八大菜系 The Eight Cuisines of China

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中国菜名官方翻译原则

中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。

掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了!中国菜的分类Classifications of Chinese Cuisine一、八大菜系Eight Famous Cuisines鲁菜Lu Cuisine(Shandong Cuisine)川菜Chuan Cuisine(Sichuan Cuisine)粤菜Yue Cuisine(Guangdong Cuisine)闽菜Min Cuisine(Fujian Cuisine)苏菜Su Cuisine(Jiangsu Cuisine)浙菜Zhe Cuisine(Zhejiang Cuisine)湘菜Xiang Cuisine(Hunan Cuisine)徽菜Hui Cuisine(Anhui Cuisine)二、菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups,Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages国酒Chinese Wines洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture中国茶文化Chinese Tea Culture中国酒文化Chinese Wine Culture中国菜名的翻译原则以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with/in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料(名称/形状)+with/in+汤汁如：川北凉粉Tossed Clear Noodles with Chili Sauce以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+形状/口感+主料+配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+主料如：麻婆豆腐Mapo Tofu(Sautéed Tofu in Hot and Spicy Sauce)广东点心Cantonese Dim Sum2.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+主辅料+人名/地名+Style如：四川辣子鸡Spicy Chicken,Sichuan Style北京炸酱面Noodles with Soy Bean Paste,Beijing Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。

八大菜系 The Eight Cuisines of China

徽菜
Anhui Cuisine focus much more attention on the temperature in cooking and are good at braising(炖). Often hams and sugar will be added to improve taste. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese Cuisines.
Hunan is known as “ the land of fish and rice”. And the climate in Hunan is very humid(潮湿的), so the local people eat the hot food to remove dampness(湿气) and
The Eight Cuisines of China
• China covers a large territory and has many nationalities, so different styles of food with fantastic and mouthwatering flavor formed gradually.
Famous dishes
Stinky mandarin fish 臭鳜鱼
Roasted chicken, fuliji style
符离集烧鸡
Cantonese Cuisine
粤菜
• Cantonese cuisine includes almost all kinds of meats, such as organ meats, chicken feet, duck and duck tongues, snakes, and snails(蜗牛).

介绍中国八大菜系的英语范文

介绍中国八大菜系的英语范文Introducing the Eight Traditional Chinese CuisinesChina's vast territory and rich cultural heritage have given birth to a diverse array of culinary delights, collectively known as the Eight Traditional Chinese Cuisines. Each cuisine represents a unique blend of flavors, techniques, and ingredients, reflecting the local natural conditions, historical backgrounds, and cultural traditions of its respective region. Below is a detailed introduction to these eight celebrated culinary styles.1. Shandong Cuisine (鲁菜)Origin: Shandong Province in eastern ChinaCharacteristics:•Known for its emphasis on seafood and the use of light, savory flavors.•Dishes are often characterized by their aroma, freshness, crispness, and tenderness.•Common cooking techniques include braising,deep-frying, and quick-frying.•Soups play a significant role, with both clear and creamy varieties.Popular Dishes: Sweet and sour carp, braised abalone, fried sea cucumber, and sea cucumber braised with scallion.2. Sichuan Cuisine (川菜)Origin: Sichuan Province in southwestern ChinaCharacteristics:•Famous for its bold and spicy flavors, often accompanied by a numbing sensation.•Heavily relies on the use of chili peppers, garlic, and Sichuan peppercorns.•Dishes exhibit a wide range of tastes and textures.Popular Dishes: Mapo tofu, kung pao chicken, hot pot, and spicy boiled fish.3. Cantonese Cuisine (粤菜)Origin: Guangdong Province in southern ChinaCharacteristics:•Known for its delicate and fresh flavors, with a strong emphasis on seafood.•Techniques such as stir-frying and steaming are widely used.•Minimal use of spices allows the natural flavors of ingredients to shine.Popular Dishes: Dim sum, sweet and sour pork, wonton soup, and honey-glazed barbecued pork.4. Jiangsu Cuisine (苏菜)Origin: Jiangsu Province in eastern ChinaCharacteristics:•Renowned for its delicate and light flavors, emphasizing the freshness and seasonality of ingredients.•Dishes are meticulously prepared and presented.•Aquatic products are a staple, and cooking techniques include stewing, braising, and roasting.Popular Dishes: Squirrel-shaped mandarinfish, lion's head meatballs, and salted duck.5. Zhejiang Cuisine (浙菜)Origin: Zhejiang Province in eastern ChinaCharacteristics:•Known for its fresh and tender flavors, with a focus on seafood and bamboo shoots.•Techniques such as steaming, braising, and stewing are prevalent.•Dishes often showcase the natural sweetness and tenderness of ingredients.Popular Dishes: Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan Cuisine (湘菜)Origin: Hunan Province in central ChinaCharacteristics:•Similar to Sichuan cuisine in its bold and spicy flavors but less numbing and more aromatic.•Heavily features chili peppers, garlic, and other spices.•Dishes often have a complex and layered taste profile.Popular Dishes: Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian Cuisine (闽菜)Origin: Fujian Province in southeastern ChinaCharacteristics:•Known for its emphasis on seafood and umami-rich flavors.•Uses a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots.•Techniques such as braising and stewing are common.Popular Dishes: Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui Cuisine (徽菜)Origin: Anhui Province in eastern ChinaCharacteristics:•Known for its use of wild herbs and game meats, as well as its braising, stewing, and slow-cooking techniques.•Dishes emphasize the natural flavors of the ingredients and often have a salty and umami taste profile.Popular Dishes: Braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.In summary, the Eight Traditional Chinese Cuisines offer a rich tapestry of flavors, techniques, and ingredients that reflect the diversity and depth of China's culinary heritage. Each cuisine is a testament to the ingenuity and creativity of itschefs, who have honed their skills over generations to create dishes that are both delicious and deeply rooted in their respective cultural traditions.。

中国菜名官方翻译原则

八大菜系英语四六级翻译

八大菜系英语四六级翻译2020年9月四六级考试将在9月19日举行，各位小伙伴准备的怎么样啦？今天小编为大家带来翻译练习，希望对你有所帮助~●原文中国是一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。

地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。

最有影响力、最具代表性的是鲁、川、粵、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。

中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。

●译文Eight Major CuisinesChina is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential andrepresentative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.翻译生词解析幅员辽阔a vast territory资源丰富abundant resources历史悠久time-honored民族、多民族ethnics/multi-ethnics独特的 unique丰富菜肴abundant dishes地域菜系Regional cuisines地理环境geographical environment气候climate文化传统cultural tradition民族风俗folk customs经过悠久历史的发展after long-history evolution成形take shape最有影响力的the most influential最具代表性的the most representative菜系XX Cuisines多种多样的烹饪方法diversified cooking skills以……方法区分的 be characterized by各有长处each has its strong points/ each has its own advantages以上就是小编为大家分享的内容啦，希望各位小伙伴认真备考，早日通过四级考试~。

中国八大菜系概述(Summary of eight major cuisines in China)

中国八大菜系概述〔Summary of eight major cuisines in China〕The speaker in the Yang Cheng Yan accounting class 1023The eight cuisines of China which people often speak of".The formation of a cuisine and its long history and unique cuisineThe color is not divided but also by the area of natural geography, climate, resources, specialty food habits influence. Guangdong cuisine and Cantonese cuisine?? Shandong cuisine, Sichuan cuisine, Sichuan cuisine?? Jiangsu cuisine, Shandong cuisine, Shandong Jiangsu cuisine Guangdong cuisine Sichuan cuisine and Cantonese cuisine, Sichuan cuisine Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine Jiangsu Zhejiang Anhui cuisine, Hunan cuisine, Fujian cuisine, Fujian, Hunan LuSovietZhejiangFujianGuangdongHunanSichuanAnhui eightlargefoodsystembranchclothThe schools are composed of two parts of Ji'nan and JiaodongYantai and Fushan are the birthplace of Jiaodong cuisine. To cook all kinds of seafoodThe well-known light taste. Ji'nan is the birthplace of Ji'nan cuisine. Good explosion, burn, fry the emphasis on taste.? history and characteristics of Song Dynasty Shandong cuisine became the representatives of "North food".Ming and Qing two generations of the Shandong has become the main influence of Imperial Palace in Beijing and Tianjin throughout the Northeast big. Its characteristic is fresh, fresh, pure taste of the very clear soup and milk soup soup the modulation of color clear fresh "Soup color white and alcohol. The taste is soft and full-bodied.Braised pork joint, braised prawns? Dishes, stewed conch, sugar crisp carp,Braised Intestines in Brown Sauce decoction, burst double crisp schools? Guangzhou Cantonese, Chaozhou, exergy in the Dongjiang three schoolsRepresented by Guangzhou cuisine.? history and characteristics of the Western Han Dynasty had recorded the Cantonese from the Southern Song DynastyWith the influence of the Guangzhou kitchen to the rapid development of the Ming and Qing dynasties. Twentieth Century followedThe foreign trade absorb some of the specialty of the Cantonese Western-style food to the world.Materials widely, Bo, odd, the miscellaneous pay attention to authentic "fresh, tender, crisp, smooth. It is good at cooking fried, fried, stewed, stewed, stir the thick color of the dishes such as smooth but not greasy.Fried beef dishes? Three snake dragon phoenix of the general assembly, Roasted Suckling Pig, five snake soup, salt baked chicken, cabbage? "The people of Guangzhou, in addition to the four legged table, the water, the plane is flying in the sky where the other what to eat outsideDare to eat anything."Guangdong? Second characteristic is the "clear light taste availableFresh smooth sweet "six words summed up the flavor. Cantonese? The third feature is the change of the production of sophisticated learn widely from others'strong points at the innovation.In a word? "The biggest characteristic of the wide, Bo, odd and miscellaneous" Guangdong Levin is what? Chengdu, Chongqing two schools schools.? history and characteristics in the late Qin and early Han Dynasty began to take shape. The rapid development of the Tang and Song dynasties of Ming and Qing Dynasties has rich famous exergy. Popular culture influence taste more flavor wide exergy exergy exergy weihou. Its characteristics are sour, sweet, hemp and spicy,Heavy oil, spicy seasonings exergy exergy cannot do without the chili pepper is three,Pepper, pepper and fresh ginger spicy, sour, hemp included popular. Enjoy the "one dish a excergy hundred dishes subway" in the world. Good at cooking methods of roasted, fried, steamed.Dishes? Double cooked pork slices of a bear's paw goods, and spicy chicken cubes with peanuts, Fish-Flavored Shredded Pork, braised shark's fin, smell chicken, Mapo Tofu etc.. It is saidthat a long time ago in Sichuan? There is a business of the people who love to eat fish on theThe taste is also very important so they have to put some time Shaoyu onions, ginger, garlic, wine,Vinegar, soy sauce and other spices to smell.? one night, the hostess of the family in the frying of the other dishes in order not to make her the ingredientsThe waste her time cooking with leftover ingredients are placed in this dish of fried and when she was in theThis dish can taste is not very tasty but may be the man returned home in good confessed she was theIn a daze the occasion of her husband went home to do business. This husband doesn't know whether it's hunger or notFeel the bowl dish and he had dinner hand grabs to the mouth pharynx beforeOne minute he could not wait to ask the wife this dish is what to do but she just stammered when the she was surprised to find the husband repeatedly praised the dish taste of her husband but she did not answer it and ask "how delicious is what to do with the" just before his wife to give in detail he saidOnce again.? this dish is fish and other ingredients to cook the dishes will be a "so namedFor the fish fry and have this name. Fish-Flavored Shredded Pork came to school? From Yangzhou, Suzhou, Nanjing local cuisine and development.? history and characteristics of cuisine in the period of the Tang and Song Dynasties and Zhejiang Jing Xiu Xiu "a" Southern food ", one of the two main pillars of southern and Northern dynasties. Its characteristic is strong but not greasy but with light the fresh crisp thick soup in the originalAnd the taste of sweet and salty. Cooking skill is good at Yu Dun, stewing, burning, stewing and frying. Chicken soup dishes? Boil dry silk, stewed crab, lion head, crystal pig hoof, duck packages, shark's fin Sweet and Sour Mandarin Fish, watermelon chicken, boiled salted duck etc.. The essence of watermelon chicken is steamed chicken.Eat steamed chicken? Heat exergy is most appropriate. The restaurant did very watermelon watermelon chicken processingThe exergy exergy is of moderate size melon to transverse incision will Guarang dredged as exergy exergy exergy, Huqiu Yunfeng carved crown sword pool, Hanshan Temple tower and so on to see all in the ability to cook exergy watermelon skin. The main figure in engraved fret more Antique Lace exergy.Good? Will the steamed Spring Chicken loaded watermelon skin cover can Guagai exergy exergy on the table.The theory of exergy watermelon infiltration will cool the chicken but is unlikely to exergy. But the heat exergy among wine on the table can see green and exquisite carved watermelon shell exergy is more important from watermelon soup with chicken to eat up the exergy exergy feels good. Watermelon chicken? Schools from Hangzhou, Ningbo, Shaoxing and other local food constitutes the most negative exergyFamous dish is Hangzhou cuisine.History, characteristics, is characterized by clear, fragrant, crisp, tender, crisp, fresh.Zhejiang abounds in fish and exergy is a famous tourist resort Hushan exergyHandsome, elegant and pleasant Shanguangshuise exergy exergy exergy so the exergy many dishes such as kingFrom the production of fine folk dishes exergy exergy exergy change more. Cooking skills are good at Yu Chao, fried, stewed, steamed, steamed and burned. Dishes? Stir-fried Shrimps with Longjing Tea Leaves, Steamed Grass Carp in Vinegar Gravy, beggar's chicken, fried eel slices,Dongpo's braised pork, dried vegetables stew meat, big soup yellow croaker, grass carp is in the grass carp - rate exergy? Schools from southern Anhui, along the Yangtze River and the Huaihe River local flavor composition. AnhuiDish is the main representative. ? history and characteristics of its characteristic is the simple choice about to fire the heavy color of the mellow taste the original. Anhui to cookThe mountain is famous for seafood in the early Southern Song Dynasty when the "horseshoe sand turtle the famous dishes in the snow is the oxtail Fox" at that time. The cooking method is good at burning, stewing and stewing. Famous red taro, honey? Red-Cooked Chicken, Fuliji Style, stewed turtle, pickled hamMandarin fish, fresh stewed civet cats, Mao Fengxun shad. -- Xiangjiang basin, Dongting Lake area and Xiangxi mountain areaAs the representative dishes evolved? Is materials widely exergy dense color oil with exergy pepper, smoked wax as raw material, acid taste fragrant fresh focus on ExergyHot, tender and tender. The cooking method is good at wax, smoked, simmered, steamed, stewed, fried, fried. Rock sugar, steamed lotus? Meat, spicy chicken,Stewed shark's fin, soup bubble and so on. - schools from Fuzhou, Quanzhou?, Xiamen and other places to develop and to theFuzhou cuisine is its representative. ? the history and characteristics of color appearance taste fresh and known. The cooking method excels to fries, fried, stewed the slip, especially the "bad" most.Color. Because Fujian is located on the southeast coast of the rich variety of seafood such as the eel, razor clam, squid, seacucumber, yellow croaker, the so much to the seafood as raw materials cooked all kinds of dishes the unique flavor.Drunk, sea food and poultry dishes? Bad chicken, hot and sour rotten squid, Tai Chi prawns, afterburner steamed fish snapper, orange juice, etc.. The origin of this? There are two dishes called sea food and poultry.One is in? This dish in the poly spring garden will often become good after the inkThe guest is famous.After tasting these writers will greatly will inevitably to add to the fun of poetry. One day a bunch of scholar than in poetry turns feast. One of them said the poem "Tan Kai Hun Xiangpiao its neighbors in the BuddhaThe smell of Qichan jump to." What is this dish fragrance too attractive in BuddhaWill start the heart. Another in this dish? Kai Tan aroma will happen after the partition is in the temple monks in the aroma wall after unable to hide greeds fling caution to the winds.In the law over the wall into the room will request to. The two argument in a course to be poor compared to a lot. The origin of the name: sea food and poultry。

