中国四大菜系(英语版)
中国四大菜系英文介绍
北京G烤u鸭esrsoawst hBeoijiIngamduc?k
辣子鸡丁 saute diced chicken with hot peppers 宫爆鸡丁 saute diced chicken with peanuts 红烧鲤鱼 braised common carp 茄汁虾仁 saute fish slices with bamboo shoots 涮羊肉 instant boiled sliced mutton 糖醋里脊 pork fillets with sweet&sour sauce
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantar.
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 cuisine • Chinese culinary arts are famous all over the world. Chinese dishes appeal to
the senses through sight, smell, taste, texture.
• Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into several regional cuisines.
中国四大菜系(英语版)
Huaiyang Cuisine (Huáiyáng Cài淮 扬菜)
1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury.
Famous dishes
Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉 丝 Pockmarked bean curd 麻婆豆腐
CANTONESE CUISINE (YUÈ CÀI 粤菜)
Cantonese Cuisine (Yuè Cài 粤 菜)
Famous dishes
pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三蛇龙虎凤大会
HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜)
Shandong Cuisine (Lu Cai)
Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravy Traditional luxury royal banquet
Famous dishes
Chinese Four Cuisines
ChineseFourCuisines英语演讲稿中国四大菜系
ChineseFourCuisines英语演讲稿中国四大菜系预览说明:预览图片所展示的格式为文档的源格式展示,下载源文件没有水印,内容可编辑和复制Chinese Four CuisinesSpecific Purpose: To inform my audience about the four cuisines of Chinese food. Central Idea: Chinese food can be roughly divided into four cuisines:Cantonese, Sichuan, Shandong, and Huaiyang cuisine ,each has its own characteristics.Main Points: 1、As the oldest cuisines in China,Shandong Cuisine is the representative of North China cuisines.2、Characterized in hot and numbing taste,Sichuan Cuisine is one of the most famous Chinese cuisines in the world.3、Guangdong Cuisine incorporates almost all edible meats,and is accepted overseas.4、Strict selection of ingredients and sweet taste are prominent features of Huaiyang CuisineChina 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 divided into eight regional cuisines, which has been widely accepted. More roughly,it can also be divided into four great cuisines ：Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) Firstly ,I'd like to introduce Shandong Cuisine,which is also called Lu Cai.It is one of the oldest cuisines in China,with a history of 2,500 years.Lu Cai originated from Confucius’ family banquet,then adopted by imperial kitchen. Lu cai has a great influence in northChina and has become the representative of North China cuisines.Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness . Shallot and garlic are usually used as seasonings so Shangdong dishes usually tastes pungent. It specializes in seafood like prawns, sea cucumber. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong.The next one is Sichuan Cuisine,which is one of the fastest growing cuisines in the world.Learning from other cuisines and cooking in its own style makes Sichuan Cuisine one of the most famous Chinese cuisines in the world.It is characterized in hot and numbing taste by using a lot of peppercorns and spices.Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Wild vegetables and animals are usually chosen as ingredients.It is said that one who doesn't experience Sichuan food never reaches China.Now,what is showed is Guangdong Cuisine.Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Here is Huaiyang Cuisine. Huaiyang Cuisine has strict selection of ingredients according to seasons. It used to be expensive and luxury. Sweet is the most prominent feature ofHuaiyang Cuisine, nearly not spicy at all.And cutting of the material is the key factor for a good dish.Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes.These are the Four Great cuisines of Chinese food.I hope the informations are useful for you.Thank you for your listening!。
中国八大菜系介绍(中英文)
中国八大菜系1、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。
2、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，是世界上最著名的中国菜系之一。
中国八大菜系的英文
Chinese Cuisine
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Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities.
Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
Do you know?
