八大菜系代表菜名英语
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.。
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.。
中国八大菜系代表作英文翻译
中国八大菜系代表作（英文翻译）No.1 Sichuan CuisinePockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavour Translucent beef slicesNo. 2 Guangdong cuisineRoasted sucking pigFricassee three kinds of snakes and cat Steamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)Yincai vegetalbes cooked with chicken slicesCrab 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 CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casserole Steamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp 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。
八大菜系 英语
Famous dishes
barbecued pork buns 叉烧包 Golden roasted suckling pig广式烧乳 猪
Braised pork trotter with soya sauce红烧猪蹄
Famous dishes
Mixed cured meat腊味合蒸
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken辣子鸡
Anhui Cuisine
sweet soup balls 宁波汤圆 Steamed grass carp in vinegar Braised bamboo shoots油焖春笋 gravy 西湖醋鱼
Hunan Cuisine
– Hunan cuisine consists of local Cuisines of Xiangjiang（湘江） Region, Dongting Lake（洞庭湖） and Xiangxi coteau（湘西地区）. It characterizes itself by thick（厚） and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Group 4 Group Leader 苗 璇 Group Member 叶 晶 杨 震 李 成 潘 爽 陈 泽 闫英锴 刘凌欣
1.Shangdong Cuisine鲁菜 2.Sichuan Cuisine川菜
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.
Fujian Cuisine(闽菜)
The characteristic of fujian cuisine is that the soup is clear, the flavor is weak, the Fried food is crisp and good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, cooking, braising, frying and stewing.
Sichuan Cuisine(川菜)
Sichuan cuisine is widely used, varied in seasoning, varied in style, and rich in flavor and fresh alcohol. It is known for its good use of spicy and spicy flavor.
Double cooked pork slices(回锅肉)
As a traditional sichuan dish, it is very important in sichuan cuisine. It has always been considered the top of sichuan cuisine. It has a unique flavor, red and bright color, fat and not greasy. It is the first choice for food.
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
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Sichuan Cuisine
➢Bean curd with mince and chilli oil 麻婆豆腐
➢Braised pork knuckle with bean sauce豆瓣全肘
➢Diced chicken with chilli pepper ; chicken cubes with peanuts宫保鸡丁
➢Pork shreds with fishy flavour ;shredded pork,in Sichuan style鱼香肉丝
➢Stewed scallop and turnip ball绣球干贝
➢Steamed pork wrapped in lotus leaves 荷叶蒸肉
➢Translucent beef slices灯影牛肉
➢Spicy Sichuan-style tender chicken slices怪味鸡块
➢Shrimp with green vegetables翡翠虾仁
➢“chrysanthemum” in chafing dish 菊花火锅
Shandong Cuisine
➢Bird’s nest in clear soup清汤燕窝
➢Braised sea whelks in brown sauce红烧海螺
➢Dezhou grilled chicken德州扒鸡
➢Braised sea slug with crab meat in brown sauce蟹烧海参
➢Chinese yam in hot toffee拔丝山药
➢Quick-boiled clam油爆大蛤
➢Lotus flower,and shrimp荷花大虾
Guangdong Cuisine
➢Sweet-sour pork fillet with chilli 糖醋咕噜肉
➢Sliced chicken with oyster sauce耗油滑鸡片
➢Fricassee three kinds of snakes and cat三蛇龙虎会
➢Shark’s fin with crab ovum虾黄鱼翅
➢Roasted sucking pig烤乳猪
➢Stewed crab meat and eggplant虾肉烧茄子
➢Steamed turtle with chive sauce美味蒸甲鱼
➢Stuffed duck shaped as gourd八珍葫芦鸭
➢Crisp-skinned chicken脆皮鸡
➢King snake with bamboo slices竹丝烩王蛇
➢Gourd cups冬瓜盅
Fujian Cuisine
➢Sea food and poultry in casserole佛跳墙
➢Steamed pork roll with rice flour and lotus leaf荷叶米粉肉
➢Crisp pomfret with litchi荔枝鲳鱼
➢Steamed chicken ball with egg-white蒸芙蓉鸡球
➢Fried prawn shaped as a pair of fish太极明虾
➢Sauté shredded whelks in rice wine sauce炝糟响螺
➢Sauté sea cucumber with scallions葱烧刺参
➢Fricassee shark’s fin with chicken白烧大翅
Jiangsu Cuisine
➢Yincai vegetables cooked with chicken slices银菜鸡丝
➢Braised meat with vegetables & wine百菜酒焖肉
➢Scallop wrapped in chicken breast slices鸡片包干贝
➢Braised stuffed crucian carp荷包鲫鱼
➢Stuffed pork breast with pine kernels松子肉
➢Squid with crispy rice crust鱿鱼锅巴
➢Crab meat & minced pork ball in casserole蟹粉狮子头
➢Finless eel tail with grated garlic炝虎尾
➢Chicken mousse broth with fresh corn 鸡茸玉米
➢Fricassee ox tendon白汁牛人
Zhejiang Cuisine
➢West Lake water shield soup西湖莼菜汤
➢Eight-jewel rice pudding wrapped with lotus leaves八宝荷叶饭➢Beggar’s chicken 叫花鸡
➢Dongpo pork东坡肉
➢West Lake vinegar fish 西湖醋鱼
➢Shelled shrimp with Dragon Well tea leaves 龙井虾仁
➢Pork meat patties with crab meat蟹粉狮子头
Hunan Cuisine
➢Steamed fried pork in black bean sauce 走油豆豉扣肉
➢Dong’an chicken东安鸡
➢Crispy rice crust with sea cucumber锅巴海参
➢Spring chicken with cayenne pepper麻辣子鸡
➢Steamed turtle清蒸甲鱼
➢White bait in chafing dish银鱼火锅
➢Braised sh ark’s fin in brown sauce红煨鱼翅
➢Sweet lotus seed冰糖湘莲
Anhui Cuisine
➢Huangshan stewed pigeon黄山炖鸽
➢Fricassee pork sinew (tendon )with egg white芙蓉蹄筋
➢Crispy pork with pine nuts松子米酥肉
➢Fuliji stewed chicken符离集烧鸡
➢Spicy fried chicken椒盐米鸡
➢Gourd duck葫芦鸭子。