中国食物英文介绍概要.ppt

CHINESE FOOD MINAN NORMAL UNIVERSITY WANGJINGJING Chinese Cuisines Chinese covers a large territory and has many nationalities ;hence there is a wide varity of Chinese foods, each with quite different but fantastic and mouthwatering flavors.Because China’s local dishes have their own typaical characteristics,Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Beef noodles Hand ----grabbed lamb The local style of cooking lamb is to boil it in plain water,which brings out the the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone. Chili----fried chicken cubes Steamed fish head with pickled chilis The cusine Also known as Xiang cuisine , Hunan food is known to be just as hot as Sichuan ,minus the numbing quality. Locals are partial to smoked and cured meats in their dishs. Squirrel---like mandarin fish Buddha jumps over the wall Steamed cold noodles Fried sweet and sour pork SweetLily Tremella almond soup and sour carp（糖醋鲤鱼）.Celery speculation Lily（西芹炒白合）.Hong Shaorou（红烧肉）.Lily Tremella almond soup（银耳杏仁百合汤）.? Dongpo pork Diced chicken with peanuts * *