当前位置：文档之家 › 英文经典粤菜介绍PPT

英文经典粤菜介绍PPT

  • 格式：ppt
  • 大小：4.57 MB
  • 文档页数：16

下载文档原格式

  / 16

合集下载

英文介绍粤菜

英文介绍粤菜

-- History 历史因素
• Cantonese originated in Han dynasty
---粤菜起源于汉
• Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port 。
affluence
• USA has nearly 10,000 Chinese restaurant, Britain has more than 5000 , The French and Dutch each have two or three thousand, Japan not thousands of home. Among them, Canton accounted for 6O %above
The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油 • 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。 • Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香 • Attach great importance to mouthfeel ---菜肴注重良好的口感 • Be famous for the taste of light 、 fresh、crispy、smooth which stand for south china s character ---讲究清、鲜、爽、嫩、滑，体现浓 厚的岭南特色
--Main ingredients
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.

粤菜英语ppt

粤菜英语ppt

The Condiment of cantonese cuisine has Spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
粤菜的调味品有葱、 姜、辣椒糖、盐、酱 油、料酒、醋、葱油、 香油
Sauce
English
Oyster sBiblioteka uceChinese蚝油
Sweet and sour sauce
Black bean paste
糖醋酱
蒜蓉豆豉酱
Shrimp paste
Soy sauce XO sauce
虾酱
酱油 XO酱
Typical dishes
Boiled white chicken
Origin and development
Cantonese originated in Han dynasty
---粤菜起源于汉朝
Cooking skill matured in Song dynasty andTang dynasty as Canton has been a trading port.
Boiled Prawns
Shrimp is the main ingredients in Cantonese cuisine, Guangzhou people 白灼虾 main cooking process like to use the 虾是粤菜的主要成分，主要烹饪 is boiled. 方式是煮。 boiling water to be boiled shrimp, in order to keep its fresh, sweet, tender 广州人喜欢用沸水煮虾,以此保持其新 鲜、甜美,温柔的味道,然后蘸酱和去壳。 taste, then dipping

英文介绍中国美食(共35张PPT)

英文介绍中国美食(共35张PPT)
• 1) The food must be absolutely fresh.
• 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
18
Peppery and hot chicken辣炒鸡丁
湘
taste shrimp
Steamed Fish Head with Diced 口味虾 Hot Red Peppers
剁椒鱼头
Famous dishes of hunan cuisine
19
Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking
.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。
In fact, 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
Cutting of the material is the key factor for a good dish

英文经典粤菜介绍

英文经典粤菜介绍

The highest Lake Vegetable
The highest Lake Vegetable is one of its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance .The highest Lake Vegetable is containing a variety of vitamins and minerals, the dish is fresh and smooth, is the top grade of vegetable.
It is served with a condiment called jīang cōng (姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
Condiment
spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
sauce
English
Oyster sauce Sweet and sour sauce
Black bean paste Shrimp paste Soy sauce XO sauce

英文介绍粤菜PPT课件

英文介绍粤菜PPT课件
LI
13
Special Cuisine
• 广州文昌鸡
.
以海南岛文昌 鸡为主料，配 以火腿、鸡肝 、郊菜，经煮 、蒸、炒而成 。此菜造型美 观，芡汁明亮 。
Sliced Chicken with Chicken Liver and Ham.
2021/3/7
CHENLI
14
Special Cuisine
2021/3/7
CHENLI
20
--粤菜根据广东一带的气候、风俗，形成了
一个完整的系统和独特的烹饪技巧。
2021/3/7
CHENLI
6
Cooking skills
• The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, etc
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
2021/3/7
CHENLI
12
Special Cuisine
龙虎斗
Stew snake with cat meat
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。
CHENLI
2
-- History 历史因素
• Cantonese originated in Han dynasty
---粤菜起源于汉
• Cooking skill matured in Song dynasty
and Tang dynasty as Canton has been a trading port 。

《英文介绍粤菜》课件

《英文介绍粤菜》课件
Comparison with Chinese cuisine
Cantonese cooking techniques, such as stir-frying and steaming, are often more healthful than traditional Western cooking methods that involve more frying and heavy sauces. The Cantonese diet is also rich in vegetables, which is a key difference between Eastern and Western cuisine.
Comparison with Western cuisine
Cultural significance
Cantonese cuisine is a reflection of Cantonese culture, which emphasizes the importance of family, community, and the balance between yin and yang. The dishes themselves often have names that are poetic or symbolize certain meanings, such as "Double Happiness Soup" or "Eight Treasure Duck".
PowerPoint presentation of "Introduction to Canton
Introduction to Cantonese cuisineClassic Cantonese cuisineProduction processNutrition and HealthTasting Cantonese cuisineCantonese cuisine culture

