中国饮食文化-英文版PPT.ppt

Cantonese Cuisine Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought （十分抢手）after throughout China. Delicacyy Quality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape. Geographical advantages: Guangdong is located in the subtropical zone（亚热带）, rich in natural resources.So Guangdongs diet has always been unique. Ingredients:all kinds of domestic poultry(家禽), fish and seafood, mountain games(野味) Cooking methods: steaming and stir frying being the most favoured due to their convenience and rapidity. Delicacy Traditional dishes Sweet potato soup 番禺糖水 Braised abalone 焖鲍鱼 Roast suckling pig 烤乳猪 Little pan rice 煲仔饭 Lou mei 卤味 Char siu 叉烧 Beef chow fun 干炒牛河 Which cuisine ？ Steamed fish head in chili sauce Mao‘s braised pork Mao‘s braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大战役), Chairman Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three days , I have the energy to defeat the enemy. The story of Mao‘s braised pork Shandong cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China. Origin：Spring and Autumn Period(770-221BC) Range：Qi and Lu.（齐国、鲁国） Famous person：Yi Ya （齐桓公的宠臣易牙） Confucius （孔子） Classify：Eastern Shandong and Jinan dishes.（胶东菜系、济南菜系） Foundational （基 础）school in Chinese cuisine. Majority（多数）of the culinary （厨房）styles in China. Beijing, Tianjin and the northeastern regions. Northern Chinese households meals Influence： Cuisine feature Ingredients： Maize(玉米) PeanutsGrains