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浙江小吃介绍ppt

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  • 更新时间:2017-12-07
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这是浙江小吃介绍ppt,包括了吴山酥油饼,蟹黄汤包,虾子面,宁波猪油汤团,虾爆鳝面,嘉兴粽子,猫耳朵,金华干菜酥饼,扁豆仁糕,西湖蜜皇彩花,葱包桧,西湖醋鱼,东坡肉,干炸响铃,叫化童鸡,龙井虾仁,宋嫂鱼羹,火瞳神仙鸭,绍虾球,西湖莼[chún]菜等内容,欢迎点击下载。

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浙江小吃介绍ppt

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   浙江小吃 Zhejiang snack
 Zhejiang is a great variety of snacks, giving full play to the advantages of the jiangnan food resources abundant, with rice flour as the main ingredient, use widely and fine ingredients, using a variety of steamed, boiled, Fried, roasted, baked, Fried, Fried, diving in, a variety of techniques, such as formation of salty, sweet, fresh, sweet, crisp, crisp, soft, waxy, pine, slippery assorted some cake regiment, pasta, snacks DouPin snacks series. From the material to processing, cooking, every process has strict requirements, and form their own special process, and according to the different seasons and different fashion, has a variety of unique seasonal snacks and timely snacks, appear colorful.
 浙江小吃品种繁多,发挥了江南食品资源丰盛的优势,以米面为主料,选用配料广泛又精细,运用多种蒸、煮、煎、烤、烘、炸、炒、氽[tǔn]、冲等多种技法,形成咸、甜、鲜、香、酥、脆、软、糯、松、滑各色俱有的糕团点心、面食、豆品的小吃系列。其从选料到加工、烹调,各个工序都有严格要求,形成自己的特殊工艺,并根据不同季节和不同风尚,都有种种独特的节令小吃和应时点心,显得绚丽多姿。
   一、吴山酥油饼 Wushan butter cake
Hangzhou Zhejiang snack. The water surface oil and mixed pastry, pyramid fried into multi-layer pastry. Its crisp clear, milky yellow color, crisp song sweet, oil and not greasy, the entrance that is, Wu Shan butter cake in the Southern Song Dynasty (1127-1279) is known as "the first point the Wushan, spread so far.
浙江杭州点心。将水油面和油酥面混合,经油炸而成的塔形多层酥饼。其酥层清晰,色泽乳黄,香脆松甜,油而不腻,入口即化,吴山酥油饼在南宋时即被誉为“吴山第一点”,流传至今。
二、蟹黄汤包  Crab soup
A radish, green onion, sweet and sour, stuffing, the most popular green onion cakes. Department of pastry with green onion oil sludge cake for pigs, [y, sugar coated candies, stained with sesame, baked crab. A yellow, crisp xianxiang. Nearly 80 years of production history.
有葱油、萝卜丝、糖醋等馅心,以葱油酥饼最受欢迎。系油酥面抹猪油葱花油泥作饼,涂饴[yí]糖,沾芝麻,烤成.呈蟹壳黄色,酥脆咸香。已有近80年制作历史。
三、虾子面 Shrimp roe noodles
   是采用长江中大虾的籽,配以多种佐料,制成膏汤,再加手工揉制的小刀面,煮制而成。面有韧性,味极鲜美,营养价值高。
   上世纪五十年代,虾子捞面相当流行。为了方便人们买回家吃,面厂灵机一触,制面的时候,除了蛋、面粉和枧[jiǎn]水,还加入大量虾子,弄成面饼以后,蒸熟再风干12小时,使面饼完全干透,方便储存
四.宁波猪油汤团 Ningbo lard dumplings
The water, black sesame, glutinous Rice noodles lard, sugar, sweet scented osmanthus as raw materials. Dumplings in a bowl, add sugar, sweet scented osmanthus and in red and green silk. The soup is clear and bright color, happy luster, fragrant osmanthus. Sweet, fragrant, fresh, smooth, waxy taste. With the entrance flow filling, delicious sweet, thin filling, white light, but not greasy oil characteristics. The people of Ningbo in the early morning the old, have the habit of eating lard dumplings.
系以水磨糯米粉、黑芝麻、猪板油、白糖、桂花为原料制成。汤团盛入碗后,在加白糖、桂花及红绿丝。汤清色艳,团圆光泽,桂花香浓。甜、香、鲜、滑、糯俱全。具有入口流馅,香甜味美,皮薄馅多,色白光亮,油而不腻的特色。宁波人于旧年初,清晨有食猪油汤团的习惯。
五.虾爆鳝面 Shrimp fried eel noodles
Shrimp fried eel is [ku] Hangzhou Kui yuan Museum of traditional name of food. Shrimp burst eel surface when cooking, use thick fresh Monopterus albus, cut head truncated boning after cut eel slices, with vegetable oil burst, fried lard, sesame oil poured until eel slice crisp yellow; take fresh river shrimp clean, add egg white sizing fried to white; refined noodles in the pot after burning, not sticky paste; a fragrance raw juice noodles, the noodles eel inhalation, thicken the sauce noodles fresh.
虾爆鳝面为杭州奎[kuí]元馆传统名食。虾爆鳝面烹调时,选用粗壮的鲜活黄鳝,斩头截尾剔骨后切成鳝片,用素油爆,荤油炒,麻油浇,直至鳝片黄脆;取鲜活大河虾洗净加蛋清上浆清炒至白嫩;精制面条下锅烧后,不粘不糊;用原汁煮面,使面条吸入鳝鱼的香味,汁浓面鲜。
六.嘉兴粽子Jiaxing dumplings
Jiaxing meat dumplings Jiaxing wufangzhai zongzi shop of traditional products, has hundred years history of more than, because materials exquisite, fine workmanship, with unique flavor, among the masses reputation enjoyed a long, North and south is famous. The glutinous rice and pork with brown leaves, and the sauce is made from the boiling water.
嘉兴鲜肉粽子是嘉兴五芳斋粽子店的传统产品,已有百年以上历史,由于选料讲究、操作精细,具有独特风味,在群众中盛誉久享,南北闻名。用棕叶包加调味汁浸的糯米和猪肉,经煮制而成。
七.猫耳朵 Cat ear
历史典故
  据传,清乾隆皇帝下江南,一次微服乘一叶小舟赏玩西湖。游得兴致勃勃时,天忽然下起了小雨,众人连忙避雨于小舟船舱内。大家等啊等,可是雨越下越大,下了许久都不见停。几个时辰过去了,乾隆皇帝又饥又饿,忍不住问老渔翁有否吃食。老渔翁告诉乾隆有面但没有擀面杖,做不成面条。正发愁之际,老渔翁的小孙女抱着一只小花猫走来说:“没有擀面杖,我来用手捻。”于是小姑娘动手将面捻成块,状似小花猫的耳朵,小巧可爱。她把这形状怪怪的面条下锅煮熟后再浇上鱼虾卤汁端给乾隆吃。乾隆见面条不同寻常的模样,玲珑别致,吃后更觉得回味无穷,赶忙问小姑娘这叫什么面,小姑娘回答说是猫耳朵。乾隆非常喜欢这道点心,回京后即召小姑娘为其做“猫耳朵”。自此“猫耳朵”成了一道名点.
八.金华干菜酥饼 Jinhua vegetable cake
Made with flour, green vegetables, mustard, sesame, sugar and fat, after long time baking. It wrapped dried meat, round if the cup mouth. The shape of shells, golden brown on both sides, studded with sesame, ten layers, each layer is thin as paper, a bite that is crisp into powder, crispy and crunchy, with special flavor.
系用面粉、雪里蕻干菜、肥膘肉、芝麻、饴糖等制成生坯,经长时间烘烤而成。它包裹干菜肉馅心,圆若杯口,形似蟹壳,两面金黄,满布芝麻,上下十几层,每层薄如纸,一咬即酥成粉末,香酥松脆,具有特殊风味。
九.扁豆仁糕 Bean cake
扁豆仁糕的特色;  
  色泽艳丽,松软软糯,香甜可口.
