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Erya Chinese: Contemporary Chinese Literature<br>ISBN: 978-7-5619-4448-6, 9787561944486
Erya Chinese: Contemporary Chinese Literature
ISBN: 978-7-5619-4448-6, 9787561944486

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Chinese Food (zweisprachig Chinesisch-Englisch) (+ 1 DVD)

ISBN: 978-7-301-14729-0, 9787301147290
[42.0424]
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Titel: Chinese Food (zweisprachig Chinesisch-Englisch) (+ 1 DVD) - 学做中国菜 (汉英对照) (含1张DVD)
Autor /Herausgeber: 于鹏 Yu Peng,焦毓梅 Jiao Yumei
ISBN: 978-7-301-14729-0, 9787301147290
Reihe: 北大版对外汉语教材.公共选修课系列
Verlag: Peking University Press-北京大学出版社
Sprache: zweisprachig Chinesisch-Englisch
Erscheinungsdatum: 2009.01
Auflagennummer: 1
Seitenzahl: 147
Format: 26 x 18.5 cm
Bundart: Paperback


Beschreibung:


20 popular Chinese dishes are introduced in this book, which is not only about Chinese food, but also about Chinese Culinary Cuisine, including Eight Major Styles of Cuisine, local snacks, Chinese tea and wine, medicinal diet and so on. Students can not only learn food – related vocabulary, various names of seasonings and restaurant expressions, but also have a better understanding of Chinese culture.


Preface

"People regard food as their primary desire". As a nation with a rather long history, China naturally enjoys a culinary culture with an ancient history and the recipient of much universal attention. According to archeological findings, six or seven thousand years ago, Chinese people began using kitchenwares like bowls, plates as well as major seasonings like soy sauce, vinegar and rice wine. Culinary methods like deep-frying, roasting, braising with sauce, simmering, stewing, grilling, and stewing following precooking have roots in the Shang and Zhou Dynasties three thousand years ago.
Several thousand years of history and culture have given birth to the over 10,000 kinds of delicious dishes and more than 1,000 smaller snacks. Currently, Chinese restaurants have spread all over the world. For westerners, eating Chinese food and managing with chopsticks is no longer difficult, but, it is no less easy for them to truly appreciate "the Chinese Flavor", as many people, still have misunderstandings about Chinese diet and Chinese cuisine.
This book explains cooking techniques of twenty types of common dishes in detail, aimed at feeding foreigners' desire to cook Chinese food. Through learning and practice, they will learn and know the vocabulary of Chinese food, understand Chinese cuisine and gain a broader grasp on Chinese culture.
Therefore, this book serves not only as a booklet to introduce Chinese culinary techniques, but also as a resource for foreigners to understand Chinese culinary culture (e.g., the three key factors of color, aroma and taste, the eight principal regional cuisines, specialties, local delicacies, tea, wine and medicated food, etc.), learn food-related vocabulary ( different cooking verbs like pan-frying, stir-frying, quick-frying and deep-frying; various seasonings like oil, salt, soy sauce, and vinegar; various terms denoting ingredient size like dice, slice, shred, chunk and strap; vegetables like eggplant, hot pepper, and tomato; staple foods like steamed rice,
teamed dumplings, dumplings and steamed bread; local delicacies like glutinous rice dumplings, fried cakes and sugarcoated haw on a stick; restaurant expressions like menu, private room, cafeteria, paying the bill; different dish names like Sautéed shredded pork with sweet-bean sauce, Fish-flavored shredded pork in hot sauce Spicy and hot bean curd, Sweet and sour fillet; eating-related expressions like "showing jealousy", "suffering losses", "feeling tired", "being popular") and furthermore understand Chinese culture (e.g. using euphony to avoid possible disasters).



