八大菜系简介

China's Eight Regional CuisinesChina's Eight Regional Cuisines From:From:From:From:2012.12.162012.12.162012.12.162012.12.16Chinese￿cuisine￿has￿a￿number￿of￿different￿genres,￿but￿the￿most￿influential￿and￿typical￿known￿by￿the￿public￿are￿the￿'Eight￿Cuisines'.￿￿These￿are￿as￿follows:￿ Shandong￿Cuisine￿Sichuan￿CuisineGuangdong￿Cuisine￿Fujian￿Cuisine￿Jiangsu￿CuisineZhejiang￿CuisineHunan￿CuisineAnhui￿Cuisine￿￿￿Shandong￿Cuisine（鲁菜） The main- characteristics : 1) It is composed of Jinan,Jiaodong and the Confucian Temple cuisines. 鲁菜是由济南菜、胶东菜和孔府菜组成. 2) Condiment served about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics. 讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色. 3) Especially explosives, and to seize the unique expertise of techniques. Detonated about emergency fire quickly stir-fry, Prepared to pre-empt the innovative techniques. 尤以爆、扒技法独特而专长.爆法讲究急火快炒,扒技法为鲁菜独创.Braised￿sea￿whelks￿in￿brown￿sauce￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿红烧海螺￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿Dezhou￿grilled￿chicken￿德州扒鸡Fried￿carp￿with￿sweet￿and￿sour￿sauce￿￿￿￿￿￿￿￿￿糖醋鲤鱼Quick-￿boiled￿clam￿￿油爆大蛤 Sichuan￿Cuisine￿（川菜） The main- characteristics : 1）It is composed of Sichuan and Chongqing cuisines. 川菜是由四川菜和重庆菜组成. 2) Hot , sweet, oil ,delicious.heavy flavor and used "there pepper"——chili , pepper and pepper. 辣，香，油，鲜。

口味非常重，使用三椒——辣椒，胡椒，花椒 3) Boasting numerous cooking techniques, such as stir frying, frying, braising and simmer,etc. 拥有众多的烹饪技术,如爆炒,煎,炖和煨等￿￿Fish-flavored￿Shredded￿Pork￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿鱼香肉丝￿￿￿￿￿￿￿Kong￿Po￿Chicken￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿宫保鸡丁Mapo￿beancurd￿￿￿￿￿￿麻婆豆腐pork￿lungs￿in￿chili￿sauce￿￿￿￿￿￿￿￿￿￿夫妻肺片￿￿￿Cantonese￿Cuisine￿（粤菜） The main- characteristics : 1) It is composed of Guangzhou, Chaozhou and Dongjiang cuisines. 粤菜是由广州菜，潮州菜和东江菜组成 2) Emphasize the decorating and the color. Accurate dosage of ingredients. 注重颜色，装饰美而艳。

用量精而细 3）More than 20 cooking methods , and is good at stir-fly ,fry,bake,braise,stew,etc. 有超过20多种的烹饪技术，尤擅长炒，煎，焖，炸，煲，炖，扣￿Boiled￿Duck￿Soup￿with￿Dry￿Yam￿￿￿￿￿￿￿￿￿￿and￿Medlar￿￿￿￿老鸭淮杞汤￿￿￿￿￿￿Suckling￿pig烧乳猪￿￿the￿Battle￿between￿the￿Dragon￿￿￿and￿the￿Tiger￿￿龙虎斗￿Chaozhou￿sauced￿meat￿￿￿￿￿￿￿￿￿￿￿潮州卤味 Fujian￿Cuisine￿（闽菜） The main- characteristics : 1) Ingredients of seafood and mountain delicacies，stressing on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. 烹饪原料以海鲜和山珍为主，注重刀工，有“片薄如纸，切丝如发，剞花加荔”之美称。

2） When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell 善用糖，以甜去腥膻；巧用醋，因酸能爽口，味清淡则可保持原味因而有甜而不腻，酸而不淡而不薄的盛名 3) Clear, refreshing, delicious and light tastes, slightly sweet and sour. 清爽、提神、味鲜和轻型口味,略酸甜￿Crisp￿pomfret￿with￿litchi￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿荔枝鲳鱼￿Fricassee￿shark’s￿fin￿with￿chicken￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿白烧大翅￿￿Fried￿prawn￿shaped￿as￿a￿pair￿of￿fish￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿太极明虾Steamed￿chicken￿ball￿with￿egg-white￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿蒸芙蓉鸡球￿Jiangsu￿Cuisine￿（苏菜） The main- characteristics : 1) Stringent￿election￿materials,￿production￿of￿fine,￿medium￿bodied,￿four￿distinct￿seasons. 选料严谨，制作精良，口味适中，四季分明。

