中国食物英文介绍PPT培训资料.pptxVIP

Chinese foodThis cultural conceptualization is in some ways in contrast to Western meals where meat or animal protein is often considered the main dish. Chopsticks are the primary eating utensil in Chinese culture for solid foods, while spoons are used for drinking soups. Food is usually prepared in bite-sized pieces (except fish, crabs and so on), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious have guests work at cutting their own food. Chinese food styles As China is a geographically huge country, it is diverse in climate, ethnicity and subcultures. Not surprisingly therefore, there are many distinctive styles of cuisine. Traditionally there are eight main families of dishes, namely ---------* Hui (Anhui) * Yue (Cantonese) * Min (Fujian) * Xiang (Hunan) * Yang (Jiangsu) * Lu (Shandong) * Chuan (Sichuan) * Zhe (Zhejiang) Shandong cuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.SiChuan CuisineCharacterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basi