中國八大菜系英文介紹

2023年12月12日發(作者：二袁)

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中國八大菜系英文介紹

China covers a large territory and has many

nationalities, hence a variety of Chine food with

different but fantastic and mouthwatering flavor. Since

China's local dishes have their own typical

characteristics, generally, Chine food can be roughly

divided into eight regional cuisines, which has been

widely accepted around. Certainly, there are many other

local cuisines that are famous, such as Beijing Cuisine

and Shanghai Cuisine.

中國地域廣闊,平易近族浩瀚,是以各類中國飲食口胃不合,卻都味美,令人垂涎.因為中國地方菜肴各具特點,總體來講,中國飲食可以大致分為八大地方菜系,這種分類已被廣為接收.當然,還有其他很多有名的地方菜系,例如北京菜和上海菜.

Ⅰ.Shandong Cuisine山東菜系

Consisting of Jinan cuisine and Jiaodong cuisine,

Shandong cuisine, clear, pure and not greasy, is

characterized by its emphasis on aroma, freshness,

crispness and tenderness. Shallot and garlic are usually

ud as asonings so Shangdong dishes tastes pungent

usually. Soups are given much emphasis in Shangdong

dishes. Thin soup features clear and fresh while creamy

soup looks thick and tastes strong. Jinan cuisine is

adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking afood

with fresh and light taste.

山東菜系,由濟南菜系和膠東菜系構成,清淡,不油膩,以其噴鼻,鮮,酥,軟而有名.因為運用青翠和大蒜做為調料,山東菜系平日很辣.山東菜系重視湯品.清湯清亮新穎,而油湯外不雅厚重,味道濃厚.濟南菜系善于炸,烤,煎,炒,而膠東菜系則以其烹調海鮮的鮮淡而有名.

Shandong is the birthplace of many famous ancient

scholars such as Confucious and Mencius. And much of

Shandong cuisine's history is as old as Confucious

himlf, making it the oldest existing major cuisine in

China. But don't expect to gain more wisdom from a

fortune cookie at a Shandong restaurant in the West since

fortune cookies aren't even indigenous to China.

山東是很多著邏輯學者的家鄉,例如孔夫子和孟子.很多山東菜的汗青和孔夫子一樣悠長,使得山東菜系成為中國現存的最古老的重要菜系之一.但是不要期望在西方國度的山東菜館里從簽餅(中國餐館的折疊形小餅,內藏有猜測命運運限話語的紙條)獲得更多的好命運運限,因為簽餅在中國也不是外鄉的.

Shandong is a large peninsula surrounded by the a

to the East and the Yellow River meandering through the

center. As a result, afood is a major component of

Shandong cuisine. Shandong's most famous dish is the

Sweat and Sour Carp. A truly authentic Sweet and Sour

Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you

would be better off if the carp was from elwhere.

Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh

and fatty, perfect with Shandong's own famous beer,

Qingdao Beer

山東是個偉大的被向東流去的大海圍繞的半島,黃河彎曲的流經個中部.是以海鮮是山東菜系的重要構成.山東最有名的菜肴是糖醋鯉魚.正宗的糖醋鯉魚必須打撈自黃河.但是因為如今黃河的浩瀚污染,其他地方的鯉魚更好一些.山東菜主如果速炸,燒烤,炒或深炸.菜肴清爽肥美,搭配山東當地的有名啤酒——青島啤酒就完善了.

德州扒雞 Dezhou Braid Chicken四喜丸子 Sixi Balls

糖醋鯉魚 Carp in Sweet and Sour Sauce辣子全雞 Spicy chicken whole

爆炒腰花 Quickly Fried Pig Kidney(saute kidney)

