“地圖上的中國”系列圖書利用地圖作為講述中國故事的載體，通過地圖搭載豐富的中國歷史文化、自然地理、當(dāng)代發(fā)展等內(nèi)容，同時在紙質(zhì)圖書基礎(chǔ)上開發(fā)可視聽化的電子讀物，達(dá)成融合傳播效果，幫助廣大海內(nèi)外讀者更好地了解中國。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。The China on the Map series uses the map as a carrier to tell stories about China. China’s history， culture， geography and contemporary development are illustrated through the map. Also， electronic A/V books are developed based on their paper counterparts to achieve integrated communication and help readers at home and abroad better understand China.Chinese Cuisine features 58 representative dishes from the immense list of Chinese delicacies and introduces them with pictures and text. It offers an in-depth understanding of the historical origin， ingredients， cuisine， appearance and taste of the delicacies. And the author provides a vivid description through her diction. Through the light and pleasant reading， readers will not only gain a general understanding of Chinese food culture， but also deeply fall in love with Chinese food.
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.
圖書目錄
Signature Food of BeijingBeijing Kaoya (Beijing Roast Duck) Beijing Zha Jiang Mian (Beijing Soybean Paste Noodles) Lvdagun and Aiwowo Best-known Hot and Spicy DishesHui 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 DishesLongjing 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 CrabsShanghai Sheng Jian Bao (Pan-fried Buns)Yan Du Xian (Slow-cooked Bamboo Shoot Soup)Southwestern SpecialtiesGuoqiao 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 DishesChangsha 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 DishesJiangxi 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 DishesGuangdong 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 IslandsPortuguese Egg Tart Lu Rou Fan (Taiwanesestyle Stewed Pork over Rice) Wenchang Ji (Hainan Wenchang Chicken)Northern Dishes and SnacksFlour 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 AreasXinjiang Yangrou Chuan (Xinjiang Lamb Kebabs) Lanzhou Lamian (Lanzhou Hand-pulled Noodles)Dapanji (Big Plate Chicken) Kao Quan Yang (Roast Whole Lamb) Festival FoodJiaozi (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)
鄂公網(wǎng)安備 42010302001612號 