中国八大菜系(英文版)

A bite of China

Introduction

Have you heard of “A bite of China”? There are 8 major cuisines in china. They are Shandong Cuisine, Cantonese Cuisine, Sichuan Cuisine, Anhui Cuisine, Zhejiang Cuisine, Jiangsu Cuisine, Fujian Cuisine, Hunan Cuisine, and so on.

The formation of the cuisines can’t depart with its long history and unique cooking method. It also influenced by the local natural conditions and cultural environment. And every cuisine has its own style. Some people described the eight cuisines in a personate way. He said that the Jiangsu Cuisine and Zhejiang Cuisine are like delicate and pretty Jiangnan belle. Shandong Cuisine and Anhui Cuisine are like north and earthy valiant fighter. Cantonese Cuisine and Fujian Cuisine are like romantic and elegant gentleman. Sichuan Cuisine and Hunan Cuisine are like versatile celebrity. For instance, Sichuan Cuisine is known as the most irritant dishes. A famous proverb is that food in China and taste in Sichuan. It has a veryspicy taste. Shandong Cuisine is known as the most influential dishes because it is the represent of north dishes. The ingredients of Cantonese Cuisine is extensive and rare, so people said there is nothing can’t be eaten in this cuisine. Anhui Cuisine has a good name is that find the lost delicacy. Becausethe main ingredients of this cuisine are less polluted products in mountainous area.In this book , six of the famous cuisines will be shown, and some specialties and famous restaurants will be recommended. It can help you to understand the cooking culture of China. And if you travel to China, it can help you to choose your favorite food. So you can have a cate enjoyment. Now, let’s open the gate of Chinese Cuisines.

Shandong Cuisine （July）

Shandong Cuisine, which is originated from Shandong flavor, always clean, pure, and not greasy. Shallot and garlic are two main seasonings of the dishes, so Shandong Cuisine usually tastes pungent. It emphasizes on tenderness, crispness and freshness. Jinan cuisine and jiaonan cuisine are the two main parts of Shandong Cuisine. Jinan cuisine characterizes by deep-frying and stir-frying, grilling, and stir-frying while jiaonan cuisine focuses on cooking food with light taste. Soups are very famous in Shandong Cuisine. If you have a try, you will find that thin soup tastes fresh and creamy soup tastes strong.

Shandong is the birthplace of cooking culture, and there ever existed many famous ancient scholars, such as Confucius and Mencius. As old as the ancient scholars, Shandong Cuisine also has a long history. It originated in the Spring and Autumn period , and formed during Qin and Han Dynasty. After Song Dynasty, it became the represent of “the North dishes”. Shandong cuisine is one of the major eight Chinese cuisine and it is the local cuisine that covered most extensive area in China, include Beijing, Tianjin and Dongbei Province.

Shandong Province is known as the origination of ancient culture in China. The formation of Shandong Cuisine has a tight connection with the local history, geographical conditions, economic conditions and customs. This province is also known as one of world’s three gardens. For example, jiaozhouChinese cabbage, Zhangqiu garlic, Cangshan shallot are famous in abroad. There are too many Shandong Cuisine restaurants in china. The most famous restaurants includeQilurenjia, Beijing Qilu Restaurant and Tongheju.

Cantonese Cuisine（Asiya）

Cantonese Cuisine is one of the eight culinary traditions of Chinese cuisine. When westerners speak of Chinese food, they usually refer to Cantonese Cuisine. Why? This is because of the most Chinese who immigrant and set up restaurants overseas were from Guangdong. Now, let me introduce this kind of cuisine. Guangzhou, the capital of Guangdong province, has long been a trading port and many important food. Unlike other Chinese cuisine style of cooking, Cantonese Cuisine more attention to bring out or highlight the original taste of the meet, vegetable. unlike Sichuan Cuisine so spicy, unlike other foods lost original taste of cooking, so Cantonese Cuisine is a little spice or sugar is used generally.

Common Cantonese Dishes for you.

