川菜
川菜為什么會(huì)成為食者最多的地方菜系？
從地域上說(shuō)
川菜是中國(guó)西部四川這塊地方出現(xiàn)的菜。在秦末漢初就初具規(guī)模，唐宋時(shí)發(fā)展迅速，明清已富有名氣。川菜成了一種影響很大的風(fēng)味菜系，如今已遍及世界許多國(guó)家、地區(qū)。川菜它是屬于中國(guó)的，也是屬于世界的。
從歷說(shuō)
概括地說(shuō)川菜發(fā)源于古代的巴國(guó)和蜀國(guó)，它是在巴蜀文化背景下形成的。到兩漢兩晉之時(shí)，就已呈現(xiàn)了初期的輪廓。隋唐五代，川菜有較大的發(fā)展。兩宋時(shí)，川菜已跨越了巴蜀疆界，進(jìn)入北宋東京、南宋臨安兩都，為川外人所知。明末清初，川菜運(yùn)用引進(jìn)種植的辣椒調(diào)味，對(duì)繼承巴蜀早就形成的“尚滋味”、“好辛香”的調(diào)味傳統(tǒng)，進(jìn)一步有所發(fā)展。晚清以后，逐步形成為一個(gè)地方風(fēng)味極其濃郁的體系，與黃河流域的魯菜，嶺南地區(qū)的粵菜，長(zhǎng)江下游的淮揚(yáng)菜同列。
從基本特征來(lái)說(shuō)
川菜發(fā)展至今，得天獨(dú)厚的自然條件和豐富的物產(chǎn)資源，對(duì)川菜的的發(fā)展，是一個(gè)重要而有利的條件。川菜由成都菜、重慶菜、自貢菜和素食佛齋菜組成。具有用料廣博、味道多樣、菜肴適應(yīng)面廣三個(gè)特征，其中尤以味型多、變化巧妙而著稱(chēng)。尤以麻辣、魚(yú)香、怪味等味型獨(dú)擅其長(zhǎng)?！拔对谒拇ā保闶鞘廊怂J(rèn)的。
從烹飪方法來(lái)說(shuō)
川菜擁有4000多個(gè)菜肴點(diǎn)心品種。這些菜點(diǎn)是由筵席菜、便餐菜、家常菜、三蒸九扣菜、風(fēng)味小吃五個(gè)大類(lèi)組成的。當(dāng)今流行的川菜品種既有對(duì)歷代川菜品種的傳承，也有烹飪技術(shù)工作者的不斷開(kāi)拓、創(chuàng)新。
眾多的川菜品種，是用多種烹飪方法制作出來(lái)的。川菜常用烹調(diào)技法近40種，長(zhǎng)于小煎、小炒、干煸、干燒、家常燒等技法。小炒不過(guò)油，不換鍋；干煸成菜味厚而不膩；干燒用湯恰當(dāng)，味醇而鮮。家常燒先用中火熱油翻炒豆瓣，入湯燒沸去渣，放料再用小火慢燒至成熟入味勾芡而成。川外人熟悉的麻婆豆腐就是用家常燒法烹飪的。
川菜的特產(chǎn)原料：
四川素有“天府之國(guó)”之稱(chēng)，烹飪?cè)袭?dāng)然是多而廣的。56萬(wàn)平方公里境內(nèi)，物產(chǎn)富庶。牛、羊、豬、狗、雞、鴨、鵝、兔，可謂六畜興旺，筍、韭、芹、藕、菠、蕹（Weng），堪稱(chēng)四季常青，淡水魚(yú)有江團(tuán)、巖鯉、雅魚(yú)、長(zhǎng)江鱘。即便是一些干雜品，如通江、萬(wàn)源的銀耳，宜賓、樂(lè)山、涪陵、涼山等地出產(chǎn)的竹蓀，青川、廣元等地出產(chǎn)的黑木耳，宜賓、萬(wàn)縣、涪陵、達(dá)川等地出產(chǎn)的香菇，四川多數(shù)地方都產(chǎn)的魔芋，均為佼佼者。就連石耳、地耳、綠菜、側(cè)耳根、馬齒莧這些生長(zhǎng)在田邊地頭、深山河谷中的野菜之品，也成為做川菜的好材料。還有作為中藥冬蟲(chóng)夏草、川貝母、川杜仲、天麻，亦被作為養(yǎng)生食療的烹飪?cè)稀Ｋ拇ㄈ孙嬍程貏e講究滋味，因此，很注意培養(yǎng)優(yōu)良的種植調(diào)味品和生產(chǎn)、釀造高質(zhì)量的調(diào)味品。自貢井鹽、內(nèi)江白糖、閬中保寧醋、中壩醬油、郫縣豆瓣、清溪花椒、永川豆豉、涪陵榨菜、敘府芽菜、南充冬菜、新繁泡菜、忠州豆腐乳、溫江獨(dú)頭蒜、北碚萵姜、成都二金條海椒等等，都是品質(zhì)優(yōu)異者。與烹飪和筵宴有密切關(guān)系的川茶川酒，其優(yōu)質(zhì)品種亦為舉世公認(rèn)。
的菜肴有：
回鍋肉：
紅綠相襯，咸中帶甜，微辣醇鮮、味濃而香，是四川的傳統(tǒng)菜肴。 魚(yú)香肉絲：色紅肉嫩，魚(yú)香味突出。因模仿民間烹魚(yú)的調(diào)料和方法制作，故名魚(yú)香。
