中国美食英文介绍【精品】
中国美食的英文介绍(非常精美全面)
Chapter 1 chinese traditional staple food
四川担担面 Sichuan Spicy Dandan Noodles 吉林延吉冷面 Jilin Yanji Cold Noodles
1
Chapter 1 chinese traditional staple food
chinese festival food chinese food culture
1
Chapter 1 chinese traditional staple food
1.rice （米饭）
rice is the most common staple food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying Types: Porridge , fried rice steamed rice
1
Chapter 2 the Chinese characteristic cuisine
Jiaodong style dishes
Known for: Fushan dishes in yantai Be good at:seafood Features:keep ingredient flavor and focus on the color Representatives:quick-fired huangcai(溜黄菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried pork filet（软炸里脊）
characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavored dishes鱼香, spicy flavor椒麻, sour and hot flavors醋椒.
介绍中国美食的十篇英语作文范文
介绍中国美食的十篇英语作文范文●Peking DuckPeking Duck is a famous Chinese dish originating from Beijing. It is made by roasting a whole duck until the skin is crispy and served with thin pancakes, scallions, and hoisin sauce. Peking Duck is a must-try dish for anyone visiting Beijing.●HotpotHotpot is a popular Chinese dish that involves cooking various meats, vegetables, and noodles in a pot of boiling broth. The broth is typically flavored with spices and herbs and can becustomized to suit individual tastes. Hotpot is a social meal that is usually enjoyed with family and friends.●XiaolongbaoXiaolongbao is a type of steamed bun that originated in Shanghai. It is filled with soup and meat and is known for its delicate skin and savory filling. Xiaolongbao has become a popular dish in Chinese restaurants around the world.●Ma Po TofuMa Po Tofu is a spicy Sichuan dish made with tofu, minced pork, and chili paste. The dish is named after the woman who created it, and it is known for its numbing and spicy flavor. Ma Po Tofu is a staple dish in Sichuan cuisine.●Dim SumDim Sum is a type of Cantonese cuisine that involves small plates of food served in bamboo steamers. The dishes can range from savory dumplings to sweet desserts and are typically enjoyed with tea. Dim Sum is a popular brunch option in Chinese restaurants.●Kung Pao ChickenKung Pao Chicken is a spicy Sichuan dish made with diced chicken, peanuts, and chili peppers.The dish is known for its spicy and sweet flavor and is a popular option in Chinese restaurants around the world.●Fried RiceFried Rice is a staple dish in Chinese cuisine. It is made by stir-frying cooked rice with various ingredients such as eggs, vegetables, and meats. Fried Rice is a popular option for takeout or as a side dish in Chinese restaurants.●Mapo DoufuMapo Doufu is a spicy Sichuan dish made with tofu, minced pork, and chili paste. It is known for its numbing and spicy flavor and is a popular option in Chinese restaurants around the world.●Spring RollsSpring Rolls are a popular Chinese appetizer made with a thin wrapper filled with vegetables and meat. The rolls are typically deep-fried until crispy and served with a sweet and sourdipping sauce. Spring Rolls are a staple dish in Chinese restaurants around the world.●Dan Dan NoodlesDan Dan Noodles are a Sichuan dish made with noodles, minced pork, and spicy chili oil. The dish is known for its spicy and numbing flavor and is a popular option in Chinese restaurants around the world.。
中国美食的英文介绍(非常精美全面)
CATALOGUE
目录
The Origin and History of Chinese CuisineThe main cuisines in ChinaChinese cooking techniques and specialty ingredientsThe Global Influence of Chinese CuisineTable Etiquette and Cultural Connotation of Chinese Cuisine
Chinese food culture has a strong cultural heritage. It emphasizes the harmony between man and nature, paying attention to the use of seasonal and local foods, as well as the balance between sweet, sour, bitter, and salty flavors.
Characteristics: Famous for its rich and savory dishes, with a focus on cooking with fresh seasonal ingredients.
Chinese cooking techniques and specialse cuisine is known for its simple yet delicious flavors, often using light seasoning and cooking methods to retain the natural flavors of ingredients.
英语作文中国美食
英语作文中国美食英语作文中国美食（通用11篇）在日常生活或是工作学习中，大家总少不了接触作文吧，写作文可以锻炼我们的独处习惯，让自己的心静下来，思考自己未来的方向。
一篇什么样的作文才能称之为优秀作文呢？下面是小编为大家整理的英语作文中国美食，仅供参考，大家一起来看看吧。
英语作文中国美食篇1Beijing: Kaoya (Peking roast duck, 烤鸭)北京：烤鸭The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.烹饪风格：历代皇帝和贵族早已为高端的中式烹饪设定了标准。
北京这座城市因其皇家菜肴或是官菜闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat a fruity flavor.菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。
A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.一整只烤鸭有两种特色吃法：拿薄饼卷着肥美的鸭肉和酥脆的鸭皮，再搭配些青葱丝，黄瓜丝和海鲜酱;鸭骨架经慢火炖成美味的汤。
中国美食英文介绍
中国有着丰富多样的美食文化，下面是几种中国美食的英文介绍：1.北京烤鸭(Peking Duck)：Peking Duck is a famous Chinese dish that originated in Beijing.The duck is roasted until the skin becomes crispy and golden, then served with thin pancakes, scallions, cucumber, and hoisin sauce. It is known for its succulent meat and flavorful combination of ingredients.2.麻婆豆腐(Mapo Tofu)：Mapo Tofu is a popular Sichuan dish made with soft tofu, mincedpork, fermented black beans, and a spicy sauce. It has a numbing and spicy flavor profile due to the generous use of Sichuan peppercorns and chili oil. It is often enjoyed with steamed rice.3.粤菜(Cantonese Cuisine)：Cantonese cuisine is one of the major regional cuisines in China,originating from the Guangdong province. It is known for its delicate flavors and fresh ingredients. Popular dishes include Dim Sum (small, bite-sized portions of various foods), Sweet and Sour Pork, Roasted Goose, and Steamed Seafood.4.小笼包(Xiaolongbao)：Xiaolongbao are steamed dumplings originally from Shanghai. Theyare filled with juicy minced pork and a rich broth. Xiaolongbao is traditionally served with black vinegar and ginger slices. When you bite into them, the delicious soup inside bursts into your mouth.5.四川火锅(Sichuan Hot Pot)：Sichuan Hot Pot is a spicy and numbing culinary experience. Itinvolves a pot of simmering broth filled with Sichuan peppers, chili peppers, and other spices. Diners then cook a variety of thinly sliced meats, vegetables, and tofu in the broth.The resulting flavors are hot, spicy, and addictive.这些是中国美食中的一些典型代表，每个地区的美食都有其独特的风味和特色。
中国美食英语介绍
6 Su Cuisine
From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce. The Most Famous Dishes: Fish Head in Casserole（砂锅鱼头） River Carp in Sweet-and-sour Sauce with Pine Nuts （糖醋鲤鱼） Steamed Bun Stuffed with Pork and Peeled Shrimp Different Kinds of Sticky Rice Cake（糯米团）
The Most Famous Dishes: different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways （燕窝）
中国美食英语介绍十大美食
中国美食英语介绍十大美食China is home to a wide variety of delicious and diverse dishes. Here are ten of the most popular and iconic Chinese cuisines:1. Peking Duck: A specialty from Beijing, Peking Duck is a dish of tender, succulent roasted duck with crispy skin served with thin pancakes, scallions, and hoisin sauce.2. Dim Sum: Originating from Cantonese cuisine, dim sum is a selection of bite-sized, steamed or fried dumplings and small dishes such as siu mai, har gow, and char siu bao. It is often served in steamer baskets and enjoyed during brunch or afternoon tea.3. Hotpot: A communal dining experience, hotpot involves cooking a variety of meats, vegetables, and seafood in a flavored broth at the center of the table. Popular variations include Sichuan-style spicy hotpot and Mongolian hotpot.4. Kung Pao Chicken: Originating from Sichuan cuisine, Kung Pao Chicken is a spicy stir-fried dish featuring tender chicken cubes, peanuts, and chili peppers, seasoned with a unique blend of Sichuan peppercorns.5. Xiaolongbao: These delicate Shanghai-style soup dumplings are made with thin, delicate dumpling skins and filled with a flavorful broth along with a pork or crab meat filling. They are often enjoyed with black vinegar and ginger.6. Ma Po Tofu: A famous Sichuan dish, Ma Po Tofu is a spicy and numbing dish made with soft tofu cubes, ground pork, chili beanpaste, and Sichuan peppercorns. It is served with steamed rice.7. Sichuan Hotpot: Known for its spiciness and intense flavors, Sichuan hotpot is a popular Chinese dining experience. The hotpot broth is typically infused with Sichuan peppercorns, chili oil, and various spices, filled with a variety of sliced meats, vegetables, and noodles.8. Chow Mein: A stir-fried noodle dish, chow mein is made with egg noodles, various meats, and vegetables. It can be found in both Cantonese and American Chinese cuisine, with different regional variations.9. Mapo Doufu: Another classic Sichuan dish, Mapo Doufu features soft tofu cubes cooked in a spicy and numbing sauce made with chili bean paste, ground pork, and Sichuan peppercorns. It is commonly served with steamed rice.10. Xiaolong Mantou: A traditional Chinese steamed bun, Xiaolong Mantou is a popular street food snack in China. Filled with a variety of savory or sweet fillings, these fluffy buns are known for their soup-like filling and delicious taste.These are just a few examples of the vast array of delicious Chinese dishes. Chinese cuisine is known for its diverse flavors and regional specialties that are sure to satisfy any gastronomic craving.。
中国各地美食英文介绍
1. Beijing: Kaoya (Peking roast duck, 烤鸭)北京：烤鸭The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai (官菜), which uses only premium quality ingredients and is cooked with complex techniques.烹饪风格：历代皇帝和贵族早已为高端的中式烹饪设定了标准。
北京这座城市因其皇家菜肴或是官菜闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。
A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.一整只烤鸭有两种特色吃法：拿薄饼卷着肥美的鸭肉和酥脆的鸭皮，再搭配些青葱丝，黄瓜丝和海鲜酱；鸭骨架经慢火炖成美味的汤。
2. Chongqing: La zi ji (chili-fried chicken cubes, 辣子鸡)重庆：辣子鸡The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城，在麻辣程度上重庆菜首屈一指。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
American Known (from Cuisine and Culture: a history of food and
people by Linda Civitello)
• The sweet sour pork, shop suey, chow mein, greasy egg rolls, fried rice are “dumbed down” ataste buds sparing uses chili sauce, hot mustard, vinegars, sesame oil, and soy and oyster sauces. • Oysters, sea cucumbers, squid, jellyfish, and croaker are their specialty (no cornstarch, canned pineapple, MSG) • Dim Sum: small bites. • Chop Suey: miscellaneous scraps is of American origin (San Francisco). Someone went to restaurant during closing time, chief throw together leftovers.
Pork (700BC) • Two theories: 1) domesticated from the wild Sus Scrafa of the Near East then reach China some millennia later; (2) domesticated independently in Southeast Asia or east Asia from local wild pigs as early as or even earlier than in the Near East. • Why it became so popular? (accounts for 70-80% human intake of animal calories in China) • It produces twice the meat per acre of pasturage as that produced by cattle and sheep • It is an effective household scavenger that survived table scraps, chaff, and weeds. Human parasites being destroyed as they pass through the pig intestine. • Lord is main oil for cooking in mountains regions lack of land to grow vegetable oils
Shark fin soup
Olympic official lunch banquet Seafood soup
Birdnest soup
Frequency of major ingredients used in Chinese dishes based on the book ”The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories” from America‟s leading authority in Chinese cooking by Eileen Yin-Fei Lo
Meat: pork:35; Chicken: 24; duck:13; beef: 1; Sausage: 1; Lamb: 3; Bird Nest:1 Seafood: shrimp:15; Crab:7; Scallop:5; Lobster 4; Sea Bass: 4; Abalone: 2; Squid: 2; Shark fin: 2; Clam:2; Fret:1; carp:1; Sea Cucumber: 1; Jelly: 1 Cereals and Pulses (edible seeds) Rice: 23; noodles (wheat, rice, num bean) 15; Wheat (in bread form): 12; Soy bean (mostly in different forms of bean curd): 16; red bean:2; Black bean:1; peanuts: 3 Vegetables: mustard green (most in picked form):9; bok chuy: 9; Mushroom: 7; Snow Peas: 6; Lily Buds: 5; Bamboo shoots: 4; Chinese broccoli: 3; Cauliflower: 3; Lotus roots: 3; Winter melon: 2; bean sprouts: 2; Eggplant: 2; Asparagus: 2; Bell pepper: 2; Chives: 2; Lemon: 2; Leeks, cabbage, carrots, cucumber, Jicama, seaweed, Lima beans, sesame, walnuts, pecans, carrots, celery, water chestnuts, lotus leaves, lotus seeds, scallions, silk squash, ginkgo nuts: 1 Herbs: Ginger:5; Sichuan peppercorn: 4; Coriander, white pepper, garlic, shallot, onion, scallion, water crest, tealeaves Sauces: soy sauce, chili sauce, rice wine, rice vinegar, hot pepper oil etc. Fruits: pears:3; Peaches: 3; Dates, raisins, apples, banana, plum, lemon Methods: stir-frying, deep frying; oil-blanching (sealing process for meat or seafood), water-blanching (for vegetables), stock-blanching, dry-roasting (nuts, no oil or salt), steaming