Transcript 中国食物民以食为天Chinese cuisine

中国食物
民以食为天
• Chinese cuisine includes styles
originating from the diverse regions of
China, plus styles of Chinese people in
other parts of the world. The history of
Chinese cuisine in China stretches back
for thousands of years and has changed
from period to period and in each
region according to climate, imperial
fashions, and local preferences. Over
time, techniques and ingredients from
the cuisines of other cultures were
integrated into the cuisine of the
Chinese peoples due both to imperial
expansion and from the trade with
nearby regions in pre-modern times as
well as from Europe and the New World
in the modern period.
中国食物因为地区和民族的差
异大而品种丰富，味道和用料
而各不相同。
• Styles and tastes also
varied by class, region,
and ethnic background.
This led to an
unparalleled range of
ingredients, techniques,
dishes and eating styles
in what could be called
Chinese food, leading
Chinese to pride
themselves on eating a
wide variety of foods
while remaining true to
the spirit and traditions
of Chinese food culture.
八大菜系：中国菜肴在烹
饪中有许多流派。其中最
有影响和代表性的也为社
会所公认的有：鲁、川、
粤、闽、苏、浙、湘、徽
等菜系，即被人们常说的
中国“八大菜系。
• The so-called Eight Culinary
Traditions of China are Anhui,
Cantonese, Fujian, Hunan,
Jiangsu, Shandong, Szechuan,
and Zhejiang cuisines.
• Prominent styles of Chinese
cuisine outside China include
Singaporean, Malaysian,
Indonesian, Indian and
American, but there is
Chinese cuisine wherever
Chinese people are found.
一个菜系的形成和它的悠久历
史与独到的烹饪特色分不开的。
同时也受到这个地区的自然地
理、气候条件、资源特产、饮
食习惯等影响。有人把“八大
菜系”用拟人化的手法描绘为：
苏、浙菜好比清秀素丽的江南
美女；鲁、皖菜犹如古拙朴实
的北方健汉；粤、闽菜宛如风
流典雅的公子；川、湘菜就象
内涵丰富充实、才艺满身的名
士。
• A number of different styles
contribute to Chinese cuisine
but perhaps the best known and
most influential are Cantonese
cuisine, Shandong cuisine,
Jiangsu cuisine (specifically
Huaiyang cuisine) and Szechuan
cuisine. These styles are
distinctive from one another due
to factors such as available
resources, climate, geography,
history, cooking techniques and
lifestyle. One style may favour
the use of lots of garlic and
shallots over lots of chilli and
spices, while another may favour
preparing seafood over other
meats and fowl.
中国“八大菜系”的烹调技艺
各具风韵，其菜肴之特色也各
有千秋。
我国的菜系，是指在一定区域
内，由于气候、地理、历史、
物产及饮食风俗的不同，经过
漫长历史演变而形成的一整套
自成体系的烹饪技艺和风味，
并被全国各地所承认的地方菜
肴。
鲁、川、粤、淮扬四大菜系形
成历史较早，后来，浙、闽、
湘、徽等地方菜也逐渐出名，
就形成了我国的八大菜系。
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Yue (Guangdong, Cantonese) （粤菜）
Chuan (Sichuan) （川菜）
Hui (Huizhou) （徽菜）
Lu (Shandong) （魯菜）
Min (Fujian) （闽菜）
Su (Jiangsu, Huaiyang) （蘇菜）
Xiang (Hunan) （湘菜）
Zhe (Zhejiang) （浙菜）
Yue (Guangdong, Cantonese)
粤菜：粤菜即广东菜，由广州、潮
州、 东江三地特色菜点发展而成，
是起步较晚的菜系，但它影响极大，
不仅香港、澳门，而且世界各国的
中菜馆，多数是以粤菜为主。粤菜
注意吸取各菜系之长，形成多 种
烹饪形式，是具有自己独特风味的
菜系。广州菜清而不淡，鲜而不俗，
选料精当，品种多样，还兼容了许
多西菜做法，讲究菜的气势、档次。
著名的菜点有：鸡烩蛇、龙虎斗、
烤乳猪、东江盐焗鸡、白灼基围虾、
烧鹅、蚝油牛肉、广式月饼、沙河
粉、艇仔粥等。
• Yue (Guangdong, Cantonese) （粤菜）
• Main article: Cantonese cuisine
• Dim sum, literally "touch your heart", is
a Cantonese term for small hearty
dishes.These bite-sized portions are
prepared using traditional cooking
methods such as frying, steaming,
stewing and baking. It is designed so
that one person may taste a variety of
different dishes. Some of these may
include rice rolls, lotus leaf rice, turnip
cakes, buns, shui jiao-style dumplings,
stir-fried green vegetables, congee
porridge, soups, etc. The Cantonese
style of dining, yum cha, combines the
variety of dim sum dishes with the
drinking of tea. Yum cha literally means
'drink tea'.
