舌尖上的中国[英文版]中国美食介绍

L/O/G/OABiteofChinaABiteofChina•Chinacoversalargeterritory（领土）andhasmanynationalities（民族）,hence（因此）avarietyofChinesefoodwithdifferentbutfantasticandmouthwatering（令人垂涎的）flavor（韵味）.•中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎Chinesefoodcanberoughlydividedintoeightregionalcuisines（菜肴[kwɪ'zi:nz]）：AnhuiJiangsuFujianGuangdongSichuanShandongZhejiangHunanVariousChineseDishesEightCuisines闽菜FujianCuisine川菜SichuanCuisine粤菜CantoneseCuisine苏菜JiangsuCuisine鲁菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜HunancuisineOneoftheoldestcuisinesinChina,withahistoryof2,500years.12OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen（仿膳）.LucuisinehasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines34Specializesinseafoodlikeprawns（对虾）,seacucumber（[ˈkju:kʌmbə(r)胡瓜）,flounder（比目鱼）ShandongCuisine山东菜ShandongCuisine•Shandongisthebirthplaceofmanyfamousancientscholars（[s'kɒləz]学者）suchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.•山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy（油腻）,ischaracterizedbyitsemphasis（突出）onaroma（芳香）,freshness,crispness（酥脆）andtenderness（柔软）.Shallot（葱）andgarlic（蒜）areusuallyusedasseasonings（调味品）soShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。Fam-ousDish-esFam-ousDish-es•SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicy（辛辣）andpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（红辣椒）.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients（原料）,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.•四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和美洲花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。SichuanCuisine•Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.•红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。SichuanCuisineSichuanCuisineSichuanCuisine•CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.•广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系。Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.•Cantoneseareknowntohaveanadventurouspalate,abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.•广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。苏菜SuCuisineFromJiangsuProvinceandShanghai.•JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarving（瓜雕）techniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,（炖）braising（焖）,roasting（烤）,simmering（煮）,etc.•江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。苏菜SuCuisineSuCuisineSuCuisineWhichcuisine？KungpaochickenKungpaochicken•ThedishisbelievedtobenamedafterDingBaozhen,alateQingDynastyofficial,aone-timegovernorofSichuan.HistitlewasGongBao.ThenameKungPaochickenisderivedfromthistitleKungpaochicken•ThewokisseasonedandthenchilipeppersandSichuanpeppercorns(胡椒)areflashfriedtoaddfragrance（芳香）totheoil.Thenthechickenisstir（搅）fried（炸）andvegetables,alongwithpeanuts（花生）areadded.Shaoxingwineisusedtoenhance（增强）flavor（韵味）inthemarinade.脆皮乳猪RoastedCrispySucklingPigCantonesecuisineRoastedCrispySucklingPigisthemostfamousspecialityofCantonesefood.itiscrispyskinwithbrightredcolor.Themeatisfresh,tenderanddelicious.Whenyouhavethisdish,ifyoudipsomesweetsoybeanpaste,itwilltastebetter.ShandongcuisineYipinbeancurdBoiledginkgo诗礼银杏一品豆腐FuJiangcuisineRingdriedscallopBudddhajumpsoverthewall扳指干贝JiangSucuisineFarewellmyconcubineGroundchickenpotZheJiangcuisineSoysauceddongpoporkAnHuicuisineOperatorfromsetroastchickenHuNancuisineSteamedfishheadwithchoppdepepperRiceDumplingsZongziVariousChineseDishesRidiculoustranslationRollingdonkey？Husbandandwife’sslungslice？Redburnedlionhead？Chickenwithoutsexuallife？•其实，童子鸡是由母鸡作的。。。