中国有哪些不同类型的地方菜？各有哪些亮点？
What are the different types of regional cuisines in China? What are the highlights of each?
译文简介
中国菜系种类繁多，你喜欢哪种呢
正文翻译
Dheera Venkatraman, MIT Alum | CTO, Robby Technologies | http://dheera.net/麻省理工学院校友| 罗比科技技术总监| http://dheera.net/
Commonly spoken of are the "Eight Great Chinese Cuisines" (八大菜系). I'll describe them as best as I can, though note that I'm vegetarian myself so my knowledge of the meats in these cuisines is limited:
1. 粵菜 Cantonese cuisine
Commonly spoken of are the "Eight Great Chinese Cuisines" (八大菜系). I'll describe them as best as I can, though note that I'm vegetarian myself so my knowledge of the meats in these cuisines is limited:
1. 粵菜 Cantonese cuisine
Of all the authentic Chinese food in the United States, Cantonese cuisine dominates most of it. "American Chinese" Food is unauthentic but based on Cantonese cuisine. As a southern coastal province and major trading port, Cantonese cuisine is known for its use of very fresh ingredients and also tends to use the greatest variety of ingredients, including just about any edible meat and seafood. [Preserved ingredients also exist (fermented tofu and preserved eggs, for example), but tend to be simpler methods of preservation and rarely a central part of the dish.] Cooking methods can be complex. Cantonese food tends to use a lot of soy sauce, hoisin sauce, oyster sauce and other "sweet-and-sour" ingredients. Cantonese food is rarely spicy. Also, Dim Sum has complex origins, but is a particularly Cantonese tradition.
俗称“八大菜系”。我会尽我所能描述它们，不过请注意，我自己也是素食主义者，所以我对这些菜系中的肉类的了解有限：
1、粤菜
在美国所有正宗的中餐中，粤菜占了大多数。“美式中餐”是不正宗的，并且以粤菜为基础。作为一个南部沿海省份和主要的贸易港，粤菜以使用非常新鲜的食材而闻名，而且往往使用种类繁多的食材，包括几乎所有可食用的肉类和海鲜。【还存在腌制的食材（例如发酵豆腐和皮蛋），但往往是较简单的腌制方法，很少是菜肴的中心部分】烹饪方法可能很复杂。粤菜往往使用很多酱油、海鲜酱、蚝油以及其他“糖醋”成分。粤菜很少有辣味。此外，点心有着复杂的起源，但它是一个独特的广东传统。
2. 川菜 Sichuan cuisine
Sichuan food is probably the second most common type of Chinese cuisine in the United States, but Cantonese food dominates so much that it's relatively hard to find authentic Sichuan food unless you're in a big coastal city of the USA. In stark contrast to Cantonese food, Sichuan food is known widely for its extreme spiciness and use of both the spicy and aromatic "Heaven-facing" peppers (朝天椒) and the mouth-numbing Sichuan peppercorn (花椒) (which isn't really a peppercorn at all, just looks like one). The combination of these two spices gives a characteristic flavour to many Sichuan dishes. Vinegar is also a common ingredient, giving a "hot-and-sour" taste to some dishes. Not all Sichuan dishes are spicy, but spiciness is usually somewhere in every meal. As an agriculturally-heavy region, Sichuan cuisine has no shortage of vegetables as well as vegetarian versions of its traditional foods to serve the Buddhist population. Meat is often used but typically pork, chicken, beef and other relatively common meats; seafood is nearly absent, except for fish which has made its way into the cuisine in recent times. In contrast to Cantonese food, Sichuan food uses very little soy sauce; many dishes use none at all in the most authentic renditions. Also in contrast to Cantonese food, Sichuan is known for its use of more complex preserved and pickled ingredients: no Sichuan kitchen would be complete without some crucial ingredients: 郫縣豆瓣 (spicy broad bean paste from Pixian county near Chengdu, very different from the bean pastes from other parts of China), 碎米芽菜 (chopped mustard greens pickled with a particular combination of spices -- ideally, made in 宜賓 Yibin, a city in Sichuan), 酸菜 (sour pickled mustard greens), 榨菜 (pickled mustard tubers). This is all just the basic gist; Sichuan cuisine can be further broken down regionally.
