综英课Chinese Food

TheMajorCharacteristicsofChineseCuisine.Chinesecookinghasalonghistoryandisfamousallovertheworldforitsflavoranddelightfulcolorings.ItwastheChinesewhoinventedthetechniqueofmakingandusingsoysauce,vinegar,wine,jams(果酱）,andspices（香料）duringtheYin-ZhouDynast,some3000yearsago.EveryChinesedish,specialcuisine,andlocalsnackhasitsowncharacteristics.ContentsShandongCuisine(鲁菜）SichuanCuisine（川菜）GuangdongCuisine（粤菜）FujianCuisine（闽菜）JiangsuCuisine（苏菜）ZhejiangCuisine（浙菜）HunanCuisine（湘菜）AnhuiCuisine（徽菜）ShandongCuisineAfterSong，ShandongCuisinehasbecomeNorthfoodrepresentative.AtMingandQingdynasties,ShandongCuisinehasbecomethemainimperialpalaceofBeijing.NowLuisbothJinanandJiaodongcuisineevolvedinplace.JinancuisinespecializesinQuick-fryoverhighheat(爆),Stewingovermedium,thenhighheat（烧）,deepfry(炸)stir-fry(炒).Jiaodongcuisineisfamousforcookingavarietyofseafood,tasteisfreshandlight.ShandongCuisine汤爆双脆油爆海螺九转大肠SichuanCuisineThetwodishesofChengdu,Sichuan,Chongqing,arearepresentativeofAuthenticSichuanCuisineItscharacteristicsaresour,sweet,hemp（麻）,spicyfragrance（辣香）,oilweight（重油·）,Sauvignon（味浓）,focusingseasoning（注重调味）.Cookingmethodsaregoodatbaking（烤）,roasting（烧）,stirdry（干煸）,steamed（蒸）.SichuanCuisine大煮干丝怪味鸡块黄焖鳝麻婆豆腐GuangdongCuisineGuangdongCuisineisbasedinGuangzhou,Chaozhou,Dongjiangdishes.Itscookingmethodsareshallowfry(煎),deepfry(炸),Precookingandthenstewing(烩),stew(炖),stir(煸）.Dishesarestrongcolors,andsmoothbutnotgreasy（油腻）.Especiallygoodatcookingsnake,raccoon（狸）,cats,dogs,monkeys,ratsandotherwildanimals.GuangdongCuisine三蛇龙虎凤大会盐焗鸡五蛇羹耗油牛肉干煎大虾碌FujianCuisineFuzhou,Quanzhou,Xiamenandotherdishescombinedtodevelopintoit.Ithasbeautifulcolorandtastefresh.Cookingmethodsisspeculation(炒）,slipped（溜）,shallowfry(煎),andbaked（煨）.FujianisLocatedinthesoutheastcoast，therefore,manykindsofingredientsareseafooddishes,uniqueflavor.FujianCuisine醉糟鸡佛跳墙荔枝肉JiangsuCuisineJiangsucuisineismadebySuzhou,Yangzhou,Nanjing,Zhenjiang,food.Theircookingskillsspecializesinstew(炖）,braise(焖),roast（烧）,baked（煨）andfried（炒）.Whencooking，theirmaterialsarerigor（用料严谨),andtheyfocusoncolor（注重色彩）andexquisitestyling（讲究造型），besidesfourseasonsaredifferent（四季有别）.JiangsuCuisine清汤火方松鼠桂鱼鸭包鱼翅ZhejiangCuisineHangzhou,Ningbo,Shaoxing,Wenzhoudishesaremadeintoit.Itscharacteristicsareclear（清）,fragrant（香）,crisp（脆）,tender（嫩）,cool（爽）andfresh（鲜）.Cookingtechniquesspecializesinstir-fry(炒),deepfry(炸),braised（烩）,slipped（溜）,steaming（蒸）,roasting（烧）.ZhejiangCuisine东坡肉叫花鸡龙井虾仁西湖醋鱼HunanCuisineTheXiangjiangRiver,DongtingLakeandXiangxicoteauarerepresentedItsfeaturesareextensivematerials（用料广泛）,heavyoilandtinted（油重色浓）,mostlypepper（辣椒）,smoked（熏）andpreserved（腊）asrawmaterials,payattentiontotastefragrant（香）,fresh（鲜）,hotandsour（酸辣）,softandtender（软嫩）.Cookingmethodsarepreserved（腊）,smoked（熏）,baked（煨）,steamed（蒸）,stewed（炖）,deepfry(炸),stir-fry(炒).HunanCuisine东安子鸡冰糖湘莲红煨鱼翅腊味合蒸汤泡肚AnhuiCuisineIntheYangtzeRiver,HuaiheRiver,theemblemoftheregionwherethreecontinentsdishiscomposedofrepresentatives.Itisknowntocookwilddelicacy（野味）andseafood.Itscookingmethodsaregoodatroasting（烧）,braised(焖）andstewed（炖）.AnhuiCuisine符离集烧鸡红烧果子狸火腿炖鞭笋火腿炖甲鱼毛峰熏鲥鱼Whichdoyoulikebest?Theend.Thankyou!