TheChineseFood(中国菜).pptVIP

China’s food culture stretch ,170 million years raw food, cooked food, natural cooking, science cooking 60,000 kinds of key traditional dishes Cooking kingdom Essential factors: establish, form, complex Cooking features Geography Resources Life styles Climate History Eight major cuisines Sichuan cuisine Guangdong cuisine Shangdong cuisine Jiangsu cuisine Zhejiang cuisine Fujian cuisine Hunan cuisine Anhui cuisine No.1 sichuan cuisine spicy Taste type variety. exquisite taste color, fragrance, taste, shape. Sweet, sour, hot, bitter, sweet and salty . No.2 Guangdong cuisine Shangdong cuisine the local flavor of Jinan City restaurant chefs, families, seafood, soups, meat and offal（动物内脏） No. 4 Jiangsu Cuisine No. 5 Zhengjiang Cuisine No. 6 Fujian cuisine Chop bell pepper fish head No. 8 Anhui Cuisine Good at burn, stewing, pay attention to fire power, few explosion, fry. 火腿炖甲鱼 Braised turtle with ham less fried or quick-fried dishes than those that are braised add ham as seasoning and sugar candy, enrich the freshness Translation 1.柠檬切片，姜切片，大蒜用刀拍碎 Lemon slices, ginger slices, garlic with a knife crush 2.用文火煨鸡 Simmer the chicken with gentle heat. 3.在爆炒前，先加入料酒去腥味。 Before stir-fry, you should add cooking wine to remove the fishy smell. Ingredients 食盐---salt; table salt?? 红糖---brown sugar? 冰糖---rock sugar?? 糖精---saccharine? 豆油---soybean oil? 花生油---peanut oil? 菜子油---rape seed oil? 橄榄油---olive oil? 色拉油---salad oil? 香油(芝麻油)---sesame oil? 猪油---lard 醋---vinegar Cooking techniques（烹饪方法） 切：dice（切成丁），slice（切成片）shred（切丝）cut（切开） 剁：chop 剥：peel 搅拌：whisk，stir Expressions of cooking Cut Sth. Into pieces /strips…/slice Sth. Roll…and then pinch(捏) …solidly. Add ……and mix well. Put …into a wok with hot water(用沸水煮). According to individual taste （依个人口味） … Chinese dinner set 碗：bowl 筷：chopsticks 汤