八大菜系 The Eight Cuisines of China

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中国菜名官方翻译原则

中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。

掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了!中国菜的分类Classifications of Chinese Cuisine一、八大菜系Eight Famous Cuisines鲁菜Lu Cuisine(Shandong Cuisine)川菜Chuan Cuisine(Sichuan Cuisine)粤菜Yue Cuisine(Guangdong Cuisine)闽菜Min Cuisine(Fujian Cuisine)苏菜Su Cuisine(Jiangsu Cuisine)浙菜Zhe Cuisine(Zhejiang Cuisine)湘菜Xiang Cuisine(Hunan Cuisine)徽菜Hui Cuisine(Anhui Cuisine)二、菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups,Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages国酒Chinese Wines洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture中国茶文化Chinese Tea Culture中国酒文化Chinese Wine Culture中国菜名的翻译原则以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with/in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料(名称/形状)+with/in+汤汁如：川北凉粉Tossed Clear Noodles with Chili Sauce以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+形状/口感+主料+配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+主料如：麻婆豆腐Mapo Tofu(Sautéed Tofu in Hot and Spicy Sauce)广东点心Cantonese Dim Sum2.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+主辅料+人名/地名+Style如：四川辣子鸡Spicy Chicken,Sichuan Style北京炸酱面Noodles with Soy Bean Paste,Beijing Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。

八大菜系 The Eight Cuisines of China

徽菜
Anhui Cuisine focus much more attention on the temperature in cooking and are good at braising(炖). Often hams and sugar will be added to improve taste. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese Cuisines.
Hunan is known as “ the land of fish and rice”. And the climate in Hunan is very humid(潮湿的), so the local people eat the hot food to remove dampness(湿气) and
The Eight Cuisines of China
• China covers a large territory and has many nationalities, so different styles of food with fantastic and mouthwatering flavor formed gradually.
Famous dishes
Stinky mandarin fish 臭鳜鱼
Roasted chicken, fuliji style
符离集烧鸡
Cantonese Cuisine
粤菜
• Cantonese cuisine includes almost all kinds of meats, such as organ meats, chicken feet, duck and duck tongues, snakes, and snails(蜗牛).

介绍中国八大菜系的英语范文

介绍中国八大菜系的英语范文Introducing the Eight Traditional Chinese CuisinesChina's vast territory and rich cultural heritage have given birth to a diverse array of culinary delights, collectively known as the Eight Traditional Chinese Cuisines. Each cuisine represents a unique blend of flavors, techniques, and ingredients, reflecting the local natural conditions, historical backgrounds, and cultural traditions of its respective region. Below is a detailed introduction to these eight celebrated culinary styles.1. Shandong Cuisine (鲁菜)Origin: Shandong Province in eastern ChinaCharacteristics:•Known for its emphasis on seafood and the use of light, savory flavors.•Dishes are often characterized by their aroma, freshness, crispness, and tenderness.•Common cooking techniques include braising,deep-frying, and quick-frying.•Soups play a significant role, with both clear and creamy varieties.Popular Dishes: Sweet and sour carp, braised abalone, fried sea cucumber, and sea cucumber braised with scallion.2. Sichuan Cuisine (川菜)Origin: Sichuan Province in southwestern ChinaCharacteristics:•Famous for its bold and spicy flavors, often accompanied by a numbing sensation.•Heavily relies on the use of chili peppers, garlic, and Sichuan peppercorns.•Dishes exhibit a wide range of tastes and textures.Popular Dishes: Mapo tofu, kung pao chicken, hot pot, and spicy boiled fish.3. Cantonese Cuisine (粤菜)Origin: Guangdong Province in southern ChinaCharacteristics:•Known for its delicate and fresh flavors, with a strong emphasis on seafood.•Techniques such as stir-frying and steaming are widely used.•Minimal use of spices allows the natural flavors of ingredients to shine.Popular Dishes: Dim sum, sweet and sour pork, wonton soup, and honey-glazed barbecued pork.4. Jiangsu Cuisine (苏菜)Origin: Jiangsu Province in eastern ChinaCharacteristics:•Renowned for its delicate and light flavors, emphasizing the freshness and seasonality of ingredients.•Dishes are meticulously prepared and presented.•Aquatic products are a staple, and cooking techniques include stewing, braising, and roasting.Popular Dishes: Squirrel-shaped mandarinfish, lion's head meatballs, and salted duck.5. Zhejiang Cuisine (浙菜)Origin: Zhejiang Province in eastern ChinaCharacteristics:•Known for its fresh and tender flavors, with a focus on seafood and bamboo shoots.•Techniques such as steaming, braising, and stewing are prevalent.•Dishes often showcase the natural sweetness and tenderness of ingredients.Popular Dishes: Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan Cuisine (湘菜)Origin: Hunan Province in central ChinaCharacteristics:•Similar to Sichuan cuisine in its bold and spicy flavors but less numbing and more aromatic.•Heavily features chili peppers, garlic, and other spices.•Dishes often have a complex and layered taste profile.Popular Dishes: Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian Cuisine (闽菜)Origin: Fujian Province in southeastern ChinaCharacteristics:•Known for its emphasis on seafood and umami-rich flavors.•Uses a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots.•Techniques such as braising and stewing are common.Popular Dishes: Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui Cuisine (徽菜)Origin: Anhui Province in eastern ChinaCharacteristics:•Known for its use of wild herbs and game meats, as well as its braising, stewing, and slow-cooking techniques.•Dishes emphasize the natural flavors of the ingredients and often have a salty and umami taste profile.Popular Dishes: Braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.In summary, the Eight Traditional Chinese Cuisines offer a rich tapestry of flavors, techniques, and ingredients that reflect the diversity and depth of China's culinary heritage. Each cuisine is a testament to the ingenuity and creativity of itschefs, who have honed their skills over generations to create dishes that are both delicious and deeply rooted in their respective cultural traditions.。