英文介绍粤菜PPT

英文介绍粤菜PPT

The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油
• 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。
• Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香
• Guangdong has an advantage in diet for its subtropical climate and long coast line which provide abundant ingredients.
---广东地处亚热带，濒临 南海，雨量充沛四季常 青，物产富饶。故广东 的饮食，一向得天独厚 。
Main ingredients ：Spring onion,
sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil Ginger, peppers, spices, white pepper, anise used with caution Xo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce
---由于广州是当时的一个贸易港口，粤菜的 烹调技艺在宋朝和唐朝成熟。
• Due to the Ming and Qing thriving economies ，the Cantonese had a great
promotion ---由于明清繁荣的经济，粤菜得到了很大的 推广。
-- Geography 地理优势

经典粤菜英文版

经典粤菜英文版
---广东地处亚热带，濒临 南海，雨量充沛四季常青 ，物产富饶。故广东的饮 食，一向得天独厚。
--Main ingredients
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.
Cooking skills
• Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation
---粤菜博采众长，烹饪技巧擅长模仿和创新
• With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics. --粤菜根据广东一带的气候、风俗，形成了
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
Special Cuisine
龙虎斗
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。 由来~
Special Cuisine
• 广州文昌鸡 . 以海南岛文昌 鸡为主料，配以 火腿、鸡肝、郊 菜，经煮、蒸、 炒而成。此菜造 型美观，芡汁明 亮。
一个完整的系统和独特的烹饪技巧。
Cooking skills

英文介绍粤菜

英文介绍粤菜
---粤菜博采众长，烹饪技巧擅长模仿和创新
• With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics.
• Guangzhou, a Food paradise
--食在广州
• Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing
Brief Introduction
--粤菜有超过20多种的烹饪技法，尤 擅长尤 以炒、煎、焖、炸、煲、炖、扣
• Accurate dosage of ingredients
--用量精而细
Emphasize the Decorating and the color --注重颜色，装饰美而艳。
Special Cuisine
龙虎斗
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。 由来~
• cantonese food, also called the cantonese cuisine, which is one of four big cuisines, originated in lingnan, from guangzhou, chaozhou,dongjiang the three specialties
--Main ingredients
The Cantonese will eat anything

广东美食英语介绍PPT课件

广东美食英语介绍PPT课件

e this gift, ji's morning mist used his quick wits, fold two fingers like knees click d
esktop represent three knelt down, and then closed fist tap desktop representativ
morning tea, when no tea in the
广东人饮早茶时，当
teapot, customers do not need to
茶壶里没茶水时，顾 客无须叫喝，只要把
call to drink, as long as the lid open, 茶壶盖揭开，并放在
s morning mist line should be three kneeling nine on etiquette, gift of three hoora
y, but they are travel incognito, must not be exposed to the emperor, but can't los
• 广东人饮早茶时，会常看到有人在斟茶时，接受斟茶
的人会用两个手指轻轻的叩点着桌面，表示答谢，其
实这是行叩茶礼，而且这种礼仪还大有来头。据传，
清朝乾隆皇帝和大清第一才子、清朝大学士纪晓岚微
服巡游江南时，来到一家茶楼，作为皇帝的乾隆一时
高兴，竞给臣子纪晓岚斟起茶来，这在封建时代是不
得了的事情，也是作为臣子莫大的恩典，在礼仪上纪
13
Pan-fried Sponge Cake
香煎黄金糕
Egg Tart 蛋挞
14
Sweet Heart

