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1、Tomen,foodcomesfirstChinesecuisineChinesecuisine(中國菜)originatedfromthevariousregionsofChinaandhasbecomewidespreadinmanyotherpartsoftheworldRegionalculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,givingrisetothedifferentstylesoffood.Thereareeig
2、htmainregionalcuisines,orEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Occasionally,BeijingcuisineandShanghaicuisinearealsocitedalongwiththeeightregionalstylesastheTenGreatTraditions(十大菜系).Anhuicuisine(徽菜)Itisder
3、ivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.Braisingandstewingarecommontechniques.Fryingandstir-fryingareusedmuchles
4、sfrequentlyinAnhuicuisinethaninotherChineseculinarytraditions.Somefamousdishesinclude:StewedsoftshellturtlewithhamSteamedstonefrogBambooshootscookedwithsausageanddriedmushroomLiHongzhangHodge-PodgeCantonesecuisine(粤菜)Itdrawsuponagreatdiversityofingredients
5、withmanyimportedfoodsandingredients.Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Manycookingmethodsareused,steaming,stir-frying,shallowfrying,doubleboiling,bra
6、ising,anddeep-fryingbeingthemostcommononesinCantoneserestaurants。Fujiancuisine(闽菜)ItisderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmask
7、ingoriginalflavourofthemainingredients.Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithno"loud"flavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasay
8、ingsintheregion'scuisine:"Onesoupcanbechangedintenforms"(-湯十變)and"Itisunacceptableforamealtonothavesoup"(不湯不行).populardishes"Buddhajumpsoverthewall"(佛跳墙),acomplexdishmakinguseofmanyingred