中國飲食文化-英文版

1、中國中國IntroductionEight cuisinesConclusionGeographical distribution 分布分布Delicacy 飲食特色飲食特色Fairytale 歷史典故歷史典故Notable dishes 名菜名菜Man sees food as the first priority民以食為天民以食為天eat no rice but is of the finest quality, nor meat but is finely minced -Confucius食不厭精，燴不厭細(xì)食不厭精，燴不厭細(xì)孔子孔子Main Characteristics Main C

2、haracteristics ： Different foods in different seasons Different foods in different seasons 四季有別四季有別 Pay attention to aesthetic feeling Pay attention to aesthetic feeling 講究美感講究美感 Pay attention to interest Pay attention to interest 注重情趣注重情趣 Combination of food and medicine Combination of food and med

3、icine 食醫(yī)結(jié)合食醫(yī)結(jié)合 A variety of flavor A variety of flavor 風(fēng)味多樣風(fēng)味多樣Foods in different seasons Foods in different seasons 四季有別四季有別Summer : cold and dressed with sauce 涼拌涼拌Winter：stewed dishes 燉煮菜燉煮菜色色 color香香- flavor 味味 taste形形 shape意意 meaning aesthetic feeling aesthetic feeling 美感美感aesthetic feeling aes

4、thetic feeling 美感美感The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Color，smell and tasteNameThe way to taste 品味方式品味方式The rhythm of the meal 進(jìn)餐節(jié)奏進(jìn)餐節(jié)奏Entertainment in the meal 娛樂穿插娛樂穿插The interest can be reflected in :The interest of Chinese food culture The interest

5、 of Chinese food culture 注重情趣注重情趣 Dongpo pork 東坡肉東坡肉Stewed pork ball in brown sauce紅燒獅子頭紅燒獅子頭Combination of food and medicine Combination of food and medicine 食醫(yī)結(jié)合食醫(yī)結(jié)合 Medicine and food have the same origin.醫(yī)食同源醫(yī)食同源. Herbal cuisine 藥膳藥膳選材選材 ingredients 刀工刀工 cutting technique火候火候 heat control調(diào)味調(diào)味 fla

6、vor A variety of flavor A variety of flavor 風(fēng)味多樣風(fēng)味多樣Rice in south and flour in north 南米北面南米北面vast territory and abundant 地大物博地大物博A variety of flavor A variety of flavor 風(fēng)味多樣風(fēng)味多樣Hui Cuisine 徽菜徽菜Cantonese Cuisine 粵菜粵菜 Min Cuisine 閩菜閩菜Xiang Cuisine 湘菜湘菜Su Cuisine 蘇菜蘇菜Lu Cuisine 魯菜魯菜Chuan Cuisine 川菜川菜 Z

7、he Cuisine 浙菜浙菜The Top Eight Cuisine The Top Eight Cuisine 八大菜系八大菜系A(chǔ) variety of flavor A variety of flavor 風(fēng)味多樣風(fēng)味多樣Hui Cuisine Hui Cuisine 徽菜徽菜Distribution: Anhui provinceDelicacy :Good at steaming and stewingUse local ingredients Good use of heat control Cook natural dishes 火腿燉甲魚火腿燉甲魚黃山燉鴿黃山燉鴿問政山筍問政

8、山筍臭鱖魚臭鱖魚Hui Cuisine Hui Cuisine 徽菜徽菜Notable dishes Hui Cuisine Hui Cuisine 徽菜徽菜Notable dish Stewed civet cats 紅燒果子貍紅燒果子貍Tastes: salty sweetFairytale ：雪天牛尾貍，沙地馬蹄鱉雪天牛尾貍，沙地馬蹄鱉梅圣俞梅圣俞 Buddha Jumps Over the WallAnhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and a

9、re good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gainFeatures: Focus on the temperate of cooking Good at braising and stewing.Turtle soup with hamMin cuisine Min cuisine 閩菜閩菜Min cuisine is one of the native Chinese cuisines derived from the native c

10、ooking style of Fujian province. light but flavorful(清鮮清鮮)Soft and tender(軟嫩軟嫩) Umami(鮮味鮮味)Retaining the original flavor of the main ingredients instead of masking them.Min cuisine Min cuisine 閩菜閩菜Delicacy :Notable dish Min cuisine Min cuisine 閩菜閩菜佛跳墻佛跳墻雞湯氽海蚌雞湯氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟雞醉糟雞One of the mos

11、t famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin(魚翅魚翅), sea cucumber(海參海參), abalone(鮑魚鮑魚), and Shaoxing wine. Contains over 30 ingredients.Min cuisine Min cuisine 閩菜閩菜Buddha Jumps Over the WallFujian Cuisine Consis

12、ting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .Features: Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste(鹵味)Fo Tiao QiangBoiled whole chicken 清燉全雞Shandong cuisi

13、ne ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.Origin：Spring and Autumn Period(770-221BC)Range：Qi and Lu.（齊國、魯國）（齊國、魯國）Famous person：Yi Ya

