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DELICIOUSFOOD!美食测控3班孙燕学号：201423030322CONTENTSChinesefoodcultureChina'stoptencuisinesForeignfoodEnd有巢氏Dietistoeatbirdsandanimalsraw,donotbelongtothedietculture.燧人氏Simulatedflightcookedfood,fromnowon,intothehotStoneAge.Chinesefoodculture伏羲氏Onadiet,toknotrecticulumteachingpracticefish,asacrificetothekitchen.神农氏tasteformedicine,theinventionLeiSi,grassbouquetofleisurefarm.黄帝Emperorasastove,beginningtokitchen唐宋Dietculturepeak,payattentiontotoomuch.汉Chinaisrichindietcultureperiod周秦时期FoodformingperiodofChina'sfoodculture,thegrainvegetableisthestaplefood明清Foodcultureisanotherpeak,diethadtheverybigchange有巢氏Dietistoeatbirdsandanimalsraw,donotbelongtothedietculture.当时人们不懂人工取火和熟食。饮食状况是茹毛饮血，不属于饮食文化。LoremipsumdolorsitametALoremipsumdolorsitametBLoremipsumdolorsitametC燧人氏Simulatedflightcookedfood,fromnowon,intothehotStoneAge.Themaincookingmethod:(1),namelyfiredrilltomakepulpandburnt;(2)inclaypot:withmudwrappedafterburn;(3)withastonemortarwater,food,withred-hotstoneshotcookedfood;(4)roasted:theflakehot,thenputtheseedsinthefire.钻木取火，从此熟食，进入石烹时代。主要烹调方法：①炮，即钻火使果肉而燔之；②煲：用泥裹后烧；③用石臼盛水、食，用烧红的石子烫熟食物；④焙炒：把石片烧热，再把植物种子放在上面炒。Onadiet,toknotrecticulumteachingpracticefish,asacrificetothekitchen.在饮食上，结网罟以教佃渔，养牺牲以充庖厨。伏羲氏神农氏耕而陶，是中国农业的开创者，尝百草，开创古医药学，发明耒耜，教民稼穑。Plowandtao,isthepioneerofChina'sagricultural,tasteformedicine,theinventionLeiSi,grassbouquetofleisurefarm.Taohasenablepeopletohavethecookingutensilsandcontainersforthefirsttime,providesapossible,fermentationproductionfoodsuchaswine,Hai,ideal(vinegar),dairy,juice,feelsashamed,etc.Dingisoneoftheearliestcookers,PAWSbecausehadnokitchen,andbyitsclawishollow,Guiusedforcookingwine.黄帝时期ThedietoftheChinesenationhasimproved,theemperorasastove,forkitchen,concentratedfirepowersavefuel,makethefoodcooked,andwidelyusedintheqinandhandynasties,itwasstill,highkitchengraduallywithdrawfromthehistoricalarena,valleyofparboiledtodrink,cookporridgeforthefirsttimebecauseofthedifferencebetweenfoodcookingmethods,boilerinvented,calledretort.Evaporatesaltwasinvented,theyellowemperorcourtierslodgesavary-gilliardfromnowonnotonlyunderstandthecookdoknow,isgoodforpeoplehealth.中华民族的饮食状况又有了改善，皇帝作灶，始为灶神，集中火力节省燃料，使食物速熟，而广泛使用在秦汉时期，当时是釜，高脚灶具逐步退出历史舞台，蒸谷为饮，烹谷为粥首次因烹调方法区别食品，蒸锅发明了，叫甑。蒸盐业是黄帝臣子宿沙氏发明，从此不仅懂得了烹还懂得调，有益人的健康。周秦时期FoodformingperiodofChina'sfoodculture,thegrainvegetableisthestaplefood美食中国饮食文化的成形时期，以谷物蔬菜为主食。汉中国饮食文化的丰富时期Chinaisrichindietcultureperiod归功于汉代中西（西域）饮食文化的交流，引进石榴、芝麻、葡萄、胡桃（即核桃）、西瓜、甜瓜、黄瓜、菠菜、胡萝卜、茴香、芹菜、胡豆、扁豆、苜蓿（主要用于马粮），莴笋、大葱、大蒜，还传入一些烹调方法，如炸油饼，胡饼即芝麻烧饼也叫炉桡。