2024年1月18日发(作者：)

Foreword

Food culture is an important part of China’s traditional culture.

It has a long history. With the

progression of globalization, Chinese food is now found all

over the world. Its variety of selection,

unique culinary art, as well as its fine shapes and rich tastes

have spread the depth and diversity of

Chinese food culture to the world.

In the past 30 years, with the reform and opening up, as well

as the ever-broadening international

exchanges, our foreign friends show increasing interest in

Chinese food culture. It is now necessary

to standardize the English translation of Chinese menu so as

to better disseminate the Chinese food

culture to the world.

With her great success in holding the "unique and high-level"

29th Olympic Games, Beijing, as

China's capital city and cultural center, has now initiated the

grand project of making herself a World

City. As part of the work, the Foreign Affairs Office of the

People’s Government of Beijing Municipality

has organized the compilation and publication of the book

Enjoy Culinary Delights: A Chinese Menu in

English, hoping it will help to improve the hospitality service

and enhance the competitive strength and

influence of our capital city.

Attain harmony in dietary desires; share happiness among

nations. We hope this book will help

our foreign friends to better appreciate Chinese food and

understand China's food culture. We hope,

also, that the book can do its bit in helping to make Beijing a

World City.

Zhao Huimin

Director General

Foreign Affairs Office of the People’s Government of Beijing

Municipality

May 2010

前 言

饮食文化是中国优秀传统文化的重要组成部分，历史源远流长。全球化进程的深

入推进，使中华美食走遍世界，享誉全球。多样的选材、独到的技法、精美的造型和

丰富的口感，在不经意间向世人传递中华饮食文化的博大精

深。

改革开放30多年来，中国与国际社会的交流不断深入，外国友人对中华饮食文化

表现出越来越浓厚的兴趣。在中国国际影响力显著提升的今天，规范中华美食的英文

译名，有利于广泛传播中华饮食文化，促进更多领域的中国文化走向世界。

作为中国的首都和文化中心，北京在成功举办一届“有特色、高水平”奥运会

后，提出了建设世界城市的宏伟目标。此时，北京市政府外事办公室牵头成立编委

会，编辑出版《美食译苑——中文菜单英文译法》一书，有助于进一步增强城市对外

服务水平，提升首都国际竞争力和影响力。

“饮德食和，万邦同乐”，希望这本书能够成为外国友人了解、品鉴中国美食的

帮手，为中国饮食文化走向世界提供支持，为首都建设世界城市提供助力。

北京市人民政府外事办公室主任

赵会民

二〇一〇年五月

主 任：赵会民

主任委员：高树茂 沈国放 张 谦 姚东桥

委 员：卢津兰 魏志强 郭 磊 赵德良 于燕妮 杨

洋

张五星 梁 瑛 宋 杰 金 天 王 丰

评审专家：（按照姓氏拼音排序）

陈 琳 程慕胜 杜大卫(美)

戴宗显 方 立

过家鼎 黄 庆 黄有义 胡壮麟 柯马凯(英)

吕和发 马登阁 施燕华 王晓明 严瑞源

张 谦 赵会民

《美食译苑——中文菜单英文译法》编委会

中文菜单英文译法

1

翻译的原则 Principles of

Translation

························

第一章 中餐 Chinese

Cuisine

··········································

中国菜的分类

Classifications ··················································

1. 八大菜系 Eight Famous

Cuisines ·············································

1.1. 鲁菜 Lu Cuisine (Shandong

Cuisine) ·····································

1.2. 川菜 Chuan Cuisine (Sichuan

Cuisine) ··································

1.3. 粤菜 Yue Cuisine (Guangdong

Cuisine) ·······························

1.4. 闽菜 Min Cuisine (Fujian

Cuisine) ·········································

1.5. 苏菜 Su Cuisine (Jiangsu

Cuisine) ········································

1.6. 浙菜 Zhe Cuisine (Zhejiang

Cuisine) ····································

1.7. 湘菜 Xiang Cuisine (Hunan

Cuisine) ·····································

目录

Table of Contents

2

1.8. 徽菜 Hui Cuisine (Anhui

Cuisine) ··········································

2. 菜品分类 Types of

Courses ·····················································

2.1. 凉菜类 Cold

Dishes ·······························································

2.2. 热菜类 Hot

Dishes ································································

2.3. 汤羹粥煲类 Soups, Congees &

Casseroles ··························

2.4. 主食和小吃 Main Food &

Snacks ·········································

第二章 西餐 Western

Cuisine·········································

一、开胃菜

Appetizers ······························································

二、汤类

Soups ·········································································

三、副菜 Entrées ·······································································

