民以食为天（Bread is the stall of life.）。“吃”一直是雅思口语考试永恒的主题，在三部分都会涉及。那么你真正了解咱们国家的菜吗？当考官问起你喜欢的菜，你是否会哑口无言呢？来，来， 来，咱们看看有哪些菜系。
Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'（八大菜系）. These are as follows: Shandong Cuisine（鲁菜）, Guangdong Cuisine（粤菜）, Sichuan Cuisine（川菜）, Hunan Cuisine（淮扬菜）, Hunan Cuisine（湘菜）, Zhejiang Cuisine（浙菜）, Fujian Cuisine（闽菜） and Anhui Cuisine（徽菜） .
Guangdong Cuisine
Guangdong dishes takes fine and rare ingredients（食材） and is cooked with polished skills（精湛的技术） and in a dainty style（精致的风格）. It emphasizes a flavor which is clear but not light（清而不淡）, refreshing but not common（鲜而不俗）, tender but not crude（嫩而不生）.
Braised Snake porridge（烩蛇羹） - choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called 'Dragon and phoenix contending' (Long Feng Dou).
Roast suckling pig（烤乳猪）- a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.
Pan-fried king prawn with soya sauce食油皇干煎虾碌
Deep-fried spare ribs in spring salt椒盐局肉排
Sichuan Cuisine
This combines the cuisines from Chengdu and Chongqing. It features pungent seasonings which were famed as 'Seven Tastes'七味(sweet, sour, tingling, spicy, bitter, piquant, and salty) "（甜、酸、麻、辣、苦、香、咸）, and 'eight flavors'八滋 (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ging er sauce, and home cooking.
Stir-fried Tofu with Minced Beef in Spicy Bean Sauce麻婆豆腐 - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).
Lamp-shadow Beef灯影牛肉 - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.
Lung Pieces by Couple夫妻肺片- a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
Zhejiang Cuisine
As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness（制作精细） and diversification（品种多样）, Ningbo's softness（嫩，软） and originality（原汁原味）, and Shaoxing's pastoral interests(田园风味).
West-lake braised fish in vinegar（西湖醋鱼） - is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.
Shelled shrimps cooked in Longjing tea（龙井虾仁） - as the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.
West Lake Beef Soup（西湖牛肉羹）-A well-known soup on the Chinese dining table, West Lake Beef Soup is a local Zhejiang dish. It seems like the lake water by the added cornstarch and it originates from Zhejiang, where the famous West Lake is, hence its name. Although its name is shocking, but its ingredients are very common and it is really simple to cook.
同学们，挑一种你喜欢的菜系，好好记住。那么让你描述餐厅或者你想学的技能都应该有话可说了吧！
原文作者：晟睿教育-周郁郁老师
关注“上海小音托雅学习中心”
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Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'（八大菜系）. These are as follows: Shandong Cuisine（鲁菜）, Guangdong Cuisine（粤菜）, Sichuan Cuisine（川菜）, Hunan Cuisine（淮扬菜）, Hunan Cuisine（湘菜）, Zhejiang Cuisine（浙菜）, Fujian Cuisine（闽菜） and Anhui Cuisine（徽菜） .
Guangdong Cuisine
Guangdong dishes takes fine and rare ingredients（食材） and is cooked with polished skills（精湛的技术） and in a dainty style（精致的风格）. It emphasizes a flavor which is clear but not light（清而不淡）, refreshing but not common（鲜而不俗）, tender but not crude（嫩而不生）.
Braised Snake porridge（烩蛇羹） - choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called 'Dragon and phoenix contending' (Long Feng Dou).
Roast suckling pig（烤乳猪）- a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.
Pan-fried king prawn with soya sauce食油皇干煎虾碌
Deep-fried spare ribs in spring salt椒盐局肉排
Sichuan Cuisine
This combines the cuisines from Chengdu and Chongqing. It features pungent seasonings which were famed as 'Seven Tastes'七味(sweet, sour, tingling, spicy, bitter, piquant, and salty) "（甜、酸、麻、辣、苦、香、咸）, and 'eight flavors'八滋 (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ging er sauce, and home cooking.
Stir-fried Tofu with Minced Beef in Spicy Bean Sauce麻婆豆腐 - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).
Lamp-shadow Beef灯影牛肉 - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.
Lung Pieces by Couple夫妻肺片- a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
Zhejiang Cuisine
As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness（制作精细） and diversification（品种多样）, Ningbo's softness（嫩，软） and originality（原汁原味）, and Shaoxing's pastoral interests(田园风味).
West-lake braised fish in vinegar（西湖醋鱼） - is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.
Shelled shrimps cooked in Longjing tea（龙井虾仁） - as the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.
West Lake Beef Soup（西湖牛肉羹）-A well-known soup on the Chinese dining table, West Lake Beef Soup is a local Zhejiang dish. It seems like the lake water by the added cornstarch and it originates from Zhejiang, where the famous West Lake is, hence its name. Although its name is shocking, but its ingredients are very common and it is really simple to cook.
同学们，挑一种你喜欢的菜系，好好记住。那么让你描述餐厅或者你想学的技能都应该有话可说了吧！
原文作者：晟睿教育-周郁郁老师
关注“上海小音托雅学习中心”
即可查看更多托雅备考策略！
专注于留学考试培训丨高端·定制·趣学
