中国文化英文PPT之中国菜Chinese cuisine(课堂PPT)
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中国饮食 chinese cuisine(课堂PPT)
4
Focus on
Eight district regional cuisine The art of chinese cooking
5
Teaching Difficulties
The usages of the key words and expressions
6
Teaching Methods
15
Twice cooked pork slices 16
Fish-flavored pork shreds
17
Stick hot fish with sour cabbage
18
Boiled Meat Slice
19
Spicy diced Chicken with Peanut 20
Jiangsu cuisine
.(广东菜基本特色是什么呢)
W: There are two.
. （一个是菜肴要绝对新鲜）The other is
that the meal must be harmonious.
H: What do you mean by “ harmonious”?
W:
.(也就是说不同原料的颜色要搭配，味道和
菜的质地也要搭配)。
H: What do you mean by “ harmonious”?
W: It means that different coloured foods must complement each color and that tastes and textures should contrast.(也就是说不同原料的颜色要搭配， 味道和菜的质地也要搭配)。
21
Sweet-sour pork 22
Focus on
Eight district regional cuisine The art of chinese cooking
5
Teaching Difficulties
The usages of the key words and expressions
6
Teaching Methods
15
Twice cooked pork slices 16
Fish-flavored pork shreds
17
Stick hot fish with sour cabbage
18
Boiled Meat Slice
19
Spicy diced Chicken with Peanut 20
Jiangsu cuisine
.(广东菜基本特色是什么呢)
W: There are two.
. （一个是菜肴要绝对新鲜）The other is
that the meal must be harmonious.
H: What do you mean by “ harmonious”?
W:
.(也就是说不同原料的颜色要搭配，味道和
菜的质地也要搭配)。
H: What do you mean by “ harmonious”?
W: It means that different coloured foods must complement each color and that tastes and textures should contrast.(也就是说不同原料的颜色要搭配， 味道和菜的质地也要搭配)。
21
Sweet-sour pork 22
中国传统文化-英文PPT
Jiuzhaigou
In the north of Sichuan, a province in south western China.
It is known for its many multi-level waterfalls and colorful
The Potala Palace
With a long history Mysterious charm
admire
Mr.Wang(王羲之)
Confucianism
Confucianism was originally the philosophy of Confucius who stressed the maintenance of a stable system of inter-personal relationships at different levels of society.
水煮鱼 Boiled fish
回锅肉 twice-- cooked pork
8
Beijing
豆汁 Mung Bean Milk
爆肚 Quick-Fried Tripe
驴打滚 Fried Chop Rice Cake
BACK
Chinese Tea Culture
Referring to Chinese tea, it can be traced back to the ancient times, and it was flourished in the Tang dynasty and the Song dynasty. China is the homeland of tea, and tea have become the national drink.
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
chinese cuisinePPT课件
Features
• Faint scent, fresh and tender,mellow and rich
• Mixing clear soup and creamy soup • Using green onion • Cooking se
Shao Fried pork joint
attention to oil,food color,control of flame.（重油，重色泽，重火候） • Material:Various kind of meat. • Places suggested:聚湘楼 • Famous dishes:火腿炖甲鱼 红烧果子狸 腌鲜鳜鱼 杨梅丸子 徽州圆子 虎皮豆腐皮
an Cuisine
• 3. Kung pao chicken
• Method: sauting diced chicken with peanuts in chili sauce
This is an eye-catching, colorful dish that tastes sweet, spicy, salty, fresh and delicious.
an Cuisine
• 4. Twice cooked pork
cook the pork first, then cut it into thin slices , finally back it into the pot and stirfry
鱼香肉丝
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• yhvuf
Hui Dishes
• Seasonings: chili, pepper , prickly ash （美洲花椒）
an Cuisine
• Four well-known dishes
中国文化英语PPT
Chinese Culture
Porcelain（瓷器） Paper Cutting（剪纸） Beijing Opera（京剧）
Chinese Cuisine（中国菜）
China
瓷 器
China is the hometown of porcelain（瓷器）. The invenபைடு நூலகம்ion of china is a great contribution to world civilization. In English, china means porcelain.
Paper Cutting 剪纸艺术
Introduce
• The paper-cut art is the Chinese Han nationality's most ancient one of folk art. Its history can be traced back to the sixth Century a.d.. some with scissors, some use a knife, although the tools are different, but the creation of works of art is basic and same, collectively known as the paper-cut. The carrier can be paper, gold foil, bark, leaves, cloth, leather and other sheet materials.
礼来 当 物装 人 的饰 们 最婚 结 好礼 婚 方， 生 式节 子 。日 ， ，这 各是 种用
(2) Character which represents happy. When people are getting married and having children, it is used to decorate the wedding festivals, and gifts.
Porcelain（瓷器） Paper Cutting（剪纸） Beijing Opera（京剧）
Chinese Cuisine（中国菜）
China
瓷 器
China is the hometown of porcelain（瓷器）. The invenபைடு நூலகம்ion of china is a great contribution to world civilization. In English, china means porcelain.
Paper Cutting 剪纸艺术
Introduce
• The paper-cut art is the Chinese Han nationality's most ancient one of folk art. Its history can be traced back to the sixth Century a.d.. some with scissors, some use a knife, although the tools are different, but the creation of works of art is basic and same, collectively known as the paper-cut. The carrier can be paper, gold foil, bark, leaves, cloth, leather and other sheet materials.
礼来 当 物装 人 的饰 们 最婚 结 好礼 婚 方， 生 式节 子 。日 ， ，这 各是 种用
(2) Character which represents happy. When people are getting married and having children, it is used to decorate the wedding festivals, and gifts.
中国饮食 chinese cuisine(课堂PPT)
28
Step3:Question for discussion
Have you found the way to translate the names of Chinese dishes? flavor + cutting /cooking techniques + raw material Flavor: Hot, sweet, sour, salty, tongue-numbing Cutting: slice , strip , shred , dice, grain, mince Cooking techniques: deep-frying, quick-frying, roasting, simmering, braising, smoking, steaming, and stewing
8
Step1 lead-in
What impress you most about the section of this video ? Do you know the eight major schools of Chinese cuisine? Could you name some?
9
Step 2 .Introduction of the cuisine
11
Braised prawns
12
Roast suckling pig 13
Braised chicken feet with wild herbs
14
Sichuan cuisine
Boasts a variety of flavors and different methods of cooking. Flavor: hot, sweet, sour, salty, tonguenumbing. Sauce: beef, chili, pepper,bean paste,sweet
中国文化英文PPT之中国菜Chinese_cuisine
• The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already become subject of study.
• Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms.
• Special dishes have special own requirements as to selection and preparation of main ingredients !!
2. Cutting and garnishing
• Cutting has been an important feature of Chinese culinary art since ancient times.
• Tough / Fresh
• Chicken’s wing • Greasy
• Duck’s leg
• Light / heavy flavor
Chinese Culinary
Arts
History of Chinese Cuisine Chinese Culinary Arts Local Cuisines in China
• Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms.
• Special dishes have special own requirements as to selection and preparation of main ingredients !!
2. Cutting and garnishing
• Cutting has been an important feature of Chinese culinary art since ancient times.
• Tough / Fresh
• Chicken’s wing • Greasy
• Duck’s leg
• Light / heavy flavor
Chinese Culinary
Arts
History of Chinese Cuisine Chinese Culinary Arts Local Cuisines in China
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.
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
• 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
英文中国传统文化之八大菜系课件
Fried Shrimps in Hot Spicy Sauce
spicy chicken Mapo Tofu
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved.
•Shandong cuisine •Jiangsu cuisine •Sichuan cuisine •ZheJiang cuisine •Cantonese cuisine •Hunan cuisine •Fujian cuisine •Anhui cuisine
Shandong Cuisine
Beggar's Young Chickens
Cantonese cuisine
• Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China.
Spiced Pork
Steamed Chop with Millet Chicken with Sesame Oil
Jiangsu ቤተ መጻሕፍቲ ባይዱuisine
• Jiangsu cuisine influence over vast areas in the middle and lower reaches of the Yangtze River, renowned at home and abroad.
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.
中国文化英文之中国菜Chinese cuisine(课堂PPT)
• Braised Pork in Brown Sauce was one of his masterpieces. After he was transferred to Hangzhou, he often made this dish to entertain his guests and wrote a poem to describe the cooking process:
• The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.
• 4. braise 焖 eg: braised fish Japan style
• 5. simmer / stew 炖、煨 eg: simmered pork in old fashion
• 6. smoke 熏 eg: smoked dried meat 熏肉
桂林名菜：荔浦芋头
Local Cuisines in China
• Chinese food take in a local character because of the ingredients and cooking styles.
• Chinese cuisines are categorized in many kinds. Such as , 鲁菜 • 川菜 • 苏菜 • 粤菜 • 闽菜 • 浙菜 • 湘菜 • 徽菜 • 京菜，etc.
• The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.
• 4. braise 焖 eg: braised fish Japan style
• 5. simmer / stew 炖、煨 eg: simmered pork in old fashion
• 6. smoke 熏 eg: smoked dried meat 熏肉
桂林名菜：荔浦芋头
Local Cuisines in China
• Chinese food take in a local character because of the ingredients and cooking styles.
• Chinese cuisines are categorized in many kinds. Such as , 鲁菜 • 川菜 • 苏菜 • 粤菜 • 闽菜 • 浙菜 • 湘菜 • 徽菜 • 京菜，etc.
中国美食的英文介绍(课堂PPT)
16
Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
Chinese festival food Chinese food culture
3
Chapter 1 Chinese traditional staple food
Logo
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different .
Logo
19
Logo
Chapter 2 the Chinese characteristic cuisine
Sichuan Cuisine 四川菜系
Introduction:Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.
Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
Chinese festival food Chinese food culture
3
Chapter 1 Chinese traditional staple food
Logo
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different .
Logo
19
Logo
Chapter 2 the Chinese characteristic cuisine
Sichuan Cuisine 四川菜系
Introduction:Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.
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
呀
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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• Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms.
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• Fragrant
• Bear’s palm
• Tender / Crisp
• Shark’s fin
• The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already become subject of study.
Translation of Chinese Cuisine
The History of Chinese Cuisine
• Archaeological finds from the late Neolithic Longshan Culture (龙山文化) that the ancestors of modern Chinese were already using a variety of pottery vessels such as tripods, and steamers for cooking food.
• Special dishes have special own requirements as to selection and preparation of main ingredients !!
2. Cutting and garnishing
• Cutting has been an important feature of Chinese culinary art since ancient times.
A common saying:
• There are three luxuries in one’s life: • An American house, • A Japanese wife & • Chinese food.
• The criteria of being a good Chinese dish :
• Tough / Fresh
• Chicken’s wing • Greasy
• Duck’s leg
• Light / heavy flavor
Chinese Culinary
Arts
History of Chinese Cuisine Chinese Culinary Arts Local Cuisines in China
Chinese Cuisine
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.
• Color • Aroma / smell Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste:
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• Fragrant
• Bear’s palm
• Tender / Crisp
• Shark’s fin
• The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already become subject of study.
Translation of Chinese Cuisine
The History of Chinese Cuisine
• Archaeological finds from the late Neolithic Longshan Culture (龙山文化) that the ancestors of modern Chinese were already using a variety of pottery vessels such as tripods, and steamers for cooking food.
• Special dishes have special own requirements as to selection and preparation of main ingredients !!
2. Cutting and garnishing
• Cutting has been an important feature of Chinese culinary art since ancient times.
A common saying:
• There are three luxuries in one’s life: • An American house, • A Japanese wife & • Chinese food.
• The criteria of being a good Chinese dish :
• Tough / Fresh
• Chicken’s wing • Greasy
• Duck’s leg
• Light / heavy flavor
Chinese Culinary
Arts
History of Chinese Cuisine Chinese Culinary Arts Local Cuisines in China
Chinese Cuisine
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.
• Color • Aroma / smell Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste: