江苏菜系中英文
江苏菜系：
桂花糖醋蒜Sweet and Sour Garlic with Sweet Osmanthus
红烧鲥鱼Braised Reeves Shad with Brown Sauce
砂锅鲥鱼Stewed Reeves Shad in Marmite
苦瓜鲥鱼Bitter Mellon and Reeves Shad
冰糖排马面Braised Pig Head with Rock Sugar
大煮干丝Boiled Shredded Dry Bean Curd
巴鱼肺汤Barb Liver Soup
葵花圆子Braised Streaky Pork in Shape of Sunflower
拆烩野鸭Braised Mallard Piece
鲍鱼鸡翼Abalone Chicken Wing
腐皮肉卷Soya Milk Film Muscle Roll
鸡茸干贝Chicken Mash Scallop
青鱼甩水Herring Tail
水晶肴肉Crystal Trotter
拆骨掌翅Stewed Chicken Claw and Wing
黄泥煨鸡Yellow Mud Roasted Chicken
扬州煮干丝Boiled Yangzhou Dry Bean Curd Slices
扒方肉Braised Square Streaky Pork
酒蒸全鸡汤Stewed Whole Chicken Soup with Wine
金钱肉Thin and Round Pork
芝麻条Sesame Strip
清汤金钱鱿鱼Stewed Sleeve-Fish with Yun Ham Slices
清炖狼山鸡Braised Langshan Hen
虫草炖牛鞭Steamed Pizzle with Aweto
盐水虾Salted River Prawns
美炸眉卷Fried Pork and Chicken Liver Roll
虾米炒黄瓜Fried Cucumber with Shelled Shrimps
长寿菜Longevity Dish
锅烧肉Braised Steaky Pork
拔丝楂糕Hawthorn Cake in Hot Toffee
五丁鱼圆Fish Ball with Five Special Ingredients
龙凤腿Braised Chicken Legs and Shelled Shrimps
醋熘鳜鱼Briased Mandarin Fish Watered by Sweet and Sour Sauce 白酥鸡Crisp Chicken in White Sauce
清烩鲈鱼片Braised Weever
糖醋黄河鲤Braised Yellow River Carp in Sweet and Sour Sauce
荷叶粉蒸肉Steamed Streaky Pork with Lotus Leaves
霸王别姬Braised Turtle with Hen
锅烧野鸭Fried Mallard
葫芦虾蟹Shelled Shrimp and Crab in Shape of Calabash
无锡肉骨头Wuxi Bone Meat
水晶虾饼Crystal Shrimp Cake
虎皮梳子肉Tiger-Line Braised Pork in Shape of Comb
爆乌花Fried Cuttlefish Slices
煮糟青鱼Boiled Herring with Savory Lees
风鸡斩肉Stewed Feng Chicken Diamonds
拆烩鲢鱼头Braised Chub Head
爆氽Deep-fried Herring
网包鳜鱼Stewed Mandarin in Lard
砂锅菜核Braised Greengrocery Heart in Marmite
拌鸡冠肚皮Deep-fried Pig Tripe
跳竹蛏Fried Razor Shell
炖菜核Braised Greengrocery Heart
沛公狗肉Peigong Dog Meat
佛手海蜇皮Jellyfish Skin in Shape of Fingered Citron 底松银肺Stewed Pig Lung Mixed with Jellyfish
白炒刀鱼丝Fried Saury Slices
彭城鱼丸Pengcheng Fish Balls
红松鳜鱼Braised Mandarin Fish Like Korean Pine
蛙式黄鱼Braised Yellow-Fin Tuna in Shape of Frog
炝虎尾Quick-Fried Eel Tail
椒雪肉片Potherb Mustard Pork Slices
刺猬圆子Hedgepig Balls
金陵盐水鸭Jinlin Salted Duck
南林香鸭Nanlin Savory Duck
滑炒虾仁Fried Shelled Shrimps
如意笋Braised Bamboo Shoot
美人肝Duck Liver
鸡茸蛋Chicken Mash Egg
三鲜脱骨鱼Fish without Bone
荷花集锦炖Braised Multiple Materials
松鼠鳜鱼Braised Mandarin Fish in Shap of Squirrel
龙肝凤脑Fish Liver and Chicken Brain
白汁鼋量Stewed Turtle with White Sauce
白汁芦筋Braised Pig Hoof Tendon
鸡瓜菜Fried Chicken Breast with Sweet Pickled Melon 糖醋活鲤鱼Active Carp with Sweet and Sour Sauce
常熟叫化鸡Yellow Mud Roasted Chicken of Changshu 豆腐丝Wensi Bean Curd
五味干丝Five Flavor Diced Bean Curd
涟水鸡糕Lianshui Chicken Cake
荷叶局鸡Roasted Fried Chicken with Lotus Leaf
八宝鼋鱼Braised Turtle with Eight-Treasure
百花酒焖肉Stewed Pork with Baihua Wine
酱方Yipin Meat
五柳青鱼Wuliu Herring
叉烤酥方Grilled Pord with Fork
灌蟹鱼圆Crab Powder Fish Ball
金陵圆子Jinlin Ball
蝴蝶烩鳝Braised Eel with Pig’Butterfly Bone
甫里鸭羹Puli Duck Soup
香菜梗炒肚丝Fried Diced Pig’s Stomach with Caraway Straw
野鸭菜饭Mallard Rice
烧鸭干丝Shredded Dried Bean Curd with Braised Duck Fried
夜来香氽鸡片Deep-Fried Chicken Slices with Evening Primrose
鸡粥菜心Fried Greengrocery Heart with Chicken Porridge
椒盐塘鱼片Diced Snakehead Mullet covered by Bunge Prickly Ash and Salt Powder 菊叶玉板Fried Chrysanthemum with Bamboo Shoot and Ham
桂花糖大栗Boiled Chestnut with Sweet-scented Osmanthus
鏊锅油鸡Stewed Chicken in Marmite
八宝酿香瓜Steamed Muskmelon with Eight-Treasures
白汁回鱼Hui Fish with White Sauce
酱油嫩鸡Braised Chicken Poured Soy Sauce
油焐脆皮鸭Crisp Duck Warmed-up with Oil
莼菜氽塘鱼片Fried Snakehead Mullet with Water Shield
腐乳汁肉Braised Pork and Fat Duck
三丝炒鸽松Fried Pigeon with Three Shreds
炖武鸭Braised Wu Duck
松子鸡Braised Hen with Pine Nut Kernel
炖家野Braised Chicken and Pheasant
芙蓉鸡片Diced Chicken with Egg White
芦姜炒鸡片Fried Chicken Slices wiht Ginger
醉蟹清炖鸡Braised Hen with Drinked Crab
蜜饯捶藕Steamed Llotus Root with Sweetmeat
淡菜皱纹肉Braised Pork with Mussel
樱桃肉Braised Pork on Pig Rib
银丝长鱼Braised Eel
生麸肉圆Bran Pig Ham Ball
冬瓜四灵Stewed White Gourd with Four Materials
杏仁葛粉包Almond Kudzuvine Root Starch Ball
宿迁猪头肉Suqian Hog Face
鸡火鱼鲞Braised Chicken with Dried Yellow-Fin Tuna
白扒猴头Braised Houtou Mushroom
三套鸭Three-nested Duck
荷花白嫩鸡Water Lily Tender Chicken
京葱牛方Braised Beef with Jing Shallot
八宝鹌鹑Eight-treasure Quail
炒铁雀头脯Fried Sparrows
松子肉Braised Pork with Pine Nut
火腿酥腰Ham and Pig Kidnet
荷叶粉蒸鸡Steamed Chicken with lotus Leaf Powder
蛋梅鸡Braised Chicken
蜜汁火方Braised Ham with Honey
将军过桥Braised Snakehead
母油船鸭Braised Duck (on Boat)
雪花豆腐Snow Flower Bean Curd
米花鸡丁Diced Chicken with Rice
清炖鸡孚Braised Chicken Leg
春笋白拌鸡Braised Chicken Mixed with Bamboo Shoots
梁溪脆鳝Liangxi Crisp Eel
香芋烧竹鸡Braised Common Partridge with Dasheen
清汤火方Clear Huofang Soup
