八大菜系英语介绍

diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
HunanCuisine湘菜
HunanCuisine湘菜
– consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. – Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青 葱)are usually necessaries in this division.
7,HunanCuisine湘菜 8,AnhuiCuisine徽菜
Shandong Cuisine
鲁菜
Shandong Cuisine
Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste
Anhui Cuisine 徽菜
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Famous food
Ham stewed turtle 火腿炖甲鱼
Fermented bean curd chicken腐乳鸡
Mushrooms chestnut香菇板栗
Famous dishes
Salted duck金 陵盐水鸭
pork meat pat ties 狮子头 Sweet an d Sour M andarin Fi sh松鼠鳜 鱼
Farewell to my concubine. 霸王别姬
FujianCuisine闽菜
FujianCuisine
Mixed cured meat腊味合蒸
Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Cantonese Cuisine粤菜
Cantonese Cuisine
九转大肠”
Famouse dishes
Braised conch红烧海 螺
Sweat and sour carp糖醋鲤鱼
Oi Cuisine 川菜
Sichuan Cuisine
Sichuan hot pots（火锅） is the most famous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅) Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,
Famous dishes
• dumpling with marinated pork 叉
Golden
Cantonese Cuisine粤菜
烧包
rosted suckling pig广式烧乳 猪
Cantonese Cuisine粤菜
Sliced boiled chicken 白切鸡
Pork insweet and sour sauce糖醋咕噜 肉
Eight Chinese Cuisines
组员：姜竹花 刘云 蓝文峰 史晓蒙 颜如雪 姚琪琪 秦磊
1,Shangdong Cuisine鲁菜
2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . • Flavour:sweet, sour, salty and savory(香辣 的) . The most distinct features are their "pickled taste“(卤味) .
Zhejiang Cuisine
– Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, – Flavour: 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.
Su cai苏菜
Su cai
• Stress the freshness of materials ,wellknown for its careful selection of ingredients • Pay great attention to soup, which is strong but not greasy（油腻的） , and delicious. • Flavour:not-too-spicy,nottoo-bland mellow frabrance
Monk Jumps over
Wall
佛
跳墙
Spare Ribs in Wine Sauce 醉排骨
spring rolls （meat and vegetables rolled with thin cakes eaten as a snack ）
Brine shrimp盐水虾
Zhejiang Cuisine 浙 菜
Famouse dishes
• Dongpo's braised pork东坡肉 • Baked chicken 叫花 鸡
sweet soup balls 宁波汤圆
Braised bamboo shoots油焖春笋 Steamed grass carp in vinegar gravy 西湖醋鱼