中國(guó)飲食文化 英文版

ChineseFoodCulture2021/5/91IntroductionEightcuisinesConclusionGeographicaldistribution分布Delicacy飲食特色Fairytale歷史典故Notabledishes名菜2021/5/92Manseesfoodasthefirstpriority民以食為天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厭精，燴不厭細(xì)——孔子2021/5/93MainCharacteristics：Differentfoodsindifferentseasons四季有別Payattentiontoaestheticfeeling講究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食醫(yī)結(jié)合Avarietyofflavor風(fēng)味多樣2021/5/94Foodsindifferentseasons四季有別Summer:coldanddressedwithsauce涼拌2021/5/95Winter：steweddishes燉煮菜2021/5/96色–color香--flavor味–taste形–shape意–meaning

aestheticfeeling美感2021/5/97aestheticfeeling美感2021/5/98TheinterestofChinesefoodculture注重情趣Color，smellandtasteNameThewaytotaste品味方式Therhythmofthemeal進(jìn)餐節(jié)奏Entertainmentinthemeal娛樂(lè)穿插Theinterestcanbereflectedin:2021/5/99TheinterestofChinesefoodculture注重情趣Dongpopork

東坡肉Stewedporkballinbrownsauce紅燒獅子頭2021/5/9102021/5/911Combinationoffoodandmedicine食醫(yī)結(jié)合Medicineandfoodhavethesameorigin.醫(yī)食同源.Herbalcuisine藥膳2021/5/912選材ingredients刀工cuttingtechnique火候heatcontrol調(diào)味flavorAvarietyofflavor風(fēng)味多樣2021/5/913Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor風(fēng)味多樣2021/5/914HuiCuisine徽菜CantoneseCuisine粵菜MinCuisine閩菜XiangCuisine湘菜SuCuisine蘇菜LuCuisine魯菜ChuanCuisine川菜

ZheCuisine浙菜TheTopEightCuisine八大菜系A(chǔ)varietyofflavor風(fēng)味多樣2021/5/915HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes

2021/5/916火腿燉甲魚紅燒果子貍黃山燉鴿問(wèn)政山筍臭鱖魚HuiCuisine徽菜Notabledishes

2021/5/917HuiCuisine徽菜Notabledish

Stewedcivetcats紅燒果子貍Tastes:saltysweetFairytale：雪天牛尾貍，沙地馬蹄鱉——梅圣俞2021/5/918BuddhaJumpsOvertheWall2021/5/919Mincuisine閩菜MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.2021/5/920lightbutflavorful(清鮮)Softandtender(軟嫩)Umami(鮮味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine閩菜Delicacy:2021/5/921Notabledish

Mincuisine閩菜佛跳墻雞湯氽海蚌淡糟香螺片荔枝肉醉糟雞2021/5/922OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingshark‘sfin(魚翅),seacucumber(海參),abalone(鮑魚),andShaoxingwine.Containsover30ingredients.Mincuisine閩菜BuddhaJumpsOvertheWall2021/5/923Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.2021/5/924Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齊國(guó)、魯國(guó)）Famousperson：YiYa（齊桓公的寵臣易牙）

