中國傳統(tǒng)文化介紹課件：八大菜系介紹（英文版）

中國傳統(tǒng)菜系TraditionnalChineseCuisine中華傳統(tǒng)文化八大菜系英文介紹ChinesefoodcanberoughlydividedintoeightregionalcuisinesTraditionnalChineseCuisineTraditionnalChineseCuisineTraditionnalChineseCuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.Eightregionalcuisinesinchina中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因?yàn)橹袊胤讲穗雀骶咛厣?，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。目錄川菜SichuanCuisine粵菜CantoneseCuisine魯菜ShandongCuisine蘇菜JiangsuCuisine徽菜AnhuiCuisine閩菜FujianCuisine浙菜ZhejiangCuisine湘菜HunanCuisineSichuanCuisine川菜

01PARTONEPleaseentertherequiredtitlehere川菜SichuanCuisineSichuancuisineisfamousforitshotandspicydishes.TheclimateinSichuanandChongqinisveryhumidall

throughtheyear,thenpeoplethereliketokeepthedampoutbyeatingheavilyspicedfood.Hotchilli,wildpepperandgingeraretheever-presentingredients.川菜以麻辣著稱。四川和重慶的氣候一年四季都非常潮濕。四川和重慶的氣候一年四季都非常潮濕，因此當(dāng)?shù)厝讼矚g吃辣味較重的食物來防潮。辣椒、野山椒和生姜是常備食材。chilli辣椒粉spiced含香料的pepper胡椒粉ginger姜CantoneseCuisine粵菜02PARTTWOPleaseentertherequiredtitlehere粵菜CantoneseCuisine18-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.18-19世紀(jì)，移民遍布世界各地，開設(shè)了許多廣東餐館。如今，大多數(shù)海外中餐館都以廣東菜為主。Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers.很久以前廣東是中國最邊遠(yuǎn)的地方，缺乏統(tǒng)治者的支持Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.粵菜CantoneseCuisineCantoneseCuisineCantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.粵菜CantoneseCuisineFreshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.新鮮優(yōu)質(zhì)的食材至關(guān)重要。香料的用量要適中，以免影響主要食材的風(fēng)味。Garlic,chives,gingerandcorianderleavesaremainspices.大蒜、韭菜、生姜和香菜葉是主要香料。ShandongCuisine魯菜

03PARTTHREEPleaseentertherequiredtitlehere魯菜ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.山東菜肴由濟(jì)南菜和膠東菜組成，具有清、純、不膩的特點(diǎn)，講究香、鮮、脆、嫩。山東菜肴多用蔥、蒜等調(diào)味品，味道辛辣。山東菜講究湯。薄湯的特點(diǎn)是清澈鮮美，奶湯的特點(diǎn)是濃厚鮮美。濟(jì)南菜擅長炸、烤、煎、炒，而膠東菜則以烹制清淡鮮美的海鮮而聞名。JiangsuCuisine蘇菜

04PARTFOURPleaseentertherequiredtitlehere蘇菜JiangsuCuisineBecauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisiteway.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.由于該地區(qū)的生活方式比較講究，人們喜歡用精致的方式來處理食材。因此，蘇菜的份量總是少而精。SweetisthemainflavorofSuCuisine,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestthesweetanddelicioussauce.甜味是蘇菜的主要風(fēng)味，食物總是被煮得非常軟爛，這樣才能完全消化掉香甜可口的醬汁。AnhuiCuisine徽菜

05PARTFIVEPleaseentertherequiredtitlehere徽菜AnhuiCuisine徽菜AnhuiCuisineAnhui

Cuisine

chefs

focus

much

more

attention

on

the

temperature

in

cooking

and

are

good

at

braising

and

stewing.

Often

hams

will

be

added

to

improve

taste

and

sugar

candy

added

to

gain.安徽廚師注重于烹飪的溫度，擅長煨燉。通常會(huì)加入火腿和方糖來改善菜肴的味道。茶葉熏雞SmokedChickenwithTea蜜汁紅芋RedTatoinHoney玉兔海參BraisedSeaCucumbersFujianCuisine閩菜

06PARTSIXPleaseentertherequiredtitlehere閩菜FujianCuisineConsisting

of

Fuzhou

Cuisine,

Quanzhou

Cuisine

and

Xiamen

Cuisine,

Fujian

Cuisine

is

distinguished

for

its

choice

seafood福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮beautiful

color

and

magic

taste

of

sweet,

sour,

salty

and

savory.

The

most

distinct

features

are

their

"pickled

taste".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”。ZhejiangCuisine浙菜

07PARTSEVENPleaseentertherequiredtitlehere浙菜ZhejiangCuisine1234“WestLake”西湖莼菜湯WaterShieldSoup鳳梨蟹柳PearandCrabSticksXihuSourFish西湖醋魚CornSalad玉米色拉Comprising

local

cuisines

of

Hangzhou,

Ningbo

and

Shaoxing,

Zhejiang

Cuisine,

not

greasy,

wins

its

reputation

for

freshness,

tenderness,

softness,

smoothness

of

its

dishes

with

mellow

fragrance.

Hangzhou

Cuisine

is

the

most

famous

one

among

the

three.

HunanCuisine湘菜

08PARTEIGHTPleaseentertherequiredtitlehere湘菜HunanCuisineHunan

cuisine

consists

of

local

Cuisines

of

Xiangjiang

Region,

Dongting

Lake

and

Xiangxi

coteau.

It

characterizes

itself

by

thick

and

pungent

flavor.

Chili,

pepper

and

shallot

are

usually

necessaries

in

this

division.

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。子龍脫袍BraisedEel洞庭金龜DongtingGoldTo