中國(guó)美食(英文版)知識(shí)分享

CHINESEFOOD第一頁(yè)，共45頁(yè)。ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.第二頁(yè)，共45頁(yè)。

Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.第三頁(yè)，共45頁(yè)。EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine

第四頁(yè)，共45頁(yè)。第五頁(yè)，共45頁(yè)。GuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.第六頁(yè)，共45頁(yè)。SteamedSeaBass(清蒸(qīngzhēng)石斑魚(yú)）第七頁(yè)，共45頁(yè)。RoastedPiglet(烤乳豬)第八頁(yè)，共45頁(yè)。SharkFinSoup（魚(yú)翅(yúchì)湯）第九頁(yè)，共45頁(yè)。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.第十頁(yè)，共45頁(yè)。紅燒(hóngshāo)肘子(braisedporkjoint)

第十一頁(yè)，共45頁(yè)。YellowRiverCarpinSweetandSourSauce（糖醋(tánɡcù)黃河鯉魚(yú)）第十二頁(yè)，共45頁(yè)。九轉(zhuǎn)大腸(dàcháng)(

roastedporkintestine)第十三頁(yè)，共45頁(yè)。SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.第十四頁(yè)，共45頁(yè)。

回鍋肉

(Doublecookedporkbelly,Sichuanstyle)魚(yú)香肉絲(fish

flavored

pork

slices)第十五頁(yè)，共45頁(yè)。一品(yīpǐn)熊掌(bear's-paw)干燒魚(yú)翅(Dry-friedSharkFin)第十六頁(yè)，共45頁(yè)。宮爆雞丁KungPaoChicken第十七頁(yè)，共45頁(yè)。MapoTofu（麻婆豆腐(mápódòufǔ)）第十八頁(yè)，共45頁(yè)。HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.第十九頁(yè)，共45頁(yè)。StewedCrabwithClearSoup(紅燒(hóngshāo)蟹清湯)第二十頁(yè)，共45頁(yè)。Long-boiledandDry-shreddedMeat(雞湯煮干絲(ɡànsī))第二十一頁(yè)，共45頁(yè)。DuckTriplet(三套鴨）第二十二頁(yè)，共45頁(yè)。CrystalMeat（水晶(shuǐjīng)肉）第二十三頁(yè)，共45頁(yè)。ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.第二十四頁(yè)，共45頁(yè)。SourWestLakeFish（西湖(xīhú)醋魚(yú)）

第二十五頁(yè)，共45頁(yè)。（龍井(lóngjǐng)蝦仁）LongjingShelledShrimp第二十六頁(yè)，共45頁(yè)。Beggar‘sChicken（叫花雞）

第二十七頁(yè)，共45頁(yè)。東坡肉(BraistDongpoPork)第二十八頁(yè)，共45頁(yè)。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.

第二十九頁(yè)，共45頁(yè)。紅燒(hóngshāo)果子貍(Paguma

larvata)火腿燉甲魚(yú)(Braised

turtle

withham

)第三十頁(yè)，共45頁(yè)。符離集燒雞(FuliRostedChicken)第三十一頁(yè)，共45頁(yè)。

(黃山(huánɡshān)紅燒石歧項(xiàng)鴿)HuangshanBraisedPigeon

第三十二頁(yè)，共45頁(yè)。蜜汁(mìzhī)紅芋(

RedTaroinHoney)第三十三頁(yè)，共45頁(yè)。HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.第三十四頁(yè)，共45頁(yè)。HotChicken（辣子雞）第三十五頁(yè)，共45頁(yè)。冰糖(bīngtáng)湘蓮(LotusSeedpodwithCrystalSugar)第三十六頁(yè)，共45頁(yè)。臘味(làwèi)合蒸(

SteamedMultiplePreservedHams)第三十七頁(yè)，共45頁(yè)。DonganChicken（東安雞）第三十八頁(yè)，共45頁(yè)。FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheir"pickledtaste."第三十