中国菜 Chinese Cuisine

厨房大师傅做菜的场景

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. Chinese people have made much of beverage and food since remote antiquity, and Chinese 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 Chinese 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

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。

Chinese cuisine is not only abundant in variety, but is also diverse incolor, scent, taste, and design. Color refers to the color of dishes; scent to the pleasant smell of meat, fish, vegetables and fruits; taste to the taste of salt, sweetness, tartness and hotness; and design to the shape of cuisine on the plate. Besides, Chinese 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

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。

Chinese cuisine is particular about the selection of materials, the skill of cutting, the duration and degree of heating, and the seasoning. Chinese cuisine has a great range of materials, and almost all edible things can be the materials of Chinese cuisine. The major cutting tools of Chinese cooks are the knife and  the chopping block, which can be used to cut materials into slices, threads, strips, larger cubes, smaller cubes, granules, paste and so on. The gastronomic methods of Chinese 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, Chinese cuisine is very particular about seasoning, and the variety and different formula of seasoning 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, sesame 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 representative local cuisine, and these cuisine styles from all places are now integrating with each other. Inmetropolises such as Beijing, Shanghai and Guangzhou, one can taste famous cuisines from all over China. Furthermore, Chinese restaurants can be seen in every corner of the world, and are welcomed and loved by people from all countries.

北京全聚德烤鸭 2

Roast ducks made by the Quanjude Restaurant in Beijing 2