闽菜著名的菜肴有佛跳墙、醉糟鸡、酸辣烂鱿鱼、烧片糟鸡、太极明虾、清蒸加力鱼、荔枝肉等。    Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with Read More

   “义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱杆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味。    Braised chicken is a traditional dish from Daokou, and it is also known as “Daokou Five-fragrant Boneless Braised Chicken”. It gained popularity and became nationally known. In the past 100 years Read More

Jiangxi Cuisine, also known as Gan Cuisine, was derived from the native cooking styles of the Jiangxi province and formed the unique native cuisine with a long history. Jiangxi cuisine favors overtly spicy flavors. Read More

   6．煮沸后，再加入胡椒粉（白胡椒粉）、味精和香醋，出锅装入品锅内，淋上香油即成。    The World’s First Thick Soup is one of native Subei cuisine. It has a umami taste than any dishes owned. 天下第一羹是一道地道的苏北菜肴，它具有其他菜无法比拟的鲜美。 According to the A Request to God written by Qu Read More

China is famous for its various kinds of food and this article introduces the Halal food(清真菜qīnɡzhēn cài). In Chinese, halal is called Qingzhen Cai. Hahal food is easy to find in most major cities in Read More

   这里的羊肉以”久涮不老、久煮不柴，花样繁多、品种丰富”而名满京城。而且上桌的羊肉都是精选放养于原始大草原的羊龄在180天左右的纯种黑头绵羊，再经过羊大爷科学巧妙的处理后而成的。在这里，羊身上从头到尾凡是能涮的地方都可以涮着吃，那些大小一致的羔羊到了羊大爷的加工基地，立马就会被拆得七零八碎，按部位就分成10多个品种，而且每一种都有自己鲜明的特点，不得不让人惊呼:”原来羊肉还可以有这么多的花样！”不仅给传统涮肉增添了许多新鲜感，同时也不愧于”羊大爷”这一称号。”牛羊成群”乃是羊大爷首创，它用羊补牛，用牛补羊，肥牛羊的好处归到了一堆儿，再蘸上独特的秘制小料，怎一个”美”字了得！    When you visit in north of China, you must hear about Yangdaye instant-boiled mutton restaurant. Yangdaye instant-boiled mutton restaurant is a famous brand of Mutton Restaurant in north of China. 去过中国北方的人一定知道羊大爷涮肉餐厅。羊大爷涮肉餐厅是北方涮羊肉餐厅中有名的品牌。 Read More

   炒黄瓜酱是满族人的饮食习惯，一年四季离不开豆酱，并且往往是以生菜蘸生酱佐饭。据说此习惯与清太祖努尔哈赤南征北战打天下有关。由于连年征战，加上行军中长期缺盐，军士们的体力明显下降。为此，每到一地，便征集豆酱，晒成酱坯，作为军中必须保证的给养品之一。野战用餐时，将士们便以酱代菜，或就地挖取野菜蘸酱佐饭。这种以生酱生菜为重要副食的军粮，竟然大大地提高了努尔哈赤大军的征战能力，所以后来满清进关入主北京后，为了不忘祖上创业之艰苦，便立下一条不成文的规矩：在宫廷膳食中，常要有一碟生酱和生菜。传到民间，相沿成习，所以至今在北方某些地区，每到春夏季节，以生菜生酱入餐桌，乃不失为一道时鲜佳味，并且确实有熟菜所难比拟的风味和营养。慈禧太后垂帘听政后，御厨们怕生酱生菜吃坏了老佛爷，为保饭碗又不违背祖制，便琢磨出几道放少许豆酱的菜肴，这就是后来有名的清宫四大酱菜，即炒黄瓜酱、炒榛子酱、炒豌豆酱、炒胡萝卜酱。    Royal cuisine is not only preciously made, but also implies special meanings. As the top leader of a country, emperors cherished the state won by their ancestors. Thus, they innovated the Read More

   (3)在蒸笼底部抹油，用1/3面糊摊开笼底刷上一层糖水、洗沙泥；再将1/3的面糊摊上，再刷一层糖水、洗沙泥；再将剩余的面摊上加盖，上火蒸熟后，面上刷上糖水，撒上红、绿丝，稍晾凉切成棱形块即成。    On the Double Ninth Festival, people will eat Double Ninth Gao (or Cake). In Chinese, gao (cake) has the same pronunciation with gao (height). People do so just to hope progress Read More

   重阳节除了登高插茱萸以外，人们还喜欢和亲戚朋友一起喝菊花酒。特别是诗人当他们欣赏这些花和喝酒的时候还会即兴创作或吟唱他人之作。因而留下了很多供后人怀念的美妙诗句。    The chrysanthemum wine was regarded in ancient times as “auspicious wine” that people must drink on the Double Ninth Festival to prevent disasters and pray for blessings. Chinese people have it Read More

   Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper Read More