汇总粤菜,川菜,鲁菜英文

汇总粤菜,川菜,鲁菜英文
粤菜,川菜,鲁菜英文版ppt chinesefood sichuan hunancuisines: hot spice cantonese, fujian, zhejiang, jiangsu: great seafood, generallysweet lightflavors shandong cuisine: fresh seafooddishes cantonesecuisine cantonese cuisine mostwidely served style chinesecuisine widevariety food?soriginal flavor flavors—mild, fresh, natural, slightlysweet lightlycooked fresh vegetables sweetsauces whitecut chicken barbequed pork cantonese seafood soup steamed rice rolls dimsum chuancuisine chuan cuisine sichuanprovince southwesternchina heavenlycountry hot-spicytaste sichuanpepper boldflavors spicinessresulting from liberal use chilipeppers sichuanhotpot typicalchuan cuisine mapo tofu kung pao chicken twice cooked pork shandong(lu) cuisine ancientmother northerncuisine styles shandong (lu) cuisine ancientmother northerncuisine styles fishy,salty, tender, light differentseafood vegetabledishes highheat cut,color, lookbeautiful, excellent cutting skills stir-friedscalloped pork kidneys dumplings wrapped shrimpmeat nine-coiled large intes

英文介绍粤菜

英文介绍粤菜
Be good at imitation and innovation ---菜肴注重良好的口感 ---讲究清、鲜、爽、嫩、滑，体现浓 厚的岭南特色 特点：制法独特，味香浓郁，皮爽肉滑，色泽微黄，皮脆肉嫩，骨肉鲜香，风味诱人花雕鸡「特点」制法独特，色如琥珀，鲜美可口 ，闻名遐迩。 聚丰园的 醉虾、醉蟹 --粤菜根据广东一带的气候、风俗，形成了一个完整的系统和独特的烹饪技巧。 Attach great importance to mouth-feel
characteristics.
USA has nearly 10,000 Chinese restaurant, Britain has more than 5000 , The French and Dutch each have two or three thousand,
Japan not thousands of home.
The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油
• 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。
• Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
Special Cuisine
龙虎斗
Stew snake with cat meat
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。
Special Cuisine
---由于广州是当时的一个贸易港口，粤菜的 烹调技艺在宋朝和唐朝成熟。

英文介绍粤菜

英文介绍粤菜
--粤菜根据广东一带的气候、风俗，形成了
一个完整的系统和独特的烹饪技巧。
Cooking skills
• The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, etc
Stew snake with cat meat
Stew snake with cat meat
Special Cuisine light foods are served in summer and autumn, and strong foods in winter and spring。 Stew snake with cat meat Xo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡椒粉 ， 八角。
英文介绍粤菜
• One of the four great traditions of Chinese cuisine
--中国著名四大菜系之一
• Guangzhou, a Food paradise
--食在广州
• Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing
Cooking skills
• Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation
  1. 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
  2. 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
  3. 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
•Brief Introduction
•Main ingredients
• Cooking skills
• The typical dishes •Recommendation
Brief Introduction
Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fresh with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food.
The highest Lake Vegetable
The highest Lake Vegetable is one of its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance .The highest Lake Vegetable is containing a variety of vitamins and minerals, the dish is fresh and smooth, is the top grade of vegetable.
sauce
English
Oyster sauce Sweet and sour sauce Black bean paste Shrimp paste
Chinese
蚝油 糖醋酱 蒜蓉豆豉酱 虾酱
Soy sauce
XO sauce
酱油
XO酱

Boiled white chicken
Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
The Tao Taoju located in the Shang Xiajiu, it is one of Guangzhou Restaurant brands ,it serve main tea, cakes, cantonese cuisine. It founded in 1880.Tao Taoju is well-known as the "Dean of moon cakes", Bureau of the Internal Trade approved the "national super-class restaurant " in 1998 .
Roasted crispy suckling pig
Crispy suckling pig is the most famous speciality of Cantonese food . It’s crispy skin with bright red color. The meat is fresh, tender an d delicious, it's good for eve ryone. When you have this dish, if you dip some sweet soy bean paste, it will taste better
The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chicken's skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.
•Guangzhou Cuisine 广府菜
Three main branches
(Most influential and popular) •Chaozhou Cuisine 潮州菜 (Close to Minnan cuisine ,extremely popular in the west) •Dongjiang Cuisine 东江菜/客家菜 (Hakka culture)
Recommendation
Guangzhou Restaurant, founded in 1935, the headquarters is located in Wenchang South Road, Guangzhou City Road .Guangzhou Restaurant served well-known traditional Cantonese cuisine, it is well-know as " the first restaurant which taste in Guangzhou " of reputation. You can taste many traditional Cantonese dish in here.
Boiled Prawns
Shrimp belongs to Cantonese cuisine, the main ingredients are shrimp, main cooking Guangzhou people process is boiled. like to use the law to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.
Main ingredients
Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table.
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
Condiment
spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
It is served with a condiment called jīang cōng (姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.