正文翻譯

Of all the authentic Chinese food in the United States, Cantonese cuisine dominates most of it. "American Chinese" Food is unauthentic but based on Cantonese cuisine. As a southern coastal province and major trading port, Cantonese cuisine is known for its use of very fresh ingredients and also tends to use the greatest variety of ingredients, including just about any edible meat and seafood. [Preserved ingredients also exist (fermented tofu and preserved eggs, for example), but tend to be simpler methods of preservation and rarely a central part of the dish.] Cooking methods can be complex. Cantonese food tends to use a lot of soy sauce, hoisin sauce, oyster sauce and other "sweet-and-sour" ingredients. Cantonese food is rarely spicy. Also, Dim Sum has complex origins, but is a particularly Cantonese tradition.

俗稱“八大菜系”。我會盡我所能描述它們，不過請注意，我自己也是素食主義者，所以我對這些菜系中的肉類的了解有限：
1、粵菜
在美國所有正宗的中餐中，粵菜占了大多數(shù)?！懊朗街胁汀笔遣徽诘?，并且以粵菜為基礎(chǔ)。作為一個南部沿海省份和主要的貿(mào)易港，粵菜以使用非常新鮮的食材而聞名，而且往往使用種類繁多的食材，包括幾乎所有可食用的肉類和海鮮?！具€存在腌制的食材（例如發(fā)酵豆腐和皮蛋），但往往是較簡單的腌制方法，很少是菜肴的中心部分】烹飪方法可能很復(fù)雜?；洸送褂煤芏噌u油、海鮮醬、蠔油以及其他“糖醋”成分?；洸撕苌儆欣蔽丁４送?，點心有著復(fù)雜的起源，但它是一個獨特的廣東傳統(tǒng)。
2. 川菜 Sichuan cuisine
Sichuan food is probably the second most common type of Chinese cuisine in the United States, but Cantonese food dominates so much that it's relatively hard to find authentic Sichuan food unless you're in a big coastal city of the USA. In stark contrast to Cantonese food, Sichuan food is known widely for its extreme spiciness and use of both the spicy and aromatic "Heaven-facing" peppers (朝天椒) and the mouth-numbing Sichuan peppercorn (花椒) (which isn't really a peppercorn at all, just looks like one). The combination of these two spices gives a characteristic flavour to many Sichuan dishes. Vinegar is also a common ingredient, giving a "hot-and-sour" taste to some dishes. Not all Sichuan dishes are spicy, but spiciness is usually somewhere in every meal. As an agriculturally-heavy region, Sichuan cuisine has no shortage of vegetables as well as vegetarian versions of its traditional foods to serve the Buddhist population. Meat is often used but typically pork, chicken, beef and other relatively common meats; seafood is nearly absent, except for fish which has made its way into the cuisine in recent times. In contrast to Cantonese food, Sichuan food uses very little soy sauce; many dishes use none at all in the most authentic renditions. Also in contrast to Cantonese food, Sichuan is known for its use of more complex preserved and pickled ingredients: no Sichuan kitchen would be complete without some crucial ingredients: 郫縣豆瓣 (spicy broad bean paste from Pixian county near Chengdu, very different from the bean pastes from other parts of China), 碎米芽菜 (chopped mustard greens pickled with a particular combination of spices -- ideally, made in 宜賓 Yibin, a city in Sichuan), 酸菜 (sour pickled mustard greens), 榨菜 (pickled mustard tubers). This is all just the basic gist; Sichuan cuisine can be further broken down regionally.
2、川菜
川菜可能是美國第二常見的中國菜，但粵菜占主導(dǎo)地位，以致于除非你身處美國沿海大城市，否則很難找到正宗的川菜。與粵菜形成鮮明對比的是，川菜以其極度辛辣而聞名，它同時使用了辛辣又芳香的朝天椒和令人麻木的花椒（其實根本不是辣椒，只是看起來像）。這兩種香料的結(jié)合使許多川菜有了獨特的風(fēng)味。醋也是一種常見的配料，給一些菜肴帶來“酸辣”的味道。不是所有的川菜都是辣的，但是每頓飯通常都會有辣味。作為一個重農(nóng)地區(qū)，川菜不缺蔬菜，也不缺素食版的傳統(tǒng)食品，可向佛教徒供應(yīng)。肉類經(jīng)常被使用，但通常是豬肉、雞肉、牛肉和其他相對常見的肉類；海鮮幾乎不存在，除了最近一段時間在烹飪中流行的魚類。與粵菜不同，川菜用的醬油很少，在最正宗的烹飪中，許多菜肴根本不使用醬油。同樣與粵菜不同的是，川菜以使用更復(fù)雜腌制食材而聞名：沒有一些關(guān)鍵的配料，四川的廚房就不會是完整的：郫縣豆瓣（來自成都附近郫縣的辛辣豆瓣醬，與中國其他地區(qū)的豆瓣醬截然不同），碎米芽菜（切碎的芥菜，加上特殊的香料腌制，理想情況下是在四川宜賓制造），榨菜 (腌制的芥菜)。這僅僅是基本要點；川菜可以根據(jù)區(qū)域進一步細分。
3. 閩菜 Fujian (Minnan) cuisine
Seldom found by itself in the USA, though since Taiwanese and Malaysian cuisines contain a large number of Fujian and Fujian-style dishes, so you may find them in the USA in those restaurants. Fujian cuisine tends to value light, well-balanced flavours and broth preparation. Soy sauce is used but sparingly. Common seasonings include simple salt and sugar, 沙茶醬 (Shacha sauce), wine, and various seafood-based sauces (shrimp paste, fish sauce, oyster sauce, etc.) Much preparation involves boiling ingredients; oil/stir-frying are less common. Note that there are a lot of regional variations within Fujian cuisine.
3、閩菜
在美國很少見，但是臺灣和馬來西亞的菜系中有大量的閩菜和福建風(fēng)味的菜，所以你可以在美國的這些餐館里找到它們。閩菜注重清淡、均衡的風(fēng)味和高湯的制備。有用到醬油，但用得少。常見的調(diào)味品包括簡單的鹽和糖、沙茶醬、料酒和各種海鮮調(diào)味汁（蝦醬、魚露、蠔油等）。許多準備工作都涉及煮沸的原料；油炸不常見。請注意，閩菜有很多地區(qū)差異。
4. 湘菜 Hunan cuisine

There are also other distinctive cuisines and regional foods, not part of the so-called "Great Eight" but great nonetheless, and found commonly in Mainland China:

· 新疆菜 Uyghur cuisine

What I've written above is just the beginning. Just about every region, every city and ethnic group has its own set of traditional dishes.

·客家菜
由于客家人以其在東南亞的遷徙而聞名，在中國（大陸）境外比在國內(nèi)更容易找到這種美食；馬來西亞和臺灣是很好的去處。
·山西菜
·陜西菜
·海南菜
·云南菜
·京菜（以及相關(guān)的皇家菜）
我在上面寫的只是個一部分哈。幾乎每個地區(qū)，每個城市和民族都有自己的一套傳統(tǒng)菜肴。

評論翻譯

Chara Chan, born and raised in Sichuan, China在中國四川出生和長大

I don’t want to introduce Sichuan cuisine to the Quorans, whose reputation needs no exaggeration.
Today, I’m gonna recommend a branch of Sichuan cuisine, actually the most prent in Chengdu, the capital city of Sichuan now.

Zigong cuisine 自貢菜.

Have you ever tried beef noodles in Taiwan and other parts of China? They can be traced back to the workers’ invention in Zigong.

Please check the documentary called 舌尖上的中國for the explanation.

It’s as thin as a piece of paper, serving best with the wine.
It can be traced back to the Qing dynasty (about 200 years ago)

Oh, did I mention the fact that it’s baked over the dung of the cattle牛糞餅? ;D
2. 水煮牛肉 （水煮means “boil”, but the beef is not boiled, but scalded by very hot chili oil poured onto the toppings)
3. 粉蒸牛肉 the Steamed Beef

My mom buys rabbit almost on a weekly basis but she doesn’t know how to cook this kind of dish, so I guess it’s created in the recent years.
My relatives in the hometown would send me bags of them when she comes here, which is so tasty that my mom’s friends would even love to drive 3 hours to my hometown to learn this skill.
BUT, I would have a stomachache each time I have it.

5. Last but not least: 跳水蛙The frog（literally, it means: the frog plunges into the water)

the Zigong restaurant which features this specialty now ranks the first on Chinese yelp, which would cost you about 30 dollars for 2 people.
My mom used to skin the frog herself and cook this dish for me when I was in primary school, after which the government banned us from purchasing the wild frogs, so we have to buy bullfrog instead, whose taste pales in comparison with the Chinese frog. So, whenever my aunt got the wild frogs from the local peasant 10 years ago, she would call me and try to lure me to take 2 hour bus there to satisfy my appetite.
As you can see in this picture, red and green pepper are there to decorate the dish. The ginger and Sichuan peppercorn play the pivotal role. The wild frog is so tender that you don’t have chew it.

4、成都最受歡迎的菜：冷吃兔
我媽媽幾乎每周都會買兔子，但她不知道怎么做這道菜，所以我想這是最近幾年發(fā)明的。
我家鄉(xiāng)的親戚來的時候，會送我一整袋冷吃兔，好吃極了，以致于我媽媽的朋友甚至愿意開車3個小時到我的家鄉(xiāng)學(xué)習(xí)怎么做。
但是，我每次吃都會胃痛。
5、最后但并非最不重要的：跳跳蛙（字面意思是：跳入水中的青蛙）
現(xiàn)在，具有這種特色菜的自貢餐廳在中國版的yelp上排名第一，每2人花費約30美元。
我上小學(xué)的時候，媽媽曾親自給青蛙去皮，為我做這道菜，之后政府禁止我們購買野生青蛙，所以我們只好買牛蛙，牛蛙的味道比中國的青蛙要差。所以，10年前，每當(dāng)我阿姨從當(dāng)?shù)剞r(nóng)民那里得到野生青蛙時，她都會打電話給我并試圖誘使我坐2小時的公共汽車去那里滿足我的胃口。
正如你在這張圖片中看到的，紅辣椒和青椒是用來裝飾這道菜的。生姜和四川花椒起著舉足輕重的作用。這只野生青蛙很嫩，以至于你不必咀嚼它。
Jason He, A college student major in English英語專業(yè)大學(xué)生

There are eight main varieties of Chinese dishes in China. Classified by different regions they are: Lu(Shandong Province), Chuan(Sichuan Province) , Su(Jiangsu Province) , Yue(Guangdong Province), Min(Fujian Province), Zhe(Zhejiang Province), Hui(Anhui Province), and Xiang(Hunan Province) dishes.
Lu dishes are salty and fresh, with a distinct but hard to describe flavor, while Chuan dishes are known for being spicy like a hot pot. Su dishes are sweet with a slightly alcoholic tasting traditional sauce.
Yue dishes are famous around the world for their light and fresh flavors. Min dishes are salty and sweet in the south of Fujian, and spicy in the north. Hui dishes are salty and oily. Xiang dishes are similar to Hui dishes, but very spicy.
Finally, Zhe dishes have a very strong sauce flavour. Of course, there are other types of food in China like Dongbei(Northeastn), Kejia, Benbang(Shanghai) etc. dishes.

中國有八大菜系。按地區(qū)分為：魯菜（山東?。?、川菜（四川省）蘇菜（江蘇?。?、粵菜（廣東?。?、閩菜（福建?。⒄悴耍ㄕ憬。⒒詹耍ò不帐。┖拖娌耍ê鲜。?。
魯菜咸而鮮，風(fēng)味獨特卻難以形容，川菜則以像火鍋一樣的辛辣而聞名。蘇菜是甜的，帶有一點酒精味的傳統(tǒng)醬汁。
粵菜以其清淡清新的風(fēng)味聞名于世。在福建南部，閩菜是咸甜的，而在北部則是辣的?；詹讼潭湍?。湘菜與徽菜相似，但很辣。
最后，浙菜有很濃的醬汁味。當(dāng)然，中國還有東北菜、客家菜、上海本幫菜等。

Michael Chan
Here is an interesting map about the principal foods of Chinese people, flour and rice products.
As for flavors, in general, most Han Chinese people ginger, scallions, garlic, and pepper. People in Northwest prefer cumin. Mustard is popular in coastal areas for seafood. Most southerners in China like to eat hot chili peppers.

這是一張關(guān)于中國人的主要食物——面粉和米制品的有趣的地圖。
至于口味，一般來說，漢族人大多吃姜、蔥、蒜和辣椒。西北地區(qū)的人們更喜歡孜然。芥末醬在沿海地區(qū)很受歡迎。中國大多數(shù)南方人喜歡吃辣椒。
Damon Howe, Engineer;English and Mandarin;A not really fat guy工程師；英語和普通話；不是很胖的家伙

People in different of China have different habitats , if you truly love delicious food ,you should come and taste it

If you just wanna know the differences ,you can watch the CCTV , they have a TV show named " A Bite of China"(舌尖上的中國），in that TV show , you can have all the chinese famous food in your eyes ,but just in your eyes
中國不同地區(qū)的人有不同的習(xí)慣，如果你真的喜歡美味的食物，你應(yīng)該來品嘗一下。
如果你只想知道其中的區(qū)別，你可以看中央電視臺，他們有一個名為《舌尖上的中國》的電視節(jié)目，在這個電視節(jié)目中，你可以看到所有中國著名美食，但只是看在眼里而已。
Pamela Jean Berry, Hospitality Supervisor at Mohegan Sun Casino (2003-present)Mohegan Sun Casino的酒店接待主管（2003年至今）

The different regions of China , each have their own style of this delicious cuisine I really don't have the time to name them all,but for instance Szechaun style uses a very spicy style of cooking ,also Hunan is also spicy. The research is all there so have fun learning

在中國的不同地區(qū)，每個地方都有自己的美味佳肴，我真的沒有時間把它們一一指出，但比如說川菜用的是非常辣的烹調(diào)方式，湘菜也很辣。到處都可以找到它們的資料，所以祝你學(xué)習(xí)愉快。
Joy Abby, I am studying English我正在學(xué)習(xí)英語

I live in Guangxi,a south province in China,I like to eat rice noodles.people who live in south China are more like rice and rice products,and the people in the north prefer noodles that made from wheat.

我住在中國南方省份廣西，我喜歡吃米粉。生活在中國南方的人更喜歡大米和米制品，而北方人更喜歡用小麥做成的面條。

Kuntal Chatterjee
The local cultures are varied in China as this country has an expansive territory. Cantonese, Sichuan, Anhui, Shandong, Fujian, Jiangsu, Hunan, Zhejiang, Beijing and Xinjiang cuisines fall under the most popular Chinese cuisines. These cuisines are differentiated from each other on the basis of some unique features. Let us take a short trip through China’s regional food and discuss some of them.
1. Cantonese Cuisine: Slow-Boiled Soup
The Cantonese cuisine originates from the Guangdong Province of China. Among all the Chinese cuisines in the world, it is the most widely served. In this cuisine, the importance is given on mild flavours and dim sum, congee and soup have made it famous. A hot favourite among the Cantonese people is soup.
Meat and other ingredients are simmered above low heat for a long time to make a clear broth in the preparation of ‘Slow-boiled Soup’, a popular item in this cuisine. There is extensive use of Chinese medicines and herbs as ingredients. You can relish a bowl of this soup in the best Chinese restaurant in Kolkata.
2. Sichuan Cuisine: Kung Pao Chicken
The international fame of Sichuan cuisine is due to its spicy and numbing flavour. There is wide use of Sichuan pepper and chilli peppers while cooking. Fast-frying is the preparation method of the majority of dishes in this cuisine.
Chicken, chilli, Sichuan peppers, peanuts and vegetables are the ingredients used for preparing Kung Pao Chicken, a traditional Sichuan dish. The chicken feels tender and smooth and the flavour of the dish can either be spicy or mild.

中國幅員遼闊，當(dāng)?shù)匚幕喾N多樣。粵菜、川菜、徽菜、魯菜、閩菜、蘇菜、湘菜、浙菜、京菜和新疆菜都屬于最受歡迎的中國菜。這些菜系因其獨特的特點而相互區(qū)別開來。讓我們簡單了解一下中國的區(qū)域美食，并就其中的一些進行討論。
1、粵菜：高湯
粵菜起源于中國廣東省。在世界上所有的中國菜中，它是最受歡迎的。在這個菜系中，重點是清淡的味道和點心，粥和湯使它出名。湯是廣東人最喜歡的食物。
將肉和其他食材在低火上煮很長一段時間，以制成清湯，以備廣受歡迎的“高湯”之用，中草藥被廣泛用作配料。你可以在加爾各答最好的中餐館品嘗一碗這種湯。
2、川菜：宮保雞丁
川菜之所以在國際上享有盛名，是因為它麻辣的味道。烹調(diào)時廣泛使用花椒和辣椒。在這個菜系中，大多數(shù)菜肴的制作方法都是快速油炸。
雞肉、辣椒、花椒、花生和蔬菜是制作宮保雞丁的原料，宮保雞丁是四川傳統(tǒng)菜肴。雞肉感覺柔軟嫩滑，這道菜的味道可以是辣的，也可以是溫和的。