中国饮食文化__英文版

1、Chinese cuisine What do you knowabout Chinese cuisine ?The worlds three largest kingdom of cuisine Turkey cuisine French cuisine Chinese cuisine People regard food as their prime want民以食为天eat no rice but is of the finest quality, nor meat but is finely minced -Confucius 食不厌精，烩不厌细中国饮食文化中国饮食文化l中国的饮食文化

2、在各个方面体现出来，古代的中国的饮食文化在各个方面体现出来，古代的哲学家哲学家经常经常用烹饪方式来进行比喻，如用烹饪方式来进行比喻，如吕氏春秋吕氏春秋察今察今载：载：“尝尝一脟肉而知一镬之味，一鼎之调。一脟肉而知一镬之味，一鼎之调。”老子老子在在道德经道德经中中也提到：也提到：“治大国，若烹小鲜治大国，若烹小鲜”。孔子孔子曾提到：曾提到：“食不厌食不厌精，烩不厌细精，烩不厌细”和和“肉不正不食肉不正不食”以比喻身正和严格要求以比喻身正和严格要求自己。自己。班固班固在在汉书汉书中也写道：中也写道：“王者以民为本，而民王者以民为本，而民以食为天以食为天”，将饮食看成是治理国家首要的问题。，将饮食看

3、成是治理国家首要的问题。l“庖丁解牛庖丁解牛”出自出自庄子庄子，讲的是顺其自然的养生之道。，讲的是顺其自然的养生之道。“君子远庖厨君子远庖厨”，来源于，来源于礼记礼记。意为心胸广大的人应。意为心胸广大的人应该仁慈，不应进入厨房宰杀动物以备食用。中医学家认为，该仁慈，不应进入厨房宰杀动物以备食用。中医学家认为，饮食是健康之本。药王饮食是健康之本。药王孙思邈孙思邈说过：说过：“救急之道在于药，救急之道在于药，安身之本在于食。安身之本在于食。” 而而本草纲目本草纲目作者作者李时珍李时珍也有也有“药补不如食补药补不如食补”的说法。的说法。l色- colorl香- flavor l味 tastel形 s

4、hapel意- meaning 国菜五品国菜五品Feature of cookingl选材 ingredients l刀工 cutting technique l火候 heat controll调味 flavor Eight Culinary Traditions of China 八大菜系八大菜系Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the Eight Regional Cuisines and the Eight Cuisines of

5、China. Eight Culinary Traditions of China 八大菜系八大菜系lHui 徽菜徽菜lCantonese 粤菜粤菜 lMin 闽菜闽菜lHunan 湘菜湘菜lSu 苏菜苏菜lLu 鲁菜鲁菜lchuan 川菜川菜lZhe 浙菜浙菜Ridiculous translationRolling donkey？Red burned lion head？Husband and wifes slung slice？Chicken without sexual life？l其实，童子鸡是由母鸡作的。正确翻译正确翻译Stewed pork ball in brown sauce

6、 红烧狮子头Glutinous Rice Rolls with Sweet Bean Flour 驴打滚Spring chicken 童子鸡Pork Lungs in Chili Sauce 夫妻肺片Which cuisine ？Spicy deep-fried chickenWhich cuisine ？Mapo doufuWhich cuisine ？Kung pao chickenKung pao chickenlThe dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one

7、-time governor of Sichuan. His title was Gong Bao .The name Kung Pao chicken is derived from this title Kung pao chicken 丁宝桢原籍贵州，清咸丰年间进士，曾丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，据说在山东任职时，他就命家厨制作据说在山东任职时，他就命家厨制作“酱爆鸡丁酱爆鸡丁”等菜，很合胃口，但那时等菜，很合胃口，但那时此菜还未出名。调任四川总督

8、后，每遇此菜还未出名。调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷欢迎。后来他由于戍边御敌有功被朝廷封为封为“太子少保太子少保”，人称，人称“丁宫保丁宫保”，其家厨烹制的炒鸡丁，也被称为其家厨烹制的炒鸡丁，也被称为“宫保宫保鸡丁鸡丁”。 l二说：丁宝桢来四川，大兴水利，二说：丁宝桢来四川，大兴水利，百姓感其德，献其喜食的炒鸡丁，名曰百姓感其德，献其喜食的炒鸡丁，名曰“宫保鸡丁宫保鸡丁”。 l三说：丁宝桢在四川时，常三说：丁宝桢在四川时，常微服私微服私

