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Chinese Food Culture,中國(guó)菜,Introduction Eight cuisines Conclusion,,Geographical distribution 分布 Delicacy 飲食特色 Fairytale 歷史典故 Notable dishes 名菜,,,Man sees food as the first priority,民以食為天,eat no rice but is of the finest quality, nor meat but is finely minced ------Confucius,食不厭精，燴不厭細(xì)——孔子,Main Characteristics ：,Different foods in different seasons 四季有別 Pay attention to aesthetic feeling 講究美感 Pay attention to interest 注重情趣 Combination of food and medicine 食醫(yī)結(jié)合 A variety of flavor 風(fēng)味多樣,Foods in different seasons 四季有別,Summer : cold and dressed with sauce 涼拌,Winter：stewed dishes 燉煮菜,色– color 香-- flavor 味– taste 形– shape 意– meaning,aesthetic feeling 美感,aesthetic feeling 美感,The interest of Chinese food culture 注重情趣,Color，smell and taste Name The way to taste 品味方式 The rhythm of the meal 進(jìn)餐節(jié)奏 Entertainment in the meal 娛樂(lè)穿插,The interest can be reflected in :,The interest of Chinese food culture 注重情趣,Dongpo pork,東坡肉,Stewed pork ball in brown sauce,紅燒獅子頭,Combination of food and medicine 食醫(yī)結(jié)合,Medicine and food have the same origin.醫(yī)食同源.,Herbal cuisine 藥膳,,選材 ingredients 刀工 cutting technique 火候 heat control 調(diào)味 flavor,A variety of flavor 風(fēng)味多樣,Rice in south and flour in north 南米北面,vast territory and abundant 地大物博,A variety of flavor 風(fēng)味多樣,Hui Cuisine 徽菜 Cantonese Cuisine 粵菜 Min Cuisine 閩菜 Xiang Cuisine 湘菜 Su Cuisine 蘇菜 Lu Cuisine 魯菜 Chuan Cuisine 川菜 Zhe Cuisine 浙菜,The Top Eight Cuisine 八大菜系,A variety of flavor 風(fēng)味多樣,Hui Cuisine 徽菜,Distribution: Anhui province,Delicacy :,Good at steaming and stewing Use local ingredients Good use of heat control Cook natural dishes,火腿燉甲魚 黃山燉鴿 問(wèn)政山筍 臭鱖魚,Hui Cuisine 徽菜,Notable dishes,Hui Cuisine 徽菜,Notable dish,Stewed civet cats 紅燒果子貍,Tastes: salty sweet,Fairytale ： 雪天牛尾貍，沙地馬蹄鱉——梅圣俞,Buddha Jumps Over the Wall,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain,Features:,Focus on the temperate of cooking Good at braising and stewing.,Turtle soup with ham,Min cuisine 閩菜,Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.,light but flavorful(清鮮) Soft and tender(軟嫩) Umami(鮮味) Retaining the original flavor of the main ingredients instead of masking them.,Min cuisine 閩菜,Delicacy :,,Notable dish,Min cuisine 閩菜,佛跳墻 雞湯氽海蚌 淡糟香螺片 荔枝肉 醉糟雞,One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including shark‘s fin(魚翅), sea cucumber(海參), abalone(鮑魚), and Shaoxing wine. Contains over 30 ingredients.,Min cuisine 閩菜,Buddha Jumps Over the Wall,Fujian Cuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .,Features:,Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste“(鹵味),Fo Tiao Qiang,Boiled whole chicken 清燉全雞,,,,,Shandong cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.,,,Origin：Spring and Autumn Period(770-221BC) Range：Qi and Lu.（齊國(guó)、魯國(guó)） Famous person：Yi Ya （齊桓公的寵臣易牙） Confucius （孔子） Classify：Eastern Shandong and Jinan dishes.（膠東菜系、濟(jì)南菜系）,,,Foundational （基 礎(chǔ)）school in Chinese cuisine. Majority（多數(shù)）of the culinary （廚房）styles in China. Beijing, Tianjin and the northeastern regions. Northern Chinese households' meals,Influence：,,,Cuisine feature Ingredients： Maize(玉米) PeanutsGrains（谷物） Staple vegetables Vinegar（醋） Taste characteristics Salty, Fresh, Original Stir fried, Fire power Soup, Seafood Plentiful and substantial,咸鮮為主，突出本味 以“爆”見(jiàn)長(zhǎng)，注重火功 精于制湯，注重用湯 烹制海鮮，獨(dú)到之處 豐滿實(shí)惠、風(fēng)格大氣,,,Braised Intestines in Brown Sauce （九轉(zhuǎn)大腸）,Zha Jinchan （deep fried golden cicada）,,,Sweat and sour carp： is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid. 糖醋鯉魚是山東省經(jīng)典的漢族名菜之一，屬于魯菜系。糖醋鯉魚色澤金黃，外焦里嫩，香甜酸醇。,《濟(jì)南府志》上早有“黃河之鯉，南陽(yáng)之蟹，且入食譜”的記載,,,Nutrition： Carp: High protein digestion and absorption rate of 96% Essential minerals, vitamin A and vitamin D Fat more than unsaturated fatty acids, Reduce cholesterol（膽固醇） Prevent arteriosclerosis,（動(dòng)脈硬化），Coronary（冠狀動(dòng)脈） ，Heart disease,One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines,魯菜Shandong Cuisine(山東菜系),Features :,Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,Dezhou Braised Chicken德州扒雞,Four-Joy Meatballs”四喜丸子,,,Sichuan cuisine：is a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.,,,History： 川菜系是一個(gè)歷史悠久的菜系。它的發(fā)源地是古代的巴國(guó)和蜀國(guó)。歷代典籍和各個(gè)朝代的文人騷客的詩(shī)詞文章里有不少對(duì)于川菜的記載。川菜興起于清末和抗戰(zhàn)兩個(gè)時(shí)間段，其特點(diǎn)在于紅味講究麻、辣、香，白味咸鮮中仍帶點(diǎn)微辣。,,,Cuisine feature： Bold flavours Pungency（刺激） Spiciness （香辣） Garlic （蒜） Sichuan pepper (花椒) Peanuts Sesame paste（芝麻醬）, Ginger（生姜） Use of hot and numbing flavor (麻辣味型) is a typical element of Sichuan cooking.,,,Husband and wife’s lung slice？,Pork Lungs in Chili Sauce 夫妻肺片,,,Kung pao chicken 丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來(lái)他由于戍邊御敵有功被朝廷封為“太子少?！保朔Q“丁宮?！?，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。,,,Mapo Tofu,Dry-Braised Mandarin Fish （干燒桂魚）,One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines,魯菜Shandong Cuisine(山東菜系),Features :,Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,Dezhou Braised Chicken德州扒雞,Four-Joy Meatballs”四喜丸子,,,Jiangsu cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.,,,Cuisine feature： Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasons Emphasis on the matching colour and shape of each dish and using soup to improve flavour.,,,History： 起始于南北朝、唐宋時(shí)，經(jīng)濟(jì)發(fā)展，推動(dòng)飲食業(yè)的繁榮，蘇菜成為“南食”兩大臺(tái)柱之一。明清時(shí)期，蘇菜南北沿運(yùn)河、東西沿長(zhǎng)江的發(fā)展更為迅速。沿海的地理優(yōu)勢(shì)擴(kuò)大了蘇菜在海內(nèi)外的影響。,,,Dongpo's braised pork,Salted Duck,,,Squirrel-shaped Mandarin fish ： 松鼠桂魚是蘇州地區(qū)的傳統(tǒng)名菜，在江南各地一直將其列作宴席上的上品佳肴。據(jù)說(shuō)早在乾隆皇帝下江南時(shí)，蘇州就有“松鼠鯉魚”了，乾隆曾品嘗過(guò)。后來(lái)便發(fā)展成了“松鼠鱖魚”。清代《調(diào)鼎集》中有關(guān)于“松鼠魚”的記載:“取季魚，肚皮去骨，拖蛋黃，炸黃，作松鼠式。油、醬油燒。”,Which cuisine ？,Roast suckling pig,Lou mei,Which cuisine ？,1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features: Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes,Jiangsu Cuisine,Santao Duck 三套鴨,squirrel-shaped mandarin fish 松鼠鱖魚,,,Cantonese Cuisine,Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought （十分搶手）after,throughout China.,Delicacyy,Quality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape. Geographical advantages: Guangdong is located in the subtropical zone（亞熱帶）, rich in natural resources.So Guangdong's diet has always been unique.,Ingredients:all kinds of domestic poultry(家禽), fish and seafood, mountain games(野味) Cooking methods: steaming and stir frying being the most favoured due to their convenience and rapidity.,Delicacy,Traditional dishes,Sweet potato soup 番禺糖水 Braised abalone 燜鮑魚 Roast suckling pig 烤乳豬 Little pan rice 煲仔飯 Lou mei 鹵味 Char siu 叉燒 Beef chow fun 干炒牛河,Which cuisine ？,Steamed fish head in chili sauce,Mao‘s braised pork,,,Mao‘s braised pork is one of the most loved dishes of Chairman Mao. According to historical records, in the command of the three campaign(三大戰(zhàn)役), Chairman Mao said to the guards Li Yinqiao :As long as you let me eat the braised pork every three days , I have the energy to defeat the enemy.,The story of Mao‘s braised pork,Hunan cuisine,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.,Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.,Peppery and hot chicken辣炒雞丁,Xiang Cuisine,Hunan cuisine, also known as Xiang cuisine It is well known for its hot spicy flavour, fresh aroma and deep colour. Due to the high agricultural output of the region, ingredients(食材) for Hunan dishes are many and varied.,Origin:The Warring States Period Development:As early as the Warring States period, the people's diet life is quite rich and colorful. In Qin and Han Dynasties, Hunan‘s diet culture,from the materials, cooking methods to the flavor,gradually formed a more,Xiang Cuisine,complete system.,Delicacy,Taste: especially like hot and sour . Because of the warm and humid climate, many people like eating pepper to dispel dampness(祛濕). Cooking methods:stewing, Stir frying, steaming and wax,Hunan cuisine is known for being dry hot (干辣) or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive mala.,Xiang Cuisine,beer duck,Spicy and hot pot shrimp,Famous Dishes In Hunan,Mao‘s braised pork 毛氏紅燒肉 Shredded pork with vegetables 農(nóng)家小炒肉 Changsha-style rice vermicelli 長(zhǎng)沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭,Which cuisine ？,West Lake Fish in Vinegar,Dongpo Pork,Zhe Cuisine,Zhe cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy（油膩的）, having instead a fresh and soft flavor with a mellow fragrance.,Zhe Cuisine,,Geographical advantages: Zhejiang is near the East China Sea, the climate is temperate, the water and land transportation is convenient Resource advantages:fertile（肥沃的）land, rich grains, fruits and vegetables, very rich in aquatic（水產(chǎn)品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.,Delicacy,Ingredients: be particular about the variety of raw material and season raw material require specialty,fresh and tender Cooking methods: stewing, steaming, burning, stir-frying,Zhe Cuisine Culture,Many dishes are full of beautiful legends in Zhejiang,which make their full of cultural color.,Longjing shrimp,Song Sao Yugeng,Four schools,,Hangzhou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisine,,,,,Zhejiang cuisine,Feature,Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance.,龍井蝦仁 Longjing Tea Shrimps,糯米素?zé)Z,Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）,冰糖甲魚 :Steamed Turtle in Crystal Sugar Soup,Nutrients:Vitamin A（維生素A）、carotene(胡蘿卜素)、thiamine(硫胺素)、riboflavin(核黃素)、niacin(尼克酸)、Vitamin C(維生素C)、 Calcium（鈣）, phosphorus（磷）, sodium（鈉）, magnesium（鎂）, iron（鐵）, zinc（鋅）, selenium（硒）, copper（銅）, manganese（錳）, folic acid（葉酸）, cholesterol（膽固醇） Function：enrich the blood build up resistance、make your nutrition balanced.,Famous dishes of Zhejiang cuisine,西湖醋魚 Xihu Sour Fish,東坡肉Dongpo pock,Dong-po-rou (Dongpo Pork), which must be eaten when you are in Hangzhou.,Beggar's Chicken,The dish was invented by a thief in Hangzhou. The story goes that because the hungry thief had no stove, so he wrapped the stolen bird in clay and baked it in a hole in the ground. By this way, the aroma and flavor of the bird were well kept.,,,Conclusion,Q:What are the top eight cuisine?,Hui Cuisine Cantonese Cuisine Min Cuisine Hunan Cuisine Su Cuisine Lu Cuisine Chuan Cuisine Zhe Cuisine,Q:What are the main features of Chinese food culture?,Conclusion,Different foods in different seasons Pay attention toaesthetic feeling Pay attention to interest Combination of food and medicine A variety of flavor and taste,Q:Do you know which cuisine has fairytale?,West Lake Fish in Vinegar 西湖醋魚 Mao‘s braised pork 毛氏紅燒肉 Dongpo Pork 東坡肉 Song Sao Yugeng 宋嫂魚羹 Longjing shrimp 龍井蝦仁 Beggars Chicken 叫花雞,Conclusion,Conclusion,Q:Can you talk about some cuisines in your hometown?,Man sees food as the first priority,Q:“民以食為天“How to speak in English?,Key Words,博大精深,profound invariety,,飲食特色,delicacy,歷史典故,fairytale,水產(chǎn)品,中原地區(qū),school,肥沃的,,流派,central plain,ingredient,fertile,aquatic,食材,,,,,,,,,Thank you !,