中国八大菜系在纽约

(The Eight Cuisines of China in NYC)

在中国广阔的土地上，有很多不同的城市，省份和地区，而它们都有各自独特的美食。这些不同的烹饪风格被分解成八大菜系。每一种风格的烹饪展示着不同地区的历史，风景，和地方食材。

我的家在纽约市。纽约共有六个唐人街，是亚洲以外最大的中国人口聚居地。这些移民涌向纽约，分享他们的文化和美食。这使得纽约成为做一次美食之旅，发现中国八大菜系的理想场所。

In the expansive land of China, there is a plethora of different cities, provinces, and regions, and each have their own unique cuisines. These cooking styles are broken up into the 八大菜系 or The Eight Cuisines of China. Each of these styles of cooking demonstrate the history, landscape, and ingredients of the diverse regions of China.

With a total of six Chinatowns, my home, New York City, is home to the largest Chinese population outside of Asia. These immigrants flock to New York with their cultures and cuisines ready to share. This makes New York the perfect place to do a food tour to discover The Eight Cuisines of China.  

                                         Cantonese Food                Congee Village

                                         Sichuan Food                     Bamboo Pavilion

                                         Shandong Cuisine            Golden Palace

                                         Fujian Cuisine                     Lucky Zhang’s Family

                                         Jiangsu Cuisine                  Nan Xiang Dumpling House

                                         Zhejiang Cuisine                Golden Palace

                                         Hunan Cuisine                    Hunan Manor

                                         Anhui Cuisine                      Anhui Cuisine

Cantonese Cuisine, also known as Yue Cuisine, is one of the eight traditional cuisines of China. It is the culinary style of the Guangdong Province which is located on the coast of the South China Sea. With a mild subtropical climate, an abundance of arable land, and a rich network of fresh and sea water, the ingredients for Cantonese Cuisine is abundant and diverse. Cantonese people can enjoy rice, fruits, vegetables, and seafood year-round. Guangdong dishes are characterized by their use fresh ingredients and the frequent addition of slightly sweet tastes. Many Cantonese dishes take lots of technique and skill to prepare, which is showcased in many dim sum dishes. In contrast to other traditional Chinese dishes, Cantonese people prefer to braise, stew and sauté their food which aim to minimally treat food and preserve the flavor of the dishes. 

广东菜，也被称为粤菜，是中国传统八大菜系之一。这是位于中国南海之滨的广东省的烹饪风格。拥有温和的亚热带气候，耕地丰富，以及丰富的淡水和海水网，粤菜烹饪原料非常丰富。广东人全年可以享受水稻，水果，蔬菜和海鲜。广东菜的特点是它的新鲜食材和鲜嫩微甜的口味。相对于其他传统的中国菜，广东人喜欢用炖，焖，炒的方法来尽可能保留的食材的原味。像糖醋排骨，炒面和蛋卷这些美国流行的菜肴并不是在粤菜的代表。

Congee Village is an always packed Cantonese food institution on the border of Chinatown and the Lower East Side. Its in-between location of authentic Chinatown and gritty, hipster East Village are represented in the restaurant's classic Chinese dishes and western metropolitan vibe. The restaurant is a Chinese college student hub where homesick students can get a taste of home with their friends. Congee Village has very interesting decor with their outlandish dinning rooms chock full of bamboo and plants to evoke the feeling of being in a Southeast Asian village. The bright lights and the loud Chinese patrons give the restaurant an electrifying feeling.

Congee Village serves some of the best Cantonese food in New York. The namesake of the restaurant is showcased in their menu with twenty nine different varieties from crab to the classic sliced pork and preserved egg. The warm and comforting rice porridge is prepared expertly at Congee Village. The rice is supremely fine, the porridge is thick, and the ingredients of each version give the congee an intense umami flavor. Another favorite is their House Specialty Chicken that has a crisp paper thin skin, yet is still extremely moist from the savory sauce. One of the favorite authentic Cantonese dishes on the menu is the braised fried fish head with pork casserole. Braised dishes are a classic technique essential to Yue Cuisine and the Cantonese use every part of the seafood that they have accessible to them year round. The casserole has fried pieces of fish heads, tofu, and pieces of pork all braised together in a heavy clay bowl. Though seemingly a strange part of the fish, the heads are not really that offbeat. They have very tender meat with high collagen content, making the meat gelatinous and tasty. All of the ingredients come together to create a warming, delicious dish. A great vegetable dish is the sautéed mixed vegetable that showcases the seasonal, traditionally Cantonese vegetables stir fried with scallops. The peas, bok choy, and baby corn are just lightly cooked so they can retain their fresh crispness. My favorite dish at Congee City is the House Specialty Shrimp Pasted Pork Ribs. The are exactly what the name says; pork ribs coated with shrimp paste and fried. They are crispy and meaty with the shrimp pasted giving the ribs a sweet, seafoody flavor. All the food at Congee Village is delicious and authentically Cantonese and the restaurant's character is just as authentic. 

