中英雙語話中國民風民俗 第9期:中國菜餚的種類

Chinese cuisine is known for its taste and philosophical and aesthetic qualities. It is closely tied to the development of the 5 000-year-old Chinese civilization. It is also related to the development of tourism in China-well known scenic spots are associated with well-known dishes named after the spots. There is for example“fried Yellow River carp with sweet and sour sauce" of Shandong，and“Hupao vegetarian ham" and“West Lake water shield soup" of Hangzhou。

中國的菜餚因其味道可口並具有哲學和美學品質而聞名。這是與中國五千年的文明發展息息相關的。這還與中國旅遊業的發展相聯繫—著名的景點都有以景點命名的知名菜餚。例如，山東的“糖醋黃河鯉魚”，杭州的“虎跑素火腿”和“西湖藥菜湯”。

Chinese cuisine devotes meticulous attention to the color，smell，taste，shape，sound and vessel of food.“Sound" refers to the crispiness of food，especially for such dishes as Sichuan's“sizzling rice crust with three delicacies.”When a steaming hot sauce made of shrimp and other delicacies is poured on freshly fried rice crust, a sizzling sound will be heard which signals kinds of containers，and dishes. happiness to the Chinese.“Vessel”refers to the different such as porcelain，pottery and silverware，for different tables。

中國菜餚十分注意食物的色、香、味、形、聲、器。“聲”指的是食物鬆脆程度，尤其是四川的“三鮮鍋巴”等菜餚。當由蝦子和其他鮮美食品煮成的熱醬澆在剛炸出來的鍋巴上時，就可以聽到吱吱的聲音，這對於中國人來說象徵着幸福。“器”指的是不同種類的盛放器皿，例如瓷器、陶器以及銀器，它們適用於不同的桌子和菜餚。

Chinese food can be classified into six categories:

中國食品可以分爲下列六大類：

1. Local dishes.

1.地方萊餚

This refers to a class of dishes with very strong local flavors that came into existence in line with local products，climate and customs. Among the most well known local dishes are“sea cucumber braised with scallion" of Shandong，“hot and spicy hot pot" of Sichuan.

這一類指的是帶有濃厚地方風味的菜餚，它們是伴隨着當地的農產品、氣候以及習俗而產生的。其中最出名的地方菜餚就是山東的“蔥燒海蔘”和四川的“香辣火鍋”。

2. Royal dishes.

2.宮廷菜餚

These used to be prepared by the imperial kitchen for emperors and empresses. Usually，they are fancifully named and exquisitely prepared with the best ingredients. Among the most famous are“all birds pay court to the phoenix" and “swastika-shaped braised pork slices.”

這些菜餚過去是由御膳房爲皇帝和皇后烹製的。它們通常都有神奇的名稱並且選用最好的配料精心製作而成。其中最有名的就是“百鳥朝鳳”以及“萬字扣肉”。

3. Family dishes.

3.家族菜餚

These used to be reserved for high-ranking bureaucrats and they were subsequently adopted by ordinary people. Among the most famous family dishes are Confucian-style and Tan-family style. In addition，“Dongpo Pork"“diced chicken stir-fried with chili and peanuts" are also popular dishes.

這些過去是由高級官員和名人所享用的。但是最終還是進人了尋常百姓家。最有名的家族菜餚莫過於孔府菜和譚府菜。，此外，“東坡肉”和“宮爆雞丁”也是深受歡迎的菜餚。

4. Ethnic food.

4.民族食品

These originated in minority-inhabited areas，and became popular nationwide. Famous ethnic dishes include roast beef,“sliced mutton hot pot" and shashliks.

這些指的是發源於少數民族居住地區並風靡全國的食品。出名的民族菜餚包括燒牛肉、羊肉火鍋以及烤肉串。

5. Vegetarian food.

5.素食

Because most monks eat vegetarian food，it is also known as“monastery dishes.”There are a wide variety of flavors. These dishes are often cooked in such a way as to look and taste exactly like meat and fish.

由於大多數僧人都吃素食，因此這也被稱爲“齋飯”。它有各種各樣的風味。這些菜餚的烹飪方式經常使其看上去、吃起來就彷彿是肉和魚一樣。

6. Medicinal dishes, or food therapy.

6.藥膳或食療

The Chinese believe that mixing tonics with food adds flavor to the food and is good for health. Famed medicinal dishes include“lily decoction with chicken" and “porridge with lotus seeds and lily.”

中國人認爲將補藥和食物放在一起既可以豐富食物的味道又有益於健康。有名的藥膳包括“百合雞湯”和“蓮子百合粥”。

Chinese Food-Eight Regional Variations

中國的八大地方菜系

The late Chairman Mao once remarked that China's greatest contributions to the world are traditional Chinese medicines and Chinese food. To testify to the popularity of Chinese food，a piece of Western humor has it that the happiest man in the world is one who earns an American salary，lives in an English house，is married to a Japanese woman and eats Chinese food!

毛主席生前曾經說過，中國對世界的最大貢獻就在於傳統中藥和中國食品。有一則西方幽默可以證明中國食品的受歡迎程度:世界上最幸福的人就是拿美國的薪水、住英國的房子、娶日本老婆、吃中國食物的人！

Gourmets agree that Chinese cuisine is the only one that combines all the qualities of others. Some say French food is good for the flavor, Greek food for the smell，and Japanese for the ritual. But Chinese food has all these qualities and more.

美食家一致認爲中國的菜餚是唯一結合了其他國家菜餚優點的。有些人說法國菜的優點在於口味，希臘菜的優點在於香味，日本菜的優點在於禮節。但是中國菜除了所有這些長處還有別的優點。

Chinese cuisine has a number of different genres，but the most influential and typical known by the public are the“Eight Cuisines"e are as follows:Shandong Cuisine，Sichuan Cuisine，Guangdong Cuisine，Fujian Cuisine，Jiangsu Cuisine，thejiang Cuisine，Hunan Cuisine，and Anhui Cuisine essential factors that establish the form of a genre are complex and include history，cooking features，geography, climate，resources and life styles. Cuisines from different reqions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.

中國的菜餚擁有許多種不同的流派，但是最具影響力並且最爲公衆所熟悉的就是“八大菜系”。它們是：魯菜、川菜、粵菜、閩菜、蘇菜、浙菜、湘菜以及徽菜。確定一種流派形式的關鍵要素十分複雜，而且包括歷史、烹調特徵、地理、氣候、資源以及生活方式。不同地區的菜餚各具特色，因此儘管有時兩個地區相互毗鄰，但是它們的風格完全不同。

Shandong Cuisine

魯菜

This is the local flavor of Jinan City and Jiaodong Peninsula derived from the use of shallots and garlic. Both restaurant chefs and housewives are expert in cooking seafood，soups, meat and offal. The recipes are those that once delighted the royal court and were served to the emperor. The typical menu can indude many delicate dishes such as:

這是濟南市和膠東半島的地方風味，它使用蔥和蒜。飯店廚師和家庭主婦都是烹製海鮮、湯、肉和內臟的行家。這些菜譜曾經取悅了皇家並且由皇帝享用。它的特色菜單包括許多精美的菜餚，例如：

Braised abalone一一smooth，delicate, fresh and savory.

紅燒鮑魚—光滑、精美、新鮮、美味。

Sweet and Sour Carp-with crisp exterior and tender fish interior，a little sweet and sour.

糖醋鯉魚—外表鬆脆，裏面鮮嫩，微甜、微酸。

"Eight Immortals Crossing Sea Teasing Arhats" This is a starter before a celebration feast. It is luxurious and traditionally uses its eight main ingredients: fin，sea cucumber，abalone，asparagus，prawns and ham. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats are symbolized by the inclusion of chicken breast.

八仙過海鬧羅漢—這是喜慶宴會的第一道菜。這道菜十分豪華，它傳統上使用八種主要配料:魚翅、海蔘、鮑魚、蘆筍、對蝦以及火腿食料要用魚縹和魚骨來調味。這些象徵着八仙，而羅漢(相當於佛教中的聖徒)則用雞脯來象徵。

Guangdong Cuisine

粵菜

Guangdong cuisine takes fine and rare ingredients and is cooked with fished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common，tender but not crude. In summer and autumn it pursues clarity and in winter and spring， a little more substance. The sauteed dishes always rely upon exquisite presentation involving excellent cutting and carving skills. Typical menu here can embody these following characteristics:

粵菜採用了精美、珍稀的配料，而且採用了精緻、爽口的烹調技巧。粵菜強調口味清爽但不清淡，提神但不落俗套，鮮嫩但不粗糙。在夏季與秋季，粵菜追求的是清爽;而在冬季和春季則比較注重實質。炒菜經常採用精美的外表，這就需要精湛的切菜技巧。它的特色菜單包括以下這些特徵：

Chrysanthemum fish-chefs with adept cutting techniques shape the fish like chrysanthemums，each individual morsel being convenient to enjoy with either chopsticks or forks.

菊花魚—擁有高超切菜功夫的廚師將魚做成菊花形狀，每一片魚都十分便於用筷子或又子食用。

Braised snake porridge-of rare meat of cobra，grimalkin，and pullet，braised elaborately，also called“Dragon and tiger contending"(Long Hu Dou).

燴蛇粥—選用珍貴的眼鏡蛇肉、雌貓肉、仔雞肉進行燴制，它也被稱作“龍虎耳一”。

Roast suckling pig-a famed dish with rather long history，golden and crisp exterior, and tender meat inside，with dense aroma.

烤乳豬—這是一道擁有悠久歷史的名菜，它外面是金黃色的鬆脆外殼，裏面則是粉嫩的肉，香氣濃郁。

Fujian Cuisine

閩菜

Fujian cuisine has four distinctive features, that is，fine cutting techniques，various soups，unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products，the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.

閩菜有四個與衆不同的特徵，這就是精美的切菜技巧、各種湯菜、獨特的作料以及精湛的烹飪。廚師總是能夠將薄薄的海蜚切成三片，然後再切成非常細的絲。而且由於當地海產品資源豐富，因此該菜系的湯菜十分鮮美，而且很容易保持其本身的香味。作料則讓菜餚具有甜味和酸味。食物是用雅緻的碗或盤子盛放的，這增加了它的吸引力。

Appealing dishes are countless，so we can only enumerate some of them:

由於誘人的菜餚難以一一列舉，因此我們只舉出幾道菜餚：

Fried golden bamboo shoot with chicken mince-every 100g of winter bamboo shoots will be cut into 500一600 strips with the same length and breadth. Then they can blend with the very small pieces of chicken.

雞茸金絲筍—每一百克冬筍要切成500至600片，並且長度和寬度相等。然後將它們與非常小的雞肉混合在一起。

Buddha jumping over the wall-the most famous and classical dish，which has a long history since the Qing Dynasty.

佛跳牆—這是最有名、最經典的一道菜，它起源於清朝，歷史悠久。

Dongbi dragon pearl-it chooses materials from the rare longyan trees of thousand year's history in Kaiyuan Temple in Auanzhou，the delicate scent is rather catching.

東壁龍珠—它選用泉州開元寺中有着上千年曆史的珍稀龍眼樹上的龍眼，它那柔和的清香十分誘人。

"Fried Xi Shi's tongue" is made from the locally produced Fujian mussel. According to the legend of the concubine，Xi Shi，of the king of the state of Wu was thrown in the sea tied to a huge stone by the wife of Gou Jian，the king of Yue who destroyed Wu，to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue.

炒西施舌選用當地出產的福建海蚌製成。傳說越國國王勾踐滅了吳國之後，吳國國王的妃子西施被勾踐的妻子綁在一塊大石頭上面投人大海，以防止自己的丈夫被西施的美貌所勾引。在她沉入的海中出現了一種品種特殊的海蚌，據說這就是西施的舌頭。

Anhui Cuisine

徽菜

It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the hui cuisine menu，you will find fried or quick-fled dishes than those that are braised. People here are indined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking。

它主要由徽州以及長江和淮河沿岸地區的地方風味組成。在徽菜菜單上，人們會發現油煎或爆炒的菜餚要比煮的菜餚少。當地人傾向於將火腿用作作料並用冰糖提鮮，而且在烹飪藝術上十分精湛。

Among these delicacies，some of the traditional ones are eye-catching:

在這些美食中，有些傳統美食十分搶眼：

"Braised turtle with ham"-the oldest dish using the special "Mati turtle". The delightful taste of this dish has inspired poets。

火腿燉甲魚—這是最古老的一道菜，它選用特殊的馬蹄鱉。這道菜令人愉悅的口味激起過文人墨客的詩興。

"Fuliji grilled chicken" the cooking technique was derived from Dezhou braised chicken of Shandong Province，with improvement of the technique by chefs at Fuliji. The grilled chicken is golden and tempting，and the meat is so well cooked that it falls easily from the bone.

符離集燒雞—它的烹飪技巧來自於山東省的德州扒雞，並由符離集的廚師對其技巧進行了改進。燒雞呈金黃色並且十分誘人，雞肉的烹飪十分精湛，因此很容易從骨頭上剝離。

Jiangsu Cuisine

蘇菜

Jiangsu cuisine developed from the local recipes of Yangzhou，Suzhou and Nanjing. Its main cooking techniques are braising and stewing，thereby preserving the original flavor and sauce. The elegant color，novel sculpts， with salt and sweet taste will soothe your stomach. The Jiangsu cuisine has several branches，including Shanghai cuisine，Nanjing cuisine is known for its duck recipes，Suxi cuisine with flowery hue，etc. the most highly recommended courses are:

蘇萊是從揚州、蘇州以及南京的當地菜譜發展而來的。它主要的烹製手法是煮和燉，因此保持了原汁原味。精美的顏色、新奇的造型、再加上注重鹹味和甜味，因此定能讓您大快朵頤。蘇菜分爲幾個分支，其中包括上海菜、因鴨餚而聞名的南京菜、色彩斑斕的蘇錫菜等，強烈推薦下面幾道菜：

Three sets of ducks-an interlinking dish，that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed，the fowl duck is tender, the wild one crisp，and the little pigeon delicate!

三套鴨—這道菜是一個連環套，要把鴿子放在野鴨裏面，然後把野鴨放進家鴨裏面‘。當菜燉好之後，家鴨鮮嫩、野鴨鬆嫩、小鴿子則味道鮮美。

Boiled dry thread of Tofu-thanks to the exquisite skills of chefs，the tofu can be cut into very thin threads which have chances to absorb the savor of chicken pieces added to the soup，the dish is called“chicken dry thread";likewise，when shrimp added，it makes“shrimp dry thread".

大煮乾絲—由於廚師技藝的精湛，豆腐可以切成非常細的絲，因而有機會將湯的味道吸收進去。當把雞塊加到湯裏時，菜餚便被稱作“雞汁乾絲”;同理，如果將蝦子加進去的話，它便成了“蝦汁乾絲”。

Lion's head braised with crab-powder there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup，or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.

清燉蟹粉獅子頭—這道菜的名字是形象的說法。實際上，這個獅子頭是用肉聚在一起做成向日葵的外形，而且這和獅子頭十分相似。它既可以放在清湯裏燉也可以放在濃湯裏紅燒。如果加人蟹粉作調料的話則可以讓味道更棒。

Zhejiang Cuisine

浙菜

As Zhejiang cuisine consists of hundreds of small delicacies from its main tities，it takes in Hangzhou's fineness and diversification，Ningbo's softness and origfinality, and Shaoxing's pastoral interests. Hangzhou，once the capital of the Southern Song Dynasty(1127一1279)，it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying，quicking，stir一ing，braising，and steaming thus rendering the dishes both salubrious and savory.

由於浙菜包含了幾大城市中數百道小吃，因此它有杭州菜的精緻和多樣、寧波菜的清鮮和原汁原味以及紹興菜的田園魅力。杭州曾經是南宋(1127一1279)的首都，當地菜餚通常以秀美的地名命名。烹飪的主要技巧在於所使用的方法，例如炸、爆炒、炒、燉、煮，因此使菜餚既有助於健康又美味可口。

West-lake braised fish in vinegar-a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating boy's story aroused the attention of the emperor and the recipe has been used ever since.

西湖醋魚一這是杭州的一道傳統美食。據說，曾經有一個男孩以捕魚爲生外當他生病時，他的嫂嫂便爲他捕魚，然後將捕來的魚放到糖醋汁中燉。據說他吃了以後立刻病就痊癒了。這位男孩的故事引起了皇帝的注意，從此以後這道菜譜便沿用至今。

Shelled shrimps cooked in Longjing tea-as the Longjing tea is taken as the best tea in Hangzhou，which is reputed for greenness，fragrance，pure taste and elegant looks，when the living shrimps are stir-fried in the longjing，the dish sends a refreshing aroma and is quite delicious.

龍井蝦仁—由於龍井茶是杭州最好的茶葉，並且因爲其綠、香、純以及美妙的外觀而聞名。當把活蝦剝殼後與龍井茶一起翻炒的時候，這道菜便散發出沁人的香味並且極爲可口。

Sichuan Cuisine

川菜

This combinesthe cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty(1644-1911)，books had systematically recorded a total of 38 cooking methods，such as scalding，baking，mixing，and stewing，etc. It features pungent seasonings which were famed as“Three Peppers"(Chinese prickly ash，pepper and hot pepper )，“three aroma"(shallot, ginger，and garlic)，“Seven Tastes "(sweet，sour, tingling，spicy，bitter，piquant, and salfir)，and“Eight Flavors”(fish-flavored，sour with spice，pepper-tingling，odd flavor, tingling with spice，red spicy oily，ginger sauce，and home cooking ).

川菜包括成都和重慶的菜餚。從清代起(1644一1911)，就有書籍系統地記錄了總共38種烹飪方法例如燙、烘、和、燉等。它的特點就在於使用了辛辣的作料，這些佐料是“三椒”(辣椒、胡椒、花椒)，“三味”(蔥、姜、蒜)，“七味”(甜、酸、麻、香、苦、辣、鹹)，“八味”(魚香、酸辣、椒麻、怪味、麻辣、紅油、薑汁、家常)。

Delicious dishes:

美味菜餚：

Stir-fried tofu with minced beef in spicy bean sauce-A real feast of tender bean curd，minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman. Hence the name Ma Po Tofu(pock-marked woman's bean curd).

麻婆豆腐—這是用嫩豆腐、碎牛肉、辣椒以及豆醬做成的一道真正的美食。據說它是由一位麻臉但卻極具創造天賦的婦女做成的，因此起名叫麻婆豆腐。

"lamp-shadow beef"-the beef is cut in very thin sheet. When a piece is car-ried，it looks like translucent paper, slippery and reddish. When put under the lamp or light，a red shadow will appear.

燈影牛肉—它將牛肉切成非常薄的片狀。當拿起一片牛肉時，看上去就像一張半透明的紙一樣，十分光滑並且略帶紅色。當把它拿到燈光下時，就會出現紅色的陰影。

"Lung pieces by the couple"-a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat，tingling and spicy.

夫妻肺片—這道菜在成都相當受歡迎。它這個名稱的由來是因爲這道菜曾經由一對夫妻賣的，今天它依然保留了原先的味道，肉嫩、麻辣。

"Gong bao ji ding"-This is a tender chicken dish，tender as the meat is quickly fried. Flavored with peanuts，this is tasty and very popular.

宮爆雞丁—這道菜使用了嫩雞肉，因爲它是快速煎炸而成的。加了花生之後它便十分可口了，而且深受青睞。

Hunan Cuisine

湘菜

Hunan cuisine lays a stress on the use of oil，dense color, and techniques that produce crispness，softness and tenderness as well as the savory flavors and spices. Stewed fins，fried fresh cabbage with chestnuts，Dong Anzi chicken，immortal chicken with five elements，are of the highest reputation. Chairman Mao, together with other leaders praised the Hunan cuisine in 1958.

湘菜強調油重、色濃，而且所採用的手藝使菜餚具有脆、軟、嫩的特點並有可口的香味和辣味。紅艱魚翅、板栗燒菜心、東安仔雞、五元神仙雞都是最出名的菜餚。毛主席以及其他領導人在1958年都對湖南菜給予了讚譽。

"Stewed fins"-it had been famous during the Qing Dynasty. Choice fins，chickens，pork are stewed in chicken soup and sauce，tasting really fresh and mellow.

紅偎魚翅—它聞名於清朝。它選用魚翅、雞肉、豬肉放在雞湯和醬油中偎制而成，品嚐起來極爲鮮美醇香。

"Immortal chicken with five elements"-a dish made by putting five elements，litchi，longyan，red dates，lotus seeds，and medlar, into the body of a chicken，then to braise. The taste is rather peculiar and it is said to have the effect of strengthening the constitution.

五元神仙雞—指將五種要素，荔枝、龍眼、紅棗、蓮子以及拘祀放入一隻雞的體內，然後開始燉雞。它的味道十分獨特而且據說能夠強身健體。

Other Cuisines

其他菜餚

There are also other delicious cuisines such as Beijing cuisine，Dongbei cuisine，Uygur cuisine and Hubei cuisine. As the capital of China，Beijing always offers a vast variety of dishes from all over the country. Consequently，no matter where you visit, there will be fascinating food that you can enjoy.

在其他地方也有美味，例如北京菜、東北菜、維吾爾菜以及湖北菜。北京作爲中國的首都，總是能讓人們品嚐到全國各地的各種菜餚。因此，無論您前往哪個地方，都可以享受到美味的食物。

Chinese Medicinal Cuisine

中國的藥膳

Chinese medicinal cuisine is a long standing y records show that it was in use as far back as the Han Dynasty(206 BC一220 )ugh continual improvement during the succeeding dynasties，it has developed into a practical science of nutrition. This is not a simple combination of food and traditional medicine, but it is a distinctive cuisine made from food and medicinal ingredients following the theory of Chinese medicine.

中國的藥膳擁有悠久的傳統。早期的記錄顯示，早在漢朝(公元前206至公元220年)人們就開始服用藥膳。通過以後各朝各代的不斷改良，藥膳已經發展成一門實用的營養科學。這並不是簡單地將食物和傳統藥物相混合，而是按照中醫理論將食物和藥物成分製作成與衆不同的菜餚。

This not only became the means of health-preservation among the people of China，but also spread abroad，especially popular in Southeast e is a wide choice of foods that are used in many to promote is estimated that there are more than 600 different kinds of resources ranging from cereals fruits，vegetables , meats and marine products. Many of these will be unfamiliar to foreigners;however all are quite precious and effective in the field of medicinal different ingredients are used to add to the appeal as well as to strengthen effects of the cuisine. Wine，sugar, oil，sah, vinegar and honey，and other commonly used items such as almonds，mandarin orange，or peanuts，all are utilized in the cooking process.

這不僅成爲中國人保養的一種方式，而且還走出了國門;它在東南亞尤其受歡迎。爲了增進健康，可以選擇多種多樣的食物並使用不同的烹製方法。據估計，有600多種不同種類的資源可供選用，它們包括穀物、水果、蔬菜、肉類以及海產品。這些資源中有許多對於外國人來說很陌生，但是所有這些在藥膳領域都十分珍貴並卓有功效。藥膳使用了許多不同的配料來增加其吸引力並加強菜餚的藥效。酒、糖、油、鹽、醋、蜜以及其他常用的材料，例如杏仁、蘆柑或是花生，所有這些都在烹飪過程中得以使用。

According to its respective functions，medicinal cuisine is classified under four categories:health-protection dishes，prevention dishes，healing dishes and thera-peutic dishes.

根據其各自的功用，藥膳分爲四類:保健菜餚、防病菜餚、康復菜餚以及治療菜餚。

Health-protection dishes refer to reinforcement of required nutritional food correspondingly to maintain the organic health. A soup of pumpkin and almond can help lose weight;soup of angelica and carp can add beauty; and ginseng congee can give more strength.

保健菜餚指爲了保持機體健康相應加強所需營養的食物。一份南瓜杏仁湯有助於減肥，當歸鯉魚湯則可以美容，而人蔘粥則可以增強體力。

Prevention dishes build resistance to potential ailments.“Mung bean soup" is considered helpful as a guard against heat stroke in summer. Lotus seeds，lily, yam，chestnuts，and pears can assist in the prevention of dryness in autumn and a strengthening of resistance to cold in winter.

防病菜餚增強了對可能患上疾病的抵抗力。人們認爲綠豆湯在夏天有助於預防中暑。蓮子、百合、山藥、核桃以及桃子在秋天可以有助於防止乾燥，並在冬季增強對感冒的抵抗力。

Healing dishes are the medicinal food for rehabilitation after severe illness.“Broiled sheep's heart with rose" or“braised mutton with angelica" will help to rebuild a healthy constitution.

康復菜餚指用於重病之後幫助康復的藥膳。玫瑰烤羊心或當歸燉羊肉則有助於恢復健康的體質。

Therapeutic dishes aim at the specific pathology.“Fried potatoes with vinegar" can adjust the organ and restrain hypertension and carp soup with Tuckahoe may enrich the strength of blood plasma albumen to help reduce swelling.

治療菜餚的目的是爲了治療特定的疾病。醋餾土豆可以調解器官並抑制高血壓，而獲荃鯉魚湯則可以增強血漿蛋白的能力並有助於消腫。