八大菜系英文版

鲁、 川、 粤、 闽、 苏、 浙、湘、 徽等菜系，即被人们常说的中国“八大菜系”

中国八大菜系之英文版

Eight Cuisines(八大菜系）

China covers a large territory and has many nationalities, hence a variety of Chi nese food with different but fantastic and mouthwatering flavor. Since China's lo cal dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted aro und. Certainly, there are many other local cuisines that are famous, such as Beij ing Cuisine and Shanghai Cuisine.

Shandong Cuisine

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure a nd not greasy, is characterized by its emphasis on aroma, freshness, crispness an d tenderness. Shallot and garlic are usually used as seasonings so Shangdong dis hes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes str ong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Ji aodong 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 h imself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune at a Shandong restaurant in the West since f ortune s 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 componen t of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Car p. A truly authentic Sweet and Sour Carp must come from the Yellow River. B ut with the current amount of pollution in the Yellow River, you would be bett er off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, r oasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfe ct with Shandong's own famous beer, Qingdao Beer

Sichuan Cuisine pungent

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the m ost famous Chinese cuisines in the world. Characterized by its spicy and pungen t flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepp er and 花椒) also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and also used in t he cooking process. Wild vegetables and animals are usually chosen as ingredien

ts, while frying, frying without oil, pickling and braising are applied as basic co oking techniques. It cannot be said that one who does not experience Sichuan fo od ever reaches China.

If you eat Sichuan cuisine and find it too bland, then you are probably not eati ng authentic Sichuan cuisine. Chili peppers and prickly ash are used in many di shes, 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 C hina 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 fa mous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpo t 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 Canto nese is perhaps the most widely available Chinese regional cuisine outside of Ch ina.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that mov es on the ground except trains, and anything that moves in the water except boa ts. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from othe r parts of the world. It doesn't use much spice, bringing out the natural flavor o f the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, u sually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing a nd steaming. Among them steaming and stir-frying are more commonly applied t o preserve the natural flavor. Guangdong chefs also pay much attention to the ar tistic presentation of dishes.

Fujian Cuisine

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cu isine is distinguished for its choice seafood, beautiful color and magic taste of s weet, sour, salty and savory. The most distinct features are their "pickled taste".

Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of t he Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving techniq ue is especially well known. Cooking techniques consist of stewing, braising, roa sting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet a nd with delicate elegance. Jiangsu cuisine is well known for its careful selection

of ingredients, its meticulous preparation methodology, and its not-too-spicy, not -too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the c uisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.

Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one a mong the three.

Hunan cuisine

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake a nd Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pep per and shallot are usually necessaries in this division.

Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking a nd are good at braising and stewing. Often hams will be added to improve taste and sugar candy added