《英语淮扬菜简介》课件

Introduction toEnglish HuaiyangCuisineppt courseware$number{01}目录•Introduction toHuaiyangCuisine•Huaiyang Cuisineclassicdishes•Cooking Skillsof HuaiyangCuisine•Nutritional value of HuaiyangCuisine•International promotion ofHuaiyang CuisineIntroductionto01Huaiyang CuisineOriginand DevelopmentOriginHuayangregion,located inthe lowerreaches of the YangzeRiver,has alonghistory offishing andsalt making,providing richresources forthedevelopment of local cuisineDevelopmentWiththe developmentof the region and the exchangewith otherregions,Huaiyang Cuisine has graduallyformed its unique styleandcharacteristicsFeatures andStyleFeaturesHuaiyang Cuisine is knownfor itsfresh,tender,andmellow taste,emphasizing the use oflocal seafoodandseasonal ingredientsStyleThecooking techniquesof Huaiyang Cuisine arediverse,including stepping,steaming,frying,and moreThepresentation of these isalso veryimportant,with afocuson color,aroma,taste,and textureCulturalbackground andstatusCultural backgroundHuaiyang Cuisine isclosely relatedto thehistory,culture,and traditionsof theregionIt reflectsthe localpeoples lifestyle,die culture,andaesthetic tasteStatusHuayangCuisine is one of the mostcommon Chineseregional cuisinesandhas beenincluded inthe listof IntangibleCultural Heritageof ChinaItenjoys ahigh reputationboth athome andabroadHuaiyang Cuisineclassic02dishesStewed EelConclusionThis dish is one of the classicdishes in Huaiyang Cuisine.It ismade of fresh eelas the main rawmaterialand carefullystewed.It tastesdelicious andnutritious.Detailed descriptionThebraised eelin Huaiyang Cuisine usesfresh eelas themain rawmaterial.After processingandcuring,it isbraised with various spices.The stewedeel meatis fresh and tender,andthesoup isrich.Itis afamous dish with goodcolor,smell,and taste.Stewed Pork Ball inBrown SauceConclusion:Thisdishis oneofthetraditional Detaileddescription:The StewedPorkBallindishes in Huaiyang Cuisine.With pork as themain BrownSauce inbrown saucein Huaiyang Cuisineraw material,it isprocessed intoballs andstewed ismade ofmoderately fatand thinporkas thewith specialbraised sauce.It tastesdelicious andmain rawmaterial.After fineprocessing andnutritious.seasoning,it ismade intoRice-meat dumplingsofuniform size,and thenstewed withspecialbraised sauce.It tastesdelicious andhas arichsoup.It isa deliciousdish.Yangzhou FriedRiceConclusionThis dishisoneofthetraditional dishesin Huaiyang Cuisine.It isfried withriceas themain rawmaterial.It iscrispy,delicious andnutritious.Detailed descriptionYangzhoufried ricein Huaiyang Cuisine uses high-quality riceas themain rawmaterial.After finefrying andseasoning,the friedrice isclear ingrain,crispand deliciousin taste.It isalso matchedwithvariousingredients such as eggs,shrimp,ham,etc.,making thisdish moredelicious.Huaian Tea SanConclusionThis dishisoneofthetraditional dishesin HuaiyangCuisine.It takestofu asthemain rawmaterial,and isprocessed andcooked.It tastesfreshandnutritious.Detailed descriptionHuaianTeaSanuseshigh-quality soybeansasthemainrawmaterial,and aftercarefulprocessing and cooking,the teaSan has a goldencolor anda freshand tendertaste,makingit atraditional famousdishwithexcellent color,aroma,and taste.Cooking Skillsof03Huaiyang CuisineMaterialselection andcutting techniquesMaterialselection CuttingtechniquesHuaiyang cuisineemphasizes theTraditional Chineseknowledge skillsuseof fresh,seasonal ingredientsare essentialfor preparingHuaiyangSeafood,poultry,and porkare VSdishes Techniquessuch asjulienne,commonly used,while vegetablesare dice,and slicingare usedto createalsoan importantcomponent specificshapes andsizes fordifferentdifferencesHeat andCooking methods要点一要点二Heat controlCooking methodsControlof heatis criticalin Huaiyangcooking ItCommon Cookingmethods includestill