中國飲食文化中英文

1、關(guān)于中國飲食文化中英文第一張，PPT共二十一頁，創(chuàng)作于2022年6月 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎 Chinese food can be roughly divided into eight regional cuisines ：中國飲食可以大致分為八大地方菜系 ：

2、Shandong Cuisine山東菜系 Sichuan Cuisine四川菜系Cantonese food 廣東菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江蘇菜系ZheJiangCuisine浙江菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系第二張，PPT共二十一頁，創(chuàng)作于2022年6月魯菜 lucaiShandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisin

3、es history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma,

4、 freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-fr

5、ying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。第三張，PPT共二十一頁，創(chuàng)作于2022年6月目錄頁 （設(shè)計(jì)好之后可以刪掉這個文本框哦）第四張，PPT共二十一頁，

6、創(chuàng)作于2022年6月 Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never f

7、ail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It

8、cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。第五張，PPT共二十一頁，創(chuàng)作于2022年6月目錄頁 （設(shè)計(jì)好之后可以刪掉這個文本框哦）第六張，PPT共二十一頁，創(chuàng)作于2022年6月粵菜

9、yuecaiCantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。Cantone

10、se are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water

11、 except boats. 廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實(shí)上，中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。 第七張，PPT共二十一頁，創(chuàng)作于2022年6月第八張，PPT共二十一頁，創(chuàng)作于2022年6月 閩菜 Min Cuisine 閩菜是福建菜的簡稱，起源于福建省閩侯縣，以福州、泉州、廈門等地菜肴為代表發(fā)展起來。由于福建的地理形勢倚山傍海，北部多山，南部面海，山區(qū)盛產(chǎn)菇、筍、銀耳、蓮子和石鱗、河鰻、甲魚等山珍野味。漫長的淺海灘涂，盛產(chǎn)多種海鮮，因此，閩菜多以海鮮為原料烹制各式菜肴。其特點(diǎn)是色調(diào)美觀，滋味清鮮。、M i n C u i s

12、i n e i s s h o r t f o r F u j i a n C u i s i n e , o r i g i n a t i n g i n M i n h o u C o u n t y o f F u j i a n P r o v i n c e , r e p r e s e n t e d b y t h e d i s h e s o f F u z h o u , Q u a n z h o u , X i a m e n a n d s o o n . F u j i a n i s m o u n t a i n o u s i n t h e n o r

13、t h a n d f a c e s t h e s e a i n t h e s o u t h . T h e m o u n t a i n o u s a r e a i s a b u n d a n t i n m u s h r o o m s , b a m b o o s h o o t s , w h i t e f u n g u s , l o t u s , s t o n e s q u a m a , e e l , s o f t - s h e l l e d t u r t l e s a n d s o o n . I n t h e l o n g

14、s h a l l o w s e a c o a s t , t h e r e a r e n u m e r o u s s e a c r e a t u r e s . H e n c e , t h e F u j i a n C u i s i n e h a s m a n y s e a f o o d d i s h e s , c o l o r f u l , l i g h t a n d t a s t y. 第九張，PPT共二十一頁，創(chuàng)作于2022年6月第十張，PPT共二十一頁，創(chuàng)作于2022年6月淮揚(yáng)菜 huaiyang cuisineJiangsu Cuisi

15、ne, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, b

16、raising, roasting, simmering, etc. 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。 Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in J

17、iangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland.淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。第十一張，PPT共二十一頁，創(chuàng)作于2022年6月第十二張，PPT共二十一頁，創(chuàng)作于2022年6月Comprising local cuisines of Hangzhou, Ningbo and

18、Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。第十三張，PPT共二十一頁，創(chuàng)作于2022年6月第十四張，PPT共二十一頁，創(chuàng)作于202

19、2年6月Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品第十五張，PPT共二十一頁，創(chuàng)作于2022年6

20、月徽菜 Hui Cuisine 徽菜即安徽風(fēng)味，一百年前曾蜚聲全中國，據(jù)說當(dāng)年的徽菜館排場相當(dāng)大，一色的紅木家具透著富甲一方的豪氣。但在現(xiàn)代餐飲業(yè)的激烈競爭中，徽菜卻悄然沒落了，如果不是到黃山旅游，外地人已很難品嘗到正宗的徽菜。安徽地處華東腹地，氣候溫和雨量適中，四季分明，糧、油、蔬、果品質(zhì)優(yōu)良；皖南山區(qū)和大別山區(qū)盛產(chǎn)茶葉、竹筍、香菇、木耳、板栗、山藥、石雞、甲魚等。其境內(nèi)的長江、淮河流域和巢湖地區(qū)又是中國淡水魚的重要產(chǎn)區(qū)，水產(chǎn)豐富，為徽菜的形成和發(fā)展提供了良好的物質(zhì)基礎(chǔ)。Hui Cuisine refers to Anhui Cuisine, which was famed througho

21、ut China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow

22、 Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables and fruit. The mountainous areas of south Anhui and the Dabieshan 第十六張，PPT共二十一頁，創(chuàng)作于2022年6月第十七張，PPT共二

23、十一頁，創(chuàng)作于2022年6月1.讓客人和長輩先吃每一道菜let the elder people and the customer eat first2.不要用筷子敲碗dont use the chopsticks hit the bowl3.不要將手伸到飯桌對面夾菜dont reach to get the food on the opposite side4.等大家到齊了，才開始吃dont eat until everyone is there5.為主人的長壽、健康、成功干杯wish for the people who host the dinner第十八張，PPT共二十一頁，創(chuàng)作于2022年6月第十九張，PPT共二十一頁，創(chuàng)作于2022年6月In China, as with any culture, there are rules and customs that