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Aya Shawn
Living in Singapore, professional investorDec 17
First of all, we need to correct a wrong concept: Chinese food
This term used to refer to China’s culinary culture is actually too crude a term. The word "Chinese food" is never said in Chinese people. It is purely a word created by foreigners.
China has a vast territory and a long history. During most of its long period of peace, China was the most prosperous and wealthy country in the world. Chinese people try every means to create in "food" in order to experience a better life.
After more than 3,000 years of development, "Chinese cuisine" has developed many different systems. They have completely different styles and tastes from each other. Different systems suit Chinese people in different regions, and even within the Chinese population, Chinese people in different regions often cannot adapt to food from other regions.

首先我們要糾正一個錯誤的觀念：中餐
這個用來形容中國飲食文化的詞其實太粗暴了。 “中國菜”這個詞中國人從來沒有說過。這純粹是外國人創(chuàng)造的一個詞。
中國幅員遼闊，歷史悠久。在漫長的和平時期的大部分時間里，中國是世界上最繁榮和富裕的國家。中國人千方百計在“食”上創(chuàng)造。為了體驗更好的生活。
經(jīng)過三千多年的發(fā)展，“中華美食”逐漸形成。開發(fā)了許多不同的系統(tǒng)。他們的風格和品味完全不同。不同的制度適合不同地區(qū)的中國人，甚至在中國人口中，不同地區(qū)的中國人也常常無法適應其他地區(qū)的食物。
原創(chuàng)翻譯：龍騰網(wǎng) http://nxnpts.cn 轉載請注明出處


From a traditional point of view, the most typical cuisines in China are divided into four categories: Sichuan cuisine, Shandong cuisine, Cantonese cuisine and Yangzhou cuisine.
Sichuan cuisine: Mainly spicy, famous for its spiciness and unique taste. It originated from Sichuan Province in western China. Sichuan cuisine uses very complex and diverse seasonings. 70% of Sichuan dishes have very strong flavors and are the most popular cuisine in China. Sichuan cuisine restaurants can be found all over the country.
However, some dishes in Sichuan cuisine that use a lot of chili peppers are not suitable for everyone. Many northern Chinese cannot adapt either. Among the famous Chinese dishes in the West, Kung Pao Chicken, Mapo Tofu, boiled fish, and spicy hot pot all belong to Sichuan cuisine. Sichuan cuisine also has the most dishes, with hundreds of common Sichuan dishes.
Shandong cuisine: mainly salty and fragrant, using many non-irritating spices, it originates from the Shandong Peninsula. Shandong cuisine likes to use seafood, meat and vegetables, and pays attention to "heat". Because it is difficult to make and is not widely spread, its popularity in China is limited.
Cantonese cuisine: Mainly light, light and authentic. Originated from the Guangdong region of China. Cantonese cuisine has some similarities with Japanese cuisine. They basically do not use spicy seasonings and rely on the taste of the ingredients themselves, so they are picky about the ingredients. Cantonese cuisine likes to make food into small dumplings, which are easy to eat one at a time. In addition, Cantonese cuisine, like Japanese cuisine, eats raw fish.
Jiangsu Cuisine: There are a large number of sweet and sour dishes, and its origin is near Shanghai. Sweet and sour pork tenderloin, sesame chicken, and General Tso's chicken that are familiar to Westerners are all varieties of Jiangsu cuisine. Jiangsu cuisine uses the most sugar among all Chinese cuisines.

從傳統(tǒng)的角度來看，中國最典型的菜系分為四大類：川菜、魯菜、粵菜和揚州菜。
川菜：以麻辣為特色，以麻辣、口味獨特而聞名。它起源于中國西部的四川省。川菜的調料非常復雜多樣。 70%的川菜風味非常濃郁，是中國最受歡迎的菜系。川菜餐廳遍布全國各地。
然而，川菜中一些使用大量辣椒的菜肴并不適合所有人。許多北方中國人也無法適應。
在西方的中國名菜中，宮保雞丁、麻婆豆腐、水煮魚、麻辣火鍋都屬于川菜。川菜的菜品也最多的，常見的川菜有上百種。
魯菜：以咸、香為主，使用許多無刺激性的香料，起源于山東半島。魯菜喜用海鮮、蔬菜，講究“火候”。由于制作難度大，流傳不廣，其在中國的普及程度有限。
粵菜：以清淡、清淡、本味為主。原產(chǎn)于中國廣東地區(qū)?；洸伺c日本菜有一些相似之處。他們基本不使用辛辣的調料，全靠食材本身的味道，所以對食材很挑剔?；洸讼矚g把食物做成小團子，一次吃一個，很方便。另外，粵菜和日本菜一樣，都是吃生魚的。
江蘇菜：糖醋菜品種較多，其起源地在上海附近。西方人熟悉的糖醋里脊、芝麻雞、左宗棠雞等都是蘇菜品種。蘇菜是中國菜系中用糖最多的菜系。

These four major cuisines each have their own characteristics, but they occupy an important position in Chinese catering culture. In addition, China also has other types of dishes such as Hunan cuisine, Northeastern cuisine, and Northwest cuisine.

這四大菜系各有特色，但在中國餐飲文化中占有重要地位。此外，中國還有湘菜、東北菜、西北菜等其他菜系。

Japan is a small country and its cultural types are not that diverse. Although it is also divided into kaiseki cuisine and Banquet cuisine and so on, the overall style difference is very small. The food in Tokyo is basically the same as the food in Osaka, only some details and styles are different. It can basically be classified into several types such as sushi, sashimi, fried food, grilled food, and ramen.
There are also many varieties of Japanese food, with more than a hundred traditional Japanese dishes. It is basically the same size as "Cantonese cuisine" in Chinese cuisine.

日本是一個小國，其文化類型并不豐富。雖然也分為懷石料理和宴會料理等，但整體風格差異很小。東京的食物與大阪的食物基本相同，只是一些細節(jié)和風格不同。基本上可以分為壽司、生魚片、油炸食品、燒烤食品、拉面等幾種。
日本料理的品種也很多，有一百多種日本傳統(tǒng)菜肴，品種的規(guī)?；旧虾汀盎洸恕辈畈欢?。

But in terms of overall richness, Japanese food and Chinese food cannot be compared. Chinese cuisine is more than ten times more diverse than Japanese cuisine. When traveling in China, often after crossing a province, the food styles feel like two different countries. In the Ti...an area, the food has some Indian and Nepali styles. In Guangxi and Yunnan, food has become like Southeast Asia; in xinjiang, food has become Arabic and Middle Eastern style; in Inner Mongolia, food is full of grassland and nomadic culture. In Jilin Province, many foods are very similar to those from the Korean Peninsula, and in Heilongjiang Province, Russian flavors are also incorporated.

但從整體豐富程度來說，日餐和中餐是無法相比的。中國菜的種類比日本菜豐富十倍以上。在中國旅行時，往往在跨越一個省份后，食物風格感覺像是兩個不同的國家。藏區(qū)的飲食有一些印度、尼泊爾風味。在廣西、云南，美食已經(jīng)變得像東南亞；在新疆，飲食已成為阿拉伯式、中東式；在內蒙古，美食充滿了草原和游牧文化。吉林省的很多食物與朝鮮半島的食物非常相似，黑龍江省還融入了俄羅斯風味。