饮食文化与就餐礼仪

CateringCulture饮食文化DiningEtiquette就餐礼仪JoeyZeng2013.07.23ChineseCuisine中餐OrderofServingChineseFood中餐上菜的顺序：ColdDish(冷盘)Wine(酒)Drinks(饮料)HotDish(热菜)Soup(汤)Dessert(甜食)Fruit(水果)CategorizationofChineseCuisineEightSchoolsofChineseCuisine(八大菜系)：1.SichuanCuisine川菜2.ShandongCuisine鲁菜3.CantoneseCuisine粤菜4.JiangsuCuisine苏菜5.FujianCuisine闽菜6.HunanCuisine湘菜7.AnhuiCuisine徽菜8.ZhejiangCuisine浙菜菜系分类SichuanCuisine川菜1)SichuandishesareoneofthemostfamousChinesedishesintheworld,andareenjoyedwithgreatpopularityalloverthecountrybecauseoftheirdistinctandvariousflavors.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,emphasizesontheuseofchili,whichgivesadistinctivelyspicytaste,calledmainChinese.Italsoattachesmuchimportancetotheuseofseasonings,sonotwodishesevertastealike.川菜主要由成都菜和重庆菜组成，历史悠久，享誉中外。四川菜系的烹调技艺精深，调味品多，很有特色。菜肴的口味的丰富而独特，素有“一菜一格，百菜百味”之美称。川菜口味特点是甜、咸、酸、辣、香、鲜、嫩、软、脆十味皆备，又以麻、辣、酸为主。TypicalDishes代表菜TwiceCookedPorkSlices回锅肉kungPaoChicken宫保鸡丁2)ShandongCuisinehasbeeninfluencedbythe“ConfuciusFamilyDishes”.Itisdividedintotwoschoolsofcooking—theJinanschoolandJiaodongschool.Theformerpridesitselfonitsclearormilkwhitesoups,andthelatteronitspreparationofseafood.鲁菜主要由济南菜和胶东菜组成。济南菜取材广泛，品种多，以清香、鲜嫩、味纯为特点、口味略咸，尤精于制汤。胶东菜以烹制海味见长，以鲜为主，口味清淡。ShandongCuisine鲁菜BeijingRoastDuck北京烤鸭SweatandSourCarp糖醋鲤鱼TypicalDishes代表菜CantoneseCuisine粤菜3)Cantonesedishes,composedofCantonese,ChaozhouandDongjiangcuisine,arefamousfortheirfreshmaterialsandgreattenderness.Cantonesecuisinetastesclear,light,crispandfreshanditusuallychoosesraptorsandbeaststoproduceoriginativedishes.粤菜由广州、潮州、东江客家菜三种地方菜构成。粤菜用料广泛新奇，蛇、狗、猫、猴都能制成美味佳肴。菜肴清淡、生脆、爽口。RoastSucklingPig烤乳猪DragonandTigerLockedinBattle龙虎斗TypicalDishes代表菜JiangsuCuisine苏菜4)JiangsudishesmainlyconsistofYangzhou,Zhenjiang,andHuai’ancuisineoriginatinginwatervillagessouthoftheYangtzeRiver,andarecharacterizedbyitsstrictnessinmaterialselection,theemphasisofcleannessandfreshnessofitsingredients,aswellasthefineworkmanshipincutting,matching,cookingandarranging.TheflavorofHuaiyangCuisineislight,freshandsweet.苏菜简称淮扬菜，苏菜，以淮安，扬州和苏州菜为代表。概括起来，淮阳菜有如下几个特点：一是选料严谨，制作精细，因材施艺，按时治肴；二是擅长炖、焖、煨、焐、蒸、烧、炒等烹饪方法；三是口味清鲜，咸甜得宜，浓而不腻，淡而不薄；四是注重调汤，保持原汁。WatermelonChicken西瓜鸡SaltedDuck盐水鸭TypicalDishes代表菜FujianCuisine闽菜5)ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceofseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.闽菜由福州、泉州、厦门等地方菜组成，以福州菜为代表。烹调的原料多为海鲜。菜肴的特点是色彩绚丽，味鲜而清淡，略带酸甜。ConchSlices海螺片TaiChiPoi太极芋泥TypicalDishes代表菜HunanCuisine湘菜6)HunancuisineconsistsoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.TypicalHunandishesareDong’anFledglingChicken,Hot-spicedandpepperedFledglingChicken,SteamedPickledMeatandLotusSeedwithRockCandy,etc.湘菜由湘江流域、洞庭湖和西湖南山区地方菜组成，湘菜普遍辛辣，喜欢放辣椒、胡椒和葱。湖南菜的代表菜有东安子鸡，麻辣子鸡，蒸腊肉和冰糖湘莲。StewingDriedpork蒸腊肉RockSugarLotusSeeds冰糖湘莲TypicalDishes代表菜AnhuiCuisine徽菜7)Anhuicuisinepaysmuchattentiontothetaste,colorofdishesandthetemperatureincooking,andaregoodatbraisingandstewing.Theyareexpertsespeciallyincookingdelicaciesfrommountainsandsea.Anhuidishespreservemostoftheoriginaltasteandnutritionofthematerials.徽菜以擅长烹调山珍和河鲜而著称。安徽菜口味特点突出三重：重油、重色、重火候。代表菜有红烧果子狸等。BraisedMaskedCivet红烧果子狸YangmeiBall杨梅丸子TypicalDishes代表菜ZhejiangCuisine浙菜8)ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisinewinsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙菜由杭州菜、宁波菜、绍兴菜组成，其中以杭州菜为代表。杭州菜形成于南宋时期，刀工讲究，制作精细，口味具有清淡、香脆、细嫩的特点，代表菜有西湖醋鱼，龙井虾仁等。ShrimpswithLongjinTea龙井虾仁WestLakeVinegarFish西湖醋鱼TypicalDishes代表菜ChineseEtiquette中餐礼仪WaystoDinner1.Accordingtoscale根据规模分：Banquet宴会FamilyFeast家宴LightMeal便餐2.Accordingtocutlery根据餐具的使用分：IndividuallyPlate分餐式PublicChopsticks公筷式Buffet自助式Mixed混餐式用餐方式OrderofSeats1212123451231234561234567座次OrderofSeats主位9876543211256874主位3第二主位座次OrderofSeats1234567主位89第二主位10座次主桌定位(Toptableoriented)面门定位(Gateoriented)以远为上(Farisbetter)右高左低(Righthigh,Leftlow)居中为尊(Centerisbetter)观景为佳(Visionisbetter)临墙为好(Againstwallisbetter)ChopsticksThedo'sanddon'ts筷子使用注意事项Don’tlickthechopsticks不论筷子上是否残留着食物，都不要去舔。Putdownthechopstickswhiletalking和人交谈时，要暂时放下筷子Don’tstickinthefood不要把筷子竖插放在食物上面。Thechopsticksisonlyforaddingfood严格筷子的职能。筷子只是用来夹取食物的。SpoonThedo'sanddon'ts勺子使用注意事项Trynottousespoontoaddfood尽量不要用勺子来取菜。Don’taddfoodoverfull取菜时，不要盛得太满，免得菜溢出来弄脏桌子或衣服。Canstayforawhileafteraddingfood可以在勺子盛菜后停留片刻，等汤汁不流时再移向自己。PlateThedo'sanddon'ts碟子使用注意事项Don’taddtoomuchfoodontheplate用食碟时，一次不要取放过多的菜肴Don’tmixedseveralfoodonaplate不要把多种菜肴堆放在一起，弄不好它们会相互“窜味”。CupThedo'sanddon'ts水杯使用注意事项Thecupisusedforwater,soda,juice,cola水杯主要是用来盛放清水、汽水、果汁、可乐等饮料的。Don’tbackoffthecup不要倒扣水杯。Don’tusewatercuptofillwithwine不要用水杯来盛酒。Don’tspitbacktothecup喝入口中的东西不能吐回去。Whattoorder菜品如何选择？1）Appropriate宜选的菜肴SpecialChineseFood具有中餐特色的菜肴SpecialLocalFood具有本地特色的菜肴Specialtyoftherestaurant本餐馆的看家菜Specialtyofmaster主人的拿手菜2）Taboo禁忌的菜肴Religioustaboo宗教禁忌Re