2、川菜
川菜可能是美国第二常见的中国菜，但粤菜占主导地位，以致于除非你身处美国沿海大城市，否则很难找到正宗的川菜。与粤菜形成鲜明对比的是，川菜以其极度辛辣而闻名，它同时使用了辛辣又芳香的朝天椒和令人麻木的花椒（其实根本不是辣椒，只是看起来像）。这两种香料的结合使许多川菜有了独特的风味。醋也是一种常见的配料，给一些菜肴带来“酸辣”的味道。不是所有的川菜都是辣的，但是每顿饭通常都会有辣味。作为一个重农地区，川菜不缺蔬菜，也不缺素食版的传统食品，可向佛教徒供应。肉类经常被使用，但通常是猪肉、鸡肉、牛肉和其他相对常见的肉类；海鲜几乎不存在，除了最近一段时间在烹饪中流行的鱼类。与粤菜不同，川菜用的酱油很少，在最正宗的烹饪中，许多菜肴根本不使用酱油。同样与粤菜不同的是，川菜以使用更复杂腌制食材而闻名：没有一些关键的配料，四川的厨房就不会是完整的：郫县豆瓣（来自成都附近郫县的辛辣豆瓣酱，与中国其他地区的豆瓣酱截然不同），碎米芽菜（切碎的芥菜，加上特殊的香料腌制，理想情况下是在四川宜宾制造），榨菜 (腌制的芥菜)。这仅仅是基本要点；川菜可以根据区域进一步细分。
3. 閩菜 Fujian (Minnan) cuisine
Seldom found by itself in the USA, though since Taiwanese and Malaysian cuisines contain a large number of Fujian and Fujian-style dishes, so you may find them in the USA in those restaurants. Fujian cuisine tends to value light, well-balanced flavours and broth preparation. Soy sauce is used but sparingly. Common seasonings include simple salt and sugar, 沙茶醬 (Shacha sauce), wine, and various seafood-based sauces (shrimp paste, fish sauce, oyster sauce, etc.) Much preparation involves boiling ingredients; oil/stir-frying are less common. Note that there are a lot of regional variations within Fujian cuisine.
3、闽菜
在美国很少见，但是台湾和马来西亚的菜系中有大量的闽菜和福建风味的菜，所以你可以在美国的这些餐馆里找到它们。闽菜注重清淡、均衡的风味和高汤的制备。有用到酱油，但用得少。常见的调味品包括简单的盐和糖、沙茶酱、料酒和各种海鲜调味汁（虾酱、鱼露、蚝油等）。许多准备工作都涉及煮沸的原料；油炸不常见。请注意，闽菜有很多地区差异。
4. 湘菜 Hunan cuisine
俗称“八大菜系”。我会尽我所能描述它们，不过请注意，我自己也是素食主义者，所以我对这些菜系中的肉类的了解有限：
1、粤菜
在美国所有正宗的中餐中，粤菜占了大多数。“美式中餐”是不正宗的，并且以粤菜为基础。作为一个南部沿海省份和主要的贸易港，粤菜以使用非常新鲜的食材而闻名，而且往往使用种类繁多的食材，包括几乎所有可食用的肉类和海鲜。【还存在腌制的食材（例如发酵豆腐和皮蛋），但往往是较简单的腌制方法，很少是菜肴的中心部分】烹饪方法可能很复杂。粤菜往往使用很多酱油、海鲜酱、蚝油以及其他“糖醋”成分。粤菜很少有辣味。此外，点心有着复杂的起源，但它是一个独特的广东传统。
2. 川菜 Sichuan cuisine
Sichuan food is probably the second most common type of Chinese cuisine in the United States, but Cantonese food dominates so much that it's relatively hard to find authentic Sichuan food unless you're in a big coastal city of the USA. In stark contrast to Cantonese food, Sichuan food is known widely for its extreme spiciness and use of both the spicy and aromatic "Heaven-facing" peppers (朝天椒) and the mouth-numbing Sichuan peppercorn (花椒) (which isn't really a peppercorn at all, just looks like one). The combination of these two spices gives a characteristic flavour to many Sichuan dishes. Vinegar is also a common ingredient, giving a "hot-and-sour" taste to some dishes. Not all Sichuan dishes are spicy, but spiciness is usually somewhere in every meal. As an agriculturally-heavy region, Sichuan cuisine has no shortage of vegetables as well as vegetarian versions of its traditional foods to serve the Buddhist population. Meat is often used but typically pork, chicken, beef and other relatively common meats; seafood is nearly absent, except for fish which has made its way into the cuisine in recent times. In contrast to Cantonese food, Sichuan food uses very little soy sauce; many dishes use none at all in the most authentic renditions. Also in contrast to Cantonese food, Sichuan is known for its use of more complex preserved and pickled ingredients: no Sichuan kitchen would be complete without some crucial ingredients: 郫縣豆瓣 (spicy broad bean paste from Pixian county near Chengdu, very different from the bean pastes from other parts of China), 碎米芽菜 (chopped mustard greens pickled with a particular combination of spices -- ideally, made in 宜賓 Yibin, a city in Sichuan), 酸菜 (sour pickled mustard greens), 榨菜 (pickled mustard tubers). This is all just the basic gist; Sichuan cuisine can be further broken down regionally.
