中國八大菜系英文介紹

1、中國八大菜系英文介紹China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisin

2、es, which has been widely accepted around. Certainly, 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?yàn)橹袊胤讲穗雀骶咛厣?，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。.Shandong Cuisine山東菜系Consisting of Jinan

3、 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 seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes

4、. 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 seafood with fresh and light taste.山東菜系，由濟(jì)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?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。

5、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(jì)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。Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't exp

6、ect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to 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。但是不要期望在西方國家的山東菜館里從簽餅(中國餐館的折疊形小餅,內(nèi)藏有預(yù)測運(yùn)氣話語的紙條)獲得更多的好運(yùn)氣，因?yàn)楹烇炘谥袊膊皇潜就恋?。Shandong is a large peninsul

7、a surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the curre

8、nt amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer山東是個(gè)巨大的被向東流去的大海環(huán)繞的半島，黃

9、河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因?yàn)楝F(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒青島啤酒就完美了。德州扒雞    Dezhou Braised Chicken 四喜丸子    Sixi Balls糖醋鯉魚    Carp in Sweet and Sour Sauce 辣子全雞    Spicy chicken who

10、le爆炒腰花    Quickly Fried Pig Kidney(saute kidney)清湯柳葉燕菜  Stewed Swiflets Nest 一品豆腐    “Yiping”Bean Curd五花肉燒凍豆腐  Braised Frozen Bean Curd with Streaky Pork炸蠶蛹雞     Fried “Silkworm Pupa” Chicken紅燒魚唇     Fried Fish Lip

11、in Brown Sauce 壇子肉      Braised Pork in Crock醬爆肉丁      Saute Pork with Soy Bean Sauce冬菇燒蹄筋    Braised Pork Tendon with Mushroom.Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most fa

12、mous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used

13、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.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，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。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，

14、腌制和文火燉煮是基本的烹飪技術(shù)。 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 leaves a slight numb sensation in the mouth. How

15、ever, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang mandarin duck Hotpot half spicy and half clear.如果你吃

16、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(huì)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。宮保雞球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce Tofu 四川蝦Szechuan Prawns魚香茄子Braised Egg plant.Guangdong Cuisine廣東菜系Cantonese food originates from Guangdo

17、ng, the southernmost province in China. The majority of overseas Chinese people are from Guangdong Canton so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.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。Cantonese are known to have an adventurous palate, ab

18、le to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.廣東人熱衷于嘗試用各種不同的肉類和蔬菜。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。Tasting clear, light, crisp and fresh,

19、 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 t

20、he natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。Braised crispy chicken 炸子雞)Black tea with condensed milk (港式奶茶) Various dessert drinks served with shaved

21、ice (刨冰) Shrimp wonton noodle soup (鮮蝦云吞面) Char shiu (叉燒) - BBQ pork usually with a red outer coloring Pork rind curry (咖哩豬皮) Dace fish balls (鯪魚球) Steamed fish intestines (蒸魚腸) Shark fin soup (魚翅羹) Salted preserved fish (蒸咸魚) Steamed fish (清蒸魚)Steeped chicken (白切雞) or steamed chicken (蒸雞) served co

22、ld with ginger and spring onion oil dipping (姜蔥油) Slow cooked soups (老火湯) Braised dried abalone (燜鮑魚) Herbal turtoise gelatin (龜苓膏) Various steamed desserts and sweet soups (糕點(diǎn),糖水) Steamed shrimp dumplings (蝦餃 har gow) .Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuis

23、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”。白切海螺 Boiled Whelk Meat Slices 銀耳羹White Fungus Thick

24、 soup紅燒大鮑翅Fried Ormer Fin in Brown Sauce .Jiangsu Cuisine江蘇菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving te

25、chnique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodo

26、logy, 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 strong, it isn't 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?；?/p>

27、陽菜的特色是淡，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?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。松鼠桂魚：Sweet and Sour Mandarin Fish三套鴨：Three-nested Duck清燉蟹粉獅子頭：pork balls霸王別姬：Farewell to My Concubine.Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its di