文档介绍：Chinese Food Culture
English Class 1503 Zhao Xinyu
The Focus of My Topic
The culture exchange of food between China and other countries especially the influences of China on other countries.
The culture conception in Chinese food
Yin-yang and five elements
The ethic and moral notion of Confucianist
Nutrition support conception of traditional Chinese medicine
The characteristic of Chinese nationality
The Material and Seasoning
Guava石榴Gingili芝麻Grape葡萄
nut胡桃(即核桃)、watermelon西瓜muskmelon甜瓜
They were all introduced in the Western Han Dynasty
cucumber黄瓜
spinach菠菜
carrot胡萝卜
fennel茴香
celery芹菜
lima bean胡豆
hyacinth beam扁豆
Tea
China is the first country to find and use the tea tree, hence is called the mother land of tree. According to the documentary records, our ancients has begun to cultivate and use tea tree as long as 3000 years ago.
Tea as a drink prospered during the Tang Dynasty, and tea houses became popular . A major event of this time was pletion of Tea Classics(茶经),the cornerstone of Chinese tea culture,by Lu Yu tea Sage of China.
Kinds of Tea
Green tea:
Longjing from the west lake
Biluochun from Wu County
Huangshan Maofeng from Anhui
Junshan Silver from Hunan
Kinds of Tea
Black tea:
Qi Hong from Qimen
Dian Hong from Yunnan
Ying Hong from Guangdong
Qi Hong,Darjiling from India and Uva From Sir Lanka are the world’s three major type of black tea.
Kinds of Tea
Brick tea
pressed into the shape of brick is called brick is very popular among the Tibetan, Mongolian and Uygur(维吾尔族) for making yak(牦牛) butter tea or milk tea.
Pu-erh tea from Yunnan province.
Kinds of Tea
Scented tea
Scented tea is a mixture of flowers with green tea, black tea or Oolong tea.
The flowers include jasmine(茉莉), orchid(兰花), plum(梅子), gardenia(栀子花), rose and osmanthus(桂花).