中國飲食文化-英文版

中國飲食文化-英文版第一頁，共96頁。IntroductionEightcuisinesConclusionGeographicaldistribution分布Delicacy飲食特色Fairytale歷史典故Notabledishes名菜第二頁，共96頁。Manseesfoodasthefirstpriority民以食為天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厭精，燴不厭細——孔子第三頁，共96頁。MainCharacteristics：Differentfoodsindifferentseasons四季有別Payattentiontoaestheticfeeling講究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食醫(yī)結(jié)合Avarietyofflavor風味多樣第四頁，共96頁。Foodsindifferentseasons四季有別Summer:coldanddressedwithsauce涼拌第五頁，共96頁。Winter：steweddishes燉煮菜第六頁，共96頁。色–color香--flavor味–taste形–shape意–meaning

aestheticfeeling美感第七頁，共96頁。aestheticfeeling美感第八頁，共96頁。TheinterestofChinesefoodculture注重情趣Color，smellandtasteNameThewaytotaste品味方式Therhythmofthemeal進餐節(jié)奏Entertainmentinthemeal娛樂穿插Theinterestcanbereflectedin:第九頁，共96頁。TheinterestofChinesefoodculture注重情趣Dongpopork

東坡肉Stewedporkballinbrownsauce紅燒獅子頭第十頁，共96頁。第十一頁，共96頁。Combinationoffoodandmedicine食醫(yī)結(jié)合Medicineandfoodhavethesameorigin.醫(yī)食同源.Herbalcuisine藥膳第十二頁，共96頁。選材ingredients刀工cuttingtechnique火候heatcontrol調(diào)味flavorAvarietyofflavor風味多樣第十三頁，共96頁。Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor風味多樣第十四頁，共96頁。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風味多樣第十五頁，共96頁。HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes

第十六頁，共96頁。火腿燉甲魚黃山燉鴿問政山筍臭鱖魚HuiCuisine徽菜Notabledishes

第十七頁，共96頁。HuiCuisine徽菜Notabledish

Stewedcivetcats紅燒果子貍Tastes:saltysweetFairytale：雪天牛尾貍，沙地馬蹄鱉——梅圣俞第十八頁，共96頁。BuddhaJumpsOvertheWall第十九頁，共96頁。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain第二十頁，共96頁。Features:FocusonthetemperateofcookingGoodatbraisingandstewing.Turtlesoupwithham

第二十一頁，共96頁。Mincuisine閩菜MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.第二十二頁，共96頁。lightbutflavorful(清鮮)Softandtender(軟嫩)Umami(鮮味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine閩菜Delicacy:第二十三頁，共96頁。Notabledish

Mincuisine閩菜佛跳墻雞湯氽海蚌淡糟香螺片荔枝肉醉糟雞第二十四頁，共96頁。OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingshark‘sfin(魚翅),seacucumber(海參),abalone(鮑魚),andShaoxingwine.Containsover30ingredients.Mincuisine閩菜BuddhaJumpsOvertheWall第二十五頁，共96頁。FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.第二十六頁，共96頁。Features:

FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste"(鹵味)第二十七頁，共96頁。FoTiaoQiang第二十八頁，共96頁。Boiledwholechicken

清燉全雞

第二十九頁，共96頁。第三十頁，共96頁。Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.第三十一頁，共96頁。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、濟南菜系）第三十二頁，共96頁。Foundational（基礎(chǔ)）schoolinChinesecuisine.Majority（多數(shù)）oftheculinary（廚房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholds'mealsInfluence：第三十三頁，共96頁。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，獨到之處豐滿實惠、風格大氣第三十四頁，共96頁。BraisedIntestinesinBrownSauce（九轉(zhuǎn)大腸）ZhaJinchan（deepfriedgoldencicada）第三十五頁，共96頁。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细尽飞显缬小包S河之鯉，南陽之蟹，且入食譜”的記載第三十六頁，共96頁。Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（膽固醇）Preventarteriosclerosis（動脈硬化），Coronary（冠狀動脈），Heartdisease第三十七頁，共96頁。OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines魯菜ShandongCuisine(山東菜系)第三十八頁，共96頁。Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.第三十九頁，共96頁。DezhouBraisedChicken德州扒雞

