中国菜与中华饮食文化，在日本和韩国称为中华料理或中国料理，欧美称之为唐餐，是中国文化的组成部分，深远地影响了东亚地区的饮食文化。菜谱来源于中国各个地区和民族的菜肴。中国菜的特点被总结为：色、香、味、意、形，被称为国菜五品。按烹饪特点分又可分为：选料、刀工、火候和调味四个方面。但不论如何，“中国菜”只是一个统称，各个地方差异极大。代表菜系有湘菜、徽菜、粤菜、川菜等。
Realize Chinese Food
认识中华美食
1中华美食的闻名及其地方菜系
Chinese cuisine is any of several styles originating in the regions of China， some of which have become highly popular in other parts of the world—from Asia to the Americas， Australia， Western Europe and Southern Africa。 Where there are historical immigrant Chinese populations， the style of food has evolved—for example， American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates。 In recent years， connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia。 The culinary Michelin Guide has also taken an interest in Chinese cuisine， establishing Hong Kong and Macau versions of its publication。
Chinese cooking techniques are a set of methods and techniques traditionally used in Chinese cuisine。 The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods。
A number of different styles contribute to Chinese cuisine， but perhaps the best known and most influential are Sichuan cuisine， Shandong cuisine， Jiangsu cuisine and Guangdong （Cantonese） cuisine。 These styles are distinctive from one another due to factors such as available resources， climate， geography， history， cooking techniques and lifestyle。 One style may favor the use of lots of garlic and shallots over lots of chilly and spices， while another may favor preparing seafood over other meats and fowl。 Jiangsu cuisine favors cooking techniques such as braising and stewing， while Sichuan cuisine employs baking， scalding， and wrapping， just to name a few。 Where there are historical immigrant Chinese populations， the style of food has evolved and been adapted to local tastes and ingredients， and modified by the local cuisine， to greater or lesser extents。This has resulted in a number of forms of fusion cuisine， often very popular in the country in question， and some of these， such as ramen （Japanese Chinese） have become popular internationally。
2中国地方菜系以及中国名菜名称的表达方式（1）Chinese Eight Regional Cuisine 中国八大菜系Sichuan Cuisine川菜Guangdong Cuisine粤菜
Zhejiang Cuisine浙菜Jiangsu Cuisine苏菜
Anhui Cuisine皖菜Fujian Cuisine闽菜
Shandong Cuisine鲁菜Hunan Cuisine湘菜
（2）Famous Chinese dishes 中国名菜
Based on the raw materials and ingredients used， the method of preparation， and cultural differences， a variety of foods with different flavors and textures are prepared in different regions of the country。 Many traditional regional cuisine rely on basic methods of preservation such as drying， salting， pickling and fermentation。
Kung Pao chicken （gongbao jiding） 宫保鸡丁Peking Duck （Beijing kaoya） 北京烤鸭—the trademark dish of BeijingTwice Cooked Pork （huiguorou）回锅肉
Char siu （chashao） 叉烧 （Barbecued roast pork）Mapo doufu麻婆豆腐
Buddha＇s delight （luohanzhai） 罗汉斋 （vegetarian dish popular amongst Buddhists）Sichuan hotpot 四川火锅
Crossing the bridge noodles 过桥米线
中国料理是中国各地区、各民族各种菜肴的总称。具有历史悠久、技术精湛、品类丰富、流派众多、风格独特的特点，是中国烹饪数千年发展的结晶，在世界上享有盛誉。菜品类别中国料理品种繁多，除按地区和民族分类外，还因消费对象的不同，加工制作有异。当今中国料理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”。
Key words ＆ Sentences
关键词句全知道
Chinese cuisine includes a variety of different flavors due to China’s vast geography and diverse nationalities。 Local dishes with their own distinctiveness can be roughly divided into eight regional cuisine。
由于中国幅员辽阔，民族众多，从而产生了口味多样的美食系列，根据地方特色大致可分为八大菜系。
Sichuan Cuisine： Sichuan cuisine， both spicy and pungent， is one of the most famous Chinese cuisine in the world。
川菜：四川菜又麻又辣，是世界上最著名的中国菜系之一。
Guangdong Cuisine： Guangdong cuisine is creative with an emphasis on artistic presentation。 The cuisine is considered light， crisp， and fresh。
粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。
Zhejiang Cuisine： Made up of Hanzhou， Ningbo and Shaoxing Cuisine。 Zhejiang Cuisine is enjoyed for its freshness， tenderness， and mellow fragrance。
浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。
Jiangsu Cuisine： Also called Huaiyang， Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light， fresh and sweet flavor。
苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。
Anhui Cuisine： Anhui Cuisine focuses on cooking temperature， braising， and stewing。 Hams are used to improve taste and sugar candy for freshness。
皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点糖使口味更清新。
Fujian Cuisine： A combination of Fuzhou， Quanzhou， and Xiamen Cuisine。 Fujian cuisine is characterized by a pickled， sweet ＆ sour taste and bright colors。
闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。
Shandong Cuisine： A combination of Jinan and Jiaodong， Shandong cuisine is characterized by an emphasis on freshness， aroma， and crispness。
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。
Hunan Cuisine： Including local cuisine of Xiangjiang Region， Dongting Lake and Xiangxi coteau。 Hunan cuisine is known for its use of chili， pepper and shallot， and a pungent flavor。
湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。
Vinegar is widely used in Chinese cooking and this strong but smokily mellow－tasting fermented rice vinegar is a favorite。 You can use balsamic vinegar instead。
醋广泛应用于中国烹饪，这种强烈的，但散发醇厚美味的发酵米醋是让人特别喜欢的。你可以用香醋来代替。
Light soy sauce is not as thick as dark soy， but tastes saltier， unless you choose a low－sodium version。 It is made from fermented soy beans and wheat。
绍兴黄酒是低度酒，由稻米、小米和酵母制成，并且陈化 3 至 5 年。
Sichuan peppercorns is widely used in China， the dried reddish berries from a type of ash tree are used whole or ground to a powder。 Pungent， peppery and citrusy， they can be devilishly hot。 It is one of the components of Chinese five spice powder。
四川花椒在中国广泛使用，是来自一种白蜡树的带红色的干燥浆果，整粒使用或者磨成粉末。它的刺激性的、辛辣的和柑橘的味，可能让你感到恶魔般地辣，是中国五香粉的组成部分之一。
Clear rice vinegar is sweet and subtle clear vinegar made from fermented rice， relatively low in acidity。 It is more commonly used than black rice vinegar。
白米醋是用发酵大米制成的有甜味的和甚为清澈的醋，酸度较低，比黑米醋更常使用。
