中国文化英文之中国菜ChinesecuisinePPT精品文档.pptVIP

Chinese Cuisine;Question: ;A common saying:;The criteria of being a good Chinese dish : Color Aroma / smell Taste / flavor ;Some Words Expressions:;History of Chinese Cuisine;The History of Chinese Cuisine;Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens. The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already become subject of study. ;Four Aspects of Chinese Culinary Arts;1. Preparation of ingredients;Special dishes have special own requirements as to selection and preparation of main ingredients !! ;2. Cutting and garnishing;Characters for “longevity” or “happiness” can be carved in food special occasions such birthday or wedding. Cold dishes in the shape of birds, animals, insects, fish, flowers, fruits, grass or trees offer an opportunity for showing off the chef’s artistic talent. ;;搞笑食物雕刻;3. Temperature;Braised Pork in Brown Sauce;Chinese food can be cooked over high, moderate or low temperature, depending on the ingredients and the dish. Braised Pork in Brown Sauce, is cooked over a low flame in a sealed pot. The meat comes out deep red and is as tender as bean curd; the flavor is rich, but the meat does not taste greasy. The famous Beijing dish, Fried Pork Liver and Duck Gizzard, is fried in hot oil at a high temperature for only a few seconds, so that it is tender inside and crisp outside. If the dish were cooked at a low temperature, the meat would be tough. ;4. Cooking techniques;3. roast 烤 eg: roasted Beijing duck roast lean pork 4. braise 焖 eg: braised fish Japan style 5. simmer / stew 炖、煨 eg: simmered pork in old fashion 6. smoke 熏 eg: smoked dried meat 熏肉;Local Cuisines in China;Sichuan Cuisine;Typical Dishes of Sichuan Cuisine;酸菜鱼;;Cantonese Cuisine;Typical