湘菜英文介绍PPT
湖南菜英文介绍
湘菜简称湖南菜，它历史悠久，源远流长，逐步发展成为颇负盛名的地方菜系湖南地处长江中游南部，气候温和，雨量充沛，土质肥沃，物产丰富，素称“鱼米之乡”。
优越的自然条件和富饶的物产，湘菜在选料方面提供了物质条件。
湘菜由湘江流域、洞庭湖区和湘西山区为基调的三种地方风味组成。
湘江流域菜以长沙、衡阳、湘潭为中心，其中以长沙为主，讲究菜肴内涵的精当和外形的美观，色、香、味、器、质和谐的统一，因而成为湘菜的主流。
洞庭湖区菜以常德、岳阳两地为主，擅长制作河鲜水禽；湘西地区菜则由湘西、湘北的民族风味菜组成，以烹制山珍野味见长。
湘菜品种繁多，门类齐全。
就菜式而言，既有乡土风味的民间菜式，经济方便的大众菜式；也有讲究实惠的筵席菜式，格调高雅的宴会菜式；还有味道随意的家常菜式和疗疾健身的药膳菜式。
据有关方面统计，湖南现有不同品味的地方菜和风味名菜达800多个。
湘菜的基本刀法有十几种之多。
厨师们在长期的实践中，手法娴熟，因料而异，具体运用，演化参合，切批斩剁，游刃有余。
使菜肴千姿百态、变化无穷。
整鸡剥皮，盛水不漏，瓜盅“载宝”，形态逼真，常令人击掌叫绝，叹为观止。
湘菜历来重视原料互相搭配，滋味互相渗透。
湘菜调味尤重酸辣。
因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。
用酸泡菜作调料，佐以辣椒烹制出来的菜肴，开胃爽口，深受青睐，成为独具特色的地方饮食习俗。
湘菜的烹调方法历史悠久，到现在已经形成几十种烹调方法，在热烹、冷制、甜调三大类烹调技法中，每类技法少则几种，多的有几十种。
相对而言，湘菜的煨•\功夫更胜一筹，几乎达到炉火纯青的地步。
煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。
小火慢•\，原汁原味。
有的菜晶莹醇厚，有的菜汁纯滋养，有的菜软糯浓郁，有的菜酥烂鲜香，许多煨•\出来的菜肴，成为湘菜中的名馔佳品。
著名的菜肴有：腊味合蒸东安子鸡麻辣子鸡红煨鱼翅汤泡肚冰糖湘莲金钱鱼东安子鸡早在唐玄宗开元年间，湖南东安人就开始烹制东安鸡，至今已有1200多年的历史。
中国八大菜系英文介绍ppt课件
7.Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
dishes tastes pungent usually.
Soups are given much
Braised pork
emphasis in Shangdong dishes. Thin soup features
with preserved
clear and fresh while creamy
经营者提供商品或者服务有欺诈行为 的，应 当按照 消费者 的要求 增加赔 偿其受 到的损 失，增 加赔偿 的金额 为消费 者购买 商品的 价款或 接受服 务的费 用
3.Guangdong Cuisine
Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.
湖南菜英文介绍
湘菜简称湖南菜，它历史悠久，源远流长，逐步发展成为颇负盛名的地方菜系湖南地处长江中游南部，气候温和，雨量充沛，土质肥沃，物产丰富，素称“鱼米之乡”。
优越的自然条件和富饶的物产，湘菜在选料方面提供了物质条件。
湘菜由湘江流域、洞庭湖区和湘西山区为基调的三种地方风味组成。
湘江流域菜以长沙、衡阳、湘潭为中心，其中以长沙为主，讲究菜肴内涵的精当和外形的美观，色、香、味、器、质和谐的统一，因而成为湘菜的主流。
洞庭湖区菜以常德、岳阳两地为主，擅长制作河鲜水禽；湘西地区菜则由湘西、湘北的民族风味菜组成，以烹制山珍野味见长。
湘菜品种繁多，门类齐全。
就菜式而言，既有乡土风味的民间菜式，经济方便的大众菜式；也有讲究实惠的筵席菜式，格调高雅的宴会菜式；还有味道随意的家常菜式和疗疾健身的药膳菜式。
据有关方面统计，湖南现有不同品味的地方菜和风味名菜达800多个。
湘菜的基本刀法有十几种之多。
厨师们在长期的实践中，手法娴熟，因料而异，具体运用，演化参合，切批斩剁，游刃有余。
使菜肴千姿百态、变化无穷。
整鸡剥皮，盛水不漏，瓜盅“载宝”，形态逼真，常令人击掌叫绝，叹为观止。
湘菜历来重视原料互相搭配，滋味互相渗透。
湘菜调味尤重酸辣。
因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。
用酸泡菜作调料，佐以辣椒烹制出来的菜肴，开胃爽口，深受青睐，成为独具特色的地方饮食习俗。
湘菜的烹调方法历史悠久，到现在已经形成几十种烹调方法，在热烹、冷制、甜调三大类烹调技法中，每类技法少则几种，多的有几十种。
相对而言，湘菜的煨•\功夫更胜一筹，几乎达到炉火纯青的地步。
煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。
小火慢•\，原汁原味。
有的菜晶莹醇厚，有的菜汁纯滋养，有的菜软糯浓郁，有的菜酥烂鲜香，许多煨•\出来的菜肴，成为湘菜中的名馔佳品。
著名的菜肴有：腊味合蒸东安子鸡麻辣子鸡红煨鱼翅汤泡肚冰糖湘莲金钱鱼东安子鸡早在唐玄宗开元年间，湖南东安人就开始烹制东安鸡，至今已有1200多年的历史。
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
湘菜英文介绍 PPT
大家应该也有点累了，稍作休息
大家有疑问的，可以询问和交流
Dong’an Chicken (东安子鸡)
Named by its material— the pullet(young hen)
Was handed down more than 1000 years from Tang Dynasty
Character
It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.
4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).
Character
• has a long history of more than 2000 years.
• Hunan cuisine has assimilated a variety of
• local forms, eventually evolving into its own style. It contains
n 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.
湘菜英文介绍PPT课件
2.The economic and circulation causes
In ancient times, Hunan is an economically and traffic underdeveloped regions. Some areas were especially poverty. Salt has always been expensive here. Pepper stimulate taste and with disinfection function, just as a substitute for salt.
Hunan cuisine
1.Cultural Background 2.The North and South dietary differences 3.History of Hunan cuisine 4.Character 5.Why Pungent 6.Some Famous Food of Hunan cuisine
From the amount of food, Southern majority is small but excellent, The north is multi but thick. Southern all year round vegetables rich. The north to winter mostly edible cabbage.
Smoky flavours steamed together（腊味合蒸）
It's made by smoked and cured pork(腊肉）、 chicken（腊鸡） and fish（腊鱼).
It's one of the traditional style dishes of hunan cuisine.
湖南菜英文介绍
湖南菜英文介绍-CAL-FENGHAI-(2020YEAR-YICAI)_JINGBIAN湘菜简称湖南菜，它历史悠久，源远流长，逐步发展成为颇负盛名的地方菜系湖南地处长江中游南部，气候温和，雨量充沛，土质肥沃，物产丰富，素称“鱼米之乡”。
优越的自然条件和富饶的物产，湘菜在选料方面提供了物质条件。
湘菜由湘江流域、洞庭湖区和湘西山区为基调的三种地方风味组成。
湘江流域菜以长沙、衡阳、湘潭为中心，其中以长沙为主，讲究菜肴内涵的精当和外形的美观，色、香、味、器、质和谐的统一，因而成为湘菜的主流。
洞庭湖区菜以常德、岳阳两地为主，擅长制作河鲜水禽；湘西地区菜则由湘西、湘北的民族风味菜组成，以烹制山珍野味见长。
湘菜品种繁多，门类齐全。
就菜式而言，既有乡土风味的民间菜式，经济方便的大众菜式；也有讲究实惠的筵席菜式，格调高雅的宴会菜式；还有味道随意的家常菜式和疗疾健身的药膳菜式。
据有关方面统计，湖南现有不同品味的地方菜和风味名菜达800多个。
湘菜的基本刀法有十几种之多。
厨师们在长期的实践中，手法娴熟，因料而异，具体运用，演化参合，切批斩剁，游刃有余。
使菜肴千姿百态、变化无穷。
整鸡剥皮，盛水不漏，瓜盅“载宝”，形态逼真，常令人击掌叫绝，叹为观止。
湘菜历来重视原料互相搭配，滋味互相渗透。
湘菜调味尤重酸辣。
因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。
用酸泡菜作调料，佐以辣椒烹制出来的菜肴，开胃爽口，深受青睐，成为独具特色的地方饮食习俗。
湘菜的烹调方法历史悠久，到现在已经形成几十种烹调方法，在热烹、冷制、甜调三大类烹调技法中，每类技法少则几种，多的有几十种。
相对而言，湘菜的煨•\功夫更胜一筹，几乎达到炉火纯青的地步。
煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。
小火慢•\，原汁原味。
有的菜晶莹醇厚，有的菜汁纯滋养，有的菜软糯浓郁，有的菜酥烂鲜香，许多煨•\出来的菜肴，成为湘菜中的名馔佳品。
湘菜英语介绍精简版
湖南
Hunan
The
history of the cooking skills employed in the Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated(吸收) a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (麻 辣鸡丁) and smoked pork with dried long green beans（干豆角蒸腊肉).
血粑鸭
剁椒蒸鱼头 炒血鸭 豆豉辣椒炒肉 珍珠肉丸 南瓜饼 农家小炒肉
Changsha-style stinky tofu 长沙臭豆腐
Changsha-style rice vermicelli 长沙米粉
Changde-style stewed beef with rice vermicelli 常德（津市）牛肉米粉
sometimes
called Xiang cuisine. consists of local Cuisines of XiangjiБайду номын сангаасng River, Dongting Lake and Western Hunan. It characterizes itself by thick and pungent flavor, fresh aroma and deep color. Chili(红辣椒), pepper(胡椒) and shallot(葱) are usually necessaries in this division. menu changes with the seasons. Common cooking techniques: stewing(炖), frying, pot-roasting(烤), braising(焖), and smoking(熏).
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.
中国八大菜系英文版演讲PPT稿
Eight Famous Chinese Cuisines IntroductionHello everyone, recently, I have been looking for an interesting topic to do the presentation .but I haven’t any idea, then I noticed a famous documentary—a bite of China, so I found my theme—Chinese food.China covers a large territory and has many nationalities. so, a variety of Chinese food with different but fantastic and mouth-watering flavor.Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Now we are look this following Chinese cuisines.1. Shandong CuisineNo.1, famous Chinese cuisines is Shandong Cuisine. Consisting of Jinan(济南) cuisine and Jiaodong（胶东）cuisine, Shandong cuisine, clear, pure and not greasy（油腻的）, is characterized by its emphasis on aroma, freshness, crispness（脆的）and tenderness（嫩的）. Shallot（大葱）and garlic（蒜）are usually used as seasonings so Shandong dishes tastes pungent（刺激性的）usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan（济南）cuisine is usually use deep-frying 油炸, grilling(炙烤), frying and stir-frying(油锅煎) while Jiaodong division（地区）is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucius and Mencius. And much of Shandong cuisine’s history is as old as Confucius 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。
湘菜英文介绍
Perfectly preserved sweet, red colour and lustre , flexible and not greasy are the main feature of it.
FAMOUS DISHE（名菜）:
FAMOUS DISHE（名菜）:
It has a beautiful Colour and lustre and scorched outside but tender inside.At the same time, it tastes spicy and hot.
Stir fry chicken with hot chilli （麻辣仔鸡）
FAMOUS DISHE（名菜）:
The main characteristics of it is fresh, sweet and spicy. And it has a great effect on channels and collaterals.
Tastes snake（口味蛇）
FAMOUS DISHE（名菜）:
FAMOUS DISHE（名菜）:
Sour and hot diced chicken（酸辣鸡丁）
It can enhance the capacity of digestion.However, it is harmful to high blood pressure, high cholesterol diet, cholecystitis patients .
FEATURES（特点）:
Hunan Cuisine attaches great importance to the subjects’ match and taste’ s permeate. Sour and spicy are crucial features of it. The unique local diet always appetizing and refreshing which often use sour pickled and pepper as dressings to cook dishes. Especially,Hunan Cuisine skilled at simmer and almost reached perfection. Many simmer dishes become a delicious in hunan Cuisine.
中国八大菜系的英文版ppt
Have you got a table for two, please? 请问您有两个人得桌子吗？
Have you booked a table? 您预 定餐桌了吗？
Have you made a reservation? 您预 定了吗？
smoking or non-smoking? 吸烟区还 就是非吸烟区？
eating house 饮食店
canteen (机关单位与军队里得) 食堂
dining hall 大餐厅,食堂
refectory (学校里得)餐厅 [ri'fektəri]
烧bake、heat、roast 焖braise,stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
炝cook in soy,vinegar ['viniɡə],then quickly in hot oil
腌salt,pickle 拌stir and mix 烤bake,roast
May i help you get some pieces of sweet and sour fish? 我给您夹 点糖醋鱼吧。
No more, thank you, i‘m really full、 够了,谢谢,我真饱了。
I‘m afraid i’ve had more than enough、 我吃得太饱啦
Would you like something to drink? 您想喝什么？
Would you like to see the menu? 您需要瞧菜单吗？
Could I have the bill, please? 请拿账单来,好吗？
How would you lllow ['meləu]fragrance ['freiɡrəns]、
川菜英文PPT
Charming Sichuan Cuisine
魅力川菜
Design: LYP and Fangyuan
Sichuan food
Eight cuisines
The first 粤菜—广东 粤菜 广东 The second 鲁菜 山东 鲁菜—山东 The third 川菜 四川 川菜—四川 The fourth 湘菜 湖南 湘菜—湖南 The fifth 闽菜 福建 闽菜—福建 The sixth 浙菜—杭州 浙菜 杭州 宁波， 宁波，绍兴 The seventh 苏菜 江苏 苏菜—江苏 The eighth 徽菜 安徽 徽菜—安徽
Sichuan food
Thanks !
。。。。。。
Design: LYP and Fangyuan
Sichuan food
Flavored pork
I want them!
Fuqifeipian
No way! Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Design: LYP and Fangyuan
Sichuan food
Gongbaojiding
Twice-cooked pork
Design: LYP and Fangyuan
Sichuan food
Boiled fish
Mapo beancurd
Design: LYP and Fangyuan
Sichuan food
•
•
Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad.
Hunan Cuisine 湘菜 ppt
湘菜
东安子鸡 干锅鸡 家常豆腐 冰糖湘莲 毛氏红烧肉 麻辣子鸡 腊味合蒸
血粑鸭
剁椒蒸鱼头 炒血鸭 豆豉辣椒炒肉 珍珠肉丸 南瓜饼 农家小炒肉
Changsha-style stinky tofu 长沙臭豆腐
Changsha-style rice vermicelli 长沙米粉
Changde-style stewed beef with rice vermicelli 常德（津市）牛肉米粉
Usage of smoked and cured goods
some dishes (English name and Simplified Chinese name)
English Beer duck Changsha-style rice vermicelli Changsha-style stinky tofu Changde-style stewed beef with rice vermicelli Simplified Chinese 啤酒鸭 长沙米粉 长沙臭豆腐 常德（津市）牛肉米粉
China
covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
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Character
The cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take chili as the main course. It not only has the saltiness of the North and the sweetness of the South, but also the hotness and sourness of local characteristics.
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Character
It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.
Changde Zhangjiajie
China. Hunan cuisine consists
of three styles:
western Hunan
Jishou Huaihua
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Cultural Background
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.
called Xiang cuisine (Chinese:
湖南菜 or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in
Dongting Lake
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Some Famous Food of Hunan cuisine
The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe.
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Smoky flavours steamed together（腊味合蒸）
It's made by smoked and cured pork(腊肉）、 chicken（腊鸡） and fish（腊鱼).
It's one of the traditional style dishes of hunan cuisine.
Hunan cuisine
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Cultural Background
Hunan cuisine, sometimes
Style Originating regions Changsha Xiang River Xiangtan Hengyang Yueyang
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Dong’an Chicken (东安子鸡)
Named by its material— the pullet(young hen) Was handed down more than 1000 years from Tang Dynasty Is one of the most famous Hunan dishes.
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THANK YOU!
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Spicy Salted Duck（酱板鸭）
Spicy and Salted Duck, a local delicacy with a special flavor.This delicacy is eye-catching in color, crisp in flesh, fragrant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet.
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Changsha Preserved Smelly Tofu （长沙臭豆腐）
Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.
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History of Hunan cuisine
• When it comes to the Hunan cuisine. • What we all have in mind must be one • adjective word pungent. As one of China's • most famous eight cuisines. Hunan cuisine • has a long history of more than 2000 years. • Hunan cuisine has assimilated a variety of • local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).
Steamed fish head with chopped pepper （剁椒鱼头）
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Mao’s braised pork with soy sauce (毛氏红烧肉)
Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao.Mao Zedong loved it, ate it frequently, and is said to have insisted his Huananese chefs cook it for him in Beijing.