中國(guó)美食英文介紹

1、關(guān)于中國(guó)美食英文介紹第一張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月蘇菜江蘇省粵菜廣東省川菜四川省魯菜山東省八大菜系湘菜湖南省閩菜福建省浙菜浙江省徽菜安徽省一、八大菜系第二張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月中國(guó)八大菜系第三張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月 氣候 條件 烹飪 特色 自然地理 飲食 習(xí)慣 資源 資產(chǎn)與菜系形成相關(guān)的因素悠久歷史Chinese Eight Regional Cuisines 中國(guó)八大菜系Chinese cuisine includes a variety of different flavors due to Chinas vast geography

2、 and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines第四張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月蘇菜Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient inri:dint and is known for carving k:vi techniques and a light, fresh

3、 and sweet flavor. 蘇菜：江蘇又名淮陽(yáng)，菜肴以海鮮為主要原料，同樣因其做工精美和口味清淡、香甜而出名。第五張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第六張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月閩菜Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. 閩菜：結(jié)合福州菜、泉州菜和廈門菜的特色，口味以甜酸咸香為主，色美味鮮。 第七張，PPT共二

4、十七頁(yè)，創(chuàng)作于2022年6月.第八張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月浙菜Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow melufragrance freirns. 浙菜：由杭州菜、寧波菜和紹興菜組成，因其鮮嫩和口味清香而享譽(yù)盛名。 第九張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第十張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月湘菜Hunan Cuisine: Including

5、local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili tili, pepper pep and shallot lt, and a pungent pndnt flavor. 湘菜：包括湘江流域、洞庭湖區(qū)和湘西山區(qū)的菜肴，以善用紅辣椒、胡椒粉和香蔥以及辛辣而聞名。第十一張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第十二張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月徽菜Anhui Cuisine: Anhui Cuisine focuses o

6、n cooking temperature, braising breizi, and stewing stju:i. Hams are used to improve taste and sugar candy for freshness. 皖菜：主要強(qiáng)調(diào)烹飪的火候，還有燉和燜。一般加點(diǎn)火腿調(diào)味，或是加點(diǎn)使口味更清新。 第十三張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第十四張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 year

7、s.Originates from Confucius family banquette, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines第十五張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月Shandong Cuisine (Lu Cai)Specializes in seafood like prawns, sea cucumber, flounder Also emphasiz

8、e on soup gravyTraditional luxury royal banquette第十六張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第十七張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月魯菜Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aromarum, and crispness. 魯菜：由濟(jì)南和膠東兩部分地方風(fēng)味組成，注重鮮香和清脆爽口九轉(zhuǎn)大腸鮮橙汁排骨芙蓉干貝第十八張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月S

9、ichuan Cuisine (Chun Ci)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. 第十九張，PPT

10、共二十七頁(yè)，創(chuàng)作于2022年6月Sichuan Cuisine (Chun Ci)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”第二十張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月川菜宮保雞丁糖醋排骨Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese c

11、uisines in the world. 川菜：四川的麻辣是世界上最著名的中國(guó)菜系之一。 第二十一張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月Cantonese Cuisine (Yu Ci 粵菜)Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immi

12、grants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. 第二十二張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月第二十三張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月Cantonese Cuisine (Yu Ci 粵菜)Cantonese cuisine incorporates almost all edible meats, including organ meats, ch

13、icken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spices. 第二十四張，PPT共二十七頁(yè)，創(chuàng)作于2022年6月粵菜Guangdong Cuisine: Guangdong cuisine is creative wit