湘菜英文介绍Hunanuisine.ppt

0 1 2 3 4 PICTURE START Hunan cuisine History of Hunan cuisine Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Character Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. Chairman Maos Red-Braised Pork Red-braised pork is a dish in memory of Chairman Mao.It is best eaten with plain steamed rice and simple stir-fried vegetables. The sweet, aromatic chunks of meat are irresistible. Dongan chicken东安子鸡 Created by the Dongan people of Hunan Province as early as the Tang Dynasty, it has a history over 1200 years. This kind of dish is attractive in shape, color and nutritionally rich. It tastes hot, crisp, sweet, tender and tart. Smoky flavours steamed together腊味合蒸 Is made by smoked and cured pork(腊肉）、chicken（腊鸡）and fish（腊鱼). Is one of the traditional style dishes of hunan cuisine. THE END 0 1 2 3 4