中國(guó)八大菜系英文介紹模板

EightRegionalCuisinesinChina

中國(guó)八大菜系

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.SoupofTyphalatifolia(奶湯蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油膩的）,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness（香鮮酥軟）.Shallot(蔥）andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.1.ShandongCuisine2023/4/18SichuanCuisine

isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（辛辣的）flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（紅辣椒）.Pepper（胡椒粉）andpricklyash（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）arealsousedinthecookingprocess.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.2、SichuanCuisineMapoTofu

（麻婆豆腐）

BoiledFishwithPickledCabbageandChili

（酸菜魚(yú)）2023/4/18CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤）,stir-frying（炒）,sauteing（煸）,deep-frying（深炸）,braising,stewing（燉）andsteaming（蒸）.3.GuangdongCuisineBakedChickeninSalt（鹽焗雞）roastsucklingpig

（烤乳豬）2023/4/18ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(鹵味）.

4.FujianCuisineFotiaoqiang（佛跳墻）Facethreadpaste（面線糊）2023/4/18JiangsuCuisine,alsocalledHuaiyang

Cuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique（瓜雕）isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.

5.JiangsuCuisinetherecipeofWensiTofu

（文思豆腐）Deep-FriedPhoenix-TailedPrawns

（炸鳳尾蝦）2023/4/18Wintermelon

（冬瓜盅）ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness（鮮柔滑香）ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.6.ZhejiangCuisineBraisedHaminHoneySauce

（蜜汁火方）2023/4/18HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.7.HunancuisineChopbellpepperfishhead

（剁椒魚(yú)頭）FriedStewedBitterGourdwithPork（苦瓜釀肉）

2023/4/18HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingand