河南美食英语介绍 PPT

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舌尖上的河南英语演讲精品PPT课件

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不足之处请大家批评指导
Please Criticize And Guide The Shortcomings
演讲人：XXXXXX 时间：XX年XX月XX日
Paste noodles
浆面条河南传统美食，以绿豆浆发酵制作面浆，经特殊工艺而成的面条，具浓厚地方特色的地方名吃。
结束语
当你尽了自己的最大努力时，失败也是伟大的，所以不要放弃，坚持就是正确的。
When You Do Your Best, Failure Is Great, So Don'T Give Up, Stick To The End
Soup with pepper
胡辣汤街上的早点摊点，其特点是微辣，营养丰富，味道上口，十分适合配合其它早点进餐。
steamed buns 开封灌汤包
because they are authentic steamed sweet soup, it is generally the first bite open a hole. Crystal suck packet soups, and one to put in the m
The tip of the tongue of henan
Stewed noodles(烩面)
烩面是河南特色美食，有着悠久的历史。它是一种荤、素、汤、菜、饭聚而有之的传统风味小吃，以味道鲜美，经济实惠，享誉中原，遍及全国。烩面是以优质高筋面粉为原料，辅以高汤及多种配菜，一种类似宽面条的面食。汤好面筋，营养高。
The water
banquet of LuoYang 洛阳水席
Daokou roast chicken.
道口烧鸡是河南省安阳市滑县道口镇“义兴张”世家烧鸡店所制，是我国著名的特产。由河南省民间文化杰出传承人、省特级烧鸡技师张中海先生的先祖张炳始创于清朝顺治十八年（1661年），至今已有近三百五十年的历史，开始制作不得法，生意并不兴隆，后从清宫御膳房的御厨那里求得制作烧鸡秘方，做出的鸡果然香美。

舌尖上的中国[英文版]中国美食介绍 PPT课件

Confucius Dishes has a long history, which can even parallel the ancient royal cuisines. Most of the Confucius dishes have refined names related with historical stories, and the exquisite cutting technique and delicate style make Confucius Dishes one of the most expensive even luxurious dishes nowadays.
Su Cuisine
Su Cuisine
Various Chinese Dishes
Dumplings
Rice
Zongzi
Thank You!
What a good food Lynn
L/O/G/O
The Most Famous Dishes:
different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways
Su Cuisine
From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this
cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce.

(完整)中国美食的英文介绍精品PPT资料精品PPT资料

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Chinese
Food
By : Cai Shuling
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Chapter 1 Chinese traditional staple food
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1.rice （米饭）
rice is the most common staple （固定的）food in china. Different areas have different type of rice ,it taste different .
After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine,
Known for : soup
Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹
and hot flavor醋椒.
Stewed pork ball in brown sauce红烧狮子头
Known for: Fushan dishes in yantai
Features : eat no rice but is of the finest quality , nor meat
After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine,
Chapter 1 Chinese traditional staple food

英文介绍中国美食(共35张PPT)

• 1) The food must be absolutely fresh.
• 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
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Peppery and hot chicken辣炒鸡丁
湘
taste shrimp
Steamed Fish Head with Diced 口味虾 Hot Red Peppers
剁椒鱼头
Famous dishes of hunan cuisine
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Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking
.广东人吃天上
飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。
In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats
Cutting of the material is the key factor for a good dish

英文中国美食介绍PPT课件

Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sha-die, deepfrying, braising, stewing and steaming. Steaming and stir-fr ying are most frequently used to preserve the ingredients' natural flavors.
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Huangshan Braised Pigeon (黄山红烧石歧项鸽)
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Hunan Cuisine
Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.
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Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the there.

英文介绍中国美食,中国菜系ppt课件

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谢谢观赏
1913Fujia来自 Cuisine• 沙县小吃 Sha-Xian Delicacies;
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Jiangsu Cuisine
• Jiangsu Cuisinestresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste.
• chopped pepper
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臭豆腐stinky tofu taste shrimp 口味虾
steamed fish head with chopped pepper 剁椒鱼头
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Shandong Cuisine
• Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually.

中国美食的英文介绍ppt课件

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Chapter 2 Chinese characteristic cuisine
Confucius style dishes
Known for: guanfu style dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat but is finely minced(食不厌精，脍不厌细—孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银杏）
Cuisine 江苏菜系
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Chapter 2 Chinese characteristic cuisine
1.Shandong Cuisine 山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north china cuisine. Development: Shandong cuisine originated in the QI and Lu areas in springautumn and warring states period . Formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine, Factions（派别）: Jinan style dishes , Jiaodong style dishes ,Confucius style dishes

洛阳特色饮食英文介绍

洛阳特⾊饮⾷英⽂介绍Water BanquetThe Luoyang Water Banquet (Luoyang shuixi) is a local cusom that has been running for over a thousand years.There are two reasons why the banquet has its name. The main reason is that, unlike most meal customs in China, the dishes served in this banquet are brought one after another, like flowing water. The second reason is that around one third of the dishes served are soup or semi-soup ones.The dishes of a Water Banquet are served in an interesting way. There are 24 dishes in all.First served are eight cold dishes: four meats and four vegetables. Another four dishes are reserved for the end of the meal. The remaining 12 dishes are brought up in four groups, each consisting of three dishes that are similar in taste, one of which is the main dish and the other two are side dishes.This way of serving is amusingly called "a father taking his two sons to court". In the first group or course, the main dish is the Luoyang Swallow Dish, made from shredded radishes, shredded chicken, minced pork, and various vegetables boiled in thin soup. It is said that Empress Wu Zetian liked this dish so much that after tasting it she cared for no other meat dish for three months.The main dish in the second group is called Happiness for the Whole Family, a braised mixture of different kinds of meat and vegetables.The main dish of the third group is the Height-Treasure Rice Pudding with Honey, and that of the fourth group is Sour and Spicy Egg Soup. The side dishes include Field Snail Meat (meat cut and shaped like the meat of field snails), Shoulder of Pork Cooked in spy Sauce, Boiled Whole Chicken, Turtle and Chicken, Steamed Otlails, etc.CarpCarp is arguably the most beloved dish in Luoyang. It is said that in the golden olden days of Luoyang, when the capital was swathed in mystery and paved with gold, the fish itself could cost as much as a whole live ox! The dish itself is considered as a great delicacy in these parts, beloved for its tender flesh, nutritional benefits and the stylish design of each dish.The ideal carp dish is designed with subtle skill. The carp, with its head held high above the plate, is masterfully placed, seeming to be leaping over the cabbage "gorge" at the side of the plate, a symbol of competitive spirit. The dish also is known in these parts as "Carp Leaping over the Gorge" (Liyu tiaolongmen).Zhangji ChickenZhangji Roast Chicken (Zhangji kaoji) has long been a household course in Luoyang, although never quite as famous as its duck rivals, but still a tasty dish nonetheless.This version of the traditional roast chicken was allegedly first created through a secret recipe by a man with the surname Zhang. Nowadays this dish has become a popular dish and snack food for locals and travelers alike.Sour and Spicy SoupAlthough it may seem strange for us to place such a simple soup here, let it not be said in front of the locals that the Luoyang Sweet and Sour Soup (Luoyang bufangtang) is for simple taste buds. Great fervor is taken by the Luoyangese in draining large bowls of this eye-watering soup, a great way to clear the tubes.The best of these soups are made with xianggu mushroom, laver, vermicelli, and dried shrimps placed in boiling water with starch, pepper and liberal quantities of vinegar.。

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Industrialization
Coincident with the swift development of modern society is the full speed industrialization of stewed noodles. Perfectly，it bulids a balance between the hasty pace of modern lifestyle and the peaceful mind to enjoy life. Every year, stewed noodles earn He Nan a value of 80 billion RMB.
Art of the Table
stewed noodle
long history
Stewed noodles has a 1300-year long history which can be dated back to Tang dynasty. It is honored by emperor TaiZong.
more than a bowl of noodles
Indeed, it is no more than a bowl of noodles . But ,for me, it is the golden to harvest, the treasure to cherish and the asset to succeed.
cixi and mutton stewed noodles
By current saying ,empress dowager cixi is absolutely the mother of fashion, expert on nourishment, witch of luxury. Legend goes that cixi often order mutton stewed noodles when she flee to Shanxi to keep herself well.
lived on stewed noodles
Every year,2 billion bowls of stewed noodles are consumed by He Nan people. We are keen on this delicacy of taste and have a deep complex.
the end thanering soupstock ,vegetables,staple together ,it caters our desire for relish and nutrition. According to the type of broth added to ,there are three main flavors, taste of beef ,taste of mutton and taste of seafood.
Feathers
The mutton in the three lives up to a high reputation to the uttermost. Mutton stewed noodles has a typical function of keeping warm and it is a pretty good choice in cold winter.
At that time, It was the privilege of the noble to take it and it was only served in palace, till to late Qing dynasty, it began to spread among common folk.