introduce Chinese food to foreigners

Project :

Introduce Chinese food to foreigner

1. Background: More and more foreigners come to China .They like

Chinese food very much .However as a college student ,wedon’t

know how to introduce tradition Chinese food to them. We also

don’t know how to have dinner with them.

2. Purpose: let us know how to say some tradition Chinese food in

English and foreigners’ eating learn some knowledge of

Chinese food

title: 1).How to say Chinese food in English

2).How to order food

3).American and ChineseEatingCustomandPractice

4).Introduction of tradition Chinese food

5)The Differences Between Chinese and Western Dietary

Cultures

6).Different type of Chinese food

: 1). How to say Chinese food in English

1 traditional food : ○春卷 Spring rolls蛋卷 Chicken rolls

碗糕 Salty rice pudding筒仔米糕 Rice tube pudding

红豆糕 Red bean cake绿豆糕 Bean paste cake

糯米糕 Glutinous rice cakes萝卜糕Fried white radish patty

芋头糕 Taro cake肉圆 Taiwanese Meatballs

水晶饺 Pyramid dumplings肉丸 Rice-meat dumplings

豆干 Dried tofu糖葫芦 Tomatoes on sticks

长寿桃Longevity Peaches麻花 Hemp flowers

芝麻球nGlutinous rice sesame balls

2breakfast food ○当归鸭烧饼 Clay oven rolls油条 Fried bread stick

韭菜盒 Fried leek dumplings水饺 Boiled dumplings

蒸饺 Steamed dumplings馒头 Steamed buns

割包 Steamed sandwich饭团 Rice and vegetable roll

蛋饼 Egg cakes 皮蛋 100-year egg

咸鸭蛋 Salted duck eg豆浆 Soybean milk

3different rice ○稀饭 Rice porrid白饭 Plain white rice

油饭 Glutinous oil rice糯米饭 Glutinous rice

卤肉饭 Braised pork rice蛋炒饭 Fried rice with egg

地瓜粥 Sweet potato congee

4different noodles ○馄饨面 Wonton & noodles刀削面 Sliced noodles

麻辣面 Spicy hot noodles麻酱面 Sesame paste noodles

鴨肉面 Duck with noodles鱔魚面 Eel noodles

乌龙面 Seafood noodles

榨菜肉丝面Pork , pickled mustard green noodles

牡蛎细面 Oyster thin noodles板条 Flat noodles

米粉 Rice noodles炒米粉 Fried rice noodles

冬粉 Green bean noodle

5different soup ○鱼丸汤 Fish ball soup貢丸汤 Meat ball soup

蛋花汤 Egg & vegetable soup蛤蜊汤 Clams soup

牡蛎汤 Oyster soup酸菜汤 Seaweed soup

酸辣汤 Sweet & sour soup馄饨汤 Wonton soup

猪肠汤 Pork intestine soup 肉羹汤 Pork thick soup

鱿鱼汤 Squid soup花枝羹 Squid thick soup

2).How to order food ------some useful sentences

1请给我菜单 May I have a menu,please? ○2是否有中文菜单? Do you have a menu in chinese? ○3在用晚餐前想喝些什麼吗? ○Would you like something to drink before dinner?

4餐厅有些什麼餐前酒? ○What kind of drinks do you have for an aperitif?

5可否让我看看酒单? May I see the wine list? ○6我可以点杯酒吗? May I order a glass of wine? ○7餐厅有那几类酒? What kind of wine do you have? ○8我想点当地出产的酒。I'd like to have some local wine. ○

9我想要喝法国红酒。I'd like to have Frence red wine. ○10是否可建议一些不错的酒? ○Could you recommend some good wine?

11我可以点餐了吗? May I order,please? ○12餐厅最特别的菜式是什麼? What is the specialty of the house? ○13餐厅有今日特餐吗? Do you have today's special? ○14我可以点与那份相同的餐吗? ○Can I have the same dish as that?

15我想要一份开胃菜与排餐(鱼餐)。 ○I'd like appetizers and meat(fish) dish.

16我正在节食中。I'm on a diet. ○17我必须避免含油脂(盐份/糖份)的食物。 ○I have to avoid food containing fat(salt/suger).

18餐厅是否有供应素食餐? Do you have vegetarian dishs? ○19你的牛排要如何烹调? How do you like your steak? ○20全熟(五分熟/全生)。Well done (medium/rare),please. ○3).EatingCustomandPractice

1○.talmosteverythingwithafork，anditappearsthatholdingaknifeinone’s

righthandlongerthanafewsecondsisconsideredtobeagainstgoodtablemanners.

