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鲁菜：Shandong Cuisine
川菜：Sichuan Cuisine
粤菜：Guangdong Cuisine
闽菜：Fujian Cuisine
苏菜：Jiangsu Cuisine
浙菜：Zhejiang Cuisine
湘菜：Hunan Cuisine
徽菜：Anhui Cuisine
中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派。形成了中国的“八大菜系”，即鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜、徽菜。其中川、鲁、粤、苏四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名。
中国人发明了炒(爆、熘)、烧(焖、煨、烩、卤)、煎(溻、贴)、炸(烹)、煮(氽、炖、煲)、蒸、烤(腌、熏、风干)、凉拌、淋等烹饪方式，又向其他民族学习了扒、涮等方式，用来制作各种菜肴。经历代名厨传承至今，形成了各具特色的菜系。
肥猫啃鱼头
中国八大菜系：
1，鲁菜Shandong cuisine
雍鲁菜讲究原料质地优良，以盐提鲜，以汤壮鲜，调味讲求咸鲜纯正，突出本味。容华贵、中正大气、平和养生。
Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting the original flavor. Junwaki, Zhong Zheng's atmosphere, peace and health.
2，川菜Sichuan cuisine
调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣调味。
The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.
3，粤菜Cantonese cuisine
选料精细，清而不淡，鲜而不俗，嫩而不生，油而不腻。擅长小炒，要求掌握火候和油温恰到好处。还兼容许多西菜做法，讲究菜的气势、档次。
The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes.
4，苏菜Chinese Cabbage
用料严谨，注重配色，讲究造型，四季有别。
Strict material, color matching and modeling. Four seasons are different.
5，闽菜Fujian Cuisine
尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格。三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。
Especially with "fragrant" and "flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour.
6，徽菜Huizhou cuisine
擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。重火工是历来的，其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上，不同菜肴使用不同的控火技术，形成酥、嫩、香、鲜独特风味，其中最能体现徽式特色的是滑烧、清炖和生熏法。
It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, smoking and steaming. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw smoking.
7，湘菜Hunan cuisine
口味多变，品种繁多；色泽上油重色浓，讲求实惠；香辣、香鲜、软嫩。重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。相对而言，湘菜的煨功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢炖，原汁原味。
The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor.
8，浙菜zhejiang cuisine
菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽。运用香糟调味。烹调技法丰富，尤为在烹制海鲜河鲜有其独到之处。口味注重清鲜脆嫩，保持原料的本色和真味。菜品形态讲究，精巧细腻，清秀雅丽。
The dishes are small and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant.
菜系，又称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。
中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。
参考资料：中国八大菜系-百度百科
彼岸之澄
菜：“Sichuan cuisine”或“Szechuan cuisine”，而非“Chuancai”或“Chuan cuisine免费附送台湾小吃英文台湾小吃的英文 今天朋友寄来的.. 【早点】a.. 烧饼 Clay oven rollsb.. 油条 Fried bread stickc.. 韭菜盒 Fried leek dumplingsd.. 水饺 Boiled dumplingse.. 蒸饺 Steamed dumplingsf.. 馒头 Steamed bunsg.. 割包 Steamed sandwichh.. 饭团- Rice and vegetable rolli.. 蛋饼 Egg cakesj.. 皮蛋 100-year eggk.. 咸鸭蛋 Salted duck eggl.. 豆浆 Soybean milkm.. 米浆 Rice & peanut milk【饭类】a.. 稀饭 Rice porridgeb.. 白饭 Plain white ricec.. 油饭 Glutinous oil riced.. 糯米饭 Glutinous ricee.. 卤肉饭 Braised pork ricef.. 蛋炒饭 Fried rice with eggg.. 地瓜粥 Sweet potato congee【面类】a.. 馄饨面 Wonton & noodlesb.. 刀削面 Sliced noodlesc.. 麻辣面 Spicy hot noodlesd.. 麻酱面 Sesame paste noodlese.. 鸭肉面 Duck with noodlesf.. 鹅肉面 Goose with noodlesg.. 鳝鱼面 Eel noodlesh.. 乌龙面 Seafood noodlesi.. 蚵仔面线 Oyster thin noodlesj.. 板条 Flat noodlesk.. 米粉 Rice noodlesl.. 炒米粉 Fried rice noodlesm.. 冬粉 Green bean noodlen.. 榨菜肉丝面 Pork , pickled mustard green noodles【汤类】a.. 鱼丸汤 Fish ball soupb.. 贡丸汤 Meat ball soupc.. 蛋花汤 Egg & vegetable soupd.. 蛤蜊汤 Clams soupe.. 蚵仔汤 Oyster soupf.. 紫菜汤 Seaweed soupg.. 酸辣汤 Sweet & sour souph.. 馄饨汤 Wonton soupi.. 猪肠汤 Pork intestine soupj.. 肉羹汤 Pork thick soupk.. 花枝汤 Squid soupl.. 花枝羹 Squid thick soup【甜点】a.. 爱玉 Vegetarian gelatinb.. 糖葫芦 Tomatoes on sticksc.. 长寿桃 Longevity Peachesd.. 芝麻球 Glutinous rice sesame ballse.. 麻花 Hemp flowersf.. 双胞胎 Horse hooves【冰类】a.. 绵绵冰 Mein mein iceb.. 麦角冰 Oatmeal icec.. 地瓜冰 Sweet potato iced.. 八宝冰 Eight treasures icee.. 豆花 Tofu puddingf.. 红豆牛奶冰 Red bean with milk ice【果汁】a.. 甘蔗汁 Sugar cane juiceb.. 酸梅汁 Plum juicec.. 杨桃汁 Star fruit juiced.. 青草茶 Herb juice【点心】a.. 蚵仔煎 Oyster omeletb.. 棺材板 Coffinc.. 臭豆腐 Stinky tofud.. 油豆腐 Oily bean curde.. 麻辣豆腐 Spicy hot bean curdf.. 天妇罗 Tenpurag.. 虾片 Prawn crackerh.. 虾球 Shrimp ballsi.. 春卷 Spring rollsj.. 鸡卷 Chicken rollsk.. 碗糕 Salty rice puddingl.. 筒仔米糕 Rice tube puddingm.. 红豆糕 Red bean caken.. 绿豆糕 Bean paste cakeo.. 猪血糕 Pigs blood cakep.. 糯米糕 Glutinous rice cakesq.. 芋头糕 Taro caker.. 肉圆 Taiwanese Meatballss.. 水晶饺 Pyramid dumplingst.. 肉丸 Rice-meat dumplingsu.. 萝卜糕 Fried white radish pattyv.. 豆干 Dried tofu【其他】a.. 当归鸭 Angelica duckb.. 槟榔 Betel nut
流浪猫想家
Eight Cuisines 八大菜系：Shandong Cuisine 鲁菜Sichuan Cuisine 川菜Guangdong Cuisine 粤菜Fujian Cuisine 闽菜Jiangsu Cuisine 苏菜Zhejiang Cuisine 浙菜Hunan Cuisine 湘菜Anhui Cuisine 徽菜
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