中國四大菜系 英文演講

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1、ChineseFourRegionalCuisines.DirectedbyChristina.,CantoneseCuisineWontonNoodlesWhitecutchicken/whitechoppedchickenCharsiuFriedtoufuwithshrimpSzechuancuisineMapoToufuKungPaoChickenSichuanhotpotDanDannoodlesJiangsuCuisine.Themeattastesquitesoftbutwouldnotseparatefromthebonewhenpicke

2、dup.Othercharacteristicsincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolourandshapeofeachdishandemphasisonusingsouptoimproveflavour.一般認為蘇菜內(nèi)部分為四大派系：金陵菜（又稱京蘇菜），來于南京，制作精細，口味平和。善用蔬菜，以“金陵三草”(菊花澇，構(gòu)杞頭，馬蘭頭)和“早春四野”(芥菜，馬蘭頭，蘆篙，野蒜)馳名。淮揚菜，來于揚州，淮安和鎮(zhèn)江，講究選料和刀

3、工，口味清淡，擅長制湯。蘇錫菜，來于蘇州，無錫和常州，常用酒糟調(diào)味，擅長各類水產(chǎn)，口味偏甜。有時也將蘇錫菜細分為蘇幫菜和無錫菜。徐海菜，來于徐州和連云港，口味較重，擅長海產(chǎn)和蔬菜。WuxisteamedbunYangzhouFriedRiceShizitou/Lion’shead?ShandongCuisine.Shandongcuisineconsistsoftwomajorstyles:Jiaodongstyle,encompassingdishesfromFushan,QingdaoandYantai.Itischaracterisedbyseaf

4、ooddisheswithlighttastes.Jinanstyle,comprisingdishesfromJinan,DezhouandTai'an.Oneofitsfeaturesistheuseofsoupinitsdishes.stirfriedpig'skidneysweetpotatoeswithcaramelizedsugarpig'slargeintestineTHATSALL.Thankyou.