eight-chinese-cuisines(1)
关于中国八大菜系美食的英语作文
关于中国八大菜系美食的英语作文Chinese cuisine is renowned worldwide for its diversity, flavors, and unique cooking techniques. Among the many regional styles of Chinese cooking, eight are considered the most prominent and influential: Cantonese, Sichuan, Shandong, Jiangsu, Hunan, Zhejiang, Fujian, and Anhui. Each of these culinary traditions has its own distinct characteristics, ingredients, and dishes that have delighted food lovers for centuries.Cantonese cuisine is perhaps the most famous of all the Chinese regional styles. Known for its fresh ingredients and delicate flavors, Cantonese dishes often include seafood, poultry, and vegetables. Dim sum, a popular Cantonese tradition, consists of small, bite-sized dishes served with tea and is enjoyed by families and friends alike.Sichuan cuisine, on the other hand, is known for its bold and spicy flavors. Characterized by the use of chili peppers, Sichuan peppercorns, and garlic, Sichuan dishes are famous for their numbing and spicy heat. Mapo tofu, kung pao chicken, and hot pot are just a few examples of the fiery delights that Sichuan cuisine has to offer.Shandong cuisine, originating from the eastern coastal province of Shandong, is known for its emphasis on seafood and light, refreshing flavors. Braised abalone, steamed sea bass, and sweet and sour carp are popular dishes that showcase the culinary traditions of Shandong.Jiangsu cuisine, hailing from the Yangtze River Delta region, is known for its sophisticated and delicate flavors. With a focus on presentation and texture, Jiangsu dishes often feature tender meats, fresh vegetables, and rich, savory sauces. Lion's head meatballs, stir-fried shrimps with pine nuts, and sweet and sour spare ribs are just a few examples of the culinary delights that Jiangsu has to offer.Hunan cuisine, originating from the western province of Hunan, is known for its bold, spicy, and sour flavors. Characterized by the use of chili peppers, garlic, and vinegar, Hunan dishes are famous for their intense and complex flavors. Spicy fish head, Mao's braised pork, and stir-fried beef with chili peppers are just a few examples of the fiery delights that Hunan cuisine has to offer.Zhejiang cuisine, originating from the eastern coastal province of Zhejiang, is known for its emphasis on fresh, seasonal ingredients and light, delicate flavors. Characterized bythe use of seafood, poultry, and vegetables, Zhejiang dishes are famous for their subtle and refined flavors. West Lake fish in vinegar sauce, Dongpo pork, and beggar's chicken are just a few examples of the culinary delights that Zhejiang has to offer.Fujian cuisine, originating from the southeastern coastal province of Fujian, is known for its emphasis on fresh seafood and light, delicate flavors. Characterized by the use of soups, stews, and braised dishes, Fujian dishes are famous for their subtle and refined flavors. Buddha jumps over the wall, lychee meat, and oyster omelet are just a few examples of the culinary delights that Fujian has to offer.Anhui cuisine, originating from the central province of Anhui, is known for its emphasis on wild herbs, game meats, and mountain vegetables. Characterized by the use of slow-cooking techniques and fresh, seasonal ingredients, Anhui dishes are famous for their rich and hearty flavors. Stinky mandarin fish, braised turtle with ham, and Li Hongzhang hotchpotch are just a few examples of the culinary delights that Anhui has to offer.In conclusion, Chinese cuisine is a rich tapestry of flavors, ingredients, and traditions that reflect the diverse culinary landscape of China. From the bold and spicy dishes of Sichuan to the delicate and refined flavors of Jiangsu, each of the eightmajor Chinese cuisine styles offers a unique and unforgettable dining experience. Whether you're a fan of spicy foods, seafood, or vegetarian dishes, there's something for everyone in Chinese cuisine. So the next time you're in the mood for a culinary adventure, be sure to explore the tantalizing flavors of Chinese cuisine.。
英文中国传统文化之八大菜系课件
Marinated Tofu
chicken roll
Fotiaoqiang
Anhui Cuisine
• Anhui cuisine influence extends to half a China, near and far southern provinces, to the northwest of Xi'an.
• Its characteristic is clear, sweet, crisp, tender, crisp, fresh. Cooking techniques at Yu Chao, fried, braised, steamed, slip, burn.
Dongpo Pork West Lake Sour Fish
Chinese Dietary Culture --Eight Chinese cuisines
Chinese Cuisine
• Chinese vast territory and abundant resources, products, dietary habits and methods around the cooking, has the very big difference.