四、主菜 Main

Courses ····························································

五、配菜 Side

Dishes ······························································

六、甜点

Desserts ·····································································

3

第三章 饮品

Drinks

······························································

一、酒精类饮料 Alcoholic

Beverages ···································

1. 国酒 Chinese Wines &

Liquors ·················································

2. 洋酒 Imported Wines &

Liquors ················································

2.1. 白兰地与威士忌 Brandy &

Whisky ·········································

2.2. 金酒与朗姆酒 Gin &

Rum ·····················································

2.3. 伏特加与龙舌兰 Vodka &

Tequila ··········································

2.4. 开胃酒（餐前酒）和利口酒（餐后酒）Aperitifs & Liqueurs ········

二、不含酒精类饮料 Non-Alcoholic

Beverages ···················

三、中国饮品文化 Chinese Drinking

Culture ······················

1. 中国的茶文化 Chinese Tea

Culture ·········································

2. 中国酒文化 Chinese Wine

Culture············································

附：中餐礼仪 Chinese Table

Manner ···········································

1

翻译的原则

中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的

独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：

一、 以主料为主，配料或配汁为辅的翻译原则

1. 菜肴的主料和配料

主料（名称/形状）+ with + 配料

如：松仁香菇 Chinese Mushrooms with Pine Nuts

2. 菜肴的主料和配汁

主料 + with / in + 汤汁（Sauce）

如：冰梅凉瓜 Bitter Melon in Plum Sauce

二、 以烹制方法为主，原料为辅的翻译原则

1. 菜肴的做法和主料

做法（动词过去分词）+ 主料（名称/形状）

如：拌双耳 Tossed Black and White Fungus

2. 菜肴的做法、主料和配料

做法(动词过去分词) + 主料（名称/形状）+ 配料

如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas

3. 菜肴的做法、主料和汤汁

做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤汁

如：川北凉粉 Tossed Clear Noodles with Chili Sauce

三、 以形状、口感为主，原料为辅的翻译原则

1. 菜肴形状或口感以及主配料

形状/口感 + 主料

如：玉兔馒头 Rabbit-Shaped Mantou

脆皮鸡 Crispy Chicken

2. 菜肴的做法、形状或口感、做法以及主配料

做法（动词过去分词）+ 形状/口感 + 主料 + 配料

如： 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley

四、 以人名、地名为主，原料为辅的翻译原则

1. 菜肴的创始人（发源地）和主料

2

人名（地名）+ 主料

如： 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)

广东点心 Cantonese Dim Sum

2. 介绍菜肴的创始人（发源地）、主配料及做法

做法（动词过去式）+ 主辅料 + 人名/地名 + Style

如： 四川辣子鸡 Spicy Chicken, Sichuan Style

北京炸酱面 Noodles with Soy Bean Paste, Beijing Style

五、 体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则

1. 具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。

如：饺子 Jiaozi

包子 Baozi

馒头 Mantou

花卷 Huajuan

烧麦 Shaomai

2. 具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其

原拼写方式。

如： 豆腐 Tofu

宫保鸡丁 Kung Pao Chicken

馄饨 Wonton

3. 中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。

如：佛跳墙 Fotiaoqiang ( Steamed Abalone with Shark’s Fin and

Fish Maw in Broth )

锅贴 Guotie ( Pan-Fried Dumplings )

窝头 Wotou ( Steamed Corn/Black Rice Bun )

蒸饺 Steamed Jiaozi ( Steamed Dumplings )

油条 Youtiao ( Deep-Fried Dough Sticks )

汤圆 Tangyuan ( Glutinous Rice Balls )

粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )

元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival )

驴打滚儿 Lǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean

Paste )

艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffing )

豆汁儿 Douzhir ( Fermented Bean Drink )

六、 可数名词单复数使用原则

菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。

3

如：蔬菜面 Noodles with Vegetables

葱爆羊肉 Sautéed Lamb Slices with Scallion

七、 介词in和with在汤汁、配料中的用法

1. 如主料是浸在汤汁或配料中时，使用in连接。

如：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce

2. 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。

如：泡椒鸭丝 Shredded Duck with Pickled Peppers

八、 酒类的译法原则

进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，

如果酒类本身没有英文名称

的，则使用其中文名称的汉语拼音。

4

第一章 中餐

Chapter I: Chinese

Cuisine

一、中国菜的分类

Classifications of Chinese Cuisine

1. 八大菜系 Eight Famous Cuisines

中国各地不同的地理气候、资源物产,以及由

此形成的饮食习惯，造就了各具特色的地方菜系，

有“四大风味”、“八大菜系”之说。

“四大风味”，是指以鲁（山东）、川（四

川）、粤（广东）、淮扬（扬州）为代表的地方风

味；“八大菜系”是指由上述四种有代表性的风味

发展而来的地方菜系，包括鲁菜（山东菜）、川菜

（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、

闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江

菜）、徽菜（安徽菜）。

从小吃到大餐，中国各地名吃举不胜举，千

滋百味的名馔佳肴折射出中国深厚的饮食文化传统

和个性鲜明的地域文化。

In China, different geography, climate, resources,

produce and food habits combine to form characteristic

local cuisines, namely, the "four flavors" and "eight

regional cuisines".

The "four flavors" refer to those of Shandong,

Sichuan, Guangdong and Huai Yang (Yangzhou).

The "eight regional cuisines" refer to the local

modifications of the "four flavors", including

Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine,

Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine,

Zhejiang Cuisine and Anhui Cuisine.

From the dishes served at family meals to lavish

banquets, local famous foods are too numerous to list,

and the delicious foods of all kinds of taste reflect

the highly developed tradition of food culture and the

characteristic regional cultures of China.

5

1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)

鲁菜是中国影响最大、流传最广

的菜系之一。鲁是山东省的简称，山东

是中国古文化发祥地之一，地处黄河下

游，气候温和，境内山川纵横，河湖交

错，沃野千里，物产丰富。其粮食产量

目前居中国第三位，蔬菜种类多，品质

优良，是中国重要的蔬菜产地。

山东是孔子的故乡所在地，鲁菜处

处体现着孔子“食不厌精，脍不厌细 ”

的饮食理念，讲究调味纯正，口味偏于

咸鲜，具有鲜、嫩、香、脆的特色。常

用的烹调技法有30种以上，尤擅“爆、

炒、烧、塌、扒”。

明、清两代，鲁菜已是宫廷御膳

主体。以清代国宴规格设置的“满汉全

席”，使用全套银餐具，196道菜，全

是山珍海味，可谓奢华至极。

作为北方第一菜系，喜庆寿诞的

高档宴席和家常菜的许多基本菜式都是

由鲁菜发展而来的，不仅如此，鲁菜对

京、津、东北等地特色风味菜肴的形成

还有着重要的影响。山东人豪爽好客，

特别讲究待客之道，惟恐客人吃不饱、

吃不好，因此菜量很大，在山东人家做

客要有一吃到底的心理准备。

Lu Cuisine is one of the most influential and popular

cuisines in China. “Lu” is short for Shandong Province, which

is one of the cradles of Chinese ancient culture. With mountains

towering and rivers meandering throughout the province, it

boasts vast fertile fields and abundant produce. Its grain

output

ranks third in China, and it also has many kinds of high-quality

vegetables.

