JiangSu cuisine
JiangSuCuisine苏菜介绍英文版
The begger’s chicken
Crab meat’s lion head
Salted duck
Zhenjiang Cured meat
High-ditch foot bundle
The recipe of Ground chicken pot 地锅鸡
原料： 鸡半只、 （正宗多是整鸡一只，人少饭量也少，半只都没
Represห้องสมุดไป่ตู้ntative dishes
Xuzhou’s Farewell to My Concubine,ground chicken pot;Wuxi beauties feast;great cook Gansi Yangzhou,three ducks;Jinling salted duck;Changshu Beggar Chicken;Suzhou braised lion head,squirrel mandarin fish;High-ditch foot bundle， crab meat lion’s head;Zhenjiang Cured meat,etc.
特点：选材严谨，制作精良，口味适中，四 季分明。在烹调技术上擅长烧、焖、烩、 窝、炒，又重视调汤，保持原汁原味，风 味清鲜，适宜面广，浓而不腻，酥烂脱骨， 滑嫩爽脆。
Types: Xuhai flavor, Wuxi flavor, Jinling flavor, Huaiyang flavor , Sourthern flavor.
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Features:
stingent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,fossa,burning,and pay attention to adjust the soup,keep the original flavor,refreshing,wide adaptability,strong but not greasy,thin rather thin,crisp sodden off the bone,tender and crisp.
江苏美食英文作文
江苏美食英文作文英文，As a native of Jiangsu, I am proud to introduce some of the most delicious food in my hometown. Jiangsu cuisine is one of the eight major cuisines in China and is known for its delicate and elegant flavors. Here are some of my favorite dishes:1. Yangzhou Fried Rice: This is a classic dish in Jiangsu cuisine. It is cooked with various ingredients such as egg, ham, shrimp, and green onion. The rice is fried with these ingredients until the rice grains are separated and the aroma is released.2. Lion's Head Meatball: This is a meatball made of ground pork. It is named Lion's Head because of its large size and round shape. The meatball is usually stewed with vegetables and served in a clay pot.3. Steamed Crab: This is a seasonal dish in Jiangsu cuisine. The crab is steamed with ginger and green onion,and the meat is sweet and tender.4. Soup Dumplings: This is a famous snack in Jiangsu cuisine. The dumplings are filled with soup and meat, andthe skin is thin and delicate.5. Braised Pork Belly: This is a popular dish inJiangsu cuisine. The pork belly is braised with soy sauce, sugar, and spices until it is tender and flavorful.中文：作为江苏人，我很自豪地介绍我家乡一些最美味的食物。
江苏菜英语作文
江苏菜英语作文Jiangsu, a province in Eastern China, is renowned for itsrich cultural heritage and, perhaps less famously, for its exquisite cuisine. Jiangsu cuisine, also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisineand is characterized by its diverse flavors, fine cutting techniques, and the use of seasonal ingredients.One of the hallmarks of Jiangsu cuisine is its emphasis onthe harmony of color, aroma, and taste. Dishes are oftenlight and refreshing, with a focus on the natural flavors of the ingredients. The region is particularly known for its freshwater fish and river delicacies, which are prepared in a variety of ways to highlight their delicate flavors.A classic example of Jiangsu cuisine is the "Mapo Tofu," which, despite its name, is not overly spicy but rather a harmonious blend of tofu's softness with a rich, savory sauce. The dish is a testament to the culinary skill of Jiangsu chefs, who can transform simple ingredients into a symphonyof taste.Another notable dish is "Beggar's Chicken," a legendaryrecipe that involves wrapping a chicken in lotus leaves and clay before slow-cooking it to perfection. The result is a chicken that is succulent and infused with a smoky aroma that is uniquely Jiangsu.The region's proximity to the sea also influences itsculinary offerings. Seafood plays a significant role in Jiangsu cuisine, with dishes like "Steamed Crab" being a favorite among locals and visitors alike. The crab is often served with a side of ginger and vinegar to enhance its natural sweetness and to balance the richness of the dish.Jiangsu cuisine is not just about the main dishes; it also boasts a variety of pastries and desserts that are equally delightful. "Three Tweezers," a type of pastry from Suzhou, is a must-try for its flaky layers and sweet filling.The art of Jiangsu cooking is deeply rooted in the region's history and is a reflection of its people's love for food and their dedication to culinary excellence. Whether it's a simple bowl of noodles or a complex banquet dish, Jiangsu cuisine offers a culinary adventure that is sure to tantalize the taste buds and create memories that last a lifetime.。
苏菜 Su Cuisine (Jiangsu Cuisine)
苏菜 Su Cuisine (Jiangsu Cuisine) 苏菜即江苏地方风味。
江苏地处长江下游，有淮河流经，水系发达，交通便利，经济富庶，时蔬河鲜物种全，饮食资源丰富，俗称“鱼米之乡”，自古就是名厨荟萃之地。
中国第一位典籍留名的职业厨师和第一座以厨师姓氏命名的城市均出自江苏，一些特制菜肴流传久远，曾长期供奉封建王朝帝皇享用。
苏菜从淮扬菜发展而来，由淮安菜、扬州菜、南京菜、苏州菜、镇江菜组成，用料广泛，以江河湖海水鲜为主；刀工精细，烹调方法多样，擅长炖、焖、煨、焐；追求本味，清鲜平和，咸中稍甜；菜品风格雅丽，形质均美。
松鼠鳜鱼：是苏州名菜，有色有香，有味有形。
尺把长的鳜鱼在盘中昂首翘尾，鱼身已去骨，并剞上花刀，油炸后，浇上番茄汁，外酥里嫩，甜酸适口。
淮安软兜：这道菜又称“清炒鳝背”，江淮一带盛产鳝鱼，精于鳝鱼入馔。
庖厨以鳝鱼为主料，烹制成席，共有108道菜肴，号称“长鱼席”，18世纪已名中国。
鳝鱼富含黄鳝素，可降血糖、调节机能及治疗糖尿病，尤宜中老年人食用。
这道菜鲜嫩可口，营养丰富。
平桥豆腐：传说中这是一道经清乾隆皇Su Cuisine is the local cuisine of Jiangsu Province onthe lower reaches of the Yangtze River, with the Huaihe River passing through. The area boasts a developed water system, convenient traffic, rich economy and abundant vegetables and sea and river foods. Hence, it enjoys a reputation as "a land where fish and grain abound" where famous chefs have gathered since ancient times. The first chef whose name is recorded and the first city named after the family name of a chef all came into being in Jiangsu. Some special dishes were provided for the imperial dynasties.Jiangsu Cuisine developed from Huaiyang Cuisine,composed of Huaian, Yangzhou, Nanjing, Suzhou andZhenjiang Cuisines, with many ingredients but mainly river, lake and sea foods. The cutting skill is exquisite and the cooking methods are varied—braising, stewing, simmeringand warming. Care is taken to preserve the original flavorof the ingredients, light, fresh, as well as salty with a littlesweetness. The dishes are elegant and beautiful in form and quality.Squirrel-like Mandarin Fish: It's a famous Suzhou dish,with exquisite color, fragrance, taste and shape. A one-thirdmeter mandarin fish in the plate holds its head high and thetail up, with the bone removed. After being fried and dousedwith tomato juice, it is tender inside and crisp outside, properlysweet and sour.Plain Braised Eel: The Jianghuai area (mainly referringto Jiangsu, Anhui, Hubei and Sichuan) abounds in eels,and people there are adept at cooking them. Eel is the mainingredient for a feast of 108 courses, called "Long Fish Feast",famous in the 18th century. The rich-tasting eel reduces bloodsugar, regulates body functions and cures diabetes; so, it isespecially suitable for older people. It is tender, tasty, andnourishing.Tofu Boiled in Chicken Broth: The dish was onceenjoyed by Emperor Qianlong (reigned 1736-96) of the Qing帝品尝后声名远播的民间菜肴，制作方法并不复杂。
英语苏菜
Three Roasted Food
Roasted pig
Roasted a mandarin fish
Roasted duck
Deep Fried Chicken
THE END
Jiangsu Cuisine originated from the Pre-Qin Period (221-206BC),became famous during the Song (960-1279) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from NanJing Yangzhou, Suzhou, and ZhenJiang.
Jiangsu cuisine —苏菜
第三组员：陈晓、陈未娜、沈微、张丽、汪琼 雯、蔡雪飞、郑洢、陈香玲
☺Jiangsgsu Cuisine Characteristics ☺The Taste Of Jiangsu Cuisine ☺Famous Food Of Jiangsu Cuisine ☺The Way Of Cooking Jiangsu Cuisine
Three kinds animals’head famous in Jiangsu
1.Boiled pig’head 2.Fried crab and pork 3.Braised chub’head
Three chicken in Jiangsu
Steam chicken in lotus leaf Braised chicken in watermelon Stewed chicken egg
江苏美食英文作文
江苏美食英文作文Jiangsu cuisine is famous for its delicate flavors and exquisite cooking techniques. From the savory braised pork belly to the tender Dongpo pork, Jiangsu cuisine offers a wide variety of dishes that cater to different tastes.The most well-known dish in Jiangsu cuisine is probably the sweet and sour spare ribs. The ribs are first marinated in a mixture of soy sauce, sugar, and vinegar, then deep-fried until crispy and golden. The final touch is the addition of a tangy sweet and sour sauce, creating a perfect balance of flavors.Another popular dish is the drunken crab, which is made by marinating fresh crabs in Shaoxing wine and spices. The crabs are then steamed until they turn a bright orange color, and the intoxicating aroma of the wine infuses the tender crab meat, creating a unique and irresistible dish.Jiangsu cuisine also boasts a wide variety of soups,such as the famous "lion's head" meatball soup. The meatballs, made from a mixture of pork and seasonings, are stewed in a flavorful broth with vegetables, creating a comforting and hearty soup that is perfect for any occasion.For those with a sweet tooth, Jiangsu cuisine offers a delightful array of desserts, such as the osmanthus-flavored sweet rice wine. This sweet and fragrant wine is made by fermenting glutinous rice with osmanthus flowers, resulting in a light and refreshing dessert that is perfect for rounding off a satisfying meal.Overall, Jiangsu cuisine is a true reflection of the region's rich culinary heritage, offering a diverse rangeof flavors and dishes that are sure to delight food lovers from all walks of life.。
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.。
八大菜系英语介绍
Famous food
Ham stewed turtle 火腿炖甲鱼
Fermented bean curd chicken腐乳鸡
Mushrooms chestnut香菇板栗
• Baked chicken 叫花鸡
sweet soup balls 宁波汤圆
Steamed grass carp in
Braised bamboo shoots油焖春笋
vinegar gravy 西湖醋鱼
HunanCuisine湘菜
HunanCuisine湘菜
• consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau.
• Flavour:not-too-spicy,not-toobland mellow frabrance
Famous dishes
Salted duck金 陵盐水鸭
pork meat pat ties 狮子头
Sweet an d Sour M andarin Fi sh松鼠鳜 鱼
Farewell to my concubine. 霸王别姬
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd 麻婆豆腐