八大菜系中英文介绍

Chinesecuisine(中國菜)originatedfromthevariousregionsofChinaandhasbecomewidespreadinmanyotherpartsoftheworldRegionalculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,givingrisetothedifferentstylesoffood.Thereareeightmainregionalcuisines,orEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Occasionally,BeijingcuisineandShanghaicuisinearealsocitedalongwiththeeightregionalstylesastheTenGreatTraditions(十大菜系).中国菜(中國菜)起源于中国的各个地区,已经成为普遍的在世界的许多地方地区差异很大的文化差异在中国不同的区域,它引起了不同风格的食物。有八个主要菜系,或者八大传统(八大菜系):安徽、广东、福建、湖南、江苏、山东、四川、浙江。偶尔,北京菜和上海菜也引用了随着八个区域风格作为十大传统(十大菜系)。Anhuicuisine(徽菜)isderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.Braisingandstewingarecommontechniques.Fryingandstir-fryingareusedmuchlessfrequentlyinAnhuicuisinethaninotherChineseculinarytraditions.Somefamousdishesinclude:•Stewedsoftshellturtlewithham•Steamedstonefrog•Bambooshootscookedwithsausageanddriedmushroom•LiHongzhangHodge-Podge皖菜(徽菜)来源于本地烹饪风格的黄山地区在中国和类似于江苏菜。皖菜以其使用野生游戏和草药,陆地和海上,和简单的方法的准备。煨炖是常见的技术。煎、炒用于更经常在皖菜比其他中国烹饪传统。一些著名的菜包括:软壳乌龟•炖和火腿•蒸石蛙•竹笋煮香肠和香菇•李鸿章大杂烩Cantonese(Yue)cuisinedrawsuponagreatdiversityofingredientswithmanyimportedfoodsandingredients.Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Manycookingmethodsareused,steaming,stir-frying,shallowfrying,doubleboiling,braising,anddeep-fryingbeingthemostcommononesinCantoneserestaurants,duetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.广东粤)菜利用很多不同的成分和许多进口食品和配料。除了猪肉,牛肉,鸡肉,粤菜囊括了几乎所有食用肉类,包括器官肉类、鸡脚,鸭和鸭舌头,蛇,和蜗牛。很多烹饪方法是使用,热气腾腾,炒,浅煎煮、蒸、双,炸是最常见的广东餐馆,由于他们的方便、快捷,而且能让味道最新鲜的配料。Fujiancuisine(闽菜)isderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithnoloudflavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasayingsintheregion'scuisine:Onesoupcanbechangedintenforms(－湯十變)andItisunacceptableforamealtonothavesoup(不湯不行).populardishesBuddhajumpsoverthewall（佛跳墙),acomplexdishmakinguseofmanyingredients,includingsharkfin,seacucumber,abalone,andShaoxingwine.yenpi(燕皮),athinflourwrappermadewithlargeproportionsofleanpork.Thiswrapperhasauniquetextureduetotheincorporationofmeatandhasabitesimilartothingsmadewithsurimi.Yenpiisusedtomakerouyen(肉燕),atypeofwonton.福建菜系(闽菜)来源于本地烹饪风格的省份福建、中国。福建风格菜被认为是轻但有香味的、鲜味,软的,温柔的,特别强调炫耀而不是掩蔽原始风味的主要成分。在烹饪的使用的技术是复杂的,但结果是理想的精制在品味,没有“花哨”口味。特别注意也支付了刀上的技能和烹饪的厨师对施工。重点也在利用汤,还有一个谚语在该地区的菜:“一个汤可以改变十形式”(-湯十變),以及“这是不可接受的一顿饭没有汤”(不湯不行)。受欢迎的菜肴l“佛跳墙”(佛跳墙),一个复杂的菜利用许多成分,包括鱼翅、鲍鱼、海参、绍兴葡萄酒。lyenpi(燕皮),一个瘦面粉包装器由大比例的瘦肉。这个包装器有一个独特的结构由于掺入的肉和有一个“咬”类似的事情由鱼肉酱。Yenpi是用来制造rouyen(肉燕),一个类型的馄饨。Hunancuisine,sometimescalledXiangcuisine(湘菜)iswellknownforitshotspicyflavor,fresharomaanddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Aspecialhotpotcalled(鸳鸯火锅yuānyānghǔogūo)lover'shotpotisfamousforsplittingthepotintoaspicysideandamilderside.•Donganchicken•Mao'sbraisedpork•Changshavermicelli•Steamedfishheadsinchilisauce•Orangebeef•Hotandpepperychicken•Spareribssteamedinbamboo•Changsha-stylestinkytofu•Mashedshrimpinlotuspod•Xiangduroastduck•Sizzlingricesoup•LotusSeedsinrocksugarsyrup•Pumpkincake•Spicyfrogleg•Oxtailporridge湖南菜,有时被称为湘菜(湘菜)是很出名的热辣的味道,清新香气,深颜色。常见的烹饪技术包括炖,煎,锅烤,炖,和吸烟。由于该地区的农业产量高,成分对湖南菜是多种多样的。一个特殊的火锅叫(鸳鸯火锅yuānyānghǔogūo)情人的火锅是著名的分裂成一个辛辣的一侧的锅和一个温和的一面。•东安鸡•毛泽东的扣肉•长沙粉丝•在辣椒酱蒸鱼头•橙色牛肉•热和胡椒的鸡•排骨蒸在竹子•长沙风格臭豆腐•捣碎的虾在lotus豆荚•排烤鸭•铁板米饭汤•莲子冰糖糖浆•南瓜蛋糕•辛辣的青蛙腿•牛尾粥Jiangsucuisine(苏菜)Ingeneral,Jiangsucuisine'stextureischaracterizedassoft,butnottothepointofmushy（糊状的）orfallingapart.Forexample,themeattastessosoftbutwouldnotseparatefromthebonewhenbeingpickedup.Othercharactersincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolorandshapeofeachdishandemphasisonusingsouptoimprovetheflavor.Suzhoucuisine:emphasisontheselectionofmaterial,strongertastethanNanjingcuisine,andwithatendencytobesweeterthantheothervarietiesofthecuisine.江苏菜(苏菜)一般而言,江苏菜的纹理特征是柔软的,但并不中肯糊状(糊状的)或分崩离析。例如,肉尝起来太软,但不会独立于骨当被拿起。其他角色包括严格挑选成分根据季节,强调匹配的颜色和形状的每道菜和强调使用汤改善风味。苏州菜:强调材料的选择、更强的味道比南京美食,和一个趋势是甜比其他品种的菜肴。Shandongcuisine(鲁菜)Shandongcuisineconsistsoftwomajorstyles:Jiaodongstyle:ThisstyleencompassesdishesfromFushan,Qingdao,Yantaiandsurroundingregions.Itischaracterizedbyseafoodcooking,withlighttastes.Jinanstyle:ThisstyleencompassesdishesfromJinan,dezhou,Tai'anandsurroundingregions.Itisfamedforitssoupandutilizingsoupsinitsdishes.山东菜系(鲁菜)山东菜系由两种主要类型:胶东风格:这种风格包括盘子从福山、青岛、烟台和周边地区。它的特点是海鲜烹调,光口味。济南风格:这种风格包括菜肴,德州市,来自济南大西安和周边地区。