中国传统饮食文化英文版讲课稿共33页
我国饮食文化介绍(英文版)
我国饮食文化介绍（英文版）摘要中国饮食文化博大精深、源远流长是来华外宾了解中国文化的一个重要窗口。
菜铺上的菜名对人们有着专门好的指示作用,它传神的表达出菜本身的特点和美好寓意。
与此同时,随着我国日益与国际接轨,中国菜越来越受外国友人的亲睐。
专门是2020奥运会的举办成功，有一次以最震动最夺目的方式把中国推向世界。
但由于中国饮食烹饪方式多样，文化内涵丰富，相关专业性强，因而容易导致中国菜名的英译错误。
中国菜名的英译错误不仅不能准确的表达出菜本身的特点,还给人留下不行的印象,闹出了国际见笑。
因此，假如我们在翻译的时候把握翻译原那么，注意灵活运用相关的翻译方法，中国菜名的翻译不至于成为翻译的〝拦路虎〞。
关键词：中国菜名; 翻译原那么；翻译方法注意：关键词应是3至5个名词AbstractChinese diet culture, with a long history, is rich and profound, which has become an important window for the foreign guests to get acquainted with Chinese culture. Chinese dish names on the menu have a good indication for people. It vividly expresses the characteristics of the food and good moral. At the same time, as our country increasingly has interfaced with international, Chinese dishes are becoming more and more popular among foreigners. Because of 2020 Olympic Games in China, it is one of the most brilliant ways to show China to the whole world.However, different Chinese food cooking ways, rich food culture and professional strong bring about difficulties for translation. Chinese dishes translation error can’t express the characteristics of the food and give people a bad impression. Therefore, we should grasp the translation principles and note the flexible use of relevant translation method.Keywords: Chinese dish names; translation principles; translation methods (注意：中英文Abstract摘要标题用小二号黑体)〔内容用小四号〕Contents摘要 .................................................................................... 错误!未定义书签。
中国饮食文化——英文版
中国饮食文化——英文版第一篇：中国饮食文化——英文版China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering 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.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。
因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。
当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。
Shandong Cuisine山东菜系Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。
Chinese Food 中国饮食文化 英文版
Chinese cuisineChinese cuisine(Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world —from East Asia to North America, Australasia and Western Europe.National cuisineA meal in Chinese culture is typically seen as consisting of two or more general components:(1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshíPinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (cài Pinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (such as mantou) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, sometimes no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish in the form of fried rice at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia [citation needed]; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks [citation needed]. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible. It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, every single piece of the chicken is served includinggizzards and head. The emphasis in Chinese culture on wholeness is reflected here. It is considered bad luck if fish or chicken is served without its head and tail, as that is synonymous with something that does not have a proper beginning or end.In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （公筷, mon/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. The Chinese vegetarians do not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. pok choy, shiitake mushroom, sprouts, corn) and some "imitated meat". Such "imitated meat" is created mostly with soy to imitate the texture, taste, and appearance of duck, chicken, or pork. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.In contrast to most western meals, a Chinese meal does not typically end with a dessert. However, a sweet dish is usually served at the end of a formal dinner or banquet, such as sliced fruits or a sweet soup (糖水, lit. sugar water) which is served warm.In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as 冷淡杯 (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.Common dishes found on a national levelThere are many dishes that are considered part of the nation's national cuisine today. Below are lists of a few of the more common dishes available in China on a national level.Dishes by ingredientPoultry-based dishes•Kung Pao chicken (gongbao jiding) 宫保鸡丁•Peking Duck (Beijing kaoya) 北京烤鸭 - the trademark dish of Beijing•Soy egg (滷蛋; lǔdàn): hard boiled egg,•Tea egg (茶葉蛋; (cháyèdàn): hard boiled egg•Century egg (皮蛋; pi2 dan4; lit. leather egg):1 thousand year old eggPork-based dishes•Dongpo pork (Donpo rou)东坡肉•Sweet and sour pork (gulaorou) 古老肉•Twice Cooked Pork (huiguorou) 回锅肉•Char siu (chashao) 叉烧 (Barbecued roast pork)Grain-based dishesRice-based dishes•Rice 米饭o Fried rice (chaofan) 炒饭Noodles•Noodles 面条o Fried noodles (chowmein) 炒面o Noodle soup 面汤o Zha jiang mian (zhajiangmian) 炸醬面 - noodles mixed with a heavily flavored meat sauceLegume-based dishes•Doufu 豆腐 with•Mapo doufu 麻婆豆腐•Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form •Stinky tofu (choudoufu) 臭豆腐•Fermented cabbage (酸菜)Vegetable-based dishes•Buddha's delight (luohanzhai) 罗汉斋 (vegetarian dish popular amongst Buddhists) •Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)Dishes by cooking method•Double boiling/Double steaming 炖 - is a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours.•Red cooking 紅烧 - an umbrella term used to describe slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients.•Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).Dumplings•Jiaozi 饺子(steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings) •Wonton (huntun) 馄饨/云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried)•Guotie 锅贴(fried jiaozi dumplings)•Xiao Long Bao (xiaolongbao) 小笼包(soup dumplings) - a specialty of Shanghai •Dim sum (dianxin) 点心 - a staple of Cantonese cuisine•Zongzi 粽子(glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)•Baozi 包子 (filled steamed buns)•Mantou (steamed bun) 馒头Pastry•Mooncake (yuebing) 月饼 (special cake eaten at Mid-Autumn Festival)•Shaobing 烧饼 - a flaky baked or pan-seared dough pastry.•Youtiao 油条 - "oily tail", or other fried Chinese doughfoods饼(including green onion pancakes (congyoubing) 葱油饼)•Sachima 沙琪玛 - a sweet pastry commonly sold in Oriental convenience stores •Longevity buns (steamed buns filled with bean paste, made to look like peaches and served on birthdays)Soups, stews and porridge•Hot pot 火锅•Hot and sour soup (suanlatang) 酸辣汤•Congee (粥; zhou1): rice porridge•Tong sui (tangshui) 糖水 (sweet Cantonese soup served as a dessert)•Won ton soupChinese FoodFood has a special meaning to the Chinese people. The "waste not, want not" ethos means that a surprising range and variety of plants and animals, and every part of a plant or animal is used. This has given rise to a remarkable diversity in the regional cuisine, but to Westerners it can be overwhelming - surprising, fantastic, delicious, horrifying or disgusting - and above all, different.Chinese Cooking ArtChinese cooking embodies the dining culture tradition of Chinese nation. Compared with the cooking of all other nations in the world, it has many distinctive features.Firstly, it has varied flavor. Since our country has a vast territory and abundant resources with differences in climate, products, customs and habits in all parts, it has developed many flavors in diet over a long period of time. There has been the saying of rice in the south and noodles in the north in our country all the time. The flavor is divided into sweetness in the south, saltiness in the north, sourness in the east and hotness in the west, which can mainly be reduced to the four flavors of Bashu (Sichun), Qilu (Shandong), Huaiyang (Jiangsu) and Yuemin (Guangdong and Fujian).Secondly, there are differences in four seasons. With four seasons in a year, people take food according the seasons, which is another feature of Chinese cooking. Since antiquity, our country has always seasoned and matched food with the variation of seasons. The flavor is pure and thick in winter while light and cool in summer. The food are mostly braised, stewed, simmered in winter and cold and dressed with sauce and frozen in summer.Thirdly, it places an emphasis on aesthetic feeling. Chinese cooking has not only superior techniques, but also has the tradtion of placing an emphasis on the aesthetic feeling of dishes and pays attention to the harmony and agreement of food’s color, fragrance, flavor, shape and utensils. The aesthetic feeling of dishes has all around representations. Whether it is a red radish or a green cabbage, all kind of designs can be carved out, which has a unique style, attains the harmony of color, fragrance, flavor, shape and beauty and provides people with highly unified special enjoyment in spirit and material.Fourthly, it pays attention to temperament and interest. The cooking of our country has placed an emphasis on taste and interest since very early times. It not only has strict requirements on the color, fragrance and flavor of meals and snacks, but also has certain requirements on the naming of dishes, the manner of tasting the flavor, the rhythm of having dinner and the insertion of entertainment, etc. The names of Chinese dishes can be called reaching the aceme of perfection and suiting both refined and popular tastes. The dishes may named realistically according to the main ingredients, supplementary ingredients and seasoning as well as their cooking methods or called in accordance with historical literaryquotations, myths, legends, the intereting episodes of celebrities taking food, the image of dishes, such as "family collections (made of all sorts of seafood and riverfood)", "red lion's head (fried meatballs in brown sauce)", "beggar's chicken" (roasted chicken in yellow mud).Lastly, it combines food with medicine. The cooking technique of our country is closely related with medical treament and health care. There has been the statement that food and medicine have the same origin and action since several thousand years ago. It takes advantage of the medicinal properties of the raw materials of food and makes them into all kinds of cuisine, thereby accomplishing the purpose of preventing and curing certain diseases.Chinese Food and Health BuildingThroughout Chinese history people have searched for a way to achieve immortality. Huang Di. the Yellow Emperor. was the legendary forefather of all tribes in the Central Plains. He was well versed in medicine. language. philosophy. and mathematics. There is a Chinese myth that in remote ages Huang Di rode a dragon into heaven.Emperors of later dynasties. from Shi Huang. the founding emperor of the Qin Dynasty. to Wu Di. the emperor of the Han Dynasty. hoped to turn this myth into reality. They either sent virgins of both sexes to the East China Sea for the elixir of life. or blindly trusted necromancers and worshipped ghosts and gods in search of a way to become immortal. The Chinese theory of health building developed from efforts to protect and build health. prevent disease. and prolong life. The I Ching (Book of Changes). a Confucian classic written more than 2.000 years ago. says: "If accustomed to the nature of Heaven and Earth. man can live forever even if he gets sick."The philosophical writings of thinkers and statesmen from the late years of the Spring and Autumn Period contain many descriptions about health building. These writings include the Dao De Jing by Lao Zi. the Analects of Confucius and the Guan zi of Guan Zhong. These were the start of Chinese theories on health building.The Spring and Autumn and Warring States Periods (770 �C 221 B.C.) were a fertile time for multiple schools of thought. and political pluralism provided a rich atmosphere for developing academic thought. Representatives of all schools of thought were concerned with political issues and problems related to life. As life is inseparable from food and drink. scholars of the pre �C Qin times contemplated dietetic culture and the relationship between food and health building.Energy of foodsTraditional Chinese Medicine classifies foods by their energetic values rather than their caloric or fat content. Here is a list of popular foods and their classification.COLD Banana Watermelon Bok Choi Turnip Celery Califlower CrabBean Sprouts Asparagus Eggplant Cucumber Grapefruit Pineapple Tangerine Zucchini Seaweed Tofu COOLPearPeppermintGreen TeaOolong TeaBitter GourdCookedLettuceGreen AppleSnow PeaWhite CornOrangesCabbageSoybeanSproutsApplesCooked OnionStrawberriesCheeseCherriesMushroomsMisoWARMRiceNoodlesBreadPorkChickenTurkeyBroccoliGreenPepperGreen BeansEgg WhitesYellow CornEgg YolkFishPepperGingerGarlicCookedTomatoSpinachBlack TeaNectarinesMilkHOTNutsGrilledFoodsAvocadoLicheeTurtleChocolateCocoaRaw OnionsCoffeeLambDuckEggplantRed PepperVenisonDeep FriedFoodsChinese Cooking TechniquesSuperior MaterialsMaterial selection is the first and foremost technique for Chinese chefs and the basis for making top grade Chiense cuisine. It requires rich knowledge and skilled techiniques of application. The raw materials of each cuisine include main ingredients, side ingredients, supplementary ingredients and seasonings, which all need careful study and have fixed patterns. They can be generalized as the two words of "exquisiteness" and "fineness". This is what Confucius says high quality materials and finely cut meat. “Exquisiteness” means when selecting materials, people should consider the characteristics of their varities, places of origin, seasons and growth period, etc. Superior materials should be fresh, rich, tender, and excellent in quality. Take Beijing roasted duck as example. It selects the "stuffed duck" produced in Beijing. An exellent quality duck has a weight around two and a half kilograms. If it is too large, the flesh will be old while if it is too small, the flesh will not be fat and delicious enough. Sometimes materials need special treatment according to the flavor of dishes. Take the famous dish of Hangzhou "West Lake fish in vinegar" as example. It selects live grass carp produced by the West Lake. Though it tasets fresh, it has loose flesh and the smell of earth. Therefore, it should be placed in a specially made bamboo cage and starved for two days in clear water until its flesh become solid and the odor of earth is got rid of. In this way, the fish will taste more tender and delicious with the flavor of crab flesh after being cooked. "Fineness" means selecting raw materials from the best part. For example, the famous cuisine "chicken cubes with peanuts" selects the tender flesh at the breast of a spring chicken of the same year so as to guarantee the tenderness of flesh.Fine Slicing TechniquesSlicing technique is namely the cutting treatment of a chef on raw materials of food so that the materials might have an orderly and identical shape required by cooking, adapt to duration and be heated evenly. In this way, the materials become tasty while retaining certain morphological beauty. Therefore, it is one of the keys of cooking techniques. Our country has attached great importance to the application of slicing techniques since ancient times. Through repeated practice, chefs of past dynasties have created abundant ways of cutting, such as straight cutting, slice cutting, oblique cutting, score cutting (score the material without cutting off) and engraving cutting, process raw materials into all shapes such as slice, strip, shred, pieces, diamond, grain, paste, into a variety of designs and colors such as pellet, ball, ear of wheat, Lizi, coir raincoat, orchid and chrysanthemum.Cutting techniques are combined with dish decoration. Ripe materials and edible raw materials can be pieced together into highly artistic and lifelike hors d'oeuvres of birds, beasts, insects, fish, flower, grass, such as "dragon and phoenix bringing auspices and prosperity (made of snakes, hens, hams and medlars)", "peacock showing its tail (steamed bream with scallions and black beans)", "a pied magpie ascending the plumb tree (made of sautéed goose breast, stewed winter mushroom with gravy, white cake, yellow cake, ripe chicken breast, carrot and ham, etc)", "lotus and crane (made of lotus, egg, shark fin and crab roe)" and "two phoenixes above flower basket". For example, "peacock showing its tail" uses fifteen ingredients such as duck meat, ham, pig tongue, partridge egg, crab claw meat and cucumber and is completed through twenty two exquisite cutting techniques and decorating procedures.Original DurationDuration is one of the keys to the formation of the flavor characteristics of delicious dishes. However, duration is fast changing, it is difficult to control the duration to perfection without several years of practical operational experience. Hence, a mastery of appropriate duration is a stunt of the chefs in our country. The chefs in our country can accurately distinguish between different firepower such as vigorous fire, medium fire and slow fire, are familiar with the heat-resistant degree of all kinds of ingredients, are skillful in controlling the time of using fire, excel in mastering the performance of heat transfer objects (oil, water and gas), fix on the sequence of placing ingredients into the boiler according to the ingredients’ degree of tenderness, amount of water, shapes, sizes, wholeness and thickness and apply cooking techniques flexibly. Hence, the cooked dishes can either be tender, soft or boiled to a mush.Duration is the most important thing in cooking and also the most difficult to be mastered and explained. However, whether a cook can become a famous chef, the key lies in duration. Therefore, when cooks in the cuisine field of our country operate duration, they bring into full play the abilities of subtle observation and experience and rich imagination with a lifetime's experience and intelligence of enlightening themselves and do the creation of diet culture. Ingenuity in varying tactics depends on mother wit. It’s really the ca se that "the gain and loss can be known to the cook's heart".Five Flavors Being in Harmonious ProportionFlavoring is an important cooking technique. "If five flavors are in harmonious proportion, there will be a hundred sweet-smelling flavors". The flavors of fish and meat dishes are divided into the basic type and the compoud type. The basic type is probably divided into nine categories, namely, saltiness, sweetness, sourness, spiciness, bitterness, freshness, fragrance, numbness and lightness. The compound type is difficult to be counted. It can generally be reduced to around fifty types. The flavor types of dishes in our country approximately include: salty and flesh flavor, salty and sweet flavor, sour and sweet flavor, spicy and salty flavor, fragrant and spicy flavor, spicy flavor, fragrant rice wine flavor, fish flavor and