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中国饮食
Chinese Cuisine
Chinese cuisine enjoys the reputation
for its color, scent, taste and design, as well as
its variety.
中国饮食因其色香味形俱佳以及品种多样而享有声誉。
Due to the vast territory, abundant
resources, varied climate and different living
habits
in China, people from different
places have quite different flavors of food, for
instance,
southerners like light food
while northerners are on the opposite, Sichuan
people like
spicy food, but Shanxi
people like sour food. As a result, many different
cuisines
unique to certain areas are
formed, among which that of Lu, Chuan, Huaiyang
and Yue
are called the
“
Grand Four Categories of
Chinese Cuisine
”
.
由于中国地域辽阔，物产丰富，气候多样，人们的生活习惯也各不相同，因此不同地区
人们的口味也各不相同：南方人口味清淡，北方人则相反，四川人喜欢吃辣，山西人喜
欢
吃酸。这样，就形成了各地特有的地方菜系。其中鲁菜、川菜、淮扬菜和粤菜被称为
中国
的四大菜系。
Lu
Cai
，
also known
as Shandong cuisine, is characterized by quick-
frying, braising,
deep-fat frying , and
stir-frying. Famous dishes include Dezhou Stewed
chicken, sweet
and sour carp, etc.
鲁菜，亦称山东菜，擅长爆、烧、炸、炒。比较著名的菜有：德州扒鸡、糖醋黄河鲤鱼
等。
Yue cai is short
for Guangdong Cuisine, which is famous for its
wide selection of
materials. It
features tender and refreshing taste. Famous
dishes are: sauté shrimp,
roast
suckling pig, etc.
粤菜也叫广东菜，
广
东菜以用料广泛而著名，
注重口味的鲜嫩。
< br>粤菜著名的菜品有
“油
爆虾”、“烤乳猪”等。
Chuan Cai, short for Sichuan
Cuisine, is famous for being spicy, hot , oily and
salty.
Famous dishes include: fish-
flavored pork threads, diced chicken with chili
pepper,
Mapo bean curd, etc.
川菜就是四川菜，以麻辣、油重、味浓著名。代表菜肴有：鱼香肉丝、宫保鸡丁、麻婆
豆腐等。
Huaiyang Cuisine is
represented by the dishes from the places along
the Huaihe River
and in the lower
reaches of the Changjang River like Yangzhou,
Zhenjiang and Huaian.
It
’
s
characterized by the careful selection of
materials, the timing of cooking and
controlling of the heat, and the
beautiful appearances of the dishes. Famous dishes
include: Hangzhou roast chicken
(commonly known as beggar
’
s
chicken), salty duck,
braised pork
balls with stewed crab, etc.