中國美食(英漢翻譯)

1、Chinese cuisineChinese cuisine China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight

2、 regional 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?yàn)橹袊胤讲穗雀骶咛厣?，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。中國飲食文化的特點(diǎn) China is a ci

3、vilization is Chinese food characteristics, is also a long position of diet culture. I exist in the world, to eat and to drink more than 20 years, has experience aware, induces the following characteristics will now diet culture 中國飲食特點(diǎn)中國是文明是國，亦是悠久飲食文化之境地。吾存于世，吃喝二十余年，有所心得有所感悟，現(xiàn)將飲食文化歸納出以下幾個(gè)特點(diǎn) Second,

4、the four seasons. All the year round, according to season and eat, is another big features of Chinese cuisine. Since the ancient times, our country has been according to season changes to taste, dishes, green in winter, summer light cool; More youdun braised heat in winter, summer cold freezing. 第二，

5、四季有別。一年四季，按季節(jié)而吃，是中國烹飪又一大特征。自古以來，我國一直按季節(jié)變化來調(diào)味、配菜，冬天味醇濃厚，夏天清淡涼爽；冬天多燉燜煨，夏天多涼拌冷凍。 Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic

6、feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment. 第三，講究美感。中國的烹飪，不僅技術(shù)精湛，而且有講究菜肴美感的傳統(tǒng)，注意食物的色、香、味、形、器的協(xié)調(diào)一致

7、。對菜肴美感的表現(xiàn)是多方面的，無論是個(gè)紅蘿卜，還是一個(gè)白菜心，都可以雕出各種造型，獨(dú)樹一幟，達(dá)到色、香、味、形、美的和諧統(tǒng)一，給人以精神和物質(zhì)高度統(tǒng)一的特殊享受。 Fourth, pay attention to taste. Early Chinese cooking pay attention to taste the taste, color, aroma and taste of the food snacks not only has strict requirements, but also for their naming, the taste of way, dine the

8、rhythm of the weaving and so on, entertainment, there is a certain requirement. The names of Chinese dishes and ration, fit, so to speak. Dish names both according to the main and auxiliary realistic naming, seasoning and cooking methods, also have according to the history and their stories, myths a

9、nd legends, celebrity food boring, image, named after the dishes such as family, the general bridge and lion, call chickens, in extremely good fortune, the hongmen banquet , dongpo pork. 第四，注重情趣。我國烹飪很早就注重品味情趣，不僅對飯菜點(diǎn)心的色、香、味有嚴(yán)格的要求，而且對它們的命名、品味的方式、進(jìn)餐時(shí)的節(jié)奏、娛樂的穿插等都有一定的要求。中國菜肴的名稱可以說出神入化、雅俗共賞。菜肴名稱既有根據(jù)主、輔、調(diào)料及

10、烹調(diào)方法的寫實(shí)命名，也有根據(jù)歷史掌故、神話傳說、名人食趣、菜肴形象來命名的，如全家福、將軍過橋、獅子頭、叫化雞、龍鳳呈祥、鴻門宴、東坡肉 Fifth, bromides. Chinese cooking technology, and health care are closely linked, in thousands of years ago, there are medical food homologous and medicinal food analogous, use food raw material the medicinal value, make all sorts o

11、f delicious food, achieve the goal of for some disease prevention and control. 第五，食醫(yī)結(jié)合。我國的烹飪技術(shù)，與醫(yī)療保健有密切的聯(lián)系，在幾千年前有醫(yī)食同源和藥膳同功的說法，利用食物原料的藥用價(jià)值，做成各種美味佳肴，達(dá)到對某些疾病防治的目的?！憋嬍车乃闹?1、重食：古人就有：“民以食為天”之說，見面常問“吃過沒有？”足見飲食文化的地位1, heavy food: the ancients have: the food is, often ask to meet eaten yet? It serves to show

12、 the diet culture2、重養(yǎng)：以“五谷”養(yǎng)“六臟”，飲食中重視人體養(yǎng)生保健。2, a: grain six dirty, attaches great importance to the human body health care in your diet.3、重味：中華飲食最注意食物的味，講究“色、香、味、型”。各種味道差異構(gòu)成各種菜系的基礎(chǔ)。3, heavy taste. The Chinese food the most attention to the taste of food, pay attention to color, aroma, taste and typ

13、e. All kinds of taste differences constitute the basis of a variety of cuisines. 4、重理：注意各種食物的搭配，以相生相克、相輔相成等陰陽調(diào)和之理性認(rèn)識指導(dǎo)烹飪。4, Richard: pay attention to the collocation of all kinds of food, such as based, complement each other and harmony of the rational knowledge to guide the cooking. It is because o

