中國(guó)傳統(tǒng)飲食文化及餐桌禮儀英文ppt

Chinese

food

culture

CatalogThetraditionalstaplefood.ThetraditionalfestivalfoodEightregionalcuisines

Typical

dishes

Summary

Chinesetraditional

staplefood米飯SteamedRice面條Noodles饅頭Steamedbun包子Steamedstuffedbun粥Porridge

Thetraditional

festivalfood

Inmaterialwealth,peoplegenerallysuperfluousenergytoday,manyhigh-energy

traditionalfestivalfoodappearsdimalot,especiallyNewYearcake,GlutinousRiceBalls,lantern,peopleeatthesefoods,moreintheaftertaste,inheritancehistorybehindthemandculture,reflectsitsculturalvalue!

Thetraditionalculturalvalueisgreaterthanthenutritionalvalueoffood

在物質(zhì)豐富，人們普遍能量過(guò)剩的今天，許多高能的傳統(tǒng)節(jié)日食品就顯得暗淡了許多，尤其是年糕、湯圓、元宵等食品，人們?cè)谑秤眠@些食物時(shí)，更多的是在回味、繼承他們背后的歷史和文化，體現(xiàn)其文化價(jià)值！

Dumplingsareaspecialkindofholidayfood,andalsoacommonhome-cookeddish.OnChineseNewYear’sEve,thewholefamilysitsinacircle,kneadingthedough,mixingthefilling,rollingthewrap,wrapping,pinching,andboilthedumplings,allthewhilehavingagoodtime.

餃子是一種特殊的節(jié)日食品，

也是一種常見(jiàn)的家常菜。

除夕之夜，全家圍坐在一起，

揉面團(tuán)，包餃子，煮餃子，

共享歡樂(lè)時(shí)光。

HavingdumplingsfortheNewYearisatraditioninmanyfamiliesofthenorth.

(Photographedin1962,Xinhua)Onthefifthdayofthefifthlunarmonth,theDragonBoatFestival,zongzi,orglutinousricecakewrappedinreedleafisthefestivityfood.TheDragonBoatFestivalhashadmorethan2,000yearsofhistoryinChina.

SecondtotheSpringFestivalinimportanceandgrandnessistheMid-autumnFestival,whenpeoplegettogethertohavethemooncake.

Becauseofitsroundshapelikethatofthemoon,themooncakesymbolizesunion.EveryMid-autumn,whenthebrightroundmoonishangingabove,andallhomesareunited,peopleenjoymooncakeswhileobservingthemoon

重要性僅次于春節(jié)日是中秋節(jié)，人們聚在一起吃月餅。它的圓的形狀像月亮，月餅象征著團(tuán)圓。每年的中秋，當(dāng)明亮的圓月掛上，家人團(tuán)聚，一起品嘗的月餅，賞月。

ThetraditionalfoodforLanternFestivalisriceglueball（元宵）.Thericeglueball’sshapeisjustlikethefullmoonappearsinthesky.Thiskindofdessertisespeciallywelcomedbychildren.

元宵節(jié)的傳統(tǒng)食品是元宵。元宵的形狀就像滿月出現(xiàn)在天空，這種甜點(diǎn)是由兒童特別歡迎。

TheLabaFestival,thedayinmostpartsofChinahavethecustomofeatingLabaporridge.Labaisaharvestyearwitheightfreshfoodandfruitsboiled,usuallyforthesweetporridge.porridgeinadditiontorice,millet,mungbean,cowpea,peanut,jujubeandotherrawmaterials,butalsoaddpork,radish,cabbage,vermicelli,seaweed,tofuandsoon.

臘八節(jié)，在中國(guó)大多數(shù)地區(qū)都有吃臘八粥的習(xí)俗。臘八粥是用八種新鮮食品一年收獲水果煮，通常為甜味粥。中原有許多農(nóng)民喜歡咸吃臘八粥，除了大米，小米，綠豆，豇豆，花生粥，紅棗和其他原材料，但也加入豬肉，蘿卜，白菜，粉絲，海藻，豆腐等。Chinesefoodcanberoughlydividedintoeight

regionalcuisines：ShandongCuisine山東菜系SichuanCuisine四川菜系Cantonesefood廣東菜系Fujian

Cuisine福建菜系JiangsuCuisine江蘇菜系Hunancuisine湖南菜系A(chǔ)nhuiCuisine安徽菜系ZheJiangCuisine浙江菜系ShandongCuisine山東菜系Cantonesefood廣東菜系

ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.

Shangdongdishestastes

pungentusually.Soupsaregivenmuch

emphasisinShangdongdishes.由濟(jì)南菜系和膠東菜系組成，以其香，鮮，嫩，脆而聞名，通常很辣，注重湯品。

Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.

