【管理資料】湖南湖北美食英文介紹匯編課件

湖南湖北美食英文介紹湖南湖北美食英文介紹VariousChinese

DishesEightCuisines

閩菜FujianCuisine川菜SichuanCuisine粵菜CantoneseCuisine蘇菜JiangsuCuisine魯菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜HunancuisineVariousChineseDishesEightCutasting

ChinatastingChinaCONTENTSTaiwanNorthwestSouthwestTibetCentralChinaNortheastCONTENTSTaiwanNorthwestSouthweFirstStop

CentralChinaFirstStopCentralChinaHunanCuisineSpicyEnoughspicyEnoughenoughspicyCool

ReallycoolReallyreallycoolHunanCuisineSpicyCoolHunanisknownas"thelandoffishandrice".XiangCusinereferstoHunanCuisine.HunanProvinceliesinthesouthofthemiddlereachesoftheYangtzeRiver.Ithasamoderateclimate,abundantrainfallandfertilesoil.ThesuperiornaturalconditionsandrichproduceprovidetheingredientbaseforthedevelopmentofHunanCuisine.HunanCuisinefavorssourandspicyflavors.Duetoitsgeographicalposition,theclimateofHunanProvinceismildandwet,sothepeopletheremostlylovetoeatredpeppertorefresh

themselvesandgetridofwetness.Disheswithpickledvegetablesandredpepperareappetizingandrefreshing.Withrespecttothestyleofdishes,therearefolkdishes,economicalpopulardishesaswellassubstantialbanquetandelegantfeastdishes.Therearealsohomedishesanddisease-curingandbody-buildingdishescookedwithmedicinalherbs.Therearemorethan800localdishesandfamouscoursesoflocalflavors.CulturalBackgroundHunanisknownas"thelandofCompositionofHunanCuisine

HunandishesconsistoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Itischaracterizedbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.StyleOriginatingregionsXiangRiverChangshaXiangtanHengyangDongtingLakeYueyangChangdeWesternHunanZhangjiajieJishouHuaihuaCompositionofHunanCuisine

HThefoodinXiangjiangRiverareaisthemainrepresentativesofhunancuisine.It’smadecarefully,materialswidelyandthetasteischangeable.It

paysattentiontotheconnotationofthedishes,paysattentiontorealbenefit.ThefoodinXiangjiangRiveraThefoodinDongtingLakearea,tocookpoultryandlivestockperceptibly.Itscharacteristicisthicksauce,saltyandsoft.Asweallknow,DongtingLaketeemswithlotus,sooneofthecharacteristicsoffoodinDongtingLakeisthatthefoodismadeoflotusandlotusseeds.ThefoodinDongtingLakeareaWesternHunanmountainareacuisineisgoodatmakingmountaindelicacies,smokedbaconandallkindsofbacon.Thetasteissaltyandsweet.Thefuelforcookingisfirewood,soit’swithastrongflavorofrural.WesternHunanmountainareacu東

安

雞

Dong’anchicken東

安

雞

Dong’anchickenDong'anChicken:AsearlyasthereignofKaiyuanintheTangDynasty(618-907),thepeopleofDong'anofHunanProvincebegantocookDong'anChicken.Thedishisgracefully

sculptedandbrightcoloredaswellasnutritious,fragrant,spicy,sour,sweet,crispandtender.東安雞是一道經(jīng)典的湘菜，因其烹調(diào)方法起源于湖南省東安縣而得名。從出生到出名，東安雞經(jīng)歷了三個(gè)朝代的演變。西晉時(shí)叫“陳醋雞”。清末時(shí)叫“官保雞”。民國(guó)時(shí)叫“東安雞”。1972年2月，美國(guó)總統(tǒng)訪華期間，毛澤東設(shè)宴款待尼克松，席間也有東安雞這道菜。尼克松邊吃邊夸，回國(guó)后，還大加贊賞東安雞味道絕佳。很快傳入南洋、北美、約旦、馬來(lái)西亞、日本、新加坡等國(guó)。從此，東安雞被列為國(guó)宴菜肴，為八大湘菜之首。Dong'anChicken:Asearlyast臘

