对外汉语教学 中国菜.pptx
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对外汉语教学 中国菜.pptx
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对外汉语教学中国菜,第1页/共46页,中国的八大菜系,8MainCuisinesofChineseDishes,第2页/共46页,ChuanCuisine,HuiCuisine,LuCuisine,Yue(Cantonese)Cuisine,MinCuisine,SuCuisine,ZheCuisine,XiangCuisine,第3页/共46页,川菜chuanCuisine,第4页/共46页,川菜chuanCuisineChuancuisineisfamousforitshotandspicydishes.Hotchili,wildpepperandgingeraretheever-presentingredients.TypicalFlavors:
spicy,fish-flavoreddishes,第5页/共46页,TheMostFamousChuanDishes:
火锅(hugu)Hotpot,第6页/共46页,TheMostFamousChuanDishes:
麻婆豆腐(mpdofu)MapoTofu(itssaidthatapock-markedwomaninventedthedish),第7页/共46页,TheMostFamousChuanDishes:
灯影牛肉(dngyngniro)Ultra-thinSlicedBeef(Thebeefissothinthatthelightcanfilterthroughit.),第8页/共46页,TheMostFamousChuanDishes:
鱼香肉丝(yxingros)Fish-flavoredShreddedPork,第9页/共46页,TheMostFamousChuanDishes:
宫保鸡丁(gngbojdng)KungPaoChicken,第10页/共46页,TheMostFamousChuanDishes:
回锅肉(huguro)Twice-cookedpork,第11页/共46页,徽菜HuiCuisine,第12页/共46页,徽菜huiCuisineMaincharactersofHuicuisineare:
largequantityofservings;alittleoily;sugary;saltedfowlorpork.TypicalFlavors:
salty,oily,第13页/共46页,TheMostFamousHuiDishes:
熏鱼(xny)SmokedPreservedFish,第14页/共46页,TheMostFamousHuiDishes:
咸肉冬笋(xinrodngsn)SaltedPorkFriedwithBambooShoots,第15页/共46页,鲁菜luCuisine,第16页/共46页,鲁菜LuCuisineLucuisineincludestwodishes:
Jinan&JiaodongstyleConfuciusDishesJinan&Jiaodongdishesmainlyusethesoybeansaucetocook.Seafoodisthemostrepresentativepartofthesetwostyles.ConfuciusDisheshasalonghistory,whichcanevenparalleltheancientroyalcuisines.MostoftheConfuciusdisheshaverefinednamesrelatedwithhistoricalstories,andtheexquisitecuttingtechniqueanddelicatestylemakeConfuciusDishesoneofthemostexpensiveevenluxuriousdishesnowadays.,第17页/共46页,TheMostFamousLuDishes:
油焖大虾(yomndxi)BraisedPrawns,第18页/共46页,TheMostFamousLuDishes:
糖醋鲤鱼(tngcly)SweetandSourCarp,第19页/共46页,闽菜minCuisine,第20页/共46页,闽菜MinCuisineMincuisinereferstofoodfromFujianProvinceandneighboringplaceswherepeoplearegoodincookingdelicioussoup,andmildflavorfood.TypicalFlavors:
mild,fresh,第21页/共46页,TheMostFamousMinDishes:
佛跳墙(ftioqing)MonkJumpsovertheWallDouble-boiledSuperSeafood(severalkindsofluxuriousseafoodcookedinaspecialcasserole),第22页/共46页,粤菜yueCuisine,第23页/共46页,粤菜yueCuisineYuecuisinehasthelargestdiversityofingredients.Besides,itcombineswesterncookingmethodswithlocaltraditionalways,makingYueCuisinethemostcreativeonecuisineinChina.TypicalFlavors:
mild,fresh,第24页/共46页,TheMostFamousYueDishes:
白灼虾(bizhuxi)ScaldedPrawns,第25页/共46页,TheMostFamousYueDishes:
烧鹅(sho)RoastedGoose,第26页/共46页,苏菜suCuisine,第27页/共46页,苏菜suCuisineInSucuisine,ingredientsarerequiredtobeasfreshaspossibleandprocessedinaveryexquisiteway.Theservingsarealwaysinsmallproportionsbutveryrefinedway.TypicalFlavors:
sweet,第28页/共46页,TheMostFamousSuDishes:
糖醋排骨(tngcpig)Sweet&SourPorkRibs,第29页/共46页,浙菜ZhenCuisine,第30页/共46页,浙菜ZheCuisineZhecuisineisfamousforitscuttingskills,seafoodcookinganddelicacy.TypicalFlavors:
mild,第31页/共46页,TheMostFamousZheDishes:
龙井虾仁(lngjngxirn)Longjingshrimp,第32页/共46页,湘菜xiangCuisine,第33页/共46页,湘菜xiangCuisineXiangcuisineisverypopularbecauseofitsspicyandoilyflavor.Mostoftheingredientsarethoroughlystewedtoabsorbthedeliciousandhotsaucecompletely.SmokedandpreservedchickenandporkarealsoveryuniqueinXiangCuisine.TypicalFlavors:
salty,spicy,第34页/共46页,TheMostFamousXiangDishes:
红烧肉(hngshoro)MaosBraisedPork,第35页/共46页,其他中国特色食物,OtherTypicalChineseFood,第36页/共46页,烤鸭(koy)BeijingDuck,OtherTypicalChineseFood,第37页/共46页,饺子(jiozi)Dumpling,OtherTypicalChineseFood,第38页/共46页,包子(bozi)StuffedBun,OtherTypicalChineseFood,第39页/共46页,春卷(chnjun)SpringRolls,OtherTypicalChineseFood,第40页/共46页,油条(yotio)TwistedCruller,OtherTypicalChineseFood,第41页/共46页,OtherTypicalChineseFood,元宵(yunxio)/汤圆(tngyun)Yuanxiao/Tangyuan(glutinousriceball),第42页/共46页,OtherTypicalChineseFood,粽子(zngzi)RiceDumpling,第43页/共46页,OtherTypicalChineseFood,豆浆(dojing)SoybeanMilk,第44页/共46页,OtherTypicalChineseFood,粥(zho)Congee,第45页/共46页,感谢观看!
第46页/共46页,
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- 对外汉语教学 中国菜 对外汉语 教学