中国八大菜系的英文版

每一组的同学，请列出10个常见每一组的同学，请列出10个常见的或者自己喜欢的蔬菜名，水果名，肉类名，小吃名，汤菜名，调料名每组设计一个菜谱，用于对话之中。
No more, thank you, i‘m really full. 够了，谢谢，我真饱了。 I‘m afraid i’ve had more than enough. 我吃的太饱啦 May i fill your glass again? 要再给你加点酒吗？ Try some of the cold dishes.吃点凉菜 dishes.吃点凉菜吧。 Another course is coming up.另一道 up.另一道菜上来了。 Just help yourself to whatever you'd like. 请随便挑你喜欢的吃。
Unit3
菜系：菜系：Cuisines [kwi'zi:n] 菜系，也称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国的菜肴流派。我国的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。菜肴在烹饪中有许多流派。鲁、川、苏、粤四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名，于是形成了我国的“八大菜系”。
卤stew in soy sauce 冻freeze 拔丝Crisp 拔丝Crisp frying with syrup ['sirəp, 'sə:-] 'sə:蜜汁honeydew 蜜汁honeydew 熏bacon up，卷roll up，curly

八大菜系英语的形容词

八大菜系英语的形容词中国的“八大菜系”(The Eight Traditional Chinese Cuisines) ，即：鲁菜Shandong Cuisine川菜Sichuan Cuisine粤菜Guangdong/Cantonese Cuisine苏菜Jiangsu Cuisine闽菜Fujian Cuisine浙菜Zhejiang Cuisine湘菜Hunan Cuisine徽菜Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。

Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。

鲁菜注重汤品。

清汤清澈新鲜，而油汤外观厚重，味道浓重。

Soups are given much emphasis in Shandong cuisine. Its soup featuresclear and fresh while creamy soup looks thick and tastes strong.川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。

四川菜以其香辣而闻名，味道多变，着重使用红辣椒。

Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili.搭配使用胡椒和花椒(pepper and Chinese prickly ash) ，产生出经典的刺激的味道。

对外汉语-中英双语拼音标注-中国八大菜系

Feast: The 8 Great Cuisines of ChinaThere are many styles of cooking in China, but Chinese chefs have identified eight culinary traditions as the best. These have set the course of how Chinese cook food, and are looked to as models. Each of these schools has a distinct style and different strengths.中国有很多种烹饪方式，但获得中国厨师认可的分类是八大菜系。

这八大菜系是典型的中国式烹饪的浓缩，并被视为烹饪标准。

每一个派别都有独特的风格和不同的优势。

Zhōngguó yǒu hěnduō zhǒng pēngrèn fāngshì, dàn huòdé zhōngguó chúshī rènkě de fēnlèi shì bādà càixì. Zhè bādà càixì shì diǎnxíng de zhōngguó shì pēngrèn denóngsuō, bìng bèi shì wéi pēngrèn biāozhǔn. Měi yīgè pàibié dōu yǒu dútè de fēnggé hé bùtóng de yōushì.1.Guangdong/Cantonese Cuisine·Chinese: 粤菜Yuècài·Sweeter, favoring braising andstewing, adding various mild saucesCantonese food is the most popularstyle internationally. GuangdongProvince and Hong Kong are notedfor fine seafood dishes and ricedishes. They eat a very wide varietyof foods. The dishes they serve don'thave strong flavors since it is lightly seasoned, and they often tend to be a little sweet.·中文：粤菜Yuècài·更甜，炖和蒸为主，辅以各种清淡的酱汁粤菜是国际上最受欢迎的风格。

中国八大菜系的英文版

you would no doubt be interested in Chinese cooking.你 cooking.你一定喜欢中国菜。 Dinner is ready. Please come to the table.饭菜好了，请入席。 table.饭菜好了，请入席。 What would you like to drink?你 drink?你要喝什么？ Mr. Taylor, which do you prefer, beer or wine? Mr. Taylor,你要 Taylor,你要啤酒还是葡萄酒。
Unit3
菜系：菜系：Cuisines [kwi'zi:n] 菜系，也称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国的菜肴流派。我国的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。菜肴在烹饪中有许多流派。鲁、川、苏、粤四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名，于是形成了我国的“八大菜系”。
Sichuan Cuipungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。
Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。

中国八大菜系简介(英汉双语版)

Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 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。 Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 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。
Shandong cuisine
Deep-fry, grill, fry, stirfry (Jinan cuisine) seafቤተ መጻሕፍቲ ባይዱod with fresh and light taste (Jiaodong cuisine ) Clear, aromatic, fresh, crisp, tender

八大菜系(中英文介绍)

not greasy, wins its reputation for
freshness, tenderness, softness,
smoothness of its dishes with mellow
fragrance. Hangzhou Cuisine is the
most famous one among the three.
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
and savory. The most distinct
features are their "pickled taste".
江苏菜
Jiangsu Cuisine
• 江苏菜，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。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,

中国八大菜系英语 the eight major cuisines of China

∙中国八大菜系t h e e i g h t m a j o r c u i s i n e s o f C h i n a∙中餐烹饪的独特艺术t h e d i s t i n c t i v e C h i n e s e c u l i n a r y a r t∙“烹饪王国”“t h e k i n g d o m o f c u i s i n e”∙中餐注重选料，精于刀工，善于炊技C h i n e s e c u i s i n e f e a t u r e s c a r e f u l s e l e c t i o n o f i n g r e d i e n t s,a d e p t t e c h n i q u e i n s l i c i n g a n d p e r f e c tc o o k i n g s k i l l s.∙中国菜讲究“色、香、味”C h i n e s e d i s h e s a r e f a m o u s f o r t h e i r c o l o r,f l a v o r a n d t a s t e.∙南淡北咸，东甜西辣t h e l i g h t s o u t h e r n c u i s i n e,a n d t h e s a l t y n o r t h e r n c u i s i n e;t h e s w e e t e a s t e r n c u i s i n e,a n d t h e s p i c y w e s t e r nc u i s i n e∙原汁原味t h e o r i g i n a l f l a v o r o f t h e c h o s e n m a t e r i a l∙麻辣s p i c y-h o t∙美味佳肴d e l i c a c i e s∙备受青睐t o e n j o y/g a i n p o p u l a r i t y;t o b e p o p u l a r∙烹饪餐具c o o k i n g u t e n s i l∙菜谱r e c i p e/m e n u∙清真菜M u s l i m f o o d∙素食菜v e g e t a r i a n f o o d∙药膳m e d i c a t e d d i e t/h e a l t h f o o d∙家乡/地方风味l o c a l f l a v o r d i s h∙特色/招牌菜t h e c h e f’s r e c o m m e n d a t i o n;s p e c i a l t y∙臭豆腐s t r o n g-s m e l l i n g p r e s e r v e d b e a n c u r d∙豆瓣酱t h i c k b r o a d-b e a n s a u c e∙豆腐干d r i e d b e a n c u r d;d r i e d s o y a b e a n c u r d∙豆腐乳p r e s e r v e d b e a n c u r d∙豆浆s o y b e a n m i l k∙豆腐脑b e a n c u r d j e l l y∙大饼、油条、馒头、煎饼b a n n o c k,t w i s t e d c r u l l e r,s t e a m e d b r e a d/b u n,p a nc a k e∙米饭、炒饭s t e a m e d r i c e,f r i e d r i c e∙小米粥m i l l e t c o n g e e∙芝麻汤圆s w e e t r i c e b a l l s w i t h s o u p∙炒面/汤面/米线s t i r-f r i e d n o o d l e s/s o u p n o o d l e s/r i c e n o o d l e s∙粉丝b e a n s t a r c h v e r m i c e l l i;m u n g b e a n n o o d l e s∙茶叶蛋e g g s t e w e d i n t e a∙皮蛋p r e s e r v e d e g g∙咸蛋s a l t e g g∙草菇老抽m u s h r o o m f l a v o r e d d a r k s o y s a u c e∙生姜g i n g e r∙醋v i n e g a r∙酱油s o y s a u c e∙豆豉b l a c k b e a n∙番茄酱t o m a t o s a u c e/t o m a t o p a s t e∙咖喱粉c u r r y p o w d e r∙花生酱p e a n u t b u t t e r∙卤水b r i n e∙小磨香油g r o u n d s e s a m e s e e d∙镇江香醋Z h e n j i a n g v i n e g a r∙黄酒y e l l o w r i c e w i n e∙淀粉s t a r c h∙粗粮r o u g h f o o d∙荞麦粉b u c k w h e a t f l o u r∙粳米m o u n t a i n r i c e;r o u n d-s h a p e d r i c e∙毛豆y o u n g s o y b e a n∙刀豆s w o r d b e a n∙荠菜S h e p h e r d’s p u r s e∙茭白w i l d r i c e s t e m/w a t e r o a t∙笋b a m b o o s h o o t s∙芦笋a s p a r a g u s∙对虾/明虾p r a w n∙龙虾l o b s t e r∙海参s e a c u c u m b e r∙鱿鱼s q u i d∙乌贼c u t t l e f i s h∙鲈鱼b a s s∙三文鱼刺身s a l m o n s a s h i m i∙大黄鱼l a r g e y e l l o w f i s h∙苏眉鱼S u m e i f i s h∙辣味炸子鸡f r i e d y o u n g c h i c k e n(s l i g h t l y c h i l i f l a v o r e d)∙茄汁沙丁鱼s a r d i n e i n t o m a t o s a u c e∙油焖笋b r a i s e d b a m b o o s h o o t∙走油肉d e-f a t t e d p o r k∙清炒河虾仁s t i r-f r i e d s h e l l e d s h r i m p s∙吉利牛排b e e f c u t l e t s∙桂花糖藕l o t u s w i t h s u g a r∙极品大网鲍鱼s u p e r i o r a b a l o n e∙毛蟹炒年糕f r i e d c r a b s w i t h N e w Y e a r c a k e m a d e o f g l u t i n o u s r i c e ∙麻婆豆腐b r a i s e d b e a n c u r d w i t h m i n c e d p o r k(S i c h u a n s t y l e)∙鲜肉云吞b o i l e d f r e s h m e a t w o n t o n∙春卷s p r i n g r o l l∙叉烧包s t e a m e d b u n f i l l e d w i t h r o a s t p o r k∙酥皮鸡蛋挞b a k e d e g g c u s t a r d t a r t∙奶油太妃糖c r e a m t o f f e e∙人参软糖g i n s e n g j e l l y∙脱脂牛奶s k i m m e d m i l k∙奶油芝士酥c r e a m c h e e s e b i s c u i t∙百威啤酒B u d w e i s e r b e e r∙冰镇啤酒i c e d b e e r∙薄荷烧酒p e p p e r m i n t s p i r i t∙果酒f r u i t w i n e∙皇冠伏特加S m i r n o f f V o d k a∙蓝带马爹利M a r t e l l C o r d o n B l e u∙拿破仑X.O.C o u r v o i s i e r X.O.∙茅台酒m a o t a i∙绍兴酒S h a o x i n g r i c e w i n e∙山西汾酒S h a n x i F e n J i u∙矿泉水m i n e r a l w a t e r∙苏打水s o d a w a t e r∙香槟酒c h a m p a g n e∙威士忌w h i s k y∙白兰地b r a n d y∙鸡尾酒c o c k t a i l∙款待t o e n t e r t a i n…;t o e x t e n d k i n d/c o r d i a l h o s p i t a l i t y t o…∙工作午餐w o r k i n g/b u s i n e s s l u n c h e o n∙冷餐招待会b u f f e t r e c e p t i o n∙西餐W e s t e r n f o o d∙欧式早餐C o n t i n e n t a l b r e a k f a s t∙方便食品j u n k f o o d∙不含防腐剂f r e e o f p r e s e r v a t i v e∙不放味精t o c o n t a i n n o g o u r m e t p o w d e r∙去壳s h e l l i n g∙去骨b o n i n g∙去皮s k i n n i n g/p e e l i n g∙刮鳞s c a l i n g∙燎毛s i n g l i n g∙切片/丝/柳/丁s l i c i n g/s h r e d d i n g/f i l l e t i n g/d i c i n g∙切条/段c u t i t i n t o1-i n c h s t r a p s/c h u n k s∙煎/炒/爆/炸p a n/s t i r/q u i c k/d e e p-f r y i n g∙铁扒g r i l l i n g;b r o i l i n g∙清蒸s t e a m i n g∙红烧b r a i s i n g w i t h s o y s a u c e/b r o w n s a u c e s c a l d i n g∙白灼s c a l d i n g∙摆席s e t t h e t a b l e∙开胃品a p p e t i z e r∙甜食d e s s e r t∙主菜m a i n c o u r s e∙（不含酒精）饮料s o f t d r i n k∙沏/泡/品/喝茶t o m a k e/b r e w/s i p/d r i n k t e a∙粘牙s t i c k t o o n e’s t e e t h∙剔牙p i c k o n e’s t e e t h∙快餐店s n a c k b a r∙路旁餐馆d r i v e-i n∙小酒店（英国）p u b∙小食店（法国）b r a s s e r i e∙各人自付g o D u t c h∙请别客气m a k e y o u r s e l f a t h o m e∙请常常我的拿手菜W o u l d y o u l i k e t o t r y m y s p e c i a l r e c i p e?∙你想点菜吗？A r e y o u r e a d y t o o r d e r,s i r?∙你们有一张两人用餐的桌子吗？H a v e y o u g o t a t a b l e f o r t w o?。

介绍中国八大菜系的英语范文

介绍中国八大菜系的英语范文Chinese Cuisine: An Exploration of the Eight Culinary TreasuresChina is renowned for its rich and diverse culinary heritage, with a vast array of regional specialties that have captivated the taste buds of people around the world. Among the countless culinary delights that China has to offer, the eight major cuisine styles, often referred to as the "Eight Great Cuisines of China," stand out as the pinnacles of the nation's gastronomic prowess. Each of these distinctive regional cuisines boasts its own unique flavors, cooking techniques, and cultural influences, making them a true feast for the senses.The first of the Eight Great Cuisines is the Cantonese cuisine, which originates from the Guangdong province in southern China. Cantonese cuisine is renowned for its emphasis on fresh, high-quality ingredients and delicate preparation techniques. Dishes such as dim sum, roasted goose, and steamed seafood are hallmarks of this style, showcasing the Cantonese preference for preserving the natural flavors of the ingredients. The use of light sauces and minimal seasoning allows the inherent taste of the food to shine, making Cantonese cuisine a true culinary delight.Secondly, the Sichuan cuisine, hailing from the Sichuan province in southwestern China, is celebrated for its bold and fiery flavors. The signature Sichuan peppercorn, known for its numbing and tingling sensation, is the cornerstone of this cuisine, adding a unique dimension to dishes such as mapo tofu, kung pao chicken, and hot pot. Sichuan cuisine also utilizes a wide range of chili peppers, resulting in a harmonious balance of heat, aroma, and complexity that has captivated taste buds around the world.The Hunan cuisine, originating from the Hunan province in central China, is the third of the Eight Great Cuisines. This style is characterized by its intense spiciness, with a heavy reliance on chili peppers and smoked or pickled ingredients. Hunan cuisine is often described as the "spicier cousin" of Sichuan cuisine, with dishes like Chairman Mao's red-braised pork and steamed fish with chili sauce showcasing the bold and unapologetic flavors that define this regional culinary tradition.The fourth cuisine on the list is the Jiangsu cuisine, which hails from the Jiangsu province in eastern China. Known for its delicate and refined flavors, Jiangsu cuisine emphasizes the natural sweetness of ingredients and the harmonious balance of flavors. Dishes such as Yangzhou fried rice, Nanjing salted duck, and Dongpo pork exemplify the elegance and sophistication of this culinary style, which has been heavily influenced by the region's rich history andcultural heritage.Moving on, the Zhejiang cuisine, originating from the Zhejiang province in eastern China, is the fifth of the Eight Great Cuisines. This style is characterized by its focus on freshness, lightness, and the preservation of natural flavors. Dishes like West Lake beef soup, Dongpo pork, and steamed river fish showcase the Zhejiang cuisine's preference for simple cooking methods and high-quality ingredients, resulting in a delicate and harmonious dining experience.The sixth cuisine on the list is the Fujian cuisine, hailing from the Fujian province in southeastern China. Fujian cuisine is known for its use of seafood, as the province is surrounded by the sea, as well as its emphasis on the umami flavors derived from ingredients like dried seafood and mushrooms. Dishes such as Minnan-style lo mein, steamed grouper with rice wine, and Buddha jumps over the wall exemplify the complex and nuanced flavors that define this regional culinary tradition.The seventh of the Eight Great Cuisines is the Anhui cuisine, which originates from the Anhui province in eastern China. Anhui cuisine is characterized by its use of wild herbs, mountain vegetables, and preserved ingredients, resulting in a unique and earthy flavor profile. Dishes like braised pork belly with bamboo shoots, stir-fried fern tips, and Huangshan mountain chicken showcase the Anhui cuisine'sreliance on local, seasonal ingredients and its commitment to preserving traditional cooking methods.Finally, the eighth and last of the Eight Great Cuisines is the Shandong cuisine, which originates from the Shandong province in northern China. Shandong cuisine is known for its emphasis on the freshness and quality of its ingredients, as well as its use of seafood and a variety of cooking techniques, including steaming, braising, and deep-frying. Dishes like Shandong-style steamed buns, Jiaozhou-style braised pork, and Qingdao-style seafood platters exemplify the Shandong cuisine's focus on simplicity, balance, and the showcasing of high-quality ingredients.Each of the Eight Great Cuisines of China offers a unique and captivating culinary experience, reflecting the rich diversity and cultural heritage of the nation. From the delicate and refined flavors of Cantonese cuisine to the bold and fiery Sichuan dishes, these regional culinary traditions have not only shaped the gastronomic landscape of China but have also captivated the taste buds of people around the world. By exploring these eight culinary treasures, one can embark on a journey of sensory delights, discovering the depth and complexity of Chinese cuisine.。

关于中国八大菜系美食的英语作文

关于中国八大菜系美食的英语作文Chinese cuisine is known for its diverse flavors, techniques, and ingredients. With a rich history that dates back thousands of years, Chinese cuisine has evolved into eight distinct regional styles, each with its unique characteristics and flavors. These regional styles are known as the "Eight Great Cuisines" or "Eight Culinary Traditions" of China. They include Cantonese, Sichuan, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui cuisines.Cantonese cuisine, also known as Guangdong cuisine, is the most well-known and widely available Chinese cuisine worldwide. It is characterized by its use of fresh ingredients, delicate flavors, and emphasis on cooking techniques such as stir-frying, steaming, and roasting. Popular Cantonese dishes include dim sum, sweet and sour pork, and crispy fried noodles.Sichuan cuisine, also known as Szechuan cuisine, is famous for its bold and spicy flavors. It is known for its use of ingredients such as Sichuan peppercorns, chili peppers, and garlic. Popular dishes from Sichuan cuisine include mapo tofu, kung pao chicken, and hot pot.Shandong cuisine, also known as Lu cuisine, is known for its emphasis on seafood and aromatics. It is characterized by its useof hearty flavors and sauces made from soy sauce, vinegar, and garlic. Popular Shandong dishes include braised abalone, sweet and sour carp, and stir-fried clams.Jiangsu cuisine, also known as Su cuisine, is famous for its delicate and elegant flavors. It is known for its emphasis on seafood, soups, and braised dishes. Popular Jiangsu dishes include lion's head meatballs, sweet and sour Mandarin fish, and hairy crab.Zhejiang cuisine, also known as Zhe cuisine, is known for its emphasis on fresh and seasonal ingredients. It is characterized by its light flavors, gentle aromas, and use of ingredients such as bamboo shoots, freshwater fish, and lotus root. Popular Zhejiang dishes include Dongpo pork, West Lake vinegar fish, and beggar's chicken.Fujian cuisine, also known as Min cuisine, is known for its emphasis on seafood and soups. It is characterized by its use of ingredients such as oysters, clams, and fish balls. Popular Fujian dishes include braised sea cucumber, sweet and sour garlic prawns, and drunken chicken.Hunan cuisine, also known as Xiang cuisine, is famous for its bold and spicy flavors. It is known for its use of ingredients such as chili peppers, garlic, and fermented black beans. PopularHunan dishes include Chairman Mao's red-braised pork, spicy tofu, and stir-fried lamb.Anhui cuisine, also known as Hui cuisine, is known for its emphasis on wild ingredients and seasonal produce. It is characterized by its use of ingredients such as wild game, mushrooms, and bamboo shoots. Popular Anhui dishes include stewed turtle, bamboo shoot and chicken soup, and braised pork belly.The Eight Great Cuisines of China are a testament to the country's culinary diversity and sophistication. Each regional cuisine offers a unique culinary experience, showcasing the diverse flavors, techniques, and ingredients of China. From the delicate flavors of Cantonese cuisine to the bold and spicy flavors of Sichuan cuisine, Chinese cuisine is a true culinary treasure that continues to inspire and delight food lovers around the world.。

The-Eight-Cuisines-of-Chinese-Dishes-八大菜系中英文对照

The most Famous Dishes: Monk Jumps over the Wall/ Doubleboiled Super Seafood (several kinds of luxurious sea food cooked in a special casserole) Fish Balls Fujian Wonton Fujian Rice Noodles
• The 8 Cuisines of Chinese Dishes
1 Sichuan Cuisine
Sichuan cuisine is famous for its hot and spicy dishes. The climate in Sichuan and Chongqing is very humid all through the year, then people there like to keep the damp out by eating heavily spiced food. Hot chili, wild pepper and ginger are the ever-present ingredients Typical Flavors: spicy, sour and spicy, zanthoxylum-flavored, sweet and sour, garlicflavored, fish-sauce-flavored, etc The Most Famous Sichuan Dishes: Stir-fried Spicy Carp; Twice-cooked Pork Slice; Diced Chicken with Red Pepper and Peanuts ; Steamed Pork with Rice Flour; Ma Po Beancurd; Chongqing Hotpot; Rabbit Meat with Orange Peel ; Bean Noodles in Spicy Sauce; Meat-stuffed Dumplings in Spicy Sauce

介绍中国八大菜系的英语作文

介绍中国八大菜系的英语作文China, a land rich in cultural diversity and historical depth, is renowned for its culinary arts. Among the vast array of delicious dishes, eight distinct culinary traditions, collectively known as the "Eight Great Cuisines," stand out as the pinnacle of Chinese gastronomic excellence. These culinary styles, each with its unique flavors and techniques, reflect the diverse geographical, climatic, and cultural characteristics of China.The Eight Great Cuisines are: Shandong, Sichuan, Cantonese, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui. Each cuisine boasts a rich history and a distinct set of cooking methods, ingredients, and flavors that have evolved over centuries.Shandong Cuisine, known for its emphasis on freshness and natural flavors, often uses seafood and vegetables as its main ingredients. Its cooking techniques are diverse, ranging from stir-frying to stewing, and its dishes are often served with a generous amount of soup.Sichuan Cuisine, famous for its spicy and numbing flavors, uses a generous amount of chili peppers and peppercorns. Its complex flavors are achieved through the skillful use of various cooking techniques, such as dry-frying, steaming, and braising.Cantonese Cuisine, known for its delicate flavors and intricate preparation methods, often uses fresh seafood, poultry, and vegetables. Its cooking techniques emphasize the retention of the original flavors of the ingredients, often through steaming, roasting, or stir-frying.Jiangsu Cuisine, characterized by its light and refreshing flavors, often uses river seafood, poultry, and vegetables. Its cooking methods are subtle and precise, with a focus on preserving the natural taste and texture of the ingredients.Zhejiang Cuisine, similar to Jiangsu Cuisine in its emphasis on freshness and delicacy, often uses seafood and river products. Its dishes are known for their intricate presentation and harmonious blend of flavors.Fujian Cuisine, with its unique blend of seafood and mountain produce, offers a diverse array of flavors andcooking techniques. Its dishes often incorporate the use of unique ingredients and seasonings, reflecting the rich biodiversity of Fujian province.Hunan Cuisine, known for its spicy and sour flavors, often uses chili peppers and vinegar to create its signature taste. Its cooking methods are diverse, including stir-frying, stewing, and smoking, and its dishes are often served with a generous amount of chili oil.Anhui Cuisine, with its emphasis on heavy flavors and the use of unique ingredients, offers a rich and satisfying culinary experience. Its dishes often incorporate the use of preserved foods and wild herbs, giving them a distinctively earthy flavor.The Eight Great Cuisines of China represent the rich tapestry of Chinese culinary arts. Each cuisine offers a unique gastronomic journey, allowing one to explore the diverse flavors, techniques, and traditions of this ancient and vibrant nation. Whether you're a food lover or simply curious about Chinese culture, a journey through the Eight Great Cuisines is sure to be an unforgettable experience. **中国八大菜系：美食之旅**中国，这片文化多元、历史悠久的土地，以其卓越的烹饪艺术闻名于世。

中国美食英文作文小学

中国美食英文作文小学英文回答：Exploring the Diverse Flavors of Chinese Cuisine。

China boasts a culinary heritage that spans centuries, producing a vast and varied tapestry of dishes that delight palates worldwide. The eight major cuisines of China, each hailing from a distinct region, offer a symphony of flavors, ingredients, and techniques that showcase the country'srich cultural diversity.1. Cantonese Cuisine (广东菜)。

Renowned for its fresh, delicate flavors, Cantonese cuisine originates from the Guangdong province. Steamed dishes, such as the succulent steamed fish, are a hallmarkof this style. Roast meats, like the crispy roast duck,also take center stage, showcasing the region's mastery of fire and spice.2. Sichuan Cuisine (川菜)。

Bold and fiery, Sichuan cuisine hails from southwestern China. Its spicy dishes, such as the fiery mapo tofu and the numbing Sichuan hot pot, are renowned for their use of the Sichuan peppercorn, which imparts a unique tingling sensation.3. Beijing Cuisine (北京菜)。

Eight Cuisines(八大菜系)

Eight Cuisines [kwɪˈzin] (八大菜系）China covers a large territory领土and has many nationalities, hence a variety of Chinese food with different but fantastic奇妙and mouthwatering令人垂涎的flavor味道. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines美食, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Consisting ofclear, pure单纯的and not greasy[ˈɡrisi, -zi]油腻, is characterized by itsemphasis on aroma[əˈromə] 香味, freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula（半岛）surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分）of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的）Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer2. Sichuan CuisineSichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多产的）of tastes, emphasizes on theuse of chili. Pepper and prickly ash（花椒）also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.If you eat Sichuan cuisine and find it too bland（淡而无味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的）spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的）sensation（感觉）in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.3. Guangdong CuisineCantonese food originates（起源于）from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.4. Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic tasteof sweet, sour, salty and savory（风味极佳的）. The most distinct features are their "pickled taste".5. Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水生动物）are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering（炖）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一丝不苟的）preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.6. Zhejiang CuisineComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.7. Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.8. Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .。