八大菜系英语介绍仁青初

EightChineseCuisinesDefinition:cuisineisamaturesystemdevelopedbysecularevolution.Itcontainscarefulchoiceofmaterials,perfectcuttingskillsandexcellentcookingskillsandsoon.Ithasadistinctlocalflavorcharacteristicsandithasalreadyrecognizedbythesociety.1,ShangdongCuisine鲁菜

2,SichuanCuisine川菜

3,CantoneseCuisine粤菜

4,JiangsuCuisine苏菜

5,FujianCuisine闽菜

6,ZhejiangCuisine浙菜

7,HunanCui

sine湘菜

8,AnhuiCuisine徽菜TheformationofcuisineisrelativetolocalClimate,geography,history,productsandeatingcustomsShandongCuisine

ShandongcuisineisthefirstcuisineofChineseeightcuisineanditismadeupof3parts:Jinanstyle,Jiaodongstyle,andConfuciusstyle(孔府)itisfamousforseafoodanditemphasizessoupgravyFlavor:delicate

fragrance,fresh,mildandpuretasteFamousdishes油爆大哈Braisedconch红烧海螺Sweatandsourcarp糖醋鲤鱼SichuancuisineisthemostdistinctiveChinesecuisine,andthelargestfolkcuisine.SichuancuisineincludingChongqingcuisine,Chengducuisine,Leshancuisine,Neijiangcuisine,ZigongcuisineandotherSichuanlocalcuisine.ThemainfeatureofSichuancuisineisdiversetastes.Flavor:Spicyandpungent,anditemphasizestheuseofchiliandpeppercornsSichuanCuisineFishflavouredshreddedpork鱼香肉丝Mapobeancurd麻婆豆腐dicedchickenwithpeanuts宫爆鸡丁FamousdishesHotpotCantoneseCuisineCantoneseisthesecondlargestfolkcuisine.Cantonesecuisineincorporatesalmostallediblemeats,suchassnakesandsnails.Itenjoysthereputationof"100kindsofsnackshaving100tastesand100shapes."Flavor:mild,crispandfresh，itusuallystir-fried(炒).Famousdishesdumplingwithmarinatedpork叉烧包

Goldenroastedsucklingpig广式烧乳猪

Slicedboiledchicken白切鸡Porkin-sweetandsoursauce糖醋咕噜肉

JiangsuCuisineStressthefreshnessofmaterials,itisfamousforitscarefulselectionofingredientsPaygreatattentiontosoupanddessert.SuzhoudessertisoneoftheChinafourdesserts,anditisthemostdiversesnackofChina.Flavor:sweet,crisp,tenderandsmooth.StewedPorkBallinBrownSauce红烧狮子头Saltedduck金陵盐水鸭Farewelltomyconcubine.霸王别姬

松鼠鳜鱼ThesquirrelmandarinfishFamousdishesFujianCuisineConsistsofFuzhouCuisine,QuanzhouCuisineandNanpingCuisine,itdistinguishesforitschoiceofseafood,beautifulcolorandmagictaste.Flavor:sweet,sour,saltyandspicy(香辣的).ThemostdistinctfeatureofFujiancuisineis"pickledtaste“(卤味).Brineshrimp盐水虾MonkJumpsovertheWall

佛跳墙

/English/Cate/12610.html醉排骨springrolls春卷（meatandvegetablesrollwiththincakes.iteatenasasnack）FamousdishesZhejiangCuisineItincludinglocalcuisinesofHangzhou,NingboandShaoxing,Flavor:itisnotgreasy,anditwinsitsreputationforfreshness,tenderness,softness,smoothness,delicatefragranceofitsdishesHangzhouCuisineisthemostfamousoneamongthethreelocalcuisine.FamousdishesDongpo'sbraisedpork东坡肉Bakedchicken叫花鸡Steamedgrasscarpinvinegargravy西湖醋鱼Braisedbambooshoots油焖春笋sweetsoupballs宁波汤圆HunanCuisine

consistoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Flavor:pungent,sourfreshandtender.chili,pepperandshallot(青葱)areusuallynecessariesinHunancuisine.

Steamedfishheadwithdicedhotredpeppers剁椒鱼头Braisedporktrotterwithsoyasauce红烧猪蹄

Mixedcuredmeat腊味合蒸Spicychicken麻辣子鸡FamousfoodsAnhuiCuisine

BraisingandstewingarecommoncookingskillsforAnhuicuisinePayinggreatattention