These dishes are often simple and easy to learn to cook, and they came the most common foods on the menus of Cantonese restaurants.

Chinese steamed eggs: there are by beating eggs to a creamy consistency and steaming till this water boiling. Variations are derived by colding different ingredients, such as onion and soy sauce.

Noddle dishes

Shahe noodles are a kind of rice noodles, they are broad and look white, their texture is elastic and like a little chewy. They don’t freeze or drying and should generally purchased fresh in strips that should be cut to the desired width. Shahe noodles are popular in southern china.

Meat Dishes.

We should boil the chicken in water until the chicken looks golden. When it is cook done, the chicken tastes fresh and maintain original taste of chicken.

Seafood.

Because Guangdong located on the southern of china, fresh seafood is easy to available to get and many Cantonese restaurants are best use of this advantages. In Cantonese culinary arts, steaming is best cooking style. According to Cantonese Cuisine, the taste fresh is the most important point, so seafood generally cooked by steaming.

Cantonese are known to us that they try different kind of meats and vegetables. So, people those who are in Northern China often says that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except train, and everything that moves in the water except boats.

Panxirestaurant in Guangzhou.

Address: 151 west longjin road, Liwan District.

Lung king Heen

Address: IFC Tower, 8 Finance st, Hong Kong.

Zhejiang cuisine（Clark）

Zhejiang cuisine also called ZheCai for short, is one of the eight major cuisines of China. Zhejiang cuisine has it’s unique taste and uniquecooking method. It’s because that Zhejiang province be rich in natural resources. Zhejiang province closed to sea, so Zhejiang cuisine is good at making sea food, and Zhejiang province also is the main place that product meat and rice, so the meat also is the Zhejiang cuisine’s material. So Zhejiang cuisine’s cooking methods mainly are sautéing, stir-frying, simmering and steaming, obtaining the natural flavor and taste. Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness and smoothness of its dishes with mellow fragrance.

Zhejiang cuisines include Hangzhou food, Ningbo food and Shaoxing food. Hangzhou, Ningbo and Shaoxing are all in ZhejiangProvince. Hangzhou food is the most famous cuisine in the Zhejiang cuisine.

Hangzhoufood tastes fresh and crisp, and with the change of season it also has different kinds of food. And the main cooking methods of Hangzhou food are sautéing stewing, deep-frying and steaming. Ningbo food is a bit salty but delicious. And Ningbo food is good at steaming, roasting and braising seafood, so Ningbo food famous by retaining original freshness, tenderness and softness. Shaoxing food known as it’s aquatic food and poultry. Shaoxing food has a unique village flavor, smell sweet taste soft and glutinous, thick in gravy and strong in season.

Zhejiang cuisine specializes in stir-frying, steaming, deep-frying and simmering, obtaining the natural flavor and taste. And Zhejiang province has full of materials, and people take special care

in cooking, so Zhejiang cuisine is so delicious and be famous in China.

Anhui Cuisine (Angenla)

Anhui cuisine, together with Shan dong cuisine, Sichuan cuisine, Cantonese cuisine, Zhejiang cuisine and Jiangsu cuisine are all belonged to Chinese royal dishes from Qin dynasty. They all pay attention to the cultured colors and fresh materials.

It is said that the emperor Yuan collected public opinions from Anhui and Zhejiang provinces when he unified southern China in 221B、C. He happened to be invited to a village when he passes by Anhui province. Although the villagers did not recognize his identify, they treated him with generous hospitality and did him a meal with fresh seafood and home-made chili sauce. When the emperor Yuan came back to the capital, he missed that taste and the people there. To memorize villagers’ kindness and this moved experience, he named it Hui cuisine and listed Anhui cuisine as one of the eight major components of Chinese cuisine.

The most famous dish of Anhui cuisine called “Boiled fish”. They put the raw fish into boiled chili oil and add green onion, ginger, garlic and soy to it. Wait your raw ingredients are slow-cooked in a safe, enclosed cooker for 20minutes and a delicious boiled fish is born! Have a taste, you can feel the fish with hot sauce is melted in your mouth.

Southern cuisines like to use seafood and chilies to make the foods have strong taste. Similarly,traditional Anhui cuisine as a part of southern cuisine also use fierce ingredients to awakening the gastricfire .On completely contrast, northern cuisine ,like Shandong cuisine are light and use chilies and pepper as less as they can.

However, because of the big differences between southern cuisines and northern cuisines, Chinese dietary culture appears to be rich and varied.

Jiangsu Cuisine（Belle）

Jiangsu cuisine, which is abbreviated to su cuisine, is one of the eight cuisines of Chinese mainly nationality. It was invented two thousand years ago. Jiangsu cuisine is similar to the Zhejiang cuisine. They are both also called the land of fish and rice because of the much water there. Jiangsu province and Zhejiang province are located in the south of China and beside the sea, so there are a lot of rainfall in Jiangsu and Zhejiang. Therefore, some delicious food is made of fish in Jiangsu and Zhejiang province. On the other hand, Jiangsu cuisine is different from Zhejiang and the other places. Its characteristic is thick with light, crisp and fresh juice broth strong but not greasy, gentle, salty and sweet. The cookers in Jiangsu are good at stewing, braising, burning, heating and frying. In addition, they are skilled in cooking soup that taste very fresh. What is the most representative are Suzhou dish, Yangzhou dish, Nanjing dish and Zhenjiang dish. Suzhou food taste sweet and its color slants harmony. Yangzhou cuisine has light material, fine mellow flavor and knife labor. Nanjing and Zhejiang dish focus on alcohol which make the dishes have exquisite dainty, especially in the prestigious duck dishes. In a word, Jiangsu cuisine is famous for its colorful selection of ingredients, its meticulous preparation methodology and its not-too- bland taste.

Sichuan cuisine(Betty)

Sichuan cuisine is one of the most famous Chinese cuisine originating from Sichuan province ,and it is widely distributed through China.It has flavors mainly the pungency and spiciness because of a lot of garlic and hot peppers liberally used. Within developing,it has been divided into four specious include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style because of the different area and religion.Most tourists usually choose to go to Chengdu,so in this part,you will see some famous dishes and restaurants in Chengdu.Kung Pao chicken,Mapo tofu,Fuqifeipian,Dandan noodles are the three dishes recommended.Chengdu.KungPao chicken isstir-fried with chicken, peanuts, vegetables, and chili peppers.Mapodoufu is powerfully heat and spicy.It consists of tofu set in a spicy and salt flavor, and often cooked with minced meatusually (pork or beef)and douchi (fermented black beans).Fuqifeipian, actual lung is rarely used despite its name, originated in the qing dynasty. Dandannuddles is another classic Sichuan dish that one shouldn’t miss out when you’re in Chengdu. The one thing you’ll find in every recipe for Dan Dan Noodles is a spicy sauce that includes sesame paste and hot chili oil. Mr. Chen mapotofu,chain of fuqifeipian are the two restaurants recommended. Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes. Sichuan cuisine is composed of seven basic flavors: sour, pungent, hot, sweet, bitter, aromatic, and salty. If you don’t like the bold flavors,you can try other dishes without pungent, hot or sour.But if you don't try one of the several kinds of food, you'll regret it.

