traditionnal

chinese

cuisine

WhatagoodChinesefoodcanberoughlydividedintoeightregionalcuisines：

AnhuiJiangsuFujianGuangdongSichuanShandongZhejiang

Hunan

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.

中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎。因?yàn)橹袊?guó)地方菜肴各具特色，總體來(lái)講，中國(guó)飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。

EightregionalcuisinesinchinaVariousChinese

DishesEightCuisines

閩菜FujianCuisine川菜SichuanCuisine粵菜CantoneseCuisine蘇菜JiangsuCuisine魯菜ShandongCuisine浙菜ZheJiang

Cuisine徽菜AnhuiCuisine湘菜HunancuisineSichuanCuisine

Sichuan

cuisine

isfamousforitshot

andspicydishes.TheclimateinSichuanandChongqin

isveryhumidall

throughthe

year,thenpeoplethereliketokeepthedampoutbyeatingheavilyspicedfood.Hotchilli,wildpepperandgingeraretheever-presentingredients.chilli辣椒粉

spiced含香料的

pepper胡椒粉

ginger姜

SichuanCuisine

SichuanCuisine

SichuanCuisine

粵菜Cantonesefood(廣東菜系)Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.18-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Freshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.Garlic,chives,gingerandcorianderleavesaremainspices.粵菜GuangdongCuisine

GuangdongCuisineShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Shandong

CuisineShandongCuisine

SuCuisineFromJiangsuProvinceandShanghai.Ingredientsaresupposedtobeasfreshaspossibleinthiscuisine.Becauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisiteway.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.SweetisthemainflavorofSuCuisine,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestthesweetanddelicioussauce.Exquisite精致的SuCuisineSuCuisineAnhui

CuisineAnhui

Cuisine

chefs

focus

much

more

attention

on

the

temperature

in

cooking

and

are

good

at

braising

and

stewing.

Often

hams

will

be

added

to

improve

taste

and

sugar

candy

added

to

gain

安徽廚師注重于烹飪的溫度，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來(lái)改善菜肴的味道。SmokedChickenwithTea

(茶葉熏雞)

玉兔海參

BraisedSea

Cucumbers蜜汁紅芋RedTatoinHoneyAnhui

CuisineFujian

CuisineConsisting

of

Fuzhou

Cuisine,

Quanzhou

Cuisine

and

Xiamen

Cuisine,

Fujian

Cuisine

is

distinguished

for

its

choice

seafood,

beautiful

color

and

magic

taste

of

sweet,

sour,

salty

and

savory.

The

most

distinct

features

are

their

"pickled

taste".

福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。Fujian

CuisineFujian

CuisineZhejiang

CuisineComprising

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

among

the

three.

浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。

zhengjiangspecialCuisine西湖莼菜湯“WestLake”WaterShieldSoup鳳梨蟹柳PearandCrabSticks雪菜黃魚(yú)BraisedYellowFishwithPotherbMustard西湖醋魚(yú)XihuSourFish三絲敲魚(yú)FriedFishwithThreeSlices酸甜咕嚕肉SweetandSourPork青椒茄子FreshChilliandEggplant魚(yú)片蒸蛋StewedEggwithFishSlice油吃麻辣茭白SpicyHotCaneShoot葡萄干燜雞塊StewedChickenCutletswithDryGrapes番茄燜明蝦StewedShrimpswithTomato玉米色拉CornSalad魚(yú)香茄子FishFlavoredEggplant薯?xiàng)l手卷PotatoStripRollZhejiang

CuisineZhejiang

CuisineHunan

cuisineHunan

cuisine

consists

of

local

Cuisines

of

Xiangjiang

Region,

Dongting

Lake

and

Xiangxi

coteau.

It

characterizes

itself

by

thick

and

pungent

flavor.

Chili,

pepper

and

shallot

are

usually

necessaries

in

this

division.

湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。子龍脫袍BraisedEel洞庭金龜DongtingGoldTortoise金魚(yú)戲蓮GoldFishPlayingLotus玉麟香腰Seven-LevelToweChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicaldividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.characteristics,Chinesefoodcanbe

Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine

GuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sha-die,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.SteamedSeaBass(清蒸石斑魚(yú)）RoastedPiglet(烤乳豬)SharkFinSoup（魚(yú)翅湯）ShandongCuisineConsistingofJinancuisine，Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.

紅燒肘子（

pork

leg

braised

in

brown

sauce）

YellowRiverCarpinSweetandSourSauce（糖酥黃河鯉魚(yú)）糖醋軟熘黃河鯉魚(yú))九轉(zhuǎn)大腸SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.宮爆雞丁KungPaoChickenMapoTofu（麻婆豆腐）HuaiyangCuisine

HuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.StewedCrabwithClearSoup(紅燒蟹清湯)Long-boiledandDry-shreddedMeat(雞湯煮干絲)DuckTriplet(三套鴨）CrystalMeat（水晶肉）ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.SourWestLakeFish（西湖醋魚(yú)）

LongjingShelledShrimp（龍井蝦仁）Beggar‘sChicken（叫花雞）