ChineseCulinaryCulture中国饮食文化
中国饮食文化-英文版
Dezhou Braised Chicken德州扒鸡
Four-Joy Meatballs”四喜丸子
Sichuan cuisine：is a style of Chinese
cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.
Fujian Cuisine
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .
Features:
• 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"(卤味)
•Entertainment in the meal 娱乐穿插
The interest of Chinese food culture 注重情趣
Dongpo pork 东坡肉 Stewed pork ball in brown sauce 红烧狮子头
Combination of food and medicine 食医结合
Main Characteristics ：
• Different foods in different seasons 四季有别
向外国人介绍中国美食文化英语作文
向外国人介绍中国美食文化英语作文(中英文实用版)Title: A Gourmet"s Delight: An Introduction to Chinese Culinary CultureChina, with its rich and diverse history, boasts an equally variegated culinary culture that has delighted taste buds for centuries.From the bold flavors of Sichuan to the delicate tastes of Cantonese cuisine, Chinese food is a symphony of colors, aromas, and tastes that reflect the nation"s vast geography and ethnic diversity.中国文化博大精深，其美食文化更是源远流长，历经千年的演变，形成了独具特色的餐饮艺术。
从四川菜的麻辣到广东菜的清淡，中国菜肴就像一幅绚丽的画卷，融合了各地域的多样性与民族的大团结。
Each region in China has its own distinctive cooking styles and signature dishes, often utilizing fresh, local ingredients.For instance, the famous Peking Duck from Beijing is roasted to crispy perfection, while Shanghai"s Soup Dumplings, or Xiaolongbao, offer a harmonious blend of flavors with their delicate skin and savory soup.中国的大江南北，每个地区都有其独特的烹饪手法和招牌菜式，新鲜的地方食材被巧妙地运用其中。
Chinese-Culinary-Culture-中国饮食文化
Insights into Chinese Culture
Eight Regional Cuisines
Foods vary from north to south. Tastes also differ regionally because of the climatic differences. One popular summary of Chinese food is “sweet in the south, salty in the north, sour in the west and spicy in the east”.
食色，性也 Food and sex are nothing more than human nature. 饮食男女，人之大欲存焉 Eating, drinking and sex are basic needs that enables the survival of human species. 人莫不饮食也，鲜能知味也。 Everyone drinks and eats, but most fail to appreciate the real taste.
Insights into Chinese Culture
Lecture 4: Culinary Delights in China
Insights into Chinese Culture
ChineLeabharlann e Culinary Culture
Food Culture
The features, classification of Chinese food
Tea Culture
Classification and etiquettes of tea
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?
中国文化英文之中国菜Chinese cuisine ppt课件
3. Temperature
• As early as 2,000 years ago, the Chinese had already learnt the importance of cooking temperature.
• The famous poet, Su Dongpo, took up cooking as a hobby after a setback in his official career.
宫廷菜御膳北京北海公园内的仿膳饭庄颐和园内的听鹂餐厅孔府菜山东济南和北京先后开办了孔膳堂饭庄谭家菜清末官僚宗浚家广东南海随园菜清代官府菜袁枚号随园老人南京金陵饭店素菜宫廷素菜寺观素菜厦门南普陀寺泉州开元寺福州鼓山涌泉寺杭州灵隐寺扬州大明寺南京鸡鸣寺成都宝光寺以宗教名山如佛教的峨嵋山普陀山和首都的青城山民间素菜天津真素园上海功德林南京绿柳居北京全素斋广州菜要香西安素味香宫廷菜代表
• The famous Beijing dish, Fried Pork Liver and Duck Gizzard, is fried in hot oil at a high temperature for only a few seconds, so that it is tender inside and crisp outside. If the dish were cooked at a low temperature, the meat would be tough.
• Braised Pork in Brown Sauce was one of his masterpieces. After he was transferred to Hangzhou, he often made this dish to entertain his guests and wrote a poem to describe the cooking process:
Culinary Culture 饮食文化
Medicinal Function plants, roots, herbs, fungus……
Eight Regional Cuisines
Sweet in the south, salty in the north, sour in the west, and spicy in the east.
Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Anhui Cuisine Hunan Cuisine
*Chinese Delicacy
A Bite of China
accompaniment. 3. From land and river.
