中国食文化英文介绍

1、标签:标题篇一：中国饮食文化一一英文版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 re

2、gional 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.由于中国 地方菜肴各具特色,总体来讲,中国饮食可以大致分为八大地方菜系,这种分类已被广为接受.当然,还有其他很多著名的地方菜系,例如北京菜和上海菜.Shandong Cuisine山东采系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.山东菜系,由济南菜系和胶东菜系组成,清淡,不油腻,以其香,鲜,酥,软而闻名.因 为使用青葱和大蒜

5、做为调料,山东菜系通常很辣.山东菜系注重汤品.清汤清澈新鲜,而油汤外观厚重,味道浓重.济南菜系擅长炸,烤,煎,炒,而胶东菜系那么以其烹饪海鲜的鲜淡 而闻名.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 Chin

6、a. 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.山东是许多著名学者的故土,例如孔夫子和孟子.许多山东菜的历史和孔夫子一样悠久, 使得山东菜系成为中国现存的最古老的主要菜系之一.但是不要期望在西方国家的山东菜馆里从签饼中国餐馆的折叠形小饼,内藏有预测运气话语的纸条获得更多的好运气,由于签饼 在中国也不是外乡的.

7、Shandong 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

8、Yellow 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

9、, Qingdao Beer山东是个巨大的被向东流去的大海环绕的半岛,黄河曲折的流经其中部.因此海鲜是山东 菜系的主要构成.山东最著名的菜肴是糖醋鲤鱼.正宗的糖醋鲤鱼必须打捞自黄河.但是因为现在黄河的众多污染,其他地方的鲤鱼更好一些.山东菜主要是速炸,烧烤,炒或深炸.菜肴清新肥美,搭配山东本地的著名啤酒一一青岛啤酒就完美了.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.

10、 Characterized 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 vegeta

11、bles and 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国菜系之一.四川菜系以其香辣而闻名,味道多变,着重使用红辣椒,搭配使用青椒和prickly ash,产生出经

12、典的刺激的味道.此外,大蒜,姜和豆豉也被应用于烹饪过程中.野菜和野禽常被选用为原料,油炸,无油炸,腌制和文火炖煮是根本的烹饪技术.没有品尝过四川菜的人不算来过中国.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 C

13、hinese. 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 nota

14、bly the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.如果你吃四川菜,发现它过于柔和,那么你可能吃的不是正宗的四川菜.红绿辣椒被用在许多菜肴中,带来特别的辣味,在中国文字里叫麻,通常会在口中留下麻木的感觉.然而, 多数青椒是在18世纪从美国传入中国的,因此你应当为四川菜的精妙而感谢全球贸易.四 JI火锅也许是世界上最知名的火锅,尤其是半辣半清的鸳鸯火锅.Guangdong Cuisine广东菜系Cantonese food originates from Guangdong, the southernmost pr

15、ovince in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省.大多数华侨来自广东,因此广东菜也许是国外最广泛的中国地方菜系.Cantonese are known to have an adventurous palate, able to eat many differ

16、ent kinds 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

17、food is 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.广东人热衷于尝试用各种不同的肉类和蔬菜.事实上,中国北方人常说,广东人吃天上飞 的,除了飞机；地上爬的,除了火车；水里游的,除了船儿.这一陈述很不属实,但是

18、广东 菜是各类丰富的中国菜系之一.使用很多来自世界其他地方的蔬菜,不大使用辣椒,而是带出蔬菜和肉类自身的风味.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, stew

19、ing and steaming. 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.广东菜系,味道清,淡,脆,鲜,为西方人所熟知,常用猛禽走兽来烹饪出有创意的菜肴. 它的根底烹饪方法包括烤, 炒,煽,深炸,烤,炖和蒸.其中蒸和炒最常用于保存天然风味. 广东厨师也注重于菜肴的艺术感.Fujian Cui

20、sine福建菜系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,厦门菜组成,以其精选的海鲜,漂亮的色泽

21、,甜,酸,咸和 香的味道而知名.最特别的是它的“卤味.Jiangsu Cuisine江苏菜系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 espe

22、cially 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 n

23、ot-too-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.江苏菜,又叫淮阳菜,流行于在淮阳湖下流.以水产作为主要原料,注重原料的鲜味.其 雕刻技术十分珍贵,其中瓜雕尤其著名.烹饪技术包括炖,烤,焙,煨等.淮阳菜的特色是 淡,鲜

24、,甜,雅.江苏菜系以其精选的原料,精细的准备,不辣不温的口感而知名.由于江 苏气候变化很大,江苏菜系在一年之中也有变化.味道强而不重,淡而不温.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 Cuis

25、ine is the most famous one among the three.浙江菜系由杭州菜,宁波菜,绍兴菜,组成,不油腻,以其菜肴的鲜,柔,滑,香而闻名.杭州菜是这三者中最知名的一个.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 usual

26、ly necessaries in this division.湖南菜系由湘江地区,洞亭湖和湘西的地方菜肴组成.它以其极辣的味道为特色.红辣椒, 青辣椒和青葱在这一菜系中的必备品.Anhui Cuisine安徽菜系Anhui 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 安徽厨师注重于

27、烹饪的温度,擅长煨炖.通常会参加火腿和方糖来改善菜肴的味道.篇二：中国饮食文化英文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

28、, products 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 o

29、f Shangdong, 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

30、share the 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 deliciou

31、s and sweet 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

32、 light food 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 sea

33、soning like 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 atten

34、tion to the 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

35、addition 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

36、. The Chinese 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

37、 theory, 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

38、 ancient 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 for

39、med many 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 sea

40、son and eat, 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

41、only skilled, 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

42、, aroma, 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 t

43、aste of way, 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 legend

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

45、p;quot;dongpo pork". Food medical combined withChinese cooking techniques, and medical care are篇三：中国美食中英文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

46、 concept 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 Chi

47、na'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.对于大多数外国人,"中国菜通

48、常意味着很多油炸, 浓厚的风味和油腻的菜,味道都相似.然而,对中国人而言,“中国菜是一个概念,无用的“德国啤酒,“由于,像一般的中华文化,中国的食品是非常多样的.中国地域辽阔,民 族众多；因此,有一个中国食品种类繁多,各有不同,但美妙和令人垂涎的美味.由于中国 地方菜肴各具特色,中国菜分为八大菜系,其区别是现在被广泛接受的.当然,还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 greas

49、y, is characterized 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.

50、Jinan chefs 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 山东 菜由济南菜和胶东菜,山东菜,干净,纯洁而不油腻,以其香,鲜重,脆、嫩.洋葱和大蒜 是常用的调料,山东菜味道

51、辛辣的.汤中给出了山东菜的重视.薄汤是清楚而新鲜奶油汤厚、 味浓的.济南厨师擅长炸,烤,炒炒,胶东厨师和烹饪海鲜的鲜淡而著名.典型的菜单项：王府清汤官燕；糖醋黄河鲤鱼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 o

52、f tastes, emphasizes 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

53、 oil, pickling 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,在西方通常被称

54、为“四川,是一个在世界上最著名的中国菜系.具有辛辣和刺激 性的味道,四川菜,有多种口味,着重使用红辣椒.辣椒和花椒,总是在伴奏,产生典型的 刺激的味道.大蒜,姜和豆豉也被应用在烹饪过程中.野生蔬菜和肉类,如经常选择的成分,而油炸,油炸无油,腌制和文火炖煮作为根本的烹饪技巧.可以说,一个不体验四川食品从未到达中国.典型的菜单项：火锅；熏鸭；宫保鸡丁；水煮鱼；可口、香辣蟹；回锅肉；麻婆豆腐Guangdong (Cantonese) CuisineTasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Western

55、ers, usually 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 c

56、hefs also 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) 广东菜系(粤语)品尝干净,轻,脆鲜,广东菜,为西方人所熟知,通常有鸡和其他肉类,产生其独特的菜 肴.根本的烹饪方法包括烤,炒,煎,炸,烤,炖和蒸.蒸炒最常用于保存天然风味成分. 广东厨师也注重于菜肴的艺术表现.典型的

57、菜单项：鱼翅汤；清蒸石斑鱼；烤乳猪；点心(各种小菜和点心)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,厦门菜,福建菜以其精选的海鲜,漂亮的色泽,神奇的甜,酸,咸和香. 最明显的特征是其“腌味.典型的菜单项：佛跳墙；雪鸡；龙的身体和凤凰尾虾Huaiyang Cuisin