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饮食文化

地图上的中国:食在中国(英)

作者：大琦

出版社：五洲传播出版社出版时间：2022-06-01

开本： 20开 页数： 165

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版权信息
本书特色
内容简介
目录
节选
作者简介

地图上的中国:食在中国(英) 版权信息

ISBN：9787508545912
条形码：9787508545912 ; 978-7-5085-4591-2
装帧：一般铜版纸
册数：暂无
重量：暂无
所属分类：
美食
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饮食文化

地图上的中国:食在中国(英) 本书特色

一道菜的背后，是一个故事、一段历史。不管岁月如何变迁，时代如何发展，中国人对饮食的热爱始终如一。 There is a story and history behind each dish. Throughout the ages, the Chinese people have created and carried forward history and civilization with the same attitude that they treat food.

地图上的中国:食在中国(英) 内容简介

本书从浩如烟海的中国美食中，分地域选取58种代表性美食，以图文并茂的方式加以介绍。作者对各种美食的历史源流、食材特点、制作秘诀、品相口味等都有深入了解，描写深入浅出，文字活色生香。在轻松愉悦的阅读中，读者不但会对中国饮食文化有一个概要的了解，还会深深地爱上中国美食。

地图上的中国:食在中国(英) 目录

Signature Food of Beijing

Beijing Kaoya (Beijing Roast Duck)

Beijing Zha Jiang Mian (Beijing Soybean Paste Noodles)

Lvdagun and Aiwowo

Best-known Hot and Spicy Dishes

Hui Guo Rou (Twicecooked Pork)

Shuizhu Yu (Fish Fillets in Hot Chili Oil)

Mala Huoguo (Spicy Hotpot)

Fuqi Feipian (Sliced Beef Offal in Chili Sauce)

Mapo Tofu (Spicy Bean Curd with Beef)

Long Chaoshou (Wonton)

Kung Pao Chicken (Diced Chicken with Peppers and Peanuts)

Authentic Jiangnan Dishes

Longjing Xiaren (Green Tea Prawns)

Xihu Cuyu (West Lake Fish in Vinegar Gravy)

Dongpo Rou (Dongpo Pork)

Nanjing Yanshuiya (Nanjing Boiled Salted Duck)

Songshu Guiyu (Squirrelshaped Mandarin Fish)

Hairy Crabs

Shanghai Sheng Jian Bao (Pan-fried Buns)

Yan Du Xian (Slow-cooked Bamboo Shoot Soup)

Southwestern Specialties

Guoqiao Mixian (Cross-Bridge Rice Noodles)

Huaxi Niurou Fen (Huaxi Beef Rice Noodles)

Qi Guo Ji (Steam Pot Chicken)

Suyou Cha (Tibetan Butter Tea)

Hunan and Hubei Dishes

Changsha Chou Doufu (Changsha Preserved Stinky Tofu)

Wuhan Reganmian (Wuhan Hot-Dry Noodles with Sesame Paste)

Duojiao Yutou (Steamed Fish Head with Diced Hot Red Peppers)

Wuchang Yu (Wuchang Fish)

Southeastern Dishes

Jiangxi Waguan Tang (Jiangxi Crock Pot Soup)

Chou Gui Yu (Stinky Mandarin Fish)

Fo Tiao Qiang (Buddha Jumps over the Wall)

E A Jian (Oyster Omelet)

Delicate Cantonese Dishes

Guangdong Yum Cha (Canton Morning Tea)

Meicai Kourou (Steamed Pork with Preserved Vegetable)

Yanjuji (Chicken Baked in Salt)

Char Siu (Hong Kong-Style BBQ Pork)

Unique Flavors from Islands

Portuguese Egg Tart

Lu Rou Fan (Taiwanesestyle Stewed Pork over Rice)

Wenchang Ji (Hainan Wenchang Chicken)

Northern Dishes and Snacks

Flour Foods of Shanxi

Zhurou Dun Fentiao (Stewed Pork with Chinese Vermicelli)

Lvrou Huoshao (Donkey Burger)

Bingtanghulu (Candied Haws on a Stick)

Yangrou Paomo (Pita Bread Soaked in Mutton Soup)

Xi’an Liangpi (Xi’an Cold Noodles)

Rou Jia Mo (Chinese Hamburger)

Saozi Mian (Noodles with Minced Meat and Vegetable)

Goubuli Baozi (Goubuli Steamed Stuffed Buns)

Shibajie Mahua (18th Street Fried Dough Twists)

Specialties at Border Areas

Xinjiang Yangrou Chuan (Xinjiang Lamb Kebabs)

Lanzhou Lamian (Lanzhou Hand-pulled Noodles)

Dapanji (Big Plate Chicken)

Kao Quan Yang (Roast Whole Lamb)

Festival Food

Jiaozi (Dumplings)

Zongzi (Chinese Sticky Rice Dumplings)

Yuan Xiao (Sweet Sticky Rice Balls)

Qing Tuan (Sweet Green Rice Balls)

Yue Bing (Mooncakes)

Ba Bao Zhou (Eight Treasure Porridge)

展开全部

地图上的中国:食在中国(英) 节选

Chinese people often recommend three things to foreign visitors to Beijing: visiting the Forbidden City, eating roast duck and climbing the Great Wall. Roast duck has become the representative of Beijing cuisine. It is said that in 1995, George Herbert Walker Bush, the former president of the United States, and his wife invited a chef from Beijing to fly to Houston with the best duck and seasonings to make roast duck for their golden wedding ceremony, and the authentic Beijing Roast Duck became the best-loved dish at the banquet that day. In fact, roast duck of this kind was first brought to Beijing by a Nanjing native, who opened the “Bian Yi Fang” restaurant in Beijing in 1416 to offer Jinling Roast Duck. Bian Yi Fang roasts duck in closed oven with the heat of fully burned charcoal instead of a fire. Since it originated in Nanjing, this kind of roast duck is also called “Southern-style Oven-baked Duck.” The recipe was modified after being brought to Beijing: the white duck, a specialty of Beijing, was used instead of Nanjing duck (also known as “Ma Ya”); the fuel was replaced by fruit tree chips to increase the aroma; and the duck’s chest was filled with fruit and vegetable juice, red dates and tea to relieve its greasiness and remove the smell of raw meat.

地图上的中国:食在中国(英) 作者简介

　　大琦，本名于岚，山东人，新媒体自由撰稿人，热爱美食和文字，著有图书《成都印象》《火锅中国美食符号》。 Da Qi, whose name is Yu Lan, is a native of Shandong, and a freelance writer for new media. She loves food and writing and is the author of the book Impression of Chengdu and Hot Pot, a Symbol of Chinese Food.

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