【中国剪影·Glance at China】-003
Chinese Eight Cuisines
China covers a large territory and has many ethnic groups, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Every cuisine is distinct from the other and the differences in their formation have much to do with the geography, climate, natural resources, and eating habits of the specific area.
1. 鲁菜Shandong Cuisine
Shandong cuisine is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are widely used as seasonings. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Major cooking techniques are quick-fry and deep-fry. Shandong cuisine is also famous for cooking seafood with fresh and light taste.
2. 川菜Sichuan Cuisine
Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes and leaving a slight numb sensation in the mouth. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Sichuan cuisine also noted for its hot pot.
3. 粤菜 Guangdong Cuisine
The Cantonese are widely recognized as gourmets as their food catalogue is very extensive and varied. Because of the location of Guangdong province and its climate features, the Cantonese are fascinated by light, refreshing and aquatic food, in which the tender and original taste of the ingredients is kept intact. Besides, this cuisine abounds in vegetables, and its congee and dim sum receive a warm welcome from both the public and gastronomists.
4. 闽菜 Fujian Cuisine
Fujian Cuisine sources from the native cooking style of Fujian province and shares a few common characteristics with nearby Taiwan and Guangdong. There’s a wealth of seafood and woodland-based ingredients forming dazzling choices for diners. The unique practice of adding red rice wine and shrimp oil to seafood, chicken and bamboo dishes aims at improving their flavors. The quintessence of Fujian Cuisine is soup, just as the local saying goes, “there are variety methods to making a soup”.
5. 苏菜Jiangsu Cuisine
Jiangsu Cuisine is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. Jiangsu cuisine is particular about the selection of ingredients. The flavor it not-too-salty, not-too-sweet, strong but not greasy, light but not too bland.
6. 浙菜Zhejiang Cuisine
Situated in the so called “land of fish and rice”, Zhejiang has a substantial scope of local produce, nutrients and taste for its diners. Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.
7. 湘菜Hunan cuisine
The special characteristics of Hunan Cuisine focus on pickled chilies and vegetables, sour relish and a heavier use of a kind of fatty preserved meat called larou in Chinese, tasting a bit like smoked bacon.
8. 徽菜 Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams and sugar candy will be added to improve taste.
1. 火候（huǒ hou）：duration and degree of heating
2. 刀工（dāo ɡōnɡ）：the skills of cutting up vegetables and meat
3. 厨师（chū shī）：chef
4. 菜系（cài xì）：cuisine
5. 美食家（měi shí jiā）：gastronome
6. 山珍海味（shān zhēn hǎi wèi）: table delicacies from land and sea
《舌尖上的中国》（shé jiān shànɡ de Zhōnɡ ɡuó）：是一部介绍中国美食的深夜档纪录片，自央视播出以来，吸引了无数观众。它不仅仅是和食物有关的纪录片，而且从食物入手，解读中国人独特的视角以及人与食物、人与社会的关系。这部纪录片展示了制作食品的工艺和制作过程，以及普通人的生活，从而打动了观众的心。如果你对中国各种食物背后的历史和故事感到好奇，那么这部纪录片绝不会让你失望。
A Bite of China：a mouth-watering late-night documentary television series about Chinese food, has attracted countless viewers since it was aired on CCTV. It is not just a documentary about food. It is a serious documentary providing a unique view of Chinese as well as the relations between people and food and between people and society from the perspective of food. The documentary shows the techniques used in making food and their production process as well as the lives of ordinary people, thus touched the hearts of the audience. If you are the one who is curious about the history and stories behind foods of various kinds in China, this documentary won’t let you down.