中国八大菜系英文介绍

EightRegionalCuisinesinChina中国八大菜系Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.SoupofTyphalatifolia(奶汤蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油腻的）,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness（香鲜酥软）.Shallot(葱）andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.1.ShandongCuisine2019/11/12SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（辛辣的）flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（红辣椒）.Pepper（胡椒粉）andpricklyash（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.2、SichuanCuisineMapoTofu（麻婆豆腐）BoiledFishwithPickledCabbageandChili（酸菜鱼）2019/11/12CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤）,stir-frying（炒）,sauteing（煸）,deep-frying（深炸）,braising,stewing（炖）andsteaming（蒸）.3.GuangdongCuisineBakedChickeninSalt（盐焗鸡）roastsucklingpig（烤乳猪）2019/11/12ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(卤味）.4.FujianCuisineFotiaoqiang（佛跳墙）Facethreadpaste（面线糊）2019/11/12JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique（瓜雕）isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.5.JiangsuCuisinetherecipeofWensiTofu（文思豆腐）Deep-FriedPhoenix-TailedPrawns（炸凤尾虾）2019/11/12Wintermelon（冬瓜盅）ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness（鲜柔滑香）ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.6.ZhejiangCuisineBraisedHaminHoneySauce（蜜汁火方）2019/11/12HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.7.HunancuisineChopbellpepperfishhead（剁椒鱼头）FriedStewedBitterGourdwithPork（苦瓜酿肉）2019/11/12HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.8.HuizhouCuisineTigerfurwithbeancurd(虎皮毛豆腐）Huizhoudumpling(徽州圆子）ThanksForYourListening！