八大菜系英語介紹仁青初

EightChineseCuisinesDefinition:cuisineisamaturesystemdevelopedbysecularevolution.Itcontainscarefulchoiceofmaterials,perfectcuttingskillsandexcellentcookingskillsandsoon.Ithasadistinctlocalflavorcharacteristicsandithasalreadyrecognizedbythesociety.1,ShangdongCuisine魯菜

2,SichuanCuisine川菜

3,CantoneseCuisine粵菜

4,JiangsuCuisine蘇菜

5,FujianCuisine閩菜

6,ZhejiangCuisine浙菜

7,HunanCui

sine湘菜

8,AnhuiCuisine徽菜TheformationofcuisineisrelativetolocalClimate,geography,history,productsandeatingcustomsShandongCuisine

ShandongcuisineisthefirstcuisineofChineseeightcuisineanditismadeupof3parts:Jinanstyle,Jiaodongstyle,andConfuciusstyle(孔府)itisfamousforseafoodanditemphasizessoupgravyFlavor:delicate

fragrance,fresh,mildandpuretasteFamousdishes油爆大哈Braisedconch紅燒海螺Sweatandsourcarp糖醋鯉魚SichuancuisineisthemostdistinctiveChinesecuisine,andthelargestfolkcuisine.SichuancuisineincludingChongqingcuisine,Chengducuisine,Leshancuisine,Neijiangcuisine,ZigongcuisineandotherSichuanlocalcuisine.ThemainfeatureofSichuancuisineisdiversetastes.Flavor:Spicyandpungent,anditemphasizestheuseofchiliandpeppercornsSichuanCuisineFishflavouredshreddedpork魚香肉絲Mapobeancurd麻婆豆腐dicedchickenwithpeanuts宮爆雞丁FamousdishesHotpotCantoneseCuisineCantoneseisthesecondlargestfolkcuisine.Cantonesecuisineincorporatesalmostallediblemeats,suchassnakesandsnails.Itenjoysthereputationof"100kindsofsnackshaving100tastesand100shapes."Flavor:mild,crispandfresh，itusuallystir-fried(炒).Famousdishesdumplingwithmarinatedpork叉燒包

Goldenroastedsucklingpig廣式燒乳豬

Slicedboiledchicken白切雞Porkin-sweetandsoursauce糖醋咕嚕肉

JiangsuCuisineStressthefreshnessofmaterials,itisfamousforitscarefulselectionofingredientsPaygreatattentiontosoupanddessert.SuzhoudessertisoneoftheChinafourdesserts,anditisthemostdiversesnackofChina.Flavor:sweet,crisp,tenderandsmooth.StewedPorkBallinBrownSauce紅燒獅子頭Saltedduck金陵鹽水鴨Farewelltomyconcubine.霸王別姬

松鼠鱖魚ThesquirrelmandarinfishFamousdishesFujianCuisineConsistsofFuzhouCuisine,QuanzhouCuisineandNanpingCuisine,itdistinguishesforitschoiceofseafood,beautifulcolorandmagictaste.Flavor:sweet,sour,saltyandspicy(香辣的).ThemostdistinctfeatureofFujiancuisineis"pickledtaste“(鹵味).Brineshrimp鹽水蝦MonkJumpsovertheWall

佛跳墻

/English/Cate/12610.html醉排骨springrolls春卷（meatandvegetablesrollwiththincakes.iteatenasasnack）FamousdishesZhejiangCuisineItincludinglocalcuisinesofHangzhou,NingboandShaoxing,Flavor:itisnotgreasy,anditwinsitsreputationforfreshness,tenderness,softness,smoothness,delicatefragranceofitsdishesHangzhouCuisineisthemostfamousoneamongthethreelocalcuisine.FamousdishesDongpo'sbraisedpork東坡肉Bakedchicken叫花雞Steamedgrasscarpinvinegargravy西湖醋魚Braisedbambooshoots油燜春筍sweetsoupballs寧波湯圓HunanCuisine

consistoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Flavor:pungent,sourfreshandtender.chili,pepperandshallot(青蔥)areusuallynecessariesinHunancuisine.

Steamedfishheadwithdicedhotredpeppers剁椒魚頭Braisedporktrotterwithsoyasauce紅燒豬蹄

Mixedcuredmeat臘味合蒸Spicychicken麻辣子雞FamousfoodsAnhuiCuisine

BraisingandstewingarecommoncookingskillsforAnhuicuisinePayinggreatattention