14、f the Chinese diet, food and so on the fine exquisite material, rich in content and profound, national characteristic, both compatible and special, to the traditional and new. 正是由于中華飲食講究料、作、食等等的精細(xì)，內(nèi)容豐富且博大精深，民族特色鮮明，既兼容又特別，從古到今，歷代相傳又推陳出新。It is not easy to brief the civilization of Chinese Food in a sh

15、ort message, it is because, there are more than 56 folks inside the Mainland China, and the large area causes difference dining habits among the difference districts. First of all, we need to know that, the old China was developed in a faming society, and most of the dining habits and meals culture

16、are based on this factor.（中國美食是豐富多彩的，各個(gè)民族地區(qū)的風(fēng)俗習(xí)慣都不一樣，然而，由于古代中國是個(gè)農(nóng)業(yè)大國，因而很多的飲食習(xí)慣以及食物都深受此影響）There are so many traditional and special Chinese foods, according to the folk culture, district, religion, and festival. For the famous classes divided by district, there are style of Guangdong, Beijing, Shangh

17、ai, Sichuan, North-West, and so onor by folk, there are kajia, Yunan, Fujian, etc. These all above mentioned styles are well-known in the worldwide. Here, introduce some special dishes, perhaps you have had it, or you have never heard :（因民族、地域、信仰、節(jié)日等的不同，中國傳統(tǒng)飲食豐富多彩。從地域劃分上看，有粵菜、北京菜、上海菜、川菜、東北菜等，從人群上看，有

18、客家菜，福建菜（閩南菜）等，這些都享譽(yù)世界Eight Regional Cuisines in China 中國八大菜系 魯菜魯菜Shandong Cuisine Eight Cuisines 川菜川菜Sichuan Cuisine粵菜粵菜Cantonese Cuisine蘇菜蘇菜Jiangsu Cuisine閩菜閩菜 Fujian Cuisine浙菜浙菜ZheJiang Cuisine湘菜湘菜Hunan cuisine 徽菜徽菜 Anhui CuisineShandong cuisine 魯菜Braised shrimp 油燜基圍蝦 Braised intestine 九轉(zhuǎn)大腸Sweet a

19、nd sour cabbage 醋溜白菜Sichuan cuisine 川菜Boiled fish 水煮魚毛血旺 Kung Pao Chicken宮保雞丁Guangdong cuisine 粵菜illustrating 龍虎斗Crispy suckling pig 脆皮乳豬 Wax Gourd Soup 冬瓜盅Jiangsu cuisine 蘇菜/淮揚(yáng)菜Yangzhou Fried Rice 揚(yáng)州炒飯Meatball 獅子頭mandarin fish 松鼠桂魚Hunan cuisine 湘菜湘菜Dongan chicken東安子雞 Dongan chicken東安子雞 Smoky flavou

20、rssteamed together 臘味合蒸 Dongan chicken東安子雞 pork braised in brown sauce 紅燒豬肉 Anhui Cuisine 徽菜徽菜 Taiwanese taro riceGrilled mushroomsparameters shrimp seed（蝦籽扒菇參）Steamed lobster 清蒸龍蝦Zhejiang Cuisine 浙菜浙菜Xihucuyu西湖醋魚Wine Xiangluo 酒香螺Shao-type small buckle 紹式小扣Thanks For Your Listening ！Fujian Cuisine/閩

21、菜/引言 ForewordFujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xin wi“, as well as retaining the original flavour of the main ingredients instead of masking themFujian cuisine is one of the native Chinese

22、cuisines derived from the native cooking style of the province of Fujian, ChinaFujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China福建菜是土生土長的中國菜系之一來自福建當(dāng)?shù)氐呐腼冿L(fēng)格Style:風(fēng)格Soft 軟Waxy 糯Fragrant 香Alcohol 醇1.Fuzhou ：福州2. South Fujian ：閩南3.

23、 West Fujian ：閩西Buddha jumps over the wall /佛跳墻/ lychee meat lychee meat 荔枝肉荔枝肉A famous 300-year-old Fuzhou dish, it used baked fine A famous 300-year-old Fuzhou dish, it used baked fine pork slices and is served with tomato sauce, vinegar, pork slices and is served with tomato sauce, vinegar, sugar

24、 and soy sauce.sugar and soy sauce. lychee meat lychee meat 荔枝肉荔枝肉A famous 300-year-old Fuzhou A famous 300-year-old Fuzhou dish, it used baked fine pork dish, it used baked fine pork slices and is served with slices and is served with tomato sauce, vinegar, sugar tomato sauce, vinegar, sugar and so

25、y sauce.and soy sauce.Spring rolls (Spring rolls (春卷春卷) )Some call it spring cake or Some call it spring cake or thin cake. It is a popular thin cake. It is a popular Fuzhou snack which has a Fuzhou snack which has a rich tradition.rich tradition.Fuzhou (福州魚丸)fish balls with eel, sharks or freshwater fish chop chopped, add sweet potato powder (starch), stir well, then to pig lean meat and shrimp paste made of bolus of food.Fujian