中国菜名官方翻译原则

八大菜系英语四六级翻译

八大菜系英语四六级翻译2020年9月四六级考试将在9月19日举行，各位小伙伴准备的怎么样啦？今天小编为大家带来翻译练习，希望对你有所帮助~●原文中国是一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。

地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。

最有影响力、最具代表性的是鲁、川、粵、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。

中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。

●译文Eight Major CuisinesChina is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential andrepresentative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.翻译生词解析幅员辽阔a vast territory资源丰富abundant resources历史悠久time-honored民族、多民族ethnics/multi-ethnics独特的 unique丰富菜肴abundant dishes地域菜系Regional cuisines地理环境geographical environment气候climate文化传统cultural tradition民族风俗folk customs经过悠久历史的发展after long-history evolution成形take shape最有影响力的the most influential最具代表性的the most representative菜系XX Cuisines多种多样的烹饪方法diversified cooking skills以……方法区分的 be characterized by各有长处each has its strong points/ each has its own advantages以上就是小编为大家分享的内容啦，希望各位小伙伴认真备考，早日通过四级考试~。

中国八大菜系概述(Summary of eight major cuisines in China)

中国八大菜系概述〔Summary of eight major cuisines in China〕The speaker in the Yang Cheng Yan accounting class 1023The eight cuisines of China which people often speak of".The formation of a cuisine and its long history and unique cuisineThe color is not divided but also by the area of natural geography, climate, resources, specialty food habits influence. Guangdong cuisine and Cantonese cuisine?? Shandong cuisine, Sichuan cuisine, Sichuan cuisine?? Jiangsu cuisine, Shandong cuisine, Shandong Jiangsu cuisine Guangdong cuisine Sichuan cuisine and Cantonese cuisine, Sichuan cuisine Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine Jiangsu Zhejiang Anhui cuisine, Hunan cuisine, Fujian cuisine, Fujian, Hunan LuSovietZhejiangFujianGuangdongHunanSichuanAnhui eightlargefoodsystembranchclothThe schools are composed of two parts of Ji'nan and JiaodongYantai and Fushan are the birthplace of Jiaodong cuisine. To cook all kinds of seafoodThe well-known light taste. Ji'nan is the birthplace of Ji'nan cuisine. Good explosion, burn, fry the emphasis on taste.? history and characteristics of Song Dynasty Shandong cuisine became the representatives of "North food".Ming and Qing two generations of the Shandong has become the main influence of Imperial Palace in Beijing and Tianjin throughout the Northeast big. Its characteristic is fresh, fresh, pure taste of the very clear soup and milk soup soup the modulation of color clear fresh "Soup color white and alcohol. The taste is soft and full-bodied.Braised pork joint, braised prawns? Dishes, stewed conch, sugar crisp carp,Braised Intestines in Brown Sauce decoction, burst double crisp schools? Guangzhou Cantonese, Chaozhou, exergy in the Dongjiang three schoolsRepresented by Guangzhou cuisine.? history and characteristics of the Western Han Dynasty had recorded the Cantonese from the Southern Song DynastyWith the influence of the Guangzhou kitchen to the rapid development of the Ming and Qing dynasties. Twentieth Century followedThe foreign trade absorb some of the specialty of the Cantonese Western-style food to the world.Materials widely, Bo, odd, the miscellaneous pay attention to authentic "fresh, tender, crisp, smooth. It is good at cooking fried, fried, stewed, stewed, stir the thick color of the dishes such as smooth but not greasy.Fried beef dishes? Three snake dragon phoenix of the general assembly, Roasted Suckling Pig, five snake soup, salt baked chicken, cabbage? "The people of Guangzhou, in addition to the four legged table, the water, the plane is flying in the sky where the other what to eat outsideDare to eat