中国美食的英文介绍PPT课件

1、A Bite of China a bite of China China covers a large territory and has many nationalities, hence a variety of Chinese food has 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 ： Sh

2、andong Cuisine 山东菜系山东菜系 Sichuan Cuisine 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 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 northern china cuisine. Develop

3、ment: Shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine. Factions（派别）（派别）: Jinan style dishes , Jiaodong style dishe

4、s ,Confucius style dishes Braised shrimp 油焖基 围虾 Braised intestine 九转大肠 Sweet and sour cabbage 醋溜白菜 Jinan style Dishes Known for : soup Be good at: explosion , fry , roast , burn Features: clear , fresh , crisp , tender Representatives : broth assorted(清汤什锦） milk soup of cattail (奶汤蒲菜） sweet and sour

5、 carp(糖醋鲤鱼） Jiaodong style dishes Known for: Fushan dishes in yantai Be good at : seafood Features : keep ingredient flavor and focus on the color Representatives : quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊） Confucius style dishes Known for: guanfu s

6、tyle dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat 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） Sichuan Cuisine 四川菜系 Introduction : Sichuan cuisine is one of Chinese

7、 four greatest cuisines . It originated in the Sichuan 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 belong to China and the worl

8、d as well. characteristic :Sichuan cuisine is characterized 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,

9、 rural home style dishes三蒸九扣菜and local flavor snacks 风味小吃 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 ） Dessert: Onion fragrant glutinous rice ball（葱（葱香糯米香糯米团），团），Dan dan noodles（担担面）（担担面） Can

10、tonese 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 developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationall

11、y 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 importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质

12、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. illustrating 龙虎斗 Wax Gourd Soup 冬瓜盅 Crispy suckling pig 脆皮乳猪 Jiangsu Cuisine 江苏菜系 Introduction : It is popular in the lower reach o

13、f 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 original taste，focuses on how to use soup to make cooking better. I

14、t 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）4. It is brightly colored and beautifully designed , which pleases the eyes; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真) 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！ Braised shrimp 油焖基 围虾 Braised intestine 九转大肠 Sweet and sour cabbage 醋溜白菜 Confucius style dishes Known for: guanfu style dises