中国传统饮食文化及餐桌礼仪英文ppt
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中国餐桌礼仪英文版 (2)PPT讲稿
Dining etiqutte
Don’t eat until everyone is there,don’t reach to get the food on the opposite
Ask the vistor and the elder to move the chopsticks first
Don’t spit the fishbone or litter it everywhere ,you should take it out with your hands ,then put it on the napkin or your empty plate
Timeiy taking can enliven the atmosphere of mwaltimes
Lead the guest to the seat of honor,then lead the senior to the seae next to the guest
Take the seat from left
Do not start eating in a hurry or make noise
Chinese and Western food culture exchange, making the food etiquette more scientific and reasonable.
seats
Table manners
Leaving
dining
Manners of seating
Do not stand up and move Inform the master when you having something urgent After take seats ,keep a proper postue Keep your feet under your seat Do not keep your elbows to the edge of the table or put your hands on another chair’s back
中国餐桌礼仪英文版 PPT
Had better not pick your teeth、 If you must do it ,you should screen your mouth with napin or your hands
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after、
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced、 Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette.
Chinese table manners
catalog
1、Background
Tabel manners has a long history. According to the literature,at least in zhou dynasty ,it was formed a perfet system .
Dining etiqutte
Don’t eat until everyone is there,don’t reach to get the food on the opposite
Ask the vistor and the elder to move the chopsticks first
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after、
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced、 Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette.
Chinese table manners
catalog
1、Background
Tabel manners has a long history. According to the literature,at least in zhou dynasty ,it was formed a perfet system .
Dining etiqutte
Don’t eat until everyone is there,don’t reach to get the food on the opposite
Ask the vistor and the elder to move the chopsticks first
中国餐桌礼仪英文版优秀课件
Don’t spit the fishbone or litter it everywhere ,you should take it out with your hands ,then put it on the napkin or your empty plate
Timeiy taking can enliven the atmosphere of mwaltimes
Had better not pick your teeth. If you must do it ,you should screen your mouth with napin or your hands
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after.
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced. Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette.
Chinese and Western food culture exccientific and reasonable.
Manners of seating
Lead the guest to the seat of honor,then lead the senior to the seae next to the guest
Timeiy taking can enliven the atmosphere of mwaltimes
Had better not pick your teeth. If you must do it ,you should screen your mouth with napin or your hands
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after.
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced. Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette.
Chinese and Western food culture exccientific and reasonable.
Manners of seating
Lead the guest to the seat of honor,then lead the senior to the seae next to the guest
中餐礼仪(英文ppt)[课资借鉴]
![中餐礼仪(英文ppt)[课资借鉴]](https://img.taocdn.com/s3/m/bb61fb2131b765ce050814cd.png)
You can toast to every one by the order of seat if
there is no special person.如果没有特殊宾客，你可以
按座位顺序敬酒。
专业参考
16
专业参考
17
The End
专业参考
18
For different level, the height of goblets is different
when they touch ( Your goblet should lower the your boss or customer ).碰杯时候酒杯高度应因人而异，你 的杯子应低于别人。
中餐礼仪
专业参考
1
Dinner seat（座位安排）
Order dishes（点菜） During dinner （用餐） Toasting (敬酒）
专业参考
2
Dinner seat（座位安排）
专业参考
3
Dinner seat （座位安排）
The host or hostess usually sits towards the door.主人座位对门而坐。
Don’t make noise by the tableware. 使用餐具不要发出很大声音。
Don’t turn over the dishes to take your favorite food with chopsticks.
不要用筷子翻动菜肴夹取自己喜欢的食物。
Don’t talk with another person with food full of your
专业参考
9
Drinks （酒水）
餐桌礼仪英文PPT课件
13
Thank you!
14
dishes ,tableware or behavior . Only recognizing these cultural differences ,can we promote the development of Chinese
civilization and survive abroad.
7
The Order Of Serving
8
In China
The first dishes are cold dishes,beverage and wine
next staple food
then hot dishes
at last the sweets and fruit
9
Some tips:
bowl and so on...3...
In the banquet,water glass is on the left of the dishes and wine glass is on the right.Chopstick and soup spoon can be put on the special seat or in the paper sleeve.And the toothpick and ashtray is necessary.
those dishes.
11
In West
Western serving steps are usually that:bread and butter,cold dishes,soup,main course,dessert,coffee and fruit.
bread and butter
cold dishes
Thank you!
14
dishes ,tableware or behavior . Only recognizing these cultural differences ,can we promote the development of Chinese
civilization and survive abroad.