Shandong is the home province of Confucius, and

Shandong Cuisine embodies the dining concept of "Eat no food

but what’s of the best quality; eat no meat but what’s finely

minced". It emphasizes purity of the seasonings and is a little

salty. It features freshness, tenderness, aroma and crispness.

There are over 30 kinds of common cooking techniques, of

which, "bao (quick stir-frying), chao (frying), shao (stewing),

ta

(boiling) and pa (braising)" are outstanding.

In the Ming and Qing dynasties (1368-1911), Shandong

Cuisine was the main style of imperial meals. The "Feast of

Complete Manchu-Han Courses", established in accordance with

the state banquet of the Qing Dynasty court, adopted a banquet

of 196 courses served on silver platters, including delicacies

of

every kind as luxurious as possible.

As the first cuisine of north China, many basic courses of

high-class feasts prepared for festivals and birthdays were

developed

based on Shandong cuisine. It also had an important influence

on

the formation of the local cuisines of Beijing, Tianjin and

northeast

China. The people of Shandong Province are good-hearted, keep

open doors, and pay special attention to treating guests well

to

ensure they leave full

and well satisfied.

Henc e , the di she s

served are more than

sufficient, and family

guests never go hungry.

Ye l l ow Ri v e r

Fish are cooked in a

6

糖醋黄河鲤鱼：此菜选用黄河鲤鱼

烹制而成，成菜后外焦里嫩，香酥、酸

甜、稍咸。

德州扒鸡：鸡皮光亮，色泽红润，

肉质肥嫩，热吃时，手提鸡骨一抖，骨

肉随即分离，香气扑鼻，味道鲜美，是

德州传统风味。

particular way, so that they are crisp outside and tender

inside.

The dish is savory and crisp, sour and sweet and a little salty.

Dezhou Stewed Chicken: the chicken skin is bright and

ruddy, and the meat is fat and tender. When eating it hot, diners

simply grip the feet and shake it, and the meat separates from

the bones. Sweet-smelling and tasty, it is the traditional

flavor of

Dezhou.

1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)

川菜是一种发展较早的风味菜系，

其发源地孕育了中国古代的巴蜀文化。

据中国古籍记载，早在两千多年前，当

地就已有卤水、岩盐、川椒、姜等调味

品，在当地发掘的出土文物中，可见各

种青铜和陶质食具，足见其烹饪技术形

成之早。

16世纪初，川菜运用引进种植的辣

椒调味，继承巴蜀之地早就形成的“尚

滋味”、“好辛香”的调味传统，并进

一步发展。19世纪末20世纪初，逐步形

成为一个地方风味极其浓郁的体系。如

今，川菜不仅在中国各地有着广泛的影

Sichuan Cuisine is a local cuisine that developed in

early times, forming part of the culture of ancient Sichuan in

Southwestern China. According to ancient texts, more than two

thousand years ago, there were already such seasonings as

brine,

rock salt, pepper, ginger and so on. Various items of bronze

and

pottery tableware have been found among excavated cultural

relics, showing the great age of the cooking techniques.

In the beginning of the 16th

century, Sichuan Cuisine used

local pepper as seasoning and inherited the seasoning tradition

of "paying attention to the taste" and "attaching importance

to

pungency" and developed it further. At the turn of the 19th

and

20th

centuries, it gradually became a system with strong local

characteristics. Now, Sichuan Cuisine is widely enjoyed all

over

China and has spread to many

countries.

Mention Sichuan Cuisine

and tongue-numbing and

spicy tastes come to mind.

Seasonings are very important

in Sichuan Cuisine and many

different flavors abound, which

can be seen from seasonings

such as scallion, ginger, garlic,

chili, pepper, Chinese pepper,

vinegar, Pixian County bean

paste, fermented glutinous rice

wine, sugar, salt and so on. If

7

响，食者众多，而且已遍及世

界许多国家和地区。

一提起川菜， 人们的印

象中似乎只有麻、辣两味，其

实川菜特别注重调味，味型也

相当丰富，单看调料就可见一

斑——葱、姜、蒜、辣椒、胡

椒、花椒、醋、郫县豆瓣酱、

醪糟、糖、盐，不一而足。只

要巧施厨艺，就能精心调和成

酸、甜、苦、辣、麻、香、咸

等7种滋味。

四川素有“天府之国”

之称， 56万平方公里境内，

物产富庶。烹饪原料多而广。

川菜拥有4000多个菜肴点心品

种，是由筵席菜、便餐菜、家

常菜、三蒸九扣菜、风味小吃

5个大类组成的，常用烹调技

法近40种，长于小煎、小炒、

干煸、干烧、家常烧等技法。

菜品多为经济可口的大众家常

菜，风格朴实清新。

麻婆豆腐：为四川省的传

统风味菜肴。相传在清朝同治

末年，成都有位陈姓妇女脸上

生有麻子，但烧得一手好菜，

经营餐馆以豆腐的味道最为特

别，麻辣味鲜、色泽红亮，深

受群众喜爱，因而得名。

鱼香肉丝：色红肉嫩，鱼

香味突出。因模仿民间烹鱼的

调料和方法制作，故名鱼香。

回锅肉：红绿相衬，咸中

带甜，微辣醇鲜、味浓而香，

是四川的传统菜肴。

the cook is skillful euough, seven flavors—sour, sweet, bitter,

spicy, tonguenumbing,

aromatic and salty should be detected.

