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中国美食专题（不断更新）
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各位华人朋友：
大家好！
怀着很大的诚意和善意，借贵地发表这个中国美食专题，希望能受到大家欢迎。不喜欢中国菜的朋友，请不要进行恶意攻击。
谢谢！ |
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楼主 |
发表于 29-11-2008 07:17 PM
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先从中国“八大菜系”说起
中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、 川、 粤、 闽、 苏、 浙、湘、 徽 等菜系，即被人们常说的中国“八大菜系”。
一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。 中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。
http://baike.baidu.com/view/13592.htm |
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楼主 |
发表于 29-11-2008 07:24 PM
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今天先介绍“鲁菜”
山东地处中国胶东半岛，依山傍海，物产丰富。山东历史悠久，是中国国古代齐鲁文化的发源地。
鲁菜早在春秋时期已负盛名，是中国北方菜的代表。到了元朝，鲁菜的风格更加鲜明，制作更加精湛，在华北、东北、北京、天津等地广为流传。此时，山东菜还传进宫廷，成为御膳的主体。
传统鲁菜擅长烹调海鲜与禽兽，讲究清鲜。自鲁菜进入京城后，久为官场享用，所以选料十分精细，多选用当地特色的原料和新鲜的海产品，采用多种烹调方法，精心制作。其特点是清香、鲜嫩、味纯，既讲究真材实料，又讲究丰满实惠。鲁菜至今仍有大鱼大肉、大盘大碗的特点，请客宴会以丰满实惠著称。鲁菜的代表菜如葱烧参、糖醋鲤鱼、德州扒鸡、清汤燕菜等皆给人留下了清香鲜美、酥脆质嫩的美好回味。 在鲁菜的发展过程中，也广泛地吸收了全国各地菜系之所长，使之成为中国影响最大的菜系之一。
鲁菜是由济南菜、胶东菜和孔府菜三个地方风味组成的一个菜系，代表菜品很多的。
主要有如下：
一： 济南风味（指济南、德州、泰安一带）
代表菜品有：
清汤燕窝、奶汤蒲菜、葱烧海参、糖醋黄河鲤鱼、德州扒鸡、九转大肠、油爆双脆、锅烧肘子等。
二：胶东风味：
胶东菜包括福山，青岛、烟台、威海一带.
代表菜品有:
油爆海螺、清蒸加吉鱼、扒原壳鲍鱼、靠大虾、炸蛎黄等。
三： 孔府菜：
孔府菜由家常菜和筵席菜组成，家常菜是府内家人日常饮食的菜肴。
孔府菜菜名很有文化特色。
代表菜有：
诗礼银杏，一卵孵双凤，八仙过海闹罗汉，孔府一品锅，神仙鸭子，带子上朝，怀抱鲤，花蓝桂鱼，
玉带虾仁，油发豆莛，红扒鱼翅，白扒通天翅。
http://zhidao.baidu.com/question/57100815.html
[ 本帖最后由 lg179 于 4-12-2008 08:54 PM 编辑 ] |
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楼主 |
发表于 29-11-2008 07:29 PM
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楼主 |
发表于 29-11-2008 07:32 PM
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楼主 |
发表于 29-11-2008 07:42 PM
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楼主 |
发表于 4-12-2008 09:00 PM
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楼主 |
发表于 4-12-2008 08:52 PM
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楼主 |
发表于 4-12-2008 08:55 PM
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楼主 |
发表于 4-12-2008 08:56 PM
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楼主 |
发表于 4-12-2008 08:57 PM
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楼主 |
发表于 4-12-2008 08:58 PM
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楼主 |
发表于 4-12-2008 08:59 PM
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楼主 |
发表于 4-12-2008 09:01 PM
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介绍完了中国八大地方菜系
接下来介绍中国其它地方菜系 |
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楼主 |
发表于 4-12-2008 09:03 PM
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楼主 |
发表于 4-12-2008 09:05 PM
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楼主 |
发表于 4-12-2008 09:06 PM
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楼主 |
发表于 4-12-2008 09:07 PM
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Hubei cuisine 湖北菜
鄂菜是湖北菜的总称，由武汉、荆州、黄州三种地方风味组成。湖北菜是由武汉、荆州和黄州三种地方菜所组成，侧重蒸、煨、炸、烧、炒；特点是汁浓、芡稠、口重、味纯，具有朴素的民间特色。武汉菜花色品种较多，注重刀工火候，讲究配色与造型，尤其以煨汤技术为独到。荆州菜以烹制淡水鱼鲜见长，以各种蒸菜最具特色，用芡薄，味清纯，善于保持原味。黄州菜擅长烧、炒，用油较宽，火功恰当，汁浓口重，味道偏咸，富有乡村风味。
Wu Chang Yu(wuchang style fish)武昌鱼
Wuehang fish is the most famous in China. Also known as bream, Wuchang fish has a small head, a flat body, and refined and tender meat, high in protein. There are many ways to cook Wuchang fish, but the steamed Wuchang fish is the most delicious.