Eight Regional Cuisines
鲁菜 Shandong
Cuisine
川菜 Sichuan Cuisine
粤菜 Cantonese
Cuisine
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闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
湘菜 Hunan Cuisine
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狮子头
霸王别姬
松鼠鳜鱼
Zhejiang Cuisine
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东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines,
Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
● Sichuan hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
中国四大菜系英语作文
The Four Major Cuisines of ChinaChina, a vast and diverse country, is renowned for its rich culinary traditions. Among the countless regional cuisines, four stand out as the most representative: Sichuan, Guangdong, Shandong, and Jiangsu. Each cuisine embodies the unique flavors, cooking techniques, and cultural heritage of its respective region.**Sichuan Cuisine**Known for its spicy and savory flavors, Sichuan cuisine is a favorite among food lovers worldwide. Characterized by the extensive use of chili peppers, garlic, ginger, and fermented bean paste, Sichuan dishes are not just about heat but also about balance and complexity. Famous dishes include Mapo Tofu, a spicy tofu stew, and Kung Pao Chicken, a dish of diced chicken fried with dried chilies and peanuts.**Guangdong Cuisine**Guangdong cuisine, often referred to as Cantonese cuisine, emphasizes freshness, delicacy, and light flavors. This cuisine is renowned for its use of seafood, poultry,and vegetables, often cooked with minimal seasoning toallow the natural flavors of the ingredients to shine. Dim Sum, the iconic small, steamed buns filled with various fillings, is a prime example of Guangdong cuisine's finesse and creativity.**Shandong Cuisine**Shandong, or Lu cuisine, is known for its emphasis on soup-making and seafood. This cuisine, influenced by Confucianism, values harmony and balance in its dishes. Shandong chefs are masters of cooking techniques such as braising and stewing, resulting in dishes that are rich in flavor and texture. A typical Shandong dish is the Braised Chicken with Brown Sauce, a dish that showcases thecuisine's skill in balancing sweet, savory, and umami flavors.**Jiangsu Cuisine**Jiangsu cuisine, often referred to as Su cuisine, is renowned for its sweet and delicate flavors. This cuisine, influenced by the rich waterways of the Yangtze River, features an abundance of seafood and freshwater fish dishes. Chefs in Jiangsu are masters of precision cooking,resulting in dishes that are both visually appealing and flavorful. A classic example is the Red-Braised Pork Belly, a dish that combines sweet, savory, and umami flavors in a lush, succulent texture.In conclusion, the four major cuisines of China each offer a unique and delicious taste of the country's rich cultural heritage. From the spicy heat of Sichuan to the freshness of Guangdong, the balance of Shandong, and the sweetness of Jiangsu, these cuisines offer a diverse and delicious palette of flavors that are truly representative of China's vast and diverse culinary traditions.**中国四大菜系**中国，这个广阔而多元的国家，因其丰富的烹饪传统而闻名于世。
Chinese Four Cuisines 英语演讲稿中国四大菜系
Chinese Four CuisinesSpecific Purpose: To inform my audience about the four cuisines of Chinese food. Central Idea: Chinese food can be roughly divided into four cuisines:Cantonese, Sichuan, Shandong, and Huaiyang cuisine ,each has its own characteristics.Main Points: 1、As the oldest cuisines in China,Shandong Cuisine is the representative of North China cuisines.2、Characterized in hot and numbing taste,Sichuan Cuisine is one of the most famous Chinese cuisines in the world.3、Guangdong Cuisine incorporates almost all edible meats,and is accepted overseas.4、Strict selection of ingredients and sweet taste are prominent features of Huaiyang CuisineChina 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 divided into eight regional cuisines, which has been widely accepted. More roughly,it can also be divided into four great cuisines ：Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) Firstly ,I'd like to introduce Shandong Cuisine,which is also called Lu Cai.It is one of the oldest cuisines in China,with a history of 2,500 years.Lu Cai originated from Confucius’ family banquet,then adopted by imperial kitchen. Lu cai has a great influence in north China and has become the representative of North China cuisines.Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness . Shallot and garlic are usually used as seasonings so Shangdong dishes usually tastes pungent. It specializes in seafood like prawns, sea cucumber. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong.The next one is Sichuan Cuisine,which is one of the fastest growing cuisines in the world.Learning from other cuisines and cooking in its own style makes Sichuan Cuisine one of the most famous Chinese cuisines in the world.It is characterized in hot and numbing taste by using a lot of peppercorns and spices.Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Wild vegetables and animals are usually chosen as ingredients.It is said that one who doesn't experience Sichuan food never reaches China.Now,what is showed is Guangdong Cuisine.Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Here is Huaiyang Cuisine. Huaiyang Cuisine has strict selection of ingredients according to seasons. It used to be expensive and luxury. Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.And cutting of the material is the key factor for a good dish.Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes.These are the Four Great cuisines of Chinese food.I hope the informations are useful for you.Thank you for your listening!。
中国四大菜系英语介绍
中国四大菜系英语介绍The Four Great Traditions of Chinese Cuisine refer to Shandong Cuisine, Sichuan Cuisine, Cantonese Cuisine, and Jiangsu Cuisine. Each cuisine has its unique flavors, cooking techniques, and historical backgrounds, representing the rich and diverse culinary culture of China.1. Shandong CuisineShandong Cuisine, also known as Lu Cai, is one of the oldest cuisines in China, with a history spanning over 2,500 years. It originates from the family banquets of Confucius and later became widely adopted. Characterized by its emphasis on freshness, tenderness, and original flavors, Shandong Cuisine often uses braising, stewing, and quick-frying techniques. Dishes such as Braised Pork Belly and Sweet and Sour Ribs are typical examples of Shandong Cuisine.2. Sichuan CuisineSichuan Cuisine, known for its spicy and pungent flavors, has a history of nearly three thousand years. It is famous for its liberal use of chili peppers, garlic, ginger, and other pungent ingredients. The cooking techniques of Sichuan Cuisine are diverse, including stir-frying, steaming, and braising. Disheslike Mapo Tofu, Spicy Chicken, and Fish Fragrant Prawns are all representative of Sichuan Cuisine's unique flavors.3. Cantonese CuisineCantonese Cuisine, originating in Guangdong Province, is renowned for its light and delicate flavors. It emphasizes the freshness and original taste of ingredients, often using steaming, stir-frying, and roasting techniques. Cantonese Cuisine is also known for its innovative use of seafood and its meticulous preparation methods. Dishes like Roast Goose, Dim Sum, and Steamed Fish with Ginger and Scallions are typical examples of Cantonese Cuisine.4. Jiangsu CuisineJiangsu Cuisine, also known as Su Cai, is known for its emphasis on freshness, tenderness, and original flavors. It often uses light seasonings and cooking techniques such as steaming, stewing, and braising to preserve the natural flavors of the ingredients. Dishes like Lion's Head Meatballs, Crab Meat Soup, and Sweet and Sour Pork Ribs are representative of Jiangsu Cuisine's delicate and refreshing flavors.In conclusion, the Four Great Traditions of Chinese Cuisine each have their unique characteristics and flavors, reflecting the rich and diverse culinary culture of China. Whether you prefer the freshness and tenderness of Shandong Cuisine, the spicy and pungent flavors of Sichuan Cuisine, the light and delicate flavors of Cantonese Cuisine, or the refreshing and delicate flavors of Jiangsu Cuisine, there is sure to be a dish that will satisfy your taste buds.。
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Shandong Cuisine (Lu Cai)
Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravy Traditional luxury royal banquet
SHANDONG CUISINE (LǓ CÀI)
Shandong Cuisine (Lu Cai)
One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius’ family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines
Chinese Four Cuisines
Some facts…
•Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. •Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜 系).
Famous dishes
pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三 蛇龙虎凤大会
HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜)
Famous dishes
Santao Duck 三套鸭 squirrel-shaped mandarin fish 松鼠鳜鱼
Famous dishes
Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉丝 Pockmarked bean curd 麻婆豆腐
CANTONESE CUISINE (YUÈ CÀI 粤菜)
Cantonese Cuisine (Yuè Cài 粤菜)
Sichuan Cuisine (Chu ā n C à i) 2000 years of history but gained
popularity all over China after 1980’s
Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style.
Sichuan Cuisine (Chuān Cài)
Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food Most famous one is “hot and spicy crab”
Famous dishes
Dezhou grilled chicken 炙鸡（德州扒鸡） Lotus flower and shrimp 青辣椒镶虾 Scallion flavoured sea cucumbers 葱烧海参
SICHUAN CUISINE (CHUĀN CÀI 川菜)
Huaiyang Cuisine (Huáiyáng Cài淮扬 菜)
1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury.
Huaiyang Cuisine (Huáiyánt prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
Cantonese Cuisine (Yuè Cài 粤菜)
Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.