中国八大菜系_中英对照修订版

1、Page 1u一、Typesu二、Factors of forming u三、Specific introductions No. 1 Sichuan CuisinesNo. 2 Guangdong CuisinesNo. 3 Shandong CuisinesNo. 4 Jiangsu Cuisines No. 5 Zhejiang CuisinesNo. 6 Fujian cuisinesNo. 7 Anhui CuisinesNo. 8 Hunan CuisinesPage 2苏菜苏菜江苏省江苏省粤菜粤菜广东省广东省川菜川菜四川省四川省鲁菜鲁菜山东省山东省八大菜系湘菜湘菜湖南省湖南省闽菜

2、闽菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省Types:Types:Page 3Page 4 气候 条件 烹饪 特色 自然地理 饮食 习惯 资源 资产与菜系形成相关的因素悠久历史Page 5No. 1 Sichuan Cuisinen Spicyn Be particular about :color, fragrance, taste, shape.n Flavor 风味 : spicy， hot ，salty， sweet ，sour bitter ， fragrantn Creation method : fry gentlely , dry-frying小煎小炒、干烧干煸见

3、长Chicken cubes with peanutsPage 6Pockmarked grandmas bean curd kdPage 7Pork shreds with fishy flavourPage 8Translucent beef slices灯影牛肉Page 9No. 2 Guangdong Cuisine kwzinn Pay attention to quality and taste, taste is lightn makes every effort to clear , bright, and beautiful. n birds, beasts, insects

4、 and fish are included .Guangzhou wenchang chickenPage 10Roasted sucking pig Page 11Huangpu scrambled eggs黄埔炒蛋Tastily cow pillPage 12King snake with bamboo slices笋片烧蛇Page 13No. 3 Shandong Cuisine l Faint scent 清香l crisp and tender脆嫩l Heavy taste 味厚l Skilled in soup.Haiti pearl bamboo shoots海地珍珠笋Page

5、 14Dezhou grilled chickenPage 15Birds nest in a clear soup 清汤燕窝羹Quick-boiled clam油爆大蛤Page 16No. 4 Jiangsu CuisineThus boiled crab flour清炖蟹粉狮子头n Notice to maintain authenticn Design and color are fine.n thick fragrant gravy yet not oily 油而不腻Page 17Farewell my concubinekkjbanPage 18Watermelon chickenY

6、angcheng lake crab阳澄湖大闸蟹Page 19No. 5 Zhejiang CuisineCandied irrigation lotus rootnKnife work fine 重刀工 nlow oiln“Lake style” 西湖风格Page 20Shelled shrimps with dragon well tea leaves龙井虾肉Page 21Dong po porkPage 22West lake vinegar fish 西湖醋鱼Page 23Beggars chicken( a whole chicken roasted in a caked mud)P

7、age 24No. 6 Fujian cuisineFo jump a walln Delicacies from land and sea 山珍海味n Make in a dainty dent way 制作细巧Page 25Sea food and poultry in casseroleksrl 红烧鱼翅 Page 26Fried prawn shaped as a pair of fish 油炸对虾 Steamed chicken slice with egg-white 芙蓉鸡片 Page 27Huangshan stew pigeonspdns stew黄山炖鸽n Be good at burning, stewingn Less stir-fryn Keep the originalNo.7 Anhui CuisinePage 28Ham stew turtle火腿炖龟Page 29No.8 Hunan CuisineFire baked fish火焙鱼 Oil heavyPiquancypiknsi 辛辣Page 30