中国饮食文化英文版八大菜系-酒文化-茶文化

01BriefIntroduction03Comparison04NineChineseCuisinesTeaCulture＆AlcoholCultureConclusion0502CONTENT第一页第二页，共69页。ChineseFoodCultureAnoldChinesesayinggoeslike:“Foodisthefirstnecessityofthepeople”.（

民以食为天）第二页第三页，共69页。Xia,Shang,ZhouPeriodsFromrawfoodtocookedfoodSpringandAutumnPeriodsBirthofthefourmajorcuisinesHanandTangDynastiesFoodrawmaterialsaremoreabundant.Sitaroundtabletoeat.Yuan,MingandQingDynastiesWentmatureandformedsystemModerntimesProsperityandinnovationDevelopingSkeleton第三页第四页，共69页。ChangesintheconceptofdietWiththecontinuousimprovementofmaterialconditions,Chinesepeoplehadchangedtheirconceptofdiet.Richvarietyofdiet,paymoreattentiontotheintakeofvegetablesPayattentiontonutritionPursuitofgreenfoodPaymoreattentiontotheintakeofwholegrains第四页第五页，共69页。1ShandongCuisine2JiangsuCuisine3AnhuiCuisine4ZhejiangCuisine5FujianCuisine6GuangdongCuisine7HunanCuisine8SichuanCuisine9?NineChineseCuisinesYunnanCai10第五页第六页，共69页。NineChineseCuisinesChuancuisineXiangcuisineYuecuisineMincuisineZhecuisineHuicuisineSucuisineLucuisineEverywherehas?第六页第七页，共69页。ChineseEightCuisine第七页第八页，共69页。Shandongcuisine(LuCai)德州扒鸡

奶汤蒲菜clear,pure,notgreasy,aroma,freshness,crispnessandtendernessquick-frying,stew,deep-fryandstir-fry.第八页第九页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本Shandongcuisine(LuCai)Famousedishes

红烧海螺油爆大哈糖醋鲤鱼第九页第十页，共69页。light,freshandsweet，nottoospicy,nottoobland.Jiangsucuisine(SuCaiorHuaiyangcuisine)meloncarvingtechnique（瓜雕）狮子头第十页第十一页，共69页。AnhuicuisinePayattentiontothetemperatureincookingandbegoodatbraisingandstewing.火腿炖甲鱼香菇板栗sugarhams第十一页第十二页，共69页。light,crisp,tasty，notgreasy,freshness,tenderness,softness,smoothness（鲜柔滑香）ofitsdisheswithmellowfragrance.Zhejiangcuisine(zheCai)Stir-fryDeep-fry,Poach

Saute

Steamandstew冬瓜蛊第十二页第十三页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本Zhejiangcuisine(zheCai)Famousedishes

东坡肉叫花鸡第十三页第十四页，共69页。Fujiancuisine(MingCai)stir-fryquick-frypanfrybraiseespeciallythewine-marinademethod.beautifulcolorandmagictasteofsweet,sour,saltyandsavory.

“pickledtaste“（卤味）.佛跳墙seafood第十四页第十五页，共69页。Cantonesecuisine(YueCai)roasting(烤）,stir-frying（炒,煸）,deep-frying（深炸）,braising,stewing（炖）andsteaming（蒸）.第十五页第十六页，共69页。SixFlavours050601020304bitterspicysweetfreshsour

savory粤式肠粉第十六页第十七页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本Cantonesecuisine(YueCai)Famousedishes

白切鸡广式烤乳猪糖醋咕噜肉第十七页第十八页，共69页。Hunancuisine(XiangCai)

thickandpungentflavor.fragranthotsoursmoked,braise,steam,stew,deep-fry,stir-fry.

红椒青椒青葱第十八页第十九页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本Hunancuisine(XiangCai)Famousedishes

剁椒鱼头红烧猪脚第十九页第二十页，共69页。Sichuancuisine(ChuanCai)胡椒花椒辣椒Flavorsour,sweet,ma(numbing),fragrant,spicy,spicyprominent(麻辣）.Refreshing

denseness(浓厚）.theessentialTrioofPeppers第二十页第二十一页，共69页。Sichuancuisine(ChuanCai)Rawmaterialgarlicchilioilfermentedsoybean（豆豉）ginger第二十一页第二十二页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本Sichuancuisine(ChuanCai)Famousedishes

酸菜鱼宫爆鸡丁麻婆豆腐第二十二页第二十三页，共69页。ShitangcuisineSocheapbutnotsoclean,andunimaginable,amixtureofeightcuisines第二十三页第二十四页，共69页。第二十四页第二十五页，共69页。点击添加文本点击添加文本点击添加文本点击添加文本DoyouknowanyspecialfoodsinYunnan?第二十五页第二十六页，共69页。过桥米线鲜花饼宣威火腿菠萝饭宜良烤鸭饵块火烧干巴第二十六页第二十七页，共69页。1NorthVSSouth2ChinaVSWestCONTENTS第二十七页第二十八页，共69页。第二十八页第二十九页，共69页。Well-knownTrademark第二十九页第三十页，共69页。北京炸酱面.山西刀削面河南烩面.四川担担面武汉热干面.TheFiveFamousPastas第三十页第三十一页，共69页。North第三十一页第三十二页，共69页。South第三十二页第三十三页，共69页。DumplingWontonSteamedBunShao-Mai第三十三页第三十四页，共69页。RiceGlueBall

RiceDumplingVS第三十四页第三十五页，共69页。SpringRollNutsDissertsSpringPancakeVSVS第三十五页第三十六页，共69页。RiceDumplingsN:SweetChineseDateSweetenedBeanPasteS:SaltyHamFreshMeatEggYolk第三十六页第三十七页，共69页。小鸡炖蘑菇猪肉炖粉条佛跳墙松鼠桂鱼VSVS第三十七页第三十八页，共69页。北京铜锅重庆火锅北方咸菜南方泡菜第三十八页第三十九页，共69页。GarlicLabagarlicSpringOnion第三十九页第四十页，共69页。MedicatedDietCharacter:Medicinalandfoodcompatibletomakedelicacy.Ingredient:DangSheng、GastrodiaElata(天麻)、Chineseangelica(当归)、lotusSeed(莲子)、Medlar(枸杞)、ChineseDate(红枣)Effect:highnutritionalvaluepreventandcurediseases第四十页第四十一页，共69页。TheTypicalMedicatedDietShashenandHawthornporridge沙参山楂粥Shudihuangbonesoup

熟地黄牛骨汤Gingerandbrownsugarsoup姜糖饮benefittospleenandstomachStrongglutenandhealthyboneapplytochillcold第四十一页第四十二页，共69页。Taiwan卤肉饭红豆饼珍珠奶茶第四十二页第四十三页，共69页。HongKongAndMacao点心鲜虾云吞面凉茶第四十三页第四十四页，共69页。TheDietOfChinaandWestCountry第四十四页第四十五页，共69页。ChopsticksWoodOrBambooKnifeandForkMetal第四十五页第四十六页，共69页。第四十六页第四十七页，共69页。第四十七页第四十八页，共69页。BanquetFamily第四十八页第四十九页，共69页。Seat第四十九页第五十页，共69页。STWNERE第五十页第五十一页，共69页。1ClassificationofTea2China'sTopTenTea3TeaSet4EtiquetteofDrinkTea5TheProcessofMakingTea6ClassificationofAlcohol7RedWineVSWhiteWineTea＆Alcohol第五十一页第五十二页，共69页。ClassificationofTeagreenteablackteayellowteadarkteaherbtea（药茶）

whiteteaoolong

tea（乌龙茶）scentedtea第五十二页第五十三页，共69页。China'sTopTenTea第五十三页第五十四页，共69页。ThePresentationofTheTeaSetreasonable

layout(合理布局）

practical；beautiful

attention

level

balanceofleftandright第五十四页第五十五页，共69页。EtiquetteofDrinkTeapourteasevenpointsfullserveteawithbothhandsSuitablewatertemperatureRighttohonorpalmceremony

Aknock

impliedmeaning

guesthost第五十五页第五十六页，共69页。TheProcessofMakingTea第五十六页第五十七页，共69页。white

spiritred

wine

yellow

wine

beerrice

wine

medicinal

liquor

Alcohol

第五十七页第五十八页，共69页。1Vegetable&FruitInput2ChineseSnacks3BalancedDiet4Characteristics5Questions7HunanCuisine8SichuanCuisine9?ConclusionYunnanCai10第五十八页第五十九页，共69页。watermelontomatocarrotspinachpeppergarliccarawaypotatoDoYouKnow?

ManyVegetableandFruitweeatnowareintroducedfromabroad第五十九页59第六十页，共69页。HanDynastySuiTangSongDynastyMingDynastyQingDynastyZhangQiansentonadiplomaticmissiontoTurkestangarliccaraway

cucumberlettucespinachWater-meloncarrotpepperpotatotomato

Vegetable&FruitInputTimeline第六十页60第六十一页，共69页。BalancedDietDifferentfood,differentcolor,differentsmellofnourishingdifferentorgans.Therefore,asfaraspossibleinthedietwithdifferentcolorsoffood,willmakemorebalancednutrientabsorption第六十一页第六十二页，共69页。TheFiveElements＆TheFiveInternalOrgans＆TheFiveColoursThefiveelements(五行):metal,wood,water,fire,earthThefiveinternalorgans（五脏）:heart,liver,spleen,lungs,kidneysThefivecolours（五色）