美食-英文手抄报.doc

Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from  HYPERLINK /s?wd=East Asiahl_tag=textlinktn=SE_hldp01350_v6v6zkg6 \t /_blank East Asia to North America, Australia, Western Europe and Southern Africa. Region cultural differences vary greatly amongst the different regions of China, giving rise to the different  HYPERLINK /s?wd=stylehl_tag=textlinktn=SE_hldp01350_v6v6zkg6 \t /_blank styles of food. There are eight main regional cuisines, or Eight Great Traditions : Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions. Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Shandongs most famous dish is the Sweat and Sour Carp.Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer. Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Cooking echniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not