隨著防控措施的不斷升級，我們也迎來了新增確診病例平穩下降、治癒病例接連出院等階段性成效。但是目前仍不能掉以輕心，大家一定要堅持防護，配合打好防疫阻擊戰。
With the continuous upgrading of prevention and control measures, we have witnessed a steady decline in the number of newly confirmed cases and successive increase of cured cases. However, we cannot take it lightly. We must take prevention measures and cooperate in the fight against epidemic.
在疫情防控期間，宅家防疫是我們普通民眾能夠為社會做貢獻的最直接的方式。在這段時間裡，許多同學走進廚房，從廚房小白逐漸變成了能做出幾道拿手好菜的「大廚」。涼皮、油條、奶茶和電飯鍋蛋糕...這些大家是不是都已經做過了，想要嘗試一些新鮮有趣的菜式呢？今天，國際學院石牌校區學生黨支部FQS黨小組將帶領大家了解中國八大菜系中的簡單易學的菜餚，幫助大家在大廚進階的路上走得更遠。
During the period of epidemic prevention and control, staying at home is the most direct way for citizens to make contribution to the society. Lots of students turn into chefs and make delicious foods like Liang-pi, fried dough sticks, milk tea and cakes made in rice cooker. Would you like to try something new? Today, let's take a look at some easy-to-learn dishes of the Eight Major Cuisines of China to help you get further on the way to become a master chef.
中華美食博大精深。因為地理、氣候、習俗和特產的不同，發展出各式各樣的具有地方風味和特色的菜餚，以及相應的烹調方法，從而形成了不同風味的菜系。其中最著名的有魯菜、川菜、粵菜、蘇菜、浙菜、徽菜、閩菜和湘菜八種，合稱八大菜系。
Chinese cuisine is extensive and profound. Due to different geographical locations, climates and customs, Chinese people have developed various kinds of dishes with local flavors and characteristics, thus forming different styles of cuisines. There are eight major regional cuisines in China. They are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine and Zhejiang cuisine. Each of these cuisines has its distinct style and strength.
魯菜起源於山東的齊魯風味，口味講求鹹鮮純正，突出本味。常見的烹飪技術包括爆、溜、扒、烤、煮。
Shandong cuisine is derived from the native cooking style of Shandong Province. The flavors of Shandong cuisine are umami and moderately salty, which highlights the original flavor of the ingredients. The master cooking techniques include Bao (quick frying), Liu (quick frying with corn flavor), Pa (stewing), Kao (roasting) and Zhu (boiling).
蔥燒海參
Braised Sea Cucumber with Scallion
蔥燒海參以水發海參和大蔥為原料, 蠔油、醬油、白糖等為調料。海參表面裹上一層麵粉並油炸2分鐘至金黃色，製作醬汁並澆在海參上即完成。
We could use sea cucumber and scallions as ingredients, soy sauce, crystal sugar, oyster sauce, soy sauce and white sugar as seasonings, wrap the sea cucumber with flour and deep fry for 2 minutes. Then, plate the sea cucumber with mixed sauce.
川菜起源於四川地區：以麻、辣、鮮、香為特色，其中麻辣是川菜最具特色的口味，善用姜、辣椒以及花椒等進行調味。
Sichuan cuisine is originated in Sichuan Province. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper (also as flower pepper).
魚香肉絲
Yuxiang Shredded Pork
製作時先將豬肉、青筍、木耳切絲並加入調料醃製，將肉絲下油鍋中炒散，加姜、蒜、泡椒炒出魚香味，再下入筍片，木耳絲煸炒，集鹹辣酸甜匯聚一身。
Firstly, shred some pork, green bamboo shoots and agaric, and marinate them with seasonings. Then, stir-fry the shred pork in pan, add ginger, garlic and pickled pepper to produce the fish flavor. Finally, add the bamboo shoots, agaric and stir-fry them. The dish combines a mixture flavors, salty, spicy, sour and sweet.
粵菜口味清淡、新鮮、自然、微甜。一個地道的廣東廚師的目標是保持食物的原汁原味。小炒和清蒸是最常見的粵菜烹飪方式。
Guangdong cuisine has flavors of mild, fresh, natural and slightly sweet. An authentic Cantonese chef’s goal is to preserve the food’s original flavor. Stir frying and steaming are the two most common cooking methods.
白切雞烹調時不加入香料調味，用熱水浸熟或隔水蒸熟而成。烹製過程中不加入香料和調味品，以保持雞肉的自然鮮味。常見蘸料是以薑末、蔥粒和食油製成的薑蓉。
White-cut chicken is cooked without spices, soaked in hot water or steam cooked. No spices or seasonings are added in the process to maintain the natural flavor of the chicken. The common condiment is grated ginger which is made of minced ginger, green Chinese onion and edible oil.
江蘇菜起源於江蘇本土的烹飪風格。口感鮮味、天然、溫和、微甜，具有豐富的食材原汁原味。江蘇菜系廚師注重火候的控制和切菜的藝術。
Jiangsu cuisine is originated from the native cooking styles of Jiangsu Province. Its flavor is umami, natural, mild, and lightly sweet with rich original flavor of food materials. Jiangsu cuisine chefs focus on the controlling of the fire heat and the art of cutting.
揚州炒飯的食材有隔夜米飯、雞蛋、胡蘿蔔、洋蔥、玉米和火腿等，並配以少許醬油和鹽作為醬料。對於初學者而言，揚州炒飯是非常方便易學的主食。
All you need is to stir fry left rice with eggs, carrots, onion, corn, ham and so on, seasoned with a little soy sauce and salt. And then a dish of Yangzhou Fried Rice is done. It is a convenient and easy staple food for beginners.
閩菜有三大特色，一長於紅糟調味，二長於制湯，三長於使用糖醋。
Fujian cuisine has three characteristics. Fujian people are good at seasoning with red grains, making soup and using sweet and sour taste.
閩菜的招牌菜是佛跳牆，但要是被佛跳牆的難度係數勸退，也可以嘗試閩菜的另一招牌——荔枝肉。白色的荸薺和切成十字花刀的豬肉，炸後捲縮成荔枝形，味道酸甜可口。
The signature dish of Fujian cuisine is Fo Tiao Qiang, but if you find it too difficult, try another signature dish of Fujian cuisine -- lychee meat. Deep fried water chestnuts and pork which are cut into cross-flower knife, will roll up into litchi shape. It tastes sweet and sour.
浙菜口味清淡，尤其在烹製海鮮河鮮有其獨到之處，口味注重清鮮脆嫩，保持原料的本色和真味。
Zhejiang cuisine has a light taste and is unique in cooking seafood. The dishes are clear and crisp, keeping the natural color and taste of food.
龍井茶和蝦仁用豬油滑炒，葷而不膩。成菜後，蝦仁白嫩、茶葉翠綠，色澤淡雅，味美清口。
Saute longjing tea and shrimp in lard. The shrimp is white and tender, the tea is green, and the color is quietly elegant.
湘菜口味上以香辣為主，菜品色澤濃鬱。因地理位置的關係，湖南氣候溫和溼潤，故人們多喜食辣椒，用以提神去溼。
Hunan cuisine is well-known for spicy taste and strong color. Due to the geographical location of Hunan, the climate is mild and humid. Therefore, Hunan people like to eat peppers to refresh themselves and disperse dampness.
農家小炒肉是湘菜中最為家常的一款了，五花肉和青紅椒一起煸炒，成品麻辣鮮香，口味滑嫩。
Stir-fried pork is the most popular and common dish in Hunan. Pork belly, green and red peppers are stir-fried together. The dishes are spicy, fresh and tender.
口味鮮辣為主。擅長燒、燉、蒸，而爆、炒菜少，重油、重色，重火功。
The taste is mainly fresh and spicy. Compared with stir-fry, braise, stewing and steaming are the more common cooking methods of Anhui cuisine. Also, Anhui cuisine emphasizes color and cooking temperature.
問政筍
Wenzheng Bamboo Shoots
傳統燒法中，一般都用臘肉和竹筍一起燉燒，後來人們加上香腸、香菇等增香。成菜後，脆嫩可口，筍味微甜，如同鮮筍一樣，吊人胃口。
In traditional cooking, preserved meat is usually stewed with bamboo shoots. Later, sausages and mushrooms are added to enhance the flavor. The dishes are crisp and tender, especially, the bamboo shoots taste slightly sweet, extremely delicious.
以上這些都是八大菜系中的一些簡單易學的菜品，大家可以嘗試自己做一做，在家也可以領略各地美食哦！
These are some easy-to-learn dishes in the Eight Great Cuisines of China. You can try to make on your own and enjoy various foods at home.
溫馨提醒：根據學校通知，從3月2日起，在疫情防控期間所有全日制本科生課程教學形式調整為線上教學。請大家根據授課老師的建議，提前安裝並熟悉各類授課平臺。在開學不返校期間，未經學校批准，所有學生一律不得返校。請同學們等待學校下一步通知！
Warm reminder: According to the university's notice, from March 2nd, all full-time undergraduate courses during the epidemic prevention and control period will be conducted online. Please install and get familiar with all kinds of teaching platforms in advance according to teachers』 instructions. During this period, all students shall not return to JNU without the approval of the university. Please wait for further notice.
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