zuò fàn | zhōng guó bā dà cài xì
做饭 | 中国八大菜系
Cooking | The Eight Traditional Chinese Cuisines

1. 麻婆豆腐 – Má pó dòufu

Mapo Tofu

Cáiliào (材料 / Ingredients):

• dòufu 豆腐 (tofu)

• niúròumò 牛肉末 (ground beef)

• làjiāo jiàng 辣椒酱 (chili bean paste)

• huājiāo fěn 花椒粉 (Sichuan pepper powder)

• suàn, jiāng 蒜、姜 (garlic, ginger)

Bùzhòu (步骤 / Steps):

1. Qiē dòufu chéng xiǎo kuài, fàng zài rè shuǐ lǐ tàng yīxià.
   切豆腐成小块，放在热水里烫一下。
   Cut tofu into small pieces and blanch them in hot water.

2. Guō lǐ fàng yóu, chǎo xiāng suàn hé jiāng.
   锅里放油，炒香蒜和姜。
   Heat oil in a pan, sauté garlic and ginger until fragrant.

3. Jiā niúròumò chǎo dào biàn sè, ránhòu jiā làjiāo jiàng.
   加牛肉末炒到变色，然后加辣椒酱。
   Add ground beef and cook until browned, then add chili bean paste.

4. Jiā shuǐ hé dòufu, màn màn dùn 5 fēnzhōng.
   加水和豆腐，慢慢炖5分钟。
   Add water and tofu, gently simmer for 5 minutes.

5. Zuìhòu sǎ shàng huājiāo fěn, chūguō!
   最后撒上花椒粉，出锅！
   Finally, sprinkle with Sichuan pepper powder and serve!

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2. 白灼虾 – Báizhuó xiā

Poached Shrimp

Cáiliào:

• xīnxiān xiā 新鲜虾 (fresh shrimp)

• shēngjiāng 生姜 (ginger)

• jiàngyóu 酱油 (soy sauce)

Bùzhòu:

1. Xǐ jìng xiā, bù yào bō pí.
   洗净虾，不要剥皮。
   Wash the shrimp; do not peel them.

2. Guō lǐ fàng shuǐ hé jǐ piàn shēngjiāng, shāo kāi.
   锅里放水和几片生姜，烧开。
   Fill a pot with water and a few slices of ginger, bring to a boil.

3. Fàng xiā jìn qù, zhǔ dào xiā biàn hóng, mǎshàng lāo chūlái.
   放虾进去，煮到虾变红，马上捞出来。
   Add the shrimp and cook until they turn red, then immediately remove.

4. Bù yào zhǔ tài jiǔ, bùrán ròu huì lǎo.
   不要煮太久，不然肉会老。
   Don’t overcook, or the meat will become tough.

5. Zhān jiàngyóu chī, zuì xiān!
   蘸酱油吃，最鲜！
   Dip in soy sauce and enjoy the freshest flavor!

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3. 糖醋里脊 – Tángcù lǐjǐ

Sweet and Sour Pork

Cáiliào:

• zhū lǐjǐ ròu 猪里脊肉 (pork tenderloin)

• jīdàn 鸡蛋 (egg)

• miànfěn 面粉 (flour)

• táng, cù, fānqié jiàng 糖、醋、番茄酱 (sugar, vinegar, ketchup)

Bùzhòu:

1. Bǎ zhūròu qiē chéng tiáo, yòng yán hé jiǔ yān yīhuì.
   把猪肉切成条，用盐和酒腌一会。
   Cut pork into strips, marinate with salt and cooking wine for a while.

2. Dǎ yī gè jīdàn, jiā miànfěn hé shuǐ, tiáo chéng hú.
   打一个鸡蛋，加面粉和水，调成糊。
   Beat an egg, add flour and water, mix into a batter.

3. Bǎ zhūròu tiáo guà shàng hú, fàng jìn rè yóu lǐ zhà dào jīnhuáng.
   把猪肉条挂上糊，放进热油里炸到金黄。
   Coat the pork strips with batter and deep-fry until golden.

