粤菜英语ppt

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中国美食八大菜系英文介绍PPT

湘菜
HOT
SOUR
Xiang cuisine is even hotter and spicier than Sichuan cuisine. Local people like pickled vegetables and meats very much.
Xiāng cài
SPICY
Lu cuisine has the longest history of 2,500 years. Soup and scallion are key
Zhe Cuisine
浙菜
Zhe cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables.
Min Cuisine
闽菜
Min cuisine dishes are light, fresh, mellow and non-greasy in general. Like Su cuisine, Min cuisine requires high cutting techniques as well.
Yue cuisine is welcomed by people around the world. The cooking methods are always complex, flexible, exquisite, and creative.
粤菜
Yue Cuisine
Xiang Cuisine
鲁菜 seasonings and sea food plays an important part in Lu cuisine.
Lu Cuisine

粤菜-Yue-Cuisine-(Guangdong-Cuisine)

粤菜 Yue Cuisine (Guangdong Cuisine) 粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表，具有独特的南国风味，以选料珍奇、配料精巧、依食客喜好灵活烹制而著称。

粤菜发源于中国南部沿海地区，那里地处亚热带，濒临南海，四季常青，物产丰富，山珍海味无所不有，蔬果时鲜四季不同。

同时，这里又是与海外通商的重要口岸，经济较发达也促进了饮食文化的发展。

粤菜讲究少而精，整理精细追求享受，用量精而细，配料多而巧，装饰美而艳，菜品达5000多种。

粤菜原料广采博收，追求生猛；善用烧、煲、浸、烤、炙、软炸、软炒、清蒸等烹调法，口味清淡鲜和；在配料、刀工、火候、烹饪时间、起锅、包尾、器皿、上菜方式等诸多环节都有着严格要求，如做鱼讲究即杀即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬春“滋补身体”的习俗，口味随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；菜品口感重清、鲜、爽、滑、嫩、脆，调味遍用酸、甜、苦、辣、咸、鲜，追求菜肴整体的色、香、味和形。

白切鸡：选用未下蛋的小母鸡或1500克左右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、Yue Cuisine refers to that of Guangdong Province,mainly composed of the flavors of Guangzhou, Chaozhouand Dongjiang and best represented by that of Guangzhou.It has a unique "southland" flavor and is famous for therare and exquisite ingredients and varied recipes to suit thetastes of the eaters. Guangdong Cuisine originated from the subtropical zone, along the coastal area of southern Chinaadjacent to the South China Sea, which is green all the yearround. It abounds in agricultural produce and delicacies of all kinds, as well as vegetables varying through the fourseasons. It is also an important trading port to the world; so,the developed economy also promotes the development ofthe food culture with new ideas from home and abroad. Guangdong Cuisine stresses exquisite preparation and provides enjoyment with delicate, well-chosen ingredientsand beautiful presentation. There are more than 5,000 dishesall together. The materials are of a broad range that includefresh seafood, with cooking techniques including frying,braising, soaking, toasting, soft-frying and stewing withoutseasoning. It has strict requirements in regard to ingredients,cutting skill, cooking duration, tableware, serving style andso on. For example, the fish should be cooked immediatelyafter being killed to keep its freshness. Both quality and tasteare very important, advocating the custom of "nourishingthe body" in Winter and Spring and changing the flavor inaccordance with the season. In Summer and Autumn, lightdishes are favored and in Spring and Winter, strong onespreferred. Light, fresh, slippery, tender and crisp dishes arepreferred and the seasonings include sour, sweet, bitter,spicy, salty or fresh. It pursues the whole effect of the dishes—color, fragrance, taste and shape.Sliced Boiled Chicken: It requires a pullet or caponwith a weight of only 1,500 grams; the yellow chickenof Qingyuan is best, with fleshy, tasty tender meat. Whencooking, the flame is turned down immediately after putting肥小脚矮、味道鲜美，整理时将水烧开，将鸡放下即转用小火，讲究火候，以刚熟、切开后两腿骨略带血丝者为宜。

中国八大菜系英文介绍(ppt)

Fujian Cuisine
Buddha Consisting of Fuzhou jumping Cuisine, Quanzhou Cuisine and over the Xiamen Cuisine, Fujian Cuisine wall is distinguished for its choice 佛跳墙 seafood, beautiful color and
tenderness. Soups are given much
大虾 frying while Jiaodong division
is famous for cooking seafood with fresh and light taste.
Sweet and sour carp 糖醋鲤鱼 emphasis in Shangdong dishes.
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong Thin soup features clear
Oil and fresh while creamy soup stuffy prawns 油闷
cuisine, clear, pure and not greasy, looks thick and tastes strong. is characterized by its emphasis on Jinan cuisine is adept at deep aroma, freshness, crispness and frying, grilling, frying and stir
include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stirRoasted crispy suckling frying are more commonly applied to preserve the natural pig 脆皮乳猪 flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

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

广东饮食文化(英文) PPT

• Tasty and healthy
Guangdong food
Food
Dishes
No matter birds and beasts, or aquatic, all of them can be cooked.
Soup
(Guangdong old fire soup老火汤)
In Guangdong, not drink enough, but soup enough.
bake, braise, stew, etc • Accurate dosage of ingredients • Emphasize the decorating and color • Be famous for the taste of light and fresh with a
clear and fragrant smell
• Just like snow, thin as paper, translucent
• Sticky rice in lotus leaf
糯米鸡
• Add some chicken, roast pork, egg yolk and other fillings in glutinous rice and have it wrapped in lotus leaf.
Yum Cha (Cantonese tea)
• Cantonese are used to chat with the family members and friends in the restaurant while having a cup of tea and Dim Sum（snacks）.
The benefits of soup

中国八大菜系的英文版(课堂PPT)

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烧bake、heat、roast 焖braise，stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
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炝cook in soy，vinegar ['viniɡə]，then quickly in hot oil
腌salt，pickle 拌stir and mix 烤bake，roast
粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。
4
Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow ['meləu]fragrance ['freiɡrəns].
15
餐桌礼仪 table manners、 table etiquette ['etiket]
1. Admission etiquette. 2. when the meal.
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餐桌英语
It's on me.(我请客。) It's my treat.(我请客。) Be my guest.（我请客。)
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。
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Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili ['tʃili], pepper ['pepə] and shallot [ʃə'lɔt], and a pungent ['pʌndʒənt] flavor.

英文介绍粤菜PPT

五滋：酸、甜、苦、辣、咸；六味：清、鲜、嫩、爽、滑、香
Feature
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。 --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
Cooking skills
The condiment
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
Cantonese originated in Han dynasty ---粤菜起源于汉 Cooking sቤተ መጻሕፍቲ ባይዱill matured in Song dynasty and Tang dynasty as Canton has been a trading port 。 ---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。

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.
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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
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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

中国八大菜系的英文版ppt

Have you got a table for two, please? 请问您有两个人得桌子吗？
Have you booked a table? 您预定餐桌了吗？
Have you made a reservation? 您预定了吗？
smoking or non-smoking? 吸烟区还就是非吸烟区？
eating house 饮食店
canteen (机关单位与军队里得) 食堂
dining hall 大餐厅,食堂
refectory (学校里得)餐厅 [ri'fektəri]
烧bake、heat、roast 焖braise,stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
炝cook in soy,vinegar ['viniɡə],then quickly in hot oil
腌salt,pickle 拌stir and mix 烤bake,roast
May i help you get some pieces of sweet and sour fish? 我给您夹点糖醋鱼吧。
No more, thank you, i‘m really full、够了,谢谢,我真饱了。
I‘m afraid i’ve had more than enough、我吃得太饱啦
Would you like something to drink? 您想喝什么？
Would you like to see the menu? 您需要瞧菜单吗？
Could I have the bill, please? 请拿账单来,好吗？
How would you lllow ['meləu]fragrance ['freiɡrəns]、

《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

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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
----色香味形俱全
Brief Introduction
Cantonese cuisine is one of the eight great traditions of Chinese cuisine .With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, 粤菜是中国八大菜系之一。根据自身的气候和习俗,广东形成一个完整的系统的烹调技艺 Guangzhou is the 和独特的烹饪特点,广州是美味食物的天堂。 paradise of dainty food.
---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.
Cantonese cuisine's three main branches Guangzhou Cuisine
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 and delicious. When you 脆皮乳猪 have this dish, if you dip 脆皮乳猪是最著名的广东特色菜。它是脆皮,鲜红的颜色。肉是鲜嫩。当你吃这 some sweet soy bean 道菜的时候,如果你蘸一些甜酱油豆瓣酱, paste, it will taste better. 味道会更好些。
Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, 有趣的是,广东人会吃任何水里游的除了潜艇之外,一切飞的出 except the table. 了飞机,和一切有腿除了桌子。
sweet eastern cuisine,and the spicy western cuisine.
----南淡北咸，东甜西辣
This reflects in Chinese eight regional cuisines : S ha ndong,S ichua n,C a ntone se ,Jia ngsu, A nhui,F ujia n,H una n,a nd Z he jia each Although ng has characteristics but they have one thing Perfest combination in common... of color,aroma,taste and appearance
Main cooking skills
粤菜有超过20的烹饪方法,擅长用旺火炒,炒、油炸、烤、炖,炖肉,等等„
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
粤菜粤菜
In China,
folk has a saying: “People take food
as their first need.”
在中国，民间有种说法：“民以食为天。”
In China, every place has a different taste... and the salty northern cuisine,the The light southern cuisine,
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 高汤菜 fresh and smooth, is the top grade 高汤菜是其中的一种素食食谱,烹饪技能是蒸菜,味道清香。高汤菜含有多种维生素和矿物 of vegetable. 质,这道菜是新鲜的，是高档蔬菜。
Recommendation
Guangzhou Restaurant, founded in 1935, the headquarters is located in Wenchang South Road, Guangzhou City Road .Guangzhou Restaurant served traditional Cantonese cuisine, it is well-know 广州酒家，成立于1935年,总部位于文昌南路、广州城市道 as " the first restaurant 路。广州的餐馆提供的著名传统粤菜,众所周知的“第一餐 which taste in 厅,品尝广州”之美誉。你可以品尝许多传统的广东菜在这
The Tao Tao Ju located in the Shang Xiajiu, it is one of Guangzhou 陶陶居位于上下九,它是一个品牌,它的 Restaurant brands ,it 服务主要是茶、蛋糕、粤菜。 serve main tea, cakes, Tao Tao Ju founded cantonese cuisine. in 1880. It is well-known as the "Dean of moon cakes", Bureau of the Internal Trade approved the 它成立于1880年。被誉为“月饼泰斗”,在1998 年经国内贸易局批准为“国家特级酒家。 "national super-class
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 白切鸡 world or wherever 煮熟的白鸡是常见的中国南方的文化,包括广东、福建、香港。因此,目前在世界各地的唐 Chinese populations 人街或无论中国人口居住。 reside.
广府菜
(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)
Main ingredients