第四十頁，共96頁。

Four-JoyMeatballs”四喜丸子

第四十一頁，共96頁。Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.第四十二頁，共96頁。History：川菜系是一個歷史悠久的菜系。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)兩個時間段，其特點在于紅味講究麻、辣、香，白味咸鮮中仍帶點微辣。第四十三頁，共96頁。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.第四十四頁，共96頁。Husbandandwife’slungslice？PorkLungsinChiliSauce夫妻肺片第四十五頁，共96頁。Kungpaochicken丁寶楨原籍貴州，清咸豐年間進士，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?！?，人稱“丁宮?！?，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。第四十六頁，共96頁。MapoTofuDry-BraisedMandarinFish（干燒桂魚）第四十七頁，共96頁。OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines魯菜ShandongCuisine(山東菜系)第四十八頁，共96頁。Features:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.第四十九頁，共96頁。DezhouBraisedChicken德州扒雞

第五十頁，共96頁。

Four-JoyMeatballs”四喜丸子

第五十一頁，共96頁。Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.第五十二頁，共96頁。Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.第五十三頁，共96頁。History：起始于南北朝、唐宋時，經(jīng)濟發(fā)展，推動飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺柱之一。明清時期，蘇菜南北沿運河、東西沿長江的發(fā)展更為迅速。沿海的地理優(yōu)勢擴大了蘇菜在海內(nèi)外的影響。第五十四頁，共96頁。Dongpo'sbraisedpork

SaltedDuck第五十五頁，共96頁。Squirrel-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，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?！钡谖迨摚?6頁。Whichcuisine？RoastsucklingpigLoumei第五十七頁，共96頁。Whichcuisine？第五十八頁，共96頁。1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.Features:SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsuCuisine第五十九頁，共96頁。SantaoDuck三套鴨

第六十頁，共96頁。squirrel-shapedmandarinfish

松鼠鱖魚

第六十一頁，共96頁。第六十二頁，共96頁。

CantoneseCuisineCantonesecuisinecomesfromGuangdongprovincein

southern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分搶手）afterthroughoutChina.第六十三頁，共96頁。DelicacyyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亞熱帶）,richinnaturalresources.SoGuangdong'sdiethasalwaysbeenunique.第六十四頁，共96頁。Ingredients:allkindsofdomesticpoultry(家禽),fishandseafood,mountaingames(野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.Delicacy第六十五頁，共96頁。TraditionaldishesSweetpotatosoup番禺糖水Braisedabalone

燜鮑魚Roastsucklingpig烤乳豬Littlepanrice煲仔飯Loumei

鹵味Charsiu

叉燒Beefchowfun干炒牛河第六十六頁，共96頁。Whichcuisine？SteamedfishheadinchilisauceMao‘sbraisedpork

第六十七頁，共96頁。

Mao‘sbraisedporkisoneofthemostloveddishesofChairmanMao.

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

saidtotheguards

LiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMao‘sbraisedpork

第六十八頁，共96頁。Hunancuisine

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.第六十九頁，共96頁。Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.

Pepperyandhotchicken辣炒雞丁第七十頁，共96頁。XiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材)forHunandishesaremanyandvaried.第七十一頁，共96頁。Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeople'sdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunan‘sdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.第七十二頁，共96頁。DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛濕).Cookingmethods:stewing,Stirfrying,steamingandwax第七十三頁，共96頁。Hunancuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.

XiangCuisinebeerduckSpicyandhotpotshrimp第七十四頁，共96頁。FamousDishesInHunanMao‘sbraisedpork毛氏紅燒肉Shreddedporkwithvegetables農(nóng)家小炒肉Changsha-stylericevermicelli長沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭第七十五頁，共96頁。Whichcuisine？WestLakeFishinVinegar

DongpoPork第七十六頁，共96頁。ZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油膩的）,havinginsteadafreshandsoftflavorwithamellowfragrance.第七十七頁，共96頁。ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水產(chǎn)品）resources;Southwestrich

delicaciesofgame,and

providerichraw

materialsforcooking.第七十八頁，共96頁。DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-frying第七十九頁，共96頁。ZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.

LongjingshrimpSongSaoYugeng第八十頁，共96頁。Fourschools

Hangzhoucuisine

NingbocuisineShaoxingcuisineWenzhoucuisine第八十一頁，共96頁。Zhejiangcuisine第八十二頁，共96頁。FeatureZhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.龍井蝦仁LongjingTeaShrimps

第八十三頁，共96頁。ZhejiangcuisineHangzhoustyleShaoxingstyleNingbostyle第八十四頁，共96頁。糯米素燒鵝

Mainmaterial：pea、mushroom、glutinousrice（糯米）、beancurd（豆腐皮）第八十五頁，共96頁。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.第八十六頁，共96頁。FamousdishesofZhejiangcuisine

西湖醋魚XihuSourFish第八十七頁，共96頁。

東坡肉Dongpopock

Dong-p