舌尖上的中国英文版中国美食介绍.pptVIP

Gourmet tasting China Tasting China舌尖上的中国 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouth watering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。 Chinese food can be roughly divided into eight regional cuisines ： One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines. 在中国最古老的美食之一,有2500年的历史。 源于孔子的家庭宴会,然后采用皇家厨房。 鲁菜在中国北方有很大的影响,已成为中国北方菜系的代表。 Features : Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. Shandong Cuisine Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。 Dezhou Braised Chicken德州扒鸡 Four-Joy Meatballs”四喜丸子 Fam -ous Dish -es Sichuan Cuisine（四川菜系） Features: Sour, sweet, fragrant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tongue-numbing Particular about the use of seasonings Main condiments: bean paste, pickled pepper 酸、甜、香、油腻的美味, 著名的炎热和辛辣的调味品; 舌头麻木著称 讲究调味料的使用 主要的调味品:豆酱、腌辣椒 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. 红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。 Sichuan Cuisine Sichuan Cuisine Sichuan Cuisine Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cui