点心diǎn xīn英文：dim sum pastry ；dessert;light refreshments; sna
1．包类：包类主要指各式包子，属于发酵面团。其种类花样极多，根据发酵程度分为大包、小包；根据形状分为：
提褶包如三丁包子、小笼包等；花式包，如：寿桃包、金鱼包等；无缝包，如：糖包、水晶包等。
2．饺类：饺类是我国面点的一种重要形态，其形状有：木鱼形，如水饺，馄饨等；月牙形，如蒸饺、锅贴、
水饺等；梳背形，如虾饺等；牛角形如锅贴等；雀头形如小馄饨等；还有其他象形品种，如花式蒸饺等。按其用料
分则有：水面饺类，如水饺、蒸饺、锅贴；油面饺类，如：咖喱酥饺、眉毛饺等；其他如澄面虾饺、玉米面蒸饺、
米粉制的红白饺子等。
3．糕类松糕：糕类多用米、面粉、鸡蛋等为主要原料制作而成。米粉类的糕有：松质糕，如五色小圆松糕、赤豆猪
油松 糕等；粘质糕，如猪油白糖年糕、玫瑰百果蜜糕等；发酵糕类，如伦教糕、棉花糕等。面粉类的糕有千层油糕、
蜂糖糕等。蛋糕类有清蛋糕、花式蛋糕等。其他还有，山药糕、马蹄糕、栗糕、花生糕等用水果、干果、杂粮、蔬
菜等制作的糕。
4．团类泮塘马蹄糕：团类常与糕并称糕团，一般以米粉为主要原料制作，多为球形。品种有：生粉团，如汤团，鸽
子圆子等；熟粉团，如双馅团等。其他还有果馅元宵、麻团等品种。
5．卷类：用料范围广，品种变化多。品种有：酵面卷，可分为卷花卷，如四喜卷、蝴蝶卷、菊花卷等；折叠卷，如
猪爪卷、荷叶卷等；抻切卷，如银丝卷、鸡丝卷等。米（粉）团卷，如：如意芝麻凉卷等。蛋糕卷，如果将酱蛋糕
卷等。酥皮卷，如榄仁擘酥卷等。饼皮卷，如芝麻鲜奶卷等。其他还有春卷等特殊的品种。
6．饼类：饼类为我国历史悠久的品种之一。根据坯皮的不同可以分为：水面饼，如薄饼、清油饼等；酵面饼类，如
黄桥烧饼、酒酿饼等；酥面饼类，如葱油酥饼、苏式月饼等；其他还有米粉制作的煎米饼，蛋面制作的肴肉锅饼，
果蔬杂粮制作的荸荠饼、桂花粟饼等。
7．酥类：酥类大多为水油面皮酥类。按照表现方式分有：明酥，如鸳鸯酥油、萱化酥，藕丝酥等；暗酥，如双麻酥
饼等；半暗酥，如苹果酥等。其他还有桃酥、莲蓉甘露酥等混酥品种。
8．条类：条类主要指面条、米线等长条形的面点。面条类有：酱汁卤面，如担担面、炸酱面、打卤面等；汤面，如
清汤面、花色汤面等；炒面，如素炒面、伊府面等；其他还有凉面、焖面、烩面等品种。油条、云南的过桥米线等
也属于条类制品。
9．饭类：饭类为我国广大人民尤其是南方人的主食。可分为普通米饭和花式饭两种。普通米饭又分为蒸饭、焖饭等，
花式饭则可分为炒饭、盖浇饭、菜饭和八宝饭等。
10．粥类：粥类也是我国广大人民的主食之一，分为普通粥和花式粥两类。普通粥又分为煮粥和焖粥。花式粥则可
分为腊八粥
甜味粥，如绿豆粥、腊八粥等；咸味粥，如鱼片粥、皮蛋粥等。
11．冻类：冻类为夏季时令品种，以甜食为主，如西瓜冻、杏仁豆腐等。
12．其他类：除了前面已提到的面点形态外，还有一些常见的品种如馒头、麻花、粽子、烧卖等也是人们所喜爱的。
点心图
川菜：风味 包括成都、重庆和
乐山、自贡等地方菜的特色。主
要特点在于味型多样，变化精妙。
辣椒、胡椒、花椒、豆瓣酱等是
主要调味品，不同的配比，化出
了麻辣、酸辣、 椒麻、麻酱、
蒜泥、芥末、红油、糖醋、鱼香、
怪味等各种味型，无不厚实醇浓，
具有“一菜一格”、“百菜百味”
的特殊风味，各式菜点无不脍炙
人口。其中最负 盛名的菜肴有：
干烧岩鲤、干烧桂鱼、鱼香肉丝、
怪味鸡、宫保鸡丁、粉蒸牛肉、
麻婆豆腐、毛肚火锅、干煸牛肉
丝、夫妻肺片、灯影牛肉、担担
面、赖汤圆、龙抄 手等。
• Sichuan (spelled Szechuan in the oncecommon Postal Romanization), is a style of
Chinese cuisine originating in the Sichuan
Province of southwestern China famed for
bold flavors, particularly the pungency and
spiciness resulting from liberal use of garlic
and chili peppers, as well as the unique
flavour of the Sichuan peppercorn (花椒,
huājiāo) and Facing heaven pepper (朝天椒,
cháotiānjiāo). Peanuts, sesame paste and
ginger are also prominent ingredients in this
style.
