川菜英文简短介绍

八大菜系英语介绍:

We often talk about the "eight major cuisines" of traditional Chinese food, including "Lu, Sichuan, Su, Yue, Fujian, Zhejiang, Xiang, and Hui". They were born due to differences in climate, geography, history, products and food customs, resulting in the evolution of eight of the most influential regional cuisines.

1. Guangdong Cuisine

Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine uses 21 cooking methods such as steaming, frying, frying, stir-frying, boiling, roasting and stewing. Its representative dishes include: soup, seafood, siu mai, marinade, wontons, roasted curd, etc.

2. Sichuan Cuisine

Sichuan cuisine is famous for its spiciness, mostly using pork, fish, beef and tofu as raw materials. Representative dishes of Sichuan cuisine include Kung Pao chicken, mapo tofu, dandan noodles, etc.

3. Jiangsu Cuisine

Su cuisine is mainly composed of four flavors: Huaiyang cuisine, Nanjing cuisine, Su Xi cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,000 years ago, and its characteristics are: a wide range of ingredients, mainly fresh seawater in rivers and lakes; There are many cooking methods. Famous dishes include salted duck, crab yellow lion's head, squirrel cinnamon fish and so on.

4. Hunan Cuisine

Hunan cuisine is finely prepared, with varied tastes and a wide variety; The color is heavy and colorful, and it is affordable; The preparation method is known for simmering, stewing, waxing, steaming and stir-frying. Representative dishes of Hunan cuisine include chopped pepper fish head, stir-fried meat with chili pepper, etc.

5. Shandong Cuisine

Shandong cuisine is generally called Lu cuisine and is a specialty dish of Shandong Province. Shandong was one of the earliest birthplaces of Chinese civilization, so the style of Lu cuisine set the tone for the surrounding areas, especially northern Chinese cities. Nowadays, Shandong dishes are mostly made of various seafood and vegetables, advocating rapid stir-frying.

6. Zhejiang Cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, has a light taste and does not get greasy, focusing on the original taste of ingredients. Zhejiang cuisine has four characteristics: exquisite selection of ingredients, unique cooking, attention to the original taste, and fine production.

7. Anhui Cuisine

Hui cuisine, dishes mostly use local ingredients, with Huangshan mountain treasures and game as the top. In terms of cooking methods, it is good to use burning, stewing, steaming, heavy color, heavy heat, and retain the nutrients of food. The classic dishes of Hui cuisine include stinky mandarin fish, stewed turtle, wenzheng bamboo shoots, edamame tofu and so on.

8. Fujian Cuisine

Fujian cuisine originated in Fujian Province and is famous for cooking mountain and sea delicacies, especially "fragrant" and "taste", light and fresh. Fujian kitchen knife work is rigorous, pay attention to the heat, pay attention to soup, and occasionally use fruits as fishy and depleting materials. Representative dishes include Buddha jumping off the wall and lychee meat.

对应的译文如下：

我们常说的中国传统饮食“八大菜系”，包括“鲁、川、苏、粤、闽、浙、湘、徽”。它们的产生是由于气候、地理、历史、物产及饮食风俗的不同，从而演变出了八种最具影响力的地方菜系。

1. 粤 菜。粤菜，又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调方法。其代表菜品有：汤品、海鲜、烧麦、卤味、馄饨、烧腊等。

2.川 菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。川菜代表菜品有宫保鸡丁、麻婆豆腐、担担面等。

3.苏 菜。苏菜主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料广泛，以江河湖海水鲜为主；烹调方法多样。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼等。

4.湘 菜。湘菜制作精细，口味多变，品种繁多；色泽上油重色浓，讲求实惠；制法上以煨、炖、腊、蒸、炒诸法见称。湘菜代表菜品有剁椒鱼头、辣椒炒肉等。

5. 鲁 菜。山东菜一般称为鲁菜，是山东省的特色菜。山东是中国最早的文明发祥地之一，因此鲁菜的烹饪风格给周边地区——尤其是中国北方城市定下了基调。如今，山东菜肴多以各类海鲜、蔬菜为原料，主张急火快炒。

6.浙 菜。浙江菜，简称浙菜，口味清淡不腻，注重食材的本味。浙菜具有四个特点：选料讲究，烹饪独到，注重本味，制作精细。

7. 徽 菜。其菜品多采用本地食材，以黄山山珍、野味为上。烹调方法上善用烧、炖、蒸，重色泽、重火候，保留食物的营养成分。徽菜的经典菜品有臭鳜鱼、清炖甲鱼、问政山笋、毛豆腐等。

8. 闽 菜。闽菜发源于福建省，以烹制山珍海味而著称，尤以“香”、“味”见长，淡爽清鲜。福建菜刀工严谨，讲究火候，注重调汤，偶用水果作为去腥去膻的材料。代表菜品有佛跳墙、荔枝肉等。

川菜分为三派：蓉派（上河帮）、渝派（下河帮）、盐帮派（小河帮）。

“三派"已有定论的基础上，规范化表述为：

上河帮川菜即以川西成都、乐山为中心地区的川菜；

小河帮川菜即以川南自贡为中心的盐帮菜，同时包括宜宾菜、泸州菜和内江菜。

下河帮川菜即以老川东地区达州菜、重庆菜、万州菜为代表的江湖菜。

三者共同组成川菜三大主流地方风味流派分支菜系，代表川菜发展最高艺术水平。

Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).

On the basis of the existing conclusion of the "Three Schools", the standardized expression is as follows:

Hebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is salt-banged cuisine centered in Zigong, southern Sichuan, and includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiabang Sichuan Cuisine is the Jianghu Cuisine represented by Dazhou Cuisine, Chongqing Cuisine and Wanzhou Cuisine in East Sichuan.

Together, they constitute the three major local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

划分争议

关于川菜地域的划分还有一些不同的说法，王大煜在全国政协文史资料委员会编《川菜史略》中介绍：“川菜大致上可以分为成都帮、重庆帮、大河帮、小河帮、自内帮，每个流派都有其特殊的形成背景和代表的菜品。”

四川旅游学院杜莉教授在《中国烹饪概论》一书中认为现代的四川风味菜主要由川东、川西、川南、川北四个地方风味组成。