湘菜英文介绍PPT

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,0 1 2 3 4 ,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,0 1 2 3 4 ,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,0 1 2 3 4 ,Hunan,c,uisine,Cultural Background,Hunan cuisine,sometimes called Xiang cuisine(Chinese:湖南菜 or 湘菜),consists of the cuisines of the Xiang 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 include 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.,H,istory of Hunan cuisine,When it comes to the Hunan cuisine.,What we all have in mind must be one,adjective word,pungent.As 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 smoked 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.,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.,Some Famous Food of Hunan cuisine,The dish 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 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 Dynasty,Is one of the most famous Hunan 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 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）,I,ts 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!,