中國八大菜系

1、Traditional Chinese diet chengyuanyuanSome famous Chinese dishesSome famous Chinese dishesSaute diced chicken with peanuts 宮保雞丁fried shrimps with tomato sauce 茄汁大蝦Some famous Chinese dishesSome famous Chinese dishes Hot pot 火鍋Sweet and sour fillet of pork 糖醋里脊中國飲食特點 China covers a large territory an

2、d has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certa

3、inly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因為中國地方菜肴各具特色，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Chinese Eight cuisines 中國八大中國八大菜系菜系山東菜系魯菜魯菜02. Shandong Cuisine福建菜系閩閩菜菜03. Jiangsu Cuisi

4、ne 四川菜系川菜川菜05. Sichuan Cuisine 廣東菜系粵菜粵菜06. Cantonese food01. Zhejiang Cuisine08. Anhui Cuisine04. Fujian Cuisine07. Hunan Cuisine江蘇菜系蘇菜蘇菜湖南菜系湘菜菜安徽菜系皖菜菜浙江菜系浙菜菜“”浙江菜系浙江菜系浙浙菜菜Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, ten

5、derness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，寧波菜，紹興菜，組成，不浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。菜是這三者中最出名的一個。1.Zhejiang Cuisine2. shandong CuisineShandong is the birthplace of

6、many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。宋人曾三異所撰的同話錄中，還記載了山東廚師在泰山廟會上的刀工表演，云：“有一庖人，令一人袒被俯僂于地，

7、以其被為刀幾，取肉一斤，運刀細(xì)縷之，撤肉而拭，兵被無絲毫之傷?！边@種刀工技藝，較之現(xiàn)今廚師墊綢布切肉絲的表演同出一轍，但更為絕妙。山東山東菜菜系系魯魯菜菜Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonin

8、gs so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking

9、seafood with fresh and light taste. 山東菜系，由濟南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。2.Shandong Cuisine江蘇江蘇菜菜系系蘇蘇菜菜Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as

10、the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and wi

11、th delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is s

12、trong, it isnt too heavy; if light, not too bland. 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓柌说奶厣堑?，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年之中也有變化。味道強而不重，淡而不溫。3. Jiangsu Cuisine “”福建福建菜菜系系閩菜閩菜 Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuis

13、ine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste.福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。4.Fujian Cuisine四川四川菜菜系系川菜川菜 四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道

14、多變，著重使用紅辣椒。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。5.Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of ta

15、stes emphasizes on the use of chili. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said t

16、hat one who does not experience Sichuan food ever reaches China. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often

17、leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandari

18、n duck） Hotpot half spicy and half clear. 如果你吃四川菜，發(fā)現(xiàn)它過于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。然而，多數(shù)青椒是在18世紀(jì)從美國傳入中國的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。5.Sichuan Cuisine廣東廣東菜菜系系閩菜閩菜Cantonese food originates from Guangdong, the southernmost province in China. The

19、 majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China

20、 often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China

21、. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables and meats.廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的，除了火車；水里游的，除了船兒。這一陳述很不屬實，但是廣東菜是各類豐富的中國菜系之一。使用很多來自世界其他地方的

22、蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。6. Guangdong Cuisine廣東廣東菜菜系系粵菜粵菜Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also p