淮扬菜名菜英文译文
淮扬菜中扬州菜菜名英译研究
百家论点淮扬菜中扬州菜菜名英译研究肖馨月（扬州大学外国语学院，江苏扬州225000）摘要：本文通过本文即将列举扬州名菜，并结合文化差异和翻译技巧对比不同翻译版本，以目标语受众喜闻乐见的方式翻译，更好地让扬州菜“走出去”。
关键词：扬州菜；菜名英译；目的论1引言在我国，已经有许多学者从不同的角度探讨了饮食文化的翻译策略与方法。
正如谢天振教授认为的，“所谓正确翻译的定义数不胜数，几乎是有多少人讨论这个问题，就有多少种不同的方法。
从某种意义上来说，这种多样性是可以理解的，因为在翻译的材料、出版的目的以及预期受众的需要等方面，都存在很多的差别。
活的语言在不停地变化，风格的倾向性也持续经历着变化。
许多译者都按自己的理解，采取自己认可的译法，但真正到了国内外的市场上，未必能取得预期的效果。
翻译目的论的首要观点——目的或功能是影响译者决定最为关键的因素。
拥有餐馆菜单决定权的经营者也会根据市场需求，有针对地调整中餐菜单，包括对食物本身的修整。
只要达到盈利的最终目的，能够吸引顾客，就是一个好翻译。
扬州地处江、淮、湖、海之间，鱼米之乡，“春有刀鲚夏有鲥，秋有蟹鸭冬有蔬”，且扬厨足迹遍布天下，扬州美食名扬天下不无道理。
本文即将列举一些扬州名菜名点，探讨扬州菜的英译问题。
2扬州特色菜菜名英译2.1狮子头狮子头是扬州菜中数一数二的招牌菜，狮子头的英译也花样百出，主要有以下几种:有异化+注释翻译：“Lion's Head——Pork meat balls”。
许多学者认为，狮子本身是让人敬畏的动物，如果把狮子头直接译成“Lion’s Head”，西方人看到菜单会产生恐惧心理，不免产生误会。
因此国内译评者对该直译一般持否定态度。
狮子头其实是挑选猪五花肋条肉，如果因翻译里出现的“狮子头”而让外国友人失去品尝正宗狮子头的机会，恐怕是得不偿失，因此注释就显得十分重要。
从大量事实来看，菜名的翻译大都是两种甚至更多的翻译方法相结合的产物。
中国饮食中译英参考译文
中国饮食Chinese CuisineChinese cuisine enjoys the reputation for its color, scent, taste and design, as well as its variety.中国饮食因其色香味形俱佳以及品种多样而享有声誉。
Due to the vast territory, abundant resources, varied climate and different living habits in China, people from different places have quite different flavors of food, for instance, southerners like light food while northerners are on the opposite, Sichuan people like spicy food, but Shanxi people like sour food. As a result, many different cuisines unique to certain areas are formed, among which that of Lu, Chuan, Huaiyang and Yue are called the “Grand Four Categories of Chinese Cuisine”.由于中国地域辽阔，物产丰富，气候多样，人们的生活习惯也各不相同，因此不同地区人们的口味也各不相同：南方人口味清淡，北方人则相反，四川人喜欢吃辣，山西人喜欢吃酸。
这样，就形成了各地特有的地方菜系。
其中鲁菜、川菜、淮扬菜和粤菜被称为中国的四大菜系。
Lu Cai，also known as Shandong cuisine, is characterized by quick-frying, braising, deep-fat frying , and stir-frying. Famous dishes include Dezhou Stewed chicken, sweet and sour carp, etc.鲁菜，亦称山东菜，擅长爆、烧、炸、炒。
中国菜名标准英文翻译
1.八大菜系 Eight Famous Cuisines鲁菜 Lu Cuisine (Shandong Cuisine)川菜 Chuan Cuisine (Sichuan Cuisine)粤菜 Yue Cuisine (Guangdong Cuisine)闽菜 Min Cuisine (Fujian Cuisine)苏菜 Su Cuisine (Jiangsu Cuisine)浙菜 Zhe Cuisine (Zhejiang Cuisine)湘菜 Xiang Cuisine (Hunan Cuisine)徽菜 Hui Cuisine (Anhui Cuisine)2.菜品分类 Types of Courses凉菜类 Cold Dishes热菜类Hot Dishes汤羹粥煲类 Soups, Congees and Casseroles 主食和小吃 Main Food and Snacks西餐 Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads 汤类 Soups副菜 Entrées主菜 Main Courses配菜 Side Dishes甜点 Desserts饮品Drinks一、酒精类饮品 Alcoholic Beverages1. 国酒 Chinese Wines2. 洋酒 Imported Wines白兰地与威士忌 Brandy and Whisky金酒与朗姆酒 Gin and Rum伏特加与龙舌兰 Vodka and Tequila利口酒和开胃酒 Liqueurs and Aperitifs红酒 Red Wine二、不含酒精类饮品 Non-Alcoholic Beverages三、中国饮品文化 Chinese Drinking Culture1. 中国茶文化 Chinese Tea Culture2. 中国酒文化 Chinese Wine Culture一．翻译原则1以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with /in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce2二．以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳 Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词) + 主料(名称/形状)+with /in+汤汁如：川北凉粉 Tossed Clear Noodles with Chili Sauce三．以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡 Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+ 形状/口感 + 主料 + 配料如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley3以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+ 主料如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum4.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+ 主辅料+ 人名/地名+ Style如：四川辣子鸡Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style5体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则 1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
英语淮扬菜简介
Duck Chips
Salted Preserved Duck
Nanjing Style Dried Salty Duck
南 京 干 咸 鸭
9
水晶肴蹄
Crystal Pork Heals Zhenjiang famous food
10 Dongpo pork
Dongpo Pork
It is called "Dongpo" because it is said to be created by the poet Su Dongpo of the Northern Song Dynasty.
Huaiyang Cuisine
Content
History Characteristics Notable Dishes
Huaiyang cuisine is also called Jiangsu cuisine. It is one of Chinese four major cuisines.
It mainly includes Huaiyang Cuisine, Yangzhou Cuisine, Nanjing Cuisine, and Zhenjiang Cuisine.
It was orginated from the Pre-Qin Period (221-206BC)
It became famous during the Song (960-1279) and Tang (618-907) Dynasties
A couple thousands years ago, the people there are good at cooking and cutting fish .
中国特色美食地道英文翻译,都来看看吧,不仅能学到英文,还能看看色香味俱全的菜名儿啊~
白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage鲍鱼红烧肉：Braised Pork with Abalone鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables 潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style豉油皇咸肉：Steamed Preserved Pork in Black Sauce川味小炒：Shredded Pork with Vegetables, Sichuan Style地瓜烧肉：Stewed Diced Pork and Sweet Potatoes东坡方肉：Braised Dongpo Pork冬菜扣肉：Braised Pork with Preserved Vegetables方竹笋炖肉：Braised Pork with Bamboo Shoots干煸小猪腰：Fried Pig Kidney with Onion干豆角回锅肉：Sautéed Spicy Pork with Dried Beans干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken咕噜肉：Gulaorou (Sweet and Sour Pork with Fat)怪味猪手：Braised Spicy Pig Feet黑椒焗猪手：Baked Pig Feet with Black Pepper红烧狮子头：Stewed Pork Ball in Brown Sauce脆皮乳猪：Crispy BBQ Suckling Pig回锅肉片：Sautéed Sliced Pork with Pepper and Chili木耳肉片：Sautéed Sliced Pork with Black Fungus煎猪柳：Pan-Fried Pork Filet酱烧排骨：Braised Spare Ribs in Brown Sauce酱猪手：Braised Pig Feet in Brown Sauce椒盐肉排：Spare Ribs with Spicy Salt椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt金瓜东坡肉：Braised Dongpo Pork with Melon京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce焗肉排：Baked Spare Ribs咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce 腊八豆炒腊肉：Sautéed Preserved Pork with Fermented Soy Beans腊肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles 萝卜干腊肉：Sautéed Preserved Pork with Dried Radish毛家红烧肉：Braised Pork，Mao's Family Style米粉扣肉：Steamed Sliced Pork Belly with Rice Flour蜜汁火方：Braised Ham in Honey Sauce蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce木须肉：Sautéed Sliced Pork, Eggs and Black Fungus南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro砂锅海带炖排骨：Stewed Spare Ribs with Kelp en Casserole砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms什菌炒双脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms手抓琵琶骨：Braised Spare Ribs蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt 笋干焖腩肉：Braised Tenderloin (Pork) with Dried Bamboo Shoots台式蛋黄肉：Steamed Pork with Salted Egg Yolk, Taiwan Style碳烧菠萝骨：BBQ Spare Ribs with Pineapple碳烧排骨：BBQ Spare Ribs糖醋排骨：Sweet and Sour Spare Ribs铁板咖喱酱烧骨：Sizzling Spare Ribs with Curry Sauce铁板什锦肉扒：Sizzling Mixed Meat无锡排骨：Fried Spare Ribs, Wuxi Style鲜果香槟骨：Spare Ribs with Champagne and Fresh Fruit咸鱼蒸肉饼：Steamed Pork and Salted Fish Cutlet香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce湘味回锅肉：Sautéed Pork with Pepper, Hunan Style蟹汤红焖狮子头：Steamed Pork Ball with Crab Soup雪菜炒肉丝：Sautéed Shredded Pork with Potherb Mustard油面筋酿肉：Dried Wheat Gluten with Pork Stuffing鱼香肉丝：Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce) 孜然寸骨：Sautéed Spare Ribs with Cumin走油蹄膀：Braised Pig's Knuckle in Brown Sauce火爆腰花：Sautéed Pig's Kidney腊肉炒香芹：Sautéed Preserved Pork with Celery梅樱小炒皇：Sautéed Squid with Shredded Pork and Leek糖醋里脊：Fried Sweet and Sour Tenderloin (Lean Meat)鱼香里脊丝：Yu-Shiang Shredded Pork (Sautéed in Spicy Garlic Sauce)珍菌滑炒肉：Sautéed Pork with Mushrooms什烩肉：Roast Pork with Mixed Vegetables芥兰肉：Sautéed Pork with Chinese Broccoli子姜肉：Sautéed Shredded Pork with Ginger Shoots辣子肉：Sautéed Pork in Hot Pepper Sauce咖喱肉：Curry Pork罗汉肚：Pork Tripe Stuffed with Meat水晶肘：Stewed Pork Hock九转大肠：Braised Intestines in Brown Sauce锅烧肘子配饼：Deep-Fried Pork Hock with Pancake两吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces腐乳猪蹄：Stewed Pig Feet with Preserved Tofu豆豉猪蹄：Stewed Pig Feet with Black Bean Sauce木耳过油肉：Fried Boiled Pork with Black Fungus海参过油肉：Fried Boiled Pork with Sea Cucumber蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic红扒肘子：Braised Pork Hock in Brown Sauce芫爆里脊丝：Sautéed Shredded Pork Filet with Coriander酱爆里脊丝配饼：Fried Shredded Pork Filet in Soy Bean Paste with Pancake 溜丸子：Sautéed Fried Meat Balls with Brown Sauce烩蒜香肚丝：Braised Pork Tripe Shreds with Mashed Garlic in Sauce四喜丸子：Four-Joy Meatballs (Meat Balls Braised with Brown Sauce)清炸里脊：Deep-Fried Pork Filet软炸里脊：Soft-Fried Pork Filet尖椒里脊丝：Fried Shredded Pork Filet with Hot Pepper滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce银芽肉丝：Sautéed Shredded Pork with Bean Sprouts蒜香烩肥肠：Braised Pork Intestines with Mashed Garlic尖椒炒肥肠：Fried Pork Intestines with Hot Pepper溜肚块：Quick-Fried Pork Tripe Slices香辣肚块：Stir-Fried Pork Tripe Slices with Chili芫爆肚丝：Sautéed Pork Tripe Slices with Coriander软溜肥肠：Quick-Fried Pork Intestines in Brown Sauce芽菜回锅肉：Sautéed Sliced Pork with Scallion and Bean Sprouts泡萝卜炒肉丝：Sautéed Pork Slices with Pickled Turnip米粉排骨：Steamed Spare Ribs with Rice Flour芽菜扣肉：Braised Pork Slices with Bean Sprouts东坡肘子：Braised Dongpo Pork Hock with Brown Sauce川式红烧肉：Braised Pork，Sichuan Style米粉肉：Steamed Pork with Rice Flour夹沙肉：Steamed Pork Slices with Red Bean Paste青豌豆肉丁：Sautéed Diced Pork with Green Peas蚂蚁上树：Sautéed Vermicelli with Spicy Minced Pork芹菜肉丝：Sautéed Shredded Pork with Celery青椒肉丝：Sautéed Shredded Pork with Green Pepper扁豆肉丝：Sautéed Shredded Pork and French Beans冬笋炒肉丝：Sautéed Shredded Pork with Bamboo Shoots炸肉茄合：Deep-Fried Eggplant with Pork Stuffing脆皮三丝卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots 烤乳猪：Roasted Suckling Pig红烧蹄筋：Braised Pig Tendon in Brown Sauce清蒸猪脑：Steamed Pig Brains蛋煎猪脑：Scrambled Eggs with Pig Brains菜远炒排骨：Sautéed