怎麼寫關於各地美食的英語介紹
餃子····
『貳』 關於中國美食的英語作文 80字左右 有中文翻譯
Chinese Food
China is very famous for its food in the world. There are many kinds of food in China. They're Cantonese food, Sichuan food, Shanghai food, Hunan food and so on. Generally speaking, Cantonese food is a bit light, Sichuan food is very hot, Shanghai food is rather oily, and Hunan dishes are very spicy, having a strong and hot taste. Mapo Beancurd, steamed fish sweet and sour pork ribs, spring roll and many Chinese dishes are very delicious. In the north of China, people eat a lot of noodles and mplings. In the south of China, people eat a lot of rice and seafood. Chinese food is good in color, flavor and taste. So I like it very much.
中國因其美食而聞名世界。中國美食眾多，其中包括粵菜、川菜、上海菜和湖南菜等等。總體來說，粵菜偏清淡，川菜很辣，上海菜很油，而湖南菜則有點辛辣的感覺。麻婆豆腐，清蒸魚和糖醋排骨，春卷和許多中國菜餚都很美味。在中國北方，人們會經常吃餃子和面條。而在南方，人們則以米飯和海鮮為主。中國菜注重色香味俱全，所以我非常喜歡。
可能多了
『叄』 英語作文帶翻譯60詞關於介紹中國美食
In south China, the favorite and most typical dishes were nian gao, sweet steamed glutinous rice（糯米復）pudding and zong zi (glutinous rice wrapped up in reed（蘆葦）leaves), another popular delicacy.
在南制方，最受喜愛和具代表性的食物是用甜糯米捏成的年糕，另一道受歡迎的美食是用蘆葦包上糯米作成的粽子。
In the north, steamed-wheat bread (man tou) and small meat mplings were the preferred food.
在北方，饅頭和小甜餃是首選
The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household
這種時候准備巨量的食品是味了象徵家庭的豐饒
『肆』 寫描述家鄉美食的英語範文
With the reputation of Gourmet Paradise, Hong Kong offers the exotic fusion of Eastern and Western flavours along with a wide variety of culinary delights. But it does not mean that buying a meal would cost us an arm and a leg; instead most street snacks are sold at reasonable prices.
Street snacks are available at every corner of the streets- fish ball, stinky tofu, eggette, pineapple bun, you name it. As the mouthwatering smell and delicious tastes, egg tart is always my favourite. The egg tart bakery from Tai Cheong Bakery is well-known, for our ex governor, Chris Patten, loves it so much. Just $6 each for a fresh baked one, you can enjoy the governor』 delicacy.
『伍』 春節各地特色美食加英文介紹
讓據詞刻騎濤運牽極寄
『陸』 關於世界各地美食的英文介紹～～～！！
Foods of the World
1.Chinese Food
Chinese food varies by region. In northern China, Mongolian influences are evident especially in the use of the fire pot. Rice is not grown in the north, so noodles, soybeans and breads are used more often. In the mountainous regions to the west, spicy foods are more prevalent. These forms are Szechuan and Hunan. In the south, Cantonese styles prevail. Fresh fruit and seafood are popular. Steamed rice is an important part of Chinese food.
The Chinese believe that food can affect one's health. Eating the proper food can help prevent disease as well as heal. In Cantonese cooking, it is important that yin and yang foods and cooking methods are used in balance. By taking into consideration factors such as the indivial's age, digestive system, absorbing power, and metabolism, optimal health is achieved. Foods also symbolize different things. For example, clams represent wealth and prosperity.
2..German Food
Schmierkuchen
Schmierkuchen is a German-Bohemian cottage cheese cake. Using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. The dough is then rolled flat and placed inside a pie plate, again being left to rise. When the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. Most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. The cheesecake is then baked until it is golden brown and served with many summer meals.
Sauerkraut
A dish known as "sour cabbage" probably does not sound appetizing, but many Germans and German-Americans find it rather enjoyable. To make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). The container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. The cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out.
After it has fermented for several weeks, the sauerkraut is then ready to be eaten. It is simmered on the stove and is often prepared with sausage or pork and accompanied by mplings.
3..Indian Food
Spices are an important part of cooking in India. Common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. Vegetable dishes are more common in India than in Europe. Part of the reason for this is the influence of Hinism. Hins are traditionally vegetarian. Muslims have influenced the meat dishes of India. Typical meats are "Mughlai food, kabobs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken" 2
Differences exist between the south and north parts of India. Vegetable dishes are more common in the south, and rice is the staple food. In the north, rice is often substituted by breads.
4..Japanese Food
Japanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.
Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherry-blossom rice is prepared ring spring and in September, abalone, cucumbers, and bamboo shoots are made.
5.Italian Food
Typical foods vary by region in Italy. There are geographical and climatic differences throughout Italy that result in different procts being available to cook with. Italy has mountainous regions and plains. Temperature also varies greatly, some regions are among the coldest in Italy while others have mild climates along the Mediterranean. Pasta is typical in both areas, but the way the pasta is prepared varies. In the north, eggs are used when making the pasta, while in the south they are not. Also, including meats in the meal is more common in the north as the plains allow for farming and keeping animals. The temperature in the south allows for the proction of olives and tomatoes and these items are more common in the south. Cheese is also very important to Italian cooking. Parmesan cheese has a long history of popularity in Italy.
6.Mexican Food
Mexican Food originated from the combination of the foods of indigenous Mexican people with Spanish foods. Chiles and tortillas are important to Mexican food. Chiles are used for seasoning and numerous varieties exist. Chiles come in a variety of forms: red, black, green and yellow, and fresh, dried or tinned. Tortillas are made from corn or wheat and are often used as eating utensils. Food is scooped onto the tortillas and then eaten. Most of the dishes that people think of as Mexican are antojitos. Antojitos include enchiladas, tacos, tamales, quesadillas, chalupas, and tostadas that evolved directly from the original Indian cooking.
7..Islamic Food
Muslims follow dietary laws that are similar to Jewish kosher regulations. Foods that Muslims can eat are called Halal. Prohibited foods are called Haram and questionable foods are called Mashbooh. Swine and pork procts, as well as meat not properly slaughtered or slaughtered in any name other than Allah are Haram. Carnivorous animals and birds or prey are also Haram. Haram animals include pig, dog, donkey, carnivores, monkeys, cats, lions, frogs, crocodiles, turtles, worms, flies, cockroaches, owls, and eagles. Alcohol, coffee, tea and other drugs are Haram. Halal foods that have become contaminated by contact with prohibited foods are also Haram.
Fasting is also important. Fasting is a way to earn the approval of Allah, wipe out previous sins and understand the suffering of the poor. Fasting is one of the Five Pillars of Islam. Muslims fast ring the month of Ramadan and voluntary fasting on Mondays and Thursdays is also common. Muslims are encouraged to only eat to two thirds of capacity.
8.Ethiopian Food
Ethiopia is a mountainous country. This has helped keep it isolated. The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavored butter called niter kebbeh is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. Coffee is also important in Ethiopia. Ethiopians say it originated in the highlands of Kaffa in southwestern Ethiopia.
http://www.mnsu.e/emuseum/cultural/foods/culture.html
『柒』 用英語介紹世界各地的美食並描述一種美食的製作過程 最好用表格的形式
馬來西亞肉骨茶
原料：
豬腔排骨1500克。
肉骨茶料包：
黨參20克、枸杞子8克、川穹3克、桂枝3克、當歸2克、麥冬5克、陳皮1片、羅漢果1/4片、甘草2克、黑胡椒粒1/4小匙、小茴香1/4小匙、花椒1/4小匙、烏棗5顆、桂皮1片。
調料：大蒜1整頭、醬油30ml、白鬍椒粉1小匙、白砂糖1勺、鹽適量。
做法：
1、將肉骨茶調料分別稱好；
2、一起裝入料包內扎緊收口製成肉骨茶料包備用；
3、大蒜掰開成單瓣保留外皮洗凈備用；
4、鍋內做水，水開後下入腔排骨焯燙；
5、焯燙約5分鍾左右至表面變色後撈出控干水分；
6、另取一鍋做水，水開後下入大蒜瓣和肉骨茶料包；
7、湯中加入白鬍椒粉，糖和醬油；
8、下入焯燙好的腔排骨；
9、開鍋後蓋鍋蓋兒轉小火燉煮一個半小時左右後加鹽調味製作完成，食用時配上涼油條。
碎嘴嘮叨：
1、肉骨茶料包中的調料有些可在調料市場中買到，沒有的可去中葯店采買（均屬於常用葯材，價格便宜）。
2、除了料包的配置，此菜可謂零失敗菜品，適合初學者嘗試並增加自信心。
3、煮肉骨的湯一定要量大一些，一次加夠，實在沒加夠的話也要注意添加開水。
4、做好的肉骨茶配以涼油條食用可謂一絕，沒有剩油條用米飯採用湯兒泡飯的手法也是不錯。
5、肉骨茶有去濕，旺血，暖胃，補氣，養顏等諸多功效，男女筒子皆宜。但高血脂，高血壓應該筒子盡量少食。
Malaysia bak tea
Ingredients:
Pig cavity ribs 1500 g.
Bak tea material package:
Dangshen 20 grams, medlar eight grams, sichuan vault 3 grams, cassia twig 3 grams, angelica 2 grams, radix ophiopogonis 5 grams, 1 dried tangerine peel, luohan 1/4, liquorice, black pepper, 2 ? spoon, cummin 1/4 small spoon, Chinese prickly ash 1/4 small spoon, WuZao 5 star, cinnamon, 1 slice.
Seasoning: garlic, 1 whole 30ml, white pepper sauce, 1 small spoon, sugar, salt, 1 spoon.
Methods:
1, will bak tea condiment respectively; say
2 and package materials together into tight binding material made of meat bone tea bag spare,
3, garlic break into single cortical reserves wash spare,
4 and the pot of water to a boil, do the ironing; Chao ribs cavity
5 and Chao hot about five minutes to remove the surface color drain,
6 and the other a pot of water to boil water, after doing the same and the big meat bone tea materials bag,
7, soup, add sugar and white pepper sauce,
8 and the Chao hot good cavity ribs,
9 and KaiGuo cover pot son turn small fire after one and a half hours to sprinkle salt proction, serve with the cool twisted dough-strips.
Broken mouth nagging:
1 and the mixture bak tea bag seasoning in some markets buy seasoning, the medicine can not go shopping (belong to common herbs, cheap price).
2, besides the configuration of that package material, this dish is zero, and is suitable for beginners to fail dishes and increasing self-esteem.
3 and boiled meat bone soup must measure, add enough time, can't add enough water to note also added.
Four, the match with cool twisted dough-strips edible is special, no ShengYou bar with rice soup PaoFan son by the technique is good.
5 and bak tea has to wet and warm blood, wang stomach, tonifying qi, etc., and suitable bobbin. But the blood pressure should be less as far as possible, the cheese.
蛋黃培根意麵（1人份）
原料：
意麵100g、熟鹹蛋黃2個、培根幾片、鹽。
做法：
1、培根切碎入鍋煎熟。不用放油，培根一煎會出油。
2、鍋里燒開水，加適量鹽煮熟意麵，撈出備用。
3、加入煎熟的培根，熟鹹蛋黃，拌勻即可。
Yolk Peigenyi is weak (1 people share) Raw material: Expect 100 gs , salty ripe 2 yolks , several pieces of Bacons , salt. Method of work: 1, Bacon cut up enter a boiler fry familiar. Nonutility lets go of oil , Bacon once fries to be going to be oily out. 2, heats boiled water in the boiler , adds appropriate amount salt cook intention face thoroughly , fishes up standby. 3, adds the fry familiar Bacon , ripe salty yolk , mixes evenly to be OK.
