淮扬菜英文介绍

淮扬菜英文介绍

扬州是中国历史上最繁华的城 市之一，又是中国四大菜系之一淮扬菜系的发源地。

淮安、< /p>

扬州、

镇江三地位于长江南北，

紧挨京杭 大运河，

从地理上看是连接南北西东的重要交通枢

纽，且自古以 来就是富庶的鱼米之乡。淮安、扬州早在隋、唐时期就已经相当繁华，当时的

淮安、

扬州不仅仅是文化交流上的发达，

更可以理解为淮安、

扬州在那个时候便已是消费集

中地带！

从文献记载中 淮扬菜的闻名名可以追溯到一千多年以前；

和淮安以及扬州的文化交

流发展、鼎盛过程一样，历唐、清两个时期，且也是在清代康熙、乾隆年间达到巅峰，借势

< br>于两代皇帝的频频南巡期间，屡屡逗留淮安、

扬州。

到乾 隆年间，淮扬菜系已经成为全国四

大菜系之一。

淮扬菜英语介绍：

Huai-Yang Cuisine

Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous

during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a

distinct

regional

style

during

the

Ming

(1368-1644)

and

Qing

(1644-1911)

Dynasties.

This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.

Raw materials of Huai-Yang dishes include fresh and live aquatic products. The

carving

techniques

are

delicate,

of

which

the

melon

carving

technique

is

especially

well-known.

The

flavor

of

Huai- Yang

cuisine

is

light,

fresh

and

sweet.

If

Shandong

cuisine

is

characterized

by

stirring

and

frying

over

a

hot

fire,

Huai- Yang

cuisine

is

characterized

by

stewing,

braising,

and

steaming

over

a

low

fire

for

a

long

time.

Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in

lotus

leaf,

duck

stewed

with

eight

treasures,

meatballs

with

crab

meat

in

Yangzhou

style,

and

butterfly

sea

cucumber

(sea

cucumber

cut

into

butterfly

shapes

and

cooked

with flavorings). Other famous dishes include stewed crab with clear soup, long

boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel

Shreds and Liangxi crisp eel.