外國(guó)人最想和你聊的文化話題：美味中餐

　Realize Chinese Food　認(rèn)識(shí)中華美食

     1　中華美食的聞名及其地方菜系
     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　中國(guó)地方菜系以及中國(guó)名菜名稱的表達(dá)方式
     （1）Chinese Eight Regional Cuisine 中國(guó)八大菜系
     Sichuan Cuisine　　 川菜　　Guangdong Cuisine 　　　　　粵菜
     Zhejiang Cuisine 　　浙菜 　　Jiangsu Cuisine 　　　　 　蘇菜
     Anhui Cuisine　　　 皖菜　　 Fujian Cuisine　　　　　 閩菜
     Shandong Cuisine 　　魯菜 　　Hunan Cuisine　　　　　　 湘菜
     （2）Famous Chinese dishes 中國(guó)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) 　　宮保雞丁
     Peking Duck (Beijing kaoya)　　　　 北京烤鴨-the trademark dish of Beijing
     Twice Cooked Pork (huiguorou)　　　　 回鍋肉
     Char siu (chashao)　　　　　　　　　 叉燒 (Barbecued roast pork)
     Mapo doufu　　　　　　　　　　　　　　麻婆豆腐
     Buddha's delight (luohanzhai)　　　 　羅漢齋 (vegetarian dish popular amongst Buddhists)
     Sichuan hotpot　　　　　　　　　　　　四川火鍋
     Crossing the bridge noodles 　　　　　過橋米線
     中國(guó)料理是中國(guó)各地區(qū)、各民族各種菜肴的總稱。具有歷史悠久、技術(shù)精湛、品類豐富、流派眾多、風(fēng)格獨(dú)特的特點(diǎn)，是中國(guó)烹飪數(shù)千年發(fā)展的結(jié)晶，在世界上享有盛譽(yù)。菜品類別中國(guó)料理品種繁多，除按地區(qū)和民族分類外，還因消費(fèi)對(duì)象的不同，加工制作有異。當(dāng)今中國(guó)料理在烹飪中有許多流派。其中最有影響和代表性的也為社會(huì)所公認(rèn)的有：魯、川、粵、閩、蘇、浙、湘、徽等菜系，即被人們常說的中國(guó)"八大菜系"。
Part 2　Key words ＆ Sentences　關(guān)鍵詞語(yǔ)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.
     由于中國(guó)幅員遼闊，民族眾多，從而產(chǎn)生了口味多樣的美食系列，根據(jù)地方特色大致可分為八大菜系。
     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國(guó)菜系之一。
     Guangdong Cuisine：Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh.
     粵菜：主要強(qiáng)調(diào)在菜的擺式上，口味特點(diǎn)是爽、淡、脆、鮮。
     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、寧波菜和紹興菜組成，因其鮮嫩和口味清香而享譽(yù)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.
     蘇菜：江蘇又名淮陽(yáng)，菜肴以海鮮為主要原料，同樣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：主要強(qiáng)調(diào)烹飪的火候，還有燉和燜。一般加點(diǎn)火腿調(diào)味，或是加點(diǎn)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.
     閩菜：結(jié)合福州菜、泉州菜和廈門菜的特色，口味以甜酸咸香為主，色美味鮮。
     Shandong Cuisine：A combination of Jinan and Jiaodong, Shandong cuisine is characterized by an emphasis on freshness, aroma, and crispness.
     魯菜：由濟(jì)南和膠東兩部分地方風(fēng)味組成，注重鮮香和清脆爽口。
     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、洞庭湖區(qū)和湘西山區(qū)的菜肴，以善用紅辣椒、胡椒粉和香蔥以及辛辣而聞名。
     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.
     醋廣泛應(yīng)用于中國(guó)烹飪，這種強(qiáng)烈的，但散發(fā)醇厚美味的發(fā)酵米醋是讓人特別喜歡的。你可以用香醋來代替。
     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.
     紹興黃酒是低度酒，由稻米、小米和酵母制成，并且陳化 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.
     四川花椒在中國(guó)廣泛使用，是來自一種白蠟樹的帶紅色的干燥漿果，整粒使用或者磨成粉末。它的刺激性的、辛辣的和柑橘的味，可能讓你感到惡魔般地辣，是中國(guó)五香粉的組成部分之一。
     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.
     白米醋是用發(fā)酵大米制成的有甜味的和甚為清澈的醋，酸度較低，比黑米醋更常使用。
     Beijing's most famous purveyor of Peking duck is nothing if not well-endorsed.
     如果沒有食客的好評(píng)，北京烤鴨就可能什么都不是--但是事實(shí)卻是好評(píng)如潮。
     The duck, with its crispy red skin and melt-in-the-mouth flesh, is sublime-400 versions of the classic dish are available：opt for the classic kaoya.
     爽脆的紅色鴨皮和入口即化的鴨肉真是令人贊嘆。全聚德一共有400種菜品供君挑選，任君品嘗。
     In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating.
     在大部分中國(guó)菜里，食物都被切成入口大小，適合即刻夾起或吃。
     In traditional Chinese cultures, chopsticks are used at the table.
     在傳統(tǒng)中國(guó)文化中，餐桌上使用的是筷子。
     Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.
     傳統(tǒng)中國(guó)菜講究對(duì)立，冷熱平衡，酸和新鮮平衡，辛辣平衡。
     True to their roots, Shanxi noodle chefs will show off their various noodle-making skills, whether pulling, shaving, cutting, tearing, stamping.
     面點(diǎn)為山西美食文化之精髓，其面點(diǎn)師傅們將盡展面點(diǎn)制作技藝。抻、削、切、壓，傳統(tǒng)山西面條出神入化的制作全過程輕松近距離呈現(xiàn)在賓客眼前。
     Chinese noodles are usually made from soft wheat flour,and served in broth with sliced meat and vegetables.
     中國(guó)的面條通常是用低筋面粉做成，放在肉片和蔬菜煮的肉湯中食用。
     Nowadays, a large part of China's population has a diet centered around noodles.
     在今天的中國(guó)人口中，有很大一部分是以面條制品為主食。
     To give extra flavors to dishes, many Chinese cuisine also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel, dried Sichuan chilies as well.
     為了給食物增加更多美味，中國(guó)菜往往加入干蘑菇，干蝦米，陳皮以及干辣椒。