【精编范文】用英语介绍中国菜的原料和做法的-范文word版 (1页)
中国菜系英文介绍作文
中国菜系英文介绍作文英文：As a Chinese person, I am proud to introduce thediverse and delicious Chinese cuisine to the world. Chinese cuisine is known for its unique flavors, cooking techniques, and cultural significance. There are eight major regional cuisines in China, each with its own distinctcharacteristics and specialties.Firstly, let's talk about Sichuan cuisine, which is famous for its spiciness and bold flavors. The most popular dishes include Kung Pao chicken, Mapo tofu, and hot pot. Sichuan cuisine is also known for its use of Sichuan peppercorns, which give a numbing sensation to the tongue.Secondly, Cantonese cuisine, which originated from Guangdong province, emphasizes freshness and lightness. Some of the most famous Cantonese dishes include dim sum, roasted duck, and steamed fish. Cantonese cuisine is alsoknown for its use of sauces and seafood.Thirdly, Shandong cuisine, which originated from Shandong province, is known for its emphasis on texture and aroma. The most famous dishes include sweet and sour carp, braised sea cucumber, and crispy fried chicken. Shandong cuisine is also known for its use of vinegar and garlic.Fourthly, Hunan cuisine, which originated from Hunan province, is known for its spiciness and sourness. The most famous dishes include spicy fish head, smoked pork with garlic, and spicy chicken. Hunan cuisine is also known for its use of chili peppers and pickled vegetables.Fifthly, Jiangsu cuisine, which originated from Jiangsu province, is known for its delicate and light flavors. Some of the most famous dishes include sweet and sour spare ribs, braised pork belly, and hairy crab. Jiangsu cuisine is also known for its use of soups and seafood.Sixthly, Zhejiang cuisine, which originated from Zhejiang province, is known for its freshness andtenderness. The most famous dishes include West Lake fishin vinegar sauce, Dongpo pork, and beggar's chicken. Zhejiang cuisine is also known for its use of bamboo shoots and mushrooms.Seventhly, Fujian cuisine, which originated from Fujian province, is known for its emphasis on seafood and soups. The most famous dishes include Buddha jumps over the wall, oyster omelet, and fish ball soup. Fujian cuisine is also known for its use of fermented ingredients and seafood.Lastly, Anhui cuisine, which originated from Anhui province, is known for its emphasis on wild herbs and game meat. The most famous dishes include stewed soft-shell turtle, bamboo shoots with ham, and braised pork belly with preserved vegetables. Anhui cuisine is also known for its use of wild mushrooms and herbs.Overall, Chinese cuisine is a treasure trove of flavors and cultural significance. Each regional cuisine has its own unique characteristics and specialties, making it a culinary adventure for anyone who loves food.中文：作为一个中国人，我很自豪地向世界介绍多样化和美味的中国菜系。
做中国菜英文作文
做中国菜英文作文英文：Chinese cuisine is one of the most popular cuisines in the world, and it is characterized by its unique flavors, textures, and cooking techniques. As a Chinese person, I am proud of our culinary traditions and I love cooking Chinese food. In this essay, I will share some of my favorite Chinese dishes and explain why they are so delicious.Firstly, one of my favorite Chinese dishes is Kung Pao chicken. This dish is a spicy stir-fry made with chicken, peanuts, vegetables, and chili peppers. The combination of spicy, sweet, and sour flavors makes it a popular dish in China and around the world. Whenever I cook this dish, I always use Sichuan peppercorns to add a unique numbing flavor to the dish. It is a perfect dish to enjoy with rice or noodles.Another dish that I love is hot pot. Hot pot is acommunal dish that is perfect for sharing with friends and family. It is a simmering pot of broth that is used to cook raw ingredients such as thinly sliced meat, vegetables, and tofu. The broth is usually flavored with spices and herbs, and it is a great way to warm up on a cold day. In China, hot pot is a popular dish in winter, and it is often accompanied by beer or rice wine.Lastly, I cannot forget about dim sum. Dim sum is a Cantonese-style brunch that is served in small portions. It is a great way to sample a variety of dishes such as dumplings, steamed buns, and rice rolls. One of my favorite dim sum dishes is har gow, which is a steamed shrimp dumpling. The delicate wrapper and the juicy filling make it a perfect bite-sized snack.中文：中国菜是世界上最受欢迎的美食之一，其独特的口味、质感和烹饪技巧是其特点。
中国美食英文演讲稿（通用15篇）
中国美⾷英⽂演讲稿（通⽤15篇） 说到美⾷，是不是很多吃货就已经开始流⼝⽔了呢？以下是店铺为⼤家整理的中国美⾷英⽂演讲稿，欢迎⼤家阅读！ 中国美⾷英⽂演讲稿篇1 dumpling is a traditional chinese food. On the lunar new year' s day most families make a lot of delicious dumplings. To make them follow this easy process. The first step is to mix the flour with water. when the dough is ready we can begin to make dumpling wrappers. we use a rolling pole to roll the dough into small thin and round pieces so that they will be easy to cook. when the wrappers are done it' s time to prepare the filling. Usually we use meat such as beef or mutton and some vegetables such as cabbage or carrots for filling.You may actually choose whatever you like to put into it. we must chop those things into small pieces.Then put some salt oil and other condiments into it and stir it evenly. When all these preparations are done we can start making dumplings. First put a spoonful of filling in the center of the wrapper. Then stick the two opposite sides together and then the rest. Don' t just cover the filling with the wrappers. The best shape of dumplings is that of a ship because when they are boiling in the pan they look like ships sailing in the sea. The smell can make your mouth water. 