锅煎鳜鱼Fried Mandarin Fish with Lard
荷花铁雀Lotus Sparrow
大烧马鞍桥Braised Eel and Pork
料烧鸭Braised Fat Roasted Duck
富春鸡Fuchun Chicken
酒凝金腿Steamed Ham with Wine
清蒸刀鱼Steamed Saury
羊方藏鱼Fish Wrapped in Mutton
清炖兔子Braised Rabbit
白汁乳狗Braised Litle Dog
银芽黄鱼素翅Mungbean Sprout and Croaker
饼子野鸭Braised Mallard Pord Cake
镜箱豆腐Mirror Box Bean Curd
还丝汤Eel Soup
香炸银鱼Deep-fried Silvery Curp
冬菇笋炖老豆腐Braised Bean Curd with Winner Mushroom and Bamboo Shoot 糟扣肉Steamed Pork with Fragrant Grains
太湖银鱼Taihu Silver Fish
枣方肉Steamed Pork with Red Date
豆苗山鸡片Diced Pheasant with Bean Sprouts
虾仁拉丝蛋Shrimp and Eggs
麻花野鸡Pretzel Pheasant
藕粉圆子Lotus Root Powder Ball
人参珠鸡Steamed Guinea Bird with Gensing
烤炖鸭子Stewed Braised Duck
掌上明珠Pearl in Hand
香炸云雾Fried Shrimp with Yunwu Tea
五子蒸鸡Streamed Chicken with Five-Seed
生煎皈鱼Fried Ban Fish
红烧沙光鱼Braised Shaguang Fish in Brown Sauce
豆茸酿枇杷Streamed Loquat with Sweetened Bean Paste
扁大枯酥Big Crisp
东坡狗肉Dongpuo Dog Meat
平桥豆腐Pingqiao Bean Curd
酥桔元Crisp Orange Pig Fat Meat Ball
黄焖着甲
风蹄Steamed Trotter
清炖硕鸭Stewed Big Duck
叉烧野鸡Barbecued Pheasant
山鸡塌Saute Pheasant
网油卷Lard Roll
贡淡炖鸭Stewed Duck
松子熏肉Smoked Pork with Pine Nut
酱汁肉Pork with Sauce
酱汁排骨Sparerib with Sauce
炒虾蟹Fried Shrimp and Crab
天下第一菜No.1 Dish
贵妃鸡Guifei Chicken
桃仁鸭方Duck with Peach Kernels
金腿脊梅炖腰酥Stewed Pig Kidnet with Pork Fillet 仙鹤望金桥Crane Watching Gold Bridge
中国八大菜系特点介绍
中国八大菜系中英文介绍 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. Shandong Cuisine 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 emphasis 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. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major 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 China. 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 from 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 beer, Qingdao Beer Sichuan Cuisine Sichuan 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 never 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. It cannot be said that one who does not experience Sichuan food ever reaches China. 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 in 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 cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear. Guangdong Cuisine 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 most widely available Chinese regional cuisine outside of China.
八大菜系的英文翻译
八大菜系的英文翻译 No. 1 Sichuan Cuisine 川菜 Specialties Include: (特别推荐) pockmarked bean curd 麻婆豆腐 chicken cubes with peanuts 宫保鸡丁 pork shreds with fishy flavour 鱼香肉丝 translucent beef slices 水晶牛片 No.2 Guangdong cuisine 粤菜 Specialties include: roasted sucking pig 烤乳猪 fricassee three kinds of snakes and cat 三蛇龙虎凤大会 steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼 king snake with bamboo slices 蛇王炒鸡丝 gourd cups 汤类 No. 3 Shandong Cuisine 山东菜系 dezhou grilled chicken 炙鸡 b ird’s nest in a clear soup quick-boiled clam 龙凤酸辣汤 lotus flower and shrimp 青辣椒镶虾 No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝 crab meat & minced pork ball in casserole 清炖蟹粉 chicken mousse broth with fresh corn squid with crispy rice crust 桃花饭
八大菜系英文简介
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 emphasis 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. 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。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major 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 China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。 Shandong is a large peninsula surrounded by the sea to the East and the Y ellow 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 from the Y ellow River. But with the current amount of pollution in the Y ellow 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 beer, Qingdao Beer
全国小吃英文翻译大全
全国小吃英文翻译大全 何军4小时前 中式早點： 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类： 稀饭Rice porridge 白饭Plain white rice 油 饭Glutinous oil rice 糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥Sweet potato congee 面类：
馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面 Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚 面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类： 鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤 Oyster soup 紫菜汤Seaweed soup 酸辣汤 Sweet & sour soup 馄饨汤Wonton soup 猪肠汤 Pork intestine soup 肉羹汤Pork thick soup 鱿鱼 汤Squid soup 花枝羹Squid thick soup 甜点： 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃 Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎
中国八大菜系代表作英文翻译
中国八大菜系代表作（英文翻译） No.1 Sichuan Cuisine Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices No. 2 Guangdong cuisine Roasted sucking pig Fricassee three kinds of snakes and cat Steamed turtle with chives sauce King snake with bamboo slices Gourd cups No. 3 Shandong Cuisine Dezhou grilled chicken Bird’s nest in a clear soup Quick-boiled clam Lotus flower and shrimp No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) Yincai vegetalbes cooked with chicken slices Crab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜 麻婆豆腐 宫保鸡丁 鱼香肉丝 灯影牛肉 粤菜 烤乳猪 龙虎烩 清蒸甲鱼 笋片烧蛇 葫芦盅 鲁菜 德州扒鸡 清汤燕窝羹 油爆大蛤 荷花大虾 淮阳菜 蔬菜炒鸡片 砂锅蟹肉丸 奶油鸡丝玉米汤鱿鱼锅巴
中国菜系英文介绍
川菜 求助编辑百科名片 调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味。《川菜》，介绍了川菜主要知识。 隐藏 四川菜谱 首字母索引： A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 荤菜辣子鸡丁鱼香肉丝水煮牛肉火爆腰花灯影牛肉樟茶鸭子粉蒸排骨合川肉片回锅肉 姜汁热味鸡棒棒鸡 板栗红烧肉麻油鸡 太白鸭子东坡蒸猪头 素菜麻婆豆腐鱼香茄子家常豆腐白汁菜心开水白菜麻酱凤尾石斛花生米醋溜黄瓜 凉菜夫妻肺片川辣黄瓜椒麻鸡椒油扁豆 汤 虾仁冬瓜汤 箩粉鱼头豆腐汤 海鲜剁椒胖鱼头碧绿虾仁
基本资料 干蒸黄鱼 白汁鱼肚 干烧鱼翅 酸菜鱼 东坡墨鱼 东坡鳊鱼 火锅 毛肚火锅 主食 担担面 八宝粥 赖汤圆 川菜系也是一个历史悠久的菜系，其发源地是古代的巴国和蜀国。川菜是对我国西南地区四川和重庆等地具有地域特色的饮食的统称， 川菜最大的特点是"一菜一格,百菜百味".川菜以成都、重庆、川南三个地方菜为代表，选料讲究，规格划一，层次分明，鲜明协调，以用料广博、味道多样、菜肴适应面广而著称。尤以麻辣、鱼香、怪味等味型独擅其长。烹调手法上擅长小炒、小煎、干烧、干煸。川菜作为我国汉族八大菜系之一，在我国烹饪史上占有重要地位，它取材广泛，调味多变，菜式多样， 口味清鲜醇浓并重， 以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味，融会了东南西北各方的特点，博采众家之长，善于吸收，善于创新，享誉中外。 调味方法 有干烧、鱼香、怪味、椒麻、红油、姜汁、糖醋、荔枝、蒜泥等复合味型，形成了川菜的特殊风味，享有“一菜一格，百菜百味”的美誉。 烹调方法 擅长炒、滑、熘、爆、煸、炸、煮、煨等。尤为小煎、小炒、干煸和干烧有其独道之处。从高级筵席“三蒸九扣”到大众便餐、民间小吃、家常风味等，菜品繁多，花式新颖，做工精细。川菜烹调讲究品种丰富、味多味美的川菜，所以受到人们的喜爱和推崇，是与其讲究烹饪技术、制作工艺精细、操作要求严格分不开的。川菜烹调有四个特点：一是选料认真、二是刀工精细、三是合理搭配、四是精心烹调。在“炒”的方面有其独到之处。它的很多菜式都采用“小炒”的方法，特点是时间短，火候急，汁水少，口味鲜嫩，合乎营养卫生要求。菜肴烹饪看似简单，实际上包含着高度的科学性、技术性和艺术性，显示出劳动人民的无穷智慧和创造能力。
八大菜系英文版
鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系” 中国八大菜系之英文版 Eight Cuisines(八大菜系） China covers a large territory and has many nationalities, hence a variety of Chi nese food with different but fantastic and mouthwatering flavor. Since China's lo cal dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted aro und. Certainly, there are many other local cuisines that are famous, such as Beij ing Cuisine and Shanghai Cuisine. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure a nd not greasy, is characterized by its emphasis on aroma, freshness, crispness an d tenderness. Shallot and garlic are usually used as seasonings so Shangdong dis hes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes str ong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Ji aodong division is famous for cooking seafood with fresh and light taste. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious h imself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune at a Shandong restaurant in the West since f ortune s aren't even indigenous to China. 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 componen t of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Car p. A truly authentic Sweet and Sour Carp must come from the Yellow River. B ut with the current amount of pollution in the Yellow River, you would be bett er off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, r oasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfe ct with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine pungent Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the m ost famous Chinese cuisines in the world. Characterized by its spicy and pungen t flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepp er and prickly ash(花椒) also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean （豆酱）are also used in t he cooking process. Wild vegetables and animals are usually chosen as ingredien
中国八大菜系翻译总结
中国八大菜系英文介绍 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/鲁菜 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 emphasis 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. 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。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Sichuan Cuisine 四川菜系/川菜 Sichuan 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 never 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. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。 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 in 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 cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear. 如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许
八大菜系代表菜名英语
Sichuan Cuisine Bean curd with mince and chilli oil 麻婆豆腐 Braised pork knuckle with bean sauce豆瓣全肘 Diced chicken with chilli pepper ; chicken cubes with peanuts宫保鸡丁 Pork shreds with fishy flavour ;shredded pork,in Sichuan style鱼香肉丝 Stewed scallop and turnip ball绣球干贝 Steamed pork wrapped in lotus leaves 荷叶蒸肉 Translucent beef slices灯影牛肉 Spicy Sichuan-style tender chicken slices怪味鸡块 Shrimp with green vegetables翡翠虾仁 “chrysanthemum” in chafing dish 菊花火锅 Shandong Cuisine Bird’s nest in clear soup清汤燕窝 Braised sea whelks in brown sauce红烧海螺 Dezhou grilled chicken德州扒鸡 Braised sea slug with crab meat in brown sauce蟹烧海参 Chinese yam in hot toffee拔丝山药 Quick-boiled clam油爆大蛤 Lotus flower,and shrimp荷花大虾 Guangdong Cuisine Sweet-sour pork fillet with chilli 糖醋咕噜肉 Sliced chicken with oyster sauce耗油滑鸡片 Fricassee three kinds of snakes and cat三蛇龙虎会 Shark’s fin with crab ovum虾黄鱼翅 Roasted sucking pig烤乳猪 Stewed crab meat and eggplant虾肉烧茄子 Steamed turtle with chive sauce美味蒸甲鱼 Stuffed duck shaped as gourd八珍葫芦鸭 Crisp-skinned chicken脆皮鸡 King snake with bamboo slices竹丝烩王蛇 Gourd cups冬瓜盅 Fujian Cuisine Sea food and poultry in casserole佛跳墙 Steamed pork roll with rice flour and lotus leaf荷叶米粉肉 Crisp pomfret with litchi荔枝鲳鱼 Steamed chicken ball with egg-white蒸芙蓉鸡球 Fried prawn shaped as a pair of fish太极明虾 Sauté shredded whelks in rice wine sauce炝糟响螺 Sauté sea cucumber with scallions葱烧刺参
中国八大菜系外文翻译
八大菜系代表菜外文翻译 ·Shandong Cuisine （鲁菜） Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. 2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc. ·Sichuan Cuisine （川菜） The main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. 3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc. ·Guangdong Cuisine （粤菜） Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world." Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters,