中国文化英文PPT之中国菜Chinese cuisine
合集下载
相关主题
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
• Generally speaking, there are four basic local cuisines : Sichuan, Cantonese, Shandong, and Jiangsu cuisine.
Sichuan Cuisine
• Of the four major schools of China’s culinary art, Sichuan cuisine is perhaps the most popular.
• 2. deep fry: a cook food under the surface of hot fat or oil eg: Deep fried chicken wings
北京烤鸭
北京名菜：京酱肉丝
海南名菜：和乐蟹
• 3. roast 烤 eg: roasted Beijing duck roast lean pork
• 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
4. Cooking techniques
• There are over 30 techniques in Chinese cuisine, including:
• 1. Stir fry/ sauté：to cook sth. In hot fat for a short time. eg: Fried eggs Saute rape Saute beef
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.
• 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.
• 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.
• 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.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• FragFra Baidu bibliotekant
• Bear’s palm
• Tender / Crisp
• Shark’s fin
• 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 Cuisine
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• One of the reasons for its fine cooking could be the fact that skillful chefs were taken to Sichuan by high officials sent by the central government during the Yuan, Ming and Qing Dynasties. Most of these chefs settled in Sichuan and developed new cooking styles based on Beijing cuisine.
• Color • Aroma / smell • Taste / flavor
Some Words & Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste:
• 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:
• 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.
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.
Braised Pork in Brown Sauce
• “Go slow with the flame, Go light with the water, When the cooking is done, The food will be fine.”
• 净洗铛， 少着水， 柴头罨烟焰不起。 待他自熟莫催他， 火候足时他自美。
• Chinese food can be cooked over high, moderate or low temperature, depending on the ingredients and the dish.
• Braised Pork in Brown Sauce, is cooked over a low flame in a sealed pot. The meat comes out deep red and is as tender as bean curd; the flavor is rich, but the meat does not taste greasy.
• 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.
3. Temperature
• As early as 2,000 years ago, the Chinese had already learnt the importance of cooking temperature.
• The famous poet, Su Dongpo, took up cooking as a hobby after a setback in his official career.
• 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.
• The famous Beijing dish, Fried Pork Liver and Duck Gizzard, is fried in hot oil at a high temperature for only a few seconds, so that it is tender inside and crisp outside. If the dish were cooked at a low temperature, the meat would be tough.
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 :
• Characters for “longevity” or “happiness” can be carved in food special occasions such birthday or wedding.
• Cold dishes in the shape of birds, animals, insects, fish, flowers, fruits, grass or trees offer an opportunity for showing off the chef’s artistic talent.
Sichuan Cuisine
• Of the four major schools of China’s culinary art, Sichuan cuisine is perhaps the most popular.
• 2. deep fry: a cook food under the surface of hot fat or oil eg: Deep fried chicken wings
北京烤鸭
北京名菜：京酱肉丝
海南名菜：和乐蟹
• 3. roast 烤 eg: roasted Beijing duck roast lean pork
• 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
4. Cooking techniques
• There are over 30 techniques in Chinese cuisine, including:
• 1. Stir fry/ sauté：to cook sth. In hot fat for a short time. eg: Fried eggs Saute rape Saute beef
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.
• 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.
• 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.
• 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.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• FragFra Baidu bibliotekant
• Bear’s palm
• Tender / Crisp
• Shark’s fin
• 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 Cuisine
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• One of the reasons for its fine cooking could be the fact that skillful chefs were taken to Sichuan by high officials sent by the central government during the Yuan, Ming and Qing Dynasties. Most of these chefs settled in Sichuan and developed new cooking styles based on Beijing cuisine.
• Color • Aroma / smell • Taste / flavor
Some Words & Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste:
• 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:
• 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.
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.
Braised Pork in Brown Sauce
• “Go slow with the flame, Go light with the water, When the cooking is done, The food will be fine.”
• 净洗铛， 少着水， 柴头罨烟焰不起。 待他自熟莫催他， 火候足时他自美。
• Chinese food can be cooked over high, moderate or low temperature, depending on the ingredients and the dish.
• Braised Pork in Brown Sauce, is cooked over a low flame in a sealed pot. The meat comes out deep red and is as tender as bean curd; the flavor is rich, but the meat does not taste greasy.
• 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.
3. Temperature
• As early as 2,000 years ago, the Chinese had already learnt the importance of cooking temperature.
• The famous poet, Su Dongpo, took up cooking as a hobby after a setback in his official career.
• 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.
• The famous Beijing dish, Fried Pork Liver and Duck Gizzard, is fried in hot oil at a high temperature for only a few seconds, so that it is tender inside and crisp outside. If the dish were cooked at a low temperature, the meat would be tough.
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 :
• Characters for “longevity” or “happiness” can be carved in food special occasions such birthday or wedding.
• Cold dishes in the shape of birds, animals, insects, fish, flowers, fruits, grass or trees offer an opportunity for showing off the chef’s artistic talent.