中国菜之八大菜系 (带拼音)

中国八大菜系（중국8대요리계열）1.로鲁 (4)2.천川 (5)3.악粤 (5)4.민闽 (6)5.소苏 (6)6.절浙 (7)7.상湘 (7)8.휘徽 (8)中国菜与中华饮食文化，在韩国被称为中华料理，是中国文化的组成部分。

当今中国料理在烹饪中有许多流派。

其中最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系”。

중국요리와중국음식문화가한국에서중화요리라고부르며, 중국문화의중요한부분이다.현재중국요리유파가많는데그중에서가장대표적이고영향력이많은요리계열은8개있으며, 즉, 로천악민소절상휘. 중국사람은이것들을흔히“八大菜系”라고부른다.你还记得周星驰主演的电影《食神》中的撒尿牛丸和佛跳墙吗？这两道菜都是八大菜系里的经典名菜。

撒尿牛丸是粤菜的代表，而佛跳墙更是闽菜中居首位的传统名肴。

那八大菜系到底源于中国何处、又有哪些特点、从形成至今天都有哪些传说和故事，让我们下面逐一给大家介绍一下。

주성치가출연한영화<식신>중에서나온‘撒尿牛丸’ ‘佛跳墙’라는중국요리를기억하시죠?中国的饮食文化源远流长，由于受经济、政治、文化等因素的影响，以及地域、气候、历史、资源、饮食习惯等方面的差异，逐步形成了具有地方特点和相应烹饪技艺的饮食体系。

我国“南甜北咸”的风味源于出春秋，唐宋时期已完全形成，延至清代初期，鲁、苏、粤、川菜形成最为影响力的四大菜系，至清末又加入浙、闽、湘、徽等地方菜，于是有了“八大菜系”之说。

有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、徽菜犹如博大精深的北方雅士；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。

1.로鲁鲁菜为八大菜系之首，又称山东菜。

山东古为齐鲁之邦，地处半岛，三面环海，腹地有丘陵平原，气候适宜，四季分明。

海鲜水族、粮油畜牲、蔬菜果品、昆虫野味一应俱全，为烹饪提供了丰盛的物质条件。

徽菜
Anhui Cuisine focus much more attention on the temperature in cooking and are good at braising(炖). Often hams and sugar will be added to improve taste. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese Cuisines.
Hunan is known as “ the land of fish and rice”. And the climate in Hunan is very humid(潮湿的), so the local people eat the hot food to remove dampness(湿气) and
The Eight Cuisines of China
• China covers a large territory and has many nationalities, so different styles of food with fantastic and mouthwatering flavor formed gradually.
Famous dishes
Stinky mandarin fish 臭鳜鱼
Roasted chicken, fuliji style
符离集烧鸡
Cantonese Cuisine
粤菜
• Cantonese cuisine includes almost all kinds of meats, such as organ meats, chicken feet, duck and duck tongues, snakes, and snails(蜗牛).

01
02
• Liáng bàn • 凉拌
• dùn zhǔ cài • 炖煮菜
• Pay attention to aesthetic feeling 讲究美 感
01
02
03
sè 色– color
wèi 味– taste
yì 意– meaning
xiāng 香-- flavor
xíng 形– shape
mǐn 闽菜
佛跳墙
清炖全鸡
•清鲜 light but flavorful
Buddha Jumps Over the Wall
Boiled whole chicken
•软嫩 Soft and tender
•鲜味 Umami
•保持清爽原味 Retaining the original flavor of the main ingredients instead of masking them.
八大菜系
• 徽菜 粤菜
• 闽菜 湘菜 • 苏菜 鲁菜 • 川菜 浙菜
huī 徽菜
火腿炖甲鱼
Turtle soup with ham
黄山炖鸽
Huangshan stewed with pigeon
擅长红烧、重调色，火腿调味是传统
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 it.
剁椒鱼头

报菜名拼音注音版正宴高雅。

蒸羊羔、蒸熊掌、蒸鹿尾儿、烧花鸭、烧雏鸡、烧子鹅、卤猪、卤鸭、酱鸡、腊肉、松花、小肚儿、晾肉、香肠儿、什锦苏盘、熏鸡白肚儿、清蒸八宝猪、江米酿鸭子、罐儿野鸡、罐儿鹌鹑、卤什锦、卤子鹅、山鸡、兔脯、菜蟒、银鱼、清蒸哈什蚂、烩鸭丝、烩鸭腰、烩鸭条、清拌鸭丝、黄心管儿、焖白鳝、焖黄鳝、豆豉鲇鱼、锅烧鲤鱼、清拌甲鱼、抓炒鲤鱼、抓炒对虾、软炸里脊、软炸鸡、什锦套肠儿、卤煮寒鸭儿、麻酥油卷儿、熘鲜蘑、熘鱼脯、熘鱼肚、熘鱼片儿、醋熘肉片儿、烩三鲜、烩白蘑、烩鸽子蛋、炒银丝、烩鳗鱼、炒白虾、炝青蛤、炒面鱼、炒竹笋、芙蓉燕菜、炒虾仁儿、烩虾仁儿、烩腰花儿等佳肴琳琅满目。