内容简介

本书详细介绍了20种常见菜肴的做法,不仅讲授了中国菜的烹调技巧。还向外国学生介绍了中国的饮食文化,包括中国菜的八大菜系、各地小吃、中国茶、酒及药膳等。学生们可以从中学到很多与中国菜有关的词语。如煎、炒、烹、炸等动词;油、盐、酱、醋等调料名;雅间、自助餐等就餐常用语,在学做中国菜的同时更好地了解中国文化。


作者简介

于鹏 河北沧州人,武汉大学博士后,导师萧国政先生,天津师范大学副教授,主要从事对外汉语教学研究。近十年来承担国家、省市级课题6项,获得省级科研成果二等奖一项。在国内外刊物发表论文40余篇,出版著作《HSK考试实用语法》、《轻松阅读•中级汉语泛读》、《留学生常用词语辨析500组》等10余部。


目录 Contents

1 西红柿炒鸡蛋 Scrambled Eggs with Tomato
饮食文化:中国菜的“五昧” „Five Flavor“ of Chinese Dish
2 素烧茄子 Braised Eggplant with Soy Bean Paste
饮食文化:筷子 Chopsticks
3 清炒荷兰豆 Sautéed Snow Peas
饮食文化:八大菜系(一)Eight Famous Cuisines
  (1)鲁菜和川菜 Cuisine of Shandong and Sichuan
4 香菇油菜 Sautéed Cabbage Cole with Champignon
饮食文化:中国菜的烹调方法 Cooking Methods of Chinese Cuisine
5 松仁玉米 Sautéed Sweet Corn with Pine Nuts
饮食文化:八大菜系 Eight Famous Cuisines
  (2)粤菜和闽菜 Cuisine of Guangzhou and Fujian
6 醋溜藕片 Marinated Lotus Roots iwth Vinegar Sauce
饮食文化:素斋 Vegetarian Dishes
7 地三鲜 Sautéed Potato, Green Pepper and Eggplant
 饮食文化:地方小吃. Local Snacks
8 西芹腰果百合 Sautéed Lily Bulbs and Celery
饮食文化:八大菜系(三) Eight Famous Cuisines
  (3)苏菜和浙菜 Cuisine of Suzhou and Zhejiang
9 麻婆豆腐 Mapo Tofu
饮食文化:“麻婆豆腐”的由来 The Origin of Mapo Tofu
10 鱼香肉丝 Yuxiang Shredded Pork
 饮食文化:八大菜系(四) Eight Famous Cuisines
  (4)湘菜和徽菜 Cuisine of Hunan and Anhui
11 京酱肉丝 Sautéed Shredded Pork in Sweet Bean Sauce
 饮食文化:与餐饮有关的汉字 Chinese Characters Related to Food
12 木须肉 Sautéed Sliced Pork, Eggs and Black Fungus
 饮食文化:中国茶 Chinese Tea
13 糖醋排骨 Sweet and Sour Pork Ribs
 饮食文化:中国酒 Chinese Wine
14 宫保鸡丁 Kung Pao Chicken
 饮食文化:中国饮食中的谐音文化 Homonym Culture in Chinese Cuisine
15 黄焖鸡块 Braised Chicken in Brown Sauce
 饮食文化:餐桌上的礼仪 Etiquette at the Dining Table
16 锅塌里脊 Lean Meat Omelet
 饮食文化:中医药膳 Chinese Medicinal Diet
17 牛肉炖土豆 Braised Beef with Potatoes
 饮食文化:火锅 Hot Pot
18 红烧带鱼 Braised Ribbonfish in Brown Sauce
 饮食文化:中国菜的命名 Naming Chinese Cuisine
19 油焖大虾 Braised Prawns
 饮食文化:有关“吃”的词语 Words Related to Eating
20 清蒸桂鱼 Steamed Mandarin Fish
 饮食文化:粥 Porridge
生词 Vocabulary


9787301147290

9787301147290

9787301147290

Dieses Produkt haben wir am Donnerstag, 28. Oktober 2010 in unseren Katalog aufgenommen.
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