Chapter_7_Culinary_CulturePPT教学课件 Chapter9 CulinaryCulture 2020/12/12 1 ChineseFood •TheFeaturesofChineseFood➢Color,aroma(芳香)andtaste Genarallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namelycolor,aroma,andtaste,withtastebeingthemostimportant.Colorrefersnotonlytothebeautiful...
口译unit 11 culinary culture 饮食文化讲解 Julian 炒：sauteing清炒：plain-frying煎：frying清蒸：steaming红烧：braisingwithsoysauce 煲，闷，烫：braising;stewing;simmering/scalding泡/腌：picking/salting/marinating 切丁/柳/片/条：dicing/cubing;filleting;shredding油条：friedbreadstick刀削面：slicednoodles乌龙...
中国文化概况 Chapter 9 Culinary Culture 饮食茶酒文化 英文介绍 .ppt,The courses Serving order is from cold to hot. Hot entrees (主菜) should be served starting on the left of the seat across from the main guests. The meal then begins with a set of at leas
Chapter9Chapter9CulinaryCultureCulinaryCultureChineseFoodChineseFood•TheFeaturesofChineseFood Color,aroma(芳香)andtasteGenarallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namelycolor,aroma,andtaste,withtastebeingthemostimportant.Colorrefersnotonlytothebeautifulcolorofthefood,butalsotothe...
1、Julian炒:sauteing清炒:plain-frying煎:frying清蒸:steaming红烧:braising with soy sauce煲,闷,烫:braising; stewing; simmering/scalding泡/腌:picking/salting/marinating切丁/柳/片/条:dicing/cubing; filleting; shredding油条:fried bread stick刀削面:sliced noodles乌龙面:seafood noodles麻辣面:spicy hot no...
ContentsEightRegionalCuisinesTheFeaturesofChineseFoodChineseTeaculturePartPartPart生产理论把企业仅仅抽象为一个生产函数、一种投入产出关系、一个追求利润最大化的“黑匣子”,它没有讨论企业内部是如何配置资源的,企业是如何组织生产的,企业和市场的关系如何,各自的边界在哪里。TheFeaturesofChineseFood•Color,aroma,...
WineCulture Drinkers’gamesandalcoholinthesociety InsightsintoChineseCulture WhatOurAncestorsSaid…食色，性也Foodandsexarenothingmorethanhumannature.饮食男女，人之大欲存焉Eating,drinkingandsexarebasicneedsthatenablesthesurvivalofhumanspecies.人莫不饮食也，鲜能知味也。Everyonedrinksandeats,butmostfailtoappreciate...
ChineseCulinaryCulture余智娟311英(6)12号ChineseCulinaryHistoryTheChinesenationhasacivilizedhistoryof5,,preparation,&:NorthernChina---knownforitsspicydishesEasternChina-knownforitsslow`redcooking`–knownforitscarpfromtheyellowriverNorthernChina--:Beij
Chapter9CulinaryCulture愚否越恤近雏那榴绚卖扑嚷摔赢妈康筛逝盛埃创髓践折壤易乒凳表遏类霖Chapter_7_Culinary_CultureChapter_7_Culinary_CultureChineseFoodTheFeaturesofChineseFoodColor,aroma(芳香)andtaste Genarallyspeaking,therearethreeessentialfactorsbywhich
Culinary Culture 饮食文化 CulinaryCulture FeatureofChineseFood Colour,Aroma,andTasteCookingMethodsSeasoningsYin-YangPrincipleMedicinalFunction EightRegionalCuisines ShandongCuisineSichuanCuisineGuangdongCuisineFujianCuisineJiangsuCuisineZhejiangCuisineAnhuiCuisineHunanCuisine *ChineseDelicacy ABiteofChina TableManners Arrangement...