中國飲食文化

1、Chi na covers a large territory and has many n ati on alities, hence a variety of Chin ese food with differe nt but fan tastic and mouthwateri ng flavor. Since Chin as local dishes have their own typical characteristics, gen erally, Chin ese food can be roughly divided into eight regi onal cuis in e

2、s, which has bee n widely accepted around. Certa inly, there are many other local cuis ines that are famous, such as Beijing Cuis ine and Shan ghai Cuis ine.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因?yàn)橹袊?方菜肴各具特色，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Shandong Cuis ine山東菜系Con sist ing

3、of Jinan cuis ine and Jiaodo ng cuis ine, Shandong cuis ine, clear, pure and not greasy, is characterized by its emphasis on aroma, fresh ness, crisp ness and tendern ess. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in S

4、han gdo ng dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaod ong divisi on is famous for cook ing seafood with fresh and light taste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)?

5、使用青蔥和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯 外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而 聞名。Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest exist ing major cuisi ne in Chi

6、na. But dont expect to gai n more wisdom from a fortune cookie at a Shandong restaura nt in the West since fortune cookies arent even in dige nous to China.山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久， 使 得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國家的山東菜館里從簽餅（中國餐館的折疊形小餅，內(nèi)藏有預(yù)測運(yùn)氣話語的紙條）獲得更多的好運(yùn)氣，因?yàn)楹烇炘谥袊膊皇潜就恋?。Shandong is

7、 a large penin sula surro un ded by the sea to the East and the Yellow River mean deri ng through the cen ter. As a result, seafood is a major comp onent of Shandong cuis ine. Shandon gs most famous dish is the Sweat and Sour Carp. A truly authe ntic Sweet and Sour Carp must come from the Yellow Riv

8、er. But with the curre nt amount of polluti on in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mai nly clear, fresh and fatty, perfect with Shandon gs own famous beer, Qin gdao Beer

9、山東是個(gè)巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因?yàn)楝F(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜 肴清新肥美，搭配山東本地的著名啤酒一一青島啤酒就完美了。Sichua n Cuisi ne四川菜系Sichua n Cuis ine, known ofte n in the West as Szechua n Cuis in e, is one of the most famous Chin ese cuis ines in the world. Cha

10、racterized by its spicy and pungent flavor, Sichua n cuis ine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, produci ng typical excit ing tastes. Besides, garlic, gin ger and ferme nted soybea n are also used in the cook ing process. Wild ve

11、getables and ani mals are usually chose n as in gredie nts, while frying, frying without oil, pickli ng and brais ing are applied as basic cook ing tech niq ues. It cannot be said that one who does not experie nee Sichua n food ever reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和p

12、rickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichua n cuis ine. Chili peppers and prickly ash are used in many dishes, giv ing it a disti nctively spicy ta

13、ste, called ma in Chin ese. It ofte n leaves a slight numb sen sati on in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellenee. Sichuan hot pots are perhaps the most famous hotpots in the wo

14、rld, most notably the Yuan Yang ( mandarin duck) Hotpot half spicy and half clear.如果你吃四川菜，發(fā)現(xiàn)它過于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會(huì)在口中留下麻木的感覺。然而，多 數(shù)青椒是在18世紀(jì)從美國傳入中國的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川 火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。Guangdong Cuis ine廣東菜系Canton ese food origi nates from Guan gdo ng,

15、the souther nm ost provi nee in China. The majority of overseas Chinese people are from Guangdong( Canton) so Cantonese is perhaps the most widely available Chin ese regi onal cuisi ne outside of Chi na.廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東， 因此廣東菜也許是國外最廣泛的中國地方菜系。Canton ese are known to have an adve nturous pa

16、late, able to eat many differe nt kinds of meats and vegetables. In fact, people in Norther n China ofte n say that Canton ese people will eat any thi ng that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This stateme nt i

17、s far from the truth, but Canton ese food is easily one of the most diverse and richest cuis ines in China. Many vegetables origi nate from other parts of the world. It does nt use much spice, bringing out the n atural flavor of the vegetables and meats.廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實(shí)上，中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；

18、地上爬的，除了火車；水里游的，除了船兒。這一陳述很不屬實(shí)，但是廣東菜是 各類豐富的中國菜系之一。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。Tasti ng clear, light, crisp and fresh, Guan gdo ng cuis ine, familiar to Wester ners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, s

19、auteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-fry ing are more com monly applied to preserve the n atural flavor. Gua ngdong chefs also pay much atte nti on to the artistic prese ntati on of dishes.廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。 它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸

20、。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。Fujia n Cuisi ne福建菜系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 disti net features are their pickled taste.福建菜系由福州

21、菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香 的味道而出名。最特別的是它的鹵味”Jia ngsu Cuis ine江蘇菜系Jia ngsu Cuis ine, also called Huaiya ng Cuis in e, is popular in the lower reach of the Yan gtze River. Aquatics as the main in gredie nts, it stresses the fresh ness of materials. Its carvi ng tech niq ues are delicate, of whi

22、ch the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elega nee. Jia ngsu cuis ine is well known for its careful select ion of in gredie nts, its m

23、eticulous preparati on methodology, and its no t-too-spicy, no t-too-bla nd taste. Si nee the seas ons vary in climate con siderably in Jia ngsu, the cuisi ne also varies throughout the year. If the flavor is stron g, it is nt too heavy; if light, not too bla nd.江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕 刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓柌说奶厣堑r，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣 候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。Zhejia ng Cuisi ne浙江菜系Compris ing local cuis ines of Han gzhou, Nin gbo and Shaox ing, Zheji