求中国八大菜系的英文版介绍 不要那种google翻译的...RT能给下网址吗？

求中国八大菜系的英文版介绍 不要那种google翻译的...
RT
能给下网址吗？

Anhui cuisine (Chinese: 徽菜 or 安徽菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.[citation needed]
Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.[citation needed] Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.
Cantonese ( Yuet ) cuisine comes from Guangdong Province in southern China.[1] Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China.[1] Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.
Cantonese cuisine draws upon a great diversity of ingredients as Canton has been a trading port since the days of the Thirteen Factories, bringing it many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favoured due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Other techniques include shallow frying, double boiling, braising, and deep frying.
For many traditional Cantonese cooks, the flavors of a finished dish should be well-balanced, and never greasy. Also, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.
Fujian cuisine (simplified Chinese: 闽菜; pinyin: Mĭn cài or Fújiàn cài; Pe̍h-ōe-jī: Bân chhài or 福建菜 POJ: Hok-kiàn chhài;) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (simplified Chinese: 鲜味; traditional Chinese: 鲜味), as well as retaining the original flavour of the main ingredients instead of masking them.
The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking technique of the chefs. Emphasis is also on utilizing broth/soup, and there is a sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (－汤十变) and "It is unacceptable for a meal to not have soup"(不汤不行).[1]
Fermented fish sauce, known locally as shrimp oil (虾油), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilized for both savory dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Mi soan (simplified: 米线; traditional: 米线； Mandarin: mĭxiàn, also known as mĭfěn (米粉) (thin, white wheat-flour noodles), are a Fujian specialty.
Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles:
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive málà (hot and numbing) seasoning and other complex flavour combinations, frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste[citation needed]. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.
Jiangsu cuisine (simplified Chinese: 苏菜 or 江苏菜; traditional Chinese: 江苏菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jiangsu cuisine actually consists of several styles, including:
Shandong cuisine (simplified Chinese: 山东菜; traditional Chinese: 山东菜; pinyin: Shāndōng cài) more commonly known as Lu cuisine (simplified Chinese: 鲁菜; traditional Chinese: 鲁菜; pinyin: lǔcài) is one the Eight Culinary Traditions of China ("Eight Great Traditions", Chinese: 中国的八大菜系; pinyin: Zhōngguóde Bā Dà Càixì) and is also ranked among the four most influential among these ("Four Great Traditions", Chinese: 四大菜系; pinyin: Sì Dà Càixì). It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles:
Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are prepared in simplified Shandong methods.[citation needed]
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.[1]
The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.[2] Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.[3]