中国美食英文介绍

1、 CHINESE EIGHT CUISINEPage 1苏菜苏菜江苏省江苏省粤菜粤菜广东省广东省川菜川菜四川省四川省鲁菜鲁菜山东省山东省八大菜系湘菜湘菜湖南省湖南省闽菜闽菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省一、八大菜系一、八大菜系 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苏菜闽菜.浙浙菜菜 湘菜徽菜 One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquette, then ad

2、opted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisinesSpecializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banquette鲁菜九转大肠九转大肠鲜橙汁排骨鲜橙汁排骨芙蓉干贝芙蓉干贝2000 years of history but

3、 gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. Beef and fish are most popularNow making more and more se

4、afood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”川菜川菜宫宫保保鸡鸡丁丁糖糖醋醋排排骨骨 Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century,

5、 immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spices. 粤菜