旅游英语教学课件

1. Major characteristics of Shandong Cuisine:

　　 (1) Prepared with a wide variety of materials. For example. Jiaodong

dishes are mainly made of aquatic products due to its proximity to the Yell

ow Sea. People in Jinan like to prepare cuisine with mountain delicacies a

nd seafood delights, melons, fruits, vegetables and peppers.

　　 (2) A pure, strong and mellow taste, rather than a mixed taste. Chefs

are good at using onions and seasonings.

　　 (3) Shandong Cuisine is known for its excellent seafood dishes and d

elicious soup.

　　 (4) Chefs excel at preparing clear, crisp, tender and delicious dishes

by frying, stirring and steaming. The flavors are salty ,hot, sweet and sour.

　　 Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onion

s, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish wit

h Red Scales, etc.

2. The main characteristics of Guangdong cuisine: (1) the choice of ingredients is meticulous,

extensive and exotic. Everything that walks, crawls, flies, or swims is edible.

(2) offering food of all tastes, shapes and colors, good at changing

(3) The most characteristic cooking methods are cooking in salt, cooking in wine, baking in a pan, and soft – frying. (good at frying and stewing)

(4) emphasis on seafood, and unique, mixed flavorings.( For example, one flavoring liquid is a mixture prepared from onion, garlic, sugar, salt, and spices.)

(5) The cuisine is well-known for its clean, light, crisp and fresh taste .

• Cooking in salt means the preserved ingredient (a whole chicken, for example) is buried in heated salt until it is well done. The most famous of these dishes is Salt – Cooked Chicken from Dongjiang.

• Cooking in wine means the main ingredient is steamed in alcoholic vapor. The most typical dish is twin pigeons cooked in rose wine. Two cleaned pigeons on two chopsticks are placed in an earthen bowl so as to keep them away from the bottom. Place a cup of rose wine between the pigeons, then put the bowl inside an iron pot and heat the pot until the pigeons are well done. Half a cup of wine will remain without the slightest smell of wine, but the pigeons will have acquired an appealing fragrance of rose wine.

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• Baking in a pan means the ingredients are put in an iron pan with a cast iron lid. The pan is covered with a red – hot cast – iron lid and heated until the dish is done. A typical dish of this type is baked egg.

• Soft – frying is another unique cooking method of the Guangdong cuisine. The main ingredients are liquid or semi – liquid, such as fresh milk and minced chicken. The technique is: heat the pan over a hot fire, then pour some oil in the pan to coat the bottom, Add a little more oil and stir in the ingredients over a medium to low fire. Typical dishes are stir – fried fresh milk and stir – fried eggs.

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• Famous dishes: Dragon and Tiger Fight, (a dish of braised snake and leopard. It has even been served as the main course at important banquets.) dragon, tiger, and phoenix with chrysanthemum (snake, leopard, and chicken), braised phoenix liver and snake slices (chicken liver and snake), and stir-fried shredded snake meat in five colors , whole winter melon soup, roast suckling pig, salt-cooked chicken from Dongjiang, etc.

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3. The main- characteristics of Sichuan Cuisine:

(1) Prepared with a wide variety of ingredients.

(2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.

(3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, smoked duck flavored with tea leaves, etc.

4. The main characteristics of Huai-Yang cuisine

(1) Wide selection of materials, its main ingredients are fresh and live aquatic products.

(2) Good at cooking river fresh fish, lake crab, and vegetables. Its cooking methods include stew, braise, steam, burn, fry, especially emphasizing the use of exquisite soup.

(3) Its flavor features fresh, slippery, soft, sweet, fat but not oily, light but not thin.

(4) chefs are good at cutting, especially the carving skills are delicate.

• Famous dishes:

• Stewed crab with clear soup

• Duck triplet

• Squirrel with mandarin fish

• Butterfly sea cucumber

• 5. The main characteristics of zhejiang cuisine

• (1) careful selection of ingredients, emphasizing minute preparation.

• (2) specializes in quick-frying, stir-frying, deep-frying, simmering and steaming.

• (3) the flavor is natural, fresh, crispy and tender, and the appearance is extremely elegant.

• Famous dishes: Beggar’s chicken, Dongpo pork, west lake fish in vinegar sauce.

• 6. The main characteristics of Fujian cuisine• (1) emphasizes seafood and mountain delicates• (2) Stresses on fine slicing techniques• (3) The Fujian people are peculiar about soup, which is f

ull of changes. Most of the dishes are served in soup.• (4) Dishes are meticulously prepared, refined and gracef

ul. • (5) Its flavors are clear, refreshing, delicious and light ta

stes, slightly sweet and sour. 　　

• Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Fragrant Sliced Snails with rice liquor, Jadeite Pearl Abalone, Chicken with rice wine, etc.

• Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.

• Buddha Jumps over Wall 　　 With a history of over 100 years, Monk Jumps over Wall is prepared with more than 20 ingredients, such as chicken, duck, pig‘s trotters and mutton, and stewed over a low fire with a jar for holding Shaoxing wine. Whenever this dish is served, the whole restaurant will be full of aromas. In the past a scholar composed a poem, saying: "All the neighbors enjoy pleasant aromas when the dish is served; and even a Buddha who is attracted by the smell jumps over the wall." Hence the name.

7.The main characteristics of Hunan cuisine• (1) Hunan food is characterized by its hot

and sour flavor, fresh aroma, greasiness, deep color.

• (2) The main cooking methods are braising, double-boiling, steaming and stewing. It is also renowned for its frequent use of preserved meat in cooking.

• Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.

• 8.The main characteristics of Anhui cuisine (1) Elaborate choices of cooking materials, most in

gredients are from mountain area.

(2) Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.

(3) the flavors are slightly spicy and salty

Typical dishes: Smoked Duck, Feiwang Fish with Milk, Wenzheng Bamboo's Shoots, Stewed Snapper; Huangshan Braised Pigeon.

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