中国美食英文介绍

1、关于中国美食英文介绍第一张，PPT共二十七页，创作于2022年6月苏菜江苏省粤菜广东省川菜四川省鲁菜山东省八大菜系湘菜湖南省闽菜福建省浙菜浙江省徽菜安徽省一、八大菜系第二张，PPT共二十七页，创作于2022年6月中国八大菜系第三张，PPT共二十七页，创作于2022年6月 气候 条件 烹饪 特色 自然地理 饮食 习惯 资源 资产与菜系形成相关的因素悠久历史Chinese Eight Regional Cuisines 中国八大菜系Chinese cuisine includes a variety of different flavors due to Chinas vast geography

2、 and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines第四张，PPT共二十七页，创作于2022年6月苏菜Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient inri:dint and is known for carving k:vi techniques and a light, fresh

3、 and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。第五张，PPT共二十七页，创作于2022年6月第六张，PPT共二十七页，创作于2022年6月闽菜Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。 第七张，PPT共二

4、十七页，创作于2022年6月.第八张，PPT共二十七页，创作于2022年6月浙菜Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow melufragrance freirns. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。 第九张，PPT共二十七页，创作于2022年6月第十张，PPT共二十七页，创作于2022年6月湘菜Hunan Cuisine: Including

5、local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili tili, pepper pep and shallot lt, and a pungent pndnt flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。第十一张，PPT共二十七页，创作于2022年6月第十二张，PPT共二十七页，创作于2022年6月徽菜Anhui Cuisine: Anhui Cuisine focuses o

6、n cooking temperature, braising breizi, and stewing stju:i. Hams are used to improve taste and sugar candy for freshness. 皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。 第十三张，PPT共二十七页，创作于2022年6月第十四张，PPT共二十七页，创作于2022年6月Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 year

7、s.Originates from Confucius family banquette, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines第十五张，PPT共二十七页，创作于2022年6月Shandong Cuisine (Lu Cai)Specializes in seafood like prawns, sea cucumber, flounder Also emphasiz

8、e on soup gravyTraditional luxury royal banquette第十六张，PPT共二十七页，创作于2022年6月第十七张，PPT共二十七页，创作于2022年6月鲁菜Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aromarum, and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口九转大肠鲜橙汁排骨芙蓉干贝第十八张，PPT共二十七页，创作于2022年6月S

9、ichuan Cuisine (Chun Ci)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. 第十九张，PPT

10、共二十七页，创作于2022年6月Sichuan Cuisine (Chun Ci)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”第二十张，PPT共二十七页，创作于2022年6月川菜宫保鸡丁糖醋排骨Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese c

11、uisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。 第二十一张，PPT共二十七页，创作于2022年6月Cantonese Cuisine (Yu Ci 粤菜)Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immi

12、grants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. 第二十二张，PPT共二十七页，创作于2022年6月第二十三张，PPT共二十七页，创作于2022年6月Cantonese Cuisine (Yu Ci 粤菜)Cantonese cuisine incorporates almost all edible meats, including organ meats, ch

13、icken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spices. 第二十四张，PPT共二十七页，创作于2022年6月粤菜Guangdong Cuisine: Guangdong cuisine is creative wit