中国八大菜系-英文

Whatdishesdoyouprefer?

What’syourtastes?

DietCulture

EightmajorcuisinesofChinaShandong?Fujian?Guangdong?Anhui?

Hunan?Sichuan?Zhejiang?Jiangsu?JiangsuCuisine

苏菜GuangdongCuisine

粤菜SichuanCuisine

川菜ShandongCuisine鲁菜EightmajorcuisinesofChinaHunanCuisine

湘菜FujianCuisine

闽菜

ZhejiangCuisine

浙菜AnhuiCuisine

徽菜SichuanCuisine

ThefoodinChina,tasteinSichuan!Topographyandtheclimate

DifferentTopographiesSichuanBasinNanshanareainwestPlateauareainnorthwest

ClimateRainfullHumidFoggyHotPart

BriefHistoryofSichuanCuisineFormandDevelopOriginatedintheancientbaandshuinourcountryProsperedinSui,TangandtheFiveDynastyperiodTwoSongperiod,theclassicalcuisinebecameanationalindependentcuisineThedeclineanddepressioninthemidyuanandqingModernSichuanCuisineLeshanChengdu(west)Zigong(north)Chongqing(east)CentersProductsandtastesinSichuanCuisine

Products:RichAnimals、JiangXian、WildvegetablesFoodtastesSeasoning：

Threekindofpepper、beanpaste，ect.Theclassicaltaste：

Fishflavor、spicyflavor、ChenPiflavor、pepperhempflavor

CookingmethodsandcharacteristicsCookingmethodssmoking（熏）,frying（炒、煎、炸）,stewing（炖、焖）,braising（烩）,pasting（贴）,ectCharacteristics

hot；Onedish,onetaste.SixveryfamouscuisinesYu-Shiang（鱼香肉丝）Spicychickencubeswithpeanuts

（宫爆鸡丁）MapoTofu（麻婆豆腐）SichuanCuisine

Twice-cookedpork

（回锅肉）

Dongpopigknuckle（东坡肘子）

Porklungsinchilisauce（夫妻肺片）SichuanCuisineOtherfamousdishesinSichuanZhejiangCuisine

Paradiseinheaven，SuzhouandHangzhoubelow!Thelandisrichinfishandrice!Thebasicconditions---ZhejiangCuisine

EastcoastVariousTopographiesEightrivers

（TheqiantangRiver,Lingjiang,etc.）

Fivelakes

(Hangzhouwestlake,Shaoxingeastlake,etc.)Plain,Hills,Thecoastalislands，etc.Climate

SufficientsunshineandPlentifulrainProducts

RichAquaticproducts，Beans,Bambooshoots,etc.Briefintroductionabout

ZhejiangCuisine’shistoryAlonghistoryOriginatedintheneolithic

hemuduculturePreliminarydevelopmentinYuecountryMaturedandfinalizedthedesignintheHanandTangdynastiesProsperedintheSongandYuanPeriodDevelopedintheMingandQingdynastiesModernCuisineMainlyCookingMethodsforZCStir-fry（炒）Deep-fry（炸）Precookandthenstew（烩）Slippery-fry（溜）Steam（蒸）Stewovermedium,thenhighheat（烧）TheZhejiangCuisine’sTastesandCharacteristicsCondiments

（getridofthesmell)VegetablesTheFormsofZhejiangCuisine4PartHangzhouCuisineNingboCuisineShaoxingCuisineWenzhouCuisineNingboFamousDishesTastes:FreshandSaltyCookingMethod:Stream,Roast,StewFamousdishesHangzhouFamousDishesMainlyCookingmethodsStir-fry、Quick-fryoverhighheat、PrecookandthenstewFamousdishesShaoxingFamousDishesUsingfreshmaterialandYanlafoodtosteamorbraiseWenzhouFamousDishesOtherfamousdishesinZhejiangCuisineJiangsuCuisine

JiangsuCuisineTopographies:JianghuaiPlainClimate:ExcessivetemperatetosubtropicalclimateProducts

