中國飲食文化英語介紹

ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOf‘color,aroma,tasteandappearance’.Itgivesemphasistotheselectionofrawmaterials,thetextureoffood,theblendingofseasonings(佐料),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.第一頁，共23頁。第一頁，共23頁。.

Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancuisineofthewest,notedas“thelightflavorofthesouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”第二頁，共23頁。第二頁，共23頁。EightCuisines

Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe'EightCuisines'.Theseareasfollows:ShandongCuisine,SichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographical

neighborstheirstylesarecompletelyalien.第三頁，共23頁。第三頁，共23頁。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山東菜系，由濟南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。ShandongCuisine第四頁，共23頁。第四頁，共23頁。DezhouBraisedChicken

德州扒雞SweetandSourCarp

糖酥鯉魚第五頁，共23頁。第五頁，共23頁。CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesvedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.

廣東菜源自于中國最南部的省份廣東省。大多數華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。GuangdongCuisine第六頁，共23頁。第六頁，共23頁。芋絲炸春卷

Crispy

spring

rolls

芋絲炸春卷

Crispy

spring

rolls

Crispy

spring

rolls

芋絲炸春卷Barbecue

pork

with

honey

flavour蜜汁叉燒

第七頁，共23頁。第七頁，共23頁。SichuanCuisine

SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和pricklyash，產生出經典的刺激的味道。此外，大蒜，姜和豆豉也被應用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術。第八頁，共23頁。第八頁，共23頁。燈影牛肉

Lamp-shadowBeef

麻婆豆腐

MapoTofu宮保雞丁KungPaoChicken`

魚香肉絲

Braisedpork第九頁，共23頁。第九頁，共23頁。HunanCuisine

HunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(熱辣，干辣)flavor（味道）,fresharoma（香味）anddeepcolor.Commoncookingtechniquesincludestewing（燉）,frying（煎）,pot-roasting（烤）,braising（燜）,andsmoking（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.第十頁，共23頁。第十頁，共23頁。Lotusseedsinrocksugarsyrup（冰糖湘蓮）HotandSourDicedChicken（酸辣雞?。㊣mmortalchicken(神仙雞)第十一頁，共23頁。第十一頁，共23頁。JiangsuCuisinestringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.

選料嚴謹，制作精良，口味適中，四季分明。在烹調技術上擅長燒、燜、燴、窩、炒，又重視調湯，保持原味汁，風味清鮮，適宜面廣，濃而不膩，酥爛脫骨，滑嫩爽脆第十二頁，共23頁。第十二頁，共23頁。Braisedlionhead

獅子頭

Thebegger’schicken

叫花雞Groundchickenpot

地鍋雞第十三頁，共23頁。第十三頁，共23頁。ZhejiangCuisineAsZhejiangcuisineconsistsofhundredsofsmalldelicaciesfromitsmaincities,ittakesinHangzhou'sfinenessanddiversification,Ningbo'ssoftnessandoriginality,andShaoxing'spastoralinterests.Hangzhou,oncethecapitaloftheSouthernSongDynasty(1127-1279),itiscustomarytoendowcuisinewithdaintyplace-names.Thechieftechniquesofcookinglieinthemethodsusedsuchasfrying,quick-fry,stir-fry,braising,andsteamingthusrenderingthedishesbothsalubriousandsavory.第十四頁，共23頁。第十四頁，共23頁。WestLakeFishinVinegarGravy西湖醋魚

Shelledshrimpscookedin龍井蝦仁

Dongporou東坡肉第十五頁，共23頁。第十五頁，共23頁。FujianCuisineFujiancuisine(閩菜or福建菜)hasfourdistinctivefeatures,thatis,finecuttingtechniques,alternativesoups,uniqueseasonings,andexquisitecooking.Chefscanalwayscutthethinjellyfishintothreepiecesandintoverythinthread.Andthankstotheabundantresourcesofmarineproducts,thesoupofthiscuisinegenrehasitsfreshnessandkeepsitsownsavorwithease.Theseasoningsaddsweetandsourflavorstothedishes.Toaddtoitsappealthefoodisservedinoronelegantbowlsorplates.第十六頁，共23頁。第十六頁，共23頁。Buddhajumpsoverthewall佛跳墻

Dongbidragonpearl東壁龍珠

lycheemeat荔枝肉第十七頁，共23頁。第十七頁，共23頁。HuizhouCuisineItismainlycomposedoflocalflavorsofHuizhouandothera