中國飲食文化__英文版

1、Chinese cuisine What do you knowabout Chinese cuisine ?The worlds three largest kingdom of cuisine Turkey cuisine French cuisine Chinese cuisine People regard food as their prime want民以食為天eat no rice but is of the finest quality, nor meat but is finely minced -Confucius 食不厭精，燴不厭細(xì)中國飲食文化中國飲食文化l中國的飲食文化

2、在各個(gè)方面體現(xiàn)出來，古代的中國的飲食文化在各個(gè)方面體現(xiàn)出來，古代的哲學(xué)家哲學(xué)家經(jīng)常經(jīng)常用烹飪方式來進(jìn)行比喻，如用烹飪方式來進(jìn)行比喻，如呂氏春秋呂氏春秋察今察今載：載：“嘗嘗一脟肉而知一鑊之味，一鼎之調(diào)。一脟肉而知一鑊之味，一鼎之調(diào)?！崩献永献釉谠诘赖陆?jīng)道德經(jīng)中中也提到：也提到：“治大國，若烹小鮮治大國，若烹小鮮”。孔子孔子曾提到：曾提到：“食不厭食不厭精，燴不厭細(xì)精，燴不厭細(xì)”和和“肉不正不食肉不正不食”以比喻身正和嚴(yán)格要求以比喻身正和嚴(yán)格要求自己。自己。班固班固在在漢書漢書中也寫道：中也寫道：“王者以民為本，而民王者以民為本，而民以食為天以食為天”，將飲食看成是治理國家首要的問題。，將飲食看

3、成是治理國家首要的問題。l“庖丁解牛庖丁解?！背鲎猿鲎郧f子莊子，講的是順其自然的養(yǎng)生之道。，講的是順其自然的養(yǎng)生之道?！熬舆h(yuǎn)庖廚君子遠(yuǎn)庖廚”，來源于，來源于禮記禮記。意為心胸廣大的人應(yīng)。意為心胸廣大的人應(yīng)該仁慈，不應(yīng)進(jìn)入廚房宰殺動(dòng)物以備食用。中醫(yī)學(xué)家認(rèn)為，該仁慈，不應(yīng)進(jìn)入廚房宰殺動(dòng)物以備食用。中醫(yī)學(xué)家認(rèn)為，飲食是健康之本。藥王飲食是健康之本。藥王孫思邈孫思邈說過：說過：“救急之道在于藥，救急之道在于藥，安身之本在于食。安身之本在于食?！?而而本草綱目本草綱目作者作者李時(shí)珍李時(shí)珍也有也有“藥補(bǔ)不如食補(bǔ)藥補(bǔ)不如食補(bǔ)”的說法。的說法。l色- colorl香- flavor l味 tastel形 s

4、hapel意- meaning 國菜五品國菜五品Feature of cookingl選材 ingredients l刀工 cutting technique l火候 heat controll調(diào)味 flavor Eight Culinary Traditions of China 八大菜系八大菜系Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the Eight Regional Cuisines and the Eight Cuisines of

5、China. Eight Culinary Traditions of China 八大菜系八大菜系lHui 徽菜徽菜lCantonese 粵菜粵菜 lMin 閩菜閩菜lHunan 湘菜湘菜lSu 蘇菜蘇菜lLu 魯菜魯菜lchuan 川菜川菜lZhe 浙菜浙菜Ridiculous translationRolling donkey？Red burned lion head？Husband and wifes slung slice？Chicken without sexual life？l其實(shí)，童子雞是由母雞作的。正確翻譯正確翻譯Stewed pork ball in brown sauce

6、 紅燒獅子頭Glutinous Rice Rolls with Sweet Bean Flour 驢打滾Spring chicken 童子雞Pork Lungs in Chili Sauce 夫妻肺片Which cuisine ？Spicy deep-fried chickenWhich cuisine ？Mapo doufuWhich cuisine ？Kung pao chickenKung pao chickenlThe dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one

7、-time governor of Sichuan. His title was Gong Bao .The name Kung Pao chicken is derived from this title Kung pao chicken 丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，據(jù)說在山東任職時(shí)，他就命家廚制作據(jù)說在山東任職時(shí)，他就命家廚制作“醬爆雞丁醬爆雞丁”等菜，很合胃口，但那時(shí)等菜，很合胃口，但那時(shí)此菜還未出名。調(diào)任四川總督

