中国美食的英文介绍
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Chapter 1 Chinese traditional staple food
兰州拉面 Lanzhou Ramen
杭州片儿川 Hangzhou Pian Er Chuan
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Chapter 1 Chinese traditional staple food
wk.baidu.com
昆山奥灶面 Kunshan Aozao Noodles
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Chapter 1 Chinese traditional staple food 4.Steamed buns(馒头）
Steamed buns made of by flour,there is no stuffing in it . It taste a little sweet or light.
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Chapter 2 the 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 be famous for the representative of north china cuisine. 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 ,shang dong cuisine has become the representative of Norht China cuisine, Factions: jinan style dishes , Jiaodong style dishes ,Confucius style dishes
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Chapter 1 Chinese traditional staple food
The first Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles.The list covers famed dishes from all across China, including Wuhan hot noodles, Beijing noodles, Shanxi sliced noodles, Henan Xiaoji stewed noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles and Jilin Yanji cold noodles.
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Chinese
Food
By : 45297 group
Logo
Logo
Contents
Chapter 1 Chapter 2 Chapter 3
Chinese traditional staple food the Chinese characteristic cuisine Chinese festival food Chinese food culture
Chapter 4
Logo
Chapter 1 Chinese traditional staple food
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying Types: Porridge , fried rice steamed rice
3.Dumplings(饺子）
Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the pronunciation of jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. Ways to cook Jiaozi are also diverse: deeply-fry, boil ,steam,etc
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Chapter 1 chinese traditional staple food
The different buns contain different stuffing. For example, red bean paste, vegetables, pork, beefs. So their tastes are different.
Logo
Chapter 2 the Chinese characteristic cuisine
Confucius style dishe
Known for: guanfu style dises Be good at :cooking techniques Features:eat no rice but is of the finest quality,nor meat But is finely minced Representattives:”yiping”bean curd(一品豆腐） Go to court with child(带子上朝）Boiled Ginkgo（诗礼银杏）
镇江锅盖面 Zhenjiang Pot Cover Noodles
Logo
Chapter 1 chinese traditional staple food
四川担担面 Sichuan Spicy Dandan Noodles
吉林延吉冷面 Jilin Yanji Cold Noodles
Logo
Chapter 1 Chinese traditional staple food
武汉热干面Wuhan hot noodles
北京杂酱面
Beijing noodles
Logo
Chapter 1 Chinese traditional staple food
山西刀削面Shanxi Sliced Noodles
河南烩面 Henan Xiaoji Stewed Noodles
Logo
Logo
Chapter 1 Chinese traditional staple food
Poridge
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 in china,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 Tast very differrent. Next I will give the introduction of varous noodles in china.
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Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
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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 flavored dishes鱼香, spicy flavor椒麻, sour and hot flavors醋椒. Cooking method: more than 20 types,including fried,stirfrying,slide,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 the Chinese characteristic cuisine
Jiaodong style dishes
Known for: Fushan dishes in yantai Be good at:seafood Features:keep ingredient flavor and focus on the color Representatives:quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
5.Steamed stuffed bun(包子）
Soup dumpling(汤包）
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Chapter 2 the Chinese characteristic cuisine
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
兰州拉面 Lanzhou Ramen
杭州片儿川 Hangzhou Pian Er Chuan
Logo
Chapter 1 Chinese traditional staple food
wk.baidu.com
昆山奥灶面 Kunshan Aozao Noodles
Logo
Chapter 1 Chinese traditional staple food 4.Steamed buns(馒头）
Steamed buns made of by flour,there is no stuffing in it . It taste a little sweet or light.
Logo
Chapter 2 the 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 be famous for the representative of north china cuisine. 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 ,shang dong cuisine has become the representative of Norht China cuisine, Factions: jinan style dishes , Jiaodong style dishes ,Confucius style dishes
Company Logo
Logo
Chapter 1 Chinese traditional staple food
The first Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles.The list covers famed dishes from all across China, including Wuhan hot noodles, Beijing noodles, Shanxi sliced noodles, Henan Xiaoji stewed noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles and Jilin Yanji cold noodles.
Logo
Chinese
Food
By : 45297 group
Logo
Logo
Contents
Chapter 1 Chapter 2 Chapter 3
Chinese traditional staple food the Chinese characteristic cuisine Chinese festival food Chinese food culture
Chapter 4
Logo
Chapter 1 Chinese traditional staple food
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying Types: Porridge , fried rice steamed rice
3.Dumplings(饺子）
Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the pronunciation of jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. Ways to cook Jiaozi are also diverse: deeply-fry, boil ,steam,etc
Logo
Chapter 1 chinese traditional staple food
The different buns contain different stuffing. For example, red bean paste, vegetables, pork, beefs. So their tastes are different.
Logo
Chapter 2 the Chinese characteristic cuisine
Confucius style dishe
Known for: guanfu style dises Be good at :cooking techniques Features:eat no rice but is of the finest quality,nor meat But is finely minced Representattives:”yiping”bean curd(一品豆腐） Go to court with child(带子上朝）Boiled Ginkgo（诗礼银杏）
镇江锅盖面 Zhenjiang Pot Cover Noodles
Logo
Chapter 1 chinese traditional staple food
四川担担面 Sichuan Spicy Dandan Noodles
吉林延吉冷面 Jilin Yanji Cold Noodles
Logo
Chapter 1 Chinese traditional staple food
武汉热干面Wuhan hot noodles
北京杂酱面
Beijing noodles
Logo
Chapter 1 Chinese traditional staple food
山西刀削面Shanxi Sliced Noodles
河南烩面 Henan Xiaoji Stewed Noodles
Logo
Logo
Chapter 1 Chinese traditional staple food
Poridge
fried rice
Logo
Chapter 1 Chinese traditional staple food
2.noodles（面条）
noodles is a very old food and it Originated in china,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 Tast very differrent. Next I will give the introduction of varous noodles in china.
Logo
Chapter 2 the Chinese characteristic cuisine
Jinan style Dishes
Known for:soup Be good at: explosion ,fry,roast,fired Features: clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦） Natang Typha(奶汤蒲菜） Sweet and sour crap(糖醋鲤鱼）
Logo
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 flavored dishes鱼香, spicy flavor椒麻, sour and hot flavors醋椒. Cooking method: more than 20 types,including fried,stirfrying,slide,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
Logo
Chapter 2 the Chinese characteristic cuisine
Jiaodong style dishes
Known for: Fushan dishes in yantai Be good at:seafood Features:keep ingredient flavor and focus on the color Representatives:quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
5.Steamed stuffed bun(包子）
Soup dumpling(汤包）
Logo
Chapter 2 the Chinese characteristic cuisine
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