中國(guó)美食(英文版)

1、CHINESE FOODChinese Cuisines China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical characteristics, Chinese food can be divided i

2、nto eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Eight Regional Cuisines Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine Anhu

3、i Cuisine Hunan Cuisine Fujian Cuisine Guangdong Cuisine Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, ste

4、wing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.Steamed Sea Bass (清蒸石斑魚(yú)）Roasted Piglet(烤乳豬)Shark Fin Soup （魚(yú)翅湯）Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characte

5、rized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.紅燒肘子(braised po

6、rk joint)Yellow River Carp in Sweet and Sour Sauce （糖醋黃河鯉魚(yú)） 九轉(zhuǎn)大腸( roasted pork intestine)Sichuan Cuisine Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical ex

7、citing tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques. 回鍋肉 (Double cooked pork belly , Sichuan style)魚(yú)香肉

8、絲(fish flavored pork slices)一品熊掌(bears-paw) 干燒魚(yú)翅 (Dry-fried Shark Fin)宮爆雞丁Kung Pao ChickenMapo Tofu（麻婆豆腐）Huaiyang Cuisine Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshne

9、ss. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.Stewed Crab with Clear

10、 Soup (紅燒蟹清湯)Long-boiled and Dry-shredded Meat(雞湯煮干絲)Duck Triplet(三套鴨）Crystal Meat（水晶肉）Zhejiang Cuisine Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mel

11、low fragrance. Hangzhou Cuisine is the most famous one of the there.Sour West Lake Fish（西湖醋魚(yú)）（龍井蝦仁）Long jing Shelled ShrimpBeggars Chicken （叫花雞）東坡肉(Braist Dongpo Pork)Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often

12、 ham will be added to improve taste and candied sugar added to gain freshness. 紅燒果子貍 (Paguma larvata) 火腿燉甲魚(yú)(Braised turtle with ham )符離集燒雞(Fuli Rosted Chicken) (黃山紅燒石歧項(xiàng)鴿)Huangshan Braised Pigeon蜜汁紅芋( Red Taro in Honey)Hunan Cuisine Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongt

13、ing Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation. Hot Chicken（辣子雞）冰糖湘蓮冰糖湘蓮(Lotus Seedpod with Crystal Sugar )臘味合蒸( Steamed Multiple Preserved Hams)Dongan Chicken（東安雞）Fujian Cuisine Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, sa