中國八大菜系文介紹

1、中國八大菜系英文介紹China covers a large territory and has many nationalities, hence a variety ofChinese food with different but fantastic and mouthwatering flavor. Since Chinas localdishes have their owntypical characteristics, generally, Chinese food can be roughlydivided into eight regional cuisines, which

2、 has been widely accepted around. Certainly,there are many other local cuisines that are famous, such as Beijing Cuisine andShanghai 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。I.Shandong Cuisine山東菜系Consisting of Jinan cuis

3、ine and Jiaodong cuisine, Shandong cuisine, clear, pureand not greasy, is characterized by its emphasis on aroma, freshness, crispness andtenderness. Shallot and garlic are usually used as seasonings so Shangdongdishestastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thinsou

4、p features clear and fresh while creamy soup looks thick and tastes strong. Jinancuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division isfamous 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

5、。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 Confuciousand Mencius. And much of Shandong cuisines history is as old as Confucious himself,making it the oldest existing major cuisine in China. But dont expect to gain more

6、wisdom from a fortune cookie at a Shandong restaurant in the West since fortunecookies arent 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，因為簽餅在中國也不是本土的。Shandong is a large peninsula surrounded by

7、the sea to the East and the YellowRiver meandering through the center. As a result, seafood is a major component ofShandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A trulyauthentic Sweet and Sour Carp must comefrom the Yellow River. But with the currentamount of pollution in

8、the Yellow River, you would be better off if the carp was fromelsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried.The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer,Qingdao Beer山東是個巨大的被向東流去的大海環(huán)繞的半島， 黃河曲折的流經(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

9、菜肴是糖醋鯉魚。正宗的糖醋鯉魚 必須打撈自黃河。但是因為現(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 chicke n whole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 Fr

10、ozen Bean Curd with Streaky Pork炸蠶蛹雞Fried“Silkworm Pupa”Chicken紅燒魚唇Fried Fish Lip 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 Mushroomn.Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of themost famous

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

12、ooking process. Wildvegetables and animals are usually chosen as ingredients, while frying, frying withoutoil, 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pricklyash，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

13、 ， 腌 制和 文 火 燉 煮 是基 本 的 烹 飪 技術(shù) 。If you eat Sichuan cuisineand find it too bland, then you are probablynot eating authentic Sichuan cuisine. Chili peppers and prickly ash areused in many dishes, giving it a distinctivelyspicy taste, called ma inChinese. It often leaves a slight numb sensation in the m

14、outh. However, most pepperswere brought to Chi na from the Americas in the 18th cen tury so you can tha nk globaltrade for much of Sichua n cuis in es excelle nee.Sichua n hot pots are perhaps the most famous hotpots in the world, mostnotably the Yuan Yang(mandarin duck)Hotpot half spicy and half cl

15、ear.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。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川.Guangdong Cuisine廣東菜系Cantonese food originates fr

16、om Guangdong, the southernmost province in China.The majority of overseas Chinese people are from Guangdong(Canton)so Cantonese is perhaps the most widely available Chinese regi onal cuisine outside of Chi na.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。Canton ese are known to have an adve nturo

17、us palate, able to eat many differe ntkinds of meats and vegetables. Many vegetables orig in ate from other parts of theworld. It does nt use much spice, bringing out then atural 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

18、and fresh, Guangdong cuisine, familiarto Westerners, usually chooses raptors and beasts to produce originative dishes. Itsbasic cook ing tech niq ues in clude roast ing,stir-fryi ng,sauteing,deep-frying,braising,stewingand steaming. Among themsteaming and stir-frying are more commonlyapplied to pres

19、erve the natural flavor.Guangdong chefs also pay much attentionto the artisticprese ntati on 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 chicke n炸子雞）Black tea with condensed milk （港式奶茶）Various dessert drinks served with s

20、haved ice （刨冰）Shrimp wonton noodle soup （鮮蝦云吞面）Char shiu （叉燒）-BBQ pork usually with a red outer coloringPork 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 cold wit

21、h gin gerand spri ng onion oil dipp ing （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，糖水）Steamed shrimp dumplings （蝦餃har gow）IV.Fujian Cuisine福建菜系Con sist ing of Fuzhou Cuis ine, Quan zhou Cuis ine and Xiame n Cuis in

22、e, Fujian Cuis ine is dist in guished for its choice seafood, beautiful color and magic taste ofsweet, 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 soup紅燒大鮑翅Fri

23、ed Ormer Fin in Brown SauceV.Jiangsu Cuisine江蘇菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of theYangtze River. Aquatics as the main ingredients,it stressesthe freshness of materials. Its carving techniques are delicate, of which the meloncarving technique is especi

24、ally well known. Cooking techniques con sist of stew ing,brais in g, roasti ng, simmeri ng, etc. The flavor of Huaiya ng Cuis ine is light, fresh andsweet and with delicate elega nee.Jia ngsu cuis ine is well known for its careful select ion of in gredie nts,its meticulouspreparati onmethodology, an

25、d itsno t-too-spicy,not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, thecuisine also varies throughout the year. If the flavor is strong, 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，

26、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(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 ConcubineW.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 itsdishes with mellow fra