Spare Ribs with Greens椒盐排骨：Crispy Spare Ribs with Spicy Salt芋头蒸排骨：Steamed Spare Ribs with Taro蝴蝶骨：Braised Spare Ribs无骨排：BBQ Spare Ribs Off the Bone辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce酒醉排骨：Spare Ribs in Wine Sauce无骨排：BBQ Boneless Spare Ribs香辣猪扒：Grilled Pork with Spicy Sauce云腿芥菜胆：Sautéed Chinese Broccoli with Ham板栗红烧肉：Braised Pork with Chestnuts小炒脆骨：Sautéed Gristles酸豆角肉沫：Sautéed Sour Beans with Minced Pork五花肉炖萝卜皮：Braised Streaky Pork with Turnip Peel腊肉红菜苔：Sautéed Preserved Pork with Red Vegetables竹筒腊肉：Steamed Preserved Pork in Bamboo Tube盐煎肉：Fried Pork Slices with Salted Pepper猪肉炖粉条：Braised Pork with Vermicelli芸豆焖猪尾：Braised Pigtails with French Beans干豇豆炖猪蹄：Braised Pig Feet with Dried Cowpeas豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce蛋黄狮子头：Stewed Meat Ball with Egg Yolk牛肉类BeefXO酱炒牛柳条：Sautéed Beef Filet in XO Sauce爆炒牛肋骨：Sautéed Beef Ribs彩椒牛柳：Sautéed Beef Filet with Bell Peppers白灼肥牛：Scalded Beef菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce 菜心扒牛肉：Grilled Beef with Shanghai Greens川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style葱爆肥牛：Sautéed Beef with Scallion番茄炖牛腩：Braised Beef Brisket with Tomato干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms罐焖牛肉：Stewed Beef en Casserole锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce 锅仔萝卜牛腩：Stewed Beef Brisket with Radish杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper黑椒牛柳：Sautéed Beef Filet with Black Pepper黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper 黑椒牛柳条：Sautéed Beef Filet with Black Pepper黑椒牛排：Pan-Fried Beef Steak with Black Pepper红酒烩牛尾：Braised Oxtail in Red Wine胡萝卜炖牛肉：Braised Beef with Carrots姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger 芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic牛腩煲：Braised Beef Brisket en Casserole清汤牛丸腩：Consommé of Beef Balls山药牛肉片：Sautéed Sliced Beef with Yam石烹肥牛：Beef with Chili Grilled on Stone Plate时菜炒牛肉：Sautéed Beef with Seasonal Vegetable水煮牛肉：Poached Sliced Beef in Hot Chili Oil酥皮牛柳：Crispy Beef Filet铁板串烧牛肉：Sizzling Beef Kebabs铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya铁板牛肉：Sizzling Beef Steak土豆炒牛柳条：Sautéed Beef Filet with Potatoes豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms鲜椒牛柳：Sautéed Beef Filet with Bell Peppers豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro 香芋烩牛肉：Braised Beef with Taro小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper 小笋烧牛肉：Braised Beef with Bamboo Shoots洋葱牛柳丝：Sautéed Shredded Beef with Onion腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts中式牛柳：Beef Filet with Tomato Sauce, Chinese Style中式牛排：Beef Steak with Tomato Sauce, Chinese Style孜然烤牛肉：Grilled Beef with Cumin孜然辣汁焖牛腩：Braised Beef Brisket with Cumin家乡小炒肉：Sautéed Beef Filet, Country Style青豆牛肉粒：Sautéed Diced Beef with Green Beans豉油牛肉：Steamed Beef in Black Bean Sauce什菜牛肉：Sautéed Beef with Mixed Vegetables鱼香牛肉：Yu-Shiang Beef (Sautéed with Spicy Garlic Sauce) 芥兰牛肉：Sautéed Beef with Chinese Broccoli雪豆牛肉：Sautéed Beef with Snow Peas青椒牛肉：Sautéed Beef with Pepper and Onions陈皮牛肉：Beef with Dried Orange Peel干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style 湖南牛肉：Beef, Hunan Style子姜牛肉：Sautéed Shreded Beef with Ginger Shoots 芝麻牛肉：Sautéed Beef with Sesame辣子牛肉：Sautéed Beef in Hot Pepper Sauce什锦扒牛肉：Beef Tenderloin with Mixed Vegetables 红烧牛蹄筋：Braised Beef Tendon in Brown Sauce三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables 西兰花牛柳：Stir-Fried Beef Filet with Broccoli铁锅牛柳：Braised Beef Filet in Iron Pot白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus 豆豉牛柳：Braised Beef Filet in Black Bean Sauce红油牛头：Ox Head with Hot Chili Oil麻辣牛肚：Spicy Ox Tripe京葱山珍爆牛柳：Braised Beef Filet with Scallion阿香婆石头烤肉：Beef BBQ with Spicy Sauce菜远炒牛肉：Sautéed Beef with Greens凉瓜炒牛肉：Sautéed Beef with Bitter Melon干煸牛柳丝：Sautéed Shredded Beef柠檬牛肉：Sautéed Beef with Lemon榨菜牛肉：Sautéed Beef with Pickled Vegetable蒙古牛肉：Sautéed Mongolian Beef椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce荔枝炒牛肉：Sautéed Beef with Litchi野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery堂煎贵族牛肉(制作方法：黑椒汁、香草汁)：Pan-Fried Superior Steak ( with black pepper sauce / vanilla sauce)香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop沾水牛肉：Boiled Beef牛肉炖土豆：Braised Beef with Potatoes清蛋牛肉：Fried Beef with Scrambled Eggs米粉牛肉：Steamed Beef with Rice Flour咖喱蒸牛肚：Steamed Ox Tripe with Curry芫爆散丹：Sautéed Ox Tripe with Coriander羊肉Lamb葱爆羊肉：Sautéed Lamb Slices with Scallion大蒜羊仔片：Sautéed Lamb Filet with Garlic红焖羊排：Braised Lamb Chops with Carrots葱煸羊腩：Sautéed Diced Lamb with Scallion烤羊里脊：Roast Lamb Tenderloin烤羊腿：Roast Lamb Leg卤酥羊腿：Pot-Stewed Lamb Leg小炒黑山羊：Sautéed Sliced Lamb with Pepper and Parsley支竹羊肉煲：Lamb with Tofu Skin en Casserole纸包风味羊排：Fried Lamb Chops Wrapped in Paper干羊肉野山菌：Dried Lamb with Wild Truffles手扒羊排：Grilled Lamb Chops烤羔羊：Roasted Lamb蒙古手抓肉：Mongolian Boiled Lamb涮羊肉：Mongolian Hot Pot红烧羊肉：Braised Lamb in Brown Sauce红焖羊肉：Stewed Lamb in Brown Sauce清炖羊肉：Double Boiled Lamb Soup回锅羊肉：Sautéed Spicy Lamb炒羊肚：Sautéed Lamb Tripe烤全羊：Roast Whole Lamb孜然羊肉：Fried Lamb with Cumin羊蝎子：Lamb Spine Hot Pot其他肉类Other Meat茶树菇炒鹿片：Sautéed Venison Filet with Tea Tree Mushrooms 馋嘴蛙：Sautéed Bullfrog in Chili Sauce笼仔剁椒牛蛙：Steamed Bullfrog with Chili Pepper泡椒牛蛙：Sautéed Bullfrog with Pickled Peppers麻辣玉兔腿：Sautéed Rabbit with Hot Spicy Sauce炸五丝筒全蝎：Deep-Fried Rolls with Five Shreds Filling and Scorpion 酸辣蹄筋：Hot and Sour Beef Tendon温拌腰片：Spicy Pig Kidney鱼腥草拌米线：Special Rice Noodles辣味红扒鹿筋：Spicy Deer Tendon爽口碧绿百叶：Tasty and Refreshing Ox Tripe炸炒脆鹿柳：Deep-Fried Crispy Deer Filets水煮鹿里脊：Sautéed Deer Tenderloin in Hot Chili Oil山城血旺：Sautéed Eel with Duck Blood Curd红烧家兔：Braised Rabbit红烧鹿肉：Braised Venison in Brown Sauce炸麻雀：Fried Sparrow麻辣鹿筋：Braised Spicy Deer Tendon白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌：Mushrooms with Duck Feet拌豆腐丝：Shredded Tofu with Sauce白切鸡：Boiled Chicken with Sauce拌双耳：Tossed Black and White Fungus冰梅凉瓜：Bitter Melon in Plum Sauce冰镇芥兰：Chinese Broccoli with Wasabi朝鲜辣白菜：Korean Cabbage in Chili Sauce朝鲜泡菜：Kimchi陈皮兔肉：Rabbit Meat with Tangerine Flavor川北凉粉：Clear Noodles in Chili Sauce刺身凉瓜：Bitter Melon with Wasabi豆豉多春鱼：Shisamo in Black Bean Sauce夫妻肺片：Pork Lungs in Chili Sauce干拌牛舌：Ox Tongue in Chili Sauce干拌顺风：Pig Ear in Chili Sauce怪味牛腱：Spiced Beef Shank红心鸭卷：Sliced Duck Rolls with Egg Yolk姜汁皮蛋：Preserved Eggs in Ginger Sauce酱香猪蹄：Pig Feet Seasoned with Soy Sauce酱肘花：Sliced Pork in Soy Sauce金豆芥兰：Chinese Broccoli with Soy Beans韭黄螺片：Sliced Sea Whelks with Hotbed Chives老北京豆酱：Traditional Beijing Bean Paste老醋泡花生：Peanuts Pickled in Aged Vinegar凉拌金针菇：Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳：Celery with White Fungus卤水大肠：Marinated Pork Intestines卤水豆腐：Marinated Tofu卤水鹅头：Marinated Goose Heads卤水鹅翼：Marinated Goose Wings卤水鹅掌：Marinated Goose Feet卤水鹅胗：Marinated Goose Gizzard卤水鸡蛋：Marinated Eggs卤水金钱肚：Marinated Pork Tripe卤水牛腱：Marinated Beef Shank卤水牛舌：Marinated Ox Tongue卤水拼盘：Marinated Meat Combination卤水鸭肉：Marinated Duck Meat萝卜干毛豆：Dried Radish with Green Soybean麻辣肚丝：Shredded Pig Tripe in Chili Sauce美味牛筋：Beef Tendon蜜汁叉烧：Honey-Stewed BBQ Pork明炉烧鸭：Roast Duck泡菜什锦：Assorted Pickles泡椒凤爪：Chicken Feet with Pickled Peppers皮蛋豆腐：Tofu with Preserved Eggs乳猪拼盘：Roast Suckling Pig珊瑚笋尖：Sweet and Sour Bamboo Shoots爽口西芹：Crispy Celery四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇：Black Mushrooms with Pine Nuts蒜茸海带丝：Sliced Kelp in Garlic Sauce跳水木耳：Black Fungus with Pickled Capsicum拌海螺：Whelks and Cucumber五彩酱鹅肝：Goose Liver with White Gourd五香牛肉：Spicy Roast Beef五香熏干：Spicy Smoked Dried Tofu五香熏鱼：Spicy Smoked Fish五香云豆：Spicy Kidney Beans腌三文鱼：Marinated Salmon盐焗鸡：Baked Chicken in Salt盐水虾肉：Poached Salted Shrimps Without Shell糟香鹅掌：Braised Goose Feet in Rice Wine Sauce酿黄瓜条：Pickled Cucumber Strips米醋海蜇：Jellyfish in Vinegar卤猪舌：Marinated Pig Tongue三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk 蛋衣河鳗：Egg Rolls Stuffed with Eel盐水鹅肉：Goose Slices in Salted Spicy Sauce冰心苦瓜：Bitter Melon Salad五味九孔：Fresh Abalone in Spicy Sauce明虾荔枝沙拉：Shrimps and Litchi Salad五味牛腱：Spicy Beef Shank拌八爪鱼：Spicy Cuttlefish鸡脚冻：Chicken Feet Galantine香葱酥鱼：Crispy Crucian Carp in Scallion Oil蒜汁鹅胗：Goose Gizzard in Garlic Sauce黄花素鸡：Vegetarian Chicken with Day Lily姜汁鲜鱿：Fresh Squid in Ginger Sauce桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切：Spicy Marinated Duck松田青豆：Songtian Green Beans色拉九孔：Abalone Salad凉拌花螺：Cold Sea Whelks with Dressing素鸭：Vegetarian Duck酱鸭：Duck Seasoned with Soy Sauce麻辣牛筋：Spicy Beef Tendon醉鸡：Liquor-Soaked Chicken可乐芸豆：French Beans in Coca-Cola桂花山药：Chinese Yam with Osmanthus Sauce豆豉鲫鱼：Crucian Carp with Black Bean Sauce水晶鱼冻：Fish Aspic酱板鸭：Spicy Salted Duck烧椒皮蛋：Preserved Eggs with Chili酸辣瓜条：Cucumber with Hot and Sour Sauce五香大排：Spicy Pork Ribs三丝木耳：Black Fungus with Cucumber and Vermicelle酸辣蕨根粉：Hot and Sour Fern Root Noodles小黄瓜蘸酱：Small Cucumber with Soybean Paste拌苦菜：Mixed Bitter Vegetables蕨根粉拌蛰头：Fern Root Noodles with Jellyfish 老醋黑木耳：Black Fungus in Vinegar清香苦菊：Chrysanthemum with Sauce琥珀核桃：Honeyed Walnuts杭州凤鹅：Pickled Goose, Hangzhou Style香吃茶树菇：Spicy Tea Tree Mushrooms琥珀花生：Honeyed Peanuts葱油鹅肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce巧拌海茸：Mixed Seaweed蛋黄凉瓜：Bitter Melon with Egg Yolk龙眼风味肠：Sausage Stuffed with Salty Egg水晶萝卜：Sliced Turnip with Sauce腊八蒜茼蒿：Crown Daisy with Sweet Garlic香辣手撕茄子：Eggplant with Chili Oil酥鲫鱼：Crispy Crucian Carp水晶鸭舌：Duck Tongue Aspic卤水鸭舌：Marinated Duck Tongue香椿鸭胗：Duck Gizzard with Chinese Toon卤水鸭膀：Marinated Duck Wings香糟鸭卷：Duck Rolls Marinated in Rice Wine盐水鸭肝：Duck Liver in Salted Spicy Sauce水晶鹅肝：Goose Liver Aspic豉油乳鸽皇：Braised Pigeon with Black Bean Sauce 酥海带：Crispy Seaweed脆虾白菜心：Chinese Cabbage with Fried Shrimps 香椿豆腐：Tofu with Chinese Toon拌香椿苗：Chinese Toon with Sauce糖醋白菜墩：Sweet and Sour Chinese Cabbage姜汁蛰皮：Jellyfish in Ginger Sauce韭菜鲜桃仁：Fresh Walnuts with Leek花生太湖银鱼：Taihu Silver Fish with Peanuts生腌百合南瓜：Marinated Lily Bulbs and Pumpkin 酱鸭翅：Duck Wings Seasoned with Soy Sauce萝卜苗：Turnip Sprouts八宝菠菜：Spinach with Eight Delicacies竹笋青豆：Bamboo Shoots and Green Beans凉拌苦瓜：Bitter Melon in Sauce芥末木耳：Black Fungus with Mustard Sauce炸花生米：Fried Peanuts小鱼花生：Fried Silver Fish with Peanuts德州扒鸡：Braised Chicken, Dezhou Style清蒸火腿鸡片：Steamed Sliced Chicken with Ham 熏马哈鱼：Smoked Salmon家常皮冻：Pork Skin Aspic大拉皮：Tossed Mung Clear Noodles in Sauce蒜泥白肉：Pork with Garlic Sauce鱼露白肉：Boiled Pork in Anchovy Sauce酱猪肘：Pork Hock Seasoned with Soy Sauce酱牛肉：Beef Seasoned with Soy Sauce红油牛筋：Beef Tendon in Chili Sauce卤牛腩：Marinated Beef Brisket in Spiced Sauce泡椒鸭丝：Shredded Duck with Pickled Peppers拌茄泥：Mashed Eggplant with Garlic糖拌西红柿：Tomato Slices with Sugar糖蒜：Sweet Garlic腌雪里蕻：Pickled Potherb Mustard凉拌黄瓜：Cucumber in Sauce饺子Jiaozi包子Baozi馒头Mantou豆腐To-fu麻婆豆腐MaPoTo-fu佛跳墙Fotiaoqiang(SteamedAbalonewithShark’sFinandFishMaw)锅贴Guotie(Pan-friedDumpling)馄饨Wonton宫保鸡丁KungPaoCkicken“蓝花珍品二锅头” Lanhua ZhenpinErguotou“红星珍品二锅头” RedStar ZhenpinErguotou“剑南春” Jiannanchun“蒙古王” MongolianKing“二锅头” ErGuoTou“珍品二锅头” “ZhenpinErguotou“精装二锅头” Hongxingerguotou清蒸童子鸡SteamedPullet夫妻肺片Beef and Ox Tripe in Chili Sauce(泡在辣椒酱里的牛肉和牛内脏) 红烧狮子头Braised Pork Balls in Soy Sauce(用棕色调料炖烂的肉丸)。
关于淮扬菜英文作文
关于淮扬菜英文作文When it comes to Chinese cuisine, one cannot miss out on the delicious and diverse flavors of Huaiyang cuisine. Originating from the Jiangsu province, Huaiyang cuisine is known for its delicate cooking techniques and emphasis on fresh, seasonal ingredients. From braising and stewing to stir-frying and steaming, the cooking methods used in Huaiyang cuisine are as varied as the dishes themselves.The hallmark of Huaiyang cuisine is its emphasis on the natural flavors of the ingredients. This means that the dishes are often light, fresh, and not overly seasoned. Instead of relying on heavy sauces or spices, Huaiyang cuisine highlights the natural tastes and textures of the food, allowing diners to fully appreciate the quality of the ingredients.One of the most famous dishes in Huaiyang cuisine is "Beggar's Chicken," a delectable creation that involves marinating a whole chicken, wrapping it in lotus leaves,and then encasing it in clay before roasting it to perfection. The result is tender, flavorful meat that falls off the bone, infused with the subtle aroma of the lotus leaves.Another popular dish is "Squirrel-shaped Mandarin Fish," which is meticulously sliced to resemble asquirrel's tail, and then delicately fried to achieve a crispy texture. The fish is then coated in a sweet and sour sauce, creating a perfect balance of flavors and textures.In addition to these savory dishes, Huaiyang cuisine also boasts a wide array of delicate desserts, such as sweet rice dumplings and osmanthus-flavored lotus root. These desserts are often served at the end of a meal to cleanse the palate and provide a sweet conclusion to the dining experience.Overall, Huaiyang cuisine is a true reflection of Chinese culinary artistry, with its emphasis on freshness, subtlety, and meticulous preparation. Whether you are a fan of seafood, meat, or vegetarian dishes, there is somethingin Huaiyang cuisine to delight every palate. So, if you ever have the chance to sample Huaiyang cuisine, be sure to savor every bite and appreciate the rich culinary heritage it represents.。
淮扬菜英语作文
淮扬菜英语作文Huaiyang cuisine, a culinary gem from the Jiangsu province, is renowned for its delicate flavors and meticulous preparation. Its dishes are often light, yet rich in taste, reflecting the essence of the region's abundant waters and fertile lands.The art of Huaiyang cooking lies in its balance of colors, aromas, and textures. Chefs carefully select ingredients, ensuring each element complements the others, creating a symphony of flavors on the plate.A visit to a Huaiyang restaurant is a journey through time, where traditional recipes are preserved and presented with modern flair. The famous "Yangzhou Fried Rice," with its golden rice and succulent shrimp, is a testament to thecuisine's ability to delight the senses.One cannot speak of Huaiyang cuisine without mentioningits soups, which are as clear as crystal and as nourishing as elixirs. The "Three Treasures Soup" is a classic, combiningthe flavors of bamboo shoots, mushrooms, and fish, each ingredient adding depth to the broth.The presentation of Huaiyang dishes is a feast for the eyes, with intricate carvings and arrangements that turnmeals into visual masterpieces. It's not just about eating;it's about experiencing a culture that values beauty in everyaspect of life.For those seeking a taste of the East, Huaiyang cuisine offers an unforgettable experience. It's not just about the food; it's about the history, the culture, and the passion that goes into every dish.In conclusion, Huaiyang cuisine is a culinary treasure that invites exploration and appreciation. It's a testament to the region's rich heritage and a celebration of flavors that have been cherished for centuries.。
淮扬菜菜名的英译
开封教育学院学报Journal of Kaifeng Institute of Education ２０１９年３月２０日Mar.20 2019第３９卷第３期Vo1.39 No.3doi:10.3969/j.issn.1008-9640.2019.03.020淮扬菜菜名的英译任 群 朱 明（淮阴师范学院 外国语学院，江苏 淮安 223300）摘 要：经过多年的跨文化交流活动，国外对中国社会及文化有了一定的了解，接受中国文化的能力也更强，淮扬菜文化直接或间接的对外输出也有了一定积累。
在利好的翻译语境中，适度异化成为跨文化传播的积极手段和有效途径。
所以，在翻译淮扬菜菜名时，应遵循“准确、忠实、就简”原则，采用直译、音译策略，以更多保留淮扬菜菜名中的文化特色；同时，为了减轻目的语文化的认知负担，需要适当采用意译和仿译的翻译方法。
关键词：淮扬菜菜名；翻译语境；翻译策略；翻译方法中图分类号：H315.9 文献标识码：A 文章编号：1008-9640（2019）03-0048-03翻译是一个动态的存在和过程。
在跨文化传播交流活动中，社会文化环境（即翻译语境），尤其是社会因素和文化语境将对翻译产生直接的影响。
“跨文化交流是翻译发生的本源，翻译则是跨文化交流的产物”［1］（P81），二者“随着人类社会的不断演变而不断发展，不断丰富”［1］（P92）。
因此，不同的译者、不同的目的、不同的时代都会产生不尽相同的译文、翻译原则及翻译方法。
在当前利好的国际环境中，淮扬菜菜名的翻译也需要作出调整，生成新的翻译策略来适应时代的变化。
一、淮扬菜菜名的翻译语境多年来，淮扬菜的对外传播活动随着跨文化交流活动一直在有意识或无意识中开展着。
据扬州烹饪协会分析，“90%以上的海外华侨华人从事餐饮及其相关行业”，扬州侨民主要分布在美、法、英等32个国家。
侨民们在海外谋生的同时把淮扬菜介绍给了当地民众，东京的聚宝园、横滨的扬州饭店和美国的熊猫快餐都得到了当地人的认同。
淮扬菜英文介绍
淮扬菜英文介绍扬州是中国历史上最繁华的城市之一，又是中国四大菜系之一淮扬菜系的发源地。
淮安、扬州、镇江三地位于长江南北，紧挨京杭大运河，从地理上看是连接南北西东的重要交通枢纽，且自古以来就是富庶的鱼米之乡。
淮安、扬州早在隋、唐时期就已经相当繁华，当时的淮安、扬州不仅仅是文化交流上的发达，更可以理解为淮安、扬州在那个时候便已是消费集中地带！从文献记载中淮扬菜的闻名名可以追溯到一千多年以前；和淮安以及扬州的文化交流发展、鼎盛过程一样，历唐、清两个时期，且也是在清代康熙、乾隆年间达到巅峰，借势于两代皇帝的频频南巡期间，屡屡逗留淮安、扬州。
到乾隆年间，淮扬菜系已经成为全国四大菜系之一。
淮扬菜英语介绍：Huai-Yang CuisineHuai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel.The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.。
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。
淮扬菜名菜英文译文
淮扬菜名菜英文译文The squirrel mandarin fish is a traditional dishes in Jingsu area . Use mandarin fish system around food early, general with steamed or stewed is given priority to, and make the mandarin fish dishes like squirrels, first is suzhou area. The qing dynasty emperor qianlong jiangnan, have a tour to suzhou pine crane floor restaurant meals, cook with carp out bone, in fish engraved patterns, add seasoning slightly salted egg yolk, drag on paste, into the hot oil tender Fried and mature, poured cook hot sweet and sour marinades, shape like a mouse, outside the crisp tender, sour and sweet and tasty.The squirrel mandarin fish in Suzhou is the traditional specialty. Mandarin fish for food use around the early, generally steamed or braised, resembling a squirrel mandarin fish dishes and making the first is in Suzhou. The emperor Qian Long of the Qing Dynasty Jiangnan, have small to Suzhou Songhe floor restaurant meal, cook with carp out of the bone, the fish on the carved patterns, add seasoning slightly salted egg yolk paste, drag on, into the hot pan fried ripe, poured boiling hot and sour soup, shaped like a rat, crispy outside and tender inside,sour sweet tasty.Yangzhou traditional dishes, the qing dynasty the adjustable tripod set "once records set of duck producing method, for" fat domestic duck to bone, dried salted duck also to bone, fill the somebody else duck belly inside, steamed very bad, the whole for ". Later the yangzhou cook and lake duck, duck, CaiGe three birds phase sets, with the produce of violet arenaceous cooker, small fire wide soup stew stew and become. Home even duck,duck crisp, CaiGe fine fresh, unique flavor.Boiled GanSiWith qing qianlong emperor under the south. Qianlong six next jiangnan, yangzhou local officials hire chef to cook food for the emperor, including a "nine silk soup", is to use the bean curd GanSi add ham wire in chicken soup in stewed system, taste very delicious. Especially GanSi cut fine, taste good, suction penetration of various umami, name the world, hence the name "boiling GanSi". With shredded chicken, ham wire with cooking fire GanSi appealed to me, add dried shrimp meat for GanSi dried shrimp meat, add shrimp is GanSi shrimp.。
中国八大菜系英文翻译
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.Well, due to not that familiar with Chinese history and culture, in the process of translation, there still have been various problems.Therefore,our group aims at picking out some typicals in translating the eight major cuisines of China .Through the gathering of both information and pictures, next,we're going to show you the translation of the eight major cuisines of China .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.德州扒鸡Dezhou Braised Chicken糖醋鲤鱼Carp in Sweet and Sour Sauce辣子全鸡Spicy chicken whole爆炒腰花 Quickly Fried Pig Kidney(saute kidney)清汤柳叶燕菜Stewed Swiflets Nest一品豆腐“Yiping”Bean Curd炸蚕蛹鸡Fried “Silkworm Pupa” Chicken红烧鱼唇Fried Fish Lip in Brown SauceⅡ.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.宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐mapo tofu四川虾Szechuan Prawns鱼香茄子Braised Egg plant回锅肉Twice cooked pork宫保鸡丁Kung Pao Chicken鱼香肉丝Fish Flavored porkⅢ.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.炸子鸡Braised crispy chicken刨冰Various dessert drinks served with shaved ice鲜虾云吞面Shrimp wonton noodle soup叉烧Char shiu咖哩猪皮Pork rind curry蒸咸鱼Salted preserved fish焖鲍鱼Braised dried abalone云腿鸡片stir-fried chicken and ham花枝羹Squid thick soup港式奶茶Black tea with condensed milkⅣ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou 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 "pickled taste".白切海螺Boiled Whelk Meat Slices银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown Sauce佛跳墙Buddha Jumps over the Wall闽生果Min fruit梅开二度Secondbloom盐水虾Brine shrimp醉排骨Drunken ribs炸蛎黄Fried oysterJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：Pork balls霸王别姬：Farewell to My Concubine梁王鱼Liangwang fish糖醋排骨Braised Spareribs栗子闷鸡肉Chestnut and Chicken Stew鸭血粉丝汤Duck blood and bean-starchy vermicelli soupComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, 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.冰糖甲鱼Steamed Turtle in Crystal Sugar Soup宁氏鳝丝Eel silk东坡肉Dongpo pork西湖醋鱼West lake fish in vinegar sauce叫花鸡Beggar's chicken龙井虾仁Fried shrimps with longjing tea干菜焖肉Dry vegetable braised with meatHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.组庵鱼翅Zuyan Shark's Fin冰糖湘莲Sugar Candy Lotus东安子鸡Dong Zi An Chicken葱爆肉丁Sliced pork with scallion脆皮三丝卷Crisp rolls of pork,sea-cucumber and bamboo shoots冬菜扣肉Steamed spicy cabbage abd pork古老肉Sweet-and-sour pork滑肉片Sliced prok with cream sauceAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain清炖马蹄鳖：Stewed Turtle李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken焖牛肉pot roast beef清炸猪里脊dry-fried pork fillet砂锅狮子头meatballs in earthen-pot水晶蹄膀shredded pork knuckle in jelly蜜汁红芋Red Tato in Honey。
介绍淮扬菜英语作文
淮扬菜：中国美食的璀璨瑰宝Huaiyang Cuisine, a sparkling gem in Chinese cuisine, originates from the regions of Huai'an and Yangzhou in Jiangsu province. This cuisine, known for its delicate flavors, exquisite presentation, and balance of tastes, has a rich historical and cultural heritage. The dishes of Huaiyang Cuisine are often characterized by their subtleyet harmonious blend of sweet, sour, bitter, and spicy flavors, reflecting the sophisticated palates of its connoisseurs.One of the defining features of Huaiyang Cuisine is its emphasis on freshness and seasonality. Ingredients are carefully selected to highlight their natural flavors,often using locally sourced produce such as freshwater fish, vegetables, and fruits. The cooking techniques are also meticulously chosen to preserve the integrity of the ingredients while enhancing their taste. Steaming, boiling, and braising are commonly used methods, resulting in dishes that are not only delicious but also healthy.The visual presentation of Huaiyang Cuisine is also noteworthy. Dishes are often arranged with meticulous care,with colors and shapes complementing each other to create a visually appealing tableau. This attention to detailextends to the use of plates and serving utensils, whichare often chosen to enhance the overall aesthetic appeal of the meal.Among the many famous dishes of Huaiyang Cuisine, the Lion's Head Meatballs stand out as a representative example. These meatballs, made with a combination of pork, shrimp, and vegetables, are cooked slowly in a rich broth untilthey are tender and juicy. The dish is served with a bed of greens and is often accompanied by a savory sauce, creating a meal that is both satisfying and visually appealing.Another notable dish is the Clear Steamed Fish, which showcases the freshness of the ingredients and thesimplicity of the cooking technique. The fish is carefully steamed to preserve its natural juices and flavors,resulting in a dish that is both tender and flavorful. The light sauce that accompanies the fish adds a touch of elegance to the meal.The influence of Huaiyang Cuisine can be felt not onlyin China but also internationally. Many chefs and foodenthusiasts from around the world have been drawn to its unique flavors and cooking techniques. Huaiyang Cuisine restaurants have opened in various parts of the world, introducing this culinary style to a wider audience.In conclusion, Huaiyang Cuisine is a testament to the rich culinary heritage of China. Its blend of delicate flavors, exquisite presentation, and attention to detail make it a standout among the many regional cuisines of the country. Whether enjoyed in its home territory or abroad, Huaiyang Cuisine continues to captivate the palates of food lovers worldwide.**淮扬菜：中国美食的璀璨瑰宝**淮扬菜，作为中国菜系中的璀璨瑰宝，源自江苏省的淮安和扬州地区。
淮扬菜简介英文作文
淮扬菜简介英文作文英文：Huaiyang cuisine is one of the most famous culinary styles in China, originating from the Huai River region in Jiangsu province. It is known for its delicate and light flavors, emphasis on the freshness of ingredients, and meticulous preparation techniques. As a Huaiyang native, I have grown up with this cuisine and it has become an integral part of my life.One of the most iconic dishes in Huaiyang cuisine is the "lion's head" meatball. The meatball is made with a mixture of ground pork and seasonings, shaped into a large ball and then braised in a savory broth with vegetables. The name "lion's head" comes from the size and shape of the meatball, which is said to resemble a lion's head. Another popular dish is "Yangzhou fried rice," which is made with cooked rice, eggs, ham, shrimp, and vegetables, and seasoned with soy sauce and other spices.What sets Huaiyang cuisine apart from other Chinese culinary styles is its focus on the quality and freshnessof ingredients. For example, when making "steamed crab with egg white," only the freshest crabs are used, and the egg whites are beaten to a perfect consistency to create a smooth and delicate texture. Additionally, Huaiyang chefs are known for their meticulous preparation techniques, such as the "slicing" method used to create thin and even slices of meat or vegetables for dishes like "braised pork belly."中文：淮扬菜是中国最著名的烹饪风格之一，起源于江苏省的淮河流域。
英语淮扬菜简介
It can be stored for several days ,without losing any taste。
Squirrel Shaped Mandarin Fish (松鼠桂鱼)
Fresh Salty Traditional
6
Double Skin Knifefish 双皮刀鱼
lBoneless
l Pork, Zhenjiang famous food lOver 1400 years history lThe wine won a prize in 1908 lSweet
One thousand years ago, duck dish was famous in Nanjing.
Boiled Salted Duck
Dongpo Pork is good in color, smell and taste.
Thank You
谢谢各位的聆听
It was orginated from the Pre-Qin Period (221-206BC)
It became famous during the Song (960-1279) and Tang (618-907) Dynasties
It was getting prevailling during the Ming (1368-1644) and Qing (1644-1911) Dynasties
英语淮扬菜简介 huaiyangcuis ine content his tory characteris tics notable dis hes huaiyang cuis ine calledjiangs cuisine. fourmajor cuis ines mainlyincludes huaiyang cuis ine, yangzhou cuis ine, nanjing cuis ine, zhenjiangcuis ine. orginatedfrom pre-qinperiod (221-206bc) becamefamous during song(960- 1279) tang(618-907) dynas ties gettingprevailling during ming(1368-1644) qing(1644-1911) dynas ties southernsong dynas ty, jiangs cuisine zhejiangcuis ine were famousamong southern cuis ine. couplethous ands years ago, cuttingfis characteristics rawmaterials jiangsudishes carvingtechniques delicate,especially meloncarving well-known. moreattractive moreappetizing easier decoratecolorfull takestime carveartis tically eshvegat abl es meatmain materials other carefully selected teal ea bambooshoot竹笋)mushr oom(蘑菇) pear dat (红枣)cooking skills: cut degree methodsboiling teamingfrying stewing flavorlight fres weettender notable dishes stewed crab lion head best-known yangzhou dis braisedshredded chicken driedtofu crispy eel li
淮扬菜英文介绍
淮扬菜英文介绍扬州是中国历史上最繁华的城市之一，又是中国四大菜系之一淮扬菜系的发源地。
淮安、扬州、镇江三地位于长江南北，紧挨京杭大运河，从地理上看是连接南北西东的重要交通枢纽，且自古以来就是富庶的鱼米之乡。
淮安、扬州早在隋、唐时期就已经相当繁华，当时的淮安、扬州不仅仅是文化交流上的发达，更可以理解为淮安、扬州在那个时候便已是消费集中地带！从文献记载中淮扬菜的闻名名可以追溯到一千多年以前；和淮安以及扬州的文化交流发展、鼎盛过程一样，历唐、清两个时期，且也是在清代康熙、乾隆年间达到巅峰，借势于两代皇帝的频频南巡期间，屡屡逗留淮安、扬州。
到乾隆年间，淮扬菜系已经成为全国四大菜系之一。
淮扬菜英语介绍：Huai-Yang CuisineHuai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel.The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.。
- 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)。
The squirrel mandarin fish is a traditional dishes in Jingsu area . Use mandarin fish system around food early, general with steamed or stewed is given priority to, and make the mandarin fish dishes like squirrels, first is suzhou area. The qing dynasty emperor qianlong jiangnan, have a tour to suzhou pine crane floor restaurant meals, cook with carp out bone, in fish engraved patterns, add seasoning slightly salted egg yolk, drag on paste, into the hot oil tender Fried and mature, poured cook hot sweet and sour marinades, shape like a mouse, outside the crisp tender, sour and sweet and tasty.
The squirrel mandarin fish in Suzhou is the traditional specialty. Mandarin fish for food use around the early, generally steamed or braised, resembling a squirrel mandarin fish dishes and making the first is in Suzhou. The emperor Qian Long of the Qing Dynasty Jiangnan, have small to Suzhou Songhe floor restaurant meal, cook with carp out of the bone, the fish on the carved patterns, add seasoning slightly salted egg yolk paste, drag on, into the hot pan fried ripe, poured boiling hot and sour soup, shaped like a rat, crispy outside and tender inside,sour sweet tasty.
Yangzhou traditional dishes, the qing dynasty the adjustable tripod set "once records set of duck producing method, for" fat domestic duck to bone, dried salted duck also to bone, fill the somebody else duck belly inside, steamed very bad, the whole for ". Later the yangzhou cook and lake duck, duck, CaiGe three birds phase sets, with the produce of violet arenaceous cooker, small fire wide soup stew stew and become. Home even duck, duck crisp, CaiGe fine fresh, unique flavor.
Boiled GanSi
With qing qianlong emperor under the south. Qianlong six next jiangnan, yangzhou local officials hire chef to cook food for the emperor, including a "nine silk soup", is to use the bean curd GanSi add ham wire in chicken soup in stewed system, taste very delicious. Especially GanSi cut fine, taste good, suction penetration of various umami, name the world, hence the name "boiling GanSi". With shredded chicken, ham wire with cooking fire GanSi appealed to me, add dried shrimp meat for GanSi dried shrimp meat, add shrimp is GanSi shrimp.。