中國八大菜系-英文版課件

Chinahasvastterritory.Therearedeserts,lakes,rivers,forestsintheland.Therefore,itformsdifferentkindsofdishesandcuisinecultures.Withtimegoesby,peopleusuallydivideChinesedishesintoeightcuisines-LuChuanYueMinSuZheXiangHui.Eachofthemisdifferentfromothersin,color,flavorandtaste.中國幅員遼闊，擁有沙漠，湖泊，河流，森林。因此，在這里形成了不同種類的菜肴和飲食文化?，F(xiàn)在，人們通常把中國菜品分為魯、川、粵、閩、蘇、浙、湘、徽八大菜系。他們中的每一種都和其他種類在色、香、味各不相同魯菜DividedintoJi'nancuisine,JiaodongcuisineandConfuciandishes.Soups

are

given

much

emphasis

in

Shangdong

cuisine.

Thin

soup

features

clear

and

fresh

while

creamy

soup

looks

thick

and

tastes

strong.

Jinan

cuisine

is

adept

at

deepfrying,

grillin-g,

frying

and

stirfrying

while

Jiaodong

division

is

famous

for

cooking

seafood

with

fresh

and

light

taste.

ElegantandluxuriousistheoutstandingcharacteristicoftheConfuciandishes.

Shandongcuisine魯菜分為濟(jì)南菜系，膠東菜系和孔府菜。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，孔府菜則以它的典雅華貴而聞名。Sweetandsourcarp糖醋鯉魚DezhouBraisedChicken德州扒雞

蔥爆海參粵菜CantonesecuisineThereare21kindsofcookingmethods,especiallythesteamed,baked（烘烤）,fried（油炸的）,stewed(煨),pot(煲）,payattentiontothefurnace（火爐）,makedishesandpayattentiontocolor,smell,taste,shape.Tastewithclear,fresh,tender,crisp（爽脆的）,sweet,andseasonalvariationswiththeseason烹調(diào)方法有21種之多，尤以蒸、炒、煎、焗、燜、炸、煲、燉、扣等見長，講究火候，做出的菜肴注重色、香、味、形。口味上以清、鮮、嫩、爽,甜為主，而且隨季節(jié)時令的不同而變化，夏秋力求清淡，冬春偏重濃郁，

softboiledchicken白切雞roastpork叉燒Cantonesestylesausage粵式腸粉閩菜·FujiancuisineFujiancuisineisknowntocookingtabledelicaciesfromlandandsea,basedoncolorflavortaste,goodtherefreshing,andalcohol,meatflavor,notgreasystyle.Thematerialsarefine,kniferigorous;payattentiontothefurnace,emphasisonsoup;happyseasoning,tasteandchangeableisunique.閩菜以烹制山珍海味而著稱，在色香味形俱佳的基礎(chǔ)上，其清鮮、和醇、葷香、不膩的風(fēng)格特色見長。選料精細(xì)，刀工嚴(yán)謹(jǐn)；講究火候，注重調(diào)湯；喜用佐料，口味多變也是獨特之處。佛跳墻泉州肉粽蘇菜JiangsucuisineThedishesontheother,verybeautiful,brilliantcolors,whitesauce（醬汁），stewedunique,boththeredcurveofbadtaste,freshscent（香味）;tastethesweetside,particularlyinWuxi.Thickbutnotgreasy（油膩的）,andlightbutnotthin,tendercrispwithoutlosingitsflavor.其菜肴注重造型，講究美觀，色調(diào)絢麗，白汁清燉獨具一格，兼有糟鮮紅曲之味，食有奇香；口味上偏甜，無錫尤甚。濃而不膩，淡而不薄，滑嫩爽脆不失其味叫花雞南京鹽水鴨糖醋排骨浙菜ZhejiangcuisineExquisitematerialvarietyandseasontoseason（季節(jié)變化）,rawmaterialsaretenderandcrisp,theuseofseafood,fruitandvegetableproductsareallwiththeseasonalvariation,thepoultry（家禽）andlivestockarelocalspecialties.AlloftheseshowthattheZhejiangcuisinematerialsexquisitearegreen用料講究品種和季節(jié)時令，以充分體現(xiàn)原料質(zhì)地的柔嫩與爽脆，所用海鮮、果蔬之品，無不以時令為上，所用家禽、畜類，均以特產(chǎn)為多，充分體現(xiàn)了浙菜選料講究鮮活、用料講究的特點。紅燒獅子頭醉蝦東坡肉徽菜AnhuicuisineAnhuicuisinecookingtechniques,includingaknife,thefurnaceandtheoperationtechnique,isthefinetraditionofalwayscuisine,goodatburning,stewing,smoked,steamed,differentdisheswithdifferentfirecontroltechnology,whichisthebasicmeansofcu