湘菜英文介绍ppt

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Smoky flavours steamed together
腊味合蒸
Is made by smoked and cured pork(腊肉）、 chicken（腊鸡）and fish（腊鱼). Is one of the traditional style dishes of hunan cuisine.
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Character
• Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. • Hunan Cuisine is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste.
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President Mao Zedong
pork braised in brown sauce
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pork braised in brown sauce practice
1. Taking cold water into the pot, get steaky pork out of the water .Cleaning after the water to rinse.
PICTURE
START
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Hunan cuisine
Hunan Province
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History of Hunan cuisine
Hunan cuisine has a history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).
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The last three steps
3. Put the oil to pot and rock candy into a small fire boil system to the show opened, then pour a bowl of boiled water and mix well. 4. Put inactive meat and spices together fall into the pot, add yellow wine and soya fire ,after change soft fire boil for a hour. 5. When water burn to half, take the spices all sorted out.Then water will be dry, braise in soy sauce meat is completed.
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Character
• An obvious characteristic of Hunan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently. • And the menu changes with the seasons is another feature of Hunan cuisine.
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Changsha stinky tofu characteristics
Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.
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Character
• Hunan cuisine is known for its liberal use of chilli peppers, shallots （青葱） and garlic （大蒜）. Its dishes tend to be dry hot (干 辣) or purely hot which distinguish from málà (hot and numbing 失去感觉的; 麻 木的 ) in Sichuan cuisine
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Dong'an chicken 东安子鸡
• Named by its material—the pullet (young hen) • Was handed down more than 1000 years from Tang Dynasty • Is one of the most famous Hunan dishes.
2 .Taking heat oil into antiinflammatory spice sweet.In the steaky pork and stir-fry until light yellow anti-inflammatory together, all dish up and wait to use
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THE END
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