英文中国饮食选编.pptxVIP

Chinese Food Sharon Tian The Eight Culinary Cuisines of China Anhui cuisines, 徽菜 Cantonese cuisines, 粤菜 Fujian cuisines, 闽菜 Hunan cuisines, 湘菜 Jiangsu cuisines, 苏菜 Shandong cuisines, 鲁菜 Szechuan cuisines,川菜 Zhejiang cuisines.浙菜 Singaporean Malaysian Indonesian Indian American Staple Nobles hunted various wild game Grain storage I Ching and Chinese traditional medicine color, aroma, taste, texture Four Natures Hot Warm Cool cold Five Tastes pungent Sweet Sour Bitter salty Shandong Cuisine Also called Lu cuisine 鲁菜 lu cai fresh, salty, crisp, and tender features clear broth and creamy soup Sichuan 川菜 chuancai Jiangsu cuisine Jinling salted dried duck 金陵板鸭 霸王别姬Farewell My Concubine 松鼠鱼sweet and sour mandarin fish Cantonese cuisine traditional cooking methods such as frying, steaming, stewing and baking. rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, rice rolls lotus leaf rice turnip cakes longhudou Fujian cuisine Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling Buddha Jumps Over the Wall佛跳墙 Five Colours Pearls五彩珍珠扣 Braised frog黄焖田鸡。 Zhejiang cuisine The dishes are not greasy, having instead a fresh, soft flavor with a mellow fragrance. The cuisine consists of at least four styles, each of which originated from different cities in the province: ? Hangzhou style, characterized by rich variations and the use of bamboo shoots ? Shaoxing style, specializing in poultry and freshwater fish ? Ningbo style, specializing in seafood ? Shanghai style, a combination of different Zhe styles, is also very famous for its dim sum Dongpo pork 东坡肉 Beggars chicken 叫化鸡 West Lake fish in vinegar 西湖醋魚 Hunan cuisine 湘菜 hot spicy flavor,[7] fresh aroma and deep color Common cooking techniques include stewing,stir-frying, pot-roasting, braising, and smoking. steaming smoked meat, stew fish rice noodle soup Douchi豆豉 An