湖南菜英文介紹

1、湘菜簡稱湖南菜，它歷史悠久，源遠(yuǎn)流長，逐步發(fā)展成為頗負(fù)盛名的地方菜系湖南地處長江中游南部，氣候溫和，雨量充沛，土質(zhì)肥沃，物產(chǎn)豐富，素稱“魚米之鄉(xiāng)”。優(yōu)越的自然條件和富饒的物產(chǎn)，湘菜在選料方面提供了物質(zhì)條件。湘菜由湘江流域、洞庭湖區(qū)和湘西山區(qū)為基調(diào)的三種地方風(fēng)味組成。湘江流域菜以長沙、衡陽、湘潭為中心，其中以長沙為主，講究菜肴內(nèi)涵的精當(dāng)和外形的美觀，色、香、味、器、質(zhì)和諧的統(tǒng)一，因而成為湘菜的主流。洞庭湖區(qū)菜以常德、岳陽兩地為主，擅長制作河鮮水禽；湘西地區(qū)菜則由湘西、湘北的民族風(fēng)味菜組成，以烹制山珍野味見長。湘菜品種繁多，門類齊全。就菜式而言，既有鄉(xiāng)土風(fēng)味的民間菜式，經(jīng)濟(jì)方便的大眾菜式；也有講究

2、實(shí)惠的筵席菜式，格調(diào)高雅的宴會(huì)菜式；還有味道隨意的家常菜式和療疾健身的藥膳菜式。據(jù)有關(guān)方面統(tǒng)計(jì)，湖南現(xiàn)有不同品味的地方菜和風(fēng)味名菜達(dá)800多個(gè)。湘菜的基本刀法有十幾種之多。廚師們在長期的實(shí)踐中，手法嫻熟，因料而異，具體運(yùn)用，演化參合，切批斬剁，游刃有余。使菜肴千姿百態(tài)、變化無窮。整雞剝皮，盛水不漏，瓜盅“載寶”，形態(tài)逼真，常令人擊掌叫絕，嘆為觀止。湘菜歷來重視原料互相搭配，滋味互相滲透。湘菜調(diào)味尤重酸辣。因地理位置的關(guān)系，湖南氣候溫和濕潤，故人們多喜食辣椒，用以提神去濕。用酸泡菜作調(diào)料，佐以辣椒烹制出來的菜肴，開胃爽口，深受青睞，成為獨(dú)具特色的地方飲食習(xí)俗。湘菜的烹調(diào)方法歷史悠久，到現(xiàn)在已經(jīng)形

3、成幾十種烹調(diào)方法，在熱烹、冷制、甜調(diào)三大類烹調(diào)技法中，每類技法少則幾種，多的有幾十種。相對而言，湘菜的煨功夫更勝一籌，幾乎達(dá)到爐火純青的地步。煨，在色澤變化上可分為紅煨、白煨，在調(diào)味方面有清湯煨、濃湯煨和奶湯煨。小火慢，原汁原味。有的菜晶瑩醇厚，有的菜汁純滋養(yǎng)，有的菜軟糯濃郁，有的菜酥爛鮮香，許多煨出來的菜肴，成為湘菜中的名饌佳品。著名的菜肴有： 臘味合蒸東安子雞麻辣子雞紅煨魚翅湯泡肚冰糖湘蓮金錢魚 東安子雞早在唐玄宗開元年間，湖南東安人就開始烹制東安雞，至今已有1200多年的歷史。此菜造型美觀，色澤鮮艷，營養(yǎng)豐富，具有香、辣、麻、酸、甜、脆、嫩等特點(diǎn)。 Hunan Cuisine 湖南菜英語

4、介紹 Also known as Xiang Cai, Hunan cuisine kwizi:n has already developed into a famous culinary klinri 廚房的school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Hunan's culinary specialties are akin kin同類的 to those

5、 of the chili-rich Sichuan dishes. It is also characterized by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. However, Chili, peppers, garlic (suan) and an unusual sauce, called "strange-flavor" sauce (guai wei jiang) on some menus, enliven ma

6、ny dishes, with a somewhat drier intensity than that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes. Hunan is known as "the land of fish and rice". Like the west in latitude,

7、 it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which m

8、akes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing. It is also renowned for its frequent use of preserved meat in cooking.Rice is the s

9、taple in Hunan, but northern-style side dishes and fillers are also popular: bean curd "bread" rolls or dumplings and savory buns. They are further signs that Hunan is one of China's culinary heartland, incorporating many flavors and regional influences.Typical courses include: Dong

10、9;an chick; peppery and hot chick, stir-fried tripe slivers, tripe in duck's web soup, lotus seed with rock candy, Xiaoxiang turtle, steamed pickled meat, and hot and spicy frog leg.毛氏紅燒肉StewedPorkinHome-made“Mao”StyleSauce 干鍋茶樹菇土雞StewedChickenandTeaTreeMushroominSupremeStockwithChili 臘味合蒸Steame

11、dAssortedPreservedMeat 鴛鴦魚頭FishHeadwithTwoFlavors 秘制串燒蝦Deep-friedShrimpwithHome-madeSauce 金湯甲魚StewedTurtlewithChilli，GarlicandVinegarinSupremeSoup特色五福拼盤 Special five varieties 葡國碳燒肉Portuguese roast pork 脆皮靚燒雞Crispy chicken 湛江皇后水晶雞Zhanjiang Crystal chicken 金牌回香雞Golden tasty chicken 鹽香脆皮雞Salty crispy

12、chicken 高州蔥油先雞Gaozhou style shallot favour Chicken 蜜汁碳燒叉燒Honey charcoal pork 碳燒靚排骨Charcoal spare ribs 骨香乳鴿Tasty baby pigeon 錦繡燒味拼盤Assorted barbecue meat 新派鹵水拼盤New style soy sauce stewed meat 新派鹵水掌翼New style soy sauce stewed goose wing and feet 新派鹵水大腸頭New style soy sauce stewed pigs intestine 新派鹵水肚仔N

13、ew style soy sauce stewed pigs tomach 新派鹵水腳仔New style soy sauce stewed pigs hoof 鹽?腎片Baked salty chicken kidney 涼拌海蜇Marinated cold jelly fish 刀拍黃瓜Marinated cold cucumber 小食類Entree 日式海蜇Japanese style Jelly Fish 日式八爪魚Japanese style Octopus 涼拌青瓜Marinated cold cucumber 涼拌粉皮Marinated cold bean pasty 蒜香腎片

14、Garlic taste kidney 蒜香豬耳仔Garlic taste pigs ear 麻辣鳳爪Spicy hot chicken feet 琥珀核桃Deep fried walnut in Syrup大邊爐 Big Border Stove 東安子雞 Dong Zi An Chicken 青韭魷魚絲 Fried Squid Sliced with Leek 翠竹粉蒸鮰魚 Steamed Hui Fish 組庵魚翅 Zuyan Sharks Fin 麻仁酥鴨 Sesame Kernel Crisp Duck 沙律海鮮卷 Seafood Roll with Mayonnaise 五彩鮮貝

15、Five-Color Fresh Scallop 酸辣百葉 Hot and Sour Centifolious Stomach 煎連殼蟹 Fried Crab 酸辣雞丁(湘菜） Hot and Sour Diced Chicken 焦鹽兔片 Sliced Rabbit with Jianyan 豉椒劃水 Braised Grass Carp with Dry Chilli 君山銀針雞片 Sliced Chicken with Junshan Yinzhen Tea 子龍脫袍 Braised Eel 發(fā)絲百葉 Fried Centifolious Stomach with Yulan 仔姜炒肉絲

16、 Fried Meat Slice with Ginger 酸辣雞丁 Hot and Sour Diced Chicken 紅燒豬腳 Braised Pork Feet 糖醋排骨 Sweet and Sour Spareribs 辣椒炒肚片 Fried Pig Belly with Green Pepper 酸辣筆筒魷魚 Sleeve-Fish Roll in Sweet and Sour Sauce 紅椒釀肉 Red Chilli Wrapping Pig Meat 冰糖湘蓮 Sugar Candy LotusHunan cuisine is one of the eight regiona

17、l cuisines of China and is well known for its hot spicy 辣味的flavor fleivr味，滋味，味道；風(fēng)味, fresh aroma  rum 芳香 and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dish

18、es are many and varied.Known for its liberal use of chili peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive

19、60;málà (hot and numbing) seasoning and other complex flavour combinations, frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by

20、pure chili content, contains a larger variety of fresh ingredients, and tends to be oilier. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.Another feature of Hunan cuisine is t

21、hat the menu changes with the seasons. In a hot and humid hju:mid潮濕的summer, a meal will usually start with cold dishes or a platter大淺盤 holding a selection of cold meats with chilies for opening the pores毛孔 and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to he

22、at the blood in the cold months. A special hot pot called (鴛鴦火鍋 yun yng ho go) lover's hot pot is notable for splitting the pot into a spicy side and a milder side.editHistoryThis article is part of the seriesChinese cuisine中國菜Regional cuisinesshowOverseas cuisineshowReligious cuisines

23、showIngredients and types of foodshowPreparation and cookingshow  China portalv · d · eThe history of the cooking skills employed in the Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains