中国饮食文化简介(英文版)Various Chinese Dishes
中国饮食文化英语范文
中国饮食文化英语范文Chinese dietary culture is one of the oldest and most diverse cultures in the world. It reflects the rich history, geography, and philosophy of the country. Food in China is not only about taste; it is a way to express culture, relationships, and traditions.One of the key features of Chinese dietary culture is its emphasis on balance and harmony. Traditional Chinese medicine believes that food can affect one’s health and well-being. Therefore, meals are carefully planned to include a variety of ingredients that provide different nutrients. For example, a typical meal may consist of rice, vegetables, meat, and soup, ensuring a balance of carbohydrates, proteins, vitamins, and minerals.Regional differences also play a significant role in Chinese cuisine. China has eight major culinary traditions, including Cantonese, Sichuan, Shandong, and Jiangsu cuisines. Each region has its own unique flavors and cooking techniques. For instance, Sichuan cuisine is known for its bold and spicy flavors, whileCantonese cuisine is famous for its freshness and variety of ingredients.Another important aspect of Chinese dietary culture is the way food is prepared and enjoyed. Meals are often served family-style, where dishes are shared among everyone at the table. This promotes a sense of togetherness and community. Additionally, festivals and celebrations are often centered around food. For example, during the Spring Festival, families gather to enjoy dumplings and other traditional dishes, symbolizing good fortune and unity.In conclusion, Chinese dietary culture is a fascinating blend of history, health, and social connection. It teaches us the importance of balance in our diets and the joy of sharing food with others. Exploring this culture allows us to appreciate the deep-rooted traditions and values that have shaped Chinese society for centuries.中文翻译：中国饮食文化是世界上最古老和多样化的文化之一。
中国饮食文化英文介绍
中国饮食文化英文介绍各位读友大家好，此文档由网络收集而来，欢迎您下载，谢谢篇一：中国饮食文化——英文版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。
中国饮食文化英文版
Foods in different seasons 四季有别
Summer : cold and dressed with sauce 凉拌
Winter：stewed dishes 炖煮菜
aesthetic feeling 美感
•色– color •香-- flavor •味– taste •形– shape •意– meaning
Chinese Food Culture
•赵艺琳 •韩硕 •刘力尹
•Introduction •Eight cuisines •Conclusion
Geographical distribution 分布
Delicacy
饮食特色
Fairytale
历史典故
Notable dishes 名菜
Man sees food as the first priority 民以食为天
Min cuisine 闽菜
Delicacy : •light but flavorful(清鲜)
•Soft and tender(软嫩)
• Umami(鲜味)
•Retaining the original flavor of the main ingredients instead of masking them.
Min cuisine 闽菜
Notable dish
•佛跳墙 •鸡汤氽海蚌 •淡糟香螺片 •荔枝肉 •醉糟鸡
Min cuisine 闽菜
•One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including shark‘s fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.
中国饮食文化-英文版
Dezhou Braised Chicken德州扒鸡
Four-Joy Meatballs”四喜丸子
Sichuan cuisine：is a style of Chinese
cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.
Fujian Cuisine
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .
Features:
• 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 "pickled taste"(卤味)
•Entertainment in the meal 娱乐穿插
The interest of Chinese food culture 注重情趣
Dongpo pork 东坡肉 Stewed pork ball in brown sauce 红烧狮子头
Combination of food and medicine 食医结合
Main Characteristics ：
• Different foods in different seasons 四季有别
中国饮食文化——英文版
中国饮食文化——英文版第一篇：中国饮食文化——英文版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。
Chinese Food 中国饮食文化 英文版
Chinese cuisineChinese 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.National cuisineA meal in Chinese culture is typically seen as consisting of two or more general components:(1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshíPinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (cài Pinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (such as mantou) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, sometimes no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish in the form of fried rice at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed[1] with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia [citation needed]; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks [citation needed]. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible. It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, every single piece of the chicken is served includinggizzards and head. The emphasis in Chinese culture on wholeness is reflected here. It is considered bad luck if fish or chicken is served without its head and tail, as that is synonymous with something that does not have a proper beginning or end.In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （公筷, mon/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. The Chinese vegetarians do not eat a lot of tofu, unlike the stereotypical impression in the West. Most Chinese vegetarians are Buddhists. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. pok choy, shiitake mushroom, sprouts, corn) and some "imitated meat". Such "imitated meat" is created mostly with soy to imitate the texture, taste, and appearance of duck, chicken, or pork. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.In contrast to most western meals, a Chinese meal does not typically end with a dessert. However, a sweet dish is usually served at the end of a formal dinner or banquet, such as sliced fruits or a sweet soup (糖水, lit. sugar water) which is served warm.In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as 冷淡杯 (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.Common dishes found on a national levelThere are many dishes that are considered part of the nation's national cuisine today. Below are lists of a few of the more common dishes available in China on a national level.Dishes by ingredientPoultry-based dishes•Kung Pao chicken (gongbao jiding) 宫保鸡丁•Peking Duck (Beijing kaoya) 北京烤鸭 - the trademark dish of Beijing•Soy egg (滷蛋; lǔdàn): hard boiled egg,•Tea egg (茶葉蛋; (cháyèdàn): hard boiled egg•Century egg (皮蛋; pi2 dan4; lit. leather egg):1 thousand year old eggPork-based dishes•Dongpo pork (Donpo rou)东坡肉•Sweet and sour pork (gulaorou) 古老肉•Twice Cooked Pork (huiguorou) 回锅肉•Char siu (chashao) 叉烧 (Barbecued roast pork)Grain-based dishesRice-based dishes•Rice 米饭o Fried rice (chaofan) 炒饭Noodles•Noodles 面条o Fried noodles (chowmein) 炒面o Noodle soup 面汤o Zha jiang mian (zhajiangmian) 炸醬面 - noodles mixed with a heavily flavored meat sauceLegume-based dishes•Doufu 豆腐 with•Mapo doufu 麻婆豆腐•Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form •Stinky tofu (choudoufu) 臭豆腐•Fermented cabbage (酸菜)Vegetable-based dishes•Buddha's delight (luohanzhai) 罗汉斋 (vegetarian dish popular amongst Buddhists) •Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)Dishes by cooking method•Double boiling/Double steaming 炖 - is a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours.•Red cooking 紅烧 - an umbrella term used to describe slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients.•Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).Dumplings•Jiaozi 饺子(steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings) •Wonton (huntun) 馄饨/云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried)•Guotie 锅贴(fried jiaozi dumplings)•Xiao Long Bao (xiaolongbao) 小笼包(soup dumplings) - a specialty of Shanghai •Dim sum (dianxin) 点心 - a staple of Cantonese cuisine•Zongzi 粽子(glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)•Baozi 包子 (filled steamed buns)•Mantou (steamed bun) 馒头Pastry•Mooncake (yuebing) 月饼 (special cake eaten at Mid-Autumn Festival)•Shaobing 烧饼 - a flaky baked or pan-seared dough pastry.•Youtiao 油条 - "oily tail", or other fried Chinese doughfoods饼(including green onion pancakes (congyoubing) 葱油饼)•Sachima 沙琪玛 - a sweet pastry commonly sold in Oriental convenience stores •Longevity buns (steamed buns filled with bean paste, made to look like peaches and served on birthdays)Soups, stews and porridge•Hot pot 火锅•Hot and sour soup (suanlatang) 酸辣汤•Congee (粥; zhou1): rice porridge•Tong sui (tangshui) 糖水 (sweet Cantonese soup served as a dessert)•Won ton soupChinese FoodFood has a special meaning to the Chinese people. The "waste not, want not" ethos means that a surprising range and variety of plants and animals, and every part of a plant or animal is used. This has given rise to a remarkable diversity in the regional cuisine, but to Westerners it can be overwhelming - surprising, fantastic, delicious, horrifying or disgusting - and above all, different.Chinese Cooking ArtChinese cooking embodies the dining culture tradition of Chinese nation. Compared with the cooking of all other nations in the world, it has many distinctive features.Firstly, it has varied flavor. Since our country has a vast territory and abundant resources with differences in climate, products, customs and habits in all parts, it has developed many flavors in diet over a long period of time. There has been the saying of rice in the south and noodles in the north in our country all the time. The flavor is divided into sweetness in the south, saltiness in the north, sourness in the east and hotness in the west, which can mainly be reduced to the four flavors of Bashu (Sichun), Qilu (Shandong), Huaiyang (Jiangsu) and Yuemin (Guangdong and Fujian).Secondly, there are differences in four seasons. With four seasons in a year, people take food according the seasons, which is another feature of Chinese cooking. Since antiquity, our country has always seasoned and matched food with the variation of seasons. The flavor is pure and thick in winter while light and cool in summer. The food are mostly braised, stewed, simmered in winter and cold and dressed with sauce and frozen in summer.Thirdly, it places an emphasis on aesthetic feeling. Chinese cooking has not only superior techniques, but also has the tradtion of placing an emphasis on the aesthetic feeling of dishes and pays attention to the harmony and agreement of food’s color, fragrance, flavor, shape and utensils. The aesthetic feeling of dishes has all around representations. Whether it is a red radish or a green cabbage, all kind of designs can be carved out, which has a unique style, attains the harmony of color, fragrance, flavor, shape and beauty and provides people with highly unified special enjoyment in spirit and material.Fourthly, it pays attention to temperament and interest. The cooking of our country has placed an emphasis on taste and interest since very early times. It not only has strict requirements on the color, fragrance and flavor of meals and snacks, but also has certain requirements on the naming of dishes, the manner of tasting the flavor, the rhythm of having dinner and the insertion of entertainment, etc. The names of Chinese dishes can be called reaching the aceme of perfection and suiting both refined and popular tastes. The dishes may named realistically according to the main ingredients, supplementary ingredients and seasoning as well as their cooking methods or called in accordance with historical literaryquotations, myths, legends, the intereting episodes of celebrities taking food, the image of dishes, such as "family collections (made of all sorts of seafood and riverfood)", "red lion's head (fried meatballs in brown sauce)", "beggar's chicken" (roasted chicken in yellow mud).Lastly, it combines food with medicine. The cooking technique of our country is closely related with medical treament and health care. There has been the statement that food and medicine have the same origin and action since several thousand years ago. It takes advantage of the medicinal properties of the raw materials of food and makes them into all kinds of cuisine, thereby accomplishing the purpose of preventing and curing certain diseases.Chinese Food and Health BuildingThroughout Chinese history people have searched for a way to achieve immortality. Huang Di. the Yellow Emperor. was the legendary forefather of all tribes in the Central Plains. He was well versed in medicine. language. philosophy. and mathematics. There is a Chinese myth that in remote ages Huang Di rode a dragon into heaven.Emperors of later dynasties. from Shi Huang. the founding emperor of the Qin Dynasty. to Wu Di. the emperor of the Han Dynasty. hoped to turn this myth into reality. They either sent virgins of both sexes to the East China Sea for the elixir of life. or blindly trusted necromancers and worshipped ghosts and gods in search of a way to become immortal. The Chinese theory of health building developed from efforts to protect and build health. prevent disease. and prolong life. The I Ching (Book of Changes). a Confucian classic written more than 2.000 years ago. says: "If accustomed to the nature of Heaven and Earth. man can live forever even if he gets sick."The philosophical writings of thinkers and statesmen from the late years of the Spring and Autumn Period contain many descriptions about health building. These writings include the Dao De Jing by Lao Zi. the Analects of Confucius and the Guan zi of Guan Zhong. These were the start of Chinese theories on health building.The Spring and Autumn and Warring States Periods (770 �C 221 B.C.) were a fertile time for multiple schools of thought. and political pluralism provided a rich atmosphere for developing academic thought. Representatives of all schools of thought were concerned with political issues and problems related to life. As life is inseparable from food and drink. scholars of the pre �C Qin times contemplated dietetic culture and the relationship between food and health building.Energy of foodsTraditional Chinese Medicine classifies foods by their energetic values rather than their caloric or fat content. Here is a list of popular foods and their classification.COLD Banana Watermelon Bok Choi Turnip Celery Califlower CrabBean Sprouts Asparagus Eggplant Cucumber Grapefruit Pineapple Tangerine Zucchini Seaweed Tofu COOLPearPeppermintGreen TeaOolong TeaBitter GourdCookedLettuceGreen AppleSnow PeaWhite CornOrangesCabbageSoybeanSproutsApplesCooked OnionStrawberriesCheeseCherriesMushroomsMisoWARMRiceNoodlesBreadPorkChickenTurkeyBroccoliGreenPepperGreen BeansEgg WhitesYellow CornEgg YolkFishPepperGingerGarlicCookedTomatoSpinachBlack TeaNectarinesMilkHOTNutsGrilledFoodsAvocadoLicheeTurtleChocolateCocoaRaw OnionsCoffeeLambDuckEggplantRed PepperVenisonDeep FriedFoodsChinese Cooking TechniquesSuperior MaterialsMaterial selection is the first and foremost technique for Chinese chefs and the basis for making top grade Chiense cuisine. It requires rich knowledge and skilled techiniques of application. The raw materials of each cuisine include main ingredients, side ingredients, supplementary ingredients and seasonings, which all need careful study and have fixed patterns. They can be generalized as the two words of "exquisiteness" and "fineness". This is what Confucius says high quality materials and finely cut meat. “Exquisiteness” means when selecting materials, people should consider the characteristics of their varities, places of origin, seasons and growth period, etc. Superior materials should be fresh, rich, tender, and excellent in quality. Take Beijing roasted duck as example. It selects the "stuffed duck" produced in Beijing. An exellent quality duck has a weight around two and a half kilograms. If it is too large, the flesh will be old while if it is too small, the flesh will not be fat and delicious enough. Sometimes materials need special treatment according to the flavor of dishes. Take the famous dish of Hangzhou "West Lake fish in vinegar" as example. It selects live grass carp produced by the West Lake. Though it tasets fresh, it has loose flesh and the smell of earth. Therefore, it should be placed in a specially made bamboo cage and starved for two days in clear water until its flesh become solid and the odor of earth is got rid of. In this way, the fish will taste more tender and delicious with the flavor of crab flesh after being cooked. "Fineness" means selecting raw materials from the best part. For example, the famous cuisine "chicken cubes with peanuts" selects the tender flesh at the breast of a spring chicken of the same year so as to guarantee the tenderness of flesh.Fine Slicing TechniquesSlicing technique is namely the cutting treatment of a chef on raw materials of food so that the materials might have an orderly and identical shape required by cooking, adapt to duration and be heated evenly. In this way, the materials become tasty while retaining certain morphological beauty. Therefore, it is one of the keys of cooking techniques. Our country has attached great importance to the application of slicing techniques since ancient times. Through repeated practice, chefs of past dynasties have created abundant ways of cutting, such as straight cutting, slice cutting, oblique cutting, score cutting (score the material without cutting off) and engraving cutting, process raw materials into all shapes such as slice, strip, shred, pieces, diamond, grain, paste, into a variety of designs and colors such as pellet, ball, ear of wheat, Lizi, coir raincoat, orchid and chrysanthemum.Cutting techniques are combined with dish decoration. Ripe materials and edible raw materials can be pieced together into highly artistic and lifelike hors d'oeuvres of birds, beasts, insects, fish, flower, grass, such as "dragon and phoenix bringing auspices and prosperity (made of snakes, hens, hams and medlars)", "peacock showing its tail (steamed bream with scallions and black beans)", "a pied magpie ascending the plumb tree (made of sautéed goose breast, stewed winter mushroom with gravy, white cake, yellow cake, ripe chicken breast, carrot and ham, etc)", "lotus and crane (made of lotus, egg, shark fin and crab roe)" and "two phoenixes above flower basket". For example, "peacock showing its tail" uses fifteen ingredients such as duck meat, ham, pig tongue, partridge egg, crab claw meat and cucumber and is completed through twenty two exquisite cutting techniques and decorating procedures.Original DurationDuration is one of the keys to the formation of the flavor characteristics of delicious dishes. However, duration is fast changing, it is difficult to control the duration to perfection without several years of practical operational experience. Hence, a mastery of appropriate duration is a stunt of the chefs in our country. The chefs in our country can accurately distinguish between different firepower such as vigorous fire, medium fire and slow fire, are familiar with the heat-resistant degree of all kinds of ingredients, are skillful in controlling the time of using fire, excel in mastering the performance of heat transfer objects (oil, water and gas), fix on the sequence of placing ingredients into the boiler according to the ingredients’ degree of tenderness, amount of water, shapes, sizes, wholeness and thickness and apply cooking techniques flexibly. Hence, the cooked dishes can either be tender, soft or boiled to a mush.Duration is the most important thing in cooking and also the most difficult to be mastered and explained. However, whether a cook can become a famous chef, the key lies in duration. Therefore, when cooks in the cuisine field of our country operate duration, they bring into full play the abilities of subtle observation and experience and rich imagination with a lifetime's experience and intelligence of enlightening themselves and do the creation of diet culture. Ingenuity in varying tactics depends on mother wit. It’s really the ca se that "the gain and loss can be known to the cook's heart".Five Flavors Being in Harmonious ProportionFlavoring is an important cooking technique. "If five flavors are in harmonious proportion, there will be a hundred sweet-smelling flavors". The flavors of fish and meat dishes are divided into the basic type and the compoud type. The basic type is probably divided into nine categories, namely, saltiness, sweetness, sourness, spiciness, bitterness, freshness, fragrance, numbness and lightness. The compound type is difficult to be counted. It can generally be reduced to around fifty types. The flavor types of dishes in our country approximately include: salty and flesh flavor, salty and sweet flavor, sour and sweet flavor, spicy and salty flavor, fragrant and spicy flavor, spicy flavor, fragrant rice wine flavor, fish flavor and special spicy flavor, etc.Eight Distinct Regional CuisineChinese dishes have many schools in cooking. Of them, the most influential and representative and acknowleged by the society are the culinary schools of Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui, namely, what people often says "the eight culinary schools" of China.The formation of a culinary school is inseparable with its long history and original cooking characteristics. It is also under the influences such as natural geography, climatic conditions, resources, specialties and dieting habits of this area. Someone decribes "the eight culinary schools" with personalized devices: the cuisines of Jiangsu and Zhejiang are compared to delicate and pretty beauties of the Yangtze River Delta; those of Shandong and Anhui are compared to clumsy and simple sturdy man of the north; those of Guangdong and Fujian are compared to dissolute and elegant childes; those of Sichuan and Hunan are like the personage with abundant and substantial connotations and varied accomplishment. The cooking techniques of Chinese "eight culinary schools" have their own charm and the characteristics of dishes also have their own strong points.Lu CuisineLu cuisine is composed of Jinan cuisine, Jiaodong cuisine and Kongfu cuisine. Though the three cuisines have the same geographical position and belong to the category of "Lu cuisine", they have their own characteristics.Jinan cuisine selects materials extensively. The dishes with thick color are particular about being bold and unconstrained. Moreover, the strong point of Jinan cuisine lies in making soup. The use and making of clear soup, milky soup and superior soup all have strict stipulations. The famous snacks of Jinan include Wuren Stuffed Bun (a bun stuffed with five kernels of walnuts, peanut, ginkgo, melon seeds and sesame), Large Stuffed Bun of the Spring City, Spring Cake and Spring Rolls with shepherd’s purse herb, etc.Jiaodong cuisine, which includes dishes in Qingdao, Yantai and Weihai, excels in making seafood. The cooking method of Jiaodong cuisine is particular about freshness, aliveness and insipidity and its flavor gives priority to tenderness. Famous snacks include sauce olla podrida, baked sleeve-fish, stir-fried clam, frozen vegetables and green-bean starch noodles and Chinese fried dumpling. Of them the Chinese fried dumplings have twenty to thirty flavors.Kongfu cuisine, which is represented by "high quality materials and finely cut meat" of Confucius, is composed of the two categories of banquet catering and daily homemade meals. The Kongfu banquet has different specifications in accordance with the rank of monarch, minister, father and son, uses the whole set of silver tablewares and serves 196 courses of dishes.Representative dishes：Fish in sweat and sour sauce, braised pig elbow, fried mutton slices with green scallion, braised sea cucumbers with spring onions, baked bean curd, braised whelk with brown sauce and fried oysters, etc.Chuan CuisineIn late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through rapid development. In the Ming and Qing Dynasties,it had enjoyed a great reputation. Now the Chuan cuisine restaurants spread all over the world. Authentic Chuan cuisine is represented by the dishes of Chengdu of Sichuan Province and Chongqing. It attaches importance to material choice and is particular about specifications. The side dishes distinguished by different colors have a clear distinction between primary and secondary priority, thus being bright-colored and harmonious. It is characterized by sourness, sweetness, numbness, spiciness, fragrance, heavy oil and thick flavor. Placing an emphasis on seasoning, it can't go without chilli, pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes, develop the unique flavor of Chuan cuisine and enjoys a good reputation as "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods excel in baking, sautéing, dry-sauteeing and steaming. Chuan cuisine is good at using flavor and has thick gravy. Based on the five flavors of saltiness, sweetness, numbness, spiciness and sourness, it is added with all kinds of seasonings, which cooperate with each other and develop into twenty three compound flavors of all sorts, such as homemade flavor, salty and fresh flavor, fish flavor, litchi flavor and bizarre flavor, etc.Representative Dishes：Braised chicken dices with peanuts, sautéed spicy pork, boiled beef in hot sauce, Mapo dofu (spicy bean curd), fried sliced pork meat with spicy sauce and fish with bean sauce, etc.Yue CuisineThere have been records of Yue cuisine since the West Han Dynasty. During the South Song Dynasty, it was under the influence of the migration of imperial chefs to the lamb city (Guangdong). During the Ming and Qing Dynasties, it went through rapid development. In the 20th century, due to international trade, it assimilated some strenghs of western food and hence was spread all over the world. There are several thousand of Yue cuisine restaurants in New York of America. Yue cuisine develops with the dishes of Guangzhou, Chaozhou and Dongjiang as representatives. The cuisine has extensive raw materials, a great variety of designs and colors, novel shapes. It is changeable and particular about freshness, tenderness, refreshingness and smoothness. Generally it strives to be light in summer and autumn and lay particular stree on thickness and pureness in winter and spring. Seasoning has the dinction between five tastes (fragrance, softness, stinkiness, fatness and thickness) and six flavors (sourness, sweetness, bitterness, saltiness, spciness and freshness). Its cooking excels in frying, deep-frying, braising, stewing, and sautéing, etc. The dishes have thick colors and taste smooth without being greasy.。
中国饮食文化英语介绍
Sweet and Sourr Diced Chicken （酸辣鸡丁❖）Lotus seeds in rock sugar syrup（冰糖湘莲） Immortal chicken (神仙鸡)
Jiangsu Cuisine
• stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attention to adjust the soup, keep the original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine clear, pure and not greasy, is characterized by its emphasis on arom 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.
中国饮食文化英语介绍
Over time, it has been influenced by different dynamics, foreign cultures, and geographic regions, leading to the formation of a diverse and rich food culture
In Chinese cultureespect to Elders by offering them the best food and seats at the table
Round tables
Chinese traditionally prefer to eat at round tables, symbolizing unity and equality
The presentation of Chinese food is also important, with an emphasis on color, aroma, and texture
Regional Differences in Chinese Food Culture
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Braising
A method of cooking where food is first seen in a hot pan, then cooked slowly in a covered pot with liquid
Deep frying
A method of cooking where food is imported in hot oil until cooked through
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No eating with your hands
中国饮食文化__英文版
Thank you！
Cantonese cuisine comes from Guangdong province in southern .Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.
Chinese cuisine
What do you know about Chinese cuisine ?
People regard food as their prime want 民以食为天
eat no rice but is of the finest quality, nor meat but is finely minced -----Confucius 食不厌精，烩不厌细
Szechuan cuisine
It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. (花椒)Peanuts, sesame paste（芝麻酱）, and ginger（生姜） are also prominent ingredients in Szechuan cooking.[ Use of hot and numbing flavor (麻辣味 型) is a typical element of Sichuan cooking.
中国饮食特点介绍作文英文
中国饮食特点介绍作文英文英文：As a Chinese person, I am proud of the rich and diverse cuisine that my country has to offer. Chinese cuisine is famous for its unique flavors, cooking techniques, and presentation. Here are some of the characteristics that make Chinese cuisine stand out:1. Variety: Chinese cuisine is incredibly diverse and varies greatly from region to region. Each region has its own unique ingredients, cooking methods, and flavors. For example, Sichuan cuisine is known for its spicy and bold flavors, while Cantonese cuisine is known for its light and delicate flavors.2. Balance of flavors: Chinese cuisine is all about achieving a balance of flavors. The five basic flavors –sweet, sour, bitter, spicy, and salty – are used in different combinations to create a harmonious taste. Forexample, Mapo Tofu is a Sichuan dish that combines spicy, salty, and savory flavors.3. Cooking techniques: Chinese cuisine is known for its various cooking techniques, such as stir-frying, steaming, braising, and deep-frying. Each technique brings out different flavors and textures in the ingredients.4. Presentation: Chinese cuisine places a great emphasis on the presentation of food. Dishes are often beautifully arranged on a plate and garnished with colorful vegetables or herbs. For example, a dish of Kung Pao Chicken is not only delicious but also visually appealing with its vibrant red peppers and green scallions.Overall, Chinese cuisine is a reflection of the country’s rich culture and history. It has evolved o ver thousands of years and continues to be a beloved cuisine around the world.中文：作为中国人，我为我的国家拥有丰富多样的美食而感到自豪。
中国饮食文化英语介绍
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Among the best-known schools of cuisine are the Cantonese cuisine of the south,The Shandong cuisine of north ,the Huai -Yang cuisine of the east and the Sichuan cuisine of the west ,
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。
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麻婆豆腐 Mapo Tofu
Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine.
中国饮食文化 英文版
李鸿章杂烩
相传公元1896年，李鸿章奉旨到俄国参加皇 尼古拉二世 的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐， 胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴 请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受 欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告： “中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说： “把撤下去的残菜混在一起加热，用大盆端上来”。不一 会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜 名，李鸿章一时答不上来，只是说：“好吃多吃！”岂料 歪打正着，“好吃多吃”与英语杂烩(Hotchpotch)发音 相近，后来此菜便被命名为“李鸿章杂烩”。” 另一种说法是：李命厨师加菜，但正菜已上完，厨师 只好将所剩海鲜等余料混合下锅，烧好上桌，外宾尝后赞 不绝口，并询问菜名，李用合肥话说：“杂碎”（即杂烩 谐音）。此后，“大杂烩”便在美国传开，合肥城乡也仿 而效之，遂成名菜。
Chinese cuisine
What do you know about Chinese cuisine ?
The world's three largest kingdom of cuisine
Turkey cuisine
French cuisine
Chinese cuisine
People regard food as their prime want 民以食为天
国菜五品
色--
color 香-- flavor 味– taste 形– shape 意-- meaning
Feature of cooking
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
英语简单介绍我国的饮食文化
英语简单介绍我国的饮食文化China's cuisine is a vibrant and diverse cultural experience that reflects the country's rich history and vast geography. From the spicy flavors of Sichuan to the sweet and sour dishes of Shanghai, each region of China has its unique culinary style, making the country's cuisine as diverse as it is delicious.Chinese cooking techniques are equally as diverse, ranging from stir-frying and steaming to braising and stewing. The use of different methods not only affects the taste and texture of dishes, but also plays a role in the presentation and symbolism of food.Chinese cuisine is not just about the food itself, but also the way it is eaten. Family and friends gather around the table, sharing dishes and stories, a practice that is as important as the meal itself.The influence of Chinese cuisine extends beyond China, with Chinese restaurants found in almost every corner of the world. Chinese food has become a global phenomenon, recognized for its unique flavors and cooking techniques that continue to inspire people across the globe.In conclusion, China's cuisine is a reflection of its rich cultural heritage, unique geography, and diverse population. It is a tapestry of flavors, techniques, making it one of the most fascinating and diverse cuisines in the world.。
中国传统食物介绍英文版
中国传统食物介绍英文版Traditional Chinese Food IntroductionChina is known for its rich and diverse cuisine, with a long history and unique regional flavors. Traditional Chinese food is not only tasty but also reflects the country's culture, customs, and beliefs. In this article, we will introduce some popular traditional Chinese dishes that are enjoyed by people both in China and around the world.1. Peking DuckPeking Duck is a famous Chinese dish that originated in Beijing during the Imperial Era. It is known for its thin,crispy skin, and tender, succulent meat. The duck is first marinated with a mixture of spices and then roasted in a special oven. The skin is carved into thin slices and served with pancakes, scallions, and hoisin sauce. It is a must-try dish for anyone visiting Beijing.2. Kung Pao Chicken3. DumplingsDumplings are a staple in Chinese cuisine and are enjoyedall year round, especially during the Lunar New Year. They are small parcels of dough filled with a variety of savory or sweet fillings, such as pork, chicken, vegetables, or red bean paste. Dumplings can be boiled, steamed, or pan-fried, and are oftenserved with soy sauce or vinegar for dipping. Dumplings symbolize prosperity and good luck in Chinese culture.4. Hot Pot5. Dim SumDim Sum is a traditional Chinese meal that is typically eaten for brunch or lunch. It consists of a variety of bite-sized portions of food, such as dumplings, buns, rolls, and desserts. Dim Sum is usually served in small steamer baskets or on small plates, and diners can choose from a wide selection of dishes being pushed around on trolleys or ordered from a menu. Dim Sum is a popular choice for families and friends to gather and share a leisurely meal.6. Sweet and Sour Pork7. Mapo TofuIn conclusion, Chinese cuisine offers a wide variety of traditional dishes that are worth exploring and tasting. Whether you are a fan of spicy, sweet, or savory flavors, there is something for everyone in Chinese food. From Peking Duck to Mapo Tofu, these dishes not only satisfy your taste buds but also provide a glimpse into the rich culinary heritage of China.。
中国饮食文化英语作文带翻译
中国饮食文化英语作文带翻译The Chinese food culture is an important part of the traditional Chinese culture. Its unique cooking techniques and ingredients create different flavors, so that many foreigners like to taste Chinese food.Chinese food culture has a long history. It began in the early Neolithic Age 5,000 years ago and developed over the centuries. It includes various cuisines, such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine and Shandong cuisine. Each region has its own unique cooking process, ingredients and flavor.Chinese dishes are not only delicious but also nutritious. Chinese people pay attention to the balance of nutrition when cooking. Chinese dishes are usually cooked with many kinds of vegetables and meat, which can provide comprehensive nutrition for us.中国饮食文化是中国传统文化的重要组成部分。
其独特的烹饪技术和食材创造出不同的味道，让许多外国人都喜欢品尝中国菜。
中国饮食文化英语的介绍
中国饮食文化英语的介绍Introduction to Chinese Food Culture (1200+ words)China, with a history spanning thousands of years, is known for its rich and diverse food culture. Chinese cuisine is renowned worldwide for its unique flavors, exquisite presentation, and emphasis on balance and variety. It reflectsthe country's agricultural abundance, regional diversity, and cultural heritage. This article serves as an introduction to the fascinating world of Chinese food culture.Chinese Cuisine: A Cultural TapestryChinese cuisine can be divided into eight major culinary regions, each with its own distinctive flavors, ingredients, and cooking techniques. These regions include Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui. Additionally, there are various ethnic cuisines, such as Tibetan, Uighur, Mongolian, and Hakka, which contribute to China'sdiverse culinary landscape.Sichuan Cuisine: Hot and Spicy DelightsSichuan cuisine is famous for its bold and fiery flavors. Sichuan peppercorns, chili peppers, garlic, ginger, andfermented bean paste are key ingredients. It is characterized by its liberal use of spices and aromatic herbs, resulting indishes that are numbing, spicy, and flavorful. Popular Sichuandishes include Kung Pao Chicken, Mapo Tofu, and Shui Zhu Yu (Water Boiled Fish).Cantonese Cuisine: Culinary DelicacyShandong Cuisine: A Feast of Sea and LandJiangsu Cuisine: Delicate and RefinedJiangsu cuisine, originating from the eastern Jiangsu province, is known for its delicate and refined flavors. It emphasizes the freshness of ingredients and the mastery of cooking techniques. Soups, stews, and braised dishes are popular. Jiangsu cuisine includes dishes such as Nanjing salted duck, steamed meatball with crab roe, and lion's head meatballs.Zhejiang Cuisine: Light and FreshZhejiang cuisine, originating from the coastal Zhejiang province, places great importance on the natural taste and freshness of ingredients. It highlights light, refreshing flavors, and mild seasoning. Zhejiang cuisine is renowned forits seafood dishes, fresh river fish, and specialties like Dongpo pork, beggar's chicken, and West Lake vinegar fish.Fujian Cuisine: Embracing the Flavors of the SeaFujian cuisine, hailing from the southeastern coastal Fujian province, showcases the abundant seafood in the region. It embodies the flavors of the sea, incorporating ingredients suchas fish, shrimp, crabs, and various shellfish. Fujian cuisine is known for its seafood soups, braised abalone, and oyster omelets.Hunan Cuisine: Fiery and SpicyHunan cuisine, originating from the central Hunan province, is recognized for its fiery and spicy flavors. It utilizes chili peppers, garlic, shallots, and fermented soybeans to create intense and aromatic dishes. Popular Hunan dishes includeDong'an chicken, spicy frog legs, and Chairman Mao's favorite dish: red-braised pork.Anhui Cuisine: Simple and WholesomeAnhui cuisine, developed in the mountainous Anhui province, emphasizes simplicity and the use of local ingredients. It embraces both wild and cultivated products, incorporating bamboo shoots, mushrooms, tofu, and fresh freshwater fish. Anhuicuisine often involves slow cooking, braising, and stewing to bring out the flavors of the ingredients.Rice and Noodles: Staple Foods with Endless VariationsTea Culture: The Soul of Chinese Culinary TraditionTea plays a significant role in Chinese culture and cuisine. Chinese tea ceremonies are deeply rooted in tradition and rituals. From delicate green teas, such as Longjing and Biluochun, to famous black teas like Keemun and Pu'er, tea isnot only a healthy beverage but also an essential element for pairing with various dishes and cleansing the palate.Conclusion: A Gastronomic AdventureChinese food culture offers a captivating journey through diverse regional flavors and culinary traditions. Its emphasis on harmony, balance, and the natural flavors of ingredients sets it apart. Exploring Chinese cuisine provides an opportunity to taste the essence of ancient traditions and appreciate the cultural richness of a nation deeply connected to its culinary heritage.。
中国饮食文化内涵英语介绍
From the spice food of Sichuan to the seafood dishes of Guangdong, the diverse culinary styles reflect the regional characteristics and cultural heritage Understanding these regional differences is essential for a deeper application of Chinese food culture
Chinese food culture also includes the use of medical foods to maintain or restore health Herbs and other eligible individuals used in traditional dishes have thermal properties that are believed to help prevent or treat variant illnesses
02
The Characteristics of Chinese Food Culture
Diversity of talents
Chinese food culture is rich in diversity, utilizing a wide range of talents from both land and sea Traditional Chinese cuisine often involves corporate meals, seafood, vegetables, fruits, and grains, creating complex flavors and textures
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5 Yue (Cantonese) Cuisine
From Guangdong Province, mainly made up of 3 parts: Guangzhou, Chaozhou and Dongjiang. Though with a relatively short history, Guangdong dishes is quite famous all around the world. The Chinese food in many Chinese Town majorly belong to Yue Cuisine. ”Daring to eat” is a commonly accepted saying for Guangdongnese, for they put everything edible to their dinning table, thus Yue Cuisine has the largest diversity of ingredients. What is more, cooks in Guangdong has also compounded some western cooking methods with their local traditional ways, making Yue Cuisine more creative. Yue Cuisine is also famous for its fresh and mild flavor, which helps to keep the nature of ingredients. The Most Famous Dishes: Scalded Shrimps Sliced Beef with Oyster Sauce Salt Baked Chicken Roasted Goose Rice Noodles Fried with Sliced Beef Tingzai porridge Guangdong-style Mooncake Roasted Suckling Pig Stewed Sweet and Sour Pork
6 Su Cuisine
From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce. The Most Famous Dishes: Fish Head in Casserole River Carp in Sweet-and-sour Sauce with Pine Nuts Steamed Bun Stuffed with Pork and Peeled Shrimp Different Kinds of Sticky Rice Cake
3 The Lu Cuisine
From Shandong province, mainly made up of 3 parts: Ji’nan style, Jiaodong style, Confucius Dishes
Ji’nan and Jiaodong dishes mainly use the soybean sauce to cook, seafood is the most representative part of these two styles. And snacks made of all kinds of grains in stead of rice as main food are also very typical in Shandong Province Confucius Dishes has a long history, which can even parallel the ancient royal cuisines. Most of the Confucius dishes have refined names related with historical stories, and the exquisite cutting technique and delicate style make Confucius Dishes one of the most expensive even luxurious dishes nowadays.
the first time and stir fried for the second time)
Sichuan Cuisine
• 2 Hui Cuisine
Dishes made around Huangshan Mountain in Anhui Province, characteristic of the cooking of abundant venisons( wild birds especially) and exquisite cutting technique. Main Characters: large quantity of servings; a little oily; sugary; smoked fowl or pork The Most Famous Dishes: Maofeng Mountain Smoked Fish Smoked Preserved Fish Fuliji Roasted Chicken Butterfly Noodles By the way, Anhui Province is also famous for its beautiful scenes, the Huangshan Mountain (with a diversity of grotesque pine trees) , the scattered small folk villages( which is one of the scenes in the Crouching Tiger and Hidden Dragon ) are all very attractive to visitors from every corner of the world.
7 Zhe Cuisine
Zhe Cuisine has long history in China due to the ancient prosperity ever since Song Dynasty. It includes places like Zhejiang, Ningbo and Shaoxing, all of which are places of historical importance. Hangzhou dishes are characteristic of the cutting skill and the mild flavor; Ningbo is famous for its seafood cooking, while Shaoxing dishes are well-known for its delicate. The Most Famous Dishes: Peeled Shrimps with Longjing Tea Leaves West Lake Water Float Grass Soup Steamed West Lake Grass Carp in Vinegar Sauce Fried Small Bells( with dried soybean milk as the skin, stuffed with minced pork and some vegetable) Sautéed Prawns and Eel with Fresh Chilli Pepper
Various Chinese Dishes
• The 8 Cuisines of 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 chilli, 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; (“twice” means boiled for Diced Chicken with Red Pepper and Peanuts ; Steamed Pork with Rice Flour; Ma Po Beancurd; (it’s said to have been invented by a pock-marked woman) Chongqing Hotpot; Rabbit Meat with Orange Peel ; Bean Noodles in Spicy Sauce; Sliced Beef and Ox Tongue in Spicy Sauce; Sichuan-flavored Noodles; Meat-stuffed Dumplings in Spicy Sauce