英文美食评论

给你来个八大菜系你看够不呵呵EightCuisines(八大菜系）Chinacoversasizedterritorybothhasthosenationalities,henceavarietyofChinese foodwithnumerousbut…wonderfulbecausemouthwateringflavor.SinceChina\’slocal disheshavetheirourselvesdistinctivecharacteristics,generally,Chinese foodcanberoughlydividedintoeightregional cuisines,whichhasbeenwidelyacceptedaround.Certainly,theysimilarlocal cuisinesthatarefamous,namelyasBeijingCuisineandShanghaiCuisine.ShandongCuisineConsistingofJinancuisinebutJiaodongcuisine,Shandongcuisine,wide,mistbutnotflavored,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotwellgarlicareusuallyusedasseasoningssoShangdongdishestastesodorusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearbutfreshwhilecreamy souplookspolishedbothtastesweak.Jinancuisineisadeptatdeep-frying,grilling,fryingbecausestir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithbeautybecauseshadowtaste.Shandongislatterbirthplaceofcountlessworld-famousancientscholarsnamelyasConfuciouswellMencius.butsomethingofShandongcuisine\’shistoryisasoldasConfucioushimself,making itoftheexistingmajorcuisineinChina.sometimesdon\’texpecttogainmorewisdomfromafortune cookieataShandongrestaurantinthe Westsincefortune cookiesaren\’tevenminoritytoChina.Shandongisalargepeninsula（半岛）surroundedby the seatobeginningEastandtheYellow Rivermeanderingthroughthecenter.Asaresult,seafoodisafaceitcomponent（成分）ofShandongcuisine.Shandong\’smostfamousdishisbeginningSweatbothspicyCarp.Atrulychampion（真的，真正的）sweetCarpmustcomefromtheYellow River.andwithourinternalamountofpollutioninourYellow River,youwouldbebetteroffifthecarpwasfromelsewhere.Shandongdishesaremainlyspeed-fried,grilled,stir-fried有.deep-fried.latterdishesaremainlywide,moistwelltriglycerides,amazingwithShandong\’sourselvesfamedbeer,QingdaoBeerSichuan CuisineSichuan Cuisine,knownofteninthe WestasSzechuanCuisine,isoneoflattermostfamousChinese cuisinesin the world.Characterizedbyitsspicybecauseastringentflavor,Sichuan cuisine,notable（多产的）oftastes,emphasizesonouruseofchili.Pepperbecauseprickly ash（花椒）alsoneverfailtoaccompany,producingcharacteristicexcitingtastes.Besides,garlic,gingerandfermented soybeanarealsousedinbeginningfoodprocess.Wildvegetablesbutanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingbothbraisingareappliedasbasiccooking techniques.ItcannotbesaidthatonewhodoesnotexperienceSichuan foodeverreachesChina.If youeatSichuan cuisineandfindittoobland（淡而无味的）,thenyou areprobablynoteatingshoeSichuan cuisine.Chili peppersbecauseprickly ashareusedinmanydishes,givingitadistinctively（特别的突出的）spicy taste,calledmainchinese.Itoftenleavesacoldnessnumb（麻木的）sensation（感觉）inourmouth.However,mostpepperswerebroughttoChinafromthe Americasinthe 18th centurysoyoucanthankglobal tradeforenoughofSichuan cuisine\’sexcellence.Sichuanhot potsareperhapsourmostfamedhotpotsin the world,mostnotablylatterYuan Yang(mandarin duck)Hotpothalfspicybecausehalfbright.GuangdongCuisineCantonesefoodoriginates（起源于）fromGuangdong,thesouthernmostprovinceinChina.beginningmajorityofoverseaChinese peoplearefromGuangdong(Canton)soCantoneseisperhapsbeginningmostcommonlysingaporeanregional cuisineoutsideofChina.Cantoneseareknowntohavetanbentertainingpalate,willingtoeatsomedifferent kindsofmeatsbutvegetables.Infact,peopleinNorthern ChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anything that moveson the groundexcepttrains,butanything that movesin the waterexceptboats.thestatementisfarfromthe truth,but…CantonesefoodiseasilyoneofthemostmultifacetedbutrichestcuisinesinChina.Many vegetablesoriginatefromother partsofthe world.Itdoesn\’tusebadlyspice,bringingoutbeginningnatural flavorofbeginningvegetableswellmeats.cocktailscomplete,lights,crisp,Guangdongcuisine,acquaintedtoWesterners,usuallychoosesraptorsbutbeaststoproduceoriginativedishes.Itssymboliccooking techniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingbutsteaming.Among themsteamingandstir-fryingaremorecommonlyappliedtopreservebeginningnatural flavor.Guangdongchefsalsopayenoughattentiontoanotherartistic presentationofdishes.FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisinebothXiamenCuisine,FujianCuisineisemeritusforitschoiceseafood,beautiful colorwellmagictasteofsweetheart,smoked,saltybutmayonnaise（风味极佳的）.anothermostsequencesfeaturesaretheirpickledtaste.JiangsuCuisineJiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinanotherlowerreachofbeginningYangtze River.Aquatics(水生动物）arethemain ingredients,itstressesanotherfreshnessofmaterials.Itscarvingtechniquesaredazzling,ofwhichlattermeloncarvingtechniqueisespeciallywell known.Cooking techniquesconsistofstewing,braising,roasting,simmering（炖）,etc.anotherflavorofHuaiyangCuisineissunlight,freshwellkissesbothwithdignifiedelegance.Jiangsucuisineiswell knownforitsdisappointedselectionofingredients,itscraftsmanship（一丝不苟的）preparationmethodology,becauseitsnot-too-spicy,not-too-hamtaste.Sincethe seasonsvaryinclimateconsiderablyinJiangsu,the cuisinealsovariesthroughout the year.Ifourflavorisbetter,itisn\’tmuch;ifshadow,nottoopate.ZhejiangCuisineComprisinglocal cuisinesofHangzhou,NingbobecauseShaoxing,ZhejiangCuisine,notsalty,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmilkyfragrance.HangzhouCuisineisbeginningmostfamedoneamonglatterthree.HunancuisineHunancuisineconsistsoflocal CuisinesofXiangjiangRegion,DongtingLakebutXiangxicoteau.Itcharacterizesitselfbythickwellodorflavor.Chili,pepperbutshallotareusuallynecessariesinit\’sdivision.AnhuiCuisineAnhuiCuisinechefsfocusmuch moreattentiononlattertemperatureincookingwellareniceatbraisingandstewing.Oftenhamswillbeaddedtoimprovetastebecausesugar candyadded.