中国八大菜系中英文ppt.pptx
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1、 China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.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 Chinese food can be roughly divided into eight regional cuisines:中国饮食可以大致分为八大地方菜系:Shandong Cuisine山东菜系 Sichuan Cuisine四川
2、菜系Cantonese food 广东菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江苏菜系ZheJiangCuisine浙江菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius.And much of Shandong cuisines history is as old as Confucious himself,making it the oldest existi
3、ng major cuisine in China.山东是许多著名学者的故乡,例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久,使得山东菜系成为中国现存的最古老的主要菜系之一。Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy,is characterized by its emphasis on aroma,freshness,crispness and tenderness.Shallot and garlic are usually used as sea
4、sonings so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.Jinan cuisine is adept at deep-frying,grilling,frying and stir-frying while Jiaodong division is famous for cooking
5、seafood with fresh and light taste.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,而胶东菜系则以其烹饪海鲜的鲜淡而闻名。Sichuan Cuisine,known often in the West as Szechuan Cuisine,is one of the most famous Chinese cuisines in the world.Characterized by its spicy
6、 and pungent flavor,Sichuan cuisine,prolific of tastes,emphasizes on the use of chili.Pepper and prickly ash also never fail to accompany,producing typical exciting tastes.Besides,garlic,ginger and fermented soybean are also used in the cooking process.Wild vegetables and animals are usually chosen
7、as ingredients,while frying,frying without oil,pickling and braising are applied as basic cooking techniques.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闻名,味道多变,着重使用红辣椒,搭配使用青椒和prickly ash,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
8、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。Chili peppers and prickly ash are used in many dishes,giving it a distinctively spicy taste,called ma in Chinese.It often leaves a slight numb sensation in the mouth.红绿辣椒被用在许多菜肴中,带来特别的辣味,在中国文字里叫麻,通常会在口中留下麻木的感觉。Cantonese food originates from Guangdong,the sou
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