中国传统饮食文化及餐桌礼仪英文ppt

Chinese

food

culture

CatalogThetraditionalstaplefood.ThetraditionalfestivalfoodEightregionalcuisines

Typical

dishes

Summary

Chinesetraditional

staplefood米饭SteamedRice面条Noodles馒头Steamedbun包子Steamedstuffedbun粥Porridge

Thetraditional

festivalfood

Inmaterialwealth,peoplegenerallysuperfluousenergytoday,manyhigh-energy

traditionalfestivalfoodappearsdimalot,especiallyNewYearcake,GlutinousRiceBalls,lantern,peopleeatthesefoods,moreintheaftertaste,inheritancehistorybehindthemandculture,reflectsitsculturalvalue!

Thetraditionalculturalvalueisgreaterthanthenutritionalvalueoffood

在物质丰富，人们普遍能量过剩的今天，许多高能的传统节日食品就显得暗淡了许多，尤其是年糕、汤圆、元宵等食品，人们在食用这些食物时，更多的是在回味、继承他们背后的历史和文化，体现其文化价值！

Dumplingsareaspecialkindofholidayfood,andalsoacommonhome-cookeddish.OnChineseNewYear’sEve,thewholefamilysitsinacircle,kneadingthedough,mixingthefilling,rollingthewrap,wrapping,pinching,andboilthedumplings,allthewhilehavingagoodtime.

饺子是一种特殊的节日食品，

也是一种常见的家常菜。

除夕之夜，全家围坐在一起，

揉面团，包饺子，煮饺子，

共享欢乐时光。

HavingdumplingsfortheNewYearisatraditioninmanyfamiliesofthenorth.

(Photographedin1962,Xinhua)Onthefifthdayofthefifthlunarmonth,theDragonBoatFestival,zongzi,orglutinousricecakewrappedinreedleafisthefestivityfood.TheDragonBoatFestivalhashadmorethan2,000yearsofhistoryinChina.

SecondtotheSpringFestivalinimportanceandgrandnessistheMid-autumnFestival,whenpeoplegettogethertohavethemooncake.

Becauseofitsroundshapelikethatofthemoon,themooncakesymbolizesunion.EveryMid-autumn,whenthebrightroundmoonishangingabove,andallhomesareunited,peopleenjoymooncakeswhileobservingthemoon

重要性仅次于春节日是中秋节，人们聚在一起吃月饼。它的圆的形状像月亮，月饼象征着团圆。每年的中秋，当明亮的圆月挂上，家人团聚，一起品尝的月饼，赏月。

ThetraditionalfoodforLanternFestivalisriceglueball（元宵）.Thericeglueball’sshapeisjustlikethefullmoonappearsinthesky.Thiskindofdessertisespeciallywelcomedbychildren.

元宵节的传统食品是元宵。元宵的形状就像满月出现在天空，这种甜点是由儿童特别欢迎。

TheLabaFestival,thedayinmostpartsofChinahavethecustomofeatingLabaporridge.Labaisaharvestyearwitheightfreshfoodandfruitsboiled,usuallyforthesweetporridge.porridgeinadditiontorice,millet,mungbean,cowpea,peanut,jujubeandotherrawmaterials,butalsoaddpork,radish,cabbage,vermicelli,seaweed,tofuandsoon.

腊八节，在中国大多数地区都有吃腊八粥的习俗。腊八粥是用八种新鲜食品一年收获水果煮，通常为甜味粥。中原有许多农民喜欢咸吃腊八粥，除了大米，小米，绿豆，豇豆，花生粥，红枣和其他原材料，但也加入猪肉，萝卜，白菜，粉丝，海藻，豆腐等。Chinesefoodcanberoughlydividedintoeight

regionalcuisines：ShandongCuisine山东菜系SichuanCuisine四川菜系Cantonesefood广东菜系Fujian

Cuisine福建菜系JiangsuCuisine江苏菜系Hunancuisine湖南菜系AnhuiCuisine安徽菜系ZheJiangCuisine浙江菜系ShandongCuisine山东菜系Cantonesefood广东菜系

ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.

Shangdongdishestastes

pungentusually.Soupsaregivenmuch

emphasisinShangdongdishes.由济南菜系和胶东菜系组成，以其香，鲜，嫩，脆而闻名，通常很辣，注重汤品。

Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.

