八大菜系中英文对照版

Something We Want to Say：
• Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as 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, etc. 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。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，其中雕水果、蔬菜尤其著 名。烹饪技术包括炖，烤，焙，等。淮阳菜的特色是 淡，鲜，甜，雅。
制作时间the time of manufacture： 15至20 分钟 15 minutes to 20 minutes
原料 raw material ： 鸡脯肉：400克，（400 gram chicken breast ） 炸花生米：50克，（50 grams fried peanuts ） 鸡蛋：1个，（One egg） 辅料Auxiliary ingredients： 大蒜 garlic，淀粉 starch，姜ginger 干辣椒10个 ten chillies 调料seasoning： 食用油500克 （500 grams edible oil） ， 香油 sesame oil，酱油 soy， 料酒 cooking wine，香醋spiced vinegar， 精盐 refined salt ，白糖 white sugar
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Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
浙江菜系由杭州菜，宁波菜，绍兴菜， 组成，不油腻，以其菜肴的鲜，柔，香而闻 名。杭州菜是这三者中最出名的一个。
苏菜 cuisine
Jiangsu
红烧狮子头braised pork in brown sauce
扬州炒饭Yangzhou fried rice
荷叶糯米鸡 steamed glutinous rice
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Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. 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 Beer. 山东是个巨大的被向东流去的大海环绕的半岛， 黄河曲折的流经其中部。因此海鲜是山东菜系的主 要构成。山东菜主要是速炸，烧烤，炒或深炸。菜 肴清新肥美，搭配山东本地的著名啤酒——青岛啤 酒就完美了。
材料 ingredients： 鸡蛋 250克 250 grams egg 熟猪油 350克 350 grams cooked lard 调料 seasoning： 精盐 1.5克 1.5 grams refined salt 味精 3克 3 grams monosodium glutamate
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九转大肠 Braised Intestines in Brown Sauce
香酥鸡crisp fried chicken
口味flavor： 鲜咸味 Salty and fresh 制作时间the time of manufacture： 10分钟 10minutes
主料Main ingredient： 海参（trepang） 辅料Auxiliary ingredients： 香米fragrant rice ，猪肉pork， 西兰花broccoli 调料seasoning ： 酱油soy ，胡椒粉 pepper ，淀粉 starch ， 葱shallot ，姜ginger，香菜caraway， 香油 sesame oil
如果你吃四川菜，发现它过于柔和， 那么你可能吃的不是正宗的四川菜。红绿 辣椒被用在许多菜肴中，带来特别的辣味， 在中国文字里叫麻，通常会在口中留下麻 木的感觉。
鲁菜 Shandong cuisine
彩 椒 炒 鸡 排
Fried chicken chest pimientos and green peppers
Eight regional cuisines
The name of the eight regional cuisines
川菜
鲁菜 浙菜 湘菜 粤菜
Sichuan cuisine
Shandong cuisine Zhejiang cuisine Hunan cuisine Cantonese cuisine
主料Main ingredient： 河虾 shrimp 辅料Auxiliary ingredients： 龙井茶 longjing tea 调料seasoning ： 酱油soy ，花生油arachis oil， 淀粉 starch ，葱shallot ， 水water，盐salt
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If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth.
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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。
闽菜
佛 跳 墙 Fo tiao Qiang
Fujian cuisine
红焖猪蹄Braised pettitoes in brown sauce 十香醉排骨 pork with chufa
Fujian pork with chufa
福建菜系由福州菜，泉州菜，厦门菜 组成，以其精选的海鲜，漂亮的色泽，甜， 酸，咸和香的味道而出名。最特别的是它 的“卤味”。
浙菜
Zhejiang cuisine
叫花鸡beggars chicken
杭州酱鸭Hangzhou Duck
南瓜蒸肉steamed pork with pumpkin
口味flavor： 清香甘美 light scent and delicate 品尝要点 main points for taste： 菜形雅 delicate shape 、 虾仁嫩tender shrimp 、 茶叶香fragrant tea 制作时间the time of manufacture： 10分钟 10minutes
• Comprising 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.
fish with soya beans
Cantonese
豆 豉 鱼 仔
sweet and sour
粤菜 cuisine
咕 噜 肉
pork with
口味flavor： 香 嫩 鲜 fragrant tender fresh 制作时间the time of manufacture： 10分钟 10minutes
湘菜 cuisine
Hunan
粉蒸肉steamed pork with rice
剁椒鱼头 Fish with Chilli
毛氏红烧肉braised pork in brown sauce
steamed cured meat
口味flavor： 咸甜 taste: salty sweet 特点Feature： 腊香浓重 柔韧不 腻 strong cured smell ,pliable but not greasy 制作时间the time of manufacture： 30分钟 30minutes
口味flavor： 酸甜味sweet and sour 制作时间the time of manufacture： 15至20 分钟 15 minutes to 20 minutes
主料Main ingredient： 猪肉300克（300grams pork） 辅料Auxiliary ingredients： 荸荠（马蹄）chufa 调料seasoning ： 酱油soy ，花生油arachis oil，淀粉 starch ， 葱shallot ，红糖brown sugar
苏菜
闽菜 徽菜
Jiangsu cuisine
Fujian cuisine Anhui cuisine
川菜 Sichuan cuisine
麻 婆 豆 腐
Mapo Tofu
棒棒鸡bon bon chicken 水煮肉片pork with green vegetables
口味flavor： 甜辣 sweet and spicy
口味flavor： 咸鲜 salty fresh 制作时间the time of manufacture： 10分钟 10minutes
主料Main ingredients： 嫩豆腐 tender tofu,干虾子dry shrimp , 辅料Auxiliary ingredients： 酱虾仁 shrimp in sauce, 虾油卤shrimp oil brine 调料seasoning ： 白糖white sugar， 酱油soy，淀粉 starch ， 葱shallot ，水water，盐salt,鸡精chicken powder
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.