Thesystemisthatifitisabsolutelynecessarytouseaknife，

peopletaketheforkintheirlefthand，eyputtheknifedown，transfertheforktotheirrighthand，clearlyludicrous，butitisconsideredgoodmanners.

，ifitisnotabsolutelynecessarytouseaknife，Americansdon’tuseone，becauseobviouslythisgreatlycomplicatesthingsandyouwillthereforeseethemtryingtocutthingslikepotatoes，，，towardstheendofacourse，sinceonlyoneimplementisbeingused，foodhastobochasedaroundtheplatewiththeforkandforthelastmouthfulthethumbhastobeusedtokeepthefoodinplacealthoughoneisnotsupposedtodothis.

Third，tablesaregenerallylaidwithoneknifeandtwoforks，，snoneedforforeignvisitorstofollowtheAmericansystemandtrytoeathesaladwithonlyaforkbutifyoudouseyourknife，，sserts(excepticecream)areeatenwithaforkifatallpossible，andthespoonyouseebyyourdessertismeanttobeforcoffee(butifyouuseitforyourdessertnoonewillsayanything.

China the dishes are placed on the table and everybody shares. If ○you are being treated by a Chinese host, be prepared for a ton of food.

Chinese are very proud of their culture of food and will do their best to

give you a taste of many different types of cuisine. Among friends, they

will just order enough for the people there. If they are taking

somebody out for dinner and the relationship is polite to semi-polite,

then they will usually order one more dish than the number of guests

(e.g. four people, five dishes).

GanBei! (Cheers! “GanBei” literally means “dry *the+ glass”) Besides

beer, the official Chinese alcoholic beverage is BaiJiu,high-proof

Chinese liquor made from assorted grains. There are varying degrees of

BaiJiu. The Beijing favorite is called ErGuoTou, which is a whopping 56%

alcohol. More expensive are Maotai and Wuliangye.

4).Introduction of tradition Chinese food

1Beijing roast duck ○Beijing roast duck is a famous dish in Beijing .It would be shame to

leave Beijing without trying Beijing roast duck.

The recipe for roasting ducks was first developed by a chef in the

service of Ming emperor. Later, the method was passed down to the

common folk.

It is recorded that in 1835, a man from Hebei Province called Yang

Quanren came to Beijing and selling cooked chicken and ducks. 30years

later in 1864,he opened a roast duck restaurant outside the Quanmen

Gate named Quanjude. His ducks sold well because he used the recipe

once used in royal chefs. Later he used the new breed of ducks know as

Beijing duck, so it was the name Beijing Roast Duck.

The method of making roast duck, first ducks must be split open,

feather and internal organs cleaned, and dried. When roasting ,it is

better to use fruit tree branches as firewood to led more flavor.

Second, a steady temperature must be maintained in the oven. Ducks

must be rotated so that they can be evenly roasted. It takes 50 minutes

or so to roast until the skin turns to crisp and golden brown.

Serving : dip each piece of duck meat into the sweet soybean

paste ,then wrap the meat together with stalks of shallots in a sheet of

pancake and eat the roll. Well , yummy!

5) The Differences Between Chinese and Western Dietary Cultures

1Differences in Concepts ○Chinese diet is a sense of beauty diet and pays attention to the "color,

flavor, taste " regardless of the nutrition .

Western diet is a rational concept, regardless of the color of food,

incense, flavor and shape, but nutrition must be assured.

2Differences in targets ○In China ,all diet cannot be done without vegetables. The word "dish"

is for the sound, and it always has something to do with the plants .

Westerners do not seem to have such a good habit. The main

ingredient is meat and plants are just the complement.

3Differences in Dietary Patterns ○In China, a celebration, no matterwhat, there will be only one form,

as sitting together, sharing one is helpful to facilitate the

collective emotional exchanges and consequently difficult to reform.

In West ,buffet dinner is popular. This shows a western personality

and self-respect. But the buffet has broken such pattern which shows

harmony and unity.

4Differences in Diet Attribution ○Chinese diet tends to be art and sentimental ,which is expressed as the

stress on the flavor.

Western diet tends to be scientific and rational, which is in the

development of nutrition .

5Differences in the Nature ○Differences in the nature of the Chinese and western diet are

inosculated with the respective lifestyle and the pace of life.

The paces of Westerners lives are so fast . But in china ,life manner is

also emerged in diet .

Conclusion

There still exist various differences between Chinese and western

dietary cultures.

But with the development of cultural communication between China

and the west, along with the strengthening of communication between

China and the west, China has imported various kinds of western food,

known as the "KFC" "DICOS", "McDonald". This marks a new western

dietary culture exchanges and infiltration.

