对外汉语食物教学教材.ppt

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1、对外汉语食物ChineseTraditionalStapleFood面米饭米饭mǐfàncookingmethod:boiling,steaming，stir-frying粥zhōuporridge炒饭chāofǎn面miàn(noddle)cookingmethod:boiling,stir-frying热干面règānmiàn炸酱面zhájiàngmiàn刀削面dāoxiāomiàn兰州拉面lánzhōulāmiànChinesefoodcanberoughlydividedintofourregionalcuisines山东菜系四川菜系广东

2、菜系江苏菜系山东菜系Animportantpartoffourmajorcuisinesofchina.ItisfamousfortherepresentativeofnorthChinacuisine.Soft-Friedporkfiletsweetandsourcarp四川菜系SichuancuisineisoneofChina'sfourgreatcuisine,itoriginatedintheSichuanprovince.Sichuancuisineischaracterizedbyitsspicyandhotflavors.Mapo

3、TofuDanDanNoodles广东菜系localGuangdongflavordishesisoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.WaxGourdSoupsteamedscallopswithginge

4、randgarlic江苏菜系ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itinsistsonoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!sweetandsourmandarinfishStewedporkballinbrownsauce早上上午中午下午晚上

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