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英文中国传统文化之八大菜系课件

英文中国传统文化之八大菜系课件
• Style: elegant, Fujian is fresh, meaningful, and alcohol.
Marinated Tofu
chicken roll
Fotiaoqiang
Anhui Cuisine
• Anhui cuisine influence extends to half a China, near and far southern provinces, to the northwest of Xi'an.
• Its characteristic is clear, sweet, crisp, tender, crisp, fresh. Cooking techniques at Yu Chao, fried, braised, steamed, slip, burn.
Dongpo Pork West Lake Sour Fish
Chinese Dietary Culture --Eight Chinese cuisines
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference.
• For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.

八大菜系英语介绍

八大菜系英语介绍

Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,

英文中国传统文化之八大菜系课件

英文中国传统文化之八大菜系课件
8
Roast suckling pig
Sweet and Sour Spare Ribs
Sweet and Sour Mandarin Fish
9
Sichuan Cuisine
• Its characteristic is the acid, sweet, Ma, spicy, sour, heavy oil, seasonings, cannot do without the three pepper and fresh ginger, hot, acid, Ma win universal praise, for other local dishes have little, forming a unique flavor of Sichuan cuisine, enjoy the "one dish a taste, a hundred dishes subway" in the world.
• Hunan cuisine, also known as Hunan, the Hunan Food, Dongting Lake, in the Chinese and Western Hunan province. This is as everyone knows it's spicy taste, fresh aroma, color depth. Common cooking techniques include stewed, fried, pot roast, stew.
10
Fried Shrimps in Hot Spicy Sauce
spicy chicken
Mapo Tofu
11
Zhejiang cuisine

八大菜系(中英文介绍)

八大菜系(中英文介绍)

Cuisine and Xiamen Cuisine, Fujian Cuisine is
distinguished for its choice seafood, beautiful
color and magic taste of sweet, sour, salty and savory. The most distinct features are their
“
糖醋鱼 sweet and sour fish
”
四川菜
Sichuan Cuisine
四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多 变，着重使用红辣椒，搭配使用胡椒和花椒，产生出经典的刺激的味道。 Sichuan 进行更改，顶部“开始”面板中可以对 Cuisine, known often in the West as Szechuan Cuisine, is one of
are usually necessaries in this division.
• 湖南菜由湘江地区，洞亭湖和湘西的地方菜肴组成。 它以其极辣的味道为特色。红辣椒，青辣椒和青葱在
“
东安子鸡 Dong An Zi Chicken
”
这一菜系中的必备品。
安徽菜
Anhui Cuisine
• 安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入 火腿和方糖来改善菜肴的味道。
smoothness of its dishes with mellow fragrance.
Hangzhou Cuisine is the most famous one among the three.
浙江菜系由杭州菜，宁波菜、绍兴菜组成，不油腻，以其菜
“

中国八大菜系中英文ppt课件

中国八大菜系中英文ppt课件
Chinese food can be roughly divided into eight regional cuisines ： 中国饮食可以大致分为八大地方菜系 ：
Shandon
g Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Cantonese
food 广东菜系
Fujian
Cuisine 福建菜系
湖南菜系由湘江地区，洞亭湖和湘西的地 方菜肴组成。它以其极辣的味道为特色。 红辣椒，青辣椒和青葱在这一菜系中的必 备品
17
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽厨师注重于烹饪 的温度，擅长煨炖。 通常会加入火腿和方 糖来改善菜肴的味道。
淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感 而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。
15
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

中国八大菜系的英文PPT正式版

中国八大菜系的英文PPT正式版

徽菜 Anhui Cuisine
Shandong Cuisine
One of the oldest cuisines in China, with a history of 2,500 years. Shandong Cuisine originates from Confucius’ family, then adopted by imperial （至高无上的）kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines.
Famous Dishes
鱼香肉丝 宫保鸡丁
麻婆豆腐 东坡肘子
Cantonese Cuisine
● Guangdong cuisine is formed from west Han dynasty, Guangdong cuisine learn from the south cooking methods. Guangdong cuisine becomes one of the most famous cuisines in China.
most distinct features are their “pickled taste”(卤味) .
醉 排 骨
Jiangsu Cuisine
Also called Huaiyang, Jiangsu uses seafood as its main ingredient（原料） and is known for carving techniques and a light, fresh and sweet flavor.

