ChineseDietaryCultureIntraditionalChinesecultureandeducationinthephilosophyofyinandyang,theConfucianethicalconcepts,theoryoftraditionalChinesemedicinenutritionregimen,aswellasculturalandartisticachievements,foodaestheticfashion,nationalcharactertraitsundertheinfluenceofmanyfactorstocreatetheannalsoftheChinesecookingskills,theformationofextensiveandprofoundChinesefoodculture.在中國(guó)傳統(tǒng)文化和教育哲學(xué)的陰陽(yáng),儒家倫理概念,中醫(yī)理論營(yíng)養(yǎng)方案,以及文化和藝術(shù)成就,食物的審美時(shí)尚,民族性格特征的影響下許多因素創(chuàng)造中國(guó)烹飪技能上,形成博大精深的中國(guó)飲食文化

FromtheHistory,China'sfoodculturestretchingmorethan170millionyears,isdividedintorawfood,cookedfood,naturalcooking,scienceandcookingfourstagesofdevelopment,introductionofmorethan60,000kindsoftraditionaldishespoint,morethan20,000kindsofindustrialfood,accessto"Cookingkingdom"intheworld.從歷史、中國(guó)食品文化延伸超過(guò)1.7億年,分為生食、熟食、自然烹飪、科學(xué)烹飪4個(gè)發(fā)展階段,推出60000多種傳統(tǒng)菜肴,20000多種工業(yè)食物,獲得“烹飪王國(guó)”。FestivaleatinghabitSince

ancienttimes,

allChineseethnicgroups

like

tocombine

food

withfestivals,andarevery

particularabout

what

toeat

inthefestival.Duringthefestivals,

theyorganized

appropriateeatingactivitiestostrengthen

kinship

ties,showed

theirbestwishesand

pursuitofhope,andcommemoratetheancestors.SpringFestivalDumplingsWonton餛飩FishNewYearcakeBestWishesLanternfestivalandMidAutumnFestivalriceglueball/sweetdumpling元宵mooncake

Theroundshapeindicatesreuniteandhappiness,andpeopleeatthemtodenoteunion,harmonyandhappinessforthefamily.圓形表示團(tuán)聚和快樂(lè),人們吃它們表示聯(lián)盟,和諧和幸福的家庭。Onthatdayonlycoldfoodisserved

tocommemorateourancestors

為了紀(jì)念我們的祖先在那一天只吃冷的食物。DragonBoatFestival端午節(jié)Peopleeatricedumplingtoshowtheirdeep

memoryof

QuYuan人們吃粽子來(lái)顯示他們的深刻的紀(jì)念屈原ColdFoodFestival

Thebirthofthechildren,

thebirthdayoftheoldsandthemarriage

areimportantmomentsforcelebration,though

thesize

can’tcompare

withthe

Nationalfestivals,theyreflectthe

customs

oflifewithastrong

localcolor.孩子的出生,生日和結(jié)婚慶典等重要時(shí)刻,盡管規(guī)模比不上國(guó)家節(jié)日,它們也反映了強(qiáng)烈的地方生活的特色。Dietarypracticesofcelebration

InCentralChina,ifababyisborn,hisfatherwillsendRedBoiledEggstoannouncethenews.Anevennumber,usuallysixoreightRedBoiledEggswithablackpointdottedononeendwillbedeliveredforaboyandanoddnumber,usuallyfiveorsevenwithoutblackpointforagirl.Throughthisway,thepeopleexpressthejoyofthebirthofthechild.

