中國美食的英文介紹

1、L o g oL o g o L o g oL o g o China covers a large territory and has many nationalities, hence a variety of Chinese food has different but fantastic and mouthwatering flavor. 中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂 涎。 Chinese food can be roughly divided into four regional cuisines ： 中國飲食可以大致分為四大地方菜系 ： Sha

2、ndong Cuisine 山東菜系山東菜系 Sichuan Cuisine 四川菜系四川菜系 Cantonese Cuisine 廣東廣東菜系菜系 Jiangsu Cuisine 江蘇菜系江蘇菜系 L o g oL o g o 1.Shandong Cuisine 山東菜系山東菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of northern china cu

3、isine. Development: Shandong cuisine originated in the QI and Lu areas in spring- autumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine. Factions（派別）（派別）: Jinan style dishes , Jiaod

4、ong style dishes ,Confucius style dishes L o g oL o g o Braised shrimp 油燜基圍蝦 Braised intestine 九轉(zhuǎn)大腸 Sweet and sour cabbage 醋溜白菜 L o g oL o g o Jinan style Dishes Known for : soup Be good at: explosion , fry , roast , burn Features: clear , fresh , crisp , tender Representatives : broth assorted(清湯什錦

5、） milk soup of cattail (奶湯蒲菜） sweet and sour carp(糖醋鯉魚） L o g oL o g o 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(溜黃菜） Soft-fried meatballs with sugar（雪花肉丸子） Soft-Fried

6、pork filet（軟炸里脊） L o g oL o g o Confucius style dishes Known for: guanfu style dises Be good at :cooking techniques Features : eat no rice but is of the finest quality , nor meat but is finely minced(食不厭精，膾不厭細(xì)孔子） Representatives : “ yipin ” bean curd(一品豆腐） go to court with child(帶子上朝）boiled ginkgo（詩

7、禮銀杏） L o g oL o g o Sichuan Cuisine 四川菜系四川菜系 Introduction : Sichuan cuisine is one of Chinese four greatest cuisines . It originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a

8、number of foreign countries. In this sense, Sichuan Cuisine will belong to China and the world as well. characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor魚香, spicy flavor椒麻, sour and hot flavor醋椒. Cooking method: more than 20 types , including fried , stir fry

9、ing , boiled , blasting , stewed and so on Categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸 九扣菜and local flavor snacks風(fēng)味小吃 L o g oL o g o Dishes: sichuan hot pot (麻辣火鍋） Twice-cooked pork （回鍋肉）, Fish flavored shredded pork with garlic sauce （魚香肉絲）, Mapo Tofu （麻婆豆腐 ） and Ku

10、ng Pao Chicken （宮保雞丁 ） L o g oL o g o Dessert: Onion fragrant glutinous rice ball（蔥（蔥香糯米香糯米團），團），Dan dan noodles（擔(dān)擔(dān)面）（擔(dān)擔(dān)面） L o g oL o g o Cantonese cuisine 廣東菜系廣東菜系 Introduction : Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is

11、a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad . Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹調(diào)技藝考究，刀工操作精細(xì). .Quality and fl

12、avor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重質(zhì)和味，口味比較清淡，力求清中求鮮、 淡中求美。 Cooking method : The cuisines commonly employed techniques are those of decocting熬, boiling, braising燉, steaming蒸, frying炒/炸, soaking泡an

13、d so on. L o g oL o g o illustrating 龍虎斗 Wax Gourd Soup 冬瓜盅 Crispy suckling pig 脆皮乳豬 L o g oL o g o Jiangsu Cuisine 江蘇菜系江蘇菜系 Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江蘇菜流行于在揚子江下流。以水產(chǎn) 作為主要原料，注重原料的鮮味

14、。 Features: 1. It pays more attention to cutting technique, made elaborately. (制作精細(xì)，注意刀工 ) 2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing! (口味清淡，強調(diào)本味，重視調(diào)湯，風(fēng)味清鮮) 3. Its cooking is good at duration(持續(xù)時間） and degree of heating（火候）,

15、and simmer（燉）、braise（燜）、stew（煨）、steam（蒸）、 Stir-fry （炒） 4. It is brightly colored and beautifully designed , which pleases the eyes; visually vivid and pleasing.( 色彩鮮艷，清爽悅目；造型美觀，別致新穎，生 動逼真) L o g oL o g o Jiangsu cuisine 蘇菜/淮揚菜 Yangzhou Fried Rice 揚州炒飯 Sweet and sour mandarin fish 松鼠桂魚 Stewed pork ball in brown sauce紅燒獅 子頭 END Thank you！ L o g oL o g o Braised shrimp 油燜基圍蝦 Braised intestine 九轉(zhuǎn)大腸 Sweet and sour cabbage 醋溜白菜 L o g oL o g o Confucius style dishes Known for: guanfu style dises Be