纽约市有一些非常好的中国餐馆，但我不得不说，布鲁克林第八大道的张家兴餐厅，是我最喜欢的品尝闽菜的地方。该餐厅靠近布鲁克林的日落公园，是许多来自中国福建省的移民的家。这个区域正慢慢成为纽约第二大唐人街。寻找正宗的闽菜，可能没有比张家兴餐厅更好的地方。餐厅总是有许多福建人，所以你知道这里有廉价实惠和正宗的闽菜。

张家兴餐厅有些杂乱，但它是一个正宗的，真正的餐厅，在这里你可以体验这里的居民和食物。漫步在餐厅附近会给你一种漫步在中国的奇怪的和怀旧的感觉。已经在这里用餐好几次，这里的食物总是一流的。牡蛎煎饼（海蛎煎饼）是大多数福州当地人常见的早餐食品，而张家兴的海蛎煎饼真的很好。鸡蛋和牡蛎其实是一个奇怪的配对。海鲜，鸡蛋和剁碎的猪肉，葱一起，再加上厨师的调料，海蛎煎饼成为美味的佳肴。拌面也是这里不可不尝的美食。这是一个简单的菜，但使它独特的是酱料，酱料的主要成分是花生酱，一个在中国不常见的调料。另一个经典菜是他们的荔枝肉。这是的福州著名菜肴之一。荔枝肉的名字归因于这道菜的长像。油炸猪肉切成小块，浇上红色酱料，象成熟的荔枝。酱油是由番茄酱，醋和糖调成，这给这道菜平衡和非常复杂的甜，咸，酸的味道。阴雨绵绵的一天，最完美的食物是汤。这时还有什么比扁肉汤更好呢？ 在张家兴你能买到一个遥远的地方的味道。这里总能提供一些典型的福建小吃和菜肴。

Sichuan Cuisine the most explosive, exciting cuisine in China! Sichuan Cuisine or Chuan Cuisine, from the Sichuan Province of southwestern China, is most famous for their liberal use of their keystone ingredient, Sichuan peppers. The bold, pungent flavors of Sichuan is due to the Chuan Cuisine's “five fragrances” (Fennel, pepper, aniseed, cinnamon, and clove), which are also the ingredients of Chinese five spice powder. The nickname for Sichuan is 天府之國 or "the land of plenty" because the topography of the region is drawn by mountains, hills, plains, plateaus, and basins that endow the cuisine with a multitude of versatile and distinct ingredients. Another idiosyncrasy of Sichuan cuisine is their use of preservation through pickling, salting, and drying. Sichuan cuisine includes many notable dishes that can all be sampled at.... 

川菜是中国最火爆和令人兴奋的美食！川菜（四川菜）来自中国西南部的四川省。川菜最出名的成分是四川辣椒。川菜大胆，辛辣的味道来源于川菜的“五香水”（小茴香，花椒，大料，桂皮，和丁香），这也是中国五香粉的成分。四川的绰号是天府之国或“鱼米之乡”。四川地形多样，山区，丘陵，平原，高原，盆地赋予各地独特的食材。川菜的另一个特色就是酸菜，咸菜，和干菜的腌制保存。川菜有许多著名的菜肴包括....

Bensonhurst, Brooklyn's Bamboo Pavilion serves dishes that taste straight out of Sichuan. Found in a neighborhood filled with Italian bakeries and gelaterias, Bamboo Pavilion is no long alone. Poised to be the newest of New York's many Chinatowns, Bensonhurst is see a wave of Chinese that are opening Chinese bakeries, bubble tea shops, and of course restaurants. Bamboo Pavilion is small, but very neat and adorned with wood accents throughout. They also have a back garden that is a perfect place to sit during the spring to enjoy your meal. The restaurant does not bother with tacky decorations because what really shines at Bamboo Pavilion is not the store, but the food. All of the dishes are authentic Sichuan and are perfectly prepared with time and care. The small spread that is offered after you order while you are waiting for you food hold one of the restaurants hidden gems; picked bean sprouts. The sprouts are chilled, savory, and laced heavily with garlic and are a perfect way to get you ready for the delectable meal to come. 

The tea smoked duck always gets to the table first with its dark skin glistening and gleaming and deep smoky flavor wafting through the air. Underneath that paper thin skin hides a thick layer of melting duck fat that tops the ruby red duck meat. The delicate duck is always beautifully prepared and is profoundly smokey. The first spicy dish was the braised fish fillets in chili sauce. The tender pieces of fish are floating in a bright red bath fortified with handfuls of Sichuan chilies. The hot and spicy sauce give great flavor to the soft, almost fragile fish. You will need a stack of tissues and to get ready to sweat, but it sure is worth it. The most famous Sichuan dish, Mapo Tofu, will not give you a break from the spicy foods. The soft, pure white tofu is cooked gently in a thick chili sauce not unlike the broth for the fish. The clean tofu balances out the intensely aromatic sauce and all together makes a uniquely delicious dish. To take a break from all that spice a great vegetable dish is in order; a plate of sweet potato greens. Sweet potato greens are actually a favorite in Sichuan where they are used abundantly in dishes. Their subtle sweetness and softness are what make them so attractive. Another of my favorite Sichuan dishes is the Sichuan chicken. The chunks of bone in chicken are fried to make the skin crisp and the chicken dry and then it is coated with a chili oil and tossed with aromatics. The chicken is so amazingly good. It's everything you would ever want; crispy, salty, spicy, garlicy, and just delicious. The beef tendon salad is another an authentic dish of cold, thinly sliced pieces of tendon and meat in chili oil. The tendon is chewy and the meat is soft and together they are a refreshing, tasty snack. Bamboo Pavilion really is the best Sichuan food you can find. It is not the spiciest Sichuan food, but it definitely is the most balanced, tasty, and well made. 

