中國美食(英文版)知識分享

CHINESEFOOD第一頁，共45頁。ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.第二頁，共45頁。

Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.第三頁，共45頁。EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine

第四頁，共45頁。第五頁，共45頁。GuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.第六頁，共45頁。SteamedSeaBass(清蒸(qīngzhēng)石斑魚）第七頁，共45頁。RoastedPiglet(烤乳豬)第八頁，共45頁。SharkFinSoup（魚翅(yúchì)湯）第九頁，共45頁。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.第十頁，共45頁。紅燒(hóngshāo)肘子(braisedporkjoint)

第十一頁，共45頁。YellowRiverCarpinSweetandSourSauce（糖醋(tánɡcù)黃河鯉魚）第十二頁，共45頁。九轉(zhuǎn)大腸(dàcháng)(

roastedporkintestine)第十三頁，共45頁。SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.第十四頁，共45頁。

回鍋肉

(Doublecookedporkbelly,Sichuanstyle)魚香肉絲(fish

flavored

pork

slices)第十五頁，共45頁。一品(yīpǐn)熊掌(bear's-paw)干燒魚翅(Dry-friedSharkFin)第十六頁，共45頁。宮爆雞丁KungPaoChicken第十七頁，共45頁。MapoTofu（麻婆豆腐(mápódòufǔ)）第十八頁，共45頁。HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.第十九頁，共45頁。StewedCrabwithClearSoup(紅燒(hóngshāo)蟹清湯)第二十頁，共45頁。Long-boiledandDry-shreddedMeat(雞湯煮干絲(ɡànsī))第二十一頁，共45頁。DuckTriplet(三套鴨）第二十二頁，共45頁。CrystalMeat（水晶(shuǐjīng)肉）第二十三頁，共45頁。ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.第二十四頁，共45頁。SourWestLakeFish（西湖(xīhú)醋魚）

第二十五頁，共45頁。（龍井(lóngjǐng)蝦仁）LongjingShelledShrimp第二十六頁，共45頁。Beggar‘sChicken（叫花雞）

第二十七頁，共45頁。東坡肉(BraistDongpoPork)第二十八頁，共45頁。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.

第二十九頁，共45頁。紅燒(hóngshāo)果子貍(Paguma

larvata)火腿燉甲魚(Braised

turtle

withham

)第三十頁，共45頁。符離集燒雞(FuliRostedChicken)第三十一頁，共45頁。

(黃山(huánɡshān)紅燒石歧項鴿)HuangshanBraisedPigeon

第三十二頁，共45頁。蜜汁(mìzhī)紅芋(

RedTaroinHoney)第三十三頁，共45頁。HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.第三十四頁，共45頁。HotChicken（辣子雞）第三十五頁，共45頁。冰糖(bīngtáng)湘蓮(LotusSeedpodwithCrystalSugar)第三十六頁，共45頁。臘味(làwèi)合蒸(

SteamedMultiplePreservedHams)第三十七頁，共45頁。DonganChicken（東安雞）第三十八頁，共45頁。FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheir"pickledtaste."第三十