英语淮扬菜简介精品PPT课件
介绍家乡安徽(英文)ppt
• Anhui cuisine, of course, is developed from Anhui, which now include Mountain Huang, Jixi and Wuyuan in Anhui province.
Rich natural resources:
slightly spicy and salty heavy oil and sauce
The characteristics of Anhui cuisine
➢ local materials, strict election materials
➢ the fire work original
➢ cooking techniques burn, stewing, smoked, steamed
符离集烧鸡
Red-Cooked Chicken, Fuliji Style
腌鲜桂鱼
Marinate for fresh GUIYU
包公鱼
Plectorhynchus us
云雾肉
Cloud Meat
黄山醉鸽
葫芦鸭
Gourd duck
松仁排骨
Mao Fengxun reeves shad 毛峰熏鲥(shí)鱼
Ham stewed rhizome
shoots 火腿炖鞭笋
Fur bean curd is one of Anhui’s famous cuisine. It also known as Huizhou “Mao tofu”. As the name suggests, it is the specialty local cuisine of the region of Anhui.
《英语淮扬菜简介》课件
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Summary: Seasoning and heat control are essential for achieving the unique flavors and characteristics of Huaiyang cuisine
Prevent chronic diseases
The health nutrients in Huaiyang cuisine can help prevent chronic diseases such as diabetes and cancer
Promote growth and development
The balanced nutrition in Huaiyang cuisine supports growth and development in children and adults
Maintain cardiovascular health
Details
+Learn to identify different types of seafood and meat by their appearance, texture, and small
+Choose fresh sea food, meat, and vegetables that are in sea
+Practice heat control to achieve optimal cooking results, ensuring that dishes are cooked through but not overbooked
淮扬菜英文介绍
淮扬菜英文介绍扬州是中国历史上最繁华的城市之一，又是中国四大菜系之一淮扬菜系的发源地。
淮安、扬州、镇江三地位于长江南北，紧挨京杭大运河，从地理上看是连接南北西东的重要交通枢纽，且自古以来就是富庶的鱼米之乡。
淮安、扬州早在隋、唐时期就已经相当繁华，当时的淮安、扬州不仅仅是文化交流上的发达，更可以理解为淮安、扬州在那个时候便已是消费集中地带！从文献记载中淮扬菜的闻名名可以追溯到一千多年以前；和淮安以及扬州的文化交流发展、鼎盛过程一样，历唐、清两个时期，且也是在清代康熙、乾隆年间达到巅峰，借势于两代皇帝的频频南巡期间，屡屡逗留淮安、扬州。
到乾隆年间，淮扬菜系已经成为全国四大菜系之一。
淮扬菜英语介绍：Huai-Yang CuisineHuai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel.The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.。
淮扬菜英文介绍
淮扬菜英文介绍扬州是中国历史上最繁华的城市之一，又是中国四大菜系之一淮扬菜系的发源地。
淮安、扬州、镇江三地位于长江南北，紧挨京杭大运河，从地理上看是连接南北西东的重要交通枢纽，且自古以来就是富庶的鱼米之乡。
淮安、扬州早在隋、唐时期就已经相当繁华，当时的淮安、扬州不仅仅是文化交流上的发达，更可以理解为淮安、扬州在那个时候便已是消费集中地带！从文献记载中淮扬菜的闻名名可以追溯到一千多年以前；和淮安以及扬州的文化交流发展、鼎盛过程一样，历唐、清两个时期，且也是在清代康熙、乾隆年间达到巅峰，借势于两代皇帝的频频南巡期间，屡屡逗留淮安、扬州。
到乾隆年间，淮扬菜系已经成为全国四大菜系之一。
淮扬菜英语介绍：Huai-Yang CuisineHuai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel.The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.。
安徽美食English介绍PPT(共12页)
Anhui cuisine and Huizhou merchants in Ming and Qing Dynasties has a very close relationship, which contains the rich traditional culture of Anhui, with the development of Huizhou merchants, Anhui cuisine spread all over the country metropolis.
---徽菜是中国著名的八大菜系之一
Anhui Cuisine has a profound cultural background, is one o f the shining pearl in China’s food culture treasure ---徽菜具有深厚的文化底蕴，是中国饮食文化宝库中一颗璀 璨的明珠 Anhui Cuisine including the south of Anhui and Huaibei ,fea tures along the river ---徽菜包括皖南，沿江和淮北特色
--- 徽州因处于两种气候交接地带，物产特 别丰富。黄山植物就有就有1470多种，其 中不少可以食用
Wild animals, habitat and mountain interest, the huizhou is mountainous, type is more. Game, constitute the main cuisine unique seasoning.
