八大菜系代表菜名英语

Sichuan Cuisine

➢Bean curd with mince and chilli oil 麻婆豆腐

➢Braised pork knuckle with bean sauce豆瓣全肘

➢Diced chicken with chilli pepper ; chicken cubes with peanuts宫保鸡丁

➢Pork shreds with fishy flavour ;shredded pork,in Sichuan style鱼香肉丝

➢Stewed scallop and turnip ball绣球干贝

➢Steamed pork wrapped in lotus leaves 荷叶蒸肉

➢Translucent beef slices灯影牛肉

➢Spicy Sichuan-style tender chicken slices怪味鸡块

➢Shrimp with green vegetables翡翠虾仁

➢“chrysanthemum” in chafing dish 菊花火锅

Shandong Cuisine

➢Bird’s nest in clear soup清汤燕窝

➢Braised sea whelks in brown sauce红烧海螺

➢Dezhou grilled chicken德州扒鸡

➢Braised sea slug with crab meat in brown sauce蟹烧海参

➢Chinese yam in hot toffee拔丝山药

➢Quick-boiled clam油爆大蛤

➢Lotus flower,and shrimp荷花大虾

Guangdong Cuisine

➢Sweet-sour pork fillet with chilli 糖醋咕噜肉

➢Sliced chicken with oyster sauce耗油滑鸡片

➢Fricassee three kinds of snakes and cat三蛇龙虎会

➢Shark’s fin with crab ovum虾黄鱼翅

➢Roasted sucking pig烤乳猪

➢Stewed crab meat and eggplant虾肉烧茄子

➢Steamed turtle with chive sauce美味蒸甲鱼

➢Stuffed duck shaped as gourd八珍葫芦鸭

➢Crisp-skinned chicken脆皮鸡

➢King snake with bamboo slices竹丝烩王蛇

➢Gourd cups冬瓜盅

Fujian Cuisine

➢Sea food and poultry in casserole佛跳墙

➢Steamed pork roll with rice flour and lotus leaf荷叶米粉肉

➢Crisp pomfret with litchi荔枝鲳鱼

➢Steamed chicken ball with egg-white蒸芙蓉鸡球

➢Fried prawn shaped as a pair of fish太极明虾

➢Sauté shredded whelks in rice wine sauce炝糟响螺

➢Sauté sea cucumber with scallions葱烧刺参

➢Fricassee shark’s fin with chicken白烧大翅

Jiangsu Cuisine

➢Yincai vegetables cooked with chicken slices银菜鸡丝

➢Braised meat with vegetables & wine百菜酒焖肉

➢Scallop wrapped in chicken breast slices鸡片包干贝

➢Braised stuffed crucian carp荷包鲫鱼

➢Stuffed pork breast with pine kernels松子肉

➢Squid with crispy rice crust鱿鱼锅巴

➢Crab meat & minced pork ball in casserole蟹粉狮子头

➢Finless eel tail with grated garlic炝虎尾

➢Chicken mousse broth with fresh corn 鸡茸玉米

➢Fricassee ox tendon白汁牛人

Zhejiang Cuisine

➢West Lake water shield soup西湖莼菜汤

➢Eight-jewel rice pudding wrapped with lotus leaves八宝荷叶饭➢Beggar’s chicken 叫花鸡

➢Dongpo pork东坡肉

➢West Lake vinegar fish 西湖醋鱼

➢Shelled shrimp with Dragon Well tea leaves 龙井虾仁

➢Pork meat patties with crab meat蟹粉狮子头

Hunan Cuisine

➢Steamed fried pork in black bean sauce 走油豆豉扣肉

➢Dong’an chicken东安鸡

➢Crispy rice crust with sea cucumber锅巴海参

➢Spring chicken with cayenne pepper麻辣子鸡

➢Steamed turtle清蒸甲鱼

➢White bait in chafing dish银鱼火锅

➢Braised sh ark’s fin in brown sauce红煨鱼翅

➢Sweet lotus seed冰糖湘莲

Anhui Cuisine

➢Huangshan stewed pigeon黄山炖鸽

➢Fricassee pork sinew (tendon )with egg white芙蓉蹄筋

➢Crispy pork with pine nuts松子米酥肉

➢Fuliji stewed chicken符离集烧鸡

➢Spicy fried chicken椒盐米鸡

➢Gourd duck葫芦鸭子