事实上，中国北方人常说，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。

ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationfor

freshness,tenderness,

softness,smoothness

ofitsdisheswithmellowfragrance.

HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。AnhuiCuisine

安徽菜系

AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。ZheJiang

Cuisine

浙江菜系JiangsuCuisine淮阳菜系Hunancuisine

湖南菜系

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxi

coteau.Itcharacterizesitselfby

thickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品

Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,andits

not-too-spicy,not-too-blandtaste.

Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名，味道强而不重，淡而不温。

SichuanCuisine,Characterizedbyits

spicyandpungentflavor,Sichuancuisine,

prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒SichuanCuisine四川菜系

ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforits

choiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。FujianCuisine福建菜系MapoTofu麻婆豆腐Yu-ShiangShreddedPork鱼香肉丝Spicychicken麻辣子鸡Sweetandsourfish糖醋鱼RoastedCrispySucklingPig

脆皮乳猪佛跳墙SteamedAbalonewithShark'sFinandFishMawinBroth

Abeggar‘sChicken

叫花鸡Farewelltomy

concubine

霸王别姬ManHanbanquet

Man-HanBanquetoriginsfromtheQingdynasty.ItisoneofthemostfamousChinesebanquets,whichcombinesthedishessencesofManminorityandHanminority.

满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。

ThecuisineofMan-HanBanquetcontainsonehundredandeight

kinds.

Theywouldbefinishedin3days.

TheresourcesofmakingMan-HanBanquetarebroad.Theyarespecialselected,includingallmostwildandseafoods.Thecookingtechniquesareexcellentwithlocalfeatures.

满汉全席上菜一般起码108种，分3天吃完。满汉全席取材广泛，用料精细，山珍海味无所不包。烹饪技艺精湛，富有地方特色。蒸羊羔、蒸熊掌、蒸鹿尾儿；

烧花鸭、烧雏鸡儿、烧子鹅；

卤煮咸鸭、酱鸡、腊肉、松花、小肚儿、晾肉、香肠；

什锦苏盘、熏鸡、白肚儿、清蒸八宝猪、江米酿鸭子；

罐儿野鸡、罐儿鹌鹑、卤什锦、卤子鹅、卤虾、烩虾、炝虾仁儿；

山鸡、兔脯、菜蟒、银鱼、清蒸哈什蚂；

烩鸭腰儿、烩鸭条儿、清拌鸭丝儿、黄心管儿；

焖白鳝、焖黄鳝、豆豉鲇鱼、锅烧鲇鱼、烀皮甲鱼、锅烧鲤鱼、抓炒鲤鱼；

软炸里脊、软炸鸡、什锦套肠、麻酥油卷儿；

熘鲜蘑、熘鱼脯儿、熘鱼片儿、熘鱼肚儿、醋熘肉片儿、熘白蘑；

烩三鲜、炒银鱼、烩鳗鱼、清蒸火腿、炒白虾、炝青蛤、炒面鱼；

炝芦笋、芙蓉燕菜、炒肝尖儿、南炒肝关儿、油爆肚仁儿、汤爆肚领儿；

炒金丝、烩银丝、糖熘饹炸儿、糖熘荸荠、蜜丝山药、拔丝鲜桃；

熘南贝、炒南贝、烩鸭丝、烩散丹；

清蒸鸡、黄焖鸡、大炒鸡、熘碎鸡、香酥鸡、炒鸡丁儿、熘鸡块儿；

三鲜丁儿、八宝丁儿、清蒸玉兰片；

炒虾仁儿、炒腰花儿、炒蹄筋儿、锅烧海参、锅烧白菜；

炸海耳、浇田鸡、桂花翅子、清蒸翅子、炸飞禽、炸葱、炸排骨；

烩鸡肠肚儿、烩南荠、盐水肘花儿、拌瓤子、炖吊子、锅烧猪蹄儿；

烧鸳鸯、烧百合、烧苹果、酿果藕、酿江米、炒螃蟹、氽大甲；

什锦葛仙米、石鱼、带鱼、黄花鱼、油泼肉、酱泼肉；

红肉锅子、白肉锅子、菊花锅子、野鸡锅子、元宵锅子、杂面锅子、荸荠一品锅子；

软炸飞禽、龙虎鸡蛋、猩唇、驼峰、鹿茸、熊掌、奶猪、奶鸭子；