湘菜英文介绍PPT.ppt

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1、,Hunan cuisine,Hunan cuisine,3.History of Hunan cuisine,4.Character,5.Why Pungent,6.Some Famous Food of Hunan cuisine,1.Cultural Background,2.The North and South dietary differences,Cultural Background,Hunan cuisine,sometimes called Xiang cuisine(Chinese:湖南菜 or 湘菜),consists of the cuisines of the Xi

2、ang River region,Dong ting Lake and western Hunan Province,in China.Hunan cuisine consists of three styles:,Cultural Background,Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣)flavor（味道）,fresh aroma（香味）and deep color.Common cooking techniques in

3、clude stewing（炖）,frying（煎）,pot-roasting（烤）,braising（焖）,and smoking（熏）.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and varied.,The North and South dietary differences,Referred to the differences of the North and South,we will first think of the Southern sta

4、ple food is rice,Northern is flour.The staple foods differents,causing the entire diet and eat huges differences.Small fine and large rough 小而精与大而粗 It rains allthought the year in the south and a variety of vegetables are available.On the contrary we got only several vegetables when the winter comes

5、.From the amount of food,Southern majority is small but excellent,The north is multi but thick.Southern all year round vegetables rich.The north to winter mostly edible cabbage.,History of Hunan cuisine,When it comes to the Hunan cuisine.What we all have in mind must be one adjective word pungent.As

6、 one of Chinas most famous eight cuisines.Hunan cuisine has a long history of more than 2000 years.Hunan cuisine has assimilated a variety of local forms,eventually evolving into its own style.It contains 4,000 dishes now,among which over 300 dishes are very notable,such as Dongan chicken(东安子鸡)and s

7、moked pork with dried long green beans(干豆角蒸腊肉).,Character,The cuisine gives priority to abundance,fatness,smoothness and moistness,mostly take chili as the main course.It not only has the saltiness of the North and the sweetness of the South,but also the hotness and sourness of local characteristics

8、.,Character,It is characterized by fragrance,tenderness,clearness and crispness.Its selected materials are based on the principle of being fresh and cheap but good.The cuisine is especially particular about the tastiness of raw materials.,Why Pungent,1.Geographic and weather factors,2.The economic a

9、nd circulation causes,1.Geographic and weather factors,As Hunan is located in the south-west of China.There have many rivers and lakes such as Dongting-lake.People here must suffer the wet environment.Pepper yield and quality are very impressive and very suitable for consumption in Hunan.,2.The econ

10、omic and circulation causes,In ancient times,Hunan is an economically and traffic underdeveloped regions.Some areas were especially poverty.Salt has always been expensive here.Pepper stimulate taste and with disinfection function,just as a substitute for salt.,Some Famous Food of Hunan cuisine,The d

11、ish is bright red in color and tastes delicious.It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe.,Steamed fish head with chopped pepper（剁椒鱼头）,Maos braised pork with soy sauce(毛氏红烧肉),Red-braised pork is a dish that in Hunan is inseparably bound

12、 up with the memory of Chairman Mao.Mao Zedong loved it,ate it frequently,and is said to have insisted his Huananese chefs cook it for him in Beijing.,Dongan Chicken(东安子鸡),Named by its materialthe pullet(young hen)Was handed down more than 1000 years from Tang DynastyIs one of the most famous Hunan

13、dishes.,Spicy Salted Duck（酱板鸭）,Spicy and Salted Duck,a local delicacy with a special flavor.This delicacy is eye-catching in color,crisp in flesh,fragrant in sauce and savory in taste.It is highly nutritious,and it is also a good choice as dish that goes with wine.It is not only a common local snack

14、 but also a speciality in a banquet.,Changsha Preserved Smelly Tofu（长沙臭豆腐）,Changsha stinky tofu features:crisp but not paste,delicate but not greasy,tangy smell bad smell early,fine smell inviting aroma,with white bean curd and fresh,crisp Fried tofu fragrance and crunchy.,Smoky flavours steamed together（腊味合蒸）,Its made by smoked and cured pork(腊肉）、chicken（腊鸡）and fish（腊鱼).Its one of the traditional style dishes of hunan cuisine.,THANK YOU!,