2、川菜
川菜可能是美国第二常见的中国菜，但粤菜占主导地位，以致于除非你身处美国沿海大城市，否则很难找到正宗的川菜。与粤菜形成鲜明对比的是，川菜以其极度辛辣而闻名，它同时使用了辛辣又芳香的朝天椒和令人麻木的花椒（其实根本不是辣椒，只是看起来像）。这两种香料的结合使许多川菜有了独特的风味。醋也是一种常见的配料，给一些菜肴带来“酸辣”的味道。不是所有的川菜都是辣的，但是每顿饭通常都会有辣味。作为一个重农地区，川菜不缺蔬菜，也不缺素食版的传统食品，可向佛教徒供应。肉类经常被使用，但通常是猪肉、鸡肉、牛肉和其他相对常见的肉类；海鲜几乎不存在，除了最近一段时间在烹饪中流行的鱼类。与粤菜不同，川菜用的酱油很少，在最正宗的烹饪中，许多菜肴根本不使用酱油。同样与粤菜不同的是，川菜以使用更复杂腌制食材而闻名：没有一些关键的配料，四川的厨房就不会是完整的：郫县豆瓣（来自成都附近郫县的辛辣豆瓣酱，与中国其他地区的豆瓣酱截然不同），碎米芽菜（切碎的芥菜，加上特殊的香料腌制，理想情况下是在四川宜宾制造），榨菜 (腌制的芥菜)。这仅仅是基本要点；川菜可以根据区域进一步细分。
3. 閩菜 Fujian (Minnan) cuisine
Seldom found by itself in the USA, though since Taiwanese and Malaysian cuisines contain a large number of Fujian and Fujian-style dishes, so you may find them in the USA in those restaurants. Fujian cuisine tends to value light, well-balanced flavours and broth preparation. Soy sauce is used but sparingly. Common seasonings include simple salt and sugar, 沙茶醬 (Shacha sauce), wine, and various seafood-based sauces (shrimp paste, fish sauce, oyster sauce, etc.) Much preparation involves boiling ingredients; oil/stir-frying are less common. Note that there are a lot of regional variations within Fujian cuisine.
3、闽菜
在美国很少见，但是台湾和马来西亚的菜系中有大量的闽菜和福建风味的菜，所以你可以在美国的这些餐馆里找到它们。闽菜注重清淡、均衡的风味和高汤的制备。有用到酱油，但用得少。常见的调味品包括简单的盐和糖、沙茶酱、料酒和各种海鲜调味汁（虾酱、鱼露、蚝油等）。许多准备工作都涉及煮沸的原料；油炸不常见。请注意，闽菜有很多地区差异。
4. 湘菜 Hunan cuisine
Like Sichuan cuisine, known for its spicy flavours and preserved ingredients, but seldom uses Sichuan peppercorns so does not have the numbing and slightly citrusy taste characteristic of Sichuan foods. The spiciness is rather much more direct. Hunan is also a agricultural region and it is rich in use of seasonal ingredients.
