中国饮食文化-英文版课件

ChineseFoodCulture中国菜IntroductionEightcuisinesConclusionGeographicaldistribution分布Delicacy饮食特色Fairytale历史典故Notabledishes名菜Manseesfoodasthefirstpriority民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厌精，烩不厌细——孔子Foodsindifferentseasons四季有别Summer:coldanddressedwithsauce凉拌Winter：steweddishes炖煮菜色–color香--flavor味–taste形–shape意–meaning

aestheticfeeling美感aestheticfeeling美感TheinterestofChinesefoodculture注重情趣Dongpopork

东坡肉Stewedporkballinbrownsauce红烧狮子头Combinationoffoodandmedicine食医结合Medicineandfoodhavethesameorigin.医食同源.Herbalcuisine药膳Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor风味多样HuiCuisine徽菜CantoneseCuisine粤菜MinCuisine闽菜XiangCuisine湘菜SuCuisine苏菜LuCuisine鲁菜ChuanCuisine川菜

ZheCuisine浙菜TheTopEightCuisine八大菜系Avarietyofflavor风味多样HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes

火腿炖甲鱼黄山炖鸽问政山笋臭鳜鱼HuiCuisine徽菜Notabledishes

HuiCuisine徽菜Notabledish

Stewedcivetcats红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖——梅圣俞AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainFeatures:FocusonthetemperateofcookingGoodatbraisingandstewing.Turtlesoupwithham

lightbutflavorful(清鲜)Softandtender(软嫩)Umami(鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine闽菜Delicacy:Notabledish

Mincuisine闽菜佛跳墙鸡汤氽海蚌淡糟香螺片荔枝肉醉糟鸡FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.Features:

FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste"(卤味)FoTiaoQiangShandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）

Confucius（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）Foundational（基础）schoolinChinesecuisine.Majority（多数）oftheculinary（厨房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholds'mealsInfluence：CuisinefeatureIngredients：Maize(玉米)PeanutsGrains（谷物）StaplevegetablesVinegar（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鲜为主，突出本味以“爆”见长，注重火功精于制汤，注重用汤烹制海鲜，独到之处丰满实惠、风格大气BraisedIntestinesinBrownSauce（九转大肠）ZhaJinchan（deepfriedgoldencicada）Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。《济南府志》上早有“黄河之鲤，南阳之蟹，且入食谱”的记载Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（胆固醇）Preventarteriosclerosis（动脉硬化），Coronary（冠状动脉），HeartdiseaseOneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines鲁菜ShandongCuisine(山东菜系)Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒鸡

Four-JoyMeatballs”四喜丸子

Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.History：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人骚客的诗词文章里有不少对于川菜的记载。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辣。Cuisinefeature：BoldflavoursPungency（刺激）Spiciness（香辣）Garlic（蒜）Sichuanpepper(花椒)PeanutsSesamepaste（芝麻酱）,Ginger（生姜）Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.Husbandandwife’slungslice？PorkLungsinChiliSauce夫妻肺片Kungpaochicken丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。MapoTofuDry-BraisedMandarinFish（干烧桂鱼）OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines鲁菜ShandongCuisine(山东菜系)Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒鸡

Four-JoyMeatballs”四喜丸子

Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.History：起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为“南食”两大台柱之一。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苏菜在海内外的影响。Dongpo'sbraisedpork

SaltedDuckSquirrel-shapedMandarinfish

：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佳肴。据说早在乾隆皇帝下江南时，苏州就有“松鼠鲤鱼”了，乾隆曾品尝过。后来便发展成了“松鼠鳜鱼”。清代《调鼎集》中有关于“松鼠鱼”的记载:“取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。”Whichcuisine？RoastsucklingpigLoumeiWhichcuisine？1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsuCuisineSantaoDuck三套鸭

squirrel-shapedmandarinfish

松鼠鳜鱼

CantoneseCuisineCantonesecuisinecomesfromGuangdongprovincein

southern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分抢手）afterthroughoutChina.DelicacyyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亚热带）,richinnaturalresources.SoGuangdong'sdiethasalwaysbeenunique.Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.DelicacyTraditionaldishesSweetpotatosoup番禺糖水Braisedabalone

焖鲍鱼Roastsucklingpig烤乳猪Littlepanrice煲仔饭Loumei

卤味Charsiu

叉烧Beefchowfun干炒牛河Whichcuisine？SteamedfishheadinchilisauceMao‘sbraisedpork

Mao‘sbraisedporkisoneofthemostloveddishesofChairmanMao.

Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大战役),ChairmanMao

saidtotheguards

LiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMao‘sbraisedpork

Hunancuisine

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.

Pepperyandhotchicken辣炒鸡丁XiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeople'sdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunan‘sdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛湿).Cookingmethods:stewing,Stirfrying,steamingandwaxHunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.

XiangCuisinebeerduckSpicyandhotpotshrimpFamousDishesInHunanMao‘sbraisedpork毛氏红烧肉Shreddedporkwithvegetables农家小炒肉Changsha-stylericevermicelli长沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭Whichcuisine？WestLakeFishinVinegar

DongpoPorkZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油腻的）,havinginsteadafreshandsoftflavorwithamellowfragrance.ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水产品）resources;Southwestrich

delicaciesofgame,and

providerichraw

materialsforcooking.DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-fryingZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.

LongjingshrimpSongSaoYugengFourschools

Hangzhoucuisine

NingbocuisineShaoxingcuisineWenzhoucuisineZhejiangcuisineFeatureZhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.龙井虾仁LongjingTeaShrimps

ZhejiangcuisineHangzhoustyleShaoxingstyleNingbostyle糯米素烧鹅

Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）冰糖甲鱼:SteamedTurtleinCrystalSugarSoupNutrients:VitaminA（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、VitaminC(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folicacid（叶酸）,cholesterol（胆固醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.FamousdishesofZhejiangcuisine

西湖醋鱼XihuSourFish

东坡肉Dongpopock

Dong-po-rou(DongpoPork),whichmustbeeatenwhenyouareinHangzhou.Beggar'sChickenThedishwasinvented