中国美食专题（不断更新）

lg179

Guizhou cuisine贵州菜


贵州菜又称黔菜，由贵阳菜、黔北菜和少数民族菜等组成。大约在明代初期，贵州菜已经趋于成熟，许多贵州菜都有600多年的历史了，大家所熟悉的宫保鸡丁就是有着悠久历史的贵州名菜，它是清代咸丰年间，贵州平远人丁保桢的家厨所创，以旺火油爆鸡球加辣而食，如今已达到脍炙人口的境地。

　　辣香是贵州菜的主要特点，著名菜点大多与辣椒密切相关，如宫保鸡丁、各类火锅、肠旺面等，都需要用辣椒来调味，黔菜带辣味的菜肴更是口感各异，又分为油辣、糊辣、青辣、酸辣、麻辣、蒜辣等几大系列，有的辣而酸、有的辣而香、有的辣得令人张口咋舌、大汗淋漓。

　　贵州菜肴突出酸。贵州有“三天不吃酸、走路打蹿蹿”的民谣。酸菜家家腌制，食之口舌生津、开胃消食，夏天食用更可解暑。酸汤则有爽口提神、杀菌消毒、去油腻化脂肪、健脾防结石的功效。酸菜的腌制主要原料为萝卜、白菜、卷心菜等。酸汤的制作又分菜类酸、鱼类酸、肉类酸、米类酸等，完全靠生物自然发酵而成。

　　贵州菜肴讲究蘸水。蘸水的调料主要是辣椒、蒜泥、姜末、葱花、香菜、花椒等酌情添减。因辣椒的制法不同，蘸水又可以分为数种：糍粑辣椒蘸水——辣香浓厚；糊辣椒蘸水——干香浓郁；青椒西红柿蘸水——清香爽口……还有更讲究的，或在蘸水中加入油炸过的黄豆、花生；或调上腐乳撒上点脆臊、肉末；或拌上点折耳根、茴香、薄荷、苦蒜……又别具一番风味了。




Jia Sha Rou(Steamed Pork Slices with Red Bean Paste)夹沙肉




Suan Cai Yu(Boiled Fish with Pickled Cabbage and Chili)酸菜鱼




Mo Yu Dou Fu(Moyu Tofu)魔芋豆腐
It is a well-known traditional and popular dish, and one of the famous flavours of Qian cuisine.Moyu is a kind of special local plant in Guizhou. When Moyu curd is made, a thick skin at the pot is left called Moyu crust. Using the Moyu crust together with the shredded meat, such as pork, beef or mutton, a little bit of pickled hot pepper and celery, a delicious, crisp, tender and tasty dish is thus cooked.





Zun Yi Yang Rou Fen (Zunyi style  mutton Rice Noodle)遵义羊肉粉







Qing Jiao Bao Tong Zi Ji(Fried spring chicken with green pepper)青椒爆童子鸡




Miao Jia Gan Guo Ji(Miao dried spicy chicken)苗家干锅鸡





Miao Jia Pai Gu Guan La Chang(Miao steamede sausages with ribs)苗家排骨灌香肠





La Rou Chao Jue Ba(Local sticky cake with bacon)腊肉炒蕨粑




Xiao Mi Zha(steamed millet cake with chinese date)小米喳




Lian Ai Dou Fu Guo(LOVER'S TOFU)恋爱豆腐果



Hua Xi Niu Rou Fen(rice noodles with beef slices,Huaxi style)花溪牛肉粉





Chang Wang Mian(Changwang noodles)肠旺面





He Ye Ci Ba(lotus leaf rice cake)荷叶糍粑
it is made of sticky rice.rice is cooked,pressed to make the cake,with sugar,ham and other fillings
sandwiched between two pieces.after is is fried,the cake sides wrinkle like a lotus leaf.it is crisp and crunchy.



Si Wa Wa(silk doll)丝娃娃
a popular snack sold on food stalls.various vegetables are wrapped in thin rice-flour wrappers.Tasty is added when served.the rolls look like newborn infants,hence the name.


[ 本帖最后由 lg179 于 4-12-2008 09:53 PM 编辑 ]

myeong86

很特别耶^^。有的菜色这里也可以找得到。楼主，多拍些你平常吃的阿。

沧海水

原帖由 myeong86 于 4-12-2008 11:05 PM 发表
很特别耶^^。有的菜色这里也可以找得到。楼主，多拍些你平常吃的阿。

这些就是常吃的啊，至少90％的菜我吃过，很便宜，当地随处都有的。

myeong86

在马来西亚吃得到么？我都没看过

richracer7

皮蛋瘦肉粥
豉油鸡
咕噜肉
烤乳猪
佛跳墙
扬州炒饭
回锅肉
担担面
麻婆豆腐
宫保鸡丁
东坡肉
叫化鸡
北京烤鸭
大闸蟹
小笼包

小弟我只是到过上海，杭洲，成都，香港。所以，上面这一些有吃过，还有很多还没吃，很期待。

lg179

[B]Guangxi cuisine广西菜[/B]



广西菜又称桂菜，有千种以上，平常各地餐馆供应的也不下500种。
广西菜在长期发展中形成一定特色。主要是：用料丰富，善于变化；注意色味、配菜适当；粗料细作，经济实惠。




[B]Yu Lin Niu Nan Fen(Beef rice noodles,Yulin style)玉林牛腩粉[/B]




[B]Niu Ba(dried beef)牛巴[/B]





[B]Gui Lin Mi Fen(Rice noodles,Guilin style)桂林米粉[/B]





[B]Nanning Lao You Mian(Nanning old friend noodles)南宁老友面[/B]
It is the top cate in Nanning. Laoyou stands for Old Friends in Chinese. Thus, it is believed by local people that real friends must share Laoyou Noodles together.





[B]Ba Bao Fan(Eight-treasure rice)八宝饭[/B]
This is the celebrated eight-treasure rice eaten at Chinese New Year. In the early days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy as millet was the staple grain. Eight-treasure rice depicts the almost spiritual significance of rice to the Chinese people, bringing good fortune and blessings to all at the beginning of a New Year.






[B]Gui Lin Song Gao(Muffin.Guilin style)桂林松糕[/B]





[B]Guang Xi Yan Yu(pickled dish,Guangxi style)腌鱼[/B]







[B]Ba Xian Fen(Eight-immortal Rice noodles)八仙粉[/B]







[B]Suan Ye(Pickle)酸野[/B]
Nobody can resist the yummy of pickle. Pickle is made by pickling fruits and vegetables with vinegar.





[B]Wu Zhou Ji(chicken,Wuzhou style)梧州鸡[/B]




[B] Guang Xi Ning Meng Ya( duck in lemon sauce,Guangxi style)广西柠檬鸭[/B]



[B]Ma Ti Chao Ji(Sauteed Chicken with Eleocharis dulcis)马蹄炒鸡[/B]
Eleocharis dulcis，The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida), more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.