正宴高雅，菜品丰富多样。

有蒸羊羔、蒸熊掌、蒸鹿尾儿、烧花鸭、烧雏鸡、烧子鹅、卤猪、卤鸭、酱鸡、腊肉、松花、小肚儿、晾肉、香肠儿、什锦苏盘、熏鸡白肚儿、清蒸八宝猪、江米酿鸭子、罐儿野鸡、罐儿鹌鹑、卤什锦、卤子鹅、山鸡、兔脯、菜蟒、银鱼、清蒸哈什蚂、烩鸭丝、烩鸭腰、烩鸭条、清拌鸭丝、黄心管儿、焖白鳝、焖黄鳝、豆豉鲇鱼、锅烧鲤鱼、清拌甲鱼、抓炒鲤鱼、抓炒对虾、软炸里脊、软炸鸡、什锦套肠儿、卤煮寒鸭儿、麻酥油卷儿、熘鲜蘑、熘鱼脯、熘鱼肚、熘鱼片儿、醋熘肉片儿、烩三鲜、烩白蘑、烩鸽子蛋、炒银丝、烩鳗鱼、炒白虾、炝青蛤、炒面鱼、炒竹笋、芙蓉燕菜、炒虾仁儿、烩虾仁儿、烩腰花儿等佳肴琳琅满目。

在正宴上，各种美食琳琅满目。

蒸羊羔、蒸熊掌、蒸鹿尾儿、烧花鸭、烧雏鸡、烧子鹅、卤猪、卤鸭、酱鸡、腊肉、松花、小肚儿、晾肉、香肠儿、什锦苏盘、熏鸡白肚儿、清蒸八宝猪、江米酿鸭子、罐儿野鸡、罐儿鹌鹑、卤什锦、卤子鹅、山鸡、兔脯、菜蟒、银鱼、清蒸哈什蚂、烩鸭丝、烩鸭腰、烩鸭条、清拌鸭丝、黄心管儿、焖白鳝、焖黄鳝、豆豉鲇鱼、锅烧鲤鱼、清拌甲鱼、抓炒鲤鱼、抓炒对虾、软炸里脊、软炸鸡、什锦套肠儿、卤煮寒鸭儿、麻酥油卷儿、熘鲜蘑、熘鱼脯、熘鱼肚、熘鱼片儿、醋熘肉片儿、烩三鲜、烩白蘑、烩鸽子蛋、炒银丝、烩鳗鱼、炒白虾、炝青蛤、炒面鱼、炒竹笋、芙蓉燕菜、炒虾仁儿、烩虾仁儿、烩腰花儿等美味佳肴，让人垂涎欲滴。

1.如主料是浸在汤汁或配料中时，使用in连接。如：豉
汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2.如汤汁或蘸料和主料是分开的，或是后浇在主菜上
的，则用with连接。如： 泡椒鸭丝 Shredded Duck with Pickled Peppers
二、不含酒精类饮品 Non-Alcoholic Beverages 三、中国饮品文化 Chinese Drinking Culture. 中国茶文化 Chinese Tea Culture. 中国酒文化 Chinese Wine Culture
翻译原则
1. 以主料为主，配料或配汁为辅的翻译原则 1.菜肴的主料和配料主料(名称/形状)+with+配料 如：松仁香菇 Chinese Mushrooms with Pine Nuts 2.菜肴的主料和配汁主料 with /in+汤汁(Sauce) 如：冰梅凉瓜 Bitter Melon in Plum Sauce
6.可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有
一件或太细碎无法数清的用单数。如： 蔬菜面 Noodles with Vegetables 葱爆羊肉 Sautéed Lamb Slices with Scallion
7.介词in和with在汤汁、配料中的用法
5. 体现中国餐饮文化，使用汉语拼音命名或音译的翻 译原则
1.具有中国特色且被外国人接受的传统食品，本着推


广汉语及中国餐饮文化的原则，使用汉语拼音。 如： 饺子 Jiaozi 包子 Baozi 馒头 Mantou 花卷 Huajuan 烧麦 Shaomai

Tiger fur with bean curd (虎皮毛豆腐）
2012-12-27
Huizhou dumpling(徽州圆子）
2012-12-27
Soup of Typha latifolia(奶汤蒲菜）
Braised pork with preserved vegetable in soya sauce （梅菜扣肉）
5.Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cu isine, is popular in the lower reach of t he Yangtze River. Aquatics as the main ingredients, it stresses the freshness o f materials. Its carving techniques are delicate, of wh ich the melon carving technique （瓜雕） is especially well known. Cooking tech niques consist of stewing, braising, ro asting, simmering, etc. The flavor of H uaiyang Cuisine is light, fresh and swe et and with delicate elegance.
r “pickled taste“(卤味）.
Fotiaoqiang （佛跳墙）
2012-12-27
Face thread paste （面线糊）
2、Sichuan Cuisine
Sichuan Cuisine is one of the most famous Ch inese cuisines in the world. Characterized by i ts spicy and pungent （辛辣的）flavor, Sichua n cuisine, prolific of tastes, emphasizes on the use of chili（红辣椒）. Pepper （胡椒粉）and prickly ash （花椒）also never fail to accompa ny, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean（豆豉） are also used in the cooking process. Wild ve getables and animals are usually chosen as in gredients, while frying, frying without oil, pickl ing（腌制） and braising（文火炖煮） are appl ied as basic cooking techniques. It cannot be said that one who does not experience Sichua n food ever reaches China.

Cantonese people ate what they could find locally. Wild animals, plants even insects.
18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
中国饮食文化
Page 1
一、八大菜系
闽菜 福建省
鲁菜 山东省
浙菜 浙江省
苏菜 江苏省
八大菜系
粤菜 广东省
湘菜 湖南省
川菜 四川省
徽菜 安徽省
2
3
气候 条件
悠久 历史
烹饪 特色
与菜系形成
相关的因素
资源 资产
自然 地理
饮食 习惯
Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines
浙 菜
9
10
Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili ['tʃili], pepper ['pepə] and shallot [ʃə'lɔt], and a pungent ['pʌndʒənt] flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的 菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣 而闻名。