   将白扁豆趁热搓成泥,制成长方形,再撒上各种配料,蒸熟即可食用,该小吃色彩丰富,香糯可口。
西湖藕粉 West Lake lotus root starch
 西湖藕粉是杭州的名产,是藕粉中的名牌,历史上曾作“贡粉”进入皇室,却不产于西湖。藕粉是呈薄片或粒状的,色泽白里透红,主产于杭州艮[gèn]山门外至余杭县塘栖一带,以余杭县沾桥乡三家村产的最负盛名,故西湖藕粉 又称“三家村藕粉”。冲好的藕粉,呈透明略红色,质地细腻,易于消化,又有生津清热,开胃补肺,滋阴养血的功效,是极适用于婴孩、老人、病人的滋补品。
西湖蜜皇彩花West Lake honey Huang Hua
西湖蜜皇彩花精致的外形小巧精致。蜜蜂的身体由虾肉制成,晶莹剔透却又活灵活现,中间放上两条紫菜,头部再插入两片杏片,再撒上点面包糠,完成之后再把“蜜蜂”投入锅中,用慢油炸成金黄色,整个过程才算完成,不仅香浓鲜脆,而且入口相当滑嫩。
葱包桧 Green cypress package
 葱包桧儿是杭州人民创制的传统点心。它选用上白面粉,制成薄圆饼(俗称春饼),裹上炸脆的油条、葱段,卷成筒状,放平锅中边揿边烤,至春饼两面呈金黄色时取出。食时抹上甜面酱或辣酱,甜辣香脆,为早餐佳点。
    葱包桧儿的“桧”,据说是指秦桧。公元一一四二年,力抗金兵的民族英雄岳飞父子被秦桧一伙卖国贼以“莫须有”的罪名害死于风波亭(今小车桥)一带。消息传出,群情激愤。当时在风波亭附近设小食摊的两生意人,愤怒地抓起面团,搓成形如秦桧夫妇的两个面人,扭在一起,横切一刀,还不解恨,索性将它丢入油锅,边炸边喊:“大家都来吃‘油炸桧’!”百姓会意,争相购买,以示对秦桧一伙的憎恨。这就是“油炸桧”即“油条”的来历。后来在此基础上发展为杭州风味小吃――葱包桧。烹调时,选用上白粉制成春卷皮(或叫薄饼)再裹上油条、葱段,在平底锅上反复压扁,直至烘烤到金黄色,再抹上辣酱或甜酱即成。
浙江名菜 Zhejiang dishes
1、西湖醋鱼 Steamed Grass Carp in Vinegar Gravy
此菜相传出自“叔嫂传珍”的故事:古时西子湖畔住着宋氏兄弟,以捕鱼为生。当地恶棍赵大官人见宋嫂姿色动人,杀害其兄,又欲加害小叔,宋嫂劝小叔外逃,用糖醋烧鱼为他饯行,要他“苦甜毋忘百姓辛酸之处”。后来小叔得了功名,除暴安良,偶然的一次宴会,又尝到这一酸甜味的鱼菜,终于找到隐名循逃的嫂嫂,他就辞官重操渔家旧业。后人传其事,仿其法烹制醋鱼,“西湖醋鱼”就成为杭州的传统名菜。西湖醋鱼选用鲜活草鱼,经饿养1~2天,促使其排尽泥土味,并采用活杀现烹,不着油腻菜品,色泽红亮,酸甜适宜,鱼肉结实,鲜美滑嫩,胜似蟹肉,风味独特。
2、东坡肉 Dongpo's braised pork
 此菜相传出自宋代大文学家苏东坡的故事。宋元佑年间(约公元1090年),苏东坡出任杭州刺史,发动民众疏浚西湖,大功告成,为犒劳民工,吩咐家人将百姓馈赠的猪肉,按照他总结的经验:慢著火少著水,火候足时他自美,烹制成佳肴。与酒一起分送给民工,家人误将酒肉一起烧,结果肉味特别香醇可口,人们传颂东坡的为人,又将此独特风味的块肉命以“东坡肉”
  3.干炸响铃 Deep fried rings
用杭州地区著名特产一泗乡豆腐皮制成的千炸响铃,以色泽黄亮、鲜香味美,脆如响铃而被推为杭州特色风味名菜之列,受到食者的欢迎。泗乡豆腐皮产于杭州富阳东坞山村,故又名东坞山豆腐皮。它已有1千多年的生产历史,以上等黄豆、优质水源经18道工艺精制而成,腐皮薄如蝉衣,油润光亮,软而韧,拉力大,落水不糊,被誉为“金衣”。入撰清香味美,柔滑可口,是制作多种素食名菜的高档原料,也是于炸响铃专用主料,食时辅以甜面酱、花椒盐和葱白,其味更佳。
4.叫化童鸡
According to legend, in ancient times there was a beggar, stolen a hen, under the shortage of pot and stove, he uses the mud to wrap up the chicken, put barbecue in the violet flame, cooked and then stripped mud, food taste delicious exception. Then the baked mud technique spreads to a hotel and a restaurant, and through continuous improvement and development, have gradually become the traditional dishes of Hangzhou.