Sichuan enjoys a reputation as a "land of abundance". Covering

an

area of 560,000

square kilometres,

i t y i e l d s r i c h

c o o k i n g

i n g r e d i e n t s .

Sichuan Cuisine

boasts more than

4,000 cour s e s ,

d i v i d e d i n t o

five types, such

as feast dishes,

r e f r e s h m e n t

d i s h e s , h ome -

s t y l e d i s h e s ,

steamed dishes

and characteristic

snacks. There are nearly 40 kinds of common cooking techniques,

especially sautéing, frying, stir-frying without stewing,

dry-frying, homestyle

frying and so on. Most are economic and flavorful home style

dishes,

simple and fresh.

Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu

in Hot and Spicy Sauce): It is a traditional flavorful dish.

It is said that

towards the end of the reign of Tongzhi (1862-1875) of the Qing

Dynasty,

there was a lady surnamed Chen, who was pockmarked but was a

very

good cook. The tofu in her restaurant was especially tasty with

spicy,

tongue-numbing flavor and bright red color, which was deeply

loved by

her customers.

Fish-flavored Shredded Pork (Sautéed Shredded Pork with Spicy

Garlic Sauce): Its meat is red and tender. It imitates the

seasoning and

method of cooking fish, hence its name.

Twice Cooked Pork Slices (Sautéed Sliced Pork with Pepper and

Chili): Its color is red and green; its taste is salty with a

little sweet and

spicy flavor and it is fragrant.

8

1.3. 粤菜 Yue Cuisine (Guangdong Cuisine)

粤菜即广东地方风味菜，主要由广州、

潮州、东江三种风味组成，以广州风味为代

表，具有独特的南国风味，以选料珍奇、配料

精巧、依食客喜好灵活烹制而著称。粤菜发源

于中国南部沿海地区，那里地处亚热带，濒临

南海，四季常青，物产丰富，山珍海味无所不

有，蔬果时鲜四季不同。同时，这里又是与海

外通商的重要口岸，经济较发达也促进了饮食

文化的发展。

粤菜讲究少而精，制作精细追求享受，

用量精而细，配料多而巧，装饰美而艳，菜品

达5000多种。粤菜原料广采博收，追求生猛；

善用烧、煲、浸、烤、炙、软炸、软炒、清蒸

等烹调法，口味清淡鲜和；在配料、刀工、火

候、烹饪时间、起锅、包尾、器皿、上菜方式

等诸多环节都有着严格要求，如做鱼讲究即杀

即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬

春“滋补身体”的习俗，口味随季节时令的变

化而变化，夏秋偏重清淡，冬春偏重浓郁；菜

品口感重清、鲜、爽、滑、嫩、脆，调味遍用

酸、甜、苦、辣、咸、鲜，追求菜肴整体的

色、香、味和形。

白切鸡：选用未下蛋的小母鸡或1500克左

右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、

Yue Cuisine refers to that of Guangdong Province,

mainly composed of the flavors of Guangzhou, Chaozhou

and Dongjiang and best represented by that of Guangzhou.

It has a unique "southland" flavor and is famous for the

rare and exquisite ingredients and varied recipes to suit the

tastes of the eaters. Guangdong Cuisine originated from the

subtropical zone, along the coastal area of southern China

adjacent to the South China Sea, which is green all the year

round. It abounds in agricultural produce and delicacies of

all kinds, as well as vegetables varying through the four

seasons. It is also an important trading port to the world; so,

the developed economy also promotes the development of

the food culture with new ideas from home and abroad.

Guangdong Cuisine stresses exquisite preparation and

provides enjoyment with delicate, well-chosen ingredients

and beautiful presentation. There are more than 5,000 dishes

all together. The materials are of a broad range that include

fresh seafood, with cooking techniques including frying,

braising, soaking, toasting, soft-frying and stewing without

seasoning. It has strict requirements in regard to ingredients,

cutting skill, cooking duration, tableware, serving style and

so on. For example, the fish should be cooked immediately

after being killed to keep its freshness. Both quality and taste

are very important, advocating the custom of "nourishing

the body" in Winter and Spring and changing the flavor in

accordance with the season. In Summer and Autumn, light

dishes are favored and in Spring and Winter, strong ones

preferred. Light, fresh, slippery, tender and crisp dishes are

preferred and the seasonings include sour, sweet, bitter,

spicy, salty or fresh. It pursues the whole effect of the dishes

— color, fragrance, taste and shape.

