Chinese Food英文介绍

1、L o g oL o g o2015230011 2015230011 葛雪菲葛雪菲 2015230032 2015230032 徐玲徐玲Chinese foodL o g oL o g oChinese traditional staple foodthe Chinese characteristic cuisine Chinese festival foodChapter 1 Chapter 2Chapter 3ContentsL o g oL o g oChapter 1 chinese traditional staple food 1.rice （米饭） rice is the mo

2、st common staple food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-fryingTypes: Porridge , fried rice steamed riceL o g oL o g oChapter 1 chinese traditional staple foodPoridge fried riceL o g oL o g oChapter 1 chinese traditiona

3、l staple food2.noodles（面条） noodles is a very old food and it originated in China,has a long history.As a staple food ,it usually used in northeast. Also noodles have many different cooking method. Every kind of noodle may tast very differrent.L o g oL o g oChapter 1 chinese traditional staple food T

4、he first Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles.武汉热干面Wuhan hot noodles 北京杂酱面 Beijing noodlesL o g oL o g oChapter 1 chinese traditional staple food山西刀削面Shanxi Sliced Noodles 河南烩面 Henan Xiaoji Stewed NoodlesL o g oL o g oChapter 1 chinese

5、 traditional staple food兰州拉面 Lanzhou Ramen 杭州片儿川 Hangzhou Pian Er ChuanL o g oL o g oChapter 1 chinese traditional staple food昆山奥灶面 Kunshan Aozao Noodles 镇江锅盖面 Zhenjiang Pot Cover NoodlesL o g oL o g oChapter 1 chinese traditional staple food四川担担面 Sichuan Spicy Dandan Noodles 吉林延吉冷面 Jilin Yanji Cold

6、 NoodlesL o g oL o g oChapter 1 chinese traditional staple food3.Dumplings(饺子）饺子） Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the pronunciation of jiaozi can express a very good meaning, which both mea

7、ns the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. Ways to cook Jiaozi are also diverse: deeply-fry, boil ,steam,etc L o g oL o g oChapter 1 chinese traditional staple food4.Steamed

8、 buns(馒头）馒头）5.Steamed stuffed bun(包子）包子）6. Pancake (饼饼) L o g oL o g oChapter 2 the Chinese characteristic cuisine China 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。 Chi

9、nese 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 Cuisine四川菜系四川菜系Cantonese Cuisine广东菜系广东菜系Jiangsu Cuisine江苏菜系江苏菜系L o g oL o g oChapter 2 the Chinese characteristic cuisine1.Shandong Cuisine山东菜系山东菜系 Introduction: shandong cuisine also nam

10、ed lu cai. An important part of four major cuisines of china. It be famous for the representative of north china 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 ,shang dong c

11、uisine has become the representative of Norht China cuisine,Factions: jinan style dishes , Jiaodong style dishes ,Confucius style dishesL o g oL o g oChapter 2 the Chinese characteristic cuisineJinan style DishesKnown for:soupBe good at: explosion ,fry,roast,firedFeatures: clear,fresh,crisp,tenderRe

12、presentatives:Broth Assorted(清汤什锦）Natang Typha(奶汤蒲菜）Sweet and sour crap(糖醋鲤鱼）L o g oL o g oChapter 2 the Chinese characteristic cuisineJiaodong style dishesKnown for: Fushan dishes in yantaiBe good at:seafoodFeatures:keep ingredient flavor and focus on the colorRepresentatives:quick-fired huangcai(溜

13、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 oChapter 2 the Chinese characteristic cuisineConfucius style disheKnown for: guanfu style disesBe good at :cooking techniquesFeatures:eat no rice but is of the finest quality,nor meatBut is finely mincedRepresentattives

14、:”yiping”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 oChapter 2 the Chinese characteristic cuisineSichuan Cuisine四川菜系四川菜系Introduction:Sichuan cuisine is one of Chinas four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is n

15、ot 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 characterized by its spicy and hot flavors, fish flavored di

16、shes鱼香, spicy flavor椒麻, sour and hot flavors醋椒. Cooking method: more than 20 types,including fried,stirfrying,slide,boiled,blasting,stewed and so onCategories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks风味小吃L o g oL o g oChapter 2 the Chinese characteri

17、stic cuisineThe local specialized raw ingredients of Sichuan cuisine川菜川菜的特产原料的特产原料 The local specialized raw ingredients of Sichuan cuisine include Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits and bamboo shoots笋, fragrant-flowered garlic韭菜, celery芹菜, lotus root藕, spinach菠菜. There ar

18、e also a great many varieties of high-quality freshwater fishes .basic features 1.Nowaday ,Sichuan cuisine is characterized by numerous ingredients(用料广博), diverse flavors(味道多样)and wide acceptability(菜肴适应面广)and is renowned for its diverse flavors and subtle changes. The phrase “Flavor in Sichuan” is

19、evidence that Sichuan cuisine is recognized universally2. The flavor of Sichuan cuisine is characterized by spiciness and heat(川菜之味，以麻辣见长). Let us find out how spice(香料） is used in Sichuan cuisine, then we can find out its advantages by comparisonL o g oL o g oChapter 2 the Chinese characteristic cu

20、isineDishes: sichuan hot-pot stew (麻辣火锅）Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce（鱼香肉丝）, Ma po Tofu （麻婆豆腐 ）and Kung Pao Chicken （宫保鸡丁 ）L o g oL o g oChapter 2 the Chinese characteristic cuisineDessert: Sticky rice ball（葱香糯米团），（葱香糯米团），Dan dan noodles（担担面）（担担面）L o g oL o g

21、 oChapter 2 the Chinese characteristic cuisineCantonese food 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, e

22、njoying a good reputation both at nationally and abroadFeatures: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 deli

23、cious 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, decoct煎, steaming蒸, frying炒/炸, soaking泡, soaking and spicing of foodL o g oL o g oChapter 2 the Chinese characteristic cuisineCantonese foo

24、d 广东菜系广东菜系Traditional dishesL o g oL o g oChapter 2 the Chinese characteristic cuisineSiu mei (燒味, showi) 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 unique barbecue flavor that a sauc

25、e is usually added but a different sauce is used for each meat.L o g oL o g oChapter 2 the Chinese characteristic cuisineNoodles are either in soup broth or fried. Some noodle dishes are Cantonized. These are available as home-cooked meals, on dim sum side menus, or as （street food at dai pai dong（大

26、排档）, where they can be served with a variety of toppings（配料） such as fish balls. beef balls or fish slicesL o g oL o g oChapter 2 the Chinese characteristic cuisineCantonese food 广东菜系广东菜系Banquet/night dishesL o g oL o g oChapter 2 the Chinese characteristic cuisineSeafoodL o g oL o g oChapter 2 the

27、Chinese characteristic cuisineDessertL o g oL o g oChapter 2 the Chinese characteristic cuisineJiangsu Cuisine 江苏菜系江苏菜系Introduction:also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜，又叫淮阳菜，流行

28、于在淮阳湖下流。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. 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 de

29、gree of heating（火候）, and simmer（炖）、braise（焖）、roast（煨）、steam（蒸）、 Stir-fry （炒）、sear（烧）are perfect!4. It is brightly coloured and beautifully designed 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 oChapter 2 the Chinese characteristic cuisinespecialty1.Braise

30、d pork ball in brown sauce2.Steamed pork rice wraps3.Pot stickersL o g oL o g oChapter 3 chinese festival foodLantern Festival The Lantern Festival falls on the 15th day of the 1st lunar month, usually in February or March in the Gregorian calendar. As early as the Western Han Dynasty (206 BC-AD 25)

31、, it had become a festival with great significance. People will eat yuanxiao, or rice dumplings, on this day, so it is also called the Yuanxiao Festival.Yuanxiao also has another name, tangyuan. It is small dumpling balls made of glutinous rice flour with rose petals, sesame, bean paste, jujube past

32、e, walnut meat, dried fruit, sugar and edible oil as filling. Tangyuan can be boiled, fried or steamed. It tastes sweet and delicious. Whats more, tangyuan in Chinese has a similar pronunciation with tuanyuan”, meaning reunion. So people eat them to denote union, harmony and happiness for the family

33、. L o g oL o g oChapter 3 chinese festival foodDragon Boat Festival The Dragon Boat Festival, the 5th day of the 5th lunar month, has had a history of more than 2,000 years. It is usually in June in the Gregorian calendar. Zong zi:A very popular dish during the Dragon Boat festival . This tasty dish consists of rice dumplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of tzung tzu is meant to memory A Famous Ancient Chinese Poet and Statesman-Quyuan L o g oL o g oChapter 3 chinese fest