燈影牛肉：
色澤紅亮，麻辣干香，回味甘美，味鮮適口，為佐酒佳肴。因其片薄透明，似民間“皮燈影”故稱(chēng)。
宮寶雞?。?BR> 鮮香細(xì)嫩、辣而不燥，略帶酸甜味。
麻婆豆腐：
為四川省的傳統(tǒng)風(fēng)味菜肴。相傳在清朝同治末年，成都有個(gè)姓陳的婦女，她臉上生有麻子，但是她燒得一手好菜，其店經(jīng)營(yíng)的豆腐特別有味道，它麻辣味鮮、色澤紅亮，深受群眾喜愛(ài)，因而得名。特點(diǎn)是：形整而不爛，具有濃厚的麻辣味，牛肉酥香鮮美。在國(guó)內(nèi)外享有盛名。
怪味雞塊：
肉質(zhì)鮮嫩，咸、甜、麻、辣、酸、香、各味俱全，互不壓味，有一種特殊的味道，故名“怪味”。
Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. 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. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking.
Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred. One of the popular dishes is Pockmarked Woman's bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chef's pockmarked wife decades ago in the Qing Dynasty (1644-1911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing. Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
粵菜
粵菜是中國(guó)菜系之一，其烹飪技藝精湛，獨(dú)特的風(fēng)味飲譽(yù)四方。
廣東省內(nèi)物產(chǎn)豐富，多奇珍異獸，食料與中原地區(qū)迥異?；洸擞蓮V州菜、潮州菜、東江菜組成，注重清鮮、爽滑、脆嫩的風(fēng)味特點(diǎn)，講究清而不淡，鮮而不俗，脆嫩不生，油而不膩。
粵菜烹調(diào)技藝多樣善變，如煲、泡、烤、炙等；用料奇異廣博，如蠔油、沙茶、咖喱、魚(yú)露等，這為粵菜的獨(dú)特風(fēng)味起了舉足輕重的作用。
廣州菜是集南海、番禺、順德、中山等地方風(fēng)味的特色，兼京、蘇、揚(yáng)、杭等外省菜及西菜之所長(zhǎng)而融為一體、自成一家的烹飪菜式。廣州菜最突出的特點(diǎn)是用料廣泛，選料精細(xì)，技藝精良，善于變化。
味道濃郁的地方風(fēng)味瓦煲類(lèi)菜式，如瓦煲山瑞、瓦煲蔥油雞、瓦煲炔鯉魚(yú)、瓦煲大鱔（鰻魚(yú)）、什錦煲、煲仔飯系列等，還有如“杏元鳳爪燉水魚(yú)”之類(lèi)的湯羹，以南杏、元肉，加上雞腳、水魚(yú)燉出來(lái)的湯汁，十分適合粵人崇尚冬春“滋補(bǔ)身體”的習(xí)俗。
夏秋時(shí)節(jié)，嶺南酷暑炎熱，時(shí)令的菜肴如“八寶鮮蓮冬瓜盅”、“百花釀鮮筍”、“蠔油鮮菇”、“白灼鮮魷”、“白灼海蝦”、“油泡鮮蝦仁”、“清蒸海鮮”、“白切雞”、“明爐乳豬”、“掛爐燒鴨”等廣州名菜，最體現(xiàn)南國(guó)的風(fēng)味特色及廣東人喜愛(ài)清淡、爽口的食性。
近年來(lái)，廣州菜也追求“新派”。但幾千年所形成的選料廣博奇雜，菜肴講究鮮、爽、嫩、滑的南國(guó)風(fēng)味對(duì)創(chuàng)新的變化影響頗深。“萬(wàn)變不離其中”，傳統(tǒng)的美點(diǎn)薄皮鮮蝦餃、干蒸燒賣(mài)、糯米雞、娥姐粉果、荔脯秋芋角、馬蹄糕、叉燒包、蟹黃包、奶油雞蛋卷以及名小吃腸粉、炒河粉、艇仔粉、及第粥、豬紅湯、倫教糕、蘿卜糕、咸水角、鳳爪、鹵牛雜、薄脆、白糖沙翁、德昌咸煎餅、大良崩砂等更是歷久不衰。這表明廣州菜系植根的土壤是十分深厚的。
的菜肴有：三蛇龍虎鳳大會(huì) 五蛇羹 鹽鋦雞 蠔油牛肉 烤乳豬 干煎大蝦
Chaozhou Cuisine
Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago.
Naturally, as a fishing area, seafood features prominently in Chaozhou cuisine, which is often enhanced by piquant sauces, such as tangerine jam for steamed lobsters and broad-bean paste for fish. The mouthwatering prawns, oysters, crabs and eels, combined with home-made pickles, play a symphony of traditional cuisine and leave people with everlasting impression. Such richly flavored dishes reflect the culinary influence of the Chaozhou people's northeastern neighbors, the Fujianese.
Yet Chaozhou cuisine has also been greatly influenced by its southwestern neighbors, the Cantonese. Many Chaozhou classic dishes are light and tasty, with the abundant use of vegetables. The crisp delicacy of deep-fried leaf vegetables in Chaozhou dishes adds a gleaming green, edible garnish to many dishes.
Chaozhou cuisine stresses unique combinations of various soy sauces and flavorings: salty, sweet, sour, spicy, or astringent. Fish sauce and oyster sauce are favorite seasonings. Chaozhou dishes are usually cooked over a slow fire, stewed, deep fired, steamed, stir-fried or pickled. The dishes boast the skill of local chefs in vegetable carving. Magnificent designs -- flowers, birds, dragons and phoenixes made from carrots and gingers -- adorn Chaozhou banquets, especially the cold dishes. The tasty dishes are not only yummy but also presentable.
The region's chefs are also acknowledged masters in the preparation and cooking of two delicacies, namely, shark's fin and bird's nest. Chaozhou cuisine is famous, too, for its shellfish dishes and wide variety of sweet dishes (with pumpkin and taro).
Other famous dishes include salt-baked goose with vinegar juice, steamed shrimp with orange juice, black-bean chicken, vegetarian soup and crabs. A tea ceremony is held during the serving of dishes, not just for performance but also to aid digestion.
浙菜
浙菜有它自己獨(dú)特的烹調(diào)方法。除人們的地域性口味偏愛(ài)外，富饒的特產(chǎn)也是其中因素之一。
浙江東瀕大海，有千里長(zhǎng)的海岸線，盛產(chǎn)海味，如的舟山漁場(chǎng)的黃魚(yú)、帶魚(yú)、石斑魚(yú)、錦繡龍蝦及蠣、蛤、蝦、蟹，還有淡菜、象山青蟹、溫州蝤蛑和近年發(fā)展的養(yǎng)殖蝦等。又是大米與蠶桑的主要產(chǎn)地，素有“魚(yú)米之鄉(xiāng)”的稱(chēng)號(hào)。中部為浙江盆地，即金華大糧倉(cāng)，聞名中外的金華火腿就是選用全國(guó)瘦肉型豬之一的“金華兩頭鳥(niǎo)”制成的。加上舉世聞名的杭州龍井茶葉、紹興老酒，都是烹飪中不可缺少的上乘原料。
浙菜的歷史，可上溯到吳越春秋。越王勾踐為復(fù)國(guó)，加緊軍備，并在今紹興市的稽山，辦起大型的養(yǎng)雞場(chǎng)，為前線準(zhǔn)備作戰(zhàn)糧草用雞。故浙菜中最古的菜要首推紹興名菜“清湯越雞”。其次是杭州的“宋嫂魚(yú)羹”，這系典籍中所記載的“因而五嫂魚(yú)羹”，它距今至少有880年的歷史。浙菜的烹飪?cè)显诰嘟袼奈迩昵耙严喈?dāng)豐富，東坡肉、咸件兒、蜜汁火方、叫化童雞等傳統(tǒng)名菜均離不開(kāi)這些烹飪?cè)稀?BR> 浙菜由杭州菜、寧波菜、紹興菜組成。菜式小巧玲瓏，清俊逸秀，菜品鮮美滑嫩，脆軟清爽。運(yùn)用香糟調(diào)味。常用烹調(diào)技法有30多種，注重煨、燜、燴、燉等?，F(xiàn)在一些傳統(tǒng)菜加創(chuàng)新，紹菜仍占主位。寧波發(fā)揮了靠海鮮的優(yōu)勢(shì)，溫州菜發(fā)展了許多以海鮮為原料的名菜。
杭州規(guī)模較大的有西湖樓外樓，開(kāi)設(shè)于清道光年間，以西湖醋魚(yú)、龍井蝦仁聞名。有城內(nèi)清和坊的王潤(rùn)興，人稱(chēng)“皇飯兒”。以魚(yú)頭豆腐，人稱(chēng)木榔豆腐，件兒肉、腌督筍拿手。紹興有蘭香館，蓑衣蝦球、專(zhuān)門(mén)烹制頭肚醋魚(yú)等標(biāo)準(zhǔn)紹菜。浙東寧波有東福園，咸菜大湯黃魚(yú)、冰糖甲魚(yú)等名菜是正宗的寧波地方傳統(tǒng)菜。浙菜以其濃郁的文化特色享譽(yù)海內(nèi)外。
的菜肴有：西湖醋魚(yú) 生爆蟮片 東坡肉 龍井蝦仁 干炸響鈴 叫化雞 清湯魚(yú)圓 干菜燜肉
西湖醋魚(yú)是源于西湖漁家叔嫂除暴安良的民間故事，又名“叔嫂傳珍”。是杭州歷久不衰的傳統(tǒng)名菜。
此萊采用活魚(yú)，烹飪前先將魚(yú)餓養(yǎng)過(guò)，這樣魚(yú)肉變得結(jié)實(shí)，其體內(nèi)雜物及泥土氣也排泄除掉，廚師火候掌握嚴(yán)格，菜肴燒成后，魚(yú)的形態(tài)仍保持鮮活，菜色澤紅亮，肉質(zhì)鮮嫩，酸中藏甜，味美如吃蟹肉。
Zhejiang Cuisine
Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.
Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.
Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.
Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!
The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.
川菜為什么會(huì)成為食者最多的地方菜系？
從地域上說(shuō)
川菜是中國(guó)西部四川這塊地方出現(xiàn)的菜。在秦末漢初就初具規(guī)模，唐宋時(shí)發(fā)展迅速，明清已富有名氣。川菜成了一種影響很大的風(fēng)味菜系，如今已遍及世界許多國(guó)家、地區(qū)。川菜它是屬于中國(guó)的，也是屬于世界的。
從歷說(shuō)
概括地說(shuō)川菜發(fā)源于古代的巴國(guó)和蜀國(guó)，它是在巴蜀文化背景下形成的。到兩漢兩晉之時(shí)，就已呈現(xiàn)了初期的輪廓。隋唐五代，川菜有較大的發(fā)展。兩宋時(shí)，川菜已跨越了巴蜀疆界，進(jìn)入北宋東京、南宋臨安兩都，為川外人所知。明末清初，川菜運(yùn)用引進(jìn)種植的辣椒調(diào)味，對(duì)繼承巴蜀早就形成的“尚滋味”、“好辛香”的調(diào)味傳統(tǒng)，進(jìn)一步有所發(fā)展。晚清以后，逐步形成為一個(gè)地方風(fēng)味極其濃郁的體系，與黃河流域的魯菜，嶺南地區(qū)的粵菜，長(zhǎng)江下游的淮揚(yáng)菜同列。
從基本特征來(lái)說(shuō)
川菜發(fā)展至今，得天獨(dú)厚的自然條件和豐富的物產(chǎn)資源，對(duì)川菜的的發(fā)展，是一個(gè)重要而有利的條件。川菜由成都菜、重慶菜、自貢菜和素食佛齋菜組成。具有用料廣博、味道多樣、菜肴適應(yīng)面廣三個(gè)特征，其中尤以味型多、變化巧妙而著稱(chēng)。尤以麻辣、魚(yú)香、怪味等味型獨(dú)擅其長(zhǎng)?！拔对谒拇ā保闶鞘廊怂J(rèn)的。
從烹飪方法來(lái)說(shuō)
川菜擁有4000多個(gè)菜肴點(diǎn)心品種。這些菜點(diǎn)是由筵席菜、便餐菜、家常菜、三蒸九扣菜、風(fēng)味小吃五個(gè)大類(lèi)組成的。當(dāng)今流行的川菜品種既有對(duì)歷代川菜品種的傳承，也有烹飪技術(shù)工作者的不斷開(kāi)拓、創(chuàng)新。
眾多的川菜品種，是用多種烹飪方法制作出來(lái)的。川菜常用烹調(diào)技法近40種，長(zhǎng)于小煎、小炒、干煸、干燒、家常燒等技法。小炒不過(guò)油，不換鍋；干煸成菜味厚而不膩；干燒用湯恰當(dāng)，味醇而鮮。家常燒先用中火熱油翻炒豆瓣，入湯燒沸去渣，放料再用小火慢燒至成熟入味勾芡而成。川外人熟悉的麻婆豆腐就是用家常燒法烹飪的。
川菜的特產(chǎn)原料：
四川素有“天府之國(guó)”之稱(chēng)，烹飪?cè)袭?dāng)然是多而廣的。56萬(wàn)平方公里境內(nèi)，物產(chǎn)富庶。牛、羊、豬、狗、雞、鴨、鵝、兔，可謂六畜興旺，筍、韭、芹、藕、菠、蕹（Weng），堪稱(chēng)四季常青，淡水魚(yú)有江團(tuán)、巖鯉、雅魚(yú)、長(zhǎng)江鱘。即便是一些干雜品，如通江、萬(wàn)源的銀耳，宜賓、樂(lè)山、涪陵、涼山等地出產(chǎn)的竹蓀，青川、廣元等地出產(chǎn)的黑木耳，宜賓、萬(wàn)縣、涪陵、達(dá)川等地出產(chǎn)的香菇，四川多數(shù)地方都產(chǎn)的魔芋，均為佼佼者。就連石耳、地耳、綠菜、側(cè)耳根、馬齒莧這些生長(zhǎng)在田邊地頭、深山河谷中的野菜之品，也成為做川菜的好材料。還有作為中藥冬蟲(chóng)夏草、川貝母、川杜仲、天麻，亦被作為養(yǎng)生食療的烹飪?cè)稀Ｋ拇ㄈ孙嬍程貏e講究滋味，因此，很注意培養(yǎng)優(yōu)良的種植調(diào)味品和生產(chǎn)、釀造高質(zhì)量的調(diào)味品。自貢井鹽、內(nèi)江白糖、閬中保寧醋、中壩醬油、郫縣豆瓣、清溪花椒、永川豆豉、涪陵榨菜、敘府芽菜、南充冬菜、新繁泡菜、忠州豆腐乳、溫江獨(dú)頭蒜、北碚萵姜、成都二金條海椒等等，都是品質(zhì)優(yōu)異者。與烹飪和筵宴有密切關(guān)系的川茶川酒，其優(yōu)質(zhì)品種亦為舉世公認(rèn)。
的菜肴有：
回鍋肉：
紅綠相襯，咸中帶甜，微辣醇鮮、味濃而香，是四川的傳統(tǒng)菜肴。 魚(yú)香肉絲：色紅肉嫩，魚(yú)香味突出。因模仿民間烹魚(yú)的調(diào)料和方法制作，故名魚(yú)香。