中国美⾷英⽂演讲稿篇2 As a country that pays great attention to courtesy, our cuisine culture is deep rooted in China''s history. As a visitor or guest in either a Chinese home orrestaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits! On the eighth day of the last month in the Chinese lunar calendar, people will enjoy a nourishing porridge called ''La Ba Zhou''. In ancient times, monks would kindly share all sorts of food grains with people and made them flavorful porridge on this particular day. People still keep this convention. In Central China, when a baby is born, the happy father will send red boiled eggs to announce the news. Eggs with a black pointed end and dots in an even number such as six or eight, indicates a boy''s birth; those without a black point and in an odd number like a five or seven will say the baby is a girl. In addition to these, fish has always been used to suggest the accumulation of prosperity and wealth with meals on New Year''s Eve. 中国美⾷英⽂演讲稿篇3 Here are different kinds of noodles in our country. In Shanxi the most famous noodle is sliced noodles in Guangdong it has dry fried noodles; in Si chuan people love spicy hot noodles very much. Born in Beijing and live in Beijing I love fried bean paste noodles the best. The fired bean paste noodles is very easy to cook. First of it you should slice the cucumber into pieces cook the soy bean and green bean for about ten minutes then put these material in a bowl. Second stir-frying the paste. Mix the minced meat ginger and green onion and then put them in the pan keep frying the paste until you can smell the aroma. Last put the paste onto the noodles you have prepare and add the cucumber soy bean and green bean to the noodles. The fried bean paste noodles are done. If you have time you can try this I sure you will love it. 中国美⾷英⽂演讲稿篇4 China is very famous for its food in the world. There are many kinds of food in China. Theyre Cantonese food Sichuan food Shanghai food Hunan food and so on. Generally speaking Cantonese food is a bit light Sichuan food is very hot Shanghai food is rather oily and Hunan dishes are very spicy having a strong and hot taste. Mapo Beancurd steamed fish sweet and sour pork ribs spring roll and many Chinese dishes are very delicious. In the north of China people eat a lot of noodles and dumplings. In the south of China people eat a lot of rice and seafood. Chinese food is good in color flavor and taste. So I like it very much. 中国美⾷英⽂演讲稿篇5 My hometown is in Shaanxi, where there are many specialties and scenery. Although Shaanxi cuisine has not entered the eight major cuisines of China, the mutton paomo and Qishan saozi noodles in Shaanxi are very good. Next, I will talk about the mutton steamed bun in Shaanxi. In fact, we all know how to eat lamb paomo. We must break the bun into pieces. It is said that the soup of lamb paomo is very mellow. If you dont eat mutton and steamed bun in Shaanxi, its white. Be sure to eat. There is also a mirror cake here. Its sweet and delicious, and the color is very beautiful. There are many delicacies in Shaanxi. I wont tell you one by one here. Welcome to Shaanxi. Thank you! 中国美⾷英⽂演讲稿篇6 The most famous snack in my hometown is yuntun. Whenever I taste this delicious food, I feel relaxed and happy. Be patient when eating yuntun. If you are in a hurry and want to eat one at a time, yuntun will burn your mouth full of bubbles. Eating yuntun is also very exquisite. You can not only separate the skin from the sink, but also pierce the skin and eat for a long time. Guests who like spicy food can put some pepper before eating. On the National Day holiday, my mother took me to master Huangs wonton shop to taste the delicious wonton. They began to eat wonton. I saw that yuntun was thick in skin and meat, attractive in color, with long drums, which made people really want to eat one at a time. At this time. First, I picked up the pepper bottle and sprinkled pepper in the wonton soup. Then I picked the biggest one and carefully pricked the skin with chopsticks. Suddenly, a fragrance curled into my nostril. I couldnt help but drool. I took a bite of the skin first. Its very chewy. Then a mass of red meat ran out of yuntuns skin mischievously. It seems to be looking at me mischievously. At this time, I can no longer resist the temptation of the meat pit and cant wait to take a bite. The feeling of tenderness and smoothness comes naturally, which makes me not bear to swallow the delicious and juicy yuntun. I just want to let yuntun taste in my mouth for a long time. I ate seven in a row, which made my belly swell. My mother said I was a glutton when she saw how delicious I was. Ah, who makes yuntun so delicious! I would rather be a glutton, but also to taste this world food. Back home, the fragrance of yuntun still overflows in the mouth! How about listening to my introduction, everyone must be drooling! Lets have a taste of this memorable food - yuntun bar! 中国美⾷英⽂演讲稿篇7 When it comes to Shuangliao, my hometown, it is not only beautiful in scenery, but also famous in the world for all kinds of snacks. A bite of it will make your mouth linger and make your aftertaste endless. Northeast Jiaozi is one of the snacks. Lets taste it with me! If you want to eat it, you have to make it. Ill teach you how to make it. First, make some noodles soft, then make them into a small dough, and then roll the dough into a thin skin with a rolling pin. After rolling, it looks like a big moon. Then its time to make stuffing. Put whatever stuffing you like, for example. I like to eat the flavor of leek and egg, so I choose some good leek and fresh egg, fry the egg first, and then put some seasoning, which can make the dumplings more fragrant. Finally, mix them together, and the filling will be done. Then, take out the rolled skin, wrap the stuffing, seal the mouth, and knead it about seven or eight times on the mouth. Dont squeeze the stuffing out, then put the wrapped dumplings into the pot together, and then wait. The dumplings we have been looking forward to will come out of the pot, and our mood will boil like the water for cooking dumplings. Soon the dumplings will be cooked and float on the water like little Yuanbao. (remember not to cook too long) they can be pulled out of the pot. Look at the crystal white dumplings, white, fat and lovely. No one can help but want to have a bite. The intoxicating taste is in your mouth Long march. As the saying goes: "its better to lie down than to sit, and its better to eat than dumplings.". Bite open dumplings, the fragrance of leeks and the embellishment of golden eggs, is really a delicious food with good color, fragrance and taste. When you come to my hometown, I invite you to eat the Northeast jiaozi, which is a snack here. It will help you to have a good time. Come on! 