Do you like to take Chinese course? The Chinese has an adage to cry, “ civilian it is a day in order to feed. ” can see the Chinese is paid attention to very much eat. Chinese cate is much, the dish of different place has different taste, become a system oneself.
你喜欢吃中国菜么？中国人有一句古话叫，“民以食为天。”可以看到中国人很注重吃。中国美食多，不同地方的菜有不同的味道，自成体系。
Chinese dish has department of 4 big vegetable, plain dish, dish of another name for Guangdong Province, raise dish, with Beijing dish. Plain dish comes from at Sichuan one ground. Its characteristic is to have the taste with hot hemp, when making food, use chili not only, add Chinese prickly ash even. Come so, dish is particularly spicy. Have hot the taste that has hemp again. Famous Sichuan dish has hemp mother-in-law bean curd, piscine sweet shredded meat, palace keeps gallinaceous man. Another dish department is dish of another name for Guangdong Province, come from take at Guangzhou Fujian. The characteristic of dish of another name for Guangdong Province is to pay attention to former juice raw ingredient, flavour is delicate, it is particularly good that soup Bao is gotten. Dish of a few famous another name for Guangdong Province have Buddha to jump the wall is fought with Long Hu. Department of the 3rd dish is raise dish. Jiangsu Shanghai Zhejiang takes raise course. Its characteristic is salty in the belt is sweet, a bit candy should be added more commonly when making food. A few famous raise dish are large meatball of braise in soy sauce, chicken of composition white behead, with sweet and sour spareribs. Department of the last dish is Beijing dish, traceable Beijing is taken. Its characteristic is flavour very thick, add a lot of soy. A few famous Beijing dish are Beijing sauce shredded meat, wood needs the flesh, with Beijing roast duck.
中国菜有四大菜系，川菜，粤菜，扬菜，和京菜。川菜来自于四川一地。它的特色是有麻辣的味道，做菜的时候，不仅用辣椒，还要加花椒。这样一来，菜特别香。有辣又有麻的味道。有名的四川菜有麻婆豆腐，鱼香肉丝，宫保鸡丁。另一个菜系是粤菜，来自于广州福建一带。粤菜的特色是讲究原汁原味，味道清淡，汤煲得特别好。一些有名的粤菜有佛跳墙和龙虎斗。第三个菜系是扬菜。扬菜是江苏上海浙江一带的。它的特色是咸中带甜，做菜时一般要多加一点糖。几个有名的扬菜是红烧狮子头，作文白斩鸡，和糖醋排骨。最后一个菜系是京菜，起源于北京一带。它的特点是味道很浓，加很多酱油。几个有名的北京菜是京酱肉丝，木须肉，和北京烤鸭。
The course that 4 big vegetable tie is used makings a variety of. The material that plain dish and Beijing dish use is heavier, can use chili and sauce, the color of dish is so deeper, a lot of dish have scarlet chili color. Dish of another name for Guangdong Province pays attention to former juice raw ingredient, dish is done compare commonly delicate, without rich color. The flavour of raise dish is more delicate, but also some of dish uses sauce, candy, with vinegar, so color also is met dense.
四大菜系的菜用料多种。川菜和京菜用的料比较重，会用辣椒和酱油，所以菜的颜色比较深，很多菜有深红的辣椒颜色。粤菜讲究原汁原味，菜做出来一般比较清淡，没有浓厚的颜色。扬菜的味道比较清淡，但是也有些菜用酱油，糖，和醋，所以颜色也会浓重。
Live in the foreign citizen of Chinese origin of bank of American the East China Sea as, every time my greediness when, the Chinese quarter that wanting to go to new York looks for a pure Chinese cafeteria engorge. Chinese cate is the one part with Chinese very important culture. I can enjoy delicate food to study Chinese culture at the same time at the same time, also be the world one picket beautiful thing.
作为一个住在美国东海岸的华裔，每一次我嘴馋的时候，都想着去纽约的唐人街找一家地道的中国餐馆大吃一顿。中国美食是中国文化很重要的一部分。我可以一边享受美味的食物一边学习中国文化，也算是人间一桩美事。(文/石佳辉)