英文中国菜谱.docVIP

Recipe of Chinese Food From Dr. Zhang Chao Chinese Academy of Forestry Preface Chinese cuisine (Chinese food) originated from the various regions of China and has become widespread in many other parts of the world - from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given greater emphasis, and are considered to be the dominate culinary heritage of China. They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that regions cooking. In modern times, Beijing cuisine and Shanghai cuisine on occasion are also cited along with the classical eight regional styles as the Ten Great Traditions. There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively. List ? Bagongshan Bean Curd 1 ? Smoked Duck 1 ? Prawns in a Birds-Nest 2 ? Hot Diced Pork 2 ? Taros with Honey Juice 3 ? Grape-shaped Fish 3 ? Maofeng Smoked Hilsa Herring 4 ? Red-Bayberry-Shaped Meat Balls 4 ? Lihongzhang Hotchpotch 5 ? Hashima with Cherries and Orange Slices 5 ? Rows of Shrimps 6 ? Diced Ham with Crystal Sugar 6 ? Fish in Vinegar and Pepper 7 ? Wild Rice Stem in Rice Wine 7 ? Fired Bean Curd 8 ? Gold Fish Gambolling around a Lotus 8 ? Toad Shaped Abalone 8 ? Honeyed Gourd