中國八大菜系英文介紹

2023年12月12日發(fā)(作者：身心健康的重要性)

For personal u only in study and rearch; not

for commercial u

中國八大菜系英文介紹

China covers a large territory and has many nationalities, hence a

variety of Chine food with different but fantastic and mouthwatering

flavor. Since China's local dishes have their own typical characteristics,

generally, Chine food can be roughly divided into eight regional

cuisines, which has been widely accepted around. Certainly, there are many

other local cuisines that are famous, such as Beijing Cuisine and Shanghai

Cuisine.

中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因為中國地方菜肴各具特色，總體來講，中國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。

Ⅰ.Shandong Cuisine山東菜系

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine,

clear, pure and not greasy, is characterized by its emphasis on aroma,

freshness, crispness and tenderness. Shallot and garlic are usually ud

as asonings so Shangdong dishes tastes pungent usually. Soups are given

much emphasis in Shangdong dishes. Thin soup features clear and fresh

while creamy soup looks thick and tastes strong. Jinan cuisine is adept

at deep-frying, grilling, frying and stir-frying while Jiaodong division

is famous for cooking afood with fresh and light taste. 山東菜系，由濟南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(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。濟南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。

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 himlf, making it the oldest existing major cuisine in

China. But don't expect to gain more wisdom from a fortune cookie at a

Shandong restaurant in the West since fortune cookies aren't even

indigenous to China.

山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國家的山東菜館里從簽餅(中國餐館的折疊形小餅,內(nèi)藏有預(yù)測運氣話語的紙條)獲得更多的好運氣，因為簽餅在中國也不是本土的。

Shandong is a large peninsula surrounded by the a to the East and

the Yellow River meandering through the center. As a result, afood is

a major component of Shandong cuisine. Shandong's most famous dish is the

Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from

the Yellow River. But with the current amount of pollution in the Yellow

River, you would be better off if the carp was from elwhere. Shandong

dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The

dishes are mainly clear, fresh and fatty, perfect with Shandong's own

famous beer, Qingdao Beer

山東是個巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因為現(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒——青島啤酒就完美了。

德州扒雞 Dezhou Braid Chicken 四喜丸子 Sixi Balls

糖醋鯉魚 Carp in Sweet and Sour Sauce 辣子全雞 Spicy chicken whole

爆炒腰花 Quickly Fried Pig Kidney(saute kidney)

清湯柳葉燕菜 Stewed Swiflets Nest 一品豆腐 “Yiping”Bean Curd

五花肉燒凍豆腐 Braid Frozen Bean Curd with Streaky Pork

炸蠶蛹雞 Fried “Silkworm Pupa” Chicken

紅燒魚唇 Fried Fish Lip in Brown Sauce 壇子肉 Braid Pork in Crock

醬爆肉丁 Saute Pork with Soy Bean Sauce

冬菇燒蹄筋 Braid Pork Tendon with Mushroom

Ⅱ.Sichuan Cuisine四川菜系

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one

of the most famous Chine cuisines in the world. Characterized by its

spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes

on the u of chili. Pepper and prickly ash also never fail to accompany,

producing typical exciting tastes. Besides, garlic, ginger and fermented

soybean are also ud in the cooking process. Wild vegetables and animals

are usually chon as ingredients, while frying, frying without oil,

pickling and braising are applied as basic cooking techniques. 四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。

If you eat Sichuan cuisine and find it too bland, then you are probably

not eating authentic Sichuan cuisine. Chili peppers and prickly ash are

ud in many dishes, giving it a distinctively spicy taste, called ma in

Chine. It often leaves a slight numb nsation in the mouth. However,

most peppers were brought to China 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 famous hotpots in the world, most

notably the Yuan Yang （mandarin duck） Hotpot half spicy and half clear.

如果你吃四川菜，發(fā)現(xiàn)它過于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。然而，多數(shù)青椒是在18世紀(jì)從美國傳入中國的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。

宮保雞球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean

Sauce Tofu

四川蝦Szechuan Prawns魚香茄子Braid Egg plant

Ⅲ.Guangdong Cuisine廣東菜系

Cantone food originates from Guangdong, the southernmost province

in China. The majority of overas Chine people are from Guangdong

（Canton） so Cantone is perhaps the most widely available Chine

regional cuisine outside of China. 廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。

Cantone are known to have an adventurous palate, able to eat many

different kinds of meats and vegetables. Many vegetables originate from

other parts of the world. It doesn't u much spice, bringing out the

natural flavor of the vegetables and meats.