燈影牛肉：
色澤紅亮，麻辣干香，回味甘美，味鮮適口，為佐酒佳肴。因其片薄透明，似民間“皮燈影”故稱(chēng)。
宮寶雞?。?BR> 鮮香細(xì)嫩、辣而不燥，略帶酸甜味。
麻婆豆腐：
為四川省的傳統(tǒng)風(fēng)味菜肴。相傳在清朝同治末年，成都有個(gè)姓陳的婦女，她臉上生有麻子，但是她燒得一手好菜，其店經(jīng)營(yíng)的豆腐特別有味道，它麻辣味鮮、色澤紅亮，深受群眾喜愛(ài)，因而得名。特點(diǎn)是：形整而不爛，具有濃厚的麻辣味，牛肉酥香鮮美。在國(guó)內(nèi)外享有盛名。
怪味雞塊：
肉質(zhì)鮮嫩，咸、甜、麻、辣、酸、香、各味俱全，互不壓味，有一種特殊的味道，故名“怪味”。
Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. 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. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking.
Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred. One of the popular dishes is Pockmarked Woman's bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chef's pockmarked wife decades ago in the Qing Dynasty (1644-1911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing. Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
粵菜
粵菜是中國(guó)菜系之一，其烹飪技藝精湛，獨(dú)特的風(fēng)味飲譽(yù)四方。
廣東省內(nèi)物產(chǎn)豐富，多奇珍異獸，食料與中原地區(qū)迥異?；洸擞蓮V州菜、潮州菜、東江菜組成，注重清鮮、爽滑、脆嫩的風(fēng)味特點(diǎn)，講究清而不淡，鮮而不俗，脆嫩不生，油而不膩。
粵菜烹調(diào)技藝多樣善變，如煲、泡、烤、炙等；用料奇異廣博，如蠔油、沙茶、咖喱、魚(yú)露等，這為粵菜的獨(dú)特風(fēng)味起了舉足輕重的作用。
廣州菜是集南海、番禺、順德、中山等地方風(fēng)味的特色，兼京、蘇、揚(yáng)、杭等外省菜及西菜之所長(zhǎng)而融為一體、自成一家的烹飪菜式。廣州菜最突出的特點(diǎn)是用料廣泛，選料精細(xì)，技藝精良，善于變化。
味道濃郁的地方風(fēng)味瓦煲類(lèi)菜式，如瓦煲山瑞、瓦煲蔥油雞、瓦煲炔鯉魚(yú)、瓦煲大鱔（鰻魚(yú)）、什錦煲、煲仔飯系列等，還有如“杏元鳳爪燉水魚(yú)”之類(lèi)的湯羹，以南杏、元肉，加上雞腳、水魚(yú)燉出來(lái)的湯汁，十分適合粵人崇尚冬春“滋補(bǔ)身體”的習(xí)俗。
夏秋時(shí)節(jié)，嶺南酷暑炎熱，時(shí)令的菜肴如“八寶鮮蓮冬瓜盅”、“百花釀鮮筍”、“蠔油鮮菇”、“白灼鮮魷”、“白灼海蝦”、“油泡鮮蝦仁”、“清蒸海鮮”、“白切雞”、“明爐乳豬”、“掛爐燒鴨”等廣州名菜，最體現(xiàn)南國(guó)的風(fēng)味特色及廣東人喜愛(ài)清淡、爽口的食性。
近年來(lái)，廣州菜也追求“新派”。但幾千年所形成的選料廣博奇雜，菜肴講究鮮、爽、嫩、滑的南國(guó)風(fēng)味對(duì)創(chuàng)新的變化影響頗深。“萬(wàn)變不離其中”，傳統(tǒng)的美點(diǎn)薄皮鮮蝦餃、干蒸燒賣(mài)、糯米雞、娥姐粉果、荔脯秋芋角、馬蹄糕、叉燒包、蟹黃包、奶油雞蛋卷以及名小吃腸粉、炒河粉、艇仔粉、及第粥、豬紅湯、倫教糕、蘿卜糕、咸水角、鳳爪、鹵牛雜、薄脆、白糖沙翁、德昌咸煎餅、大良崩砂等更是歷久不衰。這表明廣州菜系植根的土壤是十分深厚的。
的菜肴有：三蛇龍虎鳳大會(huì) 五蛇羹 鹽鋦雞 蠔油牛肉 烤乳豬 干煎大蝦
Chaozhou Cuisine
Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago.
Naturally, as a fishing area, seafood features prominently in Chaozhou cuisine, which is often enhanced by piquant sauces, such as tangerine jam for steamed lobsters and broad-bean paste for fish. The mouthwatering prawns, oysters, crabs and eels, combined with home-made pickles, play a symphony of traditional cuisine and leave people with everlasting impression. Such richly flavored dishes reflect the culinary influence of the Chaozhou people's northeastern neighbors, the Fujianese.
Yet Chaozhou cuisine has also been greatly influenced by its southwestern neighbors, the Cantonese. Many Chaozhou classic dishes are light and tasty, with the abundant use of vegetables. The crisp delicacy of deep-fried leaf vegetables in Chaozhou dishes adds a gleaming green, edible garnish to many dishes.
Chaozhou cuisine stresses unique combinations of various soy sauces and flavorings: salty, sweet, sour, spicy, or astringent. Fish sauce and oyster sauce are favorite seasonings. Chaozhou dishes are usually cooked over a slow fire, stewed, deep fired, steamed, stir-fried or pickled. The dishes boast the skill of local chefs in vegetable carving. Magnificent designs -- flowers, birds, dragons and phoenixes made from carrots and gingers -- adorn Chaozhou banquets, especially the cold dishes. The tasty dishes are not only yummy but also presentable.
The region's chefs are also acknowledged masters in the preparation and cooking of two delicacies, namely, shark's fin and bird's nest. Chaozhou cuisine is famous, too, for its shellfish dishes and wide variety of sweet dishes (with pumpkin and taro).
Other famous dishes include salt-baked goose with vinegar juice, steamed shrimp with orange juice, black-bean chicken, vegetarian soup and crabs. A tea ceremony is held during the serving of dishes, not just for performance but also to aid digestion.