8、后，每遇此菜還未出名。調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有功被朝廷歡迎。后來他由于戍邊御敵有功被朝廷封為封為“太子少保太子少保”，人稱，人稱“丁宮保丁宮?！保浼覐N烹制的炒雞丁，也被稱為其家廚烹制的炒雞丁，也被稱為“宮保宮保雞丁雞丁”。 l二說：丁寶楨來四川，大興水利，二說：丁寶楨來四川，大興水利，百姓感其德，獻(xiàn)其喜食的炒雞丁，名曰百姓感其德，獻(xiàn)其喜食的炒雞丁，名曰“宮保雞丁宮保雞丁”。 l三說：丁寶楨在四川時(shí)，常三說：丁寶楨在四川時(shí)，常微服私微服私

9、訪訪。一次在一小肆用餐，吃到以花生米。一次在一小肆用餐，吃到以花生米炒的辣子雞丁，叫家廚仿制，家廚以炒的辣子雞丁，叫家廚仿制，家廚以“宮保雞丁宮保雞丁”名之。名之。 Kung pao chickenlThe wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing w

10、ine is used to enhance flavor in the marinade. Kung pao chickenlWesternised versions Szechuan cuisinelIt has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. (花椒花椒)Peanuts, sesame past

11、e（芝麻醬）（芝麻醬）, and ginger（生姜）（生姜） are also prominent ingredients in Szechuan cooking.l Use of hot and numbing flavor (麻辣味麻辣味型型) is a typical element of Sichuan cooking. Notable dishes lKung Pao chicken 宮保雞丁宮保雞丁lTwice worked pork 回鍋肉回鍋肉lMapo doufu 麻婆豆腐麻婆豆腐lFuqi feipian 夫妻肺片夫妻肺片lSichuan hotpot 四川火鍋四川火鍋

12、Spicy deep-fried chicken 辣子雞辣子雞Which cuisine ？Which cuisine ？lA popular dish named after Li Hongzhang,a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones in

13、clude sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables. 李鴻章雜燴李鴻章雜燴l相傳公元相傳公元1896年，李鴻章奉旨到俄國參加皇年，李鴻章奉旨到俄國參加皇 尼古拉二世尼古拉二世的加冕典禮，順道訪問歐美。一路上吃了兩個(gè)多月的西餐，的加冕典禮，順道訪問歐美。一路上吃了兩個(gè)多月的西餐，胃口都吃倒了，所以一到美國就叫使館的廚師用中國徽宴胃口都吃倒了，所以一到美國就叫使館的廚師用中國徽宴請美國賓客。曾宴請美國賓客，因中國菜可口美味，深受請美國賓客。曾宴請美國賓客，因中國菜

14、可口美味，深受歡迎，連吃幾個(gè)小時(shí)洋人還不肯下席。此時(shí)總管向他稟告：歡迎，連吃幾個(gè)小時(shí)洋人還不肯下席。此時(shí)總管向他稟告：“中堂大人，菜已吃完，怎么辦？中堂大人，菜已吃完，怎么辦？”李鴻章略加思索后說：李鴻章略加思索后說：“把撤下去的殘菜混在一起加熱，用大盆端上來把撤下去的殘菜混在一起加熱，用大盆端上來”。不一。不一會(huì)兒，熱氣騰騰的菜端上桌，洋人嘗后連聲叫好，便問菜會(huì)兒，熱氣騰騰的菜端上桌，洋人嘗后連聲叫好，便問菜名，李鴻章一時(shí)答不上來，只是說：名，李鴻章一時(shí)答不上來，只是說：“好吃多吃！好吃多吃！”豈料豈料歪打正著，歪打正著，“好吃多吃好吃多吃”與英語雜燴與英語雜燴(Hotchpotch)發(fā)音發(fā)