味

合

蒸SteamedMixedPreservedMeat臘

味

合

蒸SteamedMixedPreservedSteamedMixedPreservedMeat:CuredmeatisanimportantcharacteristicsofHunanCuisine,withmanykindsofingredientssuchaspork,beef,chicken,fish,duck,etc.,curedbyair-dryingorsmoking.Thedishissteamedwiththickfragrantcuredmeatwithsalty,sweetflavor.Itisbrightred,tender,notgreasy,servedinthicksoup.SteamedMixedPreservedMeat:剁

椒

魚(yú)

頭

Steamedfishheadwithchoppedpepper剁

椒

魚(yú)

頭SteamedfishheadwithSteamedfishheadwithchoppedpepper:impliedmeaningis"goodstart"or"luckystrike".ItisoneoftherepresentativesofHunancuisines.ItispopulartothepublicinHunanrestaurantsalloverthecountrybecausenotonlyitsmellsgood,butalsolooksbeautiful.Themoreimportantreasonisthatittastesverygood.Characteristicsofthecuisine: -Glowingcolour -Spicytaste -Fineandsmoothmeatquality -Agreeablyfatty

Steamedfishheadwithchopped永

州

血

鴨Yongzhoubloodduck永

州

血

鴨YongzhoubloodduckYongzhoubloodduckisafamousandclassicHunancuisineoriginatedfromYongzhou.Ithasthecharacteristicsofdelicious,appetizingandclearingheat.AccordingtolegendoftheTaipingHeavenlyKingdom(1851-1864),HongXiuquan,theleaderoftheTaipingArmy,orderedtheheadcheftogetthefoodreadybeforedarksothatthesoldierscouldkillenemiesbravely.Whenduckswerecookinginthepot,theheadcheffoundthatducks'featherswerenotpulledoutclearlyandtheywerepressedfortime.Thatwasdefinitelygoingtoaffecteveryone'sappetite.Worsestill,itmaybeharmfultothemilitaryaffairs.Forthesakeoftheoverallsituationandhisownlife,theheadchefturnedonbydangerandpouralltheduckbloodintothepot.Atthedinnertime,bowlsofbloodduckwereservedontables.Asaresult,everyone'sappetitewasincreasedgreatlyandatehisfill.Naturally,thearmygainedacompletevictory.Atthevictorybanquet,HongXiuquan'ssisternamedthisdish"Yongzhoubloodduck".Hence,itbecamefamousandhadspreadsofar.Yongzhoubloodduckisafamou口

味

蝦Tasteshrimp口

味

蝦Tasteshrimp臭

豆

腐StinkyTofu臭

豆

腐StinkyTofu瀏

陽(yáng)

蒸

菜Liuyangsteameddishes瀏

陽(yáng)

