中国饮食文化

Chinese Food Culture

饮食文化

题记：中国的饮食文化在全世界首屈一指。长期以来。人们对“吃”有着特殊的偏爱，由 出了很多至精完美的烹调术，形成了京、川、苏、粤、鲁等各具特色的地方菜系及数不胜数的民间风味小吃，从而吃出了中国特有的饮食文化。

The food culture in China is the top of the world．People love“eating”and eating has become our favourite pastime．Chinese people spent a lot of time perfecting cookery,thus formed the local cuisine in Beijing，Sichuan,Jiangsu，Guangdong,Shandong,and so on，and their unique characteristics as well as numerous folk flavored snacks.Chinese food culture came into being by eating.

Chinese cuisine includes a variety of different flavors due to China's vastgeography and diverse nationalities．Their specific cooking techniques and dishes are distinctive and each has its own specialties．Chinese cuisine is a collection of them all．

There are many cooking schools of Chinese cuisine.The most influential and representative ones also recognized by the community are：Shandong，Sichuan,Guangdong, Fujian,Jiangsu, Zhejiang，Hunan，and Anhui cuisine,which are often regarded as the “Eight regional cuisines” in China．

Shandong cuisine is the general term,mainly composed of Iinan and Jiaodong local food．Jiaodong were good at blasting,being deep-fried，fried and steamed，leavened，and steamed．The dishes are fresh and somewhat mild．Jinan is known for its soup supplemented by frying,roasting．and deep-fried dishes which are clear,fresh，crisp and tender．Famous dishes are：Jiuzhuandachang，sweet and sour Yellow River carp，braised chicken and so on．Shandong cuisine became“North Dishes”and played a leading role since Han and Tang Dynasties and its special features remain to the present．

Sichuan Cuisine is one of the most famous Chinese cuisines in the world with the spices used diversely and distinctively．The famous ones are the “three peppers” in particular：Chinese prickly ash,pepper，hot pepper and the “three incense”：onions，ginger，garlic,vinegar, which is beyond the others’reach．Sichuan Cuisine owns many tastes such as sweet,sour，spicy，bitter,salty，etc,and “eight flavors”which are fish-flavored, hot and sour,both spicy and pungent ,smelly,spicy,with marked oil, ginger juice，and home-style．There are as many as 38 cooking methods，So the world knows the saying “fooa in China, taste in Sichuan”．There are more than 300 kinds of dishes as Dengying beef,boiled beef,Fuqi feipian, Mapo Tofu and Spiced Fish Stew．

Guangdong Cuisine or Cantonese cuisine is made up of Guangzhou，Chaozhou and Dongjiang Cuisines．Guangzhou cuisine is creative with an emphasis on artistic presentation of multiple ingredients and is enjoyed for its light,crisp and fresh flavor and has been known for seafood cooking，soup，vegetables，and sugar beets which are its most distinctive features are fine shapes and pure taste．Dongjiang cuisine，namely the Hakka cuisine，is mainly cooked with meal very little seafood．The ingredients of the dishes are comparatively various with strong fragrance，

heavy salty taste，the casserole is a unique local flavor．Cantonese cuisine is especially good at cooking snakes，raccoon dogs f，cats j，dogs, monkeys , rats and other wild animals．Specialty is “Suckling Pig”, Frozen Meat, “Melon Cup”, Daliang Fried Milk.Cantonese cuisine originated from the Western Han Dynasty, “eating in Guangzhou”is an old saying．

Fujian cuisine is a general term which includes Fuzhou，Xiamen,Quanzhou cuisine．The cooking methods are broth，Deep-frying and stir-frying seasoning with red wine，sugar and vinegar and with emphasis on soup ingredients in particular．

Famous dishes are： “Fo tiao qiang”, “wine—pickled Chicken” and “grain—pickled boiled mejillon”, “snowflake-1ike chicken”and “chrysanthemum fish ball”，etc．

Su cuisine is of Jiangsu local flavor dishes，SU Xi vegetables，Nanjing，HuaiYang cuisine．The main features are the stew,the simmered，the steamed，roasting,frying；with emphasis on the styles,appearance and gorgeous colors.The specialties are Jiaohua chicken(Beggar's Chicken(jiao huaji叫化鸡))，lotus leaf chicken，pork ball stew，squirrel-like mandarin fish and soon．In Tang and Song Dynasties，Jiangsu cuisine，and Zhejiang cuisine were two important ones in the south of the country．

