八大菜系中英文對照版

1、Eight regional cuisinesThe name of the eight regional cuisines川菜 Sichuan cuisine魯菜 Shandong cuisine浙菜 Zhejiang cuisine湘菜 Hunan cuisine 粵菜 Cantonese cuisine蘇菜 Jiangsu cuisine閩菜 Fujian cuisine徽菜 Anhui cuisine川菜 Sichuan cuisine棒棒雞bon bon chicken麻婆豆腐Mapo Tofu水煮肉片pork with green vegetablesKung Pao chicke

2、n口味flavor：甜辣 sweet and spicy制作時(shí)間the time of manufacture：15至20 分鐘 15 minutes to 20 minutesThe Ingredients of Kung Pao Chicken:原料 raw material： 雞脯肉：400克，400 gram chicken breast 炸花生米：50克，50 grams fried peanuts 雞蛋：1個(gè)，One egg 輔料Auxiliary ingredients： 大蒜 garlic，淀粉 starch，姜ginger 干辣椒10個(gè) ten chillies 調(diào)料seas

3、oning： 食用油500克 500 grams edible oil ， 香油 sesame oil，醬油 soy， 料酒 cooking wine，香醋spiced vinegar， 精鹽 refined salt ，白糖 white sugarSomething We Want to Say： 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(huì)在口中留下麻木的感覺。 If you eat Sichuan cuisine and find it too bland, then you are probably

4、not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. 魯菜 Shandong cuisine九轉(zhuǎn)大腸 Braised Intestines in Brown Sauce彩椒炒雞排 Fried chicken chest pimientos

5、 and green peppers香酥雞crisp fried chicken閩菜 Fujian cuisine佛跳墻 Fo tiao Qiang十香醉排骨 pork with chufa紅燜豬蹄Braised pettitoes in brown sauceFujian pork with chufa口味flavor：酸甜味sweet and sour制作時(shí)間the time of manufacture：15至20 分鐘 15 minutes to 20 minutes 主料Main ingredient： 豬肉300克300grams pork 輔料Auxiliary ingredie

6、nts： 荸薺馬蹄chufa 調(diào)料seasoning ： 醬油soy ，花生油arachis oil，淀粉 starch ， 蔥shallot ，紅糖brown sugar The Ingredients of Fujian pork with chufaSomething We Want to Say：Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine