八大菜系中英文介绍

Chinese cuisine (中國菜) originated from the various regions of China and has become widespread in many other parts of the world

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the eight regional styles as the Ten Great Traditions (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)。

Anhui cuisine (徽菜) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.

Anhui cuisine is known for its use of wild game and herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.

Some famous dishes include:

?Stewed soft shell turtle with ham

?Steamed stone frog

?Bamboo shoots cooked with sausage and dried mushroom

?Li Hongzhang Hodge-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) cuisine draws upon a great diversity of ingredients with many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.

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。

Fujian cuisine (闽菜) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking original flavour of the main ingredients.

The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayings in the region's cuisine: "One soup can be changed in ten forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).

popular dishes

"Buddha jumps over the wall" （佛跳墙), a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.

yenpi (燕皮), a thin flour wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yenpi is used to make rouyen (肉燕), a type of wonton.

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。

l yenpi(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。

Hunan cuisine, sometimes called Xiang cuisine (湘菜) is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

A special hot pot called (鸳鸯火锅yuān yāng hǔo gūo) lover's hot pot is famous for splitting the pot into a spicy side and a milder side.

?Dongan chicken

?Mao's braised pork

?Changsha vermicelli

?Steamed fish heads in chili sauce

?Orange beef

?Hot and peppery chicken

?Spare ribs steamed in bamboo

?Changsha-style stinky tofu

?Mashed shrimp in lotus pod

?Xiangdu roast duck

?Sizzling rice soup

?Lotus Seeds in rock sugar syrup

?Pumpkin cake

?Spicy frog leg

?Oxtail porridge

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yuān yāng hǔo gūo)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

Jiangsu cuisine (苏菜) In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy（糊状的）or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Suzhou cuisine: emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.

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。

Shandong cuisine (鲁菜) Shandong cuisine consists of two major styles:

Jiaodong style: This style encompasses dishes from Fushan, Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes.

Jinan style: This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes.

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。它是闻名的汤,汤的碗。利用

Sichuan cuisine (川菜) is famed for bold flavors, particularly the spiciness resulting from liberal

use of chilis and "numb" or "tingling" flavor (Chinese: 麻) of the Sichuan peppercorn (花椒). Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; Broad bean chili paste (豆瓣醬)is also a staple seasoning in Sichuan cuisine.

Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.

Kung Pao chicken 宮保雞丁

Twice Cooked Pork 回鍋肉

Fuqi Feipian夫妻肺片

川菜(川菜)而闻名,大胆的口味,特别是它的辣味源于自由使用红辣椒和“麻木”或“刺痛”味道(中文:麻)的四川胡椒(花椒)。四川菜通常包含食品保存通过酸洗、盐、干燥和吸烟,通常是辣的。四川胡椒是常用的;蚕豆辣椒酱(豆瓣醬)也是一个主要调味料在四川菜。

常见的制备技术在川菜包括爆炒,蒸和炖,而是一个完整的列表将包括20多个不同的技术。牛肉是更常见的在四川菜比在其他的中国菜系,可能是由于牛的广泛使用在该地区。

宫保鸡丁宮保雞丁

煮熟的猪肉回两次鍋肉

您特别制作夫妻肺片凉面夫妻肺片

Zhejiang cuisine (浙菜) Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.

The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.

Ningbo cuisine is regarded as rather salty.

Dongpo rou, Jiaohua ji (beggar's chicken) and Xi Hu cu yu (West Lake fish in vinegar)

浙江菜(浙菜)食品在浙江的风格是不油腻,拥有一个全新的、柔和的芳香而不是具有成熟的香味。

这个菜包括至少三个款式,每个来自一个城市在该省:杭州风格的特点是丰富的变化和利用竹笋,绍兴风格专门从事家禽和淡水鱼类,宁波风格专门从事海鲜,强调新鲜和咸的菜肴。一些资料还包括温州风格作为一个单独的细分,是最好的来源海鲜以及家禽和牲畜。

宁波菜被认为是相当咸。

东坡阴柔,Jiaohua霁(叫化子鸡)和习近平胡铜玉(西湖醋鱼)