旅游英语教学课件下载-样章ppt
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Famous dishes: Dragon and Tiger Fight, (a dish of braised snake and leopard. It has even been served as the main course at important banquets.) dragon, tiger, and phoenix with chrysanthemum (snake, leopard, and chicken), braised phoenix liver and snake slices (chicken liver and snake), and stir-fried shredded snake meat in five colors , whole winter melon soup, roast suckling pig, salt-cooked chicken from Dongjiang, etc.
3. The main- characteristics of Sichuan Cuisine: (1) Prepared with a wide variety of ingredients. (2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. (3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, smoked duck flavored with tea leaves, etc.
.
wk.baidu.com
Baking in a pan means the ingredients are put in an iron pan with a cast iron lid. The pan is covered with a red – hot cast – iron lid and heated until the dish is done. A typical dish of this type is baked egg. Soft – frying is another unique cooking method of the Guangdong cuisine. The main ingredients are liquid or semi – liquid, such as fresh milk and minced chicken. The technique is: heat the pan over a hot fire, then pour some oil in the pan to coat the bottom, Add a little more oil and stir in the ingredients over a medium to low fire. Typical dishes are stir – fried fresh milk and stir – fried eggs.
2. The main characteristics of Guangdong cuisine: (1) the choice of ingredients is meticulous, extensive and exotic. Everything that walks, crawls, flies, or swims is edible. (2) offering food of all tastes, shapes and colors, good at changing (3) The most characteristic cooking methods are cooking in salt, cooking in wine, baking in a pan, and soft – frying. (good at frying and stewing) (4) emphasis on seafood, and unique, mixed flavorings.( For example, one flavoring liquid is a mixture prepared from onion, garlic, sugar, salt, and spices.) (5) The cuisine is well-known for its clean, light, crisp and fresh taste .
6. The main characteristics of Fujian cuisine (1) emphasizes seafood and mountain delicates (2) Stresses on fine slicing techniques (3) The Fujian people are peculiar about soup, which is full of changes. Most of the dishes are served in soup. (4) Dishes are meticulously prepared, refined and graceful. (5) Its flavors are clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Fragrant Sliced Snails with rice liquor, Jadeite Pearl Abalone, Chicken with rice wine, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.
Famous dishes: Stewed crab with clear soup Duck triplet Squirrel with mandarin fish Butterfly sea cucumber
5. The main characteristics of zhejiang cuisine (1) careful selection of ingredients, emphasizing minute preparation. (2) specializes in quick-frying, stir-frying, deep-frying, simmering and steaming. (3) the flavor is natural, fresh, crispy and tender, and the appearance is extremely elegant. Famous dishes: Beggar’s chicken, Dongpo pork, west lake fish in vinegar sauce.
旅游英语教学课件下载-样章 旅游英语教学课件下载 样章.ppt 样章
1. Major characteristics of Shandong Cuisine:
(1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. (2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. (3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. (4) Chefs excel at preparing clear, crisp, tender and delicious dishes by frying, stirring and steaming. The flavors are salty ,hot, sweet and sour. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.
Cooking in salt means the preserved ingredient (a whole chicken, for example) is buried in heated salt until it is well done. The most famous of these dishes is Salt – Cooked Chicken from Dongjiang. Cooking in wine means the main ingredient is steamed in alcoholic vapor. The most typical dish is twin pigeons cooked in rose wine. Two cleaned pigeons on two chopsticks are placed in an earthen bowl so as to keep them away from the bottom. Place a cup of rose wine between the pigeons, then put the bowl inside an iron pot and heat the pot until the pigeons are well done. Half a cup of wine will remain without the slightest smell of wine, but the pigeons will have acquired an appealing fragrance of rose wine.
4. The main characteristics of Huai-Yang cuisine (1) Wide selection of materials, its main ingredients are fresh and live aquatic products. (2) Good at cooking river fresh fish, lake crab, and vegetables. Its cooking methods include stew, braise, steam, burn, fry, especially emphasizing the use of exquisite soup. (3) Its flavor features fresh, slippery, soft, sweet, fat but not oily, light but not thin. (4) chefs are good at cutting, especially the carving skills are delicate.