frying,deepdetermines thetexture,flavor,and colorofthefinal frying,steaming,and braisingEach methodhas itsdishHigh heatis usedfor quickcooking,while lowspecific applicationand effecton thedishs flavorheatis forslow cookingor steamingand textureSeasoningand SoupMakingSeasoning SoupMakingHuaiyang cuisineuses avariety ofSoups arean essentialpart ofseasonings,including sour,rice wine,Huaiyang cuisine,often usedas asugar,salt,and pepperThe amountand startingpoint oraccommodation tocombination of seasonsdepends onmain dishesThey aremade fromathe discand itsflatter profilecombination ofseafood,poultry,orpork withvegetables andseasonings04Nutritional valueofHuaiyang CuisineNutritionalbalance andhealth dieHuaiyangCuisineisrich invarious Thepromotionofeach nutrientinHuaiyangCuisine emphasizesthenutrients,including protein,HuaiyangCuisineis reasonable,combinationofmeat andcarbohydrates,fat,vitamins andensuring that the humanbody canvegetables,which helpsto achieveminerals,providing abalanced dieabsorb andutilize themeffectively abalanced dieand avoidexcessfor humanbody intakeof animalfatsSelection ofhigh proteinand lowfat ingredientsHuaiyangCuisine preferencesto usehigh qualityprotein sources,suchasseafood,poultry andlean meat,which arerich inessentialamino acidsand easyto digestHuaiyangCuisine alsouses avariety ofcooking methodstoreduce fatcontent andcontrol calories,making thecuisine morehealthyHuaiyangCuisine emphasizestheuseoffreshingredients,whichhelps tomaintain theoriginal nutritionalvalueofthe ingredientsandavoid excessiveloss ofnutrients duringcookingHealth andwellness functions010203HuaiyangCuisine hasavariety of HuaiyangCuisine also hasThe useof spicesand seasoningshealthfunctions Forexample,received medicaleffects SomeinHuaiyangCuisinealsohassome dishes can help regulate thedishescan be usedas traditionalreceived healthfunctions Forfunctionofthecardiovascular Chinesemedicine forthe example,ginger andgarlic cansystem,improve digestionand treatmentof canceror symptomshelpregulateblood pressureandabsorption,and enhanceblood lips,and blackpepper canimmunityenhance thebodys abilitytoresist fatigue05International promotionof Huaiyang CuisineTheinternational influence of HuaiyangCuisineSpread tothe worldHuaiyangCuisinehasbeen introducedto manycountriesand regionsaround theworld,becoming a1representative ofChinese cuisinecultureRecognition andpractice2HuaiyangCuisinehas wonhigh practiceandrecognition fromchefs andfood critiquesaround theworldfor itsunique flavorandcookingtechniques3Influence onglobal cuisineTheinfluenceofHuaiyangCuisinecanbeseen inmanyinternational cuisines,specifically inthe fieldofChinese restaurantsaround theworldExhibition ofHuaiyangCuisine atthe InternationalFood FestivalHostedby thegovernmentThe exhibitionofHuaiyangCuisineattheInternationalFood Festivalis currentlyhostedand organizedby thelocal governmentor relatedinstitutionsPlatform for cultural exchangeThefestival isnot onlyshowing therich anddiverse flavorsofHuaiyangCuisine,butalso providinga platformforculturalexchange betweenChina and other countriesPromotionoflocaltourismThe festivalalso helpspromote localtourism andattract moreinternational visitorstoexperience HuaiyangCuisine andlocal cultureComparisonand exchangebetween HuaiyangCuisineandother cuisinesComparative analysisof flavorsHuaiyangCuisinehasitsuniqueflavor characteristics,which canbe comparedandanalyzed withothercuisinesin termsof ingredients,seasoning,cookingmethods,etcExchange ofCooking TechniquesThroughcomparison andexchange,chefs canlearn fromeach othersCookingTechniques andimprove theirCooking skillsPromotionof globalcuisine developmentThecomparison andexchange ofdifferent cuisinescan helppromote thedevelopmentof globalcuisine andmake itmore diverseand inclusiveTHANKS。