中国美食的英文介绍0ppt课件.ppt

ABiteofChinaChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。·1.ShandongCuisine
山东菜系
Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.
Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.
Factions（派别）:Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesJinanstyleDishes
Knownfor:soup
Begoodat:explosion,fry,roast,burn
Features:clear,fresh,crisp,tender
Representatives:brothassorted(清汤什锦）
milksoupofcattail(奶汤蒲菜）
sweetandsourcarp(糖醋鲤鱼）Jiaodongstyledishes
Knownfor:Fushandishesinyantai
Begoodat:seafood
Features:keepingredientflavorandfocusonthe
color
Representatives:quick-firedhuangcai(溜黄菜）
Soft-friedmeatballswithsugar（雪花肉丸子）
Soft-Friedporkfilet（软炸里脊）Confuciusstyledishes
Knownfor:guanfustyledises
Begoodat:cookingtechniques
Features:eatnoricebutisofthefinestquality,normeat
butisfinelyminced(食不厌精，脍不厌细—孔子）
Representatives:“yipin”beancurd(一品豆腐）
gotocourtwithchild(带子上朝）boiledginkgo（诗礼银杏）SichuanCuisine
四川菜系Dishes:sichuanhotpot(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）
Dessert:
Onionfragrantglutinousriceball（葱香糯米团），Dandannoodles（担担面）
Cantonesecuisine
广东菜系illustrating龙虎斗JiangsuCuisine江苏菜系
Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江苏菜流行于在扬子江下流。以水产作为主要原料，注重原料的鲜味。Jiangsucuisine
苏菜/淮扬菜～END～

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