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現在位置：美食 > 中國菜 美食 / 料理 -- Chinese Cuisine
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中國菜 美食 中國菜是指發源於中國的烹飪方式，在日本和韓國稱爲中華料理或中國料理，歐美稱之爲唐餐，乃中國文化的組成部分，深遠的影響了東亞地區的飲食文化。菜譜來源於中國各個地區和民族的菜肴。
中國菜的特點被總結為：色、香、味、意、形，被稱為「國菜五品」。按烹飪特點分又可分為：選料、刀工、火候和調味四個方面。但不論如何，「中國菜」只是一個統稱，因著中國的幅員廣大，各個地方差異極大。代表四大菜系有魯菜、川菜、淮揚菜(屬蘇菜)、粵菜等四種。中國菜的原料大多加工成小塊宜食的尺寸。中國菜對刀工非常講究，刀工處理的工具主要是菜刀和砧板，可將原料切成片、絲、條、塊、丁、粒、米茸等形狀，並要求其大小、厚薄、粗細均勻。有些原料經廚師的刀工後可拼成栩栩如生的美麗圖案。 中國菜 - 四大菜系： 分別是魯菜、川菜、粵菜、蘇菜。 中國菜 - 八大菜系： 分別是魯菜、川菜、粵菜、蘇菜、閩菜、浙菜、湘菜、徽菜。 ============================================= 食材對菜系的影響：食材對菜系是有著巨大的影響。可以說是食材的不同，促進了菜系的發展 魯菜：發端於春秋戰國時的齊國和魯國(今山東省)，形成於秦漢。宋代後，魯菜就成為「北食」的代表。包括沿海的膠東菜(以海鮮為主)和內陸的濟南菜以及自成體系的孔府菜等三大流派。魯菜講究調味純正，口味偏於咸鮮，具有鮮、嫩、香、脆的特色。十分講究清湯和奶湯的調製，清湯色清而鮮，奶湯色白而醇。 川菜：四川離海較遠，因此以河鮮，菌類，乾貨，山珍為特色。以「辣」為主味，以「麻」為區別於湖廣、江西菜的特別之處。川菜對西南、華南各地區的烹飪有很大影響。 粵菜：廣東地在南方處亞熱帶，瀕臨南海，雨量充沛，四季常青，物產富饒。除海鮮外，以一些野生動物如蛇等為特色。天氣炎熱，食材不宜久存，以「生猛、鮮」為主，對原料的新鮮程度要求很嚴。 淮揚菜：處於南方，離產糖區域近，淮揚菜有甜味，菜肴製作精細，對長江下游區域的烹飪有很大影響。 |
New Jersey Panda House
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S.H.E. - 中國話
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Chinese Cuisine (中國菜)
Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods. Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines. The four main criteria for good Chinese food are: colour, aroma, taste and texture. Regional Cusines A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking Duck is another popular dish well known outside of China. Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation. |
中國唐代宴會圖. A Chinese painting of an outdoor banquet. The painting is a Song Dynasty (960-1279) remake of a Tang Dynasty (618-907) original.
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(鲁菜) 一品豆腐
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魚香肉絲
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西檸雞 Lemon chicken
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冬瓜蝦肉粉絲湯 Tougan shrimp soup
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"Taste" - TED Talk on Chinese Food Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine. TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers give the talk of their lives in 18 minutes.
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Food Safari, Chinese Food, Part 1
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Food Safari, Chinese Food, Part 2
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Food Safari, Chinese Food, Part 3
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