美食英文介绍

.

美食英文介绍

Eight Cuisines(

八大菜系）

China covers a large territory and has many nationalities, hence a variety of Chinese food with

different but fantastic and mouthwatering flavor. Since China's local dishes have their own

typical characteristics, generally, Chinese 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.

Shandong Cuisine

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 used as seasonings 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 seafood with fresh and light taste.

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

himself,

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.

Shandong is a large peninsula

（半岛）

surrounded by the sea to the East and the Yellow River

meandering

through

the

center.

As

a

result,

seafood

is

a

major

component

（成分）

of

Shandong

cuisine.

Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic

（真的，真正的）

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

elsewhere.

Shandong dishes

are mainly

精品

.

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

perfect with

精品

.

Shandong's own famous beer, Qingdao Beer

Sichuan Cuisine

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese

cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific

（多产的）

of tastes, emphasizes on the use of chili. Pepper and prickly ash

（花椒）

also never

fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented

soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as

ingredients,

while

frying,

frying

without

oil,

pickling

and

braising

are

applied

as

basic

cooking

techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you

eat

Sichuan cuisine and find it

too bland

（淡而无味的）

,

then

you

are probably

not eating

authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a

distinctively

（特别 的突出的）

spicy taste, called ma in Chinese. It often leaves a slight numb

（麻木的）

sensation

（感觉）

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.

Guangdong Cuisine

Cantonese food originates

（起源于）

from Guangdong, the southernmost province in China. The

majority

of

overseas

Chinese

people

are

from

Guangdong

(Canton)

so

Cantonese

is

perhaps

the

most

widely available Chinese regional cuisine outside of China.

Cantonese are

known

to

have

an

adventurous palate, able

to

eat many

different kinds

of

meats and

vegetables. In fact, people in Northern China often say that Cantonese people will eat anything

that flies except airplanes, anything that moves on the ground except trains, and anything that

moves

in

the

water

except

boats.

This

statement

is

far

from

the

truth,

but

Cantonese

food

is

easily

one

of

the

most

diverse

and

richest

cuisines

in

China.

Many

vegetables

originate

from

other

parts

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