Famous dishes: Dragon and Tiger Fight, (a dish of braised snake and leopard. It has even been served as the main course at important banquets.) dragon, tiger, and phoenix with chrysanthemum (snake, leopard, and chicken), braised phoenix liver and snake slices (chicken liver and snake), and stir-fried shredded snake meat in five colors , whole winter melon soup, roast suckling pig, salt-cooked chicken from Dongjiang, etc.
3. The main- characteristics of Sichuan Cuisine: (1) Prepared with a wide variety of ingredients. (2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. (3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, smoked duck flavored with tea leaves, etc.
.
wk.baidu.com
Baking in a pan means the ingredients are put in an iron pan with a cast iron lid. The pan is covered with a red – hot cast – iron lid and heated until the dish is done. A typical dish of this type is baked egg. Soft – frying is another unique cooking method of the Guangdong cuisine. The main ingredients are liquid or semi – liquid, such as fresh milk and minced chicken. The technique is: heat the pan over a hot fire, then pour some oil in the pan to coat the bottom, Add a little more oil and stir in the ingredients over a medium to low fire. Typical dishes are stir – fried fresh milk and stir – fried eggs.
2. The main characteristics of Guangdong cuisine: (1) the choice of ingredients is meticulous, extensive and exotic. Everything that walks, crawls, flies, or swims is edible. (2) offering food of all tastes, shapes and colors, good at changing (3) The most characteristic cooking methods are cooking in salt, cooking in wine, baking in a pan, and soft – frying. (good at frying and stewing) (4) emphasis on seafood, and unique, mixed flavorings.( For example, one flavoring liquid is a mixture prepared from onion, garlic, sugar, salt, and spices.) (5) The cuisine is well-known for its clean, light, crisp and fresh taste .
6. The main characteristics of Fujian cuisine (1) emphasizes seafood and mountain delicates (2) Stresses on fine slicing techniques (3) The Fujian people are peculiar about soup, which is full of changes. Most of the dishes are served in soup. (4) Dishes are meticulously prepared, refined and graceful. (5) Its flavors are clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Fragrant Sliced Snails with rice liquor, Jadeite Pearl Abalone, Chicken with rice wine, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.
Famous dishes: Stewed crab with clear soup Duck triplet Squirrel with mandarin fish Butterfly sea cucumber
5. The main characteristics of zhejiang cuisine (1) careful selection of ingredients, emphasizing minute preparation. (2) specializes in quick-frying, stir-frying, deep-frying, simmering and steaming. (3) the flavor is natural, fresh, crispy and tender, and the appearance is extremely elegant. Famous dishes: Beggar’s chicken, Dongpo pork, west lake fish in vinegar sauce.
旅游英语教学课件下载-样章 旅游英语教学课件下载 样章.ppt 样章
1. Major characteristics of Shandong Cuisine:
(1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. (2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. (3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. (4) Chefs excel at preparing clear, crisp, tender and delicious dishes by frying, stirring and steaming. The flavors are salty ,hot, sweet and sour. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.
Cooking in salt means the preserved ingredient (a whole chicken, for example) is buried in heated salt until it is well done. The most famous of these dishes is Salt – Cooked Chicken from Dongjiang. Cooking in wine means the main ingredient is steamed in alcoholic vapor. The most typical dish is twin pigeons cooked in rose wine. Two cleaned pigeons on two chopsticks are placed in an earthen bowl so as to keep them away from the bottom. Place a cup of rose wine between the pigeons, then put the bowl inside an iron pot and heat the pot until the pigeons are well done. Half a cup of wine will remain without the slightest smell of wine, but the pigeons will have acquired an appealing fragrance of rose wine.
4. The main characteristics of Huai-Yang cuisine (1) Wide selection of materials, its main ingredients are fresh and live aquatic products. (2) Good at cooking river fresh fish, lake crab, and vegetables. Its cooking methods include stew, braise, steam, burn, fry, especially emphasizing the use of exquisite soup. (3) Its flavor features fresh, slippery, soft, sweet, fat but not oily, light but not thin. (4) chefs are good at cutting, especially the carving skills are delicate.