China Story| 口水直流年夜饭，八大菜系好彩头！
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The Eight Great Traditions of Chinese Cuisine
今天是除夕，旧岁至此而除，另换新岁值此阖家欢乐的时候，我们来说说中国南北不同的年夜饭。
Chinese regional cuisines are amongst the many different cuisines found in different provinces of China as well as from larger overseas Chinese communities.
中国八大菜系: 鲁菜、川菜、粤菜、苏菜、闽菜、徽菜、湘菜、浙菜。中华美食博大精深，因着历史、自然地理、气候条件、资源特产、饮食习惯的不同，发展出具有地方风味和特色的菜肴和烹调方法。
These styles are distinctive from one another due to the factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.
SPRING FESTIVAL
History
As early as the Shang Dynasty and Zhou Dynasty, China's dietary culture has taken shape.
商周时期，
中国的饮食文化开始初具雏形。
In the Song Dynasty, the northern and southern food already had their own characteristics. Back then, it was the North that favored sweet flavors while the South went for more savory options.
宋代时候，中国的南北饮食已经有了区别。沈括的《梦溪笔谈》（The Dream Pool Essays）记录到：“大底南人嗜咸，北人嗜甘，鱼蟹加糖蜜，盖便于北俗也。”
By the end of the Ming Dynasty, Chinese cuisine started to divide into three distinctive styles based on cuisines of Beijing, Suzhou and Guangdong.
到了明代末期，中国饮食分为京式、苏式和广式。京式偏咸，苏式、广式偏甜。
SPRING FESTIVAL
四大菜系
Four Great Traditions of Chinese cuisine are 川, 鲁, 粤 and 苏, representing West, North, South and East Chinese cuisine.
清代初期，出现鲁、川、粤、苏四大菜系。
By the end of the Qing Dynasty, the list was further expanded to include- Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine;
清末民初开始，闽、浙、湘、徽等地方菜也逐渐出名，就形成了中国的“八大菜系”。
SPRING FESTIVAL
Lu Cuisine 鲁菜
Lu Cuisine is ranked one of the top of the eight cuisines. It originated in Shandong Province.
老四大菜系的头牌-鲁菜是八大菜系里历史最悠久、技法最丰富、最见功力的菜系之一，是黄河流域烹饪文化的代表。
Lu cuisine is bold, free-spirited, and uses a vast range of cooking techniques and combinations to achieve the ultimate bite.
Lu cuisine was also prominent in the ancient emperors’court, known for its complexity, difficulty, and stringent adherence to freshness and quality of ingredients.
明清时期大量山东厨师和菜品进入宫廷，使鲁菜雍容华贵、中正大气的风格进一步得到升华。
Some of Lu Cuisine's signature dishes include
Braised Sea Cucumber with spring onion
（葱烧海参）
Dezhou braised chicken
（德州扒鸡）
The traditional version of Moo Shu Pork
（木须肉）
2
Chuan Cuisine
川菜
Chuan Cuisine, from Sichuan Province, is heavy on oil, salt, and spices—particularly spicy chilies and numbing Sichuan peppercorns.
川菜以取材广泛，调味多变，菜式多样，以善用麻辣调味著称。
Sichuan Hotpot
四川火锅
Mapo Tofu
麻婆豆腐
Kung Pao Chicken
宫保鸡丁
Shredded pork with Spicy Garlic sauce
鱼香肉丝
Twice-cooked meat
回锅肉
3
Yue Cuisine 粤菜
Yue Cuisine, also known as Cantonese food, is the most popular Chinese cooking style outside of China.
自古就有“食在广州”一说。
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Related to Cantonese Cuisine are：
🥗Chaoshan cuisine (潮汕菜)
🥙 Hakka cuisine (客家菜)
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Yue Cuisine takes a lot of pride in using ultra-fresh ingredients.
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Cooking Techniques：steaming, poaching, and simmering to highlight the pure flavor of each ingredient
粤菜擅长用清蒸、低温水煮、文火慢炖等手段展现食材原本味道。
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It's clear but not bland, fresh yet refined, and oily but not greasy.
粤菜在烹调上讲究清而不淡，鲜而不俗，嫩而不生，油而不腻。
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Contributing to this are the creation of wok hay (a smoky seared flavor from stir-frying at very high heat) and precise cooking times down to the second.
粤语里面叫“镬气”，特别是小炒类，没有“锅气”这道菜就没了灵魂。
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Classic Cantonese dishes
Cantonese Steamed Fish
粤式清蒸鱼
White Cut Chicken
白切鸡
Char Siu
（Cantonese-style barbequed pork）
叉烧
Dim Sum
点心
4
Su Cuisine苏菜
Su Cuisine, from Jiangsu Province, includes Jinling cuisine, Huaiyang cuisine and Suxi cuisine.
The flavors are very subtle, yet tantalizing, bursting with freshness.
But when it comes to braised dishes, like Wuxi Ribs, generous use of vinegar, sugar, and rice wine really sets this cuisine apart.
苏菜擅长炖、焖、蒸、炒，重视调汤，保持食材的原汁。苏菜刀工精细，摆盘一绝。
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Classic Su Dishes
Lion's Head Meatballs
狮子头
Nanjing Salted Duck
南京盐水鸭
在每期【用英语说中国】这个板块结尾,我们都会给大家一个小小的问题：
本期的问题是：
你最喜欢的菜系和菜分别是什么呢？
期待你的留言和翻译哦~
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