中国美食(英文版)知识分享

CHINESEFOOD第一页，共45页。ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.第二页，共45页。

Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.第三页，共45页。EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine

第四页，共45页。第五页，共45页。GuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.第六页，共45页。SteamedSeaBass(清蒸(qīngzhēng)石斑鱼）第七页，共45页。RoastedPiglet(烤乳猪)第八页，共45页。SharkFinSoup（鱼翅(yúchì)汤）第九页，共45页。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.第十页，共45页。红烧(hóngshāo)肘子(braisedporkjoint)

第十一页，共45页。YellowRiverCarpinSweetandSourSauce（糖醋(tánɡcù)黄河鲤鱼）第十二页，共45页。九转大肠(dàcháng)(

roastedporkintestine)第十三页，共45页。SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.第十四页，共45页。

回锅肉

(Doublecookedporkbelly,Sichuanstyle)鱼香肉丝(fish

flavored

pork

slices)第十五页，共45页。一品(yīpǐn)熊掌(bear's-paw)干烧鱼翅(Dry-friedSharkFin)第十六页，共45页。宫爆鸡丁KungPaoChicken第十七页，共45页。MapoTofu（麻婆豆腐(mápódòufǔ)）第十八页，共45页。HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.第十九页，共45页。StewedCrabwithClearSoup(红烧(hóngshāo)蟹清汤)第二十页，共45页。Long-boiledandDry-shreddedMeat(鸡汤煮干丝(ɡànsī))第二十一页，共45页。DuckTriplet(三套鸭）第二十二页，共45页。CrystalMeat（水晶(shuǐjīng)肉）第二十三页，共45页。ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.第二十四页，共45页。SourWestLakeFish（西湖(xīhú)醋鱼）

第二十五页，共45页。（龙井(lóngjǐng)虾仁）LongjingShelledShrimp第二十六页，共45页。Beggar‘sChicken（叫花鸡）

第二十七页，共45页。东坡肉(BraistDongpoPork)第二十八页，共45页。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.

第二十九页，共45页。红烧(hóngshāo)果子狸(Paguma

larvata)火腿炖甲鱼(Braised

turtle

withham

)第三十页，共45页。符离集烧鸡(FuliRostedChicken)第三十一页，共45页。

(黄山(huánɡshān)红烧石歧项鸽)HuangshanBraisedPigeon

第三十二页，共45页。蜜汁(mìzhī)红芋(

RedTaroinHoney)第三十三页，共45页。HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.第三十四页，共45页。HotChicken（辣子鸡）第三十五页，共45页。冰糖(bīngtáng)湘莲(LotusSeedpodwithCrystalSugar)第三十六页，共45页。腊味(làwèi)合蒸(

SteamedMultiplePreservedHams)第三十七页，共45页。DonganChicken（东安鸡）第三十八页，共45页。FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheir"pickledtaste."第三十