中国八大菜系-英语版.docVIP

Chinese cuisine (中國菜) originated from the various regions of China and has become widespread in many other parts of the world Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the eight regional styles as the Ten Great Traditions (十大菜系). Anhui cuisine (徽菜) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine. Anhui cuisine is known for its use of wild game and herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Some famous dishes include: Stewed soft shell turtle with ham Steamed stone frog Bamboo shoots cooked with sausage and dried mushroom Li Hongzhang Hodge-Podge Cantonese (Yue) cuisine draws upon a great diversity of ingredients with many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Fujian cuisine (闽菜) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking original flavour of the main ingredients. The techniques employed in the cuisine are complex bu