英文介绍中国饮食

1、Chinese FoodChinese FoodSharon TianSharon TianAnhui cuisines, 徽菜Cantonese cuisines, 粤菜Fujian cuisines, 闽菜Hunan cuisines, 湘菜Jiangsu cuisines, 苏菜Shandong cuisines, 鲁菜Szechuan cuisines,川菜 Zhejiang cuisines.浙菜color, aroma, taste, texture HotWarmCoolcoldpungentSweetSourBittersaltyAlso called Lu cuisine鲁菜

2、 lu cai fresh, salty, crisp, and tender features clear broth and creamy soup川菜 chuancai traditional cooking methods such as frying, steaming, stewing and baking. rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups,Fujian cuisin

3、e is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boilingThe dishes are not greasy, having instead a fresh, soft flavor with a mellow fragrance.The cuisine consists of at least four styles, each of which originated from different cities in the pr

4、ovince:Hangzhou style, characterized by rich variations and the use of bamboo shootsShaoxing style, specializing in poultry and freshwater fishNingbo style, specializing in seafoodShanghai style, a combination of different Zhe styles, is also very famous for its dim sum湘菜 hot spicy flavor,7 fresh ar

5、oma and deep color Common cooking techniques include stewing,stir-frying, pot-roasting, braising, and smoking.is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. many ethnic groups Uyghur cuisineThere is an old Chinese saying Firewood rice oil salt sauce vinegar and