chinese food---ppt

Chinese traditional food
cooked wheaten food &
festive food
1
There are so many traditional and special Chinese foods according to the folk culture, district, religion and festival.
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Noodles
Noodle was originated in China.
It has four thousand years
history. Noodles is a kind of
simple, convenient and rich
nutrition food. It has been
accepted by the people of the
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Rice pudding (zongzi)
A very popular food during the Dragon Boat festival is Zongzi. This tasty food consists of rice dumplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of Zongzi is meant to remind us of the village fishermen scattering rice across the water of the Mi Low river in order to appease the river dragons so that they would not devour Chu Yuan.

decoct chicken 煎鸡块
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Content
The status of Chinese food culture
Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures.
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
Chinese food can be roughly devided into eight regional cuisines.
Phrases:
lemon flavor 柠檬风味
cuisine 英
[kwɪ’zi:n] n. 烹饪，烹调 法 eg. You can eat nearly every kind
of cuisine here.
phrases:
Sichuan cuisine 川菜
exquisite 英 [ɪkˈskwɪzɪt] adj. 精致的；细腻
Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail

我最爱吃的意大利面条上涂了厚厚的一层奶油 沙司。
Smother sth. with/ in sth. 厚厚地或大面积地覆 盖某物
Smother: v. cover closely or thickly 厚厚地覆盖、 密密地加上
He attempted to smother up a scandal about his family. 他企图掩饰有关他家庭的丑闻。
我获得奖学金时父亲欣喜若狂。
My father was in ecstasy when I won my scholarship.
Smother: v. cover closely or thickly 厚厚地覆盖、 密密地加上
The pasta, my favourite, was smothered with a creamy sauce.
观众入神地看着魔术师，急于看到结果。
The first waterfall they passed threw Amy into ecstasy. 他们经过第一道瀑布时艾米高兴极了。
Ecstasy: n. sudden intense feeling or excitement 狂喜 他听音乐听得入了神。 He listened to the music with ecstasy.
? In Central China, if a baby is born, his father will send Red Boiled Eggs to announce the news. An even number, usually six or eight Red Boiled Eggs with a black point dotted on one end will be delivered for a boy and an odd number, usually five or seven without black point for a girl.

flavor.
.
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⒊ Guangdong Cuisine 广东菜系
.
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⒋ Fujian Cuisine 福建菜系
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 （酸）, salty and savory（香）. The most distinct features are their "pickled taste" （卤味）.
.
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⒈ Shandong Cuisine 山东菜系
Consisting of Jinan cuisine and Jiaodong cuisine,
Shandong cuisine, clear, pure（清淡） and not greasy
（油腻）, is characterized by its emphasis on aroma
（炒） while Jiaodong division is famous for cooking
seafood with fresh and ligh.t taste.
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⒈ Shandong Cuisine 山东菜系
.
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⒉ Sichuan Cuisine 四川菜系
Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy(香) and pungent（辣） flavor, Sichuan cuisine, prolific of tastes （味道多变）, emphasizes on the use of chili（红辣椒）. Pepper（青椒） and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. Besides, garlic（大蒜）, ginger（姜） and fermented soybean（豆豉） are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients（原料）, while frying（油炸）, frying without oil（无油炸）, pickling （腌制） and braising（文火炖煮） are applied as basic cooking techniques. It cannot be said that one who does

Eight Cuisines(八大菜系）
Shandong Cuisine
山东菜系
Sichuan Cuisine
四川菜系
Cantonese food
广东菜系
Fujian Cuisine 福建菜系
Jiangsu Cuisine
江苏菜系
ZheJiang Cuisine 浙江菜系
Hunan cuisine
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Cantonese food 广东菜系
Cantonese food originates from Guangdong, the southernmost province in China. Cantonese is the most widely available Chinese regional cuisine outside of China. 广东菜源自于中国最南部的省份广东省。广东菜是国外最广泛的中国 地方菜系。 People in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火 车；水里游的，除了船儿。
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。
Eight Cuisines(八大菜系）

