1、Chinese food culture Catalog Catalog The traditional staple food. The traditional festival food Eight regional cuisines Typical dishes Summary 中國風中國風呀Chinese traditional staple food 米飯 Steamed Rice 面條 Noodles 饅頭 Steamed bun 包子 Steamed stuffed bun 粥 Porridge 中國風中國風呀The traditional festival foodl In m

2、aterial wealth, people generally superfluous energy today, many high-energy traditional festival food appears dim a lot, especially New Year cake, Glutinous Rice Balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and culture, reflects its cultural value!l

3、 The traditional cultural value is greater than the nutritional value of food 在物質(zhì)豐富，人們普遍能量過剩的今天，許多高能在物質(zhì)豐富，人們普遍能量過剩的今天，許多高能的傳統(tǒng)節(jié)日食品就顯得暗淡了許多，尤其是年糕、湯圓、的傳統(tǒng)節(jié)日食品就顯得暗淡了許多，尤其是年糕、湯圓、元宵等食品，人們在食用這些食物時，更多的是在回味、元宵等食品，人們在食用這些食物時，更多的是在回味、繼承他們背后的歷史和文化，體現(xiàn)其文化價值！繼承他們背后的歷史和文化，體現(xiàn)其文化價值！中國風中國風呀 Dumplings are a special kind

4、 of holiday food, and also a common home-cooked dish. On Chinese New Years Eve, the whole family sits in a circle, kneading the dough, mixing the filling, rolling the wrap, wrapping, pinching, and boil the dumplings, all the while having a good time. 餃子是一種特殊的節(jié)日食品， 也是一種常見的家常菜。除夕之夜，全家圍坐在一起，揉面團，包餃子，煮餃子

5、，共享歡樂時光。 Having dumplings for the New Year is a tradition in many families of the north. (Photographed in 1962, Xinhua)中國風中國風呀On the fifth day of the fifth lunar month, the Dragon Boat Festival, zongzi, or glutinous rice cake wrapped in reed leaf is the festivity food. The Dragon Boat Festival has h

6、ad more than 2,000 years of history in China.中國風中國風呀 Second to the Spring Festival in importance and grandness is the Mid-autumn Festival, when people get together to have the moon cake. Because of its round shape like that of the moon, the moon cake symbolizes union. Every Mid-autumn, when the brig

7、ht round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon 重要性僅次于春節(jié)日是中秋重要性僅次于春節(jié)日是中秋節(jié)，人們聚在一起吃月餅。它的節(jié)，人們聚在一起吃月餅。它的圓的形狀像月亮，月餅象征著團圓的形狀像月亮，月餅象征著團圓。每年的中秋，當明亮的圓月圓。每年的中秋，當明亮的圓月掛上，家人團聚，一起品嘗的月掛上，家人團聚，一起品嘗的月餅，賞月。餅，賞月。中國風中國風呀 The traditional food for Lantern Festiv

8、al is rice glue ball（元宵）（元宵）. The rice glue balls shape is just like the full moon appears in the sky. This kind of dessert is especially welcomed by children. 元宵節(jié)的傳統(tǒng)食品是元元宵節(jié)的傳統(tǒng)食品是元宵。元宵的形狀就像滿月出宵。元宵的形狀就像滿月出現(xiàn)在天空現(xiàn)在天空，這種甜點是由兒這種甜點是由兒童特別歡迎。童特別歡迎。中國風中國風呀 The Laba Festival, the day in most parts of China hav

9、e the custom of eating Laba porridge. Laba is a harvest year with eight fresh food and fruits boiled, usually for the sweet porridge. porridge in addition to rice, millet, mung bean, cowpea, peanut, jujube and other raw materials, but also add pork, radish, cabbage, vermicelli, seaweed, tofu and so

10、on. 臘八節(jié)，在中國大多數(shù)地區(qū)都臘八節(jié)，在中國大多數(shù)地區(qū)都有吃臘八粥的習俗。臘八粥是用八有吃臘八粥的習俗。臘八粥是用八種新鮮食品一年收獲水果煮，通常種新鮮食品一年收獲水果煮，通常為甜味粥。中原有許多農(nóng)民喜歡咸為甜味粥。中原有許多農(nóng)民喜歡咸吃臘八粥，除了大米，小米，綠豆，吃臘八粥，除了大米，小米，綠豆，豇豆，花生粥，紅棗和其他原材料，豇豆，花生粥，紅棗和其他原材料，但也加入豬肉，蘿卜，白菜，粉絲，但也加入豬肉，蘿卜，白菜，粉絲，海藻，豆腐等。海藻，豆腐等。中國風中國風呀Chinese food can be roughly divided into eight regional cuisine

11、s ：Shandong Cuisine山東菜系 Sichuan Cuisine四川菜系Cantonese food 廣東菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江蘇菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系ZheJiangCuisine浙江菜系中國風中國風呀 Shandong Cuisine山東菜系 Cantonese food 廣東菜系 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, is characterized by its empha

12、sis on aroma, freshness, crispness and tenderness. Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. 由濟南菜系和膠東菜系組成，以其香，鮮，嫩，香，鮮，嫩，脆脆而聞名，通常很辣辣，注重湯品。 In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes,

