1、LogoLogoBy:45297groupChineseFoodLogoLogoLogoLogoChinesetraditionalstaplefoodtheChinesecharacteristiccuisineChinesefestivalfoodChinesefoodcultureChapter1Chapter2Chapter3Chapter4ContentsLogoLogoChapter1Chinesetraditionalstaplefood1.rice（米饭）riceist
2、hemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceLogoLogoChapter1ChinesetraditionalstaplefoodPoridgefriedriceLogoLogoCompanyLogoChapter1C
3、hinesetraditionalstaplefood2.noodles（面条）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvar
4、ousnoodlesinchina.LogoLogoChapter1ChinesetraditionalstaplefoodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxisliced
5、noodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武汉热干面Wuhanhotnoodles北京杂酱面BeijingnoodlesLogoLogoChapter1Chinesetraditionalstaplefood山西刀削面ShanxiS
6、licedNoodles河南烩面HenanXiaojiStewedNoodlesLogoLogoChapter1Chinesetraditionalstaplefood兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanLogoLogoChapter1Chinesetraditionalstaplefood昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesLogoLogoChapter1chinesetrad
7、itionalstaplefood四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesLogoLogoChapter1Chinesetraditionalstaplefood3.Dumplings(饺子）饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becaus
8、ethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boi
9、l,steam,etcLogoLogoChapter1Chinesetraditionalstaplefood4.Steamedbuns(馒头）馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.LogoLogoChapter1chinesetraditionalstaplefood5.Steamedstuffedbun(包子）包子）Thedifferentbunscontaindifferen
10、tstuffing.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.Soupdumpling(汤包）LogoLogoChapter2theChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmo
11、uthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：ShandongCuisine山东菜系山东菜系SichuanCuisine四川菜系四川菜系CantoneseCuisine广东广东菜系菜系JiangsuCuisine江苏菜系江苏菜系LogoLogoChapter2theChinesecharacteristiccuisine1.Shand
12、ongCuisine山东菜系山东菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.Formedinthe
13、QinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesLogoLogoChapter2theChinesecharacteristiccuisineJinanstyleDishesKnownfor:soupBegoodat:exp
14、losion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourcrap(糖醋鲤鱼）LogoLogoChapter2theChinesecharacteristiccuisineJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavora
15、ndfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）LogoLogoChapter2theChinesecharacteristiccuisineConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthe
16、finestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）LogoLogoChapter2theChinesecharacteristiccuisineSichuanCuisine四川菜系四川菜系Introduction:SichuancuisineisoneofChinasfourgreatcuisine,itoriginatedintheSi
17、chuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineisc
18、haracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflav
19、orsnacks风味小吃LogoLogoChapter2theChinesecharacteristiccuisineThelocalspecializedrawingredientsofSichuancuisine川菜川菜的特产原料的特产原料ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots笋,fragrant-fl
20、oweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiversefla
21、vorsandsubtlechanges.Thephrase“FlavorinSichuan”isevidencethatSichuancuisineisrecognizeduniversally2.TheflavorofSichuancuisineischaracterizedbyspicinessandheat(川菜之味，以麻辣见长).Letusfindouthowspice(香料）isusedinSichuancuisine,thenwecanfindoutitsadvantagesbycomp
22、arisonLogoLogoChapter2theChinesecharacteristiccuisineDishes:sichuanhot-potstew(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）LogoLogoChapter2theChinesecharacteristiccuisineDessert:Stickyric
23、eball（葱（葱香糯米香糯米团），团），Dandannoodles（担担面）（担担面）LogoLogoChapter2theChinesecharacteristiccuisineCantonesefood广东菜系广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschool
24、ofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisitecookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细..Qualityandflavorareofgreatimportanceandtastesare
25、lightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cookingmethod:Thecuisinescommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,decoct煎,steaming蒸,frying炒/炸,soaking泡,soakingandspicingoffoodLogoLog
26、oChapter2theChinesecharacteristiccuisineCantonesefood广东菜系广东菜系TraditionaldishesLogoLogoChapter2theChinesecharacteristiccuisineSiumei(燒味,showi)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withno
27、vegetables.Itcreatesauniquebarbecueflavorthatasauceisusuallyaddedbutadifferentsauceisusedforeachmeat.LogoLogoChapter2theChinesecharacteristiccuisineNoodlesareeitherinsoupbrothorfried.SomenoodledishesareCantonized.Theseareavailableashome-cookedmeals,
28、ondimsumsidemenus,oras（streetfoodatdaipaidong（大排档）,wheretheycanbeservedwithavarietyoftoppings（配料）suchasfishballs.beefballsorfishslicesLogoLogoChapter2theChinesecharacteristiccuisineCantonesefood广东菜系广东菜系Banquet/nightdishesLogoLogoChapter2theChines
29、echaracteristiccuisineSeafoodLogoLogoChapter2theChinesecharacteristiccuisineDessertLogoLogoChapter2theChinesecharacteristiccuisineJiangsuCuisine江苏菜系江苏菜系Introduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingred
30、ients,itstressesthefreshnessofmaterials.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.(制作精细，注意刀工)2.Itinsistsonoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，强调本
32、apter2theChinesecharacteristiccuisinespecialty1.Braisedporkballinbrownsauce2.Steamedporkricewraps3.PotstickersLogoLogoChapter3ChinesefestivalfoodLanternFestivalTheLanternFestivalfallsonthe15thdayofthe1stlunarmonth,usuallyinFebruaryorMarchintheGregorianc
33、alendar.AsearlyastheWesternHanDynasty(206BC-AD25),ithadbecomeafestivalwithgreatsignificance.Peoplewilleatyuanxiao,orricedumplings,onthisday,soitisalsocalledtheYuanxiaoFestival.Yuanxiaoalsohasanothername,tangyuan.Itissmalldumplingballsmadeofglutinousr
34、iceflourwithrosepetals,sesame,beanpaste,jujubepaste,walnutmeat,driedfruit,sugarandedibleoilasfilling.Tangyuancanbeboiled,friedorsteamed.Ittastessweetanddelicious.Whatsmore,tangyuaninChinesehasasimilarpronunciationwithtuanyuan”,meaningreunion.Sopeopleeat
35、themtodenoteunion,harmonyandhappinessforthefamily.LogoLogoChapter3ChinesefestivalfoodDragonBoatFestivalTheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.Zongzi:Averypop
36、ulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrappedinbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-QuyuanLogoLogoChapter3Chinesefestivalfo
37、odMid-AutumnFestivalTheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesont
38、hatday.1.Suzhoustylemookcake2.guangzhoustylemookcakeLogoLogoChapter3ChinesefestivalfoodSpringFestivalTheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,oftenonemonthlaterthantheGregoriancalendar.ItoriginatedintheShangDynasty(c.1600BC-c.1100BC)from
39、thepeoplessacrificetogodsandancestorsattheendofanoldyearandthebeginningofanewone.springrolls(meatandvegetablesrolledwiththincakeseatenasasnack)Springrollsarealargevarietyoffilled,rolledappetizers.ThenameisaliteraltranslationoftheChinesechnjun(春卷
40、springroll)Thenewyearcakewasusedasanofferingtothekitchengod,withtheaimofstickinghismouthwiththestickycake,topreventrumoursandconflicttowardsthehumansfamilysgodofallgodLogoLogoChapter4ChinesefoodculturechineseteacultureTheChinesepeople,intheirdr
41、inkingoftea,placemuchsignificanceontheactofsavoring.Savoringteaisnotonlyawaytodiscerngoodtea,butalsohowpeopletakedelightintheirreverieandinteadrinkingitself.Snatchingabitofleisurefromabusyschedule,makingakettleofstrongtea,securingaserenespace,an
42、dservinganddrinkingteabyyourselfcanhelpbanishfatigueandfrustration,improveyourthinkingabilityandinspireyouwithenthusiasm.Youmayalsoimbibeitslowlyinsmallsipstoappreciatethesubtleallureofteadrinking,untilyourspiritssoarupandupintoasublimeaestheticrealm.
43、中国人饮茶，注重一个品字。品茶不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。LogoLogoChapter4ChinesefoodcultureChinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeands
44、erveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Inthecourseofservingtea,thehostshouldtakecarefulnoteofhowmuchwaterisremaininginthecupsandinthekettle.Usually,iftheteaismadeinateacup,boilingwatershouldbeaddedafterhalfofthecuphasbeenconsumed;andthusthecupiskeptfilledsothatthetearetainsthe