美食-英文手抄报

ChinesecuisineoriginatedfromthevariousregionsofChinaandhasbecomewidespreadinmanyotherpartsoftheworld—fromtoNorthAmerica,Australia,WesternEuropeandSouthernAfrica.RegionculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,givingrisetothedifferentsoffood.Thereareeightmainregionalcuisines,orEightGreatTraditions:Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Amongthem,Cantonese,Sichuan,Shandong,andHuaiyangcuisineareoftenconsideredasthestandoutsofChinesecuisineandduetotheirinfluenceareproclaimedastheFourGreatTraditions.ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShandongdishestastespungentusually.SoupsaregivenmuchemphasisinShandongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Shandong'smostfamousdishistheSweatandSourCarp.Shandongdishesaremainlyquick-fried,roasted,stir-friedordeep-fried.Thedishesaremainlyclear,freshandfatty,perfectwithShandong'sownfamousbeer,QingdaoBeer.JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Cookingechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.ComprisinglocalcuisinesofHangzhou,HangzhouCuisineisthemostfamousoneamongthethree.CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Cantoneseareknowntohaveanadventurouspalate,abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.Thisstatementisfarfromthetruth,butCantonesefoodiseasilyoneofthemostdiverseandrichestcuisinesinChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn'tusemuchspice,bringingoutthenaturalflavorofthevegetablesandmeats.SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.IfyoueatSichuancuisineandfindittoobland,thenyouareprobablynoteatingauthenticSichuancuisine.Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.AtypicalChinesepeasantbeforeindustrializationwouldhaveeatenmeatrarelyandmostmealswouldhaveconsistedofriceaccompaniedwithgreenvegetables,withproteincomingfromfoodslike.Fatsandwereluxuriesnoteatenonaregularbasisbymostofthepopulation.Withincreasingwealth,Chinesedietshavebecomericherwithmoremeats,fats,andbeingconsumed.HealthadvocatesputsomeoftheblameontheincreasedpopularityofWesternfoods,especiallyfastfood,andotherculinaryproductsandhabits.ManyWestern,especiallyAmerican,fastfoodchainshaveappearedinChina,andarehighlysuccessfuleconomically.