Zhejiang Cuisine：Made up of Hanzhou，Ningbo and Shaoxing Cuisines，Zhejiang cuisine is enioved for its freshness，tenderness，and mellow flavor．Hangzhou，Ningbo，Shaoxing represent three kinds of local-flavored dishes which have early fame．Cooking methods are mainly frying and braising．Ningbo cuisine is fresh and salty，featured as steaming,roasting,stewing and known for its seafood，which is tender,soft and slippery,with the original juice flavor．Shaoxing is specialized in cooking river food，and poultry, which are made crisp and glutinous，with a rural flavor．The specialties are “West Lake Vinegar Fish”, “Dongpo Meat”,”homemade meat”,”lotus leaf Steamed Meat”, “West Lake Brasenia soup”, “Longjing Shrimp”, “Hangzhou stewed chicken”．and so on.

Hunan cuisine，made up of Xiangjiang cuisine，Dongting Lake flavors and dishes in mountainous areas in western Hunan．The cooking methods are mainly smoking,steaming,deep frying characterized by heavy oil，and thick color,which is spicy and sour,inexpensive but substantial．The specialties are “Dongan chicken”and “Red simmer shark's fin”, “Bacon co-steam” “breaded whole duck,” “Spicy Bamboo Shoots”, “Chestnut Cooking Vegetables” and “Wuyuan chicken”and “spicy Chicken” and so on． Anhui cuisine(Hui Cai for short)，one of the eight most famous cuisines in China，features the local culinary arts of Huizhou．It comprises the specialties of South Anhui，Yanjiang and Huai Bei．The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process． Cooking skills are frying，stewing,steaming, with heavy oil．thick color and deep frying．Anhui cuisine started from Han and Tang Dynasty and became popular in Ming and Qing dynasties．The traditional Anhui specialties are Ham and Turtle, Stewed civet Cats, Wuwei Smoked Chicken,Huangshan Braised Pigeon and so on．The “Ham Stew Snapper”also known as‘Water Chestnut Consomme Turtle”.

段落译文

中国菜是由各地名特小吃组成的。它们的具体烹调技术和菜点风味又各具特色。正是这些多姿多彩的地方菜，构成了味独特的中国菜。

中国菜肴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”。

鲁菜是山东菜的总称，主要有济南和胶东地方菜组成。胶东派擅长爆、炸、扒、熘、蒸；口味以鲜夺人，偏于清淡。济南派则以汤著称，辅以爆、炒、烧、炸，菜品以清、鲜、脆、嫩见长。名菜有九转大肠、糖醋黄河鲤鱼、德州扒鸡等。鲁菜自汉唐，成为“北菜”主角，至现代仿膳仍有鲁菜特色。

川菜是世界上最著名的中国菜系之一，所用的调味品既复杂多样，又富有特色；尤其是号称“三椒”的花椒、胡椒、辣椒，“三香”的葱、姜、蒜等的使用频繁及数量之多，远非其他菜系能相比。川菜有“七滋八味”之说，“七滋”指甜、酸、麻、辣、苦、香、咸；“八味”即是鱼香、酸辣、椒麻、怪味、麻辣、红油、姜汁、家常。烹调方法共有38种之多故国际烹饪界有“食在中国，味在四川”之说。名菜有灯影牛肉、水煮牛肉、夫妻肺片、麻婆豆腐、水煮鱼等300多种。

粤菜是广东菜的总称，由广州、潮州、东江三种地方菜组成。粤菜配料多，讲究鲜、嫩、爽、滑。以烹制海鲜见长，汤类、素菜、甜菜最具特色。刀工精细，口味清纯。东江菜又名客家菜，菜品多用肉类，极少水产，主料突出，讲究香浓，下油重，味偏咸，以砂锅菜见长，有独特的乡土风味。尤以烹制蛇、狸、猫、狗、猴、鼠等野生动物而负盛名。名菜有“烤乳猪”、冻肉、“冬瓜盅”、大良炒牛奶等。粤菜源于西汉，今名播中外，有“吃在广州”之说。 闽菜是福建菜的总称。以福州、厦门、泉州等地方菜发展而成，烹调方法以清汤、干炸、爆炒为主，调味常用红糟，偏重甜酸，尤其讲究调汤。名菜有：佛跳墙、“醉糟鸡”、“糟汁汆海蚌”、雪花鸡、菊花鲈鱼球等名肴最负盛名。

苏菜系即江苏地方风味菜，由苏锡菜、南京菜和淮扬菜组成。擅长炖、焖、蒸、烧、炒；其菜肴注重造型，讲究美观，色调绚丽。名菜有叫化鸡、荷叶鸡、狮子头、松鼠桂鱼等。唐宋时，苏菜和浙菜同为“南食”两大台柱。

浙菜系以杭州、宁波、绍兴三种地方风味菜为代表，成名较早。烹调方法以爆、炒、烩、炸为主，清鲜爽脆；宁波菜以“咸鲜合一”，蒸、烧、炖制海鲜见长，讲求嫩、软、滑：注重大汤大水，保持原汁原昧。绍兴菜擅长烹饪河鲜、家禽，入口香酥绵糯，富有乡村风味。名菜有“西湖醋鱼”、“东坡肉”、“家乡南肉”、“荷叶粉蒸肉”、“西湖莼菜汤”、“龙井虾仁”、“杭州煨鸡”等。

湘菜系即湖南菜，以湘江、洞庭湖区和湘西山区等地方菜发展而成。手法以熏、蒸、干炒为主，重辣酸。其制作精细，用料广泛，品种繁多，其特色是油多、色浓，讲究实惠。湘西菜擅长珍野味，烟熏腊肉和各种腌肉。名菜有“东安子鸡”、“红煨鱼翅”、“腊味合蒸”、“面包全鸭”、“油辣冬笋尖”、“板栗烧菜心”、“五元神仙鸡”、“麻辣仔鸡”等。

安徽菜简称为徽菜，是安徽菜的总称，也是中国八大菜系之一，以徽州菜为主要特色，兼有淮南、沿江及淮北特色。皖菜注重烹饪过程的细节以及对烹饪原料的精心选择。在烹调技艺上擅长烧、炖、蒸，重油、重色、重火_T，以烹制山珍野味著称。徽菜起于汉唐，盛于明清。其名菜有火腿甲鱼、红烧果子狸、无为熏鸡、黄山炖鸽等。其中“火腿炖甲鱼”又名“清炖马蹄鳖”，是徽菜中最古老的传统名菜。

实用词汇

八宝菜eight-treasure pickle

八宝饭eight-treasure rice pudding 八珍鸡汤ba-zhen chicken soup 拔丝山药hot candied yam 白汤clear soup

白斩鸡tender boiled chicken with soy sauce

百合红枣莲子汤lotus seed soup with lily bulb and red dates 北京烤鸭roast Peking duck

菠萝鸡丁diced chicken with pineapple

菠萝苦瓜鸡bitter gourd chicken with pineapple 槽子糕cake made with moulds

糙米鸡stew chicken with unpolished rice soup

柴米油盐fuel，rice，oil and salt—chief daily necessities 炒米parched rice；millet stir-fried in butter

炒面parched flour；fried noodles with shredded meat and vegetables 炒什锦fried vegetables 炒腰花stir-fried kidneys 炒鱿鱼stir-fried squid 川菜Sichuan cuisine

葱爆虾sauted shrimp with scallion 葱油鸡scallion chicken

冬瓜薏仁炖排骨stew spareribs with wax gourd and yiren 发菜三丝汤sea moss soup

翡翠鲍鱼abalone mushroom with vegetable 粉蒸肉pork steamed with ground rice flour 粉蒸鲜菇steam black mushroom

高汤(meat or chicken)soup．stock；thin．soup 宫爆鸡丁kunpao chicken 咖喱鸡curry chicken 荷叶饼thin packle

红案red board--cooking that prepares dishes 红豆薏仁汤yiren soup with red beans 红烧豆腐simmer bean curb 红烧苦瓜simmer bitter gourd

红烧栗子鸡simmer chestnut chicken 红烧牛腩stewed beef

红烧排骨pork ribs braised in soy sauce 红烧肉simmer meat

红烧狮子头pork ball stew 荤菜meat dish

火锅chafing dish，hotpot 火腿蛋ham and egg

火腿玉米浓汤ham corn soup 火腿月饼ham-stuffed moon cake 家常便饭homely meals 家常菜home-cooked dishes

家常豆腐ordinary plain bean curd

叫花子鸡Beggar's Chicken(whole chicken baked in a mud coating) 空心汤团hollow dumpling(one without filling)