美食介紹英文版

DeliciousMoment

Thechef:

姚薇瑩Thecook:張曉燕趙亞寧趙國棟張忠榕1.Jiangsuprovince:

squirrel-likemandarinfish

江蘇省：松鼠桂魚1.Jiangsuprovince:

squirrel-likemandarinfishThecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).1.江蘇?。核墒蠊痿~

烹飪風格：江蘇菜以其刀功和菜形而出名。

全國最正宗的鹽水鴨來自于江蘇首府——南京，而南部的蘇州市以其甜點和年糕馳名。菜肴：將桂魚切成類似一只松鼠的形狀，下鍋烤至金黃色（淡棕色），調(diào)糖醋料加以勾勒后燜煮，倒上滾熱的水直至發(fā)出像松鼠叫的吱吱聲（這也是菜名的由來）。2.Liaoningprovince:

chickenandmushroomstew

遼寧?。盒‰u燉蘑菇2.Liaoningprovince:

chickenandmushroomstew

Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andtheircuisinereflectsthesetraits.Notasdelicateastheculinarycultureofthesouth,Liaoningdishesareknownforstrong,richflavorsandheartyportions.Thedish:InthecoldofnortheastChina,familieshuddletogetheronaheatedbedtoshareadishofstewedchicken,hazelmushroomandpotatonoodlestohelppasstheharshwinters.2.遼寧?。盒‰u燉蘑菇

烹飪風格：遼寧菜風格正反映了遼寧人享有盛名的直爽和豪邁性格。

菜肴：在中國寒冷的北方，人們喜歡圍聚在炕上，分享由燉雞、蘑菇和苕粉混合制成的大雜燴來抵御嚴寒的冬季。3.NingxiaHuiautonomous

region:

sheepentrailssoup

寧夏回族自治區(qū)：羊雜碎湯3.NingxiaHuiautonomousregion:

sheepentrailssoupThecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncan’tlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander--thebesttreatforaNingxiashepherdafteradayofherding.3.寧夏回族自治區(qū):

羊雜碎湯

烹飪風格：此地區(qū)的游牧民族和信仰伊斯蘭教的回族人青睞簡單的烹飪手法，如果沒有牛羊肉，他們是無法生存的（不吃豬肉）。菜肴：熱氣騰騰的羊雜碎湯，上面點綴著鮮紅的辣子油和香氣撲鼻的香菜——是當?shù)啬裂蛉四裂蚧丶蚁硎艿淖詈靡坏啦恕?.Qinghaiprovince:

hand-grabbedlamb

青海?。菏肿パ蛉?.Qinghaiprovince:

hand-grabbedlambThecuisine:Qinghai’svastexpanseofgrasslandproducessomeofthecountry’sfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.Theregion'scuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.4.青海?。菏肿パ蛉?/p>

烹飪風格：青海遼闊的草原培育出了全國最上等的牛羊肉。當?shù)厝讼矏蹖⑾懔现屑右唤z甜味來做這道菜。

這個地區(qū)的烹飪手法深受回族和藏族的烹飪傳統(tǒng)影響。菜肴：青海省的居民大都信仰伊斯蘭教，因此當?shù)赜写罅康那逭媸称?。烹飪羊羔的正宗方法應該是：將其放入白開水里煮，才能使羊肉的鮮美最大限度得發(fā)揮出來。之后應該有手抓羊肉，將肉撕扯著吃，直至看見骨頭。5.Shanxiprovince:

qishannoodles

陜西?。横诫用?.Shanxiprovince:

qishannoodlesThecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,suchaspork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.5.陜西?。横诫用?/p>

烹飪風格：中國西北部的菜肴材料都非常簡單，比如豬肉，羊肉和面條。

陜西菜味道酸辣，配有大量的大蒜和香菜作輔料。菜肴：將手卷面團加煮到鮮紅的，油鰲制的肉湯里。

然后將這樣的肉湯里加上臊子——五花肉末，素雞（豆干），木耳，百合和海帶的雜燴。6.Shanghai:

redbraisedporkbelly

上海：紅燒肉6.Shanghai:

redbraisedporkbellyThecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,you'llfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.It'sadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.6.上海：紅燒肉

烹飪風格：由于深受周邊城市蘇州的影響，上海人偏愛甜食。

不管是大閘蟹還是紅燒肉，你會發(fā)現(xiàn)絕大部分的上海菜都是甜的。菜肴：毋庸置疑，紅燒肉乃是上海菜肴的標志。味全汁多的豬肉，乃是食肉一族的大愛呀。

用文火燉煮幾小時后，五花肉的精肉部分再淋上鮮美濃香的肉汁（肥肉燉煮之后形成）。7.Sichuanprovince:

mapoTofu

四川?。郝槠哦垢?.Sichuanprovince:

mapoTofuThecuisine:Sichuanisoneofthemostinfluentialregionalcuisinesintoday’sChina.It’sknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:

Mapo

doufuisnamedafteritscreator,afreckle-facewoman("mapo"inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)and“l(fā)a”(spicy)noteswithaplomb.7.四川省：麻婆豆腐

烹飪風格：現(xiàn)如今，川菜是中國最具有影響力的地方菜色之一。

川菜以其色艷味濃聞名，由紅辣椒，川椒，黑胡椒和生姜調(diào)制的佐料更是令人贊不絕口。菜肴：麻婆豆腐是由這道菜的發(fā)起人——一個滿臉雀斑的女人（漢語：麻婆）而命名的。她來自成都，居住在清朝時期。沒有麻婆豆腐川菜就不完整。

嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調(diào)料巧妙地實現(xiàn)了”麻“和”辣“的平衡8.Tianjin:

bakedcornbreadcombinedwith

fish

天津：貼餑餑熬小魚8.Tianjin:

bakedcornbreadcombinedwithfishThecuisine:TianjinisoneofthelargestharborcitiesinChinaandthelocalcuisinemixesallsorts