徽菜与明清徽商的活动有着非常密切的联系，蕴藏着丰
富的安徽传统文化，徽菜随徽商发展到全国各大都市。
a
Huizhou is located in the two kinds of climate border area, so the products particularly rich
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.
中华八大菜系英文ppt
Zhejiang 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.
饮食天下
--八大菜系
Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan cuisine Anhui Cuisine
Shandong Cuisine
1.
6. 蛋花汤 Egg & vegetable soup 7. 咸鸭蛋 Salted duck egg 8. 包子steamed stuffed bun 9. 馄饨 hundun,dumpling 10.年糕New Year cake
中国传统小吃英文译名
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.
英语淮扬菜简介
Huaiyang Cuisine
目录
• The Role of Huaiyang Cuisine in International Exchange and Promotion
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Overview of Huaiyang Cuisine
The use of intensive care techniques to create decorative garnishes and editable art is a hallmark of Huaiyang cuisine, reflecting a strong emphasis on aesthetics
Taste and Texture
The dish has a soft and tender texture with a sales tax The combination of tofu and ground pork creates a rich and colorful dish that is both healthy and delicious
Braised Eel in Brown Sauce
Ingredients
Cooking Method
Eel, Soy Sauce, Sugar, Rice Wine, Ginger, Garlic, Scallions, Peanut Oil
The eel is cleaned and cut into sections It is then fried in peanut oil until golden brown The soy sauce, sugar, rice wine, ginger, garlic, and scallions are added to create a brown sauce that is pooled over the eel and braised until cooked through
文化词学习演示版.pptx
.精品课件.
汉语文化词翻译 （7）-1
1.八大地方菜系 eight regional cuisines 2.淮扬菜 Huai-Yang cuisine 3.中国药膳 Chinese medicated diet 4.绿茶 green teas ; 红茶 black teas
乌龙茶 oolong/wulong teas 普洱茶 Pu’er teas ; 白茶 white teas 黄茶 yellow teas ; 花茶 scented teas 5.春卷 soring roll(s)
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.精品课件.
汉语文化词翻译 （7）-3
13.八宝饭 eight-treasure rice pudding
14.米粉 rice noodle(s)
15.粉丝glass noodles/bean vermicelli
16.豆腐脑 jellied bean curd
17.烧 braising ; 炖 simmering ; 煨 stewing ; 炒 stir-frying ; 蒸 steaming
因为中国地方菜肴各具特色，总体来讲， 中国饮食可以大致分为八大地方菜系，这 种分类已被广为接受。
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.精品课件.
【A Bite of China】
《舌尖上的中国》, 这部最新的七集高 清纪录片，从地域、 历史以及文化这几 个方面深入探讨了 中国人的饮食.
A Bite of China ,the latest seven-part highdefinition documentary ，offers insights into the geographical, historical and cultural dimensions of what ChiHuai-Yang cuisine Some examples
英文中国传统文化之八大菜系幻灯片PPT
Fried Shrimps in Hot Spicy Sauce
spicy chicken Mapo Tofu
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved.
• Hunan cuisine, also known as Hunan, the Hunan Food, Dongting Lake, in the Chinese and Western Hunan province. This is as everyone knows it's spicy taste, fresh aroma, color depth. Common cooking techniques include stewed, fried, pot roast, stew.
英文中国传统文化之八大菜系幻 灯片PPT
本课件仅供学习使用 学习完毕请自行删除 本课件仅供学习使用 学习完毕请自行删除 本课件仅供学习使用 学习完毕请自行删除
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference.
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.
徽菜介绍英文ppt课件
THANK YOU
谢谢大家！
China's food culture treasure a shining pearl —徽菜具。 Ahhui Cuisine including, in the south of anhui and huaibei
features along the river —徽菜包括皖南，沿江和淮北特色
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HISTORY
Anhui Cuisine originated in from a small
town under Huangshan.
—徽菜起源于黄山麓下的歙县。 Ahhui Cuisine, is popular in the song and
yuan, Ming.
—徽菜起于汉唐，兴于宋元，盛于明清。
Wild animals, habitat and mountain interest, the huizhou is mountainous, type is more. Game, constitute the main cuisine unique seasoning. —野生动物，栖山而息，徽州是山区，种类就更 多。野味，构成了徽菜主佐料的独到之处)
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Raw material
Most ingredients in Anhui cuisine, such as pangolin,
stone frog, mushroom, bayberry, tea leaves, bamboo shoot,, etc
—徽菜的大多数成分，如穿山甲，石青蛙，
蘑菇，杨梅 ，茶叶，竹笋等 Fish, shrimp, crab, turtle, diamond, lotus, lotus,
中国饮食文化中英文PPT课件
Fujian
Cuisine 福建菜系
ZheJiang
Cuisine 浙江菜系
Hunan
cuisine 湖南菜系
Anhui
Cuisine 安徽菜系
第1页/共21页
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China.
山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样 悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。
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. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻， 以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调 料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新 鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤， 煎，第炒2，页而/共胶2东1页菜系则以其烹饪海鲜的鲜淡而闻名。
JiangSu Cuisine 苏菜介绍 英文版
Suzhou
Wuxi
Representative dishes Xuzhou’s Farewell to My Concubine,ground chicken pot;Wuxi beauties feast;great cook Gansi Yangzhou,three ducks;Jinling salted duck;Changshu Beggar Chicken;Suzhou braised lion head,squirrel mandarin fish;High-ditch foot bundle， crab meat lion’s head;Zhenjiang Cured meat,etc.
Features: stingent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,fossa,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.
原料： 鸡半只、 （正宗多是整鸡一只，人少饭量也少，半只都没 消化完） 葱、姜、蒜、酱油、料酒、糖、盐、鲜汤、干辣 椒少许、土豆一只、生面少许。 做法： 1、活好的面。不用发酵，面的干湿度要合适， 以不沾手为宜； 2、活好的面分成若干个小面剂，大小以荔枝般 大小就可以； 3、用手把面剂压薄，大小厚薄适度； 4、辣椒、葱、姜、蒜入锅炒出香味； 5、加鸡块，依次入料酒、酱油、糖、盐等调味； 6、稍炒出香味后加鲜汤、土豆，待鲜汤煮沸后 在锅的四周依次把薄饼贴上； 7、中火顶多炖10分钟，饼熟了。
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Methods
boiling
steaming
frying
stewing (炖)
Flavor
light sweet fresh tender
Notable Dishes
It is best-known Yangzhou dish The flavor is salty
Stewed crab lion head
It was getting prevailling during the Ming (1368-1644) and Qing (1644-1911) Dynasties
In Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the most famous among Southern cuisine.
l Pork, Zhenjiang famous food lOver 1400 years history lThe wine won a prize in 1908 lSweet
One thousand years ago, duck dish was famous in Nanjing.
Boiled Salted Duck
lmore attractive lmore appetizing（开胃的）
leasier to eat.
It is difficult to decorate colorfull。
It takes time and concentration to carve artistically。
Main Materials
lTo prevent the high blood pressure
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Steamed Shad
清蒸鲥鱼
With Squirrel Shaped Mandarin Fish、Steamed Shad，the three called JiangNan three tastes.
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百花酒焖肉
Braised Meat With Flowers Wine
It can be stored for several days ,without losing any taste。
Squirrel Shaped Mandarin Fish (松鼠桂鱼)
Fresh Salty Traditional
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Double Skin Knifefish 双皮刀鱼
lBoneless
A couple thousands years ago, the people there are good at cooking and cutting fish .
Characteristics
lRaw materials of Jiangsu dishes are fresh . lThe carving techniques are delicate, especially the melon carving well-known.
大煮干丝
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Braised Shredded Chicken with Ham and Dried Tofu
l Beautiful l Delicious lFresh lNutritious
3 Crispy Eel Liang Xi 粱溪脆鳝
Also called crispy eel WuXi
fresh vegatables sea food meat
Other carefully selected Tealeaf Bamboo Shoot(竹笋) Mushroom（蘑菇）
Date（红枣） Pear
Cooking Skills:
Cutting（刀工）
Decorating（装盘）
The degree of heating (火候)
Huaiyang Cuisine
Content
History Characteristics Notable Dishes
Huaiyang cuisine is also called Jiangsu cuisine. It is one of Chinese four major cuisines.
Learning Is To Achieve A Certain Goal And Work Hard, Is A Process To Overcome Various Difficulties For A Goal
Duck Chips
Salted Preserved Duck
Nanjing Style Dried Salty Duck
南京干咸鸭
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水晶肴蹄 Crystal Pork Heals Zhenjiang famous food
10 Dongpo pork
Dongpo Pork源自It is called "Dongpo" because it is said to be created by the poet Su Dongpo of the Northern Song Dynasty.
Dongpo Pork is good in color, smell and taste.
写在最后
成功的基础在于好的学习习惯
The foundation of success lies in good habits
42
谢谢聆听
·学习就是为了达到一定目的而努力去干, 是为一个目标去 战胜各种困难的过程,这个过程会充满压力、痛苦和挫折
It mainly includes Huaiyang Cuisine, Yangzhou Cuisine, Nanjing Cuisine, and Zhenjiang Cuisine.
It was orginated from the Pre-Qin Period (221-206BC)
It became famous during the Song (960-1279) and Tang (618-907) Dynasties