￿￿￿￿￿2)￿￿In￿the￿cooking￿technology￿at￿stewed,￿fried,￿stewed,￿fossa,￿burning,￿etc. 在烹调技术上擅长烧、焖、烩、窝、炒等 3) ￿Pay￿attention￿to￿adjust￿the￿soup,￿keep￿the￿original￿flavor,￿refreshing,￿wide￿adaptability,￿strong￿but￿not￿greasy,￿thin￿rather￿thin,￿crisp￿sodden￿off￿the￿bone,￿tender￿and￿crisp.￿ 重视调汤，保持原味汁，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆Lion‘s￿head￿braised￿with￿crab-powder￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿蟹粉狮子头￿Stuffed￿pork￿breast￿with￿pine￿kernels￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿松子肉Vinegar￿distillation￿mandarin￿￿￿￿￿￿￿￿￿￿￿fish￿醋馏鳜鱼Three￿sets￿of￿duck￿￿￿￿￿￿￿三套鸭￿￿￿￿￿￿￿￿Zhejiang￿Cuisine￿（浙菜） The main- characteristics : 1）It consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles。

浙菜是由杭州菜，宁波菜，绍兴菜和温州菜组成 2）The ￿cooking￿technology is same to Jiangsu Cuisine. 3）Small and exquisite dishes, clear features show, delicious, tender crisp soft relaxed. Using sweet bad taste 菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽运用香糟调味 West-lake￿braised￿fish￿in￿vinegar￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿西湖醋鱼￿￿Shelled￿shrimps￿cooked￿in￿Longjing￿tea￿￿龙井虾仁￿steamed￿pork￿with￿rice￿flavor￿￿￿in￿lotus￿leaves荷叶粉蒸肉Dongpo's￿Pork￿东坡肉Hunan￿Cuisine￿（湘菜） The main- characteristics : 1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape. 巧妙运用菜刀,味正且形美。

2) Known for sour and spicy dishes by adding various kinds of seasonings. 以添加了各种酸和辛辣的调料而闻名 3) Adopting a wide variety of techniques. 在烹饪手法上面博取众家之长￿Braised￿dried￿pork￿with￿eel￿slices￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿腊肉焖鳝片￿￿￿￿￿￿￿￿Sweet￿lotus￿seed￿￿￿￿￿￿￿￿￿￿￿￿￿￿冰糖莲藕￿Steamed￿fried￿pork￿in￿black￿bean￿sauce￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿走油豆豉扣肉￿Stewed￿crucian￿carp￿stuffed￿with￿minced￿pork￿in￿brown￿sauce红烧肉Anhui￿Cuisine￿（徽菜） The main- characteristics : 1) It refers only to Huizhou cuisine. 徽菜仅仅指徽州菜。

2) Its raw material is unique,such as pangolin , stone frog , mushroom , crab ,turtle, lotus , diamond , etc. 其原材料是独特的，比如穿山甲，石青蛙，蘑菇，蟹，鳖，菱,藕等 3) Elegant and simple , authentic , fresh crisp ,shades suitable ,and have rigorous choice of materials ,fire workers unique , stress tonic , focusing on the taste , cuisine and diverse , a common feature of South suitable for all ages . 清雅淳朴，原汁原味，酥嫩香鲜，浓淡适宜，并且有选料严谨，火攻独到，讲究食补，注重本味，菜式多样，南北咸宜的共同特点Gourd￿duck￿葫芦鸭子Fuliji￿stewed￿chicken￿￿符离集烧鸡Smoked￿Chicken￿with￿Tea￿￿￿￿￿￿￿￿￿￿￿茶叶熏鸡 ￿￿Pearl￿Crisp￿Abalone￿￿￿￿￿￿￿石耳炖鸡￿￿￿￿￿￿￿￿￿￿￿ Eat your favorite foods. 吃遍天下美食 It is a blessing to eat. 能吃是福 lf you also like food, 如果您也喜欢美食 recommend to watch《a bite of China》 推荐看《舌尖上的中国》 There is an more overall coverage about China's delicacies 那里有更为详细的中国美食报道Thank you !!!。