布鲁克林本森贺的临江楼，菜肴的味道好似直接来自四川。在充满意大利面包房的邻里，临江楼并不孤单。有望成为最新的唐人街，本森贺能看到越来越多的中国面包店，泡沫红茶店，当然还有餐厅。临江楼虽小，但非常整洁。他们有一个后花园，是春天享受美餐的理想场所。临江楼有不俗的装饰，因为真正耀眼的是它的菜肴。所有的菜肴都是正宗的四川菜，都是用时间和精力精心准备的。即后提供的小差价定单，当你等待你的菜肴时，餐厅还会提供餐前小菜：豆芽。豆芽冰鲜可口，并有很重的蒜味，让你可以好好等待美味的正餐。

樟茶鸭总是第一个上桌，黝黑闪亮的鸭皮, 烟熏的味道在空气中飘荡。在薄如纸的鸭皮下面，熔化的鸭油覆盖在宝石红的鸭肉上。樟茶鸭总是做得完美，烟熏味十足。第一道辣菜是水煮鱼块。鲜嫩的鱼片漂浮在鲜红的四川辣椒中。鲜辣的酱汁给鲜嫩的鱼片很好的味道。你需要准备一大堆纸巾擦汗，但这很值得的。最有名的四川菜是麻婆豆腐。柔软洁白的豆腐在浓郁辣椒酱中慢慢煮熟。干净的豆腐平衡了强烈的酱香，使麻婆豆腐成为一个独特的美味佳肴。若想吃些不辣的菜，一盘炒红薯苗是很不错的选择。红薯苗实际上也是四川人的最爱，在菜肴中被大量使用。他们微微的甜味和柔嫩的口感使他们很有吸引力。另一个我最喜欢的四川菜是歌乐山辣子鸡。鸡块被油炸酥脆，然后涂上辣椒翻炒。鸡块脆，咸，辣，而且有蒜香味，太好吃了。麻辣牛筋是另一个传统川菜，薄薄的牛筋和肉浸在辣椒油里。牛筋耐嚼和牛肉柔嫩，他们一起成就了这个清凉，美味的小吃。临江楼确实是你可以找到的最好的四川餐馆。它提供的不是最辣的，但绝对是最均衡，美味，制作精良的川菜。

Shandong, on the northern coastal province of China, is blessed with an extensive coast that provides fresh fish and seafood. The close proximity to the coast makes seafood an essential part of the cuisine. Wheat noodles and wheat buns are also fundamental foods in Shandong because the region produces lots of wheat and corn. The chefs of Shandong pride themselves on preparing their many different seafood and vegetable dishes in their style of frying that locks in flavor, yet isn't oily. This method of searing vegetables and meat over an intensely high heat, which is referred to as 爆 (bao), singes the outside of the food and protects the flavor of the inside, all while protecting the food from absorbing any of the oil. Shandong cuisine, though less popular in America, is one of the most influential in China. It's influence rippled through the regions around it. Many cities in the north of China including the capital, Beijing, prepare food using simplified Shandong methods. 

山东是中国北方沿海省份。山东得天独厚的丰富的海岸提供新鲜的鱼和海鲜。在靠近海岸的地方，海鲜是烹饪的重要组成部分。面条和包子也是山东的基本食物，因为该地区生产大量的小麦和玉米。山东厨师用油炸来锁闭海鲜和蔬菜的味道，但他们的不油腻的风格他们的许多不同的。这被称为爆（宝的方法中，蔬菜和肉类在强烈的高温下包住食物的外部和保护内部的风味，同时防止食物吸收更多的油。鲁菜，虽然在美国不热门，鲁菜是中国最具影响力菜肴之一。它的影响力波及它周围的地区。在中国北方的许多城市，包括首都北京，都用简化的鲁菜方法来准备食物。

In an offbeat part of Flushing, a booming Chinatown in Queens, there is a jewel that offers patrons an immensely flavorful taste of Shandong cuisine; Golden Palace. The decor of Golden Palace is pretty nondescript and standard Chinese restaurant with red table cloth, glass lazy susans, and Chinese ornaments plastered along the walls. One distinguishing factor is the constant stream of Chinese expats eating and there not here for the furnishings, but for the food.

