中国饮食相关文化知识-英文版.ppt

Chinese Food Culture;Introduction Eight cuisines Conclusion;;Main Characteristics ： ;Foods in different seasons 四季有别;Winter：stewed dishes 炖煮菜;色– color 香-- flavor 味– taste 形– shape 意– meaning ;aesthetic feeling 美感;The interest of Chinese food culture 注重情趣 ;Combination of food and medicine 食医结合 ;;Rice in south and flour in north 南米北面;Hui Cuisine 徽菜 Cantonese Cuisine 粤菜 Min Cuisine 闽菜 Xiang Cuisine 湘菜 Su Cuisine 苏菜 Lu Cuisine 鲁菜 Chuan Cuisine 川菜 Zhe Cuisine 浙菜 ;Hui Cuisine 徽菜;火腿炖甲鱼 黄山炖鸽 问政山笋 臭鳜鱼 ;Hui Cuisine 徽菜;Buddha Jumps Over the Wall;Anhui Cuisine ;Features:;Min cuisine 闽菜;light but flavorful(清鲜) Soft and tender(软嫩) Umami(鲜味) Retaining the original flavor of the main ingredients instead of masking them. ;;One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including shark‘s fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.;Fujian Cuisine;Features:;Fo Tiao Qiang;Boiled whole chicken 清炖全鸡;;;;;;;;;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;Features :;Dezhou Braised Chicken德州扒鸡;Four-Joy Meatballs”四喜丸子;;;;;;;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;Features :;Dezhou Braised Chicken德州扒鸡;Four-Joy Meatballs”四喜丸子;;;;;;Which cuisine ？;Which cuisine ？;1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be