英语美食天下

Whenwetalksaboutfood,therearereallysomanykindofthem.IfIintroduceeverykindofthem,Idon'tthinkitcanbeoverinthisclasseveninthisyear.SoIwillintroducesometypicalandpopularfoodinthisPPT.第一页第二页，共43页。第二页第三页，共43页。Frenchsnacks第三页第四页，共43页。1.SimplefoodofFrance:thesandwichAsandwichmightnotsoundliketypicalFrenchfood,butit'scertainlyworthyofyourconsideration!第四页第五页，共43页。Croissant（羊角面包）Thecrunchy（易碎的）pieceofbreadwithitssoftcentre,thedeliciousleghamoffthebone...It'salwaysayummylunchtimemeal!第五页第六页，共43页。2.FrenchBreadNotsurewhattoeatinFrance?StartwithafreshbakedloafofFrenchbread---therearesomanyvarieties!第六页第七页，共43页。3.CroqueMonsieur&CroqueMadameAtypicalfamousFrenchfoodistheCroqueMonsieur-toastedhamandcheesesandwich.火腿干酪三明治&加煎蛋的火腿干酪三明治第七页第八页，共43页。CroqueMadameCroqueMadameSimplyaddafriedeggtothetopofanyCroqueMonsieur,andyouinstantlyhaveaCroqueMadame!第八页第九页，共43页。4.crepes（可丽饼/法式薄饼）FamousFrenchfoodingredients:theCrepeTheingredientscanvaryfromregiontoregion,butgenerallyinclude:floureggsmilkbutterapinchofsalt.Frenchcrepesareusuallyoftwotypes:sweetandsavoury第九页第十页，共43页。5.Macaron(玛卡龙/小圆饼)Themacaroniscommonlyfilledwithbuttercreamorjamfillingsandwichedbetweentwocookies.第十页第十一页，共43页。ありがとうJapaneseCuisine日本料理第十一页第十二页，共43页。Noodles

areanessentialpartofJapanesecuisineusuallyasanalternativetoarice-basedmeal.Noodles第十二页第十三页，共43页。Soba

---荞麦SobanoodlesarenativeJapanesenoodlesmadeofbuckwheat(荞麦)flouroramixtureofbuckwheatandwheatflour.Theycanbeservedcoldorhotandwithvarioustoppings.第十三页第十四页，共43页。Yakisobah(油炸面)

-JapanesefriednoodlesUdon乌冬面第十四页第十五页，共43页。Ramen

----拉面RamenareChinesestylenoodlespreparedinasoupwithvarioustoppings（配料）.RamenisoneofthemanypopulardishesthatwereoriginallyintroducedfromChinabuthavebecomecompletelyJapanized(日本化)overtime.第十五页第十六页，共43页。FriedRice

FriedricehasbeenoriginallyintroducedfromChina.Avarietyofadditionalingredientssuchaspeas,egg,Japaneseleekandsmallpiecesofcarrotandporkaremixedintothericewhenstirfried.Itisasuitabledishforusingleftoverrice.第十六页第十七页，共43页。

Onigiri

RiceBowl

Domburi

大碗盖饭KareRaisu日式咖喱饭饭团第十七页第十八页，共43页。SeafoodDishes

Hundredsofdifferentfish,shellfishandotherseafoodfromtheoceans,seas,lakesandriversareusedintheJapanesecuisine.Theyarepreparedandeateninmanydifferentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.第十八页第十九页，共43页。Sashimi

[sɑ'ʃimɪ]

-----生鱼片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefreshandpreparedcorrectly.Mosttypesofsashimiareenjoyedwithsoyasauce（调味汁）andwasabi（芥末酱）.第十九页第二十页，共43页。Yakizakana

-------烤鱼Yakizakanameansgrilledfish.Manyvarietiesoffishareenjoyedinthisway.第二十页第二十一页，共43页。Nabe

Dishes（火锅）Nabedishesorhotpotdishesarepreparedinahotpot,usuallyatthetable.TypicalingredientsarevegetablessuchasJapaneseleekandChinesecabbage,variousmushrooms(蘑菇),seafoodand/ormeat.Therearemanyregionalandpersonalvarieties,andtheyareespeciallypopularinthecoldwintermonths第二十一页第二十二页，共43页。Anabedishpreparedwithvariousfishcakes,boiledeggs,andseaweed,boiledovermanyhoursinasoyasauce(酱油）basedsoupOden--关东煮第二十二页第二十三页，共43页。Sukiyaki

寿喜烧

Anabedishpreparedwiththinlyslicedmeat,vegetables,mushrooms,tofuandnoodles.Thepiecesoffoodaredippedintoaraweggbeforeeaten.第二十三页第二十四页，共43页。ItalianfoodWhenitcomestoItalianfood,Ithinkthespaghetti(意大利面条)andthepizzawillbemostpopular.

第二十四页第二十五页，共43页。themotherofwesternfood

第二十五页第二十六页，共43页。Pasta（意大利面）istraditionallyastaple（主食）ofItaliancuisinebutinmoderncookeryisusedacrosstheglobe.Nowthepopularityofpastahasbeenconfirmedinasurveywhichplacesitastheworld'sfavouritefoodaheadofmeat,riceandpizza.

第二十六页第二十七页，共43页。PizzaPizzaisanoven-baked,flat,disc-shapedbreadtypicallytoppedwithatomatosauce,cheeseandvarioustoppings.OriginatinginNeapolitancuisine,thedishhasbecomepopularinmanypartsoftheworld.

第二十七页第二十八页，共43页。--------------------------------------------------------------------------------------------------------pizza！第二十八页第二十九页，共43页。

ChinesecuisineIthinkallofyouarefamiliarwithChinesecuisine,soIwilljustsimplyintroduceit.第二十九页第三十页，共43页。

TheChinesefoodnotonlyisverydeliciousandtastybutalsoverypleasingtoyoursensesandmanyofdisheshaveverybeautifulandfancynames.第三十页第三十一页，共43页。第三十一页第三十二页，共43页。RegionalcuisinesAnumberofdifferentstylescontributetoChinesecuisine,butperhapsthebestknownandmostinfluentialareSichuancuisine（川菜）,Shandongcuisine（鲁菜）,Jiangsucuisine（苏菜）andGuangdong（粤菜）(Cantonese)cuisine.Thesestylesaredistinctivefromoneanotherduetofactorssuchasavailableresources,climate,geography,history,cookingtechniquesandlifestyle.第三十二页第三十三页，共43页。SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系，是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，搭配使用青椒和pricklyash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.

红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。第三十三页第三十四页，共43页。SichuancuisineSichuancuisineKungPaoChicken宫保鸡丁毛血旺

Boiledfish

水煮鱼川菜第三十四页第三十五页，共43页。ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。第三十五页第三十六页，共43页。Shangdongcuisine鲁菜Braisedshrimp油焖基围虾Braisedintestine九转大肠Sweetandsourcabbage醋溜白菜第三十六页第三十七页，共43页。JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.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。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。第三十七页第三十八页，共43页。Jiangsucuisine苏菜/淮扬菜YangzhouFriedRice扬州炒饭mandarinfish松鼠桂鱼Meatball狮子头第三十八页第三十九页，共43页。CantonesefoodoriginatesfromGuangdong,thesouthern