美食电影介绍英文ppt

『伍』 求一篇介绍韩国美食的英文演讲稿活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.

『陆』 美食英文介绍

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（半岛） 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（多产的） 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（淡而无味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensation（感觉） 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（起源于） 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（风味极佳的）. 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(水生动物） 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（炖）, 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（一丝不苟的） 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』 用英语介绍美国食物的演讲稿

写作思路：可以从美国人的饮食文化这个角度出发进行阐述，中心要明确，语言要通顺连贯，避免语法使用不当。

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.

美国式饮食文化是不讲究精细，追求快捷方便，也不奢华，比较大众化。一日三餐都比较随便，有可能都把时间放在工作上了。

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.

美国人日常生活接触到最多的食品如汉堡包、炸鸡、比萨、酱汁面条、塔可卷饼、三明治、热狗、炸薯条，这些全都是早期从西欧各国传入的舶来品。

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.

美国人喜欢吃糖醋鱼、咕噜肉、炸牛肉、炸牛排、炸猪排、烤鸡、炸仔鸡等肉食菜品，爱用冰水、矿泉水、可口可乐、啤酒、威士忌、白兰地等饮料，喜欢在饮料中加冰块，不喜欢饮茶。

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.

饭前以蕃茄汁、橙汁等作为开胃饮料，吃饭时习惯饮用啤酒、葡萄酒、汽水等饮料，饭后则喝咖啡，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.

美国人不爱吃猪蹄、鸡爪、海参、动物内脏、肥肉等。烹饪时基本调料为盐和胡椒，调料放在餐桌上自取，有酱油、醋、味精、胡椒粉、辣椒粉等。

『捌』 德国美食英文资料,急需，用做PPT，在外教课上要用~~~

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『玖』 关于饮食的英文电影

料理鼠王（美2007）美味关系（美2001） 浓情巧克力（美2004） 杯酒人生（美2004） 饮食男女（美1994） 美食家（美1976） 查理和巧克力工厂（美2005） 狂宴（美1997） 女招待（美2007） 欲望巴黎（法2000） 女人至上（美2000） 蒲公英（日1985） 筑地鱼河岸第三代（日2008） 芭比的盛宴（美1989） 伊登（美2006） 花样年华（中2000） 情迷巧克力（美1992） 海鸥食堂（日2006） 我爱乌东面（日2006） 香料共和国（2003） 恋爱中的厨师（法1997） 燕麦饼干店（美2007） 五星级杀人夜（美2001） 美国料理（美1998） 满汉全席（中1995） 食神（中1996） 海南鸡饭（中2002 ） 快餐帝国（美2006） 玉米粉圆饼汤（美2001） 食神争霸（韩2007） 饕餮大餐（法1973） 火腿，火腿（西班牙1992） 四月碎片（美2003） 啤酒节（美2006） 五女餐厅（美2007）双食记（中2007）功夫厨神（中2009）