菜譜是烹調廚師利用各種烹飪原料、通過各種烹調技法創作出的某一菜餚品的燒菜方法。
八大菜係指的是川菜、廣東菜、浙江菜、山東菜、安徽菜、福建菜、江蘇菜、湖南菜
中國是一個餐飲文化大國，長期以來在某一地區由於地理環境、氣候物産、文化傳統以及民族習俗等因素的影響，形成有一定親緣承襲關係、菜點風味相近，知名度較高，並為部分群衆喜愛的地方風味著名流派稱作菜係。其中，魯菜、川菜、蘇菜和粵菜、享稱為“八大菜係”，加上京菜和鄂菜，即為“十大菜係”。本網刊就着重介紹“中國八大菜係”作為一種飲食文化如何發展和演變以及其特點，高超技法和著名代表菜。同時也略帶介紹一下京菜和鄂菜.
八大菜係之首當推魯菜。魯菜的形成和發展與由山東地區的文化歷史、地理環境、經濟條件和習俗尚好有關。山東是我國古文化發祥地之一。地處黃河下遊，氣候溫和，膠東半島突出於渤海和黃海之間。境內山川縱橫，河湖交錯，沃野千裏，物産豐富，交通便利，文化發達。其糧食産量居全國第三位；蔬菜種類繁多，品質優良，是號稱“世界三大菜園”之一。如膠州大白菜、章邱大蔥、蒼山大蒜、萊蕪生薑都蜚聲海內外。
水果産量居全國之首，僅蘋果就占全國總産量40%以上。豬、羊、禽、蛋等産量也是極為可觀。水産品産量也是全國第三，其中名貴海産品有魚翅、海參、大對蝦、加吉魚、比目魚、鮑魚、天鵝蛋、西施舌、扇貝、紅蠃、紫菜等馳名中外。釀造業歷史悠久，品種多，質量優，諸如洛口食醋、濟南醬油、即墨老酒等，都是久負盛名的佳品。如此豐富的物産，為魯菜係的發展提供了取之不盡，用之不竭的原料資源。
魯菜歷史極其久遠。《尚書·禹貢》中載有“青州貢????”，說明至少在夏代，山東已經用????調味；遠在周朝的《詩經》中已有食用黃河的魴魚和鯉魚的記載，而今糖醋黃河鯉魚仍然是魯菜中的佼佼者，可見其淵遠流長。魯菜係的雛形可以追溯到春秋戰國時期。齊魯兩國自然條件得天獨厚，尤其傍山靠海的齊國，憑藉魚????鐵之利，使齊桓公首成霸業。
川菜特點：
一是選料認真。自古以來，廚師烹飪菜餚，對原料選擇非常講究，川菜亦然。它要求對原料進行嚴格選擇，做到量材使用，物盡其能，既要保證質量，又要註意節約。原料力求包括調料的選用。許多川菜對辣椒的選擇是很註重的，如麻辣、傢常味型菜餚，必須用四川的郫縣豆瓣；製作魚香味型菜餚，必須用川味泡辣椒等。
二是刀工精細。刀工是川菜製作的一個很重要的環節。它要求製作者認真細緻，講究規格，根據菜餚烹調的需要，將原料切配成形，使之大小一致、長短相等、粗細一樣、厚薄均勻。這不僅能夠使菜餚便於調味，整齊美觀，而且能夠避成菜生熟不齊、老嫩不一。如水煮牛肉和幹煸牛肉絲，它們的特點分別是細嫩和酥香化渣，如果所切肉絲肉片長短、粗細、厚薄不一致，烹製時就會火候難辨、生熟難分。這樣，你再有高超的技藝，也是做不出質高味美的好菜的。
三是合理搭配。川菜烹飪，要求對原料進行合理搭配，以突出其風味特色。川菜原料分獨用、配用，講究濃淡、葷素適當搭配。味濃者宜獨用，不搭配；淡者配淡、濃者配濃，或濃淡結合，但均不使奪味；葷素搭配得當，不能混淆。這就要求，除選好主要原料外，還要搞好輔料的搭配，做到菜餚滋味調和豐富多采，原料配合主次分明，質地組全相輔相成，色調協調美觀鮮明，使菜餚不僅色香味俱佳，具有食用價值，而且富於營養價值和藝術欣賞價值。
