中国四大菜系英文介绍

FourRegionalCuisinesinChinaCantonese,Sichuan,Shandong,andHuaiyangcuisine(combiningAnhui,Jiangsu,andZhejiang)astheFourGreatTraditions(四大菜系)..SoupofTyphalatifolia(奶汤蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）•OneoftheoldestcuisinesinChina,withahistoryof2,500years.•OriginatesfromConfucius’familybanquet,thenadoptedbyimperialkitchen.•LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisinesShandongCuisine(LuCai)2020/10/22Famousdishes•Dezhougrilledchicken炙鸡（德州扒鸡）•Lotusflowerandshrimp青辣椒镶虾•Scallionflavouredseacucumbers葱烧海参2020/10/222000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.Nowitisoneofthefastestgrowingcuisinesintheworld.Learnfromothercuisinesandcookinitsownstyle.SICHUANCUISINE(CHUĀNCÀI川菜)MapoTofu（麻婆豆腐）BoiledFishwithPickledCabbageandChili（酸菜鱼）2020/10/22•Chickencubeswithpeanuts宫保鸡丁•Fish-FlavoredShreddedPork鱼香肉丝•Pockmarkedbeancurd麻婆豆腐Famousdishes2020/10/22•Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers•Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.CANTONESECUISINE(YUÈCÀI粤菜)2020/10/22•porkinsweetandsoursauce咕佬肉•goldenroastedsucklingpig烧乳猪•Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会Famousdishes2020/10/22•1000yearsago,cateringindustryhighlydeveloped.•Geographically,betweensouthandnorth,combiningvariouscookingstyles.•Strictselectionofingredientsaccordingtoseasons.•Usedtobeexpensiveandluxury.HUAIYANGCUISINE(HUÁIYÁNGCÀI淮扬菜)2020/10/22SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishes2020/10/22FamousdishesSantaoDuck三套鸭squirrel-shapedmandarinfish松鼠鳜鱼ThanksForYourListening！