中国八大菜系特点介绍

中国八大菜系中英文介绍 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear. Guangdong Cuisine Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

中国菜名标准英文翻译

中国菜的分类Classifications of Chinese Cuisine 1.八大菜系Eight Famous Cuisines 鲁菜Lu Cuisine (Shandong Cuisine) 川菜Chuan Cuisine (Sichuan Cuisine) 粤菜Yue Cuisine (Guangdong Cuisine) 闽菜Min Cuisine (Fujian Cuisine) 苏菜Su Cuisine (Jiangsu Cuisine) 浙菜Zhe Cuisine (Zhejiang Cuisine) 湘菜Xiang Cuisine (Hunan Cuisine) 徽菜Hui Cuisine (Anhui Cuisine) 2.菜品分类Types of Courses 凉菜类Cold Dishes 热菜类Hot Dishes 汤羹粥煲类Soups, Congees and Casseroles 主食和小吃Main Food and Snacks 西餐Western Cuisine 开胃菜(头盘及沙拉类)Appetizers and Salads 汤类Soups 副菜Entrées 主菜Main Courses 配菜Side Dishes 甜点Desserts 饮品Drinks 一、酒精类饮品Alcoholic Beverages 1. 国酒Chinese Wines 2. 洋酒Imported Wines 白兰地与威士忌Brandy and Whisky 金酒与朗姆酒Gin and Rum 伏特加与龙舌兰Vodka and Tequila 利口酒和开胃酒Liqueurs and Aperitifs 红酒Red Wine 二、不含酒精类饮品Non-Alcoholic Beverages 三、中国饮品文化Chinese Drinking Culture 1. 中国茶文化Chinese Tea Culture 2. 中国酒文化Chinese Wine Culture

美食当前 中国八大菜系英文介绍

美食当前中国八大菜系英文介绍 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话 语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。

全国小吃英文翻译大全

全国小吃英文翻译大全 何军4小时前 中式早點： 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类： 稀饭Rice porridge 白饭Plain white rice 油 饭Glutinous oil rice 糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥Sweet potato congee 面类：

馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面 Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚 面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类： 鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤 Oyster soup 紫菜汤Seaweed soup 酸辣汤 Sweet & sour soup 馄饨汤Wonton soup 猪肠汤 Pork intestine soup 肉羹汤Pork thick soup 鱿鱼 汤Squid soup 花枝羹Squid thick soup 甜点： 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃 Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎

美食译苑——中文菜单英文译法(官方全套完整版)

美食译苑——中文菜单英文译法（官方全套完整版） 中西餐终于有了统一翻译标准。昨日，北京市政府外事办消息，新出版的《美食译苑——中文菜单英文译法》共规范了3102个中西餐饮食名称，其中包括2158个中餐，并向北京市各大餐馆推广。 《美食译苑——中文菜单英文译法》共分三章，分别对中餐、西餐、饮品进行了标准的英文翻译，其中中餐部分细化到八大菜系，包括鲁菜、川菜、闽菜等特色饭菜的介绍和重点翻译。 此次参加翻译的专家不仅有北京外国语大学、清华大学、北京大学等的教授，还邀请了外交部翻译专家、英籍专家、驻外大使等人。翻译团队带头人、北京外国语大学教授陈琳表示，翻译力争让完全不懂中华文化的外国宾客一眼就能看懂。 “童子鸡”译成Chicken without sex(还没有性生活的鸡)，“红烧狮子头”译成Red burned lion head(红烧狮子脑袋)。“上面的译法都很可笑，外国人看了会一头雾水。”陈琳表示，在编制标准译法时，不少菜名都引发了编委会的激烈争议。陈琳介绍，翻译时，还考虑中国文化、国家政策法律、民族问题等。“东坡肘子、宫保鸡丁，翻译时，把历史人名保留了下来；乞丐鸡直接翻译，保留了一个故事；麻婆豆腐不能翻译成‘麻脸老太太做的豆腐’，这对妇女不尊重。”他称。 ☆目录 Table of Contents ·翻译的原则Principles of Translation ·中餐 Chinese Food 冷菜类 Cold Dishes 热菜类 Hot Dishes 猪肉 Pork 牛肉 Beef 羊肉 Lamb 禽蛋类 Poultry and Eggs 菇菌类Mushrooms 鲍鱼类 Ablone 鱼翅类Shark’s Fins 海鲜类 Seafood 蔬菜类 Vegetables 豆腐类 Tofu 燕窝类Bird’s Nest Soup 羹汤煲类Soups 主食、小吃 Rice, Noodles and Local Snacks

中国八大菜系代表作英文翻译

中国八大菜系代表作（英文翻译） No.1 Sichuan Cuisine Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices No. 2 Guangdong cuisine Roasted sucking pig Fricassee three kinds of snakes and cat Steamed turtle with chives sauce King snake with bamboo slices Gourd cups No. 3 Shandong Cuisine Dezhou grilled chicken Bird’s nest in a clear soup Quick-boiled clam Lotus flower and shrimp No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) Yincai vegetalbes cooked with chicken slices Crab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜 麻婆豆腐 宫保鸡丁 鱼香肉丝 灯影牛肉 粤菜 烤乳猪 龙虎烩 清蒸甲鱼 笋片烧蛇 葫芦盅 鲁菜 德州扒鸡 清汤燕窝羹 油爆大蛤 荷花大虾 淮阳菜 蔬菜炒鸡片 砂锅蟹肉丸 奶油鸡丝玉米汤鱿鱼锅巴

中国八大菜系翻译总结

中国八大菜系英文介绍 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系/鲁菜 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Sichuan Cuisine 四川菜系/川菜 Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。 If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear. 如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许

八大菜系英文版

鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系” 中国八大菜系之英文版 Eight Cuisines(八大菜系） China covers a large territory and has many nationalities, hence a variety of Chi nese food with different but fantastic and mouthwatering flavor. Since China's lo cal dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted aro und. Certainly, there are many other local cuisines that are famous, such as Beij ing Cuisine and Shanghai Cuisine. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure a nd not greasy, is characterized by its emphasis on aroma, freshness, crispness an d tenderness. Shallot and garlic are usually used as seasonings so Shangdong dis hes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes str ong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Ji aodong division is famous for cooking seafood with fresh and light taste. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious h imself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune at a Shandong restaurant in the West since f ortune s aren't even indigenous to China. Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major componen t of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Car p. A truly authentic Sweet and Sour Carp must come from the Yellow River. B ut with the current amount of pollution in the Yellow River, you would be bett er off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, r oasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfe ct with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine pungent Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the m ost famous Chinese cuisines in the world. Characterized by its spicy and pungen t flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepp er and prickly ash(花椒) also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean （豆酱）are also used in t he cooking process. Wild vegetables and animals are usually chosen as ingredien

中国菜名官方翻译原则

中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了 夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了! 中国菜的分类Classifications of Chinese Cuisine 一、八大菜系Eight Famous Cuisines 鲁菜Lu Cuisine(Shandong Cuisine) 川菜Chuan Cuisine(Sichuan Cuisine) 粤菜Yue Cuisine(Guangdong Cuisine) 闽菜Min Cuisine(Fujian Cuisine) 苏菜Su Cuisine(Jiangsu Cuisine) 浙菜Zhe Cuisine(Zhejiang Cuisine) 湘菜Xiang Cuisine(Hunan Cuisine) 徽菜Hui Cuisine(Anhui Cuisine) 二、菜品分类Types of Courses 凉菜类Cold Dishes 热菜类Hot Dishes 汤羹粥煲类Soups,Congees and Casseroles 主食和小吃Main Food and Snacks 西餐Western Cuisine 开胃菜(头盘及沙拉类)Appetizers and Salads 汤类Soups

副菜Entrées 主菜Main Courses 配菜Side Dishes 甜点Desserts 饮品Drinks 一、酒精类饮品Alcoholic Beverages 国酒Chinese Wines 洋酒Imported Wines 白兰地与威士忌Brandy and Whisky 金酒与朗姆酒Gin and Rum 伏特加与龙舌兰Vodka and Tequila 利口酒和开胃酒Liqueurs and Aperitifs 红酒Red Wine 二、不含酒精类饮品Non-Alcoholic Beverages 三、中国饮品文化Chinese Drinking Culture 中国茶文化Chinese Tea Culture 中国酒文化Chinese Wine Culture 中国菜名的翻译原则 以主料为主，配料或配汁为辅的翻译原则 1.菜肴的主料和配料 主料(名称/形状)+with+配料 如：松仁香菇Chinese Mushrooms with Pine Nuts

英语四六级考试翻译模拟题-八大菜系 筷子(含参考答案)

中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。最有影响力、最具代表性的是鲁、川、粤、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。 China is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, culture tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines” in China are characterized by diversified cooking skills, with each having its strong points. 说到筷子的起源，中国是世界上第一个使用筷子的国家，用筷子吃饭已经有至少3000年的历史了。筷子看起来很简单，只有两根小细棒，但它有很多功能，比如挑选，移动，夹，

中国菜系英文介绍

川菜 求助编辑百科名片 调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味。《川菜》，介绍了川菜主要知识。 隐藏 四川菜谱 首字母索引： A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 荤菜辣子鸡丁鱼香肉丝水煮牛肉火爆腰花灯影牛肉樟茶鸭子粉蒸排骨合川肉片回锅肉 姜汁热味鸡棒棒鸡 板栗红烧肉麻油鸡 太白鸭子东坡蒸猪头 素菜麻婆豆腐鱼香茄子家常豆腐白汁菜心开水白菜麻酱凤尾石斛花生米醋溜黄瓜 凉菜夫妻肺片川辣黄瓜椒麻鸡椒油扁豆 汤 虾仁冬瓜汤 箩粉鱼头豆腐汤 海鲜剁椒胖鱼头碧绿虾仁

基本资料 干蒸黄鱼 白汁鱼肚 干烧鱼翅 酸菜鱼 东坡墨鱼 东坡鳊鱼 火锅 毛肚火锅 主食 担担面 八宝粥 赖汤圆 川菜系也是一个历史悠久的菜系，其发源地是古代的巴国和蜀国。川菜是对我国西南地区四川和重庆等地具有地域特色的饮食的统称， 川菜最大的特点是"一菜一格,百菜百味".川菜以成都、重庆、川南三个地方菜为代表，选料讲究，规格划一，层次分明，鲜明协调，以用料广博、味道多样、菜肴适应面广而著称。尤以麻辣、鱼香、怪味等味型独擅其长。烹调手法上擅长小炒、小煎、干烧、干煸。川菜作为我国汉族八大菜系之一，在我国烹饪史上占有重要地位，它取材广泛，调味多变，菜式多样， 口味清鲜醇浓并重， 以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味，融会了东南西北各方的特点，博采众家之长，善于吸收，善于创新，享誉中外。 调味方法 有干烧、鱼香、怪味、椒麻、红油、姜汁、糖醋、荔枝、蒜泥等复合味型，形成了川菜的特殊风味，享有“一菜一格，百菜百味”的美誉。 烹调方法 擅长炒、滑、熘、爆、煸、炸、煮、煨等。尤为小煎、小炒、干煸和干烧有其独道之处。从高级筵席“三蒸九扣”到大众便餐、民间小吃、家常风味等，菜品繁多，花式新颖，做工精细。川菜烹调讲究品种丰富、味多味美的川菜，所以受到人们的喜爱和推崇，是与其讲究烹饪技术、制作工艺精细、操作要求严格分不开的。川菜烹调有四个特点：一是选料认真、二是刀工精细、三是合理搭配、四是精心烹调。在“炒”的方面有其独到之处。它的很多菜式都采用“小炒”的方法，特点是时间短，火候急，汁水少，口味鲜嫩，合乎营养卫生要求。菜肴烹饪看似简单，实际上包含着高度的科学性、技术性和艺术性，显示出劳动人民的无穷智慧和创造能力。

中国八大菜系外文翻译

八大菜系代表菜外文翻译 ·Shandong Cuisine （鲁菜） Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. 2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc. ·Sichuan Cuisine （川菜） The main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. 3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc. ·Guangdong Cuisine （粤菜） Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world." Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters,