中国八大菜系英文版.ppt

Unit3 菜系: Cuisines[ kwi'zi:nl 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”。 m Chinese Eight Regional Cuisines 中国八大菜系 a 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 [mele]fragrance Tfreigrens] 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。