ChineseFood学习课程

1、 Chinese Food第1页/共47页第一页，编辑于星期五：十四点 二十三分。CatalogueStory 1 Chinese Traditional Staple Food Story 2 Chinese Characteristic CuisineStory 3 Chinese Festival Food第2页/共47页第二页，编辑于星期五：十四点 二十三分。Chinese Traditional Staple Food 中国传统主食第3页/共47页第三页，编辑于星期五：十四点 二十三分。 rice rice （米饭）（米饭）Cooking method : Cooking metho

2、d : boiling boiling steamingsteaming（蒸）（蒸） stir-fryingstir-frying（炒）（炒） Rice is the most common Rice is the most common staple foodstaple food（主食）（主食） in in china. Different areas have different type of china. Different areas have different type of rice ,it tasterice ,it tastes s different . differe

3、nt .第4页/共47页第四页，编辑于星期五：十四点 二十三分。 rice rice （米饭）（米饭） PorPorr ridge idge fried ricefried rice第5页/共47页第五页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条） Noodles is a very old Noodles is a very old food and it originated in food and it originated in china,has a long china,has a long history.As a history.As a s

4、taple foodstaple food（主食）（主食） ,it usually ,it usually used in northeast. Also used in northeast. Also noodles have many noodles have many different cooking different cooking methodmethods s. Every kind of . Every kind of noodle may noodle may t tastasteses differrent.differrent. Next I will give the

5、 introduction of various noodles in china.第6页/共47页第六页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条）Wuhan hot noodles Wuhan hot noodles 武汉热干面武汉热干面 Beijing noodlesBeijing noodles 北京杂酱面北京杂酱面第7页/共47页第七页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条）Shanxi Sliced Noodles Shanxi Sliced Noodles 山西刀削面山西刀削面 Henan Xiaoji

6、Stewed NoodlesHenan Xiaoji Stewed Noodles 河南烩面河南烩面 第8页/共47页第八页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条）Lanzhou Ramen Lanzhou Ramen 兰州拉面兰州拉面 Hangzhou Pian Er ChuanHangzhou Pian Er Chuan 杭州片儿川杭州片儿川 第9页/共47页第九页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条）Kunshan Aozao Noodles Kunshan Aozao Noodles 昆山奥灶面昆山奥灶面

7、 Zhenjiang Pot Cover NoodlesZhenjiang Pot Cover Noodles 镇江锅盖面镇江锅盖面 第10页/共47页第十页，编辑于星期五：十四点 二十三分。 noodlesnoodles（面条）（面条）Sichuan Spicy Dandan NoodlesSichuan Spicy Dandan Noodles 四川担担面四川担担面 Jilin Yanji Cold NoodlesJilin Yanji Cold Noodles 吉林延吉冷面吉林延吉冷面 第11页/共47页第十一页，编辑于星期五：十四点 二十三分。 DumplingsDumplings （

8、饺子）（饺子） Jiaozi is a very common food in the north part of Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the family will eat jiaozi, because th

9、e pronunciationpronunciation（发音）（发音） of of jiaozi can express a very good meaning, which both means the happy jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new year and get-together of family members and connection of the new

10、year and the past old year.Jiaozi can be made into many shapes, the stuffs the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. inside are also various. 第12页/共47页第十二页，编辑于星期五：十四点 二十三分。 Steamed bunsSteamed buns （馒头）（馒头） Steamed buns made of by flour,there is no St

11、eamed buns made of by flour,there is no stuffing in it .stuffing in it . It taste a little sweet or light. It taste a little sweet or light.第13页/共47页第十三页，编辑于星期五：十四点 二十三分。 Steamed stuffed bunSteamed stuffed bun （包子）（包子） The different buns The different buns contain different stuffing. contain differe

12、nt stuffing. For example, For example, s soup oup dumplingdumpling( (汤包），汤包），red bean red bean pastepaste（面团）（面团）, , vegetables, pork, beefs. vegetables, pork, beefs. So their tastes are So their tastes are different.different. 第14页/共47页第十四页，编辑于星期五：十四点 二十三分。Chinese Characteristic Cuisine中国特色美食第15页/共

13、47页第十五页，编辑于星期五：十四点 二十三分。E Eight ight R Regional egional C Cuisinesuisines China covers a large China covers a large territoryterritory（领土）（领土） and has many and has many nationalities, nationalities, hencehence（因此）（因此） a variety of Chinese food with a variety of Chinese food with different but fantas

14、tic and different but fantastic and mouthwateringmouthwatering（令人垂涎的）（令人垂涎的） flavorflavor（味道）（味道）. . Chinese food can be roughly divided into eight regional Chinese food can be roughly divided into eight regional cuisinescuisines（菜系）（菜系） ：Shandong CuisineShandong Cuisine Sichuan CuisineSichuan Cuisi

