中國飲食文化英文介紹

1、 標(biāo)簽: 標(biāo)題 篇一：中國飲食文化英文版China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight r

2、egional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.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。因為中國地方菜肴各具特色，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Shandong Cuisine山東菜系Consis

3、ting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Sha

4、ngdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做

5、為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China.

6、But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國家的山東菜館里從簽餅（中國餐館的折疊形小餅,內(nèi)藏有預(yù)測運氣話語的紙條）獲得更多的好運氣，因為簽餅在中國也不是本土的。Sha

7、ndong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yel

8、low River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Q

9、ingdao Beer山東是個巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因為現(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒青島啤酒就完美了。Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Chara

10、cterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables a

11、nd animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味

12、道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。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

13、. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably th

14、e Yuan Yang ( mandarin duck) Hotpot half spicy and half clear.如果你吃四川菜，發(fā)現(xiàn)它過于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。然而，多數(shù)青椒是在18 世紀(jì)從美國傳入中國的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。Guangdong Cuisine廣東菜系Cantonese food originates from Guangdong, the southernmost province

15、in China. The majority of overseas Chinese people are from Guangdong ( Canton)so Cantonese is perhaps the mostwidely available Chinese regional cuisine outside of China.廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。Cantonese are known to have an adventurous palate, able to eat many different kind

16、s of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is

17、easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的，除了火車；水里游的，除了船兒。這一陳述很不屬實，但是廣東菜是各類豐富的

18、中國菜系之一。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and st

19、eaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.廣東菜系，味道清， 淡， 脆， 鮮， 為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒， 煸， 深炸， 烤， 燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。Fujian Cuisine福

20、建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，

21、咸和香的味道而出名。最特別的是它的“鹵味”。Jiangsu Cuisine江蘇菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especiall

22、y well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-to

23、o-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等。淮陽菜的特色是淡，鮮，甜，雅。江蘇

24、菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年之中也有變化。味道強而不重，淡而不溫。Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is t

25、he most famous one among the three.浙江菜系由杭州菜，寧波菜，紹興菜，組成， 不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。Hunan cuisine湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually nece

26、ssaries in this division.湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。Anhui Cuisine安徽菜系A(chǔ)nhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽廚師注重于烹飪的溫度，擅長

27、煨燉。通常會加入火腿和方糖來改善菜肴的味道。篇二：中國飲食文化英文Chinese Food CultureChinese Food CultureFamous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, produc

28、ts and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, "the eight major dishes" enjoys the upper reputation, which consists of Shangd

29、ong, Chekiang, Sichuan, Jiangshu, Guangdong, Hunan, Fujian and Anhwei.Shandong dishes are divided into two factions as Tsinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy. Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share th

30、e same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail branches.Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanking branches. Chekiang dishes are both delicious and sw

31、eet smelling, both soft and slide, clean and not greasy. They consist of Hangzhou,Ningbo and Shaoxing branches. Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light fo

32、od with tender and slide taste, from which they earn the praise of " It has a best taste in only in Guangzhou." Hunan dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning li

33、ke hot peppery, shallot and capsicum. Minghou, Fuzhou Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use choice seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay attention to t

34、he dishes' sweetness, salty, and the appearance. The most distinct features are their "pickled taste". Anhwui dishes pay more attention to the taste, color of dishes and the temperature to cook them. They are expert in cooking delicacies from mountains and sea. In addition

35、to the eight major dishes, there are Beijing dishes, shanghai dishes, Hubei dishes, liangning dishes, Henan dishes which also enjoy great reputation. What's more, the steamed dishes and vegetable dishes have their own charms. Actually, Chinese dishes have earned world's fame. The Chi

36、nese eateries could be found everywhere throughout the world. Many foreigners regard having a Chinese meal as a high honor.In China's traditional culture and education of Yin and Yang, the five elements philosophy thought of Confucian ethics idea, Chinese medicine nutrition keep fit theory,

37、and cultural and artistic achievements, diet custom, national aesthetic characteristics under the influence of many factors, and create splendid history of Chinese cooking skills, form the extensive and profound Chinese food culture.The cultural characteristics of China is a country with an ancient

38、civilization, is also a long position of diet culture. Will the diet culture induces the following features:Flavor diversityBecause of China's vast, vast territory and abundant resources, and local climate, the product, customs there are differences, for a long time, on food was formed many

39、flavor. China has always been a "north south rice" view, the taste is on the "south sweet salty north east acid and spicy west" cent, mainly bashu, qilu, huaiyang, guangdong and fujian four big flavor. Four seasons hasThroughout the year, according to season and e

40、at, is China's cooking and a big characteristics. Since the ancient times, China has been according to season change to taste, dishes, with strong winter, summer light cool; More in the winter stew stew stew, summer many cold freezing.Exquisite aesthetic feelingChinese cooking, not only skil

41、led, but also has exquisite dishes aesthetic tradition, pay attention to food color, aroma, taste and shape, implement the coordinated. The performance of the aesthetic feeling of dishes is various, no matter is a carrot, or a BaiCaiXin, can carve out all sorts of modelling, unique to color, aroma,

42、taste and shape, beautiful harmony, give a person with spirit and matter highly unified special enjoy.Pay attention to appealChinese cooking is very early pay attention to taste interest, not only to the snack food color, aroma, taste have strict requirements, but also for their name, the taste of w

43、ay, where rhythm, entertainment into and so on all have certain requirements. The name of the Chinese food say that by superb, both. Dishes names according to both main, auxiliary, seasoning and cooking methods of realistic naming, also have according to historical stories, myths and legends, celebr

44、ities food interesting dishes, named after image, such as "family", "the general bridge", "large meatball", "call turn chicken", "in extremely good fortune", "banquet at hongmen", "do

45、ngpo pork". Food medical combined withChinese cooking techniques, and medical care are 篇三：中國美食（中英文 ）For most foreigners, “ Chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. However, for Chinese people, “ Chinese food ” is a concept

46、as useless as “ German beer,” because, like Chinese culture in general, Chinese food is extremely diverse. China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China&#

47、39;s local dishes have their own typicalcharacteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 對于大多數(shù)外國人， “中國菜”通常意味著很多油炸，

48、濃厚的風(fēng)味和油膩的菜，味道都相似。然而，對中國人而言， “中國菜”是一個概念，無用 的“德國啤酒， “因為，像一般的中華文化，中國的食品是非常多樣的。中國地域遼闊，民族眾多；因此，有一個中國食品種類繁多，各有不同，但美妙和令人垂涎的美味。因為中國地方菜肴各具特色，中國菜分為八大菜系，其區(qū)別是現(xiàn)在被廣泛接受的。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is cha

49、racterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan che

50、fs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce 山東 菜由濟(jì)南菜和膠東菜，山東菜，干凈，純潔而不油膩，以其香，鮮重，脆、嫩。洋蔥和大蒜是常用的調(diào)料，山東菜味道辛辣的。湯中給出了山

51、東菜的重視。薄湯是清晰而新鮮奶油湯厚、味濃的。濟(jì)南廚師擅長炸，烤，炒炒，膠東廚師和烹飪海鮮的鮮淡而著名。典型的菜單項：王府清湯官燕；糖醋黃河鯉魚Sichuan CuisineSichuan Cuisine, known more commonly in the West as “ Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, e

52、mphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickl

53、ing and braising are used as basic cooking techniques.It can be said that one who doesn't experience Sichuan food has never reached China.Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu四川菜四川菜，在西方通常被稱為“四川， ” 是一個

54、在世界上最著名的中國菜系。具有辛辣和刺激性的味道，四川菜，有多種口味，著重使用紅辣椒。辣椒和花椒，總是在伴奏，產(chǎn)生典型的刺激的味道。大蒜， 姜和豆豉也被應(yīng)用在烹飪過程中。野生蔬菜和肉類，如經(jīng)常選擇的成分，而油炸，油炸無油，腌制和文火燉煮作為基本的烹飪技巧?？梢哉f，一個不體驗四川食品從未到達(dá)中國。典型的菜單項：火鍋；熏鴨；宮保雞?。凰篝~；可口、香辣蟹；回鍋肉；麻婆豆腐Guangdong (Cantonese) CuisineTasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usua

55、lly has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also

56、 pay much attention to the artistic presentation of their dishes.Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts) 廣東菜系(粵語)品嘗干凈，輕，脆鮮，廣東菜，為西方人所熟知，通常有雞和其他肉類，產(chǎn)生其獨特的菜肴。基本的烹飪方法包括烤，炒，煎，炸，烤，燉和蒸。蒸炒最常用于保存天然風(fēng)味成分。廣東廚師也注重于菜肴的藝術(shù)表現(xiàn)。典型的菜單項：魚翅湯；清蒸石

57、斑魚；烤乳豬；點心(各種小菜和點心)Fujian CuisineCombining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail福建菜福州菜，泉州菜，廈門菜，福建菜以其精選的海鮮，漂亮的色澤，神奇的甜，酸，咸和香。最明顯的特征是其“腌味。 ”典型的菜單項：佛跳墻；雪雞；龍的身體和鳳凰尾蝦Huaiyang Cui