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1、Formostforeigners,“Chinesefood”usuallyimpliesalotofdeep-fried,strong-flavoredandgreasydishesthatalltastesimilar.However,forChinesepeople,“Chinesefood”isaconceptasuselessas“Germanbeer,”because,likeChinesecultureingeneral,Chinesefoodisextremelydiverse.Chinacoversalargeterritoryandhasmanynationalities;
2、hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChinaslocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.Certainly,therearemanyotherlocalcuisinesthatarefamous,
3、suchasBeijingCuisineandShanghaiCuisine.对于大多数外国人,“中国菜”通常意味着很多油炸,浓厚的风味和油腻的菜,味道都相似。然而,对中国人而言,“中国菜”是一个概念,无用的“德国啤酒,“因为,像一般的中华文化,中国的食品是非常多样的。中国地域辽阔,民族众多;因此,有一个中国食品种类繁多,各有不同,但美妙和令人垂涎的美味。因为中国地方菜肴各具特色,中国菜分为八大菜系,其区别是现在被广泛接受的。当然,还有其他很多著名的地方菜系,例如北京菜和上海菜。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,
4、Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.Jinanchefs
5、areadeptatdeep-frying,grilling,pan-fryingandstir-fryingwhileJiaodongchefsarefamousforcookingseafoodwithafreshandlighttaste.Typicalmenuitems:BirdsNestSoup;YellowRiverCarpinSweetandSourSauce山东菜由济南菜和胶东菜,山东菜,干净,纯洁而不油腻,以其香,鲜重,脆、嫩。洋葱和大蒜是常用的调料,山东菜味道辛辣的。汤中给出了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师擅长炸,烤,炒炒,胶东厨师和烹饪海鲜的鲜淡
6、而著名。典型的菜单项:王府清汤官燕;糖醋黄河鲤鱼SichuanCuisineSichuanCuisine,knownmorecommonlyintheWestas“Szechuan,”isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypica
7、lexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.ItcanbesaidthatonewhodoesntexperienceSichuanfoodhasneverreachedChina.Typicalmenuitems
8、:HotPot;SmokedDuck;KungPaoChicken;Water-BoiledFish;TastyandSpicyCrab;TwiceCookedPork;MapoTofu四川菜四川菜,在西方通常被称为“四川,”是一个在世界上最著名的中国菜系。具有辛辣和刺激性的味道,四川菜,有多种口味,着重使用红辣椒。辣椒和花椒,总是在伴奏,产生典型的刺激的味道。大蒜,姜和豆豉也被应用在烹饪过程中。野生蔬菜和肉类,如经常选择的成分,而油炸,油炸无油,腌制和文火炖煮作为基本的烹饪技巧。可以说,一个不体验四川食品从未到达中国。典型的菜单项:火锅;熏鸭;宫保鸡丁;水煮鱼;可口、香辣蟹;回锅肉;麻婆豆腐
9、Guangdong(Cantonese)CuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtop
10、reservetheingredientsnaturalflavors.Guangdongchefsalsopaymuchattentiontotheartisticpresentationoftheirdishes.Typicalmenuitems:SharkFinSoup;SteamedSeaBass;RoastedPiglet;DimSum(avarietyofsidedishesanddesserts)广东菜系(粤语)品尝干净,轻,脆鲜,广东菜,为西方人所熟知,通常有鸡和其他肉类,产生其独特的菜肴。基本的烹饪方法包括烤,炒,煎,炸,烤,炖和蒸。蒸炒最常用于保存天然风味成分。广东厨师也注
11、重于菜肴的艺术表现。典型的菜单项:鱼翅汤;清蒸石斑鱼;烤乳猪;点心(各种小菜和点心)FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheirpickledtaste.Typicalmenuitems:BuddhaJumpingOvertheWall;SnowCh
12、icken;PrawnwithDragonsBodyandPhoenixstail福建菜福州菜,泉州菜,厦门菜,福建菜以其精选的海鲜,漂亮的色泽,神奇的甜,酸,咸和香。最明显的特征是其“腌味。”典型的菜单项:佛跳墙;雪鸡;龙的身体和凤凰尾虾HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingt
13、echniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.Typicalmenuitems:StewedCrabwithClearSoup,Long-boiledandDry-shreddedMeat,Duck
14、Triplet,CrystalMeat,SquirrelwithMandarinFish,andLiangxiCrispEel淮阳菜淮阳菜,又叫江苏菜,在长江下游的流行。以鱼类、甲壳类为主要成分,它强调新鲜。其雕刻技术是微妙的,其中哈密瓜雕刻技术,尤其是众所周知的。烹饪技术包括炖,蒸,烤,炖。淮阳菜的特色是淡,鲜甜,其表现是微妙的优雅。典型的菜单:红烧蟹清汤,煮干丝长肉,三套鸭,水晶肉,与松鼠桂鱼,和梁溪脆鳝ZhejiangCuisineComprisinglocalcuisinesofHanzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththe