中国十大菜系
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. So today, I will introduce some of them for you.
Shandong Cuisine
As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking in the Qing Dynasty (1644-1911). Shangdong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China.
Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, seafood is a major
component of Shandong cuisine. Shandong's most famous dish is the "sweet and sour carp". A truly authentic "sweet and sour carp" must come from the Yellow River.
Shangdong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.
Condiments such as sauce paste, fistulous onion and garlic are freely used, so Shangdong dishes usually taste pungent. Soups are given much emphasis in Shangdong dishes. Clear soup (or thin soup) features clear and fresh while milk soup (or creamy soup) looks thick and tastes strong, both of which are often choicely made to add freshness to the dishes. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer.
In addition to sweet and sour carp, typical courses in Shandong cuisine include braised abalone with shells, fried sea cucumber with fistulous onion, fragrant calamus in milk soup, quick-fried double fats (a very
traditional Shandong dish consisting of pork tripe and chicken gizzards), and Dezhou stewed chicken. Dezhou stewed chicken is known throughout the country; the chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved.
Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of western China, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for being spicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The origin of Sichuan cuisine can be traced back to the Qin and Han dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were
opened in Lin'an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking.
Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred. One of the popular dishes is Pockmarked Woman's bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chef's pockmarked wife decades ago in the Qing Dynasty (1644-1911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing. Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
Guangdong Cuisine
Guangdong cuisine, known as Cantonese cuisine in the West, originates from Guangdong, the southernmost province in China. It is developed in Guangzhou, Huizhou and Chaozhou of Guangdong Province and Hainan Island. The recipes of Cantonese dishes appeared in the literature of the Han (206BC-220AD), Wei, South and North dynasties (220-587), became famous both at home and abroad at the beginning of the 20th century. The majority of overseas Chinese, especially in Southeast Asia, are from Guangdong (Canton), so Cantonese food is perhaps the most widely available Chinese regional cuisine outside China.
Long, warm, wet days in Guangdong throughout the year create the perfect environment for cultivating almost everything. Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables and other exotic ingredients. In fact, it seems that, to the Cantonese, almost everything that walks, crawls, flies, or swims is edible. A humorous saying goes like this, "Cantonese will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats." This statement is far from the truth, but Cantonese food is surely one of the most diverse and richest cuisines in China. It usually has fowl and other meats that
produce its unique dishes. Various unusual materials are used for their dishes, including snakes, cats and pangolins. Cooked snake is considered a delicacy in Guangdong.
As the climate of Guangdong is hot, Cantonese food does not use much spice, bringing out the natural flavor of the vegetables and meats. The dishes are fresh, crisp, tender, and lightly seasoned.
Guangdong cuisine has absorbed the cooking skills of the West as well as that of other Chinese regions, to develop its own unique methods. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most commonly used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.
The most famous snake dish in Guangdong is the "dragon and tiger locked in battle", in which cobra, leopard cat, and over twenty spices are used. "Roasted snake with chrysanthemum blooms" is provided in autumn; the dish is creamy in color and garnished with beautiful petals of chrysanthemum, mushrooms, and various flavorings. Other delicacies in Guangdong cuisine are braised whole abalone with vegetable and
delicious sauce, roasted suckling pig, duck web in oyster sauce, shark's fin with brown sauce, sauteed sliced beef with vegetable, fish belly in clear soup, fried shrimp, drunken shrimp (shrimp that are still alive, yet drowning in liquor), bird's nest with wax gourd, Dongjiang salted chicken and braised chicken feed with wild herbs.
In addition, Guangdong is also well known for its dim sum, snack-like delicacies of savory and sweet buns, steamed meat with vegetable and pastries. Dim sum is usually served for breakfast and lunch.
Jiangsu Cuisine
Jiangsu cuisine, also known as Su Cai for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous in the whole world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.
Known as "a land of fish and rice" in China, Jiangsu Province has a rich variety of ingredients available for cooking. Jiangsu cuisine has the characteristics of strictly selected ingredients, exquisite workmanship,
elegant shape, and rich culture trait. The typical raw materials are fresh and live aquatic products. It highlights the freshness of ingredients. Other cooking ingredients are often carefully selected tea leaves, bamboo shoots, mushrooms, pears, and dates. Its carving techniques are delicate, of which the melon carving technique is especially well known. Due to using the methods of stewing, braising, quick-frying, warming-up, stir-frying, wine sauce pickling and adding some sugar as condiments, Jiangsu dishes taste fresh, light and mellow.
Jiangsu dishes can be classified into that of Suzhou-Wuxi style and Zhenjiang-Yangzhou style. The feature of Suzhou-style dishes is their natural flavor in original stock and a mixture of salty and sweet taste. The characteristics of Zhenjiang-Yangzhou style food are best described by the saying that "the soup is so clear that you can see the bottom of the bowl and the sauce is so thick that it turns creamy white".
Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heals in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken,
mushrooms and wine).
中国八大菜系特点介绍
中国八大菜系中英文介绍 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong Cuisine 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 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 Jiaodong division is famous for cooking seafood with fresh and light taste. Shandong 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 fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, 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 Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. 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 vegetables 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. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. 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. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear. Guangdong Cuisine Cantonese food 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.
中国八大菜系特点及其代表名菜
中国八大菜系特点及其代表名菜 一、山东菜系(鲁菜) 鲁菜，又叫山东菜。以其味鲜咸脆嫩，风味独特，制作精细享誉海内外。庖厨烹技全面，巧于用料，注重调味，适应面广。其中尤以"爆、烧、塌"等最有特色。山东广为流传的锅塌豆腐、锅塌菠菜等，都是久为人们所乐道的传统名菜。 流派： 由济南和胶东两部分地方风味组成 特点： 味浓厚、嗜葱蒜，尤以烹制海鲜，汤菜和各种动物内脏为长。 名菜： 油爆大哈、红烧海螺、糖酥鲤鱼 二、四川菜系(川菜) 川菜的形成大致在秦始皇统一到三国鼎立之间。 流派： 有成都、重庆两个流派。 特点： 以味多、味广、味厚、味浓著称。 名菜： 宫爆鸡丁、一品熊掌、鱼香肉丝、干烧鱼翅 宫爆鸡丁 三、江苏菜系(苏菜)
苏菜是中国长江中下游地区的著名菜系，覆盖地域包括现今江苏、浙江、安徽、上海，以及江西、河南部分地区，由于后来浙菜、徽菜以其鲜明特色各为八大菜系之一，淮扬菜汇于江苏，同时烹饪界习惯将淮扬菜系所属的江苏地区菜肴称为江苏菜，江苏菜除淮扬菜外还包括南京菜、苏锡菜和徐州菜等地方菜系。 流派： 由扬州、苏州、南京地方菜发展而成。 特点： 烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。 名菜： 鸡汤煮干丝、清炖蟹粉、狮子头、水晶肴蹄、鸭包鱼。 四、浙江菜系(浙菜) 以杭州、宁波、绍兴、温州等地的菜肴为代表发展而成的。其特点是清、香、脆、嫩、爽、鲜。浙江盛产鱼虾，又是著名的风景旅游胜地，湖山清秀，山光水色，淡雅宜人，故其菜如景，不少名菜，来自民间，制作精细，变化较多。烹调技法擅长于炒、炸、烩、溜、蒸、烧。 流派： 由杭州、宁波、绍兴等地方菜构成，最负盛名的是杭州菜。 特点： 鲜嫩软滑，香醇绵糯，清爽不腻。 名菜： 龙井虾仁、西湖醋鱼、叫花鸡
中国八大菜系菜品名称及图片
鲁菜代表菜： 1.油焖大虾 菜品色泽枣红亮丽，味香飘逸，鲜嫩微甜，油润适口，是著名的美味佳肴。 2.葱烧海参 海参清鲜，柔软香滑，葱段香浓，食后无余汁。是“古今八珍”之一，葱香味醇，营养丰富，滋肺补肾。 3.扒鸡 扒鸡富含多种氨基酸和维生素，是一种高蛋白、低脂肪的美味佳品，具有健脾、开胃、补肾、强心、利肺之功效。用于喜庆寿宴，馈赠亲友，更是上好珍品。 4..清蒸加吉鱼 “清蒸加吉鱼”，原汁原味，鲜嫩爽口，久食不腻，常作高档筵席之大件菜。吃时外带末、醋碟用以蘸食，口味尤佳。
5.芙蓉鸡片 颜色鲜艳，肉嫩可口。 6.油爆海螺 它富含蛋白蛋、维生素和人体必需的氨基酸和微量元素，是典型的高蛋白、低脂肪、高钙质的天然动物性保健食品。 7.扒牛肉条 扒牛肉条是热菜菜谱之一，以牛肉为制作主料，扒牛肉条的烹饪技巧以扒菜为主，口味属于酱香味。
川菜代表菜： 1.干烧岩鲤 干烧岩鲤是用特产岩鲤和猪肉炸、烧制而成。为川味宴席菜中的珍品。成菜色泽金黄带红光亮，鱼肉紧密细嫩，味道鲜香微辣。 2.干烧桂鱼 它皮厚肉紧，色白而嫩，刺粗而少。味甘平，有补虚劳、益脾胃，治肠风下血之功效。谚曰：“八月桂花香，鳜鱼肥而壮”。此菜无汁、色红亮，质鲜嫩，口味香咸辣酸而回甜。 3.怪味鸡
怪味鸡，又叫秧盆鸡，是中国和地区常见的凉菜食品，味道又麻又辣又甜还带点酸味，吃时百味交，故有“怪味”之称。 4.粉蒸牛肉 粉蒸牛肉属于川菜，主料是牛肉和大米，主要烹饪工艺是蒸。菜品鲜嫩醇香、麻辣适口5..麻油鸡 鸡肉对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。祖国医学还认为，鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
中国八大菜系及其特色
《中国八大菜系及其特色》活动方案 教学目标： 1．通过学习，使学生能掌握菜系的定义，菜系的分类，中国菜的特点，中国主要的八大菜系及其代表。 2．通过图片学习，使学生更容易理解性记住中国菜系定义、分类及特点，能知道各大菜系的代表。 3．在情感上，通过图片展示，让同学们更加了解中国不同地区的饮食文化。 4．通过图片展示和一些才要的做法，激发学生的动手能力。 教学重难点： 1．通过学习，使学生能掌握菜系的定义，菜系的分类，中国菜的特点，中国主要的八大菜系及其代表。 2．通过图片学习，使学生更容易理解性记住中国菜系定义、分类及特点，能知道各大菜系的代表。 教学过程： 一、谈话导入 1.学生平常最爱吃什么菜。 2.总结分析学生的回答，然后导入正课。 3.揭题。 二、了解中国八大菜系分类 1.ppt出示八大菜系的分类 2.了解八大菜系的知识。