TheYangtzeriverthreefreshTaihuthreewhiteYangchenglakecrabTheclassicaltaste：

pureandfresh、

crisp、

sweetsaltymoderateCookingmethodsSimmer(煨),stew（炖、焖）,warmup（焐），ectCharacteristics

FreshmoderatelysaltySixbigfamouscuisineThusboiledcrabflourFarewellmyconcubinePotchicken

Saltedfishbraiseinsoysaucemeat

Watermelonchicken

YangchenglakecrabFujianCuisine

FujiancuisineTopographyandClimateTopographymid-subtropicalareassouthsubtropicalClimatemildclimate

MorerainCookingmethodsANDFOODTASTESCookingmethods

heat,soup，ectFoodtastes

Sourandsweetanddelicious，Flavourpartiallight，ect.

Theclassicaltaste

lightbutflavorful,soft,tenderCharacteristics

thetasteischangeableSixbigfamouscuisineFojumpawallJianOucured-dryduckLitchimeat

Choppedwhite

HeTianJi

Taichipoi

ReallytofupillGuangdongCuisine

IntroductionforGuangdongcuisineGuangdongcuisineisformedfromwestHandynastyandfromthattime,guangdongcuisinelearnfromthesouthcookingmethodsandwithit’sspecialproduct,guangdongcuisinebecomeoneofthemostfamouscuisinesinChina.Guangdongislocatedinthesubtropicalzone,theSouthChinaSeainthesouth,abundantrainfall,fourseasonsevergreen,richproducts.Therefore,Guangdongfood,alwaysberichlyendowedbynature.SincetheQinandHanDynasties,theHanpeoplemigratedsouthintoGuangzhou.Theynotonlybroughttheadvancedproductiontechnologyandculturalknowledge,butalsobrought"braisedisfine"CentralPlainsstyledietClassicdish:PlainBoiledChickenConsistofguangzhoucuisine,dongjiangcuisineandchaoshancuisine.Chaozhoucuisine:huguo

caiGuangzhoudish:StewedTylorrhynchusHakkacuisine:Threecupsofduck

Cantonesecuisinepaysattentiontoqualityandtaste,tastequitelight,clearfresh,lighttopursuethebeauty.Butchangewiththeseason,summerandAutumnonlight,winterstressarerich,thepursuitofcolor,smell,taste,type.AssortedwhitecapCoolbreezeLonghudouMelonseedpotduckBergamotribsHunanCuisine

TheintroductionforHunancuisineHunancuisineemphasizethematchofmaterialandtaste.Becauseofgeographicallocation,mildandhumidclimate,manypeopleeatinghotpepperforrefreshingmoisture.Withacidpickledcabbageasaseasoning,combinedwithchilldishescooked,appetizingandrefreshingbecometheuniquelocaldietcustomHunancuisineconsistofthreeparts:Xiangriver

DongtinglakeandthewestofHunan

Thecommontasteisspicyvegetablesandmeatdishes.WithstrongspicyknownChaotiancapsicum,acrosstheprovincehaveproduce,isthemainrawmaterialfortheproductionofspicydishes.Themakeofmeathastwothousandyearsofhistoryinchina.Threeareasofthedishwiththeirowncharacteristics,butisnotverydifferent,butthesameanddifferent,thedifferencelyinginthecommon,interdependence,mutualexchange.Viewthepicture,thenfineknife,shape,tasteandtheUnitedStates,variedflavors,spicyknown,exquisitenatural,diversetechniques,especiallyheavyroastLaWeiandsteamedChopbellpepperfishheadBingtanglotus

hotchpotchChangshaMarencrispyduck

ShandongCuisine

geographicalconditions:ShandongisalargepeninsulasurroundedbytheseatotheEastandtheYellowRivermeanderingthroughthecenterProducts:

Livestockandpoultry,seafood,delicacies,vegetablesetc.Maincuisinespart:

JinancuisineandJiaodongcuisine

Thefoodtaste:

clear,pureandnotgreasyaroma,freshness,crispnessandtenderness,pungent.seasonings:

shallot,garlicandsaucecookingmethods:

Ⅰ

Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-frying.theSweatandSourCarpBraisedIntestinesinBrownSauce

ⅡJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Quick-boiledclamb