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1、中国饮食文化英文版中国饮食文化英文版IntroductionEightcuisinesConclusionGeographicaldistribution分布分布Delicacy饮食特色饮食特色Fairytale历史典故历史典故Notabledishes名菜名菜IntroductionGeographicaldistrManseesfoodasthefirstpriority民以食为天民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confucius食不厌精，烩不厌细食不厌精，烩不厌细孔子孔子Manseesfooda
2、sthefirstpriMain Main Characteristics Characteristics ：Differentfoodsindifferentseasons四季有别Payattentiontoaestheticfeeling讲究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食医结合Avarietyofflavor风味多样MainCharacteristics：DifferenFoods in different seasons Foods in different seasons 四季有别四季有别Summer:
3、coldanddressedwithsauce凉拌凉拌Foodsindifferentseasons四Winter：steweddishes炖煮菜炖煮菜Winter：steweddishes炖煮菜色色color香香-flavor味味taste形形shape意意meaning aesthetic feeling aesthetic feeling 美感美感色coloraestheticfeeling美感aesthetic feeling aesthetic feeling 美美感感aestheticfeeling美感The interest of Chinese food culture The
4、 interest of Chinese food culture 注重情趣注重情趣 Color，smellandtasteNameThewaytotaste品味方式品味方式Therhythmofthemeal进餐节奏进餐节奏Entertainmentinthemeal娱乐穿插娱乐穿插Theinterestcanbereflectedin:TheinterestofChinesefoodcThe interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Dongpopork 东坡肉东坡肉Stew
5、edporkballinbrownsauce红烧狮子头红烧狮子头TheinterestofChinesefoodc中国饮食文化英文版Combination of food and medicine Combination of food and medicine 食食医结合医结合Medicineandfoodhavethesameorigin.医食同源医食同源.Herbalcuisine药膳药膳Combinationoffoodandmedici选材选材ingredients刀工刀工cuttingtechnique火候火候heatcontrol调味调味flavorA variety of fl
6、avor A variety of flavor 风味多样风味多样选材ingredientsAvarietyofflRiceinsouthandflourinnorth南米北面南米北面vastterritoryandabundant地大物博地大物博A variety of flavor A variety of flavor 风味多样风味多样RiceinsouthandflourinnorHuiCuisine徽菜徽菜CantoneseCuisine粤菜粤菜MinCuisine闽菜闽菜XiangCuisine湘菜湘菜SuCuisine苏菜苏菜LuCuisine鲁菜鲁菜ChuanCuisine川菜
7、川菜ZheCuisine浙菜浙菜TheTopEightCuisine八大菜系A variety of flavor A variety of flavor 风味多样风味多样HuiCuisine徽菜THui Cuisine Hui Cuisine 徽菜徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishesHuiCuisine徽菜Distribution:A火腿炖甲鱼火腿炖甲鱼黄山炖鸽黄山炖鸽问政山笋问政山笋臭鳜鱼臭鳜鱼
8、Hui Cuisine Hui Cuisine 徽菜徽菜Notabledishes火腿炖甲鱼HuiCuisine徽菜NotablediHui Cuisine Hui Cuisine 徽菜徽菜Notabledish Stewedcivetcats红烧果子狸红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖雪天牛尾狸，沙地马蹄鳖梅圣俞梅圣俞HuiCuisine徽菜NotabledishStBuddhaJumpsOvertheWallBuddhaJumpsOvertheWallAnhui Cuisine Anhui Cuisine lAnhuiCuisineche
9、fsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainAnhuiCuisineAnhuiCuisinechFeatures:Features:lFocusonthetemperateofcookinglGoodatbraisingandstewing.Turtle soup with hamFeatures:TurtlesoupwithhamMin cuisine Min c