14、 （齊桓公的寵臣易牙）（齊桓公的寵臣易牙） Confucius （孔子）（孔子）Classify：Eastern Shandong and Jinan dishes.（膠東菜系、濟(jì)南菜系）（膠東菜系、濟(jì)南菜系）Foundational （基（基 礎(chǔ)）礎(chǔ)）school in Chinese cuisine.Majority（多數(shù)）（多數(shù)）of the culinary （廚房）（廚房）styles in China. Beijing, Tianjin and the northeastern regions.Northern Chinese households mealsInfluence：C

15、uisine featureIngredients：Maize(玉米玉米)PeanutsGrains（谷物）（谷物）Staple vegetablesVinegar（醋）（醋）Taste characteristicsSalty, Fresh, OriginalStir fried, Fire powerSoup, SeafoodPlentiful and substantial咸鮮為主，突出本味咸鮮為主，突出本味以以“爆爆”見長，注重見長，注重火功火功精于制湯，注重用湯精于制湯，注重用湯烹制海鮮，獨(dú)到之處烹制海鮮，獨(dú)到之處豐滿實惠、風(fēng)格大氣豐滿實惠、風(fēng)格大氣Braised Intestine

16、s in Brown Sauce（九轉(zhuǎn)大腸九轉(zhuǎn)大腸）Zha Jinchan（deep fried golden cicada）Sweat and sour carp：is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid.糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚

17、色澤金黃，外焦里嫩，香甜酸醇。菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇。濟(jì)南府志濟(jì)南府志上早上早有有“黃河之鯉，南黃河之鯉，南陽之蟹，且入食譜陽之蟹，且入食譜”的記載的記載Nutrition：Carp: High protein digestion and absorption rate of 96%Essential minerals, vitamin A and vitamin DFat more than unsaturated fatty acids, Reduce cholesterol（膽固醇）（膽固醇）Prevent arteriosclerosis（動脈硬化），（動脈硬化），

18、Coronary（冠狀（冠狀動脈）動脈） ，Heart diseaseOne of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines魯菜Shandong Cuisine(山東菜系

19、)Features : Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.Dezhou Braised Chicken德州扒雞德州扒雞Four-Joy Meatballs”四喜丸子四喜丸子Sichuan cuisine：is

20、 a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.History：川菜系是一個歷史悠久的菜系。它的發(fā)源地是川菜系是一個歷史悠久的菜系。它的發(fā)源地是古代的巴國和蜀國。歷代典籍和各個朝代的文古代的巴國和蜀國。歷代典籍和各個朝代的文人騷客的詩詞文章里有不少對于川菜的記載。人騷客的詩詞文章里有不少對于川菜的記載。川菜興起于

21、清末和抗戰(zhàn)兩個時間段，其特點在川菜興起于清末和抗戰(zhàn)兩個時間段，其特點在于紅味講究麻、辣、香，白味咸鮮中仍帶點微于紅味講究麻、辣、香，白味咸鮮中仍帶點微辣。辣。Cuisine feature：Bold flavoursPungency（刺激）（刺激） Spiciness （香辣）（香辣）Garlic （蒜）（蒜）Sichuan pepper (花椒花椒)PeanutsSesame paste（芝麻（芝麻醬）醬）, Ginger（生姜）（生姜）Use of hot and numbing flavor (麻辣味麻辣味型型) is a typical element of Sichuan cooki

22、ng. Husband and wifes lung slice？Pork Lungs in Chili Sauce 夫妻肺片夫妻肺片Kung pao chicken丁寶楨原籍貴州，清咸豐年丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有迎。后來他由于戍邊御敵有功

23、被朝廷封為功被朝廷封為“太子少保太子少?！?，人稱人稱“丁宮保丁宮?！保浼覐N烹，其家廚烹制的炒雞丁，也被稱為制的炒雞丁，也被稱為“宮宮保雞丁保雞丁”。Mapo TofuDry-Braised Mandarin Fish（干燒桂魚）（干燒桂魚）One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north

24、China and has become the representative of North China cuisines魯菜Shandong Cuisine(山東菜系)Features : Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is

25、 preserved.Dezhou Braised Chicken德州扒雞德州扒雞Four-Joy Meatballs”四喜丸子四喜丸子Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.

26、Cuisine feature：Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasonsEmphasis on the matching colour and shape of each dish and using soup to improve flavour.History：起始于南北朝、唐宋時，經(jīng)濟(jì)發(fā)展，推動飲起始于南北朝、唐宋時，經(jīng)濟(jì)發(fā)展，推動飲

27、食業(yè)的繁榮，蘇菜成為食業(yè)的繁榮，蘇菜成為“南食南食”兩大臺柱之兩大臺柱之一。明清時期，蘇菜南北沿運(yùn)河、東西沿長一。明清時期，蘇菜南北沿運(yùn)河、東西沿長江的發(fā)展更為迅速。沿海的地理優(yōu)勢擴(kuò)大了江的發(fā)展更為迅速。沿海的地理優(yōu)勢擴(kuò)大了蘇菜在海內(nèi)外的影響。蘇菜在海內(nèi)外的影響。Dongpos braised pork Salted DuckSquirrel-shaped Mandarin fish ：松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，在松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，在江南各地一直將其列作宴席上的上品江南各地一直將其列作宴席上的上品佳肴。據(jù)說早在乾隆皇帝下江南時，佳肴。據(jù)說早在乾隆皇帝下江南時，蘇州就有蘇州就有“

