中國飲食文化源遠流長，因地理、氣候、習俗、特產的不同形成了不同的地方風味。

下面就以最傳統的四大菜系為例，帶大家瞭解一下有代表性的中華美食。

魯 菜

Shangdong cuisine is famous for its dishes with special flavours without emphasizing strangeness or uniqueness, only delicious food made from common ingredients（材料、佐料） with tastes that are very agreeable. Thus, Shangdong cuisine uses a wide and fine selection of ingredients. Additionally, the plentiful dishes are cooked in many ways, which are very significant to their unique flavours.

山東菜因其菜餚不強調奇異性和唯一性，但強調利用普通的食材做出最適合的別緻風味而聞名。因此，魯菜使用廣泛而精挑細選的食材。此外，這些豐盛的菜餚有很多種烹調方法，它們對魯菜的獨特味道有著重要作用。

川 菜

Sichuan cuisine are not spicy at all, of which at least of one-third of the recipes（食譜，配方） that makes up Sichuan cuisine contain many flavours such as sweet, sour, bitter, salty and fragrant and almost every dish has its own unique taste. Hot foods like red chili stimulate（刺激） the palate（味覺；上顎）, making it more sensitive to all these flavours. Sichuan Cuisine tends to use quick stir-frying, dry-braising, and dry-stewing to keep food tender, soft, delicious and fresh.

川菜其實不辣，至少三分之一的食譜讓川菜包含甜、酸、苦、咸和香的諸多口味，幾乎每一道川菜都有自己獨特的味道。像紅辣椒一樣的辣物刺激著上顎，這使得味覺對這些味道更加敏感。川菜傾向於使用快炒、乾燒和幹燉來保持食物的鮮嫩、柔軟、美味和新鮮。

蘇 菜

Jiangsu Cuisine enjoys colourful, delicate（精緻的） forms and pretty shapes and light, fresh, slightly sweet flavours. It stresses the freshness of ingredients and retains the original taste of the ingredients. People like the way of "red cooking" to cook their food, gently braised in a flavourful soy sauce-based liquid with sugar, rice wine and rice vinegar and spices.

蘇菜喜歡色彩鮮豔、精緻的造型，漂亮的形狀和清淡、新鮮、微甜的味道。它強調食材的新鮮度和保持食材的原汁原味。人們喜歡用“紅燒”的方法來烹飪食物，在濃香的醬汁（在醬油的基礎上加入糖、米酒、米醋和香料）中用文火慢燉。

粵 菜

Guangdong Cuisine is characterized by freshness and tenderness and use of a great variety of ingredients such as birds, snakes, freshwater fish and saltwater fish. Since the local produce is so gorgeous, the cooking highlights extremely fresh ingredients, which are quickly cooked and only light seasoned. Along with freshness and quality, the artistic presentation and garnishing（裝飾） of the food are also very important in Cantonese cuisine. In addition, Cantonese cuisine is also famous for its delicious dim sum.

廣東菜的特點是鮮嫩和食材多樣化（鳥、蛇、淡水魚和鹹水魚等均可食用）。因為當地的物產品質好，烹飪強調使用非常新鮮的食材，迅速烹製，少量調味。除了新鮮和質量，藝術性的展示和裝點在粵菜中也很重要。此外，粵菜也以其美味的點心而聞名。

成全不同菜系獨樹一幟的不僅是各地不同的環境、特色的食材，還在於豐富多樣的烹飪手法。精湛的烹飪之法同樣體現了中國人對飲食的追求。

傳說中餐烹飪有28法：炸、爆、燒、炒、溜、煮、汆、涮、蒸、燉、煨、燜、燴、扒、焗、煸、煎、塌、滷、醬、拌、熗、醃、凍、糟、醉、烤、燻。中國的烹飪大師們靈活運用這些技能，使美食達到色、香、味的統一，給人以精神和物質高度統一的特殊享受。

這種烹飪的精細，也吸引了眾多外國人的關注。英國作家J.A.G. 羅伯茨（J.A.G. Roberts）就總結了五種常用的中國菜烹飪技巧：爆炒、紅燒、清燉、籠蒸和醉酒。

Of the many cooking methods employed by Chinese cooks, five may be described as characteristic of Chinese cooking. These are stir-frying（爆炒）, red-cooking（紅燒）, clear-simmering（清燉）, steaming（籠蒸） and cooking drunken foods（醉酒）.

Stir-frying is economical of heat, which has always been a consideration in a country where fuel is scarce. The food to be cooked is shredded or sliced and cooked rapidly thereby preserving flavour.

Red-cooking involves the cooking of meat in a broth of water, soy sauce, sugar and other ingredients, which gives it a deep brownish color.

Clear-simmering is similar to red-cooking, but soy sauce is not used, and the meat is only lightly seasoned.

Steaming is used not only for meat and vegetable dishes, but also for pastries and desserts, in which case it may replace baking. As with stir-frying, steaming is economical of fuel and the food retains its flavour.

Drunken foods are meat or fish cuts which after cooking are steeped in wine or sherry for several days.

雖然菜餚以菜系、做法而有所區分，但是餐桌的菜餚早已不因地域而有所侷限，越來越豐富的菜品呈現在大家的餐桌上。通過對美食的探索追求，“吃”變得豐富而講究，通過飲食文化的互通相融，“吃”將將情感拉近、將幸福提升……

這種時候，吃胖一點也無所謂吧~

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關鍵字: 閩菜 關愛吃貨成長協會 粵菜