您好,欢迎访问三七文档
当前位置:首页 > 商业/管理/HR > 咨询培训 > 中国八大菜系英文介绍
EightRegionalCuisinesinChina中国八大菜系Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.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.ShandongCuisine2020/1/29SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.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.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,pickling(腌制)andbraising(文火炖煮)areappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.2、SichuanCuisineMapoTofu(麻婆豆腐)BoiledFishwithPickledCabbageandChili(酸菜鱼)2020/1/29CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.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)2020/1/29ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(卤味).4.FujianCuisineFotiaoqiang(佛跳墙)Facethreadpaste(面线糊)2020/1/29JiangsuCuisine,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)2020/1/29Wintermelon(冬瓜盅)ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness(鲜柔滑香)ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.6.ZhejiangCuisineBraisedHaminHoneySauce(蜜汁火方)2020/1/29HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.7.HunancuisineChopbellpepperfishhead(剁椒鱼头)FriedStewedBitterGourdwithPork(苦瓜酿肉)2020/1/29HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.8.HuizhouCuisineTigerfurwithbeancurd(虎皮毛豆腐)Huizhoudumpling(徽州圆子)2020/1/29Newwordsprolific[英][prəˈlɪfɪk][美][prəˈlɪfɪk]adj.(艺术家、作家等)多产的;众多的;富饶的ingredient[英][inˈɡri:djənt][美][ɪnˈɡridiənt]n.1.(分烹调的)原料;(构成)要素;因素(混合物的)组成部分;【化】拼份,拼料,组分,配料2.成分,要素the-soficecream冰淇淋的各种成分the-sofaman'scharacter形成一个人的人格的各种因素ThanksForYourListening!
本文标题:中国八大菜系英文介绍
链接地址:https://www.777doc.com/doc-3363840 .html