中国八大菜系对外汉语课课件

1、Chinese DishesZhng gu ci中国的八大菜系eignt Cuisines in chinaZhng gu de b d ci xChuan Cuisine Hui Cuisine Lu CuisineYue (Cantonese) CuisineMin CuisineSu CuisineZhe Cuisine Xiang Cuisine 闽菜 Fujian Cuisine川菜Sichuan Cuisine粤菜Cantonese Cuisine苏菜Jiangsu Cuisine鲁菜Shandong Cuisine浙菜ZheJiang Cuisine徽菜Anhui Cuisine

2、湘菜Hunan cuisine川菜 chuan Cuisine Chun Ci川菜 chuan Cuisine Sichuan Cuisine, Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger

3、 and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, pickling and braising are applied as basic cooking techniques.花椒 豆豉hu jio duchSichuan pepercornfermented soya beansChili peppers and prickly powder are used in many dishes, giv

4、ing it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. MThe Most Famous Chuan Dishes:火锅(hu gu)Hotpot lets have some hotpot 我们吃火锅吧 wmen ch hugu bacook while eating:边吃边煮 bin ch bin zhpot:锅，汤锅 gu, tng gustew:熬、炖的东西 Yin yang hotpot:鸳鸯锅 yun yng gud

5、ried chilli pepper/dried chillis:辣椒干l jio gnto dip the food quickly in the soup:涮 shunpull the food out: 把食物捞出来 b sh w lo ch linet:网勺shosliced beef:牛肉片 ni ru pinfatty beaf：肥牛 fi nimarbled beef:雪花牛肉 xu hu ni rulamb：羊肉 yang ruslices:片 pinintestines:肠子 chng ziPig brains:猪脑 zh no organs:内脏、器官 ni zngswee

6、t breads:内脏（高级西餐厅中形容内脏的词）balls:丸子 wn zifish balls：鱼丸 y wnmeat balls:肉丸 ru wnshrimp balls:虾丸 xi wnmushroom balls:香菇丸 xingg wnsoup balls:撒尿牛肉丸 s nio ni ru wncheese stuffed balls:芝士夹心丸 zh sh ji xn wnprocessed food:加工食品 ji gng shpn greens:绿叶菜 l y ciBean sprout:豆苗 du miolettuce:生菜 shng cipotato：土豆 t dubl

7、ack fungus：黑木耳 hi m rmushroom：蘑菇 m gneedle mushroom：金针菇 jn zhn gsauce:酱料 jing liopeanut better:花生酱 hu sheng jiangsesame paste：芝麻酱 zhma jing sesame oil：麻油 myufragrant：很香 hn xingcoriander/cilantro：香菜 xing cidried hotpot:干锅 gn gupickled fermanted tofu:腐乳 f r麻婆豆腐(m p do fu)Mapo Tofu(its said that a pock

8、-marked woman invented the dish) 辣子鸡 l z j鱼香肉丝(y xing ro s)Fish-flavored Shredded Pork 宫保鸡丁 (gng bo j dng)Kung Pao Chicken酸菜鱼 suan1cai4yu2回锅肉(hu gu ro)Twice-cooked pork毛血旺 mao xue wang水煮肉片shuizhuroupian徽菜 Hui Cuisine 徽菜 hui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in

9、cooking and are good at braising and stewing. Often hams will be added to improve taste. Characteristics: large quantity of servings; a little oily; sugary; salted fowl or pork. Typical Flavors: salty, oily Hu ciThe Most Famous Hui Dishes:熏鱼(xn y) Smoked Preserved Fish咸肉冬笋(xin ro dng sn)Salted Pork

10、Fried with Bamboo Shoots鲁菜 lu Cuisine L ci鲁菜 Lu Cuisine One of the oldest cuisines in China, with a history of 2,500 years.12Originates from Confucius family banquet, then adopted by imperial kitchen.Lu cuisine has great influence in north China and has become the representative of North China cuisi

11、nes34Specializes in seafood like prawns, sea cucumber, flounder Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟

12、子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pun

13、gent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light tast

14、e.大葱 d cnggreen chinese onionThe Most Famous Lu Dishes:油焖大虾(yo mn d xi) Braised Prawns糖醋鲤鱼(tng c l y)Sweet and Sour Carp闽菜 min Cuisine Mn Ci闽菜 Min Cuisine Min cuisine refers to food from Fujian Province and neighboring places where people are good in cooking delicious soup, and mild flavor food. Fuj

15、ian 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)Typical Flavors: mild, freshThe Most Famous Min Dishes:佛跳墙(f tio qing)Monk Jumps over the WallDouble-boiled Super Seafood (seve

16、ral kinds of luxurious sea food cooked in a special casserole)清炖全鸡(qng dn qun j)Boiled whole chicken 海蛎煎 hiljin粤菜 yue Cuisine Yu ciIn fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and any

17、thing that moves in the water except boats.广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。The Most Famous Yue Dishes:白灼虾(bi zhu xi)Scalded Prawns烧鹅(sho ) Roasted Goose g lo ru盐焗鸡 ynjj苏菜 su Cuisine S ci苏菜 su Cuisine Features:Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting

18、of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as the meat base to most dishesIn Su cuisine, ingredients are required to be as fresh as possible and processed in a very exquisite way. The servings are always in small proportions but very re

19、fined way. Typical Flavors: sweetThe Most Famous Su Dishes:糖醋排骨(tng c pi g)Sweet & Sour Pork Ribs盐水鸭ynshuy狮子头 shzitu浙菜 ZhenCuisine Zh ci浙菜 Zhe Cuisine Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance. Typical Fla

20、vors: mild Zhejiang cuisineHangzhou styleShaoxing styleNingbo style糯米素烧鹅 nu m s sho Main material：pea、 mushroom、sticky rice（糯米nu n）、Tofu skin（豆腐皮dufp）The Most Famous Zhe Dishes:龙井虾仁(lng jng xi rn)Longjing shrimp冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup Nutrients:Vitamin A（维生素A）、carotene(胡萝卜素)、thiam

21、ine(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 nutrition balanced.Bng tng ji y 西湖醋鱼 Xihu Sour Fis

22、h X h c y 东坡肉Dongpo porkDong-po-rou (Dongpo Pork), which must be eaten when you are in Hangzhou. Dng p ru湘菜 xiang Cuisine Xing ci湘菜 xiang Cuisine Xiang cuisine is very popular because of its spicy and oily flavor. Most of the ingredients are thoroughly stewed to absorb the delicious and hot sauce co

23、mpletely. Smoked and preserved chicken and pork are also very unique in Xiang Cuisine. Typical Flavors: salty, spicy Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself 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