八大菜系(中英文介绍)

1、八大菜系eight cuisines，八大菜系Eight Cuisines，China covers a large territory and has many nationalities，Hence a variety of Chinese food with当然，还有很多其他著名的本地菜，例如北京菜和上海菜。、露菜、降水菜、浙江菜、安徽菜、福建菜、湖南菜、广东菜、四川菜、八大菜地图The Map of Eight Cuisines山东菜系重视汤品。清汤清澈新鲜，但油汤外观厚重，味道浓郁。Shandong cuisine、clear、pure and not greasy、is chara

2、cterized by its emphasis on aroma、freshness、Crispness and，建议露彩山东翠西，标题正文12号，间隔1.3倍。四川菜Sichuan cuisine，Sichuan cuisine，known often in the west as szechuan cuisine，Is one of the most famous Chinese cuisines in the woos、四川菜四川菜、麻婆豆腐Bean SauceTofu、宫保鸡KungPaoChicken、“，”、虾仁汤面Shrimpwontonnoodlesoup、广东菜起源于中国最

3、南部的广东省。广东菜是最丰富的中国菜之一，使用了很多来自世界其他地方的蔬菜，不用很多辣椒，蔬菜和肉本身的味道。cantonese food originates from Guangdong，The southern most province in china。cantonese food is easily one of the most diverse and richest cuisines in China。many vege tables originant R parts of the world . it doesnt use much spice，bringing out t

4、he natural flavor of the vege tables and meats。广东菜Cantonese food，红烧大宝翅food，福建菜由福州菜，全州菜，厦门菜组成，以精选海鲜，漂亮的颜色，甜，酸，咸，香的味道着称。最特别的是它的“卤味”。consisting of Fuzhou cuisine、Quanzhou cuisine and Xiamen cuisine、Fujian cuisine is distinguished for its choice seafood、beauttthe most distinct features are their pickled

5、 taste。福彩福佳那雕刻技术很珍贵，其中甜瓜雕刻特别有名。烹饪技术包括炖、烤、烘焙、沸腾等。江苏菜色的特色是清淡、新鲜、甜美、优雅。江苏菜以精选的原料、细致的准备、不辣的口感而闻名。江苏省气候变化严重，降水饱和度也发生了一年的变化。味道强，不重，淡，但不暖和。，Jiangsu Cuisine，aquatics as the main ingredients，it stresses the freshness of materials . its carving techniques are delicate。of which The melon carving technique is e

6、specially well known . cooking techniques consist of stewing，braising，roasting，simmeng ettentsIf light，not too bland，江苏烹饪江苏翠，江苏烹饪江苏翠，braised pork ball in brown sauce红烧狮子头，Lotus Crucian Carp冰棍龟浙江菜由杭州菜、宁波菜、绍兴菜组成，不油腻，杭州菜是这三种菜中最有名的。浙江菜中浙江翠西，“”，“”，“东安子鸡池鸡，湖南翠西县of local cuisines of xangjang region，Dong红辣椒、青辣椒、青葱是这个菜系的必需品。湖南菜山东翠西，“，”，“，”，李鸿章杂菜李鸿章Assorted Dish，安徽厨师注重烹饪温度，擅长炖肉。通常加入火腿和方糖，改善菜肴的味道。Anhui cuisine chefs focus much more attention on the temperature in cooking and are