【龙腾网】中国有哪些不同类型的地方菜？各有哪些亮点？

正文翻译

Of all the authentic Chinese food in the United States, Cantonese cuisine dominates most of it. "American Chinese" Food is unauthentic but based on Cantonese cuisine. As a southern coastal province and major trading port, Cantonese cuisine is known for its use of very fresh ingredients and also tends to use the greatest variety of ingredients, including just about any edible meat and seafood. [Preserved ingredients also exist (fermented tofu and preserved eggs, for example), but tend to be simpler methods of preservation and rarely a central part of the dish.] Cooking methods can be complex. Cantonese food tends to use a lot of soy sauce, hoisin sauce, oyster sauce and other "sweet-and-sour" ingredients. Cantonese food is rarely spicy. Also, Dim Sum has complex origins, but is a particularly Cantonese tradition.

俗称“八大菜系”。我会尽我所能描述它们，不过请注意，我自己也是素食主义者，所以我对这些菜系中的肉类的了解有限：
1、粤菜
在美国所有正宗的中餐中，粤菜占了大多数。“美式中餐”是不正宗的，并且以粤菜为基础。作为一个南部沿海省份和主要的贸易港，粤菜以使用非常新鲜的食材而闻名，而且往往使用种类繁多的食材，包括几乎所有可食用的肉类和海鲜。【还存在腌制的食材（例如发酵豆腐和皮蛋），但往往是较简单的腌制方法，很少是菜肴的中心部分】烹饪方法可能很复杂。粤菜往往使用很多酱油、海鲜酱、蚝油以及其他“糖醋”成分。粤菜很少有辣味。此外，点心有着复杂的起源，但它是一个独特的广东传统。
2. 川菜 Sichuan cuisine
Sichuan food is probably the second most common type of Chinese cuisine in the United States, but Cantonese food dominates so much that it's relatively hard to find authentic Sichuan food unless you're in a big coastal city of the USA. In stark contrast to Cantonese food, Sichuan food is known widely for its extreme spiciness and use of both the spicy and aromatic "Heaven-facing" peppers (朝天椒) and the mouth-numbing Sichuan peppercorn (花椒) (which isn't really a peppercorn at all, just looks like one). The combination of these two spices gives a characteristic flavour to many Sichuan dishes. Vinegar is also a common ingredient, giving a "hot-and-sour" taste to some dishes. Not all Sichuan dishes are spicy, but spiciness is usually somewhere in every meal. As an agriculturally-heavy region, Sichuan cuisine has no shortage of vegetables as well as vegetarian versions of its traditional foods to serve the Buddhist population. Meat is often used but typically pork, chicken, beef and other relatively common meats; seafood is nearly absent, except for fish which has made its way into the cuisine in recent times. In contrast to Cantonese food, Sichuan food uses very little soy sauce; many dishes use none at all in the most authentic renditions. Also in contrast to Cantonese food, Sichuan is known for its use of more complex preserved and pickled ingredients: no Sichuan kitchen would be complete without some crucial ingredients: 郫縣豆瓣 (spicy broad bean paste from Pixian county near Chengdu, very different from the bean pastes from other parts of China), 碎米芽菜 (chopped mustard greens pickled with a particular combination of spices -- ideally, made in 宜賓 Yibin, a city in Sichuan), 酸菜 (sour pickled mustard greens), 榨菜 (pickled mustard tubers). This is all just the basic gist; Sichuan cuisine can be further broken down regionally.
2、川菜
川菜可能是美国第二常见的中国菜，但粤菜占主导地位，以致于除非你身处美国沿海大城市，否则很难找到正宗的川菜。与粤菜形成鲜明对比的是，川菜以其极度辛辣而闻名，它同时使用了辛辣又芳香的朝天椒和令人麻木的花椒（其实根本不是辣椒，只是看起来像）。这两种香料的结合使许多川菜有了独特的风味。醋也是一种常见的配料，给一些菜肴带来“酸辣”的味道。不是所有的川菜都是辣的，但是每顿饭通常都会有辣味。作为一个重农地区，川菜不缺蔬菜，也不缺素食版的传统食品，可向佛教徒供应。肉类经常被使用，但通常是猪肉、鸡肉、牛肉和其他相对常见的肉类；海鲜几乎不存在，除了最近一段时间在烹饪中流行的鱼类。与粤菜不同，川菜用的酱油很少，在最正宗的烹饪中，许多菜肴根本不使用酱油。同样与粤菜不同的是，川菜以使用更复杂腌制食材而闻名：没有一些关键的配料，四川的厨房就不会是完整的：郫县豆瓣（来自成都附近郫县的辛辣豆瓣酱，与中国其他地区的豆瓣酱截然不同），碎米芽菜（切碎的芥菜，加上特殊的香料腌制，理想情况下是在四川宜宾制造），榨菜 (腌制的芥菜)。这仅仅是基本要点；川菜可以根据区域进一步细分。
3. 閩菜 Fujian (Minnan) cuisine
Seldom found by itself in the USA, though since Taiwanese and Malaysian cuisines contain a large number of Fujian and Fujian-style dishes, so you may find them in the USA in those restaurants. Fujian cuisine tends to value light, well-balanced flavours and broth preparation. Soy sauce is used but sparingly. Common seasonings include simple salt and sugar, 沙茶醬 (Shacha sauce), wine, and various seafood-based sauces (shrimp paste, fish sauce, oyster sauce, etc.) Much preparation involves boiling ingredients; oil/stir-frying are less common. Note that there are a lot of regional variations within Fujian cuisine.
3、闽菜
在美国很少见，但是台湾和马来西亚的菜系中有大量的闽菜和福建风味的菜，所以你可以在美国的这些餐馆里找到它们。闽菜注重清淡、均衡的风味和高汤的制备。有用到酱油，但用得少。常见的调味品包括简单的盐和糖、沙茶酱、料酒和各种海鲜调味汁（虾酱、鱼露、蚝油等）。许多准备工作都涉及煮沸的原料；油炸不常见。请注意，闽菜有很多地区差异。
4. 湘菜 Hunan cuisine

