中国美食的英文介绍教学课件

1、A Bite of Chinaa bite of China 第1页，共16页。Are you hungry?第2页，共16页。 China covers a large territory and has many nationalities, hence a variety of Chinese food has 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。 Chinese food can be roughly divided into four regional

2、 cuisines ：中国饮食可以大致分为四大地方菜系 ：Shandong Cuisine山东菜系 Sichuan Cuisine四川菜系Cantonese Cuisine广东菜系Jiangsu Cuisine江苏菜系第3页，共16页。1.Shandong Cuisine山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of northern china cuis

3、ine.Development: Shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine.Factions（派别）: Jinan style dishes , Jiaodong style

4、 dishes ,Confucius style dishes第4页，共16页。Braised shrimp 油焖基围虾Braised intestine 九转大肠Sweet and sour cabbage 醋溜白菜第5页，共16页。Jinan style DishesKnown for : soupBe good at: explosion , fry , roast , burnFeatures: clear , fresh , crisp , tenderRepresentatives : broth assorted(清汤什锦）milk soup of cattail (奶汤蒲菜）s

5、weet and sour carp(糖醋鲤鱼）第6页，共16页。Jiaodong style dishesKnown for: Fushan dishes in yantaiBe good at : seafoodFeatures : keep ingredient flavor and focus on the colorRepresentatives : quick-fired huangcai(溜黄菜）Soft-fried meatballs with sugar（雪花肉丸子）Soft-Fried pork filet（软炸里脊）第7页，共16页。Confucius style dis

6、hesKnown for: guanfu style disesBe good at :cooking techniquesFeatures : eat no rice but is of the finest quality , nor meatbut is finely minced(食不厌精，脍不厌细孔子）Representatives : “ yipin ” bean curd(一品豆腐）go to court with child(带子上朝）boiled ginkgo（诗礼银杏）第8页，共16页。Sichuan Cuisine四川菜系Introduction : Sichuan cu

7、isine is one of Chinese four greatest cuisines . It originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not 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 belon

8、g to China and the world as well.characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒. Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so onCategories: feast dishes筵席菜,

9、home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks风味小吃第9页，共16页。Dishes: sichuan hot pot (麻辣火锅）Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce（鱼香肉丝）, Mapo Tofu （麻婆豆腐 ）and Kung Pao Chicken （宫保鸡丁 ）第10页，共16页。Dessert: Onion fragrant glutinous rice ball（葱香糯米团），

10、Dan dan noodles（担担面）第11页，共16页。Cantonese cuisine 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, enjoying a good

11、reputation both at nationally and abroad .Features : 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 delicious in co

12、mbination 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, steaming蒸, frying炒/炸, soaking泡and so on.第12页，共16页。illustrating 龙虎斗Wax Gourd Soup 冬瓜盅Crispy suckling pig 脆皮乳猪第13页，共16页。Jiangsu Cuisine 江苏菜系Introducti

13、on : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。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 degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒）4. It is brightly colored and beautifully designed , which pleases the