中国饮食文化中英文ppt

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中国饮食文化英文PPT

中国饮食文化英文PPT

in the western’s diet structures, their consumptions of meat are almost ten times than the Chinese’s while Chinese vegetable consumption are six times than the western's.
Chinese dietary culture
Outline
Part 1
Features
Part 2
Differences
Part 3
Cultural & Chinese delicacies
Features
characteristics
on surface

connotation
Characteristics on surface
what’more, the western won't eat some parts of animals, such as organs(内脏), feets(脚爪), heads (头). Instead, these parts are delicious for chinese. such as chiken toe(鸡爪)
poeple often eat in winter
Tofu looks like bear's pow
Beef shaped in a cow
Delicacy
Beauty
Cultural elements related to Chinese delicacies
淮扬菜
江 苏 菜
粤菜
湘菜
福 建 菜

中国传统饮食文化及餐桌礼仪英文ppt

中国传统饮食文化及餐桌礼仪英文ppt

风 呀
Second to the Spring Festival in
importance and grandness is the
Midautumn Festival, when people get
together to have the moon cake
Because of its round shape like that of the
• 米饭 Steamed Rice
• 面条 Noodles
• 馒头 Steamed bun
• 包子 Steamed stuffed bun
• 粥 Porridge







The traditional festival food
The traditional cultural value is greater than the nutritional value of food
and sugar candy added to gain



安徽厨师注重于烹饪的温度;擅长煨炖
常会加入火腿和方糖来改善菜肴的味道。
通国 风

• Jiangsu Cuisine 淮阳菜系 • Hunan cuisine 湖南菜系

Jiangsu cuisine is well known for its
In material wealth, people generally
superfluous energy today, many
highenergy traditional festival food
appears dim a lot, especially New Year cake,

中国传统饮食文化及餐桌礼仪英文ppt

中国传统饮食文化及餐桌礼仪英文ppt

中 国 风 中 国 风 呀
Second to the Spring Festival in importance and grandness is the Midautumn Festival, when people get together
to have the moon cake. Because of its round shape like that of the moon, the moon cake symbolizes union. Every Midautumn, when the bright round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon
Chinese food culture
Catalog
• The traditional staple food.
• The traditional festival food
• • Eight regional cuisines Typical dishes

Summary
Chinese traditional staple
cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. 世界上最著名的中国菜系之一。四川菜系以其
usually. Soups are given much emphasis in Shangdong

中国饮食文化英文PPT

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

中国饮食文化中英文ppt
The most Famous Dishes: Monk Jumps over the Wall/ Double-boiled Super Seafood (several kinds of luxurious sea food cooked in a special casserole) Fish Balls( from sea fishes, crabs, shrimp, squid, etc)鱼丸 Fujian Wonton (ravioli)福建扁肉 Fujian Rice Noodles 福建米粉
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。

中国饮食文化英语介绍PPT优秀课件

中国饮食文化英语介绍PPT优秀课件

2021/5/25
10
Hunan Cuisine
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣,干辣) flavor(味道), fresh aroma(香味) and deep color. Common cooking techniques include stewing(炖), frying(煎), pot-roasting(烤), braising(焖), and smoking(熏). Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
2021/5/25
11
❖Hot and Sour Diced Chicken (酸辣鸡丁❖)Lotus seeds in rock sugar syrup(冰糖湘莲)
2021/5/25
Immortal chicken (神仙鸡)
12
Jiangsu Cuisine
• stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attention to adjust the soup, keep the original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp.

中国传统饮食文化英文版ppt课件

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

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
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Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系,是世界上最著名的中国菜系之一。 四川菜系以其香辣而闻名,味道多变,着重使 用红辣椒,搭配使用青椒和prickly ash,产生 出经典的刺激的味道。此外,大蒜,姜和豆豉 也被应用于烹饪过程中。野菜和野禽常被选用 为原料,油炸,无油炸,腌制和文火炖煮是基 本的烹饪技术。没有品尝过四川菜的人不算来 过中国。
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. 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. 江苏菜,又叫淮阳菜,流行于在淮阳 湖下流。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。 Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland. 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。
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste". 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,甜,酸, 咸和香的味道而出名。最特 别的是它的“卤味”。
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 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 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 Jiangsu Cuisine 江苏菜系 Sichuan Cuisine 四川菜系 ZheJiang Cuisine 浙江菜系 Cantonese food 广东菜系 Hunan cuisine 湖南菜系 Fujian Cuisine 福建菜系 Anhui Cuisine 安徽菜系
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。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。
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.
北京烤鸭 roast Beijing duck 辣子鸡丁 saute diced chicken with hot peppers 宫爆鸡丁 saute diced chicken with peanuts 红烧鲤鱼 braised common carp 茄汁虾仁 saute fish slices with bamboo shoots 涮羊肉 instant boiled sliced mutton 糖醋里脊 pork fillets with sweet&sour sauce
Shandong is the bi ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious 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。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。
Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. 红绿辣椒被用在许多菜肴中,带来特别的辣 味,在中国文字里叫麻,通常会在口中留下 麻木的感觉。
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 广东菜源自于中国最南部的省份广东省。大多数华侨来自广东,因此广东菜也许是国外最 广泛的中国地方菜系。 Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. 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. 广东人热衷于尝试用各种不同的肉类和 蔬菜。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。
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