Hong Shan Cai Tai(Hongshan Vegetable Bolts) 洪山菜苔
Hongshan District in Wuhan grows red vegetable bolts. As special local products of Wuhan, red vegetable bolts are crisp, tender, refreshing and tasty.
Re Gan Mian(Hot Dried Noodles) 热干面
As a unique food of Wuhan, hot dried noodles enjoy equal popularity with noodles cooked by whittling off the dough into the boiling of Shanxi, Dandan (spicy) noodles of Sichuan, noodles served with fried bean paste of Beijing.
Xiao Tao yuan TangSoups(xiaotaoyuan soup)小桃园汤
These are kinds of restorative soups cooked over a low heat which preserves both the fresh taste and the nutrients. The most famous include Chicken Soup, Spareribs Soup, and Duck Soup. The best place to taste it is the Xiaotaoyuan Restaurant at 64 Lanling Lu in Hankou.
Mian Yang San Zheng(Mianyang Three Steamed Dishes)沔阳三蒸
The three steamed dishes refer to steamed fish, pork, and meatballs or shrimp balls. People of Mianyang (now Xiantao City in Hubei Province) keep the traditional way of steamed dishes from the old days. Nowadays, chefs have tailored the ingredients, cooking methods, and techniques for the local people's taste
Wu Han Ya Bo Zi (Wuhan Style duck neck in Brown Sauce)武汉鸭脖子
Hu Bei Dou Pi(Steamed Bread of Flour,Hubei style) 湖北豆皮
Wuhan people love to eat- steamed bread of flour as breakfast, which is yellow on both sides, crisp outside, soft inside, cheap but good.
Huang Pi San He(braised fish ball&pork ball&pork cake,huangpi style)黄陂三合
Jian Xia Bing(Pan-Fried shrimp cake)煎虾饼
[ 本帖最后由 lg179 于 4-12-2008 09:50 PM 编辑 ] |
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楼主 |
发表于 4-12-2008 09:08 PM
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Shanghai cuisine 上海菜
简称沪菜，以上海地区传统菜肴为主,吸收十余个帮口长处，融汇西菜风味而成。以红烧、生煸和煨法为多，爱用浓油赤酱。汤卤醇厚，注重原味，咸淡适口。
Yan Du Xian （Pork and ham are first steamed and then stewed in a soup with fresh bamboo shoots）腌笃鲜
Sheng Jian ("Sangji" - in Shanghainese)生煎
Breakfast is commonly bought from corner stalls which sells pork buns, for the best xiaolongbao (small steamer bun). These stalls also sell other types of buns, such as Shengjian mantou (生煎饅頭, literally "fried bun") and Guo Tie (fried jiaozi), all eaten dipped in black vinegar.
Da Zha Xie (Da Zha Crab)大闸蟹
Da Zha Xie, a special crab found in the Yangtze River. And it is normally consumed in the winter (September & October in every year). The crabs are tied with ropes/strings, placed in bamboo containers, steamed and served.
Ci Fan Tuan.Glutinous Rice Balls (糍饭团)
It is sometimes consumed together with soy milk as breakfast.
Xiao Long Bao（small steamer bun）小笼包
A famous Shanghai delicacy is the Xiao Long Bao. Xiao Long Bao, or "small steamer bun" (literally translated) as mentioned above, is a type of steamed bun that is filled with pork (most commonly found) or minced crab, and soup. Although it appears delicate, a good xiao long bao is able to hold in the soup until the xiao long bao is bitten. They are steamed in bamboo baskets and served with vinegar and in some places, shredded ginger. A common way of eating the Xiao Long Bao is to bite the top off, suck all the soup, then dipping it in vinegar before eating. The soup is an enjoyable part of this delicacy.
Rou Si Huang Dou Tang(soup with Shredded Pork and soy bean)肉丝黄豆汤
Shang Hai You Bao Xia(Stire-Fried Shrimps, Shanghai Styl上海油爆虾
Qing Chao Shan Hu（Fresh eels are stir-fried with shredded bamboo shoots, yellow wine, soybean sauce, ginger, sugar and starch sauce）清炒鳝糊
[ 本帖最后由 lg179 于 4-12-2008 09:49 PM 编辑 ] |
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楼主 |
发表于 4-12-2008 09:09 PM
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Xinjiang cuisine新疆菜
新疆菜。它既具清真菜特性，又具有中国西北菜系味重香浓的烹饪特点。
新疆饮食的原料是比较丰富的，主要有蔬菜、瓜果、鱼、肉、蛋等，蔬菜在调味上与其他菜系一样，差异主要就是在用肉、蛋方面，有着独特的习惯和讲究。新疆菜以清真菜系为主，大多吃牛羊肉，多采用爆、烤、涮、烧、酱、扒、蒸的制作方法，著名的佳肴有烤全羊、大盘鸡、馕包肉、手抓羊肉等，口味偏酸辣。
Nang (Flatbread) 馕
Nang is a staple food for the Uygurs, just like steamed buns in northern China, rice in southern China and bread in Western counties. Making a nang is similar to making a pancake. The materials include wheat flour, corn flour or sorghum flour, with such seasoning as sesame seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar. With a golden yellow surface, nang are crispy and delicious.
Xin Jiang Kao Yang Rou(xinjiang style Roast Mutton)烤羊肉
Xinjiang roast mutton is as famous as roast duck is in Beijing and crispy suckling pig is in Guangzhou. A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper. The sheep is put into a stove to roast for about an hour until it turns golden brown.
Kao Quan Yang(roasted whole lamb )烤全羊
Xin Jiang Shou Zhua Yang Rou(Xinjiang style Stewed Mutton Cubes) 新疆手抓羊肉
This is a Xinjiang dish prepared especially for festivals. Cut mutton into cubes of 500 grams apiece and boil them in a big pot. When they are half done, remove the foam; and when they are 80 percent done, ass onions, pepper, ginger slices, carrots, turnips and tomatoes. Then remove and place on a big plate. Put some salt in the stock and remove to a bowl. Before eating the mutton, dip it in the stock.
Kao Bao Zi(Roast Dumplings)烤包子
First chop the mutton, beef and sheep's-tail fat into small cubes. Add chopped onions, salt and pepper to make the stuffing. Wrap the stuffing in dough, and put in an oven to roast for 20 minutes. The dumplings are thin-skinned, with tender meat stuffing and very delicious. The Uygurs often eat these together with nang (crusty pancakes) and rice to be eaten with the hands.
Da Pan Ji(Big plate chicken) 大盘鸡
Maybe it's the most famous xinjiang cuisine in China.
San zi(Sangza) 馓子
crispy and tasty fried wheat flour dough twists
Sanzi is one of traditional snacks of the Moslems. To make sanzi, use wheat flour mixed with vegetable oil and juice of the Chinese prickly ash. Knead the dough repeatedly, and then divide it into several pieces. Pull the dough into thin noodles and deep-fry in oil until golden yellow. During festivals, every Uygur family makes sanzi to treat guests.
Youtazi 油塔子
This food is a favorite of the Uygurs. First, add lukewarm water to flour to make dough, and mix in a little yeast. After one hour, add some water, knead the dough and let it stand for a while. Then divide the dough into several pieces, daub some vegetable oil on the outside, and roll it out piece by piece. Then daub some sheep's tail fat and sprinkle a little salt and pepper on it, and roll the dough. Cut it into sections, and twist the sections into pyramid shapes. Steam the pyramids are eaten together with soup or noodles in soup.
Nang Bao Rou(Tunurkawab)馕包肉
Xin Jiang Kao Yu(Xinjiang style Roast Fish)新疆烤鱼
Remove the internal organs and cut the fish into two halves. Use several wooden skewers to penetrate the fish horizonatally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically. Roast the fish in a semi-circle over firewood. While they are roasting, sprinkle them with salty water, pepper, and other seasonings. When one side is done, turn them around to roast the other side. Then put the fish on a plate and eat them with the fingers.
Xin Jiang Shou Zhua Fan(xinjiang style Rice Eaten with the Hands)新疆手抓饭
The materials are fresh mutton, carrots, onions, vegetable oil, melted sheep's fat and rice. There are more than 10 kinds of this rice dish, mainly mutton, chicken and vegetarian, but the most common is the one using mutton. This food is soft, delicious and nutritious. It is a feature of festivals, funerals and weddings.
Xin Jiang Ban Mian(Xin Jiang style pullede noodles)新疆拌面
Pulled noodles are liked very much by people of various ethnic groups. To go with the noodles, deep-fried mutton, stir-fried eggs and tomatoes, and stir-fried chillies and mutton are prepared. The noodles are pliable and tough, smooth and delicious. Another method is to cut the noodles into four-cm sections after boiling, and then stir fry together with fat, mutton, tomatoes and chillies. The taste is totally different from that of boiled noodles.
[ 本帖最后由 lg179 于 4-12-2008 09:51 PM 编辑 ] |
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发表于 29-11-2008 07:15 PM
变色卡
千斤顶
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