今天為大家送上一篇關(guān)于中國(guó)美食的中英詳解。

Food in China is drasticallydifferent from the Chinese food you’re likely to find in most WesternizedChinese restaurants. Traditional Chinese food is incredibly diverse,incorporating heady spices as well as clean flavors, wheat breads aswell as rice-based dishes, dainty foods served to the aristocracy as well assimple but satisfying street fare. Many of the larger hotels catering to Westerntourists will have restaurants serving Western foods, includingtraditional American and English breakfasts, steaks, and even burgers. Inlarge cities like Beijing, you will also find restaurants specializing inother cuisines, including, Japanese, French, Italian, and other internationallypopular ethnic food. Every region in the country serves its own traditionalChinese food with distinctive characteristics. In the northwest, Xinjiangcuisine has a large Muslim influence, and features wheat noodles, flatbreads,and cumin-flavored halal meats. In Tibetan regions, you will undoubtedlycome across yak butter tea, and Himalayan food flavored with cumin and curry.

地道的中國(guó)菜跟大部分西式中餐餐館里面的中國(guó)菜很不一樣,。傳統(tǒng)的中國(guó)菜十分多樣，既有香料濃郁的,，又有味道清新的,，既有全麥面包，又有米飯?zhí)撞?，既有供貴族食客的精致菜肴,，也有簡(jiǎn)單而令人滿足的街邊小吃。許多招待西方游客的大型賓館都設(shè)有供應(yīng)西餐的飯館,，包括傳統(tǒng)的英式和美式早餐,、牛扒、甚至漢堡包,。在諸如北京等大城市,，你還會(huì)找到專做其他菜系的飯館，包括日料、法國(guó)菜,、意大利菜和其他國(guó)際著名的民族風(fēng)味食物,。在中國(guó)的每個(gè)地區(qū)，都有著彰顯自己地區(qū)特色的傳統(tǒng)中國(guó)食物,。在西北,，新疆菜在很大程度上受到穆斯林的影響，常包括小麥面條,、小米面包,、孜然風(fēng)味清真肉等。在西藏地區(qū),，你肯定會(huì)遇見(jiàn)耗牛酥油茶與伴孜然和咖喱的喜馬拉雅食物,。

SinceChina's local dishes have their own typical characteristics, generally, Chinesefood can be roughly divided into eight regional cuisines.

因?yàn)橹袊?guó)地方菜肴各具特色，總體來(lái)講,，中國(guó)飲食可以大致分為八大地方菜系,。

Eight Regional Cuisines

八大菜系

Consistingof Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and notgreasy, is characterized by its emphasis on aroma, freshness, crispness andtenderness. Shallot and garlic are usually used as seasonings so Shangdongdishes tastes pungent usually. Soups are given much emphasis in Shangdongdishes. Thin soup features clear and fresh while creamy soup looks thick andtastes strong. Jinan cuisine is adept at deep-frying, grilling, frying andstir-frying while Jiaodong division is famous for cooking seafood with freshand light taste.

山東菜系，由濟(jì)南菜系和膠東菜系組成,，清淡,，不油膩，以其香,，鮮,，酥，軟而聞名,。因?yàn)槭褂们嗍[和大蒜作為調(diào)料,，山東菜系通常很辛辣。山東菜系注重湯品,。清湯清澈新鮮,，而油湯外觀厚重，味道濃重,。濟(jì)南菜系擅長(zhǎng)炸,，烤，煎,，炒,，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。

SichuanCuisine, known often in the West as Szechuan Cuisine, is one of the most famousChinese cuisines in the world. Characterized by its spicy and pungent flavor,Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper andprickly ash also never fail to accompany, producing typical exciting tastes.Besides, garlic, ginger and fermented soybean are also used in the cookingprocess. Wild vegetables and animals are usually chosen as ingredients, whilefrying, frying without oil, pickling and braising are applied as basic cookingtechniques. It cannot be said that one who does not experience Sichuan food everreaches China.

