雙語介紹中國八大菜系

1、Guangdong Cuisine廣東菜系雙語介紹中國八大菜系China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight

2、 regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因為中國地方菜肴各具特色，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Guangdong Cuisine廣東菜系雙語介

3、紹中國八大菜系Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。Canton

4、ese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the wate

5、r except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables and meats.廣東人熱衷于嘗試用各種不同的肉類和蔬菜

6、。事實上，中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。這一陳述很不屬實，但是廣東菜是各類豐富的中國菜系之一。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roa

7、sting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，

8、炒，煸，深炸，烤，燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。 浙江、湖南、安徽雙語介紹中國八大菜系 Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is t

9、he most famous one among the three.浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。Hunan cuisine湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually neces

10、saries in this division.湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。Anhui Cuisine安徽菜系A(chǔ)nhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain安徽廚師注重于烹飪的溫度，擅長煨燉

11、。通常會加入火腿和方糖來改善菜肴的味道。Jiangsu Cuisine 江蘇菜系雙語介紹中國八大菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is

12、especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and i

13、ts not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland.江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓柌说奶厣堑?，鮮，甜，雅。江蘇

14、菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年之中也有變化。味道強而不重，淡而不溫。 Fujian Cuisine 福建菜系雙語介紹中國八大菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct

15、 features are their pickled taste.福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。Shandong Cuisine 山東菜系雙語介紹中國八大菜系Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.

16、Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying

17、 while Jiaodong division is famous for cooking seafood with fresh and light taste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And

18、much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. But dont expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies arent even indigenous to China.山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和

19、孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國家的山東菜館里從簽餅(中國餐館的折疊形小餅,內(nèi)藏有預(yù)測運氣話語的紙條)獲得更多的好運氣，因為簽餅在中國也不是本土的。Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandongs most famous

20、 dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. Th

21、e dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer山東是個巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因為現(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒青島啤酒就完美了。 Sichuan Cuisine 四川菜系Sichuan Cuisine, known often in the W

22、est as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garli

23、c, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中