特点： （1）原料使用。用当地特产为主料，以烹制 海鲜和各种动物内脏见长。 （2）烹调技法。爆、炒、扒、熘最具特色， 重视火候. （3）味型。味型浓厚、鲜嫩，味纯、偏咸。 （4）精于制汤，嗜葱蒜，善于以葱香调味。 小吃：蓬莱面、荷叶饼、煎饼、周村酥 烧饼等
代表菜：糖醋鲤鱼 赛螃蟹 九转大肠 葱爆海参 清蒸加吉鱼 烤大虾 奶汤鲫鱼 德州扒鸡
闽
代表菜：
佛跳墙 太极明虾 鸡汤汆海蚌 荔枝肉 东坡肉 醉糟鸡
特点： （1）烹调技法。以炒、熘、煎、 煨为主。 （2）味型。福州偏酸辣,闽南多 香辣,闽西喜浓香醇厚
小吃：手抓面、蚝煎、蛎饼、油葱稞
太极明虾
醉糟鸡
鸡 汤 汆 海 蚌
荔枝肉
沙茶焖鸭块
徽菜—古色古香
鲁 川 苏 闽 湘 粤 浙 京 沪
普通 菜肴
按时代划分
地域 功能 民族
时
仿古 菜
代
中国菜系 划分
地方菜系 简介 其他菜系 选介
现代 菜
鲁菜—菜系之 首
鲁
闽 沪 川 苏 粤 浙 湘 徽 京
形成：汉族传统八大菜系之一的鲁菜发端于 春秋战国时的齐国和鲁国（今山东省），行 成于秦汉。宋代后，鲁菜就成为"北食"的代 表，是我国八大菜系之一。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。
赛螃蟹
糖醋鲤鱼
葱爆海参
清蒸加吉鱼
烤大虾
奶汤鲫鱼
鲁
川
苏 粤 浙 徽 京 沪
闽 湘
形成：西汉两晋时川菜已初具轮廓，明 清时期，辣椒传入并广泛用于烹调，奠 定了川菜的味型特色。川菜影响范围较 大，有“食在中国，味在四川”之誉。 主要分成都、重庆两个流派。
川菜—巴蜀美 味

Feast: The 8 Great Cuisines of ChinaThere are many styles of cooking in China, but Chinese chefs have identified eight culinary traditions as the best. These have set the course of how Chinese cook food, and are looked to as models. Each of these schools has a distinct style and different strengths.中国有很多种烹饪方式，但获得中国厨师认可的分类是八大菜系。

这八大菜系是典型的中国式烹饪的浓缩，并被视为烹饪标准。

每一个派别都有独特的风格和不同的优势。

Zhōngguó yǒu hěnduō zhǒng pēngrèn fāngshì, dàn huòdé zhōngguó chúshī rènkě de fēnlèi shì bādà càixì. Zhè bādà càixì shì diǎnxíng de zhōngguó shì pēngrèn denóngsuō, bìng bèi shì wéi pēngrèn biāozhǔn. Měi yīgè pàibié dōu yǒu dútè de fēnggé hé bùtóng de yōushì.1.Guangdong/Cantonese Cuisine·Chinese: 粤菜Yuècài·Sweeter, favoring braising andstewing, adding various mild saucesCantonese food is the most popularstyle internationally. GuangdongProvince and Hong Kong are notedfor fine seafood dishes and ricedishes. They eat a very wide varietyof foods. The dishes they serve don'thave strong flavors since it is lightly seasoned, and they often tend to be a little sweet.·中文：粤菜Yuècài·更甜，炖和蒸为主，辅以各种清淡的酱汁粤菜是国际上最受欢迎的风格。

回
Fried shrimp 油爆小虾
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 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. • 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，姜和豆豉也被应用于烹饪过程中。野菜和野禽常 被选用为原料，油炸，无油炸，腌制和文火炖煮是基本 的烹饪技术。没有品尝过四川菜的人不算来过中国。

这些著名的菜肴主要包括：水煮肉片、焖鳗鱼、~~麻辣豆腐等
[ 此贴最后由耳朵里的猫咪在2007-6-11 16:-06 18:25:13 第2楼
cuisine du Shandong 鲁菜
Après la dynastie des Song, la cuisine du Shandong devint une cuisine représentative du Nord.
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得之，我幸 不得，我命
头衔 华丽的转身
耳朵里的猫咪
职务 论坛版主
级别 光明使者
威望 ＋3
魅力 5
欧元 45160
经验 23525
文章 2199
注册 07-05-16 14:11
有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。
[ 此贴最后由耳朵里的猫咪在2007-6-11 16:鲤鱼、烧海螺、烤大虾和清蒸燕窝。
La cuisine du Shandong de l'est est célèbre pour sa fa&cceil，on de préparer les fruits de mer et est caractérisée par des saveurs raffinées et légères. Elle doit sa renommée（名声、名誉） à certains de ses plats comme la Conque marine frite, l'Oreille de mer à l'étouffée（焖、炖、煨） et la Soupe lactée aux noix（核桃、胡桃）.

Unit 10
Food
Cooking Methods
steam 蒸 boil 煮 fry/saute煎 deep-fry 炸 stir- fry 炒 roast 烤 braise in soy sauce 红烧 quick-fry over high heat (爆)






peel 削皮，削 slice 切片 chop 切碎/剁 shred 切丝 dice 切丁 toss 拌 drain 捞 mash 捣 grate 磨
Cooking Methods
iced 冰镇的 frozen 冰冻的 fresh 新鲜的 stale 陈腐的，变坏的 raw 生的，未煮的 well-done 熟透的 underdone 半生不熟的



wok （圆底的）煎锅 gas stove 煤气炉 electric stove 电炉 oven 烤箱 microwave oven 微波炉 cupboard 碗柜 dust-pan 簸箕 mop 拖把 broom 扫把 dustbin 垃圾箱 garbage can 垃圾筒

roast duck 烤鸭
braised pork balls in soy sauce 红烧狮子头
candied banana fritter 拔丝香蕉

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Cooking Methods



Cooking Methods

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Tableware:餐具
chopsticks 筷子 knife 刀 fork 叉 spoon 匙 tea spoon 茶匙 soup spoon 汤匙 wine glass 酒杯 beer mug 啤酒大杯

