Chinese food culture(中国饮食文化)
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Cantonese food 广东菜系
Cantonese food originates from Guangdong, the southernmost province in China. Cantonese is the most widely available Chinese regional cuisine outside of China.
广东菜源自于中国最南部的省份广东省。广东菜是国外最广泛的中国 地方菜系。
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. 中国北方人常说，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。
Eight Cuisines(八大菜系）
Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese food 广东菜系 Fujian Cuisine 福建菜系
Jiangsu Cuisine 江苏菜系
ZheJiang Cuisine 浙江菜系
Hunan cuisine 湖南菜系
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Sichuan Cuisine 四川菜系
Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，产生刺激的 味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常 被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。 没有品尝过四川菜的人不算来过中国。
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Anhui Cuisine 安徽菜系
Hui Cuisine refers to Anhui Cuisine, which was famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables and fruit. The mountainous areas of south Anhui and the Dabieshan 徽菜即安徽风味，一百年前曾蜚声全中国，据说当年的徽菜馆排场相当大， 一色的红木家具透着富甲一方的豪气。但在现代餐饮业的激烈竞争中，徽菜 却悄然没落了，如果不是到黄山旅游，外地人已很难品尝到正宗的徽菜。安 徽地处华东腹地，气候温和雨量适中，四季分明，粮、油、蔬、果品质优良； 皖南山区和大别山区盛产茶叶、竹笋、香菇、木耳、板栗、山药、石鸡、甲 鱼等。其境内的长江、淮河流域和巢湖地区又是中国淡水鱼的重要产区，水 产丰富，为徽菜的形成和发展提供了良好的物质基础。
Can you describe some of them in brief?
Table Manners in China
Make the elders have a sit first. Wash your hands before each meal. You had better not eat too fast or too much. Don't speak with your mouth full of food. Put up the bowl. Don't stick the chopsticks upright in the bowl. Sometimes,the chinese host use their chopsticks to put food in others bowl or plate .This is a sign of politeness.
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Eight Cuisines(八大菜系）
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口ui Cuisine 安徽菜系
Shandong Cuisine
山东菜系
Consisting of Jinan cuisine and Jiaodong 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. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stirfrying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜， 酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。 山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济 南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻 名。
在中国传统文化和教育 哲学的阴阳，儒家伦理 概念，中医理论营养方 案，以及文化和艺术成 就，食物的审美时尚, 民族性格特征的影响下 许多因素创造中国烹饪 技能上，形成博大精深 的中国饮食文化。
Chinese diet history
From the History, China's food culture stretching more than 170 million years, is divided into raw food, cooked food, natural cooking, science and cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, access to "Cooking kingdom" in the world.
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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 with mellow fragrance. Hangzhou Cuisine is the most famous one among the three. 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。
Rules
1.Everyone who answers a question can write your name on the blackboard and achieve a present. 2.We will choose two persons who are the most active.They will get a piece of certificate of commendation and a big present.
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中国饮食文化-Chinese food culture
• Excellent Taste:
辣
苦
咸
Sweet, sour, bitter, hot and salty South-Sweet, North-Salty, East-Hot, West-Sour
中
国 饮食
文化
Dietary concept
• Sensibility and artistry • pursue the sense of color, fragrance, taste • the spiritual enjoyment
红椒腊牛肉 板鸭
酸辣鸡丁
• Spicy，strong and hot taste • For its use of peppers, garlic, shallots and sauces to accent the flavors.
中
国 饮食
文化
8. Jiangsu Cuisine
松鼠鲈鱼பைடு நூலகம்
金陵盐水鸭
麻婆豆腐
宫保鸡丁
辣子鸡
水煮鱼片
• spicy and pungent flavor
中
国 饮食
文化
3. Guangdong cuisine
白切贵妃鸡
芙蓉虾
• natural flavor • a bit light taste 烤乳猪
中
国 饮食
文化
4. Fujian Cuisine
佛跳墙
盐水虾
醉排骨
东坡肉
龙井虾仁
西湖醋鱼
叫化童鸡
• Comprising cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine • freshness，tenderness，softness，smoothness • mellow fragrance.
中国饮食文化英语介绍
Development
Over time, it has been influenced by different dynamics, foreign cultures, and geographic regions, leading to the formation of a diverse and rich food culture
In Chinese cultureespect to Elders by offering them the best food and seats at the table
Round tables
Chinese traditionally prefer to eat at round tables, symbolizing unity and equality
The presentation of Chinese food is also important, with an emphasis on color, aroma, and texture
Regional Differences in Chinese Food Culture
01
02
03
04
Braising
A method of cooking where food is first seen in a hot pan, then cooked slowly in a covered pot with liquid
Deep frying
A method of cooking where food is imported in hot oil until cooked through
3
No eating with your hands
Over time, it has been influenced by different dynamics, foreign cultures, and geographic regions, leading to the formation of a diverse and rich food culture
In Chinese cultureespect to Elders by offering them the best food and seats at the table
Round tables
Chinese traditionally prefer to eat at round tables, symbolizing unity and equality
The presentation of Chinese food is also important, with an emphasis on color, aroma, and texture
Regional Differences in Chinese Food Culture
01
02
03
04
Braising
A method of cooking where food is first seen in a hot pan, then cooked slowly in a covered pot with liquid
Deep frying
A method of cooking where food is imported in hot oil until cooked through
3
No eating with your hands
Chinese Food Culture中国饮食文化
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山 东菜系成为中国现存的最古老的主要菜系之一。
Representatives:Broth Assorted(清汤什锦)
Typha(奶汤蒲菜) Sweet and Sour Crap(糖醋鲤鱼)
Jiaodong Style Dishes
Known for:Fushan dishes in Yantai Be good at:seafood Representatives:Quick fired Huangcai(溜黄菜）,SoftFried meatballs with sugar(雪花肉丸子）， Soft-Fried pork filet(软炸里脊）
The represent of shandong cuisine
清汤鲍鱼 Sea-ear Soup
芝麻鱼球 sesame fish balls
五香酱肉 spiced Pork
炸海蟹Fried crab
德州扒鸡Dezhou Braised Chicken
九转大肠Twisted Large Intestine
part of life for human beings.
What do you know about Chinese Cuisine?
Chinese food culture(中国饮食文化) PPT课件
Eight Cuisines(八大菜系）
Shandong Cuisine
山东菜系
Sichuan Cuisine
四川菜系
Cantonese food
广东菜系
Fujian Cuisine 福建菜系
Jiangsu Cuisine
江苏菜系
ZheJiang Cuisine 浙江菜系
Hunan cuisine
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Cantonese food 广东菜系
Cantonese food originates from Guangdong, the southernmost province in China. Cantonese is the most widely available Chinese regional cuisine outside of China. 广东菜源自于中国最南部的省份广东省。广东菜是国外最广泛的中国 地方菜系。 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. 中国北方人常说，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。
Chinese food can be roughly divided into eight regional cuisines . 中国饮食可以大致分为八大地方菜系。
Eight Cuisines(八大菜系）
中国传统饮食文化及餐桌礼仪英文ppt
•
• 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
ligห้องสมุดไป่ตู้t, 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
•
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
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.
China food culture 中国饮食文化
China food cultureChina cuisine culture also called Chinese food culture is an important part of China culture in the aspect of cooking and leisure. Chinese cuisine culture goes sophisticated as the history of China goes.Main Styles of China CuisineChinese food, in general, is healthy and nutritious. Chinese people often have soy-bean milk(豆浆), deep-fried dough sticks(You Tiao, 油条), steamed buns(Man Tou, 馒头) or congee(粥) as breakfast.Food varies within China. Traditionally there are eight main streams of Chinese cuisines, which are known as Anhui Cuisine(徽菜), Canton Cuisine(粤菜), Fujian Cuisine(闽菜), Hunan Cuisine(湘菜), Jiangsu Cuisine(苏菜), Shandong Cuisine(鲁菜), Sichuan Cuisine(川菜) and Zhejiang Cuisine(浙菜).Jiangsu Cuisine, called Su Cuisine for short, originates from the native cooking styles of South China's Jiangsu Province. It has a fresh taste, with moderate saltiness and sweetness, which is thick without being greasy, and light without being thin. Meanwhile it places an emphasis on the making of soup and retaining the original taste of the ingredients. Once it was the second largest cuisine among ancient China's royal cuisines, and it remains a major part of the state banquet in China.Su Cuisine is composed of six styles: Nanjing Style, Yangzhou Style, Suzhou Style, Huai'an Cuisine, Xuzhou Cuisine and Haizhou Cuisine. Among them Nanjing Style, Suzhou Style and Yangzhou Style are the most notable.。
中国饮食文化中英文
wishes and pursuit of hope, and commemorate the
ancestors.
Spring Festival
Dumplings Fish
Wonton 馄饨
New Year cake
Lantern festival and Mid Autumn Festival
Dietary practices of celebration
The birth of the children, the birthday of the olds and the marriage are important moments for celebration, though the size can’t compare with the National festivals, they reflect the customs of life with a strong local color. 孩子的出生,生日和结 婚庆典 等 重要时刻,尽管规模比不上国家节日,它们 也反映了强烈的地方生活的特色。
rice glue ball /sweet dumpling元宵
moon cake
The round shape indicates reunite and
happiness, and people eat them to denote union, harmony and happiness for the family.圆形表示团聚 和快乐,人们吃它们表示联盟,和谐和幸福的家庭。
In traditional Chinese culture and education in the philosophy of yin and yang, the Confucian ethical concepts, theory of traditional Chinese medicine nutrition regimen, as well as cultural and artistic achievements, food aesthetic fashion, national character traits under the influence of many factors to create the annals of the Chinese cooking skills, the formation of extensive and profound Chinese food culture. 在中国传统文化和教育哲学的阴 阳,儒家伦理概念,中医理论营养方案,以 及文化和艺术成就,食物的审美时尚,民族 性格特征的影响下许多因素创造中国烹 饪技能上,形成博大精深的中国饮食文化
中国美食文化Chinese food culture
cooking and leisure.
•
China food also has a worldwide
reputation due to its long-term spread
from China to the other regions of the
world.
•
Currently, Chinese food is easily
Man Han banquet
• Man-Han Banquet origins from the Qing dynasty. It is one of the most famous Chinese banquets, which combines the dish of Man minority and Han minority.
found in every corner of the world, and it
has become a symbol of Chinese culture.
The end thank you!
•
• The food of Man-Han Banquet
contains one hundred and 中
eight kinds.
国 风
中
国
风
呀
Summary
•
China food culture is an important
part of China culture in the aspect of
中 国 风
呀
•
The traditional food for
Lantern Festival is rice glue
ball. The rice glue ball’s shape
中国饮食文化
清明节
重阳节
苏菜
◆江苏是名厨荟萃的地方。我国第一位典籍 留名的职业厨师和第一座以厨师姓氏命名 的城市均在这里。夏禹时代，“淮夷贡 鱼”，淮白鱼直至明清均系贡品。江苏菜 特点：一是选料严谨，制作精细；二是擅 长炖、焖、煨、焐、蒸、烧、炒等烹饪方 法；三是口味清鲜，咸甜得宜，浓而不腻， 淡而不薄；四是注重调汤，保持原汁 代表菜：狮子头，叫花鸡
节日食俗
• 春节:年糕、饺子、糍粑、荷包蛋、大肉 九、全鱼、美酒、福橘、苹果、花生、 瓜子、糖果、香茗及肴馔为主 • 清明节:青团子、馓子、清明螺 • 端午节:粽子 • 中秋节:月饼 • 重阳节:饮茱萸、菊花酒，吃菊花食品 、 重阳糕
故人具鸡黍,邀我至田家。 绿树村边合,青山郭外斜。 开轩面场圃,把酒话桑麻。 待到重阳日,还来就菊花。
满汉全席
满汉全席，满清宫廷盛宴。既有宫廷 菜肴之特色，又有地方风味之精华；突出 满族菜点特殊风味，烧烤、火锅、涮锅几 乎不可缺少的菜点，同时又展示了汉族烹 调的特色，扒、炸、炒、熘、烧等兼备， 实乃中华菜系文化的瑰宝和最高境界 。满 汉全席上菜一般起码一百零八种，分三天 吃完。满汉全席菜式有咸有甜，有荤有素， 取材广泛，用料精细，山珍海味无所不包。
湘菜
◆菜既有别于东边的甜，南方的鲜淡，又湘 有别于西边的麻，北方的咸鲜，而是“和 而不同”，讲究“热得烫，辣得足，香味 特，五味和”。其原因：一是湖南作为鱼 米之乡菜料丰富；二是民间独特的调料数 不胜数；三是拥有独特的烹饪技艺；四是 器皿精致美观，赏心悦目 ；五是湖湘文化 的熏陶，湘菜兼容善变。 代表菜：“冰糖湘莲”
昭君鸭
◆传说出生在楚地的王昭君出塞后不惯面食， 于是厨师就将粉条和油面筋泡合在一起， 用鸭汤煮，甚合昭君之意。后来人们便用 粉条、面筋与肥鸭烹调成菜，有称之为 “昭君鸭”，一直流传至今。在西北地区 还流行一种以王昭君的名字命名的“昭君 皮子”是人们在夏日常吃的酿皮子。其做 法是将面粉分离成淀粉和面筋，并以淀粉 制成面条，面筋切成薄片，搭配并食，并 辅以麻辣调料。吃起来酸辣凉爽，柔韧可 口。
chinese-food-culture
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。四川菜系以其香辣而闻 名，味道多变，着重使用红辣椒，搭配使用青椒
the first country to grow,
produce and drink tea. The
discovery of tea, one of the
three beverages of the world, is
a great contribution to the
•中国素有"茶的故乡"之称，是世界上
• 福建菜系由福州菜，泉州菜，厦门菜组成，以其 国 精选的海鲜，漂亮的色泽，甜，酸，咸和香 风 的味 道而出名。最特别的是它的“卤味”。
•Sichuan cuisine川
•Sichuan Cuisine, Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes,
• pay attention to elegance注重情趣 • Food with medicine食医结合
第4页，共21页。
The traditionSatalpdleieftocoudstom Chinese is plant-based food. staple food is grain, non-staple foods are vegetables, plus a small carnivorous Chinese food culture 中国人的传统饮食习俗是以植物 性食料为主。主食是五谷，辅食 是蔬菜，中华饮食文化 外加少量
the first country to grow,
produce and drink tea. The
discovery of tea, one of the
three beverages of the world, is
a great contribution to the
•中国素有"茶的故乡"之称，是世界上
• 福建菜系由福州菜，泉州菜，厦门菜组成，以其 国 精选的海鲜，漂亮的色泽，甜，酸，咸和香 风 的味 道而出名。最特别的是它的“卤味”。
•Sichuan cuisine川
•Sichuan Cuisine, Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes,
• pay attention to elegance注重情趣 • Food with medicine食医结合
第4页，共21页。
The traditionSatalpdleieftocoudstom Chinese is plant-based food. staple food is grain, non-staple foods are vegetables, plus a small carnivorous Chinese food culture 中国人的传统饮食习俗是以植物 性食料为主。主食是五谷，辅食 是蔬菜，中华饮食文化 外加少量