徽菜：徽菜风味包括皖南、沿江、沿
淮之地的菜点特色。皖南菜包括黄山、
歙县（古徽州）、屯溪等地，讲究火
功，善烹野味，量大油重，朴素实惠，
保持原汁原味；不少菜肴都是取用木
炭小火炖、煨而成，汤清味醇，原锅
上席，香气四溢；皖南虽水产不多，
但烹制经腌制的“臭桂鱼”知名度很
高。沿江菜以芜湖、安庆地区为代表，
以后也传到合肥地区，它以烹制河鲜、
家畜见长，讲究刀工，注意色、形，
善用糖调味，尤以烟熏菜肴别具一格。
沿淮菜以蚌埠、宿县、阜阳等地为代
表，菜肴讲究咸中带辣，汤汁色浓口
重，亦惯用香菜配色和调味。著名风
味菜有：无为熏鸭、毛峰熏鲥鱼、符
离集烧鸡、方腊鱼、石耳炖鸡、云雾
肉、绿豆煎饼、蝴蝶面等。
• Anhui cuisine (Chinese: 徽菜 or 徽州
菜, huīzhoucài) is derived from the
native cooking styles of the
Huangshan Mountains region in China
and is similar to Jiangsu cuisine, but
with less emphasis on seafood and
more on a wide variety of local herbs
and vegetables. Anhui province is
particularly endowed with fresh
bamboo and mushroom crops.
Lu (Shandong) （鲁菜）
鲁菜：鲁菜即山东风味菜，由济南、
胶东、孔府菜点三部分组成。济南
菜尤重制汤，清汤、奶汤的使用及
熬制都有严格规定，菜品以清鲜脆
嫩著称。胶东菜起源于福山、烟台、
青岛，以烹饪海鲜见长，口味以鲜
嫩为主，偏重清淡，讲究花色。孔
府菜是“食不厌精，脍不厌细”的
具体体现，其用料之精广、筵席之
丰盛堪与过去皇朝宫迁御膳相比。
山东菜调味极重、纯正醇浓，少有
复杂的合成滋味，一菜一味，尽力
体现原料的本味。另一特征是面食
品种极多，小麦、玉米、甘薯、黄
豆、高梁、小米均可制成风味各异
的面食，成为筵席名点。山东著名
风味菜点有：炸山蝎、德州脱骨扒
鸡、原壳扒鲍鱼、九转大肠、糖醋
黄河鲤鱼等。
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Shandong Cuisine (魯菜) is commonly and simply
known as Lu cuisine. With a long history,
Shandong Cuisine once formed an important part
of the imperial cuisine and was widely promoted
in North China. However, it isn't so popular in
South China (including the more embracing
Shanghai).
Shandong Cuisine is featured by a variety of
cooking techniques and seafood. The typical
dishes on local menu are braised abalone, braised
trepang, sweet and sour carp, Jiuzhuan Dachang
and Dezhou Chicken.
