中國飲食文化 英文版

1、關(guān)于中國飲食文化 英文版第一張，PPT共六十六頁，創(chuàng)作于2022年6月IntroductionEight cuisinesConclusionGeographical distribution 分布Delicacy 飲食特色Fairytale 歷史典故Notable dishes 名菜第二張，PPT共六十六頁，創(chuàng)作于2022年6月Man sees food as the first priority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)孔子第

2、三張，PPT共六十六頁，創(chuàng)作于2022年6月Main Characteristics ：Different foods in different seasons 四季有別Pay attention to aesthetic feeling 講究美感Pay attention to interest 注重情趣Combination of food and medicine 食醫(yī)結(jié)合A variety of flavor 風(fēng)味多樣第四張，PPT共六十六頁，創(chuàng)作于2022年6月Foods in different seasons 四季有別Summer : cold and dressed with

3、sauce 涼拌第五張，PPT共六十六頁，創(chuàng)作于2022年6月Winter：stewed dishes 燉煮菜第六張，PPT共六十六頁，創(chuàng)作于2022年6月色 color香- flavor 味 taste形 shape意 meaning aesthetic feeling 美感第七張，PPT共六十六頁，創(chuàng)作于2022年6月aesthetic feeling 美感第八張，PPT共六十六頁，創(chuàng)作于2022年6月The interest of Chinese food culture 注重情趣 Color，smell and tasteNameThe way to taste 品味方式The rhy

4、thm of the meal 進(jìn)餐節(jié)奏Entertainment in the meal 娛樂穿插The interest can be reflected in :第九張，PPT共六十六頁，創(chuàng)作于2022年6月The interest of Chinese food culture 注重情趣 Dongpo pork 東坡肉Stewed pork ball in brown sauce紅燒獅子頭第十張，PPT共六十六頁，創(chuàng)作于2022年6月第十一張，PPT共六十六頁，創(chuàng)作于2022年6月Combination of food and medicine 食醫(yī)結(jié)合 Medicine and fo

5、od have the same origin.醫(yī)食同源. Herbal cuisine 藥膳第十二張，PPT共六十六頁，創(chuàng)作于2022年6月選材 ingredients 刀工 cutting technique火候 heat control調(diào)味 flavor A variety of flavor 風(fēng)味多樣第十三張，PPT共六十六頁，創(chuàng)作于2022年6月Rice in south and flour in north 南米北面vast territory and abundant 地大物博A variety of flavor 風(fēng)味多樣第十四張，PPT共六十六頁，創(chuàng)作于2022年6月Hui

6、Cuisine 徽菜Cantonese Cuisine 粵菜 Min Cuisine 閩菜Xiang Cuisine 湘菜Su Cuisine 蘇菜Lu Cuisine 魯菜Chuan Cuisine 川菜 Zhe Cuisine 浙菜The Top Eight Cuisine 八大菜系A(chǔ) variety of flavor 風(fēng)味多樣第十五張，PPT共六十六頁，創(chuàng)作于2022年6月Hui Cuisine 徽菜Distribution: Anhui provinceDelicacy :Good at steaming and stewingUse local ingredients Good u

7、se of heat control Cook natural dishes 第十六張，PPT共六十六頁，創(chuàng)作于2022年6月火腿燉甲魚紅燒果子貍黃山燉鴿問政山筍臭鱖魚Hui Cuisine 徽菜Notable dishes 第十七張，PPT共六十六頁，創(chuàng)作于2022年6月Hui Cuisine 徽菜Notable dish Stewed civet cats 紅燒果子貍Tastes: salty sweetFairytale ：雪天牛尾貍，沙地馬蹄鱉梅圣俞 第十八張，PPT共六十六頁，創(chuàng)作于2022年6月Buddha Jumps Over the Wall第十九張，PPT共六十六頁，創(chuàng)作于2

8、022年6月Min cuisine 閩菜Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province. 第二十張，PPT共六十六頁，創(chuàng)作于2022年6月light but flavorful(清鮮)Soft and tender(軟嫩) Umami(鮮味)Retaining the original flavor of the main ingredients instead of masking them.Min cuisine 閩菜Deli

9、cacy :第二十一張，PPT共六十六頁，創(chuàng)作于2022年6月Notable dish Min cuisine 閩菜佛跳墻雞湯氽海蚌淡糟香螺片荔枝肉醉糟雞第二十二張，PPT共六十六頁，創(chuàng)作于2022年6月One 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(魚翅), sea cucumber(海參), abalone(鮑魚), and Shaoxing

10、wine. Contains over 30 ingredients.Min cuisine 閩菜Buddha Jumps Over the Wall第二十三張，PPT共六十六頁，創(chuàng)作于2022年6月Shandong cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coa

11、stal province of China.第二十四張，PPT共六十六頁，創(chuàng)作于2022年6月Origin：Spring and Autumn Period(770-221BC)Range：Qi and Lu.（齊國、魯國）Famous person：Yi Ya （齊桓公的寵臣易牙） Confucius （孔子）Classify：Eastern Shandong and Jinan dishes.（膠東菜系、濟(jì)南菜系）第二十五張，PPT共六十六頁，創(chuàng)作于2022年6月Foundational （基 礎(chǔ)）school in Chinese cuisine.Majority（多數(shù)）of the

12、culinary （廚房）styles in China. Beijing, Tianjin and the northeastern regions.Northern Chinese households mealsInfluence：第二十六張，PPT共六十六頁，創(chuàng)作于2022年6月Cuisine featureIngredients：Maize(玉米)PeanutsGrains（谷物）Staple vegetablesVinegar（醋）Taste characteristicsSalty, Fresh, OriginalStir fried, Fire powerSoup, Seafo

13、odPlentiful and substantial咸鮮為主，突出本味以“爆”見長(zhǎng)，注重火功精于制湯，注重用湯烹制海鮮，獨(dú)到之處豐滿實(shí)惠、風(fēng)格大氣第二十七張，PPT共六十六頁，創(chuàng)作于2022年6月Braised Intestines in Brown Sauce（九轉(zhuǎn)大腸）Zha Jinchan（deep fried golden cicada）第二十八張，PPT共六十六頁，創(chuàng)作于2022年6月Sweat and sour carp：is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine

14、. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid.糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇。濟(jì)南府志上早有“黃河之鯉，南陽之蟹，且入食譜”的記載第二十九張，PPT共六十六頁，創(chuàng)作于2022年6月Nutrition：Carp: High protein digestion and absorption rate of 96%Essential minerals, vitamin A and vitamin DFat more t

15、han unsaturated fatty acids, Reduce cholesterol（膽固醇）Prevent arteriosclerosis（動(dòng)脈硬化），Coronary（冠狀動(dòng)脈） ，Heart disease第三十張，PPT共六十六頁，創(chuàng)作于2022年6月Sichuan cuisine：is a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddh

16、ist vegetarian style.第三十一張，PPT共六十六頁，創(chuàng)作于2022年6月History：川菜系是一個(gè)歷史悠久的菜系。它的發(fā)源地是古代的巴國和蜀國。歷代典籍和各個(gè)朝代的文人騷客的詩詞文章里有不少對(duì)于川菜的記載。川菜興起于清末和抗戰(zhàn)兩個(gè)時(shí)間段，其特點(diǎn)在于紅味講究麻、辣、香，白味咸鮮中仍帶點(diǎn)微辣。第三十二張，PPT共六十六頁，創(chuàng)作于2022年6月Cuisine feature：Bold flavoursPungency（刺激） Spiciness （香辣）Garlic （蒜）Sichuan pepper (花椒)PeanutsSesame paste（芝麻醬）, Ginger（生

17、姜）Use of hot and numbing flavor (麻辣味型) is a typical element of Sichuan cooking. 第三十三張，PPT共六十六頁，創(chuàng)作于2022年6月Husband and wifes lung slice？Pork Lungs in Chili Sauce 夫妻肺片第三十四張，PPT共六十六頁，創(chuàng)作于2022年6月Kung pao chicken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。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人

18、歡迎。后來他由于戍邊御敵有功被朝廷封為“太子少?！?，人稱“丁宮?！?，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。第三十五張，PPT共六十六頁，創(chuàng)作于2022年6月Mapo TofuDry-Braised Mandarin Fish（干燒桂魚）第三十六張，PPT共六十六頁，創(chuàng)作于2022年6月Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuis

19、ine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.第三十七張，PPT共六十六頁，創(chuàng)作于2022年6月Cuisine feature：Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasonsEmphasis on the matching colour a

20、nd shape of each dish and using soup to improve flavour.第三十八張，PPT共六十六頁，創(chuàng)作于2022年6月History：起始于南北朝、唐宋時(shí)，經(jīng)濟(jì)發(fā)展，推動(dòng)飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺(tái)柱之一。明清時(shí)期，蘇菜南北沿運(yùn)河、東西沿長(zhǎng)江的發(fā)展更為迅速。沿海的地理優(yōu)勢(shì)擴(kuò)大了蘇菜在海內(nèi)外的影響。第三十九張，PPT共六十六頁，創(chuàng)作于2022年6月Dongpos braised porkSalted Duck第四十張，PPT共六十六頁，創(chuàng)作于2022年6月Squirrel-shaped Mandarin fish：松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，

21、在江南各地一直將其列作宴席上的上品佳肴。據(jù)說早在乾隆皇帝下江南時(shí)，蘇州就有“松鼠鯉魚”了，乾隆曾品嘗過。后來便發(fā)展成了“松鼠鱖魚”。清代調(diào)鼎集中有關(guān)于“松鼠魚”的記載:“取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒?！钡谒氖粡垼琍PT共六十六頁，創(chuàng)作于2022年6月Which cuisine ？Roast suckling pigLou mei第四十二張，PPT共六十六頁，創(chuàng)作于2022年6月Which cuisine ？第四十三張，PPT共六十六頁，創(chuàng)作于2022年6月 Cantonese CuisineCantonese cuisine comes from Guangdong

22、province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought （十分搶手）afterthroughout China.第四十四張，PPT共六十六頁，創(chuàng)作于2022年6月DelicacyQuality and taste:Based from light.It varies with seasons, pursuit of color, flavor and tas

23、te, shape.Geographical advantages: Guangdong is located in the subtropical zone（亞熱帶）, rich in natural resources.So Guangdongs diet has always been unique.第四十五張，PPT共六十六頁，創(chuàng)作于2022年6月Ingredients:all kinds of domestic poultry(家禽), fish and seafood, mountain games(野味)Cooking methods: steaming and stir fry

24、ing being the most favoured due to their convenience and rapidity. Delicacy第四十六張，PPT共六十六頁，創(chuàng)作于2022年6月Traditional dishes Sweet potato soup 番禺糖水Braised abalone 燜鮑魚Roast suckling pig 烤乳豬Little pan rice 煲仔飯Lou mei 鹵味Char siu 叉燒Beef chow fun 干炒牛河第四十七張，PPT共六十六頁，創(chuàng)作于2022年6月Which cuisine ？Steamed fish head in

25、 chili sauceMaos braised pork 第四十八張，PPT共六十六頁，創(chuàng)作于2022年6月 Maos braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大戰(zhàn)役), Chairman Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three d

26、ays , I have the energy to defeat the enemy.The story of Maos braised pork 第四十九張，PPT共六十六頁，創(chuàng)作于2022年6月Xiang CuisineHunan cuisine, also known as Xiang cuisineIt is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材) for H

27、unan dishes are many and varied. 第五十張，PPT共六十六頁，創(chuàng)作于2022年6月Origin:The Warring States PeriodDevelopment:As early as the Warring States period, the peoples diet life is quite rich and colorful.In Qin and Han Dynasties, Hunans diet culture,from the materials, cooking methods to the flavor,gradually forme

28、d a moreXiang Cuisinecomplete system. 第五十一張，PPT共六十六頁，創(chuàng)作于2022年6月DelicacyTaste: especially like hot and sour . Because of the warm and humid climate, many people like eating pepper to dispel dampness(祛濕).Cooking methods:stewing, Stir frying, steaming and wax第五十二張，PPT共六十六頁，創(chuàng)作于2022年6月Hunan cuisine is kn

29、own for being dry hot (干辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive mala. Xiang Cuisinebeer duckSpicy and hot pot shrimp第五十三張，PPT共六十六頁，創(chuàng)作于2022年6月Famous Dishes In HunanMaos braised pork 毛氏紅燒肉Shredded pork with vegetables

30、 農(nóng)家小炒肉Changsha-style rice vermicelli 長(zhǎng)沙米粉Steamed fish head in chili sauce剁椒蒸魚頭 第五十四張，PPT共六十六頁，創(chuàng)作于2022年6月Which cuisine ？West Lake Fish in Vinegar Dongpo Pork第五十五張，PPT共六十六頁，創(chuàng)作于2022年6月Zhe CuisineZhe cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zh

31、ejiang style is not greasy（油膩的）, having instead a fresh and soft flavor with a mellow fragrance.第五十六張，PPT共六十六頁，創(chuàng)作于2022年6月Zhe CuisineGeographical advantages:Zhejiang is near the East China Sea, the climate is temperate, the water and land transportation is convenientResource advantages:fertile（肥沃的）la

32、nd, rich grains, fruits and vegetables, very rich in aquatic（水產(chǎn)品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.第五十七張，PPT共六十六頁，創(chuàng)作于2022年6月DelicacyIngredients: be particular about the variety of raw material and season raw material require specialty,fresh and tenderCooking methods: stewing, steaming, burning, stir-frying第五十八張，PPT共六十六頁，創(chuàng)作于2022年6月Zhe Cuisine CultureMany dishes are full of beautiful legends in Zhejiang,which make their full of cultural color. Longjing sh