, noon and night, night is generally eat the local delicacies, stuffing for lean pork, eggs, shrimp, fresh bamboo shoot, etc.

姜奶Ginger milk
又称姜汁奶。以鲜嫩生姜汁及沙湾水牛奶制成。其鲜嫩胜于豆腐脑，奶味清香，辛辣浓香，有暖胃、止咳等功效，尤宜老人食用。
With fresh ginger juice and Shawan water made from milk. The tender is better than soybean curd, milk flavor faint scent, spicy aroma.it is help for warm the stomach and cough, especially good for old man.

娥姐粉果 Fruit powder
以创始人名字命名。澄面、生粉、猪油、食盐以滚水冲烫，迅速搅匀、搓透，制成果皮；另以枚肉、肥肉、叉烧、虾肉、冬菇、笋肉放入调料，兑高汤，打小芡，制成馅心。以皮包馅猛火蒸之，称蒸粉果；以油炸之，称脆皮炸粉果。体形美观，滋味鲜美，香气浓重，皮滑爽韧，营养丰富。配汤而食，别有风味
Named after the founder. flour, lard, salt to boiling hot, stir well, rub through quickly, made the skin; The other pieces of meat, fat, barbecued pork, shrimp, mushrooms, bamboo shoots meat, add seasoning, against the stock, dozen small gorgon soup, make filling. With steam bag filling high flame, said steamed fruit powder; With Fried, said crispy Fried fruit powder.

2、师生互动内容：回顾PPT课堂图片，学生说代表性菜名，增添课堂学习氛围。
3、课堂练习：由于网络课堂的限制性，只能布置作业课下完成，无法课堂监督，可以给学生推荐相关美食文化视频节目，如舌尖上的中国。

七、 教学环境及教具准备：
网络课堂的教学环境，教具主要为PPT、纸质图片
八、 课后作业及要求：熟记中国八大菜系徽菜的特点及代表菜
九、教学参考资料：网络资源，舌尖上的中国等美食相关节目