5. 徽菜 Anhui cuisine
6. 蘇菜 Jiangsu cuisine
7. 魯菜 Shandong cuisine
8. 浙菜 Zhejiang cuisine
4、湘菜
像川菜一样，它以辛辣的味道和腌制的食材而闻名，但很少使用四川花椒，所以没有川菜特有的麻和轻微的柑橘味。辣味更直接。湖南也是一个农业地区，它盛产季节性食材。
5、徽菜
6、苏菜
7、鲁菜
8、浙菜
5. 徽菜 Anhui cuisine
6. 蘇菜 Jiangsu cuisine
7. 魯菜 Shandong cuisine
8. 浙菜 Zhejiang cuisine
4、湘菜
像川菜一样，它以辛辣的味道和腌制的食材而闻名，但很少使用四川花椒，所以没有川菜特有的麻和轻微的柑橘味。辣味更直接。湖南也是一个农业地区，它盛产季节性食材。
5、徽菜
6、苏菜
7、鲁菜
8、浙菜
There are also other distinctive cuisines and regional foods, not part of the so-called "Great Eight" but great nonetheless, and found commonly in Mainland China:
· 新疆菜 Uyghur cuisine
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
· 新疆菜 Uyghur cuisine
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Found chielfy in Xinjiang province, it is a beautiful combination of both central Asia and east Asia. Staple carbohydrates are hand-pulled noodles and naan (a type of flat bread cooked in a clay oven, but different from the naan you may have seen in Indian restaurants -- crispier, thicker and with a crust. Generally, only halal meats are used; lamb is the most common. Seasonings tend to be influenced by the Silk Road: common ingredients include dried chili peppers, cumin, nuts and sesame seeds. The region is well-known for its dried fruits and even they are sometimes incorporated into dishes.
还有其他特色菜式和地方菜，虽然不是所谓的“八大菜系”的一部分，但仍然很棒，在中国大陆很常见：
·新疆菜
主要在新疆，它是中亚和东亚的完美结合。主食是手工拉面和馕（一种在粘土烤箱中烹制的扁平面包，但与你在印度餐馆看到的馕不同，它更酥脆、更厚、有外壳。一般来说，只使用清真肉类；羊肉是最常见的。调味料往往受到丝绸之路的影响：常见的配料包括干辣椒、孜然、坚果和芝麻。这个地区以干果而闻名，甚至有时将它们掺入菜肴中。
· 西藏菜 Tibetan cuisine
还有其他特色菜式和地方菜，虽然不是所谓的“八大菜系”的一部分，但仍然很棒，在中国大陆很常见：
·新疆菜
主要在新疆，它是中亚和东亚的完美结合。主食是手工拉面和馕（一种在粘土烤箱中烹制的扁平面包，但与你在印度餐馆看到的馕不同，它更酥脆、更厚、有外壳。一般来说，只使用清真肉类；羊肉是最常见的。调味料往往受到丝绸之路的影响：常见的配料包括干辣椒、孜然、坚果和芝麻。这个地区以干果而闻名，甚至有时将它们掺入菜肴中。
· 西藏菜 Tibetan cuisine
Barley is the staple carbohydrate. Popular dishes include various stewed dishes and soups, and steamed dumplings with various fillings. If meat is used, yak meat is common (though Buddhism promotes vegetarianism, Tibet is home to some of the harshest weather on Earth, and many Tibetans do eat meat). Yak butter is also commonly used, especially in yak butter tea and drunk throughout the day. Note that in altitudes of Tibet, water can never reach the sea level boiling point of 100 degrees C; 85-90 degrees is more realistic. As a result, teas and other water-based things need to be brewed/stewed for a significantly longer time. Rice is difficult to cook at high altitudes, though pressure cooking has made it possible in recent times.
·西藏菜
大麦是主食。受欢迎的菜肴包括各种炖菜和汤，以及各种馅料的蒸饺。如果使用肉类的话，牦牛肉是很常见的（尽管佛教提倡素食主义，但西藏有地球上最恶劣的天气，许多藏人确实吃肉）。牦牛油也很常用，尤其是在全天饮用的酥油茶中。请注意，在西藏的海拔高度，水永远无法达到海平面沸点100摄氏度；85-90度更为现实。因此，茶和其他含水食物需要煮或炖的时间要长得多。在高海拔地区，米饭很难煮，但是近年来高压烹饪使其成为了可能。
· 客家菜 Hakka cuisine
·西藏菜
大麦是主食。受欢迎的菜肴包括各种炖菜和汤，以及各种馅料的蒸饺。如果使用肉类的话，牦牛肉是很常见的（尽管佛教提倡素食主义，但西藏有地球上最恶劣的天气，许多藏人确实吃肉）。牦牛油也很常用，尤其是在全天饮用的酥油茶中。请注意，在西藏的海拔高度，水永远无法达到海平面沸点100摄氏度；85-90度更为现实。因此，茶和其他含水食物需要煮或炖的时间要长得多。在高海拔地区，米饭很难煮，但是近年来高压烹饪使其成为了可能。
· 客家菜 Hakka cuisine
As the Hakka people are known for their migration throughout southeast Asia, you are more likely to find this cuisine outside (mainland) China than within; Malaysia and Taiwan are excellent places to look.
· 山西 Shanxi cuisine
· 陝西 Shaanxi cuisine
· 海南菜 Hainan cuisine
· 雲南菜 Yunnan cuisine
· 京菜 Beijing cuisine (and the associated Imperial Cuisine)
· 山西 Shanxi cuisine
· 陝西 Shaanxi cuisine
· 海南菜 Hainan cuisine
· 雲南菜 Yunnan cuisine
· 京菜 Beijing cuisine (and the associated Imperial Cuisine)
What I've written above is just the beginning. Just about every region, every city and ethnic group has its own set of traditional dishes.
·客家菜
由于客家人以其在东南亚的迁徙而闻名，在中国（大陆）境外比在国内更容易找到这种美食；马来西亚和台湾是很好的去处。
·山西菜
·陕西菜
·海南菜
·云南菜
·京菜（以及相关的皇家菜）
我在上面写的只是个一部分哈。几乎每个地区，每个城市和民族都有自己的一套传统菜肴。
·客家菜
由于客家人以其在东南亚的迁徙而闻名，在中国（大陆）境外比在国内更容易找到这种美食；马来西亚和台湾是很好的去处。
·山西菜
·陕西菜
·海南菜
·云南菜
·京菜（以及相关的皇家菜）
我在上面写的只是个一部分哈。几乎每个地区，每个城市和民族都有自己的一套传统菜肴。
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Today, I’m gonna recommend a branch of Sichuan cuisine, actually the most prent in Chengdu, the capital city of Sichuan now.
Zigong cuisine 自贡菜.
Located in the southern part of Sichuan, it’s famous for the most spicy and tingling cuisines and the creativity that makes it stand out among other branches.
My mom loves to repeat one thing when it comes to food: “ Great dishes thrive only in places with abundant resources, be they financial or natural. Poor regions or families can hardly create great cuisines.” Sorry, no offence, that’s her opinion.
Zigong fits this descxtion perfectly.
我想Quora用户已经不需要我在介绍川菜，因为川菜的名声不需要夸大。
今天，我将为你们推荐川菜的一个分支，实际上，如今在四川省会成都最为流行。
自贡菜。
这是我的家乡，我出生在那里，但只住了5年。
它位于四川南部，以最辣、最刺激的菜肴和使它在其他分支中脱颖而出的创造力而闻名。
谈到食物，我妈妈喜欢重复一件事：“美味佳肴只有在资源丰富的地方才能蓬勃发展，无论是经济资源上的还是自然资源上的。贫困地区或家庭很难创造出美味佳肴。” 抱歉，没有冒犯，这是她的意见。
自贡完全符合这种描述。
Let’s start with this museum: the Mueseum of salt in Zigong盐业历史博物馆
Built in 1736, this architecture was once used as the guild for Shan’xi merchants in Zigong 西秦会馆. It was well-protected, when I went there in the mid 1990s.
My dad was not intrigued in it at all, and he was visiting his classmate who is a civil servant working in an office just across the street, so I told my dad that he should pay for the ticket and I’ll go there on my own.
I was a primary school kid then and I’m a huge fan of museums, sorry, not Chengdu museums though.
This museum demonstrates that this city has gathered merchants from all over the country to do their salt transactions, since my hometown is one of the 5 leading salt producers in Chinese history since Han dynasty （2000years ago).
In retrospect, the salt used to be regarded as more valuable than gold in ancient Chinese, similar to the situation in other ancient cultures, so the salt merchants were the wealthiest at that time, whose banquet can represent the imagination and creativity of the Chinese chef in the ancient times, but the recipes have been lost due to the social and political turmoil.
