Chinese Food 1: Eight Major Cuisines八大菜系
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来源:人民网
2012-10-19 17:43:05.000
Chinese Cuisines
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous.
中国地域辽阔,民族众多,因此各种中国饮食口味不同,却都味美,令人垂涎。因为中国地方菜肴各具特色,总体来讲,中国饮食可以大致分为八大地方菜系,这种分类已被广为接受。当然,还有其他很多著名的地方菜系。
Sichuan Cuisine
Sichuan Cuisine川菜
One of the eight major cuisines in China, Sichuan cuisine consists of many famous and special dishes with local flavors in Chongqing, Chengdu, north Sichuan and south Sichuan. With more than 3,000 approaches in nearly 40 categories of cooking such as frying, stir-frying, quick-frying, sauté and steaming. Sichuan cuisine is top-ranked for its variety of flavors.
川菜是中国四大菜系之一,主要由重庆、成都及川北、川南的地方风味名特菜肴组成,烹制方法有煎、炒、爆、熘、锅贴等近40种3000余种。川菜的味型之多,居各大菜系之首。
Shandong Cuisine
Shandong Cuisine鲁菜
With a long history and wide influence, Shandong cuisine is an important ingredient of China’s dietary culture. Shandong cuisine is salty, crispy and tender—and delicious! All the dishes are precisely made. The cuisine is famous for using shallots in flavoring its signature dishes such as roast duck, roast suckling pig, deep-fried pork hock and deep fried lamb with sesame sauce.
鲁菜,又叫山东菜。历史悠久,影响广泛。是中国饮食文化的重要组成部分,成为中国四大菜系之一,以其味鲜咸脆嫩,风味独特,制作精细享誉海内外。善于以葱香调味,如“烤鸭”、“烤乳猪”、“锅烧时子”、“炸脂盖”等。
Jiangsu Cuisine
Jiangsu Cuisine苏菜
Jiangsu cuisine is famous for its seafood and features fine cutting and slicing skills and cooking duration. Jiangsu chefs employ slow-cooking and smoking to great effect to produce a salty and sweet flavor. The representative dishes include braised fish head, steamed shad, widgeon dish, chicken shreds with bean sprouts, chicken soup, crab meat & minced pork balls in casserole and fried hairtail with ham etc.
江苏菜用料以水鲜为主,刀工精细,注重火候,擅长烛、烟、熄、糯;追求本味,清鲜本和,咸甜醇正。代表菜有“拆烩大鱼头”、 “清蒸鲥鱼”、 “野鸭菜饭”、 “银芽鸡丝”、 “鸡汤煮千丝”、 “清炖蟹粉狮子头”、 “双皮刀鱼"等。
Zhejiang Cuisines
Zhejiang Cuisines浙菜
Precisely made, Hangzhou Cuisine boasts great variety, and favors quick-frying, frying, braising, and deep-frying; Ningbo Cuisine is salty and tasty, mainly cooked through steaming, roasting, and braising. The dishes are delicious, tender, soft and smooth; Shaoxing Cuisine is famous for river food. The dishes are tasty, crispy and soft and the soups are delicious and thick with rural flavors. The representative dishes are West Lake fish in vinegar gravy, Longjing prawn, Fenghua small clam and Nanhu crab meat.
杭州菜制作精细,变化多,以爆、炒、烩、炸为主,宁波菜鲜咸合一,以蒸、烤、炖为见长,讲究鲜嫩软滑,注重保持原味;绍兴菜擅长烹制河鲜,入口香酥绵糯,汤鲜味浓,富有乡土气息。代表菜有“西湖醋鱼”、“龙井虾仁”、“奉化摇蜡”、“南湖蟹粉”等。
Guangdong Cuisine
Guangdong/Cantonese Cuisine粤菜
Guangdong cuisine mainly consists of three sub-cuisines from Guangzhou, Chaozhou and Dongjiang. Its famous dishes include: roast suckling pig, boiled white prawns, “Dragon Tiger Phoenix,” family cooked chicken, stewed pork with taro, fried slices of snake with chrysanthemum and snake soup.
粤菜,是我国四大菜系之一,粤菜即广东地方风味菜,主要由广州、潮州、东江三种风味组成,以广州风味为代表。著名菜肴有:烤乳猪、白灼虾、龙虎斗、太爷鸡、香芋扣肉、五彩炒蛇丝、菊花龙虎凤蛇羹等都是饶有地方风味的广州名菜。