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                      Chinese Cuisine
                      Learn Chinese - History and Culture

                      ????? Chinese Cuisine
                      Different from the cuisine in western world, Chinese people cook food in various ways such as frying, boiling, steaming and stir frying. Chinese people put a high premium on the taste, color and smell of food. Chinese cuisine enjoys the same international reputation to that of France and Italy for its scent, taste and design.

                      Sichuan CuisineDue to the vast territory of China, the product, climate and living habits are quite different from region to region. And the flavor of food is different. People in south China prefers light food while the people in north China prefer food with rich taste. Sichuan people like hot food, Shanxi people like sour food and so on. China has all kinds of cuisine of special local flavor, among which that of Shandong (shān dōng 山東), Sichuan (sì chuān 四川), Jiangsu (jiāng sū 江蘇), Guangdong (guǎng dōng 廣東), Zhejiang (zhè jiāng 浙江), Fujian (fú jiàn 福建), Hunan (hú nán 湖南) and Anhui (ān huī 安徽) are all quite representative.

                      Guangdong CuisineShandong cuisine (lǔ cài 魯菜) is very famous in northern China. It includes much seafood. Sichuan cuisine (chuān cài 川菜) is hot, spicy and sour. It is much due to the wet weather of that region and people need hot food to dispel the wet. Jiangsu cuisine (sū cài 蘇菜) is moderately salty and sweet and is quite delicious. It is much related to the mild weather in that region. Guangdong cuisine (yuè cài 粵菜) featers exquisite, plentiful and varied raw materials, novel and strangely cooked foods, light, delicious, tender and refreshing taste, sour, sweet, bitter, hot and salty flavoring. Zhejiang cuisine (zhè cài 浙菜) is developed from the local dishes of Hangzhou (hāng zhōu 杭州), Ningbo (níng bō 寧波) and Shaoxing (shào xīng 紹興). Food in Zhejiang CuisineZhenjiang is fragrant, tender and fresh. And most of them are highly sophisticated made. Fujian cuisine (mǐn cài 閩菜) often takes marine products as its raw material. It tastes light and delicious and the color is beautiful. Hunan cuisine (xiāng cài 湘菜) is mostly seasoned with chili, and features sour, hot, delicious and fragrant tastes. Anhui cuisine (huī cài 徽菜) is made of the choicest delicacies of mountain and wilderness, and always keeps the original flavor of food.

                      Besides, roast duck (kǎo yā 烤鴨) and dip-boiled mutton slices (shuàn yang ròu 涮羊肉) of Beijing, doupi (dòu pí 豆皮) (a kind of fried pancake made of glutinous rice, minced meat, cubes of bamboo shoots, etc. wrapped in sheets of rice and bean flour mixed with eggs) of Hubei Province (hú běi shěng 湖北省), and "white meat with pickled Chinese cabbage" (suān cài bái ròu 酸菜白肉) of the Northeast are all famous dishes in terms of their bright color and good taste.

                      ?????? 中國人烹飪食物的方式多種多樣,例如煎、炸、蒸、煮、炒。中國人十分注重食物的色、香、味。 正是因為中國人對食物是如此的講究,所以中國菜在世界上與法國菜、意大利菜齊名,深受人們的喜愛。

                      Chinese Cuisine????? 由于中國地域遼闊,各地的物產、氣候和生活習慣不同,因此人們的口味也各不相同:南方人口味清淡,北方人口味較重,四川人喜歡吃辣,山西人喜歡吃酸……這樣,在中國就形成了各具地方風味特色的菜系。其中山東、四川、江蘇、廣東、浙江、福建、湖南、安徽等地的菜就極具代表性。?

                      ????? 山東菜在中國北方很有名。由于山東靠近黃海、渤海,所以山東菜中海鮮類較多。四川菜的特點是麻、辣、酸。江蘇菜咸甜適中,吃起來很可口。廣東菜的特點是用料精細博雜;菜肴新穎奇異;口味講究清、鮮、嫩、爽;調味品包含酸、甜、苦、辣、咸,它以色、香、味、形俱全而飲譽四海。浙江菜是由杭州、寧波、紹興等地方菜發展起來的。浙江菜制作精細,具有香、嫩、鮮等特點。福建菜多用海產品作原料,味道清鮮,顏色美觀。湖南菜喜用辣椒。酸辣、鮮香是湖南菜的特點。安徽菜的特點是選料樸實,講究火功,重油重色,味道醇厚,保持原汁原味,菜以烹制山野海味而聞名。
                      ????? 除此以外,北京的烤鴨、涮羊肉;湖北的豆皮;東北的酸菜白肉等也都是色鮮味美的名菜。


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