中国美食的英文介绍 PPT课件
合集下载
相关主题
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
Known for: Fushan dishes in yantai
Be good at : seafood
Features : keep ingredient flavor and focus on the
color Representatives : quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
Logo
Logo
Dessert: Onion fragrant glutinous rice ball（葱香糯米团），Dan dan noodles（担担面）
Logo
Cantonese cuisine 广东菜系 Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad . Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、 淡中求美。
Features: clear , fresh , crisp , tender Representatives : broth assorted(清汤什锦） milk soup of cattail (奶汤蒲菜） sweet and sour carp(糖醋鲤鱼）
Logo
Jiaodong style dishes
Logo
Yangzhou Fried Rice 扬州炒饭
Jiangsu cuisine 苏菜/淮扬菜
Sweet and sour mandarin fish 松鼠桂鱼
Stewed pork ball in brown sauce红烧狮 子头
～END～
Thank you！
Cooking method : The cuisine’s commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on.
Logo
Cantonese
Cuisine 广东菜系
Jiangsu
Cuisine 江苏菜系
Logo
1.Shandong Cuisine 山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of northern china cuisine. Development: Shandong cuisine originated in the QI and Lu areas in springautumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine. Factions（派别）: Jinan style dishes , Jiaodong style dishes ,Confucius style dishes
a bite of China
Logo
A Bite of China
Logo
ห้องสมุดไป่ตู้
Logo
China covers a large territory and has many nationalities, hence a variety of Chinese food has different but fantastic and mouthwatering flavor.
(制作精细，注意刀工 ) 2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing!
(口味清淡，强调本味，重视调汤，风味清鲜) 3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒） 4. It is brightly colored and beautifully designed , which pleases the eyes; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生 动逼真)
Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on Categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸 九扣菜and local flavor snacks风味小吃
illustrating 龙虎斗
Wax Gourd Soup 冬瓜盅
Crispy suckling pig 脆皮乳猪
Logo
Jiangsu Cuisine 江苏菜系
Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产 作为主要原料，注重原料的鲜味。 Features: 1. It pays more attention to cutting technique, made elaborately.
Logo
Sichuan Cuisine 四川菜系
Introduction : Sichuan cuisine is one of Chinese four greatest cuisines . It originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will belong to China and the world as well. characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒.
Braised intestine 九转大肠
Logo
Braised shrimp 油焖基围虾
Sweet and sour cabbage 醋溜白菜
Jinan style Dishes
Known for : soup
Be good at: explosion , fry , roast , burn
Dishes: sichuan hot pot (麻辣火锅） Twice-cooked pork （回锅肉）, Fish
flavored shredded pork with garlic sauce （鱼香肉丝）, Mapo Tofu （麻婆豆腐 ） and Kung Pao Chicken （宫保鸡丁 ）
Logo
Logo
Confucius style dishes
Known for: guanfu style dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat but is finely minced(食不厌精，脍不厌细—孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银杏）
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂 涎。·
Chinese food can be roughly divided into four regional cuisines ：
中国饮食可以大致分为四大地方菜系 ：
Shandong
Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Be good at : seafood
Features : keep ingredient flavor and focus on the
color Representatives : quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
Logo
Logo
Dessert: Onion fragrant glutinous rice ball（葱香糯米团），Dan dan noodles（担担面）
Logo
Cantonese cuisine 广东菜系 Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad . Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、 淡中求美。
Features: clear , fresh , crisp , tender Representatives : broth assorted(清汤什锦） milk soup of cattail (奶汤蒲菜） sweet and sour carp(糖醋鲤鱼）
Logo
Jiaodong style dishes
Logo
Yangzhou Fried Rice 扬州炒饭
Jiangsu cuisine 苏菜/淮扬菜
Sweet and sour mandarin fish 松鼠桂鱼
Stewed pork ball in brown sauce红烧狮 子头
～END～
Thank you！
Cooking method : The cuisine’s commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on.
Logo
Cantonese
Cuisine 广东菜系
Jiangsu
Cuisine 江苏菜系
Logo
1.Shandong Cuisine 山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of northern china cuisine. Development: Shandong cuisine originated in the QI and Lu areas in springautumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine. Factions（派别）: Jinan style dishes , Jiaodong style dishes ,Confucius style dishes
a bite of China
Logo
A Bite of China
Logo
ห้องสมุดไป่ตู้
Logo
China covers a large territory and has many nationalities, hence a variety of Chinese food has different but fantastic and mouthwatering flavor.
(制作精细，注意刀工 ) 2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing!
(口味清淡，强调本味，重视调汤，风味清鲜) 3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒） 4. It is brightly colored and beautifully designed , which pleases the eyes; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生 动逼真)
Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on Categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸 九扣菜and local flavor snacks风味小吃
illustrating 龙虎斗
Wax Gourd Soup 冬瓜盅
Crispy suckling pig 脆皮乳猪
Logo
Jiangsu Cuisine 江苏菜系
Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产 作为主要原料，注重原料的鲜味。 Features: 1. It pays more attention to cutting technique, made elaborately.
Logo
Sichuan Cuisine 四川菜系
Introduction : Sichuan cuisine is one of Chinese four greatest cuisines . It originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will belong to China and the world as well. characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒.
Braised intestine 九转大肠
Logo
Braised shrimp 油焖基围虾
Sweet and sour cabbage 醋溜白菜
Jinan style Dishes
Known for : soup
Be good at: explosion , fry , roast , burn
Dishes: sichuan hot pot (麻辣火锅） Twice-cooked pork （回锅肉）, Fish
flavored shredded pork with garlic sauce （鱼香肉丝）, Mapo Tofu （麻婆豆腐 ） and Kung Pao Chicken （宫保鸡丁 ）
Logo
Logo
Confucius style dishes
Known for: guanfu style dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat but is finely minced(食不厌精，脍不厌细—孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银杏）
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂 涎。·
Chinese food can be roughly divided into four regional cuisines ：
中国饮食可以大致分为四大地方菜系 ：
Shandong
Cuisine 山东菜系
Sichuan
Cuisine 四川菜系