Chinese-Food英文介绍.ppt
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1、L o g o2015230011 葛雪菲 2015230032 徐玲Chinese foodChinesetraditionalstaplefoodtheChinesecharacteristiccuisine Chinese festival foodChapter1Chapter2Chapter3ContentsChapter 1 chinese traditional staple food1.rice(米饭)riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastediffere
2、nt.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceChapter 1 chinese traditional staple foodPoridgefriedriceChapter 1 chinese traditional staple food2.noodles(面条)noodlesisaveryoldfoodanditoriginatedinChina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodles
3、havemanydifferentcookingmethod.Everykindofnoodlemaytastverydifferrent.Chapter 1 chinese traditional staple foodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.武汉热干面Wuhanhotnoodles北京杂酱面BeijingnoodlesChapter 1 chinese traditional staple food山西刀削面ShanxiSlic
4、edNoodles河南烩面HenanXiaojiStewedNoodlesChapter 1 chinese traditional staple food兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanChapter 1 chinese traditional staple food昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesChapter 1 chinese traditional staple food四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiC
5、oldNoodlesChapter 1 chinese traditional staple food3.Dumplings(饺子)JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofth
6、enewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etcChapter 1 chinese traditional staple food4.Steamedbuns(馒头)5.Steamedstuffedbun(包子)6.Pancake(饼)Chapter 2 theChinesecharacteristiccuisineChinacoversalargeterrito
7、ryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中国地域辽阔,民族众多,因此各种中国饮食口味不同,却都味美,令人垂涎。Chinesefoodcanberoughlydividedintofourregionalcuisines:中国饮食可以大致分为四大地方菜系:Shandong Cuisine山东菜山东菜系系 Sichuan Cuisine四川菜四川菜系系Cantonese Cuisine广东菜广东菜系系Jiangsu Cuisine江苏菜系江
8、苏菜系Chapter 2 theChinesecharacteristiccuisine1.Shandong Cuisine山东菜系山东菜系 Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.Fo
9、rmedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinan style dishes ,Jiaodong style dishes,Confucius style dishesChapter 2 theChinesecharacteristiccuisineJinan style DishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:cl
10、ear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦)NatangTypha(奶汤蒲菜)Sweetandsourcrap(糖醋鲤鱼)Chapter 2 theChinesecharacteristiccuisineJiaodong style dishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜)Soft-fried
11、meatballswithsugar(雪花肉丸子)Soft-Friedporkfilet(软炸里脊)Chapter 2 theChinesecharacteristiccuisineConfucius style disheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐)Gotocourtwithchild(带子上朝)BoiledGi
12、nkgo(诗礼银杏)Chapter 2 theChinesecharacteristiccuisineSichuan Cuisine四川菜系四川菜系Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncount
13、ries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdi
14、shes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃Chapter 2 theChinesecharacteristiccuisineThe local specialized raw ingredients of Sichuan cuisine川菜川菜的特产原料的特产原料 ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsand
15、bambooshoots笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiverseflavorsandsubt
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