The food in Shandong is essentially rice free because it is not near the landscape of China that can grow rice, but they do have wheat. This region's agricultural idiosyncrasy led to a cuisine that is depended on wheat and other starches to make noodles and breads.....  And bread is the perfect way to start off the meal. Golden Palace offers a variety of Shandong bread pastries filled with meat, scallions, or peanut paste. They are flaky, crumply pastries filled with these delicious flavorful fillings. Along with these breads come the cold dishes. The most interesting of which is the pig's trotter aspic with tendon which is a terrine of which a pig's foot is boiled, deboned, tightly rolled, cooled, and then finally sliced. Looking at the slices is like looking at a cross section of the anatomy of a pig's foot. The aspic, marinated in chili oil, is deliciously spicy and is an ensemble of interesting textures from each part of the foot. The sheets of opaque tendon is made by heating strips of pig tendons and cooling them down in a mold. The tendon is chewy and gelatinously delicious. My all time favorite dish is the cold liang pi noodles, which is a cold dish of flat wheat noodles mixed with crisp julienned cumbers, refreshing bean sprouts, and a vinegary sauce with hint of heat that just slowly burns in the back of your throat. This sour, cool dish is so refreshing and a delectable break from the heavy foods that is common place in Shandong cuisine. Another, much heavier, noodle dish is Golden Palace's noodle with braised pork. It is made of clear, slippery sweet potato noodles and chunks of pork belly that have been braised in soy sauce giving the meat a red hue. The soft noodles absorb all the sauce and drippings from the meat giving the noodles a savory, meaty flavor. The food at Golden Palace is balanced and is executed with the utmost skill. Shandong food is hard to come by in New York, but Golden Palace definitely fills that culinary void.

在皇后区的法拉盛这个蓬勃发展的中国城，有一个提供顾客非常可口的的鲁菜的餐馆。餐馆的装饰是很不起眼：标准的中国餐馆用的红色台布，玻璃餐桌转盘，和贴满中国饰物的墙壁。但是川流不息的食客不是冲着餐桌，而是冲着食物来的。

因为不是靠近中国可以种植水稻的地区，山东食品基本上没有米饭免，但他们有小麦。该地区的农业特质决定了小麦和其他淀粉做的面条和面包美食.....而面包是开始吃饭的完美方式。金宫提供了各种装满肉，韭菜，或花生酱的山东面点。随着这些面点来的是凉菜。最有趣的凉菜的猪蹄与肌腱是猪蹄经水煮，去骨，然后紧紧地卷一个模子里冷却，最后切片。每一片就像看着猪脚的解剖结构的横截面。在香料和辣椒油腌制下，猪蹄美味，纹理有趣。猪的肌腱通过加热猪筋条，然后在模具中冷却下来制成。肌腱有嚼劲而且可口。我最喜欢的菜是冷凉皮。，这是扁平面条与切丝黄瓜，爽口的豆芽和酱料混和的凉菜。使你的咽喉后部有一种辣和酸的感觉，让人耳目一新。另外，这个餐馆有口味更重的面条。它是由那些被酱油调成红色的红烧五花肉块和透明光滑的红薯粉丝烹调而成。粉丝吸收所有的酱肉汁，带着肉香。金宫的菜肴是均衡的，烹饪手法高超。在纽约，山东菜是很难找到，但金宫无疑填补了这一美食空白。

Fujian Cuisine or Min Cuisine originated in the southeastern province of Fujian, which is on the coast of the Pacific Ocean. This means that, similarly to Shandong cuisine, fish and clear broths are the backbone of the cuisine. Fujian cuisine is broken down into three regional styles: Fuzhou style that is light fare compared to other styles and often includes sweet and sour elements; southern Fujian style has spicer flavors from mustard and pepper; and western Fujian style has stronger flavors than Fuzhou because of the more common use of spices and has Southeast Asian and Japanese influences. Peanuts are a prevalent ingredient in Fujian cuisine, both in savory dishes and desserts. Fujianese are also well known for their "drunken" (wine marinated) dishes and for their stocks and bases that are used to flavor their dishes, soups, and stews.

A hectic, crowded store that promises the best example of fujian cuisine in New York.

福建菜或闽菜起源于东南部的，在太平洋海岸的福建省。这意味着，象鲁菜一样，鱼和清汤是烹饪的支柱。闽菜分为三个区域样式：福州风格，相对于其他风格比较清淡，通常包括酸甜元素; 闽南风格，有来源于芥末和辣椒的辣味; 和闽西风格，比福州风格味道重，因为闽西风格比较常用香料，并受到东南亚和日本的影响。花生是闽菜中一种普遍的成分，无论是在可口的菜肴还是甜点。福建还有众所周知的“醉”（酒腌制）菜肴和用酒来调味的菜，汤，和炖菜。

There are some really good Chinese restaurants in the city of New York, but I have to say that the Lucky Zhang's Family at 8th Avenue, Brooklyn is my favorite place to sample Fujian cuisine. The restaurant is located on the busy 8th Avenue near Sunset Park, Brooklyn, home to many immigrants from the Fujian Province of China. This area is slowly becoming the second largest Chinatown in New York City. When looking for authentic Fujian cuisine, there may be no better place than Lucky Zhang's Family. The restaurant is always crowded with Fijians expats, so you know it's the real deal for an authentic and very affordable bite. The restaurant kind of dingy and disorganized, but it is an authentic, real restaurant where you can experience both the people and the food. Walking through the neighborhood gave you a strange exploratory and nostalgic feeling of what you might imagine trekking through China would be like. Having eaten here on a few occasions now, the food is uniformly superb.

Oyster pancakes (海蛎煎饼) are a common breakfast food for most Fuzhou natives and they are really well made at Lucky Zhang's Family. The oyster omelet is a strange pairing of eggs and oysters that actually works. The delicate seafood and the rich eggs together with minced pork, green onion inside, plus whatever seasoning the chef fancies make a delicious dish. Ban Mian noodles (拌面 ), which is directly translated to mixed noodles, are a must-try when you're here. It's a brilliantly simple dish, but what makes it unique is the sauce, which is mainly made of peanut butter—an unusual ingredient in China. Another classic dish to order is their Lychee Pork. This is one of most Fuzhou's renowned dishes, and the restaurant prepares the local favorite well. The name of Lychee Pork is attributed to the fact that the deep fried pork is cut into small pieces that resemble Lychee once cooked and doused in the signature red sauce. The sauce is made from ketchup, vinegar and sugar, which gives the dish a balanced and very complex sweet, salty, sour, and sweet flavor. The perfect food for a cold, rainy day is soup; and there is nothing better than bian rou which is a salty broth with small floating wanton skins that wrap a tiny dollop of meat. Lucky Zhang's Family is a really good store to get a taste of a far away place. There are always quintessential Fujianese snacks and dishes being offered. 

纽约市有一些非常好的中国餐馆，但我不得不说，布鲁克林第八大道的张家兴餐厅，是我最喜欢的品尝闽菜的地方。该餐厅靠近布鲁克林的日落公园，是许多来自中国福建省的移民的家。这个区域正慢慢成为纽约第二大唐人街。寻找正宗的闽菜，可能没有比张家兴餐厅更好的地方。餐厅总是有许多福建人，所以你知道这里有廉价实惠和正宗的闽菜。

张家兴餐厅有些杂乱，但它是一个正宗的，真正的餐厅，在这里你可以体验这里的居民和食物。漫步在餐厅附近会给你一种漫步在中国的奇怪的和怀旧的感觉。已经在这里用餐好几次，这里的食物总是一流的。牡蛎煎饼（海蛎煎饼）是大多数福州当地人常见的早餐食品，而张家兴的海蛎煎饼真的很好。鸡蛋和牡蛎其实是一个奇怪的配对。海鲜，鸡蛋和剁碎的猪肉，葱一起，再加上厨师的调料，海蛎煎饼成为美味的佳肴。拌面也是这里不可不尝的美食。这是一个简单的菜，但使它独特的是酱料，酱料的主要成分是花生酱，一个在中国不常见的调料。另一个经典菜是他们的荔枝肉。这是的福州著名菜肴之一。荔枝肉的名字归因于这道菜的长像。油炸猪肉切成小块，浇上红色酱料，象成熟的荔枝。酱油是由番茄酱，醋和糖调成，这给这道菜平衡和非常复杂的甜，咸，酸的味道。阴雨绵绵的一天，最完美的食物是汤。这时还有什么比扁肉汤更好呢？ 在张家兴你能买到一个遥远的地方的味道。这里总能提供一些典型的福建小吃和菜肴。

Jiangsu Cuisine, which originated from the east coast of China, is one of the more refined, polished cuisines of China. Su Cuisine is composed of six styles: Huaiyang, Nanjing, Yangzhou, Suzhou, Xuzhou, and Haizhou, all of which value the artistry of cooking. Jiangsu chefs pay careful attention to the aesthetics of the food, like the colors, textures, and shapes of a dish. The food of Jiangsu is characterized as being soft, but never mushy. As it is close to the sea, seafood is a very common ingredient, as are the vast array of agricultural products. The food in Jiangsu is dictated by the season and weather to create balance in their diet. A very famous way of cooking in Jiangsu is called  红烧 (hongshao), which  literally means "red braised" because the addition of sugar and soy sauce result in a fragrant, savory, red colored dish.

江苏菜源于中国的东海岸，是中国最精致成熟的菜系之一。苏菜包括淮阳，南京，扬州，苏州，徐州，海州六个款式，所有这些款式都看重烹饪技艺。江苏厨师特别注意食物的美感，比如颜色，纹理和形状。江苏菜的特征是软，但从来没有糊状。由于靠近大海，海鲜是一种非常常见的成分，江苏还有繁多的农产品。江苏菜受季节和天气来决定他们的饮食平衡。江苏烹饪的一个非常著名的方式被称为红烧（hongshao），字面意思是“红烩”。芳香，美味，红色的菜肴是加了白糖和酱油的结果。

Nan Xiang Dumpling House in a popular part of Flushing, Queens that is home to many restaurants that showcase food from all around China, but many walkers decide to stop here. Why? The xiao long bao of course. Xiao long bao or soup dumplings are exactly what they sound like; dumplings that are filled with soup. At Nan Xing when you order your xiao long bao you can look behind the glass wall where you can watch the skilled chefs make your steamer basket. The soup dumplings at Nan Xing Dumpling House have a thin, delicate skin that balances perfectly on the precarious border of being too think that the flavor of the filling is overshadowed and too thin that the whole thing falls apart. The filling of the dumplings is a delicious mixture of  juicy pork and plenty of the delicious broth with the option sweet crab meat. The soup dumplings are steamed to perfection in the bamboo steamer baskets. Eating xiao long bao is really a difficult skill that if done incorrectly can lead to embarrassing spillage and painful burns, but once you get the hang of it you will experience the true deliciousness of xiao long bao. 

Soup dumplings are not the only delicious Jiangsu dish that is served at Nan Xing Dumpling house, another delicious snack is the fried rice cakes. They are golden brown rice cakes with a slightly salty flavor that makes it irresistible to take another bite. This classic street food has a crispy crunchy outer layer and a heavy, sticky rice center. Another very interesting dish are the turnip puffs that are thin slices of soft turnips surrounded by a sheets of pastry. The pastry layer is immensely crunchy and the soft, savory vegetable filling are really good complements. Nan Xing also has drunken chicken, which is a cold dish of chicken that is braised slowly in a sauce of Chinese cooking wine. The result is flavorful chicken with crisp skin and tender meat. Another traditional Jiangsu dish is the their shaomai or shumai, which is very different than the Cantonese version. The Jiangsu shaomai is made of a drier skin that wraps a slightly sweet, dark sticky rice mixture instead of pork and seafood. The final dish we had was a special of extremely fresh fish belly braised in a dark, thick sauce. The freshness of the fish is what really made the dish. The flavor had a slight seafoody sweetness that is characteristic in fresh fish and had a soft, supple texture. The fish in the savory sauce made the whole dish came together in a tasty way. 

在皇后区的法拉盛，有许多展示来自中国各地特色食物的餐馆。但很多人会驻足南翔小笼包餐馆。为什么呢？当然是为了小笼包。正如他们的名字，小笼包或汤包就是包子里充满了汤汁。在南翔，透过玻璃墙，你可以观看熟练的厨师制作小笼包。制作小笼包有一个完美的平衡;皮太厚，馅的味道就太重；太薄，整个小笼包就破了。包子的馅是多汁的猪肉和丰富美味的肉汤的混合物。甜美的蟹肉包也是一个选项。小笼包在竹蒸笼里蒸好。吃小笼包确实需要技能。如果操作不当，可能会导致汤汁溢出的尴尬和痛苦的烧伤。但一旦你找到了窍门，你会体验到小笼包的真实美味。

小笼包不是南翔小笼包餐馆的唯一江苏美味，另一美味小吃是炒年糕。金黄色的年糕略带咸味，使人不可抗拒的再咬一口。这款经典的街头食品具有酥脆的外层和绵糯的内在。另一个非常有趣的菜是萝卜酥。糕点层是非常脆，柔软可口的蔬菜馅填充其间。南翔还有醉鸡，这是一道鸡的凉菜。鸡在中国料酒中缓慢烧熟。其结果是美味的鸡皮酥肉嫩。另一种江苏传统菜是他们的烧卖，这和粤菜版烧卖有很大不同。江苏烧卖包的是微甜的黑糯米，而不是猪肉和海鲜。最后的菜是红烧极其新鲜的鱼肚子，很特别。这道菜取决于鱼的新鲜度。这道菜有轻微的海鲜甜味和柔顺的口感。鱼和鲜美的酱汁成就了这道美味菜肴。

Zhejiang cuisine, also known as Zhe Cai for short, is cuisine from Zhejiang Province which is located in South East China. Taking advantage of the location on the fertile lower Yangtze River, Zhejiang is referred to as the “land of fish and rice”, and Zhe Cai’s ingredients are very diverse. Zhejiang cuisine is famous for its unique, fresh, and mild tastes, its emphasis on the natural flavor of its key ingredients, and its elegant appearances. Zhejiang cuisine is best represented by Longjing Shrimp (龙井虾仁), West Lake Vinegar Fish (西湖醋鱼), Dongpo Pork (东坡肉), and Songsao Shredded Fishsoup(宋嫂鱼羹).

浙江菜，简称浙菜，是位于中国东南的浙江省的美食。凭借位于富饶的长江下游的地理优势，浙江被称为“鱼米之乡”。浙菜的食材多样。浙菜以其独特，新鲜，温和的口味闻名。浙菜重点是保留其主要成分的天然风味，而且非常美观大方。浙江菜最好的代表有龙井虾仁，西湖醋鱼，东坡肉，宋嫂鱼羹等。

Maple Garden from the outside is a nondescript doorway in the center of Flushing. The door looks like it can lead to anywhere, but once you walk through the door, you realize you have entered a hidden archive of delicious Zhejiang cuisine. Zhejiang cuisine is not a very popular cuisine in New York, due to the lack of immigrants from that region of China, but at Maple Garden (a primarily Shanghainese restaurant) has some classic Zhejiang dishes on its menu.

A famous Zhejiang dish is the seafood tofu soup. The soup is thickened with corn starch and has strips of thinly sliced tofu and black wood ear mushrooms. The soup warms the soul with the warmth and umami flavor. Another dish is the Longjing Xia Ren (龙井虾仁), or literally Dragon Well Tea Shrimp, one of the most well-known Zhejiang dish. Longjing (Dragon Well) is a famous variety of green tea from Hangzhou in the Zhejiang province in China. Renowned for its high quality and intensely fragrant body, Longjing tea is well regarded as one of the most famous teas produced in China. The superb flavor that it imparts on this simple dish of shrimp is astounding. The glistening shrimp is to be dipped in vinegar and enjoyed just as. At Maple Garden you can get a rare taste of traditional Zhejiang cuisine that is very hard to find in New York.

从外面看，在法拉盛市中心的枫叶园有个不伦不类的门口。但一旦你走进不起眼的大门，你就会意识到你已经进入了隐藏的美味浙菜馆。在纽约，由于缺乏来自中国该地区的移民，浙江菜不是一个非常受欢迎的菜肴。但在枫叶园（一个上海餐厅）的菜单上有一些经典的浙江菜。

一位著名的浙江菜是海鲜豆腐汤。玉米淀粉增稠的汤里有切成薄片的豆腐与黑木耳。汤温暖，鲜美抚慰灵魂。另一个菜是龙井虾仁，就是龙井茶虾仁，最知名的浙江菜之一。龙井是来自浙江杭州的著名中国绿茶。拥有高贵的品质和强烈的香味，龙井茶被公认为是最有名的中国茶之一。龙井茶赋予这道简单的虾菜惊人的味道。闪闪发光的虾蘸上醋然后享用。在枫叶园，你可以品尝到在纽约难得的传统浙菜。

42-09 Main St, Flushing 11355

For more information about Golden Palace visit:

http://www.menupages.com/restaurants/maple-garden/

Hunan Cuisine, also called Xiang Cuisine after the area's river of the same name, is a cuisine from Hunan Province. Hunan is located in central China, surrounded by lakes, rivers and mountains, with a humid and subtropical climate ideal for agriculture. The people of Hunan have traditionally preferred food that is spicy, sour and salty. Xiang Cuisine is actually hotter than Sichuan Cuisine. People from Hunan use a lot of peppers, scallions, and garlic in their food. Hunan Cuisine is especially known for its stewed dishes as well as its soups. A favorite Hunan Cuisine dish during the winter season is Hot Pot.

湘菜是以湖南省的同名河流命名的。湖南地处中国中部，被湖泊，河流和山脉包围着，具有湿润亚热带气候，非常适合农业生产。湖南人历来首选辣，酸，咸食品。湘菜实际上比川菜更辣。湘菜使用了大量的辣椒，葱和大蒜。，湘菜以炖的菜肴以及汤闻名。在冬天最受欢迎的湘菜是火锅。

Hunan Manor is a charming Chinese restaurant five minutes from Grand Central. This midtown Chinese restaurant offers an array of classic Hunan dishes along with some americanized Chinese dishes for the office lunchers. Hunan Manor is decorated with a distinctly Chinese theme. The red walls, lantern fixtures and traditional Chinese paintings that adorn the wall remind you that you are going to experience some tasty Hunan food.

I visited Hunan Manor during the lunch rush one Saturday afternoon. The restaurant was filled with a jumble of Chinese patrons and businessmen and women who were their for lunch. The dishes we ordered are really delicious and intricate with every item served hot and fresh. The first dish we ordered was the preserved pork with dried string beans. The tender slices of tea-smoked pork belly stir fried with salty Hunan-style dried string beans was a flavorful combination. The smokey rendered fat from the wok fried pork coated the dried string beans giving the dried beans a leathery texture and concentrated meaty flavor. Then we took on a much hotter dish: Dong Ting sautéed frog. This is a dish of a not so common protein, frog, cut up into small chunks and stir fried with tons of chiles. Unlike Sichuan dish where Sichuan peppercorns are combined with chilies for a"numbing-hot" flavor, Hunan styled dishes uses fresh chilies and sauces for a sour,spicy, and salty effect. The frog has lots of little bones, making it tricky to eat, but overall the flavor of the dish and the texture of the frog is unbeatable. A great vegetable dish is the Spicy Cauliflower with Dried Pork because the fresh cauliflower is a perfect pair with the briny salted meat. All the ingredients cook together in a metal wok at the table. The cauliflower has a very clean flavor and is flavored by the thin slices of the dried pork giving it a prominent savory taste. The last dish is a very famous Hunan dish, Braised Pig Trotters. The pigs feet are braised low and slow for hours until the meat is deep red and falling off the bone. The delicious, glistening meat is served with beautiful, white mushrooms and, of course, peppers. As it is done in Hunan, the restaurant serves the dish in a decorative bamboo box. The tender, gelatinous meat is a really tasty and interesting snack that, like everything at Hunan Manor, has tons of flavor.

距离中央车站五分钟的湖南庄园是一个迷人的中国餐馆。这家位于中城的中国餐馆，既提供经典的湖南菜，也提供一些美国化的中餐。湖南庄园装饰有明显的中国主题。点缀在墙上的灯笼和中国传统绘画，提醒你会吃到一些好吃的湘菜。

一个星期六的午餐高峰，我来到湖南庄园。该餐厅充满了来吃午餐的中国顾客和商人。我们订的菜真好吃，每一道菜都很热和新鲜。我们订的第一道菜是猪肉干豆角。咸的湖南风格的干豆角炒烟熏五花肉，这是一个美味的组合。从铁锅炒出的猪肉脂肪粘在干豆角上，给干豆一个坚韧的质地和浓浓的肉味。然后，我们点了一个更辣的菜：洞庭青蛙。青蛙被切成小块，和许多辣椒炒在一起。不像川菜中花椒与辣椒炒在一起的麻辣的味道，湖南风格的菜肴使用新鲜辣椒和酱料产生酸，辣，咸的效果。青蛙有许多小骨头，吃起来比较麻烦，但总体来说这道菜的味道和青蛙的质地是无与伦比的。一个好吃的素菜是香辣花菜炒猪肉干。新鲜花菜与咸肉是一个完美的组合。所有食材放在桌上的金属锅里一起煮熟。花菜有一个非常清爽的味道，猪肉干的薄片给它一个突出的鲜味。最后一道菜是一个非常有名的湘菜，红烧猪蹄。猪蹄在慢火中红烧几个小时，烧到深红色，从骨猪上脱落。美味的，闪闪发光的肉配上漂亮的白蘑菇，当然还有辣椒。正象在湖南一样，餐厅的菜肴都装在竹篮里。像湖南庄园的其它菜一样，柔软，胶状的肉是一个非常美味和有趣的小吃，滋味万千。

Anhui Cuisine is derived from North China’s Anhui Province. Anhui Province is abundant in mountain delicacies, wild animals, and river-food which provide Anhui Cuisine rich local ingredients. The use of local materials makes the freshness of the dishes unparalleled. Hui Cai places a great deal of emphasis on natural foods which makes it a healthier cuisine. Some dishes representative of the Hui style of cuisine are: Stewed soft shell turtle with ham (火腿炖甲鱼), LiHongzhang Hotchpotch (李鸿章杂烩), and Bagong Mountain Bean Curd (八公山豆腐).

徽菜来自中国北方的安徽省。安徽省有很多山珍，野生动物，河流水产食品，为徽菜提供丰富的当地食材。使用当地材料，使菜肴的新鲜度无与伦比。徽菜非常注重天然食徽菜，这使它成为一个健康的美食。徽菜的代表菜有：火腿炖甲鱼），李鸿章杂烩，八公山豆腐等。

Anhui Province is a poorer inland province west of Shanghai, and Anhui Cuisine is one of the lesser known of the Eight Great Cuisines of China. There are very limited choices for Anhui restaurants in the New York City area. Different from other cuisines, Anhui Cuisine attaches importance to its ingredients and their wild herbs that really make their dishes fragrant. Anhui food is described as being characteristically hearty and know for their use of a variety of very interesting ingredients from the mountains. Its a real shame that the are no restaurants that specialize in Anhui cuisine in New York. This may be due to the lack of Anhui people in New York, but without any restaurants that can represent one of the eight most important cuisines in China. This void will hopefully be filled soon, but in the mean time, you can try some Anhui dishes in restaurants that specializes in other cuisines. Some quintessential Anhui dishes include bamboo shoots cooked with sausage and dried mushroom and Royal Pot (Yi Pin Guo). The dish of bamboo shoots include some of the traditional flavor of the Huizhou mountainous area. Cooked with sausage and dried mushrooms, the tender bamboo shoots have an amazing fragrance that just gets you excited to eat. It is delicious because of the thick, savory sauce that coats the bamboo shoots. Another of the Anhui dishes is called Royal Pot (Yi Pin Guo). Yi Pin Guo is a very intricate Hui-style hot pot made with dried bamboo shoots are layered on the bottom of the pot, then chunks of meat are put on the second layer, fried bean curd on the third, pork meatballs on the fourth, and bean sprouts covered by spinach or dried lily flower. Then all of this is seasoned with fresh herbs and then simmered in a pot. This dish is famous for its local flavors and has a distinct herbaceous quality. Anhui cuisine is comprised of so many really delicious dishes that New York, for the time being, is deprived of.

安徽省是上海以西一个相对贫穷的内陆省份，徽菜在中国的八大菜系中相对鲜为人知。纽约市的安徽餐馆非常有限。与其他菜系不同，徽菜重视它的食材成分，而安徽的野生药材使他们的菜肴很香。徽菜以使用各种山珍而闻名。

在纽约没有真正的徽菜餐馆。这可能是由于没有好多安徽人在纽约。这一空白有望很快被填补，但在此期间，你可以尝试其他菜系的餐馆里的一些安徽菜肴。一些典型的安徽菜肴包括笋炒香肠冬菇和一品锅。有竹笋的菜是一些徽州山区的传统菜肴。和香肠和香菇炒在一起，嫩笋的香味会让你食欲大开。另一种安徽料理叫一品锅。一品锅是一个非常复杂的徽派火锅。笋干放在锅底，然后大块的肉放在第二层，炸豆腐在第三层，猪肉丸子在第四层，然后盖上豆芽菠菜或干百合的花。所有这一切都是用新鲜草药调味，然后在一个锅里慢煮。这道菜最著名的是它的地方风味和鲜明的草药味道。徽菜是纽约暂时缺失的真正的美味佳肴。