中国八大菜系简介(英汉双语版)解读

Shandong cuisineShandon cuisine are lightly flavoured and rich but not greasy. special care is taken to make them fragrant. crisp and tender.The famedconsome with edible bird's nest is usually the first main course served at a banquet. the famous sweet-sour Yellow river carp, crisp on the outside and tender inside, is well like for its special flavour.Lu Choi鲁菜发端于春秋战国时的齐国和鲁国（今山东省），形成于秦汉。

Lu and the originator of Lu Qi in the Warring States (today Shandong Province), which was formed in the Qin and Han dynasties. 宋代后，鲁菜就成为"北食"的代表。

Song, served on the "North" status of the representative.鲁菜是我国覆盖面最广的地方风味菜系，遍及京津塘及东北三省。

China is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.非常特色：山东省内地理差异大，因而形成了沿海的胶东菜（以海鲜为主）和内陆的济南菜以及自成体系的孔府菜。

中国八大菜系英文翻译，全部都是干货，赶紧收藏起来↓↓↓点击下方卡片，发现更多精彩↓↓↓英语口语· 吉米老师说最全英文菜名翻译，一篇搞定200个常用单词！英语·食物部分素材来源：跨文化交流研究中心（ID：gkccrc）中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派，逐渐形成了中国的“八大菜系” (The Eight Traditional Chinese Cuisines) ，即：鲁菜 Shandong Cuisine川菜 Sichuan Cuisine粤菜 Guangdong/Cantonese Cuisine苏菜 Jiangsu Cuisine闽菜 Fujian Cuisine浙菜 Zhejiang Cuisine湘菜 Hunan Cuisine徽菜 Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。

Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。

鲁菜注重汤品。

清汤清澈新鲜，而油汤外观厚重，味道浓重。

Soups are given much emphasis in Shandong cuisine. Its soup features clear and fresh while creamy soup looks thick and tastes strong.Notearoma 芳香 n.crisp 脆的 adj.葱烧海参Sea Cucumber Braised with Scallion一品豆腐Steamed Tofu Stuffed with Vegetables川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。

八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。

中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。

下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。

一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。

鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。

主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。

在中式烹饪中占有很重要的地位。

二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。

川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。

三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。

粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。

四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。

苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。

五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。

闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。

六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。

浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。

七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。

湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。

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.中国地域广阔,平易近族浩瀚,是以各类中国饮食口胃不合,却都味美,令人垂涎.因为中国地方菜肴各具特点,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收.当然,还有其他很多有名的地方菜系,例如北京菜和上海菜.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-fryingwhile Jiaodong division is famous for cooking seafood with fresh and light taste.山东菜系,由济南菜系和胶东菜系构成,清淡,不油腻,以其喷鼻,鲜,酥,软而有名.因为运用青翠和大蒜做为调料,山东菜系平日很辣.山东菜系重视汤品.清汤清亮新颖,而油汤外不雅厚重,味道浓厚.济南菜系善于炸,烤,煎,炒,而胶东菜系则以其烹调海鲜的鲜淡而有名.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.山东是很多著逻辑学者的家乡,例如孔夫子和孟子.很多山东菜的汗青和孔夫子一样悠长,使得山东菜系成为中国现存的最古老的重要菜系之一.但是不要期望在西方国度的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有猜测命运运限话语的纸条)获得更多的好命运运限,因为签饼在中国也不是外乡的.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with thecurrent 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山东是个伟大的被向东流去的大海围绕的半岛,黄河弯曲的流经个中部.是以海鲜是山东菜系的重要构成.山东最有名的菜肴是糖醋鲤鱼.正宗的糖醋鲤鱼必须打捞自黄河.但是因为如今黄河的浩瀚污染,其他地方的鲤鱼更好一些.山东菜主如果速炸,烧烤,炒或深炸.菜肴清爽肥美,搭配山东当地的有名啤酒——青岛啤酒就完善了.德州扒鸡Dezhou Braised Chicken四喜丸子Sixi Balls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五花肉烧冻豆腐Braised Frozen Bean Curd with Streaky Pork 炸蚕蛹鸡Fried “Silkworm Pupa” Chicken红烧鱼唇 Fried Fish Lip in Brown Sauce坛子肉Braised Pork in Crock酱爆肉丁 Saute Pork with Soy Bean Sauce冬菇烧蹄筋 Braised Pork Tendon with MushroomⅡ.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.四川菜系,是世界上最有名的中国菜系之一.四川菜系以其喷鼻辣而有名,味道多变,侧重运用红辣椒,搭配运用青椒和prickly ash,产生出经典的刺激的味道.此外,大蒜,姜和豆豉也被运用于烹调进程中.野菜和野禽常被选用为原料,油炸,无油炸,腌制和文火炖煮是根本的烹调技巧.If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slightnumb sensation 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.假如你吃四川菜,发明它过于严厉,那么你可能吃的不是正宗的四川菜.红绿辣椒被用在很多菜肴中,带来特此外辣味,在中国文字里叫麻,平日会在口中留下麻痹的感到.然而,多半青椒是在18世纪从美国传入中国的,是以你应该为四川菜的精妙而感激全球商业.四川暖锅也许是世界上最出名的暖锅,尤其是半辣半清的鸳鸯暖锅.宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce Tofu四川虾Szechuan Prawns鱼喷鼻茄子Braised Egg plantⅢ.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.广东菜源自于中国最南部的省份广东省.大多半华侨来自广东,是以广东菜也许是国外最普遍的中国地方菜系.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables.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.广东人热衷于测验测验用各类不合的肉类和蔬菜.运用很多来自世界其他地方的蔬菜,不大运用辣椒,而是带出蔬菜和肉类自身的风味.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.广东菜系,味道清,淡,脆,鲜,为西方人所熟知,经常运用猛禽走兽来烹调出有创意的菜肴.它的基本烹调办法包含烤,炒,煸,深炸,烤,炖和蒸.个中蒸和炒最经常运用于保管自然风味.广东厨师也重视于菜肴的艺术感.Braised crispy chicken 炸子鸡)Black tea with condensed milk (港式奶茶)Various dessert drinks served with shaved ice (刨冰) Shrimp wonton noodle soup (鲜虾云吞面)Char shiu (叉烧) - BBQ pork usually with a red outer coloringPork rind curry (咖哩猪皮) Dace fish balls (鲮鱼球)Steamed fish intestines (蒸鱼肠) Shark fin soup (鱼翅羹)Salted preserved fish (蒸咸鱼) Steamed fish (清蒸鱼)Steeped chicken (白切鸡) or steamed chicken (蒸鸡) served cold with ginger and spring onion oil dipping (姜葱油) Slow cooked soups (老火汤)Braised dried abalone (焖鲍鱼) Herbal turtoise gelatin (龟苓膏)Various steamed desserts and sweet soups (糕点,糖水) Steamed shrimp dumplings (虾饺 har gow)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".福建菜系由福州菜,泉州菜,厦门菜构成,以其精选的海鲜,英俊的光彩,甜,酸,咸和喷鼻的味道而出名.最特此外是它的“卤味”.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 SauceⅤ.Jiangsu Cuisine江苏菜系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.江苏菜,又叫淮阳菜,风行于在淮阳湖下贱.以水产作为重要原料,重视原料的美味.其镌刻技巧十分名贵,个中瓜雕尤其有名.烹调技巧包含炖,烤,焙,煨等.淮阳菜的特点是淡,鲜,甜,雅.江苏菜系以其精选的原料,精致的预备,不辣不温的口感而出名.因为江苏气象变更很大,江苏菜系在一年之中也有变更.味道强而不重,淡而不温.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 ConcubineⅥ.Zhejiang Cuisine浙江菜系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.浙江菜系由杭州菜,宁波菜,绍兴菜,构成,不油腻,以其菜肴的鲜,柔,滑,喷鼻而有名.杭州菜是这三者中最出名的一个.冰糖团鱼：Steamed Turtle in Crystal Sugar Soup宁氏鳝丝：eel silkⅧ.Hunan cuisine 湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, DongtingLake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区,洞亭湖和湘西的地方菜肴构成.它以其极辣的味道为特点.红辣椒,青辣椒和青翠在这一菜系中的必备品.组庵鱼翅：Zuyan Shark's Fin冰糖湘莲：Sugar Candy Lotus东安子鸡：Dong Zi An ChickenⅨ.Anhui Cuisine安徽菜系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安徽厨师重视于烹调的温度,善于煨炖.平日会参加火腿和方糖来改良菜肴的味道.清炖马蹄鳖：Stewed Turtle蜜汁红芋 Red Tato in Honey李鸿章杂烩 Li Hongzhang Assorted Dish符离集烧鸡 Fuliji Braised Chicken。

中国八大菜系英文介绍（English introduction of eight majorcuisines in China）English introduction of eight major cuisines in ChinaChina 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 CuisineConsisting 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 morewisdom 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 surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic 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 BeerSichuan CuisineSichuan 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. 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, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it adistinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However,大多数辣椒被带到中国从美洲在第十八世纪，所以你可以感谢全球贸易四川菜的精妙。

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.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，例如北京菜和上海菜。

Shandong Cuisine山东菜系/鲁菜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.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。

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 SauceⅡ.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 porkⅢ.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 milkⅣ.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 oysterJiangsu 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 soupComprising 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 meatHunan 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 sauceAnhui 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。