三、中国菜系形成的主要因素 1.当地的物产和风俗习惯。 2.各地气候差异形成不同口味。 3.各地烹饪方法不同。 4.中国的烹饪技艺历史悠久。 四、介绍八大菜系及其特色 （一）鲁菜 1．结合图片，讲解山东菜的特点，包含的地区以及擅长的烹饪方法。 2. 介绍鲁菜的主要特点。 3．介绍其主要代表菜。 （二）川菜 1.分析川菜的帮派，小河帮、上河帮、下河帮。 2. 介绍川菜的主要特点。 3.介绍其主要代表菜。 （三）苏菜 1．江苏菜的特点以及所包含的主要地区。 2．介绍苏菜的主要特点。 3.江苏菜的主要代表。 （四）粤菜 1．粤菜选料特别以及菜肴特点。 2．介绍粤菜的主要特点。
3．广东菜的代表菜主要有鸡烩蛇、龙虎斗、烤乳猪、太爷鸡、盐焗鸡、白灼虾、白斩鸡、烧鹅等。 （五）闽菜 1．闽菜选料特别以及菜肴特点。 2．介绍闽菜的主要特点。 3. 介绍闽菜的代表菜。 （六）浙菜 1．浙菜选料特别以及菜肴特点。 2．介绍浙菜的主要特点。 3. 介绍浙菜的主要代表菜。 （七）湘菜 1．湘菜选料特别以及菜肴特点。 2．介绍湘菜的主要特点。 3. 介绍湘菜的主要代表菜。 （八）徽菜 1．徽菜选料特别以及菜肴特点。 2．介绍徽菜的主要特点。 3．介绍徽菜的主要代表菜。 五、动手实践 选择自己喜欢的一种菜系，制作一张宣传卡。
中国八大菜系基本知识
中国八大菜系基本知识 作为一名餐厅服务人员，应不断丰富自己的菜品知识，这是提高服务质量的基础。 菜肴，是指在一定的区域内，因物产、气候、历史条件、饮食习俗的不同，经过漫长的历史演变而形成一整套自成体系的烹饪技艺，并被后人所公认的地方菜。中国地大和物博，民族众多，饮食习惯各不相同，公认的四大菜系有鲁菜、川菜、苏菜、奥菜，后又细分化，发展为八大菜系，即鲁菜、川菜、苏菜、粤菜、浙菜、闽菜，微菜、湘菜。 一、山东菜系 简称鲁菜，主要由济南菜和胶东菜组成。它是我国北方菜的代表，华北、东北等地的菜肴，均受山东菜的影响。山东是我国古代文化的发祥地之一。北魏山东人贾思勰在《齐民要术》中已记载有山东菜百种以上，烹调方法有蒸、煮、烧、炖、酿、煎、熬、烹、炸、腊、泥烤等，这是我国最早的菜谱。明清时期鲁菜的品种和质量不断丰富和提高，济南、胶东两地方菜传入宫延，成为御膳的主体。鲁菜在我国是影响最大的菜系之一。 鲁菜可分济宁、济南、胶东三个分支。济宁地区以烹制河鲜及干鲜珍品见长，自成一体。济南菜取材广泛，品种多、以清香、鲜嫩、味纯为特点，口味略咸，尤精于制汤。胶东菜主要以烹制海味见长，以鲜为主，口味清淡，厚汁厚味。鲁菜选料精，制作细，宴会以丰盛实惠著称。 鲁菜著名代表葱烧海参、油焖大虾、九转肥肠、油爆双脆、烩乌鱼蛋汤、锅塌豆腐、奶汤蒲菜等。 二、四川菜系 简称川菜，主要由成都菜和重庆菜组成，历史悠久，享誉中外。 四川菜系的烹调技艺精深，调味品多，很有特色。菜肴的口味丰富而独特，素有“一菜一格，百菜百味”之美称。川菜口味特点是甜、咸、酸、麻、辣、香、鲜、嫩、软、脆十味皆备，又以麻、辣、酸为主。四川菜约有300多个品种，代表菜有鱼香肉丝、宫保鸡丁、麻婆豆腐、灯影牛肉等。 三、江苏菜系 简称苏菜，主要由淮阳菜、苏州菜和南京菜组成。 淮阳菜包括扬州、镇江、淮安一带的菜肴，其特点是少用酱油，紧油重味浓为主，菜肴油而不腻，烂而不糊，代表菜有清蒸鲥鱼、扬州锅巴。 苏州菜包括苏州、无锡两处的地方菜肴。其特点是细切粗斩，制作精细，用料考究，口味浓中带甜，侧重酥烂鲜香，代表菜有叫花鸡、松鼠鳜鱼等。南京菜以烹制鸡鸭见长，特点是滋味柔和，咸淡相宜，厚汁本味，鲜香酥嫩，代表菜有南京扒鸡、清炖八宝鸡、煨三鸭等。 四、广东菜系 简称粤菜，包括广州、潮州、东江三个地方菜。粤菜用料广泛新奇，蛇、狗、猫、猴都能制成美味佳肴。菜肴清淡、生脆、爽口。在口味上，清、香、酥、脆、浓和咸、甜、酸、辣、苦、鲜五滋六味皆备。主要菜肴有烤乳猪、龙虎斗、开煲狗头、白斩鸡、东江、盐浇鸡等。 五、浙江菜系 简称浙菜，由杭州菜、宁波菜、绍兴菜组成。其中以杭州菜为代表。杭州菜形成于南宋时期。
中国一共有多少种菜系
中国八大菜系 中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系”。 一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。 中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。 八大菜系流派特点名菜 山东菜系由济南和胶东两部分地方风味组成味浓厚、嗜葱蒜，尤以烹制海鲜，汤菜和各种动物内脏为长。油爆大哈、红烧海螺、糖酥鲤鱼 四川菜系有成都、重庆两个流派。以味多、味广、味厚、味浓著称。宫爆鸡丁、一品熊掌、鱼香肉丝、干烧鱼翅 江苏菜系由扬州、苏州、南京地方菜发展而成。烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。鸡汤煮干丝、清炖蟹粉、狮子头、水晶肴蹄、鸭包鱼 浙江菜系由杭州、宁波、绍兴等地方菜构成，最负盛名的是杭州菜。鲜嫩软滑，香醇绵糯，清爽不腻。龙井虾仁、西湖醋鱼、叫花鸡 广东菜系有广州、潮州、东江三个流派，以广州菜为代表。烹调方法突出煎、炸、烩、炖等，口味特点是爽、淡、脆、鲜。三蛇龙虎凤大会、烧乳猪、盐局（左加火旁）鸡、冬瓜盅、古老肉 湖南菜系注重香辣、麻辣、酸、辣、焦麻、香鲜，尤为酸辣居多。红煨鱼翅、冰糖湘莲 福建菜系由福州、泉州、厦门等地发展起来，并以福州菜为其代表。以海味为主要原料，注重甜酸咸香、色美味鲜。雪花鸡、金寿福、烧片糟鸡、桔汁加吉鱼、太极明虾 安徽菜系由皖南、沿江和沿淮地方风味构成。皖南菜是主要代表。以火腿佐味，冰糖提鲜、擅长烧炖，讲究火工。葫芦鸭子、符离集烧鸡
中国八大菜系代表作英文翻译