9、访访。一次在一小肆用餐，吃到以花生米。一次在一小肆用餐，吃到以花生米炒的辣子鸡丁，叫家厨仿制，家厨以炒的辣子鸡丁，叫家厨仿制，家厨以“宫保鸡丁宫保鸡丁”名之。名之。 Kung pao chickenlThe wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing w

10、ine is used to enhance flavor in the marinade. Kung pao chickenlWesternised versions Szechuan cuisinelIt has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. (花椒花椒)Peanuts, sesame past

11、e（芝麻酱）（芝麻酱）, and ginger（生姜）（生姜） are also prominent ingredients in Szechuan cooking.l Use of hot and numbing flavor (麻辣味麻辣味型型) is a typical element of Sichuan cooking. Notable dishes lKung Pao chicken 宫保鸡丁宫保鸡丁lTwice worked pork 回锅肉回锅肉lMapo doufu 麻婆豆腐麻婆豆腐lFuqi feipian 夫妻肺片夫妻肺片lSichuan hotpot 四川火锅四川火锅

12、Spicy deep-fried chicken 辣子鸡辣子鸡Which cuisine ？Which cuisine ？lA popular dish named after Li Hongzhang,a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones in

13、clude sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables. 李鸿章杂烩李鸿章杂烩l相传公元相传公元1896年，李鸿章奉旨到俄国参加皇年，李鸿章奉旨到俄国参加皇 尼古拉二世尼古拉二世的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐，的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐，胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受请美国宾客。曾宴请美国宾客，因中国菜

14、可口美味，深受欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告：欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告：“中堂大人，菜已吃完，怎么办？中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说：李鸿章略加思索后说：“把撤下去的残菜混在一起加热，用大盆端上来把撤下去的残菜混在一起加热，用大盆端上来”。不一。不一会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜名，李鸿章一时答不上来，只是说：名，李鸿章一时答不上来，只是说：“好吃多吃！好吃多吃！”岂料岂料歪打正着，歪打正着，“好吃多吃好吃多吃”与英语杂烩与英语杂烩(Hotchpotch)发音发

15、音相近，后来此菜便被命名为相近，后来此菜便被命名为“李鸿章杂烩李鸿章杂烩”。” l另一种说法是：李命厨师加菜，但正菜已上完，厨师另一种说法是：李命厨师加菜，但正菜已上完，厨师只好将所剩海鲜等余料混合下锅，烧好上桌，外宾尝后赞只好将所剩海鲜等余料混合下锅，烧好上桌，外宾尝后赞不绝口，并询问菜名，李用合肥话说：不绝口，并询问菜名，李用合肥话说：“杂碎杂碎”（即杂烩（即杂烩谐音）。此后，谐音）。此后，“大杂烩大杂烩”便在美国传开，合肥城乡也仿便在美国传开，合肥城乡也仿而效之，遂成名菜。而效之，遂成名菜。 Anhui cuisinelAnhui cuisine is derived from the

16、native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops. Which cuisine ？Braised Intestin

17、es in Brown Sauce Which cuisine ？Sauted Pig kidney九转大肠九转大肠l山东风味菜肴。将猪大肠经水焯后油山东风味菜肴。将猪大肠经水焯后油炸，再灌入十多种作料，用微火爆制炸，再灌入十多种作料，用微火爆制而成。酸、而成。酸、 l九转大肠九转大肠l甜、香、辣、咸五味俱全，色泽红润甜、香、辣、咸五味俱全，色泽红润,质地软嫩。是鲁菜系中的名菜之一。质地软嫩。是鲁菜系中的名菜之一。 Histroyl早在春秋战国时代齐植公的宠臣易牙就曾是以“善和五味”而著称的名厨；南朝时，高阳大守贾思勰在其著作齐民要术中，对黄河中下游地区的烹饪术作了较系统的总结、记下了众多名菜

18、做法，反映当时鲁菜发展的高超技艺；唐代，段文昌，山东临淄人，穆宗时任宰相，精于饮食，并自编食经五十卷，成为历史掌故。到了宋代，宋都汴梁所作“北食”即鲁菜的别称，已具规模。明清两代，已经自成菜系，从齐鲁而京畿，从关内到关外，影响所及已达黄河流域、东北地带，有着广阔的饮食群众基础。 Featurel咸鲜为主，突出本味，擅用葱姜蒜，原汁原味咸鲜为主，突出本味，擅用葱姜蒜，原汁原味l以以“爆爆”见长，注重火功见长，注重火功l精于制汤，注重用汤精于制汤，注重用汤l烹制海鲜有独到之处烹制海鲜有独到之处l丰满实惠、风格大气丰满实惠、风格大气山东民风朴实，待客豪爽，在饮食上大盘大碗丰盛实惠，注重质量，受孔子礼

19、食思想的影响，讲究排场和饮食礼节。正规筵席有所谓的“十全十美席”，“大件席”、“鱼翅席”、“翅鲍席”、“海参席”、“燕翅席”等，都能体现出鲁菜典雅大气的一面。 Lu cuisinelShandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern schools of cuisine in northern China - Beijing, Tianjin an

20、d the northeastern regions - are all branches of Shandong cuisine. lIn addition, the typical dishes in most northern Chinese households meals are prepared in simplified Shandong methods Which cuisine ？Buddha Jumps Over the WallFujian cuisine lFujian cuisine is one of the native Chinese cuisines deri

21、ved from the native cooking style of Fujian province, China. lFujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei as well as retaining the original flavour of the main ingredients instead of masking

22、them.Fujian cuisinelOne of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin, sea cucumber, abalone, and Shaoxing wine. Contains over 30 ingredients 佛跳墙 lOyster omelette 蚵仔煎 lPopiah 薄饼佛跳墙佛跳墙l相传这道菜是清同治末年相传这道菜是

23、清同治末年(公元公元1874年年)，福州钱庄一老板，福州钱庄一老板设家宴招待福建布政司设家宴招待福建布政司周莲周莲，由其夫人亲自操办，采用鸡，由其夫人亲自操办，采用鸡，鸭、肉和鸭、肉和海参海参，鱿鱼、，鱿鱼、鱼翅鱼翅、干贝干贝、海米、猪蹄筋、海米、猪蹄筋、火腿火腿、羊肘、鸽蛋等羊肘、鸽蛋等18种原料，辅以种原料，辅以绍酒绍酒、花生花生、冬笋冬笋、冰糖、冰糖、白萝卜白萝卜、姜片、姜片、桂皮桂皮，茴香等配料，效法古人放在绍酒缸，茴香等配料，效法古人放在绍酒缸内文火煨制而成，取名内文火煨制而成，取名“福寿全福寿全”。周莲大快朵颐，赞不。周莲大快朵颐，赞不绝口，回去即命衙厨绝口，回去即命衙厨郑春发郑春

24、发前来求教。郑在用料上偏重海前来求教。郑在用料上偏重海鲜，减少肉类，味道更加香醇可口。后来郑自辞去衙厨，鲜，减少肉类，味道更加香醇可口。后来郑自辞去衙厨，开设聚春园菜馆，供应此菜，生意兴隆。一次几位举人和开设聚春园菜馆，供应此菜，生意兴隆。一次几位举人和秀才慕名而来，品尝此菜。端上这道菜后，揭开盖，香气秀才慕名而来，品尝此菜。端上这道菜后，揭开盖，香气四溢，众人品尝后无不赞好，争相吟诗作赋，有人当场吟四溢，众人品尝后无不赞好，争相吟诗作赋，有人当场吟诗赞曰：诗赞曰：“缸启荤香飘四邻，佛闻弃禅跳墙来缸启荤香飘四邻，佛闻弃禅跳墙来”。菜名由。菜名由此改为此改为“佛跳墙佛跳墙”。1984年国家主席年

25、国家主席李先念李先念曾以此菜宴曾以此菜宴请过美国请过美国里根里根总统，后来赵紫阳也曾宴请总统，后来赵紫阳也曾宴请西哈努克亲王西哈努克亲王。贵宾品尝后赞不绝口。贵宾品尝后赞不绝口。 Which cuisine ？Su cuisinelJiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is derived from the native cooking styles of Jiangsu province, China. In general, Jiangsu c

26、uisines texture is characterised as soft. it tends to have a sweet side to it and is almost never spicy, in contrast to some cuisines of China l Other characteristics includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emp

27、hasis on using soup to improve flavour. l我国第一位典籍留名的职业厨师和第一座以厨师姓氏命名我国第一位典籍留名的职业厨师和第一座以厨师姓氏命名的城市均在这里。彭祖制作野鸡羹供帝尧食用，被封为大的城市均在这里。彭祖制作野鸡羹供帝尧食用，被封为大彭国，亦即今天的徐州。彭国，亦即今天的徐州。l夏禹时代，夏禹时代，“淮夷贡鱼淮夷贡鱼”，淮白鱼直至，淮白鱼直至明明清均系贡品。清均系贡品。“菜美之者，具区之菁菜美之者，具区之菁”，商汤时期的太湖佳蔬韭菜花已，商汤时期的太湖佳蔬韭菜花已登大雅之堂。早在二千多年前，吴人即善制炙鱼、蒸鱼和登大雅之堂。早在二千多年前，吴人即

28、善制炙鱼、蒸鱼和鱼片。春秋时齐国的易牙曾在徐州传艺，由他创制的鱼片。春秋时齐国的易牙曾在徐州传艺，由他创制的“鱼鱼腹藏羊肉腹藏羊肉”千古流传，是为千古流传，是为“鲜鲜”字之本。专诸为刺吴王，字之本。专诸为刺吴王，在太湖向大和在太湖向大和 l汉代淮南王刘安在八公山上发明了豆腐，首先在苏、皖地汉代淮南王刘安在八公山上发明了豆腐，首先在苏、皖地区流传。名医华佗在江苏行医时，与其江苏弟子吴晋均提区流传。名医华佗在江苏行医时，与其江苏弟子吴晋均提倡倡“火化火化”熟食，即食物疗法。梁武帝萧衍信佛，提倡素熟食，即食物疗法。梁武帝萧衍信佛，提倡素食，以面筋为肴。晋人葛洪有食，以面筋为肴。晋人葛洪有“五芝五芝”

29、之说，对江苏食用之说，对江苏食用菌影响颇大。南宋时，苏菜和浙菜同为菌影响颇大。南宋时，苏菜和浙菜同为“南食南食”的两大台的两大台柱，吴僧赞宁作柱，吴僧赞宁作笋谱笋谱，总结食笋的经验。豆腐、面筋、，总结食笋的经验。豆腐、面筋、笋、蕈号称素菜的笋、蕈号称素菜的“四大金刚四大金刚”。这些美食的发源都与江。这些美食的发源都与江苏有关。南北朝时南京苏有关。南北朝时南京“天厨天厨”能用一个瓜做出几十种菜，能用一个瓜做出几十种菜，一种菜又能做出几十种风味来。此外，腌制咸蛋、酱制黄一种菜又能做出几十种风味来。此外，腌制咸蛋、酱制黄瓜，在瓜，在1500年前就已载入典籍。野蔬大量入馔，江苏人年前就已载入典籍。野蔬

30、大量入馔，江苏人有有“吃草吃草”之名，高邮王盘有专著，吴承恩在之名，高邮王盘有专著，吴承恩在西游记西游记里也有所反映。江南食馔中增加了满蒙菜点，有了里也有所反映。江南食馔中增加了满蒙菜点，有了“满汉满汉全席全席”。饮料中则是香露崭露头角。饮料中则是香露崭露头角。红楼梦红楼梦中宝玉所中宝玉所食木樨香露，董小宛手制玫瑰香露；虎丘山塘肆所售香露食木樨香露，董小宛手制玫瑰香露；虎丘山塘肆所售香露均为当时滋神养体，又能使人齿颊留芳的美食。在酒楼之均为当时滋神养体，又能使人齿颊留芳的美食。在酒楼之外，又出现大量的茶馆，乾隆以来茶风更盛。外，又出现大量的茶馆，乾隆以来茶风更盛。Which cuisine ？

31、Roast suckling pigWhich cuisine ？Lou meiCantonese cuisine lCantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China.lWhen Westerners speak of Chine

32、se food, they usually refer to Cantonese cuisine.Cantonese cuisinelGuangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meatslMany cooking methods are used, with

33、steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising, and deep frying. Cantonese cuisinelFor many traditional Cantonese cooks, the flavours of a finished dish should be well balanced and not greasy.

34、 Traditional dishes lSweet potato soup 番禺糖水番禺糖水lBraised abalone 焖鲍鱼焖鲍鱼lRoast suckling pig 烤乳猪烤乳猪lRoast squab 烤乳鸽烤乳鸽lLittle pan rice 煲仔饭煲仔饭lLou mei 卤味卤味lChar siu 叉烧叉烧lBeef chow fun 干炒牛河干炒牛河lCantonese seafood soup 海皇羹海皇羹Which cuisine ？Which cuisine ？Steamed fish head in chili sauceXiang cuisinelHunan

35、cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many