地图上的中国：食在中国（英）
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作者大琦
出版社五洲传播
ISBN9787508545912
出版时间2022-06
装帧其他
开本其他
定价78元
货号31538103
上书时间2024-06-29
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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》。
DaQi,whosenameisYuLan,isanativeofShandong,andafreelancewriterfornewmedia.ShelovesfoodandwritingandistheauthorofthebookImpressionofChengduandHotPot,aSymbolofChineseFood.
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)
内容摘要
“地图上的中国”系列图书利用地图作为讲述中国故事的载体，通过地图搭载丰富的中国历史文化、自然地理、当代发展等内容，同时在纸质图书基础上开发可视听化的电子读物，达成融合传播效果，帮助广大海内外读者更好地了解中国。
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。
ChineseCuisinefeatures58representativedishesfromtheimmenselistofChinesedelicaciesandintroducesthemwithpicturesandtext.Itoffersanin-depthunderstandingofthehistoricalorigin,ingredients,cuisine,appearanceandtasteofthedelicacies.Andtheauthorprovidesavividdescriptionthroughherdiction.Throughthelightandpleasantreading,readerswillnotonlygainageneralunderstandingofChinesefoodculture,butalsodeeplyfallinlovewithChinesefood.
精彩内容
ChinesepeopleoftenrecommendthreethingstoforeignvisitorstoBeijing:visitingtheForbiddenCity,eatingroastduckandclimbingtheGreatWall.RoastduckhasbecometherepresentativeofBeijingcuisine.Itissaidthatin1995,GeorgeHerbertWalkerBush,theformerpresidentoftheUnitedStates,andhiswifeinvitedacheffromBeijingtoflytoHoustonwiththebestduckandseasoningstomakeroastduckfortheirgoldenweddingceremony,andtheauthenticBeijingRoastDuckbecamethebest-loveddishatthebanquetthatday.Infact,roastduckofthiskindwasfirstbroughttoBeijingbyaNanjingnative,whoopenedthe“BianYiFang”restaurantinBeijingin1416toofferJinlingRoastDuck.BianYiFangroastsduckinclosedovenwiththeheatoffullyburnedcharcoalinsteadofafire.SinceitoriginatedinNanjing,thiskindofroastduckisalsocalled“Southern-styleOven-bakedDuck.”TherecipewasmodifiedafterbeingbroughttoBeijing:thewhiteduck,aspecialtyofBeijing,wasusedinsteadofNanjingduck(alsoknownas“MaYa”);thefuelwasreplacedbyfruittreechipstoincreasethearoma;andtheduck’schestwasfilledwithfruitandvegetablejuice,reddatesandteatorelieveitsgreasinessandremovethesmellofrawmeat.
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