28、松鼠鯉魚松鼠鯉魚”了，乾隆曾品了，乾隆曾品嘗過。后來便發(fā)展成了嘗過。后來便發(fā)展成了“松鼠鱖魚松鼠鱖魚”。清代清代調(diào)鼎集調(diào)鼎集中有關(guān)于中有關(guān)于“松鼠魚松鼠魚”的記載的記載:“:“取季魚，肚皮去骨，拖蛋黃，取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒。炸黃，作松鼠式。油、醬油燒。”Which cuisine ？Roast suckling pigLou meiWhich cuisine ？ 1000 years ago, catering industry highly developed. Geographically, between south and north, combinin

29、g various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features: Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aqu

30、atic creatures serve as the meat base to most dishesJiangsu CuisineSantao Duck 三套鴨squirrel-shaped mandarin fish 松鼠鱖魚 Cantonese Cuisine Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese ch

31、efs are highly sought （十分搶手十分搶手）afterthroughout China.DelicacyyQuality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape.Geographical advantages: Guangdong is located in the subtropical zone（亞熱帶亞熱帶）, rich in natural resources.So Guangdongs diet has always b

32、een unique. Ingredients:all kinds of domestic poultry(家禽家禽), fish and seafood, mountain games(野味野味) Cooking methods: steaming and stir frying being the most favoured due to their convenience and rapidity. DelicacyTraditional dishes Sweet potato soup 番禺糖水番禺糖水 Braised abalone 燜鮑魚燜鮑魚 Roast suckling pig

33、 烤乳豬烤乳豬 Little pan rice 煲仔飯煲仔飯 Lou mei 鹵味鹵味 Char siu 叉燒叉燒 Beef chow fun 干炒牛河干炒牛河Which cuisine ？Steamed fish head in chili sauceMaos braised pork Maos braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大戰(zhàn)役三大戰(zhàn)役), Chairma

34、n Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three days , I have the energy to defeat the enemy.The story of Maos braised pork Hunan cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itse

35、lf by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.

36、 Peppery and hot chicken辣炒雞丁Xiang Cuisine Hunan cuisine, also known as Xiang cuisine It is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材食材) for Hunan dishes are many and varied. Origin:The Warring States PeriodDev

37、elopment:As early as the Warring States period, the peoples diet life is quite rich and colorful.In Qin and Han Dynasties, Hunans diet culture,from the materials, cooking methods to the flavor,gradually formed a moreXiang Cuisinecomplete system. DelicacyTaste: especially like hot and sour . Because

38、of the warm and humid climate, many people like eating pepper to dispel dampness(祛濕祛濕).Cooking methods:stewing, Stir frying, steaming and wax Hunan cuisine is known for being dry hot (干干辣辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its

39、distinctive mala. Xiang Cuisinebeer duckSpicy and hot pot shrimpFamous Dishes In Hunan Maos braised pork 毛氏紅燒肉毛氏紅燒肉 Shredded pork with vegetables 農(nóng)家小炒肉農(nóng)家小炒肉 Changsha-style rice vermicelli 長沙米粉長沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭剁椒蒸魚頭 Which cuisine ？West Lake Fish in Vinegar Dongpo PorkZhe Cui

40、sine Zhe cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy（油膩的油膩的）, having instead a fresh and soft flavor with a mellow fragrance.Zhe CuisineGeographical advantages:Zhejiang is near the East China Sea, the climate is t

41、emperate, the water and land transportation is convenientResource advantages:fertile（肥沃的肥沃的）land, rich grains, fruits and vegetables, very rich in aquatic（水產(chǎn)品水產(chǎn)品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.Delicacy Ingredients: be particular about the va

42、riety of raw material and season raw material require specialty,fresh and tender Cooking methods: stewing, steaming, burning, stir-fryingZhe Cuisine CultureMany dishes are full of beautiful legends in Zhejiang,which make their full of cultural color. Longjing shrimpSong Sao YugengFour schools Hangzh

43、ou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisineZhejiang cuisineFeature Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance. 龍井蝦仁 Longjing Tea Shrimps Zhejiang cuisineHangzhou styleShaoxing styleNingbo sty

44、le糯米素?zé)Z Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）冰糖甲魚 :Steamed Turtle in Crystal Sugar Soup Nutrients:Vitamin A（維生素A）、carotene(胡蘿卜素)、thiamine(硫胺素)、riboflavin(核黃素)、niacin(尼克酸)、Vitamin C(維生素C)、 Calcium（鈣）, phosphorus（磷）, sodium（鈉）, magnesium（鎂）, iron（鐵）, zinc（鋅）, selenium（硒）, copper（銅）, manganese（錳）, folic acid（葉酸）, cholesterol（膽固醇）Function：enrich the blood build up resistance、make your nut