中国美食(英汉翻译)研究报告.pptVIP

Chinese cuisine; Second, the four seasons. All the year round, according to season and eat, is another big features of Chinese cuisine. Since the ancient times, our country has been according to season changes to taste, dishes, green in winter, summer light cool; More youdun braised heat in winter, summer cold freezing.; Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.; Fourth, pay attention to taste. Early Chinese cooking pay attention to taste the taste, color, aroma and taste of the food snacks not only has strict requirements, but also for their naming, the taste of way, dine the rhythm of the weaving and so on, entertainment, there is a certain requirement. The names of Chinese dishes and ration, fit, so to speak. Dish names both according to the main and auxiliary realistic naming, seasoning and cooking methods, also have according to the history and their stories, myths and legends, celebrity food boring, image, named after the dishes such as family, the general bridge and lion, call chickens, in extremely good fortune, the hongmen banquet , dongpo pork...; Fifth, bromides. Chinese cooking technology, and health care are closely linked, in thousands of years ago, there are medical food homologous and medicinal food analogous, use food raw material the medicinal value, make all sorts of delicious food, achieve the goal of for some disease prevention and control. ;饮食的四重 ;2、重养：以“五谷”养“六脏”，饮食中重视人体养生保健。;3、重味：中华饮食最注意食物的味，讲究“色、香、味、型”。各种味道差异构成各种菜系的基础。; 4、重理：注意各种食物的搭配，以相生相克、相辅相成等阴阳调和之理性认识指导烹饪。; It is because of