中国传统美食(中英对照) 图文.ppt

中国传统美食(中英对照)_图文国传美套
黄律聪20**********
20**********
20**********
剁椒鱼头
Chop bell pepper fish head
简要介绍:
1所属菜系:湘菜( Hunan cusine)
:鱼头、红色,青色灯笼椒。
Main ingredient: fish head bell pepper
-二
Ps: In Chinese tradition red means good luck, so this cuisine
always be considered as a luck food
3特殊寓意:鸿运当头
Specia meaning luck
:味重且辣,清香四溢
Tasting: hot and very strong, good smelling
5营养价值:增强记忆,使人变聪明。增加食
欲,预防癌症。
Nutritional value improve the memory ability
make people smarter. improve appetite prevent
cancer
The origin
它的来历和清代著名文人黄
宗宪有关。据说清朝雍正年
间,黄宗宪为了躲避文字狱
逃到湖南一个小村子,借住
农户家。这家人很穷,买不
起菜,幸好晩上吃饭前,农
户的儿子捞了一条河鱼回家
于是,女主人就在鱼肉里面
放盐煮汤,再将辣椒剁碎后
与鱼头同蒸。黄宗宪觉得非
常鲜美,从此对鱼头情有独
钟。避难结束后,他让家里
厨师加以改良,就成了今天
的湖南名菜剁椒鱼头。
innisfree
宫保鸡丁
Kung pao chicken
Natural beauty
1/(列:(//:
Kung Pao Chicken, also transcribed as gong Bao or Kung Po, is
a spicy stir-fry dish made with chicken, peanuts, vegetables
and chili peppers. The classic dish in Sichuan cuisine originated
in the Sichuan Province of south-western China and includes
Sichuan peppercorns. Although the dish is found throughout
China, there are regional variations that are typically less spicy
than the Sichuan serving Kung Pao chicken is also a staple of
westernized Chinese cuisine
宫保鸡丁的做法就是将鸡、花生、蔬菜以及辣椒放在起
起辣炒,这道菜起源于中国西南鄙的驷州省
必不可少的材料就是四川花椒。虽然这道菜发源于中国,
但不同地方有不同的差异,四川的宫保鸡丁通比较独
innisfree
Histor
· The dish is believed
·这个菜名是晚清四
to be named after
川省省长丁宝桢起
Ding Baozhen(1820-h4
的,因为他的官衔
1886), a late Qing
就是宫保(在他死
Dynasty official, and
后▲清廷为了表彰
governor of Sichuan
他的功绩,追赠
Province. his title
天子本保”)而
was Gongbao. The
“保”这
name Kung Pao
°就是来源于他的官
chicken is derived
from this title
During the cultural revolution the
innisfree
dish's name became politically
incorrect because of its association
with Ding. The dish was renamed
Fast-fried chicken cubes or
chicken cubes with seared chiles
until its political rehabilitation in
the 1980s under deng xiaoping s
refor