Hot pot
Twice-cooked pork
Spicy diced chicken with peanuts
Guangdong Cuisine
1. Various unusual materials are used for their dishes.
Asrmomelal
味-Taste-
*food & SeaTasostneing
煮 Boiling
Cooking 炖/煨/焖
Stewing
煎 frying
炒 Stirfrying
爆 Quickfrying
炸 Deepfrying
白灼 scalding
Methods 扒
快煎
simmering sautéing
Wine Feasts Drinkers’ Wager Game →General Game →Literary Game →Competing Game
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.。
中国食文化英语作文
中国食文化英语作文China, a country with a history spanning over five millennia, boasts a culinary culture that is as diverse and ancient as its many dynasties and regions. Chinese cuisine is more than just food; it's an art form, a tradition, and a way of life that reflects the country's history, geography, and the ingenuity of its people.Historical Influence on Chinese CuisineThe roots of Chinese culinary culture can be traced back to the agricultural society, where the cultivation of rice and millet laid the foundation for a stable food supply. Over time, as trade and conquests expanded China's borders, so did its palate. Ingredients from far-flung regions were introduced, leading to a fusion of flavors that enriched the culinary landscape.Regional DiversityOne of the most striking aspects of Chinese food culture is its regional diversity. The country is often categorized into eight major culinary traditions: Shandong, Sichuan, Guangdong (Cantonese), Fujian, Jiangsu, Zhejiang, Hunan, and Anhui. Each region has its unique set of ingredients, cooking techniques, and flavors, influenced by factors such as climate, local produce, and cultural interactions.- Shandong Cuisine: Known for its light flavors and emphasis on seafood.- Sichuan Cuisine: Distinct for its bold use of spices, particularly Sichuan pepper and chili.- Cantonese Cuisine: Favors freshness and a variety of textures, with dim sum being a notable specialty.- Hunan Cuisine: Similar to Sichuan, but with a focus on sour and spicy flavors.Philosophy and BalanceChinese food culture is deeply intertwined with the philosophy of balance, both in terms of flavors andnutritional value. The concept of "Yin and Yang" is applied to cooking, aiming for a harmonious blend of sweet, sour, bitter, spicy, and salty elements. Additionally, traditional Chinese medicine principles guide the selection of ingredients believed to promote health and well-being.The Art of CookingThe preparation of Chinese dishes is an art form that requires precision and skill. Techniques such as stir-frying, steaming, and roasting are designed to preserve the natural flavors and nutritional content of ingredients. The presentation of a dish is equally important, with an emphasis on color, aroma, and form to create a multisensory dining experience.Social SignificanceFood plays a central role in Chinese social life and is a cornerstone of family and community gatherings. Meals aretimes for bonding and sharing, and traditional festivalsoften revolve around specific dishes that hold cultural or symbolic significance. For example, dumplings are a staple during the Chinese New Year, symbolizing wealth and prosperity.Global InfluenceIn recent times, Chinese cuisine has gained global popularity. Restaurants serving Chinese food can be found in nearly every corner of the world, and the adaptability of Chinese culinary practices has led to the creation of fusion dishes that cater to a wide range of tastes.In conclusion, Chinese culinary culture is a rich tapestry woven from the threads of history, regional diversity, philosophical balance, artistic cooking techniques, andsocial significance. It is a culture that continues to evolve, offering a window into the heart of China through theuniversal language of food.。
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Insights into Chinese Culture
Eight Regional Cuisines
Foods vary from north to south. Tastes also differ regionally because of the climatic differences. One popular summary of Chinese food is “sweet in the south, salty in the north, sour in the west and spicy in the east”.
Insights into Chinese Culture
Insights into Chineห้องสมุดไป่ตู้e Culture
Cooking Methods
Time and temperature play an important role in cooking. They include boiling (煮), stewing (煲/炖), braising (烧/焖/烩), frying (煎), stir-frying (炒), quick-frying (爆), deep-frying (炸), frying and simmering (扒/煨), sautéing (快煎), smoking (熏), roasting or barbecuing (烤), baking (烘), steaming (蒸) and scalding (白灼).
Insights into Chinese Culture
Medicinal Function
In China, people contend that a food tonic (食 补) is much better than a medicine in fortifying one's health. Based on traditional Chinese herbal medicine practice, medicinal cuisine combines strictly processed traditional Chinese medicine with traditional culinary (烹饪的) materials to produce delicious food with health-restoring qualities.
Insights into Chinese Culture
The features of Chinese Food
Colour, Aroma, and Taste Colour refers not only to the beautiful color of the food, but also to the layout and design. Aroma refers to the fragrant and appetising smell of the dishes served on the table before eating. Taste is not only associated with tasting the food itself, but also with the appreciation of seasonings and texture.
食色，性也 Food and sex are nothing more than human nature. 饮食男女，人之大欲存焉 Eating, drinking and sex are basic needs that enables the survival of human species. 人莫不饮食也，鲜能知味也。 Everyone drinks and eats, but most fail to appreciate the real taste.
Tea Culture
Classification and etiquettes of tea
Wine Culture
Drinkers’ games and alcohol in the society
Insights into Chinese Culture
What Our Ancestors Said…
Insights into Chinese Culture
Lecture 4: Culinary Delights in China
Insights into Chinese Culture
Chinese Culinary Culture
Food Culture
The features, classification of Chinese food
Insights into Chinese Culture
Seasonings
Taste mainly depends on the seasonings.
There are many tastes—salty (salt, soy sauce), sweet (sugar, honey), sour (vinegar), pungent (chili, ginger, scallion 葱), fragrant (sesame oil香 油, coriander 香菜, wine), prickled (麻的) (prickly ash 花椒) and tangy (monosodium glutamate or MSG 味精) and bitter (dried tangerine 陈皮, bitter apricot kernel 苦杏仁).
Insights into Chinese Culture
Yin-yang Principle
Food has its own characteristics of yin or yang. Yin foods are thin, cooling and low in calories. Yang foods are rich, spicy, warming and high in calories. Boiling food makes them yin; frying them makes them yang.