英文中国传统文化之八大菜系课件

英文中国传统文化之八大菜系课件
Chinese Dietary Culture --Eight Chinese cuisines
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference. • For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
ห้องสมุดไป่ตู้
Fried Shrimps in Hot Spicy Sauce spicy chicken
Mapo Tofu
Zhejiang cuisine
• Zhejiang cuisine in Hangzhou, Ningbo, Shaoxing, Wenzhou, represented by dishes evolved. • Its characteristic is clear, sweet, crisp, tender, crisp, fresh. Cooking techniques at Yu Chao, fried, braised, steamed, slip, burn.
roasted goose
Sliced Boiled Chicken
Sweet and Sour Pork

八大菜系英语介绍

八大菜系英语介绍
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . • Flavour:sweet, sour, salty and savory(香辣 的) . The most distinct features are their "pickled taste“(卤味) .
九转大肠”
Famouse dishes
Braised conch红烧海 螺
Sweat and sour carp糖醋鲤鱼
Oil explosion in Kandahar油爆 大哈
Sichuan Cuisine 川菜
Sichuan Cuisine
Sichuan hot pots（火锅） is the most famous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅) Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns
Su cai苏菜
Su cai
• Stress the freshness of materials ,wellknown for its careful selection of ingredients • Pay great attention to soup, which is strong but not greasy（油腻的） , and delicious. • Flavour:not-too-spicy,nottoo-bland mellow frabrance

鲁菜八大菜系英文介绍

鲁菜八大菜系英文介绍

Special cuisine
• Soups are given much emphasis in Shandong dishes.Naitang Typha is universally recognized as the first soup of Jinan. The soup features clear and fresh while creamy soup looks thick and tastes strong.
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai
• be good at: seafood
• Features:keep ingredient flavor and focus on the color
Characteristic
Its flavors biased towards salty, and good at use clear soup;
Features: aroma, freshness, crispness, tenderness.
Raw materials: livestock and
Special cuisine
• The first dish is “the Eight Immortals crossing the sea alarm arhat”,which use shark’s fin, sea cucumber, abalone, fish
bones, fish maw, shrimp, Reed , ham.The meterial is very abundant 。

英文中国传统文化之八大菜系PPT课件

英文中国传统文化之八大菜系PPT课件
• For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
• Jiangsu cuisine is characterized by: a wide variety of ingredients, with the river the lake water and fresh; fine knife, cooking methods, is good at stew braise simmer wu.
Beggar's Young Chickens
12
Cantonese cuisine
• Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China.
7
Ro Sour Spare Ribs
Sweet and Sour Mandarin Fish
8
Sichuan Cuisine
• Its characteristic is the acid, sweet, Ma, spicy, sour, heavy oil, seasonings, cannot do without the three pepper and fresh ginger, hot, acid, Ma win universal praise, for other local dishes have little, forming a unique flavor of Sichuan cuisine, enjoy the "one dish a taste, a hundred dishes subway" in the world.

八大菜系(中英文介绍)ppt课件

八大菜系(中英文介绍)ppt课件

江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
10
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,
Ningbo and Shaoxing, Zhejiang Cuisine,
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
6
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
originate from other parts of the
world. It doesn't use much spice,
7
bringing out the natural flavor of the
福建菜
Fujian Cuisine
• 福建菜系由福州菜，泉州菜，厦门菜
组成，以其精选的海鲜，漂亮的色泽，
• 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而 出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
• 重 Jia，n淡g而su不温Cu。isine，aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. Jiangsu Cuisine is light, fresh 9and

