安徽菜英文介紹

1、徽菜系又稱“徽幫”、“安徽風(fēng)味”，是中國著名的八大菜系之一?；詹说脑?，由于資源豐富、質(zhì)地優(yōu)良、取之不盡用之不竭。安徽地處華東腹地，氣候溫和雨量適中，四季分明、物產(chǎn)豐盈，皖南山區(qū)和大別山區(qū)盛產(chǎn)茶葉、竹筍、香菇、木耳、板栗、山藥和石雞、石魚、石耳、甲魚、鷹龜、果子貍等山珍野味，著名的“祁紅”、“屯綠”是馳名于世的安徽特產(chǎn)；長江、淮河、巢湖是中國淡水魚的重要產(chǎn)區(qū)，為徽菜提供了魚、蝦、蟹、鱉、菱、藕、蓮、芡等豐富的水產(chǎn)資源。其中長江鰣魚、淮河肥王魚、巢湖銀魚、大閘蟹等都是久負(fù)盛名的席上珍品；遼闊的淮北平原、肥沃的江淮、江南圩區(qū)盛產(chǎn)各種糧、油、蔬果、禽畜、蛋品，例如，碭山酥梨、蕭縣葡萄、渦陽苔干、大和

2、椿芽、宣城蜜棗、安慶豆醬等都是早已蜚聲中外，給徽菜的形成和發(fā)展提供了良好的物質(zhì)基礎(chǔ)?；詹说膫鹘y(tǒng)品種多達(dá)千種以上，其風(fēng)味包含皖南、沿江、沿淮三種地方菜肴的特色。皖南以徽州地區(qū)的菜肴為代表，是徽菜的主流與淵源。其主要特點(diǎn)是喜用火腿佐味，以冰糖提鮮，善于保持原料的本味、真味，口感以咸、鮮、香為主，放糖不覺其甜。沿江風(fēng)味盛行于蕪湖、安慶及巢湖地區(qū)，以烹調(diào)河鮮、家禽見長，講究刀功，注重形色，善于以糖調(diào)味，擅長燒、燉、蒸和煙熏技藝，其菜肴具有清爽、酥嫩、鮮醇的特色。沿淮菜是以黃河流域的蚌埠、宿縣、阜陽的地方菜為代表，擅長燒、炸、熘等烹調(diào)技法，愛以芫荽、辣椒調(diào)味配色，其風(fēng)味特點(diǎn)是咸、鮮、酥脆、微辣，爽口，極

3、少以糖調(diào)味。其總體風(fēng)格是：清雅純樸、原汁原味、酥嫩香鮮、濃淡適宜，并具有選料嚴(yán)謹(jǐn)、火工獨(dú)到、講究食補(bǔ)、注重本味、菜式多樣、南北咸宜的共同特征。徽菜的烹飪技法，包括刀工、火候和操作技術(shù)，徽菜之重火工是歷來的優(yōu)良傳統(tǒng)，其獨(dú)到之處集中體現(xiàn)在擅長燒、燉、熏、蒸類的功夫菜上，不同菜肴使用不同的控火技術(shù)是徽幫廚師造詣深淺的重要標(biāo)志，也是徽菜能形成酥、嫩、香、鮮獨(dú)特風(fēng)格的基本手段，徽菜常用的烹飪技法約有20大類50余種，其中最能體現(xiàn)徽式特色的是滑燒、清燉和生熏法?；詹私?jīng)過近千年的發(fā)展，不僅擁有一大批膾炙人口的名菜名點(diǎn)、美味佳肴，還涌現(xiàn)一批著名的餐館。如合肥的黃山徽菜館、淮上酒家、合肥飯店、逍遙酒家、廬州烤鴨

4、店、華僑飯店；蚌埠的金山飯店、淮河餐廳；蕪湖的同慶樓、耿福興、馬義興（回族）菜館、鏡湖餐廳、豐富酒家；安慶的京津菜館、新興餐廳、江萬春餅面館；淮北的上海餐廳；銅陵的同樂酒樓；黃山的屯溪徽菜館；阜陽的鳳凰酒樓、亳州的皖北飯莊；全椒的望屏樓等。著名的菜肴有：符離集燒雞火腿燉甲魚腌鮮桂魚火腿燉鞭筍雪冬燒山雞紅燒果子貍奶汁肥王魚毛峰熏鰣魚 生仔雞安徽菜英語介紹Anhui Cuisine Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, features the local culinar

5、y arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Most ingredients in Anhui cuisine, such as pang

6、olin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve

7、internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.Anhui cuisine chefs pay more attention to the taste, color of dishes and the

8、temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually s

9、tewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.High up on the menu are stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce,

10、bamboo shoots cooked with sausage and dried mushroom, etc.1. Stewed soft shell turtle with hamOne whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not g

11、reasy and can lead diners to endless aftertastes.2. Steamed stone frogInhabited in caves, stone frog is a special product in Huangshan Mountain. It weights 250 grams or so, whose belly is white and back black with stripe. Stone frog is rich in protein, calcium and so on. It has the functions of clea

12、ring heat, improving vision and nutrition. It is one of the best exotic dishes from mountains.3. Bamboo shoots cooked with sausage and dried mushroomIt is one traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious

13、, and noted for its good color, juicy meat and thick soup.4. Li Hongzhang Hotchpotch Li Hongzhang hotchpotch is a popular dish named after one of Anhuis famous personages. Li Hongzhang was a top official of the late Qing Dynasty (1644-1911 AD). When he was in office, he paid a visit to the US and ho

14、sted a banquet for all his American friends. As the specially prepared dishes continued to flow, the chefs, with limited resources, began to fret. Upon Li Hongzhangs order, the remaining kitchen ingredients were thrown together into an impromptu stew, containing sea cucumber, squid, tofu, ham, mushroom, chicken meat and other less identifiable food materials! Thus appetites were quenched and a dish was created.Hefei is the capital of Anhui Province, which is located in centra