中国文化英文之中国菜Chinese cuisine.pptxVIP

中国文化英文之中国菜Chinese cuisine第1页/共55页 Question: Chinese cuisineTurkish cuisineFrench cuisinewhat are the three systems of cuisines enjoying the greatest world popularity?第2页/共55页 A common saying:There are three luxuries in one’s life:An American house, A Japanese wife Chinese food. 第3页/共55页 The criteria of being a good Chinese dish :ColorAroma / smellTaste / flavor第4页/共55页 Some Words Expressions:菜 :CuisineDishCourseHome dishlocal specialties SnacksSnack stallIngredients:Animals’ visceraLiverkidneyPetrel’s nestBear’s palmShark’s finChicken’s wingDuck’s legFlavor or taste:Sour / SweetBitter / Salty Pungent / hot / spicyFragrantTender / CrispTough / FreshGreasyLight / heavy flavor第5页/共55页 History of Chinese CuisineChinese Culinary ArtsLocal Cuisines in ChinaTranslation of Chinese CuisineChinese Culinary Arts第6页/共55页 The History of Chinese CuisineArchaeological finds from the late Neolithic Longshan Culture (龙山文化) that the ancestors of modern Chinese were already using a variety of pottery vessels such as tripods, and steamers for cooking food. The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.第7页/共55页 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.第8页/共55页 Four Aspects of Chinese Culinary ArtsCutting and garnishingTemperaturePreparation of ingredientsCooking techniques第9页/共55页 1. Preparation of ingredientsHangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied w