中国美食的英文介绍

1、l o g ol o g ocompany la bite of chinaa bite of china l o g ol o g oare you hungry?l o g ol o g ocompany logo china covers a large territory and has many nationalities, hence a variety of chinese food has different but fantastic and mouthwatering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。 chinese f

2、ood can be roughly divided into four regional cuisines ：中国饮食可以大致分为四大地方菜系 ：shandong cuisine山东菜系山东菜系 sichuan cuisine四川菜系四川菜系cantonese cuisine广东菜系广东菜系jiangsu cuisine江苏菜系江苏菜系l o g ol o g ocompany logo1.shandong cuisine山东菜系山东菜系 introduction: shandong cuisine also named lu cai. an important part of four m

3、ajor cuisines of china. it is famous for the representative of northern china cuisine.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 represen

4、tative of northern china cuisine.factions（派别）（派别）: jinan style dishes , jiaodong style dishes ,confucius style dishesl o g ol o g obraised shrimp 油焖基围虾braised intestine 九转大肠sweet and sour cabbage 醋溜白菜l o g ol o g ocompany logojinan style dishesknown for : soupbe good at: explosion , fry , roast , bu

5、rnfeatures: clear , fresh , crisp , tenderrepresentatives : broth assorted(清汤什锦）milk soup of cattail (奶汤蒲菜）sweet and sour carp(糖醋鲤鱼）l o g ol o g ocompany logojiaodong style dishesknown for: fushan dishes in yantaibe good at : seafoodfeatures : keep ingredient flavor and focus on the colorrepresentat

6、ives : quick-fired huangcai(溜黄菜）soft-fried meatballs with sugar（雪花肉丸子）soft-fried pork filet（软炸里脊）l o g ol o g ocompany logoconfucius style dishesknown for: guanfu style disesbe good at :cooking techniquesfeatures : eat no rice but is of the finest quality , nor meatbut is finely minced(食不厌精，脍不厌细孔子）r

7、epresentatives : “ yipin ” bean curd(一品豆腐）go to court with child(带子上朝）boiled ginkgo（诗礼银杏）l o g ol o g ocompany logosichuan 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 onl

8、y loved by residents of sichuan but also enjoyed by people from all over china and even in a 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鱼香, spicy flav

9、or椒麻, sour and hot flavor醋椒. cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so oncategories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks风味小吃l o g ol o g ocompany logodishes: sichuan hot pot (麻辣火锅）twic

10、e-cooked pork （回锅肉）, fish flavored shredded pork with garlic sauce（鱼香肉丝）, mapo tofu （麻婆豆腐 ）and kung pao chicken （宫保鸡丁 ）l o g ol o g ocompany logodessert: onion fragrant glutinous rice ball（葱香糯米团），（葱香糯米团），dan dan noodles（担担面）（担担面）l o g ol o g ocompany logocantonese cuisine 广东菜系广东菜系introduction : cant

11、onese cuisine - local guangdong flavor dishes - is one of the four major chinese cuisines. “eating in guangzhou” is 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 can

12、tonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。cooking method : the cu

13、isines commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on.l o g ol o g oillustrating 龙虎斗wax gourd soup 冬瓜盅crispy suckling pig 脆皮乳猪l o g ol o g ocompany logojiangsu cuisine 江苏菜系江苏菜系introduction : it is popular in the lower reach of the ya

14、ngtze river. aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产作为主要原料，注重原料的鲜味。features:1. it pays more attention to cutting technique, made elaborately. (制作精细，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，强调本味，重视调汤，风味清鲜)3. its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 stir-fry （炒）4. it is brightly colored and beautifully d