菜系 · CuisineCuisine
八大菜系，第一次点菜不踩雷Eight great cuisines — order with confidence
从鲁到湘，先看懂口味地图与餐桌规矩，再进餐厅。From Lu to Xiang — understand the flavor map and table manners before you sit down.
菜系Cuisine从鲁到湘，先看懂口味地图与餐桌规矩，再进餐厅。From Lu to Xiang — understand the flavor map and table manners before you sit down.
菜系Cuisine川湘的"辣"和江西的"辣"不同；菜单上的"不辣"常指微辣。点菜先问清辣度，别硬扛。Sichuan and Hunan "spicy" differ from Jiangxi's; "not spicy" on a menu often means mildly spicy. Always ask before you commit.
川菜标志：辣椒+花椒，舌头会发麻，不是单纯辣。Sichuan signature: chili plus numbing peppercorn — a tingling, not just hot, sensation.
湘菜更直给的辣，常配剁椒、干椒，鲜辣下饭。Hunan heat is more direct, often with chopped or dried chilies.
对不能吃辣的人，"微辣"可能仍偏辣，可直接说"免辣/一点辣"。If you can't take heat, ask for "no chili" — "mild" may still bite.
咸鲜醇厚，北方菜系根基，善用酱爆、清汤。Savory and foundational to northern cooking.
麻辣鲜香，国民味，火锅与回锅肉代表。Numbing, fragrant, hugely popular nationwide.
清淡原味，讲究鲜，早茶与点心出名。Light, fresh; famous for dim sum.
鲜甜汤醇，靠海吃海，佛跳墙是名菜。Coastal, broth-rich and sweet-savory.
浓中带甜，刀工精细，淮扬菜为代表。Refined knife work, gentle sweetness.
清鲜爽脆，清淡雅致，西湖醋鱼为代表。Fresh, crisp, elegantly light.
香辣浓厚，下饭一绝，剁椒鱼头代表。Bold, aromatic heat — great with rice.
重油重色，山野之味，火腿与炖菜见长。Hearty, earthy, mountain-style braises.