中国饮食文化-英文版

1、中国中国IntroductionEight cuisinesConclusionGeographical distribution 分布分布Delicacy 饮食特色饮食特色Fairytale 历史典故历史典故Notable dishes 名菜名菜Man sees food as the first priority民以食为天民以食为天eat no rice but is of the finest quality, nor meat but is finely minced -Confucius食不厌精，烩不厌细食不厌精，烩不厌细孔子孔子Main Characteristics Main C

2、haracteristics ： Different foods in different seasons Different foods in different seasons 四季有别四季有别 Pay attention to aesthetic feeling Pay attention to aesthetic feeling 讲究美感讲究美感 Pay attention to interest Pay attention to interest 注重情趣注重情趣 Combination of food and medicine Combination of food and med

3、icine 食医结合食医结合 A variety of flavor A variety of flavor 风味多样风味多样Foods in different seasons Foods in different seasons 四季有别四季有别Summer : cold and dressed with sauce 凉拌凉拌Winter：stewed dishes 炖煮菜炖煮菜色色 color香香- flavor 味味 taste形形 shape意意 meaning aesthetic feeling aesthetic feeling 美感美感aesthetic feeling aes

4、thetic feeling 美感美感The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Color，smell and tasteNameThe way to taste 品味方式品味方式The rhythm of the meal 进餐节奏进餐节奏Entertainment in the meal 娱乐穿插娱乐穿插The interest can be reflected in :The interest of Chinese food culture The interest

5、 of Chinese food culture 注重情趣注重情趣 Dongpo pork 东坡肉东坡肉Stewed pork ball in brown sauce红烧狮子头红烧狮子头Combination of food and medicine Combination of food and medicine 食医结合食医结合 Medicine and food have the same origin.医食同源医食同源. Herbal cuisine 药膳药膳选材选材 ingredients 刀工刀工 cutting technique火候火候 heat control调味调味 fla

6、vor A variety of flavor A variety of flavor 风味多样风味多样Rice in south and flour in north 南米北面南米北面vast territory and abundant 地大物博地大物博A variety of flavor A variety of flavor 风味多样风味多样Hui Cuisine 徽菜徽菜Cantonese Cuisine 粤菜粤菜 Min Cuisine 闽菜闽菜Xiang Cuisine 湘菜湘菜Su Cuisine 苏菜苏菜Lu Cuisine 鲁菜鲁菜Chuan Cuisine 川菜川菜 Z

7、he Cuisine 浙菜浙菜The Top Eight Cuisine The Top Eight Cuisine 八大菜系八大菜系A variety of flavor A variety of flavor 风味多样风味多样Hui Cuisine Hui Cuisine 徽菜徽菜Distribution: Anhui provinceDelicacy :Good at steaming and stewingUse local ingredients Good use of heat control Cook natural dishes 火腿炖甲鱼火腿炖甲鱼黄山炖鸽黄山炖鸽问政山笋问政

8、山笋臭鳜鱼臭鳜鱼Hui Cuisine Hui Cuisine 徽菜徽菜Notable dishes Hui Cuisine Hui Cuisine 徽菜徽菜Notable dish Stewed civet cats 红烧果子狸红烧果子狸Tastes: salty sweetFairytale ：雪天牛尾狸，沙地马蹄鳖雪天牛尾狸，沙地马蹄鳖梅圣俞梅圣俞 Buddha Jumps Over the WallAnhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and a

9、re good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gainFeatures: Focus on the temperate of cooking Good at braising and stewing.Turtle soup with hamMin cuisine Min cuisine 闽菜闽菜Min cuisine is one of the native Chinese cuisines derived from the native c

10、ooking style of Fujian province. light but flavorful(清鲜清鲜)Soft and tender(软嫩软嫩) Umami(鲜味鲜味)Retaining the original flavor of the main ingredients instead of masking them.Min cuisine Min cuisine 闽菜闽菜Delicacy :Notable dish Min cuisine Min cuisine 闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟鸡醉糟鸡One of the mos

11、t famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin(鱼翅鱼翅), sea cucumber(海参海参), abalone(鲍鱼鲍鱼), and Shaoxing wine. Contains over 30 ingredients.Min cuisine Min cuisine 闽菜闽菜Buddha Jumps Over the WallFujian Cuisine Consis

12、ting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .Features: Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste(卤味)Fo Tiao QiangBoiled whole chicken 清炖全鸡Shandong cuisi