中國(guó)孩子出生,父親將用紅雞蛋宣布這一消息，通常六個(gè)或八個(gè)紅色煮雞蛋,黑色點(diǎn)點(diǎn)綴代表男孩，通常5或7沒(méi)有黑色的雞蛋代表女孩。通過(guò)這種方式,人們表達(dá)孩子的出生的喜悅。Celebrationforthebirthofachild

LongnoodleisthesymboloflongevityinChina,sothatyoungstersorseniorsallwillhaveabowlofLongLifeNoodleintheexpectationofahealthylife.InHangZhou,peoplewillputsomenoodleintotheStarofLongevityfromhisownbowl,whichmeansincreaseblessingsandlongevity(添福添壽）BirthdayCelebrationBirthdaypeaches

WeddingCross-cuppedWineSixiBallsConcentriclotus-nutssweetsoupGinkgoSeedDumplingsofdescendantsritualeatingcustom

Generally,theguestswillbearrangedinthemiddleofthetable,thehostsometimesputfoodontotheplatesoftheirguests,usingavarietyofwaystopersuademorecustomersconfinementinsteadofmoredrinkingtoshowtheirwelcome.一般來(lái)說(shuō),客人將被安排在桌子中間,主人用各種方式說(shuō)服更客人喝酒以示歡迎。

Wheninvitingguestsfordinner,thehostisalwayspreparethebestfood,forinstance,inFujianprovince,theywillprepareeightbowlandfoursnackstowelcometheguests,inotherparts,thedinnersarealsoveryrich.邀請(qǐng)客人吃飯時(shí),主人總是準(zhǔn)備最好的食物。例如,在福建,他們將準(zhǔn)備八碗(八大碗)和四個(gè)零食(四小碟)歡迎客人。

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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

Chinesefoodcanberoughlydividedintoeightregionalcuisines：中國(guó)飲食可以大致分為八大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系Cantonesefood廣東菜系FujianCuisine福建菜系JiangsuCuisine江蘇菜系ZheJiangCuisine浙江菜系Hunancuisine湖南菜系A(chǔ)nhuiCuisine安徽菜系魯菜lucaiConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。目錄頁(yè)（設(shè)計(jì)好之后可以刪掉這個(gè)文本框哦）

SichuanCuisine四川菜系SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，產(chǎn)生刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。目錄頁(yè)（設(shè)計(jì)好之后可以刪掉這個(gè)文本框哦）粵菜yuecaiCantonesefoodoriginatesfromGuangdong,thesouthernmost

provinceinChina.CantoneseisthemostwidelyavailableChineseregionalcuisineoutsideofChina.廣東菜源自于中國(guó)最南部的省份廣東省。廣東菜是國(guó)外最廣泛的中國(guó)地方菜系。

PeopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.中國(guó)北方人常說(shuō)，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車(chē)；水里游的，除了船兒。

淮揚(yáng)菜huaiyangcuisine

Jiangsucuisineiswellknownforitscarefulselectionofingredients.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.淮陽(yáng)菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.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)。HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.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徽菜HuiCuisine徽菜即安徽風(fēng)味，一百年前曾蜚聲全中國(guó)，據(jù)說(shuō)當(dāng)年的徽菜館排場(chǎng)相當(dāng)大，一色的紅木家具透著富甲一方的豪氣。但在現(xiàn)代餐飲業(yè)的激烈競(jìng)爭(zhēng)中，徽菜卻悄然沒(méi)落了，如果不是到黃山旅游，外地人已很難品嘗到正宗的徽菜。安徽地處華東腹地，氣候溫和雨量適中，四季分明，糧、油、蔬、果品質(zhì)優(yōu)良；皖南山區(qū)和大別山區(qū)盛產(chǎn)茶葉、竹筍、香菇、木耳、板栗、山藥、石雞、甲魚(yú)等。其境內(nèi)的長(zhǎng)江、淮河流域和巢湖地區(qū)又是中國(guó)淡水魚(yú)的重要產(chǎn)區(qū)，水產(chǎn)豐富，為徽菜的形成和發(fā)展提供了良好的物質(zhì)基礎(chǔ)。HuiCuisinereferstoAnhuiCuisine,whichwasfamedthroughoutChinaahundredyearsago,and,asthestorygoes,therestaurantsofAnhuiatthattimewerelarge,withtheuniformrosewoodfurnitureshowingarichheroicspirit.However,inthefiercecompetitionofthemoderncateringindustry,itquietlydeclined,and,ifonedoesnottraveltotheYellowMountain,itisnowdifficulttotastetheauthenticAnhuiCuisineelsewhere.Anhuihasamildclimateandmoderaterainfallandfourdistinctseasonsaswellashigh-qua