鲁菜以“爆、炒、烧、塌”等最有特色。精于制汤，善于以葱香调味，并且对海珍品和小海味 的烹制也堪称一绝。
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【历史沿袭】
发展到清代初期时，鲁菜、淮扬菜、粤菜、川菜，成为当时最有 影响的地方菜，被称作"四大菜系"。到清末时，浙菜、闽菜、湘菜、徽 菜四大新地方菜系分化形成，共同构成中国汉族饮食的"八大菜系"。
【饮食文化】
中国汉族饮食文化的菜系，是指在一定区域内，由于气候、地理、 历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成 体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。
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Chinese cuisineChinese cuisine, simply speaking, can be defined as eight major schools of cooking: Guangdong, Fujian, Human, Zhejiang, Anhui, Sichuan, Shandong, Jiangsu.1.1 Guangdong CuisineSince the South Dynasty (1127-1279), Guangdong Cuisine gradually took its shape and reached its climax in the Qing Dynasty (1644-1911). It is well-known for seafood with unique and mixed flavourings. Guangdong Cuisine is divided into three styles: Guangzhou,Chaozhou (潮州) and Dongjiang River（东江）.The typical dishes cover: Dragon and Tiger Fight (龙虎斗)，Stewed Snake and Chicken (龙凤会)，Crispy Suckling Pig(脆皮乳猪)，Salt-cooked Chicken from Dongjiang(东江盐鸡)，Fried Fresh Milk and Stir-fried Eggs(鲜奶赛螃蟹)，Chop Soup with Tea and Chestnut(铁观音栗子排骨汤)，Steamed Swallow Nest with Taro(燕窝芋蓉)，Fried Fish with Three Shreds(三丝敲鱼)，Fried Eggs with Pork and Preserved Eggs(松花肉丁烘蛋)，Braised Chicken with Tomato(番茄黄焖鸡块)，Fried “Eight-diagram”Chicken(炸八卦鸡)，Crisp Chop and Fried Banana(香蕉酥排)，Fried Crab with Beer(啤酒灼大闸蟹)，Steamed Two Crabs Stuffed with Mash(酿鸳鸯膏蟹)，Beef Fillet(中华牛柳)，etc.1.2 Fujian CuisineFujian Cuisine is developed from Fuzhou, Quanzhou and Xiamen flavors and Fuzhou flavor is the most representative of Fujian Cuisine. Its raw materials are usually seafood and its dishes taste salty and fresh.features with sour and sweet, and hot and fragrant.The famous dishes are: Buddha-jumping-over-the-wall(佛跳墙), Orange and fried Whelk(黄橙香螺)，Pork in Wine Sauce(红糟肉)，Fried Shrimps with Milk(鲜奶炒虾仁)，Smoked Chicken(熏香鸡)，Evening Primrose Cuttlefish Ball(夜来香墨鱼丸)，Roasted Square Pork(生烧方肉)，Braised Beef with Dry Red Wine(红酒乡村牛肉)，Steamed Champignons Stuffed with Shrimp Mash(香菇艳影)，Braised Pork Chops with Fruit Juice(果汁煎猪扒)，Shredded Chicken with Gingko(白果鸡丁)，Braised Cabbage with Chicken Soup(开水白菜)，Braised Chop with Puning Bean Sauce(普宁豆酱骨), etc.1.3Human CuisineHuman Cuisine is famous for its spicy and sour taste. Its special dishes include stewed shark's fin with soy sauce and stewed lotus seed with ice sugar.The recommended dishes include: Spicy Young Chicken(麻辣仔鸡)，Fried Fish Slices(生熘鱼片)，Steamed Soft-shell Turtle(清蒸甲鱼)，Fat Fish Maw of Dongting Lake(洞庭肥鱼肚)，Steamed Multiple Preserved Hams(腊味合蒸)，Gold Fish Playing Lotus(金鱼戏莲)，Butterfly Flying over River(蝴蝶过河)，Hot and Sour Dog Meat(酸辣狗肉)，Fish-sapor Fried Dumpling(锅贴鱼)，Hot and Sour Diced Chicken(酸辣鸡丁)，Sugar Candy Lotus(冰糖湘莲)，etc.1.4Zhejiang CuisineOf a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles. It is characterized by light, soft and delicate.The famous dishes are: West Lake Sour Fish(西湖醋鱼), Dongpo Pork（东坡肉）, Shrimp with Longjing Leaves（龙井虾仁）, Beggar's Chicken(叫花鸡), Steam Rice Flower and Pork Wrapped by Lotus Leaves（荷叶粉蒸肉）, West Lake Thick Beef Soup(西湖牛肉羹)，Sister-in-law Song's Thick Fish