chinese food 中国美食.pptVIP

Unit 3 Chinese Food Background information---- Kenneth Lo Born:1913-1995, Lo Xiaojian, in Fuzhou, China. Acheivement: an ambassador of Chinese cuisine to the West; He wrote more than 30 books on Chinese cooking, influential in Ameica and Europe; founded the Chinese Gourmet Club and Ken Lo’s Kitchen, Europe’s first Chinese cooking school. Main works: New Chinese Vegetarian Cooking; Encyclopedia of Chinese Cooking; Chinese food Kenneth Lo is irreplaceable in diffusing Chinese Cuisine culture and plays an important role in Chinese-foreign catering culture communication history. Comprehensive questions 1. How important is food and eating, according to Kenneth Lo? Food and eating, according to Kenneth Lo, determines not only one’s physical health but also one’s spiritual and moral soundness and his ultimate well-being. Food is the first necessity of people. 民以食为天。 He did not dislike to have his rice finely cleaned, nor to have his minced meat cut quite small. 食不厌精，脍不厌细 an iron rice bowl 铁饭碗 be unpopular; wont work 吃不开 be jealous of a rival in love 吃醋 be sued; involve in a legal action 吃官司 Characteristics of Chinese Cuisine Eight major schools of cuisine:Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. 八大菜系（鲁、川、粤、闽、苏、浙、湘、徽）： the?sweet?eastern?cuisine?and?the?spicy?western?cuisine,the?light?southern?cuisine?and?the?salty?northern?cuisine. 东甜西辣，南淡北咸 perfect combination of color, aroma, taste, and appearance 色香味形俱全 Translation—Names of Chines Food glutinous rice spring rolls sweet soup balls sweet and sour pork steamed open dumplings clay oven rolls fried bread stick sliced noodles hemp flowers stinky tofu spicy hot bean curd 糯米 春卷 汤圆 糖醋排骨 烧卖 烧饼 油条 刀削面 麻花 臭豆腐 麻辣豆腐  Some English names for dishes Sliced Beef and Ox Tongue in Chilli Sauce Stewed Pork Ball in Brown Sauce Braised Pig Feet in Brown Sauce Four-Joy Meatballs Meat Balls Braised with Brown Sauce 夫妻肺片 红烧狮子头 酱猪手 四喜丸子 Background information---- Food