英语介绍川菜课件PPT

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中国四大菜系(英语版)

Huaiyang Cuisine (Huáiyáng Cài淮ቤተ መጻሕፍቲ ባይዱ 菜)

Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes
Famous dishes
pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三蛇龙虎凤大会

HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜)
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

英语谈资：川菜 3 – Mapo Tofu 麻婆豆腐 (中餐篇 3)

英语谈资：川菜 3 – Mapo Tofu 麻婆豆腐(中餐篇3)

======================================================川菜 3 – Mapo Tofu 麻婆豆腐(中餐篇3)

这道菜是豆腐块浸在油而辣的红色酱汁里的

It consists of tofu cubes set in an oily and spicy red sauce.

酱汁是基于辣豆瓣酱和豆豉的

The sauce is based on chili bean paste, and fermented black beans, 还有碎肉末，通常为牛肉

along with minced meat, traditionally beef.

真正的麻婆豆腐具有香辣和麻辣的特征

Authentic Mapo Tofu has both "heat" spiciness and numbing spiciness.

其口感是：

The feel of the dish can be described as:

má 麻(numbing)

là 辣(spicy hot)

tàng 烫(hot temperatured)

xiān 鲜(fresh)

nèn 嫩(tender and soft)

xiāng 香(aromatic)

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口感指数5颗星；营养指数4颗星

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以下为主要词汇：

tofu 豆腐

英语美食PPT

taste pungent
九转大肠 Braised intestines in brown sauce
德州扒鸡 Braised chicken, Dezhou style
蟹黄海参 Braised sea cucumber
Sichuan cuisine
川菜
one of the most famous Chinese cuisines in the world characterized by its spicy and pungent flavor use pickling and braising
佛跳墙 Fo jump a wall
荔枝肉 Litchi meat
碎排骨 Broken ribs
七星鱼丸 Seven Star Fish
Jiangsu cuisine
苏菜、淮扬菜 main ingredients：aquatics
carving techniques(雕刻技术)
not-too-spicy, not-too-bland taste（不辣不温的口感）
火腿炖甲鱼Ham stewed turtle
清蒸石鸡Steamed Partridge
A healthy diet, a healthy life
That’s all , thank you!
湘菜
consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau

英语川菜解析

• When it gives out a sweet smell,add salt,sauce in order • Add some cold water into the wok carefully and then put tofu into them
• Heat vegetable oil • Fry the pork on all sides • Place the other ingredients at the bottom of a steamer • Steam the pork for 2 hours
• Remove pork to a serving dish • Arrange red dates arround it • Reheat sauce and pour over pork
Dongpo pork
Mapo Tofu
• Do you known how does the name come from? • There are many pit源自文库 on the face of the first creater----miss Liu
ingredients
• • • • • • • tofu garlic chives hot dry pepper pepper salt starch
Dongpo pork
• The dish is named after Su Dongpo.

英语川菜篇

Tips
Don't
cook for too long. Don’t eat too long Be careful not to burn your mouth
麻粉肘子
Sichuan Cuisine
麻辣 Heavy oil 油重 Strong 味浓
Spicy
麻婆豆腐
怪味鸡块
Guangdong Cuisine
1、Strong color 色彩浓重 2、Slippery but not greasy 滑而不腻 3、Specializes in cooking wild animals such as snakes 擅长烹制蛇等野生动物

五蛇羹
Huaiyang Cuisine
1、Thick
松鼠桂鱼
medium with light 浓中带淡 2、Salty and sweet 咸中带甜 3、Clam 口味平和
The characteristics and its forming conditions of the Sichuan Cuisine
Charming Sichuan Cuisine
魅力川菜
Directory
1、The
Eight Chinese Cuisines 2、Characteristics and its forming conditions of the Sichuan Cuisine 3、Sichuan Hot Pot

英语谈资：川菜 15 - 鱼香肉丝(中餐篇35)

英语谈资：川菜15 - Sliced Beef in Chili Sauce 夫妻肺片

（中餐篇35）

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川菜15 -Sliced Beef in Chili Sauce 夫妻肺片（中餐篇35）

麻麻辣辣的

夫妻肺片

=============

这道菜是用切片的牛肉，牛心，牛舌等做的

It’s a dish of sliced beef, ox heart and tongue,

浸在麻辣的酱汁里

tossed in a spicy numbing sauce made with

酱汁由辣椒油，花椒，大蒜，芝麻，醋，糖调制成

chili oil, Sichuan peppercorns, garlic, sesame, vinegar, and sugar.

这道菜色泽鲜艳，口感嫩，辣，美味

The dish looks bright, and tastes tender, spicy, and delicious.

添加的芹菜，香菜，和脆花生使整体口感更加圆满

The addition of celery, cilantro, and crunchy peanuts rounds out the flavors. ====================================

口感指数5颗星；营养指数4颗星

====================================

以下是主要词汇：

sliced beef 牛肉片

中国四大菜系(英语版)

Cantonese Cuisine (YuèCài 粤菜)

Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

川菜英语介绍

Sichuan Cuisine

People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago.

During the period of the Three Kingdoms, the kingdom of Shu was located in Sichuan. According to historical research, the people in Shu liked sweet food. During the Jin Dynasty, they preferred to eat pungent food; however, pungent food at that time referred to food made with ginger, mustard, chives, or onions. As recently as 200 years ago, there were no hot dishes in Sichuan cuisine, and few were cooked with pungent and hot flavorings. Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fin, braised bear’s paw, cris p duck roasted with camphor and tea, sea cucumber with pungent flavor, minced chicken with hollyhock, boiled pork with mashed garlic, dry – fried carp, and boiled Chinese cabbage have kept their traditional flavors.

介绍美食的英语PPT课件

这也是日本人常吃的食品。很多人一天至少吃一次荞麦面条，还有很多公司工作的人习惯了午饭吃面条。荞麦面条的原料是荞麦粉、小麦粉和鸡蛋。吃荞麦面条时先煮熟，然后蘸上由酱油、盐、甜酒和鲣鱼干做成的汤汁。细长的面条象征着长寿。
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12
Are You Hungry?
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13
ZOU! CHI FAN QU!!!
•体验这道当地主打美食最好的方式，就是坐在普普通通的小摊前，在饥饿的食客中间痛快地“哧溜哧溜”将面条吃到嘴里。
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பைடு நூலகம்
6
4.Kung pao chicken 宫保鸡丁
• Kung pao chicken is known as a favorite among foreigners, both in China and abroad. You can achieve its spicy-sweet goodness by mixing light soy sauce, starch, dry pepper, sugar, vinegar and the white part of scallions. You can use kung pao sauce on other meat dishes as well.
• 宫保鸡丁被称为外国人的最爱，无论是在中国还是国外。你可以通过混合酱油，淀粉，干辣椒，糖，醋，葱白实现其又辣又甜的口感。你还可以将宫保汁用到其它的荤菜上

英语介绍美食之四川篇

Province of central western China and
includes Sichuan peppercorns.Although
the dish can be found throughout
China,there are regional variations that
are typically less spicy than the Sichuan
中
国
来自百度文库
川菜
八之大
菜
系
Sichuan cuisine
精选课件
1
Origin:
The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties ,
The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring.
In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor.

英语谈资：川菜 11 – Sichuan Hotpot 四川火锅 (中餐篇31)

英语谈资：川菜11 – Sichuan Hotpot 四川火锅(中餐篇31)

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川菜11 – Sichuan Hotpot 四川火锅(中餐篇31)

麻辣鲜香的

四川火锅

===================

火锅是种边煮边吃的聚餐，每个人都可参与烹饪

Hot pot is an eat-as-you-cook type of meal where everyone participates in cooking,

同时又一起享受食物

and also enjoy the food at the same time.

把高汤放在锅里，用一个热源持续地炖着

It involves a pot filled with broth, constantly simmered by a heat source,

还有各种各样的食物，供每个人来煮，

and a variety of food that are cooked in the broth by every diner,

煮后蘸酱享用

and then dipped in sauces for more flavors.

火锅是种非常有趣味的餐饮，很适合派对聚会

It is a wonderfully fun meal for parties and gatherings.

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口感指数5颗星；营养指数5颗星

英语介绍川菜课件PPT

小组成员：XXX
First
Let
Us
Look
Pictures
Are
You
Hungry!
Nxet
We
Will
Use
1 Second
2 Second
3 Second
4 Second
5 Second
来自百度文库0 Second
100 Second
200 Second
300 Second
Introduce
Sichuan cuisine
Development History
And
Three Major Factions
INTRODUCTION
HISTORY
夫妻肺片 Couple lungs
口水鸡 Saliva chicken
蚂蚁上树 Ants on tree
冷吃兔 Dry rabbit
The small river section（小河帮）
stir-fried spicy carp (红烧鲤鱼)
bean noodles in spicy sauce (川辣凉粉)
Boiled fish （水煮鱼）
THAN K
YOU

介绍川菜英文PPT

四川菜有着悠久的历史。是我国的八大菜系之一,川菜在饮食的发展史上占有重要地位。
The birthplace of sichuan food are the ancient Ba and Shu States.
四川菜的发源地是古老的巴和蜀
Sichuan cuisine is based in Chengdu, Chongqing, represented by two local dishes
Gongbaojiding 宫保鸡丁
Twice-cooked pork
回锅肉
Boiled fish 水煮鱼
Mapo beancurd 麻婆豆腐
Flavored pork
Fuqifeipian夫妻肺片
Sichuan food
How to make Mapo beancurd
怎么制作麻婆豆腐
Sichuan Cuisine
川菜
Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
The Characteristic of Sichuan food is very obvious： outstanding hot, sweet（香）, oil, Delicious, heavy flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods.

英语介绍川菜

Sichuan Cuisine: A Spicy Culinary Adventure

Sichuan cuisine, also known as Szechuan or Szechwan cuisine, is one of the four major regional cuisines in China. Originating from the Sichuan province, this vibrant and flavorful style of cooking has captivated the taste buds of food enthusiasts around the world.

At the heart of Sichuan cuisine lies the use of bold and complex flavors, with a particular emphasis on the distinctive Sichuan peppercorn. This unique spice, with its numbing and tingling sensation, is the cornerstone of many Sichuan dishes, adding a unique and unforgettable dimension to the dining experience.

One of the most recognizable characteristics of Sichuan cuisine is its spiciness. The region's climate, with its humid and warm conditions, has led to the development of a wide variety of chili peppers, which are liberally used in Sichuan cooking. From the fiery Dou Ban Jiang (chili bean paste) to the aromatic Chili Oil, these spicy ingredients are seamlessly incorporated into a range of dishes,

英语谈资：川菜 23 – 粉蒸肉(中餐篇 107)

英语谈资：川菜23 – Steamed Pork with Rice Flour 粉蒸肉

（中餐篇107）

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川菜23 – Steamed Pork with Rice Flour 粉蒸肉（中餐篇107）

糯而清香的

粉蒸肉

==========================

这道菜的特色之处，在于裹在肉上的调了味的米粉

What makes this dish special is the spiced rice flour coating the meat.

这一层敷料使得肉片味道浓郁, 糯而清香

Such a coating results in robustly flavored, tender and fragrant meat.

首先，要用姜，料酒，豆瓣酱，等腌一下猪肉

First, marinate the pork slices with ginger, rice wine, fermented bean paste, etc.

然后再把加了香料的米粉与猪肉片搅拌好

Then combine the spiced rice flour with the marinated pork.

将裹了粉的肉片蒸90分钟。上桌

Steam the coated pork slices for 90 minutes. And serve.

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英语谈资：川菜 17 - Tea-Smoked Duck 樟茶鸭(中餐篇 54)

英语谈资：川菜17 - Tea-Smoked Duck 樟茶鸭（中餐篇54）

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川菜17 - Tea-Smoked Duck 樟茶鸭（中餐篇54）

香味独特的

樟茶鸭

Tea-Smoked Duck

==================

它是四川省经典的传统名肴之一

Zhangcha Duck, or Tea-Smoked Duck, is a quintessential dish of Sichuan cuisine.

它是经腌、熏、蒸、炸四道工序制成

It is prepared by four major steps: marinating, smoking, steaming, and frying.

在四道工序中, 以樟树叶和花茶叶烟熏鸭子最为关键

Among the four, hot smoking over tea leaves and camphor leaves is the key.

上席时配以“荷叶软饼”，供食者卷食

The duck is served with lotus leaf buns, for wrapping the duck meat.

它风味咸香，带有樟木和茶叶的特殊香气

It is salty and savory, with the unique aroma from camphor and tea leaves.

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英语介绍川菜课件PPT

中国四大菜系(英语版)

英语谈资：川菜 3 – Mapo Tofu 麻婆豆腐 (中餐篇 3)

英语美食PPT

英语川菜解析

英语 川菜篇

英语谈资：川菜 15 - 鱼香肉丝(中餐篇35)

中国四大菜系(英语版)

川菜 英语介绍

介绍美食的英语PPT课件

英语介绍美食之四川篇

英语谈资：川菜 11 – Sichuan Hotpot 四川火锅 (中餐篇31)

英语介绍川菜课件PPT

介绍川菜英文PPT

英语介绍川菜

英语谈资：川菜 23 – 粉蒸肉(中餐篇 107)

英语谈资：川菜 17 - Tea-Smoked Duck 樟茶鸭(中餐篇 54)

英语川菜篇

川菜英语介绍