八大菜系英语介绍

八大菜系英语介绍:

WeoftentalkabouttheeightmajorcuisinesoftraditionalChinesefood,includingLu,Sichuan,Su,Yue,Fujian,Zhejiang,Xiang,andHui.Theywerebornduetodifferencesinclimate,geography,history,productsandfoodcustoms,resultingintheevolutionofeightofthemostinfluentialregionalcuisines.

1.GuangdongCuisine

Cantonesecuisine,alsoknownasCantonesecuisine,originatedinGuangdongProvince.Cantonesecuisineuses21cookingmethodssuchassteaming,frying,frying,stir-frying,boiling,roastingandstewing.Itsrepresentativedishesinclude:soup,seafood,siumai,marinade,wontons,roastedcurd,etc.

2.SichuanCuisine

Sichuancuisineisfamousforitsspiciness,mostlyusingpork,fish,beefandtofuasrawmaterials.RepresentativedishesofSichuancuisineincludeKungPaochicken,mapotofu,dandannoodles,etc.

3.JiangsuCuisine

Sucuisineismainlycomposedoffourflavors:Huaiyangcuisine,Nanjingcuisine,SuXicuisineandXuhaicuisine.Jiangsucuisineoriginatedmorethan2,000yearsago,anditscharacteristicsare:awiderangeofingredients,mainlyfreshseawaterinriversandlakes;Therearemanycookingmethods.Famousdishesincludesaltedduck,crabyellowlion'shead,squirrelcinnamonfishandsoon.

4.HunanCuisine

Hunancuisineisfinelyprepared,withvariedtastesandawidevariety;Thecolorisheavyandcolorful,anditisaffordable;Thepreparationmethodisknownforsimmering,stewing,waxing,steamingandstir-frying.RepresentativedishesofHunancuisineincludechoppedpepperfishhead,stir-friedmeatwithchilipepper,etc.

5.ShandongCuisine

ShandongcuisineisgenerallycalledLucuisineandisaspecialtydishofShandongProvince.ShandongwasoneoftheearliestbirthplacesofChinesecivilization,sothestyleofLucuisinesetthetoneforthesurroundingareas,especiallynorthernChinesecities.Nowadays,Shandongdishesaremostlymadeofvariousseafoodandvegetables,advocatingrapidstir-frying.

6.ZhejiangCuisine

Zhejiangcuisine,referredtoasZhejiangcuisine,hasalighttasteanddoesnotgetgreasy,focusingontheoriginaltasteofingredients.Zhejiangcuisinehasfourcharacteristics:exquisiteselectionofingredients,uniquecooking,attentiontotheoriginaltaste,andfineproduction.

7.AnhuiCuisine

Huicuisine,dishesmostlyuselocalingredients,withHuangshanmountaintreasuresandgameasthetop.Intermsofcookingmethods,itisgoodtouseburning,stewing,steaming,heavycolor,heavyheat,andretainthenutrientsoffood.TheclassicdishesofHuicuisineincludestinkymandarinfish,stewedturtle,wenzhengbambooshoots,edamametofuandsoon.

8.FujianCuisine

FujiancuisineoriginatedinFujianProvinceandisfamousforcookingmountainandseadelicacies,especiallyfragrantandtaste,lightandfresh.Fujiankitchenknifeworkisrigorous,payattentiontotheheat,payattentiontosoup,andoccasionallyusefruitsasfishyanddepletingmaterials.RepresentativedishesincludeBuddhajumpingoffthewallandlycheemeat.

对应的译文如下：

我们常说的中国传统饮食“八大菜系”，包括“鲁、川、苏、粤、闽、浙、湘、徽”。它们的产生是由于气候、地理、历史、物产及饮食风俗的不同，从而演变出了八种最具影响力的地方菜系。

1. 粤菜。粤菜又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调方法。其代表菜品有：汤品、海鲜、烧麦、卤味、馄饨、烧腊等。

2.川菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。川菜代表菜品有宫保鸡丁、麻婆豆腐、担担面等。

3.苏菜。苏菜主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料广泛，以江河湖海水鲜为主；烹调方法多样。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼等。

4.湘菜。湘菜制作精细，口味多变，品种繁多；色泽上油重色浓，讲求实惠；制法上以煨、炖、腊、蒸、炒诸法见称。湘菜代表菜品有剁椒鱼头、辣椒炒肉等。

5.鲁菜。山东菜一般称为鲁菜，是山东省的特色菜。山东是中国最早的文明发祥地之一，因此鲁菜的烹饪风格给周边地区——尤其是中国北方城市定下了基调。如今山东菜肴多以各类海鲜、蔬菜为原料，主张急火快炒。

6.浙菜。浙江菜简称浙菜，口味清淡不腻，注重食材的本味。浙菜具有四个特点：选料讲究，烹饪独到，注重本味，制作精细。

7.徽菜。其菜品多采用本地食材，以黄山山珍、野味为上。烹调方法上善用烧、炖、蒸，重色泽、重火候，保留食物的营养成分。徽菜的经典菜品有臭鳜鱼、清炖甲鱼、问政山笋、毛豆腐等。

8.闽菜。闽菜发源于福建省，以烹制山珍海味而著称，尤以“香”、“味”见长，淡爽清鲜。福建菜刀工严谨，讲究火候，注重调汤，偶用水果作为去腥去膻的材料。代表菜品有佛跳墙、荔枝肉等。