中华美食(英文版)

Tomen,foodcomesfirstChinesecuisineChinesecuisine(中國菜)originatedfromthevariousregionsofChinaandhasbecomewidespreadinmanyotherpartsoftheworldRegionalculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,givingrisetothedifferentstylesoffood.Thereareeightmainregionalcuisines,orEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Occasionally,BeijingcuisineandShanghaicuisinearealsocitedalongwiththeeightregionalstylesastheTenGreatTraditions(十大菜系).Anhuicuisine(徽菜)ItisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.Braisingandstewingarecommontechniques.Fryingandstir-fryingareusedmuchlessfrequentlyinAnhuicuisinethaninotherChineseculinarytraditions.Somefamousdishesinclude:StewedsoftshellturtlewithhamSteamedstonefrogBambooshootscookedwithsausageanddriedmushroomLiHongzhangHodge-PodgeCantonesecuisine(粤菜）Itdrawsuponagreatdiversityofingredientswithmanyimportedfoodsandingredients.Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Manycookingmethodsareused,steaming,stir-frying,shallowfrying,doubleboiling,braising,anddeep-fryingbeingthemostcommononesinCantoneserestaurants。Fujiancuisine(闽菜)ItisderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithnoloudflavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasayingsintheregion'scuisine:Onesoupcanbechangedintenforms(－湯十變)andItisunacceptableforamealtonothavesoup(不湯不行).populardishesBuddhajumpsoverthewall（佛跳墙),acomplexdishmakinguseofmanyingredients,includingsharkfin,seacucumber,abalone,andShaoxingwine.yenpi(燕皮),athinflourwrappermadewithlargeproportionsofleanpork.Thiswrapperhasauniquetextureduetotheincorporationofmeatandhasabitesimilartothingsmadewithsurimi.Yenpiisusedtomakerouyen(肉燕),atypeofwonton.Hunancuisine(湖南菜）HunancuisinesometimescalledXiangcuisine(湘菜)iswellknownforitshotspicyflavor,fresharomaanddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Aspecialhotpotcalled(鸳鸯火锅yuānyānghǔogūo)lover'shotpotisfamousforsplittingthepotintoaspicysideandamilderside.Jiangsucuisine(苏菜)Ingeneral,Jiangsucuisine'stextureischaracterizedassoft,butnottothepointofmushy（糊状的）orfallingapart.Forexample,themeattastessosoftbutwouldnotseparatefromthebonewhenbeingpickedup.Othercharactersincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolorandshapeofeachdishandemphasisonusingsouptoimprovetheflavor.Suzhoucuisine:emphasisontheselectionofmaterial,strongertastethanNanjingcuisine,andwithatendencytobesweeterthantheothervarietiesofthecuisine.Shandongcuisine(鲁菜)Shandongcuisineconsistsoftwomajorstyles:Jiaodongstyle:ThisstyleencompassesdishesfromFushan,Qingdao,Yantaiandsurroundingregions.Itischaracterizedbyseafoodcooking,withlighttastes.Jinanstyle:ThisstyleencompassesdishesfromJinan,dezhou,Tai'anandsurroundingregions.Itisfamedforitssoupandutilizingsoupsinitsdishes.Sichuancuisine(川菜)Itisfamedforboldflavors,particularlythespicinessresultingfromliberaluseofchilisandnumbortinglingflavor(Chinese:麻)oftheSichuanpeppercorn(花椒).Szechuancuisineoftencontainsfoodpreservedthroughpickling,salting,dryingandsmoking,andisgenerallyspicy.TheSichuanpeppercorniscommonlyused;Broadbeanchilipaste(豆瓣醬)isalsoastapleseasoninginSichuancuisine.CommonpreparationtechniquesinSichuancuisineincludestirfrying,steamingandbraising,butacompletelistwouldincludemorethan20distincttechniques.BeefissomewhatmorecommoninSzechuancuisinethanitisinotherChinesecuisines,perhapsduetothewidespreaduseofoxenintheregion.Zhejiangcuisine(浙菜)FoodmadeintheZhejiangstyleisnotgreasy,havinginsteadafreshandsoftflavorwithamellowfragrance.Thecuisineconsistsofatleastthreestyles,eachoriginatingfromacityintheprovince:theHangzhoustyleischaracterizedbyrichvariationsandtheutilizationofbambooshoots,theShaoxingstylespecializesinpoultryandfreshwaterfish,andtheNingbostylespecializinginseafood,withemphasisonfreshnessandsaltydishes.SomesourcesalsoincludetheWenzhoustyleasaseparatesubdivision,characterizedasthegreatestsourceofseafoodaswellaspoultryandlivestock.Ningbocuisineisregardedasrathersalty.Dongporou,Jiaohuaji(beggar'schicken)andXiHucuyu(WestLakefishinvinegar)Beijingcuisine（京菜）Beijingcuisineisfamousforitshundredsofdisheswithspecialflavorsthatareunmatchedbyanyothercuisine.Beijingcuisinedoesnotemphasizestrangenessoruniqueness,onlydeliciousfoodmadefromcommoningredientswithtastesthatareveryagreeable.ItisChina’smosttypicalcuisine.Pe