对外汉语教学 四大菜系简介

TheFourFamousChineseCuisines中国四大菜系Peopleregardfoodastheirprimewant,andfoodsafetyisatoppriority.民以食为天，食以安为先.CookingisanancientChineseart.Some3,000yearsago,theChinesepeoplealreadysour酸，bitter苦，andsalty咸knewhowto“deliciously”blendthefiveflavors五味－pungent（辣sour酸，bitter苦，andsalty咸andtodayChinesecuisineisrankedamongtheworld’sbestandChineserestaurantscanbefoundinmanycountriesandregionsthroughouttheworld.Chinesecookingplacesgreatstressonthecolour（色）,fragrance（香）,taste（味）,form（形）andnutritionofthefoodandisveryparticularaboutcuttingandtemperaturecontrol.Accordingtotheroughestimates,therearemorethan5,000differentlocalcookingstylesinChina.ThemostpopularcookingstylesinChinaarethoseofSichuan,Guangdong,Shandong,andHuaiyang(jiangsu).AsearlyastheQingDynasty(1644-1911),someoverseasChineseopenedChineserestaurantsinEnglandandothercountriesandregions.Sincethen,Chinesecuisinehasbeenpopulartheworldover.TheChinesecookingisverydelicateandhasagreatvariety,Itisagreeabletodifferentracesofpeopleallovertheworld.Dietisakindofcivilizationofhumanityandcookingisasuperbart.Withthedevelopmentofsocialproductiveforces,andtheincreaseofinternationalexchanges,theChinesecookeryartissuretobefurtherimproved.ButitisapitythatonlyafewbookswerewrittenabouttheChinesecuisineinancienttimes.SichuanStyle四川菜DistinctfeaturesofSichuanStyle:Theyprefersteaming,simmering,andsmoking,Thecookingiselaborateandmeticulousandtheflavouringhighlyvariedandmixed.Thetasteofeachdishisverydistinct.AcommonChinesesayingaboutSichuancuisineisthateachmealhasitsownuniquetaste,andnotwodisheshavethesameflavour.GuangdongStyle广东菜Sichuancookingemploysscoresofcondimentsgivingallthedifferenttastes-salty,sweet,sour,hot,aromatic,pepperyorbitter,ofwhichapricklypepperistheclimate,thechefsthereleanheavilyonsuchwarmth-givingingredientsaschillipepper,blackpepper,themildredhuajiaopepper,andginger.OfhundredsofvarietiesofSichuandishes,itissaidthatonly20percenthaveahotandnumbingeffectonthepalate.Infact,theartofSichuancookingemphasizestheaestheticappealoffood.Itofferseverythingpleasantandinvitingtocolour,aroma,andappearance,whileflavouristhetoppriority.WhatSichuancuisineboastsisanabundanceofflavouranddiversifiedmethodsGuangdongStyle广东菜GuangzhoufoodisarepresentatativeofGuangdongfoods,includingallthedelicaciesofGuangdong,Chaozhou,Dongjiang,andHainanIsland.GuangdongfoodhasabsorbedsomeelementsofBeijing,Suzhou,Yangzhou,andHangzhoucuisine,whilekeepingitsSouthChinaflavour.InpreparingtheGuangdongcuisine,dozensofvarietiesofingredientsareofteninvolvedandmorethan30differentkindsofcookingmethodsemployed,suchasfrying,grilling,stewing,simmering,deep-frying,roasting,andbraisingetc.FreshnessiseverythingtotheGuangdongcuisine.Soisquickcooking:thereisnotmuchlongbroilingorbarbecuingasinNorthChina.Also,thereisnosimmeringforhourswithspicesandherbslikeintheWest.Theobjectiveisfreshness,tenderness,smoothtexture,andpiquantflavour.ThesequalitiesareespeciallyevidentinanotherGuangdongspecialty-roastsucklingpig.Apigletisguttedandcoatedinsidewithfermentedbeancurd,sesamepaste,fenliquor,andgarlic-flavouredsugar,andthenroasteduntilitsskinisgolden-redandshinyaslacquer.Thecustomistoeatthecrisp,cracklingskinfirst,andthenthetender,smooth-texturedflesh.ShandongStyleft东菜Shandongcuisineisknownforitslightseasoning,anddelicacy.Itschefsmakeapointofretainingtheoriginalflavour,freshness,crispness,andtendernessoftheingredients.AmongitsspecialtiesareSweet-sourHuanghe(YellowRiver)carp,friedcrispontheoutsidebuttenderthatthemeatcanbeshakenoffthebonesandmeltsdeliciouslyinthemouth.ChefsinthecoastalcitiesofQingdaoandYantaiexcelinthepreparationofseafood.Shandongcuisineisalsoknownforitssoup,boththeclearandmilky-whitekinds.Onecleartype,preparedwithmaterialsextractedfromswallow’snests,isoftenthefirstmajorcourseatbanquets.(soupusuallycomesattheendofmostChinesemeals)Whitesoupmadewithwildricestemsordandeliongreensisfamedforcolour,fragrance,taste,andappearance.ShandongfoodconsistsofJinanandFushanfood.Jinanfoodmakesgooduseofsoupseasoning,fryingindeepoilandsteaming.Shandongroastchickenisespeciallygoodwithwineandthechickenistastyandtender.Tastingitisguaranteedtomakethedinerbelieve.believe.Huaiyang(Jiangsu)Style淮扬（江苏）菜TheoriginofHuaiyangcuisinecanbetracedtopreChristiantimes.Theclearsimmeredsoft-shelledturtle,aHuaiyangspecialty,waslistedinthefamousdelicaciesmentionedinanancientversebyQuYuan(c.340-c.278BC),oneofthegreatestpoetsinChinesehistory.Yangzhou,whereHuaiyangcuisineoriginated,remainedanimportanteconomicandsalt-tradingcentreformorethan1,000years,asthefamousBeijing-HangzhouCanalpassedthroughthere.ThetradersandmenoflettersfromtheNorthandSouthgatheredthere.Theybecamepatronsofthemanylocalrestaurants,whichcompetedwitheachotherforcustomers.ThemostimportantpatronoftheHuaiyangcuisinewasZhuYuanzhang(1328-1398,reigned1368-1398),founderoftheMingDynasty(1368-1644).ImpressedbythelocalcuisinewhenhetookcontrolofYangzhouastheleaderofapeasantrebellion,ZhuYuanzhangdesignateditastheimperialcourtkitchenmasterinNanjing,thefirstcapitaloftheMingDynasty.WhenthethirdMingemperorYongle(1360-1424,reigned1403-1424)movedthecapitalfromNanjingtoBeijingin1421,hebroughttheHuaiyangchefswithhim.Huaiyangspecialtiesarelightlyflavoured,whethertheycombinesweet-and-sourorsweet-and-saltytastes.Soysauceandspicesaremildandusedsparingly,althoughtheuseofrich-flavouredbrothisextensive.TheFourFamousChineseCuisinesSichuanfoodisfamousforitsnumerousvarietiesofdelicaciesandstrongflavorsandisbestknownforbeingspicy-hot.宫保鸡丁：KungPaochicken回锅肉：twicecookedporkoftenwithchilliseasoning麻婆豆腐：MarBohTofuCantonesecuisineemphasizeslightcookingwithseeminglylimitlessCantonesecuisine龙虎斗：theBattleBetweentheDragonandtheTiger盐火局鸡：S