【寻味中国】中国八大菜系（中英双语）

寻味中国系列之

“八大菜系”

在中国，饮食蕴含着中国人对自然、时节以及人与人之间关系的深刻理解。孔子在《论语》中说，“食不厌精，脍不厌细”，即便是安贫乐道的圣人，也提倡遵循食材的特点，烹饪出至高美味。经过千年的发展，食物、烹饪方法、饮食仪轨与中国的哲学、礼仪融合为一体，形成了独特的中国饮食文化。

In China, food reflects people’s appreciation of nature, seasons and relationship. The Analects of Confucius has these words, “He was never tired of having his rice finely cleaned, or his minced meat cut quite small.” Even a sage who is contented with a simple life would suggest that one should prepare the ingredients most elaborately in order to cook the best meal. After thousands of years, food, cuisine and table manners have integrated with Chinese philosophy and etiquette to form the unique Chinese food culture.

由于气候、地理、历史、物产及饮食风俗的不同，演变出了八种最具影响力的地方菜系，也就是我们常说的中国传统饮食“八大菜系”，包括“鲁、川、苏、粤、闽、浙、湘、徽”。

In China, factors like climates, geographies, histories, eating habits, and cooking methods lead to eight regional cuisines, namely Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shangdong, Sichuan and Zhejiang.

有些菜系喜甜，口味清淡；有些菜系则重辣；还有些以咸鲜见长。无论你的食性如何，门类多样的佳肴都绝对可以投其所好。本篇文章将简单介绍中国饮食文化中的“八大菜系”。

Some of the cuisines are mild and sweet, while the others are hot spicy; there are also cuisines that taste bland and salty. The assortment of flavours the Chinese cuisine offers to appease the cravings of your taste buds, undeniably makes it everyone’s favourite. For the purposes of this article, we will focus on the eight major regional cuisines in China.

粤 菜

Guangdong Cuisine

粤菜，又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调方法，以花生油、米酒、茴香、桂皮、甘草、姜粉、橘皮、蚝油、鱼露等调味。代表菜品有：汤品、海鲜、面条、点心、烧麦、卤味、馄饨、烧腊等。

Also known as the Guangdong or Yue cuisine, Cantonese cuisine is the traditional cuisine in China’s Guangdong province. Cantonese cuisine applies 21 comprehensive cooking methods, such as steaming, frying, stir-frying, braising, and stewing. The food is usually seasoned with a variety of flavoursome ingredients such as peanut oil, rice wine, anise, cassia, liquorice, ginger powder, dried tangerine peel, oyster sauce, fish sauce, and curry, among other things. Typical Cantonese dishes include soup, seafood, noodles, dim sum (點心), siu mei (燒麥), lou mei (滷味), wonton (餛飩), siu laap (燒臘), etc.

川 菜

Sichuan Cuisine

宫保鸡丁

四川菜，又称川菜，源于四川省，是最受欢迎的菜系之一。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。

The Sichuan cuisine also known as the Chuan cuisine, originating from the Sichuan province, is the most widely eaten cuisine in china. Pork is one of the most popular meats in a Sichuan cuisine, but other meats like fish, beef and even vegetables and tofu are used in the dishes. The dishes of this cuisine are known for their hot, spicy and mouth – numbing flavours.

实际上，由于辣椒传入中国仅有300年左右的历史，麻辣的风味在100年前才在川渝地区流行起来，且当时多为社会底层百姓所喜爱。三国时期，蜀国人居于此地。据研究发现，当时的蜀国人喜甜。到了晋代，当地人爱吃以葱姜蒜调味的重口味菜肴。17世纪末，辣椒才从南非传入中国，传入四川后立刻成为了当地人最爱的风味。

Actually, hot, spicy and mouth – numbing flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago. During the period of the Three Kingdoms, the kingdom of Shu was located in Sichuan. According to historical research, the people in Shu liked sweet food. During the Jin Dynasty, they preferred to eat pungent food made with ginger, mustard, chives, or onions. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring.

川菜代表菜品有宫保鸡丁、麻婆豆腐、担担面等。

Some of the authentic Sichuan dishes include – Kung Pao chicken, Mapo tofu, Dan Dan noodles, etc.

苏 菜

Jiangsu Cuisine

盐水鸭、大煮干丝

江苏菜，简称苏菜，主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料广泛，以江河湖海水鲜为主；刀工精细，烹调方法多样；追求本味，清鲜平和；菜品风格雅丽，形质均美。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼、大煮干丝等。

Also known as Su cuisine, the Jiangsu cuisine is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Xuzhou cuisine. Jiangsu cuisine can be dated back to 2000 years ago. It features strictly selected ingredients, exquisite workmanship, elegant shape, and the freshness of ingredients. A typical Jiangsu cuisine consists of an array of seafood, where fish is a common ingredient. Common dishes in Jiangsu cuisine are salted dried duck, which is the most famous dish in Nanjing, crab roe meatballs, sweet and sour mandarin fish，boiled and dried bean curd, etc.

湘 菜

Hunan Cuisine

醒神咖啡

剁椒鱼头、小炒肉

湘菜，即湖南菜，在长沙地区又被称为本味菜，早在汉朝就已经备受喜爱。春秋战国时期，湖南主要是楚人和越人生息的地方，多民族杂居，饮食风俗各异。

Hunan cuisine, commonly referred to as Xiang cuisine, has been favored since Han dynasty. During Spring and Autumn Period, Hunan was the place where the Chu and Yue people lived. The multi-ethnic groups lived in different places of Hunan with different diet customs.

湘菜制作精细，用料上比较广泛，口味多变，品种繁多；色泽上油重色浓，讲求实惠；制法上以煨、炖、腊、蒸、炒诸法见称。湘菜代表菜品有剁椒鱼头、辣椒炒肉等。

Today, the hot and sour Hunan food is rich in aroma and colour and is usually oilier than other Chinese regional dishes. Hunan cuisine is known for soups and stews, which largely involves boiling, steaming, smoking and stir – frying. Some of the authentic hunanese foods include Chop bell pepper fish head, fried pork with chili, etc.

鲁 菜

Shandong Cuisine

山东菜一般称为鲁菜，是山东省的特色菜。山东是中国最早的文明发祥地之一，因此鲁菜的烹饪风格给周边地区——尤其是中国北方城市定下了基调。如今，山东菜肴多以各类海鲜、蔬菜为原料，主张急火快炒。

The Shandong or the Lu cuisine is the traditional cuisine of the Shandong province, which is in the northern and coastal side of china. Shandong was one of the first civilized regions in China and an early cultural center, so its cooking tradition set the style for the regions around it, especially to the north in Beijing and northeastern China. Now Shandong cuisine is relished for the many kinds of different seafood and vegetable dishes and their style of frying in high heat that locks in the flavors and isn't oily.

鲁菜喜用海鲜、家畜家禽，味道鲜咸可口，力争保留食材的原味。鲁菜中，用香葱、香料调味的荤汤往往能很大地提升海鲜的风味。

鲁菜中最具特色的菜肴包括四喜丸子、德州扒鸡、葱烧海参等。

Since it is in the coastal region, it specializes in an array of seafood. Another speciality of this cuisine is the usage of domestic animals and birds in cooking its dishes. This cuisine is known for its fresh, salty and crispy taste of its dishes. The original flavours of the meat and vegetables are retained. The broths play a vital role in a Shandong cuisine. There are two kinds of broths, one is light and watery and the other is rich and milky. Spices and scallions are tossed in the broth making it a scintillating accompaniment with sea food.

The dishes from Shandong menu include – “four joy” meatballs, Dezhou grilled chicken, braised sea cucumber with scallion, etc.

浙 菜

Zhejiang Cuisine

浙江菜，简称浙菜，口味清淡不腻，注重食材的本味。浙江位于中国东部沿海，自古以来便是富饶之地。东部沿海有数不尽的渔场，北部分布着江河湖泊，西南又耸立着层层高山，可谓山珍海味齐聚一地。

The Zhejiang cuisine, known as Zhe Cai for short, originates from the rich eastern province, Zhejiang. Instead of being greasy like many other Chinese cuisine, Zhejiang cuisine is raw and fresh in most cases. Zhejiang Province, located along the eastern coastline of China, has been known as the land of plenty since ancient times. Countless fish farms in the east coastline, crisscrossed rivers, lakes and ponds in the north and hilly terrains in the southwest provide abundant seafood, freshwater products, as well as mountain delicacies.

