中美饮食文化对比概要1.ppt

本作品采用知识共享署名-非商业性使用 2.5 中国大陆许可协议进行许可。 专业交流 模板超市 设计服务 本作品的提供是以适用知识共享组织的公共许可（ 简称“CCPL” 或 “许可”） 条款为前提的。本作品受著作权法以及其他相关法律的保护。对本作品的使用不得超越本许可授权的范围。 如您行使本许可授予的使用本作品的权利，就表明您接受并同意遵守本许可的条款。在您接受这些条款和规定的前提下，许可人授予您本许可所包括的权利。 查看全部… NordriDesign?中国专业PowerPoint媒体设计与开发 A Comparative Study on Food Culture in America and China Page ? * Contents 1. Chinese food culture 2. American food culture 3. The differences between Chinese food culture and American food culture 4. Conclusion Page ? * Chinese Food Culture Characteristics: 1. color,aroma,taste and appearence 2. Diversity of food materials: more than ten thousands Ingredient:flour,rice,mutton,beef, pork,fish,vegetables,fruit and so on Condiment:edible oil, vinegar, salt, soy sauce, sugar, MSG and so on. Page ? * 3. Unique cooking skills: steam, roast, boil, simmer(煨), stew(炖), braise(红烧), stir-fry(炒), pan-fry(煎), deep-fry(炸), quick-fry(爆) 4.The obivious diffrence: The southern love rice while the northern prefer food made of flour. The southeast: light cuisine The central and western: the salty cuisine eastern area: sweet cuisine western area: spicy cuisine Page ? * 5.Eight major styles of cuisine Page ? * Shandong Cuisine鲁菜 characteristic: Fresh fragrance, taste pure and clear. Pay attention to the modulation of milk and clear soup . 四喜丸子 糖醋里脊 Page ? * Sichuan cuisine川菜 Characteristics: sour, sweet, hemp, spicy fragrance, oil, and pays attention to taste, with three chill pepper( Chinese prickly ash, chili and black pepper.) 泉水鱼 麻婆豆腐 Page ? * Jiangsu cuisine苏菜 Charactertics: strong with light crisp, and fresh juice broth strong but not greasy, gentle, salty and sweet. 白汤鲫鱼 苏式红烧肉 Page ? * Canton cuisine 粤菜 Characteristics：raw material is various, exquistic form, good novel, tender and bright, smooth delicate. 盐焗鸡 木瓜炖翅 Page ? * Fujian cuisine闽菜 Characteristics：the color appearance is good, taste is fresh , seafood is a common raw material. 佛跳墙 潇湘猪手 Page ? * Zhejiang cuisine浙菜