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 Chin ese food with differe nt but fan tastic and mouthwateri ng flavor.Si nee Chi nas local dishes have their own typical characteristics,gen erally,Chin ese food can be roughly divided into eightregi onalcuisine

2、s,which has been widely accepted around. Certainly, there are manyother local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisi ne.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。I .Shandong Cuisine 山東菜系Con sisti ng of

3、 Jinan cuis ine and Jiaod ong cuis ine, Shandong cuis ine,clear, pure and not greasy, is characterized by its emphasis on aroma, fresh ness, crisp ness and tendern ess. Shallot and garlic are usually used as seasonings so Shangdongdishes tastes pungent usually. Soups are given much emphasis in Shan

4、gdo ng dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisi ne is adept at deep-frying,grilling,frying and stir-frying while Jiaodong divisionis 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

5、調(diào)料，山東菜系通常很辣。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 an cie nt scholars such asConfucious and Mencius. And much of Shandong cuisineshistory is as oldas Confucious himself, making it the oldest existing major cuisine inChina. But dont e

6、xpect to gain more wisdom from a fortune cookie at a Shandong restaura nt in the West since fortune cookies arenteve nin dige nous 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 penin

7、sula surroun ded by the sea to the East andthe Yellow River meandering through the center. As a result, seafood isa major component of Shandong cuisine.Shandongs most famous dish is theSweat and Sour Carp. A truly authe ntic Sweet and Sour Carp must comefrom the Yellow River. But with the curre ntam

8、ount of polluti on in the YellowRiver, 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 Shandon gs own famous beer, Qin gdao Beer山東是個(gè)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

9、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一 青島啤酒就完美了。德州扒雞Dezhou Braised Chicke n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 Kid ney(saute kid ney)清湯柳葉燕菜 Stewed Swiflets Nest 一品豆腐 “Yi

10、ping ” Bean Curd五花肉燒凍豆腐Braised Frozen Bea n 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 Bea n Sauce冬菇燒蹄筋Braised Pork Ten don with Mushroomn .Sichuan Cuisine四川菜系Sichua n Cuis ine, known ofte n in the West a

11、s Szechua n Cuis in e, is one of the most famous Chinese cuisines in the world. Characterized by itsspicy and pungent flavor,Sichuan cuisine, prolific of tastes, emphasizeson the use of chili. Pepper and prickly ash also never fail to accompany, produci ng typical excit ing tastes. Besides, garlic,

12、gin ger and ferme nted soybean are also used in the cooking process. Wild vegetables and animals are usually chose n as in gredie nts, while frying, fryi ng without oil, pickli ng and brais ing are applied as basic cook ing tech niq ues.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

13、，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，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 probablynot eating authentic Sichuan cuisine. Chili peppers and prickly ash areused in many dishes, giving it a distinctivelyspicy taste, called ma inChinese. It ofte

14、n leaves a slight numb sensation in the mouth. However, most peppers were brought to Chi na from the Americas in the 18th cen tury so you can tha nk global trade 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

15、(mandarin duck) Hotpot half spicy and half clear.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 plan

16、t川.Guangdong Cuisine 廣東菜系Cantonese food originates from 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 cuisi ne 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

17、許是國外最廣泛的中國地方菜系。Canton ese are known to have an adve nturous palate, able to eat many differe nt kinds of meats and vegetables. Many vegetables orig in ate from other parts of the world. 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

18、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, Guangdong cuisine, familiarto Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cook ing tech niq ues in clude roast ing,stir-fryi ng,sauteing,deep-frying,braising,stewingand steaming. Among t

19、hemsteaming and stir-frying are more commonlyapplied to preserve 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

20、with condensed milk （ 港式奶茶）Various dessert drinks served with shaved 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 fi

21、sh （清蒸魚）Steeped chicken （白切雞）or steamed chicken （蒸雞）served cold with gin ger and 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(diǎn)，糖水）Steamed shrimp dumplings （ 蝦餃 har gow）IV .Fujian Cuisine

22、福建菜系Con sist ing of Fuzhou Cuis ine, Quan zhou Cuis ine and Xiame n Cuis ine, Fujia n Cuis ine is dist in guished 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

23、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 Fried Ormer Fin in Brown SauceV .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 stressesthe freshness of materials.

24、 Its carving techniques are delicate, of which the melon carving technique is especially 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 and sweet and with delicate elega nee.Jia ngsu cuis ine is well known

25、 for its careful select ion of in gredie nts,its meticulouspreparati onmethodology, and itsno t-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 isnt too heavy; if light, not too bland.江

26、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，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 Con cub ineW .Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, ZhejiangCuisine, not greasy, wins its reputation for freshness, tenderness, softness,smoothness of its dishes with mellow