蒸

菜Liuyangsteameddishes二奶奶，這道菜howtomake？Stirfriedchickenwithhotchilli

麻辣子雞

二奶奶，這道菜howtomake？StirfriedEasy,easy...這也不難，你抓只半公斤左右的當(dāng)年子母雞，取出內(nèi)臟，砍去頭爪，剔掉骨頭，然后切成方丁，先入油鍋炸，再佐以辣椒、花椒子、紹酒、黃醋等急炒便成……這道菜色澤金黃，皮焦肉嫩，麻辣入味，油潤(rùn)鮮香，好吃的很哩…….Easy,easy...這也不難，你抓只半公斤左右的當(dāng)年子母HuBeiCuisineHuBeiCuisineThemainmakingmethodsarebraising,simmering,frying,bakingandstir-frying,whichallaccompanywiththicksauceandfreshtaste.Itisfulloffolkfeatures.ThemainmakingmethodsarebrComparedwithHunandishes,theyarelessspicyandlesshot.ComparedwithHunandishes,thToWuhancitizens,thebestchoiceforbreakfastisHotDryNoodles.Itisdifferentfromcoldnoodleswithsesamesauceornoodlewithsoup.ToWuhancitizens,thebestchWhencustomersorderit,cookswillcookthecoldnoodleswhichwereboiledalreadywithhotwater,andthenputsomeseasoning.Thenoodlesarebrightyellowandflexible,moreover,itiswithgoodlookingandattractive.Whencustomersorderit,cooks【管理資料】湖南湖北美食英文介紹匯編課件Toeathotdrynoodles,weneedthreespecial:specialnoodles,specialspices,specialskills.First,specialnoodles.Theyshouldbeboiledinadvance,thenstirandmixthemwiththechillisauceandairingthem.Wheneat,hitthemintheboilingwateranddrainthem.Thisstepmakesitchewy.Thensprinklethespices.Second,specialspices.Atypicalbowlofhotdrynoodleswillhavesesamepaste,whichisthemostimportantpart,soysauce,choppedgarlicchives,pickledvegetables,sesameoil.Thisstepmakesitappetizing.Then,specialskills.Awell-donehotdrynoodleswilldryandgethardquickly.Soifyoucannotmixthenoodlesandingredientstogetherwellinfewminutesandeatit,youwillmissit.That’swhymanyforeignerssay:”oh,hotdrynoodles,no.”whilemanyChinesesay:”oh,yes,hotdrynoodles.”So,ifyouareskillful,tryitandenjoyit.Thenyoucan’tresistthetemptationofeatingitagainandagain.Toeathotdrynoodles,weneeDongpoPorkinHuangzhouisoneofthefamousdishesinHubei.ItissaidthatitwasinventedbySuDongpowhenhegovernedHuangzhou.DongpoPorkinHuangzhouisonThefeaturesofitistheblendingporkwithdelicioussoup,inthisway,theporkhassofttasteliketoufu.Inordertomemorizingthisgreatpoet,peoplenamedthisdish“DongpoPork”.ThefeaturesofitistheblenFurthermore,Whenpeoplemakeit,twovegetablesaregoingtoputin,bambooshootsinwinterandspinachwhoseChinesepronunciationsaresimilarwith“Dong”and“Po”.Furthermore,WhenpeoplemakeWuchangfishisonekindoffreshwaterfishesliveinWuchang.Datebacktothreekingdomperiod;WuchangfishwasfamousalloverChina.WuchangfishisonekindoffrWiththehelpofChairmanMao’sfamouspoem,“DrinkingthewaterinChangshaandhavingthefishinWuchang”,WuchangfishhasgotgreatattentionanditisfamousnotonlyinChinabutalsointheworld.

從1956年到1966年的10年間，毛澤東共暢游長(zhǎng)江17次?！安棚嬮L(zhǎng)沙水，又食武昌魚(yú)。萬(wàn)里長(zhǎng)江橫渡，極目楚天舒?！边@便是他第一次游長(zhǎng)江時(shí)寫(xiě)下的名句。WiththehelpofChairmanMao’Theend‘‘大晚上的做這個(gè)， 越做越餓啊有木有？‘‘Theend‘‘大晚上的做這個(gè)，‘‘Thankyou!!!Thankyou!!!此課件下載可自行編輯修改，僅供參考！

感謝您的支持，我們努力做得更好！謝謝此課件下載可自行編輯修改，僅供參考！

感謝您的支持，我們努力湖南湖北美食英文介紹湖南湖北美食英文介紹VariousChinese

DishesEightCuisines

閩菜FujianCuisine川菜SichuanCuisine粵菜CantoneseCuisine蘇菜JiangsuCuisine魯菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜HunancuisineVariousChineseDishesEightCutasting

ChinatastingChinaCONTENTSTaiwanNorthwestSouthwestTibetCentralChinaNortheastCONTENTSTaiwanNorthwestSouthweFirstStop

CentralChinaFirstStopCentralChinaHunanCuisineSpicyEnoughspicyEnoughenoughspicyCool

ReallycoolReallyreallycoolHunanCuisineSpicyCoolHunanisknownas"thelandoffishandrice".XiangCusinereferstoHunanCuisine.HunanProvinceliesinthesouthofthemiddlereachesoftheYangtzeRiver.Ithasamoderateclimate,abundantrainfallandfertilesoil.ThesuperiornaturalconditionsandrichproduceprovidetheingredientbaseforthedevelopmentofHunanCuisine.HunanCuisinefavorssourandspicyflavors.Duetoitsgeographicalposition,theclimateofHunanProvinceismildandwet,sothepeopletheremostlylovetoeatredpeppertorefresh

themselvesandgetridofwetness.Disheswithpickledvegetablesandredpepperareappetizingandrefreshing.Withrespecttothestyleofdishes,therearefolkdishes,economicalpopulardishesaswellassubstantialbanquetandelegantfeastdishes.Therearealsohomedishesanddisease-curingandbody-buildingdishescookedwithmedicinalherbs.Therearemorethan800localdishesandfamouscoursesoflocalflavors.CulturalBackgroundHunanisknownas"thelandofCompositionofHunanCuisine

HunandishesconsistoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Itischaracterizedbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.StyleOriginatingregionsXiangRiverChangshaXiangtanHengyangDongtingLakeYueyangChangdeWesternHunanZhangjiajieJishouHuaihuaCompositionofHunanCuisine

HThefoodinXiangjiangRiverareaisthemainrepresentativesofhunancuisine.It’smadecarefully,materialswidelyandthetasteischangeable.It

paysattentiontotheconnotationofthedishes,paysattentiontorealbenefit.ThefoodinXiangjiangRiveraThefoodinDongtingLakearea,tocookpoultryandlivestockperceptibly.Itscharacteristicisthicksauce,saltyandsoft.Asweallknow,DongtingLaketeemswithlotus,sooneofthecharacteristicsoffoodinDongtingLakeisthatthefoodismadeoflotusandlotusseeds.ThefoodinDongtingLakeareaWesternHunanmountainareacuisineisgoodatmakingmountaindelicacies,smokedbaconandallkindsofbacon.Thetasteissaltyandsweet.Thefuelforcookingisfirewood,soit’swithastrongflavorofrural.WesternHunanmountainareacu東

安

雞

Dong’anchicken東

安

雞

Dong’anchickenDong'anChicken:AsearlyasthereignofKaiyuanintheTangDynasty(618-907),thepeopleofDong'anofHunanProvincebegantocookDong'anChicken.Thedishisgracefully

sculptedandbrightcoloredaswellasnutritious,fragrant,spicy,sour,sweet,crispandtender.東安雞是一道經(jīng)典的湘菜，因其烹調(diào)方法起源于湖南省東安縣而得名。從出生到出名，東安雞經(jīng)歷了三個(gè)朝代的演變。西晉時(shí)叫“陳醋雞”。清末時(shí)叫“官保雞”。民國(guó)時(shí)叫“東安雞”。1972年2月，美國(guó)總統(tǒng)訪華期間，毛澤東設(shè)宴款待尼克松，席間也有東安雞這道菜。尼克松邊吃邊夸，回國(guó)后，還大加贊賞東安雞味道絕佳。很快傳入南洋、北美、約旦、馬來(lái)西亞、日本、新加坡等國(guó)。從此，東安雞被列為國(guó)宴菜肴，為八大湘菜之首。Dong'anChicken:Asearlyast臘

味

合

蒸SteamedMixedPreservedMeat臘

味

合

蒸SteamedMixedPreservedSteamedMixedPreservedMeat:CuredmeatisanimportantcharacteristicsofHunanCuisine,withmanykindsofingredientssuchaspork,beef,chicken,fish,duck,etc.,curedbyair-dryingorsmoking.Thedishissteamedwiththickfragrantcuredmeatwithsalty,sweetflavor.Itisbrightred,tender,notgreasy,servedinthicksoup.SteamedMixedPreservedMeat:剁

椒

魚(yú)

頭

Steamedfishheadwithchoppedpepper剁

椒

魚(yú)

頭SteamedfishheadwithSteamedfishheadwithchoppedpepper:impliedmeaningis"goodstart"or"luckystrike".ItisoneoftherepresentativesofHunancuisines.ItispopulartothepublicinHunanrestaurantsalloverthecountrybecausenotonlyitsmellsgood,butalsolooksbeautiful.Themoreimportantreasonisthatittastesverygood.Characteristicsofthecuisine: -Glowingcolour -Spicytaste -Fineandsmoothmeatquality -Agreeablyfatty

Steamedfishheadwithchopped永

州

血

鴨Yongzhoubloodduck永

州

血

鴨YongzhoubloodduckYongzhoubloodduckisafamousandclassicHunancuisineoriginatedfromYongzhou.Ithasthecharacteristicsofdelicious,appetizingandclearingheat.AccordingtolegendoftheTaipingHeavenlyKingdom(1851-1864),HongXiuquan,theleaderoftheTaipingArmy,orderedtheheadcheftogetthefoodreadybeforedarksothatthesoldierscouldkillenemiesbravely.Whenduckswerecookinginthepot,theheadcheffoundthatducks'featherswerenotpulledoutclearlyandtheywerepressedfortime.Thatwasdefinitelygoingtoaffecteveryone'sappetite.Worsestill,itmaybeharmfultothemilitaryaffairs.Forthesakeoftheoverallsituationandhisownlife,theheadchefturnedonbydangerandpouralltheduckbloodintothepot.Atthedinnertime,bowlsofbloodduckwereservedontables.Asaresult,everyone'sappetitewasincreasedgreatlyandatehisfill.Naturally,thearmygainedacompletevictory.Atthevictorybanquet,HongXiuquan'ssisternamedthisdish"Yongzhoubloodduck".Hence,itbecamefamousandhadspreadsofar.Yongzhoubloodduckisafamou口

味

蝦Tasteshrimp口

味

蝦Tasteshrimp臭

豆

腐StinkyTofu臭

豆

腐StinkyTofu瀏

陽(yáng)

蒸

菜Liuyangsteameddishes瀏

陽(yáng)

蒸

菜Liuyangsteameddishes二奶奶，這道菜howtomake？Stirfriedchickenwithhotchilli

麻辣子雞

二奶奶，這道菜howtomake？StirfriedEasy,easy...這也不難，你抓只半公斤左右的當(dāng)年子母雞，取出內(nèi)臟，砍去頭爪，剔掉骨頭，然后切成方丁，先入油鍋炸，再佐以辣椒、花椒子、紹酒、黃醋等急炒便成……這道菜色澤金黃，皮焦肉嫩，麻辣入味，油潤(rùn)鮮香，好吃的很哩…….Easy,easy...這也不難，你抓只半公斤左右的當(dāng)年子母HuBeiCuisineHuBeiCuisineThemainmakingmethodsarebraising,simmering,frying,bakingandstir-frying,whichallaccompanywiththicksauceandfreshtaste.Itisfulloffolkfeatures.ThemainmakingmethodsarebrComparedwithHunandishes,theyarelessspicyandlesshot.ComparedwithHunandishes,thToWuhancitizens,thebestchoiceforbreakfastisHotDryNoodles.Itisdifferentfromcoldnoodleswithsesamesauceornoodlewithsoup.ToWuhancitizens,thebestchWhencustomersorderit,cookswillcookthecoldnoodleswhichwereboiledalreadywithhotwater,andthenputsomeseasoning.Thenoodlesarebrightyellowandflexible,moreover,itiswithgoodlookingandattractive.Whencustomersorderit,cooks【管理資料】湖南湖北美食英文介紹匯編課件Toeathotdrynoodles,weneedthreespecial:specialnoodles,specialspices,specialskills.First,specialnoodles.Theyshouldbeboiledinadvance,thenstirandmixthemwiththechillisauceandairingthem.Wheneat,hitthemintheboilingwateranddrainthem.Thisstepmakesitchewy.Thensprinklethespices.Second,specialspices.Atypicalbowlofhotdrynoodleswillhavesesamepaste,whichisthemosti