中国美食 英文介绍

镇江锅盖面 Zhenjiang Pot Cover Noodles
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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
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Chapter 2 Chinese characteristic cuisine
武汉热干面Wuhan hot noodles
北京炸酱面
Beijing noodles with soybean paste
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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
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 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 noodles in china.
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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. 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
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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 Chinese characteristic cuisine
Jinan style Dishes
Known for : soup Be good at: explosion , fry , roast , burn Features: clear , fresh , crisp , tender Representatives : broth assorted(清汤什锦） milk soup of cattail (奶汤蒲菜） sweet and sour carp(糖醋鲤鱼）
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Chinese
Food
By : Cai Shuling
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Chapter 1 Chinese traditional staple food
1.rice （米饭）
rice is the most common staple （固定的）food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying（炒） Types: Porridge , fried rice steamed rice（白米饭）
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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 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 with soybean paste, Shanxi sliced noodles, Henan 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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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
昆山奥灶面 Kunshan Aozao Noodles
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
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 2 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）
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Chapter 2 Chinese characteristic cuisine
Confucius style dis NhomakorabeaesKnown 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(食不厌精，脍不厌细—孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(带子上朝）boiled ginkgo（诗礼银杏）
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Chapter 2 Chinese characteristic cuisine
Dessert: Onion fragrant glutinous rice ball（葱香糯米团），Dan dan noodles（担担面）
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Chapter 2
Cantonese cuisine 广东菜系 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 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.