【正文】 , Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui addition to these traditional cuisines, the culinary industry in China has undergone great changes, as almost every place has its own local specialties, and as the different cuisines gather together in big cities, such as 眾所周知，明朝以來出現(xiàn)了八大菜系，分別是山東菜、四川菜、廣東菜、福建菜、江蘇菜、浙江菜、湖南菜和安徽菜。除了這些傳統(tǒng)菜系，中國(guó)的烹飪業(yè)也經(jīng)歷了巨大的變化：每個(gè)地方都形成了自己的特色菜，不同菜系匯集于諸如北京這樣的大城市。Sichuan, known as Nature39。s Storehouse, is also a storehouse of , each and every restaurant provides delicious yet economical culinary ingredients for Sichuan cuisine are simple but the spices used are quite cuisine is famous for its spicy and hot food, yet just being hot and spicy does not necessarily , distinguish it from other hot and spicy cuisines such as Hunan or Guizhou is really special about Sichuan cuisine is the use of Chinese prickly ash seeds, the taste of which leaves a feeling of numbness on one39。s tongue and this unique spice, Sichuan dishes are usually prepared with other spices such as chili fermented bean sauce and a set of unique cooking cuisine is now famous and popular across the recent years, there have appeared many more renowned restaurants specializing in Sichuan cuisine, such as the Tan Family Fish Head “天府之國(guó)”的四川也是個(gè)美食之都。在那里的任何一家餐館都能找到既可口又經(jīng)濟(jì)實(shí)惠的美食。川菜的原料雖簡(jiǎn)單，但調(diào)料卻大有講究。川菜以口味辣著稱，但僅是口味辣還不能使川菜區(qū)別于其他辣口味的菜系，比如湖南菜和貴州菜。川菜的特別之處在于花椒的使用。嘗過花椒之后，人們的舌頭和嘴巴會(huì)留下酥麻的感覺。除了花椒之外，川菜還常用辣椒粉之類的調(diào)料。因使用豆豉作配料，再加上一套獨(dú)特的烹飪方式，如今川菜在全世界都十分有名和受歡迎。近幾年涌現(xiàn)了一大批著名的專做川菜的餐館，比如譚魚頭。4 Guangdong Province is located in southern China, with a moderate climate and abundant produce all year one of the earliest ports open to foreign trade, the province has developed a culinary culture with its own characteristics that has exerted a farreaching influence on other parts of China as well as throughout the world where it is the most monly available Chinese cuisine is famous for its seafood as well as for its originality and refined cooking soups in this cuisine are loved by people all over the ，全年氣候溫和，物產(chǎn)豐富。它還是最早對(duì)外開放的通商口岸之一。廣東的餐飲文化獨(dú)具特色，對(duì)中國(guó)其他地方乃至全世界產(chǎn)生了深遠(yuǎn)的影響。廣東菜以其好生猛海鮮、追求新奇、細(xì)致考究的烹飪方法而著稱。廣東菜中的各式煲湯如今已深受全國(guó)各地人民喜愛。Zhejiang cuisine is light and exquisite, and is typical of food from along the lower Yangtze famous dish is West Lake Vinegar Fish, which looks pretty and has the delicate refreshing flavors of Chinese restaurants in China, as well as in other parts of the world, serve this dish, but often the flavor is less authentic pared to that found in Hangzhou, capital of Zhejiang Province, which has unique access to the fish and water of West ，精致玲瓏，是長(zhǎng)江下游區(qū)域菜肴的代表。西湖醋魚是其中的一道名菜。這道菜鮮美，酥嫩，帶著自然的清香。中國(guó)乃至世界各地的中餐館大都能找得到這道菜，但口味往往不及在浙江杭州吃得那般純正。因?yàn)橹挥泻贾輷碛衼碜晕骱聂~和水。6 Every Dish Has a Story The names of Chinese dishes are diverse, but behind each of the famous dishes is an interesting story explaining why it is good name can make the dish more interesting。