浙菜
浙菜有它自己獨(dú)特的烹調(diào)方法。除人們的地域性口味偏愛(ài)外，富饒的特產(chǎn)也是其中因素之一。
浙江東瀕大海，有千里長(zhǎng)的海岸線，盛產(chǎn)海味，如的舟山漁場(chǎng)的黃魚(yú)、帶魚(yú)、石斑魚(yú)、錦繡龍蝦及蠣、蛤、蝦、蟹，還有淡菜、象山青蟹、溫州蝤蛑和近年發(fā)展的養(yǎng)殖蝦等。又是大米與蠶桑的主要產(chǎn)地，素有“魚(yú)米之鄉(xiāng)”的稱(chēng)號(hào)。中部為浙江盆地，即金華大糧倉(cāng)，聞名中外的金華火腿就是選用全國(guó)瘦肉型豬之一的“金華兩頭鳥(niǎo)”制成的。加上舉世聞名的杭州龍井茶葉、紹興老酒，都是烹飪中不可缺少的上乘原料。
浙菜的歷史，可上溯到吳越春秋。越王勾踐為復(fù)國(guó)，加緊軍備，并在今紹興市的稽山，辦起大型的養(yǎng)雞場(chǎng)，為前線準(zhǔn)備作戰(zhàn)糧草用雞。故浙菜中最古的菜要首推紹興名菜“清湯越雞”。其次是杭州的“宋嫂魚(yú)羹”，這系典籍中所記載的“因而五嫂魚(yú)羹”，它距今至少有880年的歷史。浙菜的烹飪?cè)显诰嘟袼奈迩昵耙严喈?dāng)豐富，東坡肉、咸件兒、蜜汁火方、叫化童雞等傳統(tǒng)名菜均離不開(kāi)這些烹飪?cè)稀?BR> 浙菜由杭州菜、寧波菜、紹興菜組成。菜式小巧玲瓏，清俊逸秀，菜品鮮美滑嫩，脆軟清爽。運(yùn)用香糟調(diào)味。常用烹調(diào)技法有30多種，注重煨、燜、燴、燉等?，F(xiàn)在一些傳統(tǒng)菜加創(chuàng)新，紹菜仍占主位。寧波發(fā)揮了靠海鮮的優(yōu)勢(shì)，溫州菜發(fā)展了許多以海鮮為原料的名菜。
杭州規(guī)模較大的有西湖樓外樓，開(kāi)設(shè)于清道光年間，以西湖醋魚(yú)、龍井蝦仁聞名。有城內(nèi)清和坊的王潤(rùn)興，人稱(chēng)“皇飯兒”。以魚(yú)頭豆腐，人稱(chēng)木榔豆腐，件兒肉、腌督筍拿手。紹興有蘭香館，蓑衣蝦球、專(zhuān)門(mén)烹制頭肚醋魚(yú)等標(biāo)準(zhǔn)紹菜。浙東寧波有東福園，咸菜大湯黃魚(yú)、冰糖甲魚(yú)等名菜是正宗的寧波地方傳統(tǒng)菜。浙菜以其濃郁的文化特色享譽(yù)海內(nèi)外。
的菜肴有：西湖醋魚(yú) 生爆蟮片 東坡肉 龍井蝦仁 干炸響鈴 叫化雞 清湯魚(yú)圓 干菜燜肉
西湖醋魚(yú)是源于西湖漁家叔嫂除暴安良的民間故事，又名“叔嫂傳珍”。是杭州歷久不衰的傳統(tǒng)名菜。
此萊采用活魚(yú)，烹飪前先將魚(yú)餓養(yǎng)過(guò)，這樣魚(yú)肉變得結(jié)實(shí)，其體內(nèi)雜物及泥土氣也排泄除掉，廚師火候掌握嚴(yán)格，菜肴燒成后，魚(yú)的形態(tài)仍保持鮮活，菜色澤紅亮，肉質(zhì)鮮嫩，酸中藏甜，味美如吃蟹肉。
Zhejiang Cuisine
Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.
Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.
Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.
Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!
The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.