There are three subcultures at that time:
让我们从这个博物馆开始：自贡市盐业历史博物馆
这座建筑始建于1736年，曾被用作山西商人在自贡的行会——西秦会馆。上世纪90年代中期我去那里时，那里受到了很好的保护。
20世纪50年代，邓小平参观这个地方时，曾建议把它作为博物馆来保存。在此之前，它被国民党作为市政府使用。
我爸爸对此一点也不感兴趣，他那时去看望他的同学，他同学是一个公务员，就在街对面的一个办公室工作，所以我告诉我爸爸，他买票，我自己去。
我那时还是个小学生，我是博物馆的超级粉丝，抱歉，但我不喜欢成都博物馆。
该博物馆证实，我的家乡自汉代（2000年前）以来就是中国历史上五大食盐生产地之一，因此，这座城市聚集了全国各地的商人进行食盐交易。
回想起来，古代中国人认为盐比黄金更值钱，与其他古代文化的情况相似，所以盐商是当时最富有的，他们的宴会可以代表古代中国厨师的想象力和创造力，但是由于社会和政治动荡，这些食谱已经失传了。
当时有三种亚文化：
· 盐商菜the merchant: My family belongs to this category, because my grand grand parents used to have several salt wells and ships in Zigong, My mom rely heavily on ginger and Sichuan peppercorn. Chili pepper is not the most important thing in our dishes. Rather, ginger and peppercorn highlight everything, even a piece of shoe leather.
· 盐工菜: the workers
Please check the documentary called 舌尖上的中国for the explanation.
You might find that the largest proportion of the dishes I wrote about are made of beef, which has to do with our salt history. The cattle is harnessed as the main source of power at that time, so the merchants and workers depended mainly on beef when the cattle retired or died in Qing dynasty.
My mom loves the beef restaurant so much so that she always comments: You can hardly find a beef restaurant in Chengdu that serves unsavory dishes. So, the easiest way to find the best restaurant in Sichuan is to check the beef restaurant directly.
What a foodie my mom is!
·盐商菜：商人
我的家族属于这一类，因为我的曾祖父母曾在自贡拥有几口盐井和几艘盐船，我妈妈严重依赖生姜和四川花椒。辣椒不是我们菜里最重要的东西。更确切地说，生姜和花椒可以凸显一切，甚至是一块鞋革。
·盐工菜：工人
你是否曾在台湾和中国大陆其他地方吃过牛肉面吗？它们可以追溯到自贡工人的发明。
请观看名为《舌尖上的中国》的纪录片获取解释。
以下是我最喜欢的自贡小吃和菜肴：
你可能会发现，我写的菜肴大部分是牛肉制成的，这与我们盐的历史有关。当时牛被用作主要的动力来源，所以在清朝，当牛退休或死亡时，商人和工人主要以牛肉为生。
我妈妈非常喜欢牛肉餐厅，所以她总是说：“在成都，你几乎找不到一家牛肉餐厅会做出难吃的菜。”所以，要想找到四川最好的餐馆，最简单的方法就是直接去牛肉餐厅看看。
我妈真是个美食家！
1. 火鞭子牛肉: Huo Bian Zi Beef (Yeah, I wish I knew how to translate it. I’m not working as an interpreter, so forgive me).
It can be traced back to the Qing dynasty (about 200 years ago)
Oh, did I mention the fact that it’s baked over the dung of the cattle牛粪饼? ;D
2. 水煮牛肉 （水煮means “boil”, but the beef is not boiled, but scalded by very hot chili oil poured onto the toppings)
3. 粉蒸牛肉 the Steamed Beef
What you can’t see is the potato or the sweet potato underneath the meat and the rice, which makes the beef less greasy.
It can be the easiest among all the dishes I recommended, because there are 蒸肉米粉 prepared ingredients sold in the supermarket. All you have to do is to steam the powder and the beef together.