There are also other distinctive cuisines and regional foods, not part of the so-called "Great Eight" but great nonetheless, and found commonly in Mainland China:

· 新疆菜 Uyghur cuisine

What I've written above is just the beginning. Just about every region, every city and ethnic group has its own set of traditional dishes.

·客家菜
由于客家人以其在东南亚的迁徙而闻名，在中国（大陆）境外比在国内更容易找到这种美食；马来西亚和台湾是很好的去处。
·山西菜
·陕西菜
·海南菜
·云南菜
·京菜（以及相关的皇家菜）
我在上面写的只是个一部分哈。几乎每个地区，每个城市和民族都有自己的一套传统菜肴。

评论翻译

Chara Chan, born and raised in Sichuan, China在中国四川出生和长大

I don’t want to introduce Sichuan cuisine to the Quorans, whose reputation needs no exaggeration.
Today, I’m gonna recommend a branch of Sichuan cuisine, actually the most prent in Chengdu, the capital city of Sichuan now.

Zigong cuisine 自贡菜.

Have you ever tried beef noodles in Taiwan and other parts of China? They can be traced back to the workers’ invention in Zigong.

Please check the documentary called 舌尖上的中国for the explanation.

It’s as thin as a piece of paper, serving best with the wine.
It can be traced back to the Qing dynasty (about 200 years ago)

Oh, did I mention the fact that it’s baked over the dung of the cattle牛粪饼? ;D
2. 水煮牛肉 （水煮means “boil”, but the beef is not boiled, but scalded by very hot chili oil poured onto the toppings)
3. 粉蒸牛肉 the Steamed Beef

My mom buys rabbit almost on a weekly basis but she doesn’t know how to cook this kind of dish, so I guess it’s created in the recent years.
My relatives in the hometown would send me bags of them when she comes here, which is so tasty that my mom’s friends would even love to drive 3 hours to my hometown to learn this skill.
BUT, I would have a stomachache each time I have it.

5. Last but not least: 跳水蛙The frog（literally, it means: the frog plunges into the water)

the Zigong restaurant which features this specialty now ranks the first on Chinese yelp, which would cost you about 30 dollars for 2 people.
My mom used to skin the frog herself and cook this dish for me when I was in primary school, after which the government banned us from purchasing the wild frogs, so we have to buy bullfrog instead, whose taste pales in comparison with the Chinese frog. So, whenever my aunt got the wild frogs from the local peasant 10 years ago, she would call me and try to lure me to take 2 hour bus there to satisfy my appetite.
As you can see in this picture, red and green pepper are there to decorate the dish. The ginger and Sichuan peppercorn play the pivotal role. The wild frog is so tender that you don’t have chew it.

4、成都最受欢迎的菜：冷吃兔
我妈妈几乎每周都会买兔子，但她不知道怎么做这道菜，所以我想这是最近几年发明的。
我家乡的亲戚来的时候，会送我一整袋冷吃兔，好吃极了，以致于我妈妈的朋友甚至愿意开车3个小时到我的家乡学习怎么做。
但是，我每次吃都会胃痛。
5、最后但并非最不重要的：跳跳蛙（字面意思是：跳入水中的青蛙）
现在，具有这种特色菜的自贡餐厅在中国版的yelp上排名第一，每2人花费约30美元。
我上小学的时候，妈妈曾亲自给青蛙去皮，为我做这道菜，之后政府禁止我们购买野生青蛙，所以我们只好买牛蛙，牛蛙的味道比中国的青蛙要差。所以，10年前，每当我阿姨从当地农民那里得到野生青蛙时，她都会打电话给我并试图诱使我坐2小时的公共汽车去那里满足我的胃口。
正如你在这张图片中看到的，红辣椒和青椒是用来装饰这道菜的。生姜和四川花椒起着举足轻重的作用。这只野生青蛙很嫩，以至于你不必咀嚼它。
Jason He, A college student major in English英语专业大学生

There are eight main varieties of Chinese dishes in China. Classified by different regions they are: Lu(Shandong Province), Chuan(Sichuan Province) , Su(Jiangsu Province) , Yue(Guangdong Province), Min(Fujian Province), Zhe(Zhejiang Province), Hui(Anhui Province), and Xiang(Hunan Province) dishes.
Lu dishes are salty and fresh, with a distinct but hard to describe flavor, while Chuan dishes are known for being spicy like a hot pot. Su dishes are sweet with a slightly alcoholic tasting traditional sauce.
Yue dishes are famous around the world for their light and fresh flavors. Min dishes are salty and sweet in the south of Fujian, and spicy in the north. Hui dishes are salty and oily. Xiang dishes are similar to Hui dishes, but very spicy.
Finally, Zhe dishes have a very strong sauce flavour. Of course, there are other types of food in China like Dongbei(Northeastn), Kejia, Benbang(Shanghai) etc. dishes.

中国有八大菜系。按地区分为：鲁菜（山东省）、川菜（四川省）苏菜（江苏省）、粤菜（广东省）、闽菜（福建省）、浙菜（浙江省）、徽菜（安徽省）和湘菜（湖南省）。
鲁菜咸而鲜，风味独特却难以形容，川菜则以像火锅一样的辛辣而闻名。苏菜是甜的，带有一点酒精味的传统酱汁。
粤菜以其清淡清新的风味闻名于世。在福建南部，闽菜是咸甜的，而在北部则是辣的。徽菜咸而油腻。湘菜与徽菜相似，但很辣。
最后，浙菜有很浓的酱汁味。当然，中国还有东北菜、客家菜、上海本帮菜等。

Michael Chan
Here is an interesting map about the principal foods of Chinese people, flour and rice products.
As for flavors, in general, most Han Chinese people ginger, scallions, garlic, and pepper. People in Northwest prefer cumin. Mustard is popular in coastal areas for seafood. Most southerners in China like to eat hot chili peppers.