Sliced Boiled Chicken: It requires a pullet or capon

with a weight of only 1,500 grams; the yellow chicken

of Qingyuan is best, with fleshy, tasty tender meat. When

cooking, the flame is turned down immediately after putting

9

肥小脚矮、味道鲜美，制作时将水烧

开，将鸡放下即转用小火，讲究火候，

以刚熟、切开后两腿骨略带血丝者为

宜。皮爽滑，肉细嫩，鲜味足。

老火靓汤：靓汤是粤菜重要的组

成部分，汤料与气候变化相呼应，干燥

少雨的季节，可选择润肺解渴、气血双

补的“菜干煲猪肺”、“雪耳木瓜煲排

骨”、“无花果粉葛煲

赤肉”；暑热时节，身

体火气旺盛，可选择性

甘凉的汤料，如“鸡骨

草煲老鸡”、“凉瓜赤

豆煲龙骨”； 冬季体

寒， 宜选择性热的汤

料， 如“鲜人参煲老

鸭”、“冬虫夏草煲乳

鸽”等等，煲汤一般要3个小时。

红烧大群翅：大群翅取自鲨鱼，

分三围，近头部的脊翅称头围，近尾

的脊翅称二围，尾部末端称三围。此

菜烹饪精巧，汤浓郁香醇，翅针透明

而嫩滑可口，蛋白质含量很高，营养

丰富，是粤系传统佳肴，售价昂贵。

the chicken into the boiling water. The simmering technique

stresses

duration and it is best when the chicken is underdone on the

shank.

When done the skin is loose, the meat tender and the flavor

fresh.

Soup of the Day: Soup is an important part of the Guangdong

Cuisine, with the ingredients changed in accordance with the

seasons.

In the dry season, soups such as "dried vegetable and pork lung

soup", "white fungus, pawpaw and spare ribs soup", "fig,

pachyrhizua

angulatus and red pork soup" are served to nourish the lungs

and

relieve thirst and increase vital

energy and blood flow. In the hot

season, the internal heat of the

body is ample, so it is wise to

select sweet and cool soups, such

as "chicken-bone herb and aged

chicken soup", "cold melon, red

bean and dragon's bone soup"; it is

cold in winter, so hot soups such as

"fresh ginseng and old duck soup" and "aweto and pigeon soup"

are

best. It takes three hours to braise the ingredients.

Braised Shark Fin in Brown Sauce:The fin is divided into

three kinds, that near the head, near the tail and at the end

of the

tail. It is cooked precisely, with strong and fragrant flavor.

The fin

is transparentt, tender and tasty, with a high protein content

and

abundant nutrition. It is an expensive, traditional dish of

Guangdong

Cuisine.

1.4. 闽菜 Min Cuisine (Fujian Cuisine)

闽菜是福建菜的简称，起源于福

建省闽侯县，以福州、泉州、厦门等地

菜肴为代表发展起来。由于福建的地理

形势倚山傍海，北部多山，南部面海，

山区盛产菇、笋、银耳、莲子和石鳞、

河鳗、甲鱼等山珍野味。漫长的浅海滩

涂，盛产多种海鲜，因此，闽菜多以海

鲜为原料烹制各式菜肴。其特点是色调

美观，滋味清鲜。

烹调方法擅长于蒸、汆、炒、溜、

Min Cuisine is short for Fujian Cuisine, originating in

Minhou County of Fujian Province, represented by the dishes of

Fuzhou, Quanzhou, Xiamen and so on. Fujian is mountainous

in the north and faces the sea in the south. The mountainous

area is abundant in mushrooms, bamboo shoots, white fungus,

lotus, stone squama, eel, soft-shelled turtles and so on. In

the long shallow sea coast, there are numerous sea creatures.

Hence, the Fujian Cuisine has many sea food dishes, colorful,

light and tasty.

The Min Cuisine chefs are adept at steaming, braising,

10

煎、煨，尤以“糟”味最具特色。闽菜注重刀

工，一切刀工均围绕着“味”下功夫，使原料

通过刀工的技法，体现出原料的本味和质地。

闽厨长期以来把烹饪和确保原料质鲜、味纯、

滋补联系起来，重视汤菜，认为其最能保持原

料的本质和原味，因此，汤菜多而考究。闽菜

的烹调细腻表现在选料精细、泡发恰当、调味

精确、制汤考究、火候适当等方面。

佛跳墙：(谑寓其味鲜美使庙中佛像都

要跳出墙外来品尝)起源于19世纪末，为福州

“聚春园”名厨郑春发创制，至今已有100多

年的历史，选料考究，精心煨制而成，讲究火

功与时效，可谓味中有味，浓香四溢，口味醇

厚，质地软嫩，入口即化，营养丰富，是福州

传统名菜之首。

醉糟鸡：善用红糟做配料制作各式风味

菜肴是闽菜的重要特点，这道传统名菜将肥母

鸡用清水煮熟，放入红糟等调味料密封腌制，

色泽淡红，肉质鲜嫩，糟香味美。

生炒海蚌：以鲜海蚌肉为主料，配熟冬

笋、水发香菇炒制而成。此菜刀功独特，蚌肉

香润可口，菜色清新明丽，可谓色香味俱全。

deep-frying, stir-frying, decocting and stewing, and

especially deriving flavors pickled in distillers' grains

alcohol or in wine. Cutting is important in Fujian

Cuisine. Everything sliced preserves and reveals its

original aroma and texture of the ingredients. The chefs

of Fujian Province all guarantee freshness, pure taste

and nourishment and stress the importance of soup,

which is good for keeping the texture and taste of the

original ingredients. Hence, there are many exquisite

soup dishes. Fujian Cuisine has an elaborate array of

well-chosen ingredients with moderate pickling, specific

seasonings, choice soups and great attention to detail.

Fotiaoqiang, meaning the Buddha jumping over the

wall (Steamed Abalone with Shark Fin and Fish Maw in

Broth): This was created at the end of the 19th

century

by Zheng Chunfa, the famous chef of a restaurant named

"Juchunyuan" with a 100-year history. It stresses the

selection of ingredients, duration of stewing and timing.

It is delicious with a strong fragrance, and tender

enough to dissolve immediately in the mouth. It also has

abundant nutrition and is the most famous traditional

dish of Fuzhou.

Ch i c k e n i n

Rice Wine: Fujian

Cuisine features

using red vinasse

to cook va r ious

local dishes. The

traditional famous

dish is to boil the fleshy hen's meat in water and then

stuff it with red vinasse. It is light red and the meat has

vinasse fragrance and good taste.

Stir-Fried Sea Clam: Fried with cooked winter

bamboo shoots, and mushrooms. It requires unique

cutting skill. The clam meat is delicious, savory, and has

a pleasing bright color.

11

1.5. 苏菜 Su Cuisine (Jiangsu Cuisine)

苏菜即江苏地方风味。江苏地处长江下

游，有淮河流经，水系发达，交通便利，经济

富庶，时蔬河鲜物种全，饮食资源丰富，俗称

“鱼米之乡”，自古就是名厨荟萃之地。中国

第一位典籍留名的职业厨师和第一座以厨师姓

氏命名的城市均出自江苏，一些特制菜肴流传

久远，曾长期供奉封建王朝帝皇享用。

苏菜从淮扬菜发展而来，由淮安菜、扬

州菜、南京菜、苏州菜、镇江菜组成，用料

广泛，以江河湖海水鲜为主；刀工精细，烹

调方法多样，擅长炖、焖、煨、焐；追求本

味，清鲜平和，咸中稍甜；菜品风格雅丽，

形质均美。

松鼠鳜鱼：是苏州名菜，有色有香，有

味有形。尺把长的鳜鱼在盘中昂首翘尾，鱼身

已去骨，并剞上花刀，油炸后，浇上番茄汁，

外酥里嫩，甜酸适口。

淮安软兜：这道菜又称 “清炒鳝背”，

江淮一带盛产鳝鱼，精于鳝鱼入馔。庖厨以

鳝鱼为主料，烹制成席，共有108道菜肴，

号称“长鱼席”， 18世纪已名中国。鳝鱼富

含黄鳝素，可降血糖、调节机能及治疗糖尿

病，尤宜中老年人食用。这道菜鲜嫩可口，

营养丰富。

平桥豆腐：传说中这是一道经清乾隆皇

Su Cuisine is the local cuisine of Jiangsu Province on

the lower reaches of the Yangtze River, with the Huaihe

River passing through. The area boasts a developed water

system, convenient traffic, rich economy and abundant

vegetables and sea and river foods. Hence, it enjoys a

reputation as "a land where fish and grain abound" where

famous chefs have gathered since ancient times. The first

chef whose name is recorded and the first city named after

the family name of a chef all came into being in Jiangsu.

Some special dishes were provided for the imperial

dynasties.

Jiangsu Cuisine developed from Huaiyang Cuisine,

composed of Huaian, Yangzhou, Nanjing, Suzhou and

Zhenjiang Cuisines, with many ingredients but mainly river,

lake and sea foods. The cutting skill is exquisite and the

cooking methods are varied—braising, stewing, simmering

and warming. Care is taken to preserve the original flavor

of the ingredients, light, fresh, as well as salty with a little

sweetness. The dishes are elegant and beautiful in form and

quality.

Squirrel-like Mandarin Fish: It's a famous Suzhou dish,

with exquisite color, fragrance, taste and shape. A one-third

meter mandarin fish in the plate holds its head high and the

tail up, with the bone removed. After being fried and doused

with tomato juice, it is tender inside and crisp outside,

properly

sweet and sour.

Plain Braised Eel: The Jianghuai area (mainly referring

to Jiangsu, Anhui, Hubei and Sichuan) abounds in eels,

and people there are adept at cooking them. Eel is the main

ingredient for a feast of 108 courses, called "Long Fish Feast",

famous in the 18th

century. The rich-tasting eel reduces blood

sugar, regulates body functions and cures diabetes; so, it is

especially suitable for older people. It is tender, tasty, and

nourishing.

Tofu Boiled in Chicken Broth: The dish was once

enjoyed by Emperor Qianlong (reigned 1736-96) of the Qing

12

帝品尝后声名远播的民间菜肴，制作方

法并不复杂。烩制时，用原汁鸡汤加上

鲫鱼脑和蟹黄、猪油、葱、姜等作料，

煮沸后，将豆腐片和熟肉丁、虾米、少

许酱油一起放进锅里。烧开之后，用菱

粉勾芡，再加少许味精起锅。可稍加麻

油或胡椒粉增味。

Dynasty (1644-1911), and hence became well-known. The cooking

method is not complicated: add crucian carp brain, crab roe,

lard,

shallots, ginger, etc. into chicken broth; after it boils, put

in the bean

curd chips, cooked diced meat, peeled dried shrimp and a little

sauce.

When it is boiled, thicken the soup with water chestnut powder

and

add a little monosodium glutamate and sesame oil or pepper to

enrich

the flavor.

1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine)

浙菜即浙江菜。浙江东临大海，有

著名的舟山渔场，海产丰盛，中部为盆

地，盛产蔬菜和稻米，闻名中外的金华

火腿、杭州龙井茶、绍兴老酒，都是烹

饪中不可缺少的上乘原料。

浙菜以绍兴菜、杭州菜、宁波菜为

代表，总的特点是菜式精巧，菜品鲜美

滑嫩，脆软清爽。运用香糟调味，注重

煨、焖、烩、炖等烹调技法。宁波菜因

地靠舟山群岛，海产丰富，于是就地取

材，用料以海产为主，口味偏咸。杭州

菜口味清淡，基本不用辛辣调料，也避

免浓油赤酱，但醇香酥烂的东坡肘子、

甜酸适口的西湖醋鱼等经典名菜却回味

悠长，天下闻名。

杭州市规模较大的菜馆有西湖楼外

楼，开设于清道光年间，以西湖醋鱼、

Zhejiang Province adjoins the sea in the east. The famed

Zhoushan Fishery is located here with abundant sea products;

while the mid-province basin abounds with vegetables and

rice. The world-known Jinhua Ham, Hangzhou Dragon Well

Green Tea and Shaoxing Rice Wine are all necessary superior

ingredients of the cuisine.

