中国传统菜系八大菜系英文介绍

汇报人：xxx时间：X月X日Chinesefoodcanberoughlydividedintoeightregionalcuisines中华传统文化八大菜系英文介绍中国传统菜系

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Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。川菜

SichuanCuisine一粤菜

CantoneseCuisine二鲁菜ShandongCuisine三苏菜

JiangsuCuisine四徽菜

AnhuiCuisine五闽菜

FujianCuisine六浙菜

ZhejiangCuisine七湘菜

HunanCuisine八目录CONTENTS川菜SichuanCuisine一川菜SichuanCuisine一Sichuancuisineisfamousforitshotandspicydishes.TheclimateinSichuanandChongqinisveryhumidall

throughtheyear,thenpeoplethereliketokeepthedampoutbyeatingheavilyspicedfood.Hotchilli,wildpepperandgingeraretheever-presentingredients.川菜以麻辣著称。四川和重庆的气候一年四季都非常潮湿。四川和重庆的气候一年四季都非常潮湿，因此当地人喜欢吃辣味较重的食物来防潮。辣椒、野山椒和生姜是常备食材。ginger姜chilli辣椒粉spiced含香料的pepper胡椒粉粤菜CantoneseCuisine二粤菜CantoneseCuisine二Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers.很久以前，广东是中国最边远的地方，缺乏统治者的支持。01Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.广东人就地取材。野生动物、植物甚至昆虫。0218-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.18-19世纪，移民遍布世界各地，开设了许多广东餐馆。如今，大多数海外中餐馆都以广东菜为主。03粤菜CantoneseCuisine二Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.粤菜几乎囊括了所有可食用的肉类，包括内脏、鸡脚、鸭肉和鸭舌、蛇和田螺。Freshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.新鲜优质的食材至关重要。香料的用量要适中，以免影响主要食材的风味。Garlic,chives,gingerandcorianderleavesaremainspices.大蒜、韭菜、生姜和香菜叶是主要香料。鲁菜ShandongCuisine三鲁菜ShandongCuisine三ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜肴由济南菜和胶东菜组成，具有清、纯、不腻的特点，讲究香、鲜、脆、嫩。山东菜肴多用葱、蒜等调味品，味道辛辣。山东菜讲究汤。薄汤的特点是清澈鲜美，奶汤的特点是浓厚鲜美。济南菜擅长炸、烤、煎、炒，而胶东菜则以烹制清淡鲜美的海鲜而闻名。苏菜JiangsuCuisine四苏菜JiangsuCuisine四FromJiangsuProvinceandShanghai.来自江苏省和上海市。Ingredientsaresupposedtobeasfreshaspossibleinthiscuisine.Becauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisiteway.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.这道菜的食材必须尽可能新鲜。由于该地区的生活方式比较讲究，人们喜欢用精致的方式来处理食材。因此，苏菜的份量总是少而精。SweetisthemainflavorofSuCuisineandfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestthesweetanddelicioussauce.

甜味是苏菜的主要风味，食物总是被煮得非常软烂，这样才能完全消化掉香甜可口的酱汁。徽菜AnhuiCuisine五徽菜AnhuiCuisine五Anhui

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安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。徽菜AnhuiCuisine五SmokedChickenwithTea

茶叶熏鸡BraisedSeaCucumbers玉兔海参RedTatoinHoney蜜汁红芋闽菜FujianCuisine六闽菜FujianCuisine六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

features

are

their

"pickled

taste".

福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。浙菜ZhejiangCuisine七浙菜ZhejiangCuisine七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

the

most

famous

one

among

the

three.

浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。浙菜ZhejiangCuisine七西湖莼菜汤“WestLake”WaterShieldSoup凤梨蟹柳PearandCrabSticks雪菜黄鱼BraisedYellowFishwithPotherbMustard西湖醋鱼XihuSourFish三丝敲鱼FriedFishwithThreeSlices酸甜咕噜肉SweetandSourPork青椒茄子FreshChilliandEggplant鱼片蒸蛋StewedEggwithFishSlice油吃麻辣茭白SpicyHotCaneShoot葡萄干焖鸡块StewedChickenCutletswithDryGrapes番茄焖明虾StewedShrimpswithTomato玉米色拉CornSalad鱼香茄子FishFlavoredEggplant薯条手卷PotatoStripRoll湘菜HunanCuisine八湘菜HunanCuisine八Hunan

cuisine

consists

of

local

Cuisines

of

Xiangjiang

Region,

Dongting

Lake

and

Xiangxi

coteau.

It

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