中国文化英文PPT之中国菜Chinese cuisine
中国饮食 chinese cuisine(课堂PPT)
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
U3 Chinese Cuisine
Unit 3 Reading AChinese CuisineChinese Culinary ArtsPara. 1Chinese culinary arts are famous all over the world. Chinese dishes appeal to the senses through color, shape, aroma and taste. Chinese cuisine’s entree normally strives for three to five colors, made up of the main ingredient, and more secondary ingredients of contrasting colors and textures; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling the chef to present an appealing platter of delicacy. Para. 2When preparing Chinese dishes, the cooks make a strong fragrant aroma to stimulate one’s appetite, by using scallion, fresh ginger, root garlic or chili pepper; with the use of wine, aniseed, cinnamon, peppercorn or sesame oil. Complementary nuances are added. Soy sauce, sugar, vinegar and other seasonings may be used discreetly, adding to the complex play on the taste buds.Para. 3All chefs of the Chinese kitchens, professional or amateur, strive for harmony of sight, smell, taste, texture, so that each individual dish has its unique features highlighted, contrasted and balanced if it is a dinner of many dishes, be it 3, 6, 9 or 12. The flavors must not overpower the food, yet subtle enough to meet the tastes of thosedining. Complex or simple dishes may be prepared quickly or much longer, but the ultimate goal is to share with the guests the play on the eaters’real and imagined visions of the dishes and its ingredients. Para. 4Once the meal is cooked, it is served all at once to the family, who eat with chopsticks and drink soup with a flat-bottomed soup spoon. The average dinner includes a staple —rice, noodles, bread, or pancakes — a meat dish, vegetable, and soup, which serves as a beverage. For formal meals and banquets, there are many successive courses which are served in a strict traditional order. Another point is that over festive periods, with the play of word’s phonetics, felicitous names of dishes may encourage people to guess what they are about to eat, thereby adding fun to eating.Para. 5Chinese food enjoys a high reputation in the world also for its sheer abundance. It is due to the diversity of the climate, products and customs that there are widely different food styles and tastes in local regions.Para. 6For local styles, Beijing cuisine combines the best features of different regional styles. Shandong cuisine represents the Northern dishes. Shandong cooks are good at cooking seafood. Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. Guangdong cooks make use of many ingredients. They look for fresh, tender, crisp textures. Huai Yang cuisinestresses the natural flavors. Dishes are strong but not greasy, and light but delicate. There is a saying that “southerners have a sweet tooth, and northerners crave salt”, but Tan dishes manage to satisfy both. Because China’s local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.Everyday Eating Customs in ChinaPara. 7Chinese cuisine culture is deeply rooted in China’s history. There are so many “whys”that you may find so interesting: Why is a fish never turned over? Why do tea-drinkers surreptitiously tap tables? Why are Chinese dinner tables round and how will you know who is the guest of honor?Para. 8The whole meal will be more enjoyable if you know a little of the ancient traditions and beliefs that place the meal in a 5,000-year-old culinary heritage.Para. 9 As a visitor or guest in either a Chinese home or restaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits!(1)Though customs and the kinds of food eaten vary from region to region, it is most common for Chinese families to gather for three meals a day.(2) An individual place setting for an everyday meal includes a bowl of fan (rice), a pair of chopsticks, a flat-bottomed soupspoon, and a saucer. Instead of a napkin, a hot towel is often provided at the start as well as the end of the meal for the diner to wipe his hands and mouth.(3) The real difference is that in the West, you have your own plate of food, while in China all the dishes will be put on the table for everyone’s share. The meat and vegetable dishes are laid out all at once in the center of the table, and the diners eat directly from the communal plates using their chopsticks. Soup is also eaten from the common bowl. Rather than for serving oneself a separate portion, the saucer is used for bones and shells or as a place to rest a bite taken from a communal plate when it is too large to eat all at once.(4) It is perfectly acceptable to reach across the table to take a morsel from a far-away dish. To facilitate access to all the dishes, Chinese dining tables are more likely to be square or round, rather than elongated like their western counterparts.(5) Maybe one of the things that will surprise a Western visitor most is that some of the Chinese hosts would like to put food into the plates of their guests. Usually in formal dinners, there are always “public”chopsticks and spoons for this purpose, but some hosts may still use their own chopsticks. This is a token of genuine friendship and politeness. It is polite to eat the food. If you don’t like to eat it, please just leave thefood in the plate.(6) Eating usually begins in order of seniority, with each diner taking the cue to start from his or her immediate superior.