中华美食PPT展示-第2组
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• 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
房的；烹调用的)
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisቤተ መጻሕፍቲ ባይዱne so it gradually spread to other parts of China.
•
Tai Chi Taro(太极芋泥 ) is cooking taro nut and pressed into mud, adding sugar, eggs , water and oil. After the taro cool down, people sometimes add chopped kernels , cherry on the surface., decorated with cherryin the poi on Tai Chi pattern, the food's that come from this. • This Tai Chi Taro appears like cold dishes, but it is a hot one actually, there is also a legend about this dish .when lin ze xu came to Guangzhou to ban Opium（鸦 片） , the Ambassadors of foreign country did not have a good attention ,lin ze xu invite them eat the Tai Chi Taro ,they think it is a cold dish ,so big mouth to eat it ,it very hot in the mouth it is not good to spit it , Lin casually introduced to the crowd: "This is China Fujian cuisines, cold surface heat heart, called tai chi poi." Foreigners say nothing to hear that .
Now we will introduce some Typical dishes :
Buddha-jumping-over-the-wall . The Fo Tiao Qiang or “Buddha jumps over the wall” is the most popular food in Fujian. It contains more than 30 ingredients, including sea slug （海参）, shark„s fin（鱼翅）, abalone（鲍鱼）, chicken breast, duck, pig's trotters, dried scallop, mushroom, pigeon egg and other unique ingredients. It's said that after the dish is cooked, the air is heavy with a strong fragrance. There is a story about this dish ,one day ,several scholars came to Gathering spring garden for a meal .when the dish is served ,one of the scholars improvised a poem :”fragrance spreads to the neighborhood once the lid lifts ,one whiff and the Buddha jump the wall ,abandoning the zen prevepts .”hencethe name of the dish Legend has it that it smelt so good that a monk forgot his vegetarian vows and leapt over the wall to have some, giving popularity to its name.
•
Fujian Cuisine Branches
•
Fujian cuisine consists of three branches cooking style : • Fuzhou dishes are quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour. • South Fujian dishes are popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings • West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. • As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
• The Top 5 Most Extreme Gourmets
• • • • •
1.宫保鸡球Kung Pao Chicken 2.四川牛肉Szechuan Beef 3.四川虾Szechuan Prawns 4.鱼香茄子Braised Egg plant 5.麻婆豆腐Bean Sauce Tofu
Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer
•
• Fujian Cuisine have the following characteristics: • 1) Chefs are skilled in the use of a kitchen knife, full of interest. • 2) The Fujian people are peculiar about soup, which is full of changes. • 3) A wide variety of seasonings are used, with unique characteristics. • 4) Dishes are meticulously prepared, refined and graceful. • 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary (adj. 厨 art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279).
Kejia Meatballs (客家捶圆) It is actually meatballs. The main kinds are pork, beef, beef muscle, fish, prawn and chicken. The meatballs are tough but crispy. Many joke that the meatballs even bounce up and down if you place them on the dining table. The beef and pork meatballs have the best reputation. In Chinese culture, meatballs also indicate a sense of togetherness, which makes it a popular part of family meals.
Cake, Meat Balls, Taiji Smashed(adj. 破碎的) Taro(芋头).
Cuisine features:
(1)Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. (2) Fine slicing techniques. Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. (3) Various soup and broth. The most characteristic aspect of Fujian cuisine is that its dishes are served in soup. (4) Exquisite culinary art.Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.
房的；烹调用的)
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisቤተ መጻሕፍቲ ባይዱne so it gradually spread to other parts of China.
•
Tai Chi Taro(太极芋泥 ) is cooking taro nut and pressed into mud, adding sugar, eggs , water and oil. After the taro cool down, people sometimes add chopped kernels , cherry on the surface., decorated with cherryin the poi on Tai Chi pattern, the food's that come from this. • This Tai Chi Taro appears like cold dishes, but it is a hot one actually, there is also a legend about this dish .when lin ze xu came to Guangzhou to ban Opium（鸦 片） , the Ambassadors of foreign country did not have a good attention ,lin ze xu invite them eat the Tai Chi Taro ,they think it is a cold dish ,so big mouth to eat it ,it very hot in the mouth it is not good to spit it , Lin casually introduced to the crowd: "This is China Fujian cuisines, cold surface heat heart, called tai chi poi." Foreigners say nothing to hear that .
Now we will introduce some Typical dishes :
Buddha-jumping-over-the-wall . The Fo Tiao Qiang or “Buddha jumps over the wall” is the most popular food in Fujian. It contains more than 30 ingredients, including sea slug （海参）, shark„s fin（鱼翅）, abalone（鲍鱼）, chicken breast, duck, pig's trotters, dried scallop, mushroom, pigeon egg and other unique ingredients. It's said that after the dish is cooked, the air is heavy with a strong fragrance. There is a story about this dish ,one day ,several scholars came to Gathering spring garden for a meal .when the dish is served ,one of the scholars improvised a poem :”fragrance spreads to the neighborhood once the lid lifts ,one whiff and the Buddha jump the wall ,abandoning the zen prevepts .”hencethe name of the dish Legend has it that it smelt so good that a monk forgot his vegetarian vows and leapt over the wall to have some, giving popularity to its name.
•
Fujian Cuisine Branches
•
Fujian cuisine consists of three branches cooking style : • Fuzhou dishes are quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour. • South Fujian dishes are popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings • West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. • As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
• The Top 5 Most Extreme Gourmets
• • • • •
1.宫保鸡球Kung Pao Chicken 2.四川牛肉Szechuan Beef 3.四川虾Szechuan Prawns 4.鱼香茄子Braised Egg plant 5.麻婆豆腐Bean Sauce Tofu
Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer
•
• Fujian Cuisine have the following characteristics: • 1) Chefs are skilled in the use of a kitchen knife, full of interest. • 2) The Fujian people are peculiar about soup, which is full of changes. • 3) A wide variety of seasonings are used, with unique characteristics. • 4) Dishes are meticulously prepared, refined and graceful. • 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary (adj. 厨 art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279).
Kejia Meatballs (客家捶圆) It is actually meatballs. The main kinds are pork, beef, beef muscle, fish, prawn and chicken. The meatballs are tough but crispy. Many joke that the meatballs even bounce up and down if you place them on the dining table. The beef and pork meatballs have the best reputation. In Chinese culture, meatballs also indicate a sense of togetherness, which makes it a popular part of family meals.
Cake, Meat Balls, Taiji Smashed(adj. 破碎的) Taro(芋头).
Cuisine features:
(1)Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. (2) Fine slicing techniques. Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. (3) Various soup and broth. The most characteristic aspect of Fujian cuisine is that its dishes are served in soup. (4) Exquisite culinary art.Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.