中国文化英文之中国菜Chinese cuisine ppt课件
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Chinese Cuisine
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• 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.
• 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.
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.
• 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
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.
• 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.
• 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.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• Fragrant
• Bear’s
• Shark’s fin
• Color • Aroma / smell • Taste / flavor
Some Words & Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste:
• 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 :
Question:
• what are the three systems of cuisines enjoying the greatest world popularity?
• Chinese cuisine • Turkish cuisine • French cuisine
• 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.
• 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.
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.
• 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
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.
• 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.
• 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.
• Animals’ viscera • Sour / Sweet
• Liver
• Bitter / Salty
• kidney
• Pungent / hot / spicy
• Petrel’s nest
• Fragrant
• Bear’s
• Shark’s fin
• Color • Aroma / smell • Taste / flavor
Some Words & Expressions:
• 菜:
• Cuisine • Dish • Course • Home dish • local
specialties • Snacks • Snack stall
• Ingredients: • Flavor or taste:
• 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 :