• For a long time, formed a unique cuisine, Shandong cuisine, Sichuan cuisine is famous, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui eight, collectively known as the China eight big cuisines.
China’s eight regional cuisinese英语演讲稿
Guangdong cuisine
Bring out the natural flavor of the vegetables and meats. Tasting clear,light,and fresh.
Sliced cold chicken（白斩鸡） （白斩鸡）
boiled prawns（白灼虾） （白灼虾）
Fried Prawns（香炸琵琶虾） （香炸琵琶虾）
Thank you!
Shandong cபைடு நூலகம்isine
Good at clear， pure but not greasy（油腻）. Emphasising aroma（香气）, freshness, crispness(酥脆).
Braised Chicken, Dezhou Style 德州扒鸡） （德州扒鸡）
sweat and sour carp 糖醋黄河鲤鱼） （糖醋黄河鲤鱼）
Dongpo pork（东坡肉 东坡肉） 东坡肉
Fujian cuisine
Famous for its seafood ,beautiful color and magic taste.
sea food and poultry in casserole 佛跳墙） （佛跳墙）
Jiangsu cuisine
Characterized by its thick and pugent flavor.
Steamed Multiple Preserved Hams 腊味合蒸
Anhui cuisine
Pay more attention on the temperature in cooking. Often hams will be added to improve taste.
八大菜系 The Eight Cuisines of China
Anhui Cuisine focus much more attention on the temperature in cooking and are good at braising(炖). Often hams and sugar will be added to improve taste. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese Cuisines.
Hunan is known as “ the land of fish and rice”. And the climate in Hunan is very humid(潮湿的), so the local people eat the hot food to remove dampness(湿气) and
The Eight Cuisines of China
• China covers a large territory and has many nationalities, so different styles of food with fantastic and mouthwatering flavor formed gradually.
Famous dishes
Stinky mandarin fish 臭鳜鱼
Roasted chicken, fuliji style
符离集烧鸡
Cantonese Cuisine
粤菜
• Cantonese cuisine includes almost all kinds of meats, such as organ meats, chicken feet, duck and duck tongues, snakes, and snails(蜗牛).
如何用英语向外国人介绍中国的八大菜系
如何用英语向外国人介绍中国的八大菜系如何用英语向外国人介绍中国的八大菜系(2007-07-27 14:23:42)转载▼分类：英语小说连载文章来源：外贸业务论坛Eight Cuisines(八大菜系)China covers a large territory and has many nationalities, hence a variety ofChinese food with different but fantastic and mouthwatering flavor. SinceChina's local dishes have their own typical characteristics, generally, Chinesefood can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that arefamous, such as Beijing Cuisine and Shanghai Cuisine.Shandong CuisineConsisting 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 inShangdong 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.Shandong is the birthplace of many famous ancient scholars such asConfucious and Mencius. And much of Shandong cuisine's history is as old asConfucious himself, making it the oldest existing major cuisine in China. Butdon't expect to gain more wisdom from a fortune cookie at a Shandongrestaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a majorcomponent of Shandong cuisine. Shandong's most famous dish is the Sweatand Sour Carp. A truly authentic Sweet and Sour Carp must come from theYellow River. But with the current amount of pollution in the Yellow River, youwould be better off if the carp was from elsewhere. Shandong dishes aremainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao BeerSichuan CuisineSichuan Cuisine, known often in the West as Szechuan Cuisine, is one of themost famous Chinese cuisines in the world. Characterized by its spicy andpungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use ofchili. Pepper and prickly ash also never fail to accompany, producing typicalexciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen asingredients, while frying, frying without oil, pickling and braising are applied asbasic cooking techniques. It cannot be said that one who does not experienceSichuan food ever reaches China.If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.Guangdong CuisineCantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat manydifferent kinds of meats and vegetables. In fact, people in Northern Chinaoften say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.Zhejiang CuisineComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain。
介绍中国八大菜系的英语范文
介绍中国八大菜系的英语范文Introducing the Eight Traditional Chinese CuisinesChina's vast territory and rich cultural heritage have given birth to a diverse array of culinary delights, collectively known as the Eight Traditional Chinese Cuisines. Each cuisine represents a unique blend of flavors, techniques, and ingredients, reflecting the local natural conditions, historical backgrounds, and cultural traditions of its respective region. Below is a detailed introduction to these eight celebrated culinary styles.1. Shandong Cuisine (鲁菜)Origin: Shandong Province in eastern ChinaCharacteristics:•Known for its emphasis on seafood and the use of light, savory flavors.•Dishes are often characterized by their aroma, freshness, crispness, and tenderness.•Common cooking techniques include braising,deep-frying, and quick-frying.•Soups play a significant role, with both clear and creamy varieties.Popular Dishes: Sweet and sour carp, braised abalone, fried sea cucumber, and sea cucumber braised with scallion.2. Sichuan Cuisine (川菜)Origin: Sichuan Province in southwestern ChinaCharacteristics:•Famous for its bold and spicy flavors, often accompanied by a numbing sensation.•Heavily relies on the use of chili peppers, garlic, and Sichuan peppercorns.•Dishes exhibit a wide range of tastes and textures.Popular Dishes: Mapo tofu, kung pao chicken, hot pot, and spicy boiled fish.3. Cantonese Cuisine (粤菜)Origin: Guangdong Province in southern ChinaCharacteristics:•Known for its delicate and fresh flavors, with a strong emphasis on seafood.•Techniques such as stir-frying and steaming are widely used.•Minimal use of spices allows the natural flavors of ingredients to shine.Popular Dishes: Dim sum, sweet and sour pork, wonton soup, and honey-glazed barbecued pork.4. Jiangsu Cuisine (苏菜)Origin: Jiangsu Province in eastern ChinaCharacteristics:•Renowned for its delicate and light flavors, emphasizing the freshness and seasonality of ingredients.•Dishes are meticulously prepared and presented.•Aquatic products are a staple, and cooking techniques include stewing, braising, and roasting.Popular Dishes: Squirrel-shaped mandarinfish, lion's head meatballs, and salted duck.5. Zhejiang Cuisine (浙菜)Origin: Zhejiang Province in eastern ChinaCharacteristics:•Known for its fresh and tender flavors, with a focus on seafood and bamboo shoots.•Techniques such as steaming, braising, and stewing are prevalent.•Dishes often showcase the natural sweetness and tenderness of ingredients.Popular Dishes: Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan Cuisine (湘菜)Origin: Hunan Province in central ChinaCharacteristics:•Similar to Sichuan cuisine in its bold and spicy flavors but less numbing and more aromatic.•Heavily features chili peppers, garlic, and other spices.•Dishes often have a complex and layered taste profile.Popular Dishes: Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian Cuisine (闽菜)Origin: Fujian Province in southeastern ChinaCharacteristics:•Known for its emphasis on seafood and umami-rich flavors.•Uses a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots.•Techniques such as braising and stewing are common.Popular Dishes: Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui Cuisine (徽菜)Origin: Anhui Province in eastern ChinaCharacteristics:•Known for its use of wild herbs and game meats, as well as its braising, stewing, and slow-cooking techniques.•Dishes emphasize the natural flavors of the ingredients and often have a salty and umami taste profile.Popular Dishes: Braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.In summary, the Eight Traditional Chinese Cuisines offer a rich tapestry of flavors, techniques, and ingredients that reflect the diversity and depth of China's culinary heritage. Each cuisine is a testament to the ingenuity and creativity of itschefs, who have honed their skills over generations to create dishes that are both delicious and deeply rooted in their respective cultural traditions.。
八大菜系英语介绍
八大菜系英语介绍Chinese cuisine, with its long history and rich variety, is renowned worldwide for its delicious flavors and unique cooking techniques. There are eight major culinary traditions in Chinese cuisine, each with its own distinctive characteristics and flavors. In this article, we will introduce the eight major Chinese cuisines in English, providing a brief overview of each style.1. Shandong Cuisine (鲁菜)Shandong Cuisine, also known as Lu Cuisine, originated in the Shandong province of eastern China. It is characterized by its emphasis on freshness and aroma, as well as the use of a wide variety of ingredients. Signature dishes include sweet and sour carp, braised sea cucumber, and stir-fried clams.2. Sichuan Cuisine (川菜)Sichuan Cuisine, hailing from the Sichuan province in southwestern China, is famous for its bold and spicy flavors. The use of Sichuan peppercorns and chili peppers gives the dishes a numbing and spicy kick. Popular dishes include mapo tofu, kung pao chicken, and fish-flavored pork.3. Cantonese Cuisine (粤菜)Cantonese Cuisine, also known as Yue Cuisine, comes from the Guangdong province in southern China. It is characterized by its emphasis on freshness, natural flavors, and meticulous preparation techniques.Cantonese cuisine is known for its delicate flavors and use of fresh seafood. Signature dishes include dim sum, sweet and sour pork, and steamed fish.4. Hunan Cuisine (湘菜)Hunan Cuisine, from the Hunan province in central China, is renowned for its bold and spicy flavors. It is similar to Sichuan Cuisine but uses more chili peppers and garlic, resulting in a fiery and aromatic taste. Signature dishes include orange beef, spicy frog legs, and steamed fish head.5. Jiangsu Cuisine (苏菜)Jiangsu Cuisine, also known as Su Cuisine, originates from the Jiangsu province in eastern China. It is characterized by its emphasis on color, aroma, taste, and presentation. Jiangsu cuisine features delicate flavors and exquisite cooking techniques. Signature dishes include sweet and sour spare ribs, braised pork belly, and crystal shrimp dumplings.6. Zhejiang Cuisine (浙菜)Zhejiang Cuisine, from the Zhejiang province in eastern China, is known for its fresh and tender flavors. It emphasizes the use of fresh seafood, bamboo shoots, and other local ingredients. Zhejiang cuisine is light, refreshing, and often features delicate flavors. Signature dishes include Dongpo pork, West Lake vinegar fish, and beggar's chicken.7. Fujian Cuisine (闽菜)Fujian Cuisine, from the Fujian province in southeastern China, is known for its emphasis on umami flavors and seafood. It features a combination of sweet, sour, salty, and savory tastes. Fujian cuisine is knownfor its soups, seafood dishes, and delicate flavors. Signature dishes include Buddha Jumps Over the Wall, drunken chicken, and oyster omelette.8. Anhui Cuisine (徽菜)Anhui Cuisine, from the Anhui province in eastern China, is known for its emphasis on wild and natural ingredients. It features braising, stewing, and steaming techniques to highlight the natural flavors of the ingredients. Anhui cuisine is hearty, rustic, and nutritious. Signature dishes include Beggar's Chicken, Huangshan braised tofu, and fried mandarin fish.In conclusion, Chinese cuisine is incredibly diverse and offers a range of flavors and cooking styles to suit every palate. The eight major Chinese cuisines each have their own unique characteristics and history, showcasing the culinary traditions of China. Whether you prefer spicy Sichuan dishes, delicate Cantonese dim sum, or hearty Anhui cuisine, there is something for everyone to enjoy in Chinese cuisine.。
中国菜名标准英文翻译
1.八大菜系 Eight Famous Cuisines鲁菜 Lu Cuisine (Shandong Cuisine)川菜 Chuan Cuisine (Sichuan Cuisine)粤菜 Yue Cuisine (Guangdong Cuisine)闽菜 Min Cuisine (Fujian Cuisine)苏菜 Su Cuisine (Jiangsu Cuisine)浙菜 Zhe Cuisine (Zhejiang Cuisine)湘菜 Xiang Cuisine (Hunan Cuisine)徽菜 Hui Cuisine (Anhui Cuisine)2.菜品分类 Types of Courses凉菜类 Cold Dishes热菜类Hot Dishes汤羹粥煲类 Soups, Congees and Casseroles 主食和小吃 Main Food and Snacks西餐 Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads 汤类 Soups副菜 Entrées主菜 Main Courses配菜 Side Dishes甜点 Desserts饮品Drinks一、酒精类饮品 Alcoholic Beverages1. 国酒 Chinese Wines2. 洋酒 Imported Wines白兰地与威士忌 Brandy and Whisky金酒与朗姆酒 Gin and Rum伏特加与龙舌兰 Vodka and Tequila利口酒和开胃酒 Liqueurs and Aperitifs红酒 Red Wine二、不含酒精类饮品 Non-Alcoholic Beverages三、中国饮品文化 Chinese Drinking Culture1. 中国茶文化 Chinese Tea Culture2. 中国酒文化 Chinese Wine Culture一．翻译原则1以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with /in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce2二．以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳 Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词) + 主料(名称/形状)+with /in+汤汁如：川北凉粉 Tossed Clear Noodles with Chili Sauce三．以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡 Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+ 形状/口感 + 主料 + 配料如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley3以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+ 主料如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum4.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+ 主辅料+ 人名/地名+ Style如：四川辣子鸡Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style5体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则 1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。