介绍中国八大菜系的英语ppt
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中国美食八大菜系英文介绍PPT
湘菜
HOT
SOUR
Xiang cuisine is even hotter and spicier than Sichuan cuisine. Local people like pickled vegetables and meats very much.
Xiāng cài
SPICY
Lu cuisine has the longest history of 2,500 years. Soup and scallion are key
Zhe Cuisine
浙菜
Zhe cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables.
Min Cuisine
闽菜
Min cuisine dishes are light, fresh, mellow and non-greasy in general. Like Su cuisine, Min cuisine requires high cutting techniques as well.
Yue cuisine is welcomed by people around the world. The cooking methods are always complex, flexible, exquisite, and creative.
粤 菜
Yue Cuisine
Xiang Cuisine
鲁菜 seasonings and sea food plays an important part in Lu cuisine.
Lu Cuisine
HOT
SOUR
Xiang cuisine is even hotter and spicier than Sichuan cuisine. Local people like pickled vegetables and meats very much.
Xiāng cài
SPICY
Lu cuisine has the longest history of 2,500 years. Soup and scallion are key
Zhe Cuisine
浙菜
Zhe cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables.
Min Cuisine
闽菜
Min cuisine dishes are light, fresh, mellow and non-greasy in general. Like Su cuisine, Min cuisine requires high cutting techniques as well.
Yue cuisine is welcomed by people around the world. The cooking methods are always complex, flexible, exquisite, and creative.
粤 菜
Yue Cuisine
Xiang Cuisine
鲁菜 seasonings and sea food plays an important part in Lu cuisine.
Lu Cuisine
英语演讲之中国菜系-ppt
Jiaodong Style Dishes
Known for:Fushan County dishes in Yantai be good at: seafood Features: keep ingredient flavor and focus on the color Representatives:Quick-fried Huangcai（溜黄菜）、 Soft-fried meatballs with sugar(雪花肉丸子)，Soft-fried Pork Filet （软炸里脊）
Sweet and Sour Carp(糖醋鲤鱼)
• Arrangeing clear soup, soy sauce, cooking wine, vinegar, sugar, salt, wet starch
• Putting fish into wet starch and frying for seventy percent .Then frying it in hot edible oil and using micro fire to fry for 3 minutes until its appearance becomes golden brown
Confucius Style Dishes
Known for: Feudal-official style dishes 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）
中国八大菜系英文介绍ppt课件
7.Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
dishes tastes pungent usually.
Soups are given much
Braised pork
emphasis in Shangdong dishes. Thin soup features
with preserved
clear and fresh while creamy
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3.Guangdong Cuisine
Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.
英文中国传统文化之八大菜系课件
8
Roast suckling pig
Sweet and Sour Spare Ribs
Sweet and Sour Mandarin Fish
9
Sichuan Cuisine
• Its characteristic is the acid, sweet, Ma, spicy, sour, heavy oil, seasonings, cannot do without the three pepper and fresh ginger, hot, acid, Ma win universal praise, for other local dishes have little, forming a unique flavor of Sichuan cuisine, enjoy the "one dish a taste, a hundred dishes subway" in the world.
• Hunan cuisine, also known as Hunan, the Hunan Food, Dongting Lake, in the Chinese and Western Hunan province. This is as everyone knows it's spicy taste, fresh aroma, color depth. Common cooking techniques include stewed, fried, pot roast, stew.
10
Fried Shrimps in Hot Spicy Sauce
spicy chicken
Mapo Tofu
11
Zhejiang cuisine
Roast suckling pig
Sweet and Sour Spare Ribs
Sweet and Sour Mandarin Fish
9
Sichuan Cuisine
• Its characteristic is the acid, sweet, Ma, spicy, sour, heavy oil, seasonings, cannot do without the three pepper and fresh ginger, hot, acid, Ma win universal praise, for other local dishes have little, forming a unique flavor of Sichuan cuisine, enjoy the "one dish a taste, a hundred dishes subway" in the world.
• Hunan cuisine, also known as Hunan, the Hunan Food, Dongting Lake, in the Chinese and Western Hunan province. This is as everyone knows it's spicy taste, fresh aroma, color depth. Common cooking techniques include stewed, fried, pot roast, stew.
10
Fried Shrimps in Hot Spicy Sauce
spicy chicken
Mapo Tofu
11
Zhejiang cuisine
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.
18
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
19
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
• 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
18
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
19
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
中国八大菜系的英文PPT正式版
徽菜 Anhui Cuisine
Shandong Cuisine
One of the oldest cuisines in China, with a history of 2,500 years. Shandong Cuisine originates from Confucius’ family, then adopted by imperial （至高无上的）kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines.
Famous Dishes
鱼香肉丝 宫保鸡丁
麻婆豆腐 东坡肘子
Cantonese Cuisine
● Guangdong cuisine is formed from west Han dynasty, Guangdong cuisine learn from the south cooking methods. Guangdong cuisine becomes one of the most famous cuisines in China.
most distinct features are their “pickled taste”(卤味) .
醉 排 骨
Jiangsu Cuisine
Also called Huaiyang, Jiangsu uses seafood as its main ingredient（原料） and is known for carving techniques and a light, fresh and sweet flavor.
英文中国传统文化之八大菜系课件
Chinese Dietary Culture --Eight Chinese cuisines
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference. • For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
ห้องสมุดไป่ตู้
Fried Shrimps in Hot Spicy Sauce spicy chicken
Mapo Tofu
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved. • Its characteristic is clear, sweet, crisp, tender, crisp, fresh. Cooking techniques at Yu Chao, fried, braised, steamed, slip, burn.
roasted goose
Sliced Boiled Chicken
Sweet and Sour Pork
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference. • For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
ห้องสมุดไป่ตู้
Fried Shrimps in Hot Spicy Sauce spicy chicken
Mapo Tofu
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved. • Its characteristic is clear, sweet, crisp, tender, crisp, fresh. Cooking techniques at Yu Chao, fried, braised, steamed, slip, burn.
roasted goose
Sliced Boiled Chicken
Sweet and Sour Pork
中国美食英语课件
5.Peking Duck（北京烤鸭）
● Famous Beijing Peking Duck ● Crispy Skin, Tender Meat ● Traditional Serving Style
6.Regional Specialties（地方特色）
● Showcase Regional Specialties ● Xiaolongbao from Shanghai, Roast Lamb from Xinjiang, etc. ● Highlight Diverse Ingredients and Flavors
● Introduction to the Eight Great Cuisines of China ● Shandong, Sichuan, Cantonese, Fujian, Hunan, Jiangsu, Zhejiang, Anhui ● Highlights of Each Cuisine
3.Dim Sum（点心）
● Iconic Cantonese Dim Sum ● Dumplings, Buns, Spring Rolls ● Tea Culture
4.Sichuan Cuisine（川菜）
● Spicy and Flavorful Sichuan Cuisine ● Mapo Tofu, Kung Pao Chicken ● Unique Use of Peppercorns
● Introduction to Traditional Festive Foods ● Mooncakes for Mid-Autumn Festival, Zongzi for Dragon Boat Festival, etc. ● Symbolic Meanings
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• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
• Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
• Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials.
• Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain
• 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 stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
Sichuan Cuisine,is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.
• 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.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Guangdong chefs also pay much attention to the artistic presentation of dishes.
中 国
菜 系
China Cuisine
Sichuan Cuisine
Fujian Cuisine
Shandong Cuisine
Guangdong CuisineBiblioteka Jiangsu Cuisine
China Cuisine
Zhejiang Cuisine
Hunan cuisine
Anhui Cuisine