中国饮食文化-英文版

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1、ChineseFoodCulture中国菜IntroductionEightcuisinesConclusionGeographicaldistribution分布Delicacy饮食特色Fairytale历史典故Notabledishes名菜Manseesfoodasthefirstpriority民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厌精，烩不厌细——孔子MainCharacteristics：Differentfoodsindifferentseasons

2、四季有别Payattentiontoaestheticfeeling讲究美感Payattentiontointerest注重情趣Combinationoffoodandmedicine食医结合Avarietyofflavor风味多样Foodsindifferentseasons四季有别Summer:coldanddressedwithsauce凉拌Winter：steweddishes炖煮菜色–color香--flavor味–taste形–shape意–meaningaestheticfeeling美感aestheticfeeling美感TheinterestofChinesef

3、oodculture注重情趣Color，smellandtasteNameThewaytotaste品味方式Therhythmofthemeal进餐节奏Entertainmentinthemeal娱乐穿插Theinterestcanbereflectedin:TheinterestofChinesefoodculture注重情趣Dongpopork东坡肉Stewedporkballinbrownsauce红烧狮子头Combinationoffoodandmedicine食医结合Medicineandfoodhavethesameorigin.医食同源.Herbalcuisine药

4、膳选材ingredients刀工cuttingtechnique火候heatcontrol调味flavorAvarietyofflavor风味多样Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor风味多样HuiCuisine徽菜CantoneseCuisine粤菜MinCuisine闽菜XiangCuisine湘菜SuCuisine苏菜LuCuisine鲁菜ChuanCuisine川菜ZheCuisine浙菜TheTopEightCuisine八大菜系Avarietyofflavor

5、风味多样HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes火腿炖甲鱼黄山炖鸽问政山笋臭鳜鱼HuiCuisine徽菜NotabledishesHuiCuisine徽菜NotabledishStewedcivetcats红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖——梅圣俞BuddhaJumpsOvertheWallAnhuiCuisineA

6、nhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainFeatures:FocusonthetemperateofcookingGoodatbraisingandstewing.TurtlesoupwithhamMincuisine闽菜MincuisineisoneofthenativeChinesecuisinesderivedfr

7、omthenativecookingstyleofFujianprovince.lightbutflavorful(清鲜)Softandtender(软嫩)Umami(鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine闽菜Delicacy:NotabledishMincuisine闽菜佛跳墙鸡汤氽海蚌淡糟香螺片荔枝肉醉糟鸡Oneofthemostfamousdishesi