3. Temperature
• As early as 2,000 years ago, the Chinese had already learnt the importance of cooking temperature.
• The famous poet, Su Dongpo, took up cooking as a hobby after a setback in his official career.
宫廷菜御膳北京北海公园内的仿膳饭庄颐和园内的听鹂餐厅孔府菜山东济南和北京先后开办了孔膳堂饭庄谭家菜清末官僚宗浚家广东南海随园菜清代官府菜袁枚号随园老人南京金陵饭店素菜宫廷素菜寺观素菜厦门南普陀寺泉州开元寺福州鼓山涌泉寺杭州灵隐寺扬州大明寺南京鸡鸣寺成都宝光寺以宗教名山如佛教的峨嵋山普陀山和首都的青城山民间素菜天津真素园上海功德林南京绿柳居北京全素斋广州菜要香西安素味香宫廷菜代表
• 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.
• Braised Pork in Brown Sauce was one of his masterpieces. After he was transferred to Hangzhou, he often made this dish to entertain his guests and wrote a poem to describe the cooking process:

Eight Cuisines(八大菜系）
Shandong Cuisine
山东菜系
Sichuan Cuisine
四川菜系
Cantonese food
广东菜系
Fujian Cuisine 福建菜系
Jiangsu Cuisine
江苏菜系
ZheJiang Cuisine 浙江菜系
Hunan cuisine
湖南菜系
Anhui Cuisine 安徽菜系
Shandong Cuisine
山东菜系
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stirfrying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜， 酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。 山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济 南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻 名。

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Jiaodong style dishes
Known for: Fushan dishes in yantai Be good at : seafood Features : keep ingredient flavor and focus on the color Representatives : quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
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Dishes: sichuan hot pot (麻辣火锅） Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce（鱼香肉丝）, Mapo Tofu （麻婆 豆腐 ）and Kung Pao Chicken （宫保 鸡丁 ）
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Confucius style dishes
Known for: guanfu style dises 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 : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银 杏）
a bite of China
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A Bite of China
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China covers a large territory and has many nationalities, hence a variety of Chinese food has different but fantastic and mouthwatering flavor.

卤味
braised food
豆腐干 dried tofu 咸鸭蛋 salted duck egg
卤味
braised food
豆腐干 dried tofu 咸鸭蛋 salted duck egg


酸梅汤 plum juice
杏仁豆腐 almond junk
烧饼 Clay oven rolls 榨菜肉丝面 Pork , pickled mustard green noodles 油条 Fried bread stick 米粉 Rice noodles 水饺 （Boiled）dumplings

Jiaozi (Chinese Dumpling)
Jiaozi are dumplings filled with meat and vegetable, very popular during the New Year and other festival. Eating jiaozi symbolize good luck and prosperity in the coming year. There is no standard filling for jiaozi. The filling can range from vegetables, meat to seafood. Jiaozi are usually boiled in water and served with vinegar, soy sauce, garlic or pepper oil.
Hunan (Xiang) Cuisine Hunan's culinary specialties are very similar to the spicy dishes of Sichuan. Chili peppers, garlic and a special sauce are used. Honey is used in desserts such as cassia flower cakes.

Beijing Cuisine
总结词
以烤、炖、酱烧为主，口味偏重，擅长烹制羊肉和家禽。
详细描述
北京菜，也称为京菜，是中国四大菜系之一。其烹饪技法以烤、炖、烧为主，口 味偏重，追求醇厚的口感。代表菜品包括烤鸭、炖羊肉和糖火烧等。
Shanghai Cuisine
总结词
以鲜嫩、香醇、口感细腻著称，擅长 烹制海鲜和河鲜。
History
Chinese food has a long history that can be traced back to ancient times. It has evolved over centuries, incorporating various regional influences and traditional
目录
Part
01
Chinese Food Introduction
Definition and History
Definition
Chinese food refers to the cuisine of China, which has a rich history and cultural heritage.
Chinese Food Nutrition Facts
碳水化合物
中国菜中的主食如米饭、面条和 馒头等富含碳水化合物，为身体 提供能量。
维生素和矿物质
蔬菜、水果、豆类和坚果等食材 富含多种维生素和矿物质，如钙 、铁、维生素C等，对维持身体健 康至关重要。
蛋白质
肉类、豆腐、鸡蛋等食材富含优 质蛋白质，对肌肉、骨骼和内脏 等组织的生长和修复至关重要。
Chow Mein
A stir-fried noodle dish that can be served with a variety of meat and vegetable ingredients.

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CHINபைடு நூலகம்SE FOOD
Guangdong Cuisine
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stirfrying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors.
Buddha Jumping Over the Wall （佛跳墙）
Snow Chicken（雪鸡）
Phoenix‘s tail（凤凰尾虾）
醉糟鸡
太极明虾球
THANK YOU FOR YOUR WATCHING
Steamed Sea Bass (清蒸石斑鱼）
Roasted Piglet(烤乳猪)
Shark Fin Soup （鱼翅汤）
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.

蟹粉狮子头 Lion 's head
金陵盐水鸭 Salty duck
凤尾虾 Pteris Shrimp
蜜汁火方Steamed ham in honey sauce
东坡肉Dongpo's braised pork
西湖醋鱼Steamed grass carp in vinegar gravy
龙井虾仁Longjing shrimp
(BibimBab)
辣白菜汤
石锅茶香鸡
韩国烧烤（Korean Barbecue ）
——Japan
饭团（rice Boll ）
寿司（Sushi ）
鱼子（roe）
乌冬面（Wu Dong noodle ）
生鱼片（sashimi ）
——America
汉堡包（Hamburger ）
热狗（Hot dog）
牛排（beefsteak ）
新奥尔良烤鸡翅（New Orlean roasted wing )
薯片（chips ）
A healthy diet, a healthy life
西湖莼菜汤West Lake soup
Hunan cuisine
湘菜
consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau
thick and pungent flavor
Zhejiang cuisine
世界美食
World Food
——Italy
Tiramisu (提拉米苏)
Tiramisu(提拉米苏)
意大利面（pasta）
意大利面（pasta）

第五，食医结合。我国 的烹饪技术，与医疗保健有密 切的联系，在几千年前有‘医 食同源’和‘药膳同功’的说 法，利用食物原料的药用价值， 做成各种美味佳肴，达到对某 些疾病防治的目的。”
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饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the

crispness and tenderness. Shangdong
dishes tastes pungent usually. Soups are given
much emphasis in Shangdong dishes.
•
由济南菜系和胶东菜系组成，以其香，鲜，
辣 嫩，脆而闻名，通常很 ，注重汤品。
•
事实上，中国北方人常说，广东人
吃天上飞的，除了飞机；地上爬的，除
了火车；水里游的，除了船儿。
• ZheJiang Cuisine 浙江菜系
•
Comprising local cuisines of
Hangzhou, Ningbo and Shaoxing, Zhejiang
Cuisine, not greasy, wins its reputation for
eight regional cuisines ：
Shandong
Cuisine 山东菜系
Sichuan
Cuisine 四川菜系
Cantonese
food 广东菜系
Fujian
Cuisine 福建菜系
Jiangsu Cuisine 江苏菜 系
Hunan
cuisine 湖南菜系
Anhui
Cuisine 安徽菜系
呀
但也加入猪肉，萝卜，白菜，
粉丝，海藻，豆腐等。
Topic introduce
The traditional staple food. The traditional festival food Eight regional cuisines Table manner
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Chinese food can be roughly divided into

小麦做的食物，如面条和饺子 在那里很受欢迎。
The food in the west of China (mainly Xinjiang and Tibet) reflects the culture, geography, climate, and agriculture of this region.
New Words
/əˈmeɪzɪŋ/
adj.
/vəˈraɪəti/
n.
/dɪˈvaɪd/
v.
/ˈriːdʒən/
n.
/staɪl/
n.
/beɪst/
adj.
/ˌæɡrɪˈkʌltʃərəl/ adj.
/ˈnɔːðən/
adj.
/ˈsɔːlti/
adj.
/wiːt/
n.
/ˈsteɪpl/
adj.
/ˈnuːdl/
/ˈmʌtn/
n.
/ˈʌnjən/
n.
/ˈkærət/
n.
/ˈeɡplɑːnt/
n.
/swiːt/
adj.
/ˈsʌtl/
adj.
/ˈʃʊɡə(r)/
n.
/ˈvɪnɪɡə(r)/
n.
/ˌsɔɪ ˈsɔːs/
n.
/ˈsiːzənɪŋ/
n.
反映，体现 地理 农业 羊肉 洋葱 胡萝卜 茄子 甜味的，甜口的 微妙的 食糖 醋 酱油 佐料，调料
中国西部（主要是新疆和西藏）的 食物反映了该地区的文化、地理、 气候和农业。
Food there is mostly cooked with mutton, beef, onions, carrots, peppers, eggplants, and tomatoes.