中华文化专题档案

川菜形成于四川、重庆的地域饮食传统，以味型多样和复合调味见长；麻辣只是其中一部分，并不能概括全部川菜。

Sichuan cuisine developed in Sichuan and Chongqing and is distinguished by diverse, layered flavour profiles; numbing heat is important but does not define the entire tradition.

粤菜是广东地域饮食传统的总称，通常包括广府、潮州与客家等分支，重视食材状态、火候和因时而变的风味。

Cantonese cuisine is a broad family of Guangdong traditions, commonly including Guangfu, Chaozhou and Hakka branches, with close attention to ingredients, heat control and seasonality.

鲁菜发源于齐鲁地区，是中国北方重要的烹饪传统，常以咸鲜本味、制汤、葱香与海鲜技法见长。

Shandong cuisine emerged in the Qilu region and became an influential northern tradition, noted for savoury freshness, stocks, scallion aromas and seafood technique.

淮扬菜以淮安、扬州及江淮运河区域的饮食传统为核心，重视时令原料、精细刀工、火候与本味；“淮扬”的历史地理范围并不等同于今天某一个行政区。

Huaiyang cuisine centres on culinary traditions around Huai'an, Yangzhou and the Jianghuai canal region. It values seasonal ingredients, precise knife work, heat control and the character of the main ingredient, while the historical geography of Huaiyang is broader than any single present-day administrative area.

闽菜连接福建沿海、河谷与山地物产，涵盖福州菜以及闽东、闽南、闽西、闽北、莆仙等地域路径；制汤、海河鲜处理和红糟等调味是重要线索，但不能代表所有分支。

Fujian cuisine connects produce from the province's coast, river valleys and mountains. It includes Fuzhou cuisine and regional paths associated with eastern, southern, western and northern Fujian and Puxian. Stock making, seafood and river-food preparation, and red lees are important clues, but they do not define every branch.

湘菜是湖南地域菜系，常按湘江流域、洞庭湖区和湘西山区理解其内部差异；酸辣、香鲜、熏腊和煨、炖、蒸、炒等技法都只是部分线索，不能用一个“辣”字概括。

Hunan cuisine is a regional culinary tradition often studied through the distinct paths of the Xiang River basin, Dongting Lake area and western Hunan mountains. Sour heat, savoury aroma, cured foods, and techniques such as simmering, stewing, steaming and stir-frying are partial clues rather than a single definition of 'spicy'.

江苏菜又称苏菜，是涵盖江苏多地风味的地域菜系。官方概述将其分为南京、徐海、淮扬和苏南四种风味；本站既有的淮扬菜档案只是其中一条重要路径，不能与整个苏菜互换。

Jiangsu cuisine, or Sucai, is a regional culinary tradition spanning several parts of Jiangsu. An official overview groups it into Nanjing, Xuhai, Huaiyang and southern Jiangsu styles. Hanyu365's existing Huaiyang archive documents one important path rather than a synonym for the whole cuisine.

浙江菜又称浙菜，是由省内多地饮食传统共同构成的地域菜系。官方资料列举杭帮菜、甬菜、瓯菜、绍兴菜等路径，并用浙北、浙东、浙西、浙南说明风味差异；这些概括不是每道菜的固定配方。

Zhejiang cuisine, or Zhecai, brings together food traditions from many parts of the province. Official sources identify paths such as Hangzhou, Ningbo, Wenzhou and Shaoxing cuisines and describe broad contrasts across northern, eastern, western and southern Zhejiang. These summaries are not fixed recipes for every dish.

‘徽菜’在不同资料中既可指发源于古徽州的烹饪传统，也常被用作安徽菜的菜系名称。学习时要先说明历史地域与当代分类范围，再比较徽州山地、安徽沿江及省内其他地方路径，不能用一道臭鳜鱼或一个‘烧炖’标签覆盖全省。

Huicai can refer specifically to the culinary tradition rooted in historical Huizhou and more broadly to Anhui cuisine in current classifications. Study should state the historical geography and modern scope before comparing Huizhou mountain foodways, Anhui's river corridor and other regional paths. One dish such as fermented mandarin fish, or one label such as braising, cannot represent the entire province.