英语课前演讲,中国八代菜系.pptVIP

DATE 2014-10-19 Name： course 13 法二 易超 English 5 4 3 2 1 START 之八大菜系 China covers a large territory（领土）and has many nationalities（民族）, so lot of Chinese food with different but fantastic and Delicious flavor（风味）. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divi-ded into eight regional cuisines, which has been widely accepted around. Background ： Eight Cuisines 闽菜 Fujian Cuisine 川菜 Sichuan Cuisine 粤菜 Cantonese Cuisine 苏菜 Jiangsu Cuisine 鲁菜 Shandong Cuisine 浙菜 ZheJiang Cuisine 徽菜 Anhui Cuisine 湘菜 Hunan cuisine 1 Shandong Cuisine Soup of Typha latifolia(奶汤蒲菜） Braised pork with preserved vegetable in soya sauce （梅菜扣肉） Consisting of Jinan cuisine and Jiaodong cuisine, Shan- dong cuisine, clear, pure and not greasy(油腻的）, is chara-cterized by freshness, crisp -ness and tenderness（香鲜酥软）. Shallot(葱 and garlic（大蒜） are usually used as seasonings（佐料）so Shangdong dishes tastes pungent usually. Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by pungent （辛辣的）flavor, Sichuan cuisine, prolific of taste, emphasize on the use of chili（红辣椒）.Besides, garlic, ginger（姜） are also used in the cooking process. frying, frying without oil, and braising（文火炖煮） are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 2 Sichuan Cuisine Mapo Tofu（麻婆豆腐） Boiled Fish with Pickled Cabbage and Chili （酸菜鱼） 3 Guangdong Cuisine Baked Chicken in Salt （盐焗鸡） Sea food 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, Its basic cooking techniques include roasting(烤）, stir-frying（炒）, deep-frying（深炸）, braising（炖）and steaming（蒸）. 4 Fujian Cuisine Consisting of Fuzhou Cuisine, Quan-zhou Cuisine and Xiamen Cuisine. Fujian Cuisine is dis