中国的食物英文介绍PPT.pptxVIP

Chinese food;A brief introduction of Chinese food Chinese cooking is one of the greatest methods of cooking. Since ancient time, many factors that have influenced its development. Confucius once said: Eating is the utmost important thing in life. Cooking Chinese food requires more time and effort, and is considered a very sophisticated art. As a result, many travelers who have visited China consider Chinese cuisines one of the best. ;A meal in Chinese culture is typically seen as consisting of two general components: main food - a carbohydrate source or starch, typically rice (predominant in southern parts of China),noodles, or buns (predominant in northern parts of China), and accompanying dishes - of vegetables, fish, meat, or other items. ;This cultural conceptualization is in some ways in contrast to Western meals where meat or animal protein is often considered the main dish. Chopsticks are the primary eating utensil in Chinese culture for solid foods, while spoons are used for drinking soups. Food is usually prepared in bite-sized pieces (except fish, crabs and so on), ready for direct picking up and eating. ;Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious have guests work at cutting their own food. ;Chinese food styles ;* Hui (Anhui) * Yue (Cantonese) * Min (Fujian) * Xiang (Hunan) * Yang (Jiangsu) * Lu (Shandong) * Chuan (Sichuan) * Zhe (Zhejiang) ;Shandong cuisine;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.;SiChuan Cuisine;Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques