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地圖上的中國:食在中國(英)

地圖上的中國:食在中國(英)

作者：大琦
出版社：五洲傳播出版社出版時間：2022-06-01
開本： 20開 頁數(shù)： 165
本類榜單：美食銷量榜
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地圖上的中國:食在中國(英) 版權信息

  • ISBN：9787508545912
  • 條形碼：9787508545912 ; 978-7-5085-4591-2
  • 裝幀：一般銅版紙
  • 冊數(shù)：暫無
  • 重量：暫無
  • 所屬分類：>

地圖上的中國:食在中國(英) 本書特色

一道菜的背后，是一個故事、一段歷史。不管歲月如何變遷，時代如何發(fā)展，中國人對飲食的熱愛始終如一。 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.

地圖上的中國:食在中國(英) 內容簡介

本書從浩如煙海的中國美食中，分地域選取58種代表性美食，以圖文并茂的方式加以介紹。作者對各種美食的歷史源流、食材特點、制作秘訣、品相口味等都有深入了解，描寫深入淺出，文字活色生香。在輕松愉悅的閱讀中，讀者不但會對中國飲食文化有一個概要的了解，還會深深地愛上中國美食。

地圖上的中國:食在中國(英) 目錄


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)





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地圖上的中國:食在中國(英) 節(jié)選

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.

地圖上的中國:食在中國(英) 作者簡介

　　大琦，本名于嵐，山東人，新媒體自由撰稿人，熱愛美食和文字，著有圖書《成都印象》《火鍋 中國美食符號》。 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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