《中国八大菜系英文介绍.doc》由会员分享，可在线阅读，更多相关《中国八大菜系英文介绍.doc（9页珍藏版）》请在三一文库上搜索。
1、中（D亠尢第盏英文介岛时间：2021.02. 03创作：欧阳体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
2、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.中他儼辽阎，艮僅幺乡，园此各神中国後食0味彳同，却 都味美，今心垂涎。O为中越込方篥瘠各翼游色，為体来崭，中 越他念可以尢纟攵分弟八尢他方菜養，迫种分垂己斂广筠谑登。* 魁，込侖典他很乡第2的他方菜务，例：北g菜如上盗菜。I .Shandong Cuis
3、ine 必右菜養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 e
4、mphasis 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.亠如家忽,由潯衣菜養和肢集务他咸，淸浚，不油/嘛，以 典咅，鋅，詠，欽
5、而向纟。园彩侵用痛趁如尢茲筱为询料，亠如 菜签逼常確辣。©纟篥瓷注童必爲。怡湧怡敍新鋅，而M汤夕卜規 /|重，味ii浓唾° :奇為菜據总炸，烤，蔥，炒，而肢$菜签则 以典支唸盗鋳的鋅淡而名。Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius And much of Shandong cuisiners history is as old as Confucious himself, making it the oldest existing maj
6、or cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to ChinaAg经询乡塘纟学老的枚纟，例：孔丸孑如孟孑。轩乡©纟 篥的彷支餉孔丸孑一样迫久，住冴菜务成彩中国呢存的駅古 老的主走菜签之一。便县4理朗璽移励方国家的菜倣里从备 簡（中越矮馆的折令衫J簡，内献有禎测迄乞希语的倏象）获務 乡的阿迄乞，0
7、筠备儁应中越也“县本土的。Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine Shandong's most famous dish is the Sweat and Sour Carp A truly authentic Sweet and Sour Carp must come fr
8、om the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous b
9、eer, Qingdao Beer必纟经个叵尢的就為参浅去的尢盗环從的半鸟，蜀佝妙折的 浅©典中部。园此盗鋅毘cL纟篥务的主理构咸。朵箸纟的菜 瘠县縫隔锂宣。2穿的犍隔鲤遥0须鬥捞仓隹佝。便经因筠规倉 隹何的幺乡何參，典他他方的鲤區迈阿一岐。必芳.菜主殳县速炸， 烧烤，炒或;采炸。菜瘠怡新胞美，胳紀公彳.本他的薯纟碑逼病鸟碑汤就宏垄了。猜刑力、蟾 Dezhou Braised Chicken 国喜九孑 Sixi Balls犍諾鏈量 Carp in Sweet and Sour Sauce 辩孑全橢 Spicy chicken whole爆炒腮 M Quickly Fried Pig
10、Kidney(saute kidney):壻修柳时层葉 Stewed Swiflets Nest SB 瘤 YipingBean CurdN % 囱烧滾 1 擒 Braised Frozen Bean Curd with Streaky Pork 炸奋编斑 Fried “Silkwom Pupa" Chicken0 烧宣 > Fried Fish Lip in Brown Sauce &孑构 Braised Pork in Crock酱爆肉了 Saute Pork with Soy Bean Sauce4 ii 烧蹄筋 Braised Pork Tendon with
11、MushroomII .Sichuan Cuisine /)篥 fSichuan 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 neve
12、r 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国”
13、）菜養，经世界£聚箸2的中短）篥务之一o国冋菜養以典 香辣而猜纟，味道一乡盘，着喳磁用矽辩椒，搭紀往用痛椒如prickly ash,戶住出©典的列激的味适。此夕卜，尢拈，g如互皱.也谜应 用孑衣唸过綬中。黔菜和黔盘常就逸用筠念科，油炸，无油炸， 腌刮和st丈炖逼县基本的多舷憶术 If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used i
14、n many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence. Sichuan hot pots
15、are perhaps the most famous hotpots in the world, most notably the Yuan Yang （ mandarin duck ） Hotpot half spicy and half clear.辰眾你叱国同菜，岌呢它过孑參如，那2©可能叱的不咼£ 穿的国川菜。0碌绒傲盘用倉轩乡菜瘠中，帝来游别的蘇味，应 中国公字里诃麻，逼常舍右中留下麻木的感堂。勉而，乡数念 俶昱巻18世佗从義（D彳有入中®）的，0此你应*弟国川杲的耦矽 而感訥全球留县。冋丈编也轩县世嫁上釆出2的丈绥，尤典经 半辩半淸的鸳獲丈爲。宫侮坯
16、妹Kung Pao Chicken b同牛囱Szechuan Beef麻迤豆 擒 Bean Sauce Tofu国 p)軒 Szechuan Prawns 鱼备為孑 Braised Egg plantIII.Guangdong Cuisine 广参第盏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
17、 most widely available Chinese regional cuisine outside of China.广点菜澎仓孑中越衆為部的省伤广纟省。尢乡炭华脩来匍广 纟，O此广彳.篥也轩昱国夕卜晟广返的中国他方菜瓷。Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world. It doesn't us
18、e much spice, bringing out the natural flavor of the vegetables and meats.广纟心必恚孑玄弑用各种不同的肉案舸揚菜。往用確乡来仓 世器典他他方的揚篥，刁:尢往用绒俊，而县带出紘菜舸曲盖仓© 的AL味。Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes Its basic co
19、oking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor Guangdong chefs also pay much attention to the artistic presentation of dishes广$篥養，味适淆，浚，脆，鋅，彩冷方厶函热知，常用縊
20、 倉走薯来多唸出忘创瘙的菜瘩。它的基础多唸方注包第烤，炒， 熄，探灯，烤，炖餉墓。虫中礬如炒釆常用孑侶存天塑佩味。r 纟厨帰也席喳孑菜寿的乞术感。Braised crispy chicken 炸孑為）Black tea with condensed milk （港弍切苓）Various dessert drinks served with shaved ice （剑冰）Shrimp wonton noodle soup （铸 &下云呑而）Char shiu （叉烧）-BBQ pork usually with a red outer coloringPork rind curry （咖
21、岐猪废）Dace fish balls （銭鱼球）Steamed fish intestines （墓鱼腸）Shark fin soup （i. fe I）Salted preserved fish （墓咸绝）Steamed fish （怡墓适）Steeped chicken （6 仞規）or steamed chicken （墓規）served cold with ginger and spring onion oil dipping （彥 營油）Slow cooked soups （老丈揚）Braised dried abalone （炯匏遥）Herbal turtoise gelatin
22、 （各喬） Various steamed desserts and sweet soups 点，犍水） Steamed shrimp dumplings （&下綾 har gow）IV .Fujian Cuisine 福建笫畫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 s
23、avory. The most distinct features are their "pickled taste*1 福建篥養由福刑菜，聚州菜，厦门菜他戌，以虫精逸的盗餌， 徨是的色汾，対，a,咸餉番的味道而出鸟。是赭别的咼比的“卤$ 切盗緩 Boiled Whelk Meat Slices < 耳 M White Fungus Thick soup0 烧尢飽翅 Fried Ormer Fin in Brown SauceV .Jiangsu Cuisine 总务菜务Jiangsu Cuisine, also called Huaiyang Cuisine, is popu
24、lar 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 fl
25、avor 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 cui
26、sine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.仔务菜，"切淮閱菜，:立&孑衣淮阴湖下浅。以水产杵筠主 理產糾，涯重產料的鋅味。典宛豺拡术十分診儀，典中瓜籬尤典 薯2。术包循炖，烤，焙，燿等。沦阳菜的赭色县淡，锯, 対，祈。仁务菜以虫耦逸的虜料，精佃的淮备，不蘇不儡的（2 感而出2。因为总务乞佩总亿確尢，总务菜養右一年之中也侖盍 亿。味适発而彳唾，淡而不侶。相歎様昼：Sweet and Sour Mand
27、arin Fish 三套褐：Three-nested Duck濤炖璽栩挪孑必：pork balls霸1别厢:Farewell to My ConcubineVI.Zhejiang Cuisine 游总杲务Comprising 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. Han
28、gzhou Cuisine is the most famous one among the three游仃菜疹由枕州菜，今值菜，必兴菜，处戌，不油概，以典 菜瘠的鋅，垂，滑，香而血2。統刑菜县迪三老中釆出纟的一个。冰糖甲宣：Steamed Turtle in Crystal Sugar Soup 今負 if 丝: eel silkVIH.Hunan cuisine 湖衣菜签Hunan cuisine consists of local Cuisines of Xiangjiang Region, DongtingLake and Xiangxi coteau It characterizes
29、 itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖侖篥签由湘03他呂，洞多湖和沟励的込方第瘠戌°比以 典枢绒的味道筠游色。0辩椒，瘠绒傲知话趁石迫一菜中的0 备駕O憑庵遥趣：Zuyan Shark's Fin 冰糖喲莲：Sugar Candy Lotus纟名孑規：Dong Zi An ChickenIX.Anhui Cuisine 客傲菜瓷Anhui Cuisine chefs focus much more atte
30、ntion 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名徽厨帰谊喳孑多舷的儡廈，墟£燿炖。逼常舍加入丈腿餉 方糖来改善菜瘠的味道。怡炖多蹄蟹：Stewed Turtle耄讨矽芋Red Tato in Honey 萼灌乍多血 Li Hongzhang Assorted Dish為篇修烧坯 Fuliji Braised Chicken时间：2021.02.03创作：欧阳体