1、Chinese Food CultureChinese Food Culture赵艺琳赵艺琳韩硕韩硕刘力尹刘力尹1 IntroductionEight cuisinesConclusionGeographical distribution 分布分布Delicacy 饮食特色饮食特色Fairytale 历史典故历史典故Notable dishes 名菜名菜2 Man sees food as the first priority民以食为天民以食为天eat no rice but is of the finest quality,nor meat but is finely minced-Conf
2、ucius食不厌精，烩不厌细食不厌精，烩不厌细孔子孔子3 Main Characteristics Main Characteristics：Different foods in different seasons Different foods in different seasons 四季有别四季有别 Pay attention to aesthetic feeling Pay attention to aesthetic feeling 讲究美感讲究美感 Pay attention to interest Pay attention to interest 注重情趣注重情趣 Combin
3、ation of food and medicine Combination of food and medicine 食医结合食医结合 A variety of flavor A variety of flavor 风味多样风味多样4 Foods in different seasons Foods in different seasons 四季有别四季有别Summer:cold and dressed with sauce 凉拌凉拌5 Winter：stewed dishes 炖煮菜炖煮菜6 色色 color香香-flavor 味味 taste形形 shape意意 meaning aest
4、hetic feeling aesthetic feeling 美感美感7 aesthetic feeling aesthetic feeling 美感美感8 The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Color，smell and tasteNameThe way to taste 品味方式品味方式The rhythm of the meal 进餐节奏进餐节奏Entertainment in the meal 娱乐穿插娱乐穿插The interest can be re
5、flected in:9 The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Dongpo pork 东坡肉东坡肉Stewed pork ball in brown sauce红烧狮子头红烧狮子头10 11 Combination of food and medicine Combination of food and medicine 食医结合食医结合 Medicine and food have the same origin.医食同源医食同源.Herbal cuisine 药
6、膳药膳12 选材选材 ingredients 刀工刀工 cutting technique火候火候 heat control调味调味 flavor A variety of flavor A variety of flavor 风味多样风味多样13 Rice in south and flour in north 南米北面南米北面vast territory and abundant 地大物博地大物博A variety of flavor A variety of flavor 风味多样风味多样14 Hui Cuisine 徽菜徽菜Cantonese Cuisine 粤菜粤菜 Min Cuis
7、ine 闽菜闽菜Xiang Cuisine 湘菜湘菜Su Cuisine 苏菜苏菜Lu Cuisine 鲁菜鲁菜Chuan Cuisine 川菜川菜 Zhe Cuisine 浙菜浙菜The Top Eight Cuisine The Top Eight Cuisine 八大菜系八大菜系A variety of flavor A variety of flavor 风味多样风味多样15 Hui Cuisine Hui Cuisine 徽菜徽菜Distribution:Anhui provinceDelicacy:Good at steaming and stewingUse local ingr
8、edients Good use of heat control Cook natural dishes 16 火腿炖甲鱼火腿炖甲鱼红烧果子狸红烧果子狸黄山炖鸽黄山炖鸽问政山笋问政山笋臭鳜鱼臭鳜鱼Hui Cuisine Hui Cuisine 徽菜徽菜Notable dishes 17 Hui Cuisine Hui Cuisine 徽菜徽菜Notable dish Stewed civet cats 红烧果子狸红烧果子狸Tastes:salty sweetFairytale：雪天牛尾狸，沙地马蹄鳖雪天牛尾狸，沙地马蹄鳖梅圣俞梅圣俞 18 Buddha Jumps Over the Wall1
9、9 Min cuisine Min cuisine 闽菜闽菜Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.20 light but flavorful(清鲜清鲜)Soft and tender(软嫩软嫩)Umami(鲜味鲜味)Retaining the original flavor of the main ingredients instead of masking them.Min cuisine Min cuisine 闽
10、菜闽菜Delicacy:21 Notable dish Min cuisine Min cuisine 闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟鸡醉糟鸡22 One of the most famous dishes in Fujian cuisine is“Buddha Jumps Over the Wall”,a complex dish making use of many ingredients,including sharks fin(鱼翅鱼翅),sea cucumber(海参海参),abalone(鲍鱼鲍鱼),and Shaoxing wine.
11、Contains over 30 ingredients.Min cuisine Min cuisine 闽菜闽菜Buddha Jumps Over the Wall23 Shandong cuisine：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong,a northern coastal province of
12、 China.24 Origin：Spring and Autumn Period(770-221BC)Range：Qi and Lu.（齐国、鲁国）（齐国、鲁国）Famous person：Yi Ya（齐桓公的宠臣易牙）（齐桓公的宠臣易牙）Confucius（孔子）（孔子）Classify：Eastern Shandong and Jinan dishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）25 Foundational（基（基 础）础）school in Chinese cuisine.Majority（多数）（多数）of the culinary（厨房）（厨房）styles i
13、n China.Beijing,Tianjin and the northeastern regions.Northern Chinese households mealsInfluence：26 Cuisine featureIngredients：Maize(玉米玉米)PeanutsGrains（谷物）（谷物）Staple vegetablesVinegar（醋）（醋）Taste characteristicsSalty,Fresh,OriginalStir fried,Fire powerSoup,SeafoodPlentiful and substantial咸鲜为主，突出本味咸鲜为主
14、，突出本味以以“爆爆”见长，注重见长，注重火功火功精于制汤，注重用汤精于制汤，注重用汤烹制海鲜，独到之处烹制海鲜，独到之处丰满实惠、风格大气丰满实惠、风格大气27 Braised Intestines in Brown Sauce（九转大肠九转大肠）Zha Jinchan（deep fried golden cicada）28 Sweat and sour carp：is one of the classic Han dishes in Shandong Province,belongs to the lu cuisine.Sweat and sour carp has golden colo
15、r,crisp outside and tender inside,sweet and acid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。济南府志济南府志上早上早有有“黄河之鲤，南黄河之鲤，南阳之蟹，且入食谱阳之蟹，且入食谱”的记载的记载29 Nutrition：Carp:High protein digestion and absorption rate of 96%Essential minerals,vitamin A and vitamin DFat mo
16、re than unsaturated fatty acids,Reduce cholesterol（胆固醇）（胆固醇）Prevent arteriosclerosis（动脉硬化），（动脉硬化），Coronary（冠状（冠状动脉）动脉），Heart disease30 Sichuan cuisine：is a style of Chinese cuisine originating from Sichuan province in southwestern China.Four sub-styles include Chongqing,Chengdu,Zigong,and Buddhist v
17、egetarian style.31 History：川菜系是一个历史悠久的菜系。它的发源地是川菜系是一个历史悠久的菜系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川菜的记载。人骚客的诗词文章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，其特点在川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。辣。32 Cuisine feature：Bold flavoursPungency（刺激）（刺激）Spiciness（香辣）（香辣）Garl
18、ic（蒜）（蒜）Sichuan pepper(花椒花椒)PeanutsSesame paste（芝麻（芝麻酱）酱）,Ginger（生姜）（生姜）Use of hot and numbing flavor(麻辣味麻辣味型型)is a typical element of Sichuan cooking.33 Husband and wifes lung slice？Pork Lungs in Chili Sauce 夫妻肺片夫妻肺片34 Kung pao chicken丁宝桢原籍贵州，清咸丰年丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后间进士，曾任山东巡抚，后任四川总督。他一向很喜欢任四川总
19、督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每菜肴，调任四川总督后，每遇宴客，他都让家厨用花生遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有迎。后来他由于戍边御敌有功被朝廷封为功被朝廷封为“太子少保太子少保”，人称人称“丁宫保丁宫保”，其家厨烹，其家厨烹制的炒鸡丁，也被称为制的炒鸡丁，也被称为“宫宫保鸡丁保鸡丁”。35 Mapo TofuDry-Braised Mandarin Fish（干烧桂鱼）（干烧桂鱼）36 Jiangsu cuisine：is o
20、ne of the Eight Culinary Traditions of Chinese cuisine.It is derived from the native cooking styles of Jiangsu province.Jiangsu cuisine consists of the styles of Yangzhou,Nanjing,Suzhou and Zhenjiang dishes.37 Cuisine feature：Soft,but not to the point of mushy or falling apart.Near the sea which giv
21、es them fish and water.Selection of ingredients according to the seasonsEmphasis on the matching colour and shape of each dish and using soup to improve flavour.38 History：起始于南北朝、唐宋时，经济发展，推动饮起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为食业的繁荣，苏菜成为“南食南食”两大台柱之两大台柱之一。明清时期，苏菜南北沿运河、东西沿长一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势
22、扩大了江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。苏菜在海内外的影响。39 Dongpos braised pork Salted Duck40 Squirrel-shaped Mandarin fish：松鼠桂鱼是苏州地区的传统名菜，在松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，佳肴。据说早在乾隆皇帝下江南时，苏州就有苏州就有“松鼠鲤鱼松鼠鲤鱼”了，乾隆曾品了，乾隆曾品尝过。后来便发展成了尝过。后来便发展成了“松鼠鳜鱼松鼠鳜鱼”。清代清代调鼎集调鼎集中有关于中有关于“松鼠鱼松鼠鱼”的记载的记载:
23、“:“取季鱼，肚皮去骨，拖蛋黄，取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。炸黄，作松鼠式。油、酱油烧。”41 Which cuisine？Roast suckling pigLou mei42 Which cuisine？43 Cantonese Cuisine Cantonese cuisine comes from Guangdong province in southern.Its prominence outside China is due to the great numbers of early emigrants from Guangdong.Cantonese c
24、hefs are highly sought（十分抢手十分抢手）afterthroughout China.44 DelicacyQuality and taste:Based from light.It varies with seasons,pursuit of color,flavor and taste,shape.Geographical advantages:Guangdong is located in the subtropical zone（亚热带亚热带）,rich in natural resources.So Guangdongs diet has always been
25、 unique.45 Ingredients:all kinds of domestic poultry(家禽家禽),fish and seafood,mountain games(野味野味)Cooking methods:steaming and stir frying being the most favoured due to their convenience and rapidity.Delicacy46 Traditional dishes Sweet potato soup 番禺糖水番禺糖水 Braised abalone 焖鲍鱼焖鲍鱼 Roast suckling pig 烤乳
26、猪烤乳猪 Little pan rice 煲仔饭煲仔饭 Lou mei 卤味卤味 Char siu 叉烧叉烧 Beef chow fun 干炒牛河干炒牛河47 Which cuisine？Steamed fish head in chili sauceMaos braised pork 48 Maos braised pork is one of the most loved dishes of Chairman Mao.According to historical records,in the command of the three campaign(三大战役三大战役),Chairman
27、 Mao said to the guards Li Yinqiao:As long as you let me eat the braised pork every three days,I have the energy to defeat the enemy.The story of Maos braised pork 49 Xiang Cuisine Hunan cuisine,also known as Xiang cuisine It is well known for its hot spicy flavour,fresh aroma and deep colour.Due to
28、 the high agricultural output of the region,ingredients(食材食材)for Hunan dishes are many and varied.50 Origin:The Warring States PeriodDevelopment:As early as the Warring States period,the peoples diet life is quite rich and colorful.In Qin and Han Dynasties,Hunans diet culture,from the materials,cook
29、ing methods to the flavor,gradually formed a moreXiang Cuisinecomplete system.51 DelicacyTaste:especially like hot and sour.Because of the warm and humid climate,many people like eating pepper to dispel dampness(祛湿祛湿).Cooking methods:stewing,Stir frying,steaming and wax52 Hunan cuisine is known for
30、being dry hot(干干辣辣)or purely hot,as opposed to Sichuan cuisine,to which it is often compared.Sichuan cuisine is known for its distinctive mala.Xiang Cuisinebeer duckSpicy and hot pot shrimp53 Famous Dishes In Hunan Maos braised pork 毛氏红烧肉毛氏红烧肉 Shredded pork with vegetables 农家小炒肉农家小炒肉 Changsha-style
31、rice vermicelli 长沙米粉长沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭剁椒蒸魚頭 54 Which cuisine？West Lake Fish in Vinegar Dongpo Pork55 Zhe Cuisine Zhe cuisine is derived from the native cooking styles of Zhejiang province in China.Food prepared in the Zhejiang style is not greasy（油腻的油腻的）,having instead a fre
32、sh and soft flavor with a mellow fragrance.56 Zhe CuisineGeographical advantages:Zhejiang is near the East China Sea,the climate is temperate,the water and land transportation is convenientResource advantages:fertile（肥沃的肥沃的）land,rich grains,fruits and vegetables,very rich in aquatic（水产品水产品）resources
33、;Southwest rich delicacies of game,and provide rich raw materials for cooking.57 Delicacy Ingredients:be particular about the variety of raw material and season raw material require specialty,fresh and tender Cooking methods:stewing,steaming,burning,stir-frying58 Zhe Cuisine CultureMany dishes are f
34、ull of beautiful legends in Zhejiang,which make their full of cultural color.Longjing shrimpSong Sao Yugeng59 Four schools Hangzhou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisine60 ConclusionQ:What are that are the he t top op e eight ight c cuisineuisine?Hui Cuisine Cantonese Cuisine Min C
35、uisine Hunan Cuisine Su Cuisine Lu Cuisine Chuan Cuisine Zhe Cuisine 61 Q:What are the main features of Chinese food culture?Conclusion D Differentifferent f foods in different seasons oods in different seasons Pay attention toaesthetic feeling Pay attention toaesthetic feeling Pay attention to inte
36、rest Pay attention to interest Combination of food and medicine Combination of food and medicine A variety of flavor and taste A variety of flavor and taste 62 Q:Do you know which cuisine has fairytale?West Lake Fish in Vinegar 西湖醋鱼西湖醋鱼 Maos braised pork 毛氏红烧肉毛氏红烧肉Dongpo Pork 东坡肉东坡肉Song Sao Yugeng 宋
37、嫂鱼羹宋嫂鱼羹Longjing shrimp 龙井虾仁龙井虾仁Beggars Chicken 叫花鸡叫花鸡Conclusion63 ConclusionQ:Can you talk about some cuisines in your hometown?Man sees food as the first priorityQ:民以食为天民以食为天How to speak in English?64 Key Words博大精深博大精深profound invariety饮食特色饮食特色delicacy历史典故历史典故fairytale水产品水产品中原地区中原地区school肥沃的肥沃的流派流派central plainingredientfertileaquatic食材食材65 Thank you!Thank you!66
