川菜英文介绍(课堂PPT)
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介绍四川美食的英文ppt
When you go to any family ,you can taste it! Yes, Mustard tuber is the most basic food for them,widely distributing in Sichuan province and Chongqing.
In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor.
Now,let’s taste several great
delicacies
Mapo Bean Curd
Kong Po Chicken
Mapo Tofu
Mapo Tofu was invented by a Chengdu chef's pockmarked wife decades ago in the Qing Dynasty (16441911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing.
Oh my gold, I must be in dream…
Ken.
感谢您的下载! 快乐分享，知识无限！
Hot Pot maybe is the most popular dish of Sichuan cuisine. It mainly distributes in Sichuan province and Chongqing. It is famous for its red chili. After enjoying ,you will feel your body is burning!You perhaps forget those upset and depressed things… I thought I were in heaven …
川菜-英文介绍(课堂展示)
served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
宫保鸡丁 Kung Pao chicken
A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
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.
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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
川菜英文演讲PPT
Third, all Kinds of hot pots
Fourth, other dishes
Good place to enjoy Szechwan cud poetry articles.
The development of Szechwan cuisine
Szechwan cuisine 's charm also lies in its development. It inherits the traditional flavor and develops actively at the same time. Szechwan cuisine never stops its step to make progress and it mixed many other styles of cuisines across the country to create a dozen of new styles . It’s ingredient ,cooking methods, pursuit of nutrition also have changed lot. You even will find it difficult to recognize Sichuan cuisine unless you go to Sichuan province regularly to have a try of the new ones.
First of all, common luncheonette dishes, which is fast and affordable to cook, such as Kung Palo Chicken, Fish-Flavored
Shredded Pork, Spicy Meat and Mapo Tofu.
四川美食英文PPT
sadness Bean Jelly~
伤
心
凉 粉 ~~
Wine and Dine 佳肴也需美酒配
Welcome to Sichuan
Sichuan is a wonderland you know, 天府之土~ So there are also a lot of so great food I haven’t introduce to you… But it is no problem~ Sichuan welcome to you to come and taste the perfect dishes~~~~~~
The characteristic of sichuan food is very obvious:outstanding hot ,sweet（香） oil,delicious,heavy flavor,use"three pepper" ——chili（辣椒），pepper（胡椒），pepper （花椒）and fresh ginger.While fry, boil ,simmer, etc,are all used in cooking methods
Some facts…… Great Traditions(
八大菜系)：Anhui, Guangdong, Fujian,Hunan, Jiangsu,Sichuan,Zhejiang
Sichuan food has a long history .As one of the eight regional cuisines,Sichuan cuisine occupies an important position in the history.
dish,
川菜英文PPT2
Sauté Diced Chicken with Chili and Pepper ed
Poached Sliced Beef in Hot Chili Oil
Steamed Chinese Cabbage in Supreme Soup
Bean Sauce Tofu
Braised Eggplant
Charming Sichuan Cuisine
魅力川菜
Brief introduction of Sichuan food
About culture Sichuan food features
Representative dishes How to make
Brief introduction of Sichuan food
3.
Thanks for viewing !
。。。。。。
• Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abre chicken into small Ding. • Sprinkled chicken with soy sauce, salt and MSG .Mix them as possible as you can and add wine to soak about 30 minutes. • Heat the salad oil,add diced chicken until cooked. • Then put into the red pepper, pepper, stir fry with emergency fire（急火翻炒）. • Take the fried chicken and red pepper out.
四大菜系及川菜中英文简要介绍ppt课件
5
烹饪方法
Cooking method
more than 20 types , including fried , stir frying , boiled , blasting , stewed
and so on
菜品种类
Categoriess
feast dishes筵席菜, home style dishes家常菜 , rural home style dishes
…
.
两 岸 青 山 孤相 帆对 一出 片 日 边 来
7
甜点小吃
Dessert
Onion fragrant glutinous rice ball 葱香糯米团
Dan dan noodles 担担面
spring roll
(a thin sheet of dough, rolled, stuffed and fried)
三蒸九扣菜 local flavor snacks
风味小吃 6
菜肴名称
Dishes
sichuan hot pot 麻辣火锅 Twice-cooked pork 回锅肉 Fish flavored shredded pork with garlic sauce
鱼香肉丝 M a p o Tof u 麻 婆 豆 腐 Kung Pao Chicken 宫保鸡丁
Chinese food can be roughly divided into four regional cuisines ： 中国饮食可以大致分为四大地方菜系 ：
2
3
系
菜
苏
江
系
菜
东
广ቤተ መጻሕፍቲ ባይዱ
系
菜
川
英文川菜介绍(课堂PPT)
2020/4/3
5
representative dishes
❖Sichuan Cuisine was divided into three main subsections： the upriver section（上河帮）， the small river section （小河 帮）and the downriver section （下河帮）he high-class dishes， the refreshments， which are considered an important part of the Sichuan Cuisine， are also a part of the upriver section， including the pickles， bean jelly， Tofu padding， rice crust， snacks and sausages.
2020/4/3
3
HISTORY
❖ The Sichuan Cuisine could date back to the time before the Warring-State period. At that time， the Sichuan Basin（盆地） and its surrounding areas were rich in wild animals， fruits， vegetables and fishes， and the salt and pepper. The tableware and cookware unearthed in Sichuan revealed that the initial form of
Sichuan Cuisine was established about 3，000 years ago.
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川菜
Szechwan cuisine
1
2
Sichuan cuisine, or Szechwan cuisine (四 川菜， 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America.
4
5
宫保鸡丁
Kung Pao chicken
• A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
18
火锅 Hot pot
19
20
21
麻辣烫 tingling spicy hot pot
22
23
24
I love Chuancai !
25
谢谢观赏！
26
8
• 东坡肘子 • DongPo stewed
pork joint
9
鱼香肉丝 Fish-Flavored Shredded Pork
10
灯影牛肉 translucent beef slices
11
水煮鱼 Fish Filets in Hot Chili Oil
12
回锅肉 double cooked pork slices
13
口水鸡 Koushui chicken
14
蚂蚁上树 vermicelli with spicy minced pork
15
辣子鸡丁 Diced chicken with pepper
16
酸菜鱼 Boiled Fish with Pickled Cabbage and Chili
17
u
• It is a combination of tofu (bean curd) set in a spicy chili- and beanbased sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
6
7
夫妻肺片 Fuqi feipian
• served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
Szechwan cuisine
1
2
Sichuan cuisine, or Szechwan cuisine (四 川菜， 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America.
4
5
宫保鸡丁
Kung Pao chicken
• A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
18
火锅 Hot pot
19
20
21
麻辣烫 tingling spicy hot pot
22
23
24
I love Chuancai !
25
谢谢观赏！
26
8
• 东坡肘子 • DongPo stewed
pork joint
9
鱼香肉丝 Fish-Flavored Shredded Pork
10
灯影牛肉 translucent beef slices
11
水煮鱼 Fish Filets in Hot Chili Oil
12
回锅肉 double cooked pork slices
13
口水鸡 Koushui chicken
14
蚂蚁上树 vermicelli with spicy minced pork
15
辣子鸡丁 Diced chicken with pepper
16
酸菜鱼 Boiled Fish with Pickled Cabbage and Chili
17
u
• It is a combination of tofu (bean curd) set in a spicy chili- and beanbased sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
6
7
夫妻肺片 Fuqi feipian
• served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.