湘菜英文绍PPT.pptVIP

Cultural Background Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles: Cultural Background Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising（焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. The North and South dietary differences Referred to the differences of the North and South, we will first think of the Southern staple food is rice, Northern is flour. The staple food’s differents, causing the entire diet and eat huge’s differences. Small fine and large rough 小而精与大而粗 It rains allthought the year in the south and a variety of vegetables are available.On the contrary we got only several vegetables when the winter comes. From the amount of food, Southern majority is small but excellent, The north is multi but thick. Southern all year round vegetables rich. The north to winter mostly edible cabbage. History of Hunan cuisine 　　When it comes to the Hunan cuisine. What we all have in mind must be one adjective word pungent. As one of Chinas most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉). Some Famous Food of Hunan cuisine The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe. Dong’an