however, some names are so eccentric that they may confuse people, both Chinese and you only translate the names literally with no explanation, you could make a fool of 中國(guó)菜名五花八門，而每道名菜都有一段有趣的故事，說明它如何博得人們的喜愛。一個(gè)好名字能使這道菜更有意思；但有些菜名太怪異了，聽起來讓人一頭霧水，不要說外國(guó)人難以理解，就是中國(guó)人往往也不是很清楚。你要是望文生義，準(zhǔn)得鬧出笑話來。Take Goubuli steamed buns in the city of Tianjin for popular buns are all of the same size and served in neat rows on a tray, they look like budding chrysanthemum wrapping is thin, the fillings are juicy, the meat, tender and the taste delicious and not at all , why the name? 7拿天津“狗不理”包子來說吧?！肮凡焕怼奔兪止ぶ谱?，大小均等，深受歡迎。這些包子整整齊齊地放在托盤上時(shí)，看上去就像是含苞欲放的菊花。皮兒很薄，餡兒飽蘸肉汁，口感柔軟，香而不膩。可為什么叫“狗不理”呢? 8 There is an interesting story behind steamed buns were first sold in Tianjin out 150 years local man by the name of Gouzi(Dog)worked as an apprentice in a shop selling baozi(steamed buns).After three years, he set up his own baozi his buns were so delicious, he soon had a thriving business with more and more people ing to buy his hardworking as Gouzi was, he could not keep up with demand so his customers often had to wait a long time to be , some people would call out to urge him on, but as he was so busy preparing the buns, he didn39。t therefore came to call his buns Goubuli, meaning ”Gouzi pays no attention.“ This eccentric name, however, has had very good promotional effects, and has been used ever is now a timecherished brand name in “狗不理”的背后有一段有趣的故事。大約150年前，“狗不理”包子在天津初次亮相。當(dāng)?shù)赜袀€(gè)小伙子，名叫狗子，在一家包子店當(dāng)學(xué)徒。三年后，自己?jiǎn)为?dú)開了一家包子店。他做的包子味道鮮美，因此生意十分紅火，吸引了越來越多的顧客。狗子工作十分賣力，可他還是滿足不了大家的需要，顧客們只得等很長(zhǎng)時(shí)間。有些顧客等得不耐煩了，就在外面嚷嚷著催他快點(diǎn)，可狗子忙著做包子呢，哪有時(shí)間搭理。后來人們就把他做的包子稱作“狗不理”，意思是“狗子不搭理他們”?？删褪沁@個(gè)有點(diǎn)怪里怪氣的名字，反倒起了很好的廣告作用，這個(gè)名字一直沿用到了今天。如今“狗不理”已經(jīng)成為天津的老字號(hào)。9 In Zhejiang cuisine, there is a wellknown dish called Dongpo dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger cooking wine, soy sauce, and finished dish is bright red in color and the meat is tender and juicy and, like the Goubuli buns, not at all dish was named after Su Dongpo(10371101), a great poet of the Northern Song Dynasty(9601127), who created it when he was an official in is said that, when he was in charge of the drainage work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to memorate this gifted and generous ，叫東坡肉。這道菜是把五花肉切成大塊，配上青蔥，在鍋底放些生姜，然后加料酒、醬油和糖用慢火做出來的。這道菜色澤紅亮，酥嫩多汁，如“狗不理”一樣毫無肥膩之感。它以北宋時(shí)代大詩人蘇東坡的名字命名。蘇東坡在杭州做官時(shí)發(fā)明了這道菜。據(jù)說，他當(dāng)時(shí)負(fù)責(zé)西湖的排污工程，經(jīng)常拿紅燒肉犒勞工人。后來為了紀(jì)念這位才華橫溢、慷慨大方的詩人，人們就把它稱作東坡肉。Fujian cuisine boasts a famous dish called Buddha Jumping over the Wall, the number one dish of the dish is prepared with more than 20 main ingredients including chicken, duck, sea cucumber, dried scallop, tendon, shark lip, fish maw and these ingredients are placed into a ceramic pot, with cooking wine and chicken broth, and then cooked over a slow fire until the meat is tender and juicy and the soup bees smooth and it is served with more than a dozen garnishes such as mushrooms, winter bamboo shoots and pigeon is famous for leaving a lingering aftertaste in the story behind the name of the specialty goes as follows: 10佛跳墻是福