汉语与饮食文化PPT课件
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Chinese and food culture
张锐 余晨 汪继瑞 杨玲
1
2
3
4
People regard food as their prime want
民以食为天
5
Questions about food culture
What is the world's three largest kingdom of cuisine ？
17
Kung pao chicken
The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
16
Kung pao chicken
丁宝桢原籍贵州，清咸丰年间进士，曾 任山东巡抚，后任四川总督。他一向很 喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴， 据说在山东任职时，他就命家厨制作 “酱爆鸡丁”等菜，很合胃口，但那时 此菜还未出名。调任四川总督后，每遇 宴客，他都让家厨用花生米、干辣椒和 嫩鸡肉炒制鸡丁，肉嫩味美，很受客人 欢迎。后来他由于戍边御敌有功被朝廷 封为“太子少保”，人称“丁宫保”， 其家厨烹制的炒鸡丁，也被称为“宫保 鸡丁”。
20
李鸿章杂烩
相传公元1896年，李鸿章奉旨到俄国参加皇 尼古拉二世 的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐， 胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴 请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受 欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告： “中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说： “把撤下去的残菜混在一起加热，用大盆端上来”。不一 会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜 名，李鸿章一时答不上来，只是说：“好吃多吃！”岂料 歪打正着，“好吃多吃”与英语杂烩(Hotchpotch)发音 相近，后来此菜便被命名为“李鸿章杂烩”。”
Turkeywenku.baidu.comcuisine
French cuisine
Chinese cuisine 7
Which cuisine ？
Spicy deepfried chicken
8
Which cuisine ？Mapo doufu
9
Which cuisine ？
Kung pao chicken
10
Chinese cuisine culture
Four Culinary Traditions of China 四大菜系
Chinese dishes may be categorized as one of the four Culinary Traditions of China, also called the "Four Regional Cuisines" and the "Four Cuisines of China".
18
Kung pao chicken
Westernised versions
19
Li Hongzhang hotchpotch
A popular dish named after Li Hongzhang,a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.
11
Feature of cooking
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
12
国菜五品
色-- color 香-- flavor 味– taste 形– shape 意-- meaning
13
Chinese cuisine culture is embodied in every aspect in our daily life.Chinese philosophers often explain the complicated doctrines in comparison with cooking. for exmple “尝一脟 肉而知一镬之味，一鼎之调。”“食不厌精， 烩不厌细”“王者以民为本，而民以食为 天”“庖丁解牛”“君子远庖厨”“救急之道 在于药，安身之本在于食”和“药补不如食补”.
What do you know about Chinese cuisine?
Do you know any stories behind the food?
Do you know the common translations of the Chinese food?
6
The world's three largest kingdom of cuisine
14
Four Culinary Traditions of China 四大菜系
Cantonese Su Lu chuan
粤菜 苏菜 鲁菜 川菜
15
Kung pao chicken
The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title
张锐 余晨 汪继瑞 杨玲
1
2
3
4
People regard food as their prime want
民以食为天
5
Questions about food culture
What is the world's three largest kingdom of cuisine ？
17
Kung pao chicken
The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
16
Kung pao chicken
丁宝桢原籍贵州，清咸丰年间进士，曾 任山东巡抚，后任四川总督。他一向很 喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴， 据说在山东任职时，他就命家厨制作 “酱爆鸡丁”等菜，很合胃口，但那时 此菜还未出名。调任四川总督后，每遇 宴客，他都让家厨用花生米、干辣椒和 嫩鸡肉炒制鸡丁，肉嫩味美，很受客人 欢迎。后来他由于戍边御敌有功被朝廷 封为“太子少保”，人称“丁宫保”， 其家厨烹制的炒鸡丁，也被称为“宫保 鸡丁”。
20
李鸿章杂烩
相传公元1896年，李鸿章奉旨到俄国参加皇 尼古拉二世 的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐， 胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴 请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受 欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告： “中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说： “把撤下去的残菜混在一起加热，用大盆端上来”。不一 会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜 名，李鸿章一时答不上来，只是说：“好吃多吃！”岂料 歪打正着，“好吃多吃”与英语杂烩(Hotchpotch)发音 相近，后来此菜便被命名为“李鸿章杂烩”。”
Turkeywenku.baidu.comcuisine
French cuisine
Chinese cuisine 7
Which cuisine ？
Spicy deepfried chicken
8
Which cuisine ？Mapo doufu
9
Which cuisine ？
Kung pao chicken
10
Chinese cuisine culture
Four Culinary Traditions of China 四大菜系
Chinese dishes may be categorized as one of the four Culinary Traditions of China, also called the "Four Regional Cuisines" and the "Four Cuisines of China".
18
Kung pao chicken
Westernised versions
19
Li Hongzhang hotchpotch
A popular dish named after Li Hongzhang,a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.
11
Feature of cooking
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
12
国菜五品
色-- color 香-- flavor 味– taste 形– shape 意-- meaning
13
Chinese cuisine culture is embodied in every aspect in our daily life.Chinese philosophers often explain the complicated doctrines in comparison with cooking. for exmple “尝一脟 肉而知一镬之味，一鼎之调。”“食不厌精， 烩不厌细”“王者以民为本，而民以食为 天”“庖丁解牛”“君子远庖厨”“救急之道 在于药，安身之本在于食”和“药补不如食补”.
What do you know about Chinese cuisine?
Do you know any stories behind the food?
Do you know the common translations of the Chinese food?
6
The world's three largest kingdom of cuisine
14
Four Culinary Traditions of China 四大菜系
Cantonese Su Lu chuan
粤菜 苏菜 鲁菜 川菜
15
Kung pao chicken
The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title