酸菜卤肉饭

Project:

IntroduceChinefoodtoforeigner

ound:ke

rasacollegestudent,wedon’t

don’tknowhowtohavedinnerwiththem.

e:letusknowhowtosaysometraditionChinefoodin

Englishandforeigners’nsomeknowledgeof

Chinefood

title:1).HowtosayChinefoodinEnglish

2).Howtoorderfood

3).AmericanandChineEatingCustomandPractice

4).IntroductionoftraditionChinefood

5)TheDifferencesBetweenChineandWesternDietary

Cultures

6).DifferenttypeofChinefood

:1).HowtosayChinefoodinEnglish

○1traditionalfood:

春卷Springrolls蛋卷Chickenrolls

碗糕Saltyricepudding筒仔米糕Ricetubepudding

红豆糕Redbeancake绿豆糕Beanpastecake

糯米糕Glutinousricecakes萝卜糕Friedwhiteradishpatty

芋头糕Tarocake肉圆TaiwaneMeatballs

水晶饺Pyramiddumplings肉丸Rice-meatdumplings

豆干Driedtofu糖葫芦Tomatoesonsticks

长寿桃LongevityPeaches麻花Hempflowers

芝麻球nGlutinousricesameballs

○2breakfastfood

当归鸭烧饼Clayovenrolls油条Friedbreadstick

韭菜盒Friedleekdumplings水饺Boileddumplings

蒸饺Steameddumplings馒头Steamedbuns

割包Steamedsandwich饭团Riceandvegetableroll

蛋饼Eggcakes皮蛋100-yearegg

咸鸭蛋Saltedduckeg豆浆Soybeanmilk

○3differentrice

稀饭Riceporrid白饭Plainwhiterice

油饭Glutinousoilrice糯米饭Glutinousrice

卤肉饭Braidporkrice蛋炒饭Friedricewithegg

地瓜粥Sweetpotatocongee

○4differentnoodles

馄饨面Wonton&noodles刀削面Slicednoodles

麻辣面Spicyhotnoodles麻酱面Sesamepastenoodles

鴨肉面Duckwithnoodles鱔魚面Eelnoodles

乌龙面Seafoodnoodles

榨菜肉丝面Pork,pickledmustardgreennoodles

牡蛎细面Oysterthinnoodles板条Flatnoodles

米粉Ricenoodles炒米粉Friedricenoodles

冬粉Greenbeannoodle

○5differentsoup

鱼丸汤Fishballsoup貢丸汤Meatballsoup

蛋花汤Egg&vegetablesoup蛤蜊汤Clamssoup

牡蛎汤Oystersoup酸菜汤Seaweedsoup

酸辣汤Sweet&soursoup馄饨汤Wontonsoup

猪肠汤Porkintestinesoup肉羹汤Porkthicksoup

鱿鱼汤Squidsoup花枝羹Squidthicksoup

2).Howtoorderfood------someufulntences

○

1

请给我菜单MayIhaveamenu,plea?

○2是否有中文菜单?Doyouhaveamenuinchine?

○3在用晚餐前想喝些什麼吗?

Wouldyoulikesomethingtodrinkbeforedinner?

○4餐厅有些什麼餐前酒?

Whatkindofdrinksdoyouhaveforanaperitif?

○5可否让我看看酒单?MayIethewinelist?

○6我可以点杯酒吗?MayIorderaglassofwine?

○7餐厅有那几类酒?Whatkindofwinedoyouhave?

○8我想点当地出产的酒。I'dliketohavesomelocalwine.

○9我想要喝法国红酒。I'dliketohaveFrenceredwine.

○10是否可建议一些不错的酒?

Couldyourecommendsomegoodwine?

○11我可以点餐了吗?MayIorder,plea?

○12餐厅最特别的菜式是什麼?Whatisthespecialtyofthehou?

○13餐厅有今日特餐吗?Doyouhavetoday'sspecial?

○14我可以点与那份相同的餐吗?

CanIhavethesamedishasthat?

○15我想要一份开胃菜与排餐(鱼餐)。

I'dlikeappetizersandmeat(fish)dish.

○16我正在节食中。I'monadiet.

○17我必须避免含油脂(盐份/糖份)的食物。

Ihavetoavoidfoodcontainingfat(salt/suger).

○18餐厅是否有供应素食餐?Doyouhavevegetariandishs?

○19你的牛排要如何烹调?Howdoyoulikeyoursteak?

○20全熟(五分熟/全生)。Welldone(medium/rare),plea.

3).EatingCustomandPractice

○talmosteverythingwithafork，

anditappearsthatholdingaknifeinone’s

righthandlongerthanafewcondsisconsideredtobeagainstgoodtablema

nners.

Thesystemisthatifitisabsolutelynecessarytouaknife，

peopletaketheforkintheirlefthand，

eyput

theknifedown，transfertheforktotheirrighthand，

clearlyludicro

us，butitisconsideredgoodmanners.

，

ifitisnotabsolutelynecessarytouaknife，Americansdon’tuone，

becauobviouslythisgreatlycomplicatesthings，

andyouwillthereforeethemtryingtocutthingslikepotatoes，

，towardstheendofacour，

sinceonlyoneimplementisbeingud，

foodhastobochadaroundtheplatewiththeforkandforthelastmouthfult

hethumbhastobeudtokeepthefoodinplace，

althoughoneisnotsuppodtodothis.

Third，tablesaregenerallylaidwithoneknifeandtwoforks，

snoneedforforeignvisitorstofollo

wtheAmericansystemandtrytoeathesaladwithonlyafork，

butifyoudouyourknife，

srts(excepticecream)are

eatenwithaforkifatallpossible，

andthespoonyouebyyourdesrtismeanttobeforcoffee(butifyouuitf

oryourdesrtnoonewillsayanything.

○

youarebeingtreatedbyaChinehost,bepreparedforatonoffood.

Chineareveryproudoftheircultureoffoodandwilldotheirbestto

riends,they

aretaking

somebodyoutfordinnerandtherelationshipispolitetomi-polite,

thentheywillusuallyorderonemoredishthanthenumberofguests

(ople,fivedishes).

GanBei!(Cheers!“GanBei”literallymeans“dry*the+glass”)Besides

beer,theofficialChinealcoholicbeverageisBaiJiu,high-proof

revaryingdegreesof

jingfavoriteiscalledErGuoTou,whichisawhopping56%

pensiveareMaotaiandWuliangye.

4).IntroductionoftraditionChinefood

○1Beijingroastduck

dbeshameto

leaveBeijingwithouttryingBeijingroastduck.

Therecipeforroastingduckswasfirstdevelopedbyachefinthe

,themethodwaspasddowntothe

commonfolk.

Itisrecordedthatin1835,amanfromHebeiProvincecalledYang

QuanrencametoBeijingandllingcookedchickenandducks.30years

laterin1864,heopenedaroastduckrestaurantoutsidetheQuanmen

kssoldwellbecauheudtherecipe

eudthenewbreedofducksknowas

Beijingduck,soitwasthenameBeijingRoastDuck.

Themethodofmakingroastduck,firstducksmustbesplitopen,

featherandinternalorganscleaned,asting,itis

bettertoufruittreebranchesasfirewoodtoledmoreflavor.

Second,

s50minutes

orsotoroastuntiltheskinturnstocrispandgoldenbrown.

Serving:dipeachpieceofduckmeatintothesweetsoybean

paste,thenwrapthemeattogetherwithstalksofshallotsinasheetof

,yummy!

5)TheDifferencesBetweenChineandWesternDietaryCultures

○1DifferencesinConcepts

Chinedietisanofbeautydietandpaysattentiontothe"color,

flavor,taste"regardlessofthenutrition.

Westerndietisarationalconcept,regardlessofthecoloroffood,

incen,flavorandshape,butnutritionmustbeassured.

○2Differencesintargets

InChina,d"dish"

isforthesound,anditalwayshassomethingtodowiththeplants.

n

ingredientismeatandplantsarejustthecomplement.

○3DifferencesinDietaryPatterns

InChina,acelebration,nomatterwhat,therewillbeonlyoneform,

assittingtogether,lpfultofacilitatethe

collectiveemotionalexchangesandconquentlydifficulttoreform.

InWest,owsawesternpersonality

buffethasbrokensuchpatternwhichshows

harmonyandunity.

○4DifferencesinDietAttribution

Chinediettendstobeartandntimental,whichixpresdasthe

stressontheflavor.

Westerndiettendstobescientificandrational,whichisinthe

developmentofnutrition.

○5DifferencesintheNature

DifferencesinthenatureoftheChineandwesterndietare

inosculatedwiththerespectivelifestyleandthepaceoflife.

hina,lifemanneris

alsoemergedindiet.

Conclusion

TherestillexistvariousdifferencesbetweenChineandwestern

dietarycultures.

ButwiththedevelopmentofculturalcommunicationbetweenChina

andthewest,alongwiththestrengtheningofcommunicationbetween

Chinaandthewest,Chinahasimportedvariouskindsofwesternfood,

knownasthe"KFC""DICOS","McDonald".Thismarksanewwestern

dietarycultureexchangesandinfiltration.

Webelievethatwiththedevelopmentofsociety,thecultural

differencesbetweenChineandwesterndietarywillnolongerbethe

difference.

