中国历史文化概况(英文版)Unit 10 Chinese Cuisine, Tea and Medicine

Sichuan Cuisine
• Sichuan cuisine enjoys a time-honored history and is well-reputed home and abroad. Represented by the local dishes of Chengdu and Chongqing, Sichuan cuisine is particular about ingredients, unified in standard, distinctive in arrangement, and vivid in coordination. Sichuan cuisine features spicy, tongue-numbing, savory, delicious, oily and heavily seasoned flavor, using a lot of capsicum, prickly ash, pepper as well as fresh ginger. From high-class banquet to ordinary meal, from street snack to home-made dishes, Sichuan cuisines is diversified in variety, novel in style, and elaborate in cooking.
• Located along the southern coast of China, Guangdong abounds with food of animal and plant sources. At the same time, Guangzhou has been a long-standing treaty port city, which attracted and absorbed various foreign cooking materials and techniques. And thus Yue Cuisine was gradually perfected. In addition, overseas Chinese brought the cooking techniques from Europe, America and Southeast Asia back to their hometown and accordingly enriched the recipes of Yue Cuisine. There are very obvious traces of Western cooking techniques in Yue Cuisine.
Benbang Cuisine
• Shanghai cuisine is the youngest among the ten major cuisines in China though with a history of more than 400 years. Traditionally called Benbang cuisine, it originated in the Ming and Qing Dynasties (1368-1840). Shanghai dishes usually look red and shiny, for they are often pickled in wine and their cooking methods include baking, stewing, teaming, deep-frying, etc. In the later part of 19th century after Shanghai became a major domestic and international trading port,Benbangdishes underwent some substantial changes by adopting certain merits of other cuisines. It formed a complex flavor structure, cooking style and technique norms. It stresses on using condiments and keeping the original flavors of the materials and has features of being fresh, smooth and crispy. Shanghai Dishes aim at lightness in flavor, and beautifulness in decoration.
Unit 10
Chinese Cuisine, Tea and MedicineLeabharlann Baidu
Lu Cusine
• Lu Cuisine refers to Shangdong dishes, featuring dense taste and favor of shallot and garlic, especially apt at the cooking of seafood, soup and a variety of bowels. Famous flavored dishes include Dezhou braised boneless chicken, braised intestines in brown sauce, and braised Yellow River carp with sweet and sour taste.
Min Cuisine
• Min Cuisine, one of the Eight Cuisines of China, is mainly represented by dishes of Fuzhou and Xiamen styles. The dishes of Xiamen style are of strong local flavor of southern Fujian, which feature light soup and flavor, crisp stir-fried dish, and excellent seafood cooking techniques.
Cantonese Cuisine
• Yue Cuisine, namely Guangdong flavor dishes, is one of the four Chinese cuisines. It enjoys extremely good reputation at home and abroad for its unique types of dishes and special charm.