(7) In order to cool the soup a bit and to better diffuse the flavor in the mouth, soup is eaten by sipping from the spoon. This method, of course, produces the slurping noise that is a taboo in the West.(8) Rice is the staple food. To eat fan, a diner raises the bowl to her lips and pushes the grains into her mouth with chopsticks. This is the easiest way to eat it and shows proper enjoyment. The diner must finish the entire bowl of rice, otherwise it is considered bad manners —a lack of respect for the labor of the farmers.(9)People in China tend to over-order food, especially at banquets or get-togethers, for they will find it embarrassing that all the food is consumed or not enough.Reading BOn EatingXia MianzunPara.1 The first word that comes to mind when someone starts to talk about Chinese Lunar New Year is most definitely “eating”. This has its origins in my childhood, and the still-vivid memories of gleefulanticipation, lasting all winter, every winter. We children pined for Spring Festival and everything about it, above all, though, the variety of foods offered. Our anticipation grew stronger with every passing day before the Festival.Para.2 The Chinese are a people of the world particularly skilled at eating. In an average home, when a guest arrives, the host and hostess will get right to work, respectively going out to get the food, then hurrying to the kitchen to prepare a meal. Meanwhile, the guest is usually waiting in the living room, enjoying some watermelon seeds, waiting for mealtime to arrive, listening to the cacophony of bowls, plates, kitchen knife, and cutting board. After the meal, where the purpose of the visit is usually expressed and addressed, the guest will stand and apologize for “Causing so much trouble,”while the host will say “Nothing to it.”Sometimes, the host will even try to convince the guest to stay and say, “Have afternoon tea”or “Stay for dinner”. Para.3On occasions of celebration or mourning, though the ceremony is usually held for its own sake, its substance is still, in fact, about filling the stomach. For the rich, this usually means a feast lasting five to seven continuous days, while for the poor it will take one to three. Through breakfast, lunch, tea, dinner and evening snacks, each day is filled with one meal after another, until the wine drunk could almost fill a bathtub and the meat eaten could be piled high.Para.4On the eve of the Lunar New Year, close relatives will exchange food and alternate inviting one family or the other for the New Year’s Eve Meal. During the first several days of the New Year, relatives and friends will visit one another and share a meal or two. We eat at the Dragon Boat Festival in early summer, we eat at the Mid-Autumn Festival, we eat on birthdays, we eat when we gather with friends or when we say farewell to a friend. In fact, on virtually every possible occasion, whether we celebrate or mourn, we eat. It seems as though eating is the start and finish of all things and supersedes everything else.Para.5Children will ask their Mother for a nickel or two several times a day for the snacks they eat to keep them happy, in addition to the three meals they eat to keep them sated. For an adult, the first rule of morality is to let your parents eat well. Learning to cook has always been a critical part of the traditional education of girls in China. The Analects testify that Confucius himself likes good food. “The finer the grain the better, the more exquisite the meat the better,”he writes. “Go and buy wine as well as bacon.”He would not deign to eat “meat improperly cut”!A man can be proud if his wife can prepare delicate dishes. Many scholars have also taken pains to try their hands at writing a gourmet’s handbook.Para.6In Chinese culture, it is not only the spirits and humans who like to eat, but Deities, too. Gods of the mountains and rivers, despite beingmouthless, will enjoy a pig head, or perhaps even the whole animal. In some areas, it is the goat or ox that is offered as a sacrifice in return for good weather and a bountiful harvest, or protection from floods and droughts, among other things. There are even convenient books and calendars passed down in which you can find the Deities’personal preference for sacrifices. Compared to those Deities of pageants who are idealistic in their desire for only hymns and worship, the Deities of the Chinese seem extremely materialistic.Para.7The poet, Mei Cun, once wrote, “Out of every ten shops of buying, three serve wine and are places of dine.”He is right. While the West is full of banks, China is filled with restaurants. As the saying goes，“There are seven tasks awaiting you the moment you open the door every morning.”Indeed, the most burdensome task that comes with running a home is not educating children or anything else, but preparing the day’s three meals. In a school, the most difficult thing to handle is perhaps not improving the teaching or the teachers themselves, but rather disorder in the school cafeteria.Para.8The list of cooking techniques is endless, too: roast, stew, steam, pickle, fry, boil, treat with liquor, broil, saute, scramble, cold blend, etc. Some great chefs of the past have had their names committed to history books, where they glimmer alongside those of great statesmen and generals. It seems that even this was not enough, and some lucky oneswere even promoted to premier or chancellor. If there is one thing on which China can pride itself, it would not be its long and unbroken civilization, nor its vast territory, nor its great population, its mighty army, or noble military history. It would have to be the vibrancy of its cuisine and its people’s love of eating. It seems that Chinese cuisine has conquered much of the world. There is a saying that the Chinese are best at using three kinds of knives; the first of these is the kitchen knife, of course (with the other two being the barber’s knife and the foot doctor’s knife).Para.9Have you ever seen that picture of the three Deities, often hung in the hall of a pious and reverent household? To have the blessing of the three Deities, Fathers Fu, Lu, and Shou, who represent prosperous posterity, wealth and authority, and health and longevity, respectively, is the goal of every Chinese. Depicted in the center of the picture is Father Lu, on his right, Father Fu and his left, Father Shou. In the simplest sense, Father Lu represents good food. Lao Tzu, the great Chinese philosopher in the age before Christ, also said once that “the multitude should have their brains empty and their stomach filled”and “Saints rule by keeping their people from starvation, not from boredom.”As you can see, eating always comes first for the Chinese, who would easily forget all else. Among sex, gambling, hedonism, and luxurious clothes —the most common sins and pleasures —people here all regard a fondnessfor eating as most venial. “Vanity is vain, good food is good for the body, gambling never really wins, and too much sex ends in nothing.”Ultimately, other than being sated with good food, all is meaningless. Para.10The Chinese fondness of eating has lent many colorful expressions to their mother tongue. The simple word “chi”, to eat, by virtue of numerous extended meanings has become perhaps most complicated in the Chinese language. It is commonly used as the substitute for the words “have”or “suffer”in English. For example, “Have been taken advantage of”is “chi kui.”“Have had a slap in the face”is “chi erguang.”“To long for things one is not worth of”is “to dream to ‘chi’the meat of a swan.”“Being sued by somebody”is “chi guansi.”To be hit by a bullet is to “chi zidan”. In addition, there are expressions in the Shanghai dialect, such as “chi shenghuo”and “chi paitou”, meaning “to be beaten”and “to be scolded.”Casual greetings for most peoples are usually “Good Morning,”“Good Afternoon,”and “Good Evening.”For Chinese, it is “Had your breakfast?”“Had your lunch?”or “Had your dinner?”You can express your line of work with “chi ... fan”(have a certain bowl of rice). For instance, “chi du fan,”means to make a living in the gambling trade. “Chi tangzi fan’, means to run a brothel. “Chi yanghang fan”means to be a comprador, and so on. What’s more, for serious things like religious beliefs or service in the army entrusted with the protection ofthe country, the Chinese use “chi”to denote a level of devotion, rather than a way for making a living. Colloquially, Catholics in China are called those who “chi tianzhujiao de.”And other Christians are the “chi yesujiao de.”Those in the army are not usually called soldiers or servicemen but rather “chi huangliang de,”meaning those who get their rice from the government. Lately, new phrases have emerged, like “chi dang fan”or “chi sanminzhuyi,”meaning those working for the Kuomintang and the followers of Dr. Sun Yat-sen’s revolutionary doctrines.Para.11Originally, it was human nature to be concerned about clothing, dining, housing and travelling, the basic elements of everyday life. Man, of course, would not survive without eating. However, no country outside China has connotations of the word for eating so complicated, concern for eating so serious and conspicuous, cuisine methods so complicated, the variety of foods so wide-ranging, or the appearance that nothing seems to matter more than eating. It seems that Chinese could put up with dirty clothes, a shabby dwelling, and muddy streets, but never with perfunctory meals. Among those four basic concerns of a human being, the importance of eating is greater than everything else, a rather awkward tendency and philosophy, I think. It is as though the Chinese culture is one based solely on a concern for stuffing one’s mouth.Para.12In Buddhism, the Buddha divides all beings into six echelons: the Heavenly, the Human Being, the Daemon, the Animal, the Hell, and the Starving Ghost. If we believe in this division as well as Samsara or Transmigration preached by Buddha, one might wonder whether the Chinese are all born into the sixth echelon, the Starving Ghosts.Reading CInspiration for ChangePara.1Taste is more important than anything else as far as food is concerned. The Chinese have never restricted themselves to a certain tedious food list. With their understanding of food, the Chinese are always looking for an inspiration for change.Para.2Once the clouds clear up, Yao Guiwen moves the split-bamboo baskets to the terrace. He and his wife have spent days making the tofu balls. Some tofu has already turned yellowish. But that’s far from enough. Yao has to wait several days more. When it gets hard and shriveled and the skin turns black, then the tofu has matured. The change is because of fermentation.Para.3 Wang Cuihua tightly wraps the shapeless tender tofu with gauze and squeezes out the water. Then the tofu takes shape. There is no time to lose. The fresh tofu will quickly turn sour. It means Wang has to work very quickly without rest.Para.4 A basin of charcoal fire of proper heat will be the key to Yao’s work in the afternoon.Para.5Jianshui in Honghe Prefecture of Yunnan Province was named Lin’an in ancient times. It was once an important city in southwest China during the past 1,200 years. Its brilliance has gradually faded with the passage of time. Just like many other towns in Yunnan, Jianshui is a multi-ethnic settlement. Different cultures have merged here, conjuring a unique atmosphere.Para.6The tough tofu quickly inflates in the heat of charcoal fire. It reminds people of fermented flour. People of Jianshui like enjoying this special air-dried and fermented flavor. People can enjoy the tofu with varied sauces. But for Yao, the texture of tofu is the most important. Para.7 Tofu easily ferments in the warm weather of the river valley area. And the mildly dry air prevents it from rotting. Yao is more sensitive than anyone else to the subtle relations between wind, water, sunshine and tofu.Para.8This is the famous Daban Well of Jianshui. Beside the well, women set up a production line of tofu by just using their fingers. Para.9Water is a necessity in every procedure of making tofu. With a total of 128 wells in Jianshui, local residents are well versed with water. The Chinese believe water nourishes the spirit and mind of people. Just like water to tofu, the common points speak for themselves.Para.10The ancient town of Shiping is less than 40km from Jianshui. Tofu here has a completely different look. The finished product is shockingly big. But it’s unusually tenacious. And it almost doesn’t crumble. A dash of salt can best preserve tofu’s freshness.Para.11Yunnan has never been a major soybean production area, but it has a long history of making tofu. One corn for one piece of tofu. There is a tacit agreement between the buyer and the seller.Para.12For the past three decades, Yao’s tofu stall has never been quiet. It takes half an hour to walk from the stall to home and Yao has to go across almost the entire town. The rapid development has changed many aspects of Jianshui. As time goes by, some variables have disappeared and others, altered. And new ones are added. But there are some that stand the tests of time and remain.Para.13The Yao’s life centered on tofu is watery and hard. The biggest wish of the husband is to fish in the big lake far away. He has no merits but only shortcomings. To the couple, every piece of tofu is precious. It helps them to support their children and sustain a happy family life. Para.14In the past over 1,000 years, with rounds of northern immigration, tofu, the representative of central China’s food culture, has taken roots in the abundant land on the southwest border. And it has developed its unique disposition. The production details remind us of the hinter land of central China that is thousands of miles away. There, frombirth to prosperity, tofu has enjoyed a history of 2,000 years.Para.15Hu Xuebing is on his way to the county town. He needs to sell his tofu at the morning market.Para.16Shouxian County is an old little town in the north Anhui Province, people there has a special attachment to tofu. They believe their ancestors invented the great tofu. In middle October, soybeans in north Anhui have already been ripped and stored. Tofu made with newly harvested soybeans has always been the most popular in China’s thousands years old history of agriculture. Soybean has long occupied an important position among the well-known legumes. Soybean is the richest in protein and the cheapest sustenance, but it was once in an awkward position. Cooked soybeans failed to wet people’s appetite and, to make matters worse, caused flatulence. People urgently needed to find the best way to consume soybeans.Para.17The white powder on scale is gypsum, the key to turn spy milk into tofu. Hu Xuebing can use gypsum as skillfully as his ancestors.When the denatured protein meets the g ypsum, the boiling soy milk quickly, coagulates. The change is so drastic that it can be seen in a bli nk of eye.Para.18 Gypsum often appeared in secret scriptures of Chinese war locks. It is said that was how the relation between gypsum and tofuoriginally started. Over 2,000 year ago, Liu An, the king of Huan’nan was addicted to alchemy when nurturing a immortal pill in soymilk. He happened to add some gypsum in it. Many people believe that’s how tofo was invented, regardless of whether the reality was as dramatic as the story. Chinese must be groping for a long time before finally making tofu a great food of china. The invention of tofu however completely changes the fate of soybeans.Para.19The great flexibility of tofu offers huge room for the imagination of the Chinese well-known for the culinary skills. The disadvantages of soybeans were eliminated by reason or unconsciously. As the ancient Chinese transform soybeans into tofu, the use of soybean protein reaches the climax. Chinese cooks’understanding of tofu will often take you by surprise. Maybe it is also correct to say that the Chinese are showing their adaptability through tofu, and thus, soybeans have been sublimated. The milky juice arouses many thoughts in our mind.。
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
舌尖上的中国[英文版]中国美食介绍 PPT课件
![舌尖上的中国[英文版]中国美食介绍 PPT课件](https://img.taocdn.com/s3/m/ab5110afdd88d0d233d46af0.png)
Su Cuisine
Su Cuisine
Various Chinese Dishes
Dumplings
Rice
Zongzi
Thank You!
