英文版的菜系分类
八大菜系的英文翻译
八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
八大菜系 英文介绍
八大菜系英文介绍以下是八大菜系的英文介绍：1. 鲁菜：Shandong Cuisine， also known as Lu Cuisine, is the representative cuisine of the North and Northeast China, with a focus on seafood, pork, and chicken. It is known for its simple cooking methods, fresh ingredients, and rich flavors.2. 川菜：Sichuan Cuisine, also known as Chuan Cuisine, is a spicy and pungent cuisine from Sichuan Province in China. It is famous for its fiery peppers and rich sauces, and often features pork, chicken, and seafood.3. 粤菜：Cantonese Cuisine is the representative cuisine of Guangdong Province in China, known for its freshness, simplicity, and unique seasonings. It emphasizes the use of high-quality ingredients and pays attention to the presentation of dishes.4. 闽菜：Fujian Cuisine is a coastal cuisine from Fujian Province in China. It emphasizes seafood, fresh vegetables, and rice dishes. The cooking methods are unique, with a focus on stewing, steaming, and deep-frying.5. 苏菜：Jiangsu Cuisine is a representative cuisine of the Yangtze River Delta region in China. It emphasizes freshness, tenderness, and mild flavors. The cooking methods are diverse, including stewing, steaming, frying, and braising.6. 浙菜：Zhejiang Cuisine is a representative cuisine of the eastern region of China, known for its simplicity and unique flavors. It often features rice dishes, seafood, and various kinds of meat. The cooking methods include stewing, steaming, and frying.7. 湘菜：Xiang Cuisine is a spicy and pungent cuisine from Hunan Province in China. It emphasizes the use of fresh ingredients and fiery peppers, often featuring pork, chicken, and beef. The cooking methods include stewing, steaming, and deep-frying.8. 徽菜：Anhui Cuisine is a traditional Chinese cuisine from Anhui Province, known for its unique flavors and seasonings. The main ingredients include pork, chicken, duck, and various kinds of vegetables. The cooking methods include stewing, steaming, frying, and braising.。
Chinese food-3 八大菜系(英文)
Anhui Cuisine 安徽菜系
Hunan Cuisine 湖南菜系
Shandong Cuisine 山东菜系
Consisting of Jinan cuisine and Jiaodong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes.
Dongpo Pork东坡肉
由杭州菜，宁波菜，绍兴菜组 成，不油腻，以其菜肴的鲜， 柔，滑，香而闻名。杭州菜是 这三者中最出名的一个。
Hunan Cuisine 湖南菜系
Consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi cote au. It characterizes itself by thick and p ungent flavor. Chili, pepper and shallot are usually necessaries in this division.
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。 山东菜系通常很
辣，注重汤品。
Sweat and Sour Carp糖醋鲤鱼
Sichuan Cuisine 四川菜系
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.
中国八大菜系的英文
Chinese Cuisine
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Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities.
Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
Do you know?
Eight Regional Cuisines
鲁菜 Shandong
Cuisine
川菜 Sichuan Cuisine
粤菜 Cantonese
Cuisine
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闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
湘菜 Hunan Cuisine
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狮子头
霸王别姬
松鼠鳜鱼
Zhejiang Cuisine
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东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines,
Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
● Sichuan hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
八大菜系(英文)
Smelly mandarin fish(臭鳜鱼)
The stinky mandarin fish smells rotten, tastes sweet, tender and smooth, and retains the original flavor of the mandarin fish.
Fujian Cuisine(闽菜)
The characteristic of fujian cuisine is that the soup is clear, the flavor is weak, the Fried food is crisp and good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, cooking, braising, frying and stewing.
Sichuan Cuisine(川菜)
Sichuan cuisine is widely used, varied in seasoning, varied in style, and rich in flavor and fresh alcohol. It is known for its good use of spicy and spicy flavor.
Double cooked pork slices(回锅肉)
As a traditional sichuan dish, it is very important in sichuan cuisine. It has always been considered the top of sichuan cuisine. It has a unique flavor, red and bright color, fat and not greasy. It is the first choice for food.
八大菜系英语介绍
Famous food
Ham stewed turtle 火腿炖甲鱼
Fermented bean curd chicken腐乳鸡
Mushrooms chestnut香菇板栗
• Baked chicken 叫花鸡
sweet soup balls 宁波汤圆
Steamed grass carp in
Braised bamboo shoots油焖春笋
vinegar gravy 西湖醋鱼
HunanCuisine湘菜
HunanCuisine湘菜
• consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau.
