中国菜系     Chinese   Cuisine

菜系的差异主要有多种因素所致,其中包括地理位置,

气候条件,交通状况,人口迁徙,地方文化。

Many  factors resulted in the differences between cuisines,

including  geography, climate, transportation, migration,

regional culture.

Result in    导致

在漫长的历史发展过程中,中餐逐渐分化为南北两大口味。

During the long-term history development, Chinese dishes

gradually are divided into southern and northern taste.

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wuchang fish

Sichuan cuisine

四川菜以麻辣,味重著称,其料选料范围广,调味品烹饪

技术变化多样。

Sichuan cuisine is famous for spiciness and greasiness,  which

has a wide range of ingredients and cooking skills.

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Guangdong cuisine 广东菜

广东菜用料广泛,除了通常用的肉,禽类外,还用蛇,猴,猫,等菜制成菜肴,菜的特点多以清淡,生脆,爽口,偏甜为主。

Guangdong cuisine has a broad range of ingredients that include snakes , monkeys, cats and so on, besides meat and poultry. It is always insipid, crisp, tasty, sweet.

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Shandong cuisine 山东菜

山东菜通常较咸,汁色普遍较浅,注重选料,精于刀工,善于炊技。

Shandong cuisine is general salty with light color. It emphasizes ingredients and it is good at cutting technique and cooking skills.

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Huaiyang cuisine 淮扬菜

淮扬菜擅长炖闷烧煮,讲究刀工,味道鲜脆软滑,注重选料的原汁原味。
Huaiyang cuisine features braising, stewing, roasting and boiling. It highlights cutting technique and tastes smooth. It stresses on the original taste and flavor of the ingredients.