中国传统美食(中英对照).ppt

中国传统美食;剁椒鱼头 Chop bell pepper fish head;2.主料：鱼头 、红色，青色灯笼椒。 Main ingredient : fish head bell pepper;4.口感：味重且辣，清香四溢 Tasting：hot and very strong,good smelling ,;The origin ;宫保鸡丁;Kung Pao Chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. 宫保鸡丁的做法就是将鸡、花生、蔬菜以及辣椒放在一起一起辣炒，这道菜起源于中国西南部的四川省，其中一道必不可少的材料就是四川花椒。虽然这道菜发源于中国，但不同地方有不同的差异，四川的宫保鸡丁通常比较辣??同时，宫保鸡丁也是一道西化的中国菜。 ;History;During the Cultural Revolution, the dishs name became politically incorrect because of its association with Ding. The dish was renamed Fast-fried chicken cubes or chicken cubes with seared chiles until its political rehabilitation in the 1980s under Deng Xiaopings reforms;西安肉夹馍(Xi’an steamed bread with meat);;;The origin of steamed bread with meat;Is it called“steamed bread with meat”or“meat with steamed bread”;The cooking culture about steamed bread with meat continue;The market and culture about steamed bread with meat