中國美食的英文介紹PPT幻燈片課件

By CaiShuling ChineseFood 1 Areyouhungry 2 Chapter1Chinesetraditionalstaplefood 1 rice 米飯 riceisthemostcommonstaple 固定的 foodinchina Differentareashavedifferenttypeofrice ittastedifferent Cookingmethod boiling steamingstir frying 炒 Types Porridge friedricesteamedrice 白米飯 3 Chapter1Chinesetraditionalstaplefood porridgefriedrice 4 Chapter1Chinesetraditionalstaplefood 2 noodles 面條 noodlesisaveryoldfoodanditoriginatedinChina Ithasalonghistory Asastaplefood itusuallyusedinnortheast Alsonoodleshavemanydifferentcookingmethod Everykindofnoodlemaytasteverydifferent NextIwillgivetheintroductionofvariousnoodlesinchina 5 Chapter1Chinesetraditionalstaplefood TheFirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles ThelistcoversfameddishesfromallacrossChina includingWuhanhotnoodles Beijingnoodleswithsoybeanpaste Shanxislicednoodles Henanstewednoodles Lanzhouramen HangzhouPianErChuan KunshanAozaonoodles Zhenjiangpotcovernoodles SichuanspicydandannoodlesandJilinYanjicoldnoodles 武漢熱干面Wuhanhotnoodles北京炸醬面Beijingnoodleswithsoybeanpaste 6 Chapter1Chinesetraditionalstaplefood 山西刀削面ShanxiSlicedNoodles河南燴面HenanStewedNoodles 7 Chapter1Chinesetraditionalstaplefood 蘭州拉面LanzhouRamen杭州片兒川HangzhouPianErChuan 8 Chapter1Chinesetraditionalstaplefood 昆山奧灶面KunshanAozaoNoodles鎮(zhèn)江鍋蓋面ZhenjiangPotCoverNoodles 9 Chapter1Chinesetraditionalstaplefood 四川擔(dān)擔(dān)面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodles 10 Chapter2Chinesecharacteristiccuisine Chinacoversalargeterritoryandhasmanynationalities henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor 中國地域遼闊 民族眾多 因此各種中國飲食口味不同 卻都味美 令人垂涎 Chinesefoodcanberoughlydividedintofourregionalcuisines 中國飲食可以大致分為四大地方菜系 JiangsuCuisine江蘇菜系 11 Chapter2Chinesecharacteristiccuisine 1 ShandongCuisine山東菜系Introduction Shandongcuisinealsonamedlucai Animportantpartoffourmajorcuisinesofchina Itisfamousfortherepresentativeofnorthchinacuisine Development ShandongcuisineoriginatedintheQIandLuareasinspring autumnandwarringstatesperiod FormedintheQinandHandynasties AftertheSongdynasty ShangdongcuisinehasbecometherepresentativeofNorthChinacuisine Factions 派別 Jinanstyledishes Jiaodongstyledishes Confuciusstyledishes 12 Braisedshrimp油燜基圍蝦 Braisedintestine九轉(zhuǎn)大腸 Sweetandsourcabbage醋溜白菜 13 Chapter2Chinesecharacteristiccuisine JinanstyleDishesKnownfor soupBegoodat explosion fry roast burnFeatures clear fresh crisp tenderRepresentatives brothassorted 清湯什錦 milksoupofcattail 奶湯蒲菜 sweetandsourcarp 糖醋鯉魚 14 Chapter2Chinesecharacteristiccuisine JiaodongstyledishesKnownfor FushandishesinyantaiBegoodat seafoodFeatures keepingredientflavorandfocusonthecolorRepresentatives quick firedhuangcai 溜黃菜 Soft friedmeatballswithsugar 雪花肉丸子 Soft Friedporkfilet 軟炸里脊 15 Chapter2Chinesecharacteristiccuisine ConfuciusstyledishesKnownfor guanfustyledisesBegoodat cookingtechniquesFeatures eatnoricebutisofthefinestquality normeatbutisfinelyminced 食不厭精 膾不厭細(xì) 孔子 Representatives yipin beancurd 一品豆腐 gotocourtwithchild 帶子上朝 boiledginkgo 詩禮銀杏 16 Chapter2Chinesecharacteristiccuisine SichuanCuisine四川菜系 Introduction SichuancuisineisoneofChina sfourgreatcuisine itoriginatedintheSichuanprovince todayChongqingCity SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries Inthissense SichuanCuisinewillbebelongtoChinaandtheworldaswell characteristic Sichuancuisineischaracterizedbyitsspicyandhotflavors fishflavor魚香 spicyflavor椒麻 sourandhotflavor醋椒 Cookingmethod morethan20types includingfried stirfrying boiled blasting stewedandsoonCategories feastdishes筵席菜 homestyledishes家常菜 ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks風(fēng)味小吃 17 Chapter2Chinesecharacteristiccuisine Dishes sichuanhotpot 麻辣火鍋 Twice cookedpork 回鍋肉 Fishflavoredshreddedporkwithgarlicsauce 魚香肉絲 MapoTofu 麻婆豆腐 andKungPaoChicken 宮保雞丁 18 Chapter2Chinesecharacteristiccuisine Dessert Onionfragrantglutinousriceball 蔥香糯米團(tuán) Dandannoodles 擔(dān)擔(dān)面 19 Chapter2Chinesecharacteristiccuisine Cantonesecuisine廣東菜系 Introduction Cantonesecuisine localGuangdongflavordishes isoneofthefourmajorChinesecuisines EatinginGuangzhou isafamousword Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors enjoyingagoodreputationbothatnationallyandabroad Features ThefeatureofCantonesecuisineisitsexquisitecookingtechniques andmeticulouscuttingtechniques烹調(diào)技藝考究 刀工操作精細(xì) Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight 并且注重質(zhì)和味 口味比較清淡 力求清中求鮮 淡中求美 Cookingmethod Thecuisine scommonlyemployedtechniquesarethoseofdecocting熬 boiling braising燉 steaming蒸 frying炒 炸 soaking泡andsoon 20 illustrating龍虎斗 WaxGourdSoup冬瓜盅 Crispysucklingpig脆皮乳豬 21 Chapter2Chinesecharacteristiccuisine Siumei 燒味 isessentiallytheChineserotisserie 烤肉 styleofcooking UnlikemostotherCantonesedishes Siumeiconsistsonlyofmeat withnovegetables Itcreatesauniquebarbecue 烤肉 flavorthatasauce 調(diào)味汁 isusuallyaddedbutadifferentsauceisusedforeachmeat 22 Chapter2Chinesecharacteristiccuisine Seafood 23 Chapter2Chinesecharacteristiccuisine Dessert 24 Chapter2Chinesecharacteristiccuisine JiangsuCuisine江蘇菜系Introduction ItispopularinthelowerreachoftheYangtzeRiver Aquaticsasthemainingredients itstressesthefreshnessofmaterials 江蘇菜流行于在揚(yáng)子江下流 以水產(chǎn)作為主要原料 注重原料的鮮味 Features 1 Itpaysmoreattentiontocuttingtechnique madeelaborately 制作精細(xì) 注意刀工 2 Itinsistsonoriginaltaste focusesonhowtousesouptomakecookingbetter Itisalightmeal butrefreshing 口味清淡 強(qiáng)調(diào)本味 重視調(diào)湯 風(fēng)味清鮮 3 Itscookingisgoodatduration 持續(xù)時間 anddegreeofheating 火候 andsim