淮南王刘安发明豆腐，使豆类的营养得到消化，物美价廉，可做出许多种菜肴，1960年河南密县发现的汉墓中的大画像石上就有豆腐作坊的石刻。东汉还发明了植物油。在此以前都用动物油，叫脂膏，带角的动物油叫脂，无角的如犬，叫膏。脂较硬，膏较稀软，植物油有杏仁油，奈实油，麻油，但很稀少，南北朝以后植物油的品种增加，价格也便宜。烧尾宴唐宋Dietculturepeak,payattentiontotoomuch.饮食文化的高峰，过分讲究。“素蒸声音部、罔川图小样”，最具代表性的是烧尾宴。明清时期Foodcultureisanotherpeak,isthecontinuationanddevelopmentoftangandsongdynastyeatcustom,itisfilledwiththecharacteristicsofMongolia,diethadtheverybigchange,man-hanbanquetrepresentsthehighestlevelofdietcultureinqingdynasty.饮食文化是又一高峰，是唐宋食俗的继续和发展，同时又混入满蒙的特点，饮食结构有了很大变化，主食：菰米已被彻底淘汰，麻子退出主食行列改用榨油，豆料也不再作主食，成为菜肴，北方黄河流域小麦的比例大辐度增加，面成为宋以后北方的主食，明代又一次大规模引进，马铃薯，甘薯，蔬菜的种植达到较高水准，成为主要菜肴。肉类：人工畜养的畜禽成为肉食主要来源。满汉全席代表了清代饮食文化的最高水平。China'stoptencuisines（1~5）Jiangsucuisine苏菜Shandongcuisine鲁菜Hubeicuisine楚菜Sichuancuisine川菜Cantonesecuisine粤菜Jiangsucuisine苏菜•Jiangsucuisinefeatures•Strictelectionmaterials,production,refinedtastemoderate,thefourseasons.Oncookingisgoodatstewing,stewed,nest,burningstew,fry,andpayattentiontothesoup,keepjuice,flavorfreshness,adaptationofwideandthickbutnotgreasy,notthin,crisprottentotakeoffthebone,tendercrisp.•苏菜特征•选料严谨，制作精致，口味适中，四季分明。在烹调技术上擅长炖焖、烩、窝、烧、炒、又重视调汤，保持原汁，风味清鲜，适应面广，浓而不腻、淡而不薄，酥烂脱骨，滑嫩爽脆。苏菜烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。Isfamousforitscookingskillstostew,braised,simmer;Attachesgreatimportancetothesoup,keepjuice.Formerlyjiangsuandzhejiangcuisine,isthemiddleandlowerreachesoftheYangtzeriverregionfamouscuisinesinChina,itsbroadgeographicalcoverage,includingjiangsu,zhejiang,anhuiandShanghaitoday,andpartsofjiangxi,henan,ithassoutheastfirstJiaWei,totheUnitedStatesoftheworldreputation,reputationspreadfarfromhomeandabroad.烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。原为江浙菜系，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。川菜•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。川菜是中国最有特色的菜系，因此全国闻名。Themaincharacteristicisthattastetypediversity,changessubtlety.Chili,pepper,Chinesepricklyash,broadbeanpasteandsoonarethemainflavoring,theratioofdifferent,thespicy,spicy,pepper,sesamecatsup,mashedgarlic,mustard,redoil,sweetandsourfish,aroma,tasteandothertype,allthickrichness,withadishonecase,specialflavorofthefoodsubway,allkindsofdishesallpopular.SichuanisChina'smostdistinctivecuisines,sofamousinthecountry.SichuancuisinefeaturesHadenjoyedadishonecase,thefoodpotpourrireputation.Sichuancuisineinthecookingmethod,Fried,Fried,dry,Fried,smoked,bubble,stew,stewing,stewed,stick,andasmanyas38kindsofblasting.Onthetasteespeciallypayattentiontocolor,aroma,taste,shape,bothnorthandsouth,isfamousforitsmor