中国美食英文介绍

1、L o g oL o g o L o g oL o g o Chapter 1 Chinese traditional staple food 1.rice （米饭） rice is the most common staple （固定的）food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying（炒） Types: Porridge , fried rice steamed rice（白米饭） L

2、o g oL o g o Chapter 1 Chinese traditional staple food porridge fried rice L o g oL o g o Chapter 1 Chinese traditional staple food 2.noodles（面条） noodles is a very old food and it originated in China . It has a long history . As a staple food ,it usually used in northeast. Also noodles have many dif

3、ferent cooking method. Every kind of noodle may taste very different . Next I will give the introduction of various noodles in china. L o g oL o g o Chapter 1 Chinese traditional staple food The First Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodl

4、es . The list covers famed dishes from all across China, including Wuhan hot noodles, Beijing noodles with soybean paste, Shanxi sliced noodles, Henan stewed noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles and Jilin Yan

5、ji cold noodles. 武汉热干面Wuhan hot noodles 北京炸酱面 Beijing noodles with soybean paste L o g oL o g o Chapter 1 Chinese traditional staple food 山西刀削面Shanxi Sliced Noodles 河南烩面 Henan Stewed Noodles L o g oL o g o Chapter 1 Chinese traditional staple food 兰州拉面 Lanzhou Ramen 杭州片儿川 Hangzhou Pian Er Chuan L o

6、g oL o g o Chapter 1 Chinese traditional staple food 昆山奥灶面 Kunshan Aozao Noodles 镇江锅盖面 Zhenjiang Pot Cover Noodles L o g oL o g o Chapter 1 Chinese traditional staple food 四川担担面 Sichuan Spicy Dandan Noodles 吉林延吉冷面 Jilin Yanji Cold Noodles L o g oL o g o Chapter 2 Chinese characteristic cuisine China

7、 covers a large territory and 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 four regional cuisines ： 中国饮食可以大致分为四大地方菜系 ： Shandong Cuisine 山东菜系山东菜系 Sichuan Cui

8、sine 四川菜系四川菜系 Cantonese Cuisine 广东广东菜系菜系 Jiangsu Cuisine 江苏菜系江苏菜系 L o g oL o g o Chapter 2 Chinese characteristic cuisine 1.Shandong Cuisine 山东菜系山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north chin

9、a cuisine. Development: Shandong cuisine originated in the QI and Lu areas in spring- autumn and warring states period . Formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine, Factions（派别）（派别）: Jinan style dishes , Jiaodo

10、ng style dishes ,Confucius style dishes L o g oL o g o Braised shrimp 油焖基围虾 Braised intestine 九转大肠 Sweet and sour cabbage 醋溜白菜 L o g oL o g o Chapter 2 Chinese characteristic cuisine Jinan style Dishes Known for : soup Be good at: explosion , fry , roast , burn Features: clear , fresh , crisp , tend

11、er Representatives : broth assorted(清汤什锦） milk soup of cattail (奶汤蒲菜） sweet and sour carp(糖醋鲤鱼） L o g oL o g o Chapter 2 Chinese characteristic cuisine Jiaodong style dishes Known for: Fushan dishes in yantai Be good at : seafood Features : keep ingredient flavor and focus on the color Representativ

12、es : quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊） L o g oL o g o Chapter 2 Chinese characteristic cuisine Confucius style dishes Known for: guanfu style dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat

13、 but is finely minced(食不厌精，脍不厌细孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银杏） L o g oL o g o Chapter 2 Chinese characteristic cuisine Sichuan Cuisine 四川菜系四川菜系 Introduction : Sichuan cuisine is one of Chinas four great cuisine, it originated in the Sic

14、huan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well. characteristic :Sichuan cuisine is c

15、haracterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒. Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on Categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸 九扣菜and local flavor

16、snacks风味小吃 L o g oL o g o Chapter 2 Chinese characteristic cuisine Dishes: sichuan hot pot (麻辣火锅） Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce （鱼香肉丝）, Mapo Tofu （麻婆豆腐 ） and Kung Pao Chicken （宫保鸡丁 ） L o g oL o g o Chapter 2 Chinese characteristic cuisine Dessert: Onion fragr

17、ant glutinous rice ball（葱（葱香糯米香糯米团），团），Dan dan noodles（担担面）（担担面） L o g oL o g o Chapter 2 Chinese characteristic cuisine Cantonese cuisine 广东菜系广东菜系 Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It

18、 developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great i

19、mportance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.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 : The cuisines commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on. L o g oL o

20、 g o illustrating 龙虎斗 Wax Gourd Soup 冬瓜盅 Crispy suckling pig 脆皮乳猪 L o g oL o g o Chapter 2 Chinese characteristic cuisine Siu mei (烧味) is essentially the Chinese rotisserie（烤肉） style of cooking. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no vegetables. It creates a uniqu

21、e barbecue (烤肉）flavor that a sauce（调味汁） is usually added but a different sauce is used for each meat. L o g oL o g o Chapter 2 Chinese characteristic cuisine Seafood L o g oL o g o Chapter 2 Chinese characteristic cuisine Dessert L o g oL o g o Chapter 2 Chinese characteristic cuisine Jiangsu Cuisin

22、e 江苏菜系江苏菜系 Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产 作为主要原料，注重原料的鲜味。 Features: 1. It pays more attention to cutting technique, made elaborately. (制作精细，注意刀工 ) 2. It insists on origin

23、al taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing! (口味清淡，强调本味，重视调汤，风味清鲜) 3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒） are perfect! 4. It is brightly colored and beautifully desi

24、gned that pleases the eye; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生 动逼真) L o g oL o g o Jiangsu cuisine 苏菜/淮扬菜 Yangzhou Fried Rice 扬州炒饭 Sweet and sour mandarin fish 松鼠桂鱼 Stewed pork ball in brown sauce红烧狮 子头 END Thank you！ L o g oL o g o Braised shrimp 油焖基围虾 Braised intestine 九转大肠 Sweet and sour cabbage 醋溜白菜 L o g oL o g o Chapter 2 Chinese characteristic cuisine Jinan style