四是精心烹調。川菜的烹調方法很多，火候運用極為講究。衆多的川味菜式，是用多種烹調方法烹製出來的。川菜烹調方法多達幾十種，常見的如炒、熘、炸、爆、蒸、燒、煨、煮、燜、煸、燉、淖、捲、煎、熗、燴、腌、鹵、熏、拌、糝、蒙、貼、釀等。每個菜餚采用何種方法進行烹製，必須依原料的性質和對不同菜式的工藝要求决定。在川菜烹飪帶共性的操作要求方面，必須把握好投料先後，火候輕重，用量多少，時間長短，動作快慢；要註意觀察和控製菜餚的色澤深淺，芡汁輕重，質量高低，數量多寡；掌握好成菜的口味濃淡，菜餚生熟、老嫩、幹濕、軟硬和酥脆程度，采取必要措施，確保烹飪質量上乘。
川菜烹製，在“炒”的方面有其獨到之處。它的很多菜式都采用“小炒”的方法，特點是時間短，火候急，汁水少，口味鮮嫩，合乎營養衛生要求。具體方法是，炒菜不過油，不換鍋，芡汁現炒現對，急火短炒，一鍋成菜。菜餚烹飪看似簡單，實際上包含着高度的科學性、技術性和藝術性，顯示出勞動人民的無窮智慧和創造能力。總之，川菜是歷史悠久、地方風味極為濃厚的菜係。它品種豐富、味道多變、適應性強，享有“一菜一格，百菜百味”之美譽，以味多味美及其獨特的風格，贏得國內外人們的青睞，許多人發出“食在中國，味在四川”的贊嘆。我們要進一步繼承和發揚我國飲食文化的優良傳統，讓川菜烹飪技藝這顆燦爛的明珠，放射出更加絢麗奪目的光彩！
“八大菜係”的特點及代表性名菜
中國“八大菜係”的烹調技藝各具風韻， 其菜餚之特色也各有千秋。 山東菜係
流派：由濟南和膠東兩部分地方風味組成
特點：味濃厚、嗜蔥蒜，尤以烹製海鮮，湯菜和各種動物內臟為長。
名菜：油爆大哈、紅燒海蠃、糖酥鯉魚
四川菜係
流派：有成都、重慶兩個流派。
特點：以味多、味廣、味厚、味濃著稱。
名菜：宮爆雞丁、一品熊掌、魚香肉絲、幹燒魚翅
江蘇菜係
流派：由揚州、蘇州、南京地方菜發展而成。
特點：烹調技藝以燉、燜、煨著稱；重視調湯，保持原汁。
名菜：雞湯煮幹絲、清燉蟹粉、獅子頭、水晶餚蹄、鴨包魚
浙江菜係
流派：由杭州、寧波、紹興等地方菜構成，最負盛名的是杭州菜。
特點：鮮嫩軟滑，香醇綿糯，清爽不膩。
名菜：竜井蝦仁、西湖醋魚、叫花雞
廣東菜係
流派：有廣州、潮州、東江三個流派，以廣州菜為代表。
特點：烹調方法突出煎、炸、燴、燉等，口味特點是爽、淡、脆、鮮。
名菜：三蛇竜虎鳳大會、燒乳豬、????局（左加火旁）雞、鼕瓜盅、古老肉
湖南菜係
流派：註重香辣、麻辣、酸、辣、焦麻、香鮮，尤為酸辣居多。
名菜：紅煨魚翅、冰糖湘蓮
福建菜係
流派：由福州、泉州、廈門等地發展起來，並以福州菜為其代表。
特點：以海味為主要原料，註重甜酸鹹香、色美味鮮。
名菜：雪花雞、金壽福、燒片糟雞、桔汁加吉魚、太極明蝦
安徽菜係
流派：由皖南、沿江和沿淮地方風味構成。皖南菜是主要代表。
特點：以火腿佐味，冰糖提鮮、擅長燒燉，講究火工。
名菜： 葫蘆鴨子、符離集燒雞
Cooking cook recipes that use a variety of cooking ingredients, cooking techniques through a variety of dishes to create a particular method of cooking products.
Eight cuisine refers to Sichuan, Cantonese cuisine, dishes, Zhejiang, Shandong, Anhui cuisine, Fujian cuisine, Jiangsu, Hunan
China is a big country dining culture, has long been an area because of geographical environment, climate products, and cultural traditions and ethnic customs and other factors, the formation of certain inherited genetic relationship between the food flavor similar point, higher visibility, and some people love well-known genre called local flavor cuisine. Among them, Shandong cuisine, Sichuan, Jiangsu cuisine and Cantonese cuisine, enjoy called "eight cuisine", with vegetables and E Cai Jing, is the "top ten dishes." Ben Wang Journal focuses on "Eight Chinese cuisine" as a kind of how the development and evolution of food culture and its features, superb technique and the famous representatives of food. Also somewhat brief and Ecai Beijing cuisine.
Eight of the first when pushed Shandong cuisine cuisine. Formation and development of Shandong cuisine and culture from the Shandong province of history, geography, economic conditions and practices were good about. Shandong is one of the cradles of China's ancient culture. Located in the lower Yellow River, mild climate, Shandong Peninsula in the Bohai Sea and Yellow Sea between prominent. Aspect within the mountains, cross rivers and lakes, Woyeqianli, rich resources, convenient transportation, and cultural development. The grain output ranks third; vegetables, a wide range of quality, is known as "the world's three major garden" one. If Jiaozhou Chinese cabbage, Zhang Qiu onion, garlic Cangshan, Laiwu ginger are renowned at home and abroad.
Fruit production ranks first in the country, only Apple would account for more than 40% of total output. Pigs, sheep, poultry, eggs production is also extremely impressive. Aquatic products is also third in the country, of which there are precious seafood shark's fin, sea cucumber, large shrimp, sea bream, halibut, abalone, swan eggs, antiquata, scallops, venosa, seaweed and other world famous. Brewing industry has a long history, variety, excellent quality, such as the Los mouth vinegar, soy sauce, Jinan, Jimolaojiu, are renowned for quality goods. Such rich natural resources, the development department for the Shandong cuisine provides inexhaustible material resources.
Shandong cuisine is extremely long history. "Shangshu Yu Gong" contains "Qingzhou tribute salt", indicating at least in the Xia Dynasty, Shandong has been seasoned with salt; far in the Zhou's "Book of Songs" in the Yellow River have been eating fish and carp bream record, and now Sweet and Sour Yellow River Carp is still the leader in Shandong cuisine can see the trace back. Shandong cuisine can be traced back to the Warring States Department of embryonic period. Qilu unique natural conditions, the two countries, in particular, Qi mountainside near the sea, with fish and salt of interest, so the Duke first into dominance.
Sichuan features:
First, careful choice of materials. Since ancient times, chefs cooking dishes, very particular about the choice of raw materials, Sichuan cuisine is no different. It requires a rigorous _select_ion of raw materials, so that amount of material used to make the best of its energy, it is necessary to ensure the quality, and pay attention to conservation. Sought to include the _select_ion of raw materials seasoning. The choice of many Sichuan pepper is on the focus, such as spicy, home-style taste-based dishes, Sichuan, Pi must watercress; the production of fish flavor type dishes, etc. must Sichuan pickled pepper.
Second, fine knife. Sichuan produced a knife is a very important part. It requires producers carefully, pay attention to specifications, according to the needs of cooking dishes, all with forming the raw material to make the same size, same length, thickness and the same uniform thickness. This is not only easy to make dishes flavored, neat appearance, but also avoid raw and cooked vegetables into the missing, old or young mixed. Such as boiled beef and stir beef dry silk, their features are delicate and Suxiang slag, if the pork meat cut length, width, thickness and inconsistent level of attainment will be difficult to distinguish when cooked, raw and cooked hard to distinguish. In this way, you have a superb skills, but also can not make delicious dishes of high quality.
Third, a reasonable match. Sichuan cuisine, with reasonable demands on the raw materials to highlight the characteristic flavor. Sichuan alone with the material points, is equipped with, pay attention to strength, and an appropriate mix of meat and vegetarian dishes. Sauvignon are advised to use alone, not with; short person with short, strong person with thick, or combination of shades, but not to seize flavor; meat and vegetarian dishes with properly, not be confused. This requires, in addition to _select_ing the main raw material, but also do a good job of matching accessories, do dishes taste harmonic richness, primary and secondary raw materials with distinct texture group all complement each other, beautiful bright color coordination, color, flavor to dishes not only all good with food value and appreciate the rich nutritional value and artistic value.
"Eight cuisine" dishes the characteristics and representativeness
China's "eight major culinary" art of cooking with a charm all of its dishes are also great deal of diversity of characteristics. Shandong cuisine
Genre: Jiaodong two parts by the Jinan and composed of local flavor
Features: gorgeous, L. and garlic, especially cooked seafood, soup and a variety of animal organs for long.
Dishes: fried large Ha, stewed conch, sugar cakes carp
Sichuan cuisine
Schools: There are Chengdu, Chongqing, the two schools.
Features: more than the taste, flavor wide Wei Hou, Sauvignon known.
Vegetables: Gongbaojiding, a product bear's paw, fish-flavored pork, dry shark fin
Jiangsu Cuisine
Genre: from Yangzhou, Suzhou, Nanjing, local cuisine evolved.
Features: cooking skills to braise, stew, simmer known; attention to tone soup, keeping juice.
Vegetables: boiled chicken soup kan-ssu, clear crab meat, lion head, crystal knuckle, and bag fish duck
Zhejiang cuisine
Genre: by Hangzhou, Ningbo and Shaoxing, the local food composition, the most famous dishes in Hangzhou.
Features: fresh soft and smooth, mellow cotton waxy, clean, fresh.
Vegetables: Longjing shrimp, motorcoach, Jiaohua chicken
Guangdong Cuisine
Genre: there Guangzhou, Chaozhou, East River three schools, as represented by Guangzhou dishes.
Features: cooking outstanding fried, fry, braise, stew, etc., characteristic taste is cool, light, crisp and fresh.
Vegetables: 3 Phoenix Conference snake dragon and tiger, burning suckling pig, salt Bureau (left plus front of a fire) chicken, melon cup, old meat
Hunan cuisine
Genre: focus on spicy, spicy, sour, spicy, Jiao Ma, Hong fresh, especially hot and sour majority.
Vegetables: red and far-shark, rock sugar young man had left
Fujian cuisine
Genre: by Fuzhou, Quanzhou, Xiamen and other places developed, and its representative in Fuzhou cuisine.
Features: with seafood as the main raw material, focusing on sweet and sour Xianxiang, delicious fresh color.
Vegetables: Snow chicken, Jin Shoufu, burning bad piece of chicken, orange sea bream, prawns Tai Chi
Anhui cuisine
Genre: from Anhui, local flavor along the Huaihe River along the river and pose. Anhui cuisine is the main representative.
Features: The ham Sami, rock sugar to mention fresh, good burning stew, pay attention to fire workers.
Vegetables: Hulu duck, chicken fuliji
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