Soup(宋嫂鱼羹), etc.1.5Anhui CuisineAnhui Cuisine has the following four characteristics:1) Using a wide variety of ingredients.2) Adopting unique techniques.3) Paying great attention to nutritious food.4) Offering various kinds of dishes, some of which are full of local flavor.Famous dishes: Stewed Soft shell Turtle with Ham(清炖甲鱼), Fuliji Red-cook Chicken(符离集烧鸡), Braised Pigeon of Huang Mountain(黄山炖鸽)，Wenzheng Mountain Bamboo Shoots(问政山笋)，Pigeon Eggs in Duck Webs(掌上明珠)，Fried Prawns (香炸琵琶虾)，Non-action Smoked Duck(无为熏鸭)，Steamed Frog with Mushroom(田菇花鸡)，etc.1.6Sichuan CuisineSince the Jin Dynasty (晋，265-439)，Sichuan Cuisine began to influence the flavour of the local region and the neighbouring areas. Hot pepper is used frequently in dishes. The cuisine consists of three styles:Chengdu, Chongqing and Zigong(自贡).The main characteristics of Sichuan Cuisine:1) Prepared with a wide variety of ingredients.2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.Famous dishes: Pockmarked Lady's Bean Curd(麻婆豆腐)，Diced Chicken with Red Pepper and Peanut(宫保鸡丁)，Soup with Pork Pieces(水煮肉片)，Boiled Pork with Mashed Garlic(蒜泥炖肉), Braised Bear's Paw(扒熊掌)，Shredded Pork with Chili Sauce and Fish Flavour(鱼香肉丝)，Twice-cooked pork with chili Sauce(回锅肉)，Multi-flavour Chicken(怪味鸡)，Beef and Beef Offal(夫妻肺片)，Taibai Duck(太白鸭子), Bonbon Chicken(棒棒鸡)，Dry-fried Fish Fin(干烧鱼翅), etc.1.7Shandong CuisineShandong Cuisine, developed in the southern and Northern dynasties(420-518) and become one of the schools in the Ming and Qing Dynasties(1368-1911) with a far-reaching influence in the northeast region of North China, and the middle and lower reaches of the Yellow River.Shandong Cuisine consists two flavors --- Jinan and Jiaodong. Preferring heavier taste and favoring garlic and scallion as its ingredients, it is specialized in making seafood, soup dishes and animal inside. Its special dishes include fried clams, braised sea snail with soy sauce, sweet and sour carp.The recommended dishes include: Shandong-style Roast Chicken(山东烧鸡)，Stewed Prawns(烤大虾)，Corn with Dried Shrimps(虾仁玉米)，Fried Pork with Sweet and Sour Sauce(糖醋里脊)，Braised Abalone with Preserved Asparagus(扒龙须), Fried Pear Balls with Honey(蜜汁梨球)，Braised Fresh Salmon(熘鲑鱼)，Spiced Dog Meat(五香狗肉)，Braised Frozen Bean Curd with Streaky Pork(五花肉烧冻豆腐)，Dezhou Braised Chicken(德州扒鸡)，Steamed Soft-shelled Turtle with "eight-treasures"(清蒸八宝甲鱼)，etc.1.8Jiangsu CuisineJiangsu Cuisine emerged as early as the Spring and Autumn Period (770-476BC) and become one of the school in the Ming and Qing Dynasties (1368-1911).The Cuisine features with marvellous taste and attractive appearance, emphasizing the mixture taste of salty and sweet, fresh, mellow and light, speciazing in the cooking methods of simmer, stew, braise, steam and stir-frying, etc.The special dishes are: Steamed Minced Pork Balls (清炖狮子头)，Yellow Mud Roasted Chicken of Changshu (常熟叫化鸡)，Salted River Prawns (盐水虾)，Braised Turtle with Hen (霸王别姬)，Wuxi Bone Meat (无锡肉骨头)，Three-nested Duck(三套鸭), Braised Weever (清烩鲈鱼)，Braised Mandarin Fish in Shape of Squirrel（松鼠鳜鱼）, Steamed Pork with Lotus Leaves(荷叶粉蒸肉)，Diced Chicken with Egg White (芙蓉鸡片)，etc.。

中餐英译中国菜的分类Classifications of Chinese Cuisine1.八大菜系Eight Famous Cuisines鲁菜Lu Cuisine (Shandong Cuisine)川菜Chuan Cuisine (Sichuan Cuisine)粤菜Yue Cuisine (Guangdong Cuisine)闽菜Min Cuisine (Fujian Cuisine)苏菜Su Cuisine (Jiangsu Cuisine)浙菜Zhe Cuisine (Zhejiang Cuisine)湘菜Xiang Cuisine (Hunan Cuisine)徽菜Hui Cuisine (Anhui Cuisine)2.菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups, Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages1.国酒Chinese Wines2.洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture1. 中国茶文化Chinese Tea Culture2. 中国酒文化Chinese Wine Culture中国菜的英文名1.北京烤鸭roast Beijing duck2.辣子鸡丁saute diced chicken with hot peppers3.宫爆鸡丁saute diced chicken with peanuts4.红烧鲤鱼braised common carp5.茄汁虾仁saute fish slices with bamboo shoots6.涮羊肉instant boiled sliced mutton7.糖醋里脊pork fillets with sweet&sour sauce8.炒木须肉saute shredded pork with eggs&black fungus9.榨菜肉丝汤pork with Sichuan cabbage soup10.生炒肚片saute fish maw slices11.回锅肉saute pork in hot sauce12.糖醋排骨saute chops with sweet&sour sauce13.家常豆腐fride beancurd with sliced pork&pepper14.醋溜白菜saute cabbage&pepper in sweet&sour sauce15.鱼香茄子saute eggplant with fish flavor16 麻婆豆腐stwed beancurd with minced pork in pepper sauce17.韭菜炒蛋saute leek sprouts&eggsⅡ.面食与糕点Chinese Pastry&Cooked Wheaten Food1.肉/鸡丝汤面noodles in soup with pork/chicken2.担担面noodles with sesame paste&pea sprouts3.龙须面saute fine noodles with shredded chicken4.炒米线saute rice noodles with green bean sprouts5.杂酱面soy beans in minced meat&noodles6.酸辣汤面noodles in sour pungent soup7.排骨面soup noodles with pork rib8.阳春面noodles in superior soup9.凉拌面cool braised noodles10.肉包steamed meat dumpling11.豆沙包bean paste dumpling12.水晶包stuffde bread with lard&sugar13.叉烧包stuffed bread with roast pork14.水煎包lightly fried Chinese bread15.花卷twist16小笼包steamed small meat dumpling in basket17.馄饨ravioli;hun-tun18.大饼bannock19.油条twistde cruller20.豆腐脑beancurd jelly21.茶叶蛋egg boiled with salt&tea22.八宝饭steamed glutinous rice with eight treasures23.葱油饼green>24.黄桥烧饼crisp short cakes25.月饼moon cake26.酒酿sweet ferment rice27.麻花fried dough twist28.元宵rice glue ball【中式早点】烧饼Clay oven rolls油条Fried bread stick韭菜盒Fried leek dumplings水饺Boiled dumplings蒸饺Steamed dumplings馒头Steamed buns割包Steamed sandwich饭团Rice and vegetable roll蛋饼Egg cakes皮蛋100-year egg咸鸭蛋Salted duck egg豆浆Soybean milk稀饭Rice porridge白饭Plain white rice油饭Glutinous oil rice糯米饭Glutinous rice卤肉饭Braised pork rice蛋炒饭Fried rice with egg地瓜粥Sweet potato congee馄饨面Wonton ＆noodles刀削面Sliced noodles麻辣面Spicy hot noodles麻酱面Sesame paste noodles鸭肉面Duck with noodles鳝鱼面Eel noodles乌龙面Seafood noodles榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles板条Flat noodles米粉Rice noodles炒米粉Fried rice noodles冬粉Green bean noodle鱼丸汤Fish ball soup贡丸汤Meat ball soup蛋花汤Egg ＆vegetable soup蛤蜊汤Clams soup牡蛎汤Oyster soup紫菜汤Seaweed soup酸辣汤Sweet ＆sour soup馄饨汤Wonton soup猪肠汤Pork intestine soup肉羹汤Pork thick soup鱿鱼汤Squid soup花枝羹Squid thick soup爱玉Vegetarian gelatin糖葫芦Tomatoes>长寿桃Longevity Peaches 芝麻球Glutinous rice sesame balls麻花Hemp flowers【点心】牡蛎煎Oyster omelet臭豆腐Stinky tofu (Smelly tofu)油豆腐Oily bean curd麻辣豆腐Spicy hot bean curd虾片Prawn cracker虾球Shrimp balls春卷Spring rolls蛋卷Chicken rolls碗糕Salty rice pudding筒仔米糕Rice tube pudding红豆糕Red bean cake绿豆糕Bean paste cake糯米糕Glutinous rice cakes萝卜糕Fried white radish patty芋头糕Taro cake肉圆Taiwanese Meatballs水晶饺Pyramid dumplings肉丸Rice-meat dumplings豆干Dried tofu【冰类】麦角冰Oatmeal ice地瓜冰Sweet potato ice红豆牛奶冰Red bean with milk ice 八宝冰Eight treasures ice豆花Tofu pudding【果汁】甘蔗汁Sugar cane juice酸梅汁Plum juice杨桃汁Star fruit juice青草茶Herb juice【其他】当归鸭Angelica duck槟榔Betel nut火锅Hot pot头盘餐前小品Appetizers1.各式刺身拼Sashimi Platter2.锅贴Pot Sticker3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot)4.鸡沙律Chicken Salad5.酥炸大虾Fried Prawns6.酥炸生豪Fried Oysters7.酥炸鲜鱿Fried Squid8.海哲分蹄Smoked Jelly Fish9.五香牛展Special Beef10.白云凤爪Chicken Leg11.琥珀合桃House Special Honey Walnuts12.脆皮春卷Spring Rolls13.蜜汁叉烧B.B.Q. Pork【汤羹类Soup】1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck2.红烧鸡丝翅Chicken Shark’s Fin Soup3.竹笙烩生翅Bamboo Shark Fin Soup4.粟米瑶柱羹Corn with Dry Scallops Soup5.竹笙海皇羹Bamboo Seafood Soup6.鸡蓉粟米羹Corn & Chicken Soup7.酸辣汤Hot & Sour Soup8.法国海鲜汤French Style Seafood Soup9.法国杂菜汤French Style Vegetable Soup10.杂锦云吞汤Combination Won Ton Soup11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green13.西葫牛肉羹West Lake Beef Soup14.三丝烩鱼肚Fish Soup15.蝴蝶海参羹Sea Cucumber Soup16.四宝豆腐羹Steam Tofu Soup【龙虾蟹类Seafood (Lobster, Shrimp, Crab】1.法式咖喱焗龙虾French Curry Lobster2.法式芝士牛油焗龙虾Cheese Lobster3.上汤焗龙虾Special Style Lobster4.蒜茸蒸龙虾Garlic Style Lobster5.豉椒炒肉蟹Crab6.上汤姜葱焗蟹Green Onion Crab7.椒盐蟹Spicy Salt Crab8.粉丝咖喱蟹煲Rice Noodle Curry Crab【虾鲜鱿贝类Seafood】1.菜远虾球Shrimp with Tender Green2.白灼中虾Boil Shrimp3.点桃虾球Walnut Shrimp4.油泡虾球Crystal Prawn5.柠檬虾球Lemon Prawn6.咕噜虾Sweet & Sour Prawn7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce8.四川虾球Szechuan Shrimp9.豆瓣酱鲜鱿Fresh Squid10.虾龙糊Shrimp w/ Lobster Sauce11.韭王象拔蚌Gold Chive Geoduck12.韭王花枝片Gold Chive Squid13.椒盐鲜鱿Pepper Salt Fresh Squid14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce15.马拉盏炒鲜鱿Special Fresh Squid16.碧绿炒带子Tender Green Scallop17.双菇鲜带子Mushroom Fresh Scallop18.豉汁炒大蚬Clam w/ Black Bean Sauce19.姜葱生豪Oyster w/ Ginger, Green Onion20.豉汁炒青口Mussel w/ Black Bean Sauce21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce【海鲜鱼类Seafood (Fish)】1.清蒸游水石斑Steam Live Rock Cod2.清蒸蒜茸带子Steamd Scallop w/ Garlic Sauce3.豉汁煎焗塘虱Catfish w/ Black Bean Sauce4.清蒸龙利Flounder5.清蒸海鲈Fomfret6.蒸金钱片塘虱Steam Catfish7.辣汁串烧鱼B & Q Fish Stick w/ Hot Sauce8.西兰炒雪鱼球Pan Fried Snow Fish w/ Green9.菜远石斑球Tender Green Rock Cod10.豉汁石斑球Steam Rock Cod w/ Black Bean Sauce11.油泡石斑球Crystal Rock Cod12.川味石斑球Szechuan Rock Cod13.骨香石斑球Fried Rock Cod Bone14.咕噜石斑球Sweet & Sour Rock Cod15.鱼腐扒菜胆Yu Fu w/ Vegetable【鸡鸭鸽Poultry】1.脆皮炸子鸡(半)Fried Chicken (Half)2.红烧石岐项鸽Roast Pigeon3.豉油皇乳鸽Pigeon w/ Soy Sauce4.姜葱油淋鸡(半)Green Onion Chicken (Half)5.北京片皮鸭Peking Duck6.酸甜明炉烧鸭(半)Roast Duck (Half)7.柠檬鸡球Lemon Chicken8.西芹腰果鸡球Vegetable Cashew Chicken9.咖喱鸡Curry Chicken10.豉汁炒鸡球Chicken w/ Black Bean Sauce11.四川炒鸡球Szechuan Chicken12.菜远鸡球Chicken w/ Tender Green13.宫保鸡球Kung Pao Chicken14.豉汁黄毛鸡(半)Chicken w/ Soy Sauce15.咕噜鸡Sweet & Sour Chicken16.八珍发菜扒鸭(半)Combination Duck (Half)17.子罗炒鸡片Ginger & Pineapple Chicken18.游龙戏凤Chicken, Shrimp, Squid w/ Mixed Vegetable19.龙凤琵琶豆腐Egg, Chicken, Shrimp, Steam Tofu【猪牛肉类Meat】1.酸甜咕噜肉Sweet & Sour Pork2.菜远炒排骨Spareribs w/ Tender Green3.豉椒排骨Spareribs w/ Black Bean Sauce4.凉瓜炆排骨Bitty Melon Spareribs5.京都骨Peking Spareribs6.椒盐排骨Pepper Salt Spareribs7.豉椒焖排骨Spareribs w/ Black Bean, Pepper8.菜远炒牛肉Broccoli Beef9.凉瓜炒牛肉Bitty Melon Beef10.黑椒牛仔骨Black Pepper Short Rib11.椒盐牛仔骨Pepper Salt Short Rib12.中式牛柳Chinese Style Beef13.四川牛肉Szechuan Beef14.干扁牛柳丝String Beef15.柠檬牛肉Lemon beef16.麻婆豆腐Mar-Boh Tofu【煲仔类Clay Pot Style】1.北菇海参煲Mushroom Sea Cucumber Duck Feet2.诸诸滑鸡煲Chicken Clay Pot3.鸡粒咸鱼茄子煲Salt Fish Chicken Egg Plant Clay Pot4.粉丝虾米杂菜煲Rice Noodle Vegetables Clay Pot5.罗白牛腩煲Beef Stew w/ Turnip Clay Pot6.支竹羊腩煲Dry Tofu Lamb Clay Pot7.火腩生豪煲Roast Pig Oyster Clay Pot【素菜类Vegetarian】1.豪油冬菇Oyster Sauce Mushroom2.什笙上素Bamboo Vegetable3.红烧豆腐Fried Tofu4.炒素丁Vegetable Roll5.罗汉腐皮卷Vegetable Egg Roll6.素咕噜肉Vegetarian Sweet and Sour7.蒸山水豆腐Steam T ofu8.鲜菇扒菜胆Mushroom Tender Green9.炒杂菜Mixed Green Tender10.清炒芥兰Chinese Green Tender11.盐水菜心Salt Green Tender12.干扁四季豆String Bean Western Style13.上汤芥菜胆Mustard Green Tender【炒粉、面、饭Rice Plate】1.龙虾干烧伊面Lobster Teriyaki Noodle2.上汤龙虾捞面Lobster Noodle3.杨州炒饭Yang Chow Fried Rice4.虾仁炒饭Shrimp Fried Rice5.咸鱼鸡粒炒饭Salted Egg Chicken Fried Rice6.