八大菜系中英文介紹

八大菜系EightCuisines八大菜系

EightCuisines

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中國地區(qū)遼闊，民族眾多，因此各種中國飲食口胃不同，卻都味美，令人垂涎。因為中國地方菜肴各具特色，總體來講，中國飲食能夠大概分為八大地方菜系，這種分類已被廣為接受。自然，還有其他好多著名的地方菜系，比如北京菜和上海菜。魯菜江蘇菜浙江菜安徽菜福建菜湖南菜廣東菜四川菜八大菜系地圖TheMapofEightCuisines“”糖醋魚sweetandsourfish山東菜系，清淡，不油膩，以其香，鮮，酥，軟而有名。因為使用青蔥和大蒜做為調(diào)料，山東菜系平時很辣。山東菜系著重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃厚。Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShandongdishestastespungentusually.SoupsaregivenmuchemphasisinShandongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.魯菜ShandongCuisine標(biāo)題數(shù)字等都能夠經(jīng)過點擊和從頭輸入進(jìn)行更改，頂部“開始”面板中能夠?qū)ψ煮w、字號、顏色、行距等進(jìn)行改正。建議正文12號字，1.3倍字間距。四川菜SichuanCuisineSichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.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有名，味道多變，著重使用紅辣椒，搭配使用胡椒和花椒，產(chǎn)生出經(jīng)典的刺激的味道。

四川菜

SichuanCuisine

麻婆豆腐BeanSauce

Tofu宮保雞丁Kung

Pao

Chicken“”鮮蝦云吞面Shrimp

wonton

noodle

soup廣東菜源自于中國最南部的省份廣東省。廣東菜是最豐富的中國菜系之一，使用好多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自己的風(fēng)味。CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.

CantonesefoodiseasilyoneofthemostdiverseandrichestcuisinesinChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn'tusemuchspice,bringingoutthenaturalflavorofthevegetablesandmeats.廣東菜Cantonesefood“”紅燒大鮑翅Fried

Ormer

Fin

in

Brown

Sauce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，咸和香的味道而出名。最特其他是它的“鹵味”。ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".福建菜FujianCuisine江蘇菜，以水產(chǎn)作為主要原料，著重原料的鮮味。其雕琢技術(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。江蘇菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精美的準(zhǔn)備，不辣不溫的口味而出名。因為江蘇氣候變化很大，江蘇菜在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。JiangsuCuisine，aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.JiangsuCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.江蘇菜JiangsuCuisine江蘇菜

JiangsuCuisine

BraisedPorkBallinBrownSauce紅燒獅子頭LotusCrucianCarp芙蓉鯽魚“”冰糖甲魚SteamedTurtleinCrystalSugarSoupComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，寧波菜、紹興菜組成，不油膩，以其菜肴的鮮、柔、滑、香而有名。杭州菜是這三者中最出名的一個?！啊睎|安子雞DongAnZiChickenHunancuisineconsistsoflocalCuisinesofXiangjiangRegion、DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。湖南菜ShandongCuisine“”李鴻章雜燴LiHongZhangAssortedDish安徽廚師著重于烹飪的溫度，擅長煨燉。平時會加入火腿和方糖來改良菜肴的味道。A