英文版中國(guó)美食介紹

1、CHINESE FOODBy Group 506Chinese 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 divided into eight regional cuisin

2、es, the distinction of which is now widely accepted.characteristics, Chinese food can be 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 C

3、uisine Anhui 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, sha-die, deep-frying, bra

4、ising, stewing 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， Shandong cuisine, clean, pure and not greasy, is characterized by it

5、s 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 （ pork leg braised in

6、 brown sauce ）Yellow River Carp in Sweet and Sour Sauce （糖酥黃河鯉魚(yú)） 糖醋軟熘黃河鯉魚(yú)) 九轉(zhuǎn)大腸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 exciting tas

7、tes. 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.宮爆雞丁Kung Pao ChickenMapo Tofu（麻婆豆腐）Huaiyang Cuisine Huaiyang

8、 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 freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist

9、 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 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

10、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 mellow fragrance. Hangzhou Cuisine is the most famous one of the there.Sour West Lake Fish（西湖醋魚(yú)） Long jing Shelled Shrimp （龍井蝦仁）Begga

11、rs Chicken （叫花雞）東坡肉Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness. Huangshan Braised Pigeon(黃山紅燒石歧項(xiàng)鴿)Hunan Cuisine Hunan cuisine consist

12、s of local cuisines of Xiangjiang Region, Dongting 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）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