中国八大菜系外文翻译
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(英文版)
A bite of ChinaIntroductionHave you heard of “A bite of China”? There are 8 major cuisinesin china. They are Shandong Cuisine, Cantonese Cuisine, Sichuan Cuisine, Anhui Cuisine, Zhejiang Cuisine, Jiangsu Cuisine, Fujian Cuisine, Hunan Cuisine, and so on.The formation of the cuisines can’t depart with its long history and unique cooking method. It also influenced by the local natural conditions and cultural environment. And every cuisine has its own style. Some people described the eight cuisines in a personate way. He saidthat the Jiangsu Cuisine and Zhejiang Cuisine are like delicate andpretty Jiangnan belle. Shandong Cuisine and Anhui Cuisine are like north and earthy valiant fighter. Cantonese Cuisine and Fujian Cuisine arelike romantic and elegant gentleman. Sichuan Cuisine and Hunan Cuisine are like versatile celebrity. For instance, Sichuan Cuisine is known as the most irritant dishes. A famous proverb is that food in China and taste in Sichuan. It has a veryspicy taste. Shandong Cuisine is known as the most influential dishes because it is the represent of north dishes. The ingredients of Cantonese Cuisine is extensive and rare, so people said there is nothing can’t be eaten in this cuisine. Anhui Cuisine has a good name is that find the lost delicacy. Becausethe main ingredients of this cuisine are less polluted products in mountainous area.In this book , six of the famous cuisines will be shown, and some specialtiesand famous restaurants will be recommended. It can help you to understand the cooking culture of China. And if you travel to China, itcan help you to choose your favorite food. So you can have a cate enjoyment. Now, let’s open the gate of Chinese Cuisines.Shandong Cuisine （July）Shandong Cuisine, which is originated from Shandong flavor, always clean, pure, and not greasy. Shallot and garlic are two main seasonings of the dishes, so Shandong Cuisine usually tastes pungent. It emphasizes on tenderness, crispness and freshness. Jinan cuisine and jiaonan cuisine are the two main parts of Shandong Cuisine. Jinan cuisine characterizes by deep-frying and stir-frying, grilling, and stir-frying while jiaonan cuisine focuses on cooking food with light taste. Soups are very famous in Shandong Cuisine. If you have a try, you will find that thin soup tastes fresh and creamy soup tastes strong.Shandong is the birthplace of cooking culture, and there ever existed many famous ancient scholars, such as Confucius and Mencius. As old as the ancient scholars, Shandong Cuisine also has a long history. It originated in the Spring and Autumn period , and formed during Qin and Han Dynasty. After Song Dynasty, it became the represent of “the North dishes”. Shandong cuisine is one of the major eight Chinese cuisine and it is the local cuisine that covered most extensive area in China, include Beijing, Tianjin and Dongbei Province.Shandong Province is known as the origination of ancient culture in China. The formation of Shandong Cuisine has a tight connection with the local history, geographical conditions, economic conditions and customs. This province is also known as one of world’s three gardens. For example, jiaozhouChinese cabbage, Zhangqiu garlic, Cangshan shallot are famous in abroad.There are too many Shandong Cuisine restaurants in china. The most famous restaurants includeQilurenjia, Beijing Qilu Restaurant and Tongheju.Cantonese Cuisine（Asiya）Cantonese Cuisine is one of the eight culinary traditions of Chinese cuisine. When westerners speak of Chinese food, they usually refer to Cantonese Cuisine. Why? This is because of the most Chinese who immigrant and set up restaurants overseas were from Guangdong. Now, let me introduce this kind of cuisine. Guangzhou, the capital of Guangdong province, has long been a trading port and many important food. Unlike other Chinese cuisine style of cooking, Cantonese Cuisine more attention to bring out or highlight the original taste of the meet, vegetable. unlike Sichuan Cuisine so spicy, unlike other foods lost original taste of cooking, so Cantonese Cuisine is a little spice or sugar is used generally.Common Cantonese Dishes for you.These dishes are often simple and easy to learn to cook, and they came the most common foods on the menus of Cantonese restaurants.Chinese steamed eggs: there are by beating eggs to a creamy consistency and steaming till this water boiling. Variations are derived by colding different ingredients, such as onion and soy sauce.Noddle dishesShahe noodles are a kind of rice noodles, they are broad and look white, their texture is elastic and like a little chewy. They don’t freeze or drying and should generally purchased fresh in strips that should be cut to the desired width. Shahe noodles are popular in southern china.Meat Dishes.We should boil the chicken in water until the chicken looks golden. When it is cook done, the chicken tastes fresh and maintain original taste of chicken.Seafood.Because Guangdong located on the southern of china, fresh seafoodis easy to available to get and many Cantonese restaurants are best use of this advantages. In Cantonese culinary arts, steaming is best cooking style. According to Cantonese Cuisine, the taste fresh is the most important point, so