中国八大菜系英文介绍
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.Well, due to not that familiar with Chinese history and culture, in the process of translation, there still have been various problems.Therefore,our group aims at picking out some typicals in translating the eight major cuisines of China .Through the gathering of both information and pictures, next,we're going to show you the translation of the eight major cuisines of China .
Ⅰ.Shandong Cuisine山东菜系
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.
德州扒鸡Dezhou Braised Chicken
糖醋鲤鱼Carp in Sweet and Sour Sauce
辣子全鸡Spicy chicken whole
爆炒腰花 Quickly Fried Pig Kidney(saute kidney)
清汤柳叶燕菜Stewed Swiflets Nest
一品豆腐“Yiping”Bean Curd
炸蚕蛹鸡Fried “Silkworm Pupa” Chicken
红烧鱼唇Fried Fish Lip in Brown Sauce
Ⅱ.Sichuan Cuisine四川菜系
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 ash 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.
宫保鸡球Kung Pao Chicken
四川牛肉Szechuan Beef
麻婆豆腐mapo tofu
四川虾Szechuan Prawns
鱼香茄子Braised Egg plant
回锅肉Twice cooked pork
宫保鸡丁Kung Pao Chicken
鱼香肉丝Fish Flavored pork
Ⅲ.Guangdong Cuisine广东菜系
Cantonese food originates 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.
炸子鸡Braised crispy chicken
刨冰Various dessert drinks served with shaved ice
鲜虾云吞面Shrimp wonton noodle soup
叉烧Char shiu
咖哩猪皮Pork rind curry
蒸咸鱼Salted preserved fish
焖鲍鱼Braised dried abalone
云腿鸡片stir-fried chicken and ham
花枝羹Squid thick soup
港式奶茶Black tea with condensed milk
Ⅳ.Fujian Cuisine福建菜系
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. The most distinct features are their "pickled taste".
白切海螺Boiled Whelk Meat Slices
银耳羹White Fungus Thick soup
红烧大鲍翅Fried Ormer Fin in Brown Sauce
佛跳墙Buddha Jumps over the Wall
闽生果Min fruit
梅开二度Secondbloom
盐水虾Brine shrimp
醉排骨Drunken ribs
炸蛎黄Fried oyster
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as 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, 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 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.
松鼠桂鱼：Sweet and Sour Mandarin Fish
三套鸭：Three-nested Duck
清炖蟹粉狮子头：Pork balls
霸王别姬：Farewell to My Concubine
梁王鱼Liangwang fish
糖醋排骨Braised Spareribs
栗子闷鸡肉Chestnut and Chicken Stew
鸭血粉丝汤Duck blood and bean-starchy vermicelli soup
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.
冰糖甲鱼Steamed Turtle in Crystal Sugar Soup
宁氏鳝丝Eel silk
东坡肉Dongpo pork
西湖醋鱼West lake fish in vinegar sauce
叫花鸡Beggar's chicken
龙井虾仁Fried shrimps with longjing tea
干菜焖肉Dry vegetable braised with meat
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.
组庵鱼翅Zuyan Shark's Fin
冰糖湘莲Sugar Candy Lotus
东安子鸡Dong Zi An Chicken
葱爆肉丁Sliced pork with scallion
脆皮三丝卷Crisp rolls of pork,sea-cucumber and bamboo shoots
冬菜扣肉Steamed spicy cabbage abd pork
古老肉Sweet-and-sour pork
滑肉片Sliced prok with cream sauce
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 to gain
清炖马蹄鳖：Stewed Turtle
李鸿章杂烩Li Hongzhang Assorted Dish
符离集烧鸡Fuliji Braised Chicken
焖牛肉pot roast beef
清炸猪里脊dry-fried pork fillet
砂锅狮子头meatballs in earthen-pot
水晶蹄膀shredded pork knuckle in jelly
蜜汁红芋Red Tato in Honey。
