湘菜英文介绍PPT要点.ppt

Cultural Background Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles: Cultural Background Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising（焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. History of Hunan cuisine 　　When it comes to the Hunan cuisine. What we all have in mind must be one adjective word pungent. As one of Chinas most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉). Some Famous Food of Hunan cuisine The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe. Dong’an Chicken(东安子鸡) Named by its material—the pullet(young hen) Was handed down more than 1000 years from Tang Dynasty Is one of the most famous Hunan dishes. Spicy Salted Duck（酱板鸭） Spicy and Salted Duck, a local delicacy with a special flavor.This delicacy is eye-catching in color, crisp in flesh, fragrant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet. Changsha Preserved Smelly Tofu（长沙臭豆腐） Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine sme