关于吃的那些雅思口语话题.docx

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哪个是你的菜？

民以食为天（Breadisthestalloflife.）。“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。

Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe'EightCuisines'（八大菜系）.Theseareasfollows:ShandongCuisine（鲁菜）,GuangdongCuisine（粤菜）,SichuanCuisine（川菜）,HunanCuisine（淮扬菜）,HunanCuisine（湘菜）,ZhejiangCuisine（浙菜）,FujianCuisine（闽菜）andAnhuiCuisine（徽菜）.

GuangdongCuisine
Guangdongdishestakesfineandrareingredients（食材）andiscookedwithpolishedskills（精湛的技术）andinadaintystyle（精致的风格）.Itemphasizesaflavorwhichisclearbutnotlight（清而不淡）,refreshingbutnotcommon（鲜而不俗）,tenderbutnotcrude（嫩而不生）.

BraisedSnakeporridge（烩蛇羹）-chooseraremeatofcobra,grimalkin,andpullet,braisedelaborately,alsocalled'Dragonandphoenixcontending'(LongFengDou).
Roastsucklingpig（烤乳猪）-afameddishwithratherlonghistory,goldenandcrispexterior,andtendermeat,withdensearoma.
Pan-friedkingprawnwithsoyasauce食油皇干煎虾碌
Deep-friedspareribsinspringsalt椒盐局肉排

SichuanCuisine
ThiscombinesthecuisinesfromChengduandChongqing.Itfeaturespungentseasoningswhichwerefamedas'SevenTastes'七味(sweet,sour,tingling,spicy,bitter,piquant,andsalty)"（甜、酸、麻、辣、苦、香、咸）,and'eightflavors'八滋(fish-flavored,sourwithspice,pepper-tingling,oddflavor,tinglingwithspice,redspicyoily,gingersauce,andhomecooking.

Stir-friedTofuwithMincedBeefinSpicyBeanSauce麻婆豆腐-Arealfeastoftenderbeancurd,mincedbeef,pepperandbeansauce.Itissaidthatitwasmadebyapock-markedbutingeniouswoman,thusthenameMaPoTofu(pock-markedwoman'sbeancurd).
Lamp-shadowBeef灯影牛肉-withlarrupingtechniques,thebeefiscutinverythinsheet.Whenapieceiscarried,itlooksliketranslucentpaper,slipperyandreddish.Whenputunderthelamporlight,aredshadowwillappear.
LungPiecesbyCouple夫妻肺片-aquitepopularinChengdu.Itgotthenamebecausethedishwaseversoldbeacoupleandtodayitremainstheoriginalsavor,tendermeat,tinglingandspicy.

ZhejiangCuisine
AsZhejiangcuisineconsistsofhundredsofsmalldelicaciesfromitsmaincities,ittakesinHangzhou'sfineness（制作精细）anddiversification（品种多样）,