2016年中国饮食文化 英语美食PPT课件ppt模板课件_图文.ppt
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中国饮食文化英文版98页PPT
46、我们若已接受最坏的，就再没有什么损失。——卡耐基 47、书到用时方恨少、事非经过不知难。——陆游 48、书籍把我们引入最美好的社会，使我们认识各个时代的伟大智者。——史美尔斯 49、熟读唐诗三百首，不会作诗也会吟。——孙洙 50、谁和我一样用功，谁就会和我一样成功。——莫扎特
1、不要轻言放弃，否则对不起自己。
2、要冒一次险!整个生命就是一场冒险。走得最远的人，常是愿意 去做，并愿意去冒险的人。“稳妥”之船，从未能从岸边走远。-戴尔．卡耐基。
梦 境
3、人生就像一杯没有加糖的咖啡，喝起来是苦涩的，回味起来却有 久久不会退去的余香。
中国饮食文化英文版4、守业的最好办法就是不断的发展。 5、当爱不能完美，我宁愿选择无悔，不管来生多么美丽，我不愿失 去今生对你的记忆，我不求天长地久的美景，我只要生生世世的轮 回里有你。
中国文化英文PPT之中国菜Chinese cuisine(课堂PPT)
• Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms.
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
中国美食(英文版PPT)
Sour West Lake Fish（西湖醋鱼）
Long jing Shelled Shrimp （龙井虾仁）
Beggar‘s Chicken （叫花鸡）
东坡肉
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.
Hot Chicken（辣子鸡）
冰糖湘莲
ห้องสมุดไป่ตู้
腊味合蒸
Dongan Chicken（东安鸡）
Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."
CHINESE FOOD
Chinese Cuisines
China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
英文介绍中国美食(共35张PPT)
• 1) The food must be absolutely fresh.
• 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
18
Peppery and hot chicken辣炒鸡丁
湘
taste shrimp
Steamed Fish Head with Diced 口味虾 Hot Red Peppers
剁椒鱼头
Famous dishes of hunan cuisine
19
Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking
.广东人吃天上
飞的，除了飞 机；地上爬的， 除了火车；水 里游的，除了 船儿。
In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats
Cutting of the material is the key factor for a good dish
• 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
18
Peppery and hot chicken辣炒鸡丁
湘
taste shrimp
Steamed Fish Head with Diced 口味虾 Hot Red Peppers
剁椒鱼头
Famous dishes of hunan cuisine
19
Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking
.广东人吃天上
飞的，除了飞 机；地上爬的， 除了火车；水 里游的，除了 船儿。
In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats
Cutting of the material is the key factor for a good dish
中国美食的英文介绍(课堂PPT)
16
Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
Chinese festival food Chinese food culture
3
Chapter 1 Chinese traditional staple food
Logo
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different .
Logo
19
Logo
Chapter 2 the Chinese characteristic cuisine
Sichuan Cuisine 四川菜系
Introduction:Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.
Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
Chinese festival food Chinese food culture
3
Chapter 1 Chinese traditional staple food
Logo
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different .
Logo
19
Logo
Chapter 2 the Chinese characteristic cuisine
Sichuan Cuisine 四川菜系
Introduction:Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.
中国传统饮食文化英文版ppt课件
crispness and tenderness. Shangdong
dishes tastes pungent usually. Soups are given
much emphasis in Shangdong dishes.
•
由济南菜系和胶东菜系组成，以其香，鲜，
辣 嫩，脆而闻名，通常很 ，注重汤品。
•
事实上，中国北方人常说，广东人
吃天上飞的，除了飞机；地上爬的，除
了火车；水里游的，除了船儿。
• ZheJiang Cuisine 浙江菜系
•
Comprising local cuisines of
Hangzhou, Ningbo and Shaoxing, Zhejiang
Cuisine, not greasy, wins its reputation for
eight regional cuisines ：
Shandong
Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Cantonese
food 广东菜系
Fujian
Cuisine 福建菜系
Jiangsu Cuisine 江苏菜 系
Hunan
cuisine 湖南菜系
Anhui
Cuisine 安徽菜系
呀
但也加入猪肉，萝卜，白菜，
粉丝，海藻，豆腐等。
Topic introduce
The traditional staple food. The traditional festival food Eight regional cuisines Table manner
20
Chinese food can be roughly divided into
美食文化英语PPT课件
期
秦 时
周
Food forming period of China's food culture, the grain vegetable is the staple food
。
食
主
为
菜
蔬
物
谷
， 以
形 时 期
的 成
化
文
食
饮
国
中
食
美
汉
中国饮食文化的丰富时期
China is rich in diet culture period
归功于汉代中西（西域）饮食文化的交流，引进石榴、芝麻、葡萄、胡桃（即核桃）、西瓜、甜瓜、黄瓜、菠菜、胡萝卜、茴香、芹菜、胡
豆、扁豆、苜蓿（主要用于马粮），莴笋、大葱、大蒜，还传入一些烹调方法，如炸油饼，胡饼即芝麻烧饼也叫炉桡。淮南王刘安发明豆腐，使
豆类的营养得到消化，物美价廉，可做出许多种菜肴，1960年河南密县发现的汉墓中的大画像石上就有豆腐作坊的石刻。东汉还发明了植物油。
明清时期
China's top ten cuisines（1~5）
Jiangsu cuisine 苏菜 Shandong cuisine 鲁菜
Hubei cuisine 楚菜
Sichuan cuisine 川菜 Cantonese cuisine 粤菜
第12页/共48页
Jiangsu cuisine 苏菜
big change
唐宋
Diet culture peak, pay attention to too
much.
汉
China is rich in diet culture period
第2页/共48页
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