云南饮食文化与风物特产解答.ppt

云南饮食文化与风物特产Diet culture and custom in yunnan specialties 主讲人：秦淑华 English Name:Qin Shuhua E-mail:1556175225@ 云南饮食文化The yunnan diet culture 云南风味概况 云南风味是以昆明地区为中心,汇集滇地各方区域风味,以及各民族菜和寺院菜而构成的风味名菜. Yunnan flavor profiles Yunnan cuisine in kunming area as the center, pooling regional flavor and yunnan and all nationalities and temple dishes, constitute the flavor of dishes. 滇南、滇东南地区South and southeast yunnan yunnan area 烹饪水平高，重配料，强调菜肴的色、香、味、形、质等俱全，追求菜肴的药膳保健功效。如：汽锅鸡、过桥米线、鸡丝草芽、石屏豆腐等 回族：凉鸡、牛肉冷片 壮族：三七炖鸡 彝族：清蒸乳饼 蒙古族：太极鳝鱼、煮全羊 Cooking level is high, the heavy burden, emphasizing the dishes of color, aroma, taste, shape, mass, such as the pursuit of the medicinal food health care efficacy of dishes. Such as: the economic chicken, across the bridge rice noodle, shredded chicken CaoYa, shiping tofu, etc Hui: cold chicken, beef, cold tablets Zhuang: notoginseng chicken stew Yi: steamed bread The Mongolian: tai chi eel, boil the whole lamb 滇西北地区Northwest yunnan Good at cooking beef and mutton and pickled Pipa pig, not heavy burden, emphasizing authentic, cattle, sheep, pork pursuit of efficacy of diet high in calories to keep out the cold, with rare medicinal herbs into the dish. Tibetan: Fried Chinese caterpillar fungus, oil tricholoma matsutake yak meat, roast author sumarizes the beef, the honey lamb Naxi: cordyceps, fritillaria chicken, chicken gastrodia elata rock chicken, stuffed tricholoma matsutake Pumi: stewed pipa, drunken chicken meat 擅长烹制牛羊肉和腌制琵琶猪，不重配料，强调牛、羊、猪肉的原汁原味追求饮食高热量之御寒功效，用名贵药材入菜。 藏族：油炸虫草、油松茸牦牛肉、烤犏牛肉、赛蜜羊肉 纳西族：虫草鸡、贝母鸡、天麻扣岩鸡、酿松茸 普米族：红烧琵琶肉、醉鸡 滇东北地区Yunnan province in the northeast Cooking skills and affected by the sichuan flavor is deeper, the dishes are sichuan hemp, hot, hot, strong characteristic, with ingredients and pickled, emphasizing spicy warm moisture proof, the pursuit of good taste and flavour of thick thick, has zhaotong chef. Representative dishes: bamboo-sun deep Fried tripe, crisp red bean soup, Luo Hansun, cows, xuanwei ham, zhaoto