中国八大菜系代表作英文翻译
八大菜系的英文翻译
八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
八大菜系(英文)
Smelly mandarin fish(臭鳜鱼)
The stinky mandarin fish smells rotten, tastes sweet, tender and smooth, and retains the original flavor of the mandarin fish.
Cantonese cuisine(粤菜)
Guangdong cuisine focuses on quality and taste. It is light in taste and seeks beauty in freshness and light. Moreover, with seasonal changes, summer and autumn are light, heavy and heavy in winter and spring, pursuing color, fragrance, taste and shape.
Sweet and Sour Mandarin Fish (松鼠桂鱼)
Look orange color, this dish tastes crisp outside and soft inside, a sweet, what is more interesting and sound: when Fried like "squirrel" mandarin fish on the table, then pour steaming marinades, this "squirrel" squeaked "call".
Jiangsu cuisine(苏菜)
It is widely used in the river and lake sea. The knife work is fine, the cooking method is various, good at braising and braising wu; The pursuit of taste, clear and peaceful; The food style is elegant, the shape is beautiful.
八大菜系 英文介绍
八大菜系英文介绍以下是八大菜系的英文介绍：1. 鲁菜：Shandong Cuisine， also known as Lu Cuisine, is the representative cuisine of the North and Northeast China, with a focus on seafood, pork, and chicken. It is known for its simple cooking methods, fresh ingredients, and rich flavors.2. 川菜：Sichuan Cuisine, also known as Chuan Cuisine, is a spicy and pungent cuisine from Sichuan Province in China. It is famous for its fiery peppers and rich sauces, and often features pork, chicken, and seafood.3. 粤菜：Cantonese Cuisine is the representative cuisine of Guangdong Province in China, known for its freshness, simplicity, and unique seasonings. It emphasizes the use of high-quality ingredients and pays attention to the presentation of dishes.4. 闽菜：Fujian Cuisine is a coastal cuisine from Fujian Province in China. It emphasizes seafood, fresh vegetables, and rice dishes. The cooking methods are unique, with a focus on stewing, steaming, and deep-frying.5. 苏菜：Jiangsu Cuisine is a representative cuisine of the Yangtze River Delta region in China. It emphasizes freshness, tenderness, and mild flavors. The cooking methods are diverse, including stewing, steaming, frying, and braising.6. 浙菜：Zhejiang Cuisine is a representative cuisine of the eastern region of China, known for its simplicity and unique flavors. It often features rice dishes, seafood, and various kinds of meat. The cooking methods include stewing, steaming, and frying.7. 湘菜：Xiang Cuisine is a spicy and pungent cuisine from Hunan Province in China. It emphasizes the use of fresh ingredients and fiery peppers, often featuring pork, chicken, and beef. The cooking methods include stewing, steaming, and deep-frying.8. 徽菜：Anhui Cuisine is a traditional Chinese cuisine from Anhui Province, known for its unique flavors and seasonings. The main ingredients include pork, chicken, duck, and various kinds of vegetables. The cooking methods include stewing, steaming, frying, and braising.。
中国八大菜系的英文
Chinese Cuisine
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Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities.
Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
Do you know?
Eight Regional Cuisines
鲁菜 Shandong
Cuisine
川菜 Sichuan Cuisine
粤菜 Cantonese
Cuisine
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闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
湘菜 Hunan Cuisine
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狮子头
霸王别姬
松鼠鳜鱼
Zhejiang Cuisine
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东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines,
Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
● Sichuan hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
八大菜系英语介绍
Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,
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
八大菜系中英文对照版
口味flavor： 甜辣 sweet and spicy
制作时间the time of manufacture： 15至20 分钟 15 minutes to 20 minutes
原料 raw material ： 鸡脯肉：400克，（400 gram chicken breast ） 炸花生米：50克，（50 grams fried peanuts ） 鸡蛋：1个，（One egg） 辅料Auxiliary ingredients： 大蒜 garlic，淀粉 starch，姜ginger 干辣椒10个 ten chillies 调料seasoning： 食用油500克 （500 grams edible oil） ， 香油 sesame oil，酱油 soy， 料酒 cooking wine，香醋spiced vinegar， 精盐 refined salt ，白糖 white sugar
粤菜 C a ntone se cuisine Jia ngsu 苏菜 cuisine F ujia n 闽菜 cuisine 徽菜 Anhui cuisine
川菜 S ichua n cuisine
麻 婆 豆 腐
Tofu
棒棒鸡bon bon chicken 水煮肉片pork with green vegetables
Something We Want to Say：
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.
中国八大菜系英文翻译，全部都是干货，赶紧收藏起来
中国八大菜系英文翻译，全部都是干货，赶紧收藏起来↓↓↓点击下方卡片，发现更多精彩↓↓↓英语口语· 吉米老师说最全英文菜名翻译，一篇搞定200个常用单词！英语·食物部分素材来源：跨文化交流研究中心（ID：gkccrc）中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派，逐渐形成了中国的“八大菜系” (The Eight Traditional Chinese Cuisines) ，即：鲁菜 Shandong Cuisine川菜 Sichuan Cuisine粤菜 Guangdong/Cantonese Cuisine苏菜 Jiangsu Cuisine闽菜 Fujian Cuisine浙菜 Zhejiang Cuisine湘菜 Hunan Cuisine徽菜 Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。
Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。
鲁菜注重汤品。
清汤清澈新鲜，而油汤外观厚重，味道浓重。
Soups are given much emphasis in Shandong cuisine. Its soup features clear and fresh while creamy soup looks thick and tastes strong.Notearoma 芳香 n.crisp 脆的 adj.葱烧海参Sea Cucumber Braised with Scallion一品豆腐Steamed Tofu Stuffed with Vegetables川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。
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中国八大菜系代表作（英文翻译）
No.1 Sichuan Cuisine
Pockmarked bean curd
Chicken cubes with peanuts
Pork shreds with fishy flavour Translucent beef slices
No. 2 Guangdong cuisine
Roasted sucking pig
Fricassee three kinds of snakes and cat Steamed turtle with chives sauce
King snake with bamboo slices
Gourd cups
No. 3 Shandong Cuisine
Dezhou grilled chicken
Bird’s nest in a clear soup
Quick-boiled clam
Lotus flower and shrimp
No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)
Yincai vegetalbes cooked with chicken slices
Crab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜
麻婆豆腐
宫保鸡丁
鱼香肉丝
灯影牛肉
粤菜
烤乳猪
龙虎烩
清蒸甲鱼
笋片烧蛇
葫芦盅
鲁菜
德州扒鸡
清汤燕窝羹
油爆大蛤
荷花大虾
淮阳菜
蔬菜炒鸡片
砂锅蟹肉丸
奶油鸡丝玉米汤鱿鱼锅巴
No. 5 Zhengjiang Cuisine
Dong po pork
West lake vinegar fish
Shelled shrimps with dragon well tea leaves
Beggar’s chicken( a whole chicken roasted in a caked mud)
No. 6 Fujian cuisine
Sea food and poultry in casserole Steamed chicken ball with egg-white
Fried prawn shaped as a pair of fish
Crisp pomfret with litchi
No.7 Hunan Cuisine
Dong’an chicken
Braised dried pork with eel slices
Steamed turtle
Spring chicken with cayenne pepper
No. 8 Anhui Cuisine
Huangshan stewed pigeon
Gourd duck
Fricassee pork sinew with egg white
Crisp pork with pine nuts 浙菜
东坡肘子西湖醋鱼龙井虾肉叫花鸡
闽菜
红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼
湘菜
东安鸡红烧肉清蒸海龟辣子鸡丁
徽菜
黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。