中國美食的英文介紹-PPT

,單擊此處編輯母版文本樣式,第二級,第三級,第四級,第五級,*,單擊此處編輯母版標(biāo)題樣式,L o g o,L o g o,單擊此處編輯母版標(biāo)題樣式,單擊此處編輯母版文本樣式,第二級,第三級,第四級,第五級,*,單擊此處編輯母版標(biāo)題樣式,單擊此處編輯母版文本樣式,第二級,第三級,第四級,第五級,*,中國美食的英文介紹,Are you hungry?,2,Chinese traditional staple food,the,Chinese characteristic cuisine,Chinese festival food,Chinese food culture,Chapter 1,Chapter 2,Chapter 3,Chapter 4,Contents,3,Chapter 1 Chinese traditional staple food,1.rice,（米飯）,rice is the most common staple food in china.Different areas have different type of rice,it taste different.,Cooking method:boiling,steaming stir-frying,Types:Porridge ,fried rice steamed rice,4,Chapter 1 Chinese traditional staple food,Poridge fried rice,5,Chapter 1 Chinese traditional staple food,2.noodles,（面條）,noodles is a very old food and it,Originated in china,has a long history.As a staple food,it usually used in northeast.Also noodles have many different cooking method.Every kind of noodle may,Tast very differrent.,Next I will give the introduction of varous noodles in china.,6,Chapter 1 Chinese traditional staple food,The first Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles.The list covers famed dishes from all across China,including Wuhan hot noodles,Beijing noodles,Shanxi sliced noodles,Henan Xiaoji stewed noodles,Lanzhou ramen,Hangzhou Pian Er Chuan,Kunshan Aozao noodles,Zhenjiang pot cover noodles,Sichuan spicy dandan noodles and Jilin Yanji cold noodles.,武漢熱干面,Wuhan hot noodles,北京雜醬面,Beijing noodles,7,Chapter 1 Chinese traditional staple food,山西刀削面,Shanxi Sliced Noodles,河南燴面,Henan Xiaoji Stewed Noodles,8,大家應(yīng)該也有點累了，稍作休息,大家有疑問的，可以詢問和交流,9,Chapter 1 Chinese traditional staple food,蘭州拉面,Lanzhou Ramen,杭州片兒川,Hangzhou Pian Er Chuan,10,Chapter 1 Chinese traditional staple food,昆山奧灶面,Kunshan Aozao Noodles,鎮(zhèn)江鍋蓋面,Zhenjiang Pot Cover Noodles,11,Chapter 1 chinese traditional staple food,四川擔(dān)擔(dān)面,Sichuan Spicy Dandan Noodles,吉林延吉冷面,Jilin Yanji Cold Noodles,12,Chapter 1 Chinese traditional staple food,3.Dumplings(,餃子）,Jiaozi is a very common food in the north part of China.When the Chinese new year comes,almost every Chinese family will eat jiaozi,because the pronunciation of jiaozi can express a very good meaning,which both means the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes,the stuffs inside are also various.,Ways to cook Jiaozi are also diverse:deeply-fry,boil,steam,etc,13,Chapter 1 Chinese traditional staple food,4.Steamed buns(,饅頭）,Steamed buns made of by flour,there is no stuffing in it.,It taste a little sweet or light.,14,Chapter 1 chinese traditional staple food,5.Steamed stuffed bun(,包子）,The different buns contain different stuffing.For example,red bean paste,vegetables,pork,beefs.So their tastes are different.,Soup dumpling(,湯包）,15,Chapter 2,the,Chinese characteristic cuisine,China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.,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。,Chinese food can be roughly divided into four regional cuisines,：,中國飲食可以大致分為四大地方菜系：,Shandong Cuisine,山東菜系,Sichuan Cuisine,四川菜系,Cantonese Cuisine,廣東菜系,Jiangsu Cuisine,江蘇菜系,16,Chapter 2,the,Chinese characteristic cuisine,1.Shandong Cuisine,山東菜系,Introduction,:shandong cuisine also named lu cai.An important part of four major cuisines of china.It be famous for the representative of north china cuisine.,Development,:shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period.Formed in the Qin and Han dynasties.After the Song dynasty,shang dong cuisine has become the representative of Norht China cuisine,Factions,:,jinan style dishes,Jiaodong style dishes,Confucius style dishes,17,Chapter 2,the,Chinese characteristic cuisine,Jinan style Dishes,Known for:soup,Be good at:explosion,fry,roast,fired,Features:clear,fresh,crisp,tender,Representatives:Broth Assorted(,清湯什錦）,Natang Typha(,奶湯蒲菜）,Sweet and sour crap(,糖醋鯉魚）,18,Chapter 2,the,Chinese characteristic cuisine,Jiaodong style dishes,Known for:Fushan dishes in yantai,Be good at:seafood,Features:keep ingredient flavor and focus on the,color,Representatives:quick-fired huangcai(,溜黃菜）,Soft-fried meatballs with sugar,（雪花肉丸子）,Soft-Fried pork filet,（軟炸里脊）,19,Chapter 2,the,Chinese characteristic cuisine,Confucius style dishe,Known for:guanfu style dises,Be good at:cooking techniques,Features:eat no rice but is of the finest quality,nor meat,But is finely minced,Representattives:”yiping”bean curd(,一品豆腐）,Go to court with child(,帶子上朝）,Boiled Ginkgo,（詩禮銀杏）,20,Chapter 2,the,Chinese characteristic cuisine,Sichuan Cuisine,四川菜系,Introduction:Sichuan cuisine is one of Chinas four great cuisine,it originated in the Sichuan province(today Chongqing City),Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries.In this sense,Sichuan Cuisine will be belong to China and the world as well.,ch