舌尖上的中国[英文版]中国美食介绍
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（[s'kɒləz]学者）
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy（油腻）, is characterized by its emphasis （突出）on aroma（芳香）, freshness, crispness（酥脆） and tenderness（柔软）. Shallot （葱）and garlic（蒜） are usually used as seasonings （调味品）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。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。济南菜系擅长炸，烤， 煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。
Guangdong
Various Chinese Dishes
鲁菜 Shandong Cuisine 湘菜 Hunan cuisine 徽菜 Anhui Cuisine 川菜 Sichuan Cuisine
粤菜 Cantonese Cuisine 苏菜 Jiangsu Eight Cuisine Cuisines 闽菜 Fujian 浙菜 Cuisine ZheJiang Cuisine
• Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. • 广东人热衷于尝试用各种不同的肉类和蔬菜。 事实上，中国北方人常说，广东人吃天上飞 的，除了飞机；地上爬的，除了火车；水里 游的，除了船儿。
（领土）
（ 民族） （因此） （令人 垂涎的） （韵味）
Chinese food can be roughly divided into eight regional cuisines （ 菜肴[kwɪ'zi:nz]）：
Shandong Jiangsu Sichuan Hunan Anhui Zhejiang Fujian
苏菜 Su Cuisine
Su Cuisine
Su Cuisine
Which cuisine ？
Kung pao chicken
Kung pao chicken
• The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title
（比目鱼）
4
Shandong Cuisine
• 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. • 山东是许多著名学者的故乡，例如孔夫子 和孟子。许多山东菜的历史和孔夫子一样 悠久，使得山东菜系成为中国现存的最古 老的主要菜系之一。
Shandong Cuisine 山东菜
1
2 3
One of the oldest cuisines in China, with a history of 2,500 years.
Originates from Confucius family banquet, then adopted by imperial kitchen（仿膳）. Lu cuisine has great influence in north China and has become the representative of North China cuisines Specializes in seafood like prawns（对虾）, sea cucumber（[ˈkju:k ʌmbə(r)胡瓜）, flounder
Fam -ous Dish -es
Fam -ous Dish -es
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 （辛辣）and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili（红辣椒）. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean （豆豉）are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients（原料）, 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，搭配使用青椒和美洲花椒，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。
A Bite of China
L/O/G/O
A Bite of China
• China covers a large territory and has many nationalities , hence a variety of Chinese food with different but fantastic and mouthwatering flavor . • 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
苏菜 Su Cuisine
From Jiangsu Province andShanghai. • 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 （瓜雕） technique is especially well known. Cooking techniques consist of stewing, （炖） braising（焖）, roasting（烤）, simmering （煮）, etc. • 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。 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。
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.
Sichuan Cuisine
Sichuan Cuisine
Sichuan Cuisine
• 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 多数华侨来自广东，因此广东菜也许是国外 最广泛的中国地方菜系。
ቤተ መጻሕፍቲ ባይዱ Kung pao chicken
• The wok is seasoned and then chili peppers and Sichuan peppercorns(胡椒) are flash fried to add fragrance （芳香）to the oil. Then the chicken is stir（搅） fried （炸） and vegetables, along with peanuts （花生）are added. Shaoxing wine is used to enhance （增强）flavor （韵味）in the marinade.
• Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. • 红绿辣椒被用在许多菜肴中，带来特 别的辣味，在中国文字里叫麻，通常 会在口中留下麻木的感觉。
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy（油腻）, is characterized by its emphasis （突出）on aroma（芳香）, freshness, crispness（酥脆） and tenderness（柔软）. Shallot （葱）and garlic（蒜） are usually used as seasonings （调味品）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。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。济南菜系擅长炸，烤， 煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。
Guangdong
Various Chinese Dishes
鲁菜 Shandong Cuisine 湘菜 Hunan cuisine 徽菜 Anhui Cuisine 川菜 Sichuan Cuisine
粤菜 Cantonese Cuisine 苏菜 Jiangsu Eight Cuisine Cuisines 闽菜 Fujian 浙菜 Cuisine ZheJiang Cuisine
• Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. • 广东人热衷于尝试用各种不同的肉类和蔬菜。 事实上，中国北方人常说，广东人吃天上飞 的，除了飞机；地上爬的，除了火车；水里 游的，除了船儿。
（领土）
（ 民族） （因此） （令人 垂涎的） （韵味）
Chinese food can be roughly divided into eight regional cuisines （ 菜肴[kwɪ'zi:nz]）：
Shandong Jiangsu Sichuan Hunan Anhui Zhejiang Fujian
苏菜 Su Cuisine
Su Cuisine
Su Cuisine
Which cuisine ？
Kung pao chicken
Kung pao chicken
• The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title
（比目鱼）
4
Shandong Cuisine
• 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. • 山东是许多著名学者的故乡，例如孔夫子 和孟子。许多山东菜的历史和孔夫子一样 悠久，使得山东菜系成为中国现存的最古 老的主要菜系之一。
Shandong Cuisine 山东菜
1
2 3
One of the oldest cuisines in China, with a history of 2,500 years.
Originates from Confucius family banquet, then adopted by imperial kitchen（仿膳）. Lu cuisine has great influence in north China and has become the representative of North China cuisines Specializes in seafood like prawns（对虾）, sea cucumber（[ˈkju:k ʌmbə(r)胡瓜）, flounder
Fam -ous Dish -es
Fam -ous Dish -es
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 （辛辣）and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili（红辣椒）. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean （豆豉）are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients（原料）, 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，搭配使用青椒和美洲花椒，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。
A Bite of China
L/O/G/O
A Bite of China
• China covers a large territory and has many nationalities , hence a variety of Chinese food with different but fantastic and mouthwatering flavor . • 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
苏菜 Su Cuisine
From Jiangsu Province andShanghai. • 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 （瓜雕） technique is especially well known. Cooking techniques consist of stewing, （炖） braising（焖）, roasting（烤）, simmering （煮）, etc. • 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。 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。
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.
Sichuan Cuisine
Sichuan Cuisine
Sichuan Cuisine
• 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 多数华侨来自广东，因此广东菜也许是国外 最广泛的中国地方菜系。
ቤተ መጻሕፍቲ ባይዱ Kung pao chicken
• The wok is seasoned and then chili peppers and Sichuan peppercorns(胡椒) are flash fried to add fragrance （芳香）to the oil. Then the chicken is stir（搅） fried （炸） and vegetables, along with peanuts （花生）are added. Shaoxing wine is used to enhance （增强）flavor （韵味）in the marinade.
• Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. • 红绿辣椒被用在许多菜肴中，带来特 别的辣味，在中国文字里叫麻，通常 会在口中留下麻木的感觉。