中国饮食文化中英文ppt课件

1、Chinese Dietary Culture,In traditional Chinese culture and education in the philosophy of yin and yang, the Confucian ethical concepts, theory of traditional Chinese medicine nutrition regimen, as well as cultural and artistic achievements, food aesthetic fashion, national character traits under the

2、 influence of many factors to create the annals of the Chinese cooking skills, the formation of extensive and profound Chinese food culture. 在中国传统文化和教育哲学的阴阳,儒家伦理概念,中医理论营养方案,以及文化和艺术成就,食物的审美时尚,民族性格特征的影响下许多因素创造中国烹饪技能上,形成博大精深的中国饮食文化,From the History, Chinas food culture stretching more than 170 million

3、years, is divided into raw food, cooked food, natural cooking, science and cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, access to Cooking kingdom in the world. 从历史、中国食品文化延伸超过1.7亿年,分为生食、熟食、自然烹饪、科学烹饪4

4、个发展阶段,推出60000多种传统菜肴,20000多种工业食物,获得“烹饪王国,Festival eating habit,Sinceancient times, all Chinese ethnic groups liketo combinefoodwith festivals, and are veryparticular aboutwhatto eatin the festival. During the festivals,they organized appropriate eating activities to strengthenkinshipties, showed thei

5、r best wishes andpursuit of hope, and commemorate the ancestors,Spring Festival,Dumplings,Wonton馄饨,Fish,New Year cake,Best Wishes,Lantern festival and Mid Autumn Festival,rice glue ball /sweet dumpling元宵,moon cake,The round shape indicates reunite and happiness, and people eat them to denote union,

6、harmony and happiness for the family.圆形表示团聚和快乐,人们吃它们表示联盟,和谐和幸福的家庭,On that day only cold food is served to commemorate our ancestors 为了纪念我们的祖先在那一天只吃冷的食物,Dragon Boat Festival端午节,People eat rice dumpling to show their deepmemory ofQu Yuan 人们吃粽子来显示他们的深刻的纪念屈原,Cold Food Festival,The birth of the children,

7、 the birthday of the olds and the marriage are important moments for celebration, thoughthe sizecant comparewith theNational festivals, they reflect thecustomsof life with a stronglocal color. 孩子的出生,生日和结婚庆典等重要时刻,尽管规模比不上国家节日,它们也反映了强烈的地方生活的特色,Dietary practices of celebration,In Central China, if a bab

8、y is born, his father will send Red Boiled Eggs to announce the news. An even number, usually six or eight Red Boiled Eggs with a black point dotted on one end will be delivered for a boy and an odd number, usually five or seven without black point for a girl. Through this way, the people express th

9、e joy of the birth of the child. 中国孩子出生,父亲将用红鸡蛋宣布这一消息，通常六个或八个红色煮鸡蛋,黑色点点缀代表男孩，通常5或7没有黑色的鸡蛋代表女孩。通过这种方式,人们表达孩子的出生的喜悦,Celebration for the birth of a child,Long noodle is the symbol of longevity in China, so that youngsters or seniors all will have a bowl of Long Life Noodle in the expectation of a healt

10、hy life. In Hang Zhou, people will put some noodle into the Star of Longevity from his own bowl, which means increase blessings and longevity(添福添寿,Birthday Celebration,Birthday peaches,Wedding,Cross-cupped Wine,Sixi Balls,Concentric lotus-nuts sweet soup,Ginkgo Seed,Dumplings of descendants,ritual e

11、ating custom,Generally, the guests will be arranged in the middle of the table, the host sometimes put food onto the plates of their guests, using a variety of ways to persuade more customers confinement instead of more drinking to show their welcome. 一般来说,客人将被安排在桌子中间,主人用各种方式说服更客人喝酒以示欢迎,When invitin

12、g guests for dinner, the host is always prepare the best food, for instance, in Fujian province, they will prepare eight bowl and four snacks to welcome the guests, in other parts, the dinners are also very rich.邀请客人吃饭时,主人总是准备最好的食物。例如,在福建,他们将准备八碗(八大碗)和四个零食(四小碟)欢迎客人,China covers a large territory and

13、 has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 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,Chinese food can be roughly divided into eight regional cuisines ： 中国饮食可以大致分为八大地方菜系,Shandong Cuisine 山东菜系,Sichuan Cuisine 四川菜系,Cantonese food 广东菜系,Fujian

14、 Cuisine 福建菜系,Jiangsu Cuisine 江苏菜系,ZheJiang Cuisine 浙江菜系,Hunan cuisine 湖南菜系,Anhui Cuisine 安徽菜系,鲁菜 lucai,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic a

15、re usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong divi

16、sion is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名,目录页 （设计好之后可以删掉这个文本框哦,Sichuan Cuisine四川菜系 Sichuan Cuisine is one of the most famous Chinese cuisines in the world.

17、Characterized by its spicy and pungent flavor, 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

18、 be said that one who does not experience Sichuan food ever reaches China. 四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，产生刺激的味道。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,目录页 （设计好之后可以删掉这个文本框哦,粤菜 yuecai,Cantonese food originates from Guangdong, the southernmost province in China. Cantonese

19、 is the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省。广东菜是国外最广泛的中国地方菜系,People in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water exc

20、ept boats. 中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿,淮扬菜 huaiyang cuisine,Jiangsu cuisine is well known for its careful selection of ingredients. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if lig

21、ht, not too bland.淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzh

22、ou Cuisine is the most famous one among the three,浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessa

23、ries in this division,湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品,徽菜 Hui Cuisine,徽菜即安徽风味，一百年前曾蜚声全中国，据说当年的徽菜馆排场相当大，一色的红木家具透着富甲一方的豪气。但在现代餐饮业的激烈竞争中，徽菜却悄然没落了，如果不是到黄山旅游，外地人已很难品尝到正宗的徽菜。安徽地处华东腹地，气候温和雨量适中，四季分明，粮、油、蔬、果品质优良；皖南山区和大别山区盛产茶叶、竹笋、香菇、木耳、板栗、山药、石鸡、甲鱼等。其境内的长江、淮河流域和巢湖地区又是中国淡水鱼的重要产区，水产丰富，为徽菜

24、的形成和发展提供了良好的物质基础,Hui Cuisine refers to Anhui Cuisine, which was famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as