Confucius（孔子）Classify：EasternShandongandJinandishes.（膠東菜系、濟(jì)南菜系）2021/5/925Foundational（基礎(chǔ)）schoolinChinesecuisine.Majority（多數(shù)）oftheculinary（廚房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholds'mealsInfluence：2021/5/926CuisinefeatureIngredients：Maize(玉米)PeanutsGrains（谷物）StaplevegetablesVinegar（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鮮為主，突出本味以“爆”見(jiàn)長(zhǎng)，注重火功精于制湯，注重用湯烹制海鮮，獨(dú)到之處豐滿實(shí)惠、風(fēng)格大氣2021/5/927BraisedIntestinesinBrownSauce（九轉(zhuǎn)大腸）ZhaJinchan（deepfriedgoldencicada）2021/5/928Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇?！稘?jì)南府志》上早有“黃河之鯉，南陽(yáng)之蟹，且入食譜”的記載2021/5/929Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（膽固醇）Preventarteriosclerosis（動(dòng)脈硬化），Coronary（冠狀動(dòng)脈），Heartdisease2021/5/930Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.2021/5/931History：川菜系是一個(gè)歷史悠久的菜系。它的發(fā)源地是古代的巴國(guó)和蜀國(guó)。歷代典籍和各個(gè)朝代的文人騷客的詩(shī)詞文章里有不少對(duì)于川菜的記載。川菜興起于清末和抗戰(zhàn)兩個(gè)時(shí)間段，其特點(diǎn)在于紅味講究麻、辣、香，白味咸鮮中仍帶點(diǎn)微辣。2021/5/932Cuisinefeature：BoldflavoursPungency（刺激）Spiciness（香辣）Garlic（蒜）Sichuanpepper(花椒)PeanutsSesamepaste（芝麻醬）,Ginger（生姜）Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.2021/5/933Husbandandwife’slungslice？PorkLungsinChiliSauce夫妻肺片2021/5/934Kungpaochicken丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來(lái)他由于戍邊御敵有功被朝廷封為“太子少?！?，人稱“丁宮?！?，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。2021/5/935MapoTofuDry-BraisedMandarinFish（干燒桂魚）2021/5/936Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.2021/5/937Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.2021/5/938History：起始于南北朝、唐宋時(shí)，經(jīng)濟(jì)發(fā)展，推動(dòng)飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺(tái)柱之一。明清時(shí)期，蘇菜南北沿運(yùn)河、東西沿長(zhǎng)江的發(fā)展更為迅速。沿海的地理優(yōu)勢(shì)擴(kuò)大了蘇菜在海內(nèi)外的影響。2021/5/939Dongpo'sbraisedpork

SaltedDuck2021/5/940Squirrel-shapedMandarinfish

：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佳肴。據(jù)說(shuō)早在乾隆皇帝下江南時(shí)，蘇州就有“松鼠鯉魚”了，乾隆曾品嘗過(guò)。后來(lái)便發(fā)展成了“松鼠鱖魚”。清代《調(diào)鼎集》中有關(guān)于“松鼠魚”的記載:“取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒?！?021/5/941Whichcuisine？RoastsucklingpigLoumei2021/5/942Whichcuisine？2021/5/943

CantoneseCuisineCantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分搶手）afterthroughoutChina.2021/5/944DelicacyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亞熱帶）,richinnaturalresources.SoGuangdong'sdiethasalwaysbeenunique.2021/5/945Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.Delicacy2021/5/946TraditionaldishesSweetpotatosoup番禺糖水Braisedabalone燜鮑魚Roastsucklingpig烤乳豬Littlepanrice煲仔飯Loumei鹵味Charsiu叉燒Beefchowfun干炒牛河2021/5/947Whichcuisine？SteamedfishheadinchilisauceMao‘sbraisedpork

2021/5/948

Mao‘sbraisedporkisoneofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大戰(zhàn)役),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMao‘sbraisedpork

2021/5/949XiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.2021/5/950Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeople'sdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunan‘sdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.2021/5/951DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛濕).Cookingmethods:stewing,Stirfrying,steamingandwax2021/5/952Hunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.XiangCuisinebeerduckSpicyandhotpotshrimp2021/5/953FamousDishesInHunanMao‘sbraisedpork毛氏紅燒肉Shreddedporkwithvegetables農(nóng)家小炒肉Changsha-stylericevermicelli長(zhǎng)沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭2021/5/954Whichcuisine？WestLakeFishinVinegar

DongpoPork2021/5/955ZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油膩的）,havinginsteadafreshandsoftflavorwithamellowfragrance.2021/5/956ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水產(chǎn)品）resources;Southwestrichdelicaciesofgame,andproviderichrawmaterialsforcooking.2021/5/957DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-frying2021/5/958ZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.

LongjingshrimpSongSaoYugeng2021/5/959Fourschools

Hangzhoucuisine

NingbocuisineShaoxingcuisineWenzhoucuisine2021/5/960ConclusionQ:Whatarethetopeightcuisi