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1、INTRODUCING SPECIALITIES 菜品特色介绍,Word Study,cater 提供饮食及服务 light 清淡的 taste 滋味，味道 cuisine 烹饪，烹调法 seasoning 调味品 sour 酸的 cucumber 黄瓜 ingredient 原料，配料 Cantonese 广东的,including 包括 represent 代表，表现 feature 特色 cater to 为 提供饮食服务 frankly speaking 坦白说 be famous for 著名 in my opinion 在我看来,Different kinds of Chinese
2、 traditional food 中国不同种类的传统美食,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight
3、regional cuisines.,Eight Regional Cuisines in China 中国八大菜系,Sichuan Cuisine Shandong Cuisine Zhejiang Cuisine Fujian Cuisine Cantonese Cuisine Jiangshu Cuisine Anhui Cuisine Hunan Cuisine,Match the pictures with the cuisines,aa,Sichuan Cuisine,Shandong Cuisine,Guangdong Cuisine,香辣蟹,烤乳猪,佛跳墙,狮子头,Jiangs
4、hu Cuisine,Fujian Cuisine,Zhejiang Cuisine,西湖醋鱼,Sichuan Cuisine is one of the most famous Chinese cuisines in the world. famous for its spicy and pungent （辛辣的）flavor, Sichuan cuisine, prolific of tastes, stresses on the use of chili（红辣椒）. Pepper （胡椒粉） and prickly ash （花椒）also never fail to accompany
5、, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean（豆豉）are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients. It cannot be said that one who does not experience Sichuan food ever reaches China.,四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而
6、闻名，味道多变，着重使用红辣椒，搭配使用青椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,Sichuan Cuisine,Typical menu,麻婆豆腐 Mapo Tofu,宫保鸡丁 Kung Pao Chicken,Shandong Cuisine,山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东
7、菜系则以其烹饪海鲜的鲜淡而闻名。,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy (油腻的）, is characterized by its emphasis on aroma, freshness, crispness and tenderness（香鲜酥软）. Shallot (葱） and garlic are usually used as seasonings so Shangdong dishes tastes pungent usuall
8、y. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong.,Typical menu,Soup of Typha latifolia(奶汤蒲菜）,Braised pork with preserved vegetable in soyasauce （梅菜扣肉）,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Z
9、hejiang Cuisine, not greasy, wins its fame for freshness,tenderness,softness,smoothness （鲜柔滑香）of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.,浙江系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。,Zhejiang cuisine,Typical menu,Braised Ham in Honey Sauce
10、（蜜汁火方 ）,Winter melon （冬瓜盅）,盘龙小宴 welcome you,Roles Playing(角色扮演),Act out some dialogues to consolidate the key sentences used in restaurants.(),Mapo Tofu (麻婆豆腐) Kungpao Chicken(宫爆鸡丁) Sour and Sweet pork(糖醋里脊) Dumplings(饺子),Can you recommend them to us ?,麻婆豆腐 （Mapo Tofu),ingredients:,Tofu Beef mince O
11、nion Ginger Garlic Wet starch pepper powder Dry chill powder Condiment: vegetable oils wine Little sugar MSG Bean paste,豆腐 牛肉末 葱 姜 蒜 湿淀粉 花椒粉 干红辣椒末,调料 素油 酒 少许糖 味精 豆瓣酱,Cut tofu into tubes. Pour enough warm water in a small bowl to cover them completely. Cut onion, ginger and garlic slices. Adding vege
12、table oil into the pan and heated the oil by big fire. Put the beef mince into the pan and fry them.,Then fry the onion, ginger , garlic, bean paste, pepper powder and MSG. After doing that, pour the cutted tofu into the pan and fry them. After bean curd been done, add some wine and sugar starch. Wh
13、en the tofu turn to yellow, put some pepper powder on it. The hot and spicy Mapo bean curd was cooked!,Feature:,色泽淡黄，豆腐软嫩而有光泽，其味麻、辣、酥、香、鲜豆腐表面盖有一层淡红色的辣油，可保持豆腐内的热度不使很快散失，趁热吃滋味更佳，麻辣味浓，鲜香可口。,Its color is light yellow.Tofu is tender and luster. It tastes spicy, hot, crisp, appetizing and delicacy .The su
14、rface of tofu has light red pepper oil which can hold the hot inside.,Kung Pao Chicken,ingredients,Chicken cubes marinated,asparagus,marinade,Stir-fry the chili pepper until aromatic,Stir-fry until it turns white and 80% cooked,Remove from the wok,Stir-fry the seasoning until aromatic,Add asparagus
15、and chicken back into the wok,Stir in peanuts, add soy sauce, cooking wine, sugar, salt,Bring the sauce to a boil,Serve hot,Sweet and Sour Pork,INGREDIENTS： Pig fillet meat 300 grams green pepper, carrot each 30 grams, onion 2, garlic 2 grains, egg-yolk 1, soy sauce 1 big spoon, starch 1 small spoon
16、, ketchup 2 big spoons, white vinegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon.,1st Clean the pig fillet meat cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the peduncle and the seed cleans, cuts the scrap; The carrot goes to the skin, the cleaning, the slice; The onion cleaning,