闽菜：闽菜是以福州、闽南、闽西三地
区地方风味菜为主形成的菜系。福州菜
清鲜、爽淡，偏于甜酸， 尤其讲究调汤，
另一特色是善于用红糖作配料，具有防
变质、去腥、增香、生味、调色作用。
闽南菜以厦门为代表，同样具有清鲜爽
淡的特色，讲究佐料长于使用辣 椒酱、
沙菜酱、芥末酱等调料。闽西位于粤、
闽、赣三省交界处，以客家菜为主体，
多以山区特有的奇味异品作原料，有浓
厚山乡色彩。闽菜以炸、熘、焖、炒、
炖、蒸为特色，尤以烹制海鲜见长，刀
工精妙，人趣于味，汤菜居多，具有鲜、
香、烂、淡并稍带甜酸辣的独特风味。
福建小吃点心另有一功，它取材于沿海
浅滩的 各式海产品，配以特色调味而成，
堪称美味。
最著名的风味菜点有：佛跳墙、鸡汤氽
海蚌、淡糟香螺片、沙奈焖鸭块、七星
鱼丸、糟醉鸡、煎糟鳗鱼、半月沉江、
燕皮馄饨、福州线面、蚝仔煎等等。
• Fujian cuisine is influenced by Fujian's
coastal position and mountainous
terrain.Woodland delicacies such as
edible mushrooms and bamboo shoots
are also utilized.Slicing techniques are
valued in the cuisine and utilized to
enhance the flavor, aroma and texture
of seafood and other foods.Fujian
cuisine is often served in a broth or
soup, with cooking techniques including
braising, stewing, steaming and boiling.
Su (Jiangsu, Huaiyang) （苏菜，淮扬菜）
淮扬菜：淮扬菜是中国长江中下游地区的著名菜系，其覆盖地
域甚广，包括现今江苏、浙江、安徽、上海，以及江西、河南
部分地区，它有“东南第一佳味”、“天下之至美”之誉，声
誉远播海内外。
由于后来浙江菜、徽菜以其鲜明特色各为八大菜系之一，淮扬
菜汇于江苏，同时烹饪界习惯将淮扬菜系所属的江苏地区菜肴
称为江苏菜，这样，淮扬菜成为单以扬州、淮安为中心，以大
运河为主，南至镇江，北至洪泽湖、淮河一带，东至沿海地区
的地方风味菜。淮扬菜选料严谨，讲究鲜活，主料突出，刀工
精细，擅长炖、焖、烧、烤，重视调汤，讲究原汁原味，并精
于造型，瓜果雕刻栩栩如生。口味咸淡适中，南北皆宜，并可
烹制“全鳝席”。淮扬细点，造型美观，口味繁多，制作精巧，
清新味美，四季有别。
代表菜有：清炖狮子头，拆烩鲢鱼头、扒烧整猪头、清蒸鲫鱼、
水晶肴蹄、三套鸭、软兜鳝鱼、炝虎尾、炒蝴蝶片、冬瓜盅、
三丁包子、翡翠烧卖、蟹黄汤包、千层油糕等。
苏菜由扬州菜、淮安菜、南京菜、常州菜、苏州菜、镇江菜组
成。其味清鲜，咸中稍甜，注重本味，在国内外享有盛誉。 著
名的菜肴有：清汤火方、鸭包鱼翅、水晶肴蹄、松鼠桂鱼、西
瓜鸡、盐水鸭、清炖甲鱼、鸡汁煮干丝等。
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Jiangsu cuisine, also known as Su
(Cai) Cuisine for short, is one of
the major components of
Chinese cuisine, which consists of
the styles of Yangzhou, Nanjing,
Suzhou and Zhenjiang dishes. It is
very famous all over the world
for its distinctive style and taste.
It is especially popular in the
lower reach of the Yangtze River.
Typical courses of Jiangsu cuisine
are Jinling salted dried duck
(Nanjing's most famous dish),
crystal meat (pork heels in a
bright, brown sauce), clear crab
shell meatballs (pork meatballs in
crab shell powder, fatty, yet
fresh), Yangzhou steamed Jerky
strips (dried tofu, chicken, ham
and pea leaves), triple combo
duck, dried duck, and Farewell
My Concubine (soft-shelled turtle
stewed with many other
ingredients such as chicken,
mushrooms and wine).
湘菜：湘菜包括湘江流域、洞庭湖区和湘西
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山区三个地区的菜点特色。湘江流域以长江、
衡阳、湘潭为中心，是湘菜的主要代表。其
特色是油重色浓，讲求实惠，注重鲜香、酸
辣、软嫩，尤以煨菜和腊菜著称。洞庭湖区
的菜以烹制河鲜和家禽家畜见长，特点是量
大油厚，咸辣香软，以炖菜、烧菜出名。湘
西菜擅长制作山珍野味、烟熏腊肉和各种腌
肉、风鸡，口味侧重于咸香酸辣，有浓厚的
山乡风味。湖南菜最大特色一是辣，二是腊。
著名菜点有：东安子鸡、腊味合蒸、冰糖湘
莲、红椒腊牛肉、牛百页、火宫殿臭豆腐、
吉首酸肉等。
Hunan cuisine is well
known for its hot spicy
flavor,fresh aroma and
deep color. Common
cooking techniques
include stewing, frying,
pot-roasting, braising,
and smoking. Due to the
high agricultural output
of the region, there are
many varied ingredients
for Hunan dishes.
Zhe (Zhejiang) （浙菜）
浙江菜：浙江菜有悠久的历史，它的风
味包括杭州、宁波和绍兴三个地方的菜
点特色。杭州菜重视原料的鲜、活、嫩，
以鱼、虾、时令蔬菜为主，讲究刀工，
口味清鲜，突出本味。宁波菜咸鲜合一，
以烹制海鲜见长，讲究鲜嫩软滑，重原
味，强调入味。绍兴菜擅长烹制河鲜家
禽，菜品强调入口香绵酥糯，汤浓味重，
富有乡村风味。
浙江菜具有色彩鲜明，味美滑嫩，脆软
清爽，菜式小巧玲珑、清俊秀丽的特点。
它以炖、炸、焖、蒸见长，重原汁原味。
浙江点心中的团子、糕、羹、面点品种
多，口味佳。
名菜名点有：龙井虾仁、西湖莼菜汤、
虾爆鳝背、西湖醋鱼、炸响铃、抢蟹、、
咸菜大汤黄鱼、冰糖甲鱼、牡蛎跑蛋、
蜜汁灌藕、嘉兴粽子、宁波汤团、湖州
千张包子等。
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Zhejiang cuisine (Chinese: 浙菜 or 浙
江菜, Zhèjiāngcài) derives from the
native cooking styles of the Zhejiang
region. The dishes are not greasy,
having but instead a fresh, soft flavor
with a mellow fragrance.
The cuisine consists of at least four
styles, each of which originates from
different cities in the province:
Hangzhou style, characterized by rich
variations and the use of bamboo
shoots
Shaoxing style, specializing in poultry
and freshwater fish
Ningbo style, specializing in seafood
Shanghai style, a combination of
different Zhe styles, also very famous
for its dim sum
Staple foods
主食
• Rice is a major staple food for people
from rice farming areas in southern
China. Steamed rice, usually white rice,
is the most commonly eaten. Rice is also
used to produce beers, wines and
vinegars. Rice is one of the most
popular foods in China and is used in
many dishes. Glutinous rice ("sticky
rice") is a variety of rice used in many
specialty Chinese dishes.
• Tofu is made of soybeans and is another
popular product that supplies protein.
Other products such as soy milk, soy paste,
soy oil, and fermented soy sauce are also
important in Chinese cooking.
Soybeans
豆腐
Wheat
面食
• In wheat-farming areas in Northern China, people
largely rely on flour-based food, such as noodles,
breads, jiaozi (Chinese dumplings), and mantou
(steamed buns)
Noodles面条
• Chinese noodles come dry or fresh in a
variety of sizes, shapes and textures and are
often served in soups or fried as toppings.
Some varieties, such as Shou Mian (长寿面,
literally noodles of longevity), are symbolic
of long life and good health according to
Chinese tradition.Noodles can be served hot
or cold with different toppings, with broth,
and occasionally dry (as is the case with mifun). Noodles are commonly made with rice
flour or wheat flour, but other flours such as
soybean are also used.
Vegetables
蔬菜
• Cooked Chinese cabbage
• Some common vegetables used in Chinese
cuisine include Chinese leaves, bok choy
(Chinese cabbage), Chinese spinach (daomieu), on choy, yu choy, bitter melon, and
Chinese broccoli or gailan (guy-lahn). Other
vegetables include bean sprouts, pea vine
tips, watercress, celery, carrots, fresh
mustard greens, and (Western) broccoli.
• A variety of dried or pickled vegetables are
also eaten, especially in drier or colder
regions where fresh vegetables traditionally
were hard to get out of season.
Herbs and seasonings
调料
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Spices and seasonings such as fresh ginger root,
garlic, scallion, white pepper, and sesame oil are
widely used in many regional cuisines. Sichuan
peppercorns, star anise, cinnamon, fennel,
cilantro, parsley, and cloves are also used.
To add extra flavors to dishes, many Chinese
cuisines also contain dried Chinese mushrooms,
dried baby shrimps, dried tangerine peel, and
dried Sichuan chillies as well.
When it comes to sauces, China is home to soy
sauce, which is made from fermented soy beans
and wheat. Oyster sauce, clear rice vinegar, chili,
Chinkiang black rice vinegar, fish sauce and
fermented tofu (furu) are also widely used. A
number of sauces are based on fermented
soybeans, including Hoisin sauce, ground bean
sauce and yellow bean sauce.