中国饮食文化源远流长，因地理、气候、习俗、特产的不同形成了不同的地方风味。

下面就以最传统的四大菜系为例，带大家了解一下有代表性的中华美食。

鲁 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.

山东菜因其菜肴不强调奇异性和唯一性，但强调利用普通的食材做出最适合的别致风味而闻名。因此，鲁菜使用广泛而精挑细选的食材。此外，这些丰盛的菜肴有很多种烹调方法，它们对鲁菜的独特味道有着重要作用。

川 菜

Sichuan cuisine are not spicy at all, of which at least of one-third of the recipes（食谱，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（味觉；上颚）, 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.

川菜其实不辣，至少三分之一的食谱让川菜包含甜、酸、苦、咸和香的诸多口味，几乎每一道川菜都有自己独特的味道。像红辣椒一样的辣物刺激着上颚，这使得味觉对这些味道更加敏感。川菜倾向于使用快炒、干烧和干炖来保持食物的鲜嫩、柔软、美味和新鲜。

苏 菜

Jiangsu Cuisine enjoys colourful, delicate（精致的） 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.

苏菜喜欢色彩鲜艳、精致的造型，漂亮的形状和清淡、新鲜、微甜的味道。它强调食材的新鲜度和保持食材的原汁原味。人们喜欢用“红烧”的方法来烹饪食物，在浓香的酱汁（在酱油的基础上加入糖、米酒、米醋和香料）中用文火慢炖。

粤 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（装饰） of the food are also very important in Cantonese cuisine. In addition, Cantonese cuisine is also famous for its delicious dim sum.

广东菜的特点是鲜嫩和食材多样化（鸟、蛇、淡水鱼和咸水鱼等均可食用）。因为当地的物产品质好，烹饪强调使用非常新鲜的食材，迅速烹制，少量调味。除了新鲜和质量，艺术性的展示和装点在粤菜中也很重要。此外，粤菜也以其美味的点心而闻名。

成全不同菜系独树一帜的不仅是各地不同的环境、特色的食材，还在于丰富多样的烹饪手法。精湛的烹饪之法同样体现了中国人对饮食的追求。

传说中餐烹饪有28法：炸、爆、烧、炒、溜、煮、汆、涮、蒸、炖、煨、焖、烩、扒、焗、煸、煎、塌、卤、酱、拌、炝、腌、冻、糟、醉、烤、熏。中国的烹饪大师们灵活运用这些技能，使美食达到色、香、味的统一，给人以精神和物质高度统一的特殊享受。

这种烹饪的精细，也吸引了众多外国人的关注。英国作家J.A.G. 罗伯茨（J.A.G. Roberts）就总结了五种常用的中国菜烹饪技巧：爆炒、红烧、清炖、笼蒸和醉酒。

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（红烧）, clear-simmering（清炖）, steaming（笼蒸） 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.

虽然菜肴以菜系、做法而有所区分，但是餐桌的菜肴早已不因地域而有所局限，越来越丰富的菜品呈现在大家的餐桌上。通过对美食的探索追求，“吃”变得丰富而讲究，通过饮食文化的互通相融，“吃”将将情感拉近、将幸福提升……

这种时候，吃胖一点也无所谓吧~

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