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1、中国八大菜系英文介绍China covers a large territory and has many nationalities, hence avariety of Chinese food with different but fantastic and mouthwateringflavor.Since China's localdishes have theirown typicalcharacteristics,generally,Chinesefoodcan be roughlydividedintoeightregionalcuisines,which has be
2、en widelyaccepted around. Certainly,there are manyother localcuisinesthatare famous, such as BeijingCuisine and ShanghaiCuisine.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色， 总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 .Shandong Cuisine 山东菜系Consisting of Jinan cuisine and Jiaodong
3、 cuisine, Shandong cuisine,clear, pure and not greasy, is characterized by its emphasis on aroma,freshness,crispnessand tenderness.Shallotand garlicare usuallyusedas seasonings so Shangdong dishes tastespungent usually.Soups are givenmuch emphasis in Shangdong dishes. Thin soup features clear and fr
4、esh while creamy soup looks thick and tastes strong. Jinan cuisine is adeptat deep-frying,grilling,fryingand stir-fryingwhileJiaodong divisionis famous for cooking seafood with fresh and light taste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。 山东菜系注重汤品。清汤清澈新鲜， 而油汤外观厚重， 味道浓重。济南菜系擅长炸，
5、烤， 煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。1Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fort
6、une cookie at aShandong restaurant in the West since fortune cookies aren't even indigenous to China.山东是许多著名学者的故乡， 例如孔夫子和孟子。 许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼( 中国餐馆的折叠形小饼, 内藏有预测运气话语的纸条 ) 获得更多的好运气，因为签饼在中国也不是本土的。Shandong is a large peninsula surrounded by the sea to the
7、 East andthe Yellow River meandering through the center. As a result, seafood isa major component ofShandong cuisine.Shandong's most famous dish is theSweat and Sour Carp.A truly authenticSweet and Sour Carp must come fromthe Yellow River. Butwith the currentamount of pollutionin the YellowRiver
8、, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer山东是个巨大的被向东流去的大海环绕的半岛， 黄河曲折的流经其中部。 因此海鲜是山东菜系的主要构成。 山东最著名的菜肴是糖醋鲤鱼。
9、 正宗的糖醋鲤鱼必须打捞自黄河。 但是因为现在黄河的众多污染， 其他地方的鲤鱼更好一些。 山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒 青岛啤酒就完美了。德州扒鸡Dezhou Braised Chicken四喜丸子Sixi Balls2糖醋鲤鱼Carp in Sweet and Sour Sauce辣子全鸡Spicy chicken whole爆炒腰花Quickly Fried Pig Kidney(saute kidney)清汤柳叶燕菜Stewed Swiflets Nest一品豆腐“Yiping ”Bean Curd五花肉烧冻豆腐 Braised Frozen B
10、ean Curd with Streaky Pork 炸蚕蛹鸡 Fried “Silkworm Pupa ” Chicken红烧鱼唇Fried Fish Lip in Brown Sauce坛子肉Braised Pork in Crock酱爆肉丁Saute Pork with Soy Bean Sauce冬菇烧蹄筋Braised Pork Tendon with Mushroom .Sichuan Cuisine四川菜系Sichuan Cuisine, known often intheWest as Szechuan Cuisine, is oneof the most famous Chi
11、nese cuisines in the world. Characterized by itsspicyand pungent flavor,Sichuan cuisine,prolificoftastes,emphasizeson theuse of chili.Pepper and prickly ash also neverfailtoaccompany,producing typicalexcitingtastes.Besides,garlic,gingerand fermentedsoybean are also used in the cookingprocess.Wildveg
12、etablesand animalsare usually chosen as ingredients, while frying, frying without oil,pickling and braising are applied as basic cooking techniques.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名， 味道多变，着重使用红辣椒，搭配使用青椒和pricklyash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。If you eat Sichuan
13、cuisine and find it too bland, then you are probably3not eating authentic Sichuan cuisine. Chili peppers and prickly ash areused in many dishes, givingita distinctivelyspicy taste, calledma inChinese. It often leaves a slight numb sensation in the mouth. However,most peppers were broughtto China fro
14、mthe Americas inthe 18th centuryso you can thank global trade for much of Sichuan cuisine's excellence.Sichuan hot pots are perhaps the most famous hotpots in the world, mostnotablythe Yuan Yang （mandarin duck） Hotpothalfspicy and halfclear.如果你吃四川菜， 发现它过于柔和， 那么你可能吃的不是正宗的四川菜。 红绿辣椒被用在许多菜肴中， 带来特别的辣
