中国八大菜系特点介绍

中国八大菜系

中英文介绍

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 surrounded by the sea to the East and the Yellow River meandering

through the center. As a result, seafood 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

elsewhere.

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

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

of

tastes,

emphasizes

on

the

use

of

chili.

Pepper

and

prickly

ash

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,

then

you

are

probably

not

eating

authentic

Sichuan

cuisine.

Chili

peppers

and

prickly

ash

are

used

in

many

dishes,

giving

it

a

distinctively

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