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1、1AGLIMPSEOFCHINESECULTURE中国文化概况2Chapter8CulinaryCulture3学习目标了解中国饮食文化；认识中国茶酒文化.41Lead-inActivity2Chinesediet3Discussion&PresentationOverview5Lead-inActivityWatchand&ThinkWatchthevideoclipanddiscuss:DoyouknowanythingaboutChinesetea?Whatkindofteadoyoulikebest?61Lead-inActivity2Chinesediet3Di
2、scussion&PresentationOverview71FeaturesofChineseFood2EightRegionalCuisines4TableManners5ChineseTeaCulinaryCulture3ChineseDelicacyABiteofChina6ChineseWine8FeaturesofChineseFoodColour,Aroma,andTasteColour:thebeautifulcolorthelayoutthedesignAroma:thefragrantsmelltheappetisingsmellTaste:tasti
3、ngtheappreciationofseasoningstheappreciationoftexture9FeaturesofChineseFoodCookingMethodslocalityandclimateareimportantmethods:boiling(煮),stewing(炖，煨，焖),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒)，sautéing(快煎),smoking(熏)，roastingandbarbecuing(烤)baking(烘),
4、steaming(蒸)andscalding(白灼)，etc.10FeaturesofChineseFoodSeasoningstastemainlydependsontheseasonings.manytastes—salty(salt,soysauce),sweet(sugar,honey),sour(vinegar),fragrant(sesameoil,coriander,wine),spicy(chilli,garlic,ginger),tangy(monosodiumglutamateorMSG),bitter(driedtangerine,bitterapr
5、icotkernel),etc.11FeaturesofChineseFoodYin-yangPrincipleEachfoodhasitsowncharacteristicsofyinoryang.Yinfoods:thin,cold,lowcalories.Boilingmakesfoodyin.Yangfoods:rich,spicy,hot,highcalories.Fryingmakesfoodyang.12FeaturesofChineseFoodMedicinalFunctionbasedontraditionalChineseherbalmedicinep
6、racticecombinesstrictlyprocessedtraditionalChinesemedicinewithtraditionalculinarymaterialsproducedeliciousfoodwithhealth-restoringfunctionsafoodtonicismuchbetterthanamedicineinfortifyingone'shealth131FeaturesofChineseFood2EightRegionalCuisines4TableManners5ChineseTeaCulinaryCulture3Chines
7、eDelicacyABiteofChina6ChineseWine14EightRegionalCuisinesdishesvaryfromregiontoregiontastesalsodifferregionallybecauseoftheclimaticdifferences“sweetinthesouth,saltyinthenorth,sourinthewestandspicyintheeast”15EightRegionalCuisinesShandongCuisinealsoknownasLucai（鲁菜）emp
