中国菜系中英文介绍.ppt

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1、中国菜系ChineseCuisine菜系的差异主要有多种因素所致，其中包括地理位置，气候条件，交通状况，人口迁徙，地方文化。Manyfactorsresultedinthedifferencesbetweencuisines,includinggeography,climate,transportation,migration,regionalculture.Resultin导致在漫长的历史发展过程中，中餐逐渐分化为南北两大口味。Duringthelong-termhistorydevelopment,Chinesedishesgraduallyaredividedintosouthernan

2、dnortherntaste.一般来说，南方菜讲究鲜嫩，而北方菜由于天气寒冷油重一些，菜里常加醋和大蒜。Generally,southerncuisinefeaturesfreshnessandtenderness,northerncuisineisgreasinessbecauseofcoldweatherandvinegarandgarlicareoftenaddedincuisine.北方的主食是面条，饺子以及其他用面粉做的食物，而大多数南方人则以米饭为主食。Northernersliveonadietofnoodles,dumplingsandotherfoodmadeofflour,

3、whilemostsouthernerspreferrice.中国幅员辽阔，地区之间的饮食差异很大。Chinacoversalargeterritory,whichcausesenormousdifferencesofChinesefoodamongregions.中国烹饪可分为四大风格各异的菜系，即四川，广东，山东，淮扬。Chinesecookingstylesconsistoffourvariouscuisine,Sichuancuisine,Guangdongcuisine,Shandongcuisine,Huaiyangcuisine.四川菜以麻辣，味重著称，其料选料范围广，调味品烹饪

4、技术变化多样。Sichuancuisineisfamousforspicinessandgreasiness,whichhasawiderangeofingredientsandcookingskills.广东菜用料广泛，除了通常用的肉，禽类外，还用蛇，猴，猫，等菜制成菜肴，菜的特点多以清淡，生脆，爽口，偏甜为主。Guangdongcuisinehasabroadrangeofingredientsthatincludesnakes,monkeys,catsandsoon,besidesmeatandpoultry.Itisalwaysinsipid,crisp,tasty,sweet.山东菜

5、通常较咸，汁色普遍较浅，注重选料，精于刀工，善于炊技。Shandongcuisineisgeneralsaltywithlightcolor.Itemphasizesingredientsanditisgoodatcuttingtechniqueandcookingskills.淮扬菜擅长炖闷烧煮，讲究刀工，味道鲜脆软滑，注重选料的原汁原味Huaiyangcuisinefeaturesbraising,stewing,roastingandboiling.Ithighlightscuttingtechniqueandtastessmooth.Itstressesontheoriginaltas

6、teandflavoroftheingredients.