anything."Guangdong? Second characteristic is the "clear light taste availableFresh smooth sweet "six words summed up the flavor. Cantonese? The third feature is the change of the production of sophisticated learn widely from others'strong points at the innovation.In a word? "The biggest characteristic of the wide, Bo, odd and miscellaneous" Guangdong Levin is what? Chengdu, Chongqing two schools schools.? history and characteristics in the late Qin and early Han Dynasty began to take shape. The rapid development of the Tang and Song dynasties of Ming and Qing Dynasties has rich famous exergy. Popular culture influence taste more flavor wide exergy exergy exergy weihou. Its characteristics are sour, sweet, hemp and spicy,Heavy oil, spicy seasonings exergy exergy cannot do without the chili pepper is three,Pepper, pepper and fresh ginger spicy, sour, hemp included popular. Enjoy the "one dish a excergy hundred dishes subway" in the world. Good at cooking methods of roasted, fried, steamed.Dishes? Double cooked pork slices of a bear's paw goods, and spicy chicken cubes with peanuts, Fish-Flavored Shredded Pork, braised shark's fin, smell chicken, Mapo Tofu etc.. It is saidthat a long time ago in Sichuan? There is a business of the people who love to eat fish on theThe taste is also very important so they have to put some time Shaoyu onions, ginger, garlic, wine,Vinegar, soy sauce and other spices to smell.? one night, the hostess of the family in the frying of the other dishes in order not to make her the ingredientsThe waste her time cooking with leftover ingredients are placed in this dish of fried and when she was in theThis dish can taste is not very tasty but may be the man returned home in good confessed she was theIn a daze the occasion of her husband went home to do business. This husband doesn't know whether it's hunger or notFeel the bowl dish and he had dinner hand grabs to the mouth pharynx beforeOne minute he could not wait to ask the wife this dish is what to do but she just stammered when the she was surprised to find the husband repeatedly praised the dish taste of her husband but she did not answer it and ask "how delicious is what to do with the" just before his wife to give in detail he saidOnce again.? this dish is fish and other ingredients to cook the dishes will be a "so namedFor the fish fry and have this name. Fish-Flavored Shredded Pork came to school? From Yangzhou, Suzhou, Nanjing local cuisine and development.? history and characteristics of cuisine in the period of the Tang and Song Dynasties and Zhejiang Jing Xiu Xiu "a" Southern food ", one of the two main pillars of southern and Northern dynasties. Its characteristic is strong but not greasy but with light the fresh crisp thick soup in the originalAnd the taste of sweet and salty. Cooking skill is good at Yu Dun, stewing, burning, stewing and frying. Chicken soup dishes? Boil dry silk, stewed crab, lion head, crystal pig hoof, duck packages, shark's fin Sweet and Sour Mandarin Fish, watermelon chicken, boiled salted duck etc.. The essence of watermelon chicken is steamed chicken.Eat steamed chicken? Heat exergy is most appropriate. The restaurant did very watermelon watermelon chicken processingThe exergy exergy is of moderate size melon to transverse incision will Guarang dredged as exergy exergy exergy, Huqiu Yunfeng carved crown sword pool, Hanshan Temple tower and so on to see all in the ability to cook exergy watermelon skin. The main figure in engraved fret more Antique Lace exergy.Good? Will the steamed Spring Chicken loaded watermelon skin cover can Guagai exergy exergy on the table.The theory of exergy watermelon