清湯柳葉燕菜 Stewed Swiflets Nest一品豆腐 “Yiping”Bean Curd

五花肉燒凍豆腐 Braid Frozen Bean Curd with

Streaky

炸蠶蛹雞 Fried “Silkworm Pupa” Chicken

Pork 紅燒魚唇 Fried Fish Lip in Brown Sauce壇子肉 Braid Pork in Crock

醬爆肉丁 Saute Pork with Soy Bean Sauce

冬菇燒蹄筋 Braid Pork Tendon with Mushroom

Ⅱ.Sichuan Cuisine四川菜系

Sichuan Cuisine, known often in the West as Szechuan

Cuisine, is one of the most famous Chine cuisines in

the world. Characterized by its spicy and pungent flavor,

Sichuan cuisine, prolific of tastes, emphasizes on the

u of chili. Pepper and prickly ash also never fail to

accompany, producing typical exciting tastes. Besides,

garlic, ginger and fermented soybean are also ud in the

cooking process. Wild vegetables and animals are usually

chon as ingredients, while frying, frying without oil,

pickling and braising are applied as basic cooking

techniques.

四川菜系,是世界上最有名的中國菜系之一.四川菜系以其噴鼻辣而有名,味道多變,側重運用紅辣椒,搭配運用青椒和prickly

ash,產生出經典的刺激的味道.此外,大蒜,姜和豆豉也被運用于烹調進程中.野菜和野禽常被選用為原料,油炸,無油炸,腌制和文火燉煮是根本的烹調技巧. If you eat Sichuan cuisine and

find it too bland, then you are probably not eating

authentic Sichuan cuisine. Chili peppers and prickly ash

are ud in many dishes, giving it a distinctively spicy

taste, called ma in Chine. It often leaves a slight numb nsation in the mouth. However, most peppers were

brought to China from the Americas in the 18th century so

you can thank global trade for much of Sichuan cuisine's

excellence. Sichuan hot pots are perhaps the most famous

hotpots in the world, most notably the Yuan Yang

（mandarin duck） Hotpot half spicy and half clear.

假如你吃四川菜,發明它過于嚴厲,那么你可能吃的不是正宗的四川菜.紅綠辣椒被用在很多菜肴中,帶來特此外辣味,在中國文字里叫麻,平日會在口中留下麻痹的感到.然而,多半青椒是在18世紀從美國傳入中國的,是以你應該為四川菜的精妙而感激全球商業.四川暖鍋也許是世界上最出名的暖鍋,尤其是半辣半清的鴛鴦暖鍋.

宮保雞球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce Tofu

四川蝦Szechuan Prawns魚噴鼻茄子Braid Egg plant

Ⅲ.Guangdong Cuisine廣東菜系

Cantone food originates from Guangdong, the

southernmost province in China. The majority of overas

Chine people are from Guangdong （Canton） so Cantone

is perhaps the most widely available Chine regional

cuisine outside of China.

廣東菜源自于中國最南部的省份廣東省.大多半華僑來自廣東,是以廣東菜也許是國外最普遍的中國地方菜系.

Cantone are known to have an adventurous palate,

able to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world.

It doesn't u much spice, bringing out the natural

flavor of the vegetables and meats.

廣東人熱衷于測驗測驗用各類不合的肉類和蔬菜.運用很多來自世界其他地方的蔬菜,不大運用辣椒,而是帶出蔬菜和肉類自身的風味.

Tasting clear, light, crisp and fresh, Guangdong

cuisine, familiar to Westerners, usually choos raptors

and beasts to produce originative dishes. Its basic

cooking techniques include roasting, stir-frying,

sauteing, deep-frying, braising, stewing and steaming.

Among them steaming and stir-frying are more commonly

applied to prerve the natural flavor. Guangdong chefs

also pay much attention to the artistic prentation of

dishes.

廣東菜系,味道清,淡,脆,鮮,為西方人所熟知,經常運用猛禽走獸來烹調出有創意的菜肴.它的基本烹調辦法包含烤,炒,煸,深炸,烤,燉和蒸.個中蒸和炒最經常運用于保管自然風味.廣東廚師也重視于菜肴的藝術感.

Braid crispy chicken 炸子雞)

Black tea with condend milk (港式奶茶)

Various desrt drinks rved with shaved ice (刨冰)

Shrimp wonton noodle soup (鮮蝦云吞面)

Char shiu (叉燒) - BBQ pork usually with a red outer

coloring

Pork rind curry (咖哩豬皮) Dace fish balls (鯪魚球)

Steamed fish intestines (蒸魚腸) Shark fin soup (魚翅羹)

Salted prerved fish (蒸咸魚) Steamed fish (清蒸魚)

Steeped chicken (白切雞) or steamed chicken (蒸雞)

rved cold with ginger and spring onion oil dipping (姜蔥油) Slow cooked soups (老火湯)

Braid dried abalone (燜鮑魚) Herbal turtoi

gelatin (龜苓膏)

Various steamed desrts and sweet soups (糕點,糖水)

Steamed shrimp dumplings (蝦餃 har gow)

Ⅳ.Fujian Cuisine福建菜系

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and

Xiamen Cuisine, Fujian Cuisine is distinguished for its

choice afood, 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,廈門菜構成,以其精選的海鮮,英俊的光彩,甜,酸,咸和噴鼻的味道而出名.最特此外是它的“鹵味”.

白切海螺 Boiled Whelk Meat Slices 銀耳羹White Fungus

Thick soup

紅燒大鮑翅Fried Ormer Fin in Brown Sauce

Ⅴ.Jiangsu Cuisine江蘇菜系 Jiangsu Cuisine, also called Huaiyang Cuisine, is

popular in the lower reach of the Yangtze River. Aquatics

as the main ingredients, it stress the freshness of

materials. Its carving techniques are delicate, of which

the melon carving technique is especially well known.

Cooking techniques consist of stewing, braising, roasting,

simmering, etc. The flavor of Huaiyang Cuisine is light,

fresh and sweet and with delicate elegance. Jiangsu

cuisine is well known for its careful lection of

ingredients, its meticulous preparation methodology, and

its not-too-spicy, not-too-bland taste. Since the asons

vary in climate considerably in Jiangsu, the cuisine also

varies throughout the year. If the flavor is strong, it

isn't too heavy; if light, not too bland.

江蘇菜,又叫淮陽菜,風行于在淮陽湖下賤.以水產作為重要原料,重視原料的美味.其鐫刻技巧十分名貴,個中瓜雕尤其有名.烹調技巧包含燉,烤,焙,煨等.淮陽菜的特點是淡,鮮,甜,雅.江蘇菜系以其精選的原料,精致的預備,不辣不溫的口感而出名.因為江蘇氣象變更很大,江蘇菜系在一年之中也有變更.味道強而不重,淡而不溫.

松鼠桂魚：Sweet and Sour Mandarin Fish三套鴨：Three-nested Duck

清燉蟹粉獅子頭：pork balls霸王別姬：Farewell to My

Concubine

Ⅵ.Zhejiang Cuisine浙江菜系 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,寧波菜,紹興菜,構成,不油膩,以其菜肴的鮮,柔,滑,噴鼻而有名.杭州菜是這三者中最出名的一個.

冰糖團魚：Steamed Turtle in Crystal Sugar Soup寧氏鱔絲：eel silk

Ⅷ.Hunan cuisine 湖南菜系

Hunan cuisine consists of local Cuisines of

Xiangjiang Region, DongtingLake and Xiangxi coteau. It

characterizes itlf by thick and pungent flavor. Chili,

pepper and shallot are usually necessaries in this

division.

湖南菜系由湘江地區,洞亭湖和湘西的地方菜肴構成.它以其極辣的味道為特點.紅辣椒,青辣椒和青翠在這一菜系中的必備品.

組庵魚翅：Zuyan Shark's Fin冰糖湘蓮：Sugar Candy

Lotus

東安子雞：Dong Zi An Chicken

Ⅸ.Anhui Cuisine安徽菜系 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

安徽廚師重視于烹調的溫度,善于煨燉.平日會參加火腿和方糖來改良菜肴的味道.

清燉馬蹄鱉：Stewed Turtle蜜汁紅芋 Red Tato in Honey

李鴻章雜燴 Li Hongzhang Assorted Dish

符離集燒雞 Fuliji Braid Chicken

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