10、uisine 闽菜闽菜MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.Mincuisine闽菜Mincuisineisolightbutflavorful(清鲜清鲜)Softandtender(软嫩软嫩)Umami(鲜味鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Min cuisine Min cuisine 闽菜闽菜Delicacy:lightbutflavorful
11、(清鲜)MincuiNotabledish Min cuisine Min cuisine 闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟鸡醉糟鸡NotabledishMincuisine闽菜佛跳墙OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅鱼翅),seacucumber(海参海参),abalone(鲍鱼鲍鱼),andShaoxingwine.Contains
12、over30ingredients.Min cuisine Min cuisine 闽菜闽菜BuddhaJumpsOvertheWallOneofthemostfamousdishesFujianCuisinelConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,.FujianCuisineConsistingofFuFeatures:lFujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsa
13、vory.Themostdistinctfeaturesaretheirpickledtaste(卤味卤味)Features:FujianCuisineisdiFoTiaoQiangFoTiaoQiangBoiledwholechicken清炖全鸡Boiledwholechicken清炖全鸡中国饮食文化英文版Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.Itisderivedfromthenativecookingstyles
14、ofShandong,anortherncoastalprovinceofChina.Shandongcuisine：isoneofthOrigin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）齐桓公的宠臣易牙）Confucius（孔子）（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）Origin：SpringandAutumnPerioFoundational（基（基础）础）scho
15、olinChinesecuisine.Majority（多数）（多数）oftheculinary（厨房）（厨房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmealsInfluence：Influence ：CuisinefeatureIngredients：Maize(玉米玉米)PeanutsGrains（谷物）（谷物）StaplevegetablesVinegar（醋）（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,F
16、irepowerSoup,SeafoodPlentifulandsubstantial咸鲜为主，突出本味咸鲜为主，突出本味以以“爆爆”见长，注重火见长，注重火功功精于制汤，注重用汤精于制汤，注重用汤烹制海鲜，独到之处烹制海鲜，独到之处丰满实惠、风格大气丰满实惠、风格大气Cuisinefeature咸鲜为主，突出本味BraisedIntestinesinBrownSauce（九九转大大肠）ZhaJinchan（deepfriedgoldencicada）BraisedIntestinesinBrownSaSweatandsourcarp：isoneoftheclassicHandishesinS
17、handongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋糖醋鲤鱼是山是山东省省经典的典的汉族名菜之一，属于族名菜之一，属于鲁菜系。糖醋菜系。糖醋鲤鱼色色泽金黄，外焦里嫩，香甜酸醇。金黄，外焦里嫩，香甜酸醇。济南府志南府志上早上早有有“黄河之黄河之鲤，南，南阳之蟹，且入食阳之蟹，且入食谱”的的记载Sweatandsourcarp：济南府志上早有“Nutrition：Carp:Highproteindigestionandabsor
18、ptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（胆固醇）（胆固醇）Preventarteriosclerosis（动脉硬化），（动脉硬化），Coronary（冠状（冠状动脉）动脉），HeartdiseaseNutrition：（动脉硬化），Coronary（冠状动脉One of the oldest cuisines in China, with a history of2,500years.OriginatesfromConfuciusf
19、amilybanquet,thenadoptedbyimperialkitchen.Lu cai has great influence in north China and hasbecometherepresentativeofNorthChinacuisinesOneoftheoldestcuisinesinFeatures :lFresh,tasty,butnotgreasylIncludingmanywell-knownseafooddisheslWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesar
20、eusedsothatthenaturalflavorofthefoodispreserved.Features:Fresh,tasty,butnoDezhouBraisedChicken德州扒鸡德州扒鸡DezhouBraisedChicken德州扒鸡Four-JoyMeatballs”四喜丸子四喜丸子Four-JoyMeatballs”四喜丸子Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengd
21、u,Zigong,andBuddhistvegetarianstyle.Sichuancuisine：isastyleofHistory：川菜系是一个川菜系是一个历史悠久的菜系。它的史悠久的菜系。它的发源地是源地是古代的巴国和蜀国。古代的巴国和蜀国。历代典籍和各个朝代的文代典籍和各个朝代的文人人骚客的客的诗词文章里有不少文章里有不少对于川菜的于川菜的记载。川菜川菜兴起于清末和抗起于清末和抗战两个两个时间段，其特点在段，其特点在于于红味味讲究麻、辣、香，白味咸究麻、辣、香，白味咸鲜中仍中仍带点微点微辣。辣。History：Cuisinefeature：BoldflavoursPungency（刺
22、激）（刺激）Spiciness（香辣）（香辣）Garlic（蒜）（蒜）Sichuanpepper(花椒花椒)PeanutsSesamepaste（芝麻酱）（芝麻酱）,Ginger（生姜）（生姜）Useofhotandnumbingflavor(麻辣味麻辣味型型)isatypicalelementofSichuancooking.Cuisinefeature：Husbandandwifeslungslice？PorkLungsinChiliSauce夫妻肺片夫妻肺片Husbandandwifeslungslice？Kungpaochicken丁宝丁宝桢原籍原籍贵州，清咸丰年州，清咸丰年间进士，曾
23、任山士，曾任山东巡巡抚，后，后任四川任四川总督。他一向很喜督。他一向很喜欢吃辣椒与猪肉、吃辣椒与猪肉、鸡肉爆炒的肉爆炒的菜肴，菜肴，调任四川任四川总督后，每督后，每遇宴客，他都遇宴客，他都让家厨用花生家厨用花生米、干辣椒和嫩米、干辣椒和嫩鸡肉炒制肉炒制鸡丁，肉嫩味美，很受客人丁，肉嫩味美，很受客人欢迎。后来他由于戍迎。后来他由于戍边御御敌有有功被朝廷封功被朝廷封为“太子少保太子少保”，人称，人称“丁丁宫保保”，其家厨，其家厨烹制的炒烹制的炒鸡丁，也被称丁，也被称为“宫保保鸡丁丁”。KungpaochickenMapoTofuDry-BraisedMandarinFish（干（干烧桂桂鱼）Map
24、oTofuDry-BraisedMandarinOne of the oldest cuisines in China, with a history of2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.Lu cai has great influence in north China and hasbecometherepresentativeofNorthChinacuisinesOneoftheoldestcuisinesinFeatures :lFresh,tasty,butnot
25、greasylIncludingmanywell-knownseafooddisheslWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.Features:Fresh,tasty,butnoDezhouBraisedChicken德州扒鸡德州扒鸡DezhouBraisedChicken德州扒鸡Four-JoyMeatballs”四喜丸子四喜丸子Four-JoyMeatballs”四喜丸子Jiangsucuisin
26、e：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.Jiangsucuisine：isoneoftheCuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwa
27、ter.SelectionofingredientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.Cuisinefeature：History：起始于南北朝、唐宋起始于南北朝、唐宋时，经济发展，推展，推动饮食食业的繁荣，的繁荣，苏菜成菜成为“南食南食”两大台柱之两大台柱之一。明清一。明清时期，期，苏菜南北沿运河、菜南北沿运河、东西沿西沿长江的江的发展更展更为迅速。沿海的地理迅速。沿海的地理优势扩大了大了苏菜在海内外的影响。菜在海内外的影响。Histor
28、y：DongposbraisedporkSaltedDuckDongposbraisedporkSaltedDSquirrel-shapedMandarinfish：松鼠桂松鼠桂鱼是是苏州地区的州地区的传统名菜，在名菜，在江南各地一直将其列作宴席上的上品江南各地一直将其列作宴席上的上品佳肴。据佳肴。据说早在乾隆皇帝下江南早在乾隆皇帝下江南时，苏州就有州就有“松鼠松鼠鲤鱼”了，乾隆曾品了，乾隆曾品尝过。后来便。后来便发展成了展成了“松鼠松鼠鳜鱼”。清代清代调鼎集鼎集中有关于中有关于“松鼠松鼠鱼”的的记载:“取季取季鱼，肚皮去骨，拖蛋黄，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、炸黄，作松鼠式。油、酱
29、油油烧。”Squirrel-shapedMandarinfishWhichcuisine？RoastsucklingpigLoumeiWhichcuisine？RoastsucklingWhichcuisine？Whichcuisine？l1000yearsago,cateringindustryhighlydeveloped.lGeographically,betweensouthandnorth,combiningvariouscookingstyles.lStrictselectionofingredientsaccordingtoseasons.lUsedtobeexpensivean
30、dluxury.lFeatures:lSweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.lCuttingofthematerialisthekeyfactorforagooddishlPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsu Cuisine1000yearsago,cateringindusSantaoDuck三套鸭三套鸭SantaoDuck三套鸭squirrel-shapedmandar
31、infish松鼠鳜鱼松鼠鳜鱼squirrel-shapedmandarinfish中国饮食文化英文版CantoneseCuisineCantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分抢手十分抢手）afterthroughoutChina.CantoneseCuisineCantonesecDelicacyyQualityan
32、dtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亚热带亚热带）,richinnaturalresources.SoGuangdongsdiethasalwaysbeenunique.DelicacyyQualityandtaste:BasIngredients:allkindsofdomesticpoultry(家禽家禽),fishandseafood,mounta
33、ingames(野味野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.DelicacyIngredients:allkindsofdomesTraditionaldishesSweetpotatosoup番禺糖水番禺糖水Braisedabalone焖鲍鱼焖鲍鱼Roastsucklingpig烤乳猪烤乳猪Littlepanrice煲仔饭煲仔饭Loumei卤味卤味Charsiu叉烧叉烧Beefchowfun干炒牛河干炒牛河TraditionaldishesSweet
34、potatWhichcuisine？SteamedfishheadinchilisauceMaosbraisedporkWhichcuisine？SteamedfishheMaosbraisedporkisoneofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大战役三大战役),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyouletmeeatthebraisedporkeverythreedays,Ihavet
35、heenergytodefeattheenemy.ThestoryofMaosbraisedpork MaosbraisedporkisoneHunan cuisinelHunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.HunancuisineHunancuisinecoHun
36、andishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.Peppery and hot chicken辣炒鸡丁HunandishesaresocookedbecXiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,f
37、resharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,ingredients(食材食材)forHunandishesaremanyandvaried.XiangCuisineHunancuisine,alOrigin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeoplesdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunansdietculture,fromthe
38、materials,cookingmethodstotheflavor,graduallyformedamoreXiangCuisinecompletesystem.Origin:TheWarringStatesXianDelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛湿祛湿).Cookingmethods:stewing,Stirfrying,steamingandwaxDelicacyTaste:especial
39、lylikeHunancuisineisknownforbeingdryhot(干干辣辣)orpurelyhot,asopposedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.XiangCuisinebeerduckSpicyandhotpotshrimpHunancuisineisknownforbeiFamousDishesInHunanMaosbraisedpork毛氏红烧肉毛氏红烧肉Shreddedporkwithvegetables农家小炒肉农家小炒肉Chan
40、gsha-stylericevermicelli长沙米粉长沙米粉Steamedfishheadinchilisauce剁椒蒸魚頭剁椒蒸魚頭FamousDishesInHunanMaosbrWhichcuisine？WestLakeFishinVinegarDongpoPorkWhichcuisine？WestLakeFishZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油腻的油腻的）,having
41、insteadafreshandsoftflavorwithamellowfragrance.ZheCuisineZhecuisineisderiZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水产品水产品）resour
42、ces;Southwestrichdelicaciesofgame,andproviderichrawmaterialsforcooking.ZheCuisineDelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-fryingDelicacyIngredients:beparticZheCuisineCultureManydishesar
43、efullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.LongjingshrimpSongSaoYugengZheCuisineCultureManydishesFourschoolsHangzhoucuisineNingbocuisineShaoxingcuisineWenzhoucuisineFourschoolsHangzhoucuisineZhejiangcuisineZhejiangcuisineFeatureZhejiangcuisine,notgreasy,winsitsreputationforf
44、reshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance. . 龙井虾仁龙井虾仁LongjingTeaShrimpsFeatureZhejiangcuisine,ZhejiangcuisineHangzhou styleShaoxing styleNingbo styleZhejiangcuisineHangzhoustyle糯米素烧鹅糯米素烧鹅Mainmaterial：pea、mushroom、glutinousrice（糯米）、（糯米）、beancurd（豆腐皮）（豆腐皮）糯米素烧鹅Mainmateri
45、al：pea、冰糖甲鱼冰糖甲鱼:SteamedTurtleinCrystalSugarSoupNutrients:VitaminA（维生素（维生素A）、）、carotene(胡萝卜素胡萝卜素)、thiamine(硫胺素硫胺素)、riboflavin(核黄素核黄素)、niacin(尼克酸尼克酸)、VitaminC(维生素维生素C)、Calcium（钙）（钙）,phosphorus（磷）（磷）,sodium（钠）（钠）,magnesium（镁）（镁）,iron（铁）（铁）,zinc（锌）（锌）,selenium（硒）（硒）,copper（铜）（铜）,manganese（锰）（锰）,folicaci
46、d（叶酸）（叶酸）,cholesterol（胆固（胆固醇）醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.冰糖甲鱼:SteamedTurtleinCrystaFamousdishesofZhejiangcuisine西湖醋鱼西湖醋鱼XihuSourFishFamousdishesofZhejiangcuis东坡肉东坡肉Dongpopock Dong-po-rou (Dongpo Pork), which must be eaten when you are in Hangzhou. 东坡肉Dongpopo
47、ckBeggarsChickenlThedishwasinventedbyathiefinHangzhou.Thestorygoesthatbecausethehungrythiefhadnostove,sohewrappedthestolenbirdinclayandbakeditinaholeintheground.Bythisway,thearomaandflavorofthebirdwerewellkept.BeggarsChickenThedishwasi中国饮食文化英文版ConclusionQ:What are that are the he t top op e eight ig
48、ht c cuisineuisine? ?HuiCuisineCantoneseCuisineMinCuisineHunanCuisineSuCuisineLuCuisineChuanCuisineZheCuisine ConclusionQ:WhatarethetopeQ:WhatarethemainfeaturesofChinesefoodculture?ConclusionD Differentifferent f foods in different seasons oods in different seasons Pay attention toaesthetic feeling
49、Pay attention toaesthetic feeling Pay attention to interest Pay attention to interest Combination of food and medicine Combination of food and medicine A variety of flavor and taste A variety of flavor and taste Q:WhatarethemainfeaturesoQ:Doyouknowwhichcuisinehasfairytale?WestLakeFishinVinegar西湖醋鱼西湖
50、醋鱼Maosbraisedpork毛氏红烧肉毛氏红烧肉DongpoPork东坡肉东坡肉SongSaoYugeng宋嫂鱼羹宋嫂鱼羹Longjingshrimp龙井虾仁龙井虾仁BeggarsChicken叫花鸡叫花鸡ConclusionQ:DoyouknowwhichcuisinehaConclusionQ:Canyoutalkaboutsomecuisinesinyourhometown?ManseesfoodasthefirstpriorityQ:民以食为天民以食为天HowtospeakinEnglish?ConclusionQ:CanyoutalkaboutKey Words博大精深博大精深profoundinvariety饮食特色饮食特色delicacy历史典故历史典故fairytale水产品水产品中原地区中原地区school肥沃的肥沃的流派流派centralplainingredientfertileaquatic食材食材KeyWords博大精深profoundinvariet感谢聆听