中国八大菜系代表作（英文翻译） No.1 Sichuan Cuisine Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices No. 2 Guangdong cuisine Roasted sucking pig Fricassee three kinds of snakes and cat Steamed turtle with chives sauce King snake with bamboo slices Gourd cups No. 3 Shandong Cuisine Dezhou grilled chicken Bird’s nest in a clear soup Quick-boiled clam Lotus flower and shrimp No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) Yincai vegetalbes cooked with chicken slices Crab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜 麻婆豆腐 宫保鸡丁 鱼香肉丝 灯影牛肉 粤菜 烤乳猪 龙虎烩 清蒸甲鱼 笋片烧蛇 葫芦盅 鲁菜 德州扒鸡 清汤燕窝羹 油爆大蛤 荷花大虾 淮阳菜 蔬菜炒鸡片 砂锅蟹肉丸 奶油鸡丝玉米汤鱿鱼锅巴
介绍中国四大菜系英语口语对话
周：In China,there are so many delicious foods.Here we just talk about the four great traditions of Chinese cuisine.do you know where did they come from? 张: Iknow it. They came from Sichuan, Guangdong, jiangsu, shangdong provinces. 周: good. What is the most famous and favorite dish in Chongqing? 高: oh, it is Hot pot. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste.Hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce. do you likespicy？周: yes, I like spicy, and I like Sichuan cuisine.it is famous for its spicy and hot food. It's hotter than other food. it is based on a wide range of seasonings and varied, diverse cuisine, refreshing taste醇浓both to take advantage of that hot, 汪: yes. sichuan cuisine really very good.What is really special about Sichuan cuisine is the use of Chinese prickly ash seeds,the taste of which leaves a feeling of numbness on your tongue and mouth. 高: what’s your favourite dish? 汪:oh, I like spicy tofu. It is one of the most famous dishes from Sichuan cuisine. The dish features the trademark “hot”spiciness along with the charateristicially tongue-numbing nature of Sichuan’s flavourful food. 高：how about you,B? 周:I like gongbao chicken.The famous chicken-with-peanuts dish from Sichuan, now loved all over China. I think it is my favorite Chinese dish! Still, not easy to get those flavours right - it should be spicy, hot, numbing, garlicky , gingery and sweet, all at the same time! 王: oh ,sichuan cuisine is too spicy for me. I like a little light food. Zhejiang cuisine is light and exquisite, and is typical of food form along the lower Yangtze river. One famous dish is west lake vinegar fish, which looks pretty and has the delicate refreshing flavors of nature. 刘: I know another famous dish in zhengjiang cuisine. It is called dongpo meat. This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger, cooking wine, soy sauce, and suger. Thefinished dish is bright red in color and the meat is tender and juicy. 王, you are form Shandong province. Cloud you give us an introduction of Shandong cuisine?
详解中国八大菜系
详解中国八大菜系 中国是一个餐饮文化大国，长期以来在某一地区由于地理环境、气候物产、文化传统以及民族习俗等因素的影响，形成有一定亲缘承袭关系、菜点风味相近，知名度较高，并为部分群众喜爱的地方风味著名流派称作菜系。中国菜肴在烹饪中有许多的流派。其中国最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系”。一个菜系的形成和它的悠久历史与独到的烹饪特色是分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。 一、川菜四川菜系 川菜是中国八大菜系之一，主要由重庆、成都及川北、川南的地方风味名特菜肴组成，烹制方法有煎、炒、爆、熘、锅贴等近40种3000余种。川菜的味型之多，居各大菜系之首。 四川沃野千里，物产丰富，为川菜制作提供了丰富的原料。川菜的代表菜很多，有"干煸牛肉丝"、"水煮牛肉"、"宫宝鸡丁"、"麻婆豆腐"、"酸菜鱼"等。 川菜的特点之一：注重调味 调味品复杂多样，有特点，讲究川料川味。调味品多用辣椒、花椒、胡椒、香糟、豆瓣酱、葱、姜、蒜等。以多层次、递增式调味方法为见长，味型多。 川菜的特点之二：烹调手法 烹调手法上擅长小炒、小煎、干烧、干煸。此外，川菜讲究汤的制作及使用。 川菜的特点之三：复合味型川菜 主要有咸鲜味型、家常味型、麻辣味型、糊辣味型、鱼香味型、姜汁味型、酸辣味型、糖醋味型、荔枝味型、芥末味型、甜香味型、椒麻味型、怪味型。 二、鲁菜山东菜系 鲁菜，又叫山东菜。历史悠久，影响广泛。是中国饮食文化的重要组成部分，成为中国八大菜系之一，以其味鲜咸脆嫩，风味独特，制作精细享誉海内外。善于以葱香调味，如烤鸭、烤乳猪、锅烧时子、炸脂盖等。 济南菜在烹调手法上擅长爆、烧、炒、炸，菜品突出清、鲜、脆、嫩。济南的传统菜素以善用清汤、奶汤著称。胶东菜以烹制各种海鲜菜驰名。擅长爆、炸、扒、蒸，口味以鲜为主，偏重清淡，注意保持主料的鲜味。山东菜总的特点在于注重突出菜肴的原味，内地以咸鲜为主，沿海以鲜咸为特色。 山东菜的代表菜有"蟹黄海参"、"白汁裙边"、"干炸赤鳞鱼"、"菊花全蝎"、"山东蒸丸"、"九转大肠"、"福山烧鸡"、"鸡丝蛰头"、"清蒸加吉鱼"、"醋椒鳜鱼"、"奶汤蒲菜"、"红烧海螺"、"烧蛎黄"等。 三、苏菜江苏菜系 江苏东滨大海，西拥洪泽，南临太湖，长江横贯于中部，运河纵流于南北，境内有蛛网般的港汉，串珠似的淀泊，加以寒暖适宜，土壤肥沃，素有"鱼米之乡"之称。"春有刀鲸夏有鳃，秋有肥鸭冬有蔬"，一年四季，水产禽蔬联潮上空，这些富饶的物产为江苏菜系的形成提供了优越的物质条件。江苏菜系主要由淮扬、金陵、苏锡、徐海四个地方菜构成，其影响遍及长江中下游广大地区。 淮扬风味以扬州、两淮(淮安、淮阴)为中心，以大运河为主干，南起镇江，北至洪泽湖
中国八大菜系及其特色
《中国八大菜系及其特色》活动方案 柯灵小学吴云珍 教学目标： 1．通过学习，使学生能掌握菜系的定义，菜系的分类，中国菜的特点，中国主要的八大菜系及其代表。 2．通过图片学习，使学生更容易理解性记住中国菜系定义、分类及特点，能知道各大菜系的代表。 3．在情感上，通过图片展示，让同学们更加了解中国不同地区的饮食文化。 4．通过图片展示和一些才要的做法，激发学生的动手能力。 教学重难点： 1．通过学习，使学生能掌握菜系的定义，菜系的分类，中国菜的特点，中国主要的八大菜系及其代表。 2．通过图片学习，使学生更容易理解性记住中国菜系定义、分类及特点，能知道各大菜系的代表。 教学过程： 一、谈话导入 1.学生平常最爱吃什么菜。 2.总结分析学生的回答，然后导入正课。 3.揭题。 二、了解中国八大菜系分类 1.ppt出示八大菜系的分类
2.了解八大菜系的知识。 三、中国菜系形成的主要因素 1.当地的物产和风俗习惯。 2.各地气候差异形成不同口味。 3.各地烹饪方法不同。 4.中国的烹饪技艺历史悠久。 四、介绍八大菜系及其特色 （一）鲁菜 1．结合图片，讲解山东菜的特点，包含的地区以及擅长的烹饪方法。 2. 介绍鲁菜的主要特点。 3．介绍其主要代表菜。 （二）川菜 1.分析川菜的帮派，小河帮、上河帮、下河帮。 2. 介绍川菜的主要特点。 3.介绍其主要代表菜。 （三）苏菜 1．江苏菜的特点以及所包含的主要地区。 2．介绍苏菜的主要特点。 3.江苏菜的主要代表。 （四）粤菜 1．粤菜选料特别以及菜肴特点。
2．介绍粤菜的主要特点。 3．广东菜的代表菜主要有鸡烩蛇、龙虎斗、烤乳猪、太爷鸡、盐焗鸡、白灼虾、白斩鸡、烧鹅等。 （五）闽菜 1．闽菜选料特别以及菜肴特点。 2．介绍闽菜的主要特点。 3. 介绍闽菜的代表菜。 （六）浙菜 1．浙菜选料特别以及菜肴特点。 2．介绍浙菜的主要特点。 3. 介绍浙菜的主要代表菜。 （七）湘菜 1．湘菜选料特别以及菜肴特点。 2．介绍湘菜的主要特点。 3. 介绍湘菜的主要代表菜。 （八）徽菜 1．徽菜选料特别以及菜肴特点。 2．介绍徽菜的主要特点。 3．介绍徽菜的主要代表菜。 五、动手实践 选择自己喜欢的一种菜系，制作一张宣传卡。
英语介绍
Cantonese Food: Background In China, folk has a saying: “People take food as their first need.” Cantonese (Yue) cuisine comes from Canton in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country. Cantonese cuisine draws upon a great diversity of ingredients, as Canton has been a trading port since the days of the Thirteen Factories, bringing with it many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used—steaming and stir-frying being the most favoured. Cantonese cuisine is one of the eight great traditions of Chinese cuisine .With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food. 粤菜是中国八大菜系之一。根据自身的气候和习俗,广东形成一个完整的系统的烹调技艺和独 特的烹饪特点,广州是美味食物的天堂。 Be famous for the taste of light、fresh、crispy、tender、smooth which stand for south china’s character. ——讲究清、鲜、爽、嫩、滑，体现浓厚的岭南特色。 Cantonese cuisine features light and fresh with a clear and fragrant smell.light foods are served in summer and autumn,and strong foods in winter and spring. ——粤菜注重质和味，口味比较清淡，力求清中有鲜、淡中求美。夏秋偏重清淡，冬春偏重滋补。 Cantonese originated in Han dynasty ---粤菜起源于汉朝 Cooking skill matured in Song dynasty andTang dynasty as Canton has been a trading port. ---由于广州是当时的一个贸易港口，粤菜的烹调技艺在宋朝和唐朝成熟。 Due to the Ming and Qing thriving economies, the Cantonese had a great promotion. ---由于明清繁荣的经济，粤菜得到很大的推广。 三个分支：广府菜、福建菜、江东菜（客家菜） Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table. The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect... The Condiment of cantonese cuisine has Spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
中国八大菜系简介及代表菜
中国八大菜系简介及代表菜(组图) 标签：菜系大宇特色风味菜景区分类：美味与佳肴2009-08-31 08:42 中国八大菜系简介及代表菜 一、粤菜 粤菜系，由广州菜、潮州菜、东江菜三种地方风味组成。广州菜包括珠江三角洲和肇庆、韶关、湛江等地的名食在内。
粤菜系，地域最广，用料庞杂，选料精细，技艺精良，善于变化，风味讲究，清而不淡，鲜而不俗，嫩而不生，油而不腻。夏秋力求清淡，冬春偏重浓郁，擅长小炒，要求掌握火候和油温恰到好处。 潮汕菜故属闽地，其语言和习俗与闽南相近。 特色： 选料广泛，讲究鲜、嫩、爽、滑、浓为主要特点。它主要由广东菜、潮州菜和东江菜组成。 代表菜品：
龙虎斗、脆皮乳猪、咕噜肉、大良炒鲜奶、潮州火筒炖鲍翅、蚝油牛柳、冬瓜盅、文昌鸡等。 二、鲁菜 鲁菜，又名山东菜，形成和发展与由山东地区的文化历史、地理环境、经济条件和习俗尚好有关。山东是我国古文化发祥地之一，地处黄河下游，气候温和，境内山川纵横，河湖交错，沃野千里，物产丰富，文化发达。 特色： 选料精细、刀法细腻，注重实惠，花色多样，善用葱姜。
代表菜品： 糖醋鱼、锅烧肘子、葱爆羊肉、葱扒海参、锅塌豆腐、红烧海螺、炸蛎黄等。 三、川菜 川菜系，是一个历史悠久的菜系，其发源地是古代的巴国和蜀国。据《华阳国志》记载，巴国“土植五谷，牲具六畜”，并出产鱼盐和茶蜜；蜀国则“山林泽鱼，园囿瓜果，四代节熟，靡不有焉”。当时巴国和蜀国的调味品已有卤水、岩盐、川椒、“阳朴之姜”。在战国时期墓地出土文物中，已有各种青铜器和陶器食具，川菜的萌芽可见一斑。川
菜的形成大致在秦始皇统一到三国鼎立之间。 特色： 以麻辣、鱼香、家常、怪味、酸辣、椒麻、醋椒为主要特点。 代表菜品： 鱼香肉丝，麻婆豆腐，宫保鸡丁，樟茶鸭子等。 四、闽菜 闽菜系，历来以选料精细，刀工严谨，讲究火候、调汤、佐料，和以味取胜而著称。其烹饪技艺，有四个鲜明的特征，一是采用细致入
中国菜系介绍
中国四大菜系和饮食文化 中国悠久的历史、广袤的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的独特艺术。几千年具有鲜明地方特色的区域菜系不断推陈出新，受到越来越多的海外人士的青睐，成了我国对外文化交流的友好使者。既然中餐已经成为中国文化不可或缺的一部分，那么中国到底有多少种地方菜系呢？据有关人士统计，中国有鲁菜、川菜、粤菜和扬州菜等四大地方菜系。福建—台湾菜通常被列为第五种地方菜系。这里必须指出，这种区域划分并无严格的地理界线。例如，北京菜虽属鲁菜，却也融入了一些川菜的特色，同时受到蒙古菜的影响。又如，扬州菜系的范围，覆盖了人口居住密集的整个长江三角洲地区，汇集了无锡、苏州、上海和杭州等菜式。而全国各地的地方风味小吃以及少数民族风味餐，则数以千计，甚至难以数计。 由于地方菜系之间存在着频频交覆现象，以及相互借鉴的情况，人们因而认为，区分地方菜系最为简便的方法是按菜的知名度，而不只是按菜的烹调风格或口味进行辨别。中国四大菜系大致可按以下这些特点区分： 鲁菜通常较咸，汁色普遍较浅。鲁菜注重选料，精于刀功，善于炊技。作为我国北方菜系的代表，鲁菜烹饪技术广泛用于明清两代的宫廷菜。 川菜选料范围大，调味及炊技变化多样。据统计，川菜的品种在五千以上。川菜最大的特点是口味重，以麻辣著称。 最难归类的粤菜强调清炒浅煮，选料似乎不受限制。粤菜源于明清，在发展过程中不仅吸收借鉴了中国北方烹调和西餐烹调的精华，同时也保持了自己的传统特色。 扬州菜以江苏境内的扬州、南京、苏州等地的地方菜式为基础。扬州菜注重选料的原汁原味，在菜的装饰上讲究形态的艺术性和颜色的鲜艳性，扬州菜实际上揉合了南北菜系之精华。 也有人以八个字来归纳这四大菜系的口味特点，即“南淡北咸，东甜西辣”。 评价中餐烹调的优劣可根据中餐的三大要素，即“色、香、味”。“色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴的装盘、摆放和图案上。最能显示色彩的是首先上桌的那道煞费苦心而精心制作的冷盘。“香”不仅是指鼻子对事物的直接感受，它还包括所选材料的新鲜程度以及佐料的合理调配。“味”则体现了恰到好处的调味艺术，当然它也包括食物的质地，以及切菜的刀功。色香味这三大要素的高品质，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调，才能取得。 八人一桌的标准晚餐含四道冷盘、四道热炒，外加汤和米饭。外国宾客见之，常常惊叹不已，将其视为一次丰盛的晚宴。但在中国人眼里，以这种规格的晚餐招待宾客，只是一种起码的标准。准备10道分量适中的菜肴并不为过，及时献上16道菜，已不足为奇。在中国，一桌标准宴席包括四至八个事先制作好的冷盘，八道现做的热炒、两道观赏性大菜（如全鱼、乳猪、全鸡等），此外还有汤、米饭和点心。晚宴结束前还有一道水果。来华访问的海外宾客应记住，赴宴不可贪吃，每道菜“浅尝辄止”。从这个角度上来讲，中国宴席犹如西方国家的冷餐招待会。 但是，中国的普通家餐却完全不同于宴席。一个成年人平时在家就餐时，通常只吃两小碗米饭，或一大碗面条，或几只馒头，外加几个荤素炒菜，而非以菜为主，以米饭和面食为辅。对大多数中国人来说，从一餐饭中所摄取的热量有65%来自谷粮。 作为一种世代相袭的传统，中国人就餐时围桌而坐，人人手里都有一碗主食，炒菜放在桌子中央，大家一起食用。这一古老的风俗习惯反映了食物在中华文明史上的重要地位：占据餐桌中心位置的是炒菜而不是鲜花，晚餐的主要话题常常是食物。菜肴的各种色彩和材料搭配，给人以美的享受。共食一碗菜的习俗有助于家庭成员之间的团结和友谊。当然，在一些卫生意识比较强的地方，人们在共食放在餐桌中央的菜肴时，必须使用“公筷”或“公用”汤匙，以防疾病传染。 以上所介绍的情况对外国客人来说，虽不应是一种离奇的“天方夜谭”，却也说明中国人在饮食方面所持有的价值观与西方人有很大的不同。不过，中国人民与世界各族人民都有一个相同的基本观念，那就是亲朋好友相聚，美酒佳肴相敬，实在是人生之最大的快乐。
浅谈中国四大菜系的区别与联系
龙源期刊网 https://www.360docs.net/doc/5d13383138.html, 浅谈中国四大菜系的区别与联系 作者：邵童高子武 来源：《食品安全导刊·下旬刊》2019年第04期 摘要：中国幅员辽阔、地大物博，丰富的地理资源和人文资源造就了饮食文化的多样性 和多元性，根据区域位置和民俗风情的不同，现代学者将中国菜系大致划分成为四大菜系，分别是鲁菜、淮扬菜、粤菜和川菜。四大菜系既各有所长，又殊途同归，共同体现了中国饮食文化的悠久历史和丰富底蕴。 关键词：四大菜系;饮食文化;区别;联系 河流是古代人们生存的根据地和保障，中华民族祖先在我国的黄河流域、长江流域和珠江流域上繁衍生息，日积月累，产生了极具地方特色的文明，同时也孕育了黄河流域的鲁菜系，长江流域的川菜系、淮扬菜系，以及珠江流域的粤菜系[1]。经过后人的传承与发展，各大菜 系不斷改良与完善，时至今日已成为大部分学者所认为的中国四大菜系。四大菜系在用料、刀工、烹饪方法及风格特色上有着一定的差别和联系。 1 用料上的差别 在用料上，鲁菜是起源于山东的齐鲁风味，而山东又气候温和、地貌多样、蔬菜种植历史悠久，号称“世界三大菜园之一”，故鲁菜的选料品种异常丰富与均衡，果蔬、禽畜、海鲜、干珍制品均有所涉猎。长江上游的川菜系极具乡土特色，选料突出“平俗”，就地取材，用到的原料大多随处可见。淮扬菜起源于淮安、扬州，所处的长江中下游地区多为平原，河网密布，不仅有长江支流灌溉，同时还有洪泽湖、宝应湖等中小型湖泊镶嵌其中，故原料大多以水产为主，以江河湖鲜为主料，原料鲜活。粤菜的取材最为广泛，选料珍奇，配料精巧，几乎可以用“无所不吃”来形容，其中最具代表性的便是蛇宴和鼠宴。 2 刀工上的差别 刀工是衡量烹饪技艺的重要标准之一。四大菜系中最讲究刀工的当属淮扬菜，文思豆腐——软嫩的豆腐切成细丝做汤、大煮干丝——2 cm厚的方干切成30薄片，都体现了淮扬菜对于刀工的极高追求。与淮扬菜相比，鲁菜、粤菜刀工也是有过之而无不及，《同话录》中有记载，山东厨师在泰山庙会上的刀工表演，厨师令一人脱去上衣趴在地上，以其背部作为案板，取来猪肉一斤，在背上运刀切片，切完之后撤去猪肉擦拭之，背上竟无丝毫损伤，在场百姓无不瞠目结舌，可见其刀工精湛，这与如今厨师垫稠布切肉丝的表演有着异曲同工之妙。川菜认为食材并不是切得越细越好，而是讲究匀称、大小一致，精细的刀工虽看上去美观但也耗费了一定的时间精力。 3 烹饪方法上的差异