浅谈中国八大菜系的形成因素.docx

本科生学期论文题目名称：浅谈八大菜系的形成因素院系：外国语学院专业：英语学生姓名：学号：指导教师： 2014 年6月1日浅谈八大菜系的形成因素摘 要：中国有句谚语：“民以食为天“。在中国，请客吃饭是人们常用的社交的方法，这足以证明饮食文化是中国文化中的重要组成部分。中国有八大菜系，这八大菜系体现出中国不同地区不同的特征。这篇论文主要介绍八大菜系，及形成八大菜系的因素。关键词：饮食文化; 因素; 八大菜系Analysis onFactors in Forming Eight Regional CuisinesAbstract:There is an idiom in China “Food is the first necessity of the people”. And inviting somebody out to dinner is a common way to build relationship with others. So culinary culture is an important part of Chinese culture. There are eight regional cuisines in China which can show the differences between different parts of China. This article aims to introduce each of them and factors in forming these eight regional cuisines.Keywords:culinary culture;factor; eight regional cuisinesIntroductionBecause of different natural factors, a great differencein flavor between the south and the north which are two part of China is manifested from the Song Dynasty. The former loved sweet dishes, while the latter enjoyed salty ones. However, a lot of people immigrated from the north to the south, and it brought some significant changesin the basic flavor of the south and the north. In the Ming Dynasty, Chinese diet could be divided into Jing Shi, Guang Shi and Su Shi. Jing Shi, the representative of northern dishes, was salty. And the others which originated in the south, was sweet.Two main changes took place in the Qing Dynasty. The system of Chuan Cai was built and became one of the four regional cuisines. Jing Cai was replaced by Lu Cai for its influence. So there were Chuan Cai, Lu Cai, Su Cai and Yue Cai.During the period of the Republic China, Chuan Cai was split into Chuang Cai and Xiang Cai. Su Cai fell into Su Cai, Zhe Cai and Hui Cai. Yue Cai were divided into Yue Cai and Min Cai. Thus ,eight regional cuisines were formed.Ⅰ.Eight Regional Cuisines1.1Lu CaiIt is also known as Shandong cuisine which consists Jinan and Jiaodong cuisines. The major cooking methods are quick-frying, stir-frying and barbecuing. And it