中国美⾷英⽂演讲稿篇8 China is very famous for its food in the world. There are many kinds of food in China. Theyre Cantonese food Sichuan food Shanghai food Hunan food and so on. Generally speaking Cantonese food is a bit light Sichuan food is very hot Shanghai food is rather oily and Hunan dishes are very spicy having a strong and hot taste. Mapo Beancurd steamed fish sweet and sour pork ribs spring roll and many Chinese dishes are very delicious. In the north of China people eat a lot of noodles and dumplings. In the south of China people eat a lot of rice and seafood. Chinese food is good in color flavor and taste. So I like it very much. 中国因其美⾷⽽闻名世界。
中国烹饪的英文作文
中国烹饪的英文作文英文：When it comes to Chinese cuisine, the first thing that comes to mind is the variety of flavors and ingredients used in the dishes. From spicy Sichuan cuisine to delicate Cantonese cuisine, there is something for everyone.One of the most important aspects of Chinese cooking is the concept of balance. This includes balancing flavors, textures, and even colors in a dish. For example, a stir-fry dish may have a combination of sweet, sour, and savory flavors, along with a mix of crunchy and tender textures.Another key aspect of Chinese cooking is the use of fresh ingredients. Many dishes are made with seasonal produce and locally sourced meats and seafood. This not only ensures the best quality and taste, but also supports local farmers and businesses.In addition, Chinese cuisine also has a long history and cultural significance. Many dishes have been passed down through generations and hold special meaning for certain occasions or festivals. For example, dumplings are traditionally eaten during the Chinese New Year as a symbol of good luck and fortune.Overall, Chinese cuisine is a beautiful combination of flavors, techniques, and cultural significance that continues to evolve and inspire people all over the world.中文：说到中国烹饪，人们首先想到的是各种不同的口味和食材。
用英文介绍中国一道菜作文
用英文介绍中国一道菜作文英文：One of my favorite Chinese dishes is Kung Pao chicken. It's a classic Sichuan dish that is known for its spicy, savory, and slightly sweet flavor. The dish is made with diced chicken, peanuts, vegetables, and chili peppers, all stir-fried together with a flavorful sauce.The dish is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Legend has itthat he loved the dish so much that it was named after him. The combination of tender chicken, crunchy peanuts, and the heat from the chili peppers makes Kung Pao chicken a truly satisfying and flavorful dish.I first tried Kung Pao chicken at a Chinese restaurant in my hometown. The dish was served in a sizzling hot plate and the aroma of the spices and peanuts immediately caught my attention. The first bite was a burst of flavors theheat from the chili peppers, the crunch of the peanuts, and the tender chicken all came together in perfect harmony.I've also had the opportunity to try Kung Pao chickenin China, and it was a completely different experience. The dish was even spicier and the flavors were more intense. It was a true taste of authentic Sichuan cuisine.Kung Pao chicken is a dish that I often crave, and I've even tried making it at home. While it's not quite the same as the ones I've had in restaurants, it's still a delicious and satisfying dish that I love to enjoy with friends and family.中文：我最喜欢的中国菜之一就是宫保鸡丁。
中国菜英文介绍配料及做法
●北京烤鸭roast Beijing duckRoast duck is a famous Beijing dish with world reputation. It originated in the northern and Southern Dynasties of China. It has been recorded in the book of delicacies that roast duck was a court food at that time. It is made of high-quality meat duck Beijing duck. The fruit wood is baked in charcoal fire. The color is ruddy. The meat is fat but not greasy. It is crispy outside and tender inside. Beijing roast duck can be divided into two schools, and the most famous one in Beijing is the representative of the two schools. It is known as "world delicacy" because of its red color, tender meat, mellow taste and fat but not greasy characteristics.Formula of goose stuffing:Sugar 10 g, salt 20g, ginger 750 g, pepper 500 g, flavor 500 g, chicken 500 g, Zhuhou sauce 250 g, sesame paste 250 g, peanut butter 250 g, nanru 150 g, Sufu 250 g, sesame oil 300-500 g, five flavor 300-500 g, anise 100-300 g.THE MANNER:Select a duck with whole skin.First the ducks are rubbed with spices,salt and sugar,and then kept hung in the air for some time.Cuts open the belly and draw,and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin.Hook the duck by the neck,spread diluted maltose over it.Hang the duck in an airy place to dry.The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.(Try 350°F turn every 15 minutes,total roasting time about 40 minutes).Roast until golden brown with rich grease perspiring outside and have a nice odor.●辣子鸡丁saute diced chicken with hot peppersSpicy chicken, a special traditional dish, belongs to Sichuan cuisine. It's a home-made dish. It's spicy. It's a famous Jianghu flavor dish in Chongqing. It originated in Geleshan. Dry pepper is not the main ingredient rather than the main ingredient, which fully reflects the characteristics of "heavy start" of chefs in the Jianghu. After being carefully improved by the chef of Baguo cloth, the taste of the dish is more distinctive. The color of the dish is brown, red and bright, the texture is soft, and the spicy taste is strong. Salty, fresh and mellow, with a little sweetness, it's a delicious food that the eaters will never forget.Materials: 250g chicken breast, 50g water chestnut, 15g pickled peppers, 1 egg, proper amount of starch.Seasoning: 50g lard, 0.5 tbsp soy sauce, 1 tbsp high soup, 0.5 tbsp cooking wine, 2 shallots, 1 small ginger, 6 cloves garlic, appropriate vinegar, 1 tbsp salt, 0.5 tbsp sugar, 1 tbsp monosodium glutamate.THE MANNER:1.Remove the fascia from the chicken breast, wash it, dice it, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate it.2. Peel the water chestnut and dice it after washing; peel the pickled peppers and chop theseeds; wash and dice the shallots, ginger and garlic; mix the egg white, starch and water into a paste.3. Put the frying pan on fire, heat the lard, paste the chicken with the paste, and then slide the frying pan until it is cooked.4. Pour in pickled peppers and stir fry until the chicken is all hot and red. Stir in water chestnut, ginger, scallion and garlic to give the flavor. Cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and high soup. Stir quickly and stir fry with a little vinegar.●宫爆鸡丁saute diced chicken with peanutssaute diced chicken with peanuts, also known as kung pao chicken, is one of the most representative dishes in Sichuan cuisine. The founder is Ding Baozhen, then governor of Sichuan Province. When he was governor of Sichuan Province, he created the dish, which has been handed down to this day. It is generally believed that the official creation of Gongbao chicken was created by Ding Baozhen when he was governor of Sichuan and spread in Sichuan. In the long years since then, Gongbao chicken mainly went to the north and south of the Yangtze River and overseas through the Sichuan restaurant with a huge market, and its reputation has been spread far and wide. Therefore, Gongbao chicken belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, Gongbao chicken belongs to Sichuan cuisine Chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.raw material:Dice chicken leg or chicken breast with half a kilogram, then use a spoonful of starch and half a spoonful of coffee spoon salt to grab the flavor, fry one or two peanut kernels, cut three pieces of green onion into a centimeter long section, peel two pieces of green shoots and dice them, mix them with a spoonful of coffee salt and marinate them, cut four or five pieces of dried red pepper, a dozen pieces of dried Chinese prickly ash, a slice of garlic, a small slice of ginger, and then use a spoonful of old soy sauce, a small coffee of white sugar Spoon, vinegar a tablespoon (sugar, vinegar should be less, do not highlight sweet and sour flavor) chicken essence amount, starch is very full of a tablespoon in the same bowl, add three tablespoons of water into the sauce.THE MANNER:1. Heat the oil on the fire until 70% hot. Fry the dried pepper and pepper until golden.2. Stir fry the diced chicken until it turns white.3. Remove the diced meat to the side of the pot, strain the green shoots into the marinade and stir fry for half a minute, then pour in the scallion and stir fry for about one minute.4. Stir fry the three ingredients until the diced meat is just cooked.5. Cook in the sauce and shovel well.●红烧鲤鱼braised common carpBraised carp is a home-made dish with carp as the main ingredient and peanut oil, wetstarch, garlic, soy sauce and other auxiliary ingredients. The cooking skill of braised carp is mainly braised in brown, with salty and fresh taste, yellow color, tender mushroom smell, thick and delicious juice.Making ingredientsFresh carp 1, 750g, peanut oil 100g, wet starch 25g, garlic 5g, soy sauce 25g, matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g, pepper 1g, chili noodle 1g, refined salt 1g, sesame oil 2G.THE MANNER:1. Wash the fresh carp, remove scales and gills, cut it with a knife at the abdominal section, remove internal organs, wash the blood foam, and make 5 oblique cuts on both sides.2. After the Tricholoma matsutake is watery, wash the sediment, remove the tigen, peel the scallion, wash them, and cut them into filaments; wash the ginger, peel them, and cut them into slices.3. Put peanut oil in the pot and heat it up in high heat. When the order is a little bit lower, fry the whole carp into two sides of the pot and turn them into yellow. Then cook in cooking wine. Then put in chili noodles, matsutake shreds, refined salt, soy sauce, ginger slices and boil them in turn. Change to low heat and stew them, then put in scallion, monosodium glutamate, thicken them, add sesame oil and pepper, and put them into the plate.●茄汁虾仁saute fish slices with bamboo shootsShrimp in tomato sauce is one of the famous local dishes in Sichuan. Its main materials are shrimp, auxiliary materials are peas, egg white, etc. it belongs to Sichuan cuisine. Red color, soft and tender shrimp. But it's very simple. If you come here step by step, you will surely enjoy a delicious dish.Ingredients: clean shrimps in four Liang.Seasonings: tomato sauce, two eggs, green beans, lard, sesame oil, Shuidian powder, refined salt, monosodium glutamate, sugar and yellow wine.THE MANNER:1. Put the shrimp in the bowl, add the chicken egg white, salt (one minute) and water starch (one or two) to make the paste evenly.2. Heat the pan and put lard in it. When the lard is 50-60% hot, put the shrimp in the pan. When it's cooked, put in the skillet and drain the oil.3. Leave three yuan of oil in the original pot, put tomato sauce into the pot, stir fry, and then put shrimp and green beans into the pot, add rice wine, sugar, refined salt, monosodium glutamate, water starch greasy, toss a few times, drench with sesame oil out of the pot.Rich in all kinds of vitamins, nutrients, how many minerals, suitable for young and old.●涮羊肉instant boiled sliced muttonInstant boiled mutton, also known as "mutton hotpot", began in Yuan Dynasty and rose in Qing Dynasty. As early as the 18th century, several grand "thousand old people's Feast" held byEmperor Kangxi and Emperor Qianlong included mutton hotpot, which later spread to the market.Ingredients: 800g mutton, 280g cabbage head (washed and cut into pieces), 260g water thin vermicelli, 10g shrimp, sheep bone, fish.Seasonings: 60 grams of coriander (washed and cut into pieces), 60 grams of pickled leek and cauliflower, 120 grams of sesame paste, 50 grams of cooking wine, 1 piece of fermented bean curd, 50 grams of brine shrimp oil (with the best), 60 grams of chili oil, 150 grams of soy sauce, 25 grams of sesame oil, 50 grams of vinegar, 60 grams of scallion and one piece of ginger. (the above condiments are only in theory. You can change them according to your taste, hobbies and actual situation.)THE MANNER:1. Add water to make soup with sheep bone, fish and ginger.2. The frozen mutton shall be frozen hard. The frozen meat shall be further peeled away from the head, corners, crispy bones, cloud skin, fascia, etc., and then cut into extremely thin slices 15-20cm long and 3-5cm wide, which shall be stored in the plate for use.3. Add the shrimp into the soup.4. Add charcoal to the hot pot, boil the water, put a small amount of meat pieces into the soup and disperse them, so that when they are rinsed to gray white, they can be dipped into the seasoning and eaten immediately, and then eat the meat pieces as they are rinsed. Do not eat too much meat pieces which are easy to aging and affect the freshness and tenderness.5. Add cabbage head and vermicelli (frozen tofu, white tofu, pickled vegetables, spinach, etc.) after the meat slices are rinsed, and serve as soup.Features: delicate and tender materials, even and thin meat pieces, various and delicious seasonings, mellow and fragrant instant boiled meat糖醋里脊pork fillets with sweet&sour sauceSweet and sour pork tenderloin is one of the classic traditional dishes, with pork tenderloin as the main material, with flour, starch, vinegar and other seasonings, it is sour, sweet and delicious, making people appetite. In Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Guangdong cuisine, this dish is available.On September 10, 2018, "Chinese food" was officially released in Henan Province. Sweet and sour pork tenderloin is rated as the top ten classic dishes in Shandong Province.Ingredients: Pork Tenderloin (pork tenderloin) 250g, edible oil 500g (actual consumption 50g).Accessories: 1 egg, 1 shallot, 1 small ginger, proper amount of flour and starch.Seasoning: 1 tsp sesame oil, 1 / 2 tsp soup, 1 / 2 tsp cooking wine, 2 tsp vinegar, 2 tsp sugar, 1 tsp salt.THE MANNER:1. Put the eggs into the bowl;2. Wash and slice the meat, put it into the egg liquid, add water, starch and flour, and grasp evenly;3. Clean and cut the onion and ginger;4. Put cooking wine, sugar, vinegar, salt, scallion, ginger, starch and high soup in the bowl and mix them into the sauce;5. Put the oil in the pot and heat it to 50% heat. Put in the meat slices and fry until crispy. Drain the oil;6. Leave the bottom oil in the pot, cook in the sauce, pour in the meat slices, stir well, and pour in the sesame oil.Taste: sweet, sour and delicious, tender outside and inside, fragrant mouth, endless aftertaste.Technique: deep fry the inner ridge several times, pay attention to the fire, otherwise it will not reach the effect of external scorch and internal tenderness.●麻婆豆腐stwed beancurd with minced pork in pepper sauceIt is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are bean curd, tofu, minced beef (pork can also be used), pepper and pepper. The hemp comes from pepper, and the spicy comes from chili noodles. This dish highlights the characteristics of Sichuan cuisine "spicy". It has a unique taste and smooth taste. Nowadays, Mapo Tofu has traveled far across the world, in the United States, Canada, Britain, France, Vietnam, and Singapore Gabor, Malaysia, Japan, Australia and other countries have settled down. They have leapt from a simple dish to the hall of elegance and become an international famous dish.IngredientsTofu (250g), beef (75g), garlic (1 root), Douchi (15g), pepper powder (3G), rice wine (5g), salt (3G), pea starch (5g), peanut oil (15g), shallot (5g), etc.THE MANNER:1. Cut the tofu into 2cm square pieces, put it into boiling water with a little salt, remove the beany smell, take it out and soak it in water; chop the Douchi, cut the garlic, cut the ginger;2. Heat up the wok, put in the oil, put in the beef stuffing and stir fry it; when the beef stuffing is stir fried into golden color, put in the Douban sauce and stir fry; put in the Douchi, ginger powder and chili powder and stir fry until the beef is colored;3. Boil the broth, put in tofu and cook for 3 minutes, add soy sauce, garlic sprouts and sugar, season with salt, thicken with wet starch, and sprinkle with pepper noodles and chopped green onion.●韭菜炒蛋saute leek sprouts&eggsLeek contains a lot of vitamins and minerals, eggs are also rich in nutrients, the two ingredients together, is really delicious and nutritious.Ingredients: 4 liang leek (about 160g), 3 eggs, 3 tbsp crude oil, 2 tbsp raw powder, 1 tbsp clear water.Seasoning: 1 / 4 tsp chicken powder, 1 tsp sesame oil, a little pepper.THE MANNER:1. Wash and dice leek. Mix the cornflour and water well.2. In a large bowl, beat up the eggs. Mix the seasoning and leeks with the water.3. Heat up the wok, add 3 tbsp of crude oil. When the oil is boiled, pour in leek and egg liquid. Stir fry quickly until it solidifies. Scoop out the dish for food.Note: add the mixed water of raw meal into the egg to avoid too much water when frying leek.●鱼香茄子saute eggplant with fish flavorEggplant with fish flavor is one of the traditional dishes in Sichuan Province. It belongs to the typical fish flavor of Sichuan cuisine.Fish flavor series of Sichuan cuisine, the most important auxiliary material Pixian Douban. The dishes with Pixian Douban as the main ingredient and other seasonings have a thick and long taste, lingering aftertaste and endless aftertaste, so they are called Yuxiang. Before the 1970s, the menu of the restaurant had the name " long taste eggplant".raw material1. About 450g eggplant, 2tsp oil, 2tsp sesame oil, 1tsp flour, 1tsp water and 2tsp coriander.2. Two teaspoons garlic, one teaspoon ginger and one green onion3. 2 tbsp of Zhenjiang vinegar and 2 tbsp of yellow granulated sugar, 1 tbsp of Sichuan spicy bean paste (full), 1 / 2 tsp of chicken powder (optional) and 1 tbsp of soy sauce.THE MANNER:Mix the fish dishes first. It can also be put directly into the pot without adjustment, but it has high requirements for the temperature and accuracy, which is suitable for professional masters or experts.Soak onion, ginger and garlic slices in water, remove after taste, put sugar, vinegar and monosodium glutamate. Adjust to the right taste. Pay attention to not too much water, according to the amount of eggplant to put. Generally, a bowl bottom is enough.Cut the eggplant into strips (not too thin) and oil it. It's better to fry twice, the first time with small fire, deep fried soft. Second fire, color. Fry the eggplant and put it aside.Put oil in the frying pan. Don't make it too hot. Put the Pixian bean paste in the pan. After the red oil comes out, put the ginger, onion and garlic in the pan. Put the meat foam, soy sauce and cooking wine in the pan. Add fried eggplant (salted fish can be put in), stir fry for a few times, peel eggplant out of the oil, let the oil flow back to the middle naturally, pour in the fish saucer (if you want to put oyster sauce, put it immediately), taste it after taste, and see if further seasoning is needed. Stew the eggplant in a small heat to make it taste good, water the starch and stir fry it out of the pot.●醋溜白菜saute cabbage&pepper in sweet&sour sauceIt is a famous dish of Han nationality, which belongs to Shandong cuisine. It tastes silver red, sour, sweet and spicy. With cabbage heart as the main ingredient, green and red pepper pieces, and sea rice as the ingredient. Chinese cabbage is rich in calcium, iron, vitamin C of inorganic saltand so on, and releases more heat. Adding green and red pepper pieces and sea rice can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, fragrance, taste and shape.Ingredients:Cabbage, garlic, onion, ginger, soy sauce, vinegar, salt, sugar, prickly ash, dried red pepper, sesame oilTHE MANNER:1. Prepare the ingredients and slice the cabbage.2. The cut cabbage and the leaves should be put in respectively.3. Mix salt, sugar, soy sauce and vinegar starch with a little water.4. Heat the cooking oil in the pot, stir fry the pepper first, then fish out. Add in dried red pepper and stir fry.5. Add onion, ginger and garlic, stir fry, then add cabbage to help stir fry.6. Stir fry until the top is soft. Add cabbage leaves.7. Quickly stir fry until the dish is soft. Hook in the juice.8. Just wrap the soup evenly on the top of the dish.糖醋排骨saute chops with sweet&sour sauceIt is a typical traditional famous dish popular among the people. It uses fresh pork chop as the main ingredient. The meat is fresh and tender. The color of the dish is red, bright and oily. Authentic sweet and sour pork ribs are very exquisite in practice and materials. Generally, ribs and ribs are selected. Remove the blood from the ribs, drain and marinate them to taste, then wrap them with flour and fry them until they are golden and crisp on the surface, then fish them out for use, stir fry them in the pot after they are sugar colored with ice sugar, and finally pour rice vinegar on them to taste like sugar and vinegar. Rice vinegar must be used here. The taste of aged vinegar is too heavy to affect the taste!Ribs 500g, chives 1, ginger 1, garlic 2, starch right amount, edible oil 500g (actual consumption 45g), soy sauce 1 / 2 tablespoon, vinegar 1 tablespoon, salt 1 / 2 teaspoon, sugar 1 tablespoon, monosodium glutamate 1 / 2 teaspoon.THE MANNER:1 small row of 500g blanched water, cook for 30 minutes, the broth can cook noodles, do not pour out.2.Marinate with 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 2 tbsp vinegar (not white vinegar) for 20 minutes.3. Remove, wash and control the water for standby. Fry until golden brown. Don't put too much oil. It can save oil. Just turn over frequently.4. Put the spareribs in the pot, marinate the spareribs with water, three tablespoons of sugar (put the sugar boldly, three tablespoons, don't be afraid of more). Heat up half a bowl of broth and add half a teaspoon of salt to taste.5. Simmer for ten minutes and collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar. The sour and sweet taste will come out.6. Sprinkle onion, sesame and a little monosodium glutamate in the pan.回锅肉saute pork in hot sauceAs one of the representative dishes of Sichuan traditional dishes, double cooked pork belongs to Sichuan cuisine series. The main raw materials are pork rear buttocks, green pepper, garlic sprouts, etc. they have unique taste, bright red color, fat but not greasy.Ingredients: streaky pork, green garlic, onion, ginger, garlic, dried red pepper, prickly ash, bean paste, sugar, oil.THE MANNER:1. Add chopped green onion, ginger, 7 or 8 prickly ash to the pot in cold water, and boil the rice wine properly.2. Skim the floating foam, cook until it is eight ripe, take out and cool naturally (chopsticks can be inserted).3. Cut the meat into thin slices, ginger and garlic slices, and onion into oblique sections.4. Pat the white part of the green garlic with a knife, and then cut it into sections for standby.5. . stir fry the hot pot and add a little oil to stir the fragrant pepper and pepper6. Stir fry the meat until the color of the meat is transparent and the edge is slightly rolled up.7. Move the meat to the side of the pot, put in the bean paste (you can chop it up first) and fry it into red oil.8. Add a little soy sauce or sweet sauce and stir well with meat slices.9. Pour in green garlic, order a little cooking wine, and mix the sugar to taste well, then you can get out of the pot。
介绍中文菜做法英文作文
介绍中文菜做法英文作文英文：When it comes to Chinese cuisine, there are so many delicious dishes to choose from. The cooking methods are diverse and the flavors are rich and complex. Let me introduce you to a few popular Chinese dishes and their cooking methods.First, let's talk about Kung Pao Chicken. This dish is a classic Sichuan dish that is known for its spicy and savory flavors. To make Kung Pao Chicken, you will need chicken breast, peanuts, and a variety of vegetables such as bell peppers and green onions. The chicken is marinated in a mixture of soy sauce, rice wine, and cornstarch, and then stir-fried with the peanuts and vegetables. The sauce is made from a combination of soy sauce, vinegar, sugar, and Sichuan peppercorns, giving the dish its signature spicy and tangy flavor.Another popular dish is Mapo Tofu, a spicy andflavorful tofu dish from the Sichuan province. The key to making a delicious Mapo Tofu is the use of doubanjiang, a spicy fermented bean paste, and Sichuan peppercorns. The tofu is first fried until golden brown, and then cooked with the doubanjiang, ground pork, and a flavorful sauce made from soy sauce, rice wine, and chicken broth. The dish is finished with a sprinkling of chopped green onions for a burst of freshness.Now, let's move on to a classic Cantonese dish, Steamed Fish with Ginger and Scallions. This dish is simple yet elegant, and it showcases the delicate flavors of the fish.A fresh fish, such as sea bass or snapper, is steamed with ginger, scallions, and a light soy sauce. The gentle steaming process allows the fish to retain its natural sweetness and tender texture, while the ginger andscallions add a fragrant and savory touch to the dish.中文：说到中国菜，有很多美味的菜肴可供选择。
向外国人介绍中国家常菜英语作文
向外国人介绍中国家常菜英语作文全文共3篇示例，供读者参考篇1Introduction to Chinese Home-cooked FoodWhen it comes to Chinese cuisine, most people immediately think of popular dishes such as Peking duck, Kung Pao chicken, and dumplings. However, Chinese home-cooked food, which is often overlooked, is just as delicious and diverse. In this article, we will introduce you to some of the most common and beloved Chinese home-cooked dishes that you must try.1. Mapo Tofu (麻婆豆腐)Mapo Tofu is a spicy and flavorful dish that originated from Sichuan province. It consists of tofu cubes cooked in a spicy chili and bean paste sauce, along with minced pork or beef. The dish is known for its numbing and spicy flavor, thanks to the Sichuan peppercorns used in the sauce. Mapo Tofu is best served with a bowl of steamed rice.2. Stir-fried Green Beans with Minced Pork (干煸豆角)This dish features green beans stir-fried with minced pork, garlic, and chili peppers. The green beans are cooked until they are blistered and charred, giving them a smoky flavor. The combination of crunchy green beans and savory minced pork makes this dish both satisfying and delicious.3. Tomato and Egg Stir-fry (番茄炒蛋)A simple yet comforting dish, Tomato and Egg Stir-fry is a popular choice for breakfast or a light meal. It consists of scrambled eggs cooked with fresh tomatoes, scallions, and a touch of sugar for sweetness. The dish is easy to make and is loved by both adults and children.4. Braised Soy Sauce Pork Belly (红烧肉)Braised Soy Sauce Pork Belly is a classic Chinese dish that is rich and savory. Pork belly is simmered in a mixture of soy sauce, sugar, garlic, and spices until it is tender and flavorful. The dish is often served with steamed buns or rice to soak up the delicious sauce.5. Stir-fried Cabbage with Vinegar (醋溜白菜)Stir-fried Cabbage with Vinegar is a light and refreshing dish that is perfect for summer. The cabbage is quickly stir-fried with garlic, vinegar, and a pinch of sugar, resulting in a tangy andslightly sweet flavor. This dish is a great accompaniment to a heavier meal.6. Fish-flavored Shredded Pork (鱼香肉丝)Despite its name, Fish-flavored Shredded Pork does not actually contain any fish. The dish gets its name from the combination of ingredients used in the sauce, which mimics the flavors of a traditional fish dish. Thinly sliced pork is stir-fried with garlic, ginger, chili peppers, soy sauce, and vinegar, resulting in a savory and slightly spicy dish.7. Steamed Egg Custard (蒸蛋羹)Steamed Egg Custard is a simple and delicate dish that is popular in Chinese households. Eggs are beaten and mixed with water, salt, and sometimes minced meat or vegetables before being steamed until they are set. The resulting custard is silky smooth and can be enjoyed on its own or served with a drizzle of soy sauce.These are just a few examples of the delicious and comforting dishes that make up Chinese home-cooked food. Each region in China has its own specialties and flavors, so be sure to explore and try different dishes. Whether you are a fan of spicy flavors, enjoy simple and light dishes, or prefer rich andsavory flavors, Chinese home-cooked food has something for everyone. So next time you visit China, make sure to try some of these dishes and experience the warmth and hospitality of Chinese home-cooked meals.篇2Introduction to Chinese Home CookingChinese cuisine is renowned around the world for its diverse flavors, unique cooking techniques, and rich cultural history. While many people are familiar with popular dishes like General Tso's chicken or sweet and sour pork served in Chinese restaurants, the real heart of Chinese cooking lies in the traditional home-cooked meals that have been passed down through generations.In this article, we will introduce you to some of the most beloved Chinese home-cooked dishes that are enjoyed by families across the country on a daily basis.1. Mapo Tofu (麻婆豆腐)Mapo tofu is a Sichuanese dish that consists of cubed tofu cooked in a spicy and savory sauce made with fermented black beans, chili paste, and ground pork. The dish gets its name from the pockmarked face of the elderly woman (麻婆) who created it.It is a favorite among many Chinese families for its bold flavors and fiery kick.2. Kung Pao Chicken (宫保鸡丁)Kung Pao chicken is a classic dish that originated in the Sichuan province. It features diced chicken stir-fried with peanuts, dried chili peppers, Sichuan peppercorns, and a savory sauce made from soy sauce, vinegar, and sugar. The dish is known for its perfect balance of flavors and textures, with the peanuts adding a crunchy element to the tender chicken.3. Stir-Fried Vegetables (炒青菜)Stir-fried vegetables are a staple in Chinese households, with a wide variety of fresh produce being used depending on the season. Common vegetables include bok choy, spinach, Chinese broccoli, and snow peas. The vegetables are quickly cooked in a wok with garlic, ginger, soy sauce, and sometimes oyster sauce, resulting in a vibrant and flavorful side dish that pairs well with rice.4. Braised Pork Belly (红烧肉)Braised pork belly is a comforting and indulgent dish that is popular during Chinese New Year and other festive