中国美食英语PPT.ppt
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1、,Chinese food can be roughly divided into eight regional cuisines :,Anhui,Jiangsu,Fujian,Guangdong,Sichuan,Shandong,Zhejiang,Hunan,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dish
2、es have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔,民族众多,因此各种中国饮食口味不同,却都味美,令
3、人垂涎。因为中国地方菜肴各具特色,总体来讲,中国饮食可以大致分为八大地方菜系,这种分类已被广为接受。当然,还有其他很多著名的地方菜系,例如北京菜和上海菜。,Eight regional cuisines in china,Various Chinese Dishes,徽菜 Anhui Cuisine,Sichuan Cuisine,Sichuan cuisine is famous for its hot and spicy dishes. The climate in Sichuan and Chongqin is very humid all through the year, then
4、people there like to keep the damp out by eating heavily spiced food. Hot chilli, wild pepper and ginger are the ever-present ingredients . chilli 辣椒粉 spiced含香料的 pepper 胡椒粉 ginger 姜,Sichuan Cuisine,Sichuan Cuisine,Sichuan Cuisine,粤菜Cantonese food (广东菜系),Long ago, Guangdong has been the farthest end
5、of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.,Can
6、tonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, gin
7、ger and coriander leaves are main spices.,粤菜,Guangdong Cuisine,Guangdong Cuisine,Shandong Cuisine,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usu
8、ally used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division i
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