Eight Cuisines(八大菜系）

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Shandong Cuisine

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.

Shandong is a large peninsula（半岛） surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分） of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的） Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer

Sichuan Cuisine

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（多产的） of tastes, emphasizes on the use of chili. Pepper and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland（淡而无味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensation（感觉） in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.

Guangdong Cuisine

Cantonese food originates（起源于） from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

Fujian Cuisine

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory（风味极佳的）. The most distinct features are their "pickled taste".

Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水生动物） are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering（炖）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一丝不苟的） preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.

Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan cuisine

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .

求中国八大菜系的英文版介绍 不要那种google翻译的...

英文：

Chinese food refers to Chinese cuisine.

There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.

The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.

Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.?

Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.

中文：

中餐，即指中国风味的餐食菜肴。

其中有粤菜、川菜、鲁菜、淮扬菜、浙菜、闽菜、湘菜、徽菜“八大菜系”。除”八大菜系“外还有一些在中国较有影响的菜系，如：东北菜、冀菜、豫菜、鄂菜、本帮菜、客家菜、赣菜、京菜、清真菜等菜系。

中餐的餐具主要有杯、盘、碗、碟、筷、匙六种。在正式的宴会上，水杯放在菜盘左上方，酒杯放在右上方。筷子与汤匙可放在专用的座子上，或放在纸套中。公用的筷子和汤匙最好放在专用的座子上。

中餐上菜的顺序一般是：先上冷盘，后上热菜，最后上甜食和水果。用餐前，服务员为每人送上的第一道湿毛巾是擦手用的，最好不要用它去擦脸。在上虾、蟹、鸡等菜肴前，服务员会送上一只小小水盂，其中漂着片柠檬片或玫瑰花瓣，它不是饮料，而是洗手用的。洗手时，可两手轮流蘸湿指头，轻轻涮洗，然后用小毛巾擦干。

扩展资料

中式菜肴大多数不会只有一种材料，通常有其他伴菜或配料衬托主菜，以做出色香味俱全的菜肴，例如烹煮猪肉，会以爽脆的绿色蔬菜做伴菜，如芹菜或青椒，衬托粉红色、柔?的猪肉。一顿饭不会只有一款菜肴，通常同时端上两款、甚至四款菜肴，且每款菜肴都要色香味俱全，端上次序则以菜肴的搭配为大前题，通常同类的菜肴会同时端上，不会前后分别端上，总之整顿饭都要讲求协调的搭配。

中餐的饮宴礼仪号称始于周公，千百年的演进，当然不会再有“孟光接了梁鸿案”那样的日子，但也还是终于形成今天大家普遍接受的一套饮食进餐礼仪，是古代饮食礼制的继承和发展。中餐饮食礼仪因宴席的性质，目的而不同；不同的地区，也是千差万别。

Eight Regional Variations

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 Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine.

The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles.

Sichuan Cuisine

This combines the cuisines from Chengdu and Chongqing.

It features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).

三香三椒，七滋八味

三香乃葱、姜、蒜，

三椒乃辣椒、胡椒、花椒，

三料乃醋、郫县豆瓣酱、醪糟。

炒菜需有葱姜蒜,这是放之四海而皆准的真理，四川人尤其把这三椒的花样弄得别出心裁，产生了七滋八味。

七滋是指：酸、甜、苦、辣、麻、香、咸。

八味是指：鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。

九杂是指用料之杂。

Delicious dishes menu:

– Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce.

– Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.

– Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular

Shandong Cuisine

This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant Chefs and those in families are expert in cooking seafood, soups, meat and offal. The typical menu can include many delicate dishes such as:

– Braised sea whelks in brown sauce 红烧海螺

– Braised sea slug with crab meat in brown sauce 蟹烧海参

– Quick- boiled clam 油爆大蛤

– Dezhou grilled chicken 德州扒鸡

Guangdong Cuisine

Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Typical menu here can ultimately embody these characteristics:

Jiangsu Cuisine

Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce.

The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach.

– Braised meat with vegetables and wine 百菜酒焖肉

– Stuffed pork breast with pine kernels 松子肉

– Lion‘s head braised with crab-powder 蟹粉狮子头

Zhejiang Cuisine

As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests.

The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming.

– West-lake braised fish in vinegar 西湖醋鱼

– Shelled shrimps cooked in Longjing tea 龙井虾仁

Hunan Cuisine

Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices.

– 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

Fujian Cuisine

Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking.

– 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

Anhui Cuisine

It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.

– Gourd duck 葫芦鸭子

– Fuliji stewed chicken 符离集烧鸡