15、neGuangGuangdong Cuisine dong Cuisine Fujian CuisineFujian CuisineJiangsu CuisineJiangsu Cuisine ZheJiangCuisineZheJiangCuisineHunan cuisineHunan cuisine Anhui CuisineAnhui Cuisine 第16页/共47页第十六页，编辑于星期五：十四点 二十三分。 Shandong Cuisine Shandong Cuisine 山东菜系山东菜系 Consisting of Jinan cuisine and Jiaodong cuis

16、ine, Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, Shandong cuisine, clear, purepure（清淡）（清淡） and not and not greasygreasy（油（油腻）腻）, is characterized by its emphasis on aroma, is characterized by its emphasis on aroma（香）（香）, , freshnessfreshness（鲜）（鲜）, , crispnesscrispness

17、（酥）（酥） and and tendernesstenderness（软）（软）. . ShallotShallot（青葱）（青葱） and and garlicgarlic（大蒜）（大蒜） are usually used as are usually used as seasoningsseasonings（调料），（调料），so Shangdong dishes tastes so Shangdong dishes tastes pungentpungent（辣）（辣） usually. Soups are given much emphasis in Shangdong usuall

18、y. Soups are given much emphasis in Shangdong dishes. dishes. Thin soupThin soup（清汤）（清汤） features clear and fresh while features clear and fresh while creamy soupcreamy soup（油汤）（油汤） looks thick and tastes strong. Jinan looks thick and tastes strong. Jinan cuisine cuisine is adapt atis adapt at（擅长）（擅

19、长） deep-fryingdeep-frying（炸）（炸）, , grillinggrilling（烤）（烤）, , fryingfrying（煎）（煎） and and stir-fryingstir-frying（炒）（炒） while Jiaodong while Jiaodong division is famous for cooking seafood with fresh and division is famous for cooking seafood with fresh and light taste. light taste. 第17页/共47页第十七页，编辑于星期

20、五：十四点 二十三分。 Shandong Cuisine Shandong Cuisine 山东菜系山东菜系第18页/共47页第十八页，编辑于星期五：十四点 二十三分。 Sichuan Cuisine Sichuan Cuisine 四川菜系四川菜系 Sichuan Cuisine, is one of the most famous Chinese Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its cuisines in the world. Chara

21、cterized by its spicyspicy( (香香) and ) and pungentpungent（辣）（辣） flavor, Sichuan cuisine, flavor, Sichuan cuisine, prolific of tastesprolific of tastes（味道多变）（味道多变）, emphasizes on the use of , emphasizes on the use of chilichili（红辣椒）（红辣椒）. . PepperPepper（青椒）（青椒） and and prickly ashprickly ash（花椒）（花椒）

22、also never fail to also never fail to accompany, producing typical exciting tastes. Besides, accompany, producing typical exciting tastes. Besides, garlicgarlic（大蒜）（大蒜）, , gingerginger（姜）（姜） and and fermented soybeanfermented soybean（豆豉）（豆豉） are also are also used in the cooking process. Wild vegeta

23、bles and animals used in the cooking process. Wild vegetables and animals are usually chosen as are usually chosen as ingredientsingredients（原料）（原料）, while , while fryingfrying（油（油炸）炸）, , frying without oilfrying without oil（无油炸）（无油炸）, , picklingpickling（腌制）（腌制） and and braisingbraising（文火炖煮）（文火炖煮）

24、are applied as basic cooking techniques. are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan It cannot be said that one who does not experience Sichuan food ever reaches China. food ever reaches China. 第19页/共47页第十九页，编辑于星期五：十四点 二十三分。 Sichuan Cuisine Sic

25、huan Cuisine 四川菜系四川菜系第20页/共47页第二十页，编辑于星期五：十四点 二十三分。 Guangdong Cuisine Guangdong Cuisine 广东菜系广东菜系 It originates from Guangdong, the southernmost province in China. It originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong,so it is The

26、 majority of overseas Chinese people are from Guangdong,so it is perhaps the most widely available Chinese regional cuisine outside perhaps the most widely available Chinese regional cuisine outside of China.Many vegetables originate from other parts of the world.It of China.Many vegetables originat

27、e from other parts of the world.It doesnt use much doesnt use much spicespice（辣椒）（辣椒）, bringing out the natural , bringing out the natural flavor of the vegetables and meats.Tasting flavor of the vegetables and meats.Tasting clearclear（清）（清）, , lightlight（淡）（淡）, , crispcrisp（脆）（脆） and fresh, Guangdo

28、ng cuisine, and fresh, Guangdong cuisine, familiar to Westerners, usually chooses familiar to Westerners, usually chooses raptorsraptors（猛禽）（猛禽） and and beastsbeasts（走兽）（走兽） to produce originative dishes. Its basic to produce originative dishes. Its basic cooking techniques include cooking technique

29、s include roastingroasting（烤）（烤）, , stir-fryingstir-frying（炒）（炒）, , sauteingsauteing（煸）（煸）, deep-frying, , deep-frying, braisingbraising（文火炖煮）（文火炖煮）, , stewingstewing（炖）（炖） and and steamingsteaming（蒸）（蒸）. Among them steaming and stir-frying are . Among them steaming and stir-frying are more commonly

30、 applied to preserve the natural flavor. more commonly applied to preserve the natural flavor. 第21页/共47页第二十一页，编辑于星期五：十四点 二十三分。 Guangdong Cuisine Guangdong Cuisine 广东菜系广东菜系 第22页/共47页第二十二页，编辑于星期五：十四点 二十三分。 Fujian Cuisine Fujian Cuisine 福建菜系福建菜系 Consisting of Fuzhou Cuisine, Quanzhou Cuisine Consisting

31、 of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic for its choice seafood, beautiful color and magic taste of sweet, taste of sweet, soursour（酸）（酸）, salty and ,

32、 salty and savorysavory（香）（香）. . The most distinct features are their The most distinct features are their pickled pickled tastetaste （卤味）（卤味）. . 第23页/共47页第二十三页，编辑于星期五：十四点 二十三分。 Fujian Cuisine Fujian Cuisine 福建菜系福建菜系 第24页/共47页第二十四页，编辑于星期五：十四点 二十三分。 Jiangsu Cuisine Jiangsu Cuisine 江苏菜系江苏菜系 Jiangsu Cu

33、isine, also called Huaiyang Cuisine, is popular in Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the the lower reachlower reach（下游）（下游） of the of the Yangtze RiverYangtze River（淮阳湖）（淮阳湖）. Aquatics. Aquatics（水产）（水产） as the main as the main ingredientsingredients（原料）（原料）, it stresses th

34、e , it stresses the freshness of materials. Its freshness of materials. Its carvingcarving（雕刻）（雕刻） techniques are techniques are delicatedelicate（珍贵）（珍贵）, of which the , of which the melon carvingmelon carving（瓜雕）（瓜雕） technique technique is especially well known. Cooking techniques consist of is esp

35、ecially well known. Cooking techniques consist of stewingstewing（炖）（炖）, , braisingbraising（文火炖煮）（文火炖煮）, , roastingroasting（烤）（烤）, , simmeringsimmering（煨）（煨）, , etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with del

36、icate with delicate eleganceelegance（雅）（雅）. Jiangsu cuisine is well known . Jiangsu cuisine is well known for its careful selection of ingredients, its for its careful selection of ingredients, its meticulousmeticulous（精细（精细的）的） preparation methodology, and its preparation methodology, and its not-t

37、oo-spicynot-too-spicy（不辣）（不辣）, , not-too-blandnot-too-bland（不温）（不温） taste.The cuisine also varies throughout taste.The cuisine also varies throughout the year because of the climate. If the flavor is strong, it the year because of the climate. If the flavor is strong, it isnt too heavy; if light, no

38、t too bland. isnt too heavy; if light, not too bland. 第25页/共47页第二十五页，编辑于星期五：十四点 二十三分。 Jiangsu Cuisine Jiangsu Cuisine 江苏菜系江苏菜系第26页/共47页第二十六页，编辑于星期五：十四点 二十三分。 Zhejiang Cuisine Zhejiang Cuisine 浙江菜系浙江菜系 Comprising local cuisines of Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang H

39、angzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not Cuisine, not greasygreasy（油腻）（油腻）, wins its , wins its reputation for freshness, tenderness, reputation for freshness, tenderness, softness, smoothness of its dishes with softness, smoothness of its dishes with mellow mellow fragrancefragrance（香）（香

40、）. Hangzhou Cuisine . Hangzhou Cuisine is the most famous one among the three. is the most famous one among the three. 第27页/共47页第二十七页，编辑于星期五：十四点 二十三分。 Zhejiang Cuisine Zhejiang Cuisine 浙江菜系浙江菜系 第28页/共47页第二十八页，编辑于星期五：十四点 二十三分。 Hunan cuisine Hunan cuisine 湖南菜系湖南菜系 Hunan cuisine consists of local Cuisi

41、nes of Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi Xiangjiang Region, Dongting Lake and Xiangxi coteaucoteau（高地）（高地）. It characterizes itself by thick and . It characterizes itself by thick and pungentpungent（辛辣）（辛辣） flavor. flavor. ChiliChili（红辣椒）（红辣椒）,

42、, pepperpepper（青辣椒）（青辣椒） and and shallotshallot（青葱）（青葱） are usually are usually necessaries in this division. necessaries in this division. 第29页/共47页第二十九页，编辑于星期五：十四点 二十三分。 Hunan cuisine Hunan cuisine 湖南菜系湖南菜系 第30页/共47页第三十页，编辑于星期五：十四点 二十三分。 Anhui Cuisine Anhui Cuisine 安徽菜系安徽菜系 Anhui Cuisine chefs foc

43、us much more attention Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at on the temperature in cooking and are good at braising and stewingbraising and stewing（煨炖）（煨炖）. Often . Often hamshams（火腿）（火腿） will be added to improve taste and sugar candy will be add

44、ed to improve taste and sugar candy added to gain . added to gain . 第31页/共47页第三十一页，编辑于星期五：十四点 二十三分。 Anhui Cuisine Anhui Cuisine 安徽菜系安徽菜系 第32页/共47页第三十二页，编辑于星期五：十四点 二十三分。Chinese Festival Food第33页/共47页第三十三页，编辑于星期五：十四点 二十三分。第34页/共47页第三十四页，编辑于星期五：十四点 二十三分。 Lantern FestivalLantern Festival The Lantern Fes

45、tival The Lantern Festival falls on the 15th day of falls on the 15th day of the 1st lunar month, the 1st lunar month, usually in February or usually in February or March in the March in the Gregorian Gregorian calendarcalendar（公历）（公历）. As . As early as the Western Han early as the Western Han Dynas

46、ty (206 BC-AD 25), it Dynasty (206 BC-AD 25), it had become a festival with had become a festival with great significance.great significance. 第35页/共47页第三十五页，编辑于星期五：十四点 二十三分。 Lantern FestivalLantern Festival People will eat yuanxiaoPeople will eat yuanxiao（tangyuantangyuan）, or , or rice dumplings, o

47、n this day, so it is also rice dumplings, on this day, so it is also called the called the Y Yuanxiao Festival.It is small uanxiao Festival.It is small dumpling balls made of dumpling balls made of glutinousglutinous（糯米）（糯米） rice rice flour with rose flour with rose petalspetals（花瓣）（花瓣）, sesame, , s

48、esame, bean bean pastepaste（豆酱）（豆酱）, , jujube pastejujube paste（枣泥）（枣泥）, , walnut walnut meatmeat（胡桃肉）（胡桃肉）, dried fruit, sugar and , dried fruit, sugar and edible edible oiloil（食用油）（食用油） as filling. Tangyuan can as filling. Tangyuan can be boiled, fried or be boiled, fried or steamedsteamed（蒸）（蒸）.

49、It tastes . It tastes sweet and delicious. Whats more, tangyuansweet and delicious. Whats more, tangyuan in in Chinese has a similar pronunciation with Chinese has a similar pronunciation with tuanyuan”, meaning reunion. So people tuanyuan”, meaning reunion. So people eat them to eat them to denoted

50、enote（表示）（表示） union, union, harmonyharmony（和谐）（和谐） and happiness for the family. and happiness for the family. 第36页/共47页第三十六页，编辑于星期五：十四点 二十三分。在此录入文字标题第37页/共47页第三十七页，编辑于星期五：十四点 二十三分。 Dragon Boat Festival Dragon Boat Festival The Dragon Boat Festival, the The Dragon Boat Festival, the 5th day of the 5

51、th lunar month, 5th day of the 5th lunar month, has had a history of more than has had a history of more than 2,000 years. It is usually in 2,000 years. It is usually in June in the June in the Gregorian calendarGregorian calendar（公（公历）历）. . 第38页/共47页第三十八页，编辑于星期五：十四点 二十三分。 Dragon Boat Festival Drago

52、n Boat Festival Zongzi:Zongzi:A very popular dish during the A very popular dish during the Dragon Boat Dragon Boat F Festival . This estival . This tasty dish consists of rice tasty dish consists of rice dumplings with meat, dumplings with meat, peanutpeanut（花生）（花生）, , egg yolkegg yolk（蛋黄）（蛋黄）, , o

53、r other fillings or other fillings wrappedwrapped（包装）（包装） in bamboo leaves. in bamboo leaves. The tradition of The tradition of ZongziZongzi is is meant to memory meant to memory a a f famous amous a ancient Chinese Poet and ncient Chinese Poet and StatesmanStatesman（政治家）（政治家）-Quyuan-Quyuan. . 第39页/

54、共47页第三十九页，编辑于星期五：十四点 二十三分。第40页/共47页第四十页，编辑于星期五：十四点 二十三分。 Mid-Autumn Festival Mid-Autumn Festival The Mid-Autumn Festival falls The Mid-Autumn Festival falls on the 15th day of the 8th lunar on the 15th day of the 8th lunar month, usually in October in month, usually in October in Gregorian calendarGregorian calendar（公历）（公历）. . People in different places People in different places follow various customs, but foll