中国八大菜系中英文对照 2.pptVIP

Chinese Food 中国饮食文化 Page ? * * 苏菜 江苏省 粤菜 广东省 川菜 四川省 鲁菜 山东省 八大菜系 湘菜 湖南省 闽菜 福建省 浙菜 浙江省 徽菜 安徽省 一、八大菜系Chinese Eight Regional Cuisines * * 气候 条件 烹饪 特色 自然 地理 饮食 习惯 资源 资产 与菜系形成 相关的因素 悠久 历史 Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines * 苏菜 Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [inɡri:di?nt] and is known for carving [kɑ:vi?] techniques and a light, fresh and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。 * * 闽菜 Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。 * * 浙菜 Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow [mel?u]fragrance [freiɡr?ns]. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。 * * 湘菜 Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili [t?ili], pepper [pep?] and shallot [??l?t], and a pungent [p?nd??nt] flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。 * * 徽菜 皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。 Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising [breizi?], and stewing [stju:i?]. Hams are used to improve taste and sugar candy for freshness. * * 鲁菜 Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma[?r?um?], and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口 九转大肠 鲜橙汁排骨 芙蓉干贝 * * 川菜 宫保鸡丁 糖醋排骨 Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。 * Sichuan Cuisine (Chuān Cài) 2000 years of history but gained popularity all over China a