中国八大菜系代表作英文翻译
八大菜系的英文翻译
八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
八大菜系(英文)
Smelly mandarin fish(臭鳜鱼)
The stinky mandarin fish smells rotten, tastes sweet, tender and smooth, and retains the original flavor of the mandarin fish.
Cantonese cuisine(粤菜)
Guangdong cuisine focuses on quality and taste. It is light in taste and seeks beauty in freshness and light. Moreover, with seasonal changes, summer and autumn are light, heavy and heavy in winter and spring, pursuing color, fragrance, taste and shape.
Sweet and Sour Mandarin Fish (松鼠桂鱼)
Look orange color, this dish tastes crisp outside and soft inside, a sweet, what is more interesting and sound: when Fried like "squirrel" mandarin fish on the table, then pour steaming marinades, this "squirrel" squeaked "call".
Jiangsu cuisine(苏菜)
It is widely used in the river and lake sea. The knife work is fine, the cooking method is various, good at braising and braising wu; The pursuit of taste, clear and peaceful; The food style is elegant, the shape is beautiful.
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.。
中国八大菜系的英文
Chinese Cuisine
Logo
Logo
Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities.
Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
Do you know?
Eight Regional Cuisines
鲁菜 Shandong
Cuisine
川菜 Sichuan Cuisine
粤菜 Cantonese
Cuisine
Logo
闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
湘菜 Hunan Cuisine
Logo
狮子头
霸王别姬
松鼠鳜鱼
Zhejiang Cuisine
Logo
东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines,
Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
● Sichuan hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
八大菜系英语介绍
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) ,
八大菜系英语介绍
Famous food
Ham stewed turtle 火腿炖甲鱼
Fermented bean curd chicken腐乳鸡
Mushrooms chestnut香菇板栗
• Baked chicken 叫花鸡
sweet soup balls 宁波汤圆
Steamed grass carp in
Braised bamboo shoots油焖春笋
vinegar gravy 西湖醋鱼
HunanCuisine湘菜
HunanCuisine湘菜
• consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau.
• Flavour:not-too-spicy,not-toobland mellow frabrance
Famous dishes
Salted duck金 陵盐水鸭
pork meat pat ties 狮子头
Sweet an d Sour M andarin Fi sh松鼠鳜 鱼
Farewell to my concubine. 霸王别姬
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd 麻婆豆腐
八大菜系中英文对照版
口味flavor： 甜辣 sweet and spicy
制作时间the time of manufacture： 15至20 分钟 15 minutes to 20 minutes
原料 raw material ： 鸡脯肉：400克，（400 gram chicken breast ） 炸花生米：50克，（50 grams fried peanuts ） 鸡蛋：1个，（One egg） 辅料Auxiliary ingredients： 大蒜 garlic，淀粉 starch，姜ginger 干辣椒10个 ten chillies 调料seasoning： 食用油500克 （500 grams edible oil） ， 香油 sesame oil，酱油 soy， 料酒 cooking wine，香醋spiced vinegar， 精盐 refined salt ，白糖 white sugar
粤菜 C a ntone se cuisine Jia ngsu 苏菜 cuisine F ujia n 闽菜 cuisine 徽菜 Anhui cuisine
川菜 S ichua n cuisine
麻 婆 豆 腐
Tofu
棒棒鸡bon bon chicken 水煮肉片pork with green vegetables
Something We Want to Say：
If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth.
中国八大菜系英文翻译，全部都是干货，赶紧收藏起来
中国八大菜系英文翻译，全部都是干货，赶紧收藏起来↓↓↓点击下方卡片，发现更多精彩↓↓↓英语口语· 吉米老师说最全英文菜名翻译，一篇搞定200个常用单词！英语·食物部分素材来源：跨文化交流研究中心（ID：gkccrc）中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派，逐渐形成了中国的“八大菜系” (The Eight Traditional Chinese Cuisines) ，即：鲁菜 Shandong Cuisine川菜 Sichuan Cuisine粤菜 Guangdong/Cantonese Cuisine苏菜 Jiangsu Cuisine闽菜 Fujian Cuisine浙菜 Zhejiang Cuisine湘菜 Hunan Cuisine徽菜 Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。
Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。
鲁菜注重汤品。
清汤清澈新鲜，而油汤外观厚重，味道浓重。
Soups are given much emphasis in Shandong cuisine. Its soup features clear and fresh while creamy soup looks thick and tastes strong.Notearoma 芳香 n.crisp 脆的 adj.葱烧海参Sea Cucumber Braised with Scallion一品豆腐Steamed Tofu Stuffed with Vegetables川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。
中国八大菜系外文翻译
八大菜系代表菜外文翻译·Shandong Cuisine （鲁菜）Major characteristics of Shandong Cuisine:1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.·Sichuan Cuisine （川菜）The main- characteristics of Sichuan Cuisine:1) Prepared with a wide variety of ingredients.2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.·Guangdong Cuisine （粤菜）Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters,Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.·Fujian Cuisine （闽菜）Fujian Cuisine have the following characteristics:1) Chefs are skilled in the use of a kitchen knife, full of interest.2) The Fujian people are peculiar about soup, which is full of changes.3) A wide variety of seasonings are used, with unique characteristics.4) Dishes are meticulously prepared, refined and graceful.5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro. ·Jiangsu Cuisine （苏菜）The main characteristics of Jiangsu cuisine:1) Distinguished for exquisite ingredients, freshness and aliveness.2) High cutting techniques.3) Have a good command of duration and degree of heating and cooking.4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. 5) Pay great attention to soup, which is strong but not greasy, and delicious. Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.·Zhejiang Cuisine （浙菜）Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat,Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.·Hunan Cuisine （湘菜）Hunan Cuisine has three characteristics:1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.2) Known for sour and spicy dishes by adding various kinds of seasonings.3) Adopting a wide variety of techniques.Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.·Anhui Cuisine （徽菜）Anhui Cuisine has the following four characteristics:1) Using a wide variety of ingredients.2) Adopting unique techniques.3) Paying great attention to nutritious food.4) Offering various kinds of dishes, some of which are full of local flavor. Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.。
八大菜系(中英文介绍)
not greasy, wins its reputation for
freshness, tenderness, softness,
smoothness of its dishes with mellow
fragrance. Hangzhou Cuisine is the
most famous one among the three.
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
and savory. The most distinct
features are their "pickled taste".
江苏菜
Jiangsu Cuisine
• 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而 出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,
八大菜系中英文对照版
八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。
中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。
下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。
一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。
鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。
主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。
在中式烹饪中占有很重要的地位。
二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。
川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。
三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。
粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。
四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。
苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。
五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。
闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。
六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。
浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。
七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。
湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。
八大菜系英文介绍作文翻译
八大菜系英文介绍作文翻译英文：When it comes to Chinese cuisine, the eight major regional cuisines are known for their distinct flavors and cooking techniques. These eight major cuisines are Cantonese, Sichuan, Jiangsu, Zhejiang, Fujian, Hunan, Anhui, and Shandong.Cantonese cuisine, also known as Yue cuisine, is characterized by its use of fresh ingredients and delicate flavors. Some popular dishes include dim sum, sweet andsour pork, and wonton soup. I remember when I visited Guangzhou, I had the chance to try authentic Cantonese dim sum at a local teahouse. The steamed shrimp dumplings were absolutely delicious!Sichuan cuisine, on the other hand, is famous for its bold and spicy flavors. Dishes like mapo tofu and kung pao chicken are well-known examples of Sichuan cuisine. When Itraveled to Chengdu, I couldn't resist trying the famous Sichuan hot pot. The numbing and spicy broth was a unique and unforgettable experience.Jiangsu cuisine, also known as Su cuisine, is known for its emphasis on presentation and meticulous cooking techniques. One of the most famous dishes from this region is sweet and sour Mandarin fish. I had the opportunity to dine at a traditional Jiangsu restaurant in Nanjing, and the delicate flavors and beautiful presentation of the dishes were truly impressive.Zhejiang cuisine, also known as Zhe cuisine, is characterized by its emphasis on fresh seafood and delicate flavors. When I visited Hangzhou, I had the chance to try "West Lake Vinegar Fish," a popular dish from the region. The tender fish, combined with the sweet and sour vinegar sauce, was a perfect balance of flavors.Fujian cuisine, known as Min cuisine, is famous for its seafood dishes and soups. The use of umami-rich ingredients like seafood and mushrooms is a hallmark of this cuisine.When I visited Xiamen, I had the opportunity to try "Buddha Jumps Over the Wall," a complex and flavorful soup that is a classic example of Fujian cuisine.Hunan cuisine, also known as Xiang cuisine, is knownfor its bold and spicy flavors, similar to Sichuan cuisine. However, it also incorporates a wide variety of ingredients and cooking techniques. When I visited Changsha, I tried the famous "Chairman Mao's Red-Braised Pork," a dish that perfectly showcases the balance of sweet, savory, and spicy flavors that Hunan cuisine is known for.Anhui cuisine, also known as Hui cuisine, is characterized by its use of wild herbs and simple cooking techniques. One of the most famous dishes from this region is "Braised Turtle with Ham and Dried Bamboo Shoots." Although I haven't had the chance to visit Anhui yet, I would love to try this unique dish in the future.Shandong cuisine, also known as Lu cuisine, is knownfor its emphasis on seafood and a wide variety of cooking techniques. When I visited Qingdao, I had the chance to try"Braised Abalone with Green Onions," a dish that showcases the freshness and quality of the seafood in Shandong cuisine.中文：说起中国菜，八大菜系以其独特的口味和烹饪技巧而闻名。
中国八大菜系中英文对照
23
Cantonese Cuisine (Yuè Cài 粤菜)
Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.
Also emphasize on soup gravy Traditional luxury royal banquette
16
17
鲁菜
九转大肠
鲜橙汁排骨
芙蓉干贝
Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma[ə'rəumə], and crispness.
4
苏菜
Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [in'ɡri:diənt] and is known for carving ['kɑ:viŋ] techniques and a light, fresh and sweet flavor.
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆 爽口
18
Sichuan Cuisine (Chuān Cài)
2000 years of history but gained popularity all over China after 1980’s
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
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.。
中国八大菜系简介(英汉双语版)
(Jiaodong cuisine )
soup
Clear, aromatic, fresh, crisp, tender
3.Quick-boiled clam 4.Lotus flower and shrimp
德州扒鸡 清汤燕窝羹 油爆大蛤 荷花大虾
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。
八大菜系代表菜名英语
Sichuan CuisineBean curd with mince and chilli oil 麻婆豆腐Braised pork knuckle with bean sauce豆瓣全肘Diced chicken with chilli pepper ; chicken cubes with peanuts宫保鸡丁Pork shreds with fishy flavour ;shredded pork,in Sichuan style鱼香肉丝Stewed scallop and turnip ball绣球干贝Steamed pork wrapped in lotus leaves 荷叶蒸肉Translucent beef slices灯影牛肉Spicy Sichuan-style tender chicken slices怪味鸡块Shrimp with green vegetables翡翠虾仁“chrysanthemum” in chafing dish 菊花火锅Shandong CuisineBird’s nest in clear soup清汤燕窝Braised sea whelks in brown sauce红烧海螺Dezhou grilled chicken德州扒鸡Braised sea slug with crab meat in brown sauce蟹烧海参Chinese yam in hot toffee拔丝山药Quick-boiled clam油爆大蛤Lotus flower,and shrimp荷花大虾Guangdong CuisineSweet-sour pork fillet with chilli 糖醋咕噜肉Sliced chicken with oyster sauce耗油滑鸡片Fricassee three kinds of snakes and cat三蛇龙虎会Shark’s fin with crab ovum虾黄鱼翅Roasted sucking pig烤乳猪Stewed crab meat and eggplant虾肉烧茄子Steamed turtle with chive sauce美味蒸甲鱼Stuffed duck shaped as gourd八珍葫芦鸭Crisp-skinned chicken脆皮鸡King snake with bamboo slices竹丝烩王蛇Gourd cups冬瓜盅Fujian CuisineSea food and poultry in casserole佛跳墙Steamed pork roll with rice flour and lotus leaf荷叶米粉肉Crisp pomfret with litchi荔枝鲳鱼Steamed chicken ball with egg-white蒸芙蓉鸡球Fried prawn shaped as a pair of fish太极明虾Sauté shredded whelks in rice wine sauce炝糟响螺Sauté sea cucumber with scallions葱烧刺参Fricassee shark’s fin with chicken白烧大翅Jiangsu CuisineYincai vegetables cooked with chicken slices银菜鸡丝Braised meat with vegetables & wine百菜酒焖肉Scallop wrapped in chicken breast slices鸡片包干贝Braised stuffed crucian carp荷包鲫鱼Stuffed pork breast with pine kernels松子肉Squid with crispy rice crust鱿鱼锅巴Crab meat & minced pork ball in casserole蟹粉狮子头Finless eel tail with grated garlic炝虎尾Chicken mousse broth with fresh corn 鸡茸玉米Fricassee ox tendon白汁牛人Zhejiang CuisineWest Lake water shield soup西湖莼菜汤Eight-jewel rice pudding wrapped with lotus leaves八宝荷叶饭 Beggar’s chicken 叫花鸡Dongpo pork东坡肉West Lake vinegar fish 西湖醋鱼Shelled shrimp with Dragon Well tea leaves 龙井虾仁Pork meat patties with crab meat蟹粉狮子头Hunan CuisineSteamed fried pork in black bean sauce 走油豆豉扣肉Dong’an chicken东安鸡Crispy rice crust with sea cucumber锅巴海参Spring chicken with cayenne pepper麻辣子鸡Steamed turtle清蒸甲鱼White bait in chafing dish银鱼火锅Braised sh ark’s fin in brown sauce红煨鱼翅Sweet lotus seed冰糖湘莲Anhui CuisineHuangshan stewed pigeon黄山炖鸽Fricassee pork sinew (tendon )with egg white芙蓉蹄筋Crispy pork with pine nuts松子米酥肉Fuliji stewed chicken符离集烧鸡Spicy fried chicken椒盐米鸡Gourd duck葫芦鸭子。
- 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、"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、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)。
中国八大菜系代表作（英文翻译）
No.1 Sichuan Cuisine
Pockmarked bean curd
Chicken cubes with peanuts
Pork shreds with fishy flavour Translucent beef slices
No. 2 Guangdong cuisine
Roasted sucking pig
Fricassee three kinds of snakes and cat Steamed turtle with chives sauce
King snake with bamboo slices
Gourd cups
No. 3 Shandong Cuisine
Dezhou grilled chicken
Bird’s nest in a clear soup
Quick-boiled clam
Lotus flower and shrimp
No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)
Yincai vegetalbes cooked with chicken slices
Crab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜
麻婆豆腐
宫保鸡丁
鱼香肉丝
灯影牛肉
粤菜
烤乳猪
龙虎烩
清蒸甲鱼
笋片烧蛇
葫芦盅
鲁菜
德州扒鸡
清汤燕窝羹
油爆大蛤
荷花大虾
淮阳菜
蔬菜炒鸡片
砂锅蟹肉丸
奶油鸡丝玉米汤鱿鱼锅巴
No. 5 Zhengjiang Cuisine
Dong po pork
West lake vinegar fish
Shelled shrimps with dragon well tea leaves
Beggar’s chicken( a whole chicken roasted in a caked mud)
No. 6 Fujian cuisine
Sea food and poultry in casserole Steamed chicken ball with egg-white
Fried prawn shaped as a pair of fish
Crisp pomfret with litchi
No.7 Hunan Cuisine
Dong’an chicken
Braised dried pork with eel slices
Steamed turtle
Spring chicken with cayenne pepper
No. 8 Anhui Cuisine
Huangshan stewed pigeon
Gourd duck
Fricassee pork sinew with egg white
Crisp pork with pine nuts 浙菜
东坡肘子西湖醋鱼龙井虾肉叫花鸡
闽菜
红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼
湘菜
东安鸡红烧肉清蒸海龟辣子鸡丁
徽菜
黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。