介紹安徽美食的ppt英文翻譯下載

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上傳時(shí)間：: 2018-09-03

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這是介紹安徽美食的ppt英文翻譯，包括了What do you know about Chinese cuisine ，The world's three largest kingdom of cuisine ，People regard food as their prime want等內(nèi)容，歡迎點(diǎn)擊下載。

介紹安徽美食的ppt英文翻譯是由紅軟PPT免費(fèi)下載網(wǎng)推薦的一款美食PPT類型的PowerPoint.

Chinese cuisine

What do you knowabout Chinese cuisine ?

The world's three largest kingdom of cuisine

People regard food as their prime want民以食為天

eat no rice but is of the finest quality， nor meat but is finely minced ------Confucius

食不厭精，燴不厭細(xì)

中國飲食文化

中國的飲食文化在各個(gè)方面體現(xiàn)出來，古代的哲學(xué)家經(jīng)常用烹飪方式來進(jìn)行比喻，如《呂氏春秋·察今》載：“嘗一脟肉而知一鑊之味，一鼎之調(diào)。”老子在《道德經(jīng)》中也提到：“治大國，若烹小鮮”�？鬃釉岬剑�“食不厭精，燴不厭細(xì)”和“肉不正不食”以比喻身正和嚴(yán)格要求自己。班固在《漢書》中也寫道：“王者以民為本，而民以食為天”，將飲食看成是治理國家首要的問題。

“庖丁解牛”出自《莊子》，講的是順其自然的養(yǎng)生之道。“君子遠(yuǎn)庖廚”，來源于《禮記》。意為心胸廣大的人應(yīng)該仁慈，不應(yīng)進(jìn)入廚房宰殺動(dòng)物以備食用。中醫(yī)學(xué)家認(rèn)為，飲食是健康之本。藥王孫思邈說過：“救急之道在于藥，安身之本在于食。” 而《本草綱目》作者李時(shí)珍也有“藥補(bǔ)不如食補(bǔ)”的說法。

色-- color

香-- flavor

味– taste

形– shape

意-- meaning

Feature of cooking

選材 ingredients

刀工 cutting technique

火候 heat control

調(diào)味 flavor

Eight Culinary Traditions of China 八大菜系

Hui 徽菜

Cantonese 粵菜

Min 閩菜

Hunan 湘菜

Su 蘇菜

Lu 魯菜

chuan 川菜

Zhe 浙菜

Rolling donkey？

Red burned lion head？

Husband and wife’s slung slice？

Chicken without sexual life？

其實(shí)，童子雞是由母雞作的。。。

正確翻譯

Stewed pork ball in brown sauce 紅燒獅子頭

Glutinous Rice Rolls with Sweet Bean Flour

驢打滾

Spring chicken 童子雞

Pork Lungs in Chili Sauce 夫妻肺片

Which cuisine ？

Kung pao chicken

The dish is believed to be named after Ding Baozhen， a late Qing Dynasty official， a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title

Kung pao chicken

丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，據(jù)說在山東任職時(shí)，他就命家廚制作“醬爆雞丁”等菜，很合胃口，但那時(shí)此菜還未出名。調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有功被朝廷封為“太子少保”，人稱“丁宮保”，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。

　　二說：丁寶楨來四川，大興水利，百姓感其德，獻(xiàn)其喜食的炒雞丁，名曰“宮保雞丁”。

　　三說：丁寶楨在四川時(shí)，常微服私訪。一次在一小肆用餐，吃到以花生米炒的辣子雞丁，叫家廚仿制，家廚以“宮保雞丁”名之。

Kung pao chicken

The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables， along with peanuts， are added. Shaoxing wine is used to enhance flavor in the marinade.

Kung pao chicken

Westernised versions

Szechuan cuisine

It has bold flavours， particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers， as well as the unique flavour of the Sichuan pepper. (花椒)Peanuts， sesame paste（芝麻醬）， and ginger（生姜） are also prominent ingredients in Szechuan cooking.[

Use of hot and numbing flavor (麻辣味型) is a typical element of Sichuan cooking.

