1、Chinese Dietary CultureChinese Dietary CultureIn traditional Chinese culture and education in the philosophy of yin and yang, the Confucian ethical concepts, theory of traditional Chinese medicine nutrition regimen, as well as cultural and artistic achievements, food aesthetic fashion, national char

2、acter traits under the influence of many factors to create the annals of the Chinese cooking skills, the formation of extensive and profound Chinese food culture. 在中國(guó)傳統(tǒng)文化和教育哲學(xué)的陰陽(yáng),儒家倫理概念,中醫(yī)理論營(yíng)養(yǎng)方案,以及文化和藝術(shù)成就,食物的審美時(shí)尚,民族性格特征的影響下許多因素創(chuàng)造中國(guó)烹飪技能上,形成博大精深的中國(guó)飲食文化In traditional Chinese cultureFrom the History, Ch

3、inas food culture stretching more than 170 million years, is divided into raw food, cooked food, natural cooking, science and cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, access to Cooking kingdom i

4、n the world. 從歷史、中國(guó)食品文化延伸超過(guò)1.7億年,分為生食、熟食、自然烹飪、科學(xué)烹飪4個(gè)發(fā)展階段,推出60000多種傳統(tǒng)菜肴,20000多種工業(yè)食物,獲得“烹飪王國(guó)”。From the History, Chinas fooFestival eating habitSinceancient times, all Chinese ethnic groups liketo combinefoodwith festivals, and are veryparticular aboutwhatto eatin the festival. During the festivals,the

5、y organized appropriate eating activities to strengthenkinshipties, showed their best wishes andpursuit of hope, and commemorate the ancestors. Festival eating habitSinceancSpring Festival Dumplings Wonton餛飩FishNew Year cake Best WishesSpring Festival Dumplings WoLantern festival and Mid Autumn Fest

6、ivalrice glue ball /sweet dumpling元宵moon cake The round shape indicates reunite and happiness, and people eat them to denote union, harmony and happiness for the family.圓形表示團(tuán)聚和快樂(lè),人們吃它們表示聯(lián)盟,和諧和幸福的家庭。Lantern festival and Mid AutumOn that day only cold food is served to commemorate our ancestors 為了紀(jì)念我們

7、的祖先在那一天只吃冷的食物。Dragon Boat Festival端午節(jié)People eat rice dumpling to show their deepmemory ofQu Yuan 人們吃粽子來(lái)顯示他們的深刻的紀(jì)念屈原Cold Food FestivalOn that day only cold food is The birth of the children, the birthday of the olds and the marriage are important moments for celebration, thoughthe sizecant comparewit

8、h theNational festivals, they reflect thecustomsof life with a stronglocal color. 孩子的出生,生日和結(jié)婚慶典等重要時(shí)刻,盡管規(guī)模比不上國(guó)家節(jié)日,它們也反映了強(qiáng)烈的地方生活的特色。Dietary practices of celebration The birth of the childr In Central China, if a baby is born, his father will send Red Boiled Eggs to announce the news. An even number, u

9、sually six or eight Red Boiled Eggs with a black point dotted on one end will be delivered for a boy and an odd number, usually five or seven without black point for a girl. Through this way, the people express the joy of the birth of the child. 中國(guó)孩子出生,父親將用紅雞蛋宣布這一消息，通常六個(gè)或八個(gè)紅色煮雞蛋,黑色點(diǎn)點(diǎn)綴代表男孩，通常5或7沒(méi)有黑色的

10、雞蛋代表女孩。通過(guò)這種方式,人們表達(dá)孩子的出生的喜悅。Celebration for the birth of a child In Central China, if Long noodle is the symbol of longevity in China, so that youngsters or seniors all will have a bowl of Long Life Noodle in the expectation of a healthy life. In Hang Zhou, people will put some noodle into the Star o

11、f Longevity from his own bowl, which means increase blessings and longevity(添福添壽）Birthday Celebration Birthday peaches Long noodle is the WeddingCross-cupped Wine Sixi Balls Concentric lotus-nuts sweet soup Ginkgo Seed Dumplings of descendants WeddingCross-cupped Wine Sixi ritual eating custom Gener

12、ally, the guests will be arranged in the middle of the table, the host sometimes put food onto the plates of their guests, using a variety of ways to persuade more customers confinement instead of more drinking to show their welcome. 一般來(lái)說(shuō),客人將被安排在桌子中間,主人用各種方式說(shuō)服更客人喝酒以示歡迎。 When inviting guests for dinn

13、er, the host is always prepare the best food, for instance, in Fujian province, they will prepare eight bowl and four snacks to welcome the guests, in other parts, the dinners are also very rich.邀請(qǐng)客人吃飯時(shí),主人總是準(zhǔn)備最好的食物。例如,在福建,他們將準(zhǔn)備八碗(八大碗)和四個(gè)零食(四小碟)歡迎客人。ritual eating custom Genera China covers a large te

14、rritory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 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 Chinese food can be roughly divided into eight regional cuisines ：中國(guó)飲食可以大致分為八大地方菜系 ：Shandong Cuisine山東菜系 Sichuan Cuisine四川菜系Cantonese food 廣東菜

15、系Fujian Cuisine福建菜系 Jiangsu Cuisine江蘇菜系ZheJiangCuisine浙江菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系 China covers a large territor魯菜 lucaiConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tende

16、rness. 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

17、-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。魯菜 lucaiConsisting of Jinan cu目錄頁(yè) （設(shè)計(jì)好之后可以刪掉這個(gè)文本框哦）目錄頁(yè) Sichuan Cuisine四川菜系Sichuan Cuisin

18、e is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, 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

19、braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，產(chǎn)生刺激的味道。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)。 Sichuan Cuisine四川菜系目錄頁(yè) （設(shè)計(jì)好之后可以刪掉這個(gè)文本框哦）目錄頁(yè) 粵菜 yuecaiCanton

20、ese food originates from Guangdong, the southernmost province in China. Cantonese is 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。廣東菜是國(guó)外最廣泛的中國(guó)地方菜系。 People in Northern China often say that Cantonese people will eat anything that flies except airplanes, anythin

21、g that moves on the ground except trains, and anything that moves in the water except boats. 中國(guó)北方人常說(shuō)，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。 粵菜 yuecaiCantonese food origin中國(guó)飲食文化中英文課件中國(guó)飲食文化中英文課件淮揚(yáng)菜 huaiyang cuisine Jiangsu cuisine is well known for its careful selection of ingredients. Since the seasons v

22、ary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland.淮陽(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。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。淮揚(yáng)菜 huaiyang cuisine Jiangsu 中國(guó)飲食文化中英文課件Comprising local cuisines

23、of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, 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，香而聞名。杭州菜是這三者中最出名的一個(gè)。Comprising local cui

24、sines of H中國(guó)飲食文化中英文課件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.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Hunan

25、cuisine consists of loca徽菜 Hui Cuisine 徽菜即安徽風(fēng)味，一百年前曾蜚聲全中國(guó)，據(jù)說(shuō)當(dāng)年的徽菜館排場(chǎng)相當(dāng)大，一色的紅木家具透著富甲一方的豪氣。但在現(xiàn)代餐飲業(yè)的激烈競(jìng)爭(zhēng)中，徽菜卻悄然沒(méi)落了，如果不是到黃山旅游，外地人已很難品嘗到正宗的徽菜。安徽地處華東腹地，氣候溫和雨量適中，四季分明，糧、油、蔬、果品質(zhì)優(yōu)良；皖南山區(qū)和大別山區(qū)盛產(chǎn)茶葉、竹筍、香菇、木耳、板栗、山藥、石雞、甲魚(yú)等。其境內(nèi)的長(zhǎng)江、淮河流域和巢湖地區(qū)又是中國(guó)淡水魚(yú)的重要產(chǎn)區(qū)，水產(chǎn)豐富，為徽菜的形成和發(fā)展提供了良好的物質(zhì)基礎(chǔ)。Hui Cuisine refers to Anhui Cuisine, w

26、hich was famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables an