中国南北方饮食特点.docx

谈起中国的饮食，需要数小时，甚至几天几夜都谈不完。中国的饮食世界闻名。中国地大物博、人口众多，不同地区的饮食各有千秋，美味佳肴种类繁多，数不胜数。最为著名的当属中国八大菜系，即：广东菜、湖南菜、福建菜、四川菜、江苏菜、浙江菜、山东菜和安徽菜。广东菜：菜原料较广，花色繁多，形态新颖，讲究鲜、嫩、爽、滑，调味有五滋（香、松、臭、肥、浓）和六味（酸、苦、甜、咸、辣、鲜），烹调擅长煎、炸、烩、炖、煸等，菜肴色彩浓重，滑而不腻。湖南菜：特点为用料广泛，油重色浓，多以辣椒、熏腊为原料，口味注重鲜香、酸辣、软嫩，烹调方法擅长腊、熏、煨、蒸、炖、炸、炒。福建菜：其特点是色调美观，以滋味清鲜著称。烹调方法擅长于炒、溜、煎、煨，尤以“糟”最具特色。四川菜：其特点是酸、甜、麻、辣、香、油重、味浓，注重调味，离不开三椒，即：辣椒、胡椒、花椒，另外还有鲜姜。菜肴以辣、酸、麻而脍炙人口，享有“一菜一味，百菜百味”的美誉。在辣、咸、甜、麻、酸五味的基础上加上各种调料，互相配合，形成各种复合味。江苏菜：其特点是浓中带淡，咸香酥烂，原汤原汁浓而不腻，口味平和，咸中带甜。其烹调技艺擅长于炖、焖、煨、炒而著称。江苏菜配色和谐，清淡适口，刀功精细，醇厚入味。浙江菜：特点是清、香、脆、嫩、爽、鲜。浙江盛产鱼虾，是著名的旅游风景胜地。那里山光水色，烹调出的菜犹如风景一般，使人不忍下筷。烹调的技法擅长炒、炸、烩、溜、蒸和烧。山东菜：其特点是清香、鲜嫩、味纯。山东菜非常讲究清汤和奶汤的调制。清汤色清而鲜，奶汤色白而醇。山东菜擅长爆、烧、炸、炒。安徽菜：其特点为选料朴实，讲究火功，重油重色，味道醇厚，保持原汁原味。徽菜以烹制山野海味而闻名。其烹制方法擅长烧、焖、炖。此外，中国各地的各色小吃种类繁多，不计其数。每到一处都会使你流连忘返，品尝之后令你意犹未尽。除饭店烹制的菜肴外，百姓人家自制的菜肴也五花八门。中国的北方人做菜喜爱多放些盐，菜色较浓重；而南方人喜爱清淡，好甜食，菜色浅，盐量少。中国的一些其他地区，如：湖南和四川省，那里的菜偏酸、麻、辣。吃猪肉在中国很普遍，但居住在沿海地区的人喜爱吃海产品。中国是一个多民族的国家，由于文化和宗教的原因，一些少数民族只吃羊肉和牛肉。中国北方人多以面食为主食，如：馒头、饺子、面条、包子、烙饼、玉米饼、油条等；而南方人多以米类为主食，如：大米、小米、黄米、紫米、糯米等。Translation:One could go on and on about the culinary delights of China. Chinas great food has earned world wide recognition. With its diverse landscape and dense population, you dont have to go far before finding completely different cuisines. Chinese gastronomic delights run the gamut of the taste spectrum and it is impossible to taste them all. The bestknown regional cuisines come from 8 provinces in China: Canton, Hunan, Fujian, Sichuan, Jiangsu, Zhejiang, Shandong and Anhui.Cantonese Cuisine: drawing from a wide array of ingredients, epicures are constantly amazed by the never-ending repertoire of Cantonese food, which emphasis is placed on dishes that are fresh, tender, refreshing, smooth. Seasoning is designed according to the five tastes (fragrant, fluffy, zesty, succulent, strong) and six flavours (sour, bitter, sweet, savory, spicy, flavoursome). This cuisine uses a variety of cooking techniques including pan-fry, deep-fry, braise, broil and stir-fry. The food is presented with colourful aplomb and while it may be smooth and soft, it is never heavy.Hunan Cuisine: with a wide variety of ingredients, it can be oily and colourful. Chilis and smoked meats are often used，this dictates that the resulting in cuisine that is big on tastefragrant, hot and sour, complemented by soft and tender textures. Cooking methods include: smoked, braise, steam, stew, deep-fry, stir-fry.Fujian Cuisine: This region is known for its fresh and delicate flavors as well as eye-pleasing presentation. Favourite cooking methods include: stir-fry, quick-fry, panfry, and braise, especially the wine-marinade method.Sichuan Cuisine: strong flavors characterize this cuisine. Whether sour, sweet, ma (numbing), spicy hot, or fragrant, this food is distinguished by the clever use of spices，especially the essential Trio of Peppers, being: chili peppers, black pepper, and Sichuan pepper. Fresh ginger is also heavily used. Hot Sichuan dishes distinctive flavor draws wide appeal. The cuisine really lives up to its sensational reputation, according to the expression for a hundred dishes there are as many different flavours. These complex taste sensations are created by adding more spices and herbs on the basis of the five flavours: spicy, salty, sweet, ma or mouth-numbing and sour.Jiangsu Cuisine: its subtle characteristics can be hard to place-there is lightness in the heavy dishes, the stews are deliciously tender and flavorsome, retaining the ingredients natural juices, seasoned to be mild on the palate, with a hint of sweetness in the savory dishes. This cuisine specialises in stewing, simmering, poaching and stir-frying. Jiangsu cuisine is known for its harmonious use of colours in presentation, as well as its light and delicate taste, brought out by intricate knife-work and rich flavours.Zhejiang Cuisine: This style is light, fragrant, crisp, tender, tasty, fresh. Zhejiang is not only a large producer of aquatic products, but as a scenic province highly popular among tourists. Its cuisine is as enchanting to the eye as the palate, so reminiscent of the gorgeous scenery that one almost can not bear eating the masterpiece. Zhejiang food is often cooked by stir-fry, deep-fry, poach, saute, steam and stew.Shandong Cuisine: This region is known for the delicate aromas, melt-in-your-mouth texture and pure wholesome flavours. Its forte lies in the preparation of stock and white sauce. Perfect stock is clear and sublimely fragrant, while white sauce is flavoursome without being heavy. The cooking methods used are quick-frying, stew, deep-fry and stir-fry.Anhui Cuisine: This unique cuisine is deft in its selection of ingredients and perfect timing in execution. It may be big on oil and soy sauce，but the rich and heavy flavours that enhance the ingredients natural taste. What makes Anhui cuisine special is its strength in cooking game and seafood, especially by braising, simmering and stewing.Aside from the major cuisines, wherever you go in China there are numerous delicacies and unique snacks to be found. After one taste, many visitors are hooked, certainly adding a yummy-factor to and China Experience.Not only restaurants serve up gastronomic masterpieces，just about every Chinese family has its own secret recipes and speciality menus. In the north, people cook with more salt and dishes tend to be more heavily coloured; while the southerners have a lighter plate, with a penchant for sweetness, lighter coloured and less salty dishes. The fiery taste of chilis and Sichuan pepper combines with sour flavours to cr