We believe that with the development of society, the cultural

differences between Chinese and western dietary will no longer be the

difference.

6).Different type of Chinese food

The style of cooking has formed different lacol flavor because of the

change of geography, climate, custom, local product, the division of the

style of cooking is as regards diet characteristic of the Han nationality

only, there are four major styles of cooking, eight big cuisines, saying of

ten major styles of cooking at present, and divide department types

and still have the tendency to continue increasing. If divide according

to four major styles of cooking: There are Shandong Cuisine, Sichuan

Cuisine, Guangdong Cuisine and Huaiyang Cuisine. It is that the former

add Zhejiang, Fujian, Hunan, Anhui that eight is big, call new eight big

jointly; Combine with new developing Beijing, Shanghai, ten major

styles of cooking altogether by modern times. Among them the major

styles of cooking enhance each other’s beauty, has his strong points,

has become Chinese nation’s precious cultural rarity!

First, Huaiyang Cuisine

Quintessence of Yangzhou, Zhenjiang, Huaian and other places

cooked food of the south of the lower reaches of the Yangtze River that

Huaiyang Cuisine is collected, it is a representative flavor of the style of

cooking of Jiangsu. Attention is lifelike and tender that Huaiyang

Cuisine selects materials; Making is meticulous, pay attention to the

cutting and slicing skill; Flavour light flavor, emphasize this flavor, pay

attention to adjusting the soup, the flavor is clear and fresh; Bright in

luster, fresh and cool and pleasing; Handsome in appearance, unique

and novel, vivid and lifelike.

Second, style of cooking of Sichuan, are abbreviated as Sichuan

Cuisine.

Characteristic: It is fragrant with chilli, fish, the daily life, strange

smell, sour and hot, pepper flax, vinegar pepper are the main

characteristic.

It is temperate in climate in Sichuan Basin, the produce is

abundant, have the good reputation of " land of plenty " from ancient

times, the diet culture name of " eating in Sichuan " is passed through

at all times, and develop the quintessence of Sichuan Cuisine in

Chengdu.

Sichuan Cuisine has already gone through millennium, has already

had more than 3000 varieties so far as one of four major famous styles

of cooking the whole country, several hundred kinds of famous dish.

Sichuan Cuisine with hot to all over the world, but not confined to

piquancy while being well-known. Sichuan Cuisine belongs to one of

four major styles of cooking of China (Sichuan, Guangdong, Shandong,

Huaiyang), its powerful force has already permeated through each

corner in all parts of the country.

Third, style of cooking of Guangdong, are abbreviated as

Guangdong Cuisine.

Characteristic: It is extensive with the materials, it is the main

characteristic to pay attention to freshly, softly, comfortably, slipperily,

densely. It is mainly made up of Guangdong dish, Chaozhou cuisine and

Dongjiang cuisine.

Fourth, Shandong Cuisine

History: Shandong Cuisine make a start Qi and Guo (today

Shandong) Lu at period in the Spring and Autumn and the Warring

states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine

became the representatives of " north food ", was one of the eight big

cuisines of our country. Shandong Cuisine is the most widely covered

style of cooking of lacol flavor of our country, spread all over

Beijing-Tianjin-Tanggu and three provinces in the northeast of China.

Group: Coastal eastern Shandong cuisine (take seafood as the core)

and cuisine of Jinan of the inland and Confucian mansion cuisine

establishing one’s own system.

Characteristic: Shandong Cuisine stresses and flavours purely, it is salty

and fresh that the taste is partial to, have fresh, soft, fragrant, fragile

characteristics. Pay attention to the modulation of clear soup and milk

soup very much, the color of clear soup is clear and delicious, the soup

color of milk is white and alcohol.

Shandong Cuisine commonly used cooking skill and technique

have more than 30 kinds, legend steam one’s own son familiar to

dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a

culinary art master who was good at flavouring at that time. Clear soup

of Shandong Cuisine, color clear fresh, milk soup color white and

alcohol, have flavor alone, might inherit, good at tradition to make

custard ancient times; And eastern Shandong dish good at with

seafood, adopt seashore the people eat custom of fish first. Confucius

of " eat no rice but is of finest quality, the meat chopped into small

pieces is not minded thinly ", there are a series of opinions not " eaten

", if " the fish are discouraged and the meat is frustrated and does not

eat, color evil is not eaten, bad smell evil is not eaten, it is too

discouraged to eat to lose, does not eat frequently, cut, eat, can’t sauce

its eat ……". Prove at that time Shandong Cuisine stress science, pay

attention to hygiene quite already, pursue cutting and slicing skill and

artistry of condiment, exquisite stage of already getting day by day.