浙菜具有悠久的历史。我国的考古学家在1973年从浙江余姚河姆渡发掘一处新石器时代早期的文化遗址，出土的文物中有大量的籼稻、菱角、猪、鹿、虎、鱼等残骸。同时，还发掘出了古灶、罐、盆、盘等生活用陶器。据科学家考证，这些文物距今约有7000年左右的历史。

The culinary tradition in Zhejiang province can be traced back to thousands of years ago. In 1973, Chinese archaeologists unearthed, in Hemudu, Yuyao, Zhejiang Province, a Neolithic cultural site where there were remains of rice, chaff, water chestnuts, pigs, deer, tigers, fishes, as well as pottery stoves, pots and plates. According to scientific researches, these artifacts can be dated back to 7000 years ago.

浙菜具有四个特点：选料讲究，烹饪独到，注重本味，制作精细。食材经过精挑细选，包括贝类、鱼类以及时令蔬菜。浙菜烹饪讲求鲜美，鲜嫩味美的水产品绝对让人不禁大快朵颐。浙菜系主要名菜有：西湖醋鱼、叫花鸡、东坡肉、龙井虾仁等。

The characteristics of Zhejiang Cuisine can be summarized into four words, namely exquisiteness, specialty, freshness and tenderness. The Zhejiang dishes are made of strictly selected seafood ranging from oysters and fishes to seasonal vegetables. This form of cooking aims at retaining the freshness and flavour. The raw and mild flavour of seafood makes this a healthy yet tasty alternative if you are in the mood to binge on some Chinese food.

Some of the notable dishes of the Zhejiang cuisine are – West Lake Fish in Vinegar Gravy, beggars’ chicken, dongpo pork, stir-fried shrimps with Longjing tea leaves.

徽 菜

Anhui Cuisine

徽菜，起源于秦汉时期，味鲜浓，色泽佳。菜品多采用本地食材，以黄山山珍、野味为上。烹调方法上善用烧、炖、蒸，重色泽、重火候，保留食物的营养成分。

The regional cuisine of Anhui in eastern China can be dated back to the Qin and Han dynasties, and is considered to be healthy and visually interesting with simple flavours. The cuisine doesn’t involve any exotic assortment of meat or spices; rather uses simpler meats and wild plants and herbs from the yellow mountains.
The methods used to prepare the dishes are simple, mainly consisting of braising and stewing. Special attention is given to the appearance, colour, taste and temperature of the dish. Cooking is done in a way that preserves the nutrients of the food.

徽菜的经典菜品有臭鳜鱼、清炖甲鱼、问政山笋、毛豆腐等。

Some of the best known Anhui dishes include: Stinky Mandarin Fish, Stewed Soft-shelled Turtle, Stewed Bamboo Shoots with Sausage, Stinky Tofu, etc.

闽 菜

Fujian Cuisine

佛跳墙、荔枝肉

闽菜发源于福建省，以烹制山珍海味而著称，尤以“香”、“味”见长，淡爽清鲜，唇齿留香。

Min cuisine is the cuisine of the Fujian province. The most common ingredients include various types of seafood, including mussels, shrimp and fish. Pork, duck, chicken and beef are also commonly used. Dishes of this cuisine are usually lightly seasoned and the mild flavor lingers on your taste buds for a long time.

福建菜刀工严谨，讲究火候，注重调汤，偶用水果作为去腥去膻的材料。代表菜品有佛跳墙、荔枝肉等。

Typical Fujian dishes are prepared by first chopping the ingredients finely and then quickly boiling or stir-frying them or adding them to soup. Fruits are often used to bring a touch of sweetness to the dishes. Some of the most famous Fujian dishes include: The Monk Jumps Over the Wall (seafood stew), Sweet and Sour Pork with Litchi, etc.

本文英文部分参考文章：

https://www.awesomecuisine.com/foodguide/25045/major-regional-cuisines-china.html

https://gbtimes.com/eight-major-regional-cuisines-china

https://www.finedininglovers.com/article/8-regional-chinese-cuisines-explained

http://www.chinadaily.com.cn/english/doc/2004-01/09/content_297518.htm

http://www.chinadaily.com.cn/english/doc/2004-01/09/content_297520.htm

https://parksiderestaurant.co.uk/history-zhejiang-cuisine/

https://www.chinahighlights.com/travelguide/chinese-food/lu-cuisine.htm

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