1、chinese cuisine,happy baby；方玲 陳夢珠 黃月穎 何薇,content,group introduce,poster,content,topic introduce,the traditional staple food. the traditional festival food eight regional cuisines table manners,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 finel

2、y minced -confucius 食不厭精，燴不厭細,米飯 steamed rice 面條 noodles 饅頭 steamed bun 包子 steamed stuffed bun 粥 porridge,chinese traditional staple food,topic introduce,the traditional staple food. the traditional festival food eight regional cuisines table manner,the traditional cultural value is greater than the

3、 nutritional value of food. in material wealth, people generally superfluous energy today, many high-energy traditional festival food appears dim a lot, especially new year cake, glutinous rice balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and cultur

4、e, reflects its cultural value!,the traditional festival food,在物質(zhì)豐富，人們普遍能量過剩的今天，許多高能的傳統(tǒng)節(jié)日食品就顯得暗淡了許多，尤其是年糕、湯圓、元宵等食品，人們在食用這些食物時，更多的是在回味、繼承他們背后的歷史和文化，體現(xiàn)其文化價值！,dumplings are a special kind of holiday food, and also a common home-cooked dish. on chinese new years eve, the whole family sits in a circle, k

5、neading the dough, mixing the filling, rolling the wrap, wrapping, pinching, and boil the dumplings, all the while having a good time. 餃子是一種特殊的節(jié)日食品， 也是一種常見的家常菜。除夕之夜，全家圍坐在一起，揉面團，包餃子，煮餃子，共享歡樂時光。,having dumplings for the new year is a tradition in many families of the north. (photographed in 1962, xinh

6、ua),on the fifth day of the fifth lunar month, the dragon boat festival, zongzi, or glutinous rice cake wrapped in reed leaf is the festivity food. the dragon boat festival has had more than 2,000 years of history in china.,second to the spring festival in importance and grandness is the mid-autumn

7、festival, when people get together to have the moon cake. because of its round shape like that of the moon, the moon cake symbolizes union. every mid-autumn, when the bright round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon,重要性僅次于春節(jié)日是中秋節(jié)，人們聚在一起吃月

8、餅。它的圓的形狀像月亮，月餅象征著團圓。每年的中秋，當明亮的圓月掛上，家人團聚，一起品嘗的月餅，賞月。,the traditional food for lantern festival is rice glue ball（元宵）. the rice glue balls shape is just like the full moon appears in the sky. this kind of dessert is especially welcomed by children.,元宵節(jié)的傳統(tǒng)食品是元宵。元宵的形狀就像滿月出現(xiàn)在天空，這種甜點是由兒童特別歡迎。,the laba fes

9、tival, the day in most parts of china have the custom of eating laba porridge. laba is a harvest year with eight fresh food and fruits boiled, usually for the sweet porridge. porridge in addition to rice, millet, mung bean, cowpea, peanut, jujube and other raw materials, but also add pork, radish, c

10、abbage, vermicelli, seaweed, tofu and so on.,臘八節(jié)，在中國大多數(shù)地區(qū)都有吃臘八粥的習俗。臘八粥是用八種新鮮食品一年收獲水果煮，通常為甜味粥。中原有許多農(nóng)民喜歡咸吃臘八粥，除了大米，小米，綠豆，豇豆，花生粥，紅棗和其他原材料，但也加入豬肉，蘿卜，白菜，粉絲，海藻，豆腐等。,topic introduce,the traditional staple food. the traditional festival food eight regional cuisines table manner,chinese food can be roughly d

11、ivided into eight regional cuisines ：,shandong cuisine 山東菜系,sichuan cuisine 四川菜系,cantonese food 廣東菜系,fujian cuisine 福建菜系,jiangsu cuisine 江蘇菜系,hunan cuisine 湖南菜系,anhui cuisine 安徽菜系,zhejiang cuisine 浙江菜系,shandong cuisine山東菜系,cantonese food 廣東菜系,consisting of jinan cuisine and jiaodong cuisine, shandon

12、g cuisine, is characterized by its emphasis on aroma, freshness, crispness and tenderness. shangdong dishes tastes pungent usually. soups are given much emphasis in shangdong dishes. 由濟南菜系和膠東菜系組成，以其香，鮮，嫩，脆而聞名，通常很辣，注重湯品。,in fact, people in northern china often say that cantonese people will eat anyth

13、ing that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的，除了火車；水里游的，除了船兒。,comprising local cuisines of hangzhou, ningbo and shaoxing, zhejiang cuisine, not greasy, wins its reputation for freshn

14、ess, tenderness, softness, smoothness of its dishes with mellow fragrance. hangzhou cuisine is the most famous one among the three. 浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。,anhui cuisine 安徽菜系,anhui cuisine chefs focus much more attention on the temperature in cooking and are good at b

15、raising and stewing. often hams will be added to improve taste and sugar candy added to gain 安徽廚師注重于烹飪的溫度，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。,zhejiang cuisine 浙江菜系,jiangsu cuisine 淮陽菜系,hunan cuisine 湖南菜系,hunan cuisine consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau. it charact

16、erizes itself by thick and pungent flavor. chili, pepper and shallot are usually necessaries in this division. 湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品,jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spic

17、y, not-too-bland taste. if the flavor is strong, it isnt too heavy; if light, not too bland. 淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細的準備，不辣不溫的口感而出名，味道強而不重，淡而不溫。,sichuan cuisine, characterized by its spicy and pungent flavor, sichuan cuisine, prolific of tastes, emphasizes on the use of chili. pepper and prickl

18、y ash also never fail to accompany, producing typical exciting tastes. 世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒,sichuan cuisine四川菜系,consisting of fuzhou cuisine, quanzhou cuisine and xiamen cuisine, fujian cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet

19、, sour, salty and savory. the most distinct features are their pickled taste. 福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。,fujian cuisine福建菜系,man han banquet,man-han banquet origins from the qing dynasty. it is one of the most famous chinese banquets, which combines the dish essences

20、of man minority and han minority.,滿漢全席起興于清代，是集滿族與漢族菜點之精華而形成的歷史上最著名的中華大宴。,the cuisine of man-han banquet contains one hundred and eight kinds. they would be finished in 3 days. the resources of making man-han banquet are broad. they are special selected, including all most wild and sea foods. the cooking techniques are excellent with local features.,滿漢全席上菜一般起碼108種，分3天吃完。滿漢全席取材廣泛，用料精細，山珍海味無所不包。烹飪技藝精湛，富有地方特色。,topic introduce,the traditional staple food. the traditional festival food eight regional cuis