四川菜系,，是世界上最著名的中國(guó)菜系之一,。四川菜系以其香辣而聞名，味道多變,，著重使用紅辣椒,，搭配使用青椒和花椒,，產(chǎn)生出經(jīng)典的刺激味道。此外,，大蒜,，姜和豆豉也被應(yīng)用于烹飪過(guò)程中,。野菜和野禽常被選用為原料,，油炸，無(wú)油炸,，腌制和文火燉煮是基本的烹飪技術(shù),。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。

Tastingclear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners,usually chooses raptors and beasts to produce originative dishes. Its basiccooking techniques include roasting, stir-frying, sauteing, deep-frying,braising, stewing and steaming. Among them steaming and stir-frying are morecommonly applied to preserve the natural flavor. Guangdong chefs also pay muchattention to the artistic presentation of dishes.

廣東菜系,，味道清,，淡，脆,，鮮,，為西方人所熟知，常用猛禽走獸來(lái)烹飪出有創(chuàng)意的菜肴,。它的基礎(chǔ)烹飪方法包括烤,，炒，煸,，深炸,，烤，燉和蒸,。其中蒸和炒最常用于保存天然風(fēng)味,。廣東廚師也注重于菜肴的藝術(shù)感。

Consistingof Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine isdistinguished for its choice seafood, beautiful color and magic taste of sweet,sour, salty and savory. The most distinct features are their 'pickledtaste'.

福建菜系由福州菜,，泉州菜,，廈門(mén)菜組成，以其精選的海鮮,，漂亮的色澤,，甜，酸,，咸和香的味道而出名,。最特別的是它的“鹵味”。

JiangsuCuisine, also called Huaiyang Cuisine, is popular in the lower reach of theYangtze River. Aquatics as the main ingredients, it stresses the freshness ofmaterials. Its carving techniques are delicate, of which the melon carvingtechnique is especially well known. Cooking techniques consist of stewing,braising, roasting（焙bèi）, simmering（煨wēi）, etc. The flavor of Huaiyang Cuisineis light, fresh and sweet and with delicate elegance. Jiangsu cuisine is wellknown for its careful selection of ingredients, its meticulous preparationmethodology, and its not-too-spicy, not-too-bland taste. Since the seasons varyin climate considerably in Jiangsu, the cuisine also varies throughout theyear. If the flavor is strong, it isn't too heavy; if light, not too bland.

江蘇菜,，又叫淮陽(yáng)菜,，流行于在淮陽(yáng)湖下流。以水產(chǎn)作為主要原料,，注重原料的鮮味,。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉,，烤,，焙，煨等,?；搓?yáng)菜的特色是淡，鮮,，甜,，雅。江蘇菜系以其精選的原料,，精細(xì)的準(zhǔn)備,，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大,，江蘇菜系在一年之中也有變化,。味道強(qiáng)而不重，淡而不溫,。

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

浙江菜系由杭州菜,，寧波菜，紹興菜,，組成,，不油膩，以其菜肴的鮮,，柔,，滑，香而聞名,。杭州菜是這三者中最出名的一個(gè),。

Hunancuisineconsists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxicoteau. It characterizes itself by thick and pungent flavor. Chili, pepper andshallot are usually necessaries in this division.

湖南菜系由湘江地區(qū)，洞庭湖和湘西的地方菜肴組成,。它以其極辣的味道為特色,。紅辣椒，青辣椒和青蔥在這一菜系中的必備品,。

AnhuiCuisine chefs focus much more attention on the temperature in cooking and aregood at braising and stewing. Often hams（火腿huótuǐ）willbe added to improve taste and sugar candy added to gain.

安徽廚師注重于烹飪的溫度,，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來(lái)改善菜肴的味道,。

有興趣學(xué)習(xí)中餐烹飪的小伙伴,，推薦觀看BBC《中餐速成》。