Translations:Chinese cuisine/24/ja: Difference between revisions

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Created page with "==地域料理{{Anchor|Regional cuisines}}== {{main|Chinese regional cuisine/ja}} thumb|upright=1.15|中国の主要地域料理を示す地図 upright=1.15|thumb|"[[Stewed meatball/ja|獅子頭の蟹肉あんかけ"（{{lang-zh|labels=no|t=蟹粉獅子頭}}）は、伝統的な東部中国の肉団子スープである。]] 中華料理は、地域によって非常に多様な特徴..."
 
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Latest revision as of 21:50, 14 June 2025

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Message definition (Chinese cuisine)
==Regional cuisines==
{{main|Chinese regional cuisine}}
[[File:Cuisines of China.png|thumb|upright=1.15|Map showing major regional cuisines of China]]
[[File:狮子头01 (5935161191).jpg|upright=1.15|thumb|"[[Stewed meatball|Lion's head]] with [[crab meat]]" ({{lang-zh|labels=no|t=蟹粉獅子頭}}) is a traditional eastern Chinese meatball soup.]]
Chinese cuisine exhibits an immense amount of regional diversity. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are [[Guangdong cuisine|Cantonese cuisine]], [[Shandong cuisine]], [[Jiangsu cuisine]] (specifically [[Huaiyang cuisine]]) and [[Sichuan cuisine]]. These styles are distinctive from one another due to factors such as availability of resources, climate, [[Geography of China|geography]], [[History of China|history]], cooking techniques and lifestyle.

地域料理

Main article: Chinese regional cuisine/ja
中国の主要地域料理を示す地図
"獅子頭の蟹肉あんかけ"（蟹粉獅子頭）は、伝統的な東部中国の肉団子スープである。

中華料理は、地域によって非常に多様な特徴を示す。数多くの異なるスタイルが中華料理を構成するが、おそらく最も有名で影響力のあるものは、広東料理、山東料理、江蘇料理（特に淮揚料理）、そして四川料理であろう。これらのスタイルは、資源の利用可能性、気候、地理、歴史、調理法、生活様式などの要因によって互いに区別される。

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