《中國(guó)美食英語(yǔ)演講PPT演示課件》由會(huì)員分享，可在線閱讀，更多相關(guān)《中國(guó)美食英語(yǔ)演講PPT演示課件（18頁(yè)珍藏版）》請(qǐng)?jiān)谘b配圖網(wǎng)上搜索。

Chinese Food,1,,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around.Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.,中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎。因?yàn)橹袊?guó)地方菜肴各具特色，總體來(lái)講，中國(guó)飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。,Shandong Cuisine 山東菜系 Sichuan Cuisine 四川菜系 Guangdong Cuisine 廣東菜系 Jiangsu Cuisine 江蘇菜系 Fujian Cuisine 福建菜系 Zhejiang Cuisine 浙江菜系 Hunan cuisine 湖南菜系 Anhui Cuisine 安徽菜系,,2,,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。,Ⅰ.Shandong Cuisine山東菜系,3,,Sichuan Cuisine四川菜系,Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系，是世界上最著名的中國(guó)菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。,4,,Ⅲ.Guangdong Cuisine廣東菜系,Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 廣東菜源自于中國(guó)最南部的省份廣東省。大多數(shù)華僑來(lái)自廣東，因此廣東菜也許是國(guó)外最廣泛的中國(guó)地方菜系。 Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats. 廣東人熱衷于嘗試用各種不同的肉類和蔬菜。使用很多來(lái)自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。,5,,Ⅳ.Jiangsu Cuisine江蘇菜系,Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. 江蘇菜，又叫淮陽(yáng)菜，流行于在淮陽(yáng)湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓?yáng)菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。,6,,武漢熱干面,北京炸醬面 Beijing Noodles,Wuhan Hot Noodles,7,,山西刀削面 Shanxi Sliced Noodles,河南燴面Henan Xiaoji Stewed Noodles,8,,蘭州拉面 Lanzhou Ramen,杭州片兒川Hangzhou Pian Er Chuan,9,,昆山奧灶面Kunshan Aozao Noodles,鎮(zhèn)江鍋蓋面 Zhenjiang Pot Cover Noodles,10,,四川擔(dān)擔(dān)面 Sichuan Spicy Dandan Noodles,吉林延吉冷面 Jilin Yanji Cold Noodles,11,,燒餅,Clay oven rolls,12,,Fried bread stick,油條,13,,Hot pot 火鍋,14,,Spring rolls 春卷,蛋卷Chicken rolls,15,,糖葫蘆Tomatoes on sticks,16,,臭豆腐Stinky tofu (Smelly tofu),皮蛋100-year egg,17,,咸鴨蛋Salted duck egg,鹵肉飯Braised pork rice,18,,