culinarydelightsinchina英漢雙語(yǔ)完美版

Universallyrecognizedasoneofthegreatestcuisinesoftheworld,ChinesefoodinallitsvarietyandcomplexityisunquestionablyoneofthefinestpleasuresavisitorcanexperienceinChina.1.ChinesecuisineisabrilliantfacetofChineseculture,whichisprovenbythefactthatChineserestaurantsarefoundscatteredeverywherethroughouttheworld.Today,theculinaryindustryisdevelopingevenmorerapidlythanbefore.Adecadeago,Beijinghadafewthousandrestaurants,whiletodaythereareover100,000restaurantsofdifferentsizesinthecity2.RegionalChineseCuisinesItiswidelyacknowledgedthatfromtheMingdynastyonwards,thereareeightmajorschoolsofcuisinebasedonregionalcooking.TheycameffomShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovinces.Inadditiontothesetraditionalcuisines,theculinaryindustryinchinahasundergonegreatchanges,asalmosteveryplacehasitsownlocalspecialties,andasthedifferentcuisinesgathertogetherinbigcities,suchasBeijing3.Sichuan,knownasNature'sStorehouse,isalsoastorehouseofcuisine.Hereeachandeveryrestaurantprovidesdeliciousyeteconomicalculinaryfare.TheingredientsforSichuancuisinearesimplebutthespicesusedarequitedifferent.Sichuancuisineisfamousforitsspicyandhotfood,yetjustbeinghotandspicydoesnotnecessarilydistinguishitfromotherhotandspicycuisinessuchasHunanorGuizhoucuisines.WhatisreallyspecialaboutSichuancuisineistheuseofChinesepricklyashseeds,thetasteofwhichleavesafeelingofnumbnessonone'stongueandmouth.Besidesthisuniquespice,Sichuandishesarealsousuallypreparedwithotherspicessuchaschilipepper.Usingfermentedbeansauceandasetofuniquecookingmethods,Sichuancuisineisnowfamousandpopularacrosstheworld.Inrecentyears,therehaveappearedmanymorerenownedrestaurantsspecializinginSichuancuisine,suchastheTanFamilyFishHeadrestaurant.4.GuangdongProvinceislocatedinsouthernchina,withamoderateclimateandabundantproduceallyearround.Asoneoftheearliestportsopentoforeigntrade,theprovincehasdevelopedaculinaryculturewithitsowncharacteristicsthathasexertedafar-reachinginfluenceonotherpartsofchinaaswellasthroughouttheworldwhereitisthemostcommonlyavailableChinesecuisine.Guangdongcuisineisfamousforitsseafoodaswellasforitsoriginalityandrefinedcookingprocesses.Varioussoupsinthiscuisinearelovedbypeopleallovert5.Zhejiangcuisineislightandexquisite,andistypicaloffoodfromalongthelowerYangtzeRiver.Onefamousdishiswestlakevinegarfish,whichlooksprettyandhasthedelicaterefreshingflavorsofnature.ManyChineserestaurantsinchina,aswellasinotherpartsoftheworld,servethisdish,butoftentheflavorislessauthenticcomparedtothatfoundinHangzhou,capitalofZhejiangprovince,whichhasuniqueaccesstothefishandwaterofWestLake.6.EverydishhasaThenamesofChinesedishesarediverse,butbehindeachofthefamousdishesisaninterestingstoryexplainingwhyitispopular.Agoodnamecanmakethedishmoreinteresting;however,somenamesaresoeccentricthattheymayconfusepeople,bothChineseandforeigners.Ifyouonlytranslatethenamesliteratelywithnoexplanation,youcouldmakeafoolofyourself.7.TakeGoubulisteamedbunsinthecityofTianjinforexample.Thesepopularbunsareallofthesamesizeandhandmade.Whenservedinneatrowsonatray,theylooklikebuddingchrysanthemumflowers.Thewrappingisthin,thefillingsarejuicy,themeattenderandthetastedeliciousandnotatallgreasy.Then,why8.Thereisaninterestingstorybehindit.GoubulisteamedbunswerefirstsoldinTianjinabout150yearsago.Alocalmanbythenameofgouziworkedasanapprenticeinashopsellingbaozi(steamedbuns).Afterthreeyears,hesetuphisownbaozishop.Becausehisbunsweresodelicious,hesoonhadathrivingbusinesswithmoreandmorepeoplecomingtobuyhisbuns.Ashardworkingasgouziwas,hecouldnotkeepupwithdemandsohiscustomersoftenhadtowaitalongtimetobeserved.Impatient,somepeoplewouldcallouttourgehimon,butashewassobusypreparingthebuns,hedidn'tanswer.Peoplethereforecametocallhisbunsgoubuli,meaning“goguzipaysnoattention.”Thiseccentricname,however,hashadverygoodpromotionaleffects,andhasbeenusedeversince.Goubuliisnowatime-cherishedbrandnameinTianjin9.InZhejiangcuisine,thereisawell-knowndishcalledDongpomeat.Thisdishofstreakyporkispreparedoveraslowfirewherethebigchunksofporkarebraisedwithgreenonion,ginger,cookingwine,soysauce,andsugar.Thefinisheddishisbrightredincolorandthemeatistenderandjuicyand,likethegoubulibuns,notatallgreasy.Thisdishwasnamedaftersudongpo,agreatpoetofthenorthernsongdynasty,whocreateditwhenhewasanofficialinHangzhou.Itissaidthatwhenhewasinchargeofthedrainageworkforthewestlake,sudongporewardedworkerswithstewedporkinsoysauce,andpeoplelaternameditdongpomeat,tocommemoratethisgiftedandgenerouspoet.10.FujiancuisineboastsafamousdishcalledBuddhajumpingoverthewall,thenumberonedishoftheprovince.Thisdishispreparedwithmorethan20mainingredients,includingchicken,duck,seacucumber,driedscallop,tendon,sharklip,fishmaw,andham.Alltheseingredientsareplacedintoaceramicpot,withcookingwineandchickenbroth,andthencookedoveraslowfireuntilthemeatistenderandjuicyandthesoupbecomessmoothandthick.Thenitisservedwithmorethanadozengarnishessuchasmushrooms,winterbambooshootsandpigeoneggs.Itisfamousforleavingalingeringaftertasteinthemouth.Thestorybehindthenameofthespecialtygoesasfollows.11.BuddhajumpingoverthewallwascreatedinarestaurantcalledgatheringspringgardeninFuzhou,Fujian,duringthereignoftheQingEmperor,Guangxu.Itwasfirstnamedeighttreasuresstewedinapotandthenamewaslaterchangedtoblessingandlongevity.Oneday,severalscholarscametogatheringspringgardenformeal.Whenthedishwasserved,oneofthescholarsimprovisedapoem:”Fragrancespreadstotheneighborhoodoncethelidlifts,onewhiffandtheBuddhajumpsthewall,abandoningthezenprecepts."hencethenameoftheIntheeyesofChinese,whatisimportantabouteating,especiallyatfestivals,istoeatinawarmatmosphere.Oftentheyoungandtheoldstillsitinorderofseniority,andtheeldersselectfoodfortheyoungwhiletheyoungmaketoaststotheelders.Chinesepeopleliketocreatealively,warm,andharmonious13.AhostessorhostinChinawillapportionthebestpartsofthedishestoguests.Usingapairofservingchopsticks,sheorheplacesthebestpartofasteamedfishorthemosttenderpieceofmeatontheplateofthemostimportantguest.Suchacustomisstillpopular,especiallyamongtheeldergeneration,asawayofexpressingrespect,concernandhospitality.14.SuchculinarycustomshavehadacertaininfluenceonthecharacteroftheChinesepeople.Inasense,ithasstrengthenedthecollectivespiritofthenation.Atapartyorabanquet,everyonefisttakesintoconsiderationtheneedsofthegroup;withtheeatingprocessalsobeingatimetoshowhumilityandconcernforothers.15.InChina,foodeatenduringfestivalsisparticularlyimportant.Atdifferentfestivals,peoplepartakeofdifferentfare.Forexample,ontheeveofSpringFestival,peopleinthenorthalwayseatjiaozi,meatandvegetabledumplings,atfamilyreunions.ThisisawayofbiddingfarewelltotheoldyearandwelcomingtheNewYear.TheLaternFestivalisadayofcelebration,andonthisdaypeopleliketoeatyuanxiao,sweetdumplingsmadeofglutinousriceflour,tosymbolizefamilyreunionandperfection.AttheDuanwuFestival,peopleeatzongzi,glutinousricewrappedintriangularshapeinreedleaves,tocommemoratethebelovedpoetQuYuan,whodrownedhimselfintheMiluoRiverafterbeingpoliticallywronged.Legendhasitthatpeopleatthetimethrewzongziintotheriverinthehopethatthewaterdragonwouldnottakehimaway.ThislatergraduallydevelopedintoacustomofmakingandeatingzongziduringtheDuanwuFestival中餐被公認(rèn)為全球最佳美食之一,其種類之豐富，工藝之繁復(fù)，使其理所當(dāng)然地成為游客大快朵頤的樂(lè)事之一。中國(guó)美食1.中國(guó)美食是中國(guó)文化一道絢爛的風(fēng)景線，這點(diǎn)從世界各地隨處可見的中餐館可以窺見。當(dāng)今，烹飪業(yè)正以前所未有的速度在發(fā)展。10年前，北京只有幾千家餐館，而今天卻有10萬(wàn)多家大小不等的餐館遍布市內(nèi)。2.地方美食眾所周知，明朝以來(lái)出現(xiàn)了八大菜系，分別是山東菜、四川菜、廣東菜、福建菜、江蘇菜、浙江菜、湖南菜和安徽菜。除了這些傳統(tǒng)菜系，中國(guó)的烹飪業(yè)也經(jīng)歷了巨大的變化：每個(gè)地方都形成了自己的特色菜，不同菜系匯集于諸如北京這樣的大城市。3.被譽(yù)為“天府之國(guó)”的四川也是個(gè)美食之都。在那里的任何一家餐館都能找到既可口又經(jīng)濟(jì)實(shí)惠的美食。川菜的原料雖簡(jiǎn)單，但調(diào)料卻大有講究。川菜以口味辣著稱，但僅是口味辣還不能使川菜區(qū)別于其他辣口味的菜系，比如湖南菜和貴州菜。川菜的特別之處在于花椒的使用。嘗過(guò)花椒之后，人們的舌頭和嘴巴會(huì)留下酥麻的感覺。除了花椒之外，川菜還常用辣椒粉之類的調(diào)料。因使用豆豉作配料，再加上一套獨(dú)特的烹飪方式，如今川菜在全世界都十分有名和受歡迎。近幾年涌現(xiàn)了一大批著名的專做川菜的餐館，比如4.廣東省在中國(guó)南部，全年氣候溫和，物產(chǎn)豐富。它還是最早對(duì)外開放的通商口岸之一。廣東的餐飲文化獨(dú)具特色，對(duì)中國(guó)其他地方乃至全世界產(chǎn)生了深遠(yuǎn)的影響。廣東菜以其好生猛海鮮、追求新奇、細(xì)致考究的烹飪方法而著稱。廣東菜中的各式煲湯如今已深受全國(guó)各地人民喜愛。5.浙江菜口味清淡，精致玲瓏，是長(zhǎng)江下游區(qū)域菜肴的代表。西湖醋魚是其中的一道名菜。這道菜鮮美，酥嫩，帶著自然的清香。中國(guó)乃至世界各地的中餐館大都能找得到這道菜，但口味往往不及在浙江杭州吃得那般純正。因?yàn)橹挥泻贾輷碛衼?lái)自西湖的魚和水。6.每道菜都有一段故事中國(guó)菜名五花八門，而每道名菜都有一段有趣的故事，說(shuō)明它如何博得人們的喜愛。一個(gè)好名字能使這道菜更有意思；但有些菜名太怪異了，聽起來(lái)讓人一頭霧水，不要說(shuō)外國(guó)人難以理解，就是中國(guó)人往往也不是很清楚。你要是望文生義，準(zhǔn)得鬧出笑話來(lái)。7.拿天津“狗不理”包子來(lái)說(shuō)吧?！肮凡焕怼奔兪止ぶ谱?，大小均等，深受歡迎。這些包子整整齊齊地放在托盤上時(shí)，看上去就像是含苞欲放的菊花。皮兒很薄，餡兒飽蘸肉汁，口感柔軟，香而不膩?？蔀槭裁唇小肮凡焕怼蹦?8.“狗