中國飲食文化-英文版課件

ChineseFoodCulture中國菜IntroductionEightcuisinesConclusionGeographicaldistribution分布Delicacy飲食特色Fairytale歷史典故Notabledishes名菜Manseesfoodasthefirstpriority民以食為天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厭精，燴不厭細(xì)——孔子Foodsindifferentseasons四季有別Summer:coldanddressedwithsauce涼拌Winter：steweddishes燉煮菜色–color香--flavor味–taste形–shape意–meaning

aestheticfeeling美感aestheticfeeling美感TheinterestofChinesefoodculture注重情趣Dongpopork

東坡肉Stewedporkballinbrownsauce紅燒獅子頭Combinationoffoodandmedicine食醫(yī)結(jié)合Medicineandfoodhavethesameorigin.醫(yī)食同源.Herbalcuisine藥膳Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor風(fēng)味多樣HuiCuisine徽菜CantoneseCuisine粵菜MinCuisine閩菜XiangCuisine湘菜SuCuisine蘇菜LuCuisine魯菜ChuanCuisine川菜

ZheCuisine浙菜TheTopEightCuisine八大菜系A(chǔ)varietyofflavor風(fēng)味多樣HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes

火腿燉甲魚黃山燉鴿問政山筍臭鱖魚HuiCuisine徽菜Notabledishes

HuiCuisine徽菜Notabledish

Stewedcivetcats紅燒果子貍Tastes:saltysweetFairytale：雪天牛尾貍，沙地馬蹄鱉——梅圣俞AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainFeatures:FocusonthetemperateofcookingGoodatbraisingandstewing.Turtlesoupwithham

lightbutflavorful(清鮮)Softandtender(軟嫩)Umami(鮮味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine閩菜Delicacy:Notabledish

Mincuisine閩菜佛跳墻雞湯氽海蚌淡糟香螺片荔枝肉醉糟雞FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.Features:

FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste"(鹵味)FoTiaoQiangShandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齊國、魯國）Famousperson：YiYa（齊桓公的寵臣易牙）

Confucius（孔子）Classify：EasternShandongandJinandishes.（膠東菜系、濟(jì)南菜系）Foundational（基礎(chǔ)）schoolinChinesecuisine.Majority（多數(shù)）oftheculinary（廚房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholds'mealsInfluence：CuisinefeatureIngredients：Maize(玉米)PeanutsGrains（谷物）StaplevegetablesVinegar（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鮮為主，突出本味以“爆”見長，注重火功精于制湯，注重用湯烹制海鮮，獨(dú)到之處豐滿實(shí)惠、風(fēng)格大氣BraisedIntestinesinBrownSauce（九轉(zhuǎn)大腸）ZhaJinchan（deepfriedgoldencicada）Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇?！稘?jì)南府志》上早有“黃河之鯉，南陽之蟹，且入食譜”的記載Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（膽固醇）Preventarteriosclerosis（動(dòng)脈硬化），Coronary（冠狀動(dòng)脈），HeartdiseaseOneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines魯菜ShandongCuisine(山東菜系)Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒雞

Four-JoyMeatballs”四喜丸子

Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.History：川菜系是一個(gè)歷史悠久的菜系。它的發(fā)源地是古代的巴國和蜀國。歷代典籍和各個(gè)朝代的文人騷客的詩詞文章里有不少對于川菜的記載。川菜興起于清末和抗戰(zhàn)兩個(gè)時(shí)間段，其特點(diǎn)在于紅味講究麻、辣、香，白味咸鮮中仍帶點(diǎn)微辣。Cuisinefeature：BoldflavoursPungency（刺激）Spiciness（香辣）Garlic（蒜）Sichuanpepper(花椒)PeanutsSesamepaste（芝麻醬）,Ginger（生姜）Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.Husbandandwife’slungslice？PorkLungsinChiliSauce夫妻肺片Kungpaochicken丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有功被朝廷封為“太子少?！保朔Q“丁宮保”，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。MapoTofuDry-BraisedMandarinFish（干燒桂魚）OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines魯菜ShandongCuisine(山東菜系)Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒雞

Four-JoyMeatballs”四喜丸子

Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.History：起始于南北朝、唐宋時(shí)，經(jīng)濟(jì)發(fā)展，推動(dòng)飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺柱之一。明清時(shí)期，蘇菜南北沿運(yùn)河、東西沿長江的發(fā)展更為迅速。沿海的地理優(yōu)勢擴(kuò)大了蘇菜在海內(nèi)外的影響。Dongpo'sbraisedpork

SaltedDuckSquirrel-shapedMandarinfish

：松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，在江南各地一直將其列作宴席上的上品佳肴。據(jù)說早在乾隆皇帝下江南時(shí)，蘇州就有“松鼠鯉魚”了，乾隆曾品嘗過。后來便發(fā)展成了“松鼠鱖魚”。清代《調(diào)鼎集》中有關(guān)于“松鼠魚”的記載:“取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒。”Whichcuisine？RoastsucklingpigLoumeiWhichcuisine？1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsuCuisineSantaoDuck三套鴨

squirrel-shapedmandarinfish

松鼠鱖魚

CantoneseCuisineCantonesecuisinecomesfromGuangdongprovincein

southern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分搶手）afterthroughoutChina.DelicacyyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亞熱帶）,richinnaturalresources.SoGuangdong'sdiethasalwaysbeenunique.Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.DelicacyTraditionaldishesSweetpotatosoup番禺糖水Braisedabalone

燜鮑魚Roastsucklingpig烤乳豬Littlepanrice煲仔飯Loumei

鹵味Charsiu

叉燒Beefchowfun干炒牛河Whichcuisine？SteamedfishheadinchilisauceMao‘sbraisedpork

Mao‘sbraisedporkisoneofthemostloveddishesofChairmanMao.

Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大戰(zhàn)役),ChairmanMao

saidtotheguards

LiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMao‘sbraisedpork

Hunancuisine

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.

Pepperyandhotchicken辣炒雞丁XiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeople'sdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunan‘sdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛濕).Cookingmethods:stewing,Stirfrying,steamingandwaxHunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.

XiangCuisinebeerduckSpicyandhotpotshrimpFamousDishesInHunanMao‘sbraisedpork毛氏紅燒肉Shreddedporkwithvegetables農(nóng)家小炒肉Changsha-stylericevermicelli長沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭Whichcuisine？WestLakeFishinVinegar

DongpoPorkZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油膩的）,havinginsteadafreshandsoftflavorwithamellowfragrance.ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水產(chǎn)品）resources;Southwestrich

delicaciesofgame,and

providerichraw

materialsforcooking.DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-fryingZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.

LongjingshrimpSongSaoYugengFourschools

Hangzhoucuisine

NingbocuisineShaoxingcuisineWenzhoucuisineZhejiangcuisineFeatureZhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.龍井蝦仁LongjingTeaShrimps

ZhejiangcuisineHangzhoustyleShaoxingstyleNingbostyle糯米素?zé)Z

Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）冰糖甲魚:SteamedTurtleinCrystalSugarSoupNutrients:VitaminA（維生素A）、carotene(胡蘿卜素)、thiamine(硫胺素)、riboflavin(核黃素)、niacin(尼克酸)、VitaminC(維生素C)、Calcium（鈣）,phosphorus（磷）,sodium（鈉）,magnesium（鎂）,iron（鐵）,zinc（鋅）,selenium（硒）,copper（銅）,manganese（錳）,folicacid（葉酸）,cholesterol（膽固醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.FamousdishesofZhejiangcuisine

西湖醋魚XihuSourFish

東坡肉Dongpopock

Dong-po-rou(DongpoPork),whichmustbeeatenwhenyouareinHangzhou.Beggar'sChickenThedishwasinvented