新編大學(xué)英語(yǔ)unit8money

1、 food restriction the characteristics of chinese food.the characteristics of chinese food. 1.風(fēng)味多樣。由于我國(guó)幅員遼闊，地大物博，各地氣候、物產(chǎn)、風(fēng)俗習(xí)慣都存在著差異，我國(guó)一直就有南米北面的說(shuō)法，口味上有南甜北咸?hào)|酸西辣之分，主要是巴蜀、齊魯、淮揚(yáng)、粵閩四大風(fēng)味。 2.四季有別。一年四季，按季節(jié)而吃，是中國(guó)烹飪又一大特征。自古以來(lái)，我國(guó)一直按季節(jié)變化來(lái)調(diào)味、配菜，冬天味醇濃厚，夏天清淡涼爽；冬天多燉燜煨，夏天多涼拌冷凍。3.講究美感。中國(guó)的烹飪，不僅技術(shù)精湛，而且有講究菜肴美感的傳統(tǒng)，注意食物的色、香

2、、味、形、器的協(xié)調(diào)一致。對(duì)菜肴美感的表現(xiàn)是多方面的，可以達(dá)到色、香、味、形、美的和諧統(tǒng)一，給人以精神和物質(zhì)高度統(tǒng)一的特殊享受。 4.注重情趣。我國(guó)烹飪很 早就注重品味情趣，不僅對(duì)飯菜點(diǎn)心的色、香、味有嚴(yán)格的要求，而且對(duì)它們的命名、品味的方式、進(jìn)餐時(shí)的節(jié)奏、娛樂(lè)的穿插等都有一定的要求。 5.食醫(yī)結(jié)合。我國(guó)的烹飪技術(shù)，與醫(yī)療保健有密切的聯(lián)系，在幾千年前有醫(yī)食同源和藥膳同功的說(shuō)法，利用食物原料的藥用價(jià)值，做成各種美味佳肴，達(dá)到對(duì)某些疾病防治的目的?！?1) three meals a day three meals a reasonable 1) three meals a day three me

3、als a reasonable distribution of the food distribution to adapt to distribution of the food distribution to adapt to physiological conditions and work requirements.physiological conditions and work requirements. 2) meat, prime with an appropriate in protein, calcium, 2) meat, prime with an appropria

4、te in protein, calcium, phosphorus and fat-soluble vitamins is superior to phosphorus and fat-soluble vitamins is superior to vegetarian; and vegetarian in unsaturated fatty acids, vegetarian; and vegetarian in unsaturated fatty acids, vitamins and cellulose is superior to another meat.vitamins and

5、cellulose is superior to another meat. 3) not being choosy food and eclipse the body of 3) not being choosy food and eclipse the body of nutrients needed by all kinds of food supply, and there nutrients needed by all kinds of food supply, and there is no any kind of natural foods can contain all of

6、the is no any kind of natural foods can contain all of the human body needed human body needed nutrients.nutrients. 4) does not overeating the saying goes: to physically 4) does not overeating the saying goes: to physically good enough to eat, however, this is a grain of truth. good enough to eat, h

7、owever, this is a grain of truth. 1. 1.一日三餐合理分配三餐的食物分布適應(yīng)生理狀況和工作需要。一日三餐合理分配三餐的食物分布適應(yīng)生理狀況和工作需要。2. 2.肉肉, ,主要以主要以一種適當(dāng)?shù)娜澥车鞍踪|(zhì)、鈣、磷及脂溶性維生素優(yōu)于素食一種適當(dāng)?shù)娜澥车鞍踪|(zhì)、鈣、磷及脂溶性維生素優(yōu)于素食; ;和素食者在不飽和和素食者在不飽和脂肪酸、維生素和纖維素是優(yōu)于其他肉類。脂肪酸、維生素和纖維素是優(yōu)于其他肉類。3. 3.不挑剔食物和不挑剔食物和eclipseeclipse身體所需的身體所需的營(yíng)養(yǎng)營(yíng)養(yǎng), ,各種各樣的食物供應(yīng)各種各樣的食物供應(yīng), ,沒(méi)有任何一種天然食品能包含人體所需的所有營(yíng)養(yǎng)沒(méi)有任何一種天然食品能包含人體所需的所有營(yíng)養(yǎng)素。素。4. 4.不暴飲暴食俗話說(shuō)不暴飲暴食俗話說(shuō):“:“身體好足夠的食物身體好足夠的食物, ,然而然而,“,“這是一個(gè)真理的種子。這是一個(gè)真理的種子。不同地區(qū)的粽子southeren foodquestions:1.what is the characteristics of chinese 1.what is the characteristics of chinese food?