seafood generally cooked by steaming.Cantonese are known to us that they try different kind of meats and vegetables. So, people those who are in Northern China often says that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except train, and everything that moves in the water except boats.Panxirestaurant in Guangzhou.Address: 151 west longjin road, Liwan District. Lung king HeenAddress: IFC Tower, 8 Finance st, Hong Kong.Zhejiang cuisine（Clark）Zhejiang cuisine also called ZheCai for short, is one of the eight major cuisines of China. Zhejiang cuisine has it’s unique taste and uniquecooking method. It’s because that Zhejiang province be rich in natural resources. Zhejiang province closed to sea, so Zhejiang cuisine is good at making sea food, and Zhejiang province also is the main place that product meat and rice, so the meat also is the Zhejiang cuisine’s material. So Zhejiang cuisine’s cooking methods mainly are sautéing, stir-frying, simmering and steaming, obtaining the natural flavor and taste. Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness and smoothness of its dishes with mellow fragrance.Zhejiang cuisines include Hangzhou food, Ningbo food and Shaoxing food. Hangzhou, Ningbo and Shaoxing are all in ZhejiangProvince. Hangzhou food is the most famous cuisine in the Zhejiang cuisine.Hangzhoufood tastes fresh and crisp, and with the change of season it also has different kinds of food. And the main cooking methods of Hangzhou food are sautéing stewing, deep-frying and steaming. Ningbo food is a bit salty but delicious. And Ningbo food is good at steaming,roasting and braising seafood, so Ningbo food famous by retaining original freshness, tenderness and softness. Shaoxing food known asit’s aquatic food and poultry. Sha oxing food has a unique village flavor, smell sweet taste soft and glutinous, thick in gravy and strong in season.Zhejiang cuisine specializes in stir-frying, steaming, deep-frying and simmering, obtaining the natural flavor and taste. And Zhejiang province has full of materials, and people take special care in cooking, so Zhejiang cuisine is so delicious and be famous in China.Anhui Cuisine (Angenla)Anhui cuisine, together with Shan dong cuisine, Sichuan cuisine, Cantonese cuisine, Zhejiang cuisine and Jiangsu cuisine are all belonged to Chinese royal dishes from Qin dynasty. They all pay attention to the cultured colors and fresh materials.It is said that the emperor Yuan collected public opinions from Anhui and Zhejiang provinces when he unified southern China in 221B、C. He happened to be invited to a village when he passes by Anhui province. Although the villagers did not recognize his identify, they treated him with generous hospitality and did him a meal with fresh seafood and home-made chili sauce. When the emperor Yuan came back to the capital, he missed that taste and the people there. To memorize villagers’ kindness and this moved experience, he named it Hui cuisine and listed Anhui cuisine as one of the eight major components of Chinese cuisine.The most famous dish of Anhui cuisine called “Boiled fish”. They put the raw fish into boiled chili oil and add green onion, ginger, garlic and soy to it. Wait your raw ingredients are slow-cooked in a safe, enclosed cooker for 20minutes and a delicious boiled fish is born!Have a taste, you can feel the fish with hot sauce is melted in your mouth.Southern cuisines like to use seafood and chilies to make the foods have strong taste. Similarly,traditional Anhui cuisine as a part of southern cuisine also use fierce ingredients to awakening thegastricfire .On completely contrast, northern cuisine ,like Shandong cuisine are light and use chilies and pepper as less as they can.However, because of the big differences between southern cuisines and northern cuisines, Chinese dietary culture appears to be rich and varied.Jiangsu Cuisine（Belle）Jiangsu cuisine, which is abbreviated to su cuisine, is one of the eight cuisines of Chinese mainly nationality. It was invented two thousand years ago. Jiangsu cuisine is similar to the Zhejiang cuisine. They are both also called the land of fish and rice because of the much water there. Jiangsu province and Zhejiang province are located in the south of China and beside the sea, so there are a lot of rainfall in Jiangsu and Zhejiang. Therefore, some delicious food is made of fish in Jiangsu and Zhejiang province. On the other hand, Jiangsu cuisine is different from Zhejiang and the other places. Its characteristic is thick with light, crisp and fresh juice broth strong but not greasy, gentle, salty and sweet. The cookers in Jiangsu are good at stewing, braising, burning, heating and frying. In addition, they are skilled in cooking soup that taste very fresh. What is the most representative are Suzhou dish, Yangzhou dish, Nanjing dish and Zhenjiang dish. Suzhoufood taste sweet and its color slants harmony. Yangzhou cuisine haslight material, fine mellow flavor and knife labor. Nanjing and Zhejiang dish focus on alcohol which make the dishes have exquisite dainty, especially in the prestigious duck dishes. In a word, Jiangsu cuisine is famous for its colorful selection of ingredients, its meticulous preparation methodology and its not-too- bland taste.。
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.
中国八大菜系-英语版
Chinese cuisine(中國菜) originated from the various regions of China and has become widespread in many other parts of the worldRegional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the eight regional styles as the Ten Great Traditions (十大菜系).Anhui cuisine(徽菜) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.Anhui cuisine is known for its use of wild game and herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.Some famous dishes include:∙Stewed soft shell turtle with ham∙Steamed stone frog∙Bamboo shoots cooked with sausage and dried mushroom∙Li Hongzhang Hodge-PodgeCantonese (Yue) cuisine draws upon a great diversity of ingredients with many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.Fujian cuisine(闽菜) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tende r, with particular emphasis on showing off and not masking original flavour of the main ingredients.The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayings in the region's cuisine: "One soup can be changed in ten forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).popular dishes●"Buddha jumps over the wall" （佛跳墙), a complex dish making use of manyingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.●yenpi (燕皮), a thin flour wrapper made with large proportions of lean pork. Thiswrapper has a unique texture due to the incorporation of meat and has a "bite"similar to things made with surimi. Yenpi is used to make rouyen (肉燕), a type of wonton.Hunan cuisine, sometimes called Xiang cuisine(湘菜) is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.A special hot pot called (鸳鸯火锅yuān yāng hǔo gūo) lover's hot pot is famous for splitting the pot into a spicy side and a milder side.∙Dongan chicken∙Mao's braised pork∙Changsha vermicelli∙Steamed fish heads in chili sauce∙Orange beef∙Hot and peppery chicken∙Spare ribs steamed in bamboo∙Changsha-style stinky tofu∙Mashed shrimp in lotus pod∙Xiangdu roast duck∙Sizzling rice soup∙Lotus Seeds in rock sugar syrup∙Pumpkin cake∙Spicy frog leg∙Oxtail porridgeJiangsu cuisine (苏菜) In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy（糊状的）or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Suzhou cuisine: emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.Shandong cuisine (鲁菜) Shandong cuisine consists of two major styles:Jiaodong style: This style encompasses dishes from Fushan, Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes.Jinan style: This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes.Sichuan cuisine (川菜) is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor (Chinese: 麻) of the Sichuan peppercorn (花椒). Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; Broad bean chili paste (豆瓣醬)is also a staple seasoning in Sichuan cuisine.Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef issomewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.Kung Pao chicken宮保雞丁Twice Cooked Pork回鍋肉Fuqi Feipian夫妻肺片Zhejiang cuisine(浙菜) Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock. Ningbo cuisine is regarded as rather salty.Dongpo rou, Jiaohua ji(beggar's chicken) and Xi Hu cu yu(West Lake fish in vinegar)。
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。
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)
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。
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八大菜系代表菜外文翻译·Shandong Cuisine （鲁菜）Major characteristics of Shandong Cuisine:1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.·Sichuan Cuisine （川菜）The main- characteristics of Sichuan Cuisine:1) Prepared with a wide variety of ingredients.2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.·Guangdong Cuisine （粤菜）Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters,Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.·Fujian Cuisine （闽菜）Fujian Cuisine have the following characteristics:1) Chefs are skilled in the use of a kitchen knife, full of interest.2) The Fujian people are peculiar about soup, which is full of changes.3) A wide variety of seasonings are used, with unique characteristics.4) Dishes are meticulously prepared, refined and graceful.5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro. ·Jiangsu Cuisine （苏菜）The main characteristics of Jiangsu cuisine:1) Distinguished for exquisite ingredients, freshness and aliveness.2) High cutting techniques.3) Have a good command of duration and degree of heating and cooking.4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. 5) Pay great attention to soup, which is strong but not greasy, and delicious. Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.·Zhejiang Cuisine （浙菜）Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat,Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.·Hunan Cuisine （湘菜）Hunan Cuisine has three characteristics:1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.2) Known for sour and spicy dishes by adding various kinds of seasonings.3) Adopting a wide variety of techniques.Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.·Anhui Cuisine （徽菜）Anhui Cuisine has the following four characteristics:1) Using a wide variety of ingredients.2) Adopting unique techniques.3) Paying great attention to nutritious food.4) Offering various kinds of dishes, some of which are full of local flavor. Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.。