相传,古时有个叫化子,偷来一只母鸡,在缺锅少灶的情况下,他就用泥巴将鸡包起来,放在紫火中烧烤,烧熟后再剥去泥巴,食之滋味鲜美异常。后来这一泥烤技法传入饭店酒家,又经过不断研制改进,逐已成为杭州的传统名菜。
5.龙井虾仁 Longjing shrimp
龙井虾仁的创制,据说是受苏东坡《望江南》一词的启发。此词写道:“休对故人思故国,且将新火试新茶,诗酒趁年华。”旧时,有寒食节不举火的风俗,节后举火称“新火”。这个时候采摘炒制的茶叶,正是“明前”茶(寒食后二日是清明节),属龙井茶中的最佳品。龙井茶素有“色绿、香郁、味甘、形美”四绝著称,并被清代皇上列为“贡品”。河虾被古人誉为“馔品所珍”,不仅肉嫩鲜美,营养丰富,且有补肾、壮阳、解毒之功效。取用清明前的龙井新茶与时鲜的河虾烹制而成的“龙井虾仁”,集两者之精华,菜品色如白玉翡翠,透出诱人的清香,食之嫩滑鲜美,是一道具有浓厚地方风味的杭州名菜。
6.宋嫂鱼羹 Song Sao Yugeng
The traditional Zhejiang dishes. From the Southern Song Dynasty spread so far, mandarinfish or perch steamed meat from dial broken, add ingredients stewed soup dish, because its taste and appearance are like braised crab soup dishes, also known as crab race soup, characteristic is bright yellow color, smooth fresh, taste like crab soup.
 浙江传统名菜。从南宋流传至今,用镢鱼或鲈鱼蒸熟取肉拨碎,添加配料烩制的羹菜,因其形味均似烩蟹羹菜,又称赛蟹羹,特点是色泽黄亮,鲜嫩滑润,味似蟹羹。
7.火瞳神仙鸭  Fire pupil fairy duck
Features: this dish fire red heel Luzhou, duck fat oil, flavor,rich nutrition, tempting the appetite.
特点:此菜火踵[zhǒng]鲜红浓香,鸭肉肥嫩油润,原汁原味,营养丰富,诱人食欲。
8.绍虾球 Shao Xiaqiu
Shaoxing Shrimp balls has 100 years of history. The beginning of a "shrimp egg", as one of the city of Shaoxing Ya Tang Hotel Housekeeping dishes.
The food production is the key to master the furnace, egg paste by frying formed fine hemp fiber wire such as egg silk, wrapped shrimp, golden yellow color, oily, Nardostachys texture crisp, with Scallion chunks and hoisin sauce dip in together food, taste Camry.
绍虾球已有100多年历史.初名“虾肉打蛋”,为绍兴城内雅堂酒店的看家菜肴之一。
此菜制作关键在于掌握火候,蛋糊经油炸后形成细如蓑衣丝的蛋丝,包裹住虾仁,色泽金黄油润,质地香松酥脆,用葱白段、甜面酱一起蘸食,味道佳美。
西湖莼[chún]菜 West Lake water shield
主要产于西湖,又名西湖莼菜,水莲叶,很早以前就是我国的一种珍贵水生食品。相传清乾隆皇帝巡视江南,每到杭州都必须以马蹄草进餐莼菜不仅因味道清香,营养丰富,富含胶质秘维生素而被人赏识。莼菜汤又寓意着深厚的思乡、思国之情,故而近年来,一些国外归来的侨胞、远离家乡的游子,来到杭州,也常乐意点食这道名菜,寄托自己的情思。
Mainly in West Lake, West Lake lotus leaf, also known as water, long ago in China is a kind of precious aquatic food. According to legend, Emperor Qianlong patrol Jiangnan, each to Hangzhou to dining Caltha palustris Brasenia schreberi not only because of the flavor fragrance, rich nutrition, vitamin rich in pectin secret was appreciated. Brasenia schreberi soup and meaning of deep homesickness, think of. Therefore, in recent years, some overseas return compatriots, away from home wandering, came to Hangzhou, Chang Le Italian food this famous dish, their emotion sustenance.
 

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