中国- 和美国的饮食文化Food Culture in America and China.ppt

Food Culture in America and China 1. Dietary habits are different The Americans are used to using knifes and forks. The Chinese are used to using chopsticks. 2.Dietary views are different The Americans pay attention to nutrition. The Chinese pay attention to taste. 3. Dietary forms are different The Americans stress on Communication. The Chinese stress on atmosphere. 4. Dietary tastes are different The Americans like sweet food. The Chinese like salty food. Thanksgiving Food Thanksgiving Food Thanksgiving Food Daily diet Daily diet Daily diet Daily diet Daily diet Daily diet Chinese Food Shandong cuisine (characteristics: fresh fragrance, taste pure, clear, and milk is very exquisite, clear soup modulation is clear and bright, the milk is white and delicious. 鲁菜(特点：清香、鲜嫩、味纯而著名，十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇。 ) Shandong cuisine鲁菜 Sichuan cuisine川菜 Characteristics: sour, sweet, hemp, spicy fragrance, oil, and pays attention to taste, with three chili pepper (i.e., Chinese prickly ash, chili and fresh ginger. 特点：酸、甜、麻、辣香、油重、味浓，注重调味，离不开三椒（即辣椒、胡椒、花椒）和鲜姜 。 Jiangsu cuisine苏菜 Characteristics: strong with light, crisp, and fresh juice broth strong but not greasy, gentle, salty and sweet. 特点：浓中带淡，鲜香酥烂，原汁原汤浓而不腻，口味平和，咸中带甜。 Guangdong cuisine粤菜 Characteristics: raw material is various, exquisite form, good novel, tender and bright, smooth, delicate, taste is light in summer, strong in winter. 特点：菜的原料较广，花色繁多，形态新颖，善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡，冬春偏重浓醇。 Fujian cuisine闽菜 Characteristics: the color appearance is good, taste is fresh, seafood is a common raw material. 特点：色调美观，滋味清鲜 ，多以海鲜为原料烹制各式菜肴，别具风味。 Zhejiang cuisine浙菜 Characteristics: clear and sweet and crisp, tender, bright and fresh. 特点：清、香、脆、嫩、爽、鲜。 Hunan cuisine 湘菜 Characteristics: materials widely, oil, heavy color with chili, smoked wax as raw materials, to taste fresh, hot and tender 特点：用料广泛，油重色浓，多以辣椒、熏腊为原料，口味注重香鲜、酸辣、软嫩。 Anhui cuisine徽菜 Characteristics: the materials are plain, pay attention to the fire, rich color, taste mellow, ma