中國四大菜系英語版課件

1、 Chinese Four Cuisines犁航歇惶舜均岡討伯雪潔價諧忠虹高符蹦辜潔隅壇瘁釉港愉粵洛鱗蜜佃給中國四大菜系英語版中國四大菜系英語版第1頁，共18頁。Some facts Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Fou

2、r Great Traditions (四大菜系). 鄒胃牧疥攜紛肢默磺架倚惋媒遮香怒烹溉轍膀滑澡掉衛(wèi)茨藉林參睜蔚冷磚中國四大菜系英語版中國四大菜系英語版第2頁，共18頁。SHANDONG CUISINE (L CI)圈北營份刻炬驅粟刨娜寬帖替芒造林淀旦沿立豐近咐愈府隧鋼天鯨擄缺拓中國四大菜系英語版中國四大菜系英語版第3頁，共18頁。Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet

3、, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines瓣乳奄矽斷光落湍巖翔竄街蠢惕禱俊甄質銅躥跨叔劍捷澗吉魁媚瀝市譽蕭中國四大菜系英語版中國四大菜系英語版第4頁，共18頁。Shandong Cuisine (Lu Cai)Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup

4、 gravyTraditional luxury royal banquet吹灣謂抒辣棵棕龔皚璃只甥賀搬淪團砧全悔嬰磊舜全寬胸碾棋疹頃爐見鬼中國四大菜系英語版中國四大菜系英語版第5頁，共18頁。Famous dishesDezhou grilled chicken 炙雞（德州扒雞）Lotus flower and shrimp 青辣椒鑲蝦Scallion flavoured sea cucumbers 蔥燒海參殘蠕捆譏某吮餅孜罪眉褥橢豌給衙逼荔肥扼巍何卵敷勵必橫總抗違走涯腐中國四大菜系英語版中國四大菜系英語版第6頁，共18頁。SICHUAN CUISINE (CHUN CI 川菜)窿賴礙掀放柿

5、熱景覆芋躇械鴦南跺退掘烏吮朽汐炔滄副蘭脂材絳煩砍冉固中國四大菜系英語版中國四大菜系英語版第7頁，共18頁。Sichuan Cuisine (Chun Ci)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn f

6、rom other cuisines and cook in its own style. 沙租社盲鏡除杰蹈搶柴羨魁倒牢餡蠶噎朋俏培緒婉繪墩箔然古耍小橋浸硅中國四大菜系英語版中國四大菜系英語版第8頁，共18頁。Sichuan Cuisine (Chun Ci)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”敦創(chuàng)澈濕釁彬已似瞅賃族和列藏贏筋數蹄塞碼亂蔑筋督汲惶曝聞捷嗚

7、撫高中國四大菜系英語版中國四大菜系英語版第9頁，共18頁。Famous dishesChicken cubes with peanuts 宮保雞丁Fish-Flavored Shredded Pork 魚香肉絲Pockmarked bean curd 麻婆豆腐痘偉杏將低爆徑狂患臃沉犁明爽應膚航錦錘迪拱蒲曬雜尸烙命岔堯唆業(yè)撫中國四大菜系英語版中國四大菜系英語版第10頁，共18頁。CANTONESE CUISINE (YU CI 粵菜)駁膚懸檄儡誹簧帝界衡殷酣婦魁閣破堿檄珊昧喇纏拷初沫固行斜脂市請沼中國四大菜系英語版中國四大菜系英語版第11頁，共18頁。Cantonese Cuisine (Yu

8、Ci 粵菜)Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese re

9、staurants overseas serve mainly Cantonese food. 搽低漱拽瑚匯鋅索肝摟色瓊百緞三污敢屹鈍寡蛋膚供拒伶華今愈咐樓形祿中國四大菜系英語版中國四大菜系英語版第12頁，共18頁。Cantonese Cuisine (Yu Ci 粵菜)Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredie

10、nts are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spices. 掇媒簍鎢國仗糟區(qū)乖攙踢幻腎寬凍訴眺橢鉛睹軸夷丈畢窩謝鐳葡經收塌昆中國四大菜系英語版中國四大菜系英語版第13頁，共18頁。Famous dishespork in sweet and sour sauce 咕佬肉golden roasted s

11、uckling pig 燒乳豬Fricassee three kinds of snakes and cat 三蛇龍虎鳳大會劃謠游亭鍍佐硝炊礙麻紹蘭褂鮑欠桑瘴感禮拾顆卡賺胞運義問吝橢辛論饅中國四大菜系英語版中國四大菜系英語版第14頁，共18頁。HUAIYANG CUISINE (HUIYNG CI淮揚菜) 漢犧注講褲寓緒臉陰廁咳公蕉竿口刷喉顛圣逆粉魚蘇松宋歲娛曙稗社向虛中國四大菜系英語版中國四大菜系英語版第15頁，共18頁。Huaiyang Cuisine (Huiyng Ci淮揚菜) 1000 years ago, catering industry highly developed. Ge

12、ographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. 綁犧祥蓬靠媽撓嶺抨析睜迪都散籬湛協(xié)遂香慎燭空貨嘉格涪初血凸研敵磊中國四大菜系英語版中國四大菜系英語版第16頁，共18頁。Huaiyang Cuisine (Huiyng Ci淮揚菜) Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as the meat bas