中國美食英文介紹課件

By:CaiShulingChineseFoodBy:CaiShulingChineseF

Areyouhungry?

Areyouhungry?Chapter1Chinesetraditionalstaplefood1.rice（米飯）riceisthemostcommonstaple（固定的）foodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-frying（炒）Types:Porridge,friedricesteamedrice（白米飯）Chapter1ChinesetraditionChapter1ChinesetraditionalstaplefoodporridgefriedriceChapter1ChinesetraditionChapter1Chinesetraditionalstaplefood2.noodles（面條）

noodlesisaveryoldfoodanditoriginatedinChina.Ithasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.Everykindofnoodlemaytasteverydifferent.NextIwillgivetheintroductionofvariousnoodlesinchina.Chapter1ChinesetraditionChapter1ChinesetraditionalstaplefoodTheFirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodleswithsoybeanpaste,Shanxislicednoodles,Henanstewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武漢熱干面Wuhanhotnoodles

北京炸醬面

BeijingnoodleswithsoybeanpasteChapter1ChinesetraditionChapter1Chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南燴面HenanStewedNoodlesChapter1ChinesetraditionChapter1Chinesetraditionalstaplefood蘭州拉面LanzhouRamen杭州片兒川HangzhouPianErChuanChapter1ChinesetraditionChapter1Chinesetraditionalstaplefood昆山奧灶面KunshanAozaoNoodles鎮(zhèn)江鍋蓋面ZhenjiangPotCoverNoodlesChapter1ChinesetraditionChapter1Chinesetraditionalstaplefood四川擔擔面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesChapter1ChinesetraditionChapter2Chinesecharacteristiccuisine

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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?！hinesefoodcanberoughlydividedintofourregionalcuisines：中國飲食可以大致分為四大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine廣東菜系JiangsuCuisine江蘇菜系Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

1.ShandongCuisine山東菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthChinacuisine,Factions（派別）:Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesChapter2ChinesecharacteBraisedshrimp油燜基圍蝦Braisedintestine九轉大腸Sweetandsourcabbage醋溜白菜Braisedshrimp油燜基圍蝦BraisedinChapter2Chinesecharacteristiccuisine

JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清湯什錦）milksoupofcattail(奶湯蒲菜）sweetandsourcarp(糖醋鯉魚）Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黃菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（軟炸里脊）Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

ConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厭精，膾不厭細—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(帶子上朝）boiledginkgo（詩禮銀杏）Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

SichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor魚香,spicyflavor椒麻,sourandhotflavor醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks風味小吃Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

Dishes:sichuanhotpot(麻辣火鍋）Twice-cookedpork（回鍋肉）,Fishflavoredshreddedporkwithgarlicsauce（魚香肉絲）,MapoTofu（麻婆豆腐）andKungPaoChicken（宮保雞?。〤hapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

Dessert:Onionfragrantglutinousriceball（蔥香糯米團），Dandannoodles（擔擔面）Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

Cantonesecuisine廣東菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisite

cookingtechniques,andmeticulouscuttingtechniques烹調技藝考究，刀工操作精細..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重質和味，口味比較清淡，力求清中求鮮、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising燉,steaming蒸,frying炒/炸,soaking泡andsoon.Chapter2Chinesecharacteillustrating龍虎斗WaxGourdSoup冬瓜盅Crispysucklingpig脆皮乳豬illustrating龍虎斗WaxGourdSoupChapter2Chinesecharacteristiccuisine

Siumei

(燒味)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecue(烤肉）flavorthatasauce（調味汁）isusuallyaddedbutadifferentsauceisusedforeachmeat.Chapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

SeafoodChapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

DessertChapter2ChinesecharacteChapter2Chinesecharacteristiccuisine

JiangsuCuisine

江蘇菜系Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江蘇菜