中国传统美食中英文配图介绍.pptx

Food is the paramount necessity of the people;hand-grabbed lamb;手抓羊肉;The local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone.;青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。 烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度（the maximum tenderness）得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。 ;Buddha jumps over the wall; 佛跳墙;The dish: Legend has it that this dish Is so irresistible that Buddha jumped over the wall for a taste. Fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine. ;相传佛跳墙这道菜美味难挡，佛（ Buddha ）都从墙头跳过前来品尝。 佛跳墙由包括鱼翅（ shark fin ）、鲍鱼（ abalone ）、海参（ sea cucumber ）、人参（ ginseng ）和扇贝（ scallops ）等18种食材做成，所有食材再加些上好的绍兴米酒（ Shaoxing rice wine ），经小火煨数小时即可。 ;chili-fried chicken cubes;; The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.;烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城(mecca of spicy dishes)，在麻辣程度上重庆菜首屈一指。 菜肴：辣子鸡是将酥脆的鸡胸脯块与干胡椒、芝麻和干辣椒一同翻炒，从而做出一盘子火辣辣红彤彤的美味。;Steamed fish head with pickled chilis;剁椒鱼头;The cuisine: Also known as Xiang cuisine , Hunan food is known to be just as hot as Sichuan, minus the numbing quality. Locals are partial to smoked and cured meats in their dishes.;就是众所周知的湘菜，湖南菜和四川菜一样火辣辣，但却没有那股子麻劲儿。当地人偏爱熏肉和腌肉(smoked and cured meats )。 除了难以抗拒的泡椒(pickled chilis)和鲜嫩鱼头肉做成的美味，泡椒鱼头还含有很多营养物质，比如维生素A和维生素C，增进新陈代谢(metabolism)??? ;Peking roast duck;; A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.; 一整只烤鸭有两种特色吃法：拿薄饼（ mandarin pancakes ）卷着肥美多汁的鸭肉（the juicy meat ）和