湘菜英文介绍PPT

HunancuisineHunancuisine3.HistoryofHunancuisine4.Character5.WhyPungent6.SomeFamousFoodofHunancuisine1.CulturalBackground2.TheNorthandSouthdietarydifferencesCulturalBackgroundHunancuisine,sometimescalledXiangcuisine(Chinese:湖南菜or湘菜),consistsofthecuisinesoftheXiangRiverregion,DongtingLakeandwesternHunanProvince,inChina.Hunancuisineconsistsofthreestyles:StyleOriginatingregionsXiangRiverChangshaXiangtanHengyangDongtingLakeYueyangChangdewesternHunanZhangjiajieJishouHuaihuaCulturalBackgroundHunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(热辣，干辣)flavor（味道）,fresharoma（香味）anddeepcolor.Commoncookingtechniquesincludestewing（炖）,frying（煎）,pot-roasting（烤）,braising（焖）,andsmoking（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.TheNorthandSouthdietarydifferencesReferredtothedifferencesoftheNorthandSouth,wewillfirstthinkoftheSouthernstaplefoodisrice,Northernisflour.Thestaplefood’sdifferents,causingtheentiredietandeathuge’sdifferences.Smallfineandlargerough小而精与大而粗Itrainsallthoughttheyearinthesouthandavarietyofvegetablesareavailable.Onthecontrarywegotonlyseveralvegetableswhenthewintercomes.Fromtheamountoffood,Southernmajorityissmallbutexcellent,Thenorthismultibutthick.Southernallyearroundvegetablesrich.Thenorthtowintermostlyediblecabbage.HistoryofHunancuisine　　WhenitcomestotheHunancuisine.Whatweallhaveinmindmustbeoneadjectivewordpungent.AsoneofChina'smostfamouseightcuisines.Hunancuisinehasalonghistoryofmorethan2000years.Hunancuisinehasassimilatedavarietyoflocalforms,eventuallyevolvingintoitsownstyle.Itcontains4,000dishesnow,amongwhichover300dishesareverynotable,suchasDong’anchicken(东安子鸡)andsmokedporkwithdriedlonggreenbeans(干豆角蒸腊肉).Character　　Thecuisinegivesprioritytoabundance,fatness,smoothnessandmoistness,mostlytakechiliasthemaincourse.ItnotonlyhasthesaltinessoftheNorthandthesweetnessoftheSouth,butalsothehotnessandsournessoflocalcharacteristics.CharacterItischaracterizedbyfragrance,tenderness,clearnessandcrispness.Itsselectedmaterialsarebasedontheprincipleofbeingfreshandcheapbutgood.Thecuisineisespeciallyparticularaboutthetastinessofrawmaterials.WhyPungent1.Geographicandweatherfactors2.Theeconomicandcirculationcauses1.GeographicandweatherfactorsAsHunanislocatedinthesouth-westofChina.TherehavemanyriversandlakessuchasDongting-lake.Peopleheremustsufferthewetenvironment.PepperyieldandqualityareveryimpressiveandverysuitableforconsumptioninHunan.2.TheeconomicandcirculationcausesInancienttimes,Hunanisaneconomicallyandtrafficunderdevelopedregions.Someareaswereespeciallypoverty.Salthasalwaysbeenexpensivehere.Pepperstimulatetasteandwithdisinfectionfunction,justasasubstituteforsalt.SomeFamousFoodofHunancuisineThedishisbrightredincolorandtastesdelicious.Itispreparedwiththeheadofabigheadcarpandspicythicksauceismadeaccordingtoasecretrecipe.Steamedfishheadwithchoppedpepper（剁椒鱼头）Mao’sbraisedporkwithsoysauce(毛氏红烧肉)Red-braisedporkisadishthatinHunanisinseparablyboundupwiththememoryofChairmanMao.MaoZedonglovedit,ateitfrequently,andissaidtohaveinsistedhisHuananesechefscookitforhiminBeijing.Dong’anChicken(东安子鸡)Namedbyitsmaterial—thepullet(younghen)Washandeddownmorethan1000yearsfromTangDynastyIsoneofthemostfamousHunandishes.SpicySaltedDuck（酱板鸭）SpicyandSaltedDuck,alocaldelicacywithaspecialflavor.Thisdelicacyiseye-catchingincolor,crispinflesh,fragrantinsauceandsavoryintaste.Itishighlynutritious,anditisalsoagoodchoiceasdishthatgoeswithwine.Itisnotonlyacommonlocalsnackbutalsoaspecialityinabanquet.ChangshaPreservedSmellyTofu（长沙臭豆腐）Changshastinkytofufeatures:crispbutnotpaste,delicatebutnotgreasy,tangysmellbadsmellearly,finesmellinvitingaroma,withwhitebeancurdandfresh,crispFriedtofufragranceandcrunchy.Smokyflavourssteamedtogether（腊味合蒸）It'smadebysmokedandcuredpork(腊肉）、chicken（腊鸡）andfish（腊鱼).It'soneofthetraditionalstyledishesofhunancuisine.THANKYOU!