special spicy flavor, etc.Eight Distinct Regional CuisineChinese dishes have many schools in cooking. Of them, the most influential and representative and acknowleged by the society are the culinary schools of Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui, namely, what people often says "the eight culinary schools" of China.The formation of a culinary school is inseparable with its long history and original cooking characteristics. It is also under the influences such as natural geography, climatic conditions, resources, specialties and dieting habits of this area. Someone decribes "the eight culinary schools" with personalized devices: the cuisines of Jiangsu and Zhejiang are compared to delicate and pretty beauties of the Yangtze River Delta; those of Shandong and Anhui are compared to clumsy and simple sturdy man of the north; those of Guangdong and Fujian are compared to dissolute and elegant childes; those of Sichuan and Hunan are like the personage with abundant and substantial connotations and varied accomplishment. The cooking techniques of Chinese "eight culinary schools" have their own charm and the characteristics of dishes also have their own strong points.Lu CuisineLu cuisine is composed of Jinan cuisine, Jiaodong cuisine and Kongfu cuisine. Though the three cuisines have the same geographical position and belong to the category of "Lu cuisine", they have their own characteristics.Jinan cuisine selects materials extensively. The dishes with thick color are particular about being bold and unconstrained. Moreover, the strong point of Jinan cuisine lies in making soup. The use and making of clear soup, milky soup and superior soup all have strict stipulations. The famous snacks of Jinan include Wuren Stuffed Bun (a bun stuffed with five kernels of walnuts, peanut, ginkgo, melon seeds and sesame), Large Stuffed Bun of the Spring City, Spring Cake and Spring Rolls with shepherd’s purse herb, etc.Jiaodong cuisine, which includes dishes in Qingdao, Yantai and Weihai, excels in making seafood. The cooking method of Jiaodong cuisine is particular about freshness, aliveness and insipidity and its flavor gives priority to tenderness. Famous snacks include sauce olla podrida, baked sleeve-fish, stir-fried clam, frozen vegetables and green-bean starch noodles and Chinese fried dumpling. Of them the Chinese fried dumplings have twenty to thirty flavors.Kongfu cuisine, which is represented by "high quality materials and finely cut meat" of Confucius, is composed of the two categories of banquet catering and daily homemade meals. The Kongfu banquet has different specifications in accordance with the rank of monarch, minister, father and son, uses the whole set of silver tablewares and serves 196 courses of dishes.Representative dishes：Fish in sweat and sour sauce, braised pig elbow, fried mutton slices with green scallion, braised sea cucumbers with spring onions, baked bean curd, braised whelk with brown sauce and fried oysters, etc.Chuan CuisineIn late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through rapid development. In the Ming and Qing Dynasties,it had enjoyed a great reputation. Now the Chuan cuisine restaurants spread all over the world. Authentic Chuan cuisine is represented by the dishes of Chengdu of Sichuan Province and Chongqing. It attaches importance to material choice and is particular about specifications. The side dishes distinguished by different colors have a clear distinction between primary and secondary priority, thus being bright-colored and harmonious. It is characterized by sourness, sweetness, numbness, spiciness, fragrance, heavy oil and thick flavor. Placing an emphasis on seasoning, it can't go without chilli, pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes, develop the unique flavor of Chuan cuisine and enjoys a good reputation as "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods excel in baking, sautéing, dry-sauteeing and steaming. Chuan cuisine is good at using flavor and has thick gravy. Based on the five flavors of saltiness, sweetness, numbness, spiciness and sourness, it is added with all kinds of seasonings, which cooperate with each other and develop into twenty three compound flavors of all sorts, such as homemade flavor, salty and fresh flavor, fish flavor, litchi flavor and bizarre flavor, etc.Representative Dishes：Braised chicken dices with peanuts, sautéed spicy pork, boiled beef in hot sauce, Mapo dofu (spicy bean curd), fried sliced pork meat with spicy sauce and fish with bean sauce, etc.Yue CuisineThere have been records of Yue cuisine since the West Han Dynasty. During the South Song Dynasty, it was under the influence of the migration of imperial chefs to the lamb city (Guangdong). During the Ming and Qing Dynasties, it went through rapid development. In the 20th century, due to international trade, it assimilated some strenghs of western food and hence was spread all over the world. There are several thousand of Yue cuisine restaurants in New York of America. Yue cuisine develops with the dishes of Guangzhou, Chaozhou and Dongjiang as representatives. The cuisine has extensive raw materials, a great variety of designs and colors, novel shapes. It is changeable and particular about freshness, tenderness, refreshingness and smoothness. Generally it strives to be light in summer and autumn and lay particular stree on thickness and pureness in winter and spring. Seasoning has the dinction between five tastes (fragrance, softness, stinkiness, fatness and thickness) and six flavors (sourness, sweetness, bitterness, saltiness, spciness and freshness). Its cooking excels in frying, deep-frying, braising, stewing, and sautéing, etc. The dishes have thick colors and taste smooth without being greasy.。
中国传统饮食文化英文版
food
Topic introduce
The traditional staple food. The traditional festival food Eight regional cuisines Table manner
• Happy • baby
1.Group introduction
•2.Topic introduction
3.conclusion
Topic introduce
The traditional staple food. The traditional festival food Eight regional cuisines Table manners
food appears dim a lot, especially New Year cake, Glutinous Rice Balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and culture, reflects its cultural value!
