中国美食-英文介绍

LogoBy:CaiShulingChineseFoodLogoLogoChapter1Chinesetraditionalstaplefood1.rice（米饭）riceisthemostcommonstaple（固定的）foodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-frying（炒）Types:Porridge,friedricesteamedrice（白米饭）LogoChapter1ChinesetraditionalstaplefoodporridgefriedriceLogoChapter1Chinesetraditionalstaplefood2.noodles（面条）noodlesisaveryoldfoodanditoriginatedinChina.Ithasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.Everykindofnoodlemaytasteverydifferent.NextIwillgivetheintroductionofvariousnoodlesinchina.LogoChapter1ChinesetraditionalstaplefoodTheFirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodleswithsoybeanpaste,Shanxislicednoodles,Henanstewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武汉热干面Wuhanhotnoodles北京炸酱面BeijingnoodleswithsoybeanpasteLogoChapter1Chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南烩面HenanStewedNoodlesLogoChapter1Chinesetraditionalstaplefood兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanLogoChapter1Chinesetraditionalstaplefood昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesLogoChapter1Chinesetraditionalstaplefood四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesLogoChapter2ChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。·Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：ShandongCuisine山东菜系SichuanCuisine四川菜系CantoneseCuisine广东菜系JiangsuCuisine江苏菜系LogoChapter2Chinesecharacteristiccuisine1.ShandongCuisine山东菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthChinacuisine,Factions（派别）:Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesLogoBraisedshrimp油焖基围虾Braisedintestine九转大肠Sweetandsourcabbage醋溜白菜LogoChapter2ChinesecharacteristiccuisineJinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清汤什锦）milksoupofcattail(奶汤蒲菜）sweetandsourcarp(糖醋鲤鱼）LogoChapter2ChinesecharacteristiccuisineJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）LogoChapter2ChinesecharacteristiccuisineConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(带子上朝）boiledginkgo（诗礼银杏）LogoChapter2ChinesecharacteristiccuisineSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor鱼香,spicyflavor椒麻,sourandhotflavor醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃LogoChapter2ChinesecharacteristiccuisineDishes:sichuanhotpot(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）LogoChapter2ChinesecharacteristiccuisineDessert:Onionfragrantglutinousriceball（葱香糯米团），Dandannoodles（担担面）LogoChapter2ChinesecharacteristiccuisineCantonesecuisine广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisitecookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,steaming蒸,frying炒/炸,soaking泡andsoon.Logoillustrating龙虎斗WaxGourdSoup冬瓜盅Crispysucklingpig脆皮乳猪LogoChapter2ChinesecharacteristiccuisineSiumei(烧味)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecue(烤肉）flavorthatasauce（调味汁）isusuallyaddedbutadifferentsauceisusedforeachmeat.LogoChapter2Chinesechar