徽菜常有的款式有筵席大菜、和菜、五簋八碟十大碗、大众便菜和家常风味菜等，其适应性很广。筵席菜式是筵宴宾客的菜式，通常都是由一定数量的冷菜、热菜、大菜和数道精细面点及适量水果所组成的系列菜式，菜品用料视售价多少而定。因原料上乘、烹调工艺复杂、调味精美、品种丰富、餐具讲究，很爱高层次消费的欢迎；和菜（有的叫“合菜”）是低于筵席菜，高于大众便菜的一种限定数量的组合菜式，常用于三朋四友的聚餐和人数较少的集体用餐，方便灵活、经济实惠；五簋八碟十大碗是安徽民间红白喜事或其他重大、节日、寿诞筵宴宾客的传统菜式；大众便菜是饮食店普遍供应的一种方便快捷、经济实惠的菜式，大体可分点菜、客菜、大锅菜三类。     Anhui cuisine is called Hui Cai for short. The Anhui cuisine cooking style is also known as “Hui Bang”, and is one of the eight most famous cuisines of China. Read More

   “平安果”可以是用一个个色泽鲜艳、样子好看的进口苹果装扮而成的，多为红蛇果、青蛇果，当然也有把国产的红富士苹果进行包装扮成“平安果”的。据说，“平安果”象征着平安、祥和之意，之所以把“苹果”当成“平安果”的首选，是取了“苹果”的字音。 水果商装扮“平安果”是受年轻人的启发。开始时，有一些年轻人买一两个进口苹果，然后拿到礼品店打上包装，准备在平安夜当礼物送给好朋友，这一“商机”马上被精明的商人捕捉到。 对这种新东西感兴趣的多为一些青少年，他们都觉得用5元钱将赋有“平安”意义的礼物送给朋友挺值。看来，平安夜在人们手中悄悄传递着“平安果”的同时，也在传递着一份美好的祝福。    The safe fruit may be called the apple, because “the apple” also is the safe harmonics, moreover is the safe fruit’s harmonics, therefore delivers the apple. Most starts to Read More

   切好放在碗中（或盆、罐），浇上原汤，不需再放什么调料（若吃辣的可加辣椒香油），就可以吃了，或佐酒，或就着芝麻烧饼，芝麻火烧吃。其汤很浓，很鲜，肉也很酥烂绵软，糯香柔韧，老少皆宜，别具一格，回味无穷。    Su Zao Rou (meat in broth) is unique to Beijing. It is neither homemade nor prepared for banquets. However, locals cherish a great fondness for this dish. The words “Su Zao” Read More

   话说金乔觉——金地藏的化身，从新罗国渡海来，入唐求法，吃尽千辛万苦，才找到这仙气悠悠的九华山。“袈裟借地”，得山主闵公让和的施舍，将这九华九十九峰做了他的道场。那年春天，春雨连绵，一连半个多月，九华山沉浸在浓雾细雨之中。金地藏坐岩洞中，诵经不歇。忽儿，隐隐听到耳边听见起“辟叭、辟叭”的声音，原来是茶籽，是新罗国王子金地藏来唐的前一天深夜，遭父王废弃的母后，含泪将她亲手采来的王家香茶籽，缝在金地藏的衣襟里的。来之不易，后来，金地藏将发了芽的茶籽取出，种在他禅修的南台(神光岭)向阳的山坡上。茶籽入土，日日见长。不出三月，竟长成一片郁郁葱葱的茶园，满山飘香。从此有了这朵茶中奇葩。    Jiuhuafo Tea is one of the high-quality products of Jiuhua Mountain and grows in a place nearly 1,000 meters above sea level, surrounded by numerous mountain peaks where there are pine Read More

   雅：国窖1573是您能品味到的历史，是中国文化的载体，无数文人雅士常常把自己的情感寄托其中。    The liquor National Cellar 1573 features mildness, pureness and elegance. 国窖1573中，口感特征与工艺特点为：柔、纯、雅。 Mildness: “Pureness, mildness, sweetness, softness and elegance” are often used to describe this special taste of China. Try a sip Read More

   开初少数人带着尝试的心情，到刘家小食店食之，继而一传十、十传百，很快驰名省内外。刘老八十多岁才传技于儿媳，现已继传到第三代孙媳魏克芬。其醪糟特点：不燥不酸，较长时保持浓香甜味，放入水中煮沸，水清明析，米粒成团。冷热服食均是甜味清香扑鼻。     The famous Yinjiapo Fermented Glutinous Rice in Xuyong County has a history longer than one hundred years. Dozens of medicinal herbs are used in making the yeast. After the glutinous Read More

   洛阳水席以其独特的风味、精湛的技艺、逼真的造型、美好的传说、渊源的文化积淀而引起轰动，被称作有洛阳古都地方特色的一朵奇葩。    Shui Xi, or Water Banquet, is a set of dishes in Luoyang. With carefully selected materials, strict cooking procedures, diverse dishes, and unique flavors, the Water Banquet is considered one of Read More

   如今，每年下沙烧卖上市期间，每天都要制作2万-3万个烧卖，十几位手工师傅一起做，仍然供不应求。下沙烧卖就像一年一度的桃花，美不胜收，但花期太短，所以花开之时，更要细细赏味。    Bamboo shoots in spring are tender and fresh after the spring shower. Xiasha Shaomai (steamed dim sum) made in Pudong, Shanghai directly uses fresh bamboo shoots and meat as the stuffing Read More

   说到底古代名人吃野菜大多不是为了果腹，人家吃野菜吃的是一种品位，如果真的沦落到靠野菜充饥，哪里还有闲情逸致去对野菜赋诗咏吟？在民间野菜千百年来仍被不少穷苦人家所食用，对于普天之下的布衣百姓，再怎么吃野菜，恐怕也吃不出名人的那种心境吧。    Not only people in the modern society, but also ancient people, not only ordinary people, but also emperors and ministers have shown special preference to wild vegetable. Existing historical data showed Read More

   不同于传统的食材思路，最近武汉人把海鲜也给卤了。曰“油浸大虾”，将配方不明的香料投入热油，制成“卤油”，烧至120度大火改小火，入足两寸大海虾后，关火，加盖，待其凉透，其味也入透，捞出沥去浮油上桌—-其虾壳肉易于分离，虾肉弹性十足，鲜辣适口。    According to the definition in the dictionary, Lu(marinate) means salt, especially referring to well salt. Marinated food, or food stewed with soy sauce and spices, means that the chef puts roughly Read More