韓國饅頭
原料：
高粉175克、低粉75克、酵母2克、鹽1克、雞蛋1個、牛奶100克，、糖50克、泡打粉2克。
底部沾粉原料：
白糖5克、低筋麵粉10克、芝麻5克。
做法：
1、將原料放入麵包桶；
2、用甜麵包程序攪拌好後，如果手揉可以揉到擴展階段，發酵至兩倍大；
3、取出分成12份，醒10分鍾；
4、取其中一份擀長至20厘米；
5、捲起，封口處沾點水防脫，醒10分鍾；
6、從中間對切；
7、切口向下，用手按扁；
8、每個面團中間按一個小洞；
9、准備底部沾粉原料；
10、將小面團沾點水，放入芝麻粉中；
11、再放入塗過油的8寸烤盤中；
12、放溫暖處發酵；
13、發酵好後的樣子；
14、饅頭上面塗油；
15、倒入適量的油，家裡做放底部全部有油就可以了；
16、烤箱230度第三層烤12分鍾左右。
South Korea steamed bread
Ingredients:
High and low powder, powder 175 75 grams, yeast, salt, 1 February 1, milk, eggs, sugar, 100 grams of 50 grams, baking powder, 2 grams.
At the bottom of the material: with powder,
5 grams of sugar, flour, 10 grams, sesame reinforced 5 grams.
Methods:
1, raw material into bread barrels,
2, with sweet bread, if after mixing procere can be extended to rub rub stage, fermentation to twice the size,
3 and remove into 12, 10 minutes,
4, take one roll to 20 centimeters long,
5 and the seal up, with water resistance from 10 minutes; awake,
From the middle of June, cutting,
7 and incision with hands down, flat,
8, each according to a small hole among the dough,
Nine, with powder materials to bottom,
10 and with little dough, sesame powder in water,
11, add a greased baking pan; 8"
12 and warm place,
13 after fermentation, the appearance,
14, steamed bread coated oil,
15 and the amount of oil, and pour at home doing all have put bottom oil could,
16 and layer 3 bake oven 230 degrees 12 minutes.
日式煎餅
原料：圓白菜1/4棵、胡蘿卜絲1小撮、麵粉200克、雞蛋1個、水適量、木魚花隨意。
調料：鹽5克，美式芥末醬，或者沙拉醬、綠芥末。
做法：
1、圓白菜取葉子部分切絲，粗絲隨個人喜好；
2、胡蘿卜去皮後擦細絲
3、雞蛋、麵粉和水混合在一起攪成麵糊，把圓白菜絲和胡蘿卜絲放入攪拌均勻，同時放入鹽調味；
4、用平底鍋燒熱鍋，將麵糊倒入兩面煎熟即可，煎個過程要保持中小火，吃的時候別忘了沙拉醬，還有木魚花~~
Japanese-style pancake
Ingredients: cabbage 1 / 4, 1 handful of carrots, 200 grams of flour, 1 egg, adequate water, wooden fish flowers at random.
Seasoning: salt 5 grams, American mustard sauce, or salad dressing, green mustard.
Practice:
1 cabbage leaves to take some strips, thick wire as you like;
2 carrots peeled rub filaments after
3, eggs, flour and water mixed with Jiaocheng batter, the cabbage and carrot into the wire Stir, and add salt;
4 burning wok pan, pour the batter can be cooked on both sides, fry a process to keep the small fire, do not forget to eat when the salad dressing, as well as wooden fish flower ~ ~
墨西哥牛油果沙拉
原料：
牛油果、西紅柿、墨西哥辣椒、甜洋蔥、青檸、橄欖油、大蒜、黑胡椒粒、鹽。
做法：
1、各種材料洗凈備齊；
2、牛油果、西紅柿（去籽）、墨西哥辣椒（去籽）、甜洋蔥切成相同大小的小粒；
3、大蒜剁成蒜茸，加入適量青檸汁、橄欖油、黑胡椒粒、鹽攪拌均勻；
4、將所有處理好的材料混合均勻即可。
貼心提示：
1、牛油果也叫鱷梨，各大進口超市可以買到，挑選的時候摸起來不太軟，果蒂一碰即掉的為好；
2、洋蔥最好選偏甜的品種，紫色洋蔥過於辛辣，比較不適宜；
3、黑胡椒粒在西餐中最常見，切忌用中式胡椒粉代替，墨西哥辣椒肥厚火辣，可用同類的其它辣椒代替；
4、成品可以搭配墨西哥式玉米片食用，風味更加。
Mexican avocado salad
Material:
Avocado, tomatoes, Mexican pepper, sweet onion, lime, olive oil, garlic, black pepper, salt.
Practice:
1, a variety of materials, clean get ready;
2, avocado, tomatoes (seeded), Mexico peppers (seeded), sweet onion cut into pellets of the same size;
3 garlic chopped garlic, add a moderate lime juice, olive oil, black pepper, salt, stir well;
4, all dealing with good material mixed evenly.
Tips:
1 avocado, also known as avocado, major supermarkets can buy imports, the selection of the time feels very soft, stem end down for a touch that is good;
2, the best selection bias sweet onion varieties, purple onion was too spicy, more suitable;
3, black pepper in the Western most common, should not use pepper instead of Chinese, Mexican hot pepper hypertrophy, similar to other hot pepper can be used to replace;
4, finished procts can be consumed with Mexican-style corn flakes, the flavor even more.
法式燴土豆
原料：
土豆、洋蔥、芹菜、香葉2片。
調料：
鹽、胡椒粉、白葡萄酒、黃油（或食用油）。
做法：
1、土豆去皮切成小粒，洋蔥切小塊，芹菜切碎。
2、將黃油放鍋里化開，放入土豆稍炒，加入洋蔥，倒入白葡萄酒、鹽、胡椒粉、2片香葉，用小火燴20分鍾。最後加入芹菜末就好了。
French Stewed potatoes
Material:
Potatoes, onions, celery, geraniol 2.
Seasoning:
Salt, pepper, white wine, butter (or oil).
Practice:
1 Peel potatoes into pellets, cut into small pieces onion, chopped celery.
2, put the pot of butter to open, put a bit fried potatoes, add onion, pour in white wine, salt, pepper, 2 Heung Yip, Braised low heat 20 minutes. Finally add celery late enough.
『捌』 用英語介紹家鄉的美食80字
太難了吧不是我幫不了你是你出的題太難了
『玖』 用英語介紹英語美食
Jiaozi(chinese Dumpling) is a traditional chinese food ,which is essention ring holidays in nor thern china.Chinese mpling becomes one of the most widely love food in china.
Chinese mpling is one of the most important foods in chinese new year.Since the shape of chinese mpling is similar to ancient chinese gold or silier ingots ,they symbolize wealth .Traditional,th e members of a family get togeter to make mplings ring the New Year's Eve.They may hide a coin in one of the mplings.The person who finds the coin will likely have a good fortune in the New Year.Chinese mpling is also popular in other chinese holidays or festivals,so it is part of the chinese culture or traditional.
Chinese mpling is a delicious food.You can make avariety of chinese mplings using different filling based on your taste and how various ingredients mixed together by you .
『拾』 有關中國美食的英語文章
Eight Regional Variations
For most foreigners, 「 food」 usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. However, for Chinese people, 「Chinese food」 is a concept as useless as 「German beer,」 because, like Chinese culture in general, Chinese food is extremely diverse. China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.
Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce
Sichuan Cuisine
Sichuan Cuisine, known more commonly in the West as 「Szechuan,」 is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, procing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.
It can be said that one who doesn't experience Sichuan food has never reached China.
Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu
Guangdong (Cantonese) Cuisine
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that proce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.
Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts)
Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."
Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail
Huaiyang Cuisine
Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.
Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel
Zhejiang Cuisine
Comprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the three.
Typical menu items: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken
Hunan Cuisine
Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.
Typical menu items: Dongan Chicken; Peppery and Hot Chicken
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.
Typical menu items: Stewed Snapper; Huangshan Braised Pigeon