《美食-英文手抄报》由会员分享，可在线阅读，更多相关《美食-英文手抄报（6页珍藏版）》请在金锄头文库上搜索。
1、精品文档Chinese cuisine originated from the various regions of China and has become widespread inmany other parts of the world from East Asia to North America, Australia, Western Europe and Southern Africa.RegionculturaldifferencesvarygreatlyamongstthedifferentregionsofChina, givingriseto thedifferentst
2、ylesof food.Thereareeightmainregionalcuisines,orEightGreatTraditions:Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan, and Zhejiang.Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed a
3、s the Four Great Traditions.精品文档ConsistingofJinancuisine and Jiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedby itsemphasisonaroma,freshness,crispnessandtenderness.Shallotandgarlicare usually used as seasonings soShandongdishestastespungentusually.Soupsare given much emphasis i
4、n Shandong dishes. Thinsoup features clear and fresh while creamy souplooksthickandtastesstrong.Jinan cuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Shandongsmost famous dish is the Sweat andSour Carp.Shandong dishes are
5、mainly quick-fried,roasted, stir-fried or deep-fried. The dishes aremainlyclear, freshandfatty,perfectwithShandongs own famous beer, Qingdao Beer.精品文档JiangsuCuisine,alsocalledHuaiyangCuisine,is popularin thelower reach of theYangtzeRiver.Cookingechniquesconsist of stewing,braising,roasting,simmering
6、, etc. The flavor of Huaiyang Cuisine islight, fresh and sweet and with delicate elegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,andits not-too-spicy,not-too-bland taste.Since theseasons varyinclimateconsiderablyin Jiangsu,thecuisine alsovari
7、esthroughouttheyear.Iftheflavorisstrong, it isnt too heavy; if light, not too bland.ComprisinglocalcuisinesofHangzhou,Hangzhou Cuisine is the mostfamous one amongthe three.精品文档Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are fr
8、om Guangdong（ Canton ） so Cantonese is perhaps the mostwidelyavailableChinese regionalcuisineoutsideof China.Cantoneseareknown tohave an adventurouspalate, able to eat manydifferentkindsofmeatsand vegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplan
9、es, anythingthatmovesonthegroundexcepttrains, and anything thatmovesinthewaterexcept boats. Thisstatementis far fromthe truth, but Cantonese food is easily one of themost diverse and richest cuisines in China. Manyvegetablesoriginatefromotherpartsoftheworld. It doesnt use much spice, bringing out th
10、enatural flavor of the vegetables and meats.精品文档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
11、 ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. It cannot be said that one who does not experience Sichuan food ever reaches China.IfyoueatSichuan cuisine andfindittoobland,thenyouareprobably no
12、t eatingauthenticSichuancuisine. 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.精品文档AtypicalChinesepeasantbeforeindustrialization wouldhaveeatenmeatrarely and most mealswouldhave
13、consistedofriceaccompaniedwith green vegetables,withproteincomingfromfoodslikepeanuts.Fatsandsugarwereluxuriesnot eaten on a regularbasis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.Health advocates put some of the blame on the increased popu
