中国菜

The introduction of Chinese cuisinesChinese Cuisine, Features, Local Styles, Medicated Diets[中国菜地方菜系闻名菜谱药膳]Chinese culinary arts烹饪术are famous all over the world. Chinese dishes appeal to呼吁；要求the senses through color, shape, aroma芳香，香味and taste. Chinese cuisine's entree 正菜normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures结构，质地，织法; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments佐料，调味品and garnishing配菜，配头, enabling to chef to present a delicious platter of fragrant芬芳的，香的delicious art.In prepared dishes, the stronger fragrant aroma stimulates one's appetite, by using scallion大葱, fresh ginger, root garlic or chili pepper胡椒; with the use of wine, aniseed 大茴香子，八角子, cinnamon肉桂，桂皮, peppercorn干胡椒，胡椒子or sesame oil. Complementary nuances色彩、音调、意义、感情等的)细微差别are added. Soy sauce, sugar, vinegar and other seasonings may used discreetly考虑周到的，用心深远的, adding to the complex play on the taste buds不同味道.All chefs of the Chinese kitchens, professional or in the home, strive for harmony of sight, smell, taste, texture, so that each individual dish has it's unique features highlighted; contrasted and balanced if it is a dinner of many dishes, be it 3, 6, 9 or 12. The flavors must not overpower供给…过强的力量, yet subtle精细的；巧妙的，精巧的，敏感的，敏锐的enough to meet the tastes of those dining. Complex or simple dishes may be prepared quickly or much longer, but the ultimate根本的，首要的，基本的goal is to share with the guests the play on the eaters' real and imagined visions ofthe dishes and its ingredients.Once the meal is cooked, it is served all at once to the family, who eat with chopsticks and drink soup with a wide spoon. The average dinner includes a starch淀粉质食物-- rice, noodles, bread, or pancakes -- a meat dish, vegetable, and soup, which serves as a beverage一餐. For formal meals and banquets, there are many successive连续的；逐次的courses which are served in a strict traditional order. A further point is that over festive periods, with the play ofword's phonetics, well meaning felicitous可喜的，幸运的names of dishes have many people trying to guess what they are about to eat, thereby adding fun to eating.Chinese food enjoys a high reputation in the world also for its sheer绝对的；真正的abundance. It is due to the diversity不同，异样，差异of the climate, products and customs that there are widely different food styles and tastes in local regions.For local styles, Beijing cuisine combines the best features of different regional styles. Shangdong cuisine leads the Northern dishes. Shangdong cooks are good at cooking seafood. Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic香气浓的，芳香的and spicy sauces. Guangdong cooking makes use of many ingredients. They look for fresh, tender, crisp textures. Huai Yang cuisine stresses the natural flavors. Dishes are strong but not greasy, and light but delicate. Tan cuisine潭家菜is both sweet and salty. There is a saying that "southerners have a sweet tooth, and northerners crave切望，热望，渴望salt", but Tan dishes manage to satisfy both. Because China's local dishes have their own typical characteristics,Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots冬葱；冻葱；亚实基隆葱and garlic are frequently used as seasonings so Shandong dishes taste pungent辣的，刺鼻的，(味等)刺激性的. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.Typical menu items: Bird's Nest Soup燕窝; Yellow River Carp in Sweet and Sour sauce糖醋黄河鲤鱼Sichuan CuisineSichuan Cuisine, known more commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungentflavors, Sichuan cuisine, with a myriad无数,极大数量of tastes, emphasizes the use of chili. Pepper and prickly ash花椒are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented.酶，酵素，发酵soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling浸渍法and braising are used as basic cooking techniques.It can be said that one who doesn't experience Sichuan food has never reached China.Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu.Guangdong Cuisine (Cantonese Cuisine)Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl家禽肉and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing,deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve theingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.Typical menu items: Shark Fin Soup鱼翅; Steamed Sea Bass清蒸鲈鱼; Roasted PigletFujian CuisineCombining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned有名的，著名的，有声望的for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory咸味的；辣味(而不是甜味)的. The most distinct feature is their "pickled taste".腌制，腌渍Typical menu items: Buddha Jumping Over the Wall; Snow Chicken雪花鸡; Prawn with Dragon's Body and Phoenix's tai凤尾虾.Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans甲壳类的(动物) as the main ingredients, itstresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.Typical menu items: Stewed Crab with Clear Soup清蒸蟹, Long-boiled and Dry-shredded Meat清炖蟹粉狮子头, Duck Triplet, Crystal Meat水晶肴蹄, Squirrel with Mandarin Fish松鼠桂鱼, and Liangxi Crisp Eel脆鳝鱼Zhejiang CuisineComprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow芳醇的fragrance 芳香，香气，香味. Hangzhou Cuisine is the most famous one of the three.Typical menu items: Sour West Lake Fish, Longjing ShelledShrimp龙井虾仁, Beggar's ChickenHunan CuisineHunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.Typical menu items: Dongan Chicken董安鸡; Peppery and Hot Chicken麻辣子鸡Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham火腿will be added to improve taste and candied sugar added to gain freshness.Typical menu items: Stewed Snapper用文火煨[炖]甲鱼; Huangshan Braised Pigeon黄山醉鸽Chinese medicinal cuisine is unique in China and has a long history. Sun Simiao, a leading Tang Dynasty doctor, once said, "Food has the function of eliminating evil influences and soothing the vital organs, cultivating one's mind and building up one's strength." In China, people contend坚持认为that food tonic滋补is much better than medicine tonic in fortifying加强(体力、结构等)；使(意志等)坚定one's health. Based on traditional Chinese herbal medicine practice, it combines strictly processed traditional Chinese medicine with traditional culinary materials to produce delicious food with health restoring qualities. To cook medicinal food, one has a large variety of fine materials to choose from and each material has its own unique flavor. Generally, processed herbal materials are more commonly used in order to avoid strong odors怪（药）味. However, individuals of different physical status need to select different herbs. The selection of herbs will depend on each individual's condition of health. Due to its herbal nature, it is better to take medicinal food according to the doctor's prescription.In the cooking of medicinal food, slow cooking methods such as stewing, braising and simmering are usually used in orderto extract分离出，提取，蒸馏出，榨出more of the herbs' healing properties性质，特征，属性，特性.Typical medicine cuisine:Baby Pigeon Stewed with Gouqi (Medlar) and Huangqi (Membranous Milk Vetch);乳鸽炖枸杞/黄芪Pork Simmered with Lotus Seed and lily;猪肉炖莲子和百合Pig's Kidney Stewed with Eucommia Bark.八大菜系的英文翻译No. 1 Sichuan CuisineSpecialties Include:Pockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavourTranslucent beef slicesNo. 2 Guangdong cuisineSpecialties include:Roasted sucking pigFricassee three kinds of snakes and catSteamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) Yincai vegetalbes cooked with chicken slicesCrab meat & minced pork ball in casseroleChicken mousse broth with fresh cornSquid with crispy rice crustNo. 5 Zhengjiang CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casseroleSteamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp pork with pine nuts 1．川菜麻婆豆腐宫保鸡丁鱼香肉丝灯影牛肉2．粤菜烤乳猪龙虎烩清蒸甲鱼笋片烧蛇葫芦盅3．鲁菜德州扒鸡清汤燕窝羹油爆大蛤荷花大虾4．淮阳菜蔬菜炒鸡片砂锅蟹肉丸奶油鸡丝玉米汤鱿鱼锅巴5．浙菜东坡肘子西湖醋鱼龙井虾肉叫花鸡6．闽菜红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼7．湘菜东安鸡红烧肉清蒸海龟辣子鸡丁8．（安徽菜）鲁菜黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。