13、 anything that moves on the ground except trains, and anything that moves in the water except boats. 事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的，除了火車；水里游的，除了船兒。 中國風中國風呀 Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softnes

14、s, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three. 浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。 Anhui Cuisine 安徽菜系 Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewi

15、ng. Often hams will be added to improve taste and sugar candy added to gain 安徽廚師注重于烹飪的溫度，擅長煨燉煨燉。通常會加入火腿和方糖來改善菜肴的味道。 ZheJiang Cuisine 浙江菜系中國風中國風呀 Jiangsu Cuisine 淮陽菜系 Hunan cuisine 湖南菜系 Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes i

16、tself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. 湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極極辣辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品 Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not

17、-too-bland taste. If the flavor is strong, it isnt too heavy; if light, not too bland. 淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細的準備，不辣不溫的口感而出名，味道強而不重，淡而不溫強而不重，淡而不溫。中國風中國風呀 Sichuan Cuisine, Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper

18、and prickly ash also never fail to accompany, producing typical exciting tastes. 世界上最著名的中國菜系之一。四川菜系以其香辣香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒 Sichuan Cuisine四川菜系 Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic ta

19、ste of sweet, sour, salty and savory. The most distinct features are their pickled taste. 福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮精選的海鮮，漂亮的色澤，甜，酸，咸和香漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味鹵味”。 Fujian Cuisine福建菜系中國風中國風呀Mapo Tofu麻婆豆腐Yu-Shiang Shredded Pork 魚香肉絲Spicy chicken麻辣子雞Sweet and sour fish糖醋魚 中國風中國風呀Roasted Crispy Su

20、ckling PigRoasted Crispy Suckling Pig 脆皮乳豬脆皮乳豬中國風中國風呀佛佛 跳跳 墻墻 Steamed Abalone Steamed Abalone with Sharks Fin and with Sharks Fin and Fish Maw in BrothFish Maw in Broth 中國風中國風呀A beggars ChickenA beggars Chicken叫花雞叫花雞中國風中國風呀Farewell to my concubine霸王別姬霸王別姬中國風中國風呀Man Han banquet Man-Han Banquet origin

21、s from the Qing dynasty. It is one of the most famous Chinese banquets, which combines the dish essences of Man minority and Han minority. 滿漢全席起興于清代清代，是集滿族與漢族菜點之精華而形成的歷史上最著名的中華大宴。中國風中國風呀 The cuisine of Man-Han Banquet contains one hundred and eight kinds. They would be finished in 3 days. The resour

22、ces of making Man-Han Banquet are broad. They are special selected, including all most wild and sea foods. The cooking techniques are excellent with local features. 滿漢全席上菜一般起碼108種種，分分3天吃完天吃完。滿漢全席取材廣泛，用料精細，山珍海味無所不包。烹飪技藝精湛，富有地方特色。中國風中國風呀蒸羊羔、蒸熊掌、蒸鹿尾兒；燒花鴨、燒雛雞兒、燒子鵝；鹵煮咸鴨、醬雞、臘肉、松花、小肚兒、晾肉、香腸；什錦蘇盤、熏雞、白肚兒、清蒸八

23、寶豬、江米釀鴨子；罐兒野雞、罐兒鵪鶉、鹵什錦、鹵子鵝、鹵蝦、燴蝦、熗蝦仁兒；山雞、兔脯、菜蟒、銀魚、清蒸哈什螞；燴鴨腰兒、燴鴨條兒、清拌鴨絲兒、黃心管兒；燜白鱔、燜黃鱔、豆豉鲇魚、鍋燒鲇魚、烀皮甲魚、鍋燒鯉魚、抓炒鯉魚；軟炸里脊、軟炸雞、什錦套腸、麻酥油卷兒；熘鮮蘑、熘魚脯兒、熘魚片兒、熘魚肚兒、醋熘肉片兒、熘白蘑；燴三鮮、炒銀魚、燴鰻魚、清蒸火腿、炒白蝦、熗青蛤、炒面魚；熗蘆筍、芙蓉燕菜、炒肝尖兒、南炒肝關兒、油爆肚仁兒、湯爆肚領兒；炒金絲、燴銀絲、糖熘饹炸兒、糖熘荸薺、蜜絲山藥、拔絲鮮桃；熘南貝、炒南貝、燴鴨絲、燴散丹；清蒸雞、黃燜雞、大炒雞、熘碎雞、香酥雞、炒雞丁兒、熘雞塊兒；三鮮丁兒、八寶丁兒、清蒸玉蘭片；炒蝦仁兒、炒腰花兒、炒蹄筋兒、鍋燒海參、鍋燒白菜；炸海耳、澆田雞、桂花翅子、清蒸翅子、炸飛禽、炸蔥、炸排骨；燴雞腸肚兒、燴南薺、鹽水肘花兒、拌瓤子、燉吊子、鍋燒豬蹄兒；燒鴛鴦、燒百合、燒蘋果、釀果藕、釀江米、炒螃蟹、氽大甲；什錦葛仙米、石魚、帶魚、黃花魚、油潑肉、醬潑肉；