中国文化概况(修订版)Chapter-8

1AGLIMPSEOFCHINESECULTURE中国文化概况2Chapter8CulinaryCulture3学习目标了解中国饮食文化；认识中国茶酒文化.4Lead-inActivityChinesedietDiscussion&PresentationOverview5Lead-inActivityWatchand&ThinkWatchthevideoclipanddiscuss:DoyouknowanythingaboutChinesetea?Whatkindofteadoyoulikebest?6Lead-inActivityChinesedietDiscussion&PresentationOverview7FeaturesofChineseFoodEightRegionalCuisinesTableMannersChineseTeaCulinaryCultureChineseDelicacyABiteofChinaChineseWine8FeaturesofChineseFoodColour,Aroma,andTasteColour:thebeautifulcolorthelayoutthedesignAroma:thefragrantsmelltheappetisingsmellTaste:tastingtheappreciationofseasoningstheappreciationoftexture9FeaturesofChineseFoodCookingMethodslocalityandclimateareimportantmethods:boiling(煮),stewing(炖，煨，焖),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒)，sautéing(快煎),smoking(熏)，roastingandbarbecuing(烤)baking(烘),steaming(蒸)andscalding(白灼)，etc.10FeaturesofChineseFoodSeasoningstastemainlydependsontheseasonings.manytastes—salty(salt,soysauce),sweet(sugar,honey),sour(vinegar),fragrant(sesameoil,coriander,wine),spicy(chilli,garlic,ginger),tangy(monosodiumglutamateorMSG),bitter(driedtangerine,bitterapricotkernel),etc.11FeaturesofChineseFoodYin-yangPrincipleEachfoodhasitsowncharacteristicsofyinoryang.Yinfoods:thin,cold,lowcalories.Boilingmakesfoodyin.Yangfoods:rich,spicy,hot,highcalories.Fryingmakesfoodyang.12FeaturesofChineseFoodMedicinalFunctionbasedontraditionalChineseherbalmedicinepracticecombinesstrictlyprocessedtraditionalChinesemedicinewithtraditionalculinarymaterialsproducedeliciousfoodwithhealth-restoringfunctionsafoodtonicismuchbetterthanamedicineinfortifyingone'shealth13FeaturesofChineseFoodEightRegionalCuisinesTableMannersChineseTeaCulinaryCultureChineseDelicacyABiteofChinaChineseWine14EightRegionalCuisinesdishesvaryfromregiontoregiontastesalsodifferregionallybecauseoftheclimaticdifferences“sweetinthesouth,saltyinthenorth,sourinthewestandspicyintheeast”15EightRegionalCuisinesShandongCuisinealsoknownasLucai（鲁菜）emphasisonaroma,freshness,crispness,tenderness,useofminimalfatseasonings:saucepaste,onion,garlic,tastepungent16EightRegionalCuisinesSichuanCuisinealsoknownasChuancai(川菜)spicyandflavourfulemphasisestheuseofchili,pepper,Chinesepricklyashgarlic,gingerandfermentedsoybean17EightRegionalCuisinesGuangdongCuisinealsoknownasYuecai(粤菜).fresh,crisp,tender,lightlyseasoned.roasting,stir-frying,sautéing,deep-frying,stewingandsteaming.porridgesandsoups18EightRegionalCuisinesalsoknownasMincai（闽菜）lighttaste,sweetandsourflavourstrictlyselectedingredientsseafooddishesFujianCuisines19EightRegionalCuisinesJiangsuCuisinesalsoknownasSucai(苏菜)distinctivestyle,characteristicallysweettasteoriginalflavourofcookingmaterialsstrictelectionofingredientsexquisiteworkmanshipelegantshapes20EightRegionalCuisinesalsoknownasZhecai(浙菜)freshness,tenderness,softness,smoothnesswithmellowfragrancecomprisesthespecialtiesofHangzhou,Ningbo,shaoxingZhejiangCuisine21AnhuiCuisineEightRegionalCuisinesalsoknownasHuicai(徽菜)elaborateselectionofcookingingredientsstrictcontrolofthecookingprocessoriginaltasteandnutritionoftheingredientsslightlyspicyandsalty22EightRegionalCuisinesalsoknownasXiangcai(湘菜)akintothechili-richSichuanCuisinedensepungentflavourchili,pepper,shallothot,sourflavour,fresharoma,greasiness,deepcolour,etcHunanCuisine23FeaturesofChineseFoodEightRegionalCuisinesTableMannersChineseteaCulinaryCultureChineseDelicacyABiteofChinaChineseWine24ChineseDelicacy–ABiteofChinaadocumentarytelevisionprogrammeproducedbyCCTVintendedtofamiliarisepeoplearoundtheworldwithChinesefoodculture,localcustoms,greatChineseheritageintroducesthehistory,storiesbehindfoodintricacyandculturaloriginshowmuchimaginationandtraditiongoesintofoodofChinagainedwidespreadpopularityathomeandabroad25ChineseDelicacy–ABiteofChinaNowwatchavideoclipofABiteofChina,anddiscusswhyitissopopular.26FeaturesofChineseFoodEightRegionalCuisinesTableMannersChineseTeaCulinaryCultureChineseDelicacyABiteofChinaChineseWine27ArrangementofSeatsTableMannersthehostpreparesadequateseatsfortheguestsSpecificseatsfortheelderlyorpeopleofhighstatus(northernsideofthetableordirectlyfacetheentrancetotheroom)“honoredsouth,humblenorth”28ToastTableMannersthehostproposeatoastsaying“Drinkingfirsttoshowrespect”toastwiththewordganbei(bottomsup)threetoastwiththeentirecompany,ratherthanoneseparatetoastforeveryindividualpresentsomeothertoasts:toasttoyourhealthtoasttoourfriendship29ServingCoursesTableMannersfromcoldtohothotentreesshouldbeservedstartingontheleftoftheseatacrossfromthemainguests.soupservednextlocalstaplesareservedlastover-orderfood30ChineseChopsticksTableMannersHostmaypickupsomedishesforgustswithhisownchopsticks(asignofpolitenessandhospitality)Holdchopsticksinthemiddle,makesuretheendsareevenDon’tstickchopsticksuprightinthericebowlDon’ttaponthebowlwithchopsticks31ChineseChopsticksTableMannersAvoidsuckingtheendsofchopsticksorkeepingtheminmouthforalongtimeNeverpointatsomeonewithchopsticksDon’tusechops