中国八大菜系的文版.pptVIP

Unit3 菜系：Cuisines [kwizi:n] 菜系，也称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国的菜肴流派。我国的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。菜肴在烹饪中有许多流派。鲁、川、苏、粤四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名，于是形成了我国的“八大菜系”。 Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines. Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。 Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。 Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow [mel?u]fragrance [freiɡr?ns]. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。 Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [inɡri:di?nt] and is known for carving [kɑ:vi?] techniques and a light, fresh and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。 Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising [breizi?], and stewing [stju:i?]. Hams are used to improve taste and sugar candy for freshness. 皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。 Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。 Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma[?r?um?], and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。 Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili [t?ili], pepper [pep?] and shallot [??l?t], and a pungent [p?nd??nt] flavor. 湘