中国饮食文化中英文ppt概要.ppt

China covers a large territory and has many nationalities, hence（因此） a variety of Chinese food with different but fantastic and mouthwatering（令人垂涎的） flavor. 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，令人垂涎 Chinese food can be roughly divided into eight regional cuisines（菜系） ： 中国饮食可以大致分为八大地方菜系 ： Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese food 广东菜系 Fujian Cuisine 福建菜系 Jiangsu Cuisine 江苏菜系 ZheJiang Cuisine 浙江菜系 Hunan cuisine 湖南菜系 Anhui Cuisine 安徽菜系 Shandong is the birthplace of many famous ancient scholars such as Confucious（孔子） and Mencius（孟子）. And much of Shandong cuisine‘s history is as old as Confucious himself, making it the oldest existing（古老的） major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy（油腻）, is characterized by its emphasis on aroma（香）, freshness（鲜）, crispness（酥） and tenderness（软）. Shallot （青葱）and garlic（大蒜） are usually used as seasonings（调料） so Shangdong dishes tastes pungent （辣）usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy（含乳脂的） soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying（煎） and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 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，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Sichuan Cuisine, known often in the West as Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent（辛辣的） flavor, Sichuan cuisine, prolific（丰富的） of tastes, emphasizes on the use of chili（红辣椒）. Pepper（青椒） and prickly ash（辣椒粉） also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean（豆豉） are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients（原料）, while frying, fryi