Chinese Four Cuisines 2
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.
《食与中国文化》
Food as an Expression of Chinese CultureTable of ContentsChapter 1: China's Culinary Traditions1. From Campfires to the Four Great Cuisines2. Food Characteristics3. Food and Social StatusChapter 2: The Cultural Significance of Food1. Food Philosophy2. Food as the Root of Ritual3. Food Protocol and the Rites4. Food as Metaphor5. Food SymbolismAccording to an old Chinese saying，"To the people, food is foremost." Food is vital to life. Everyone must eat, but dietary habits around the world vary in countless respects. Food customs and rituals are among the most distinguishing features of a culture. Food represents the essence of a culture. It is hoped that this introduction to the food and culinary traditions of the Chinese people will open the door to a deeper understanding of China's rich cultural heritage.Chapter 1: China's Culinary Traditions1. From Campfires to the Four Great Cuisines(1) Cooking: the beginning of civilization(2) Boiling and steaming(3) Specialized cooking and eating vessels(4) From the Five Flavors to the Four Great CuisinesThe traditional Chinese concept of the Five Flavors refers to sweet, sour, bitter, spicy, and salty.Technological developments, as well as regional variations in ingredients, climate, lifestyle, and geography, gave rise to wide differences in taste and eating habits acrossChina. Over thousands of years, these regional preferences evolved into a number of distinctive culinary styles.Today, it is generally recognized that there are four main Chinese cuisines: Shandong style, Sichuan style, Jiangsu style, and Guangdong (Cantonese) style, Each cuisine encompasses thousands of different dishes.2.Food Characteristics(1) Waste not, want notAs the art of cooking evolved over the ages, the Chinese ancestors boldly experimented with available foodstuffs in order to make the most of their natural resources. By the time of the Spring and Autumn-Warring States period (770-221 BC), traditional Chinese medicine had developed a scientific theory of balanced nutrition identical in every respect to today's mainstream nutritional concepts. The ideal diet was considered to consist of the five staple grains, supplemented by the five fruits and the five domestic animals and completed by the five vegetables.Modern Chinese society possesses an enhanced awareness of environmental issues, including the protection of animals. The hunting of endangered species is prohibited, and enlightened dietary habits are promoted throughout the country.(2) The importance of vegetablesOver the course of ten thousand years of agricultural development, the Chinese people discovered a multitude of edible plant products. Some scholars believe that their plant-based diet has contributed to the deeply rooted nature of the Chinese people, and to their abiding connection to their native land and ancestral traditions. Chinese people have a deep love of their birthplace, and do not leave it lightly. Even those who are living thousands of miles away often wish to return to their homeland in their later years.(3) Dining stylesThere are two main styles of dining in the world: individual and communal. In the case of individual-style dining, each person eats from an individual bowl or plate of food. In communal-style dining, everyone sits around a table and shares food out of common serving bowls and platters.In recent years, however, the individual dining style has become increasingly popular in China.3. Food and Social Status(1) Food and rank(2) "To the people, food is foremost."An eminent politician of China's Spring and Autumn Period (770-476 BC) once said, "To a ruler, the people are foremost; to the people, food is foremost." Feeding the people is the most important issue facing a country's ruler.According to a Chinese saying, "A home requires seven things: firewood, rice, oil, salt, soy sauce, vinegar, and tea." Every one of these necessities of daily life is related to food. Only when they all are present can a household function smoothly.To the Chinese people, who have long believed that "to the people, food is foremost," it is self-evident that sufficient food and shelter is the ultimate human right.Chapter 2: The Cultural Significance of Food1. Food Philosophy(1) The Unity of Heaven and HumanityThe ancient Chinese people believed in the holistic concept of the Unity of Heaven and Humanity, which regards human beings and Nature as two aspects of a unified whole.. (2) Yin-Yang and the Five ElementsAncient China's holistic philosophers created a unified model of the universe that incorporates all aspects of existence, both material and spiritual. Among the essential elements of this system are Yin-Yang theory, which is concerned with the origins of the universe, and Five Elements theory, which explains its structure. The theories of Yin and Yang and the Five Elements have had a major influence on the Chinese people's attitude towards food. Yang represents the active force, heat, and light, while Yin represents the receptive force, cold, and darkness. It is the interaction of these two opposing yet complementary primal forces that gives rise to the "ten thousand things" of the material world. Every object and phenomenon includes elements of both Yin and Yang in varying proportions. Food is no exception.Five Elements theory holds that everything in the world is composed of the basic elements of Water, Fire, Wood, Metal, and Earth, and that all things may be categorized according to these characteristics.