舌尖上的中国[英文版]中国美食介绍.ppt

Gourmet

tastingChina;TastingChina舌尖上的中国;Chinesefoodcanberoughlydividedintoeightregionalcuisines：

;VariousChineseDishes;OneoftheoldestcuisinesinChina,withahistoryof2,500years.

OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.

LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines.

在中国最古老的美食之一,有2500年的历史。

源于孔子的家庭宴会,然后采用皇家厨房。

鲁菜在中国北方有很大的影响,已成为中国北方菜系的代表。;Features:;ShandongCuisine

;ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.

山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系那么以其烹饪海鲜的鲜淡而闻名。;DezhouBraisedChicken德州扒鸡

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Four-JoyMeatballs”四喜丸子

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;SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.

四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产???出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