八大菜系英文简介

合集下载

八大菜系 英文介绍

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)

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.

介绍中国八大菜系的英语范文

介绍中国八大菜系的英语范文

介绍中国八大菜系的英语范文Introducing the Eight Traditional Chinese CuisinesChina's vast territory and rich cultural heritage have given birth to a diverse array of culinary delights, collectively known as the Eight Traditional Chinese Cuisines. Each cuisine represents a unique blend of flavors, techniques, and ingredients, reflecting the local natural conditions, historical backgrounds, and cultural traditions of its respective region. Below is a detailed introduction to these eight celebrated culinary styles.1. Shandong Cuisine (鲁菜)Origin: Shandong Province in eastern ChinaCharacteristics:•Known for its emphasis on seafood and the use of light, savory flavors.•Dishes are often characterized by their aroma, freshness, crispness, and tenderness.•Common cooking techniques include braising,deep-frying, and quick-frying.•Soups play a significant role, with both clear and creamy varieties.Popular Dishes: Sweet and sour carp, braised abalone, fried sea cucumber, and sea cucumber braised with scallion.2. Sichuan Cuisine (川菜)Origin: Sichuan Province in southwestern ChinaCharacteristics:•Famous for its bold and spicy flavors, often accompanied by a numbing sensation.•Heavily relies on the use of chili peppers, garlic, and Sichuan peppercorns.•Dishes exhibit a wide range of tastes and textures.Popular Dishes: Mapo tofu, kung pao chicken, hot pot, and spicy boiled fish.3. Cantonese Cuisine (粤菜)Origin: Guangdong Province in southern ChinaCharacteristics:•Known for its delicate and fresh flavors, with a strong emphasis on seafood.•Techniques such as stir-frying and steaming are widely used.•Minimal use of spices allows the natural flavors of ingredients to shine.Popular Dishes: Dim sum, sweet and sour pork, wonton soup, and honey-glazed barbecued pork.4. Jiangsu Cuisine (苏菜)Origin: Jiangsu Province in eastern ChinaCharacteristics:•Renowned for its delicate and light flavors, emphasizing the freshness and seasonality of ingredients.•Dishes are meticulously prepared and presented.•Aquatic products are a staple, and cooking techniques include stewing, braising, and roasting.Popular Dishes: Squirrel-shaped mandarinfish, lion's head meatballs, and salted duck.5. Zhejiang Cuisine (浙菜)Origin: Zhejiang Province in eastern ChinaCharacteristics:•Known for its fresh and tender flavors, with a focus on seafood and bamboo shoots.•Techniques such as steaming, braising, and stewing are prevalent.•Dishes often showcase the natural sweetness and tenderness of ingredients.Popular Dishes: Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan Cuisine (湘菜)Origin: Hunan Province in central ChinaCharacteristics:•Similar to Sichuan cuisine in its bold and spicy flavors but less numbing and more aromatic.•Heavily features chili peppers, garlic, and other spices.•Dishes often have a complex and layered taste profile.Popular Dishes: Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian Cuisine (闽菜)Origin: Fujian Province in southeastern ChinaCharacteristics:•Known for its emphasis on seafood and umami-rich flavors.•Uses a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots.•Techniques such as braising and stewing are common.Popular Dishes: Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui Cuisine (徽菜)Origin: Anhui Province in eastern ChinaCharacteristics:•Known for its use of wild herbs and game meats, as well as its braising, stewing, and slow-cooking techniques.•Dishes emphasize the natural flavors of the ingredients and often have a salty and umami taste profile.Popular Dishes: Braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.In summary, the Eight Traditional Chinese Cuisines offer a rich tapestry of flavors, techniques, and ingredients that reflect the diversity and depth of China's culinary heritage. Each cuisine is a testament to the ingenuity and creativity of itschefs, who have honed their skills over generations to create dishes that are both delicious and deeply rooted in their respective cultural traditions.。

八大菜系英语介绍

八大菜系英语介绍

Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
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.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,

中国八大菜系中英文对照

中国八大菜系中英文对照
Cantonese people ate what they could find locally. Wild animals, plants even insects.
18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
中国饮食文化
Page 1
一、八大菜系
闽菜 福建省
鲁菜 山东省
浙菜 浙江省
苏菜 江苏省
八大菜系
粤菜 广东省
湘菜 湖南省
川菜 四川省
徽菜 安徽省
2
3
气候 条件
悠久 历史
烹饪 特色
与菜系形成
相关的因素
资源 资产
自然 地理
饮食 习惯
Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines
浙 菜
9
10
Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili ['tʃili], pepper ['pepə] and shallot [ʃə'lɔt], and a pungent ['pʌndʒənt] flavor. 湘菜:包括湘江流域、洞庭湖区和湘西山区的 菜肴,以善用红辣椒、胡椒粉和香葱以及辛辣 而闻名。

八大菜系(中英文介绍)

八大菜系(中英文介绍)

Cuisine and Xiamen Cuisine, Fujian Cuisine is
distinguished for its choice seafood, beautiful
color and magic taste of sweet, sour, salty and savory. The most distinct features are their

糖醋鱼 sweet and sour fish

四川菜
Sichuan Cuisine
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,搭配使用胡椒和花椒,产生出经典的刺激的味道。 Sichuan 进行更改,顶部“开始”面板中可以对 Cuisine, known often in the West as Szechuan Cuisine, is one of
are usually necessaries in this division.
• 湖南菜由湘江地区,洞亭湖和湘西的地方菜肴组成。 它以其极辣的味道为特色。红辣椒,青辣椒和青葱在

东安子鸡 Dong An Zi Chicken

这一菜系中的必备品。
安徽菜
Anhui Cuisine
• 安徽厨师注重于烹饪的温度,擅长煨炖。通常会加入 火腿和方糖来改善菜肴的味道。
smoothness of its dishes with mellow fragrance.
Hangzhou Cuisine is the most famous one among the three.
浙江菜系由杭州菜,宁波菜、绍兴菜组成,不油腻,以其菜

介绍中国八大菜系的英语作文

介绍中国八大菜系的英语作文

介绍中国八大菜系的英语作文Chinese cuisine is known for its diversity and rich flavors, with eight major regional cuisines that showcase the country's culinary heritage. Let's take a closer look at each of these eight major Chinese cuisines:1. Cantonese cuisine:Cantonese cuisine, also known as Yue cuisine, originates from the Guangdong province in southern China. It is characterized by its delicate and fresh flavors, as well as its emphasis on seafood and stir-frying techniques. Popular dishes include dim sum, sweet and sour pork, and wonton soup.2. Sichuan cuisine:Sichuan cuisine, hailing from the Sichuan province in southwestern China, is famous for its bold and spicy flavors. The liberal use of garlic, chili peppers, and Sichuan peppercorns gives Sichuan dishes their distinctive numbing and spicy taste. Popular dishes include mapo tofu, kung pao chicken, and hot pot.3. Shandong cuisine:Shandong cuisine, also known as Lu cuisine, comes from the Shandong province in eastern China. It is known for its emphasis on seafood and the use of light, savory flavors. Shandong dishes often feature braising, deep-frying, and quick-frying techniques. Popular dishes include sweet and sour carp, braised abalone, and fried sea cucumber.4. Jiangsu cuisine:Jiangsu cuisine, originating from the Jiangsu provincein eastern China, is known for its delicate and light flavors. It emphasizes the freshness and seasonality of ingredients, as well as the meticulous presentation of dishes. Popular dishes include squirrel-shaped mandarin fish, lion's head meatballs, and salted duck.5. Zhejiang cuisine:Zhejiang cuisine, also known as Zhe cuisine, comes from the Zhejiang province in eastern China. It is characterized by its fresh and tender flavors, as well as its emphasis on seafood and bamboo shoots. Zhejiang dishes often feature steaming, braising, and stewing techniques. Popular dishes include Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan cuisine:Hunan cuisine, originating from the Hunan province in central China, is known for its bold and spicy flavors. It is similar to Sichuan cuisine but is less numbing and more aromatic. Popular dishes include Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian cuisine:Fujian cuisine, coming from the Fujian province in southeastern China, is known for its emphasis on seafood and umami-rich flavors. It features a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots. Popular dishes include Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui cuisine:Anhui cuisine, originating from the Anhui province in eastern China, is known for its use of wild herbs and game meats. It emphasizes braising, stewing, and slow-cooking techniques to bring out the natural flavors of theingredients. Popular dishes include braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.中国菜系以其多样性和丰富的口味而闻名,有八大主要菜系展示了该国的烹饪传统。

八大菜系英语介绍

八大菜系英语介绍
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . • Flavour:sweet, sour, salty and savory(香辣 的) . The most distinct features are their "pickled taste“(卤味) .
九转大肠”
Famouse dishes
Braised conch红烧海 螺
Sweat and sour carp糖醋鲤鱼
Oil explosion in Kandahar油爆 大哈
Sichuan Cuisine 川菜
Sichuan Cuisine
Sichuan hot pots(火锅) is the most famous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅) Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns
Su cai苏菜
Su cai
• Stress the freshness of materials ,wellknown for its careful selection of ingredients • Pay great attention to soup, which is strong but not greasy(油腻的) , and delicious. • Flavour:not-too-spicy,nottoo-bland mellow frabrance

中国八大菜系的英文版

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。

八大菜系英文介绍

八大菜系英文介绍

beautiful

Qing, fresh, tender, bright, smooth, fragrant.
Seasonings in acid, sweet, bitter, hot, salty.
Guangzhou wenchang This is the so-called five
Page 23
Fo jump a wall
JianOu cured-dry duck
Page 24
Chopped white HeTianJi
Litchi meat
Page 25
Tai chi poi
Page 26
Really tofu pill
No.7 Hunan Cuisine
•Oil heavy lubricious strong, with the benefit, and to pay attention to the delicious, acid, tender, especially in heat food and wax is famous for its food •
Page 18
No. 5 Zhengjiang Cuisine
Bright colours, tasty smooth and delicate, soft fresh and crisp, the dishes small and exquisite, clear pretty beautiful
muddy

Notice to maintain authentic, design and color is fine,
seasonal ShiXian, sweet salty moderate, crisp lousy delicious, pure and fresh and

八大菜系(中英文介绍)

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

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。

中国八大菜系英文介绍

中国八大菜系英文介绍

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。

Ⅰ.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。

中国八大菜系的英文版ppt

中国八大菜系的英文版ppt

Have you got a table for two, please? 请问您有两个人得桌子吗?
Have you booked a table? 您预 定餐桌了吗?
Have you made a reservation? 您预 定了吗?
smoking or non-smoking? 吸烟区还 就是非吸烟区?
eating house 饮食店
canteen (机关单位与军队里得) 食堂
dining hall 大餐厅,食堂
refectory (学校里得)餐厅 [ri'fektəri]
烧bake、heat、roast 焖braise,stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
炝cook in soy,vinegar ['viniɡə],then quickly in hot oil
腌salt,pickle 拌stir and mix 烤bake,roast
May i help you get some pieces of sweet and sour fish? 我给您夹 点糖醋鱼吧。
No more, thank you, i‘m really full、 够了,谢谢,我真饱了。
I‘m afraid i’ve had more than enough、 我吃得太饱啦
Would you like something to drink? 您想喝什么?
Would you like to see the menu? 您需要瞧菜单吗?
Could I have the bill, please? 请拿账单来,好吗?
How would you lllow ['meləu]fragrance ['freiɡrəns]、

八大菜系英文介绍简介版

八大菜系英文介绍简介版

八大菜系英文介绍简介版1. Sichuan CuisineSichuan cuisine, originating from the southwestern province of China, is known for its bold and spicy flavors. The use of Sichuan peppercorns gives the dishes a unique numbing sensation that sets it apart from other Chinese styles. From fiery hot pot to mouth-numbing mapo tofu, Sichuan cuisine is not for the faint of heart.2. Cantonese CuisineCantonese cuisine, also known as Guangdong cuisine, is hailed as one of the most diverse and sophisticated styles in Chinese cooking. Characterized by its emphasis on fresh ingredients and delicate preparation techniques, Cantonese dishes are often steamed, stir-fried, or braised. From dim sum to roast duck, Cantonese cuisine is a feast for the senses.3. Shandong CuisineShandong cuisine, originating from the eastern coastal province of China, is known for its rich flavors and generous use of seafood. The dishes are often hearty and filling, with a focus on soups and stews.From savory seafood soup to braised abalone, Shandong cuisine offersa taste of the sea.4. Jiangsu CuisineJiangsu cuisine, also known as Huaiyang cuisine, is characterized by its light and delicate flavors, with an emphasis on freshness and subtlety. The dishes are often steamed or braised, with a focus on preserving the natural flavors of the ingredients. From sweet and sour carp to braised pork belly, Jiangsu cuisine is a testament to the art of simple cooking.5. Zhejiang CuisineZhejiang cuisine, originating from the eastern coastal province of China, is known for its fresh and light flavors, with an emphasis on seafood and vegetables. The dishes are often lightly seasoned and served raw or barely cooked, allowing the natural flavors of the ingredients to shine. From Dongpo pork to West Lake fish in vinegar sauce, Zhejiang cuisine is a celebration of the region's natural bounty.6. Fujian CuisineFujian cuisine, originating from the southeastern province of China, is known for its seafood-based dishes and complex use of spices and seasonings. The cuisine draws inspiration from neighboring Taiwan and Southeast Asia, resulting in a unique blend of flavors and cookingtechniques. From fish ball soup to cured meats, Fujian cuisine offers a taste of the region's rich history and cultural influences.7. Hunan CuisineHunan cuisine, originating from the southern province of China, is known for its bold and spicy flavors, with a focus on chili peppers and Sichuan peppercorns. The dishes are often stir-fried or stewed, with a strong emphasis on heat and flavor. From spicy chicken to fish head soup, Hunan cuisine is not for the faint of heart.8. Anhui CuisineAnhui cuisine, originating from the eastern province of China, is known for its simplicity and elegance, with a focus on natural flavors and fresh ingredients. The dishes are often lightly seasoned and served in a minimalist style, allowing the natural flavors of the ingredients to take center stage. From stewed bamboo shoots to braised turtle, Anhui cuisine offers a taste of the region's rustic charm and natural beauty.。

中国八大菜系的英文版

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。

八大菜系特色英文介绍

八大菜系特色英文介绍

Dezhou grilled chicken
Page 13
Bird’s nest in a clear soup
Quick-boiled clam
Page 14
The squirrel GuiYu
Taihu icefish
Page 15
No. 4 Jiangsu Cuisine
Fresh moderately salty, XiShang five Michael essien, five and worship, clear and not light, thick and not muddy Notice to maintain authentic, design and color is fine, seasonal ShiXian, sweet salty moderate, crisp lousy delicious, pure and fresh and Yu beauty
Stone ear old duck stew
Huangshan stew pigeons
Page 34
The chicken stick part
Ham stew turtle
Page 35
End thank you
Page 36
中国八大菜系英文介绍史上最全最丰富介绍
No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7 No. 8
Sichuan Cuisines Guangdong Cuisines Shandong Cuisines Jiangsu Cuisines Zhejiang Cuisines Fujian cuisines Hunan Cuisines Anhui Cuisines
  1. 1、下载文档前请自行甄别文档内容的完整性,平台不提供额外的编辑、内容补充、找答案等附加服务。
  2. 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
  3. 3、如文档侵犯您的权益,请联系客服反馈,我们会尽快为您处理(人工客服工作时间:9:00-18:30)。

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。

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山东是个巨大的被向东流去的大海环绕的半岛,黄河曲折的流经其中部。

因此海鲜是山东菜系的主要构成。

山东最著名的菜肴是糖醋鲤鱼。

正宗的糖醋鲤鱼必须打捞自黄河。

但是因为现在黄河的众多污染,其他地方的鲤鱼更好一些。

山东菜主要是速炸,烧烤,炒或深炸。

菜肴清新肥美,搭配山东本地的著名啤酒——青岛啤酒就完美了。

Sichuan Cuisine四川菜系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prickly ash,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。

红绿辣椒被用在许多菜肴中,带来特别的辣味,在中国文字里叫麻,通常会在口中留下麻木的感觉。

然而,多数青椒是在18世纪从美国传入中国的,因此你应当为四川菜的精妙而感谢全球贸易。

四川火锅也许是世界上最出名的火锅,尤其是半辣半清的鸳鸯火锅。

Guangdong Cuisine广东菜系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.广东菜源自于中国最南部的省份广东省。

大多数华侨来自广东,因此广东菜也许是国外最广泛的中国地方菜系。

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.广东人热衷于尝试用各种不同的肉类和蔬菜。

相关文档
最新文档