中国美食ppt英文版下载

这是中国美食ppt英文版，包括了Introduction，Eight cuisines，Geographical distribution分布，Delicacy饮食特色，Fairytale历史典故，Notable dishes名菜，Conclusion等内容，欢迎点击下载。

中国美食ppt英文版是由红软PPT免费下载网推荐的一款课件PPT类型的PowerPoint.

Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain Features: Focus on the temperate of cooking Good at braising and stewing. Fujian Cuisine Consisting of Fuzhou Cuisine， Quanzhou Cuisine and Xiamen Cuisine， . Features: Fujian Cuisine is distinguished for its choice seafood， beautiful color and magic taste of sweet， sour， salty and savory. The most distinct features are their "pickled taste"(卤味) Fo Tiao Qiang Boiled whole chicken 清炖全鸡 One of the oldest cuisines in China， with a history of 2，500 years. Originates from Confucius family banquet， then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines Features : Fresh， tasty， but not greasy Including many well-known seafood dishes When meat of seafood is cooked， only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. Dezhou Braised Chicken德州扒鸡 Four-Joy Meatballs”四喜丸子 One of the oldest cuisines in China， with a history of 2，500 years. Originates from Confucius family banquet， then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines Features : Fresh， tasty， but not greasy Including many well-known seafood dishes When meat of seafood is cooked， only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. Dezhou Braised Chicken德州扒鸡 Four-Joy Meatballs”四喜丸子 1000 years ago， catering industry highly developed. Geographically， between south and north， combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features: Sweet is the most prominent feature of Huaiyang Cuisine， nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork， fresh water fish， and other aquatic creatures serve as the meat base to most dishes Santao Duck 三套鸭 squirrel-shaped mandarin fish  松鼠鳜鱼 Hunan cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region， Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili， pepper and shallot are usually necessaries in this division. Hunan dishes are so cooked because of the humid weather here， which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.  Zhejiang cuisine Feature Zhejiang cuisine， not greasy， wins its reputation for freshness，tenderness， softness， and smoothness of its dishes with mellow fragrance. 龙井虾仁 Longjing Tea Shrimps 糯米素烧鹅 Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮） 冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup Nutrients:Vitamin A（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、Vitamin C(维生素C)、 Calcium（钙）， phosphorus（磷）， sodium（钠）， magnesium（镁）， iron（铁）， zinc（锌）， selenium（硒）， copper（铜）， manganese（锰）， folic acid（叶酸）， cholesterol（胆固醇） Function：enrich the blood build up resistance、make your nutrition balanced. Famous dishes of Zhejiang cuisine 西湖醋鱼 Xihu Sour Fish 东坡肉Dongpo pock Beggar's Chicken The dish was invented by a thief in Hangzhou. The story goes that because the hungry thief had no stove， so he wrapped the stolen bird in clay and baked it in a hole in the ground. By this way， the aroma and flavor of the bird were well kept.m03红软基地

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