鲁菜英文ppt
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鲁菜英文介绍ppt课件
marine products, vegetables, biased towards in sauce, onion, garlic as seasonings.
Cooking techniques :Bao (quick frying)（爆）,
Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）Байду номын сангаас using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping” Bean
Curd (一 品豆腐)
Roast
flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上
朝
The other special dishes
Thank you !
Welcome to Shandong
鲁菜英文介绍
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Cooking techniques :Bao (quick frying)（爆）,
Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）Байду номын сангаас using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping” Bean
Curd (一 品豆腐)
Roast
flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上
朝
The other special dishes
Thank you !
Welcome to Shandong
鲁菜英文介绍
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
八大菜系英语介绍
Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,
鲁菜英文介绍
Shandong Cuisine
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
鲁菜英语介绍
Start
1
Oldest
TECHNIQUE
2
SHANDONG CUISINE
4
Four key words SALTY
PUNGENT
3
Oldest
Shandong cuisine originated in the spring and autumn period and the warring states period of qilu.
Carp in Sweet and Sour Sauce
A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere.
Sixi Balls
By four color, aroma(香), tastes great meatballs, combine life fu, lu, shou, xi,four exultation matters(喜事). Commonly used in wedding, birthday, and in the last dish, take its the meaning of good luck.
shandongcuisineshandongcuisineoriginatedfromshandongchinesecookingcultureshandongcuisinehannationality?sfourbigcuisineseightregionalcuisinesonlyonespontaneous自发的typeoldesttechniquemostcomprehensive全面的andmostdifficultcuisinesshandongcuisineconsistingjinancuisinejiaodongcuisine
鲁菜中英文菜名
清汤柳叶燕菜 Stewed Swiflets Nest
油爆双脆
Fried Crispness
蜜汁梨球
Fried Pear Ball with Honey
泰安三美豆腐 Tai An Three Gout Bean Curd
双味蹄筋
Double-Flavor Pork Tendon
冬菇烧蹄筋
鲁菜，是起源于山东的齐鲁风味，中国汉族的四大菜系之 首(也是八大菜系)奠基，中国家常菜之基础，历史源远流 长，底蕴深厚。 鲁菜选料考究，刀工精细，技法全面，调味平和，菜品繁 多，火候严谨，强调鲜香脆嫩。大众菜品往往突出葱香蒜 香酱香，风味与全方面面食是绝配，因此在我国以发面面 食为主食的地区广为流行 ;高档菜离不开奶汤、清汤、优 质食材与上佳的厨艺，大方古朴仪。
红烧大虾
Braised Prawn in Soy Sauce
酱爆茄子
Sauteed Eggplant
炸茄合
All deep-fried eggplant
爆炒腰花
Quickly Fried Pig Kidney(saute kidney)
辣子全鸡
Spicy chicken whole
Braised Pork Tendon with Mushroom
清烩海参
Braised Sea Cucumber
咸鲜为主，突出本味；以“爆”见长，注重火功；精于制 汤，注重用汤；烹制海鲜，独到之处；丰满实惠、风格大 气
德州扒鸡
Dezhou Braised Chicken
四喜丸子
中国美食(英汉翻译)(课堂PPT)
第五，食医结合。我国 的烹饪技术，与医疗保健有密 切的联系，在几千年前有‘医 食同源’和‘药膳同功’的说 法，利用食物原料的药用价值， 做成各种美味佳肴，达到对某 些疾病防治的目的。”
7
饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
7
饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
八大菜系英语介绍
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
HunanCuisine湘菜
HunanCuisine湘菜
– consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. – Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青 葱)are usually necessaries in this division.
7,HunanCuisine湘菜 8,AnhuiCuisine徽菜
Shandong Cuisine
鲁菜
Shandong Cuisine
Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste
Anhui Cuisine 徽菜
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Shandong cuisine鲁菜英文presentation
Before the other styles of cooking were not yet formed. Shandong cuisine served as the representative of ancient Chinese imperial cuisine as a matter of course, also known as the first of Chinese four major styles of cooking. It influenced the other cuisines more or less in a one-way street.
SHANDONG CUISINE
SHANDONG CUISINE
INTRODUCTION DEVELOPMENT CHARACTERISTICS
FACTIONS
INTRODUCTION
An important part of eight major cuisines in China.
