中餐烹饪英语介绍.doc

.中餐菜品英文翻译的原则和菜系介绍（中英双语）翻译的原则中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：一、以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料（名称/形状）+with+配料如：松仁香菇ChineseMushroomswithPineNuts2.菜肴的主料和配汁主料+with/in+汤汁（Sauce）如：冰梅凉瓜BitterMeloninPlumSauce二、以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法（动词过去分词）+主料（名称/形状）如：拌双耳TossedBlackandWhiteFungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料（名称/形状）+配料如：豌豆辣牛肉SautedSpicyBeefandGreenPeas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料（名称/形状）+with/in+汤汁如：川北凉粉TossedClearNoodleswithChiliSauce三、以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-ShapedMantou脆皮鸡CrispyChicken2.菜肴的做法、形状或口感、做法以及主配料做法（动词过去分词）+形状/口感+主料+配料如：小炒黑山羊SautedSlicedLambwithPepperandParsley四、以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人（发源地）和主料2人名（地名）+主料如：麻婆豆腐MapoTofu(SautedTofuinHotandSpicySauce)广东点心CantoneseDimSum2.介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+人名/地名+Style如：四川辣子鸡SpicyChicken,SichuanStyle北京炸酱面NoodleswithSoyBeanPaste,BeijingStyle五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。如：饺子Jiaozi包子Baozi馒头Mantou花卷Huajuan烧麦Shaomai2.具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其原拼写方式。如：豆腐Tofu宫保鸡丁KungPaoChicken馄饨Wonton3.中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。如：佛跳墙Fotiaoqiang(SteamedAbalonewithSharksFinandFishMawinBroth)锅贴Guotie(Pan-FriedDumplings)窝头Wotou(SteamedCorn/BlackRiceBun)蒸饺SteamedJiaozi(SteamedDumplings)油条Youtiao(Deep-FriedDoughSticks)汤圆Tangyuan(GlutinousRiceBalls)粽子Zongzi(GlutinousRiceWrappedinBambooLeaves)元宵Yuanxiao(GlutinousRiceBallsforLanternFestival)驴打滚儿Ldagunr(GlutinousRiceRollsStuffedwithRedBeanPaste)艾窝窝Aiwowo(SteamedRiceCakeswithSweetStuffing)豆汁儿Douzhir(FermentedBeanDrink)六、可数名词单复数使用原则菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。3如：蔬菜面NoodleswithVegetables葱爆羊肉SautedLambSliceswithScallion七、介词in和with在汤汁、配料中的用法1.如主料是浸在汤汁或配料中时，使用in连接。如：豉汁牛仔骨SteamedBeefRibsinBlackBeanSauce2.如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。如：泡椒鸭丝ShreddedDuckwithPickledPeppers八、酒类的译法原则进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒类本身没有英文名称的，则使用其中文名称的汉语拼音。4第一章中餐ChapterI:ChineseCuisine一、中国菜的分类ClassificationsofChineseCuisine1.八大菜系EightFamousCuisines中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。“四大风味”，是指以鲁（山东）、川（四川）、粤（广东）、淮扬（扬州）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（山东菜）、川菜（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江菜）、徽菜（安徽菜）。从小吃到大餐，中国各地名吃举不胜举，千滋百味的名馔佳肴折射出中国深厚的饮食文化传统和个性鲜明的地域文化。InChina,differentgeography,climate,resources,produceandfoodhabitscombinetoformcharacteristiclocalcuisines,namely,thefourflavorsandeightregionalcuisines.ThefourflavorsrefertothoseofShandong,Sichuan,GuangdongandHuaiYang(Yangzhou).Theeightregionalcuisinesrefertothelocalmodificationsofthefourflavors,includingShandongCuisine,SichuanCuisine,HunanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisineandAnhuiCuisine.Fromthedishesservedatfamilymealstolavishbanquets,localfamousfoodsaretoonumeroustolist,andthedeliciousfoodsofallkindsoftastereflectthehighlydevelopedtraditionoffoodcultureandthecharacteristicregionalculturesofChina.51.1.鲁菜LuCuisine(ShandongCuisine)鲁菜是中国影响最大、流传最广的菜系之一。鲁是山东省的简称，山东是中国古文化发祥地之一，地处黄河下游，气候温和，境内山川纵横，河湖交错，沃野千里，物产丰富。其粮食产量目前居中国第三位，蔬菜种类多，品质优良，是中国重要的蔬菜产地。山东是孔子的故乡所在地，鲁菜处处体现着孔子“食不厌精，脍不厌细”的饮食理念，讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色。常用的烹调技法有30种以上，尤擅“爆、炒、烧、塌、扒”。明、清两代，鲁菜已是宫廷御膳主体。以清代国宴规格设置的“满汉全席”，使用全套银餐具，196道菜，全是山珍海味，可谓奢华至极。作为北方第一菜系，喜庆寿诞的高档宴席和家常菜的许多基本菜式都是由鲁菜发展而来的，不仅如此，鲁菜对京、津、东北等地特色风味菜肴的形成还有着重要的影响。山东人豪爽好客，特别讲究待客之道，惟恐客人吃不饱、吃不好，因此菜量很大，在山东人家做客要有一吃到底的心理准备。LuCuisineisoneofthemostinfluentialandpopularcuisinesinChina.“Lu”isshortforShandongProvince,whichisoneofthecradlesofChineseancientculture.Withmountainstoweringandriversmeanderingthroughouttheprovince,itboastsvastfertilefieldsandabundantproduce.ItsgrainoutputranksthirdinChina,anditalsohasmanykindsofhigh-qualityvegetables.ShandongisthehomeprovinceofConfucius,andShandongCuisineembodiesthediningconceptofEatnofoodbutwhatsofthebestquality;eatnomeatbutwhatsfinelyminced.Itemphasizespurityoftheseasoningsandisalittlesalty.Itfeaturesfreshness,tenderness,aromaandcrispness.Thereareover30kindsofcommoncookingtechniques,ofwhich,bao(quickstir-frying),chao(frying),shao(stewing),ta(boiling)andpa(braising)areoutstanding.IntheMingandQingdynasties(1368-1911),ShandongCuisinewasthemainstyleofimperialmeals.TheFeastofCompleteManchu-HanCourses,establishedinaccordancewiththestatebanquetoftheQingDynastycourt,adoptedabanquetof196coursesservedonsilverplatters,includingdelicaciesofeverykindasluxuriousaspossible.AsthefirstcuisineofnorthChina,manybasiccoursesofhigh-classfeastspreparedforfestivalsandbirthdaysweredevelopedbasedonShandongcuisine.ItalsohadanimportantinfluenceontheformationofthelocalcuisinesofBeijing,TianjinandnortheastChina.ThepeopleofShandongProvincearegood-hearted,keepopendoors,andpayspecialattentiontotreatingguestswelltoensuretheyleavefullandwellsatisfied.Hence,thedishesservedaremorethansufficient,andfamilyguestsnevergohungry.YellowRiverFisharecookedina6糖醋黄河鲤鱼：此菜选用黄河鲤鱼烹制而成，成菜后外焦里嫩，香酥、酸甜、稍咸。德州扒鸡：鸡皮光亮，色泽红润，肉质肥嫩，热吃时，手提鸡骨一抖，骨肉随即分离，香气扑鼻，味道鲜美，是德州传统风味。particularway,sothattheyarecrispoutsideandtenderinside.Thedishissavoryandcrisp,sourandsweetandalittlesalty.DezhouStewedChicken:thechickenskinisbrightandruddy,andthemeatisfatandtender.Wheneatingithot,dinerssimplygripthefeetandshakeit,andthemeatseparatesfromthebones.Sweet-smellingandtasty,itisthetraditionalflavorofDezhou.1.2.川菜ChuanCuisine(SichuanCuisine)川菜是一种发展较早的风味菜系，其发源地孕育了中国古代的巴蜀文化。据中国古籍记载，早在两千多年前，当地就已有卤水、岩盐、川椒、姜等调味品，在当地发掘的出土文物中，可见各种青铜和陶质食具，足见其烹饪技术形成之早。16世纪初，川菜运用引进种植的辣椒调味，继承巴蜀之地早就形成的“尚滋味”、“好辛香”的调味传统，并进一步发展。19世纪末20世纪初，逐步形成为一个地方风味极其浓郁的体系。如今，川菜不仅在中国各地有着广泛的影SichuanCuisineisalocalcuisinethatdevelopedinearlytimes,formingpartofthecultureofancientSichuaninSouthwesternChina.Accordingtoancienttexts,morethantwothousandyearsago,therewerealreadysuchseasoningsasbrine,rocksalt,pepper,gingerandsoon.Variousitemsofbronzeandpotterytablewarehavebeenfoundamongexcavatedculturalrelics,showingthegreatageofthecookingtechniques.Inthebeginningofthe16thcentury,SichuanCuisineusedlocalpepperasseasoningandinheritedtheseasoningtraditionofpayingattentiontothetasteandattachingimportancetopungencyanddevelopeditfurther.Attheturnofthe19thand20thcenturies,itgraduallybecameasystemwithstronglocalcharacteristics.Now,SichuanCuisineiswidelyenjoyedalloverChinaandhasspreadtomanycountries.MentionSichuanCuisineandtongue-numbingandspicytastescometomind.SeasoningsareveryimportantinSichuanCuisineandmanydifferentflavorsabound,whichcanbeseenfromseasoningssuchasscallion,ginger,garlic,chili,pepper,Chinesepepper,vinegar,PixianCountybeanpaste,fermentedglutinousricewine,sugar,saltandsoon.If7响，食者众多，而且已遍及世界许多国家和地区。一提起川菜，人们的印象中似乎只有麻、辣两味，其实川菜特别注重调味，味型也相当丰富，单看调料就可见一斑葱、姜、蒜、辣椒、胡椒、花椒、醋、郫县豆瓣酱、醪糟、糖、盐，不一而足。只要巧施厨艺，就能精心调和成酸、甜、苦、辣、麻、香、咸等7种滋味。四川素有“天府之国”之称，56万平方公里境内，物产富庶。烹饪原料多而广。川菜拥有4000多个菜肴点心品种，是由筵席菜、便餐菜、家常菜、三蒸九扣菜、风味小吃5个大类组成的，常用烹调技法近40种，长于小煎、小炒、干煸、干烧、家常烧等技法。菜品多为经济可口的大众家常菜，风格朴实清新。麻婆豆腐：为四川省的传统风味菜肴。相传在清朝同治末年，成都有位陈姓妇女脸上生有麻子，但烧得一手好菜，经营餐馆以豆腐的味道最为特别，麻辣味鲜、色泽红亮，深受群众喜爱，因而得名。鱼香肉丝：色红肉嫩，鱼香味突出。因模仿民间烹鱼的调料和方法制作，故名鱼香。回锅肉：红绿相衬，咸中带甜，微辣醇鲜、味浓而香，是四川的传统菜肴。thecookisskillfuleuough,sevenflavorssour,sweet,bitter,spicy,tonguenumbing,aromaticandsaltyshouldbedetected.Sichuanenjoysareputationasalandofabundance.Coveringanareaof560,000squarekilometres,ityieldsrichcookingingredients.SichuanCuisineboastsmorethan4,000courses,dividedintofivetypes,suchasfeastdishes,refreshmentdishes,home-styledishes,steameddishesandcharacteristicsnacks.Therearenearly40kindsofcommoncookingtechniques,especiallysauting,frying,stir-fryingwithoutstewing,dry-frying,homestylefryingandsoon.Mostareeconomicandflavorfulhomestyledishes,simpleandfresh.Mapo(meaningpockmarkedladyinChinese)Tofu(SautedTofuinHotandSpicySauce):Itisatraditionalflavorfuldish.ItissaidthattowardstheendofthereignofTongzhi(1862-1875)oftheQingDynasty,therewasaladysurnamedChen,whowaspockmarkedbutwasaverygoodcook.Thetofuinherrestaurantwasespeciallytastywithspicy,tongue-numbingflavorandbrightredcolor,whichwasdeeplylovedbyhercustomers.Fish-flavoredShreddedPork(SautedShreddedPorkwithSpicyGarlicSauce):Itsmeatisredandtender.Itimitatestheseasoningandmethodofcookingfish,henceitsname.TwiceCookedPorkSlices(SautedSlicedPorkwithPepperandChili):Itscolorisredandgreen;itstasteissaltywithalittlesweetandspicyflavoranditisfragrant.81.3.粤菜YueCuisine(GuangdongCuisine)粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表，具有独特的南国风味，以选料珍奇、配料精巧、依食客喜好灵活烹制而着称。粤菜发源于中国南部沿海地区，那里地处亚热带，濒临南海，四季常青，物产丰富，山珍海味无所不有，蔬果时鲜四季不同。同时，这里又是与海外通商的重要口岸，经济较发达也促进了饮食文化的发展。粤菜讲究少而精，制作精细追求享受，用量精而细，配料多而巧，装饰美而艳，菜品达5000多种。粤菜原料广采博收，追求生猛；善用烧、煲、浸、烤、炙、软炸、软炒、清蒸等烹调法，口味清淡鲜和；在配料、刀工、火候、烹饪时间、起锅、包尾、器皿、上菜方式等诸多环节都有着严格要求，如做鱼讲究即杀即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬春“滋补身体”的习俗，口味随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；菜品口感重清、鲜、爽、滑、嫩、脆，调味遍用酸、甜、苦、辣、咸、鲜，追求菜肴整体的色、香、味和形。白切鸡：选用未下蛋的小母鸡或1500克左右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、YueCuisinereferstothatofGuangdongProvince,mainlycomposedoftheflavorsofGuangzhou,ChaozhouandDongjiangandbestrepresentedbythatofGuangzhou.Ithasauniquesouthlandflavorandisfamousfortherareandexquisiteingredientsandvariedrecipestosuitthetastesoftheeaters.GuangdongCuisineoriginatedfromthesubtropicalzone,alongthecoastalareaofsouthernChinaadjacenttotheSouthChinaSea,whichisgreenalltheyearround.Itaboundsinagriculturalproduceanddelicaciesofallkinds,aswellasvegetablesvaryingthroughthefourseasons.Itisalsoanimportanttradingporttotheworld;so,thedevelopedeconomyalsopromotesthedevelopmentofthefoodculturewithnewideasfromhomeandabroad.GuangdongCuisinestressesexquisitepreparationandprovidesenjoymentwithdelicate,well-choseningredientsandbeautifulpresentation.Therearemorethan5,000dishesalltogether.Thematerialsareofabroadrangethatincludefreshseafood,withcookingtechniquesincludingfrying,braising,soaking,toasting,soft-fryingandstewingwithoutseasoning.Ithasstrictrequirementsinregardtoingredients,cuttingskill,cookingduration,tableware,servingstyleandsoon.Forexample,thefishshouldbecookedimmediatelyafterbeingkilledtokeepitsfreshness.Bothqualityandtasteareveryimportant,advocatingthecustomofnourishingthebodyinWinterandSpringandchangingtheflavorinaccordancewiththeseason.InSummerandAutumn,lightdishesarefavoredandinSpringandWinter,strongonespreferred.Light,fresh,slippery,tenderandcrispdishesarepreferredandtheseasoningsincludesour,sweet,bitter,spicy,saltyorfresh.Itpursuesthewholeeffectofthedishescolor,fragrance,tasteandshape.SlicedBoiledChicken:Itrequiresapulletorcaponwithaweightofonly1,500grams;theyellowchickenofQingyuanisbest,withfleshy,tastytendermeat.Whencooking,theflameisturneddownimmediatelyafterputting9肥小脚矮、味道鲜美，制作时将水烧开，将鸡放下即转用小火，讲究火候，以刚熟、切开后两腿骨略带血丝者为宜。皮爽滑，肉细嫩，鲜味足。老火靓汤：靓汤是粤菜重要的组成部分，汤料与气候变化相呼应，干燥少雨的季节，可选择润肺解渴、气血双补的“菜干煲猪肺”、“雪耳木瓜煲排骨”、“无花果粉葛煲赤肉”；暑热时节，身体火气旺盛，可选择性甘凉的汤料，如“鸡骨草煲老鸡”、“凉瓜赤豆煲龙骨”；冬季体寒，宜选择性热的汤料，如“鲜人参煲老鸭”、“冬虫夏草煲乳鸽”等等，煲汤一般要3个小时。红烧大群翅：大群翅取自鲨鱼，分三围，近头部的脊翅称头围，近尾的脊翅称二围，尾部末端称三围。此菜烹饪精巧，汤浓郁香醇，翅针透明而嫩滑可口，蛋白质含量很高，营养丰富，是粤系传统佳肴，售价昂贵。thechickenintotheboilingwater.Thesimmeringtechniquestressesdurationanditisbestwhenthechickenisunderdoneontheshank.Whendonetheskinisloose,themeattenderandtheflavorfresh.SoupoftheDay:SoupisanimportantpartoftheGuangdongCuisine,withtheingredientschangedinaccordancewiththeseasons.Inthedryseason,soupssuchasdriedvegetableandporklungsoup,whitefungus,pawpawandspareribssoup,fig,pachyrhizuaangulatusandredporksoupareservedtonourishthelungsandrelievethirstandincreasevitalenergyandbloodflow.Inthehotseason,theinternalheatofthebodyisample,soitiswisetoselectsweetandcoolsoups,suchaschicken-boneherbandagedchickensoup,coldmelon,redbeananddragonsbonesoup;itiscoldinwinter,sohotsoupssuchasfreshginsengandoldducksoupandawetoandpigeonsouparebest.Ittakesthreehourstobraisetheingredients.BraisedSharkFininBrownSauce:Thefinisdividedintothreekinds,thatnearthehead,nearthetailandattheendofthetail.Itiscookedprecisely,withstrongandfragrantflavor.Thefinistransparentt,tenderandtasty,withahighproteincontentandabundantnutrition.Itisanexpensive,traditionaldishofGuangdongCuisine.1.4.闽菜MinCuisine(FujianCuisine)闽菜是福建菜的简称，起源于福建省闽侯县，以福州、泉州、厦门等地菜肴为代表发展起来。由于福建的地理形势倚山傍海，北部多山，南部面海，山区盛产菇、笋、银耳、莲子和石鳞、河鳗、甲鱼等山珍野味。漫长的浅海滩涂，盛产多种海鲜，因此，闽菜多以海鲜为原料烹制各式菜肴。其特点是色调美观，滋味清鲜。