中国文化概况英文版（周仪）——Chapter 6.ppt

In 1950s Qingdao Beer took over the top position in the Hong Kong beer market. In recent years the factory increased its production and improved the quality by installing new equipment from Germany and Japan. Statistics show that Qingdao Beer has held 20 percent of the Hong Kong beer market since 1990s. Qingdao Beer is exported to many countries and regions in the world. * III. China’s Food Culture The most thriving enterprise in the world is restauranting. Among the most prosperous are Chinese restaurants. As the common saying goes, there are three luxuries in one’s life: an American house, a Japanese wife and Chinese food. Chinese food is known for its variety and abundance. * According to data on the subject, the number of well-known ancient and modern Chinese dishes amounts to 8,000. The ingredients may be roughly classified into 600 categories. There are 48 different basic ways of cooking, including roasting, frying and boiling, all of which bring out the best of the ingredients. * Besides, Chinese cooking lays emphasis on the three essentials: color, flavor and taste. Thus every dish on the Chinese meal table looks like a piece of art, good-looking and delicious. China is a vast country. Each area has a wealth of local specialties in its cooking. This means that the range of ingredients and cooking styles is incredibly wide and varied. * Nevertheless, cooking in China may be grouped into the following four major schools. 1. Northern School 2. Sichuan School 3. Jiang Zhe school 4. Southern School * Northern School It includes Beijing, Shandong, Tianjing and Henan cooking, also called “Jing Cai” (京菜Beijing Dishes）in Chinese. Most of the Jing Cai have a high calorie value answering the demands of the cold northern climate. Well-known Beijing dishes include Whole Roast Duck or “Peking Duck”, Shuan Yang Rou (slices of lamb which you dip in boiling water and then in a do-it-yourself sauce), roasted lamb and crab. * Sichuan School This is the m