英語(yǔ)ppt美食天下講課講稿

英語(yǔ)ppt美食天下Frenchsnacks1.SimplefoodofFrance:thesandwichAsandwichmightnotsoundliketypicalFrenchfood,butit'scertainlyworthyofyourconsideration!Croissant（羊角面包）Thecrunchy（易碎的）pieceofbreadwithitssoftcentre,thedeliciousleghamoffthebone...It'salwaysayummylunchtimemeal!2.FrenchBreadNotsurewhattoeatinFrance?StartwithafreshbakedloafofFrenchbread---therearesomanyvarieties!3.CroqueMonsieur&CroqueMadameAtypicalfamousFrenchfoodistheCroqueMonsieur-toastedhamandcheesesandwich.火腿干酪三明治&加煎蛋的火腿干酪三明治CroqueMadameCroqueMadameSimplyaddafriedeggtothetopofanyCroqueMonsieur,andyouinstantlyhaveaCroqueMadame!4.crepes（可麗餅/法式薄餅）FamousFrenchfoodingredients:theCrepeTheingredientscanvaryfromregiontoregion,butgenerallyinclude:floureggsmilkbutterapinchofsalt.Frenchcrepesareusuallyoftwotypes:sweetandsavoury5.Macaron(瑪卡龍/小圓餅)Themacaroniscommonlyfilledwithbuttercreamorjamfillingsandwichedbetweentwocookies.ありがとうJapaneseCuisine日本料理

Noodles

areanessentialpartofJapanesecuisineusuallyasanalternativetoarice-basedmeal.NoodlesSoba

---蕎麥SobanoodlesarenativeJapanesenoodlesmadeofbuckwheat(蕎麥)flouroramixtureofbuckwheatandwheatflour.Theycanbeservedcoldorhotandwithvarioustoppings.Yakisobah(油炸面)

-JapanesefriednoodlesUdon烏冬面Ramen

----拉面RamenareChinesestylenoodlespreparedinasoupwithvarioustoppings（配料）.RamenisoneofthemanypopulardishesthatwereoriginallyintroducedfromChinabuthavebecomecompletelyJapanized(日本化)overtime.FriedRice

FriedricehasbeenoriginallyintroducedfromChina.Avarietyofadditionalingredientssuchaspeas,egg,Japaneseleekandsmallpiecesofcarrotandporkaremixedintothericewhenstirfried.Itisasuitabledishforusingleftoverrice.

Onigiri

RiceBowl

Domburi

大碗蓋飯KareRaisu日式咖喱飯飯團(tuán)SeafoodDishes

Hundredsofdifferentfish,shellfishandotherseafoodfromtheoceans,seas,lakesandriversareusedintheJapanesecuisine.Theyarepreparedandeateninmanydifferentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.Sashimi

[sɑ'?im?]

-----生魚(yú)片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefreshandpreparedcorrectly.Mosttypesofsashimiareenjoyedwithsoyasauce（調(diào)味汁）andwasabi（芥末醬）.Yakizakana

-------烤魚(yú)Yakizakanameansgrilledfish.Manyvarietiesoffishareenjoyedinthisway.Nabe

Dishes（火鍋）Nabedishesorhotpotdishesarepreparedinahotpot,usuallyatthetable.TypicalingredientsarevegetablessuchasJapaneseleekandChinesecabbage,variousmushrooms(蘑菇),seafoodand/ormeat.Therearemanyregionalandpersonalvarieties,andtheyareespeciallypopularinthecoldwintermonthsAnabedishpreparedwithvariousfishcakes,boiledeggs,andseaweed,boiledovermanyhoursinasoyasauce(醬油）basedsoupOden--關(guān)東煮Sukiyaki

壽喜燒

Anabedishpreparedwiththinlyslicedmeat,vegetables,mushrooms,tofuandnoodles.Thepiecesoffoodaredippedintoaraweggbeforeeaten.ItalianfoodWhenitcomestoItalianfood,Ithinkthespaghetti(意大利面條)andthepizzawillbemostpopular.

themotherofwesternfood

Pasta（意大利面）istraditionallyastaple（主食）ofItaliancuisinebutinmoderncookeryisusedacrosstheglobe.Nowthepopularityofpastahasbeenconfirmedinasurveywhichplacesitastheworld'sfavouritefoodaheadofmeat,riceandpizza.

PizzaPizzaisanoven-baked,flat,disc-shapedbreadtypicallytoppedwithatomatosauce,cheeseandvarioustoppings.OriginatinginNeapolitancuisine,thedishhasbecomepopularinmanypartsoftheworld.

--------------------------------------------------------------------------------------------------------pizza！

ChinesecuisineIthinkallofyouarefamiliarwithChinesecuisine,soIwilljustsimplyintroduceit.

TheChinesefoodnotonlyisverydeliciousandtastybutalsoverypleasingtoyoursensesandmanyofdisheshaveverybeautifulandfancynames.RegionalcuisinesAnumberofdifferentstylescontributetoChinesecuisine,butperhapsthebestknownandmostinfluentialareSichuancuisine（川菜）,Shandongcuisine（魯菜）,Jiangsucuisine（蘇菜）andGuangdong（粵菜）(Cantonese)cuisine.Thesestylesaredistinctivefromoneanotherduetofactorssuchasavailableresources,climate,geography,history,cookingtechniquesandlifestyle.SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系，是世界上最著名的中國(guó)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pricklyash，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(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.

紅綠辣椒被用在許多菜肴中，帶來(lái)特別的辣味，在中國(guó)文字里叫麻，通常會(huì)在口中留下麻木的感覺(jué)。

SichuancuisineSichuancuisineKungPaoChicken宮保雞丁毛血旺

Boiledfish

水煮魚(yú)川菜ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.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(guó)現(xiàn)存的最古老的主要菜系之一。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.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(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Shangdongcuisine魯菜Braisedshrimp油燜基圍蝦Braisedintestine九轉(zhuǎn)大腸Sweetandsourcabbage醋溜白菜JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.江蘇菜，又叫淮陽(yáng)菜，流行于在淮陽(yáng)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。Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.淮陽(yáng)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。Jiangsucuisine蘇菜/淮揚(yáng)菜YangzhouFriedRice揚(yáng)州炒飯mandarinfish松鼠桂魚(yú)Meatball獅子頭CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Cant