People regard food as their prime want 民以食为天
eat no rice but is of the finest quality, nor meat but is finely minced ------Confucius 食不厌精，烩不厌细
Chinese Traditional staple
中国传统饮食文化英语演讲稿范文
The Enchanting Flavors of Chinese CuisineLadies and Gentlemen,Today, I am honored to take you on a culinary journey through the vast and rich landscape of Chinese food culture. Chinese cuisine, a testament to thousands of years of historical evolution and cultural fusion, offers asensorial experience that is as diverse as it is delicious. The foundation of Chinese cooking lies in the harmonious blend of the five essential tastes: sweet, sour, bitter, salty, and umami. These flavors, masterfully balanced by chefs, create dishes that are not just nourishing but also soul-satisfying. The use of various cooking techniques such as steaming, boiling, frying, baking, and braising ensures that the natural flavors ofthe ingredients are preserved and enhanced.The heart of Chinese cuisine is the use of seasonal ingredients. Chinese chefs are masters at selecting the freshest produce and combining them in innovative ways. From the tender greens of spring to the hearty roots of winter, each season brings its own bounty of flavors andtextures. This respect for nature and its cycles is a fundamental aspect of Chinese cooking.But what truly sets Chinese cuisine apart is its emphasis on balance and harmony. This philosophy, known as "Yin and Yang," is reflected in every dish. For instance, the combination of cold and hot, sweet and sour, or soft and crunchy creates a harmonious experience for the diner. This balance extends to the presentation of dishes as well, with intricate patterns and vibrant colors that stimulate the senses.The influence of Chinese cuisine extends beyond its borders. From the Americas to Europe and beyond, the influence of Chinese cooking can be seen in the fusion of flavors and techniques with other cuisines. This cross-cultural exchange is a testament to the adaptability and influence of Chinese food culture.In conclusion, the enchanting flavors of Chinese cuisine are not just a matter of taste, but a journey through history, culture, and nature. It is a celebration of life's bounty and a testament to the wisdom andcreativity of the Chinese people. As we enjoy thesedelicious dishes, let us also appreciate the rich tapestry of Chinese food culture that has been woven over thousands of years.Thank you.**中国传统饮食文化的魅力**女士们、先生们：今天，我非常荣幸能够带大家走进博大精深的中国饮食文化世界。
中国饮食文化英文介绍教学文稿
中国饮食文化英文介绍Chinese Food Culture1.Characteristics of cuisines in southern part of ChinaChinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine.We have roughly separated Chinese cuisine into two genres. They are Cuisines of the north part and the southern part. Cuisines of the southern part of China are really featured. They have various differences with northern cuisine.Firstly, abundant rain drops and sunlight in South China provide favorable conditions for the growth of millet and rice. Compared with people in North China who have to spend much time in cold weather, people in South China are less preferable to meat diet, which contains lots of fat and protein. Southern Chinese prefer plant diet quite a lot. Many people are accustomed to drink soup both before and after the meal. Guangdong Soup(老火靓汤)Secondly, South China is one of the most developed areas in China. It welcomes people from the entire world. As a result, Southern Cuisine, especially Guangdong Cuisine, emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude.Thirdly,People in South China tend to be more careful and sensitive than northern people. As a result, their dishes as well as appearance are really cute and attractive. Just like dim sum(点心), which means “touch the heart”, is one of the most famous Cantonese meal. It consists of a variety of delicacies and is usually served for breakfast or dinner.Spicy-hot Fish麻辣鱼 Mapo Tofu (Stir-Fried Tofu in Hot Sauce)麻婆豆腐 Pork Rips排骨)Penaeus orientalis对虾2.Characteristics of cuisines in northern part of ChinaCuisines of the north part of China have several characteristics.people in the north tend to eat cooked wheaten food. Or in other words, people eat more food made of flour. This is because the climate here is temperate continental climate, which means there are less rain drops and sunlight. And this climate provides favorable conditions for the growth of wheat.First,When it comes to cooked wheaten food, there is a place many people are familiar with. That is Shanxi(山西). As the saying goes, “east or west, Shanxi cooked wheaten food is best”. Shanxi is famous for its diverse and delicious cooked wheaten food. With a history of 2000years, Shanxi cooked wheaten food is gaining more and more popularity at home and even abroad.Cooked wheaten food in Shanxi,there are round 280 kinds of cooked wheaten food, among which the sliced noodles is the most renowned one.Apart from the sliced noodles刀削面, boiled food also includes hand-pulled noodles拉面, He lao饸饹）Tijian,剔尖 Maoerduo猫耳朵, Jiupian(揪片) ，which are all delicious and tasty.As for the cooked food, it includes fried cake(炸糕)、Yi wo su(一窝酥)、fried dough twist（麻花）,Shuai bing(甩饼) and so on.Other steamed wheaten food includes steamed bun、You mian kao lao （莜面栲栳）、Gao liang mian yu（高粱面鱼）.Second, food in the north is often more salty and greasy than that in the