7 Chinese Cuisine
中国饮食文化英语
中国饮食文化英语Chinese Cuisine CultureChina is a country with a long history, rich culture, and diverse cuisines. Chinese cuisine is one of the most popular and respected in the world. The Chinese are renowned for their culinary skills, using fresh ingredients, herbs and spices, and unique cooking techniques. Chinese food is not just about taste, but also about aesthetics, culture, and tradition. In this essay, we will explore the rich and vibrant culture of Chinese cuisine.A Brief History of Chinese CuisineChinese cuisine dates back over 5,000 years and has evolved over time, influenced by social, economic, and agricultural changes. The earliest form of Chinese cuisine was simple and bland, consisting of rice, millet, and vegetables. Over time, Chinese cuisine became more complex, with the addition of meat, fish, and spices.The different regions of China have their own unique cuisines, such as Cantonese, Sichuan, Hunan, and Shandong cuisine. Each cuisine is known for its distinctive flavor, aroma, and texture.Traditional Chinese MealsA traditional Chinese meal consists of several dishes, including a soup, a meat dish, a vegetable dish, and rice. Chinese cuisine places great emphasis on the balance of flavors, such as sweet, sour, salty, spicy, and bitter. Atraditional Chinese meal is also very colorful and visually appealing, with the use of different ingredients and garnishes.Chinese cuisine also places great importance on the concept of Yin and Yang, which is the balance of opposing forces. Yin foods are cool and refreshing, such as seafood and vegetables, while Yang foods are warm and filling, such as meat and grains. This balance of Yin and Yang is believed to be essential for good health.Tea CultureTea is an integral part of Chinese culture, and the art of tea drinking has been practiced for thousands of years. Tea leaves are harvested, dried, and then brewed in hot water. Chinese tea is enjoyed both for its health benefits and its taste.Chinese tea is also associated with various rituals and ceremonies, such as the traditional tea ceremony, where tea is prepared and served with great care and attention to detail. Tea culture is deeply ingrained in Chinese society and is considered an important part of everyday life.DumplingsDumplings are a staple of Chinese cuisine and are enjoyed throughout the country. They are made from a mixture of flour and water and can be filled with various ingredients, such as pork, beef, vegetables, and seafood. Dumplings are usually boiled or steamed and can be served as a meal or as a snack.The Chinese Lunar New Year is celebrated with the eating of dumplings, symbolizing wealth and good fortune. Dumpling-making is also a popular activity during the Chinese New Year celebrations, bringing family and friends together.ConclusionChinese cuisine is a rich and vibrant part of Chinese culture, with a long and fascinating history. It is not just about the taste of the food, but also about the art and beauty of culinary presentation. Chinese cuisine reflects the traditions, social customs, and values of Chinese society, and is deeply ingrained in everyday life. Whether you are in China or abroad, exploring Chinese cuisine is a must-do experience that will provide you with a deeper appreciation of this fascinating and delicious cuisine.。
中国美食的英文介绍(非常精美全面)
CATALOGUE
目录
The Origin and History of Chinese CuisineThe main cuisines in ChinaChinese cooking techniques and specialty ingredientsThe Global Influence of Chinese CuisineTable Etiquette and Cultural Connotation of Chinese Cuisine
Chinese food culture has a strong cultural heritage. It emphasizes the harmony between man and nature, paying attention to the use of seasonal and local foods, as well as the balance between sweet, sour, bitter, and salty flavors.
Characteristics: Famous for its rich and savory dishes, with a focus on cooking with fresh seasonal ingredients.
Chinese cooking techniques and specialse cuisine is known for its simple yet delicious flavors, often using light seasoning and cooking methods to retain the natural flavors of ingredients.
Chinese cuisine
• 2、介绍菜肴的口感、烹法和主料 • 公式：口感+烹法+主料 香酥排骨crisp fried spareribs • 水煮(stewed)嫩鱼 tender stewed(煮） fish • fragrant fried chicken • 香煎鸡块
四、以人名或地名开头的翻译方法
• 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 麻婆豆腐：Ma Po beancurd • 四川水饺 • Sichuan boiled dumpling
Jiangsu cuisine （苏菜或扬菜） 苏菜或扬菜）
• Braised Mandarin Fish in Shap of Squirrel松鼠鳜鱼 松鼠鳜鱼
Zhejiang cuisine (浙菜 or 浙江菜) 浙菜 浙江菜
• • • • Dongpo Pork 东坡肉 West Lake Fish In Sweet Sour Source 西湖醋鱼
• 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 茄汁鱼片sliced fish with tomato sauce • Diced chicken with hot pepper • 椒麻鸡丁 • Crisp Shrimps with Rice Wine Sauce • 黄酒脆皮虾仁
Styles
• • • • Fried （油炸的，煎的）Tofu,Home Style. 家常豆腐 湘味小炒肉 Sauted（炒） Pork with pepper,Hunan Style.
The translation skills of the dishes
• 一、以主料开头的翻译方法 • 1、介绍菜肴的主料(main ingredient)和辅料 (minor ingredient)： • 公式(formula)：主料(形状)+(with)辅料 • 杏仁鸡丁：chicken cubes with almond( chicken almond(杏仁） • 牛肉豆腐 • beef with bean curd（豆腐） • Scrambled egg with tomato 西红柿炒蛋
Chinese cuisine
Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world —from East Asia to North America, Australasia and Western Europe. Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, and they are: Anhui (Hui 徽), Cantonese (Yue 粵), Fujian (Min 閩), Hunan (Xiang 湘), Jiangsu (Su 蘇or Yang 揚), Shandong (Lu 魯), Szechuan (Chuan 川), Zhejiang (Zhe 浙).Chinese cuisine (Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia.Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisineand due to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.Chinese CuisineThe vastness of China's geography and history echoes through the polyphony of Chinese cuisine. To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Beijing; the fertile east, watered by the Yangtse River; the south, famous for the Cantonese cooking of the Guangdong Province; and the fecund west of Szechwan and Hunan Provinces.Canton is, perhaps, the most famous of the food areas. Long, warm, wet days throughout the year create the perfect environment for cultivating most everything. The coast provides ample seafood, the groves are filled with fruits. Cooking methods and recipes here are sophisticated and varied. Since the local produce is so gorgeous, the cooking highlights its freshness, relying less on loud sauces anddeep-frying.To the mountainous west, in Szechwan and Hunan provinces, steamy heat and spicy foods fill the restaurants. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food tells of locally grown chiles and the inclinations of the local palate, though some say the spices are used to mask the taste of foods that rot quickly in the heat.To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.The northern region of China reaches into the hostile climate of Mongolia -- land of the Gobi Desert and Arctic winter winds. Mongolian influence appears in the prevalence of mutton and lamb -- many in the region are Muslim, so pork is forbidden -- and in the nomadic simplicity of the Mongolian fire pot. The north is not amenable to rice cultivation so, wheat, barley, millet and soybeans are the staples; breads and noodles anchor the meal. The vegetables and fruits -- cabbage, squash, pears, grapes, and apples -- are like those grown in North America. Beijing is the pearl of the region; royal haute cuisine was born and bred inside her walls. However, the centuries and the accumulated wisdom of China's best chefs have conspired to make imperial cuisine an incredible achievement that belongs to all of China.Once the meal is cooked, it is served all at once to the family, who eat with chopsticks and drink soup with a wide spoon. The average dinner includes a starch -- rice, noodles, bread, or pancakes -- a meat dish, vegetable, and soup, which serves as a beverage. For formal meals and banquets, there are many successive courses which are served in a strict traditional order.Guangdong CuisineWhen people mentioned Guangdong Cuisine, they can always associate it with the traditional dishes such as sweet and sour Gulao meat, Gravy pork with preserved potherb mustard, Roast Piglet with Crisp Skin. Guangdong cuisine has been heavily influenced by western cooking cultures, which is unique among the Chinese cuisines. Its raw materials, cooking methods, and flavorings all differ from the other cuisines.Guangdong cuisine has absorbed the cooking skills of the West as well as that of other Chinese regions, to develop its own unique methods. Guangdong chefs also pay much attention to the artistic presentation of their dishes. So Guangdong cuisine became more and more popular nowadays.Our experts will explain the training courses step by step from configuration of the kitchen to various kinds of cooking skills. Seafood process, bench work, dish garnishing, stove operation, all delails are introduced exactly in conformity with Guangdong Cuisine kitchen. Skillsof cooking material preparation, food decaration, Sauce and jam making, steaming work, base-soup and other local snack making, are also park of our training courses. Our master chefs will show you the original methods of cooking pork, poultry, freshwater food, seafood and seasonal vegetables. At the same time, we can also teach you how to manage the kitchen well .You will receive the common menu as a present Guangdong Cuisine(Cantonese 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.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originativedishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.The Characteristics of Chinese Cuisine NamingFood varies from place to place, and from nation to nation. Therefore, there is a regional difference in cuisine naming. This essay is confined to the naming of the Chinese cuisine found in Beijing is the capital of the People’s Republic of China, it harbors people from every corner of the country, and restaurants with every cooking style and cuisine system in China. The naming of Chinese cuisine has its primary motivations and secondary motivation.The Four Categories of Chinese CuisineChinese cuisine can be geographically divided into four categories: Guangdong cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine according to the book of Chinese Cuisine Culture.Guangdong cuisine consists mainly of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine along the Pearl River. As a representative of Lingnan cooking culture, Guangdong cuisine is one of the major families of Chinese cuisine. Therefore, "eating in Guangzhou" has become widely well known. Guangdong cuisine is a typicalcombination of ingredients and techniques from Japan, Southeast Asia, Middle East and Europe, etc.Shandong cuisine is divided into Jinan, Jiaodong and Confucian Mansion different three styles and flavors around the Yellow River. Of which, Confucian Mansion is cooked with great care by the mansion's master cooks in keeping with the instruction of Confucius. As a result, the dishes are both characteristic of a learnt and sagacious family and typical of a lordly mansion.Jiangsu cuisine, along the lower reaches of the Yangtze River, consists of the styles of Huaiyin-yangzhou, Suzhou-Wuxi, Nanjing and Xuzhou-Taizhou, of which, Yangzhou is a famous cultural city with a history of nearly two thousand five hundred years and has been a place of men of letters since ancient times. The eating habits of men of letters influenced and enriched Jiangsu cuisine culture.Sichuan cuisine is produced on the upper reaches of the Yangtze River and has a great impact on the culinary culture in southwest China.Chinese Cuisine PK Western FoodChinese diet is quite different from Western diet. While Western diet focus only on weight loss,Chinese diet includes foods which treat and bring the body into balance, thus improving functions of organs and health to achieve weight loss. Another difference between these diets isthat in western diet foods are considered for their protein, calorie, carbohydrate, vitamin and other nutrient content but in Chinese diet, foods are considered according to their energy, flavours and their actions on organs of the body.The flavour of foodsChinese classify the different flavours in 5 categories : pungent, sweet, sour, bitter and salty. Each of these flavours have a specific action on the organs of the body and they have been used during many centuries to balance and treat the body. Some foods may have more than one flavour. It may not be easy to determine flavours of food but with their long experience, Chinese have established a list and some of the foods found in the different categories are listed below.Pungent foodsPungent foods can induce perspiration and promote energy circulation and act on the lungs and large intestine.Examples : ginger, onion, peppermint, asparagus, garlic, watercress, mustard, soybean oil, turnip, pepper, wine.Sweet foodsSweet foods have a soothing and moisturizing efect and act on the stomach and spleen.Examples : apricot, lamb, pineapple, oat, beetroot, wheat, beef, nuts, carrots, celery, mushroom, cabbage, cucumber, courgette, spinach, dates, mung beans, red beans, milk, lettuce, corn, malt, honey, oranges, barley, grapefruit, peach, pear, sweet potato, pork, chicken, grapes, rice, sugar, tomato, wine, watermelon, butter.Sour foodsSour foods can obstruct the movements and are uesd in cases of diarrhea and excessive perspiration.Examples : apricot, pineapple, lemon, cheese, green vegetables, letchis, mango, olive, grapefruit, peach, pear, apple, prunes, grapes, tomato, vinegar.Bitter foodsBitter foods can reduce body heat, dry body fluids and induce diarrhea and act on the heart and small intestine.Examples : bitter gourd, grapefruit, lettuce, asparagus, beer, broccoli, coffee, celery, watercress, turnip, tea, vinegar.Salty foodsSalty foods can soften hardness and act on the kidneys and bladder. Examples : seaweed, kelp, duck, crab, ham, oyster, mussels, barley, pork.In the West, too much sweet food is one of the causes of weight gain due to the high calorie content. However, for the Chinese, while sweet foods are good for stomach and spleen and help for digestion, too much may weaken these two organs of the digestive system. And also since sweet foods have a lubricating action, they tend to produce fluid and therefore favours weight gain.The sweet foods mentioned here are different and has nothing to do with foods like chocolate and sweet cakes. They have been classified as sweet foods according to the action they perform on the body.History of Chinese CuisineThe Chinese culinary culture has a distant source and has been developed for many centuries. The legend has it that the Chinese cooking culture originated with Yi Yin, a virtuous and capable minister of the Shang Dynasty (ca. 15th to 11th century B.C.). It can be seen that China initiated the culinary art as early as the Shang and Zhou (ca. 11th century to 221 B.C.) times. With the economic growth through various periods, people have been always exploring new cooking techniques----from brevity to variety, from rudimentary to advanced stage, from day-to-day snacks to feasts, even to palatial dishes and delicacies. During the period from the Spring and Autumn Period(ca. 770-476 B.C.)and the Warring States Period(ca. 475-221 B.C.), to the Sui-Tang period, the Chinese dishes began to be separated by Southern and Northern tastes. In general, the southern dishes emphasize freshness and tenderness. Due to the cold weather, northern dishes are relatively oily, and the use of vinegar and garlic tends to be quite popular. As far as staple food is concerned, people in North China favor noodles, dumplings and other staple food made from flour while the majority in the South almost consume rice daily.During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, people started to shift their attention to the nutritional and medical values of different plants such as fungus, herbs and vegetables. Many varieties of "medicinal food" have been cooked for the prevention and cure of diseases, or for health and recovery.As time went by, distinct local flavors were added to the Chinese dishes, such as the Northern food("Lu" or the Shandong dishes), the Southern food ("Yue" or the Cantonese dishes), the Chuan food (Sichuan dishes), Huai Yang (Yangzhou) and the vegetarian foods and recipes of each kind of dishes have been handed down. There are four oldest types of Chinese food: the Sichuan, Cantonese, Northern(Beijing and Shandong) and Huaiyang. Later on, eight types gradually evolved after the Tang and Song Dynasties (the Beijing, Sichuan, Cantonese,Jiangsu, Zhejiang, Anhui, Hunan and Fujian groups). Each of these groups has its own history and unique techniques.Main styles of Chinese Cuisine中华美食: 地方菜系中华餐饮文化源远流长，博大精深。
chinese和china的用法
chinese和china的用法
"Chinese" 和 "China" 两个词有不同的用法：
1. "Chinese"（形容词）：
- 指的是属于中国（China）或与中国有关的人、事物或特征。
例如：Chinese cuisine（中国菜）、Chinese culture（中国文化）。
- 在语法中，"Chinese" 用作形容词修饰名词。
例如：Chinese tea（中国茶）。
2. "China"（名词）：
- 指的是一个亚洲国家，也是世界上人口最多的国家之一。
它也可以指中国的政府、地理区域、历史文化等。
例如：I traveled to China last year（去年我去中国旅行了）。
总结来说，"Chinese" 是一个形容词，用来描述与中国有关的
事物，而 "China" 是一个名词，表示中国这个国家。
介绍中国传统烹饪英语作文
介绍中国传统烹饪英语作文中国烹饪艺术，源远流长，承载着深厚的文化底蕴与独特的饮食哲学。
其博大精深的技艺、丰富的菜系、千变万化的口味，使之在全球范围内享有极高声誉。
以下，我们将以中英文对照的方式，深入探索中国传统烹饪的魅力。
Chinese cuisine is a culinary art with a profound history and rich cultural connotations, embodying unique dietary philosophies. Its vast array of techniques, diverse regional cuisines, and ever-changing flavors have earned it worldwide acclaim.【菜系繁多，地域风味】中国幅员辽阔，地理环境多样，孕育出八大菜系：鲁、川、粤、苏、浙、闽、湘、徽，各具特色。
如鲁菜，源于山东，讲究原汁原味，醇厚鲜美；川菜则以麻辣著称，展现四川人对味觉刺激的极致追求。
Each region boasts its distinct style, as exemplified by Shandong's Lu cuisine, which emphasizes natural flavors and rich umami, while Sichuan's spicy and numbing sensations reflect the locals' love for bold tastes.【烹饪手法精湛，食材搭配巧妙】中国传统烹饪技法繁复多样，炒、煎、蒸、炖、烤、卤等，无一不显匠心独运。
同时，厨师们擅长以“色、香、味、形、器”五要素协调菜肴，将食材的天然之美与烹饪的艺术性完美融合。
Masterful cooking techniques such as stir-frying, pan-frying, steaming, braising, roasting, and simmering in seasoned broth showcase the ingenuity of Chinese chefs. They skillfully harmonize the five elements of "color, aroma, taste, texture, and presentation," marrying the innate beauty of ingredients with the artistry of cooking.【药食同源，养生理念】中国传统烹饪深深植根于中医“药食同源”的理念，强调食物的营养价值与保健功能。
中国美食英文表达
中国美食英文表达Chinese Cuisine: A Culinary DelightChina is renowned worldwide for its rich and diverse culinary heritage, offering a tantalizing array of flavors, textures, and cooking techniques that have captivated the global palate. From the fiery Sichuan dishes to the delicate Cantonese delicacies, Chinese cuisine is a testament to the country's cultural and regional diversity. In this essay, we will explore the fascinating world of Chinese food and its unique expressions in the English language.At the heart of Chinese cuisine lies a deep-rooted respect for fresh, seasonal ingredients and a harmonious balance of flavors. The use of soy sauce, rice vinegar, and a variety of spices and aromatics, such as ginger, garlic, and scallions, lend a distinctive character to Chinese dishes. The art of stir-frying, steaming, and braising allows the natural flavors of the ingredients to shine, creating dishes that are both satisfying and visually appealing.One of the most iconic Chinese dishes is the ubiquitous Peking duck. This delectable roasted duck is renowned for its crispy, lacquered skin and succulent meat, which is often served with thin pancakes,scallions, and a sweet hoisin sauce. The preparation of Peking duck is a labor-intensive process that involves carefully selecting the duck, marinating it, and roasting it to perfection. The result is a dish that is both visually stunning and bursting with flavor.Another beloved Chinese specialty is the dim sum, a Cantonese tradition of serving small, bite-sized dishes in the form of dumplings, buns, and other delicacies. Dim sum is often enjoyed as a communal meal, with family and friends gathering around tables to savor a variety of steamed, fried, and baked delights. From the delicate and juicy shrimp dumplings to the fluffy, baked char siu buns, dim sum offers a delightful array of textures and flavors.Chinese cuisine also boasts a rich diversity of regional specialties, each with its own distinct character and culinary traditions. The fiery Sichuan cuisine, known for its bold, numbing Sichuan peppercorns and liberal use of chili peppers, has gained global recognition for its intense and complex flavors. Dishes like mapo tofu, kung pao chicken, and twice-cooked pork showcase the region's love for bold, spicy, and pungent flavors.In contrast, the Cantonese cuisine of southern China is renowned for its delicate, nuanced flavors and emphasis on fresh seafood. Dishes like steamed fish, stir-fried vegetables, and roasted goose exemplify the Cantonese culinary philosophy of allowing the natural flavors ofthe ingredients to shine. The Cantonese also excel in the art of dim sum, creating a diverse array of bite-sized delicacies that are both visually stunning and delightfully delicious.Beyond the regional specialties, Chinese cuisine also boasts a rich tradition of street food and snacks. From the savory scallion pancakes and crispy fried dumplings to the sweet and sticky rice cakes, these street food offerings provide a window into the vibrant and diverse food culture of China. These snacks are not only delicious but also reflect the ingenuity and resourcefulness of Chinese cooks in creating satisfying and portable meals.The English language has embraced the richness of Chinese cuisine, incorporating a wealth of terms and expressions that capture the essence of these culinary delights. Words like "dim sum," "mapo tofu," and "kung pao chicken" have become part of the global culinary lexicon, reflecting the growing popularity and appreciation of Chinese food worldwide.Moreover, the English language has also adapted to convey the nuances of Chinese cooking methods and flavor profiles. Terms like "stir-fry," "steaming," and "braising" have become common in recipe instructions, while descriptors like "umami," "wok-hei," and "Sichuan peppercorn" have entered the culinary vocabulary to capture the unique sensations and experiences of Chinese cuisine.In conclusion, Chinese cuisine is a culinary treasure trove that has captivated the global palate with its rich diversity, bold flavors, and ingenious cooking techniques. From the iconic Peking duck to the delicate dim sum, Chinese food offers a multitude of gastronomic delights that have found their way into the hearts and minds of food enthusiasts around the world. The English language has embraced and celebrated the richness of Chinese cuisine, creating a shared culinary vocabulary that reflects the global appreciation for this extraordinary culinary tradition.。
chinese cuisine阅读理解
chinese cuisine阅读理解全文共四篇示例，供您参考第一篇示例：中国美食以其独特的风味和丰富的历史而闻名于世。
中国美食是世界上最有趣、最多样化的美食之一，被誉为"世界四大菜系"之一（中国、法国、意大利、土耳其），它的独特之处不仅在于调味和口感，更在于其文化内涵。
中国美食传统历史悠久，流派众多，口味繁多，每一种菜肴都蕴含着丰富的文化和历史注解。
下面，我们就来一起深入了解中国美食的内涵吧。
中国美食源远流长，历史悠久。
早在春秋战国时期，中国的饮食文化就开始形成，而在唐代，随着各地风味的交流，中国美食文化也达到了辉煌的顶峰。
其实，中国美食不仅仅是简简单单的一道菜，它融合了中国古代的哲学思想和审美标准，体现出中国文化的独特魅力。
中国美食通过调味品达到了传统的风味，其中包括酱油、醋、葱、姜、蒜、酒、糖、盐等。
这样一系列的基本调味品所构成的传统饮食文化，渗透在汤羹、菜肴中，使其营造出浓郁、鲜美、具有独特风味的美食特点。
中国菜的风味独特，秘诀就在于这些调味品。
中国菜肴的分类也是多种多样的。
中国菜谱历史上通常分为四大菜系：川菜、鲁菜、粤菜和苏菜。
川菜象征着中国菜肴的多滋多味, 因地制宜，口味鲜美，保留当地特产的原汁原味。
苏菜则注重菜肴的切割和形状，讲究美观。
鲁菜则重视原汁原味，讲究火候，注重煨、焖、炖。
粤菜追求菜肴的原汁原味，注重炖、焖、蒸技法。
这些菜系别具特色，各具千秋，都是中国美食的瑰宝。
中国美食之所以在世界上享有盛名，还在于其丰富多彩的餐饮文化。
中国有着各种各样的餐饮场所，如茶楼、酒楼、饭店、饺子馆、小吃店等等。
这些饮食场所不仅提供美食，还是社交、交流和聚会的场所。
正是中国独特的餐饮文化赋予了中国美食更为丰富的内涵。
在中国不同的地域，不同的人群会因地制宜地发展出不同的美食文化。
中国的地域性美食非常丰富，其特色鲜明。
粤菜注重食材鲜美、清淡；川菜偏重于麻辣、香麻；苏菜注重菜品的造型和色彩，口味清淡；鲁菜则着重于原汁原味。
Chinese Cuisine 中国饮食
Chinese Cuisine 中国饮食Poultry 禽类北京烤鸭——Peking duck陈皮鸡——chicken cooked with dried tangerine peel宫保鸡丁——a pupolar Sichuan dish consisting of chicken stirfride with peanuts and chillis怪味鸡——strange-tasting chicken酱爆鸡丁——marinated chicken breast stirfride in a special sauce叫花鸡——known as “beggar’s chicken”.Marinated chicken wrappde in lotus and then roasted.辣子鸡——chilli chicken青椒鸡丝——chicken slices cooked with green pepper香酥鸭（鸡）——crispy fried duck/chickenPork 猪肉类白切肉——boiled pork eaten cold with various dips东坡焖肉——pork filldt that’s been marinated ,boiled and steaned until it’s as tender as bean curd ,Dish created by the poet Su Dongpo.宫保鸡丁——shredded pork stirfried with chillis and peanuts古老肉——sweet-and-sour pork红烧肉——（red-cooked meat）a kind of stew made with a lightly sweetened dark soy sauce stock 回锅肉——(reture-to-pot meat) a spicy pork dish for which the meat is first boiled and then stirfried酱爆肉丝——marinated pork cooked in a special sauce辣子肉丁——diced pork with chillis木耳肉——pork stirfried with wood ears(a kind of mushroom)木须肉——shredded pork and eggs with dried mushrooms狮子头——(lion’s head) meatballs served with cabbage糖醋排骨——sweet-and-sour spare ribs鱼香肉丝——(fish-flavored meat) the rich flavor is produced by stirfrying shredded pork with a liberal dollop of garlic,ginger and chillisSeafood海鲜类干烧鱼——fish braised with chillis and bean sauce红烧鱼——(red-cooked fish) the fish is braised in a soy sauce stock清蒸鱼——(steamed fish) the fish is usually steamed in a marinade of soy sauce,garlic and spring onions糖醋鱼——sweet-and-sour fishVegetable 蔬菜类红烧豆腐——red-cooked bean curd烧茄子——braised eggplantSoup 汤鸡蛋汤——egg-drop soup鸡汤——chicken soup西红柿鸡蛋汤——egg and tomato soupDessert 甜点杏仁酥——almond biscuit月饼——lotus-paste cake eaten at the mid-Autumnfestival ,Zhong Qiu Jie Food 食品Mutton 羊肉bacon 烤肉，熏肉Beef 牛肉chicken 鸡肉Dog meat 狗肉duck 鸭肉Frog 蛙肉ham 火腿Kebab 烤肉串lamb 小羊肉Liver 肝pork 猪肉Sausage 香肠turkey 火鸡肉Venison 鹿肉Aquatic Products 水产Abalone 鲍鱼bream 鳊鱼Carp 鲤鱼crap 螃蟹Eel 鳝鱼fish 鱼Hairtail 带鱼lobster 龙虾Perch 鲈鱼prawns 对虾Seafood 海鲜shark’s fin 鱼翅Shrimp 虾squid 鱿鱼Soft-shelled turtle 甲鱼yellow croaker 大黄鱼Vegetable 蔬菜Asparagus 笋bamboo shoots 竹笋Beans 豆beet 甜菜Broccoli 花椰菜carrot 胡萝卜Cauliflower 菜花celery 芹菜Chilli 辣椒Chinese cabbage 白菜Cucumber 黄瓜eggplant 茄子Garlic 大蒜Ginger 姜Green Chingese onion 大葱leek 韭菜Lettuce 莴笋mushroom 蘑菇Onion 洋葱pepper 青椒Potato 土豆pumpkin 南瓜Radish 萝卜rape 油菜Spinach 菠菜tomato 西红柿Turnip 芜菁/芜菁甘蓝wax/ White gourd 冬瓜Fruits 水果Apple 苹果apricot 杏Banana 香蕉cherries 樱桃Chinese dates 枣coconut 椰子Grapes 葡萄kiwi fruit 猕猴桃Lemon 柠檬loquat 枇杷Lychees 荔枝mango 芒果Muskmelon 哈密瓜orange 橘子Peach 桃子pear 梨Plum 李子strawberry 草莓Sweet melon 甜瓜tangerine 柑橘Watermelon 西瓜Dairy products 乳品Butter 黄油cheese 奶酪Cream 奶油ice cream 冰激淋Milk 奶yogurt 酸奶Condiments 调味品（Black ）pepper 黑胡椒chilli 辣椒Chilli sauce 辣酱cinnamon 桂皮Cloves 丁香honey 蜂蜜Monosodium glutimate（MSG）味精salt 盐Sesame seed oil 芝麻油soy sauce 酱油Star aniseed 大料sugar 糖Tomato sauce 番茄酱vinegar 醋Other foods 其他食品Bean curd 豆腐biscuits 饼干Bread 面包buns（steamed）包子Cake 蛋糕congee(rice porridge) 稀饭/粥Dessert 甜品dumping 饺子Egg 鸡蛋horsd’oeuvre（cold）冷拼盘Noodles 面条rice noodles 米线/米粉Noodles in soup 汤面noodles（fried）炒面Pastry 糕点peanuts 花生Rice 大米/米饭fried rice 炒饭Suop 汤toast 烤面包Alcoholic drinks 酒类饮料Beer 啤酒brandy 白兰地Mao tai 茅台spirits 白酒V odka 伏特加white/red wine 白/红葡萄酒Rice wine 米酒whisky 威士忌Wine 葡萄酒Non-alcoholic drinks/soft drinks 非酒类饮料/软饮料Black coffee 黑咖啡coffee 咖啡Coke-cola 可口可乐fizzy drink 汽水Fruit juice 果汁green tea 绿茶Jasmine tea 茉莉花茶lemonade 柠檬汁Milk 牛奶mineral water 矿泉水Oolong tea 乌龙茶Pepsi 百事可乐Seven-up 七喜soda water 苏打水Soy milk 豆奶sprite 雪碧Tea 茶water 水Appendix IV tableware 餐具Bowl 碗chopsticks 筷子Cup 杯子fork 叉子Knife 刀子plate 盘子Soup spoon 汤匙spoon 勺子Toothpick 牙签V olleyball 排球Aces piker 主攻手setter 二传手Block 拦网 a back toss 背传A deep shot 长传 a dink 吊球Hook floating 勾手飘球overhead floating 上手飘球Serve miss 发球失误hold 持球Major world competitions 世界主要体育大赛Universiade 世界大学生运动会Winter Olympic games 冬季奥运会Summer Olympic games 夏季运动会The Asian games 亚运会Paralytic games 残奥会World cup（football）世界杯足球赛World table tennis championship 世界乒乓球锦标赛The international（Thomas cup）men’badminton team tournament 托马斯杯男子羽毛球团体锦标赛Uber cup wommen’s badminton team tournament 尤伯杯女子羽毛球团体锦标赛All Britain lawn tennis tournament 全英草地网球锦标赛Davis cup tennis tournament 戴维斯杯网球锦标赛NBA basketball championships NBA 篮球赛。
Chinese Cuisine(中华美食)
Shandong Cuisine (鲁菜)
Beside these delicious dishes, there are still many very famous dishes in china even the world.
Beijing Roast Duck
Mapo Beancurd (麻婆豆腐)
Prosperity Brought by Dragon and Phoenix(龙凤呈祥) Lion’s Head(狮子头)
2. Confucianism and Dietetic Health
The quality of the food
Confucius developed some principles of dietetic hygiene and criteria for testing the hygiene of
Salty
“I have eaten more salt in my life than you
have eaten rice.” People in northern China especially prefer heavy, salty food. Salty pickles were eaten on dry and cold winter days when fresh vegetables were scarce and expensive.
The complete presence of color, shape, aroma and flavor(色香味形俱全) •Color To have a bright, pleased and harmonious color is one of the main principles when
2019年八年级英语作文带翻译-中国菜 Chinese Cuisine
八英语带翻译中国菜 Chinese Cuisine
For most foreigners, their first impression about China is the food, they speak highly of Chinese cuisine. Many years ago, a documentary named A Bite of China was very popular. It introduced the special food from different areas of China. Everyone was watered when they were watching this documentary. It is known to all that China has 55 minorities, so different minorities have their own speciality, which make up of Chinese cuisine. Si Chuan food is famous for its spicy flavor and its hot pot is favored by all. Many foreigners come to Si Chuan and Chong Qing to have a taste of the local food, they miss the food when they go back their countries.
Chinese_Dishes
Peeled shrimp with yam 玉带虾仁 Bird's nest cooked in 4 ways 燕窝四大
件
Peeled shrimp with yam玉带虾 仁
Congbao lamb 葱爆羊肉
Bird's nest cooked in 4 ways燕窝四大件
Different kinds of sticky rice cakes 各种各样的米糕
Grilled side烤方
Huaiyang lionhead淮扬狮子头
Beggar chicken 叫花鸡
7 Zhe cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang cuisine, without grease, wins its reputation for freshness, tenderness, softness, smoothness and fragrance.
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 馄饨面 Wonton ＆ noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles 鸭肉面 Duck with noodles 鳝鱼面 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
中国菜 烧法 英文介绍
中国菜烧法英文介绍Chinese cuisine is renowned for its diverse and delicious flavors. The cooking methods used in Chinese cuisine are often characterized by quick stir-frying, slow braising, and various other techniques that aim to preserve the natural flavors of the ingredients. Here are a few traditional Chinese cooking methods:1. Stir-Frying (炒): This is a commonly used cooking technique in Chinese cuisine. It involves quickly frying ingredients in a hot wok with oil, while continuously stirring them. Stir-frying allows for quick cooking while retaining the natural textures and flavors of ingredients such as vegetables, meat, and seafood.2. Deep-Frying (炸): Deep-frying is another popular Chinese cooking method, especially for snacks and appetizers. Ingredients are submerged in hot oil to achieve a crispy and golden exterior while sealing in the moisture. This technique is commonly used for making dishes like spring rolls, dumplings, and crispy chicken.3. Steaming (蒸): Steaming is a healthy and gentle cooking method that is commonly used for fish, vegetables, and dumplings. Ingredients are placed in a covered steamer, and steam is generated from boiling water underneath. Steaming retains the natural flavors and textures of the ingredients without the need for excessive oil or seasonings.4. Braising (煨): Braising is a slow-cooking method that involves first searing ingredients and then simmering them in a flavorful liquid. This technique is used for tougher cuts of meat and allowsthe flavors to deeply penetrate the ingredients. Commonly braised dishes in Chinese cuisine include red-cooked pork belly and braised beef noodles.5. Boiling (煮): Boiling is a straightforward cooking method used for soups, stews, and noodles. Ingredients are cooked in a boiling liquid until they are tender and fully cooked. The boiling method allows for ingredients to absorb the flavors of the broth or stock, resulting in rich and flavorful dishes.These are just a few examples of the cooking methods used in Chinese cuisine. The combination of these techniques, along with a wide variety of seasonings and ingredients, contribute to the diversity and popularity of Chinese food around the world.。
英文版中国美食介绍
Typical Dishes
Stinky tofu：a fermented tofu dish that is considered a delicacy in some regions
Dim sum：small bite-sized dishes that can include anything from dumplings to small sausages and are often served in tea houses
3 4
Jiaozi Cuisine：famous for its dumplings and noodles
Huaiyang Cuisine：known for its seafood dishes and light seasoning
2
Typical Dishes
Typical Dishes
英文版中国美食介绍
-
1 Cuisine Regions 2 Typical Dishes
英文版中国美食介绍
Chinese cuisine, also known as Chinese cooking, is the diverse array of cooking traditions, techniques, and dishes that originate from China. It is one of the most widely recognized and influential cuisines in the world, with dishes that range from regional specialties to ethnic minorities' cooking
Some of the most famous Chinese dishes include
中国菜ChineseCuisine
中国菜ChineseCuisine厨房⼤师傅做菜的场景Cooks preparing dishes in a kitchen民以⾷为天。
中国⼈⾃古以来就重视饮⾷。
中国菜具有历史悠久、技艺精湛、品类丰富、流派众多、风格独特的特点。
Food is the first necessity of the people. Chinese people have made much of beverage and food since remote antiquity, and Chinese cuisine features along history, marvelous skills, rich variety, various styles and unique characteristics.世界名厨甄⽂达推介北京宫廷菜The Palace Cuisine is recommended by the well recongnized chef Martin Yan中国地域辽阔，各地物产、⽓候和⽣活习惯不同，⼈们的⼝味也各不相同，这样就形成了各具地⽅特⾊的中国菜系。
其中主要有⼋⼤菜系：鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜、徽菜。
同时，也有四⼤菜系之说，通常指鲁菜、川菜、粤菜和淮扬菜。
China has a vast territory, and the produce, climate and living habits vary from place to place. As a result, people from different regions have distinctive tastes, thus forming many Chinese cuisine styles with unique indigenous flavors. In particular, the eight major cuisine styles are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Meanwhile, there is also the parlance of four cuisine styles, which are usually Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huai-Yang cuisine.川菜⽕锅The hot pot of Sichuan cuisine中国菜不但花样多，⽽且讲究⾊、⾹、味、形俱佳。
Chinese_Cuisine
LOGO
Representative dishes:
Four Happy Meatballs Representative dishes:“四个 欢喜的肉 四喜丸子 Skin-crisp roasted duck
脆皮烤鸭 团”
Nine-bends pig intestines
LOGO
Four major kinds of cuisine ：
Jiangsu-Zhejiang Cuisine 淮扬菜 Shandong Cuisine Sichuan Cuisine 鲁菜 川菜 粤菜
Cantonese Cuisine
油闷大虾
fried spare ribs with pepper and salt 椒盐排骨 chicken slices with chili salted duck teatea-flavored egg
辣子鸡丁 盐水鸭 茶叶蛋
LOGO
Methods of Cooking： ：
LOGO
Jiangsu Cuisine
(huaiyang cai)
Sweet
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.
中国文化英文之中国菜Chinesecuisine
• One of the reasons for its fine cooking could be the fact that skillful chefs were taken to Sichuan by high officials sent by the central government during the Yuan, Ming and Qing Dynasties. Most of these chefs settled in Sichuan and developed new cooking styles based on Beijing cuisine.
Braised Pork in Brown Sauce
• “Go slow with the flame, Go light with the water, When the cooking is done, The food will be fine.”
• 净洗铛， 少着水， 柴头罨烟焰不起。 待他自熟莫催他， 火候足时他自美。
A common saying:
• There are three luxuries in one’s life: • An American house, • A Japanese wife & • Chinese food.
The-Eight-Cuisines-of-Chinese-Dishes-八大菜系中英文对照
• The 8 Cuisines of Chinese Dishes
1 Sichuan Cuisine
Sichuan cuisine is famous for its hot and spicy dishes. The climate in Sichuan and Chongqing is very humid all through the year, then people there like to keep the damp out by eating heavily spiced food. Hot chili, wild pepper and ginger are the ever-present ingredients Typical Flavors: spicy, sour and spicy, zanthoxylum-flavored, sweet and sour, garlicflavored, fish-sauce-flavored, etc The Most Famous Sichuan Dishes: Stir-fried Spicy Carp; Twice-cooked Pork Slice; Diced Chicken with Red Pepper and Peanuts ; Steamed Pork with Rice Flour; Ma Po Beancurd; Chongqing Hotpot; Rabbit Meat with Orange Peel ; Bean Noodles in Spicy Sauce; Meat-stuffed Dumplings in Spicy Sauce
Chinese Cuisine
ServicesChinese CuisineFeitengxia沸腾虾(The Seething Shrimps)Ingredients ：• 300g shrimps • lO g dried chili • 7g Sichuan pepper • minced garlic • sliced ginger and chopped scallion as neededSeasonings ：• salt, MSG, essence of chicken, chili oil, thick broad-beansauce and cooking oil as neededDirections ：1. Wash the shrim ps and cut the head, whiskers and the feet.2. Heat som e oil in the wok and add minced garlic, sliced ginger and chipped scallion. Add dried chili and Sichuan pepper to stir fry quickly to enhance the flavor. And then add the thick broad-bean sauce to stir fry well.3. Add an appropriate amount of fresh water, and then some chili oil, as well as salt, MSG and essence of chicken to season well. Add the shrimps to boil for about 1 minute to be cooked and stir fry quickly in wok for a while and plate up to finish.Culinary Tips: During stir frying of the seasonings to enhance the flavor, use medium and low flame to fry slowly until there come out the flavor gradually, and then add the shrimps and use a large flame to stir fry quickly, which can make the shrimps full of taste and to ensure the freshness and tenderness of the shrimps.Hongshaosun红烧笋(Braised Bamboo Shoots)Ingredients ：• 350g bamboo shoots• 120g chopped garlic sprouts • sliced red pepper as neededSeasonings ：• 3g salt • MSG • white sugar • oyster oil and starchy sauce as neededDirections ：1. Peel and w ash the bamboo shoots and then cut into pieces.2. Add fresh water into a wok and bring to boil and then add in salt and MSG ； add the bamboo shoots ； after boiling up of the water, ladle out.3. Leave some oil in the wok, and then add the chopped garlic sprouts and the sliced red pepper to stir fry well. Add in salt, MSG, white sugar and oyster oil to stir fry well and cover the wok to braise for a while.4. Add in some starchy sauce and then drip in hot oil to stir fry well and plate up to finish.TALKING CHINESED ISHE SSource: Talking Chinese Dishes published by China Intercontinental Press W eb: T o placeorder,pleasecontact:***************.cn Jel: 0086-10-8200592762January 2021。
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Sour Potatoes fried Lotus Root Only Soft-Steam Eggs Sour Fried Eggs Braise Hairtail Bean Curd with stuffing Braised Japanese Bean Curds
Bon appetite!
例： 软炸里脊 soft-fried pork fillet 烤乳猪 roast suckling pig 炒鳝片 Stir-fried eel slices
2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条
braised chicken fillet with tender ginger
子姜
Taste
Salty Sweet Sour Pungent 辣 Fragrant 香 Brinish 苦的 Aroma 香 Light 清淡 Spicy Crisp 脆 Hard 硬 Soft 软 Tender 软、嫩 Tough 硬 Hot 辣 Tongue-numbing 麻 Strong
Please find out the Informations about Eight Famous Chinese Cuisines
川菜： 麻辣、麻婆豆腐、 宫爆鸡丁、回锅肉、鱼香 肉丝
鲁菜：德州扒鸡、葱烧海 参、八仙过海、代表菜、 糖醋黄河鲤鱼 粤菜：蚝油鸭掌、烤乳猪、 龙虎斗、原料、清淡口味
勾芡
Named the cuisines
一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例： 杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with bean curd 西红柿炒蛋 Scrambled egg with tomato
Game （野味）
Pheasant 山鸡 Wild boar 野猪 Pangolin 穿山甲 Leopard cat 狸猫，山猫 Turkey 火鸡 Ostrich 鸵鸟 Bear’s paw 熊掌
Cutting
Slice Strip Shred Cube
薄片 细长条 丝 块（立方
Fillet 条 Dice 小块 Grain 粒 Mince 碎
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例： 芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables
Raw materials Chicken Duck Fish Pork Seafood Game Eggs Vegetables Soybean products Fruits Nuts
Seafood
Sea Cucumber 海参 Shimp 虾 Crab 蟹 Eel 鳗鱼，鳝鱼 Mandarin fish 桂鱼，鳜鱼 Shark’s fin 鱼刺 Abalone 鲍鱼 Prawn 明虾，大虾
2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例： 香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken
3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：
浙菜：西湖醋鱼、叫花 鸡、龙井虾仁、令人垂涎、 东坡肉 闽菜：醉鸡、红烧海参、 炸明虾、烹饪技术、红烧 蚝油鲍鱼 湘菜：糖水莲子、香辣 子鸡、烟熏味、红煨鲍鱼、 色重 徽菜：火腿炖甲鱼、盐 鳜鱼、符离集烧鸡、乳鱼 王、火候
苏菜：盐水鸭、糖醋鱼、 西瓜鸡盅、奶油鲍鱼汤、 长江中下游
Named the cuisines
块）
Segment 节
Seasoning （佐料）
Soy sauce 酱油 Salt cornstarch 生粉 Syrup 糖浆 Scallion oil 葱油 Tend Ginger Wine Mustard sauce 芥末 Orange peel 陈皮 Wild pepper 花椒 Bittern （盐）卤 Thick gravy 卤汁，浓汁 Oyster sauce 蚝油 Caviar 鱼子酱 Broun sauce 红烧
Temperature
High Temperature Moderate Temperature Low Temperature
Cooking Techniques
Deep-fry 油炸 Quick-fry 爆炒 Stir-fry 旺火炒 Roast 烤 Saute 煎 Simmer 煮 Scramble 炒蛋 Pickle 腌 Braise 文火炖 Smoke 烟熏 Steam 蒸 Stew 焖 Stew in soy sauce & syrup
Cims
1.Know how to name a cuisine 2.Can get the representative of the Eight main cuisines in China.
Please find out the main characteristics of the eight crisines.
2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with,in)味汁 例：
芥末鸭掌 duck webs with mustard sauce 葱油鸡 chicken in Scallion oil 米酒鱼卷 fish rolls with rice wine
二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状)
茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce
四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 例： 麻婆豆腐 Ma Po bean curd 四川水饺 Sichuan dumpling
3、介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with,in)味汁
例： 红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pettitoes in clean soup
和主料 公式：人名(地名)+烹法+主料
2、介绍菜肴的创始人(发源地)、烹法
joint
例： 东坡煨肘 DungPo stewed pork
北京烤鸭 Beijing Roast Duck
鲁菜
川菜
苏菜
粤菜
浙菜
闽菜
湘菜
徽菜
醋溜土豆丝 净炒莲藕 蒸水蛋 五柳炒蛋 红烧带鱼 酿油果 红烧日本豆腐