1、Delicious,Moment,Thechef:姚薇莹,Thecook:张晓燕赵亚宁赵国栋张忠榕,1.Jiangsuprovince:squirrel-likemandarinfish江苏省：松鼠桂鱼,1.Jiangsuprovince:squirrel-likemandarinfish,Thecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwith
2、asweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).,1.江苏省：松鼠桂鱼烹饪风格：江苏菜以其刀功和菜形而出名。全国最正宗的盐水鸭来自于江苏首府南京，而南部的苏州市以其甜点和年糕驰名。,菜肴：将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声（这也是菜名的由来）。,2.Liaoningprovince:chickenandmushroomstew辽宁省：小鸡炖蘑菇,2.Liaoningprovince:chickenandmushroomstew,Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andthei
4、杂碎汤,3.NingxiaHuiautonomousregion:sheepentrailssoup,Thecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncantlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander-thebesttreatforaNingxiashepherdafteradayofherding.,3.宁夏回族自治区:羊杂碎汤烹饪风格：此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的（不吃猪肉）。,菜肴：热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜是当地牧羊人牧羊回家享受的最好一
5、道菜。,4.Qinghaiprovince:hand-grabbedlamb青海省：手抓羊肉,4.Qinghaiprovince:hand-grabbedlamb,Thecuisine:Qinghaisvastexpanseofgrasslandproducessomeofthecountrysfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.TheregionscuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinpla
6、inwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.,4.青海省：手抓羊肉烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。这个地区的烹饪手法深受回族和藏族的烹饪传统影响。,菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。,5.Shanxiprovince:qishannoodles陕西省：岐山臊子面,5.Shanxiprovince:qishannoodles,Thecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,sucha
7、spork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.,5.陕西省：岐山臊子面烹饪风格：中国西北部的菜肴材料都非常简单，比如猪肉，羊肉和面条。陕西菜味道酸辣，配有大量的大蒜和香菜作辅料。,菜肴：将手卷面团加煮到鲜红的，油鰲制的肉汤里。然后将这样的肉汤里加上臊子五花肉末，素鸡（豆干），木耳，百合和海带的杂烩。,6.Shanghai:redbraisedporkbelly上海：红烧肉
8、,6.Shanghai:redbraisedporkbelly,Thecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,youllfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.Itsadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.,6.上海：红烧肉烹饪风格：由于深受周边城市苏州的影响，上海人偏爱甜食。不管是大闸蟹还是红烧肉，你会发现
9、绝大部分的上海菜都是甜的。,菜肴：毋庸置疑，红烧肉乃是上海菜肴的标志。味全汁多的猪肉，乃是食肉一族的大爱呀。用文火炖煮几小时后，五花肉的精肉部分再淋上鲜美浓香的肉汁（肥肉炖煮之后形成）。,7.Sichuanprovince:mapoTofu四川省：麻婆豆腐,7.Sichuanprovince:mapoTofu,Thecuisine:SichuanisoneofthemostinfluentialregionalcuisinesintodaysChina.Itsknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:Mapodoufuisnamedafteritscreator,afreckle-facewoman(“mapo“inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)and“la”(spicy)noteswithaplomb.,7.四川省：麻婆豆腐烹饪风格：现如今，川菜是中国最具有影响力的地方菜色之一。川菜以其色艳味浓闻名，由红辣椒，川椒，黑胡椒和生姜调制的佐料更是令人赞不绝口。,菜肴：麻婆豆腐是由这道菜的发起人一个满脸雀斑的女人（汉语：麻婆）而命名的。她来自成都，居住