south. Because people like to add more ingredient to dishes even the soup.Shandong cuisine and Beijing cuisines are two famous cuisines of the eight cuisines in china. And they are also representatives of the northern cuisines. Beijing cuisine is famous for its Beijing roast duck and instant-boiled mutton. Shandong food is always pure, fresh, tender, salty and crisp.Chinese people pay much attention to eating, not just to fulfill our basic needs, but deep within, it contains the measures Chinese people take to understand things. For example, when a child was born, relatives and friends would eat eggs painted in red color to celebrate. Eggs symbolize new lives, eating red eggs embodies the high expectations of the Chinese to carry on the family line. We have feasts in the weddings; we celebrate our birthdays with gatherings and delicious food; we gather with our friends or families to eat, which is a good way to enhance our intimacy.People gathering to celebrate with big feastsIn sum, Chinese food culture has gained much popularity throughout the world, and in the modern era, the popularity still thrives. Food culture, which has great influence to Chinese people’s personalities, has already become one of the fine traditional cultures in China. With the enhancement of the globalization, Chinese food culture would become better known across the world.。
英语演讲中国传统美食
Wax Gourd Soup 冬瓜盅
Wenchang chicken
文昌鸡
Crispy suckling pig
脆皮乳猪
Rice and noodles
In general, rice is the major food source for people from rice farming areas in southern China. It is most commonly eaten in the form of steamed rice. In wheat farming areas in Northern China, people largely rely on flour based food such as noodles, breads, dumplings and steamed buns. Noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups
• The Chinese food not only is very delicious and tasty but also very pleasing to your senses and many of dishes have very beautiful and fancy names. The Chinese have the food culture of our own which are quite different from westerners.
Tea
China was the earliest country to
cultivate and drink tea and it is enjoyed
中国传统饮食文化英语演讲稿范文
中国传统饮食文化英语演讲稿范文Ladies and gentlemen, It is my pleasure to speak to you today about China's traditional diet culture. China, with its rich history and vast territory, boasts a diverse and unique culinary heritage that dates back thousands of years. Chinese cuisine has evolved over time, influenced by various philosophical, climatic, and regional factors. It is a harmonious fusion of flavors, techniques, and beliefs that reflect the country's cultural diversity.To understand Chinese traditional diet culture, we should first acknowledge the concept of food in Chinese philosophy. The ancient Chinese believed that food not only nourishes the body but also harmonizes the mind and spirit. Thus, the preparation and consumption of food were considered sacred rituals. These beliefs encompassed the idea of balancing yin and yang, the key principles of Chinese philosophy. Yin foods,such as fruits and vegetables, are cool and refreshing, while yang foods, like meat and spices, are warming and invigorating. The goal is to maintain a harmoniousequilibrium between these two opposing forces.One of the defining characteristics of Chinese cuisine is its emphasis on balance and harmony in flavors. Traditional Chinese dishes are typically a combination of five fundamental tastes: sweet, sour, bitter, salty, and spicy. These flavors are carefully measured and blended to create a well-rounded and satisfying meal. For instance, the renowned Sichuan cuisine is famous for its pungent and spicy dishes, but even in these fiery dishes, the balance of flavors is meticulously maintained, allowing the diners to savor a symphony of tastes.China's vast geography and diverse climate have givenrise to distinct regional culinary traditions. Each region has its own specialties, cooking techniques, and preferredingredients. For instance, the northern cuisine is known for its hearty and wheat-based dishes, while the southern cuisine relies on rice and seafood. Western China embraces spicy flavors influenced by neighboring countries, while the eastern region showcases delicate and light dishes. These regional differences showcase the richness and depth of Chinese cuisine, and they serve as a testament to thecountry's cultural diversity.Moreover, the traditional Chinese diet heavily emphasizes the use of fresh and seasonal ingredients. Eating seasonal food is not only a practical approach to ensure the freshness and nutritional value of the ingredients, but also a way to maintain balance with nature. The Chinese believe that consuming seasonal produce aligns the body with the changing energies of the environment and promotes better health.Chinese dining etiquette is also an essential aspect of the traditional diet culture. Traditionally, meals in Chinaare communal events where family and friends gather around a table to share dishes. It is considered impolite to start eating before the elders or hosts have taken their first bite. Furthermore, chopsticks are the primary utensils used in Chinese dining, and mastering the art of chopstick usage is considered a sign of sophistication and respect.In recent years, with globalization and the advancementof technology, Chinese traditional diet culture has faced challenges. Fast food and Western culinary influences have gained popularity, leading to a decline in the appreciation and practice of authentic Chinese cuisine. Consequently,there is a need to preserve and promote the traditional diet culture to ensure its continuity.In conclusion, Chinese traditional diet culture is a reflection of the country's rich history, diverse geography, and profound philosophies. Its emphasis on balance, harmony, and seasonal freshness has made it not only a culinarydelight but also a holistic approach to wellbeing. By appreciating and embracing this cultural heritage, we can foster cross-cultural understanding and strengthen the appreciation for diverse cuisines in our global society.Thank you.。
介绍饮食文化英语演讲稿
介绍饮食文化英语演讲稿The Introduction of Food Culture English Speech。
Good morning, everyone. Today, I am very honored to have the opportunity to talk to you about the fascinating topic of food culture. Food culture is an integral part of our lives, and it plays a significant role in shaping our identity, traditions, and social interactions. In this speech, I will introduce the importance of food culture, discuss its impact on society, and explore the diversity of food culture around the world.To begin with, food culture is more than just the food we eat. It encompasses the customs, traditions, and rituals associated with food, as well as the social and economic factors that influence our food choices. Food is a reflection of our history, geography, and climate, and it is deeply intertwined with our cultural heritage. For example, in China, the tradition of sharing a meal with family and friends is a symbol of unity and harmony, while in Italy, the art of pasta-making is a source of national pride and tradition.Furthermore, food culture has a profound impact on society. It not only shapes our eating habits and culinary preferences but also influences our social interactions and relationships. Food has the power to bring people together, foster a sense of community, and create a shared experience. In many cultures, the act of preparing and sharing a meal is a way of expressing love, gratitude, and hospitality. Food also serves as a means of communication, as it can convey messages of celebration, mourning, and solidarity.Moreover, the diversity of food culture around the world is truly remarkable. Each region has its own unique culinary traditions, ingredients, and cooking techniques, which reflect the local environment, history, and cultural values. For example, the spicy and flavorful cuisine of Thailand reflects the country's tropical climate and abundant herbs and spices, while the hearty and comforting dishes of Germany are a reflection of its agricultural heritage and cold climate.In conclusion, food culture is an essential aspect of our lives that shapes our identity, traditions, and social interactions. It is a reflection of our history, geography, and socialdynamics, and it plays a significant role in fostering a sense of community and shared experience. The diversity of food culture around the world is a testament to the richness and complexity of human civilization. As we continue to explore and appreciate the culinary traditions of different cultures, we gain a deeper understanding of our shared humanity and the interconnectedness of our world.Thank you for listening. I hope this speech has given you a greater appreciation for the importance and significance of food culture in our lives. Let us continue to celebrate and preserve the rich tapestry of culinary traditions that make our world so vibrant and diverse.。
中国饮食文化英文PPT
•Delicac y
•——Delicacy for •the Chinese food culture is the inner quality of generalizations •(内在品质)
• “Eat no rice but is of
the finest quality,
• nor meat but is
中国饮食文化英文PPT
• We will have
• a bite of China ,
•thus having • a taste of Chinese culture.
•Zhejian g •Jinhua •ham
•Pita Bread Soaked in Lamb Soup
•Small steamed bun
•（社会心理功能 ）
•ji
•点滴皆为天作 •千物杯品来都是香
•Manner s• —— Table manners
relate to the ancient culture . (传统习俗)
•“Sacrifice ceremony at the beginning
• the beginning of all diet.”
•夫礼之初，始诸饮食（《礼记·礼运》）
•（图示：二里头文化所见铜爵 ） •——乡饮酒礼上敬酒行爵的次 序构成最原始的尊卑位次。
Intrinsic value of Chinese foo•dI
•Delicac •Beaut •Emotio •Manners
y
y
n
•Outlookin •Qualit
g
y
•(inside)
• Mood •Custsid
• Translation of Chinese food
中国饮食文化中英文ppt
Maofeng Mountain Smoked Fish 方腊鱼 Smoked Preserved Fish 熏鱼 Fuliji Roasted Chicken 徽菜烧鸡 Butterfly Noodles 蝴蝶面
By the way, Anhui Province is also famous for its beautiful scenes, the Huangshan Mountain (with a diversity of grotesque pine trees) , the scattered small folk villages( which is one of the scenes in the Crouching Tiger and Hidden Dragon ) are all very attractive to visitors from every corn许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样 悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香， 鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常 很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道 浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜 的鲜淡而闻名。
中国饮食文化英文演讲
C目 录 ontent
1
Characteristic s
2 Classifications
3 Conclusions
1
PART ONE
Characteristics
As the old saying goes:
Man sees food as the first priority
Now there are more and more foreign food culture.
Romantic French meals
American fast food culture:
Chinese food culture has its unique characteristics:.
谢
谢 X I E XIE
Main Characteristics:
1.Different foods in different seasons 2.Pay attention to aesthetic feeling bination of food and medicine
Foods in different seasons
Summer : cold and dressed with sauce Winter : stewed dishes
Aesthetic feeling
色-color 香-flavor 味-taste 形-shape 意-meaning
Combination of food and medicine
苏
菜பைடு நூலகம்
Fujian Cuisine
闽
菜
Min cuisine : light,soft
学英语讲中国故事饮食文化篇
学英语讲中国故事饮食文化篇Chinese Cuisine - A Story of Culinary CultureChinese cuisine, with its rich history and diverse regional flavors, has captivated the taste buds of people all over the world. From the fiery spices of Sichuan to the delicate dim sum of Cantonese cuisine, Chinese food is a reflection of the country’s cultural heritage and its people's way of life.The Chinese culinary tradition dates back thousands of years, and its origins can be traced to the Zhou Dynasty, where food and its preparation were considered an art form. Chinese cuisine is not only about the taste but also about the harmony of colors, aromas, and textures. The balance of flavors—salty, sweet, sour, bitter, and spicy—is a fundamental principle of Chinese cooking.One of the most iconic aspects of Chinese cuisine is its use of fresh and seasonal ingredients. The Chinese believe in the importance of using ingredients that are in season to ensure the best quality and flavor. This emphasis on fresh ingredients is also reflected in the practice ofvisiting local markets daily to purchase the freshest produce, meat, and seafood.The Chinese also have a strong belief in the medicinal properties of food. Many traditional Chinese dishes are prepared with specific health benefits in mind, using ingredients such as ginseng, goji berries, and various herbs. This holistic approach to food is deeply rooted in Chinese culture and is an integral part of the country's culinary heritage.In addition to its rich history and emphasis on fresh ingredients, Chinese cuisine is also known for its regional diversity. Each of China's provinces has its own unique culinary traditions, resulting in a wide variety of dishes and cooking styles. From the hearty and robust flavors of northern cuisine to the light and subtle tastes of southern cuisine, Chinese food offers something for every palate.The Chinese also place great importance on the social aspect of dining. Sharing a meal with family and friends is seen as a way to strengthen bonds and show hospitality. This is evident in the tradition of serving dishes family-style, allowing everyone to sample a variety of flavors and enjoy the communal experience of dining together.Now let's switch to Chinese.中国饮食文化 - 一个烹饪文化的故事中国饮食文化以其悠久的历史和多样的地域风味，吸引了世界各地人们的味蕾。
中国饮食文化——英文版
中国饮食文化——英文版Chinese CuisineChina is known for its rich and diverse culinary traditions, which reflect the country's long history and regional variations. Chinese cuisine is celebrated for its wide range of flavors, use of fresh ingredients, and emphasis on balance and harmony. From hearty rice and noodle dishes to delicate dumplings and richstir-fried dishes, Chinese food offers something for everyone.Another defining characteristic of Chinese cuisine is theuse of fresh and seasonal ingredients. Chinese chefs believethat fresh ingredients not only enhance the taste, but also the nutritional value of the dish. Fresh vegetables, herbs, and spices are used extensively in Chinese cooking to add flavor and color to the dishes. Popular ingredients include ginger, garlic, soy sauce, and sesame oil.Chinese cuisine is also known for its wide variety ofcooking techniques. From stir-frying and deep-frying to boiling and steaming, Chinese chefs have mastered a range of techniquesto bring out the best flavors in their dishes. Each technique requires a different level of heat and timing, ensuring that the food is cooked to perfection.Regional variations play a significant role in Chinese cuisine, with each region having its own distinct culinarytraditions. For example, Cantonese cuisine is known for its delicate flavors and emphasis on fresh ingredients. Sichuan cuisine, on the other hand, is famous for its bold and spicy flavors. Other regional cuisines include Shandong, Hunan, and Fujian, each with their own unique styles and flavors.In conclusion, Chinese cuisine is a reflection of the country's deep-rooted history and regional diversity. With its emphasis on balance, fresh ingredients, and a variety of cooking techniques, Chinese food has earned its rightful place among the world's most celebrated culinary traditions. Whether you're enjoying a steaming bowl of noodles or savoring the flavors of a traditional dim sum feast, Chinese cuisine offers a unique and unforgettable dining experience.。
关于中华饮食的英语演讲稿doc
关于中华饮食的英语演讲稿篇一：饮食文化英语演讲稿britain is an island between the north sea and the atlantic ocean. no one in englandlives more than 120km from the sea. for people living near the sea, fish and shellfishhave always been popular foods.away from the sea, people first ate wild animals, but then hundreds of years agothey began keeping sheep, cows and chickens on farms. farmers have grown fruit,vegetables and cereals(for bread making ) for centuries too. during the middle ages(11th to 15th century),ships brought sugar, nuts and spices from far away. the spices were often used to hide the taste of the food which wasgoing bad! when sailors went to foreign places they bought back more kinds of food.in british, traditionally, for some people still, the meals are called: breakfast—between 7:00 and 9:00, dinner—between 12:00 and 1:30pm, tea—anywhere from 5:30at night to 6:30 p.m.the traditional english breakfast is called the “full english ” and sometimesreferred to as “the full english fry-up”.most people around the world seem to thinka typical english breakfast consists of eggs, bacon, sausages, fried bread, mushroomsand baked beans all washed down with a cup of coffee. now-a-days, however, a typicalenglish breakfast is more likely to be a bowl of cereals, a slice of toast, orangejuice and a cup of coffee.so ,how about a typical british lunch? many children at school and adultsat work will have a ?packed lunch?. this typically consists of a sandwich, a packet of crisps, a piece of fruit and a drink. by the way, the sandwich was invented inengland. john montagu, the earl of sandwich invented a small meal that could be eatenwith one hand while he continued his nonstop gambling. as to the evening meal, a traditional british meal for dinner is ?meat and twoveg?. they put hot brown gravy,(traditionally made from the juices of the roast meat,but more often today from a pocket!) on the meat and usually the vegetables. one ofthe vegetables is almost always potatoes.篇二：中国饮食文化演讲稿鲁式神仙鸭子是孔府的一个传统名菜，相传始于孔子七十四代孙孔繁坡时期，在孔繁坡任山西同州知府时，府内厨师以鸭子出骨，加调料入碗加盖，上笼蒸制而成，肉质酥烂，香气浓郁，滋味鲜美，孔繁坡品尝后，觉得此菜制法与众不同，上笼蒸制以点香三炷烧尽为度，滋味鲆美美胜于它菜，故取名为神仙鸭子。