15、味， 在中国文字里叫麻， 通常会在口中留下麻木的感觉。然而，多数青椒是在 18 世纪从美国传入中国的，因此你应当为四川菜的精妙而感谢全球贸易。 四川火锅也许是世界上最出名的火锅， 尤其是半辣半清的鸳鸯火锅。宫保鸡球Kung Pao Chicken四川牛肉SzechuanBeef 麻婆豆腐BeanSauce Tofu四川虾 Szechuan Prawns鱼香茄子 Braised Egg plant .Guangdong Cuisine广东菜系Cantonese foodoriginates fromGuangdong,the southernmostprovincein China.The ma
16、jorityof overseasChinesepeopleare fromGuangdong（ Canton ） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省。大多数华侨来自广东， 因此广东菜也许是国外最广泛的中国地方菜系。Cantonese are known to have an adventurous palate, able to eat manydifferent kinds of meats and vege
17、tables. Many vegetables originate from4other parts of the world. It doesn't use much spice, bringing out thenatural flavor of the vegetables and meats.广东人热衷于尝试用各种不同的肉类和蔬菜。使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。Tasting clear, light, crisp and fresh, Guangdong cuisine, familiarto Westerners, usuall
18、ychooses raptorsand beaststoproduce originativedishes. Its basic cooking techniques includeroasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Among themsteaming and stir-fryingare more commonly appliedtopreserve the naturalflavor.Guangdong chefs alsopaymuchattentiontothe artisticp
19、resentation of dishes.广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。Braised crispy chicken炸子鸡 )Black tea with condensed milk (港式奶茶 )Various dessert drinks served with shaved ice (刨冰 )Shrimp wonton noodle soup (鲜虾云吞面 )Char shiu ( 叉烧 ) - BBQ pork usual
20、ly with a red outer coloringPork rind curry ( 咖哩猪皮 ) Dace fish balls ( 鲮鱼球 )Steamed fish intestines (蒸鱼肠 ) Shark fin soup ( 鱼翅羹 )Salted preserved fish ( 蒸咸鱼 ) Steamed fish ( 清蒸鱼 )Steepedchicken(白切鸡 ) or steamedchicken(蒸鸡 ) served cold withginger and spring onion oil dipping (姜葱油 ) Slow cooked soups
21、( 老火汤 )Braised dried abalone ( 焖鲍鱼 ) Herbal turtoise gelatin (龟苓膏 )5Various steamed desserts and sweet soups (糕点 ,糖水 )Steamed shrimp dumplings (虾饺 har gow) .Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, be
22、autiful colorand magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。白切海螺 Boiled Whelk Meat Slices银耳羹 White Fungus Thick soup红烧大鲍翅 Fried Ormer Fin in Brown Sauce .Jiangsu Cuisine江苏菜系Ji
23、angsu Cuisine, also calledHuaiyang Cuisine,is popularinthe lowerreach of the Yangtze River.Aquatics as the main ingredients,itstressesthefreshness ofmaterials.Itscarvingtechniquesare delicate,of whichthemelon carvingtechniqueisespeciallywellknown. Cooking techniquesconsist of stewing, braising, roas
24、ting, simmering, etc. The flavor ofHuaiyang Cuisine is light, fresh and sweet and with delicate elegance.Jiangsu cuisine is well known for its careful selection of ingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-bland taste. Since the seasons vary in climate considerably
25、in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.6江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。 烹饪技术包括炖， 烤，焙，煨等。淮阳菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料， 精细的准备，不辣不温的口感而出名。 因为江苏气候变化很大， 江苏菜系在一年之中也有变化。味道强而不重，淡而不温。松鼠桂鱼 ： Sw
26、eet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头 ：pork balls霸王别姬 ：Farewell to My Concubine .Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mello
27、w fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。冰糖甲鱼： Steamed Turtle in Crystal Sugar Soup宁氏鳝丝： eel silk .Hunan cuisine湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It c
28、haracterizes itself by thick andpungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区， 洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。7组庵鱼翅： Zuyan Shark's Fin冰糖湘莲： Sugar Candy Lotus东安子鸡： Dong Zi An Chicken .Anhui Cuisine安徽菜系Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain安徽厨师注重于烹饪的温度， 擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。清炖马蹄鳖： Stewed Turtle蜜汁红芋Red Tato in Honey李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken8