中国八大菜系英文介绍

Tiger fur with bean curd (虎皮毛豆腐）
2016/6/29
Huizhou dumpling(徽州圆子）
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Eight Regional Cuisines in China
中国八大菜系
China covers a large t erritory and has many nationalities, hence a v ariety of Chinese food with different but fant astic and mouthwateri ng flavor. Since China' s local dishes have the ir own typical characte ristics, generally, Chin ese food can be roughl y divided into eight re gional cuisines, which has been widely accep ted around.
the recipe of Wensi Tofu （文思豆腐）
2016/6/29
Deep-Fried Phoenix-Tailed Prawns （炸凤尾虾）
6.Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisin e, not greasy, wins its rep utation for freshness, tenderness, softness, smo othness （鲜柔滑香）of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the thr ee.
1.Shandong Cuisine
Consisting of Jinan cuisine an d Jiaodong cuisine, Shandong cuisine, clear, pure and not gr easy(油腻的）, is characterize d by its emphasis on aroma, fr eshness, crispness and tende rness（香鲜酥软）. Shallot(葱） and garlic are usually used as seasonings so Shangdong dis hes tastes pungent usually. S oups are given much emphasi s in Shangdong dishes. Thin s oup features clear and fresh w hile creamy soup looks thick a nd tastes strong.
Soup of Typha latifolia(奶汤蒲菜）
Braised pork with preserved vegetable in soya sauce （梅菜扣肉）
2、Sichuan Cuisine
Sichuan Cuisine is one of the most fa mous Chinese cuisines in the world. C haracterized by its spicy and pungent （辛辣的）flavor, Sichuan cuisine, prol ific of tastes, emphasizes on the use o f chili（红辣椒）. Pepper （胡椒粉）an d prickly ash （花椒）also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fer mented soybean（豆豉） are also use d in the cooking process. It cannot be said that one who does not experience Sichuan food ever reaches China.
roast suckling pig （烤乳猪）
2016/6/29
Baked Chicken in Salt （盐焗鸡）
4.Fujian Cuisine
Consisting of Fuzhou Cuis ine, Quanzhou Cuisine and Xiamen Cuisine, Fujia n Cuisine is distinguished for its choice seafood, bea utiful color and magic tast e of sweet, sour, salty and savory. The most distinct f eatures are their “pickled taste“(卤味）.
2016/6/29
Fotiaoqiang （佛跳墙）
Face thread paste （面线糊）
5.Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cu isine, is popular in the lower reach of the Yangtze River. Aquatics as the ma in ingredients, it stresses the freshne ss of materials. Its carving techniques are delicate, of w hich the melon carving technique （瓜 雕）is especially well known. Cooking techniques consist of stewing, braisin g, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.
Braised Ham in Honey Sauc e （蜜汁火方）
Winter melon （冬瓜盅） 2016/6/29
7.Hunan cuisine
Hunan 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.
Chop bell pepper fish head 2016/6/29 （剁椒鱼头）
Fried Stewed Bitter Gபைடு நூலகம்urd with Pork （苦瓜酿肉）
8.Huizhou Cuisine
Huizhou Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams and sugar candy will be added to improve taste.
2016/6/29
Mapo Tofu （麻婆豆腐）
Boiled Fish with Pickled Cabbag e and Chili （酸菜鱼）
3.Guangdong Cuisine
Cantonese food is perhaps the most widely avail able Chinese regional cuisine outside of China. T asting clear, light, crisp and fresh, Guangdong cu isine, familiar to Westerners, usually chooses rap tors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, s tir-frying（炒）, sauteing（煸）, deep-frying （深炸）, braising, stewing （炖）and steaming （蒸）.