4. Lìng qǐ yī gè guō, fàng táng, cù, fānqié jiàng hé shǎo liàng shuǐ, zhǔ dào nóngchóu.
   另起一个锅，放糖、醋、番茄酱和少量水，煮到浓稠。
   In another pan, add sugar, vinegar, ketchup, and a little water, cook until thick.

5. Fàng zhà hǎo de zhūròu jìn qù, kuài sù fānchǎo, chūguō!
   放炸好的猪肉进去，快速翻炒，出锅！
   Add the fried pork, stir-fry quickly, and serve!

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4. 文思豆腐 – Wénsī dòufu

Wensi Tofu

Cáiliào:

• nèndòufu 嫩豆腐 (soft tofu)

• jītāng 鸡汤 (chicken broth)

• shēngcài 生菜 (lettuce)

• yán 盐 (salt)

Bùzhòu:

1. Bǎ nèndòufu fàng zài ànbǎn shàng, yòng kuàidāo qiē chéng jí xì de sī.
   把嫩豆腐放在案板上，用快刀切成极细的丝。
   Place soft tofu on a cutting board, use a sharp knife to cut into very thin shreds.

2. Zhè yī bù zuì nán, xūyào liànxí hěn jiǔ.
   这一步最难，需要练习很久。
   This step is the hardest; it takes a lot of practice.

3. Guō lǐ dào jìn jītāng, shāo kāi.
   锅里倒进鸡汤，烧开。
   Pour chicken broth into a pot and bring to a boil.

4. Qīngqīng fàng jìn dòufu sī, jiā shǎo liàng yán.
   轻轻放进豆腐丝，加少量盐。
   Gently add the tofu shreds and a little salt.

5. Zuìhòu jiā yīxiē shēngcài sī, mǎshàng guān huǒ.
   最后加一些生菜丝，马上关火。
   Finally add some shredded lettuce, turn off the heat immediately.

6. Tāng yào qīng, dòufu yào xì, zhè cái suàn chénggōng.
   汤要清，豆腐要细，这才算成功。
   The soup should be clear and the tofu should be fine — that’s success!

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5. 佛跳墙 – Fó tiào qiáng

Buddha Jumps Over the Wall

Cáiliào:

• hǎishēn 海参 (sea cucumber)

• bàoyú 鲍鱼 (abalone)

• huāgū 花菇 (mushrooms)

• huǒtuǐ 火腿 (ham)

• jītāng 鸡汤 (chicken broth)

Bùzhòu:

1. Suǒyǒu cáiliào xǐ jìng, qiē chéng kuài.
   所有材料洗净，切成块。
   Wash all ingredients and cut into pieces.

2. Bǎ suǒyǒu cáiliào fàng jìn yī gè dà wǎ guō lǐ.
   把所有材料放进一个大瓦锅里。
   Put all ingredients into a large clay pot.

3. Dào jìn jītāng, jiā shǎo liàng jiǔ hé jiāng.
   倒进鸡汤，加少量酒和姜。
   Pour in chicken broth, add a little wine and ginger.

4. Yòng xiǎo huǒ màn màn dùn 2-3 gè xiǎoshí.
   用小火慢慢炖2-3个小时。
   Simmer on low heat for 2-3 hours.

5. Dùn dào tāng nóng, wèidào xiāng, jiù hǎo le.
   炖到汤浓，味道香，就好了。
   Simmer until the soup is rich and aromatic — it’s ready!

6. Zhè dào cài hěn fùzá, dàn shì hěn zhídé děng.
   这道菜很复杂，但是很值得等。
   This dish is complex, but worth the wait.

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6. 西湖醋鱼 – Xīhú cùyú

West Lake Vinegar Fish

Cáiliào:

• cǎoyú 草鱼 (grass carp)

• cù 醋 (vinegar)

• táng 糖 (sugar)

• shēngjiāng 生姜 (ginger)

Bùzhòu:

1. Bǎ yú xǐ jìng, zài yú shēn shàng huá jǐ dāo.
   把鱼洗净，在鱼身上划几刀。
   Wash the fish and make a few cuts on its body.

2. Guō lǐ fàng shuǐ hé jiāng, shāo kāi hòu fàng yú jìn qù zhǔ shú.
   锅里放水和姜，烧开后放鱼进去煮熟。
   Fill a pot with water and ginger, bring to a boil, then add the fish and cook until done.

3. Bǎ yú qīngqīng shèng chūlái, fàng zài pánzi lǐ.
   把鱼轻轻盛出来，放在盘子里。
   Gently remove the fish and place it on a plate.

4. Guō lǐ de tāng liú yīdiǎn, jiā táng, cù hé shǎo liàng shuǐ fěn, zhǔ dào guà zhī.
   锅里的汤留一点，加糖、醋和少量水粉，煮到挂汁。
   Keep some of the broth in the pot, add sugar, vinegar, and a little cornstarch water, cook until it thickens.

5. Bǎ jiàngzhī jiāo zài yú shàng, sǎ shàng jiāngmò.
   把酱汁浇在鱼上，撒上姜末。
   Pour the sauce over the fish and sprinkle with minced ginger.

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7. 东安子鸡 – Dōng’ān zǐjī

Dong’an Chicken

Cáiliào:

• jī ròu 鸡肉 (chicken)

• shēngjiāng 生姜 (ginger)

• làjiāo 辣椒 (chili peppers)

• cù 醋 (vinegar)

Bùzhòu:

1. Bǎ jī ròu qiē chéng xiǎo kuài.
   把鸡肉切成小块。
   Cut chicken into small pieces.

2. Guō lǐ fàng yóu, jiā shēngjiāng sī hé làjiāo duàn, chǎo xiāng.
   锅里放油，加生姜丝和辣椒段，炒香。
   Heat oil in a pan, add shredded ginger and chili segments, stir-fry until fragrant.

3. Fàng jī kuài jìn qù, gāo huǒ kuài sù fānchǎo.
   放鸡块进去，大火快速翻炒。
   Add the chicken pieces and stir-fry quickly over high heat.

4. Jiā cù, yán hé shǎo liàng tāng, gài gài dùn 5 fēnzhōng.
   加醋、盐和少量汤，盖盖炖5分钟。
   Add vinegar, salt, and a little broth, cover and simmer for 5 minutes.

5. Zuìhòu dǎhuǒ shōu zhī, chūguō.
   最后大火收汁，出锅。
   Finally, turn up the heat to reduce the sauce, and serve.

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8. 臭鳜鱼 – Chòu guìyú

Stinky Mandarin Fish

Cáiliào:

• fāxiào de guìyú 发酵的鳜鱼 (fermented mandarin fish)

• làjiāo 辣椒 (chili)

• shēngjiāng 生姜 (ginger)

• suàn 蒜 (garlic)

Bùzhòu:

1. Fāxiào hǎo de guìyú xǐ jìng, yòng zhǐ jīn cā gān.
   发酵好的鳜鱼洗净，用纸巾擦干。
   Wash the fermented fish and pat dry with paper towels.

2. Guō lǐ fàng yóu, jiā jiāng, suàn, làjiāo chǎo xiāng.
   锅里放油，加姜、蒜、辣椒炒香。
   Heat oil in a pan, add ginger, garlic, and chili, sauté until fragrant.

3. Fàng yú jìn guō, liǎng miàn jiān dào jīnhuáng.
   放鱼进锅，两面煎到金黄。
   Place the fish in the pan, fry both sides until golden.

4. Jiā shuǐ hé shǎo liàng jiàngyóu, dùn 10 fēnzhōng.
   加水和少量酱油，炖10分钟。
   Add water and a little soy sauce, simmer for 10 minutes.

5. Zuìhòu sǎ shàng qīngcōng, chūguō.
   最后撒上青葱，出锅。
   Finally, sprinkle with scallions and serve.

6. Jìdé: wén qǐlái chòu, chī qǐlái xiān!
   记得：闻起来臭，吃起来鲜！
   Remember: it smells stinky but tastes fresh!

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小复习 – Zuòfà guānjiàn cí (做法关键词)