这是一张关于中国人的主要食物——面粉和米制品的有趣的地图。
至于口味，一般来说，汉族人大多吃姜、葱、蒜和辣椒。西北地区的人们更喜欢孜然。芥末酱在沿海地区很受欢迎。中国大多数南方人喜欢吃辣椒。
Damon Howe, Engineer;English and Mandarin;A not really fat guy工程师；英语和普通话；不是很胖的家伙

People in different of China have different habitats , if you truly love delicious food ,you should come and taste it

If you just wanna know the differences ,you can watch the CCTV , they have a TV show named " A Bite of China"(舌尖上的中国），in that TV show , you can have all the chinese famous food in your eyes ,but just in your eyes
中国不同地区的人有不同的习惯，如果你真的喜欢美味的食物，你应该来品尝一下。
如果你只想知道其中的区别，你可以看中央电视台，他们有一个名为《舌尖上的中国》的电视节目，在这个电视节目中，你可以看到所有中国著名美食，但只是看在眼里而已。
Pamela Jean Berry, Hospitality Supervisor at Mohegan Sun Casino (2003-present)Mohegan Sun Casino的酒店接待主管（2003年至今）

The different regions of China , each have their own style of this delicious cuisine I really don't have the time to name them all,but for instance Szechaun style uses a very spicy style of cooking ,also Hunan is also spicy. The research is all there so have fun learning

在中国的不同地区，每个地方都有自己的美味佳肴，我真的没有时间把它们一一指出，但比如说川菜用的是非常辣的烹调方式，湘菜也很辣。到处都可以找到它们的资料，所以祝你学习愉快。
Joy Abby, I am studying English我正在学习英语

I live in Guangxi,a south province in China,I like to eat rice noodles.people who live in south China are more like rice and rice products,and the people in the north prefer noodles that made from wheat.

我住在中国南方省份广西，我喜欢吃米粉。生活在中国南方的人更喜欢大米和米制品，而北方人更喜欢用小麦做成的面条。

Kuntal Chatterjee
The local cultures are varied in China as this country has an expansive territory. Cantonese, Sichuan, Anhui, Shandong, Fujian, Jiangsu, Hunan, Zhejiang, Beijing and Xinjiang cuisines fall under the most popular Chinese cuisines. These cuisines are differentiated from each other on the basis of some unique features. Let us take a short trip through China’s regional food and discuss some of them.
1. Cantonese Cuisine: Slow-Boiled Soup
The Cantonese cuisine originates from the Guangdong Province of China. Among all the Chinese cuisines in the world, it is the most widely served. In this cuisine, the importance is given on mild flavours and dim sum, congee and soup have made it famous. A hot favourite among the Cantonese people is soup.
Meat and other ingredients are simmered above low heat for a long time to make a clear broth in the preparation of ‘Slow-boiled Soup’, a popular item in this cuisine. There is extensive use of Chinese medicines and herbs as ingredients. You can relish a bowl of this soup in the best Chinese restaurant in Kolkata.
2. Sichuan Cuisine: Kung Pao Chicken
The international fame of Sichuan cuisine is due to its spicy and numbing flavour. There is wide use of Sichuan pepper and chilli peppers while cooking. Fast-frying is the preparation method of the majority of dishes in this cuisine.
Chicken, chilli, Sichuan peppers, peanuts and vegetables are the ingredients used for preparing Kung Pao Chicken, a traditional Sichuan dish. The chicken feels tender and smooth and the flavour of the dish can either be spicy or mild.

中国幅员辽阔，当地文化多种多样。粤菜、川菜、徽菜、鲁菜、闽菜、苏菜、湘菜、浙菜、京菜和新疆菜都属于最受欢迎的中国菜。这些菜系因其独特的特点而相互区别开来。让我们简单了解一下中国的区域美食，并就其中的一些进行讨论。
1、粤菜：高汤
粤菜起源于中国广东省。在世界上所有的中国菜中，它是最受欢迎的。在这个菜系中，重点是清淡的味道和点心，粥和汤使它出名。汤是广东人最喜欢的食物。
将肉和其他食材在低火上煮很长一段时间，以制成清汤，以备广受欢迎的“高汤”之用，中草药被广泛用作配料。你可以在加尔各答最好的中餐馆品尝一碗这种汤。
2、川菜：宫保鸡丁
川菜之所以在国际上享有盛名，是因为它麻辣的味道。烹调时广泛使用花椒和辣椒。在这个菜系中，大多数菜肴的制作方法都是快速油炸。
鸡肉、辣椒、花椒、花生和蔬菜是制作宫保鸡丁的原料，宫保鸡丁是四川传统菜肴。鸡肉感觉柔软嫩滑，这道菜的味道可以是辣的，也可以是温和的。