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1、八大菜系Eight Cuisines八大菜系八大菜系EightCuisinesEightCuisinesChinacoversalargeterritoryandhasmanynationalities,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantastichenceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChinaslocaldishesh
2、aveandmouthwateringflavor.SinceChinaslocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcantheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,the
3、rearemanyotherbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisineShanghaiCuisine.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致令人垂涎。因为中国地方菜
4、肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海的地方菜系，例如北京菜和上海菜。菜。鲁菜江苏菜浙江菜安徽菜福建菜湖南菜广东菜四川菜八大菜系地图TheMapofEightCuisines“”糖醋鱼sweetandsourfish山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。Shandong cuisine,clear,pure and not gre
5、asy,ischaracterizedbyitsemphasisonaroma,freshness,crispness and tenderness.Shallot and garlic areusually used as seasonings so Shandong dishestastes pungent usually.Soups are given muchemphasis in Shandong dishes.Thin soup featuresclear and fresh whilecreamy soup looks thick andtastesstrong.鲁菜Shando
6、ngCuisine标题数字等都可以通过点击和重新输入进行更改，顶部“开始”面板中可以对字体、字号、颜色、行距等进行修改。建议正文12号字，1.3倍字间距。四川菜SichuanCuisineSichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandp
7、ricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用胡椒和花椒，产生出经典的刺激的味道。四川菜SichuanCuisine麻婆豆腐BeanSauceTofu宫保鸡丁KungPaoChicken“”鲜虾云吞面Shrimpwontonnoodlesoup广东菜源自于中国最南部的省份广东省。广东菜是最丰富的中国菜系之一，使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。Cantonese food o
8、riginates from Guangdong,thesouthernmost province in China.Cantonese foodis easily one of the most diverse and richestcuisinesinChina.Manyvegetablesoriginatefromother parts of the world.It doesnt use muchspice,bringing out the natural flavor of thevegetablesandmeats.广东菜Cantonesefood“”红烧大鲍翅FriedOrmer
9、FininBrownSauce福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。Consisting of Fuzhou Cuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.The most distinct features are theirpickledtaste.福建菜FujianCuis
10、ine江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不重，淡而不温。Jiangsu Cuisine，aquatics as the main ingredients,it stresses the freshness of materials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespecial
11、lywellknown.Cooking techniques consist of stewing,braising,roasting,simmering,etc.Jiangsu Cuisine islight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.Sincetheseasonsvaryin
12、climateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisnttooheavy;iflight,nottoobland.江苏菜JiangsuCuisine江苏菜JiangsuCuisineBraisedPorkBallinBrownSauce红烧狮子头LotusCrucianCarp芙蓉鲫鱼“”冰糖甲鱼SteamedTurtleinCrystalSugarSoupComprising local cuisines of Hangzhou,Ningboand Shaoxin
13、g,ZhejiangCuisine,not greasy,winsitsreputationforfreshness,tenderness,softness,smoothness of its dishes with mellow fragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，宁波菜、绍兴菜组成，不油腻，以其菜肴的鲜、柔、滑、香而闻名。杭州菜是这三者中最出名的一个。浙江菜ZhejiangCuisine“”东安子鸡DongAnZiChickenHunan cuisine consists of local Cu
14、isines ofXiangjiangRegion、DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。湖南菜ShandongCuisine“”李鸿章杂烩LiHongZhangAssortedDish安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswill be added to improve taste and sugarcandyaddedtogain.（这里的翻译似乎有问题）安徽菜AnhuiCuisineTHANKYOU