中國八大菜系的英文培訓(xùn)資料

ChineseCuisine第一頁，共18頁。

Areyouhungry?第二頁，共18頁。

Chinesecuisine（菜系）

includesavarietyofdifferentflavorsduetoChina'svastterritoryanddiversenationalities.

Localdisheswiththeirowndistinctivenesscanberoughlydividedintoeightregionalcuisines.Doyouknow?第三頁，共18頁。魯菜ShandongCuisine川菜SichuanCuisine粵菜CantoneseCuisine閩菜FujianCuisine蘇菜JiangsuCuisine浙菜ZhejiangCuisineEightRegionalCuisines湘菜HunanCuisine徽菜AnhuiCuisine第四頁，共18頁。ShandongCuisineOneoftheoldestcuisinesinChina,withahistoryof2,500years.ShandongCuisineoriginatesfromConfucius’family,thenadoptedbyimperial（至高無上(zhìgāowúshàng)的）kitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines.第五頁，共18頁。FamousDishes九轉(zhuǎn)大腸(dàcháng)糖醋(tánɡcù)鯉魚油燜大蝦●AcombinationofJinanandJiaodong,Shandongischaracterizedbyanemphasis（重點(zhòngdiǎn)）onfreshness,aroma（香）,andcrispness（酥）.●Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-frying.（炸、烤、煎、炒）●Jiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.第六頁，共18頁。SichuanCuisine●Characterizedinhotandnumbingtastebecauseusingalotofpeppercorns（花椒）andspices（香料(xiāngliào)）.Nowitisoneofthefastestgrowingcuisinesintheworld.●Sichuanhotpots（火鍋）isthemostfamoushotpotsintheworld,especiallythemandarinduckhotpot(鴛鴦火鍋)●Sichuan,bothspicyandpungent（香辣）,isoneofthemostfamousChinesecuisinesintheworld.第七頁，共18頁。FamousDishes魚香肉絲麻婆豆腐(mápódòufǔ)宮保雞丁東坡(dōnɡpō)肘子第八頁，共18頁。CantoneseCuisine●

GuangdongcuisineisformedfromwestHandynasty,Guangdongcuisinelearnfromthesouthcookingmethods.GuangdongcuisinebecomesoneofthemostfamouscuisinesinChina.第九頁，共18頁。●

Guangdongcuisineiscreativewithanemphasisonartisticpresentation.Thecuisineisconsideredlight（淡）,crisp（酥）andfresh（鮮）.白切雞糖醋(tánɡcù)咕嚕肉第十頁，共18頁。FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,distinguishedforitschoiceofseafood,beautifulcolorandmagictaste.Flavour:sweet,sour,saltyandsavory(香辣的).Themostdistinctfeaturesaretheir“pickledtaste”(鹵味(lǔwèi)).佛跳墻醉排骨(páigǔ)第十一頁，共18頁。JiangsuCuisineAlsocalledHuaiyang,Jiangsuusesseafoodasitsmainingredient（原料(yuánliào)）andisknownforcarvingtechniquesandalight,freshandsweetflavor.獅子頭霸王別姬(bàwángbiéjī)松鼠(sōngshǔ)鱖魚第十二頁，共18頁。ZhejiangCuisineMadeupofHangzhou,NingboandShaoxingCuisines,Zhejiangisenjoyedforitsfreshness,tenderness,andmellow.（鮮、柔、滑）東坡肉叫花雞西湖(xīhú)醋魚第十三頁，共18頁。HunancuisineIncludinglocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau,Hunanisknownforitsuseofchilipepper（紅辣椒）andshallot（蔥），characterizedbyitsspicyandpungent（麻辣(málà)）flavor.臘味(làwèi)合蒸剁椒魚頭(yútóu)紅燒豬蹄第十四頁，共18頁。AnhuiCuisineAnhuiCuisinefocusesoncookingtemperature,braising(燉),andstewing（蒸）.Hams（火腿(huǒtuǐ)）areusedtoimprovetasteandsugarcandyforfreshness.腐乳(fǔrǔ)雞香菇(xiānggū)板栗火腿燉甲魚第十五頁，共18頁。九轉(zhuǎn)大腸BraisedIntestinesinBrownSauce糖醋鯉魚Sweetandsourcarp油燜大蝦Braisedshrimp魚香肉絲Fishflavoredshreddedporkwithgarlicsauce麻婆豆腐(mápódòufǔ)MapoTofu宮保雞丁KungPaoChicken東坡肘子BraisedDongpoPorkHockwithBrownSauce白切雞BoiledChickenwithSauce糖醋咕嚕肉SweetandSourPorkwithFat佛跳墻MonkJumpsoverWall醉排骨SpareRibsinWineSauce獅子頭Stewedporkballinbrownsauce第十六頁，共18頁。霸王別姬Farewelltomyconcubine松鼠鱖魚Sweetandsourmandarinfish東坡肉BraisedDongpoPork叫花雞BeggarsChicken西湖醋魚Steamedgrasscarpinvvinegargravy臘味合蒸Mixedcuredmeat剁椒魚頭Steamedfishheadwithdiced