中國(guó)飲食文化中英文精品課件

Chinacoversalargeterritoryandhasmanynationalities,hence（因此）avarietyofChinesefoodwithdifferentbutfantasticandmouthwatering（令人垂涎的）flavor.中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎

Chinesefoodcanberoughlydividedintoeightregionalcuisines（菜系）

：中國(guó)飲食可以大致分為八大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系Cantonesefood廣東菜系FujianCuisine福建菜系JiangsuCuisine江蘇菜系ZheJiangCuisine浙江菜系Hunancuisine湖南菜系A(chǔ)nhuiCuisine安徽菜系SichuanCuisine,knownoftenintheWestasSichuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（辛辣的）flavor,Sichuancuisine,prolific（豐富的）oftastes,emphasizesontheuseofchili（紅辣椒）.Pepper（青椒）andpricklyash（辣椒粉）

alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients（原料）,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.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pricklyash，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)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國(guó)。Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslight(輕微的)numb(麻木的)sensationinthemouth.

紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國(guó)文字里叫麻，通常會(huì)在口中留下麻木的感覺。

Cantonesefoodoriginates（起源）fromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.廣東菜源自于中國(guó)最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國(guó)外最廣泛的中國(guó)地方菜系。Cantoneseareknowntohaveanadventurouspalate（嘗試）,abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實(shí)上，中國(guó)北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinct（特別的）featuresaretheir“pickled（鹵的）taste".福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquatics（水產(chǎn)）asthemainingredients,itstressesthefreshnessofmaterials.Itscarving（雕刻）techniquesaredelicate（珍貴的）,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing（淡）,braising（鮮）,roasting（甜）,simmering（雅）,etc.江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulous（精選的）preparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn‘ttooheavy;iflight,nottoobland（溫和的）.淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellow（圓潤(rùn)的）fragrance（香味芬芳）.HangzhouCuisineisthemostfamousoneamongthethree.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)。HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau（高地）.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallot（青蔥）areusuallynecessariesinthisdivision.湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品AnhuiCuisinechefs（烹飪）f