1、Eight major cuisines in China中國八大菜系簡介中國八大菜系簡介中國八大菜系簡介中國八大菜系簡介v北京烤鴨 roast Beijing duckv 辣子雞丁 saute diced chicken with hot peppers v宮爆雞丁 saute diced chicken with peanuts v紅燒鯉魚 braised common carp v茄汁蝦仁 saute fish slices with bamboo shootsv 涮羊肉 instant boiled sliced mutton v糖醋里脊 pork fillets with sweet

2、&sour sauce China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎 Chinese food can be roughly divided into eight regional cuisines ：中國飲食可以大致分為八大地方菜系 ：Shandong Cuisine山東菜

3、系 Sichuan Cuisine四川菜系Cantonese food 廣東菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江蘇菜系ZheJiangCuisine浙江菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making

4、 it the oldest existing major cuisine in China. 山東是許多著名學者的故鄉，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and

5、garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaod

6、ong division is famous for cooking seafood with fresh and light taste.山東菜系，由濟南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Shandong cuisinevDeep-fry, grill, fry, stir-fry (Jinan cuisine)vseafood with fresh and light taste (Jiaodon

7、g cuisine )vClear, aromatic, fresh, crisp, tendervFamous dishes: 1.Dezhou grilled chicken 2.Birds nest in a clear soup 3.Quick-boiled clam 4.Lotus flower and shrimp德州扒雞 清湯燕窩羹 油爆大蛤 荷花大蝦 Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the wor

8、ld. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild veg

9、etables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產

10、生出經典的刺激的味道。此外，大蒜，姜和豆豉也被應用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術。沒有品嘗過四川菜的人不算來過中國。Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. 紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。

11、Sichuan CuisinevIngredients (chili, pepper, garlic, ginger, fermented soybean豆豉)vFlavors (spicy, pungent)vTechniques (fry, pickle腌制, braise)Famous dishes: 1. Pockmarked bean curd 2 .Chicken cubes with peanuts 3. Pork shreds with fishy flavor 4. Translucent beef slices 麻婆豆腐 宮保雞丁 魚香肉絲 燈影牛肉Cantonese fo

12、od originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.廣東菜源自于中國最南部的省份廣東省。大多數華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。Cantonese are known to ha

13、ve an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 廣東人

14、熱衷于嘗試用各種不同的肉類和蔬菜。事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的，除了火車；水里游的，除了船兒。 Guangdong CuisinevFood of all tastes, shapes and colors vSour, bitter, spicy and delicious tastes with a clear and fragrant smellvSnacks: 100 kinds of snacks have 100 tastes and 100 shapesvFamous dishes: 1.Roasted sucking pig 2.Gourd cu

15、ps 3.Steamed turtle with chives sauce 4.King snake with bamboo slices烤乳豬 葫蘆盅 清蒸甲魚 筍片燒蛇 Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct featur

16、es are their pickled taste.福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。Fujian cuisinevClear, refreshing. delicious and light taste, slightly sweet and sourvPickled taste (鹵味)vSoup (sweet, salty, sour and savory)vFamous dishes: 1. Sea food and poultry in casserole 2.Steamed chicken bal

17、l with egg-white 3.Fried prawn shaped as a pair of fish 4.Crisp pomfret with litchi 紅燒魚翅 芙蓉雞丸 油炸對蝦 荔枝鯧魚 Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques

18、are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產作為主要原料，注重原料的鮮味。其雕刻技術十分珍貴，其中瓜雕尤其著名。 Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous pre

19、paration methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland.淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細的準備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年

20、之中也有變化。味道強而不重，淡而不溫。Jiangsu cuisinevAquatics, the freshness of materials v stew ,braise, roastv Light, fresh, sweet and delicateFamous dishes: 1. Yincai vegetables cooked with chicken slices 2.Crab meat & minced pork ball in casserole 3.Chicken mousse broth with fresh corn 4.Squid with crispy ric

21、e crust 蔬菜炒雞片 砂鍋蟹肉丸 奶油雞絲玉米湯 魷魚鍋巴 Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，寧波菜，紹興菜

22、，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。Zhejiang cuisinevHangzhou cuisine, Ningbo cuisine and Shaoxing cuisinevFresh, tender, soft, smoothvFamous dishes: 1. Dong po pork 2.West lake vinegar fish 3. Shelled shrimps with dragon well tea leaves 4. Beggars chicken東坡肉 西湖醋魚 龍井蝦肉 叫花雞 Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shall