Notable dishes

Kung Pao chicken 宮保雞丁

Twice worked pork 回鍋肉

Mapo doufu 麻婆豆腐

Fuqi feipian 夫妻肺片

Sichuan hotpot 四川火鍋

Spicy deep-fried chicken 辣子雞

Which cuisine ？

A popular dish named after Li Hongzhang，a prominent statesman in the Qing Dynasty who was from Anhui. The dish， a complex soup， is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include sea cucumber， fish， squid， bamboo， dry bean curd， chicken， ham， and assorted vegetables.

李鴻章雜燴

相傳公元1896年，李鴻章奉旨到俄國參加皇尼古拉二世的加冕典禮，順道訪問歐美。一路上吃了兩個(gè)多月的西餐，胃口都吃倒了，所以一到美國就叫使館的廚師用中國徽宴請(qǐng)美國賓客。曾宴請(qǐng)美國賓客，因中國菜可口美味，深受歡迎，連吃幾個(gè)小時(shí)洋人還不肯下席。此時(shí)總管向他稟告：“中堂大人，菜已吃完，怎么辦？”李鴻章略加思索后說：“把撤下去的殘菜混在一起加熱，用大盆端上來”。不一會(huì)兒，熱氣騰騰的菜端上桌，洋人嘗后連聲叫好，便問菜名，李鴻章一時(shí)答不上來，只是說：“好吃多吃！”豈料歪打正著，“好吃多吃”與英語雜燴(Hotchpotch)發(fā)音相近，后來此菜便被命名為“李鴻章雜燴”。”

　　另一種說法是：李命廚師加菜，但正菜已上完，廚師只好將所剩海鮮等余料混合下鍋，燒好上桌，外賓嘗后贊不絕口，并詢問菜名，李用合肥話說：“雜碎”（即雜燴諧音）。此后，“大雜燴”便在美國傳開，合肥城鄉(xiāng)也仿而效之，遂成名菜。

Anhui cuisine

Anhui cuisine is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine， but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.

Which cuisine ？

九轉(zhuǎn)大腸

山東風(fēng)味菜肴。將豬大腸經(jīng)水焯后油炸，再灌入十多種作料，用微火爆制而成。酸、

九轉(zhuǎn)大腸

甜、香、辣、咸五味俱全，色澤紅潤，質(zhì)地軟嫩。是魯菜系中的名菜之一。

Histroy

早在春秋戰(zhàn)國時(shí)代齊植公的寵臣易牙就曾是以“善和五味”而著稱的名廚；南朝時(shí)，高陽大守賈思勰在其著作《齊民要術(shù)》中，對(duì)黃河中下游地區(qū)的烹飪術(shù)作了較系統(tǒng)的總結(jié)、記下了眾多名菜做法，反映當(dāng)時(shí)魯菜發(fā)展的高超技藝；唐代，段文昌，山東臨淄人，穆宗時(shí)任宰相，精于飲食，并自編食經(jīng)五十卷，成為歷史掌故。到了宋代，宋都汴梁所作“北食”即魯菜的別稱，已具規(guī)模。明清兩代，已經(jīng)自成菜系，從齊魯而京畿，從關(guān)內(nèi)到關(guān)外，影響所及已達(dá)黃河流域、東北地帶，有著廣闊的飲食群眾基礎(chǔ)。

Feature

咸鮮為主，突出本味，擅用蔥姜蒜，原汁原味

以“爆”見長，注重火功

精于制湯，注重用湯

烹制海鮮有獨(dú)到之處

豐滿實(shí)惠、風(fēng)格大氣

山東民風(fēng)樸實(shí)，待客豪爽，在飲食上大盤大碗豐盛實(shí)惠，注重質(zhì)量，受孔子禮食思想的影響，講究排場和飲食禮節(jié)。正規(guī)筵席有所謂的“十全十美席”，“大件席”、“魚翅席”、“翅鮑席”、“海參席”、“燕翅席”等，都能體現(xiàn)出魯菜典雅大氣的一面。

Lu cuisine

Shandong cuisine is considered the most influential in Chinese cuisine， with majority of the culinary styles in China having developed from it. Modern schools of cuisine in northern China - Beijing， Tianjin and the northeastern regions - are all branches of Shandong cuisine.

In addition， the typical dishes in most northern Chinese households meals are prepared in simplified Shandong methods

Which cuisine ？

Fujian cuisine

Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province， China.

Fujian-style cuisine is known to be light but flavourful， soft， and tender， with particular emphasis on umami taste， known in Chinese cooking as "xianwei" as well as retaining the original flavour of the main ingredients instead of masking them.

Fujian cuisine

One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”， a complex dish making use of many ingredients， including shark‘s fin， sea cucumber， abalone， and Shaoxing wine. Contains over 30 ingredients 佛跳墻

Oyster omelette 蚵仔煎

Popiah 薄餅

佛跳墻

相傳這道菜是清同治末年(公元1874年)，福州錢莊一老板設(shè)家宴招待福建布政司周蓮，由其夫人親自操辦，采用雞，鴨、肉和海參，魷魚、魚翅、干貝、海米、豬蹄筋、火腿、羊肘、鴿蛋等18種原料，輔以紹酒、花生、冬筍、冰糖、白蘿卜、姜片、桂皮，茴香等配料，效法古人放在紹酒缸內(nèi)文火煨制而成，取名“福壽全”。周蓮大快朵頤，贊不絕口，回去即命衙廚鄭春發(fā)前來求教。鄭在用料上偏重海鮮，減少肉類，味道更加香醇可口。后來鄭自辭去衙廚，開設(shè)聚春園菜館，供應(yīng)此菜，生意興隆。一次幾位舉人和秀才慕名而來，品嘗此菜。端上這道菜后，揭開蓋，香氣四溢，眾人品嘗后無不贊好，爭相吟詩作賦，有人當(dāng)場吟詩贊曰：“缸啟葷香飄四鄰，佛聞棄禪跳墻來”。菜名由此改為“佛跳墻”。1984年國家主席李先念曾以此菜宴請(qǐng)過美國里根總統(tǒng)，后來趙紫陽也曾宴請(qǐng)西哈努克親王。貴賓品嘗后贊不絕口。

Which cuisine ？

Su cuisine

Jiangsu cuisine consists of the styles of Yangzhou， Nanjing， Suzhou and Zhenjiang dishes. It is derived from the native cooking styles of Jiangsu province， China. In general， Jiangsu cuisine's texture is characterised as soft. it tends to have a sweet side to it and is almost never spicy， in contrast to some cuisines of China

Other characteristics includes the strict selection of ingredients according to the seasons， emphasis on the matching colour and shape of each dish and emphasis on using soup to improve flavour.

我國第一位典籍留名的職業(yè)廚師和第一座以廚師姓氏命名的城市均在這里。彭祖制作野雞羹供帝堯食用，被封為大彭國，亦即今天的徐州。

夏禹時(shí)代，“淮夷貢魚”，淮白魚直至明清均系貢品。“菜美之者，具區(qū)之菁”，商湯時(shí)期的太湖佳蔬韭菜花已登大雅之堂。早在二千多年前，吳人即善制炙魚、蒸魚和魚片。春秋時(shí)齊國的易牙曾在徐州傳藝，由他創(chuàng)制的“魚腹藏羊肉”千古流傳，是為“鮮”字之本。專諸為刺吳王，在太湖向大和

漢代淮南王劉安在八公山上發(fā)明了豆腐，首先在蘇、皖地區(qū)流傳。名醫(yī)華佗在江蘇行醫(yī)時(shí)，與其江蘇弟子吳晉均提倡“火化”熟食，即食物療法。梁武帝蕭衍信佛，提倡素食，以面筋為肴。晉人葛洪有“五芝”之說，對(duì)江蘇食用菌影響頗大。南宋時(shí)，蘇菜和浙菜同為“南食”的兩大臺(tái)柱，吳僧贊寧作《筍譜》，總結(jié)食筍的經(jīng)驗(yàn)。豆腐、面筋、筍、蕈號(hào)稱素菜的“四大金剛”。這些美食的發(fā)源都與江蘇有關(guān)。南北朝時(shí)南京“天廚”能用一個(gè)瓜做出幾十種菜，一種菜又能做出幾十種風(fēng)味來。此外，腌制咸蛋、醬制黃瓜，在1500年前就已載入典籍。野蔬大量入饌，江蘇人有“吃草”之名，高郵王盤有專著，吳承恩在《西游記》里也有所反映。江南食饌中增加了滿蒙菜點(diǎn)，有了“滿漢全席”。飲料中則是香露嶄露頭角�！都t樓夢(mèng)》中寶玉所食木樨香露，董小宛手制玫瑰香露；虎丘山塘肆所售香露均為當(dāng)時(shí)滋神養(yǎng)體，又能使人齒頰留芳的美食。在酒樓之外，又出現(xiàn)大量的茶館，乾隆以來茶風(fēng)更盛。

Which cuisine ？

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 chefs are highly sought after throughout China.

When Westerners speak of Chinese food， they usually refer to Cantonese cuisine.

Cantonese cuisine

Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork， beef and chicken， Cantonese cuisine incorporates almost all edible meats

Many cooking methods are used， with steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying， double steaming， braising， and deep frying.

Cantonese cuisine

For many traditional Cantonese cooks， the flavours of a finished dish should be well balanced and not greasy.

Traditional dishes

Sweet potato soup 番禺糖水

Braised abalone 燜鮑魚

Roast suckling pig 烤乳豬

Roast squab 烤乳鴿

Little pan rice 煲仔飯

Lou mei 鹵味

Char siu 叉燒

Beef chow fun 干炒牛河

Cantonese seafood soup �；矢�

Which cuisine ？

Xiang cuisine

Hunan cuisine， also known as Xiang cuisine， consists of the cuisines of the Xiang River region， Dongting Lake， and western Hunan province in China. It is well known for its hot spicy flavour， fresh aroma and deep colour. Common cooking techniques include stewing， frying， pot-roasting， braising， and smoking. Due to the high agricultural output of the region， ingredients for Hunan dishes are many and varied.

Xiang cuisine

Hunan cuisine is known for being dry hot (干辣) or purely hot， as opposed to Sichuan cuisine， to which it is often compared. Sichuan cuisine is known for its distinctive mala

Which cuisine ？

Mao‘s braised pork 毛氏紅燒肉

Shredded pork with vegetables 農(nóng)家小炒肉

Changsha-style rice vermicelli 長沙米粉

Dong‘an chicken 東安子雞

Steamed fish head in chili sauce剁椒蒸魚頭

West Lake Fish in Vinegar

Dongpo Pork

相傳為北宋詩人蘇東坡（四川眉山人）所創(chuàng)制。東坡肉的最早發(fā)源地，是湖北黃岡。1080年蘇東坡謫居黃岡，因當(dāng)?shù)刎i多肉賤，才想出這種吃肉的方法。

東坡肉的原型是徐州回贈(zèng)肉，為徐州“東坡四珍”之一。

　　北宋神宗熙寧十年（1077年）秋，黃河決口，七十余日大水未退。徐州知州蘇軾親率全城吏民抗洪，終于戰(zhàn)勝洪水，并于次年修筑“蘇堤”。百姓感謝蘇東坡為民造福，紛紛殺豬宰羊，擔(dān)酒攜菜送至州府感謝蘇公。蘇公推辭不掉，將這些肉加工成熟后再回贈(zèng)百姓。

Zhejiang cuisine

Zhejiang cuisine is derived from the native cooking styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy， having instead a fresh and soft flavour with a mellow fragrance.

Notable dishes

West Lake fish in vinegar

Dongpo pork

conclusion

國菜五品

烹飪特點(diǎn)

八大菜系 eSx紅軟基地

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