中国饮食文化英文介绍
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;还有其他很多着名的地方菜系;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.山东是许多着名学者的故乡;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 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山东是个巨大的被向东流去的大海环绕的半岛;黄河曲折的流经其中部..因此海鲜是山东菜系的主要构成..山东最着名的菜肴是糖醋鲤鱼..正宗的糖醋鲤鱼必须打捞自黄河..但是因为现在黄河的众多污染;其他地方的鲤鱼更好一些..山东菜主要是速炸;烧烤;炒或深炸..菜肴清新肥美;搭配山东本地的着名啤酒——青岛啤酒就完美了..Sichuan Cuisine四川菜系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;是世界上最着名的中国菜系之一..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prickly ash;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..红绿辣椒被用在许多菜肴中;带来特别的辣味;在中国文字里叫麻;通常会在口中留下麻木的感觉..然而;多数青椒是在18世纪从美国传入中国的;因此你应当为四川菜的精妙而感谢全球贸易..四川火锅也许是世界上最出名的火锅;尤其是半辣半清的鸳鸯火锅..Guangdong Cuisine广东菜系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 Chineseregional cuisine outside of China.广东菜源自于中国最南部的省份广东省..大多数华侨来自广东;因此广东菜也许是国外最广泛的中国地方菜系..Cantonese are known to have an adventurous palate; able to eat many different kinds of meats and vegetables. In fact; people in Northern China often say that Cantonese people will eat anything that flies except airplanes; anything that moves on the ground except trains; and anything that moves in the water except boats. This statement is far from the truth; but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice; bringing out the natural flavor of the vegetables and meats.广东人热衷于尝试用各种不同的肉类和蔬菜..事实上;中国北方人常说;广东人吃天上飞的;除了飞机;地上爬的;除了火车;水里游的;除了船儿..这一陈述很不属实;但是广东菜是各类丰富的中国菜系之一..使用很多来自世界其他地方的蔬菜;不大使用辣椒;而是带出蔬菜和肉类自身的风味..Tasting clear; light; crisp and fresh; Guangdong cuisine; familiar to Westerners; usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting; stir-frying; sauteing; deep-frying; braising; stewing and steaming. Among them steaming and stir-frying are more commonly applied topreserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.广东菜系;味道清;淡;脆;鲜;为西方人所熟知;常用猛禽走兽来烹饪出有创意的菜肴..它的基础烹饪方法包括烤;炒;煸;深炸;烤;炖和蒸..其中蒸和炒最常用于保存天然风味..广东厨师也注重于菜肴的艺术感..Fujian Cuisine福建菜系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 savory. The most distinct features are their "pickled taste".福建菜系由福州菜;泉州菜;厦门菜组成;以其精选的海鲜;漂亮的色泽;甜;酸;咸和香的味道而出名..最特别的是它的“卤味”..Jiangsu Cuisine江苏菜系Jiangsu Cuisine; also called Huaiyang Cuisine; is popular 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 flavor of Huaiyang Cuisine is light; fresh and sweet and with delicate elegance. Jiangsu cuisine is well known forits 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 cuisine also varies throughout the year. If the flavor is strong; it isn't too heavy; if light; not too bland.江苏菜;又叫淮阳菜;流行于在淮阳湖下流..以水产作为主要原料;注重原料的鲜味..其雕刻技术十分珍贵;其中瓜雕尤其着名..烹饪技术包括炖;烤;焙;煨等..淮阳菜的特色是淡;鲜;甜;雅..江苏菜系以其精选的原料;精细的准备;不辣不温的口感而出名..因为江苏气候变化很大;江苏菜系在一年之中也有变化..味道强而不重;淡而不温..Zhejiang Cuisine浙江菜系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. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜;宁波菜;绍兴菜;组成;不油腻;以其菜肴的鲜;柔;滑;香而闻名..杭州菜是这三者中最出名的一个..Hunan cuisine湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region; Dongting Lake and Xiangxi coteau. It characterizes itself by thickand pungent flavor. Chili; pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区;洞亭湖和湘西的地方菜肴组成..它以其极辣的味道为特色..红辣椒;青辣椒和青葱在这一菜系中的必备品..Anhui Cuisine安徽菜系Anhui Cuisine chefs focus much more attention 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安徽厨师注重于烹饪的温度;擅长煨炖..通常会加入火腿和方糖来改善菜肴的味道..。
向外国人介绍中国美食文化英语作文

向外国人介绍中国美食文化英语作文Chinese Food is Amazing!Hi everyone! My name is Xiaoming and I'm 10 years old. I'm from Beijing, the capital city of China. Today I want to tell you all about the amazing food we have in my country. Chinese food is so yummy and there are so many different kinds! I love it so much.First, let me tell you about some of the most common and popular Chinese dishes that you have to try if you visit China. Probably the most famous is dumplings, which we call jiaozi. These are little parcels with a thin dough wrapping and a tasty filling inside like pork and veggies. You can boil them, fry them or steam them. My favorite is the fried ones that are crispy on the outside. So delicious dipped in vinegar!Another really common dish is noodles. We have so many varieties – long thin noodles, thick flat noodles, noodles made from rice or from wheat. They come dry or fresh. You can have them in soup or stir-fried. My mom makes the best beef noodle soup. The broth is so rich and flavorful. Noodles are eaten all over China but each region has its own special style.Then we have rice dishes like yangzhou fried rice. This has eggs, little pieces of meat or shrimp, peas, carrots and more fried together with rice. It's really tasty, especially with some soy sauce drizzled over the top. A lot of families will have a big plate of fried rice as a main dish for lunch or dinner.Those are some of the most common main dishes, but there are endless varieties of dim sum for snacks or small plates too. Dim sum is like little bite-sized dishes that you share with family or friends. Things like steamed shrimp dumplings (har gow), barbecue pork buns (cha siu bao), rice noodle rolls (cheung fun) and more. Going out for dim sum on the weekend is a really fun family tradition.Chinese food isn't just about the dishes themselves - how you eat is part of the culture too. We eat with chopsticks instead of forks. Using chopsticks takes practice but it's really satisfying once you get the hang of it. You'll feel like a pro!And meals are very social affairs. All the dishes get shared among everyone at the table. You take a little bit from each plate onto your bowl of rice. It's a way to taste many different flavors and dishes. My grandma always tells me that sharing food brings the family closer together.There are also lots of different cooking techniques used in Chinese cuisine like stir-frying, steaming, braising and more. Chinese chefs are really skilled and their knives skills for chopping vegetables are amazing to watch. The food is so beautifully presented too with lovely garnishes and carvings.Chinese food has a really long history going back thousands of years. Over time, each region of China developed its own unique cuisine and specialties based on the local climate, ingredients and traditions. That's why you'll find such a variety across the huge country.For example, in Sichuan province the food is famous for being really spicy with dishes loaded up with chilies and Sichuan peppercorns. But in Guangdong (Cantonese) cuisine, the flavors are more mild and subtle. A lot of Cantonese dishes get steamed or stir-fried to keep the fresh tastes of the ingredients.Beijing where I'm from has its own style too. We love meat dishes and dumplings of course. But we also have lots of amazing snack street foods like jianbing (crispy crepe wraps), tanghulu (candied fruit on a skewer) and bingtanghulu (candied haws on a stick). I'll take you to try some if you visit!As well as regional cuisines, there are also special foods for different festivals and celebrations throughout the year. Likeduring Chinese New Year, every family makes jiaozi (dumplings) because they're shaped like little lucky money pouches. We put different lucky fillings inside like diced vegetables to symbolize wealth.For the Moon Festival in autumn, we eat mooncakes—round pastries stuffed with sweet fillings like lotus seed paste or egg yolks to look like the full moon. They're so nice with a cup of hot tea!Food is just such an important part of Chinese culture and family life. I have so many happy memories of helping my grandma cook dumplings, or my whole extended family getting together to make niangao (sweet glutinous rice cake) for New Year's. The smells and tastes are tied to all our big occasions and traditions.Outside of the home, you can find amazing restaurants and street food everywhere in China too. From hole-in-the-wall noodle joints to big fancy dining halls, there's incredible food at every level. The variety is just endless!Whew, I could honestly talk about Chinese cuisine all day. But I'll stop here for now. I hope you've learned a little bit about how amazing and diverse the food is in my country. It's a huge part of our culture and traditions going back many centuries.If you ever visit China, I'll take you to all my favorite restaurants, street stalls and markets. You have to experience the real deal! Just be ready because we'll eat A LOT. That's the proper Chinese way - to eat until you're totally stuffed. Food is life for us! Let me know when you're coming to visit. I'll save you a big plate!。
中国饮食文化简介(英文版)Various Chinese Dishes

5 Yue (Cantonese) Cuisine
From Guangdong Province, mainly made up of 3 parts: Guangzhou, Chaozhou and Dongjiang. Though with a relatively short history, Guangdong dishes is quite famous all around the world. The Chinese food in many Chinese Town majorly belong to Yue Cuisine. ”Daring to eat” is a commonly accepted saying for Guangdongnese, for they put everything edible to their dinning table, thus Yue Cuisine has the largest diversity of ingredients. What is more, cooks in Guangdong has also compounded some western cooking methods with their local traditional ways, making Yue Cuisine more creative. Yue Cuisine is also famous for its fresh and mild flavor, which helps to keep the nature of ingredients. The Most Famous Dishes: Scalded Shrimps Sliced Beef with Oyster Sauce Salt Baked Chicken Roasted Goose Rice Noodles Fried with Sliced Beef Tingzai porridge Guangdong-style Mooncake Roasted Suckling Pig Stewed Sweet and Sour Pork
中国饮食文化__英文版

Husband and wife’s slung slice 夫妻肺片
夫妻肺片,原名“夫妻废片”,但并不用肺。属 于川菜系,四川汉族特色小吃,以牛头皮、牛心、 牛舌、牛肚、牛肉为料,注重选料,制作精细, 调味考究。夫妻肺片片大而薄,粑糯入味,麻辣 鲜香,细嫩化渣。深受群众喜爱,为区别于其他 肺片,便以“夫妻肺片”称之,在用料上更为讲 究,质量日益提高。
国菜五品
色--
color 香-- flavor 味– taste 形– shape 意-- meaning
Feature of cooking (烹饪要点)
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
Eight Culinary Traditions of China 八大菜系
Hui Cantonese Min Hunan Su Lu chuan Zhe
徽菜 粤菜 闽菜 湘菜 苏菜 鲁菜 川菜 浙菜
Ridiculous translation
Rolling donkey
Anhui cuisine
Anhui cuisine is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
中国传统饮食文化英文版

HappyBaby
陈梦珠
PPT demonstration
Poster
Content
• Happy • baby
1.Group introduction
•2.Topic introduction
3.conclusion
Topic introduce
The traditional staple food. The traditional festival food Eight regional cuisines Table manners
On the fifth day of the fifth lunar month, the Dragon Boat Festival, zongzi, or glutinous rice cake wrapped in reed leaf is the festivity food. The Dragon Boat Festival has had more than 2,000 years of history in China.
•
事实上,中国北方人常说,广东人 吃天上飞的,除了飞机;地上爬的,除 了火车;水里游的,除了船儿。
•
• ZheJiang Cuisine 浙江菜系
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. Hangzhou
中国文化概述 英文

ZheJiang
Cuisine 浙江菜系
Hunan
cuisine 湖南菜系
Fujian Cuisine 福建菜系
Anhui Cuisine 安徽菜系
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。
中国饮食文化英文版

Min cuisine 闽菜
Delicacy : •light but flavorful(清鲜)
•Soft and tender(软嫩)
• Umami(鲜味)
•Retaining the original flavor of the main ingredients instead of masking them.
and tender inside, sweet and acid. 糖醋鲤鱼是山东省经典的汉族名菜之一,属于鲁 菜系。糖醋鲤鱼色泽金黄,外焦里嫩,香甜酸醇。 《济南府志》上早 有“黄河之鲤,南 阳之蟹,且入食谱” 的记载
Nutrition:
Carp: •High protein digestion and absorption rate of 96% •Essential minerals, vitamin A and vitamin D •Fat more than unsaturated fatty acids, •Reduce cholesterol(胆固醇) •Prevent arteriosclerosis
Foods in different seasons 四季有别
Summer : cold and dressed with sauce 凉拌
Winter:stewed dishes 炖煮菜
aesthetic feeling 美感
•色– color •香-- flavor •味– taste •形– shape •意– meaning
川菜
• Zhe Cuisine
浙菜
Hui Cuisine 徽菜
Distribution: Anhui province Delicacy : •Good at steaming and stewing •Use local ingredients •Good use of heat control •Cook natural dishes
各国饮食文化介绍作文英文

各国饮食文化介绍作文英文In China, food is not just about satisfying hunger,it's a way of life. The Chinese cuisine is diverse and rich in flavors, with a focus on fresh ingredients and a balance of colors and textures. From the spicy Sichuan cuisine to the delicate flavors of Cantonese dishes, Chinese food reflects the country's vast and varied landscape.In Italy, food is a celebration of tradition and family. Italian cuisine is known for its simple yet flavorful dishes, using fresh and high-quality ingredients such as tomatoes, olive oil, and cheese. From pasta to pizza,Italian food is all about bringing people together and enjoying good company with good food.In Japan, food is an art form. Japanese cuisine is characterized by its meticulous preparation and presentation, with an emphasis on seasonal ingredients and minimal seasoning to bring out the natural flavors of the food. From sushi to tempura, Japanese food is a reflectionof the country's respect for nature and tradition.In India, food is a sensory explosion. Indian cuisine is known for its bold and complex flavors, with a wide variety of spices and herbs used to create dishes that are both aromatic and flavorful. From the rich and creamy curries of the north to the spicy and tangy dishes of the south, Indian food is a reflection of the country's diverse culture and history.In Mexico, food is a fiesta for the taste buds. Mexican cuisine is a blend of indigenous and Spanish influences, with a focus on fresh ingredients such as corn, beans, and chili peppers. From tacos to tamales, Mexican food is all about bold flavors and vibrant colors, reflecting the country's lively and colorful culture.。
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Chinese Food Culture
1.Characteristics of cuisines in southern part of China
Chinese 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 China
Cuisines 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.。