中国美食的英文介绍

Chinese characteristic cuisine
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Chapter 2 Chinese characteristic cuisine
Dishes: sichuan hot pot (麻辣火锅） Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce （鱼香肉丝）, Mapo Tofu （麻婆豆腐 ） and Kung Pao Chicken （宫保鸡丁 ）
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Chapter 1 Chinese traditional staple food
porridge
fried rice
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Chapter 1 Chinese traditional staple food
2.noodles（面条）
noodles is a very old food and it Originated(创始） in China . It has a long history . As a staple food ,it usually used in northeast. Also noodles have many different cooking method. Every kind of noodle may taste very different . Next I will give the introduction of various（各种各样的） noodles in china.
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 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。· Chinese food can be roughly divided into four regional cuisines ： 中国饮食可以大致分为四大地方菜系 ： Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese Cuisine 广东菜系 Jiangsu Cuisine 江苏菜系
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Chinese
Food
By :Liuna
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Chapter 1 Chinese traditional staple food
1.rice （米饭）
rice is the most common(普通 的)staple （固定的）food in china. Different areas have different type of rice ,it taste different . Cooking method(方式） : boiling ,steaming stir-frying（炒）
杭州片儿川 Hangzhou Pian Er Chuan
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Chapter 1 Chinese traditional staple food
昆山奥灶面 Kunshan Aozao Noodles
镇江锅盖面 Zhenjiang Pot Cover Noodles
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Chapter 2 Chinese characteristic cuisine
～END～
Thank you！
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Braised intestine
九转大肠
Braised shrimp 油焖基围虾
Sweet and sour cabbage 醋溜白菜
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Chapter 2
Sichuan Cuisine 四川菜系 Introduction : Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well. characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒. Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on Categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸 九扣菜and local flavor snacks风味小吃
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Chapter 2
Cantonese cuisine 广东菜系
Chinese characteristic cuisine
Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad
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Wax Gourd Soup 冬瓜盅
illustrating 龙虎斗 Crispy suckling pig 脆皮乳猪
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Chapter 2 Chinese characteristic cuisine
Siu mei (烧味) is essentially the Chinese rotisserie（烤肉） style of cooking. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no vegetables. It creates a unique barbecue (烤肉）flavor that a sauce（调味汁） is usually added but a different sauce is used for each meat.
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Chapter 1 Chinese traditional staple food
山西刀削面Shanxi Sliced Noodles
河南烩面 Henan Stewed Noodles
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Chapter 1 Chinese traditional staple food
兰州拉面 Lanzhou Raቤተ መጻሕፍቲ ባይዱen
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Chapter 2 Chinese characteristic cuisine
Jiangsu Cuisine 江苏菜系
Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产 作为主要原料，注重原料的鲜味。 Features: 1. It pays more attention to cutting technique, made elaborately. (制作精细，注意刀工 ) 2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing! (口味清淡，强调本味，重视调汤，风味清鲜) 3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒） are perfect! 4. It is brightly colored and beautifully designed that pleases the eye; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生 动逼真)
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Chapter 2 Chinese characteristic cuisine
1.Shandong Cuisine 山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north china cuisine（烹饪 ）. Development: Shandong cuisine originated in the QI and Lu areas in springautumn and warring states period . Formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine, Factions（派别）: Jinan style dishes , Jiaodong style dishes ,Confucius style dishes
Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、 淡中求美。 Cooking method : The cuisine’s commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on.