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八大菜系英語(yǔ)作文
在日常學(xué)習(xí)、工作或生活中，大家都嘗試過(guò)寫(xiě)作文吧，作文是人們以書(shū)面形式表情達(dá)意的言語(yǔ)活動(dòng)。作文的注意事項(xiàng)有許多，你確定會(huì)寫(xiě)嗎？以下是小編整理的八大菜系英語(yǔ)作文，僅供參考，大家一起來(lái)看看吧。
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.
中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎。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，這種分類(lèi)已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。
Shandong Cuisine
山東菜系
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 Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong 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[和大蒜做為調(diào)料，山東菜系通常很辣。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。
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.
山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國(guó)現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國(guó)家的山東菜館里從簽餅(中國(guó)餐館的折疊形小餅,內(nèi)藏有預(yù)測(cè)運(yùn)氣話語(yǔ)的紙條)獲得更多的好運(yùn)氣，因?yàn)楹烇炘谥袊?guó)也不是本土的。
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 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 Beer
山東是個(gè)巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚(yú)。正宗的糖醋鯉魚(yú)必須打撈自黃河。但是因?yàn)楝F(xiàn)在黃河的眾多污染，其他地方的鯉魚(yú)更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒青島啤酒就完美了。
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. 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prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。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)。
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 slight numb 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.
如果你吃四川菜，發(fā)現(xiàn)它過(guò)于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來(lái)特別的辣味，在中國(guó)文字里叫麻，通常會(huì)在口中留下麻木的感覺(jué)。然而，多數(shù)青椒是在18世紀(jì)從美國(guó)傳入中國(guó)的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。
Guangdong Cuisine
廣東菜系
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.
廣東菜源自于中國(guó)最南部的省份廣東省。大多數(shù)華僑來(lái)自廣東，因此廣東菜也許是國(guó)外最廣泛的中國(guó)地方菜系。
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. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. 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.
廣東人熱衷于嘗試用各種不同的肉類(lèi)和蔬菜。事實(shí)上，中國(guó)北方人常說(shuō)，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車(chē)；水里游的，除了船兒。這一陳述很不屬實(shí)，但是廣東菜是各類(lèi)豐富的中國(guó)菜系之一。使用很多來(lái)自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類(lèi)自身的風(fēng)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.
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。
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，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”。
Jiangsu Cuisine
江蘇菜系
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。淮陽(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。
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，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)。
Hunan cuisine
湖南菜系
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.
湖南菜系由湘江地區(qū)，洞亭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。
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。
【拓展】中國(guó)八大菜系及代表名菜
Chinese cuisine has many genres in cooking. Among them, the most influential and representative are also recognized by the society: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Anhui and other cuisines, which are often referred to as China's "eight cuisines". The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also affected by the natural geography, climate conditions, resources and specialties, eating habits and so on. Some people describe the "eight cuisines" with anthropomorphic techniques as: Jiangsu and Zhejiang cuisine are like beautiful and beautiful Jiangnan beauties; Shandong and Anhui cuisine is like the primitive and simple northern healthy man; Cantonese and Fujian cuisine is like a romantic and elegant childe; Sichuan and Hunan cuisine are like celebrities with rich connotation and full of talents. The cooking skills of China's "eight major cuisines" have their own charm, and the characteristics of their dishes also have their own merits.
1、 Shandong cuisine
After Song Dynasty, Shandong cuisine became the representative of "northern food". In the Ming and Qing Dynasties, Shandong cuisine has become the main body of imperial cuisine, which has a great impact on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from local dishes in Jinan and Jiaodong. It is famous for its fragrance, freshness and pure taste. It pays great attention to the modulation of clear soup and milk soup. The color of clear soup is clear and fresh, and the color of milk soup is white and mellow. There are famous varieties such as "fried oyster and shrimps with vinegar", "fried shrimps with sweet sauce", "fried shrimps with Yellow River", "fried oysters with vinegar", "fried shrimps with sweet sauce", "fried shrimps with Yellow River", "fried shrimps with sweet sauce", etc. Jiaodong cuisine is famous for cooking all kinds of seafood. Its taste is mainly fresh and light. Its famous varieties include "dry steamed Jiyu", "oil fried conch" and so on. After the founding of the people's Republic of China, the varieties of innovative famous dishes include "Grilled Abalone with original shell", "walnut meat in milk soup", "fish with white juice pulp", "hemp powder elbow" and so on.
2、 Sichuan cuisine
It began to take shape in the late Qin Dynasty and the early Han Dynasty. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Nowadays, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by the dishes of Chengdu and Chongqing in Sichuan. Pay attention to the selection of materials, pay attention to specifications, color separation, clear primary and secondary dishes, bright and coordinated. It is characterized by acidity, sweetness, hemp, spicy fragrance, heavy oil and strong taste. It pays attention to seasoning. It is inseparable from three peppers (i.e. pepper, pepper and pepper) and fresh ginger. It is well-known for its spicy, sour and hemp, which is rare in other local dishes. It forms the unique flavor of Sichuan cuisine and enjoys the reputation of "one dish, one flavor, one hundred dishes and one flavor". Cooking methods are good at baking, burning, dry stir frying and steaming. Sichuan cuisine is good at comprehensive taste and thick juice. Based on the five flavors of salty, sweet, hemp, spicy and sour, it is combined with various spices to form 23 kinds of compound flavors, such as home flavor, salty and fresh flavor, fish flavor, litchi flavor and strange flavor. Representative dishes include "boiled dried silk", "stewed eel", "chicken nuggets with strange flavor", "Mapo Tofu" and so on
3、 Cantonese cuisine
In the Western Han Dynasty, there were records of Cantonese cuisine. In the Southern Song Dynasty, under the influence of the imperial chef who went to Yangcheng, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with foreign trade and drawing on some specialties of Western food, Cantonese cuisine was also introduced to the world. There were thousands of Cantonese restaurants in New York alone. Cantonese cuisine is represented by the dishes of Guangzhou, Chaozhou and Dongjiang. Vegetables have a wide range of raw materials, various colors, novel forms, good at change, and pay attention to freshness, tenderness, freshness and smoothness. Generally, they strive to be light in summer and autumn, and focus on thick alcohol in winter and spring. There are so-called five flavors (fragrant, pine, smelly, fat and thick) and six flavors (sour, sweet, bitter, salty, spicy and fresh). Its cooking is good at frying, frying, stewing, stewing and stir frying. The dishes are thick in color, smooth but not greasy. It is especially famous for cooking wild animals such as snake, beaver, cat, dog, monkey and mouse. The famous dishes include "three snake dragon tiger Phoenix meeting", "five snake soup", "salt Fire Bureau chicken", "beef in oyster sauce", "roast suckling pig", "dry fried prawns" and "white gourd Cup".
4、 Fujian Cuisine
Originated in Minhou County, Fujian Province. It is represented by the dishes of Fuzhou, Quanzhou, Xiamen and other places. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, slicing, frying and simmering, especially "bad". As Fujian is located in the southeast coast and abounds in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber, it often uses seafood as raw materials to cook all kinds of dishes with unique flavor. Famous dishes include "Buddha jumping over the wall", "drunk lees chicken", "sour and spicy rotten squid", "braised lees chicken", "Taiji prawns", "steamed Jiali fish", "litchi meat", etc.
5、 Soviet cuisine
It began in the northern and Southern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern food". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh and crisp, thick but not greasy original juice and soup, mild taste, salty and sweet. Its cooking skills are famous for being good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, pay attention to color matching and modeling, and the four seasons are different. Suzhou cuisine tastes sweet and has harmonious color matching; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work, mellow and delicious; Nanjing and Zhenjiang dishes are mellow and exquisite, especially duck dishes. Famous dishes include "Huofang in clear soup", "shark's fin in duck bag", "squirrel mandarin fish", "watermelon chicken", "salted duck" and so on.
6、 Zhejiang cuisine
It is developed with dishes from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places as representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp. It is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and waters are beautiful, elegant and pleasant, so its dishes are like scenery. Many famous dishes come from folk, with fine production and many changes. Cooking techniques are good at frying, frying, stewing, sliding, steaming and burning. The well-known dishes include "west lake vinegar fish", "fried sliced pork", "Dongpo meat", "dried shrimps in Longjing", "fried bell", "beggar children's chicken", "fish balls in clear soup", "stewed meat with dried vegetables", "yellow croaker in big soup", "fried cuttlefish rolls", "Brocade fish shreds", etc.
7、 Hunan cuisine
It is developed from the dishes of Xiangjiang River Basin, Dongting Lake area and Western Hunan mountainous area. It is characterized by a wide range of materials, heavy oil and thick color. It mostly uses pepper and smoked wax as raw materials, and pays attention to delicious, sour and hot, soft and tender taste. Cooking methods are good at waxing, smoking, simmering, steaming, stewing, frying and frying. Its famous dishes include "steamed cured meat", "Dong'an chicken", "spicy chicken", "red stewed shark fin", "soup soaked belly", "rock sugar Xianglian", "money fish", etc.
8、 Hui cuisine
It is composed of local dishes along the Yangtze River, along the Huaihe River and Huizhou. It is characterized by simple material selection, stress on fire power, heavy oil and color, mellow taste and original flavor. Huizhou cuisine is famous for cooking wild and seafood. As early as the Southern Song Dynasty, "Sandy horseshoe turtle, oxtail fox in snow" was a famous dish at that time. Its cooking method is good at burning, stewing and stewing. Famous dishes include "Fuliji roast chicken", "braised turtle with ham", "pickled fresh mandarin fish", "stewed whip bamboo shoots with ham", "snow winter roast pheasant", "braised civet in brown sauce", "fat king fish with milk", "Maofeng smoked shad", etc.
中國(guó)菜肴在烹飪中有許多流派。其中最有影響和代表性的也為社會(huì)所公認(rèn)的有：魯、川、粵、閩、蘇、浙、湘、徽等菜系，即被人們常說(shuō)的中國(guó)“八大菜系”。一個(gè)菜系的形成和它的悠久歷史與獨(dú)到的烹飪特色分不開(kāi)的。同時(shí)也受到這個(gè)地區(qū)的自然地理、氣候條件、資源特產(chǎn)、飲食習(xí)慣等影響。有人把“八大菜系”用擬人化的手法描繪為：蘇、浙菜好比清秀素麗的江南美女；魯、皖菜猶如古拙樸實(shí)的北方健漢；粵、閩菜宛如風(fēng)流典雅的公子；川、湘菜就象內(nèi)涵豐富充實(shí)、才藝滿身的名士。中國(guó)“八大菜系”的烹調(diào)技藝各具風(fēng)韻，其菜肴之特色也各有千秋。
一、魯菜
宋以后魯菜就成為“北食”的代表。明、清兩代，魯菜已成宮廷御膳主體，對(duì)京、津東北各地的影響較大，現(xiàn)今魯是由濟(jì)南和膠東兩地的地方菜演化而成的。其特點(diǎn)是清香、鮮嫩、味純而著名，十分講究清湯和奶湯的調(diào)制，清湯色清而鮮，奶湯色白而醇。濟(jì)南菜擅長(zhǎng)爆、燒、炸、炒，其著名品種有“糖醋黃河鯉魚(yú)”、“九轉(zhuǎn)大腸”、“湯爆雙脆”、“燒海螺”、“燒蠣蝗”、“烤大蝦”、“清湯燕窩”等。膠東菜以烹制各種海鮮而馳名，口味以鮮為主，偏重清淡，其著名品種有“干蒸加吉魚(yú)”、“油爆海螺”等。建國(guó)后，創(chuàng)新名菜的品種有“扒原殼鮑魚(yú)”、“奶湯核桃肉”、“白汁瓤魚(yú)”、“麻粉肘子”等。
二、川菜
在秦末漢初就初具規(guī)模。唐宋時(shí)發(fā)展迅速，明清已富有名氣，現(xiàn)今川菜館遍布世界。正宗川菜以四川成都、重慶兩地的菜肴為代表。重視選料，講究規(guī)格，分色配菜主次分明，鮮艷協(xié)調(diào)。其特點(diǎn)是酸、甜、麻、辣香、油重、味濃，注重調(diào)味，離不開(kāi)三椒（即辣椒、胡椒、花椒）和鮮姜，以辣、酸、麻膾炙人口，為其他地方菜所少有，形成川菜的獨(dú)特風(fēng)味，享有“一菜一味，百菜百味”的美譽(yù)。烹調(diào)方法擅長(zhǎng)于烤、燒、干煸、蒸。川菜善于綜合用味，收汁較濃，在咸、甜、麻、辣、酸五味基礎(chǔ)上，加上各種調(diào)料，相互配合，形成各種復(fù)合味，如家常味、咸鮮味、魚(yú)香味、荔枝味怪味等二十三種。代表菜肴的品種有“大煮干絲”、“黃燜鰻”、“怪味雞塊”、“麻婆豆腐”等
三、粵菜
西漢時(shí)就有粵菜的記載，南宋時(shí)受御廚隨往羊城的影響，明清發(fā)展迅速20世紀(jì)隨對(duì)外通商，吸取西餐的某些特長(zhǎng)，粵菜也推向世界，僅美國(guó)紐約就有粵菜館數(shù)千家。粵菜是以廣州、潮州、東江三地的菜為代表而形成的。菜的原料較廣，花色繁多，形態(tài)新穎，善于變化，講究鮮、嫩、爽、滑，一般夏秋力求清淡，冬春偏重濃醇。調(diào)味有所謂五滋（香、松、臭、肥、濃）、六味（酸、甜、苦、咸、辣、鮮）之別。其烹調(diào)擅長(zhǎng)煎、炸、燴、燉、煸等，菜肴色彩濃重，滑而不膩。尤以烹制蛇、貍、貓、狗、猴、鼠等野生動(dòng)物而負(fù)盛名，著名的菜肴品種有“三蛇龍虎鳳大會(huì)”、“五蛇羹”、“鹽火局雞”、“蠔油牛肉”、“烤乳豬”、“干煎大蝦碌”和“冬瓜盅”等。
四、閩菜
起源于福建省閩候縣。它以福州、泉州、廈門(mén)等地的菜肴為代表發(fā)展起來(lái)的。其特點(diǎn)是色調(diào)美觀，滋味清鮮而著稱。烹調(diào)方法擅長(zhǎng)于炒、溜、煎、煨，尤以“糟”最具特色。由于福建地處東南沿海，盛產(chǎn)多種海鮮，如海鰻、蟶子、魷魚(yú)、黃魚(yú)、海參等，因此，多以海鮮為原料烹制各式菜肴，別具風(fēng)味。著名菜肴品種有“佛跳墻”、“醉糟雞”、“酸辣爛魷魚(yú)”、“燒片糟雞”、“太極明蝦”、“清蒸加力魚(yú)”、“荔枝肉”等。
五、蘇菜
起始于南北朝時(shí)期，唐宋以后，與浙菜競(jìng)修秀，成為“南食”兩大臺(tái)柱之一。江蘇菜是由蘇州、揚(yáng)州、南京、鎮(zhèn)江四大菜為代表而構(gòu)成的。其特點(diǎn)是濃中帶淡，鮮香酥爛，原汁原湯濃而不膩，口味平和，咸中帶甜。其烹調(diào)技藝擅長(zhǎng)于燉、燜、燒、煨、炒而著稱。烹調(diào)時(shí)用料嚴(yán)謹(jǐn)，注重配色，講究造型，四季有別。蘇州菜口味偏甜，配色和諧；揚(yáng)州菜清淡適口，主料突出，刀工精細(xì)，醇厚入味；南京、鎮(zhèn)江菜口味和醇，玲瓏細(xì)巧，尤以鴨制的菜肴負(fù)有盛名。著名的菜肴品種有“清湯火方”、“鴨包魚(yú)翅”、“松鼠桂魚(yú)”、“西瓜雞”、“鹽水鴨”等。
六、浙菜
以杭州、寧波、紹興、溫州等地的菜肴為代表發(fā)展而成的。其特點(diǎn)是清、香、脆、嫩、爽、鮮。浙江盛產(chǎn)魚(yú)蝦，又是著名的風(fēng)景旅游勝地，湖山清秀，山光水色，淡雅宜人，故其菜如景，不少名菜，來(lái)自民間，制作精細(xì)，變化較多。烹調(diào)技法擅長(zhǎng)于炒、炸、燴、溜、蒸、燒。久負(fù)盛名的菜肴有“西湖醋魚(yú)”、“生爆蟮片”、“東坡肉”、“龍井蝦仁”、“干炸響鈴”、“叫化童雞”、“清湯魚(yú)圓”、“干菜燜肉”、“大湯黃魚(yú)”、“爆墨魚(yú)卷”、“錦繡魚(yú)絲”等。
七、湘菜
以湘江流域、洞庭湖區(qū)和湘西山區(qū)的菜肴為代表發(fā)展而成的。其特點(diǎn)是用料廣泛，油重色濃，多以辣椒、熏臘為原料，口味注重香鮮、酸辣、軟嫩。烹調(diào)方法擅長(zhǎng)臘、熏、煨、蒸、燉、炸、炒。其著名菜肴品種有“臘味合蒸”、“東安子雞”、“麻辣子雞”、“紅煨魚(yú)翅”、“湯泡肚”、“冰糖湘蓮”、“金錢(qián)魚(yú)”等。
八、徽菜
以沿江、沿淮、徽洲三地區(qū)的地方菜為代表構(gòu)成的。其特點(diǎn)是選料樸實(shí)，講究火功，重油重色，味道醇厚，保持原汁原味。徽菜以烹制山野海味而聞名，早在南宋時(shí)，“沙地馬蹄鱉，雪中牛尾狐”，就是那時(shí)的著名菜肴了。其烹調(diào)方法擅長(zhǎng)于燒、燜、燉。著名的菜肴品種有“符離集燒雞”、“火腿燉甲魚(yú)”、“腌鮮桂魚(yú)”、“火腿燉鞭筍”、“雪冬燒山雞”、“紅燒果子貍”、“奶汁肥王魚(yú)”、“毛峰熏鰣魚(yú)”等。
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