jiè shào | zhōng guó bā dà cài xì
介绍 | 中国八大菜系
Introduction | The Eight Traditional Chinese Cuisines

1. Chuān Cài – 川菜

Sichuan Cuisine

Tèdiǎn: Má là xiān xiāng.
特点：麻辣鲜香。
Feature: Numbing, spicy, fresh, and aromatic.

Dàibiǎo cài: Má pó dòufu, Huíguō ròu.
代表菜：麻婆豆腐、回锅肉。
Signature dishes: Mapo Tofu, Twice-Cooked Pork.

Wénhuà: Chuān cài xǐhuān yòng huājiāo hé làjiāo, hěn kāiwèi.
文化：川菜喜欢用花椒和辣椒，很开胃。
Culture: Sichuan cuisine uses Sichuan pepper and chili peppers to stimulate the appetite.

Shēng cí 生词 New words:

汉字	拼音	英文
川菜	Chuān cài	Sichuan cuisine
特点	tèdiǎn	feature
麻	má	numbing
辣	là	spicy
鲜	xiān	fresh
香	xiāng	aromatic
代表菜	dàibiǎo cài	signature dish
麻婆豆腐	Má pó dòufu	Mapo Tofu
回锅肉	Huíguō ròu	Twice-Cooked Pork
文化	wénhuà	culture
花椒	huājiāo	Sichuan pepper
辣椒	làjiāo	chili pepper
开胃	kāiwèi	appetizing

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2. Yuè Cài – 粤菜

Cantonese Cuisine

Tèdiǎn: Qīngdàn, xiān nèn, yuánwèi.
特点：清淡、鲜嫩、原味。
Feature: Light, fresh, tender, and natural.

Dàibiǎo cài: Bāozǎi fàn, Báizhuó xiā.
代表菜：煲仔饭、白灼虾。
Signature dishes: Claypot Rice, Poached Shrimp.

Wénhuà: Yuè cài xǐhuān zhēng hé zhǔ, bǎochí shí cái de běnshēn wèidào.
文化：粤菜喜欢蒸和煮，保持食材的本身味道。
Culture: Cantonese cooking favors steaming and boiling to preserve the ingredients’ natural flavors.

Shēng cí 生词 New words:

汉字	拼音	英文
粤菜	Yuè cài	Cantonese cuisine
清淡	qīngdàn	light
鲜嫩	xiān nèn	fresh and tender
原味	yuánwèi	natural flavor
煲仔饭	Bāozǎi fàn	Claypot Rice
白灼虾	Báizhuó xiā	Poached Shrimp
蒸	zhēng	to steam
煮	zhǔ	to boil
食材	shícái	ingredient
味道	wèidào	taste

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3. Lǔ Cài – 鲁菜

Shandong Cuisine

Tèdiǎn: Xián xiān, chún hòu, tāng nóng.
特点：咸鲜、醇厚、汤浓。
Feature: Salty & fresh, umami & rich, and hearty soups.

Dàibiǎo cài: Tángcù lǐjǐ, Jiǔzhuǎn dàcháng.
代表菜：糖醋里脊、九转大肠。
Signature dishes: Sweet and Sour Pork, Braised Intestines.

Wénhuà: Lǔ cài shì Běifāng cài de dàibiǎo, hěn gǔlǎo.
文化：鲁菜是北方菜的代表，很古老。
Culture: Shandong cuisine represents northern Chinese cooking and has a long history.

Shēng cí 生词 New words:

汉字	拼音	英文
鲁菜	Lǔ cài	Shandong cuisine
咸	xián	salty
鲜	xiān	fresh
醇厚	chún hòu	rich
汤	tāng	soup
浓	nóng	thick
糖醋里脊	Tángcù lǐjǐ	Sweet and Sour Pork
九转大肠	Jiǔzhuǎn dàcháng	Braised Intestines
北方	Běifāng	northern
古老	gǔlǎo	ancient

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4. Huái Yáng Cài – 淮扬菜

Huaiyang Cuisine

Tèdiǎn: Dàn yǎ, píng hé, dāogōng jīngzhàn.
特点：淡雅、平和、刀工精湛。
Feature: Elegant, mild, and exquisite knife skills.

Dàibiǎo cài: Qīngzhǔ xièfěn shīzi tóu, Wénsī dòufu.
代表菜：清煮蟹粉狮子头、文思豆腐。
Signature dishes: Crab Meat Meatballs, Wensi Tofu (finely shredded tofu soup).

Wénhuà: Huái Yáng cài láizì Jiāngsū, shì guānfāng yànhuì de chángkè.
文化：淮扬菜来自江苏，是官方宴会的常客。
Culture: Huaiyang cuisine comes from Jiangsu and is often served at official banquets.