英文中国传统文化之八大菜系课件

英文中国传统文化之八大菜系课件

Spiced Pork
Steamed Chop with Millet Chicken with Sesame Oil
Jiangsu cuisine
• Jiangsu cuisine influence over vast areas in the middle and lower reaches of the Yangtze River, renowned at home and abroad.
• Jiangsu cuisine is characterized by: a wide variety of ingredients, with the river the lake water and fresh; fine knife, cooking methods, is good at stew braise simmer wu.
Beggar's Young Chickens
Cantonese cuisine
• Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China.
• Style: elegant, Fujian is fresh, meaningful, and alcohol.
Marinated Tofu
chicken roll
Fotiaoqiang
Anhui Cuisine

鲁菜八大菜系英文介绍精品标准版

鲁菜八大菜系英文介绍精品标准版
but is finely minced (食不厌精，脍不厌细-孔子) • Representatives:“Yiping” Bean Curd (一品豆腐),Go to
Court with Child （带子上朝）,the Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）
poultry, seafood, vegetables,
biasedbiatosewdatrodwsainrdsainucsaeu, ce, onioonn, igoanr,ligcaralisc saes asesaosnoinignsg.s.
TTheehxxeettrreeiinn
dezhou dishes
Shandong cuisine, Representatives:Nine transfer large intestine(九转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)
Fried conch
also known as Lu Its flavors biased towards salty, and good at use clear soup;
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai
• be good at: seafood
• Features:keep ingredient flavor and focus on the color
component of maw, shrimp, Reed , ham.

介绍中国八大菜系的英语ppt

介绍中国八大菜系的英语ppt

• Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
• Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials.
• Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
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Development
• Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States Period • Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine
biased towards in sauce, biased towards in sauce, onion, garlic as seasonings. onion, garlic as seasonings.
Text in Texn dishes
Ji nan style dishes
Jiaodong style dishes
yan tai dishes
Factions (派系) Confucius style dishes
jiao dong dishes
qing dao dishes
Jinan Style Dishes
• Known for: soup
Thank You!
Special cuisine
• The first dish is “the Eight Immortals crossing the sea alarm arhat”,which use shark’s fin, sea cucumber, abalone, fish bones, fish maw, shrimp, Reed , ham.The meterial is very abundant 。
Shandong Cuisine
Shandong Cuisine
Naitang Typha
Contents
Shandong Cuisine
1 2 3 4
Geography and Development
Characteristic Special cuisine Summary
Geography
Summary
• As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact.
鱼翅 Shark’s fin 海参 Sea cucumber 鲍鱼 abalone 鱼骨 Fish bone 鱼肚 fish maw 虾 shrimp 芦笋 Reed 火腿 ham
Special cuisine
• Nine transfer large intestine appear in the early years of Emperor Guangxu.Have a style of one's own practice.By seasoning with green onions, ginger, garlic,so taste sweet, sour, bitter, spicy and salty.
Sour Carp(糖醋鲤鱼)
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai • be good at: seafood • Features:keep ingredient flavor and focus on the color • Representatives:Steamed Sea Bream（清蒸加吉 鱼）,Braised Abalone with shells(扒原壳鲍鱼)， Fried conch（油爆海螺）
• be good at: explosion,fry,roast,fired
• Features:clear,fresh,crisp,tender
• Representatives:Nine transfer large intestine(九
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and
Characteristic
Its flavors biased towards salty, and good at use clear soup; Features: aroma, freshness, crispness, tenderness.
Raw materials: livestock and poultry, seafood, vegetables,
Confucius Style Dishes
• be good at: cooking techniques • Features:eat no rice but is of the finest quality, nor meat but is finely minced (食不厌精，脍不厌细-孔子) • Representatives:“Yiping” Bean Curd (一品豆腐),Go to Court with Child （带子上朝）,the Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）
Special cuisine
• The characteristics of Sweet and Sour Carp:The tail cocked, like the color of amber, Outside is crisp and inside is tender,Taste of crisp, sweet, sour and salty .
Special cuisine
• Soups are given much emphasis in Shandong dishes.Naitang Typha is universally recognized as the first soup of Jinan. The soup features clear and fresh while creamy soup looks thick and tastes strong.
鲁菜的遍及地 鲁菜是我国覆盖面最广的 地方风味菜系，遍及京 津塘及东北三省。 Shandong cuisine is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.