八大菜系中英文中华传统文化双语介绍模板

饮食文化中国传统CHINESECUISINE传统菜系非遗文化中国中华传统文化八大菜系中英文目录川菜SichuanCuisine粤菜CantoneseCuisine鲁菜ShandongCuisine苏菜JiangsuCuisine徽菜AnhuiCuisine闽菜FujianCuisine浙菜ZhejiangCuisine湘菜HunanCuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中国八大菜系：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。SichuanCuisine川菜第一部分川菜SichuanCuisineSichuancuisineisfamousforitshotandspicydishes.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。chilli辣椒粉spiced含香料的pepper胡椒粉ginger姜川菜CantoneseCuisine粤菜第二部分粤菜CantoneseCuisine18-19thcentury,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。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Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.粤菜CantoneseCuisineCantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.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。粤菜CantoneseCuisineShandongCuisine鲁菜第三部分鲁菜ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.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。JiangsuCuisine苏菜第四部分苏菜JiangsuCuisineBecauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisiteway.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.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。SweetisthemainflavorofSuCuisine,andfoodarealwayscookedthoroughlyintoverysoft,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。AnhuiCuisine徽菜第五部分徽菜AnhuiCuisine徽菜AnhuiCuisineAnhui

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。SmokedChickenwithTea茶叶熏鸡蜜汁红芋RedTatoinHoney玉兔海参BraisedSeaCucumbersFujianCuisine闽菜第六部分闽菜FujianCuisineConsisting

of

Fuzhou

Cuisine,

Quanzhou

Cuisine

and

Xiamen

Cuisine,

Fujian

Cuisine

is

distinguished

for

its

choice

seafood福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜beautiful

color

and

magic

taste

of

sweet,

sour,

salty

and

savory.

The

most

distinct

features

are

their

"pickled

taste".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”。ZhejiangCuisine浙菜第七部分浙菜ZhejiangCuisine1234“WestLake”西湖莼菜汤WaterShieldSoup凤梨蟹柳PearandCrabSticksXihuSourFish西湖醋鱼CornSalad玉米色拉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.

浙菜由杭州、宁波、绍兴三地的地方风味组成，口味清爽不腻，以菜品清鲜脆嫩、软糯滑润、香气醇厚而闻名。其中，杭州菜是三者中最负盛名的一派。HunanCuisine湘菜第七部分湘菜HunanCuisineHunan

cuisine

consists

of

local

Cuisines

of

Xiangjiang

Region,

Dongting

Lake

and

Xiangxi

coteau.

It

characterizes

itself

by

thick

and

pungent

flavor.

Chili,

pepper

and

shallot

are

usually

necessaries

in

this

divisi