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中国八大菜系英文介绍
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
,
due
to
not
that
familiar
with
Chinese
history
and
culture,
in
the
process
of
translation,
there
still
have
been
various
ore,our
group
aims
at
picking
out
some
typicals
in
translating
the
eight
major cuisines of
China .
Through the
gathering of both
information
and
pictures,
next,we're
going
to
show
you
the
translation
of
the eight major cuisines
of China .
Ⅰ
.Shandong
Cuisine
山东菜系
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
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.
德州扒鸡
Dezhou Braised Chicken
糖醋鲤鱼
Carp in Sweet and Sour Sauce
辣子全鸡
Spicy chicken whole
爆炒腰花
Quickly Fried Pig
Kidney(saute kidney)
清汤柳叶燕菜
Stewed Swiflets Nest
一品豆腐
“Yiping”Bean Curd
炸蚕蛹鸡
Fried
“Silkworm Pupa” Chicken
红烧鱼唇
Fried
Fish Lip in Brown Sauce
Ⅱ
.Sichuan
Cuisine
四川菜系
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.
宫保鸡球
Kung Pao
Chicken
四川牛肉
Szechuan Beef
麻婆豆腐
mapo tofu
四川虾
Szechuan Prawns
鱼香茄子
Braised Egg plant
回锅肉
Twice cooked
pork
宫保鸡丁
Kung Pao Chicken
鱼香肉丝
Fish
Flavored pork
Ⅲ
.Guangdong
Cuisine
广东菜系
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.
炸子鸡
Braised crispy chicken
刨冰
Various dessert drinks served with
shaved ice
鲜虾云吞面
Shrimp wonton noodle
soup
叉烧
Char shiu
咖哩猪皮
Pork rind
curry
蒸咸鱼
Salted
preserved fish
焖鲍鱼
Braised dried abalone
云腿鸡片
stir-fried chicken and ham
花枝羹
Squid thick
soup
港式奶茶
Black
tea with condensed milk