Shēng cí 生词 New words:

汉字	拼音	英文
淮扬菜	Huái Yáng cài	Huaiyang cuisine
淡雅	dàn yǎ	elegant
平和	píng hé	mild
刀工	dāogōng	knife skills
精湛	jīngzhàn	exquisite
蟹粉狮子头	Xièfěn shīzi tóu	Crab Meat Meatballs
文思豆腐	Wénsī dòufu	Wensi Tofu
江苏	Jiāngsū	Jiangsu
官方	guānfāng	official
宴会	yànhuì	banquet
常客	chángkè	frequent guest

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5. Mǐn Cài – 闽菜

Fujian Cuisine

Tèdiǎn: Xiān xiāng, qīngrùn, suān tián.
特点：鲜香、清润、酸甜。
Feature: Fresh, aromatic, light, and slightly sweet-sour.

Dàibiǎo cài: Fúzhōu yúwán, Fó tiào qiáng.
代表菜：福州鱼丸、佛跳墙。
Signature dishes: Fuzhou Fish Balls, Buddha Jumps Over the Wall (a luxurious soup).

Wénhuà: Mǐn cài xǐhuān yòng tāng hé hǎixiān, wèidào hěn wēnróu.
文化：闽菜喜欢用汤和海鲜，味道很温柔。
Culture: Fujian cuisine features soups and seafood, with a gentle flavor profile.

Shēng cí 生词 New words:

汉字	拼音	英文
闽菜	Mǐn cài	Fujian cuisine
鲜香	xiān xiāng	fresh and aromatic
清润	qīngrùn	light and moist
酸甜	suān tián	sweet and sour
福州鱼丸	Fúzhōu yúwán	Fuzhou Fish Balls
佛跳墙	Fó tiào qiáng	Buddha Jumps Over the Wall
海鲜	hǎixiān	seafood
温柔	wēnróu	gentle

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6. Zhè Cài – 浙菜

Zhejiang Cuisine

Tèdiǎn: Qīngxiān, cuì nèn, xiāng tián.
特点：清鲜、脆嫩、香甜。
Feature: Fresh, crisp, tender, and lightly sweet.

Dàibiǎo cài: Xīhú cùyú, Dōngpō ròu.
代表菜：西湖醋鱼、东坡肉。
Signature dishes: West Lake Vinegar Fish, Dongpo Pork.

Wénhuà: Zhè cài láizì Hángzhōu, měi dào cài dōu xiàng yī shǒu shī.
文化：浙菜来自杭州，每道菜都像一首诗。
Culture: Zhejiang cuisine comes from Hangzhou; every dish feels like a poem.

Shēng cí 生词 New words:

汉字	拼音	英文
浙菜	Zhè cài	Zhejiang cuisine
清鲜	qīngxiān	fresh
脆嫩	cuì nèn	crisp and tender
香甜	xiāng tián	lightly sweet
西湖醋鱼	Xīhú cùyú	West Lake Vinegar Fish
东坡肉	Dōngpō ròu	Dongpo Pork
杭州	Hángzhōu	Hangzhou
诗	shī	poem

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7. Xiāng Cài – 湘菜

Hunan Cuisine

Tèdiǎn: Nóng xiāng, là, suān.
特点：浓香、辣、酸。
Feature: Rich aroma, spicy, and sour.

Dàibiǎo cài: Làwèi hézhēng, Dōng’ān zǐjī.
代表菜：腊味合蒸、东安子鸡。
Signature dishes: Steamed Cured Meats, Dong’an Chicken.

Wénhuà: Xiāng cài bǐ Chuān cài gèng là, hěn xiàfàn.
文化：湘菜比川菜更辣，很下饭。
Culture: Hunan cuisine is even spicier than Sichuan cuisine; it goes great with rice.

Shēng cí 生词 New words:

汉字	拼音	英文
湘菜	Xiāng cài	Hunan cuisine
浓香	nóng xiāng	rich aroma
腊味合蒸	Làwèi hézhēng	Steamed Cured Meats
东安子鸡	Dōng’ān zǐjī	Dong’an Chicken
更	gèng	more
下饭	xiàfàn	goes well with rice

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8. Huī Cài – 徽菜

Anhui Cuisine

Tèdiǎn: Yóu zhòng, sè nóng, huǒhou zú.
特点：油重、色浓、火候足。
Feature: Oily, dark-colored, and slow-cooked.

Dàibiǎo cài: Chòu guìyú, Mǎo dòufu.
代表菜：臭鳜鱼、毛豆腐。
Signature dishes: Stinky Mandarin Fish, Hairy Tofu (fermented tofu).

Wénhuà: Huī cài xǐhuān yòng shānzhēn yěwèi, wèidào hěn yǒu lìliàng.
文化：徽菜喜欢用山珍野味，味道很有力量。
Culture: Anhui cuisine uses mountain delicacies and wild ingredients; the flavors are bold and earthy.

Shēng cí 生词 New words:

汉字	拼音	英文
徽菜	Huī cài	Anhui cuisine
油重	yóu zhòng	oily
色浓	sè nóng	dark-colored
火候	huǒhou	heat control
足	zú	sufficient
臭鳜鱼	Chòu guìyú	Stinky Mandarin Fish
毛豆腐	Mǎo dòufu	Hairy Tofu
山珍野味	shānzhēn yěwèi	mountain delicacies
力量	lìliàng	strength

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小复习 – Xiǎo Fùxí (Quick Review)