1、火鞭子牛肉（是的，我希望我知道怎么翻译它，但我不是口译员，所以请原谅我）
它像一张纸一样薄，最适合与酒搭配食用。
它可以追溯到清代（大约200年前）
哦，我有没有提到它是在牛粪上烤制的？
2.、水煮牛肉（水煮是指“煮沸”用很辣的辣椒油浇在上面烫过）
3、粉蒸牛肉
它很香，不辣（对我来说不辣），因为配料里有糯米。
你看不到的是肉和米饭下面的土豆或红薯，这样牛肉就不那么油腻了。
这可能是我推荐的所有菜肴中最简单的，因为超市里有现成的配料——蒸肉米粉出售。你只要把牛肉粉和牛肉一起蒸就行了。
4.The most popular dish in Chengdu: 冷吃兔 spicy rabit
My relatives in the hometown would send me bags of them when she comes here, which is so tasty that my mom’s friends would even love to drive 3 hours to my hometown to learn this skill.
BUT, I would have a stomachache each time I have it.
5. Last but not least: 跳水蛙The frog（literally, it means: the frog plunges into the water)
My mom used to skin the frog herself and cook this dish for me when I was in primary school, after which the government banned us from purchasing the wild frogs, so we have to buy bullfrog instead, whose taste pales in comparison with the Chinese frog. So, whenever my aunt got the wild frogs from the local peasant 10 years ago, she would call me and try to lure me to take 2 hour bus there to satisfy my appetite.
As you can see in this picture, red and green pepper are there to decorate the dish. The ginger and Sichuan peppercorn play the pivotal role. The wild frog is so tender that you don’t have chew it.
4、成都最受欢迎的菜：冷吃兔
我妈妈几乎每周都会买兔子，但她不知道怎么做这道菜，所以我想这是最近几年发明的。
我家乡的亲戚来的时候，会送我一整袋冷吃兔，好吃极了，以致于我妈妈的朋友甚至愿意开车3个小时到我的家乡学习怎么做。
但是，我每次吃都会胃痛。
5、最后但并非最不重要的：跳跳蛙（字面意思是：跳入水中的青蛙）
现在，具有这种特色菜的自贡餐厅在中国版的yelp上排名第一，每2人花费约30美元。
我上小学的时候，妈妈曾亲自给青蛙去皮，为我做这道菜，之后政府禁止我们购买野生青蛙，所以我们只好买牛蛙，牛蛙的味道比中国的青蛙要差。所以，10年前，每当我阿姨从当地农民那里得到野生青蛙时，她都会打电话给我并试图诱使我坐2小时的公共汽车去那里满足我的胃口。
正如你在这张图片中看到的，红辣椒和青椒是用来装饰这道菜的。生姜和四川花椒起着举足轻重的作用。这只野生青蛙很嫩，以至于你不必咀嚼它。
Jason He, A college student major in English英语专业大学生
Lu dishes are salty and fresh, with a distinct but hard to describe flavor, while Chuan dishes are known for being spicy like a hot pot. Su dishes are sweet with a slightly alcoholic tasting traditional sauce.
Yue dishes are famous around the world for their light and fresh flavors. Min dishes are salty and sweet in the south of Fujian, and spicy in the north. Hui dishes are salty and oily. Xiang dishes are similar to Hui dishes, but very spicy.
Finally, Zhe dishes have a very strong sauce flavour. Of course, there are other types of food in China like Dongbei(Northeastn), Kejia, Benbang(Shanghai) etc. dishes.
中国有八大菜系。按地区分为：鲁菜（山东省）、川菜（四川省）苏菜（江苏省）、粤菜（广东省）、闽菜（福建省）、浙菜（浙江省）、徽菜（安徽省）和湘菜（湖南省）。
鲁菜咸而鲜，风味独特却难以形容，川菜则以像火锅一样的辛辣而闻名。苏菜是甜的，带有一点酒精味的传统酱汁。
粤菜以其清淡清新的风味闻名于世。在福建南部，闽菜是咸甜的，而在北部则是辣的。徽菜咸而油腻。湘菜与徽菜相似，但很辣。
最后，浙菜有很浓的酱汁味。当然，中国还有东北菜、客家菜、上海本帮菜等。
Here is an interesting map about the principal foods of Chinese people, flour and rice products.
As for flavors, in general, most Han Chinese people ginger, scallions, garlic, and pepper. People in Northwest prefer cumin. Mustard is popular in coastal areas for seafood. Most southerners in China like to eat hot chili peppers.
这是一张关于中国人的主要食物——面粉和米制品的有趣的地图。
至于口味，一般来说，汉族人大多吃姜、葱、蒜和辣椒。西北地区的人们更喜欢孜然。芥末酱在沿海地区很受欢迎。中国大多数南方人喜欢吃辣椒。
Damon Howe, Engineer;English and Mandarin;A not really fat guy工程师；英语和普通话；不是很胖的家伙
If you just wanna know the differences ,you can watch the CCTV , they have a TV show named " A Bite of China"(舌尖上的中国），in that TV show , you can have all the chinese famous food in your eyes ,but just in your eyes
中国不同地区的人有不同的习惯，如果你真的喜欢美味的食物，你应该来品尝一下。
如果你只想知道其中的区别，你可以看中央电视台，他们有一个名为《舌尖上的中国》的电视节目，在这个电视节目中，你可以看到所有中国著名美食，但只是看在眼里而已。
Pamela Jean Berry, Hospitality Supervisor at Mohegan Sun Casino (2003-present)Mohegan Sun Casino的酒店接待主管（2003年至今）
在中国的不同地区，每个地方都有自己的美味佳肴，我真的没有时间把它们一一指出，但比如说川菜用的是非常辣的烹调方式，湘菜也很辣。到处都可以找到它们的资料，所以祝你学习愉快。
Joy Abby, I am studying English我正在学习英语
我住在中国南方省份广西，我喜欢吃米粉。生活在中国南方的人更喜欢大米和米制品，而北方人更喜欢用小麦做成的面条。
The local cultures are varied in China as this country has an expansive territory. Cantonese, Sichuan, Anhui, Shandong, Fujian, Jiangsu, Hunan, Zhejiang, Beijing and Xinjiang cuisines fall under the most popular Chinese cuisines. These cuisines are differentiated from each other on the basis of some unique features. Let us take a short trip through China’s regional food and discuss some of them.
1. Cantonese Cuisine: Slow-Boiled Soup
The Cantonese cuisine originates from the Guangdong Province of China. Among all the Chinese cuisines in the world, it is the most widely served. In this cuisine, the importance is given on mild flavours and dim sum, congee and soup have made it famous. A hot favourite among the Cantonese people is soup.
Meat and other ingredients are simmered above low heat for a long time to make a clear broth in the preparation of ‘Slow-boiled Soup’, a popular item in this cuisine. There is extensive use of Chinese medicines and herbs as ingredients. You can relish a bowl of this soup in the best Chinese restaurant in Kolkata.
2. Sichuan Cuisine: Kung Pao Chicken
The international fame of Sichuan cuisine is due to its spicy and numbing flavour. There is wide use of Sichuan pepper and chilli peppers while cooking. Fast-frying is the preparation method of the majority of dishes in this cuisine.
Chicken, chilli, Sichuan peppers, peanuts and vegetables are the ingredients used for preparing Kung Pao Chicken, a traditional Sichuan dish. The chicken feels tender and smooth and the flavour of the dish can either be spicy or mild.
中国幅员辽阔，当地文化多种多样。粤菜、川菜、徽菜、鲁菜、闽菜、苏菜、湘菜、浙菜、京菜和新疆菜都属于最受欢迎的中国菜。这些菜系因其独特的特点而相互区别开来。让我们简单了解一下中国的区域美食，并就其中的一些进行讨论。
1、粤菜：高汤
粤菜起源于中国广东省。在世界上所有的中国菜中，它是最受欢迎的。在这个菜系中，重点是清淡的味道和点心，粥和汤使它出名。汤是广东人最喜欢的食物。
将肉和其他食材在低火上煮很长一段时间，以制成清汤，以备广受欢迎的“高汤”之用，中草药被广泛用作配料。你可以在加尔各答最好的中餐馆品尝一碗这种汤。
2、川菜：宫保鸡丁
川菜之所以在国际上享有盛名，是因为它麻辣的味道。烹调时广泛使用花椒和辣椒。在这个菜系中，大多数菜肴的制作方法都是快速油炸。
鸡肉、辣椒、花椒、花生和蔬菜是制作宫保鸡丁的原料，宫保鸡丁是四川传统菜肴。鸡肉感觉柔软嫩滑，这道菜的味道可以是辣的，也可以是温和的。