Catering Culture概要1.pptVIP

Catering Culture sight-interpretation 食物 cuisine staple food dish (cold-prepared, currently-fried, showpiece) snack/ delicacy dessert / refreshment (dim sum) / pastry appetizer 味道 鲜美：delicious / tasty / delicate 清淡：plain / light 油腻：greasy / oily 辣：pungent, hot / spicy, (with a little numb) 咸：salty / savory 糖醋：sweet sour 椒盐：pepper salt 五香：… with 5 spices 点心 bread: steamed bread bun: pork-filled steamed bun cake: fried cake with scallions roll: spring roll pie: Chinese pie dumpling: glutinous rice dumpling paste: sesame paste pudding: steamed rice pudding 新词 soy bean curd – tofu (tofu skin, round tofu / gluten) ravioli -- wonton boiled dumpling – jiaozi sauteed chicken cubes with chili and peanuts – kongpao chicken “菜名”格式 adj. -- main ingredient -- with minor ones …… -- in/with condiments adj. cooking method: boiled, steamed, (stir/shallow/deep/tender/crisp) fried, grilled, roast, simmered (stewed, braised), marinated, pickled, preserved… taste: sour, sweet, bitter, spicy, salty, crisp, smooth… shape: mashed, shredded, diced/cube, sliced/fillet, chopped/cutlet, whole size… chicken in scallion oil soft-fried pork fillets roast suckling pig stir-fried Mandarin eel slices stewed pig hoof in clean soup seasonal vegetables in clean soup Dong Po simmered pork joint sliced fish with tomato sauce fish fillets in hot chili oil 上海菜的特点是注重调料的使用，食物的质地和菜的原汁原味。其中最著名的有特色点心“南翔小笼”和特色菜“松鼠桂鱼”。“南翔小笼”是猪肉馅的，个小味美，皮薄汁醇。“松鼠桂鱼”色泽黄亮，形如松鼠，外皮脆而内肉嫩，汤汁酸甜适口。 use of condiments texture of ingredients original flavor of food Nanxiang Steamed Meat Dumpling Squirrel-shaped Mandarin Fish Shanghai cuisine features in use of condiments, texture of ingredients and original flavors of food. The most famous delicacy is *** and the specialty is ***. *** has a pork filling, it’s small in size and delicious in taste with a thin wrapper and tasty soup. *** has bright yellow color and is shaped like a squirrel, it has crisp skin and tender meat, covered with delicious sour and