英语演讲中国传统美食.ppt

Directory  ·Regional cuisines：Sichuan cuisine川菜 Shangdong cuisine鲁菜 Jiangsu cuisine淮扬菜 Guangdong cuisine 粤菜 ·Rice and noodles米饭和面条 ·Tea 茶 ·Liquor 酒 Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. Boiled fish with picked cabbage and chili (酸菜魚) Shangdong cuisine鲁菜 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Jiangsu cuisine淮扬菜 Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland. Guangdong cuisine 粤菜 Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usu