(3) The principle of he (harmony)The principle of he (harmony) is central to Chinese holistic philosophy. Harmony signifies accord, balance, and moderation. It is the foundation of the health and vitality of the "ten thousand things" of the material world, and is the ultimate goal of Chinese cuisine.According to Yin-Yang and Five Elements theory, different types of food may be categorized according to the Five Flavors – sour, sweet, bitter, spicy, and salty, and the Five Natures –cold, cool, hot, warm, and neutral. To effectively use various foods to promote good health, their Nature and Flavor must be appropriate to the season and environment, as well as to the age, sex, and physical constitution of the individual. Several principals should be followed when selecting foods to promote good health. First, the Five Flavors must be harmonized; that is, foods must be properly selected and combined. Second, moderation must be observed, that is, both overeating and excessive fasting should be avoided. Third, good hygiene should be maintained when preparing food. And fourth, food should be selected according to the season and the individual's requirements.2. Food as the Root of RitualThe Chinese word "ritual" carries connotations of ceremony, manners, and protocol. Confucianism developed ritual into an institutionalized political and philosophical system known as the rites. The rites were the core of Confucianism and the symbol of ancient Chinese civilization.Food and ritual are intimately connected. According to ancient Chinese writings, "The rites originated with food and drink."3. Food Protocol and the Rites(1) The Duke of Zhou establishes the rites and outlaws wasteThe specific provisions of the Zhou rites underwent numerous changes over the ages. However, their fundamental principles, including respect for elders, mutual consideration, and hospitality and moderation, remained the same. The profound influence of these concepts on China's food culture can still be felt today.(2) Food and hierarchy: eating by the numbers(3) Food and sacrificial offeringsMaking sacrificial offerings to the deities was an important function of government in ancient China, and therefore a central element of the rites. The various deities were given ranks which corresponded to those of the court hierarchy. These ranks determined what offerings each deity received, and what rank of official conducted the sacrifice. These rituals were ceremonial reflections of the hierarchical divisions of ancient Chinese society.The use of ritual implements, including the ding (tripod cauldron), gui (wide-mouthed vessel with handles), zu (small altar table), and dou (single-footed food container), was also determined by the rank of the deity and the official conducting the sacrifice.4. Food as MetaphorThe Taoist philosopher Laozi, who lived during the late Spring and Autumn Period (770-476 BC), said, "One should govern a large country as one would cook a small fish –very gently." If the fire is not correctly regulated, the fish will be burned; if government is not correctly regulated, the country will become unstable. China's ancient classics contain many such examples of the use of food metaphors to illustrate political, social, and philosophical principles.5. Food Symbolism(1) Food and holidaysChina's traditional holidays have various origins, not all of which are related to food. But as holidays became established in Chinese folk culture, they came to be associated with certain foods. Over the ages, these special foods came to symbolize their holidays.(2) Symbolic food shapes and namesUsing the symbolic shapes or names of various types of food to express good wishes is a distinctive feature of China's food culture. Chinese cuisine uses color, aroma, and flavor to stimulate the appetite; the names of Chinese dishes are just as rich and colorful as the food itself. Chinese people set great store by names, bringing the same attention to choosing evocative names for food dishes as they do to choosing their own names. The names of many Chinese dishes have cultural significance, so diners experience not only gustatory delight but also intellectual pleasure.。
六级汉译英翻译：川菜
四川省会成都，物产富饶，人们享受着安逸悠闲的生活。
众所周知成都人热爱生活，他们懂得放松休闲，还知道怎么把原材料变为诱人的美食。
川菜的历史可以追溯到秦朝，现在是中国四大菜系之一，正所谓“食在中国，味在四川”。
作为省会城市的成都，也有着深厚的饮食文化。
成都菜食材丰富多样，这些食材的色，香，味，形在烹饪中都很重要，尤其是味。
地道的成都菜靠的不仅是辣椒(chili)、花椒的麻辣，还有各种调味品(seasoning)的组合与平衡。
——Chengdu, the capital of Sichuan Province, is extremely productive, providing its people with cozy and relaxing lives. Chengdu people are known for their love of life. They know how to relax and have fun; they know how to transform raw ingredients into irresistibly delicious cuisine. Sichuan cuisine has a long history dating back to the Qin Dynasty (221-206 BC) and is known as one of the four major Chinese cuisines, just like the saying goes “go for food in China, go for taste in Sichuan.” As the capital city of Sichuan Province, Chengdu has an extensive food culture. Chengdu cuisine has a wide range of choice when it comes to cooking ingredients. The color, smell, taste and shape of a certain ingredient all matter in cooking, but most of all the taste. Authentic Chengdu food relies not only on the heat of chili and pepper but also the combination and balance of various seasonings.。
中国美食的英文介绍
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China covers a large territory and has many nationalities, hence a variety of Chinese food has different but fantastic and mouthwatering flavor.