occasions. The pork belly is braised in a mixture of soy sauce, sugar, ricewine, ginger, and star anise until it is meltingly tender and infused with savory-sweet flavors. The dish is often garnished with scallions and served with steamed buns or rice.5. Dumplings (饺子)Dumplings are a beloved Chinese food that symbolizes wealth and good luck. They are traditionally eaten during the Chinese New Year as a way to bring prosperity and good fortune in the coming year. Dumplings can be filled with a variety of ingredients, such as pork, shrimp, vegetables, or a combination of these. They are typically boiled or pan-fried and served with a dipping sauce made from soy sauce, vinegar, and chili oil.6. Hot Pot (火锅)Hot pot is a communal dining experience that is enjoyed by families and friends across China. It involves a pot of simmering broth placed at the center of the table, along with a variety of raw ingredients like thinly sliced meat, seafood, tofu, mushrooms, and vegetables. Diners cook their own food in the hot pot and enjoy it with dipping sauces and side dishes. Hot pot is a fun and interactive way to share a meal and bond with loved ones.These are just a few examples of the delicious and comforting dishes that make up Chinese home cooking. Thebeauty of Chinese cuisine lies in its diversity and adaptability, with each region and family putting their own unique spin on classic recipes. Whether you are exploring the flavors of Sichuan, Canton, or Shanghai, there is something in Chinese home cooking that will warm your heart and satisfy your taste buds. Give it a try and experience the true essence of Chinese culinary tradition.篇3Introduction to Chinese Home CookingChinese cuisine is famous all over the world for its rich flavors, diverse ingredients, and unique cooking techniques. While most people are familiar with popular Chinese dishes like sweet and sour pork, fried rice, and dumplings, many may not be aware of the delicious and comforting home-cooked meals that are a big part of Chinese culinary culture. In this article, we will introduce some classic Chinese home-cooked dishes to foreign friends who are eager to explore the authentic flavors of Chinese cuisine.1. Mapo Tofu (麻婆豆腐)Mapo Tofu is a beloved Sichuan dish that is characterized by its spicy and numbing flavor. The dish consists of soft tofu cubescooked in a flavorful sauce made from minced meat, fermented black beans, chili paste, and Sichuan peppercorns. The combination of the tender tofu and bold seasoning creates a dish that is both comforting and satisfying. Mapo Tofu is typically served with steamed rice and is a favorite among Chinese families for its simplicity and robust flavors.2. Steamed Fish with Ginger and Scallions (姜葱蒸鱼)Steamed fish with ginger and scallions is a classic Cantonese dish that highlights the freshness and delicate flavor of the fish. The fish is marinated with ginger, scallions, soy sauce, and cooking wine, then steamed to perfection. The gentle cooking method preserves the natural sweetness of the fish and allows the aromatics to infuse into the tender flesh. This dish is often enjoyed with a side of steamed vegetables and a bowl of steamed rice, making it a nutritious and balanced meal for Chinese families.3. Braised Pork Belly (红烧肉)Braised pork belly is a hearty and indulgent dish that is popular in many regions of China. The dish features tender pork belly slices simmered in a savory and slightly sweet sauce made from soy sauce, sugar, and spices. The slow cooking process allows the pork belly to become incredibly tender and flavorful,making it a popular choice for family gatherings and special occasions. Braised pork belly is often served with steamed buns or rice, allowing diners to enjoy the rich and succulent meat with a simple and satisfying accompaniment.4. Stir-Fried Green Beans with Minced Pork (干煸四季豆)Stir-fried green beans with minced pork is a simple yet delicious vegetable dish that is a staple in Chinese home cooking. The green beans are quickly stir-fried with minced pork, garlic, and chili paste, creating a dish that is both flavorful and nutritious. The beans retain their crisp texture while absorbing the savory flavors of the pork and aromatics, making it a popular side dish for Chinese families. Stir-fried green beans with minced pork is often enjoyed with a bowl of steamed rice and other vegetable dishes, creating a balanced and satisfying meal.5. Tomato and Egg Stir-Fry (番茄炒蛋)Tomato and egg stir-fry is a humble yet comforting dish that is enjoyed by Chinese families all across the country. The dish features scrambled eggs cooked with ripe tomatoes, scallions, and a touch of soy sauce. The soft eggs and juicy tomatoes create a harmonious combination of flavors and textures that is light, refreshing, and packed with nutrients. Tomato and egg stir-fry is often served with steamed rice and a simple vegetabledish, making it a quick and easy meal that is perfect for busy weeknights.In conclusion, Chinese home cooking offers a wide variety of delicious and comforting dishes that showcase the culinary diversity and cultural richness of China. From spicy and bold flavors to gentle and delicate aromas, Chinese home-cooked meals are a reflection of the values of family, tradition, and community that are deeply ingrained in Chinese culinary culture. By exploring the authentic flavors of Chinese home cooking, foreign friends can gain a deeper appreciation for the beauty and complexity of Chinese cuisine. So next time you visit a Chinese household, don't hesitate to try these classic dishes and savor the taste of home-cooked goodness.。
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【精编范文】用英语介绍中国菜的原料和做法的-范文word版
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用英语介绍中国菜的原料和做法的
中国作文网（）原创整理的 > 大学英语作文Shredded Pork with Green Peppers
Ingredients:
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/
6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water
Directions:
1. Cut the meat into shreds 6 cm (
2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.
Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.。