蕃茄牛肉炒饭Tomato w/ Beef Fried Rice7.厨师炒饭House Fried Rice8.生菜丝炒牛肉饭Beef Fried Rice w/ Lettuce9.招牌炒面House Chow Mein10.鸡球炒/煎面Chicken Chow Mein11.蕃茄牛肉炒面Tomato Beef Chow Mein12.海鲜炒/煎面Seafood Chow Mein13.虾子姜葱捞面Ginger Green Onion Noodle14.干烧伊面Teriyaki Noodle15.鸡丝上汤窝面Chicken Noodle Soup16.菜远炒牛河Vegetable Beef Chow Fun17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun18.星洲炒米粉Singapore Noodle (Hot Spice)19.鸳鸯馒头Shanghai Buns (12)20.上汤水饺Dumpling Soup21.上汤云吞Won Ton soup22.丝苗白饭Steam Rice【甜品Dessert】1.雪哈红莲Bird Nest Red Bean Soup2.椰汁炖雪哈Coconut Bird Nest3.玫瑰红豆沙Red Bean Soup4.椰汁西米露Coconut Tapioca5.百年好合Red Bean Fresh Lily Bulb【厨师精选】1.酸甜咕噜肉Sweet & Sour Pork2.京都骨Peking Spareribs3.豉椒排骨Sparerbis w/ Black Bean Sauce4.凉瓜排骨Bitter Melon Spareribs5.菜远炒排骨Spareribs w/ Tender Green6.菜远炒牛肉Beef w/ Tender Green7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce8.柠檬牛肉Lemon Beef9.四川牛肉Szechuan Beef10.辣汁炸鸡腿Fried Chicken Leg w/ Hot Sauce11.柠檬鸡球Lemon Chicken12.杂菜鸡球Chicken w/ Mixed Vegetable13.豉椒炒鸡球Chicken w/ Black Sauce14.四川炒鸡球Szechuan Chicken15.咖喱鸡球Curry Chicken16.菜远炒鸡球Chicken w/ Tender Green17.宫保鸡球Kung Pao Chicken18.腰果鸡球Cashew Chicken19.酸甜咕噜鱼Sweet & Sour Fish20.酸甜咕噜虾Sweet & Sour Shrimp21.柠檬炒虾球Lemon Shrimp22.菜远炒虾球Shrimp w/ Vegetable23.四川炒虾球Szechuan Shrimp24.四川炒鲜鱿Szechuan Squid25.豉椒炒鱿Squid w/ Black Bean Sauce26.红烧豆腐Fried Tofu w/ Tender Green27.炒杂菜Mixed Vegetable【特价小菜】1.豆腐虾Tofu & Shrimps2.白灼虾Boiled Prawns3.椒盐虾Spicy Slat Prawns4.豉椒虾Black Bean Sauce Prawns5.滑蛋虾Prawns with Eggs6.油泡虾Crystal Prawns7.时菜虾Vegetable Prawns8.四川虾Szechuan Prawns9.茄汁虾Prawns with Ketchup10.豉汁炒蚬Clams Black Bean Sauce11.时菜斑球Vegetable Rock Cod12.豉汁斑球Black Bean Sauce Rock Cod13.椒盐龙利球Pepper Salt Fried Flounder14.香煎鲫鱼Pan Fried Fish15.时菜鲜鱿Vegetable & Squid16.椒盐鲜鱿Salt and Pepper Squid17.豉椒鲜鱿Black Bean Sauce Squid18.酥炸鲜鱿Deep Fried Squid19.四川鸡Szechuan Chicken20.宫保鸡Kung Pao Chicken21.当红炸子鸡Crispy Fried Chicken22.柠檬鸡Lemon Chicken23.腰果鸡Cashew Nuts Chicken24.甜酸鸡Sweet & Sour Chicken25.时菜鸡Vegetable & Chicken26.咖喱鸡Curry Chicken27.豉椒鸡Black Bean Sauce Chicken28.京都上肉排Peking Spareribs29.椒盐肉排Pepper Salt Fried Spareribs30.梅菜扣肉Preserved Vegetable & Pork31.豉汁排骨Black Bean Sauce Spareribs32.时菜排骨Vegetable & Spareribs33.蜜汁叉烧B.B.Q. Pork34.炸菜牛肉Pickled with Beef35.蒙古牛肉Mongolian Beef36.姜葱牛肉Ginger & Green Onion Beef37.豪油牛肉Oyster Sauce Beef38.时菜牛肉Vegetable & Beef39.豆腐牛肉Tofu and Beef40.四川牛肉Szechuan Beef41.柠檬牛肉Lemon Beef42.椒盐牛仔骨Pepper Salted Fried Beef Ribs43.火腩塘虱煲Roasted Pork & Catfish Clay Pot44.东江豆腐煲Tofu in Clay Pot45.海鲜煲Seafood in Clay Pot46.八珍煲Assorted Meat in Clay Pot47.柱侯牛腩煲Stew Beef Basket48.鱼香茄子煲Eggplant in Clay Pot49.虾米粉丝煲Dried Shrimp & Noodle in Clay Pot50.咸鱼鸡豆腐煲Salted Fish & Chicken Tofu in Clay Pot51.蒸山水豆腐Steamed Tofu52.红烧豆腐Braised T ofu53.麻婆豆腐Bean Sauce Tofu54.干烧四季豆Braised Green Bean55.鱼香茄子Braised Egg plant56.蒜茸豆苗Garlic Pea Greens57.豉汁凉瓜black Bean Sauce & Bitter Melon58.上汤芥菜胆Mustard Green59.北菇扒菜胆Mushroom & Vegetable60.清炒时菜Sautéed Vegetable61.蒜茸芥兰Garlic & Broccoli62.豪油芥兰Oyster Sauce Broccoli63.豪油北菇Oyster Sauce Mushrooms64.炒什菜Sautéed Assorted Vegetable。

Sichuan Cuisine
Cooking methods: Fried leavened, slippery, stir fried, boiled, burst, simmer, etc.Outstanding Ma, spicy, fragrant, fresh, oil, large, thick, reuse "three pepper" (pepper, pepper, Hu Jiao) and ginger.(擅长炒、滑、熘、爆、煸、炸、 煮、煨等,突出麻、辣、香、鲜、油大、味厚， 重用“三椒”(辣椒、花椒、胡椒)和鲜姜。)
剁椒鱼头
HunanCuisine（湘菜）
Consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青葱)are usually necessaries in this division. Cooking techniques :burning, baking, stewing, frying, boiling, steaming, cooking vinegar, halogen, sauce etc. many, after longterm changes in reproduction, art is more exquisite is stewing and steaming(湘菜技法有烧、烤、焖、煎、煮、蒸、炖、醋烹、卤、酱等 多种，经过长期的繁衍变化，技艺更精湛的则是煨与蒸)