15、音相近，后來此菜便被命名為相近，后來此菜便被命名為“李鴻章雜燴李鴻章雜燴”?！?l另一種說法是：李命廚師加菜，但正菜已上完，廚師另一種說法是：李命廚師加菜，但正菜已上完，廚師只好將所剩海鮮等余料混合下鍋，燒好上桌，外賓嘗后贊只好將所剩海鮮等余料混合下鍋，燒好上桌，外賓嘗后贊不絕口，并詢問菜名，李用合肥話說：不絕口，并詢問菜名，李用合肥話說：“雜碎雜碎”（即雜燴（即雜燴諧音）。此后，諧音）。此后，“大雜燴大雜燴”便在美國傳開，合肥城鄉(xiāng)也仿便在美國傳開，合肥城鄉(xiāng)也仿而效之，遂成名菜。而效之，遂成名菜。 Anhui cuisinelAnhui cuisine is derived from the

16、native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops. Which cuisine ？Braised Intestin

17、es in Brown Sauce Which cuisine ？Sauted Pig kidney九轉(zhuǎn)大腸九轉(zhuǎn)大腸l山東風(fēng)味菜肴。將豬大腸經(jīng)水焯后油山東風(fēng)味菜肴。將豬大腸經(jīng)水焯后油炸，再灌入十多種作料，用微火爆制炸，再灌入十多種作料，用微火爆制而成。酸、而成。酸、 l九轉(zhuǎn)大腸九轉(zhuǎn)大腸l甜、香、辣、咸五味俱全，色澤紅潤甜、香、辣、咸五味俱全，色澤紅潤,質(zhì)地軟嫩。是魯菜系中的名菜之一。質(zhì)地軟嫩。是魯菜系中的名菜之一。 Histroyl早在春秋戰(zhàn)國時(shí)代齊植公的寵臣易牙就曾是以“善和五味”而著稱的名廚；南朝時(shí)，高陽大守賈思勰在其著作齊民要術(shù)中，對(duì)黃河中下游地區(qū)的烹飪術(shù)作了較系統(tǒng)的總結(jié)、記下了眾多名菜

18、做法，反映當(dāng)時(shí)魯菜發(fā)展的高超技藝；唐代，段文昌，山東臨淄人，穆宗時(shí)任宰相，精于飲食，并自編食經(jīng)五十卷，成為歷史掌故。到了宋代，宋都汴梁所作“北食”即魯菜的別稱，已具規(guī)模。明清兩代，已經(jīng)自成菜系，從齊魯而京畿，從關(guān)內(nèi)到關(guān)外，影響所及已達(dá)黃河流域、東北地帶，有著廣闊的飲食群眾基礎(chǔ)。 Featurel咸鮮為主，突出本味，擅用蔥姜蒜，原汁原味咸鮮為主，突出本味，擅用蔥姜蒜，原汁原味l以以“爆爆”見長，注重火功見長，注重火功l精于制湯，注重用湯精于制湯，注重用湯l烹制海鮮有獨(dú)到之處烹制海鮮有獨(dú)到之處l豐滿實(shí)惠、風(fēng)格大氣豐滿實(shí)惠、風(fēng)格大氣山東民風(fēng)樸實(shí)，待客豪爽，在飲食上大盤大碗豐盛實(shí)惠，注重質(zhì)量，受孔子禮

19、食思想的影響，講究排場和飲食禮節(jié)。正規(guī)筵席有所謂的“十全十美席”，“大件席”、“魚翅席”、“翅鮑席”、“海參席”、“燕翅席”等，都能體現(xiàn)出魯菜典雅大氣的一面。 Lu cuisinelShandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern schools of cuisine in northern China - Beijing, Tianjin an

20、d the northeastern regions - are all branches of Shandong cuisine. lIn addition, the typical dishes in most northern Chinese households meals are prepared in simplified Shandong methods Which cuisine ？Buddha Jumps Over the WallFujian cuisine lFujian cuisine is one of the native Chinese cuisines deri

21、ved from the native cooking style of Fujian province, China. lFujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei as well as retaining the original flavour of the main ingredients instead of masking

22、them.Fujian cuisinelOne of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin, sea cucumber, abalone, and Shaoxing wine. Contains over 30 ingredients 佛跳墻 lOyster omelette 蚵仔煎 lPopiah 薄餅佛跳墻佛跳墻l相傳這道菜是清同治末年相傳這道菜是

23、清同治末年(公元公元1874年年)，福州錢莊一老板，福州錢莊一老板設(shè)家宴招待福建布政司設(shè)家宴招待福建布政司周蓮周蓮，由其夫人親自操辦，采用雞，由其夫人親自操辦，采用雞，鴨、肉和鴨、肉和海參海參，魷魚、，魷魚、魚翅魚翅、干貝干貝、海米、豬蹄筋、海米、豬蹄筋、火腿火腿、羊肘、鴿蛋等羊肘、鴿蛋等18種原料，輔以種原料，輔以紹酒紹酒、花生花生、冬筍冬筍、冰糖、冰糖、白蘿卜白蘿卜、姜片、姜片、桂皮桂皮，茴香等配料，效法古人放在紹酒缸，茴香等配料，效法古人放在紹酒缸內(nèi)文火煨制而成，取名內(nèi)文火煨制而成，取名“福壽全福壽全”。周蓮大快朵頤，贊不。周蓮大快朵頤，贊不絕口，回去即命衙廚絕口，回去即命衙廚鄭春發(fā)鄭春

24、發(fā)前來求教。鄭在用料上偏重海前來求教。鄭在用料上偏重海鮮，減少肉類，味道更加香醇可口。后來鄭自辭去衙廚，鮮，減少肉類，味道更加香醇可口。后來鄭自辭去衙廚，開設(shè)聚春園菜館，供應(yīng)此菜，生意興隆。一次幾位舉人和開設(shè)聚春園菜館，供應(yīng)此菜，生意興隆。一次幾位舉人和秀才慕名而來，品嘗此菜。端上這道菜后，揭開蓋，香氣秀才慕名而來，品嘗此菜。端上這道菜后，揭開蓋，香氣四溢，眾人品嘗后無不贊好，爭相吟詩作賦，有人當(dāng)場吟四溢，眾人品嘗后無不贊好，爭相吟詩作賦，有人當(dāng)場吟詩贊曰：詩贊曰：“缸啟葷香飄四鄰，佛聞棄禪跳墻來缸啟葷香飄四鄰，佛聞棄禪跳墻來”。菜名由。菜名由此改為此改為“佛跳墻佛跳墻”。1984年國家主席年

25、國家主席李先念李先念曾以此菜宴曾以此菜宴請過美國請過美國里根里根總統(tǒng)，后來趙紫陽也曾宴請總統(tǒng)，后來趙紫陽也曾宴請西哈努克親王西哈努克親王。貴賓品嘗后贊不絕口。貴賓品嘗后贊不絕口。 Which cuisine ？Su cuisinelJiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is derived from the native cooking styles of Jiangsu province, China. In general, Jiangsu c

26、uisines texture is characterised as soft. it tends to have a sweet side to it and is almost never spicy, in contrast to some cuisines of China l Other characteristics includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emp

27、hasis on using soup to improve flavour. l我國第一位典籍留名的職業(yè)廚師和第一座以廚師姓氏命名我國第一位典籍留名的職業(yè)廚師和第一座以廚師姓氏命名的城市均在這里。彭祖制作野雞羹供帝堯食用，被封為大的城市均在這里。彭祖制作野雞羹供帝堯食用，被封為大彭國，亦即今天的徐州。彭國，亦即今天的徐州。l夏禹時(shí)代，夏禹時(shí)代，“淮夷貢魚淮夷貢魚”，淮白魚直至，淮白魚直至明明清均系貢品。清均系貢品?！安嗣乐?，具區(qū)之菁菜美之者，具區(qū)之菁”，商湯時(shí)期的太湖佳蔬韭菜花已，商湯時(shí)期的太湖佳蔬韭菜花已登大雅之堂。早在二千多年前，吳人即善制炙魚、蒸魚和登大雅之堂。早在二千多年前，吳人即

28、善制炙魚、蒸魚和魚片。春秋時(shí)齊國的易牙曾在徐州傳藝，由他創(chuàng)制的魚片。春秋時(shí)齊國的易牙曾在徐州傳藝，由他創(chuàng)制的“魚魚腹藏羊肉腹藏羊肉”千古流傳，是為千古流傳，是為“鮮鮮”字之本。專諸為刺吳王，字之本。專諸為刺吳王，在太湖向大和在太湖向大和 l漢代淮南王劉安在八公山上發(fā)明了豆腐，首先在蘇、皖地漢代淮南王劉安在八公山上發(fā)明了豆腐，首先在蘇、皖地區(qū)流傳。名醫(yī)華佗在江蘇行醫(yī)時(shí)，與其江蘇弟子吳晉均提區(qū)流傳。名醫(yī)華佗在江蘇行醫(yī)時(shí)，與其江蘇弟子吳晉均提倡倡“火化火化”熟食，即食物療法。梁武帝蕭衍信佛，提倡素熟食，即食物療法。梁武帝蕭衍信佛，提倡素食，以面筋為肴。晉人葛洪有食，以面筋為肴。晉人葛洪有“五芝五芝”

29、之說，對(duì)江蘇食用之說，對(duì)江蘇食用菌影響頗大。南宋時(shí)，蘇菜和浙菜同為菌影響頗大。南宋時(shí)，蘇菜和浙菜同為“南食南食”的兩大臺(tái)的兩大臺(tái)柱，吳僧贊寧作柱，吳僧贊寧作筍譜筍譜，總結(jié)食筍的經(jīng)驗(yàn)。豆腐、面筋、，總結(jié)食筍的經(jīng)驗(yàn)。豆腐、面筋、筍、蕈號(hào)稱素菜的筍、蕈號(hào)稱素菜的“四大金剛四大金剛”。這些美食的發(fā)源都與江。這些美食的發(fā)源都與江蘇有關(guān)。南北朝時(shí)南京蘇有關(guān)。南北朝時(shí)南京“天廚天廚”能用一個(gè)瓜做出幾十種菜，能用一個(gè)瓜做出幾十種菜，一種菜又能做出幾十種風(fēng)味來。此外，腌制咸蛋、醬制黃一種菜又能做出幾十種風(fēng)味來。此外，腌制咸蛋、醬制黃瓜，在瓜，在1500年前就已載入典籍。野蔬大量入饌，江蘇人年前就已載入典籍。野蔬

30、大量入饌，江蘇人有有“吃草吃草”之名，高郵王盤有專著，吳承恩在之名，高郵王盤有專著，吳承恩在西游記西游記里也有所反映。江南食饌中增加了滿蒙菜點(diǎn)，有了里也有所反映。江南食饌中增加了滿蒙菜點(diǎn)，有了“滿漢滿漢全席全席”。飲料中則是香露嶄露頭角。飲料中則是香露嶄露頭角。紅樓夢紅樓夢中寶玉所中寶玉所食木樨香露，董小宛手制玫瑰香露；虎丘山塘肆所售香露食木樨香露，董小宛手制玫瑰香露；虎丘山塘肆所售香露均為當(dāng)時(shí)滋神養(yǎng)體，又能使人齒頰留芳的美食。在酒樓之均為當(dāng)時(shí)滋神養(yǎng)體，又能使人齒頰留芳的美食。在酒樓之外，又出現(xiàn)大量的茶館，乾隆以來茶風(fēng)更盛。外，又出現(xiàn)大量的茶館，乾隆以來茶風(fēng)更盛。Which cuisine ？

31、Roast suckling pigWhich cuisine ？Lou meiCantonese cuisine lCantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China.lWhen Westerners speak of Chine

32、se food, they usually refer to Cantonese cuisine.Cantonese cuisinelGuangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meatslMany cooking methods are used, with

33、steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising, and deep frying. Cantonese cuisinelFor many traditional Cantonese cooks, the flavours of a finished dish should be well balanced and not greasy.

34、 Traditional dishes lSweet potato soup 番禺糖水番禺糖水lBraised abalone 燜鮑魚燜鮑魚lRoast suckling pig 烤乳豬烤乳豬lRoast squab 烤乳鴿烤乳鴿lLittle pan rice 煲仔飯煲仔飯lLou mei 鹵味鹵味lChar siu 叉燒叉燒lBeef chow fun 干炒牛河干炒牛河lCantonese seafood soup 海皇羹海皇羹Which cuisine ？Which cuisine ？Steamed fish head in chili sauceXiang cuisinelHunan

35、cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many