中国天下美食(英语版)-课件（PPT-精）.ppt

* * * China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering （令人垂涎的）flavor. Chinese food can be roughly divided into eight regional cuisines, they are: Shandong cuisine、Sichuan cuisine、Cantonese cuisine、and Fujian、 Anhui、 Hunan、Jiangsu、Zhejiang cuisine. Lu cai has great influence in north China and has become the representative of North China cuisines It’s one of the oldest cuisines in China, with a history of2,500 years. It’s originates from Confucius family banquet, then adopted by imperial kitchen. Specializes in seafood like prawns（对虾）, sea cucumber [‘kju:k?mb?]（海参）, flounder （比目鱼） Also emphasize on soup gravy Traditional luxury royal banquet 专营海鲜,如虾、海参、小比目鱼 还强调汤肉汁 传统的豪华皇家宴会 It has 2000 years of history but gained popularity all over China after 1980’s. Characterized in hot and numbing（使麻木的） taste because using a lot of peppercorns[‘pep?k?:n]（干胡椒） and spices. Now it is one of the fastest growing cuisines in the world. Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food（广东菜） One of the most famous food is “hot and spicy crab”（辣子蟹） Cantonese people ate what they could find locally. Wild animals, plants even insects. Long time ago, Guangdong has been the farthest end of China and lack of all support from the rulers 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food . Cantonese cuisine incorporates almost all edible（可食用的） meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Fujian cuisine consisting of Fuzhou, Quan zhou and Xia men Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory [‘seiv?ri]. The most distinct features are their pickled taste. 福建菜系由福州菜，泉州菜，厦门菜组成，以