6).DifferenttypeofChinefood

Thestyleofcookinghasformeddifferentlacolflavorbecauofthe

changeofgeography,climate,custom,localproduct,thedivisionofthe

styleofcookingisasregardsdietcharacteristicoftheHannationality

only,therearefourmajorstylesofcooking,eightbigcuisines,sayingof

tenmajorstylesofcookingatprent,anddividedepartmenttypes

deaccording

tofourmajorstylesofcooking:ThereareShandongCuisine,Sichuan

Cuisine,attheformer

addZhejiang,Fujian,Hunan,Anhuithateightisbig,callneweightbig

jointly;CombinewithnewdevelopingBeijing,Shanghai,tenmajor

hemthemajor

stylesofcookingenhanceeachother’sbeauty,hashisstrongpoints,

hasbecomeChinenation’spreciousculturalrarity!

First,HuaiyangCuisine

QuintesnceofYangzhou,Zhenjiang,Huaianandotherplaces

cookedfoodofthesouthofthelowerreachesoftheYangtzeRiverthat

HuaiyangCuisineiscollected,itisareprentativeflavorofthestyleof

ionislifelikeandtenderthatHuaiyang

Cuisinelectsmaterials;Makingismeticulous,payattentiontothe

cuttingandslicingskill;Flavourlightflavor,emphasizethisflavor,pay

attentiontoadjustingthesoup,theflavorisclearandfresh;Brightin

luster,freshandcoolandpleasing;Handsomeinappearance,unique

andnovel,vividandlifelike.

Second,styleofcookingofSichuan,areabbreviatedasSichuan

Cuisine.

Characteristic:Itisfragrantwithchilli,fish,thedailylife,strange

smell,sourandhot,pepperflax,vinegarpepperarethemain

characteristic.

ItistemperateinclimateinSichuanBasin,theproduceis

abundant,havethegoodreputationof"landofplenty"fromancient

times,thedietculturenameof"eatinginSichuan"ispasdthrough

atalltimes,anddevelopthequintesnceofSichuanCuisinein

Chengdu.

SichuanCuisinehasalreadygonethroughmillennium,hasalready

hadmorethan3000varietiessofarasoneoffourmajorfamousstyles

ofcookingthewholecountry,veralhundredkindsoffamousdish.

SichuanCuisinewithhottoallovertheworld,butnotconfinedto

nCuisinebelongstooneof

fourmajorstylesofcookingofChina(Sichuan,Guangdong,Shandong,

Huaiyang),itspowerfulforcehasalreadypermeatedthrougheach

cornerinallpartsofthecountry.

Third,styleofcookingofGuangdong,areabbreviatedas

GuangdongCuisine.

Characteristic:Itixtensivewiththematerials,itisthemain

characteristictopayattentiontofreshly,softly,comfortably,slipperily,

inlymadeupofGuangdongdish,Chaozhoucuisineand

Dongjiangcuisine.

Fourth,ShandongCuisine

History:ShandongCuisinemakeastartQiandGuo(today

Shandong)LuatperiodintheSpringandAutumnandtheWarring

states,ongDynasty,ShandongCuisine

becamethereprentativesof"northfood",wasoneoftheeightbig

ngCuisineisthemostwidelycovered

styleofcookingoflacolflavorofourcountry,spreadallover

Beijing-Tianjin-TangguandthreeprovincesinthenortheastofChina.

Group:CoastaleasternShandongcuisine(takeafoodasthecore)

andcuisineofJinanoftheinlandandConfucianmansioncuisine

establishingone’sownsystem.

Characteristic:ShandongCuisinestressandflavourspurely,itissalty

andfreshthatthetasteispartialto,havefresh,soft,fragrant,fragile

entiontothemodulationofclearsoupandmilk

soupverymuch,thecolorofclearsoupisclearanddelicious,thesoup

colorofmilkiswhiteandalcohol.

ShandongCuisinecommonlyudcookingskillandtechnique

havemorethan30kinds,legendsteamone’sownsonfamiliarto

dedicatetowhomQiWangwipeoutexchangethetooth,infactitisa

oup

ofShandongCuisine,colorclearfresh,milksoupcolorwhiteand

alcohol,haveflavoralone,mightinherit,goodattraditiontomake

custardancienttimes;AndeasternShandongdishgoodatwith

afood,ius

of"eatnoricebutisoffinestquality,themeatchoppedintosmall

piecesisnotmindedthinly",thereareariesofopinionsnot"eaten

",if"thefisharediscouragedandthemeatisfrustratedanddoesnot

eat,colorevilisnoteaten,badsmellevilisnoteaten,itistoo

discouragedtoeattolo,doesnoteatfrequently,cut,eat,can’tsauce

itat……".ProveatthattimeShandongCuisinestressscience,pay

attentiontohygienequitealready,pursuecuttingandslicingskilland

artistryofcondiment,exquisitestageofalreadygettingdaybyday.