7
The Order Of Serving
8
In China
The first dishes are cold dishes,beverage and wine
next staple food
then hot dishes
at last the sweets and fruit
9
Some tips:
bowl and so on...3...
In the banquet,water glass is on the left of the dishes and wine glass is on the right.Chopstick and soup spoon can be put on the special seat or in the paper sleeve.And the toothpick and ashtray is necessary.
those dishes.
11
In West
Western serving steps are usually that:bread and butter,cold dishes,soup,main course,dessert,coffee and fruit.
bread and butter
cold dishes
中国传统饮食文化及餐桌礼仪英文ppt
风 呀
Second to the Spring Festival in
importance and grandness is the
Midautumn Festival, when people get
together to have the moon cake
Because of its round shape like that of the
• 米饭 Steamed Rice
• 面条 Noodles
• 馒头 Steamed bun
• 包子 Steamed stuffed bun
• 粥 Porridge
中
国
风
中
国
风
呀
The traditional festival food
The traditional cultural value is greater than the nutritional value of food
and sugar candy added to gain
风
中
•
安徽厨师注重于烹饪的温度;擅长煨炖
常会加入火腿和方糖来改善菜肴的味道。
通国 风
呀
• Jiangsu Cuisine 淮阳菜系 • Hunan cuisine 湖南菜系
•
Jiangsu cuisine is well known for its
In material wealth, people generally
superfluous energy today, many
highenergy traditional festival food
appears dim a lot, especially New Year cake,
中国餐桌礼仪英文版课件
Do not start eating in a hurry or make noise
Do not stand up and move Inform the master when you having something urgent After take seats ,keep a proper postue Keep your feet under your seat
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced. Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette. Chinese and Western food culture exchange, making the food etiquette more scientific and reasonable.
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after.
Ask the vistor and the elder to move the chopsticks first
The hosts should help the guests to the food or ask them to help someslves
Do not stand up and move Inform the master when you having something urgent After take seats ,keep a proper postue Keep your feet under your seat
Qing Dynasty by the impact of Western food, some Western rituals have also been introduced. Such as sub-dishes, on the soup, into the wine, etc, because of reasonable health way, it was introduced into the Chinese etiquette. Chinese and Western food culture exchange, making the food etiquette more scientific and reasonable.
Leave the feast
When you leave the feast,you should show your thank to the master , or invite the master to your house here after.
Ask the vistor and the elder to move the chopsticks first
The hosts should help the guests to the food or ask them to help someslves
英文版中国餐桌礼仪课件培训课件
what you need to do is just to pay attention to some common social courtesies and lay a lot of stress on dish appreciation.
Third: Leave the feast
when leave the feast, you should show your thank to the master; or invite the master to your house hereafter .
your food.
Had better not pick your teeth with a toothpick. If you must do it, you should screen your mouth with napkin or your hands.
Definitude the primary mission of the meal. If it is a business meal, let the main negotiators seat together to communicate with each other. However if it is only to make friendly contacts,
₪take the seat from left; ₪ don’t start eating in a hurry or make any noise; ₪don’t stand up and move; ₪ inform the master when you have something urgent.
€ after take the seat, keep a proper posture; € keep your feet under your seat, don’t straighten or step under others’ seats; € don’t keep your elbows（肘部）to the edge of the table or put your hands on another chair’s back .
Third: Leave the feast
when leave the feast, you should show your thank to the master; or invite the master to your house hereafter .
your food.
Had better not pick your teeth with a toothpick. If you must do it, you should screen your mouth with napkin or your hands.
Definitude the primary mission of the meal. If it is a business meal, let the main negotiators seat together to communicate with each other. However if it is only to make friendly contacts,
₪take the seat from left; ₪ don’t start eating in a hurry or make any noise; ₪don’t stand up and move; ₪ inform the master when you have something urgent.
€ after take the seat, keep a proper posture; € keep your feet under your seat, don’t straighten or step under others’ seats; € don’t keep your elbows（肘部）to the edge of the table or put your hands on another chair’s back .
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usually. Soups are given much emphasis in Shangdong
dishes. • 由济南菜系和胶东菜系组成，以其香，鲜，嫩，
脆而闻名，通常很辣，注重汤品。 •
• Cantonese food 广东菜系
In fact, people in Northern China often say that Cantonese people will eat
•
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and 中 pungent flavor. Chili, pepper and shallot are 国 usually necessaries in this division. 风
国 风 呀
On the fifth day of the fifth lunar month, the Dragon Boat Festival,
zongzi, or glutinous rice cake
wrapped in reed leaf is the festivity food. The Dragon Boat Festival has had more than 2,000 years of history in China.
• • • • • 米饭 Steamed Rice 面条 Noodles 馒头 Steamed bun 包子 Steamed stuffed bun 粥 Porridge
food
中 国 风 中 国 风 呀
The traditional
festival food
The traditional cultural value is greater than the nutritional value of food In material wealth, people generally superfluous energy today, many highenergy traditional festival food appears dim a lot, especially New Year cake, Glutinous Rice Balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and culture, reflects its cultural value!
cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. 世界上最著名的中国菜系之一。四川菜系以其
中 国 风 中 国 风 呀
Second to the Spring Festival in importance and grandness is the Midautumn Festival, when people get together
to have the moon cake. Because of its round shape like that of the moon, the moon cake symbolizes union. Every Midautumn, when the bright round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon
in many families of the north. (Photographed in 1962, Xinhua)
饺子是一种特殊的节日食品， 中 也是一种常见的家常菜。 除夕之夜，全家围坐在一起， 国 揉面团，包饺子，煮饺子， 风 Having dumplings for the New Year is a tradition 共享欢乐时光。 中
Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese food 广东菜系
eight
Fujian Cuisine 福建菜系
Jiangsu Cuisine 江苏菜系
Hunan cuisine 湖南菜系
Anhui Cuisine 安徽菜系
ZheJiang Cuisine 浙江菜系
light, not too bland. • 淮阳菜的特色是淡，鲜，甜，雅。江苏菜 系以其精选的原料，精细的准备，不辣不温的口
not-too-bland
taste. If the flavor is strong, it isn't too heavy; if
感而出名，味道强而不重，淡而不温。
• Hunan cuisine 湖南菜系
•
腊八节，在中国大多数地区都 有吃腊八粥的习俗。腊八粥是用八 种新鲜食品一年收获水果煮，通常 为甜味粥。中原有许多农民喜欢咸 吃腊八粥，除了大米，小米，绿豆， 豇豆，花生粥，红枣和其他原材料， 但也加入猪肉，萝卜，白菜，粉丝， 海藻，豆腐等。
中 国 风 中 国 风 呀
Chinese food can be roughly divided into regional cuisines ：
most famous one among the three. •
with mellow fragrance. Hangzhou Cuisine is the
浙江菜系由杭州菜，宁波菜，绍兴菜，组 成，不油腻，以其菜肴的鲜，柔，滑，香而闻 名。杭州菜是这三者中最出名的一个。
•
• Anhui Cuisine 安徽菜系
Anhui Cuisine chefs focus much more attention on the temperature in cooking and 中 are good at braising and stewing. Often hams will be added to 国 风 improve taste and sugar candy added to gain
Chinese food culture
Catalog
• The traditional staple food.
• The traditional festival food
• • Eight regional cuisines Typical dishes
•
Summary
Chinese traditional staple
•
• ZheJiang Cuisine 浙江菜系
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for
freshness, tenderness, softness, smoothness of its dishes
重要性仅次于春节日是中秋 节，人们聚在一起吃月饼。它的 圆的形状像月亮，月饼象征着团 圆。每年的中秋，当明亮的圆月 挂上，家人团聚，一起品尝的月 饼，赏月。
中 国 风 中 l food for Lantern Festival is rice glue ball（元宵）. The rice glue ball’s shape is just like the full moon appears in the sky. This kind of dessert is especially welcomed by children. 中 国 风 中 国 风 呀
•
中 湖南菜系由湘江地区，洞亭湖和湘西的地方 国 菜肴组成。它以其极辣的味道为特色。红辣椒， 风 青辣椒和青葱在这一菜系中的必备品 呀
• Sichuan Cuisine四川菜系
•
Sichuan Cuisine, Characterized by its
spicy and pungent flavor, Sichuan
中 国 风 中 国 风 呀
• Shandong Cuisine山东菜系
•
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, is characterized by its emphasis on
aroma, freshness, crispness and tenderness. Shangdong dishes tastes pungent
•
香辣而闻名，味道多变，着重使用红辣椒，搭
配使用青椒 • Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its
•
中 安徽厨师注重于烹饪的温度，擅长煨炖国 。 通常会加入火腿和方糖来改善菜肴的味道。 风 呀
• Jiangsu Cuisine 淮阳菜系
•
Jiangsu cuisine is well known for its
careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy,
dishes. • 由济南菜系和胶东菜系组成，以其香，鲜，嫩，
脆而闻名，通常很辣，注重汤品。 •
• Cantonese food 广东菜系
In fact, people in Northern China often say that Cantonese people will eat
•
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and 中 pungent flavor. Chili, pepper and shallot are 国 usually necessaries in this division. 风
国 风 呀
On the fifth day of the fifth lunar month, the Dragon Boat Festival,
zongzi, or glutinous rice cake
wrapped in reed leaf is the festivity food. The Dragon Boat Festival has had more than 2,000 years of history in China.
• • • • • 米饭 Steamed Rice 面条 Noodles 馒头 Steamed bun 包子 Steamed stuffed bun 粥 Porridge
food
中 国 风 中 国 风 呀
The traditional
festival food
The traditional cultural value is greater than the nutritional value of food In material wealth, people generally superfluous energy today, many highenergy traditional festival food appears dim a lot, especially New Year cake, Glutinous Rice Balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and culture, reflects its cultural value!
cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. 世界上最著名的中国菜系之一。四川菜系以其
中 国 风 中 国 风 呀
Second to the Spring Festival in importance and grandness is the Midautumn Festival, when people get together
to have the moon cake. Because of its round shape like that of the moon, the moon cake symbolizes union. Every Midautumn, when the bright round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon
in many families of the north. (Photographed in 1962, Xinhua)
饺子是一种特殊的节日食品， 中 也是一种常见的家常菜。 除夕之夜，全家围坐在一起， 国 揉面团，包饺子，煮饺子， 风 Having dumplings for the New Year is a tradition 共享欢乐时光。 中
Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese food 广东菜系
eight
Fujian Cuisine 福建菜系
Jiangsu Cuisine 江苏菜系
Hunan cuisine 湖南菜系
Anhui Cuisine 安徽菜系
ZheJiang Cuisine 浙江菜系
light, not too bland. • 淮阳菜的特色是淡，鲜，甜，雅。江苏菜 系以其精选的原料，精细的准备，不辣不温的口
not-too-bland
taste. If the flavor is strong, it isn't too heavy; if
感而出名，味道强而不重，淡而不温。
• Hunan cuisine 湖南菜系
•
腊八节，在中国大多数地区都 有吃腊八粥的习俗。腊八粥是用八 种新鲜食品一年收获水果煮，通常 为甜味粥。中原有许多农民喜欢咸 吃腊八粥，除了大米，小米，绿豆， 豇豆，花生粥，红枣和其他原材料， 但也加入猪肉，萝卜，白菜，粉丝， 海藻，豆腐等。
中 国 风 中 国 风 呀
Chinese food can be roughly divided into regional cuisines ：
most famous one among the three. •
with mellow fragrance. Hangzhou Cuisine is the
浙江菜系由杭州菜，宁波菜，绍兴菜，组 成，不油腻，以其菜肴的鲜，柔，滑，香而闻 名。杭州菜是这三者中最出名的一个。
•
• Anhui Cuisine 安徽菜系
Anhui Cuisine chefs focus much more attention on the temperature in cooking and 中 are good at braising and stewing. Often hams will be added to 国 风 improve taste and sugar candy added to gain
Chinese food culture
Catalog
• The traditional staple food.
• The traditional festival food
• • Eight regional cuisines Typical dishes
•
Summary
Chinese traditional staple
•
• ZheJiang Cuisine 浙江菜系
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for
freshness, tenderness, softness, smoothness of its dishes
重要性仅次于春节日是中秋 节，人们聚在一起吃月饼。它的 圆的形状像月亮，月饼象征着团 圆。每年的中秋，当明亮的圆月 挂上，家人团聚，一起品尝的月 饼，赏月。
中 国 风 中 l food for Lantern Festival is rice glue ball（元宵）. The rice glue ball’s shape is just like the full moon appears in the sky. This kind of dessert is especially welcomed by children. 中 国 风 中 国 风 呀
•
中 湖南菜系由湘江地区，洞亭湖和湘西的地方 国 菜肴组成。它以其极辣的味道为特色。红辣椒， 风 青辣椒和青葱在这一菜系中的必备品 呀
• Sichuan Cuisine四川菜系
•
Sichuan Cuisine, Characterized by its
spicy and pungent flavor, Sichuan
中 国 风 中 国 风 呀
• Shandong Cuisine山东菜系
•
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, is characterized by its emphasis on
aroma, freshness, crispness and tenderness. Shangdong dishes tastes pungent
•
香辣而闻名，味道多变，着重使用红辣椒，搭
配使用青椒 • Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its
•
中 安徽厨师注重于烹饪的温度，擅长煨炖国 。 通常会加入火腿和方糖来改善菜肴的味道。 风 呀
• Jiangsu Cuisine 淮阳菜系
•
Jiangsu cuisine is well known for its
careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy,