中国饮食文化PPT课件-英文版
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中国饮食文化 英文版精讲
Chinese Food Culture
中国菜
•Introduction •Eight cuisines •Conclusion
Geographical distribution 分布
Delicacy
饮食特色
Fairytale
历史典故
Notable dishes 名菜
Man sees food as the first priority 民以食为天
eat no rice but is of the finest quality, nor meat but is finely minced -----Confucius 食不厌精，烩不厌细——孔子
Main Characteristics ：
• Different foods in different seasons 四季有别 • Pay attention to aesthetic feeling 讲究美感 • Pay attention to interest 注重情趣 • Combination of food and medicine 食医结合 • A variety of flavor 风味多样
Foods in different seasons 四季有别
Summer : cold and dressed with sauce 凉拌
Winter：stewed dishes 炖煮菜
aesthetic feeling 美感
•色– color •香-- flavor •味– taste •形– shape •意– meaning
aesthetic feeling 美感
The interest of Chinese food culture 注重情趣
The interest can be reflected in : •Color，smell and taste •Name •The way to taste 品味方式 •The rhythm of the meal 进餐节奏 •Entertainment in the meal 娱乐穿插
The interest of Chinese food culture 注重情趣
Dongpo pork 东坡肉
Stewed pork ball in brown sauce
红烧狮子头
Combination of food and medicine 食医结合
Medicine and food have the same origin.医食同源. Herbal cuisine 药膳
A variety of flavor 风味多样
•选材 ingredients •刀工 cutting technique •火候 heat control •调味 flavor
A variety of flavor 风味多样
vast territory and abundant 地大物博 Rice in south and flour in north 南米北面
A variety of flavor 风味多样
The Top Eight Cuisine 八大菜系
•Hui Cuisine
徽菜
•Cantonese Cuisine 粤菜
•Min Cuisine
闽菜
•Xiang Cuisine
湘菜
•Su Cuisine
苏菜
•Lu Cuisine
鲁菜
•Chuan Cuisine
川菜
• Zhe Cuisine
浙菜
Hui Cuisine 徽菜
Distribution: Anhui province Delicacy : •Good at steaming and stewing •Use local ingredients •Good use of heat control •Cook natural dishes
Hui Cuisine 徽菜
Notable dishes
•火腿炖甲鱼 •黄山炖鸽 •问政山笋 •臭鳜鱼
Hui Cuisine 徽菜
Notable dish
Stewed civet cats 红烧果子狸
Tastes: salty sweet Fairytale ： 雪天牛尾狸，沙地马蹄鳖——梅圣俞
Buddha Jumps Over the Wall
Anhui Cuisine
• Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain
Features:
• Focus on the temperate of cooking
• Good at braising and stewing.
Turtle soup with ham
Min cuisine 闽菜
•Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.
Min cuisine 闽菜
Delicacy : •light but flavorful(清鲜)
•Soft and tender(软嫩)
• Umami(鲜味)
•Retaining the original flavor of the main ingredients instead of masking them.
Min cuisine 闽菜
Notable dish
•佛跳墙 •鸡汤氽海蚌 •淡糟香螺片 •荔枝肉 •醉糟鸡
Min cuisine 闽菜
•One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including shark‘s fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.
Chinese Food Culture
中国菜
•Introduction •Eight cuisines •Conclusion
Geographical distribution 分布
Delicacy
饮食特色
Fairytale
历史典故
Notable dishes 名菜
Man sees food as the first priority 民以食为天
eat no rice but is of the finest quality, nor meat but is finely minced -----Confucius 食不厌精，烩不厌细——孔子
Main Characteristics ：
• Different foods in different seasons 四季有别 • Pay attention to aesthetic feeling 讲究美感 • Pay attention to interest 注重情趣 • Combination of food and medicine 食医结合 • A variety of flavor 风味多样
Foods in different seasons 四季有别
Summer : cold and dressed with sauce 凉拌
Winter：stewed dishes 炖煮菜
aesthetic feeling 美感
•色– color •香-- flavor •味– taste •形– shape •意– meaning
aesthetic feeling 美感
The interest of Chinese food culture 注重情趣
The interest can be reflected in : •Color，smell and taste •Name •The way to taste 品味方式 •The rhythm of the meal 进餐节奏 •Entertainment in the meal 娱乐穿插
The interest of Chinese food culture 注重情趣
Dongpo pork 东坡肉
Stewed pork ball in brown sauce
红烧狮子头
Combination of food and medicine 食医结合
Medicine and food have the same origin.医食同源. Herbal cuisine 药膳
A variety of flavor 风味多样
•选材 ingredients •刀工 cutting technique •火候 heat control •调味 flavor
A variety of flavor 风味多样
vast territory and abundant 地大物博 Rice in south and flour in north 南米北面
A variety of flavor 风味多样
The Top Eight Cuisine 八大菜系
•Hui Cuisine
徽菜
•Cantonese Cuisine 粤菜
•Min Cuisine
闽菜
•Xiang Cuisine
湘菜
•Su Cuisine
苏菜
•Lu Cuisine
鲁菜
•Chuan Cuisine
川菜
• Zhe Cuisine
浙菜
Hui Cuisine 徽菜
Distribution: Anhui province Delicacy : •Good at steaming and stewing •Use local ingredients •Good use of heat control •Cook natural dishes
Hui Cuisine 徽菜
Notable dishes
•火腿炖甲鱼 •黄山炖鸽 •问政山笋 •臭鳜鱼
Hui Cuisine 徽菜
Notable dish
Stewed civet cats 红烧果子狸
Tastes: salty sweet Fairytale ： 雪天牛尾狸，沙地马蹄鳖——梅圣俞
Buddha Jumps Over the Wall
Anhui Cuisine
• Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain
Features:
• Focus on the temperate of cooking
• Good at braising and stewing.
Turtle soup with ham
Min cuisine 闽菜
•Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.
Min cuisine 闽菜
Delicacy : •light but flavorful(清鲜)
•Soft and tender(软嫩)
• Umami(鲜味)
•Retaining the original flavor of the main ingredients instead of masking them.
Min cuisine 闽菜
Notable dish
•佛跳墙 •鸡汤氽海蚌 •淡糟香螺片 •荔枝肉 •醉糟鸡
Min cuisine 闽菜
•One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including shark‘s fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.