事實(shí)上，中國(guó)北方人常說(shuō)，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。

ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationfor

freshness,tenderness,

softness,smoothness

ofitsdisheswithmellowfragrance.

HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。AnhuiCuisine

安徽菜系

AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain安徽廚師注重于烹飪的溫度，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來(lái)改善菜肴的味道。ZheJiang

Cuisine

浙江菜系JiangsuCuisine淮陽(yáng)菜系Hunancuisine

湖南菜系

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxi

coteau.Itcharacterizesitselfby

thickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品

Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,andits

not-too-spicy,not-too-blandtaste.

Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.淮陽(yáng)菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名，味道強(qiáng)而不重，淡而不溫。

SichuanCuisine,Characterizedbyits

spicyandpungentflavor,Sichuancuisine,

prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.世界上最著名的中國(guó)菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒SichuanCuisine四川菜系

ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforits

choiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。FujianCuisine福建菜系MapoTofu麻婆豆腐Yu-ShiangShreddedPork魚香肉絲Spicychicken麻辣子雞Sweetandsourfish糖醋魚RoastedCrispySucklingPig

脆皮乳豬佛跳墻SteamedAbalonewithShark'sFinandFishMawinBroth

Abeggar‘sChicken

叫花雞Farewelltomy

concubine

霸王別姬ManHanbanquet

Man-HanBanquetoriginsfromtheQingdynasty.ItisoneofthemostfamousChinesebanquets,whichcombinesthedishessencesofManminorityandHanminority.

滿漢全席起興于清代，是集滿族與漢族菜點(diǎn)之精華而形成的歷史上最著名的中華大宴。

ThecuisineofMan-HanBanquetcontainsonehundredandeight

kinds.

Theywouldbefinishedin3days.

TheresourcesofmakingMan-HanBanquetarebroad.Theyarespecialselected,includingallmostwildandseafoods.Thecookingtechniquesareexcellentwithlocalfeatures.

滿漢全席上菜一般起碼108種，分3天吃完。滿漢全席取材廣泛，用料精細(xì)，山珍海味無(wú)所不包。烹飪技藝精湛，富有地方特色。蒸羊羔、蒸熊掌、蒸鹿尾兒；

燒花鴨、燒雛雞兒、燒子鵝；

鹵煮咸鴨、醬雞、臘肉、松花、小肚兒、晾肉、香腸；

什錦蘇盤、熏雞、白肚兒、清蒸八寶豬、江米釀鴨子；

罐兒野雞、罐兒鵪鶉、鹵什錦、鹵子鵝、鹵蝦、燴蝦、熗蝦仁兒；

山雞、兔脯、菜蟒、銀魚、清蒸哈什螞；

燴鴨腰兒、燴鴨條兒、清拌鴨絲兒、黃心管兒；

燜白鱔、燜黃鱔、豆豉鲇魚、鍋燒鲇魚、烀皮甲魚、鍋燒鯉魚、抓炒鯉魚；

軟炸里脊、軟炸雞、什錦套腸、麻酥油卷兒；

熘鮮蘑、熘魚脯兒、熘魚片兒、熘魚肚兒、醋熘肉片兒、熘白蘑；

燴三鮮、炒銀魚、燴鰻魚、清蒸火腿、炒白蝦、熗青蛤、炒面魚；

熗蘆筍、芙蓉燕菜、炒肝尖兒、南炒肝關(guān)兒、油爆肚仁兒、湯爆肚領(lǐng)兒；

炒金絲、燴銀絲、糖熘饹炸兒、糖熘荸薺、蜜絲山藥、拔絲鮮桃；

熘南貝、炒南貝、燴鴨絲、燴散丹；

清蒸雞、黃燜雞、大炒雞、熘碎雞、香酥雞、炒雞丁兒、熘雞塊兒；

三鮮丁兒、八寶丁兒、清蒸玉蘭片；

炒蝦仁兒、炒腰花兒、炒蹄筋兒、鍋燒海參、鍋燒白菜；

炸海耳、澆田雞、桂花翅子、清蒸翅子、炸飛禽、炸蔥、炸排骨；

燴雞腸肚兒、燴南薺、鹽水肘花兒、拌瓤子、燉吊子、鍋燒豬蹄兒；

燒鴛鴦、燒百合、燒蘋果、釀果藕、釀江米、炒螃蟹、氽大甲；

什錦葛仙米、石魚、帶魚、黃花魚、油潑肉、醬潑肉；

紅肉鍋?zhàn)?、白肉鍋?zhàn)?、菊花鍋?zhàn)印⒁半u鍋?zhàn)?、元宵鍋?zhàn)?、雜面鍋?zhàn)印⑤┧j一品鍋?zhàn)樱?/p>

軟炸飛禽、龍虎雞蛋、猩唇、駝峰、鹿茸、熊掌、奶豬、奶鴨子；