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Dessert: Onion fragrant glutinous rice ball（葱香糯米团），Dan dan noodles（担担面）
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Cantonese cuisine 广东菜系 Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad . Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜 、淡中求美。
英语淮扬菜简介
Characteristics
lRaw materials of Jiangsu dishes are fresh . lThe carving techniques are delicate, especially the melon carving well-known.
lmore attractive lmore appetizing〔开胃的〕
In Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the most famous among Southern cuisine.
A couple thousands years ago, the people there are good at cooking and cutting fish .
It was orginated from the Pre-Qin Period (221-206BC)
It became famous during the Song (960-1279) and Tang (618-907) Dynasties
It was getting prevailling during the Ming (1368-1644) and Qing (1644-1911) Dynasties
英语淮扬菜简介
Content
History Characteristics Notable Dishes
Huaiyang cuisine is also called Jiangsu cuisine. It is one of Chinese four major cuisines.
It mainly includes Huaiyang Cuisine, Yangzhou Cuisine, Nanjing Cuisine, and Zhenjiang Cuisine.
介绍四大菜系英语作文
Chinese cuisine is renowned worldwide for its rich flavors,diverse ingredients,and unique cooking techniques.Among the many regional styles,four major culinary traditions stand out for their distinctive characteristics and widespread influence:Sichuan, Cantonese,Shandong,and Jiangsu cuisines.These four major cuisines are often referred to as the Four Great Traditions of Chinese cooking.Sichuan Cuisine SzechuanSichuan cuisine,originating from the Sichuan province,is famous for its bold flavors, particularly the pungent spiciness and the numbing sensation that comes from the use of Sichuan peppercorns.This cuisine is known for its three peppers chili peppers,Sichuan peppercorns,and black pepper which are used to create a complex flavor profile that is both spicy and aromatic.Dishes such as Kung Pao Chicken,Mapo Tofu,and Sichuan Hot Pot are popular examples of Sichuan cuisine.Cantonese Cuisine YueCantonese cuisine,from the Guangdong province in southern China,is characterized by its light,fresh,and tender dishes.It is known for its emphasis on the quality of ingredients and the preservation of their natural flavors.Dim sum,a style of eating that involves a variety of small,bitesized dishes,is a quintessential part of Cantonese dining. Other wellknown dishes include Char Siu barbecued pork,Wonton Soup,and Roast Goose.Shandong Cuisine LuShandong cuisine,from the Shandong province,is one of the oldest and most traditional styles of Chinese cooking.It is known for its simple,hearty dishes that often feature seafood and grains.The cooking techniques used in Shandong cuisine are diverse, including braising,stewing,and deepfrying.Signature dishes include Sweet and Sour Carp,Braised Sea Cucumber,and Shandongstyle Braised Pork.Jiangsu Cuisine SuJiangsu cuisine,from the Jiangsu province,is celebrated for its delicate flavors and elegant presentation.It is often described as a blend of the northern and southern culinary styles of China.The dishes are typically light and not overly spicy,with an emphasis on the natural taste of the ingredients.Sweet and Sour Mandarin Fish,Lions Head Meatballs, and Nanjing Salted Duck are some of the most famous dishes from Jiangsu cuisine.Each of these cuisines has its own unique set of cooking techniques,flavor profiles,and cultural significance.They have not only shaped the culinary landscape of China but have also influenced the way Chinese food is enjoyed and appreciated around the world. Whether youre a fan of the fiery kick of Sichuan peppercorns,the refined elegance of Jiangsu dishes,the hearty comfort of Shandong cuisine,or the light and fresh flavors of Cantonese cooking,there is a Chinese culinary tradition to suit every palate.。
cuise
characteristic
Making is meticulous （制作精细 制作精细） 制作精细 Pay attention to the cutting skill Flavour light flavor pay attention to adjusting the soup （重视调汤） 重视调汤） 重视调汤 The flavor is clear and fresh Bright in colour
It is extensive with the materials pay attention to freshly, softly, comfortably, slipperily（滑）, densely (浓)
Soft chicken in paper package（纸包鸡）
.菠萝古老肉 fried pork 菠萝古老肉 with pineapple. Steamed Rice with Red-Cooked Pork 莲蓉包 lotus seed paste buns
Huaiyang cuisine
It collect the food of Yangzhou, Zhenjiang, Huaian and other places . it is a representative flavor of the style of cooking of Jiangsu.
