Feast: The 8 Great Cuisines of China
There are many styles of cooking in China, but Chinese chefs have identified eight culinary traditions as the best. These have set the course of how Chinese cook food, and are looked to as models. Each of these schools has a distinct style and different strengths.
中国有很多种烹饪方式，但获得中国厨师认可的分类是八大菜系。这八大菜系是典型的中国式烹饪的浓缩，并被视为烹饪标准。每一个派别都有独特的风格和不同的优势。
Zhōngguó yǒu hěnduō zhǒng pēngrèn fāngshì, dàn huòdé zhōngguó chúshī rènkě de fēnlèi shì bādà càixì. Zhè bādà càixì shì diǎnxíng de zhōngguó shì pēngrèn de
nóngsuō, bìng bèi shì wéi pēngrèn biāozhǔn. Měi yīgè pàibié dōu yǒu dútè de fēnggé hé bùtóng de yōushì.
1.Guangdong/Cantonese Cuisine
·Chinese: 粤菜Yuècài
·Sweeter, favoring braising and
stewing, adding various mild sauces
Cantonese food is the most popular
style internationally. Guangdong
Province and Hong Kong are noted
for fine seafood dishes and rice
dishes. They eat a very wide variety
of foods. The dishes they serve don't
have strong flavors since it is lightly seasoned, and they often tend to be a little sweet.
·
中文：粤菜Yuècài
·更甜，炖和蒸为主，辅以各种清淡的酱汁
粤菜是国际上最受欢迎的风格。广东省和香港以精致的海鲜菜肴和米饭而闻名。他们食材丰富，烹饪的菜肴没有太强烈刺激的味道，因为它是轻微调味的，往往有点甜。
·Zhōngwén: Yuècài Yuècài
·gèng tián, dùn hé zhēng wéi zhǔ, fǔ yǐ gè zhǒng qīngdàn de jiàng zhī
yuècài shì guójì shang zuì shòu huānyíng de fēnggé. Guǎngdōng shěng hé xiānggǎng yǐ jīngzhì dì hǎixiān càiyáo hé mǐfàn ér wénmíng. Tāmen shícái fēngfù, pēngrèn de
càiyáo méiyǒu tài qiángliè cìjī de wèidào, yīnwèi tā shì qīngwéi tiáowèi de,
wǎngwǎng yǒudiǎn tián.
2.Chuan Cuisine
·Chinese: 川菜Chuāncài
·Spicy and bold, often mouth-
numbing, using lots of chili, garlic,
ginger, and peanuts
Sichuan Province produced the most
widely served cuisine in China. Their
dishes are famous for their hot-spicy
taste and the numbing flavor of Sichuan
peppercorn that is rare in other regional cuisines. It is the food of Chengdu and Chongqing (which used to be part of Sichuan).·中文：川菜Chuāncài
·辛辣而大胆，经常很麻，使用大量的辣椒，大蒜，生姜和花生
四川省的中国菜肴最为广泛。他们的菜肴以其辛辣的味道和四川胡椒的麻木风味而闻名，这在其他地区的美食中很少见。它是成都和重庆的食物（曾经是四川的一部分）。
·Zhōngwén: Chuāncài
·xīnlà ér dàdǎn, jīngcháng hěn má, shǐyòng dàliàng de làjiāo, dàsuàn, shēngjiāng hé huāshēng
sìchuān shěng de zhōngguó càiyáo zuìwéi guǎngfàn. Tāmen de càiyáo yǐ qí xīnlà de wèidào hé sìchuān hújiāo de mámù fēngwèi ér wénmíng, zhè zài qítā dìqū dì měishí zhōng hěn shǎo jiàn. Tā shì chéngdū hé chóngqìng de shíwù (céngjīng shì sìchuān de yībùfèn).
3.Jiangsu Cuisine
·Chinese: 苏菜Sūcài
·Fresh, moderately salty and sweet,
precise cooking techniques, favoring
seafood, soups and artistic, colorful
presentation
Jiangsu Province and China's biggest
city, Shanghai, have a very refined
gourmet cuisine that is often served at
government banquets. What makes it
special is the exquisite cooking techniques that produce richly aromatic and visually artistic dishes. Their chefs also focus on serving meals that promote health.
·中文：苏菜Sūcài
·新鲜，适度咸，甜，精确的烹饪技术，有利于海鲜，汤和艺术，丰富多彩的介绍
江苏省和中国最大的城市上海有一种非常精致的美食，通常在政府宴会上供应。它的特在于精致的烹饪技术，可以产生丰富芳香和视觉艺术的菜肴。
他们的厨师也专注于提供促进健康的膳食。
·Zhōngwén: Sū cài Sūcài
·xīnxiān, shìdù xián, tián, jīngquè de pēngrèn jìshù, yǒu lìyú hǎixiān, tāng hé yìshù, fēngfù duōcǎi de ji
èshào
Jiāngsū shěng hé zhōngguó zuìdà de chéngshì shànghǎi yǒuyī zhǒng fēicháng jīngzhì dì měishí, tōngcháng zài zhèngfǔ yànhuì shàng gòng yīng. Tā de tèsè zàiyú jīngzhì de pēngrèn jìshù, kěyǐ chǎnshēng fēngfù fāngxiāng hé shìjué yìshù de càiyáo. Tāmen de chúshī yě zhuānzhù yú tígōng cùjìn jiànkāng de shànshí.
4.Zhejiang Cuisine
·Chinese: 浙菜Zhècài
·Mellow, using fresh seafood,
freshwater fish, and bamboo shoots, and a
wide variety of cooking methods.
Zhejiang Province is the province south
of Jiangsu, and it borders on Shanghai
too, so their style is similar to theirs, but it
is less elaborately prepared. They focus
more on serving fresh food. The food is
often served raw or almost raw and is
fresh and crispy and seasonal. It is more like Japanese food. Ningbo cuisine is very salty.
·中文：浙菜Zhècài
中国最美的八大海岸·醇厚，使用新鲜的海鲜，淡水鱼和竹笋，以及各种烹饪方法。
浙江省是江苏省的南部，也与上海接壤，所以他们的风格与他们的风格相似，但没有精心准备。他们更专注于提供新鲜食物。食物通常是生的或几乎是生的，新鲜，酥脆和季节性。它更像是日本料理。宁波菜很咸。
·Zhōngwén: Zhè cài Zhècài
·chúnhòu, shǐyòng xīnxiān dì hǎixiān, dànshuǐ yú hé zhúsǔn, yǐjí gè zhǒng pēngrèn fāngfǎ.
Zhèjiāng shěng shì jiāngsū shěng de nánbù, yě yǔ shànghǎi jiērǎng, suǒyǐ tāmen de
fēnggé yǔ tāmen de fēnggé xiāngsì, dàn méiyǒu jīngxīn zhǔnbèi. Tāmen gèng
zhuānzhù yú tígōng xīnxiān shíwù. Shíwù tōngcháng shì shēng de huò jīhū shì shēng de, xīnxiān, sūcuì hé jìjié xìng. Tā gèng xiàng shì rìběn liàolǐ. Níngbō cài hěn xián. 5.Fujian/Min Cuisine
·Chinese: 闽菜Mǐncài
·Lighter, with a mild sweet and sour
taste, using ingredients from the sea and
the mountains
Fujian Province is known for great
seafood and soups and the precise use of
scintillating but not tongue numbing
spices. Adding much wild exotic
delicacies from the sea and mountains
makes their dishes have unusual flavors. It is like a culinary wild adventure.
·中文：闽菜Mǐncài
·使用来自大海和山脉的食材，打火机，带有温和的酸甜味
福建省以美味的海鲜和汤以及精确使用闪烁而非舌头香料而闻名。从海洋和山脉中添加许多野生异国情调的美食，使他们的菜肴具有不同寻常的风味。这就像是一场烹饪狂野冒险。
·Zhōngwén: Mǐncài
·shǐyòng láizì dà huǎ hé shānmài de shícái, dǎhuǒjī, dài yǒu wēnhé de suān tián wèi fújiàn shěng yǐ měiwèi dì hǎixiān hé tāng yǐjí jīngquè shǐyòng shǎnshuò ér fēi shétou xiāngliào ér wénmíng. Cóng hǎiyáng hé shānmài zhōng tiānjiā xǔduō yěshēng yìguó qíngdiào dì měishí, shǐ tāmen de càiyáo jùyǒu bùtóng xúncháng de fēngwèi. Zhè jiù xiàng shì yī chǎng pēngrèn kuáng yě màoxiǎn. 。
6.Hunan/Xiang Cuisine
·Chinese: 湘菜Xiāngcài
·Quite spicy, with a hot and sour taste,
favoring sautéing, stir-frying, steaming
and smoking
If you like Sichuan food, you'll probably
like Hunan food too since it is even
hotter. It is tastier and more delicious
because they don't use peppercorn that
numbs the mouth. It is a rich agricultural
area that produces a broad range of
vegetables and herbs, and these are served up.
·中文：湘菜Xiāngcài
·
味道辛辣，带有酸辣味，有利于炒，炒，蒸，吸烟
如果你喜欢川菜，你可能也会喜欢湖南菜，因为它甚至更热。它更美味，更美味，因为它们不使用麻痹嘴巴的胡椒。这是一个丰富的农业区，生产各种各样的蔬菜和草药，并提供这些。
·Zhōngwén: Xiāngcài
·wèidào xīnlà, dài yǒu suān là wèi, yǒu lìyú chǎo, chǎo, zhēng, xīyān
rúguǒ nǐ xǐhuān chuāncài, nǐ kěnéng yě huì xǐhuān húnán cài, yīnwèi tā shènzhì gèng rè. Tā gèng měiwèi, gèng měiwèi, yīnwèi tāmen bù shǐyòng mábì zuǐbā de hújiāo. Zhè shì yīgè fēngfù de nóngyè qū, shēngchǎn gè zhǒng gè yàng de shūcài hé cǎoyào, bìng tígōng zhèxiē.
7.Anhui Cuisine
·Chinese: 徽菜Huīcài
·Uses many wild plants and animals as
ingredients, favoring stewing and more oil
Anhui cuisine is even wilder than Fujian
cuisine. It is inland, and big mountains such
as the Yellow Mountains are the source of
lots of different wild foods and herbs. It is
basically a hearty mountain peasant food.
Some of the best dishes incorporate wild food for an unusual taste. Some dishes are sweet from added sugar.
·中文：徽菜Huīcài
·使用许多野生植物和动物作为原料，以炖为主，含比较多的油
安徽菜比福建菜更加狂野。它是内陆的，黄山等大山是许多不同的野生食物和草药的来源。它基本上是一种丰盛的山区农民食品。一些最好的菜肴融合了
版权声明：本站内容均来自互联网，仅供演示用，请勿用于商业和其他非法用途。如果侵犯了您的权益请与我们联系QQ:729038198，我们将在24小时内删除。
发表评论