烹调方法擅长于蒸、汆、炒、溜、MinCuisineisshortforFujianCuisine,originatinginMinhouCountyofFujianProvince,representedbythedishesofFuzhou,Quanzhou,Xiamenandsoon.Fujianismountainousinthenorthandfacestheseainthesouth.Themountainousareaisabundantinmushrooms,bambooshoots,whitefungus,lotus,stonesquama,eel,soft-shelledturtlesandsoon.Inthelongshallowseacoast,therearenumerousseacreatures.Hence,theFujianCuisinehasmanyseafooddishes,colorful,lightandtasty.TheMinCuisinechefsareadeptatsteaming,braising,10煎、煨，尤以“糟”味最具特色。闽菜注重刀工，一切刀工均围绕着“味”下功夫，使原料通过刀工的技法，体现出原料的本味和质地。闽厨长期以来把烹饪和确保原料质鲜、味纯、滋补联系起来，重视汤菜，认为其最能保持原料的本质和原味，因此，汤菜多而考究。闽菜的烹调细腻表现在选料精细、泡发恰当、调味精确、制汤考究、火候适当等方面。佛跳墙：(谑寓其味鲜美使庙中佛像都要跳出墙外来品尝)起源于19世纪末，为福州“聚春园”名厨郑春发创制，至今已有100多年的历史，选料考究，精心煨制而成，讲究火功与时效，可谓味中有味，浓香四溢，口味醇厚，质地软嫩，入口即化，营养丰富，是福州传统名菜之首。醉糟鸡：善用红糟做配料制作各式风味菜肴是闽菜的重要特点，这道传统名菜将肥母鸡用清水煮熟，放入红糟等调味料密封腌制，色泽淡红，肉质鲜嫩，糟香味美。生炒海蚌：以鲜海蚌肉为主料，配熟冬笋、水发香菇炒制而成。此菜刀功独特，蚌肉香润可口，菜色清新明丽，可谓色香味俱全。deep-frying,stir-frying,decoctingandstewing,andespeciallyderivingflavorspickledindistillersgrainsalcoholorinwine.CuttingisimportantinFujianCuisine.Everythingslicedpreservesandrevealsitsoriginalaromaandtextureoftheingredients.ThechefsofFujianProvinceallguaranteefreshness,puretasteandnourishmentandstresstheimportanceofsoup,whichisgoodforkeepingthetextureandtasteoftheoriginalingredients.Hence,therearemanyexquisitesoupdishes.FujianCuisinehasanelaboratearrayofwell-choseningredientswithmoderatepickling,specificseasonings,choicesoupsandgreatattentiontodetail.Fotiaoqiang,meaningtheBuddhajumpingoverthewall(SteamedAbalonewithSharkFinandFishMawinBroth):Thiswascreatedattheendofthe19thcenturybyZhengChunfa,thefamouschefofarestaurantnamedJuchunyuanwitha100-yearhistory.Itstressestheselectionofingredients,durationofstewingandtiming.Itisdeliciouswithastrongfragrance,andtenderenoughtodissolveimmediatelyinthemouth.ItalsohasabundantnutritionandisthemostfamoustraditionaldishofFuzhou.ChickeninRiceWine:FujianCuisinefeaturesusingredvinassetocookvariouslocaldishes.Thetraditionalfamousdishistoboilthefleshyhensmeatinwaterandthenstuffitwithredvinasse.Itislightredandthemeathasvinassefragranceandgoodtaste.Stir-FriedSeaClam:Friedwithcookedwinterbambooshoots,andmushrooms.Itrequiresuniquecuttingskill.Theclammeatisdelicious,savory,andhasapleasingbrightcolor.111.5.苏菜SuCuisine(JiangsuCuisine)苏菜即江苏地方风味。江苏地处长江下游，有淮河流经，水系发达，交通便利，经济富庶，时蔬河鲜物种全，饮食资源丰富，俗称“鱼米之乡”，自古就是名厨荟萃之地。中国第一位典籍留名的职业厨师和第一座以厨师姓氏命名的城市均出自江苏，一些特制菜肴流传久远，曾长期供奉封建王朝帝皇享用。苏菜从淮扬菜发展而来，由淮安菜、扬州菜、南京菜、苏州菜、镇江菜组成，用料广泛，以江河湖海水鲜为主；刀工精细，烹调方法多样，擅长炖、焖、煨、焐；追求本味，清鲜平和，咸中稍甜；菜品风格雅丽，形质均美。松鼠鳜鱼：是苏州名菜，有色有香，有味有形。尺把长的鳜鱼在盘中昂首翘尾，鱼身已去骨，并剞上花刀，油炸后，浇上番茄汁，外酥里嫩，甜酸适口。淮安软兜：这道菜又称“清炒鳝背”，江淮一带盛产鳝鱼，精于鳝鱼入馔。庖厨以鳝鱼为主料，烹制成席，共有108道菜肴，号称“长鱼席”，18世纪已名中国。鳝鱼富含黄鳝素，可降血糖、调节机能及治疗糖尿病，尤宜中老年人食用。这道菜鲜嫩可口，营养丰富。平桥豆腐：传说中这是一道经清乾隆皇SuCuisineisthelocalcuisineofJiangsuProvinceonthelowerreachesoftheYangtzeRiver,withtheHuaiheRiverpassingthrough.Theareaboastsadevelopedwatersystem,convenienttraffic,richeconomyandabundantvegetablesandseaandriverfoods.Hence,itenjoysareputationasalandwherefishandgrainaboundwherefamouschefshavegatheredsinceancienttimes.ThefirstchefwhosenameisrecordedandthefirstcitynamedafterthefamilynameofachefallcameintobeinginJiangsu.Somespecialdisheswereprovidedfortheimperialdynasties.JiangsuCuisinedevelopedfromHuaiyangCuisine,composedofHuaian,Yangzhou,Nanjing,SuzhouandZhenjiangCuisines,withmanyingredientsbutmainlyriver,lakeandseafoods.Thecuttingskillisexquisiteandthecookingmethodsarevariedbraising,stewing,simmeringandwarming.Careistakentopreservetheoriginalflavoroftheingredients,light,fresh,aswellassaltywithalittlesweetness.Thedishesareelegantandbeautifulinformandquality.Squirrel-likeMandarinFish:ItsafamousSuzhoudish,withexquisitecolor,fragrance,tasteandshape.Aone-thirdmetermandarinfishintheplateholdsitsheadhighandthetailup,withtheboneremoved.Afterbeingfriedanddousedwithtomatojuice,itistenderinsideandcrispoutside,properlysweetandsour.PlainBraisedEel:TheJianghuaiarea(mainlyreferringtoJiangsu,Anhui,HubeiandSichuan)aboundsineels,andpeoplethereareadeptatcookingthem.Eelisthemainingredientforafeastof108courses,calledLongFishFeast,famousinthe18thcentury.Therich-tastingeelreducesbloodsugar,regulatesbodyfunctionsandcuresdiabetes;so,itisespeciallysuitableforolderpeople.Itistender,tasty,andnourishing.TofuBoiledinChickenBroth:ThedishwasonceenjoyedbyEmperorQianlong(reigned1736-96)oftheQing12帝品尝后声名远播的民间菜肴，制作方法并不复杂。烩制时，用原汁鸡汤加上鲫鱼脑和蟹黄、猪油、葱、姜等作料，煮沸后，将豆腐片和熟肉丁、虾米、少许酱油一起放进锅里。烧开之后，用菱粉勾芡，再加少许味精起锅。可稍加麻油或胡椒粉增味。Dynasty(1644-1911),andhencebecamewell-known.Thecookingmethodisnotcomplicated:addcruciancarpbrain,crabroe,lard,shallots,ginger,ochickenbroth;afteritboils,putinthebeancurdchips,cookeddicedmeat,peeleddriedshrimpandalittlesauce.Whenitisboiled,thickenthesoupwithwaterchestnutpowderandaddalittlemonosodiumglutamateandsesameoilorpeppertoenrichtheflavor.1.6.浙菜ZheCuisine(ZhejiangCuisine)浙菜即浙江菜。浙江东临大海，有着名的舟山渔场，海产丰盛，中部为盆地，盛产蔬菜和稻米，闻名中外的金华火腿、杭州龙井茶、绍兴老酒，都是烹饪中不可缺少的上乘原料。浙菜以绍兴菜、杭州菜、宁波菜为代表，总的特点是菜式精巧，菜品鲜美滑嫩，脆软清爽。运用香糟调味，注重煨、焖、烩、炖等烹调技法。宁波菜因地靠舟山群岛，海产丰富，于是就地取材，用料以海产为主，口味偏咸。杭州菜口味清淡，基本不用辛辣调料，也避免浓油赤酱，但醇香酥烂的东坡肘子、甜酸适口的西湖醋鱼等经典名菜却回味悠长，天下闻名。杭州市规