湖南菜英文介绍

.

湘菜简称湖南菜，它历史悠久，源远流长，逐步发展成为颇负盛名的 地方菜系

湖南地处长江中游南部， 气候温和，雨量充沛，土质肥沃，物产丰富，素称“鱼米之乡”

。

优越的自然条件和富饶的物产，湘菜在选料方面提供了物质条件。

湘菜由湘江流域、

洞庭湖区和湘西山 区为基调的三种地方风味组成。

湘江流域菜以长沙、

衡

阳、湘潭为中心，其中以长沙为主，讲究菜肴内涵的精当和外形的美观，色、香、味、器、

质和谐的统一，

因而成为湘菜的主流。洞庭湖区菜以常德、岳阳两地为 主，

擅长制作河鲜水

禽；湘西地区菜则由湘西、湘北的民族风味 菜组成，以烹制山珍野味见长。

湘 菜品种繁多，门类齐全。就菜式而言，既有乡土风味的民间菜式，经济方便的大众菜式；

也有讲究实惠的筵席菜式，

格调高雅的宴会菜式；

还有味道随意 的家常菜式和疗疾健身的药

膳菜式。据有关方面统计，湖南现有不同品味的地方菜和风味 名菜达

800

多个。

湘菜的基本刀法有十几种之多。厨师们在长期的实践中，手法 娴熟，因料而异，具体运用，

演化参合，切批斩剁，游刃有余。使菜肴千姿百态、变化无 穷。整鸡剥皮，盛水不漏，瓜盅

“载宝”

，形态逼真，常令人击 掌叫绝，叹为观止。

湘菜历来重视 原料互相搭配，滋味互相渗透。

湘菜调味尤重酸辣。

因地理位置 的关系，

湖南

气候温和湿润，

故人们多 喜食辣椒，

用以提神去湿。用酸泡菜作调料，

佐以辣椒烹制出来 的

菜肴，开胃爽口，深受青睐，成为独具特色的地方饮食习俗。

湘菜的烹调方法历史悠久，到现在已经形成几十种烹调方法，

在热烹、

冷制、

甜调三大类烹

调技法中，每类技法少则几种，多的有几十种。相对而言，湘菜的煨

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功夫更胜一筹，几乎

达到炉火纯青的地步。煨，在色泽变化上可分 为红煨、白煨，在调味方面有清汤煨、浓汤煨

和奶汤煨。小火慢

?

，原汁原味。有的菜晶莹醇厚，有的菜汁纯滋养，有的菜软糯浓郁，有

的菜酥烂鲜香，许多煨

?

出来的菜肴，成为湘菜中的名 馔佳品。

著名的菜肴有：

腊味合蒸

东安子鸡

麻辣子鸡

红煨鱼翅

汤泡肚

冰糖湘莲

金钱鱼

东安子鸡

早在唐玄宗开元年间，湖南东安人就开始烹制东安鸡，至今已有

1200

多年的历史。此菜造

型美观，色泽鲜艳，营养丰富，具有香、辣、麻、酸、甜、 脆、嫩等特点。

Hunan Cuisine

湖南菜英语介绍

Also known as Xiang Cai, Hunan cuisine

[

kwi

?

zi:n

]

has already

developed

into

a

famous

culinary

[

?

k

?

lin

?

ri

]

厨房的

school

in

China.

Hunan

dishes

consist

of

local

dishes

from

the

Xiangjiang

River

area,

Dongting

Lake

area

and

Western

Hunan

mountain

area.

.

.

Hunan's culinary specialties are akin

[

??

kin

]

同类的

to those of

the chili-rich Sichuan dishes. It is also characterized by

thick

and

pungent

flavor.

Chili,

pepper

and

shallot

are

usually

necessaries

in this

division. However,

Chili,

peppers, garlic

(suan) and an unusual sauce, called

(guai wei jiang) on some menus, enliven many dishes, with a

somewhat

drier

intensity

than

that

of

their

Sichuan

counterparts.

Sweetness,

too,

is

a

Hunan

culinary

passion,

and

honey

sauces

are

favored

in

desserts

such

as

water

chestnut

or

cassia flower cakes.

Hunan is known as

in

latitude,

it

has

the

added

bonus

of

lowlands

for

rice

cultivation and a rich ocean's edge for fish.

Hunan food is characterized by its hot and sour flavor, fresh

aroma, greasiness, deep color, and the prominence of the main

flavor in

the dishes. Hunan

food

is

hot because

the

climate

is

very

humid,

which

makes

it

difficult

for

human

body

to

eliminate

moisture.

The

local

people

eat

hot

peppers

to

help

remove

dampness and cold. The main cooking methods for Hunan dishes

are

braising,

double-boiling,

steaming

and

stewing.

It

is

also

.

.

renowned for its frequent use of preserved meat in cooking.

Rice

is

the

staple

in

Hunan,

but

northern-style

side

dishes

and

fillers

are

also

popular:

bean

curd

rolls

or

dumplings

and savory buns. They are further signs that Hunan is one of

China's culinary heartland, incorporating many flavors and

regional influences.

Typical

courses

include:

Dong'an

chick;

peppery

and

hot

chick,

stir-fried

tripe

slivers,

tripe

in

duck's

web

soup,

lotus

seed

with rock candy, Xiaoxiang turtle, steamed pickled meat, and

hot and spicy frog leg.

毛氏红烧肉———

StewedPo rkinHome-

made“Mao”StyleSauce

干锅茶树菇土鸡

———

StewedChi ckenandTeaTreeMushroominSupremeStockwithChili

腊味合 蒸———

SteamedAssortedPreservedMeat

鸳鸯鱼 头———

FishHeadwithTwoFlavors

秘制串烧虾———

Deep- friedShrimpwithHome-madeSauce

金汤甲鱼———

< br>StewedTurtlewithChilli

，

Ga rlicandVinegarinSupremeSoup

特色五福拼盘

Special five varieties

葡国碳烧肉

Portuguese roast pork

.

.

脆皮靓烧鸡

Crispy chicken

湛江皇后水晶鸡

Zhanjiang Crystal chicken

金牌回香鸡

Golden tasty chicken

盐香脆皮鸡

Salty crispy chicken

高州葱油先鸡

Gaozhou style shallot favour Chicken

蜜汁碳烧叉烧

Honey charcoal pork

碳烧靓排骨

Charcoal spare ribs

骨香乳鸽

Tasty baby pigeon

锦绣烧味拼盘

Assorted barbecue meat

新派卤水拼盘

New style soy sauce stewed meat

新派卤水掌翼

New style soy sauce stewed goose wing and feet

新派卤水大肠头

New style soy sauce stewed pig’s intestine

新派卤水肚仔

New style soy sauce stewed pig’s tomach

新派卤水脚仔

New style soy sauce stewed pig’s hoof

< br>盐

?

肾片

Baked salty chicken kidney

凉拌海蜇

Marinated cold jelly fish

刀拍黄瓜

Marinated cold cucumber

小食类

Entree

日式海蜇

Japanese style Jelly Fish

日式八爪鱼

Japanese style Octopus

凉拌青瓜

Marinated cold cucumber

凉拌粉皮

Marinated cold bean pasty

.

.

蒜香肾片

Garlic taste kidney

蒜香猪耳仔

Garlic taste pig’s ear

麻辣凤爪

Spicy hot chicken feet

琥珀核桃

Deep fried walnut in Syrup

大边炉

Big Border Stove

东安子鸡

Dong Zi An Chicken

青韭鱿鱼丝

Fried Squid Sliced with Leek

翠竹粉蒸鮰鱼

Steamed Hui Fish

组庵鱼翅

Zuyan Shark’s Fin

麻仁酥鸭

Sesame Kernel Crisp Duck

沙律海鲜卷

Seafood Roll with Mayonnaise

五彩鲜贝

Five-Color Fresh Scallop

酸辣百叶

Hot and Sour Centifolious Stomach

.