Jinan Dish
•Known for: Dezhou dishes and Taian dishes •Be good at: sour and deep-frying, grilling, frying and stirfrying food •Features: clear, fresh, crisp, tender •Representatives:Broth Assorted(清汤什锦), Braised Intestines in Brown Sauce(九转大肠), Sweet and Sour Carp(糖醋鲤鱼)
Drinking style
Subdivision of generation
中国八大菜系的英文版ppt
Have you got a table for two, please? 请问您有两个人得桌子吗？
Have you booked a table? 您预 定餐桌了吗？
Have you made a reservation? 您预 定了吗？
smoking or non-smoking? 吸烟区还 就是非吸烟区？
eating house 饮食店
canteen (机关单位与军队里得) 食堂
dining hall 大餐厅,食堂
refectory (学校里得)餐厅 [ri'fektəri]
烧bake、heat、roast 焖braise,stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
炝cook in soy,vinegar ['viniɡə],then quickly in hot oil
腌salt,pickle 拌stir and mix 烤bake,roast
May i help you get some pieces of sweet and sour fish? 我给您夹 点糖醋鱼吧。
No more, thank you, i‘m really full、 够了,谢谢,我真饱了。
I‘m afraid i’ve had more than enough、 我吃得太饱啦
Would you like something to drink? 您想喝什么？
Would you like to see the menu? 您需要瞧菜单吗？
Could I have the bill, please? 请拿账单来,好吗？
How would you lllow ['meləu]fragrance ['freiɡrəns]、
八大菜系(中英文介绍)ppt课件
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
10
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,
Ningbo and Shaoxing, Zhejiang Cuisine,
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
6
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
originate from other parts of the
world. It doesn't use much spice,
7
bringing out the natural flavor of the
福建菜
Fujian Cuisine
• 福建菜系由福州菜，泉州菜，厦门菜
组成，以其精选的海鲜，漂亮的色泽，
• 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而 出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
• 重 Jia，n淡g而su不温Cu。isine，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, braising, roasting, simmering, etc. Jiangsu Cuisine is light, fresh 9and
中国八大菜系英文介绍ppt课件
7.Hunan cuisine
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.
dishes tastes pungent usually.
Soups are given much
Braised pork
emphasis in Shangdong dishes. Thin soup features
with preserved
clear and fresh while creamy
经营者提供商品或者服务有欺诈行为 的，应 当按照 消费者 的要求 增加赔 偿其受 到的损 失，增 加赔偿 的金额 为消费 者购买 商品的 价款或 接受服 务的费 用
3.Guangdong Cuisine
Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.
中国八大菜系中英文ppt课件
Chinese food can be roughly divided into eight regional cuisines ： 中国饮食可以大致分为八大地方菜系 ：
Shandon
g Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Cantonese
food 广东菜系
Fujian
Cuisine 福建菜系
湖南菜系由湘江地区，洞亭湖和湘西的地 方菜肴组成。它以其极辣的味道为特色。 红辣椒，青辣椒和青葱在这一菜系中的必 备品
17
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽厨师注重于烹饪 的温度，擅长煨炖。 通常会加入火腿和方 糖来改善菜肴的味道。
淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感 而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。
15
Comprising local cuisines of Hangzhou, Ningbo and 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.
Shandon
g Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Cantonese
food 广东菜系
Fujian
Cuisine 福建菜系
湖南菜系由湘江地区，洞亭湖和湘西的地 方菜肴组成。它以其极辣的味道为特色。 红辣椒，青辣椒和青葱在这一菜系中的必 备品
17
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽厨师注重于烹饪 的温度，擅长煨炖。 通常会加入火腿和方 糖来改善菜肴的味道。
淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感 而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。
15
Comprising local cuisines of Hangzhou, Ningbo and 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.
中国八大菜系英文版演讲PPT稿
Eight Famous Chinese Cuisines IntroductionHello everyone, recently, I have been looking for an interesting topic to do the presentation .but I haven’t any idea, then I noticed a famous documentary—a bite of China, so I found my theme—Chinese food.China covers a large territory and has many nationalities. so, a variety of Chinese food with different but fantastic and mouth-watering flavor.Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Now we are look this following Chinese cuisines.1. Shandong CuisineNo.1, famous Chinese cuisines is Shandong Cuisine. Consisting of Jinan(济南) cuisine and Jiaodong（胶东）cuisine, Shandong cuisine, clear, pure and not greasy（油腻的）, is characterized by its emphasis on aroma, freshness, crispness（脆的）and tenderness（嫩的）. Shallot（大葱）and garlic（蒜）are usually used as seasonings so Shandong dishes tastes pungent（刺激性的）usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan（济南）cuisine is usually use deep-frying 油炸, grilling(炙烤), frying and stir-frying(油锅煎) while Jiaodong division（地区）is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucius and Mencius. And much of Shandong cuisine’s history is as old as Confucius himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。
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Known for:soup Be good at:explosion,fry,roast,fired
Representatives:Broth Assorted(清汤什锦)
Typha(奶汤蒲菜) Sweet and Sour Crap(糖醋鲤鱼)
Jiaodong Style Dishes
Known for:Fushan dishes in Yantai Be good at:seafood Representatives:Quick fired Huangcai(溜黄菜）,SoftFried meatballs with sugar(雪花肉丸子）， Soft-Fried pork filet(软炸里脊）
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisines of China.It be famous for the representative of north China cuisine. It also is the representative of the culinary culture also the Yellow River.
清汤鲍鱼 Sea-ear Soup
芝麻鱼球 sesame fish balls
五香酱肉 spiced Pork
炸海蟹Fried crab
德州扒鸡Dezhou Braised Chicken
九转大肠Twisted Large Intestine
荷花鱼翅 Water lily and fin
鲁菜讲究调味纯正，口味偏于咸鲜，具有鲜，嫩，香，脆 的特色。 The characteristics of the Shandong cuisine were as follows:condiment served about pure,delicious taste and merged with fresh,tender,fragrant and crisp. 十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而 纯。 The soup was paid great attention to the modulation,color.
Confucious Style Dishes
Known for:Guanfu style dishes Be good at:cooking techniques Representatives:Yipin Bean Curd(一品豆腐）， Boiled Ginkgo(诗礼银杏）
ቤተ መጻሕፍቲ ባይዱ
The represent of shandong cuisine