Fried Shrimps in Hot Spicy Sauce (香辣虾）
Guangdong Cuisine
It is mainly made up of Guangdong dish, Chaozhou cuisine and Dongjiang cuisine.
Characteristic
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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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”
Kau fish omelette 九肚鱼煎蛋
• Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring.
• Originates from Confucius’ family banquet, then adopted by imperial kitchen. • Lu cai has great influence in north China.
Characteristic
• I ts flavors biased towards salty, good use clear soup; • Features: fresh, tender, fragrant, crisp. • Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. • The explosion and gilled known for, focusing on the fire power.
chicken, ham, and assorted
vegetable什锦蔬菜
Thank you~
醋鲤鱼)
Jiaodong style dishes
• K now n for:F usha n dishe s in Y a nta i • be good a t: se a food • F e a ture s :ke e p ingre die nt fla vor a nd focus on the color
• One of the oldest cuisines in China, with a history of 2,500 years.
Spring - Autumn and Warring States Period
Qi and Lu
Qin and Han
Song
Shandong Cuisine (Lu Cai)
Branches
Jinan style dishes
• K now n for: soup • be good a t: e xplosion ,fry ,roa st,fire d Sweet and Sour r Crap(糖 • F e a ture s : cle a r , fre sh , crisp , te nde Naitang Typha( 奶汤蒲菜 ) Broth Assorted(清汤什锦)
Famous dishes
• S a nta o D uck 三套鸭 • squirre l-sha pe d m a nda rin fish 松鼠鳜鱼
Spiral cake
Tiger fur with bean curd
Ingredients
Mao tofu Salt
shallot
sugar Ginger
Couple lung pieces（夫妻肺片） Twice-cooked pork （回锅肉）
CANTONESE CUISINE (YUÈ CÀI 粤菜)
• Cantonese is made of Guangzhou cuisine, Chaozhou cuisine and Hakka (Dongjiang) cuisine.
condiment
Famous dishes
• C h ic k e n cu b e s w ith p e a n u ts 宫保鸡丁
• P o c k m a rk e d b e a n cu rd 麻婆豆腐
Lamp-shadow beef (灯影牛肉）
Boiled fish （水煮鱼）
Guangzhou Wenchang chicken
广州文昌鸡
• Cantonese has extensively absorbed cooking skills essence. Be good at imitation and innovation.
Dinghu on prime 鼎湖上素
Some famous and delicious dishes
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.
Quick-fired Huangcai（溜黄菜）
Soft-Fried Pork Filet （软炸里脊）
Soft-Fried meatballs with sugar(雪花肉丸子)
Boilfucius style dishes
• Know n for: G ua nfu style dise s • be good a t: cooking te chnique s • F e a ture s :e a t no rice but is of the fine st qua lity , nor m e a t but is fine ly m ince d (食不厌精，脍不厌细-孔子)
Crispy suckling pig 脆皮烤乳猪
Illustrating 龙虎斗
Protect the country dish护国菜 king spinach soup,国王 菠菜羹
The Hawaii papaya stew bird’s nest 夏威夷木瓜炖燕窝 Salt and pepper ribs 椒盐排骨
Chinese Four Cuisines
Summarization
• F our G re a t T ra ditions (四大 菜系) • S h a n g d o n g ,S ic h u a n ,G u a n g d o ng and Anhui c u is in e .
SHANDONG CUISINE (LǓ CÀI)
• Sweet is the most 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
oil
Monosodium glutamate
Soy sauce
A popular dish named after Anhui’s LiHongzhang, who was a top official of the late Qing Dynasty. The dish, a complex soup, is somewhat salty with a hint of sweetness. Many types of ingredients can be used in the dish but the most common include sea cucumber海参，fish, squid墨鱼， bamboo, dry bean curd豆 腐干,
“Yiping” Bean Curd (一品豆腐)
Go to Court with Child （带子上朝）
德州扒鸡 Dezhou Braised Chicken
一品寿桃 Yipin Birthday Peach
凤尾金鱼 Stewed Yellow Fish in Shape of Chicken Trail
Crispy roast goose 深井烧鹅
Pickle kidney 泡椒腰花
• Cantonese has a wide selection of materials ( fish, seafood, birds and domestic animals.) and famous for their fresh materials and light taste.
Anhui CUISINE (Hui CÀI 徽菜)
• 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.