• Flavour:not-too-spicy,not-toobland mellow frabrance
Famous dishes
Salted duck金 陵盐水鸭
pork meat pat ties 狮子头
Sweet an d Sour M andarin Fi sh松鼠鳜 鱼
Farewell to my concubine. 霸王别姬
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd 麻婆豆腐
英文介绍八大菜系
Famous dishes
Mapo beancurd 麻婆豆腐
鱼香肉丝 Fish flavored shredded pork
宫保鸡丁 Diced chicken with peanuts
materials:
Tofu Fleshy foam Bean paste Hot pepper Ginger Garlic Cooking wine Soy sauce Prickly ash Onion Sugar
腊味合蒸 Mixed cured meat
冰糖雪莲 Sweet lotus seeds soup 红爆鱼翅 Simmered shark's fin in brown sauce
simmered shark's fin in brown sauce
Material: Shark，Trotters， Starch Seasoning：salt，Soy sauce，MSG， Cooking wine
火腿炖甲鱼 Ham stewed turtle
香菇板栗 Mushrooms chestnut
腐乳鸡 Fermented bean curd chicken
Fermented bean curd chicken
Material: Chicken Red rotten milk Shallot Ginger Coriander Leaves Seasoning：Rock candy Liqueur Salt Corn starch Vegetable oil
1.Consisting of Jinan cuisine and Jiaodong cuisine
2.Clear, pure and not greasy
官方发布2158道中餐饭菜英文译名-菜单分类篇
中餐Chinese Cuisine 中国菜的分类Classifications of Chinese Cuisine1.八大菜系Eight Famous Cuisines1.1.鲁菜Lu Cuisine (Shandong Cuisine)1.2.川菜Chuan Cuisine (Sichuan Cuisine)1.3.粤菜Yue Cuisine (Guangdong Cuisine)1.4.闽菜Min Cuisine (Fujian Cuisine)1.5.苏菜Su Cuisine (Jiangsu Cuisine)1.6.浙菜Zhe Cuisine (Zhejiang Cuisine)1.7.湘菜Xiang Cuisine (Hunan Cuisine)1.8.徽菜Hui Cuisine (Anhui Cuisine)2.菜品分类Types of Courses2.1.凉菜类Cold Dishes2.2.热菜类Hot Dishes2.3.汤羹粥煲类Soups, Congees and Casseroles2.4.主食和小吃Main Food and Snacks西餐Western Cuisine一、开胃菜（头盘及沙拉类）Appetizers and Salads二、汤类Soups三、副菜Entrées四、主菜Main Courses五、配菜Side Dishes六、甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages1.国酒Chinese Wines2.洋酒Imported Wines2.1.白兰地与威士忌Brandy and Whisky2.2.金酒与朗姆酒Gin and Rum2.3.伏特加与龙舌兰Vodka and Tequila2.4.利口酒和开胃酒Liqueurs and Aperitifs2.5.红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture1.中国茶文化Chinese Tea Culture2.中国酒文化Chinese Wine Culture。
中国八大菜系英文介绍
1.Shandong Cuisine
Consisting of Jinan cuisine an d Jiaodong cuisine, Shandong cuisine, clear, pure and not gr easy(油腻的）, is characterize d by its emphasis on aroma, fr eshness, crispness and tende rness（香鲜酥软）. Shallot(葱） and garlic are usually used as seasonings so Shangdong dis hes tastes pungent usually. S oups are given much emphasi s in Shangdong dishes. Thin s oup features clear and fresh w hile creamy soup looks thick a nd tastes strong.
the recipe of Wensi Tofu （文思豆腐）
2016/6/29
Deep-Fried Phoenix-Tailed Prawns （炸凤尾虾）
6.Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisin e, not greasy, wins its rep utation for freshness, tenderness, softness, smo othness （鲜柔滑香）of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the thr ee.
八大菜系中英文对照版
口味flavor： 甜辣 sweet and spicy
制作时间the time of manufacture： 15至20 分钟 15 minutes to 20 minutes
原料 raw material ： 鸡脯肉：400克，（400 gram chicken breast ） 炸花生米：50克，（50 grams fried peanuts ） 鸡蛋：1个，（One egg） 辅料Auxiliary ingredients： 大蒜 garlic，淀粉 starch，姜ginger 干辣椒10个 ten chillies 调料seasoning： 食用油500克 （500 grams edible oil） ， 香油 sesame oil，酱油 soy， 料酒 cooking wine，香醋spiced vinegar， 精盐 refined salt ，白糖 white sugar
粤菜 C a ntone se cuisine Jia ngsu 苏菜 cuisine F ujia n 闽菜 cuisine 徽菜 Anhui cuisine
川菜 S ichua n cuisine
麻 婆 豆 腐
Tofu
棒棒鸡bon bon chicken 水煮肉片pork with green vegetables
Something We Want to Say：
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.
中国八大菜系的英文版
you would no doubt be interested in Chinese cooking.你 cooking.你 一定喜欢中国菜。 Dinner is ready. Please come to the table.饭菜好了，请入席。 table.饭菜好了，请入席。 What would you like to drink?你 drink?你 要喝什么？ Mr. Taylor, which do you prefer, beer or wine? Mr. Taylor,你要 Taylor,你要 啤酒还是葡萄酒。
Unit3
菜系： 菜系：Cuisines [kwi'zi:n] 菜系，也称“帮菜”，是指在选料、切配、烹 饪等技艺方面，经长期演变而自成体系，具有 鲜明的地方风味特色，并为社会所公认的中国 的菜肴流派。我国的菜系，是指在一定区域内， 由于气候、地理、历史、物产及饮食风俗的不 同，经过漫长历史演变而形成的一整套自成体 系的烹饪技艺和风味，并被全国各地所承认的 地方菜肴。菜肴在烹饪中有许多流派。鲁、川、 苏、粤四大菜系形成历史较早，后来，浙、闽、 湘、徽等地方菜也逐渐出名，于是形成了我国 的“八大菜系”。
Sichuan Cuipungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著 名的中国菜系之一。
Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上， 口味特点是爽、淡、脆、鲜。
中国八大菜系英文介绍
2013-12-11
Baked Chicken in Salt （盐焗鸡）
4.Fujian Cuisine
Consisting of Fuzhou Cuis ine, Quanzhou Cuisine and Xiamen Cuisine, Fujia n Cuisine is distinguished for its choice seafood, bea utiful color and magic tast e of sweet, sour, salty and savory. The most distinct f eatures are their “pickled taste“(卤味）.
2013-12-11
Fotiaoqiang （佛跳墙）
Face thread paste （面线糊）
5.Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cu isine, is popular in the lower reach of t he Yangtze River. Aquatics as the main ingredients, it stresses the freshness o f materials. Its carving techniques are delicate, of wh ich the melon carving technique （瓜雕） is especially well known. Cooking tech niques consist of stewing, braising, ro asting, simmering, etc. The flavor of H uaiyang Cuisine is light, fresh and swe et and with delicate elegance.
中国八大菜系英文介绍
中国八大菜系英文介绍Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithd ifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypical characteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whi chhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,s uchasBeijingCuisineandShanghaiCuisine.ⅠShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.Andm uchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajo rcuisineinChina.Butdon'texpecttogainmorewisdomfromafortunecookieataShandongrestaurant intheWestsincefortunecookiesaren'tevenindigenoustoChina.山东是许多着名学者的故乡，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。
八大菜系英语介绍
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
HunanCuisine湘菜
HunanCuisine湘菜
– consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. – Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青 葱)are usually necessaries in this division.
7,HunanCuisine湘菜 8,AnhuiCuisine徽菜
Shandong Cuisine
鲁菜
Shandong Cuisine
Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste
Anhui Cuisine 徽菜
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
八大菜系(中英文介绍)
not greasy, wins its reputation for
freshness, tenderness, softness,
smoothness of its dishes with mellow
fragrance. Hangzhou Cuisine is the
most famous one among the three.
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
and savory. The most distinct
features are their "pickled taste".
江苏菜
Jiangsu Cuisine
• 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而 出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,
八大菜系中英文对照版
八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。
中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。
下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。
一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。
鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。
主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。
在中式烹饪中占有很重要的地位。
二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。
川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。
三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。
粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。
四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。
苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。
五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。
闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。
六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。
浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。
七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。
湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。
世界三大菜系-英文版
• 中国菜系： 中国菜系， • 日本菜系， • 韩国菜系， • 东南亚菜
• 法国菜系： 法国菜系， • 欧洲菜系， • 美洲菜系， • 澳洲菜系。 • 土耳其菜系：土耳其菜系， • 中亚菜系， • 中东菜系， • 南亚菜系
按地域划分
四大菜系
八大菜系
浙 （ 浙 江 ） 徽 （ 安 徽 ） 湘 （ 湖 南 ） 闽 （ 福 建 ）
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•日本人把sushi写成汉字“寿司”， •因为它是从中国古代流传下来的， •但是实际上，现在的寿司已和古代时候已经完全不同了。
ぉ弁当
curry
and rice
French cuisine
• • • • French cuisine ， Europe cuisine ， American cuisine ， Australian cuisine 。
spaghetti
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While many believe that spaghetti originated in china, some now assert that the reading of a lost Marco Polo manuscript which led to this belief, was in fact an inaccurate Latin translation。 • 许多人认为意大利面是源自中国，他 们从马可波罗游记里面看到这样的说法， 但那实际上是翻译的错误。
泡菜是韩国文化的一部分。 它是用盐和辣椒腌制的菜。 它在韩国菜里可以说是最基础的一道配菜。
sushi
Sushi
• The Japanese name sushi is written with kanji for ancient Chinese dishes which bear little resemblance to today’s sushi。
中国八大菜系的英文版
Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [in'ɡri:diənt] [in'ɡ and is known for carving ['kɑ:viŋ] ['kɑ techniques and a light, fresh and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海 鲜为主要原料，同样因其做工精 美和口味清淡、香甜而出名。
Wouldn‘t you care for something a little stronger? 你不介意喝点烈 酒吧？ Here's to our friendship and to your health, Cheers! 为我们的友 谊和您的健康，干杯！
Ah, here come the egg rolls.Ah， rolls.Ah， 上春卷儿了。 It tastes best when taken piping hot. 趁热吃好吃。 Have some more, please 请再 来点儿。 To the success of your Guangzhou trip! 为你的广州之行 成功干杯！ May i help you get some pieces of sweet and sour fish? 我给你夹 点糖醋鱼吧。
Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著 名的中国菜系之一。
Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上， 口味特点是爽、淡、脆、鲜。