chinesefourcuisines中国四大菜系英文版

1、Chinese Four CuisinesGeneral knowledgeEight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜系). SHANDONG CUISINE (L CI)Shang

2、dong CuisineOne of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines.Shangdong CuisineSpecializes in seafood like

3、prawns, sea cucumber, flounder .Also emphasize on soup gravy.Traditional luxury royal banquet.SICHUAN CUISINE (CHUN CI )Sichuan Cuisine2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is

4、 one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. Sichuan CuisineBeef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”CANTONESE CUISINE (YU CI )CANTONESE CUISIN

5、E Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers .Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese resta

6、urants overseas serve mainly Cantonese food.CANTONESE CUISINECantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelm

7、ing the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spicesHUAIYANG CUISINE (HUIYNG CI) HUAIYANG CUISINE1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. HUAIYANG CUISINESweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aq