13、ne ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.Origin：Spring and Autumn Period(770-221BC)Range：Qi and Lu.（齐国、鲁国）（齐国、鲁国）Famous person：Yi Ya

14、 （齐桓公的宠臣易牙）（齐桓公的宠臣易牙） Confucius （孔子）（孔子）Classify：Eastern Shandong and Jinan dishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）Foundational （基（基 础）础）school in Chinese cuisine.Majority（多数）（多数）of the culinary （厨房）（厨房）styles in China. Beijing, Tianjin and the northeastern regions.Northern Chinese households mealsInfluence：C

15、uisine featureIngredients：Maize(玉米玉米)PeanutsGrains（谷物）（谷物）Staple vegetablesVinegar（醋）（醋）Taste characteristicsSalty, Fresh, OriginalStir fried, Fire powerSoup, SeafoodPlentiful and substantial咸鲜为主，突出本味咸鲜为主，突出本味以以“爆爆”见长，注重见长，注重火功火功精于制汤，注重用汤精于制汤，注重用汤烹制海鲜，独到之处烹制海鲜，独到之处丰满实惠、风格大气丰满实惠、风格大气Braised Intestine

16、s in Brown Sauce（九转大肠九转大肠）Zha Jinchan（deep fried golden cicada）Sweat and sour carp：is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼

17、色泽金黄，外焦里嫩，香甜酸醇。菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。济南府志济南府志上早上早有有“黄河之鲤，南黄河之鲤，南阳之蟹，且入食谱阳之蟹，且入食谱”的记载的记载Nutrition：Carp: High protein digestion and absorption rate of 96%Essential minerals, vitamin A and vitamin DFat more than unsaturated fatty acids, Reduce cholesterol（胆固醇）（胆固醇）Prevent arteriosclerosis（动脉硬化），（动脉硬化），

18、Coronary（冠状（冠状动脉）动脉） ，Heart diseaseOne of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines鲁菜Shandong Cuisine(山东菜系

19、)Features : Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.Dezhou Braised Chicken德州扒鸡德州扒鸡Four-Joy Meatballs”四喜丸子四喜丸子Sichuan cuisine：is

20、 a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.History：川菜系是一个历史悠久的菜系。它的发源地是川菜系是一个历史悠久的菜系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川菜的记载。人骚客的诗词文章里有不少对于川菜的记载。川菜兴起于

21、清末和抗战两个时间段，其特点在川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。辣。Cuisine feature：Bold flavoursPungency（刺激）（刺激） Spiciness （香辣）（香辣）Garlic （蒜）（蒜）Sichuan pepper (花椒花椒)PeanutsSesame paste（芝麻（芝麻酱）酱）, Ginger（生姜）（生姜）Use of hot and numbing flavor (麻辣味麻辣味型型) is a typical element of Sichuan cooki

22、ng. Husband and wifes lung slice？Pork Lungs in Chili Sauce 夫妻肺片夫妻肺片Kung pao chicken丁宝桢原籍贵州，清咸丰年丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后间进士，曾任山东巡抚，后任四川总督。他一向很喜欢任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每菜肴，调任四川总督后，每遇宴客，他都让家厨用花生遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有迎。后来他由于戍边御敌有功

23、被朝廷封为功被朝廷封为“太子少保太子少保”，人称人称“丁宫保丁宫保”，其家厨烹，其家厨烹制的炒鸡丁，也被称为制的炒鸡丁，也被称为“宫宫保鸡丁保鸡丁”。Mapo TofuDry-Braised Mandarin Fish（干烧桂鱼）（干烧桂鱼）One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north

24、China and has become the representative of North China cuisines鲁菜Shandong Cuisine(山东菜系)Features : Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is

25、 preserved.Dezhou Braised Chicken德州扒鸡德州扒鸡Four-Joy Meatballs”四喜丸子四喜丸子Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.

26、Cuisine feature：Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasonsEmphasis on the matching colour and shape of each dish and using soup to improve flavour.History：起始于南北朝、唐宋时，经济发展，推动饮起始于南北朝、唐宋时，经济发展，推动饮

27、食业的繁荣，苏菜成为食业的繁荣，苏菜成为“南食南食”两大台柱之两大台柱之一。明清时期，苏菜南北沿运河、东西沿长一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。苏菜在海内外的影响。Dongpos braised pork Salted DuckSquirrel-shaped Mandarin fish ：松鼠桂鱼是苏州地区的传统名菜，在松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，佳肴。据说早在乾隆皇帝下江南时，苏州就有苏州就有“

28、松鼠鲤鱼松鼠鲤鱼”了，乾隆曾品了，乾隆曾品尝过。后来便发展成了尝过。后来便发展成了“松鼠鳜鱼松鼠鳜鱼”。清代清代调鼎集调鼎集中有关于中有关于“松鼠鱼松鼠鱼”的记载的记载:“:“取季鱼，肚皮去骨，拖蛋黄，取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。炸黄，作松鼠式。油、酱油烧。”Which cuisine ？Roast suckling pigLou meiWhich cuisine ？ 1000 years ago, catering industry highly developed. Geographically, between south and north, combinin

29、g various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features: Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aqu

30、atic creatures serve as the meat base to most dishesJiangsu CuisineSantao Duck 三套鸭squirrel-shaped mandarin fish 松鼠鳜鱼 Cantonese Cuisine Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese ch

31、efs are highly sought （十分抢手十分抢手）afterthroughout China.DelicacyyQuality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape.Geographical advantages: Guangdong is located in the subtropical zone（亚热带亚热带）, rich in natural resources.So Guangdongs diet has always b

32、een unique. Ingredients:all kinds of domestic poultry(家禽家禽), fish and seafood, mountain games(野味野味) Cooking methods: steaming and stir frying being the most favoured due to their convenience and rapidity. DelicacyTraditional dishes Sweet potato soup 番禺糖水番禺糖水 Braised abalone 焖鲍鱼焖鲍鱼 Roast suckling pig

33、 烤乳猪烤乳猪 Little pan rice 煲仔饭煲仔饭 Lou mei 卤味卤味 Char siu 叉烧叉烧 Beef chow fun 干炒牛河干炒牛河Which cuisine ？Steamed fish head in chili sauceMaos braised pork Maos braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大战役三大战役), Chairma

34、n Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three days , I have the energy to defeat the enemy.The story of Maos braised pork Hunan cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itse

35、lf by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.

36、 Peppery and hot chicken辣炒鸡丁Xiang Cuisine Hunan cuisine, also known as Xiang cuisine It is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材食材) for Hunan dishes are many and varied. Origin:The Warring States PeriodDev

37、elopment:As early as the Warring States period, the peoples diet life is quite rich and colorful.In Qin and Han Dynasties, Hunans diet culture,from the materials, cooking methods to the flavor,gradually formed a moreXiang Cuisinecomplete system. DelicacyTaste: especially like hot and sour . Because

38、of the warm and humid climate, many people like eating pepper to dispel dampness(祛湿祛湿).Cooking methods:stewing, Stir frying, steaming and wax Hunan cuisine is known for being dry hot (干干辣辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its

39、distinctive mala. Xiang Cuisinebeer duckSpicy and hot pot shrimpFamous Dishes In Hunan Maos braised pork 毛氏红烧肉毛氏红烧肉 Shredded pork with vegetables 农家小炒肉农家小炒肉 Changsha-style rice vermicelli 长沙米粉长沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭剁椒蒸魚頭 Which cuisine ？West Lake Fish in Vinegar Dongpo PorkZhe Cui

40、sine Zhe cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy（油腻的油腻的）, having instead a fresh and soft flavor with a mellow fragrance.Zhe CuisineGeographical advantages:Zhejiang is near the East China Sea, the climate is t

41、emperate, the water and land transportation is convenientResource advantages:fertile（肥沃的肥沃的）land, rich grains, fruits and vegetables, very rich in aquatic（水产品水产品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.Delicacy Ingredients: be particular about the va

42、riety of raw material and season raw material require specialty,fresh and tender Cooking methods: stewing, steaming, burning, stir-fryingZhe Cuisine CultureMany dishes are full of beautiful legends in Zhejiang,which make their full of cultural color. Longjing shrimpSong Sao YugengFour schools Hangzh

43、ou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisineZhejiang cuisineFeature Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance. 龙井虾仁 Longjing Tea Shrimps Zhejiang cuisineHangzhou styleShaoxing styleNingbo sty

44、le糯米素烧鹅 Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup Nutrients:Vitamin A（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、Vitamin C(维生素C)、 Calcium（钙）, phosphorus（磷）, sodium（钠）, magnesium（镁）, iron（铁）, zinc（锌）, selenium（硒）, copper（铜）, manganese（锰）, folic acid（叶酸）, cholesterol（胆固醇）Function：enrich the blood build up resistance、make your nut