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湘菜简称湖南菜，它历史悠久，源远流长，逐步发展成为颇负盛名的地方菜系湖南地处长江中游南部，气候温和，雨量充沛，土质肥沃，物产丰富，素称“鱼米之乡”。优越的自然条件和富饶的物产，湘菜在选料方面提供了物质条件。湘菜由湘江流域、洞庭湖区和湘西山区为基调的三种地方风味组成。湘江流域菜以长沙、衡阳、湘潭为中心，其中以长沙为主，讲究菜肴内涵的精当和外形的美观，色、香、味、器、质和谐的统一，因而成为湘菜的主流。洞庭湖区菜以常德、岳阳两地为主，擅长制作河鲜水禽；湘西地区菜则由湘西、湘北的民族风味菜组成，以烹制山珍野味见长。湘菜品种繁多，门类齐全。就菜式而言，既有乡土风味的民间菜式，经济方便的大众菜式；也有讲究实惠的筵席菜式，格调高雅的宴会菜式；还有味道随意的家常菜式和疗疾健身的药膳菜式。据有关方面统计，湖南现有不同品味的地方菜和风味名菜达800多个。湘菜的基本刀法有十几种之多。厨师们在长期的实践中，手法娴熟，因料而异，具体运用，演化参合，切批斩剁，游刃有余。使菜肴千姿百态、变化无穷。整鸡剥皮，盛水不漏，瓜盅“载宝”，形态逼真，常令人击掌叫绝，叹为观止。湘菜历来重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。用酸泡菜作调料，佐以辣椒烹制出来的菜肴，开胃爽口，深受青睐，成为独具特色的地方饮食习俗。湘菜的烹调方法历史悠久，到现在已经形成几十种烹调方法，在热烹、冷制、甜调三大类烹调技法中，每类技法少则几种，多的有几十种。相对而言，湘菜的煨\功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢\，原汁原味。有的菜晶莹醇厚，有的菜汁纯滋养，有的菜软糯浓郁，有的菜酥烂鲜香，许多煨\出来的菜肴，成为湘菜中的名馔佳品。著名的菜肴有：腊味合蒸东安子鸡麻辣子鸡红煨鱼翅汤泡肚冰糖湘莲金钱鱼东安子鸡早在唐玄宗开元年间，湖南东安人就开始烹制东安鸡，至今已有1200多年的历史。此菜造型美观，色泽鲜艳，营养丰富，具有香、辣、麻、酸、甜、脆、嫩等特点。HunanCuisine湖南菜英语介绍AlsoknownasXiangCai,Hunancuisine[kwiˈzi:n]hasalreadydevelopedintoafamousculinary[ˈkʌlinəri]厨房的schoolinChina.HunandishesconsistoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Hunan'sculinaryspecialtiesareakin[əˈkin]同类的tothoseofthechili-richSichuandishes.Itisalsocharacterizedbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.However,Chili,peppers,garlic(suan)andanunusualsauce,calledstrange-flavorsauce(guaiweijiang)onsomemenus,enlivenmanydishes,withasomewhatdrierintensitythanthatoftheirSichuancounterparts.Sweetness,too,isaHunanculinarypassion,andhoneysaucesarefavoredindessertssuchaswaterchestnutorcassiaflowercakes.Hunanisknownasthelandoffishandrice.Likethewestinlatitude,ithastheaddedbonusoflowlandsforricecultivationandarichocean'sedgeforfish.Hunanfoodischaracterizedbyitshotandsourflavor,fresharoma,greasiness,deepcolor,andtheprominenceofthemainflavorinthedishes.Hunanfoodishotbecausetheclimateisveryhumid,whichmakesitdifficultforhumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnessandcold.ThemaincookingmethodsforHunandishesarebraising,double-boiling,steamingandstewing.Itisalsorenownedforitsfrequentuseofpreservedmeatincooking.RiceisthestapleinHunan,butnorthern-stylesidedishesandfillersarealsopopular:beancurdbreadrollsordumplingsandsavorybuns.TheyarefurthersignsthatHunanisoneofChina'sculinaryheartland,incorporatingmanyflavorsandregionalinfluences.Typicalcoursesinclude:Dong'anchick;pepperyandhotchick,stir-friedtripeslivers,tripeinduck'swebsoup,lotusseedwithrockcandy,Xiaoxiangturtle,steamedpickledmeat,andhotandspicyfrogleg.毛氏红烧肉———StewedPorkinHome-made“Mao”StyleSauce干锅茶树菇土鸡———StewedChickenandTeaTreeMushroominSupremeStockwithChili腊味合蒸———SteamedAssortedPreservedMeat鸳鸯鱼头———FishHeadwithTwoFlavors秘制串烧虾———Deep-friedShrimpwithHome-madeSauce金汤甲鱼———StewedTurtlewithChilli，GarlicandVinegarinSupremeSoup特色五福拼盘Specialfivevarieties葡国碳烧肉Portugueseroastpork脆皮靓烧鸡Crispychicken湛江皇后水晶鸡ZhanjiangCrystalchicken金牌回香鸡Goldentastychicken盐香脆皮鸡Saltycrispychicken高州葱油先鸡GaozhoustyleshallotfavourChicken蜜汁碳烧叉烧Honeycharcoalpork碳烧靓排骨Charcoalspareribs骨香乳鸽Tastybabypigeon锦绣烧味拼盘Assortedbarbecuemeat新派卤水拼盘Newstylesoysaucestewedmeat新派卤水掌翼Newstylesoysaucestewedgoosewingandfeet新派卤水大肠头Newstylesoysaucestewedpig’sintestine新派卤水肚仔Newstylesoysaucestewedpig’stomach新派卤水脚仔Newstylesoysaucestewedpig’shoof盐?肾片Bakedsaltychickenkidney凉拌海蜇Marinatedcoldjellyfish刀拍黄瓜Marinatedcoldcucumber小食类Entree日式海蜇JapanesestyleJellyFish日式八爪鱼JapanesestyleOctopus凉拌青瓜Marinatedcoldcucumber凉拌粉皮Marinatedcoldbeanpasty蒜香肾片Garlictastekidney蒜香猪耳仔Garlictastepig’sear麻辣凤爪Spicyhotchickenfeet琥珀核桃DeepfriedwalnutinSyrup大边炉BigBorderStove东安子鸡DongZiAnChicken青韭鱿鱼丝FriedSquidSlicedwithLeek翠竹粉蒸鮰鱼SteamedHuiFish组庵鱼翅ZuyanShark’sFin麻仁酥鸭SesameKernelCrispDuck沙律海鲜卷SeafoodRollwithMayonnaise五彩鲜贝Five-ColorFreshScallop酸辣百叶HotandSourCentifoliousStomach煎连壳蟹FriedCrab酸辣鸡丁(湘菜）HotandSourDicedChicken焦盐兔片SlicedRabbitwithJianyan豉椒划水BraisedGrassCarpwithDryChilli君山银针鸡片SlicedChickenwithJunshanYinzhenTea子龙脱袍BraisedEel发丝百叶FriedCentifoliousStomachwithYulan仔姜炒肉丝FriedMeatSlicewithGinger酸辣鸡丁HotandSourDicedChicken红烧猪脚BraisedPorkFeet糖醋排骨SweetandSourSpareribs辣椒炒肚片FriedPigBellywithGreenPepper酸辣笔筒鱿鱼Sleeve-FishRollinSweetandSourSauce红椒酿肉RedChilliWrappingPigMeat冰糖湘莲SugarCandyLotusHunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy辣味的flavor[ˈfleivər]味，滋味，味道；风味,fresharoma[əˈrəumə]芳香anddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Knownforitsliberaluseofchilipeppers,shallotsandgarlic,Xiangcuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtothebetterknownSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemálà(hotandnumbing)seasoningandothercomplexflavourcombinations,frequentlyemploySichuanpeppercornsalongwithchilieswhichareoftendried,andutilizesmoredriedorpreservedingredientsandcondiments.HunanCuisine,ontheotherhand,isoftenspicierbypurechilicontent,containsalargervarietyoffreshingredients,andtendstobeoi