Art of table 中國(guó)八大菜系 中國(guó)飲食文化

1、Art of the TableMembers of group 3ABCDEFCHINAS EIGNT Regional Cuisines Various Chinese DishesEight Cuisines 閩菜 Fujian Cuisine川菜Sichuan Cuisine粵菜Cantonese Cuisine蘇菜Jiangsu Cuisine魯菜Shandong Cuisine浙菜ZheJiang Cuisine徽菜Anhui Cuisine湘菜Hunan cuisineActivities1、Could you give some names of your hometowns

2、delicious dishes ？2、Lets watch a short video frequency first，then I will ask you several questions。Tell the name of the dishes below, then guess which cuisine do they come from.Beggars Chicken 叫花雞Mapo Tofu麻婆豆腐Huangshan Stewed Pigeon 黃山燉鴿The Buddha Jumped Over The Wall To Eat This Dish佛跳墻West Lake Vi

3、negar Fish西湖醋魚(yú)Braised Duck With Eight treasures 八珍扒大鴨Stew Crab Meal Without Seasoning清燉蟹粉獅子頭Xiangxi Acid Meat 湘西酸肉Universally recognized as one of the greatest cuisines of the world ,Chinese food in all its variety and complexity is unquestionably one of the finest pleasures a visitor can experience

4、 in China.八仙過(guò)海宴 Eight lmmortals feast 滿漢全席 Manhan banquet 曲江宴 Qujiang feast孔府宴 Confucian banquet Reading Focus Global Understanding2Regional Chinese cuisines3Every dish has a story4Warmth and hospitalityexpressed by food(Paras. 2-5)(Paras. 6-11)(Paras. 12-15) Introduction (Para. 1)Paragraph 1Chinese

5、 cuisine is a brilliant facet of Chinese culture ,which is proven by the fact that Chinese restaurants are found scattered everywhere throughout the world . Today,the culinary industry is developing even more rapidly than before .A decade ago ,Beijing had a few thousand restaurants ,while today ther

6、e are over 100,000 restaurants of different sizes in the city.Regional Chinese CuisinesParagraph 2It is widely acknowledged that from the Ming(1368-1644) dynasties onward, there are eight major schools of cuisine based on regionak。Cooking.They came from Shandong, Sichuan, Guangdong, Fujian, Jiangsu,

7、 Zhejiang, Hunan, Anhui provines. In addition to these traditional cuisines ,the culinary industry in China has undergone great changes , as almost every place has its own local specialties ,and as the different cuisines gather together in big cities,such as Beijing.川菜Sichuan CuisineParagraph 3Sichu

8、an,know as natures storehouse, is also a storehouse of cuisine. Here,each and every restaurant provides delicious yet economical culinary fare. The ingredients for sichuan cuisine are simple but the spices used are quite different. Sichuan cuisine is famous for its spicy and hot food, yet just being

9、 hot and spicy does not necessarily distinguish it from other hot and spicy cuisines such as Hunan or Guizhou cuisines. What is really special about sichuan cuisine is the use of Chines prickly ash seeds ,the taste of which leaves a feeling of numbness on ones tongue and mouth .Besides this unique s

10、pice, sichuan dishes are also usually prepared with other spices such as chili pepper. Using fermented bean sauce and a set of unique cooking methods, sichuan cuisine is now famous and popular across the world. In recent years, there have appeared many more renowned restaurants specializing in sichu

11、an cuisine ,such as the Tan Family Fish Head restaurant .Brief IntroductionSichuan Cuisine, known often in the West as Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use o

12、f chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising

13、are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中國(guó)菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和花椒，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。菜系的形成四川菜系以成都、重慶菜為代表。四川菜系各地風(fēng)味比較統(tǒng)一。主要

14、流行于西南地區(qū)和湖北地區(qū)，在中國(guó)大部分地區(qū)都有川菜館。川菜是中國(guó)最有特色的菜系，也是民間最大菜系，因此也有觀點(diǎn)認(rèn)為川菜是八大菜系之首。 FEATURESThe main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food.3) Boasting numerous cooking techniques, such as stir frying, f

15、rying, stir-frying before stewing, and braising. 1）調(diào)味品復(fù)雜多樣，有特點(diǎn)。2）富有多種形態(tài)和口味，以香辣著稱。3）烹調(diào)手法上擅長(zhǎng)小炒、小煎、干燒、干煸。此外，川 菜講究湯的制作及使用。 Famous Dishes Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef,

16、etc. 代表菜干煸牛肉絲、水煮牛肉、宮寶雞丁、麻婆豆腐、酸菜魚(yú)等。 麻婆豆腐Mapo Tofu(Stir-fried Tofu In Hot Sauce )27.干煸牛肉絲Sawte Dried Beef Sheds With Hot Sauce28.水煮牛肉Boiled Beef 29.酸菜魚(yú)Boiled Fish With Picked Cabbage and Chili 30.Local Chinese cuisinesSichuan cuisine:_the use of Chinese prickly ash seeds and other spices like chili pe

17、pper Reading Focus Global Understandingdelicious yet economicalfamous for its spicy and hot food 粵菜Guangdong CuisineParagraph 4Guangdong Provinces is located in southern China,with a moderate climate and abundant produce all year round. As one of the earliest ports open to foreign trade, the provinc

18、e has developed a culinary culture with its own characteristics that has exerted a far-reaching influence on other parts of China as well as throughout the world where its the most commonly available Chinese cuisine. Guangdong cuisiine is famous for its seafood as well as for its originality and ref

19、ined cooking processes. Various soups in this cuisine are loved by people all over the country.Brief Introduction Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include r

20、oasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來(lái)烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括

21、烤，炒，煸，深炸，烤，燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。菜系的形成 廣東地處東南沿海，氣候溫和，物產(chǎn)豐富。古代聚居于廣東一帶的百粵族善漁農(nóng)，尚雜食。秦漢以后，受到中原文化的影響，雜食之法更加發(fā)展、完善。近代又吸取西餐技藝，融匯貫通，逐漸形成具有鮮明特色的南國(guó)風(fēng)味菜系廣東菜系。近年來(lái)，廣東菜更為發(fā)展，新派粵菜風(fēng)靡全國(guó)。廣東菜系由廣州菜、潮州菜、東江菜三個(gè)地方菜組成。香港地區(qū)菜也應(yīng)屬?gòu)V東菜系范疇 FEATURESusing a wide variety of ingredients, offering food of all tastes, shapes and

22、 colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. 選料廣泛 廣博奇異，食物形態(tài)、顏色富于變化，夏秋兩季以清淡口味為主，春冬則口味偏重。Famous DishesFried Bean Curd and Fresh Shrimps, Baiyun Pigs Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing

23、Beef Balls, Taiye Chicken, Fried Jelly Fish, etc. 代表菜文昌雞、東江鹽雞、兩檸煎軟雞、梅菜扣豬肉、鐵板煎牛柳、白灼基圍蝦、八珍扒大鴨、脆皮烤乳豬、豉汁茄子煲、蠔油扒生菜、潮州白鱔煲、清蒸大鯇魚(yú)等。 白灼基圍蝦Bright Prawn39.鐵板煎牛柳B(niǎo)eef and Stin-try On Iron Plate40.八珍扒大鴨Braised Duck With Eight treasures 41.文昌雞Wenchang Chicken42. Guangdong cuisine:with its _ _ _B. famous for _ _C.

24、_Reading Focus Global Understandingown characteristics that has exerted a far-reaching influence on other parts of China and the worldits seafood as well as for its originality and refined cooking processesoffering various soupsLocal Chinese cuisines浙菜Zhejiang CuisineParagraph 5Zhejiang cuisine is l

25、ight and exquisite ,and is typical of food from along the lower Yangtze River. One famous dish is West Lake Vinegar Fish,which looks pretty and has the delicate refreshing flavors of nature . Many Chinese restaurants in China, as well as in other parts of the world, serve this dish ,but often the fl

26、avor is less authentic compared to that found in Hangzhou, capital of Zhejiang province ,which has unique access to the fish and water of West Lake.Brief IntroductionComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tendernes

27、s, softness, 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，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。菜系的形成浙江位于東海之濱，北部水道成網(wǎng)，素稱魚(yú)米之鄉(xiāng);西南丘陵起伏，盛產(chǎn)山珍野味;沿海漁場(chǎng)密布，海產(chǎn)資源豐富。浙江人民利用這些富饒的自然資源，創(chuàng)制出許多深受人們喜食樂(lè)道的浙江名菜。浙江菜系由杭州菜、寧波菜、紹興菜三個(gè)地方菜組成，其中以杭州菜為代表。 FE

28、ATURESHangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of fish, includes various kinds of local dishes, which are soft and

29、 aromatic with original soup , lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. 杭州菜是浙菜代表，美味清爽，制作精細(xì)；寧波菜鮮咸合一，以蒸、烤、燉為見(jiàn)長(zhǎng)，講究鮮嫩軟滑，注重保持原味;紹興菜擅長(zhǎng)烹制河鮮，入口香酥綿糯，湯鮮味濃，富有鄉(xiāng)土氣息。Famous DishesWest Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower a

30、nd Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice. 代表菜西湖醋魚(yú)、干炸響鈴、雪菜黃魚(yú)、東坡肉、清湯越雞、元江鱸莼羹、叫化雞、生爆鱗片、龍井蝦仁、奉化搖蠟、南湖蟹粉等。 清湯越魚(yú)Clean Soup With Fish51.南湖蟹粉South lake clam52.龍井蝦仁Longjing Shrimp Meat53.西湖醋魚(yú) West Lake Fish in Vinegar Gravy54.東坡肉DongPo Meat55.Zhejiang

31、cuisine:A. _B. _Reading Focus Global Understandinglight and exquisitewith the refreshing flavors of natureLocal Chinese cuisinesEvery Dish Has a StoryParagraph 6The names of Chinese dishes are diverse ,but behind each of the famous dishes is an interesting story explaining why it is popular. A good

32、name can make the dish more interesting; however , some names are so eccentric that they may confuse people ,both Chinese and foreigners . If you only translate the names literally with no explanation , you could make a fool of yourself.狗不理包子the story of Goubuli steamed bunsParagraph 7-8 Take Goubul

33、i steamed buns in the city of tianjin for example. These popular buns are all of the same size and handmade .when served in neat rows on a tray ,they look like budding chrysanthemum flowers . The wrapping is thin ,the fillings are juicy, the meat tender and the taste delicious and mot at all greasy.

34、 Then ,why the name?There is an interesting story behind it .Goubuli steamed buns were first sold in tianjin about 150 years ago. A local man by the name of ouzi(dog) worked as anapprentice in a shop selling baozi(steamed buns). After three years, he set up his own baozi shop. Because his buns were

35、so delicious ,he soon had a thriving business with more and more people coming to buy his buns. As hard working as Gouzi was, he could not keep up with demand so his customers often had to wait a long time to be severed. Impatient ,some people would call out to urge him on, but as he was so busy preparing the buns , he did