中国菜ChineCuisine
厨房⼤师傅做菜的场景文明标语大全
Cooks preparing dishes in a kitchen
民以⾷为天。中国⼈⾃古以来就重视饮⾷。中国菜具有历史悠久、技艺精湛、品类丰富、流派众多、风格独特的特点。
Food is the first necessity of the people. Chine people have made much of beverage and food since remote antiquity, and Chine cuisine features along history, marvelous skills, rich variety, various styles and unique characteristics.
世界名厨甄⽂达推介北京宫廷菜
The Palace Cuisine is recommended by the well recongnized chef Martin Yan
中国地域辽阔，各地物产、⽓候和⽣活习惯不同，⼈们的⼝味也各不相同，这样就形成了各具地⽅特⾊的中国菜系。其中主要有⼋⼤菜系：鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜、徽菜。同时，也有四⼤菜系之说，通常指鲁菜、川菜、粤菜和淮扬菜。
China has a vast territory, and the produce, climate and living habits vary from place to place. As a result, people from different regions have distinctive tastes, thus forming many Chine cuisine styles with unique indigenous flavors. In particular, the eight major cuisine styles are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Meanwhile, there is also the parlance of four cuisine styles, which are usually Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huai-Yang cuisine.
川菜⽕锅
The hot pot of Sichuan cuisine
班会ppt
赫瑞瓦特中国菜不但花样多，⽽且讲究⾊、⾹、味、形俱佳。“⾊”指菜的颜⾊；“⾹”指⾁、鱼、菜、果的⾹⽓；“味”指咸、甜、酸、辣的味道；“形”指装在盘⼦⾥的菜肴的形状。此外，中国菜也讲
究“意”和“养”，“意”指菜肴可代表的意境，如古时候，⼈们在赶考的时候要吃红⾊鲤鱼，意为鲤鱼跳龙门；“养”指丰富的营养价值和药⽤性。
Chine cuisine is not only abundant in variety, but is also diver incolor, scent, taste, and design. Color refers to the color of dishes; scent to the pleasant smell of meat, fish, vegetables and fruits; tas
政治大题答题技巧te to the taste of salt, sweetness, tartness and hotness; and design to the shape of cuisine on the plate. Besides, Chine cuisine is particular about 'signification,' 'nutrition' and 'officinal value'; for example, ancient people would have redcarps when they were going to take part in an imperial civil examination, which suggested that they would have a promising future, just like a carp jumpingover a mysterious gate and joining the rank of dragons.
⼴东菜款式多样
Guangdong cuisine is varied and exquisite手工灯笼制作教程
春色作文拉肚子吃什么菜中国菜在选料、⼑⼯、⽕候和调味四个⽅⾯都很讲究。中国菜的选材⾮常丰富，有⼀句俗语称：“⼭中⾛兽云中燕，陆地⽜⽺海底鲜。”⼏乎所有能吃的东西，都可以作为中国菜的材料。中国菜⼑⼯的主要⼯具是菜⼑和砧（zhēn）板，可将原料切成⽚、丝、条、块、丁、粒、糜等形状。中国菜烹调⽅法⾮常多，有凉拌、炒、蒸、煮、煎、炸、焖、焗、炖、煨、烧等⼏⼗种。中国菜在制作过程中还⼗分注意⽕候。此外，中国菜的调料也很讲究，调味品的不同品种和搭配是形成地⽅风味菜肴的主要原因之⼀。常⽤的调料品有：酱油、⾖豉（chǐ）、辣椒、胡椒、花椒、味精、⽣粉、醋、⽩糖、酒、⽣姜、蒜⽚、⿇油等⼏⼗种。
Chine cuisine is particular about the lection of materials, the skill of cutting, the duration and deg
ree of heating, and the asoning. Chine cuisine has a great range of materials, and
almost all edible things can be the materials of Chine cuisine. The major cutting tools of Chine cooks are the knife and the chopping block, which can be ud to cut materials into slices, threads, strips, larger cubes, smaller cubes, granules, paste and so on. The gastronomic methods of Chine cuisine number in the tens, including mixing without being heated, stir-frying, steaming, stewing and so forth, and attach much importance to the duration and degree of heating. In addition, Chine cuisine is very particular about asoning, and the variety and different formula of asoning are one of the major facets of various local flavors. The common fixings are soy sauce, lobster sauce, all kinds of pepper, monosodium glutamate, starch, vinegar, white sugar, liquor, ginger, garlic, same oil and so on.
北京全聚德烤鸭 1
Roast ducks made by the Quanjude Restaurant in Beijing 1
中国各地都有⾃⼰的代表菜品。如今，各地的菜系⼜处于⼤的融合之中。到北京、上海、⼴州等⼤城市，可以吃到全中国⼏乎所有地⽅的名菜。⽽中餐馆更是遍及世界各个⾓落，受到各国⼈民的欢迎与喜爱。
All regions in China have their own reprentative local cuisine, and the cuisine styles from all places are now integrating with each other. Inmetropolis such as Beijing, Shanghai and Guangzhou, one can taste famous cuisines from all over China. Furthermore, Chine restaurants can be en in every corner of the world, and are welcomed and loved by people from all countries.
北京全聚德烤鸭 2
秦王扫六合Roast ducks made by the Quanjude Restaurant in Beijing 2
