中國八大菜系_中英對照修訂版

1、Page 1u一、Typesu二、Factors of forming u三、Specific introductions No. 1 Sichuan CuisinesNo. 2 Guangdong CuisinesNo. 3 Shandong CuisinesNo. 4 Jiangsu Cuisines No. 5 Zhejiang CuisinesNo. 6 Fujian cuisinesNo. 7 Anhui CuisinesNo. 8 Hunan CuisinesPage 2蘇菜蘇菜江蘇省江蘇省粵菜粵菜廣東省廣東省川菜川菜四川省四川省魯菜魯菜山東省山東省八大菜系湘菜湘菜湖南省湖南省閩菜

2、閩菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省Types:Types:Page 3Page 4 氣候 條件 烹飪 特色 自然地理 飲食 習慣 資源 資產(chǎn)與菜系形成相關的因素悠久歷史Page 5No. 1 Sichuan Cuisinen Spicyn Be particular about :color, fragrance, taste, shape.n Flavor 風味 : spicy， hot ，salty， sweet ，sour bitter ， fragrantn Creation method : fry gentlely , dry-frying小煎小炒、干燒干煸見

3、長Chicken cubes with peanutsPage 6Pockmarked grandmas bean curd kdPage 7Pork shreds with fishy flavourPage 8Translucent beef slices燈影牛肉Page 9No. 2 Guangdong Cuisine kwzinn Pay attention to quality and taste, taste is lightn makes every effort to clear , bright, and beautiful. n birds, beasts, insects

4、 and fish are included .Guangzhou wenchang chickenPage 10Roasted sucking pig Page 11Huangpu scrambled eggs黃埔炒蛋Tastily cow pillPage 12King snake with bamboo slices筍片燒蛇Page 13No. 3 Shandong Cuisine l Faint scent 清香l crisp and tender脆嫩l Heavy taste 味厚l Skilled in soup.Haiti pearl bamboo shoots海地珍珠筍Page

5、 14Dezhou grilled chickenPage 15Birds nest in a clear soup 清湯燕窩羹Quick-boiled clam油爆大蛤Page 16No. 4 Jiangsu CuisineThus boiled crab flour清燉蟹粉獅子頭n Notice to maintain authenticn Design and color are fine.n thick fragrant gravy yet not oily 油而不膩Page 17Farewell my concubinekkjbanPage 18Watermelon chickenY

6、angcheng lake crab陽澄湖大閘蟹Page 19No. 5 Zhejiang CuisineCandied irrigation lotus rootnKnife work fine 重刀工 nlow oiln“Lake style” 西湖風格Page 20Shelled shrimps with dragon well tea leaves龍井蝦肉Page 21Dong po porkPage 22West lake vinegar fish 西湖醋魚Page 23Beggars chicken( a whole chicken roasted in a caked mud)P

7、age 24No. 6 Fujian cuisineFo jump a walln Delicacies from land and sea 山珍海味n Make in a dainty dent way 制作細巧Page 25Sea food and poultry in casseroleksrl 紅燒魚翅 Page 26Fried prawn shaped as a pair of fish 油炸對蝦 Steamed chicken slice with egg-white 芙蓉雞片 Page 27Huangshan stew pigeonspdns stew黃山燉鴿n Be good at burning, stewingn Less stir-fryn Keep the originalNo.7 Anhui CuisinePage 28Ham stew turtle火腿燉龜Page 29No.8 Hunan CuisineFire baked fish火焙魚 Oil heavyPiquancypiknsi 辛辣Page 30