中國八大菜系-英語版

Chinesecuisine(中國菜)originatedfromthevariousregionsof\o"China"ChinaandhasbecomewidespreadinmanyotherpartsoftheworldRegionalculturaldifferencesvarygreatlyamongstthedifferentregionsof\o"China"China,givingrisetothedifferentstylesoffood.Thereareeightmainregional\o"Cuisines"cuisines,orEightGreatTraditions(八大菜系):\o"Anhuicuisine"Anhui,\o"Cantonesecuisine"Cantonese,\o"Fujiancuisine"Fujian,\o"Hunancuisine"Hunan,\o"Jiangsucuisine"Jiangsu,\o"Shandongcuisine"Shandong,\o"Sichuancuisine"Sichuan,and\o"Zhejiangcuisine"Zhejiang.Occasionally,\o"Beijingcuisine"Beijingcuisineand\o"Shanghaicuisine"ShanghaicuisinearealsocitedalongwiththeeightregionalstylesastheTenGreatTraditions(十大菜系).Anhuicuisine(徽菜)isderivedfromthenativecookingstylesofthe\o"HuangshanMountains"HuangshanMountainsregionin\o"China"Chinaandissimilarto\o"Jiangsucuisine"Jiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.Braisingandstewingarecommontechniques.Fryingandstir-fryingareusedmuchlessfrequentlyinAnhuicuisinethaninotherChineseculinarytraditions.Somefamousdishesinclude:Stewedsoftshell\o"Turtle"turtlewith\o"Ham"hamSteamedstone\o"Frog"frog\o"Bamboo"Bambooshootscookedwithsausageanddried\o"Mushroom"mushroom\o"LiHongzhang"LiHongzhang\o"Hodge-Podge(soup)"Hodge-PodgeCantonese(Yue)cuisinedrawsuponagreatdiversityofingredientswithmanyimportedfoodsandingredients.Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Manycookingmethodsareused,\o"Steaming"steaming,\o"Stirfrying"stir-frying,shallowfrying,doubleboiling,braising,and\o"Deep-frying"deep-fryingbeingthemostcommononesin\o"Cantoneserestaurant"Cantoneserestaurants,duetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Fujiancuisine(閩菜)isderivedfromthenative\o"Cooking"cookingstyleofthe\o"ProvinceofChina"provinceof\o"Fujian"Fujian,\o"China"China.Fujianstylecuisineisknowntobelightbutflavourful,\o"Umami"umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithno"loud"flavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasayingsintheregion'scuisine:"Onesoupcanbechangedintenforms"(－湯十變)and"Itisunacceptableforamealtonothavesoup"(不湯不行).populardishes"\o"Buddhajumpsoverthewall"Buddhajumpsoverthewall"（佛跳墻),acomplexdishmakinguseofmanyingredients,including\o"Shark"sharkfin,\o"Seacucumber"seacucumber,\o"Abalone"abalone,and\o"Shaoxing"Shaoxingwine.yenpi(燕皮),athinflourwrappermadewithlargeproportionsofleanpork.Thiswrapperhasauniquetextureduetotheincorporationofmeatandhasa"bite"similartothingsmadewith\o"Surimi"surimi.Yenpiisusedtomakerouyen(肉燕),atypeof\o"Wonton"wonton.Hunancuisine,sometimescalledXiangcuisine(湘菜)iswellknownforitshotspicyflavor,fresharomaanddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Aspecialhotpotcalled(鴛鴦火鍋yuānyānghǔogūo)lover'shotpotisfamousforsplittingthepotintoaspicysideandamilderside.Donganchicken\o"Mao"Mao's\o"Red-cooking"braisedpork\o"Changsha"Changsha\o"Ricevermicelli"vermicelliSteamedfishheadsinchilisauceOrangebeefHotandpepperychicken\o"Spareribs"Spareribs\o"Steamed"steamed\o"Bamboo"inbamboo\o"Changsha"Changsha-style\o"Stinkytofu"stinkytofuMashedshrimpinlotuspodXiangduroastduckSizzlingricesoup\o"Lotusseed"LotusSeeds\o"Rocksugar"inrocksugarsyrupPumpkincakeSpicyfroglegOxtailporridgeJiangsucuisine(蘇菜)Ingeneral,Jiangsucuisine'stextureischaracterizedassoft,butnottothepointofmushy（糊狀的）orfallingapart.Forexample,themeattastessosoftbutwouldnotseparatefromthebonewhenbeingpickedup.Othercharactersincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolorandshapeofeachdishandemphasisonusingsouptoimprovetheflavor.\o"Suzhou"Suzhoucuisine:emphasisontheselectionofmaterial,strongertastethan\o"Nanjing"Nanjingcuisine,andwithatendencytobesweeterthantheothervarietiesofthecuisine.Shandongcuisine(\o"wikt:魯"魯\o"wikt:菜"菜)Shandongcuisineconsistsoftwomajorstyles:Jiaodongstyle:Thisstyleencompassesdishesfrom\o"Fushan"Fushan,\o"Qingdao"Qingdao,\o"Yantai"Yantaiandsurroundingregions.Itischaracterizedbyseafoodcooking,withlighttastes.Jinanstyle:Thisstyleencompassesdishesfrom\o"Jinan"Jinan,\o"Dezhou"dezhou,\o"Tai'an"Tai'anandsurroundingregions.Itisfamedforitssoupandutilizingsoupsinitsdishes.Sichuancuisine(川菜)isfamedforboldflavors,particularlythespicinessresultingfromliberaluseofchilisand"numb"or"tingling"flavor(\o"Chineselanguage"Chinese:麻)ofthe\o"Sichuanpeppercorn"Sichuanpeppercorn(花椒).Szechuancuisineoftencontainsfoodpreservedthrough\o"Pickling"pickling,\o"Salting(food)"salting,\o"Drying(food)"dryingand\o"Smoking(food)"smoking,andisgenerallyspicy.TheSichuanpeppercorniscommonlyused;Broadbeanchilipaste(豆瓣醬)isalsoastapleseasoninginSichuancuisine.CommonpreparationtechniquesinSichuancuisineinclude\o"Stirfrying"stirfrying,\o"Steaming"steamingand\o"Braising"braising,butacompletelistwouldincludemorethan20distincttechniques.\o"Beef"BeefissomewhatmorecommoninSzechuancuisinethanitisinotherChinesecuisines,perhapsduetothewidespreaduseof\o"Ox"oxenintheregion.\o"KungPaochicken"KungPaochicken宮保雞丁\o"TwiceCookedPork"TwiceCookedPork回鍋肉\o"FuqiFeipian"FuqiFeipian夫妻肺片Zhejiangcuisine(浙菜)FoodmadeintheZhejiangstyleisnotgreasy,ha