What a good food Lynn
L/O/G/O
The Most Famous Dishes:
different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways
Su Cuisine
From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this
cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce.
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
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.
中国文化英文PPT之中国菜Chinese cuisine(课堂PPT)
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.
中国食物英文介绍PPT
Chinese food styles
As China is a geographically huge country, it is diverse in climate, ethnicity and subcultures. Not surprisingly therefore, there are many distinctive styles of cuisine. Traditionally there are eight main families of dishes, namely --------
* Hui (Anhui) * Yue (Cantonese) * Min (Fujian) * Xiang (Hunan) * Yang (Jiangsu) * Lu (Shandong) * Chuan (Sichuan) * Zhe (Zhejiang)
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.
Zhe Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.
英文中国传统文化之八大菜系课件
2021/3/27
CHENLI
9
Fried Shrimps in Hot Spicy Sauce
spicy chicken
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CHENLI
Mapo Tofu
10
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved.
• When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.
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CHENLI
13
roasted goose
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Sliced Boiled Chicken
CHENLI
• For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
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CHENLI
2
2021/3/27
CHENLI
3
•Shandong cuisine •Jiangsu cuisine •Sichuan cuisine •ZheJiang cuisine •Cantonese cuisine •Hunan cuisine •Fujian cuisine •Anhui cuisine
中国文化英文PPT之中国菜Chinese_cuisine
• 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
中国文化英文之中国菜Chinesecuisine
• 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
?生鱼块chopthestrangefish砍那些陌生的鱼?童子鸡chickenwithoutsexuallife还没有性生活的鸡?生鱼块sashimislicedrawfish?童子鸡pulletspringchicken?驴打滾rollingdonkey翻滾的驴子?四喜丸子fourgladmeatballs四个高兴的丸子?驴打滾soybeancake?四喜丸子meatballstranslationmethods?basicrules
• 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
英文介绍中国美食(共35张PPT)
• 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
英文介绍中国美食,中国菜系ppt课件
行业PPT模板：/hangye/ PPT素材下载：/sucai/ PPT图表下载：/tubiao/ PPT教程： /powerpoint/ Excel教程：/excel/
谢谢观赏
1913Fujia来自 Cuisine• 沙县小吃 Sha-Xian Delicacies;
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Jiangsu Cuisine
• Jiangsu Cuisinestresses 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. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste.
• chopped pepper
7
臭豆腐stinky tofu taste shrimp 口味虾
steamed fish head with chopped pepper 剁椒鱼头
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Shandong 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.
中国饮食文化英语介绍PPT优秀课件
2021/5/25
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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
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❖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)
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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)
• 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.
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• 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
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.
• 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.
• 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.
• Tough / Fresh
• Chicken’s wing • Greasyபைடு நூலகம்
• Duck’s leg
• Light / heavy flavor
Chinese Culinary
Arts
History of Chinese Cuisine Chinese Culinary Arts Local Cuisines in China
• 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.
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 :
• 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
• 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.
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
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。
• 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:
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.
• 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.
• 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
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 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.
• 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.