infiltration will cool the chicken but is unlikely to exergy. But the heat exergy among wine on the table can see green and exquisite carved watermelon shell exergy is more important from watermelon soup with chicken to eat up the exergy exergy feels good. Watermelon chicken? Schools from Hangzhou, Ningbo, Shaoxing and other local food constitutes the most negative exergyFamous dish is Hangzhou cuisine.History, characteristics, is characterized by clear, fragrant, crisp, tender, crisp, fresh.Zhejiang abounds in fish and exergy is a famous tourist resort Hushan exergyHandsome, elegant and pleasant Shanguangshuise exergy exergy exergy so the exergy many dishes such as kingFrom the production of fine folk dishes exergy exergy exergy change more. Cooking skills are good at Yu Chao, fried, stewed, steamed, steamed and burned. Dishes? Stir-fried Shrimps with Longjing Tea Leaves, Steamed Grass Carp in Vinegar Gravy, beggar's chicken, fried eel slices,Dongpo's braised pork, dried vegetables stew meat, big soup yellow croaker, grass carp is in the grass carp - rate exergy? Schools from southern Anhui, along the Yangtze River and the Huaihe River local flavor composition. AnhuiDish is the main representative. ? history and characteristics of its characteristic is the simple choice about to fire the heavy color of the mellow taste the original. Anhui to cookThe mountain is famous for seafood in the early Southern Song Dynasty when the "horseshoe sand turtle the famous dishes in the snow is the oxtail Fox" at that time. The cooking method is good at burning, stewing and stewing. Famous red taro, honey? Red-Cooked Chicken, Fuliji Style, stewed turtle, pickled hamMandarin fish, fresh stewed civet cats, Mao Fengxun shad. -- Xiangjiang basin, Dongting Lake area and Xiangxi mountain areaAs the representative dishes evolved? Is materials widely exergy dense color oil with exergy pepper, smoked wax as raw material, acid taste fragrant fresh focus on ExergyHot, tender and tender. The cooking method is good at wax, smoked, simmered, steamed, stewed, fried, fried. Rock sugar, steamed lotus? Meat, spicy chicken,Stewed shark's fin, soup bubble and so on. - schools from Fuzhou, Quanzhou?, Xiamen and other places to develop and to theFuzhou cuisine is its representative. ? the history and characteristics of color appearance taste fresh and known. The cooking method excels to fries, fried, stewed the slip, especially the "bad" most.Color. Because Fujian is located on the southeast coast of the rich variety of seafood such as the eel, razor clam, squid, seacucumber, yellow croaker, the so much to the seafood as raw materials cooked all kinds of dishes the unique flavor.Drunk, sea food and poultry dishes? Bad chicken, hot and sour rotten squid, Tai Chi prawns, afterburner steamed fish snapper, orange juice, etc.. The origin of this? There are two dishes called sea food and poultry.One is in? This dish in the poly spring garden will often become good after the inkThe guest is famous.After tasting these writers will greatly will inevitably to add to the fun of poetry. One day a bunch of scholar than in poetry turns feast. One of them said the poem "Tan Kai Hun Xiangpiao its neighbors in the BuddhaThe smell of Qichan jump to." What is this dish fragrance too attractive in BuddhaWill start the heart. Another in this dish? Kai Tan aroma will happen after the partition is in the temple monks in the aroma wall after unable to hide greeds fling caution to the winds.In the law over the wall into the room will request to. The two argument in a course to be poor compared to a lot. The origin of the name: sea food and poultry。

中国八大菜系的英文版

每一组的同学，请列出10个常见每一组的同学，请列出10个常见的或者自己喜欢的蔬菜名，水果名，肉类名，小吃名，汤菜名，调料名每组设计一个菜谱，用于对话之中。
No more, thank you, i‘m really full. 够了，谢谢，我真饱了。 I‘m afraid i’ve had more than enough. 我吃的太饱啦 May i fill your glass again? 要再给你加点酒吗？ Try some of the cold dishes.吃点凉菜 dishes.吃点凉菜吧。 Another course is coming up.另一道 up.另一道菜上来了。 Just help yourself to whatever you'd like. 请随便挑你喜欢的吃。
Unit3
菜系：菜系：Cuisines [kwi'zi:n] 菜系，也称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国的菜肴流派。我国的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。菜肴在烹饪中有许多流派。鲁、川、苏、粤四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名，于是形成了我国的“八大菜系”。
卤stew in soy sauce 冻freeze 拔丝Crisp 拔丝Crisp frying with syrup ['sirəp, 'sə:-] 'sə:蜜汁honeydew 蜜汁honeydew 熏bacon up，卷roll up，curly

八大菜系英语的形容词

八大菜系英语的形容词中国的“八大菜系”(The Eight Traditional Chinese Cuisines) ，即：鲁菜Shandong Cuisine川菜Sichuan Cuisine粤菜Guangdong/Cantonese Cuisine苏菜Jiangsu Cuisine闽菜Fujian Cuisine浙菜Zhejiang Cuisine湘菜Hunan Cuisine徽菜Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。

Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。

鲁菜注重汤品。

清汤清澈新鲜，而油汤外观厚重，味道浓重。

Soups are given much emphasis in Shandong cuisine. Its soup featuresclear and fresh while creamy soup looks thick and tastes strong.川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。

四川菜以其香辣而闻名，味道多变，着重使用红辣椒。

Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili.搭配使用胡椒和花椒(pepper and Chinese prickly ash) ，产生出经典的刺激的味道。

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The Eight Cuisines of China
• China covers a large territory and has
many nationalities, so different styles of food with fantastic and mouthwatering flavor formed gradually.
Sichuan Cuisine
川菜
Famous dishes
Chicken
cubes with peanuts 宫保鸡丁
Fish-flavored shredded pork 鱼香肉丝 Mapo Tofu 麻婆豆腐
Zhejiang Cuisine
浙菜

Zhejiang Cuisine comprising the styles of Hangzhou, Ningbo and Shaoxing. It is not greasy(油腻), and wins its reputation(名声) for freshness, tenderness, softness, smoothness. Zhejiang cuisine specializes in stir-frying(炒), deep-frying(炸), simmering(炖) and steaming(蒸), obtaining the natural flavor and taste.
Famous Dishes
West Lake fish in vinegar gravy 西湖醋鱼
Longjing shrimp 龙井虾仁
Thank
You!
Hunan food is characterized by sour and hot flavor, fresh aroma(芳香), greasiness(油腻) and deep color. Chili（红辣椒）, pepper and shallot（葱） are usually necessaries. Hunan is known as “ the land of fish and rice”. And the climate in Hunan is very humid(潮湿的), so the local people eat the hot food to remove dampness(湿气) and cold.
徽菜
Anhui Cuisine focus much more attention on the temperature in cooking and are good at braising(炖). Often hams and sugar will be added to improve taste. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese Cuisines.

Famous Dishes
Steamed fish head with pepper 剁椒鱼头
Braised pork 红烧肉
Shandong Cuisine
鲁菜
Famous dishes
Dezhou braised chicken 德州扒鸡
Scallion flavored sea cucumbers 葱烧海参
• There are eight main cuisines (八大菜系):
Anhui (徽), Cantonese (粤), Fujian (闽), Hunan (湘), Jiangsu (苏), Shandong (鲁), Sichuan (川), and Zhejiang (浙).
Anhui Cuisine
Famous dishes
• pork in sweet and sour sauce 咕佬肉 • golden roasted suckling pig 烧乳猪
Fujian Cuisine
闽菜
A combination
of Fuzhou, Quanzhou, and Xiamen Cuisine. Fujian Cuisine is distinguished for its delicious seafood, beautste of sweet, sour and salty. The most distinct features are their "pickled taste".

Famous dishes
Stinky mandarin fish 臭鳜鱼
Roasted chicken, fuliji style
符离集烧鸡
Cantonese Cuisine
粤菜
• Cantonese cuisine includes almost all kinds of meats, such as organ meats, chicken feet, duck and duck tongues, snakes, and snails(蜗牛). • Fresh and high quality ingredients (原料) are important. Spices should be used carefully to avoid covering the flavors of the primary tastes. • Garlic, chives(香葱), ginger(姜) and coriander leaves(香菜叶) are main spices.
Famous Dishes
Fotiaoqiang(佛跳墙),
it contains various nutritive ingredients, such as sea cucumber(海参), abalone(鲍鱼) and shark fin(鱼翅). It has been used to entertain leaders of different nations for many times as the main course of state banquet.

Famous dishes

Santao duck 三套鸭 Squirrel-shaped mandarin fish 松鼠鳜鱼 Salted duck 盐水鸭
Hunan Cuisine
湘菜
• Hunan Cuisine, consists of local dishes from the Xiang River area, Dongting Lake area and Western Hunan mountain area. Hunan Cuisine has a long history, formed from Han Dynasty.
Jiangsu Cuisine
苏菜

Sweet is the most famous feature of Jiangsu Cuisine, nearly not spicy at all.
Carve of the material is the key factor for a good dish. Pork, fish, and other aquatic creatures serve as the meat base to most dishes. Used to be expensive and luxury.