廣東人熱衷于嘗試用各種不同的肉類和蔬菜。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar

to Westerners, usually choos raptors and beasts to produce originative

dishes. Its basic cooking techniques include roasting, stir-frying,

sauteing, deep-frying, braising, stewing and steaming. Among them

steaming and stir-frying are more commonly applied to prerve the natural

flavor. Guangdong chefs also pay much attention to the artistic

prentation of dishes.

廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。

Braid crispy chicken 炸子雞)

Black tea with condend milk (港式奶茶)

Various desrt drinks rved with shaved ice (刨冰)

Shrimp wonton noodle soup (鮮蝦云吞面)

Char shiu (叉燒) - BBQ pork usually with a red outer coloring

Pork rind curry (咖哩豬皮) Dace fish balls (鯪魚球)

Steamed fish intestines (蒸魚腸) Shark fin soup (魚翅羹) Salted prerved fish (蒸咸魚) Steamed fish (清蒸魚)

Steeped chicken (白切雞) or steamed chicken (蒸雞) rved cold with

ginger and spring onion oil dipping (姜蔥油) Slow cooked soups (老火湯)

Braid dried abalone (燜鮑魚) Herbal turtoi gelatin (龜苓膏)

Various steamed desrts and sweet soups (糕點,糖水)

Steamed shrimp dumplings (蝦餃 har gow)

Ⅳ.Fujian Cuisine福建菜系

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine,

Fujian Cuisine is distinguished for its choice afood, 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”。

白切海螺 Boiled Whelk Meat Slices 銀耳羹White Fungus Thick soup

紅燒大鮑翅Fried Ormer Fin in Brown Sauce

Ⅴ.Jiangsu Cuisine江蘇菜系

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower

reach of the Yangtze River. Aquatics as the main ingredients, it stress

the freshness of materials. Its carving techniques are delicate, of which

the melon carving technique is especially well known. Cooking techniques

consist of stewing, braising, roasting, simmering, etc. The flavor of

Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.

Jiangsu cuisine is well known for its careful lection of ingredients, its meticulous preparation methodology, and its not-too-spicy,

not-too-bland taste. Since the asons vary in climate considerably in

Jiangsu, the cuisine also varies throughout the year. If the flavor is

strong, it isn't too heavy; if light, not too bland.

江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等。淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細的準(zhǔn)備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年之中也有變化。味道強而不重，淡而不溫。

松鼠桂魚：Sweet and Sour Mandarin Fish三套鴨：Three-nested Duck

清燉蟹粉獅子頭：pork balls霸王別姬：Farewell to My Concubine

Ⅵ.Zhejiang Cuisine浙江菜系

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 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。

冰糖甲魚：Steamed Turtle in Crystal Sugar Soup寧氏鱔絲：eel silk

Ⅷ.Hunan cuisine 湖南菜系

Hunan cuisine consists of local Cuisines of Xiangjiang Region,

Dongting Lake and Xiangxi coteau. It characterizes itlf 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。

組庵魚翅：Zuyan Shark's Fin冰糖湘蓮：Sugar Candy Lotus

東安子雞：Dong Zi An Chicken

Ⅸ.Anhui Cuisine 安徽菜系

Anhui 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，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。

清燉馬蹄鱉：Stewed Turtle蜜汁紅芋 Red Tato in Honey

李鴻章雜燴 Li Hongzhang Assorted Dish

符離集燒雞 Fuliji Braid Chicken 僅供個人用于學(xué)習(xí)、研究；不得用于商業(yè)用途。

For personal u only in study and rearch; not for commercial u.

Nur für den pers?nlichen für Studien, Forschung, zu kommerziellen Zwecken verwendet werden.

Pour l 'étude et la recherche uniquement à des fins personnelles; pas à des fins commerciales.

только для людей, которые используются для обучения, исследований и не должны

использоваться в коммерческих целях.

以下無正文 僅供個人用于學(xué)習(xí)、研究；不得用于商業(yè)用途。

For personal u only in study and rearch; not for commercial u.

Nur für den pers?nlichen für Studien, Forschung, zu kommerziellen Zwecken verwendet werden.

Pour l 'étude et la recherche uniquement à des fins personnelles; pas à des fins commerciales.

только для людей, которые используются для обучения, исследований и не должны

использоваться в коммерческих целях.

以下無正文