美食電影介紹英文ppt

『伍』 求一篇介紹韓國美食的英文演講稿活PPT

A country of eastern Asia at the southern end of the Korean peninsula. Part of the ancient country of Korea, it has been divided from North Korea since the end of the Korean War (1950-1953). Seoul is the capital and the largest city. Population, 39,951,000.

『陸』 美食英文介紹

Eight Cuisines(八大菜系）
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.

Shandong is a large peninsula（半島） surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分） of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的） Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qing Beer

Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多產的） of tastes, emphasizes on the use of chili. Pepper and prickly ash（花椒） also never fail to accompany, procing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland（淡而無味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特別的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensation（感覺） in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin ck) Hotpot half spicy and half clear.

Guangdong Cuisine
Cantonese food originates（起源於） from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to proce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory（風味極佳的）. The most distinct features are their "pickled taste".

Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水生動物） are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering（燉）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一絲不苟的） preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.

Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .

『柒』 用英語介紹美國食物的演講稿

寫作思路：可以從美國人的飲食文化這個角度出發進行闡述，中心要明確，語言要通順連貫，避免語法使用不當。

正文：

American food culture is not exquisite, the pursuit of fast and convenient, not luxurious, more popular. Three meals a day are more casual, it is possible that all the time on the work.

美國式飲食文化是不講究精細，追求快捷方便，也不奢華，比較大眾化。一日三餐都比較隨便，有可能都把時間放在工作上了。

The foods that Americans come into contact with most in their daily life are hamburgers, fried chicken, pizza, sauce noodles, tacos, sandwiches, hot dogs and French fries, all of which were imported from Western Europe in the early days.

美國人日常生活接觸到最多的食品如漢堡包、炸雞、比薩、醬汁面條、塔可卷餅、三明治、熱狗、炸薯條，這些全都是早期從西歐各國傳入的舶來品。

Americans like to eat sweet and sour fish, mutton, fried beef, fried steak, fried pork chop, roast chicken, fried chicken and other meat dishes, like to use ice water, mineral water, Coca Cola, beer, whisky, brandy and other drinks, like to add ice in the drink, do not like tea.

美國人喜歡吃糖醋魚、咕嚕肉、炸牛肉、炸牛排、炸豬排、烤雞、炸仔雞等肉食菜品，愛用冰水、礦泉水、可口可樂、啤酒、威士忌、白蘭地等飲料，喜歡在飲料中加冰塊，不喜歡飲茶。

Tomato juice and orange juice are used as appetizers before meals. Beer, wine, soft drinks and other drinks are used to drinking ring meals. Coffee is used after meals, and liquor is seldom used.

飯前以蕃茄汁、橙汁等作為開胃飲料，吃飯時習慣飲用啤酒、葡萄酒、汽水等飲料，飯後則喝咖啡，很少喝烈性酒。

Americans don't like pig's feet, chicken feet, sea cucumber, animal viscera, fat meat, etc. When cooking, the basic seasoning is salt and pepper. The seasoning is taken from the table, including soy sauce, vinegar, monosodium glutamate, pepper, chili powder, etc.

美國人不愛吃豬蹄、雞爪、海參、動物內臟、肥肉等。烹飪時基本調料為鹽和胡椒，調料放在餐桌上自取，有醬油、醋、味精、胡椒粉、辣椒粉等。

『捌』 德國美食英文資料,急需，用做PPT，在外教課上要用~~~

haochi

『玖』 關於飲食的英文電影

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