舌尖上的中国英文中国美食介绍实用教案.pptx

Tasting China
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
中国地域辽阔，民族众多，因此各种中国饮食口味(kǒuwèi)不同，却都味美，令人垂涎
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Chinese food can be roughly divided into eight regional cuisines ：
Anhui
Jiangsu
Fujian
Guangdong
Sichuan
Shandong
Zhejiang
Hunan
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Various Chinese Dishes
Eight Cuisines
闽菜
Fujian
Cuisine
川菜
Sichuan Cuisine
粤菜
Cantonese Cuisine
苏菜
Jiangsu Cuisine
鲁菜
Shandong Cuisine
浙菜
ZheJiang
Cuisine
徽菜
Anhui
Cuisine
湘菜
Hunan
cuisine
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One of the oldest cuisines in China,
with a history of 2,500 years.
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Originates from Confucius family banquet,
then adopted by imperial kitchen.
Lu cuisine has great influence in north China and has
become the representative of North China cuisines
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Specializes in seafood like prawns,
sea cucumber, flounder
Shandong Cuisine山东(shān dōnɡ)菜
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Shandong Cuisine
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China.
山东是许多(xǔduō)著名学者的故乡，例如孔夫子和孟子。许多(xǔduō)山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。
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Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. 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-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青