今天，对外汉语网给大家带来的是对外汉语教学中，必不可少的课程内容——中国八大菜系中的川菜、徽菜、鲁菜和闽菜。 中国的八大菜系——8 Main Cuisines of Chinese Dishes 鲁菜、苏菜（也叫“淮扬菜”）、川菜、粤菜、浙菜、闽菜、湘菜、徽菜共同构成了中国汉族饮食的“八大菜系”。 Lu, Su (also known as Huaiyang), Sichuan, Guangdong, Zhejiang, Fujian, Hunan and Huizhou make up the "eight major cuisines" of the Chinese Han cuisine. 鲁——鲁菜——Lu Cuisine
糖醋鲤鱼、油闷大虾 Sweat and Sour Carp，Braised Prawns 鲁菜包括两类：济南胶东菜和孔府菜。 济南胶东菜主要使用酱油烹调。海鲜是这两种风格中最具代表性的部分。 孔府菜有着悠久的历史，甚至可以与古代的皇家菜相提并论。大多数孔府菜都有与历史故事相关的精致名字，精湛的切割技术和精致的风格使孔府菜成为当今最昂贵甚至奢侈的菜肴之一。 Lu cuisine includes two dishes: Ji’nan & Jiaodong style and Confucius Dishes Ji’nan & Jiaodong dishes mainly use the soybean sauce to cook. Seafood is the most representative part of these two styles. Confucius Dishes has a long history, which can even parallel the ancient royal cuisines. Most of the Confucius dishes have refined names related with historical stories, and the exquisite cutting technique and delicate style make Confucius Dishes one of the most expensive even luxurious dishes nowadays. 苏——苏菜——Su Cuisine
糖醋排骨、松鼠鳜鱼 Sweet & Sour Pork Ribs，Squirrel Cinnamon Fish 在苏式菜肴中，要求原料尽可能新鲜，并以非常精细的方式进行加工。食材少而精致。 In Su cuisine, ingredients are required to be as fresh as possible and processed in a very exquisite way. The servings are always in small proportions but very refined way. 川——川菜——Chuan Cuisine
火锅、水煮鱼 Hotpot，Poached Fish 川菜以麻辣著称，辣椒、野生花椒和生姜是川菜的常见食材。 Chuan cuisine is famous for its hot and spicy dishes. Hot chili, wild pepper and ginger are the ever-present ingredients. 鱼香肉丝、麻婆豆腐 Fish-flavored Shredded Pork，Mapo Tofu 粤——粤菜——Yue Cuisine
煲仔饭、广式早茶 Claypot，Dim sum 粤菜的食材是最具有多样性的。此外，它将西方的烹饪方法与当地的传统方法相结合，使粤菜成为中国最具创造力的一种美食。 Yue cuisine has the largest diversity of ingredients. Besides, it combines western cooking methods with local traditional ways, making Yue Cuisine the most creative one cuisine in China. 白灼虾、烧鹅 Scalded Prawns，Roasted Goose 下一篇，为大家讲解中国八大菜系的其余四种菜系，不要错过哦~ |
