ChineseandwesternFoodCulture中西方饮食差异对比课件.pptVIP

Chinese and western Food Culture中西方饮食差异对比 The Features of Chinese Food Color, aroma, and taste Cooking Method Seasonings（调味品） Yin-yang principle Medical function Cooking Method Time and temperature Method Boiling(煮), stewing(煲、炖), braising(烧、焖、烩), frying(煎), stir-frying(炒), quick-frying(爆), deep-frying(炸), frying and simmering(扒), sautéing(快煎), simmering(煨), smoking(熏), roasting or barbecuing(烤), baking(烘), steaming(蒸), and scalding(白灼) Seasonings Salty—salt, soy sauce Sweet—sugar, honey Sour—vinegar Pungent（辛辣）—chili, ginger, scallion Bitter—dried tangerine, bitter apricot kernel Fragrant（香）—sesame oil, coriander, wine Prickled—prickly ash Tangy—monosodium glutamate or MSG Grand Four Categories of Chinese Cuisine Shandong cuisine 鲁菜 Sichuan cuisine川菜 Jiangsu cuisine 苏菜 Cantonese cuisine 粤菜 Shandong Sichuan Huaiyang Canton Shandong cuisine 鲁菜 Represents northern China’s cooking Freshness , clear color, dedication to fragrance and pure taste Yellow River Carp in sweet and sour sauce（糖醋鲤鱼） Dehzou stewed chicken（德州扒鸡） Sichuan cuisine川菜 Represents Western Chinese Food Famous for its hot and pungent flavoring Frying , frying without oil, pickling and braising are the basic cooking methods. Spicy diced chicken with peanuts（宫保鸡丁） Mar-boh tofu（麻婆豆腐） Hot pot （火锅） Jiangsu cuisine 苏菜 Represents Eastern Chinese Food Sweet taste Preserve the original flavor Emphasizing strictly choice ingredients, exquisite workmanship and elegant shapes mandarin fish with pine nuts（松鼠桂鱼） Braised slug with crab meat in brown sauce（蟹粉狮子头） Cantonese cuisine 粤菜 Represents Southern Chinese Food Clean, light, crisp, and fresh Shark’s fin soup roast piglet （烤乳猪） Western food A DAY OF AN AMERICAN General features 1.Western diet is a rational concept, regardless of the color of food, incense, flavor and shape, but nutrition must be assured 2.Westerners do not seem to have such a good habit. The main ingr