最新中国饮食文化中英文

合集下载

中国饮食文化英文版八大菜系,酒文化,茶文化

conditions, Chinese people had changed their concept of diet.
Rich variety of diet, pay more attention to the intake of vegetables
Pay attention to nutrition Pursuit of green food Pay more attention to the intake of
9? 10 Y unn an Cai
Nine Chinese Cuisines
Everywhere has?
Chuan cuisine
Xiang cuisin
Lu cuisine
Su cuisiHnuei
cuisin e
Zhe cuisin e
Min cuisine Yue cuisine
Chinese Eight Cuisine
狮子头
•Pay attention to the temperature in cooking and be good at braising and stewing.
sugar
hams
Anhui cuisine
火腿炖甲鱼香菇板栗
Zhejiang cuisine (zhe Cai)
•light, crisp, tasty ， not
greasy,
freshness,
tenderness,
softness,
smoothness （鲜柔滑香） of
its dishes with mellow
fragrance.
•Stir-fry •Deep-fry, •Poach • Saute • Steam and stew

中国饮食文化简介(英文版)Various_Chinese_Dishes

4 The Min Cuisine
Food from Fujian Province and neighboring places. People there are good at cooking delicious soup, and food there are not very strong in flavor, sour and spicy, sour and sweet, mild and fresh are the main characters of Fujian food. And snacks in Fujian are also very particular, the diversity of pills made from different sea fish has become one of the marks of Min dishes. The most Famous Dishes: Monk Jumps over the Wall/ Double-boiled Super Seafood (several kinds of luxurious sea food cooked in a special casserole) Fish Balls( from sea fishes, crabs, shrimp, squid, etc) Fujian Wonton (ravioli) Fujian Rice Noodles
Various Chinese Dishes
• 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: 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

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__英文版

Which cuisine ？ Mapo doufu
In China, as with any culture, there are rules and customs.And you need follow them.Otherwise, it may make the host or other guests feel unhappy.
Zong zi

(Rice dumplings)
Rice dumplings were invented to commemorate the great poet Qu Yuan. We usually eat rice dumplings at the Dragon Boat Festival.
5.wish for the people who host the dinner
Thank you!
Some New Words
Cuisine [ kwɪˈzin ] 烹饪，饮食 Flavor [ ˈflevɚ ] 香味，韵味
Commemorate [ kəˈmɛməˌret ] 纪念 Otherwise [ ˈʌðərwaɪz ] 否则
--
color -- flavor – taste – shape -- meaning
The 8 Cuisines of Chinese Dishes

Hui Cuisine Min Cuisine Hunan Cuisine Su Cuisine Lu Cuisine Chuan Cuisine Zhe Cuisine Cantonese Cuisine
1.let the elder people and the customer eat first 2.don't use the chopsticks hit the bowl 3.don't reach to get the food on the opposite side 4.don't eat until everyone is there

中国饮食文化英文介绍

中国饮食文化英文介绍篇一：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 emphasisin 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。

中国饮食文化英语

eg. How do decoct these Chinese food? phrases:
decoct chicken 煎鸡块
02
Content
The status of Chinese food culture
Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures.
批注本地保存成功开通会员云端永久保存去开通
Chinese food culture
Outline
01 New words
02 Content
03
My opinion

01
New words
flavor 英 ['fleɪvə] n.
味；特点；香料 eg. I think the flavor of fresh
Thanks for listening.
Shangdong
Guangdong
Fujian
Zhejiang
Sichuan Jiangsu
Hunan
Anhui
Shandong dishes are divided into two factions as Tsinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy.
Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail

中国饮食文化英文介绍

Chinese Food Culture1.Characteristics of cuisines in southern part of ChinaChinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine.We have roughly separated Chinese cuisine into two genres. They are Cuisines of the north part and the southern part. Cuisines of the southern part of China are really featured. They have various differences with northern cuisine.Firstly, abundant rain drops and sunlight in South China provide favorable conditions for the growth of millet and rice. Compared with people in North China who have to spend much time in cold weather, people in South China are less preferable to meat diet, which contains lots of fat and protein. Southern Chinese prefer plant diet quite a lot. Many people are accustomed to drink soup both before and after the meal. Guangdong Soup(老火靓汤)Secondly, South China is one of the most developed areas in China. It welcomes people from the entire world. As a result, Southern Cuisine, especially Guangdong Cuisine, emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude.Thirdly,People in South China tend to be more careful and sensitive than northern people. As a result, their dishes as well as appearance are really cute and attractive. Just like dim sum(点心), which means “touch the heart”, is one of the most famous Cantonese meal. It consists of a variety of delicacies and is usually served for breakfast or dinner.Spicy-hot Fish麻辣鱼Mapo Tofu (Stir-Fried Tofu in Hot Sauce)麻婆豆腐Pork Rips排骨)Penaeus orientalis对虾2.Characteristics of cuisines in northern part of ChinaCuisines of the north part of China have several characteristics.people in the north tend to eat cooked wheaten food. Or in other words, people eat more food made of flour. This is because the climate here is temperate continental climate, which means there are less rain drops and sunlight. And this climate provides favorable conditions for the growth of wheat.First,When it comes to cooked wheaten food, there is a place many people are familiar with. That is Shanxi(山西). As the saying goes, “east or west, Shanxi cooked wheaten food is best”. Shanxi is famous for its diverse and delicious cooked wheaten food. With a history of 2000years, Shanxi cooked wheaten food is gaining more and more popularity at home and even abroad.Cooked wheaten food in Shanxi,there are round 280 kinds of cooked wheaten food, among which the sliced noodles is the most renowned one.Apart from the sliced noodles刀削面, boiled food also includes hand-pulled noodles拉面, He lao饸饹）Tijian,剔尖Maoerduo猫耳朵, Jiupian(揪片) ，which are all delicious and tasty.As for the cooked food, it includes fried cake(炸糕)、Yi wo su(一窝酥)、fried dough twist （麻花）,Shuai bing(甩饼) and so on.Other steamed wheaten food includes steamed bun、You mian kao lao（莜面栲栳）、Gao liang mian yu（高粱面鱼）.Second, food in the north is often more salty and greasy than that in the south.Because people like to add more ingredient to dishes even the soup.Shandong cuisine and Beijing cuisines are two famous cuisines of the eight cuisines in china. And they are also representatives of the northern cuisines. Beijing cuisine is famous for its Beijing roast duck and instant-boiled mutton. Shandong food is always pure, fresh, tender, salty and crisp.Chinese people pay much attention to eating, not just to fulfill our basic needs, but deep within, it contains the measures Chinese people take to understand things. For example, when a child was born, relatives and friends would eat eggs painted in red color to celebrate. Eggs symbolize new lives, eating red eggs embodies the high expectations of the Chinese to carry on the family line. We have feasts in the weddings; we celebrate our birthdays with gatherings and delicious food; we gather with our friends or families to eat, which is a good way to enhance our intimacy.。

中国饮食文化英语范文

中国饮食文化英语范文IntroductionChinese food culture is an integral part of the country's history and tradition. With a rich and diverse culinary heritage, Chinese cuisine has a significant influence on food cultures around the world. This essay will explore the various aspects of Chinese food culture, including its history, regional differences, culinary traditions, and its significance in Chinese society.Historical BackgroundChinese food culture dates back over 5,000 years and has been shaped by various dynasties, regions, and ethnic groups. The early Chinese diet consisted primarily of grains, such as rice, millet, and wheat, along with vegetables, and limited amounts of meat. The invention of various cooking techniques,such as stir-frying, steaming, and braising, contributed tothe development of a diverse and flavorful cuisine.Regional DifferencesChina's vast size and diverse landscape have given riseto a wide array of regional cuisines, each with its ownunique flavors, ingredients, and cooking methods. For example, the spicy and bold flavors of Sichuan cuisine, the delicate and light flavors of Cantonese cuisine, and the hearty and filling dishes of Northern China all showcase the diversityof Chinese food culture.Culinary TraditionsChinese food culture is rich in culinary traditions that have been passed down through generations. These traditions include the practice of using fresh and seasonal ingredients, the importance of achieving a balance of flavors, and the significance of communal dining. Additionally, certain foods and dishes are associated with specific festivals andtraditional Chinese holidays, such as dumplings during the Chinese New Year and mooncakes during the Mid-Autumn Festival.Significance in Chinese SocietyFood holds a central place in Chinese society, playing a crucial role in daily life, social gatherings, and special occasions. The act of sharing a meal is considered a bonding experience and is often used to strengthen relationships and foster harmony within families and communities. Moreover, certain foods and dishes are believed to have symbolic meanings and are consumed for their auspicious properties.Key Ingredients and FlavorsChinese cuisine is characterized by its use of a wide variety of ingredients and flavors. Key ingredients includesoy sauce, ginger, garlic, and scallions, which are used to create umami-rich and savory dishes. Additionally, the use of spices such as Sichuan peppercorns, star anise, and cassiabark add depth and complexity to many Chinese dishes. Thebalance of flavors, such as sweet, sour, salty, bitter, and spicy, is a fundamental element of Chinese cooking.Food Etiquette and Dining CustomsChinese food culture places emphasis on food etiquetteand dining customs that reflect the country's social normsand values. For example, it is customary to serve a varietyof dishes during a meal to symbolize abundance and prosperity. Additionally, certain taboos, such as sticking chopsticks upright in a bowl of rice or offering a gift of pears, are observed to avoid bad luck and convey respect.Influence on Global CuisineChinese food culture has had a profound influence onglobal cuisine, with Chinese restaurants and dishes being popular in many countries around the world. The spread of Chinese food abroad has led to the adaptation of Chinese flavors and cooking techniques into various internationalcuisines, resulting in fusion dishes that cater to diverse tastes.ConclusionChinese food culture is a multifaceted and dynamic aspect of the country's heritage, representing its rich history, diverse regional traditions, and societal values. Through its culinary traditions, key ingredients, dining customs, and global influence, Chinese cuisine continues to captivate the taste buds and inspire food lovers worldwide.。

中国饮食文化-英文版

One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines
Cuisine feature
Ingredients： •Maize(玉米) •PeanutsGrains（谷物） •Staple vegetables •Vinegar（醋） Taste characteristics • •Salty, Fresh, Original • •Stir fried, Fire power • •Soup, Seafood • •Plentiful and • substantial
Features:
• Focus on the temperate of cooking • Good at braising and stewing.
Turtle soup with ham
Min cuisine 闽菜
•Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.
Hui Cuisine 徽菜
Distribution: Anhui province Delicacy :
•Good at steaming and stewing

中国饮食文化英文

中国饮食文化英文China's culinary cultureIntroductionChina, with its rich historical and cultural heritage, boasts a diverse and vibrant culinary culture. Chinese cuisine is renowned for its distinct flavors, varied cooking techniques, and emphasis on balance and harmony. From the spicy flavors of Sichuan cuisine to the delicate dim sum of Cantonese cuisine, China offers a culinary journey like no other. This document explores the origins, influences, key features, and regional variations of Chinese cuisine.1. Origins of Chinese cuisineChinese cuisine has a long history dating back thousands of years. It has evolved over time with the changes in climate, geography, and culture of different regions in China. The foundation of Chinese cuisine lies in staple food crops such as rice, wheat, and soybeans, which have been cultivated for centuries. The use of various cooking techniques, such as stir-frying, steaming, braising, and deep-frying, also defines the unique character of Chinese cuisine.2. Influences on Chinese cuisineChinese cuisine has been influenced by various factors throughout history. The Silk Road, an ancient trade route connecting China with the West, played a significant role in introducing new ingredients and cooking techniques to Chinese cuisine. The Mongol rule during the Yuan Dynasty brought an influx of Central Asian flavors, while the Manchu rulers of the Qing Dynasty influenced the development of Manchurian-style cuisine. Additionally, Chinese cuisine has been shaped by the influence of neighboring countries such as Japan, Korea, and Vietnam.3. Key features of Chinese cuisineChinese cuisine is characterized by its emphasis on harmony and balance in flavors, colors, and food textures. The concept of Yin and Yang, representing the balance of contrasting elements, is deeply embedded in Chinese culinary traditions. This balance is achieved through the combination of different flavors, including sweet, salty, sour, bitter, and umami. Chinese cuisine also places great importance on the freshness and quality of ingredients, with an emphasis on seasonal produce and locally sourced meats and vegetables.4. Regional variations of Chinese cuisineChina's vast size and diverse geography have given rise to distinct regional culinary traditions. Each region has its own unique flavors, cooking techniques, and ingredients. Some of the most renowned regional cuisines include Sichuan cuisine, known for its bold and spicy flavors; Cantonese cuisine, famous for its fresh seafood and delicate dim sum; and Shandong cuisine, which emphasizes the use of seafood and a wide range of cooking methods. Other notable regional cuisines include Hunan, Fujian, Jiangsu, and Zhejiang.5. Cultural significance of Chinese cuisineChinese cuisine holds significant cultural and social importance in China. Food is seen as more than just sustenance; it is a reflection of social status, harmony, and hospitality. Chinese banquets, with their elaborate presentation and wide variety of dishes, are an integral part of Chinese culture and are often held during festive occasions or to celebrate special events. Moreover, the shared act of consuming food is seen as a way to strengthen social bonds and foster harmony within families and communities.ConclusionChinese cuisine is a testament to China's rich culinary traditions and cultural heritage. From the abundance of flavors and textures to the artful presentation and regional variations, Chinese cuisine offers a wealth of culinaryexperiences. Whether indulging in the spicy and bold flavors of Sichuan cuisine or savoring the delicate and refined dim sum of Cantonese cuisine, exploring Chinese cuisine is a journey that will truly tantalize the taste buds.。

中国饮食文化——英文版

中国饮食文化——英文版Chinese CuisineChina is known for its rich and diverse culinary traditions, which reflect the country's long history and regional variations. Chinese cuisine is celebrated for its wide range of flavors, use of fresh ingredients, and emphasis on balance and harmony. From hearty rice and noodle dishes to delicate dumplings and richstir-fried dishes, Chinese food offers something for everyone.Another defining characteristic of Chinese cuisine is theuse of fresh and seasonal ingredients. Chinese chefs believethat fresh ingredients not only enhance the taste, but also the nutritional value of the dish. Fresh vegetables, herbs, and spices are used extensively in Chinese cooking to add flavor and color to the dishes. Popular ingredients include ginger, garlic, soy sauce, and sesame oil.Chinese cuisine is also known for its wide variety ofcooking techniques. From stir-frying and deep-frying to boiling and steaming, Chinese chefs have mastered a range of techniquesto bring out the best flavors in their dishes. Each technique requires a different level of heat and timing, ensuring that the food is cooked to perfection.Regional variations play a significant role in Chinese cuisine, with each region having its own distinct culinarytraditions. For example, Cantonese cuisine is known for its delicate flavors and emphasis on fresh ingredients. Sichuan cuisine, on the other hand, is famous for its bold and spicy flavors. Other regional cuisines include Shandong, Hunan, and Fujian, each with their own unique styles and flavors.In conclusion, Chinese cuisine is a reflection of the country's deep-rooted history and regional diversity. With its emphasis on balance, fresh ingredients, and a variety of cooking techniques, Chinese food has earned its rightful place among the world's most celebrated culinary traditions. Whether you're enjoying a steaming bowl of noodles or savoring the flavors of a traditional dim sum feast, Chinese cuisine offers a unique and unforgettable dining experience.。

餐桌饮食文化英语作文

餐桌饮食文化英语作文Dining culture is an important part of a country's tradition and identity. In this essay, I will discuss the dining culture in both English and Chinese.In China, dining culture is deeply rooted in history and tradition. The Chinese believe in the importance of family meals and often gather together for a large feast. The dining table is a place for bonding and sharing, where family members and friends come together to enjoy a meal and catch up with each other’s lives.Chinese cuisine is known for its diverse range offlavors and cooking techniques. Each region in China hasits own unique style of cooking, and the food is often prepared with a balance of flavors, colors, and textures. In a typical Chinese meal, there are usually several dishes served at the same time, including a staple food such as rice or noodles, as well as meat, vegetables, and soup.In addition to the food itself, the dining etiquette in China is also an important aspect of the dining culture. For example, it is customary to wait for the elders tostart eating before the younger members of the family can begin. There are also specific rules for using chopsticks and serving food to others, which are considered to be a sign of respect and politeness.Now let’s talk about the dining culture in English. In the western world, dining culture varies from country to country, but there are some common elements that are shared across different cultures. In general, meals are often seen as a social activity and an opportunity for people to come together and enjoy each other's company.In the United States, for example, dining out is a popular social activity, and Americans often enjoy going to restaurants with friends and family. American cuisine is diverse and influenced by different cultures, so there is a wide range of food choices available, from fast food tofine dining.In the UK, traditional British dining culture often involves a Sunday roast, which is a large meal typically consisting of roasted meat, potatoes, and vegetables. The meal is usually enjoyed with family and friends, and it is a time for people to relax and catch up with each other.In both Chinese and English dining cultures, the dining table is a place for people to come together and share a meal, and it is a time for bonding and socializing. The food itself is also an important aspect of the dining culture, as it reflects the history, tradition, and values of the people.In conclusion, dining culture is an important part of a country's tradition and identity, and it plays a significant role in bringing people together and fostering social connections. Whether it is a large family feast in China or a casual meal with friends in the western world, dining culture is a time for people to enjoy good food and good company. Thank you for reading.餐桌饮食文化是一个国家传统和身份的重要组成部分。

中国饮食文化英文

中国饮食文化1. IntroductionChina’s food culture is rich and diverse, and has a history that dates back thousands of years. It is not only about the flavors and tastes, but also the traditions, customs, and symbolism associated with the food. Chinese cuisine is considered one of the most popular and influential cuisines in the world, with a wide range of regional specialties.2. Regional CuisineChina is a vast country with diverse geographic and climatic conditions, which have given rise to a wide variety of regional cuisines. Some of the popular regional cuisines include:2.1 Sichuan CuisineSichuan cuisine is known for its bold flavors, use of spices, and numbing sensation due to the Sichuan peppercorns. Popular dishes include Kung Pao Chicken and Mapo Tofu. Sichuan cuisine is characterized by its mala (numbing and spicy) flavor.2.2 Cantonese CuisineCantonese cuisine is famous for its dim sum, seafood, and delicately prepared dishes. It emphasizes the freshness and natural flavors of the ingredients. Popular dishes include Steamed Dim Sum, Roast Duck, and Sweet and Sour Pork.2.3 Shandong CuisineShandong cuisine is known for its seafood dishes, as the province is located along the coast. It features a combination of flavors, including salty, sweet, and sour. Popular dishes include Braised Abalone and Sweet and Sour Carp.2.4 Hunan CuisineHunan cuisine is characterized by its spicy and savory flavors. It often uses pickled vegetables and chili peppers to create bold and intense tastes. Popular dishes include Spicy Crispy Pork and Stir-Fried Cabbage with Chili.2.5 Jiangsu CuisineJiangsu cuisine is known for its delicate and subtle flavors. It is often associated with the Shanghai style of cooking. Popular dishes include Braised Lion’s Head Meatballs and Beggar’s Chicken.3. Traditional Chinese Food CustomsChinese food customs are deeply rooted in tradition and symbolize various aspects of Chinese culture. Here are some of the common food customs:3.1 Dining EtiquetteChinese dining etiquette emphasizes respect and consideration for others. It is customary to wait for the elders to start eating before others begin. Chopsticks should not be left sticking upright in a bowl, as it is considered impolite.3.2 Lucky FoodsCertain foods are believed to bring good luck and fortune in Chinese culture. For example, fish symbolizes prosperity, and dumplings symbolize wealth and good fortune. These foods are often served during festivals and special occasions.3.3 Festival FoodsChinese festivals are often accompanied by specific food traditions. For example, during the Lunar New Year, a reunion dinner is prepared, which includes dishes with symbolic meanings, such as whole fish for abundance and rice cake for prosperity.4. Modern Chinese CuisineWhile traditional Chinese cuisine remains popular, modern Chinese cuisine has also gained recognition in recent years. Chefs have started experimenting with fusion dishes, incorporating Western ingredients and cooking techniques into Chinese cuisine.5. ConclusionChinese food culture is rich in flavors, traditions, and symbolism. It not only satisfies the taste buds but also reflects the values and beliefs of Chinese society. Whether it is the spicy Sichuan cuisine or the delicate Cantonese dishes, Chinese cuisine continues to captivate people around the world, making it a prominent part of global culinary traditions.Note: This document is written in Markdown format. Markdown is a lightweight markup language that allows for easy formatting and conversion to HTML.。

最新中国饮食文化中英文

中国饮食文化英文版八大菜系,酒文化,茶文化

中国饮食文化简介(英文版)Various_Chinese_Dishes

Chinese Food 中国饮食文化 英文版

中国饮食文化__英文版

中国饮食文化英文介绍

中国饮食文化英语

中国饮食文化英文介绍

中国饮食文化英语范文

中国饮食文化-英文版

中国饮食文化 英文

中国饮食文化——英文版

餐桌饮食文化英语作文

中国饮食文化 英文

Chinese Food 中国饮食文化英文版

中国饮食文化英文

中国饮食文化英文