中餐烹飪與菜系

　　說起中餐，人們都知道中餐烹飪以其“色、香、味、形”俱全而著稱于世。中國悠久的歷史、廣袤的疆土、好客的習(xí)俗，這些都孕育了中餐烹飪的獨(dú)特藝術(shù)。中餐烹飪講究原料的選配、食物的質(zhì)地、佐料的調(diào)制、切菜的刀工、適時的烹調(diào)，以及裝盤藝術(shù)。最負(fù)盛名的中餐菜系有南方的粵菜、北方的魯菜、東部的淮揚(yáng)菜和西部的川菜，素有“南淡北咸，東甜西辣”之特點(diǎn)。

　　【參考譯文】In terms of Chinese food, it is popularly recognized that Chinese cuisine is world-famous for its perfect combination of “color, aroma, taste and appearance”. China’s unique culinary art owes itself to the country’s long history, vast territory and hospitable tradition. Chinese cuisine gives emphasis to the selection of raw materials, the texture of food, the blending of seasonings slicing techniques, the perfect timing of cooking and the art of laying out the food on the plate, among the best-known schools of Chinese culinary tradition are the Cantonese cuisine of the south, the Shandong cuisine of the north, the Huai-Yang cuisine of the east and the Sichuan cuisine of the west. These four major varieties of Chinese food have been traditionally noted as “the light flavor of the south, the salty flavor of the north, the sweet flavor of the east and the spicy-hot flavor of the west”.

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