Zhejiang Cuisine is represented by Shaoxing, Hangzhou

and Ningbo Cuisines and developed through innovation.

It uses lees as seasoning and stresses the cooking skills of

stewing, braising, pot-roasting and so on. Ningbo is next to

the

Zhoushan Islands and has abundant marine life; so, Ningbo

Cuisine uses local marine ingredients which taste a little

salty.

Hangzhou Cuisine is light and fresh, basically without spicy

seasoning, thick oil and red sauce. The fragrant soft Dongpo

Pork Elbow and the sour and sweet West Lake Fish are also

famous. Vinegar Fish leaves a lingering taste.

Among the large-scale restaurants of Zhejiang Cuisine in

Hangzhou, there is Louwailou Restaurant in West Lake, opened

during the reign of Emperor Daoguang (1821-1851) of the Qing

Dynasty. It is famous for West Lake Vinegar Fish and Shrimp

Meat with Dragon Well Tea, and Wangrunxing in downtown

Qinghefang is known for "imperial cuisine", good at cooking

Grass Carp's Head and Bean Curd Soup, Jianer Meat and

Pickled Bamboo Shoots. In Shaoxing, the Lanxiang Restaurant

has standard Shaoxing Cuisine such as Suoyi Shrimp Balls

and Fish in Vinegar. There is Dongfuyuan in Ningbo in eastern

13

龙井虾仁闻名。还有城内清和坊有“皇

饭儿”之称的王润兴酒楼，以鱼头豆

腐、件儿肉、腌笃笋拿手。绍兴有兰香

馆，专门蓑衣虾球、烹制头肚醋鱼等标

准绍菜。浙东宁波有东福园，咸菜大汤

黄鱼、冰糖甲鱼等名菜是正宗的宁波地

方传统菜。

清汤越鸡：浙菜中最古的菜要首

推绍兴名菜“清汤越鸡”，相传2000多

年前就有了。用绍兴的特产越鸡烹制而

成，此鸡肉白嫩，骨质松脆。利用原汁

清炖，味鲜爽口，曾作为宫廷贡品。现

经绍兴厨师改进，加上火腿、香菇、笋

片做辅料，味道更佳。

宋嫂鱼羹：这道菜已有800多年历

史，烹调时，先将作主料的鳜鱼蒸熟剔

去皮骨，加上火腿丝、香菇竹笋末及鸡

汤等作料烹制而成。成菜色泽悦目，鲜

嫩润滑，味似蟹羹，又称“赛蟹羹”。

西湖醋鱼：选用体态适中的草鱼，

最好先在清水中饿一二天，除去泥土

味。将鱼劈成雌雄两爿洗净，烹时用沸

水汆熟，要掌握火候。装盘后淋上糖醋

芡汁。成菜色泽红亮，肉质鲜嫩，酸甜

可口，略带蟹味。

Zhejiang Province, with authentic local traditional dishes

such

as Yellow Fish Soup with Pickled Vegetable, Soft-Shelled

Turtle with Rock Candy and so on.

Stewed Chicken in Clear Soup: It is the most ancient

among Zhejiang dishes, with a history of more than 2,000

years. It is cooked with the special Shaoxing local product

Yue chicken which has white and tender meat and loose and

crisp bones. It is stewed in light soup, fresh and tasty, and

was

once tribute for the imperial palace. Currently, the chefs of

Shaoxing add ham, mushroom and bamboo shoots as auxiliary

ingredients, making it tastier.

Lady Song's Thick Fish Soup. It has a history of more

than 800 years. The mandarin fish is stewed and then the skin

and bone are removed; it is then boiled with ham, mushrooms

and bamboo shoots in chicken soup. The cooked dish has a

pleasant color and is fresh and tender, tasting like crab soup;

so, it is also called "Surpassing Crab Soup".

Braised West Lake Fish with Vinegar: A medium-sized

grass carp is soaked in clear water to get rid of the earthy

flavor

then divided into two pieces, cleaned, and boiled in water for

a

limited time. When served, sugar and vinegar juice are poured

over it. The cooked dish is bright red and the meat fresh,

tender,

moderately sweet and sour, with a slight crab flavor.

14

1.7. 湘菜 Xiang Cuisine (Hunan Cuisine)

湘菜即湖南菜。湖南地处长江中游

南部，气候温和，雨量充沛，土质肥沃，

优越的自然条件和富饶的物产为湘菜在

选料方面提供了物质条件。

湘菜调味尤重酸辣。因地理位置的

关系，湖南气候温和湿润，故人们多喜

食辣椒，用以提神去湿。用酸泡菜作调

料，佐以辣椒烹制出来的菜肴，开胃爽

口。就菜式而言，既有乡土风味的民间

菜式、经济方便的大众菜式，也有讲究

实惠的筵席菜式、格调高雅的宴会菜式；

还有味道随意的家常菜式和疗疾健身的

药膳菜式。据统计，湘菜现有不同品味

的地方菜和风味名菜 800 多种。

东安子鸡：早在唐玄宗开元年间

（713 ～ 741 年），湖南东安人就开始烹

制东安鸡，至今已有 1200 多年的历史。

此菜造型美观，色泽鲜艳，营养丰富，

具有香、辣、麻、酸、甜、脆、嫩等特点。

腊味合蒸：“ 腊味 ”是湘菜的重要

特点之一，原料有很多种，如猪肉、牛肉、

鸡肉、鱼肉、鸭肉等，经风干、烟熏制成。

这道菜以各种腊熏制品同蒸，腊香浓重，

咸甜适口，色泽红亮，柔韧不腻，稍带

厚汁，且味道互补，各尽其妙，是湘菜

中传统风味名菜。

Xiang Cusine refers to Hunan Cuisine. Hunan Province lies

in the south of the middle reaches of the Yangtze River; it has

a

moderate climate, abundant rainfall and fertile soil. The

superior

natural conditions and rich produce provide the ingredient base

for

the development of Hunan Cuisine.

Hunan Cuisine favors sour and spicy flavors. Due to its

geographical position, the climate of Hunan Province is mild

and

wet, so the people there mostly love to eat red pepper to refresh

themselves and get rid of wetness. Dishes with pickled

vegetables

and red pepper are appetizing and refreshing. With respect to

the

style of dishes, there are folk dishes, economical popular

dishes as

well as substantial banquet and elegant feast dishes. There are

also

home dishes and disease-curing and body-building dishes cooked

with medicinal herbs. There are more than 800 local dishes and

famous courses of local flavors.

Dong'an Vinegar Chicken: As early as the reign of Kaiyuan

in the Tang Dynasty (618-907), the people of Dong'an of Hunan

Province began to cook Dong'an Chicken. The dish is gracefully

sculpted and bright colored as well as nutritious, fragrant,

spicy,

sour, sweet, crisp and tender.

S t e ame d Mi x e d

Preserved Meat: Cured

meat is an important

characteristics of Hunan

Cuisine, with many kinds

of ingredients such as pork,

beef, chicken, fish, duck,

etc.,cured by air-drying

or smoking. The dish

is steamed with thick

f r a g r a n t c u r e d me a t

with salty, sweet flavor.

It is bright red, tender,

not greasy, served in

thick soup. The tastes

15

毛氏红烧肉：原料选用半瘦半肥的

猪肉，将其切成匀称的块状，再用上等

酱油加少量的糖和少许辣椒烧制而成，

味道甜中带咸、咸中有辣、甜而不腻，

色泽呈金黄。这道菜因当年深受毛泽东

喜爱而得名。

complement each other with their unique features.

Braised Pork, Mao's Family Style: This dish uses pork

muscle and fat in equal portions cut into cubes and braised in

a

sauce with a little sugar and red pepper. It is golden colored

and

tastes sweet, salty and a little spicy, but not greasy. It got

its name

because it was highly favored by Mao Zedong.

1.8. 徽菜 Hui Cuisine (Anhui Cuisine)

徽菜即安徽风味，一百年前曾蜚

声全中国，据说当年的徽菜馆排场相

当大，一色的红木家具透着富甲一方的

豪气。但在现代餐饮业的激烈竞争中，

徽菜却悄然没落了，如果不是到黄山旅

游，外地人已很难品尝到正宗的徽菜。

安徽地处华东腹地，气候温和雨

量适中，四季分明，粮、油、蔬、果

品质优良；皖南山区和大别山区盛产茶

叶、竹笋、香菇、木耳、板栗、山药、

石鸡、甲鱼等。其境内的长江、淮河流

域和巢湖地区又是中国淡水鱼的重要产

区，水产丰富，为徽菜的形成和发展提

供了良好的物质基础。

徽菜的传统菜品达上千种，具有

选料朴实、火工独到、重油重色、味道

醇厚、保持原汁原味、讲究食补、菜式

多样的特点。徽菜的烹饪技法，包括刀

工、火候和操作技术，徽菜之重火工是

历来的优良传统，其独到之处集中体现

在擅长烧、炖、熏、蒸类的功夫菜上。

不同菜肴使用不同的控火技术是徽帮厨

师造诣深浅的重要标志，也是徽菜能形

成酥、嫩、香、鲜独特风格的基本手

段，最能体现徽式特色的是滑烧、清炖

和生熏法。

火腿炖甲鱼： 又名 “清炖马蹄

鳖”，是徽菜中最古老的传统名菜。徽州

Hui Cuisine refers to Anhui Cuisine, which was famed

throughout China a hundred years ago, and, as the story goes,

the restaurants of Anhui at that time were large, with the

uniform

rosewood furniture showing a rich heroic spirit. However, in

the fierce competition of the modern catering industry, it

quietly

declined, and, if one does not travel to the Yellow Mountain,

it is

now difficult to taste the authentic Anhui Cuisine elsewhere.

Anhui has a mild climate and moderate rainfall and four

distinct seasons as well as high-quality grains, oil,

vegetables and

fruit. The mountainous areas of south Anhui and the Dabieshan

Mountains abound in tea, bamboo shoots, mushrooms, agaric,

Chinese chestnut, yam, partridge, and soft-shelled turtle. The

areas

of the Yangtze, Huaihe and Chaohu Rivers within Anhui Province

are also important production areas for fresh water fish — a

major

ingredient for Anhui Cuisine. There are more than one thousand

traditional dishes, featuring simple ingredients, specific

cooking

times, pure flavor and various styles. It pays attention to the

oil,

16

山区因独特的环境，所产甲鱼质地高出

旁地一筹，肉厚背隆起，胶质大，肥嫩，

无泥腥气。这道菜采用著名的“沙地马蹄

鳖”炖成，文献记载此物曾被列为宫廷贡