中国八大菜系EN.docx
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中国八大菜系EN.docx
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中国八大菜系EN
EightCuisines(八大菜系)
Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.
ShandongCuisine
ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.
ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Butdon'texpecttogainmorewisdomfromafortunecookieataShandongrestaurantintheWestsincefortunecookiesaren'tevenindigenoustoChina.
ShandongisalargepeninsulasurroundedbytheseatotheEastandtheYellowRivermeanderingthroughthecenter.Asaresult,seafoodisamajorcomponentofShandongcuisine.Shandong'smostfamousdishistheSweatandSourCarp.AtrulyauthenticSweetandSourCarpmustcomefromtheYellowRiver.ButwiththecurrentamountofpollutionintheYellowRiver,youwouldbebetteroffifthecarpwasfromelsewhere.Shandongdishesaremainlyquick-fried,roasted,stir-friedordeep-fried.Thedishesaremainlyclear,freshandfatty,perfectwithShandong'sownfamousbeer,QingdaoBeer
SichuanCuisine
SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.
IfyoueatSichuancuisineandfindittoobland,thenyouareprobablynoteatingauthenticSichuancuisine.Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.However,mostpepperswerebroughttoChinafromtheAmericasinthe18thcenturysoyoucanthankglobaltradeformuchofSichuancuisine'sexcellence.Sichuanhotpotsareperhapsthemostfamoushotpotsintheworld,mostnotablytheYuanYang(mandarinduck)Hotpothalfspicyandhalfclear.
GuangdongCuisine
CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong(Canton)soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.
Cantoneseareknowntohaveanadventurouspalate,abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.Thisstatementisfarfromthetruth,butCantonesefoodiseasilyoneofthemostdiverseandrichestcuisinesinChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn'tusemuchspice,bringingoutthenaturalflavorofthevegetablesandmeats.
Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor.Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes.
FujianCuisine
ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".
JiangsuCuisine
JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.
ZhejiangCuisine
ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.
Hunancuisine
HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.
AnhuiCuisine
AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyadded
Characteristics:
•ShandongCuisine(鲁菜)
MajorcharacteristicsofShandongCuisine:
1)Preparedwithawidevarietyofmaterials.Forexample,JiaodongdishesaremainlymadeofaquaticproductsduetoitsproximitytotheYellowSea.PeopleinJinanandJivingliketopreparecuisinewithmountaindelicaciesandseafooddelights,melons,fruits,vegetablesandpeppers.
2)Apure,strongandmellowtaste,ratherthanamixedtaste.Chefsaregoodatusingonionsandseasonings.
3)ShandongCuisineisknownforitsexcellentseafooddishesanddelicioussoup.
4)Chefsexcelatpreparingclear,smell,crisp,tenderanddeliciousdishesbyfrying,stirringandsteaming.
Famousdishes:
StirFriedPrawns,FriedSeaCucumberswithOnions,SweetandSourCarp,LargeJiaodongChickenWings,TaishanFishwithRedScales,etc.
•SichuanCuisine(川菜)
Themain-characteristicsofSichuanCuisine:
1)Preparedwithawidevarietyofingredients.
2)Presentingvariousshapesandtastes,andfamousforspicyfood,fish-flavoredshreddedporkandfoodwithoddtaste.
3)Boastingnumerouscookingtechniques,suchasstirfrying,frying,stir-fryingbeforestewing,andbraising.
Famousdishes:
Stir-friedDicedChickenwithChilliandPeanuts,Stir-friedBeanCurdinHotSauce,Fish-flavoredShreddedPork,RiceCrustsandSlicedPork,Stir-friedSlicedBeef,etc.
•GuangdongCuisine(粤菜)
GuangdongCuisine,oneofthemaincuisinestylesinChina,iscomposedofGuangzhou,ChaozhouandDongjiangcuisine.Withtheadvantagesofalldelicaciesfromalloverthecountry,GuangdongCuisinehasgraduallyformeditsowncharacteristics-usingawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchanging,andservinglightfoodinsummerandautumn,andstrongandmellowfoodinwinterandspring.GuangdongCuisinefeaturessour,bitter,spicyanddelicioustasteswithaclearandfragrantsmell.Guangdongsnacksarepeculiaraboutingredients,somesweetandsomesalty,enjoyingthereputationof"100kindsofsnackshaving100tastesand100shapes."Thereisanoldsaying:
"Guangdongservesbestfoodinthecountry."Nowwecansay:
"Guangdongoffersdelicaciesfromallovertheworld."
Famousdishes:
FriedBeanCurdandFreshShrimps,BaiyunPig‘sTrotters,RoastPigletwithCrispSkin,DongjiangSaltedChicken,RefreshingBeefBalls,TaiyeChicken,FriedJellyFish,etc.
•FujianCuisine(闽菜)
FujianCuisinehavethefollowingcharacteristics:
1)Chefsareskilledintheuseofakitchenknife,fullofinterest.
2)TheFujianpeoplearepeculiaraboutsoup,whichisfullofchanges.
3)Awidevarietyofseasoningsareused,withuniquecharacteristics.
4)Dishesaremeticulouslyprepared,refinedandgraceful.
5)FujianCuisineischaracterizedbyclear,refreshing,deliciousandlighttastes,slightlysweetandsour.
Typicalfamousdishes:
MonkJumpsoverWall,seaclamsinChickenSoup,GlossyGanodermaandJadeCicadas,LitchiPulp,FragrantSlicedSnailswithaFaintSmellofDistillers‘Grains,JadeitePearlAbalone,ChickenwithDistillers‘Grains,etc.Famoussnacks:
FriedOyster,LightlyFriedDumpling,ClamCakes,ThousandLayerCake,MeatBalls,TaijiSmashedTaro.
•JiangsuCuisine(苏菜)
ThemaincharacteristicsofJiangsucuisine:
1)Distinguishedforexquisiteingredients,freshnessandaliveness.
2)Highcuttingtechniques.
3)Haveagoodcommandofdurationanddegreeofheatingandcooking.
4)Goodatkeepingtheoriginaltasteoneparticulartasteforonedish.Alldisheshavelight,mellowandrefreshingtaste
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