中西方饮食差异英文版

1、中西方饮食差异英文版Warm-upDo you have the experience eating in western restaurant?Have you ever tried any western food?What is the order of the menu? Read the menu to decide what you want to eat.Dish Order in Western Foodfirst coursesoupside ordermain coursesaladdessertcoffeeFirst Course /Appetizercaviargoos

2、e liver jamsnailSoupSide Orderfish, eggs, bread, vegetablemenuMain Course (Entre)raw, rare, medium rare, medium, welldoneSaladNote: Americans like to have salad as appetizerDessertCoffeeteaspoonsaucercupPlace Setting Tips:(1) plate :(2) knives and spoons :(3) forks and napkin:(4) liquids (e.g., your

3、 water): (5)solids (e.g., bread plate): rightleftrightleftDR in drink stands for Drink Right in the centerExpressions in Restaurant Reservation Seating the guest-accept the reservation-fully booked-have reserved -not have booked yetHaving dinnerPresenting the bill-menu and ordering-dishes serving -p

4、ay in cash-pay by cardRestaurant ExpressionReservation: WWaiter, GGuestaccepting a reservationW: This is restaurant, what can I do for you?/May I help you?G: Id like to reserve a table tonight.W: How many people are in your part?G: threeW: At what time would do you like?G: Six oclockW: May I have yo

5、u name, please.G: David.W: Thank you. I have reserve a table for three at six oclock tonight in the name of David.G: Thank you.W: Thank you for calling us. Bye ii. fully bookedG: I am very sorry, there isnt any table left for 8 oclock, we can book one for you at 7:30G: I am very sorry; our restauran

6、t is fully booked tonight. Ill call you when there is a free table for 7:30iii. close timeG: I want a table at 8 oclockW: I am sorry. We take the last order at/till 8 oclock G: well, what about 7:30Seating the guesti. have reserved:G: My name is . I have booked a table for 3 at 8W: Ah, Mr. Thats rig

7、ht, come this way, please. Would you like to sit at this table?/How about this table?G: Fine, thank you.ii. not yet have bookedW: Good evening, Sir. What can I help you? How many people are in your partyG: I want a table for 3W: Come this way, please. G: Could we take this tableW: I am sorry, but th

8、is table have been already reserved. How about that table?Having dinnerMenuG: Could I have the menu?W: here is the menuG: What do you recommend? What do you suggest? What do you have today? What is the special for today?W: How about todays special? Todays special is tasty/delicious/ very good. What

9、aboutii. OrderW: Can I take your order now? Are you ready to order What would you like to drink/eat? What kind of drink would you like/want?G: Id like iii. normal serviceW: Your dish is ready. Would you like it served now? Shall I serve it now.W: Your main course have two dishes. Would you like it s

10、erved one after another or togetherG: Please serve them together/ one after anotherW: Is there anything else I can do for you.G: No, thanksW: All right. Please enjoy your mealPresenting the billpaying in cashG: Waiter, the bill, pleaseW: Yes, sir. Here is your bill/ checkG: Here you are. (give the m

11、oney to the waiter)W: Please wait a minute, Ill be right back with your changes and receipt.G: Here is your changes and receipt. Thank you. Good night. Hope to see you againii. paying by credit cardG: May I use my credit cardW: what kind do you have?G: (for example) VisaW: Ill return your Visa card

12、and receipt in a minute.laterW: Will you please also sign on the bill? Thank you. Have a nice day. (Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated from the various regions of China and has become widespread in many other parts of the world from Asia to the Americas, Australia, Western

13、 Europe and Southern Africa.Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are Eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui(安徽菜), Cantonese广东菜, Fujian福建菜, Hunan湖南菜, Jiangsu江苏菜, Shandong山东菜

14、, Sichuan四川菜, and Zhejiang浙江菜. Anhui cuisineAnhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, it consists of three styles: Yangtze River region沿江, Huai River region沿淮, and southern Anhui region皖南.The highly distinctive characteristic of Anhui cuisine lies not only in

15、 the elaborate choices of cooking materials but also in the strict control of cooking process.Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish c

16、ooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a ki

17、nd of top-grade mushroom grows on old trees, is also very tasty.Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve

18、 most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness. High up on the menu a

19、re stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc. Wuwei Xun Ya (smoked duck, Wuwei style) 无为熏鸭Yun Wu Rou(mist pork) 云雾肉Li Hongzhang Za Hui(Lihongzhan

20、g hotchpotch) 李鸿章杂烩 Huizhou Mao Dou Fu(Huizhou style ferment Bean curd ) 徽州毛豆腐Tao Zhi Shao Rou(pork with Resin of Peach and brown sauce) 桃脂烧肉Jiao Zha Yang Rou(Deep fried mutton strip) 焦炸羊肉 Yi Pin Guo(Best Pot)一品锅安徽八宝蛋Ba Bao Dan(egg with Eight Delicacies(meat,ham,mushroom,bamboo shoot,pea,fish,egg wh

21、ite and Scallion)酥炸凤翼Su Zha Feng Yi(deep fried crispy chicken wings)Cantonese (Yue) cuisineCantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; mo

22、st Chinese restaurants in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great tradition

23、s of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country. it consists of three styles: Guangzhou region广州, Hakka region客家, and Chaozhou region潮州.Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the m

24、ost common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.Pi Dan Shou Rou Zhou(Pork and Century Egg Congee) 皮蛋瘦肉粥 Yan Ju Ji(Salt Baked Chicken, Hakka Style )盐焗鸡Chi You Ji ( Soy sauce chicken) 豉油鸡 Gu Lu Rou(s

25、weetandsourpork) 咕噜肉 Gui Ling Jelly 龟苓膏 Kao Ru Zhu(Baked Piglets) 烤乳猪 Bai Zhuo Xia(Boiled Shrimp)白灼虾 Xiang Yu Kou Rou(Taro Braised Pork)香芋扣肉白切鸡Bai Qie Ji(Sliced Boiled Chicken,served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce) 冰梅凉瓜Bing Mei Liang Gua(Bitter Melon in Plum Sauce)Fujian c

26、uisine 福建菜Fujian cuisine (Chinese: 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking origi

27、nal flavour of the main ingredients.The techniques employed in the cuisine are complex but the results are ideally refined in taste with no loud flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayi

28、ngs in the regions cuisine: One soup can be changed in ten forms (湯十烫) and It is unacceptable for a meal to not have soup(不汤不行).edit StylesFujian cuisine consists of three styles:Fuzhou福州: The taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for it s

29、oups. Western Fujian闵西: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry. Southern Fujian: Spicy and sweet taste are often found and the selection of sauces used is elaborate. Quanzhou泉州: The least oily but with strongest taste/fla

30、vor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish. Fo Tiao QiangBuddha jumps over the wall佛跳墙坛启荤香飘四邻，佛闻弃禅跳墙来Bao Xin Yu Wan(Filled Fish Balls)包心魚丸 Hong Cao Ji (Red yeast rice chicken ) 紅糟鸡Dan Cao xiang Luo pian (whelk cooked with wine lees)淡糟香螺片 Ji Tang Cuan H

31、ai Bang(Clams cooked in chicken stock )鸡汤汆海蚌 Cui Pi Yu Juan(Fried fish filled yuba skin )脆皮魚卷Dong Bi Long Zhu (Meat filled longan fruit 东壁龙珠 Zui Pai Gu (Wine marinade pork ribs 醉排骨 Hunan cuisine湖南菜Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hnnci or xingci), consists o

32、f the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles: Xiang River style湘江 which is represented by dishes of Changsha长沙, Dongting Lake style洞庭湖 which is represented by dishes of Yueyang岳阳&Changde常德Welcome to my hometo

33、wn Western Hunan style 湘西which is represented by dishes of Jishou吉首.Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the

34、high agricultural output of the region, ingredients for Hunan dishes are many and varied.Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Known

35、 for its distinctive ml (hot and numbing) seasoning and other complex flavour combinations, Sichuan cuisine frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spic

36、ier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in tastecitation needed. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its d

37、ishes much more frequently.Dongan Ji(Dongan style chicken)东安鸡Hongjiang Ya Hongjiang style duck洪江鸭 Changsha Chou Dou Fu (Changsha-style stinky tofu)长沙臭豆腐 Mao Jia Hong Shao Rou(Maos braised pork) 毛家红烧肉 Qing Jiao Chao Rou (Green pepper and pork strips)青椒炒肉Duo Jiao Yu Tou(Steamed fish heads in chili sau

38、ce) 剁椒鱼头 Changde Jinshi Mi Fen(rice noodles,Changde Jinshi style,) 常德津市米粉 Changsha Kou Wei Xia(Changsha style shrimp)长沙口味虾 Jiangsu cuisine江苏菜 Jiangsu cuisine (Simplified Chinese: 苏菜 or 江苏菜, Traditional Chinese: 江蘇菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking

39、 styles of the Jiangsu region in China. In general, Jiangsu cuisines texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingred

40、ients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Jiangsu cuisine actually consists of several styles, including:Nanjing cuisine南京菜Huaiyang cuisine淮扬菜Suzhou cuisine 苏州菜Xuhai cuisine 徐海菜Hong Shao Shi Zi Tou(Stewed P

41、ork Ball in Brown Sauce)红烧狮子头 Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭Shui Jing Yao Rou(pork heals in a bright, brown sauce)水晶肴肉Yangzhou Chao Fan(Yangzhou steamed Jerky strips)扬州炒饭 Wuxi Rou Gu Tou(Wuxi style Sweet and Salty Spare Ribs)无锡肉骨头 Xuzhou Di Guo (Xuzhou style hot pot)徐州地锅Song Shu

42、 Que Yu(Squirrels Mandarinfish )松鼠鳜鱼Da Zhu Gan Si(Braised Shredded Chicken with Ham and Dried Tofu)大煮干丝Shandong cuisine 山东菜(simplified Chinese: 山东菜; traditional Chinese: 山東菜; pinyin: Shndng ci) more commonly known as Lu cuisine (simplified Chinese: 鲁菜; traditional Chinese: 魯菜; pinyin: lci) is one th

43、e Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Though modern transportation methods have greatly increased the availability of ingredients throughout China, Shandong cuisine remains rooted in its ancient tradition

44、s. Most notable is the staggering array of seafood, including scallops, prawns, clams, sea cucumbers, and squid, all of which are well-known in Shandong as local ingredients of exemplary quality.Beyond the use of seafood, Shandong is somewhat unique for its wide use of corn, a local cash crop that i

45、s not widely cultivated elsewhere. Unlike the sweet corn of North America, Shandong corn is chewy and starchy, often with a grassy aroma. It is often served simply as steamed or boiled cobs, or removed from the cob and lightly fried.Shandong is also well known for its peanut crops, which are fragran

46、t and naturally sweet. It is common at meals in Shandong, both formal and casual, to see large platters of peanuts, either roasted in the shell, or shelled and stir-fried with salt. Peanuts are also served raw in a number of cold dishes that hail from the region.Cong Bao Yang Rou(Onions Saute Mutton

47、)葱爆羊肉 Zha Li HuangFried Oyster炸蛎黄Dezhou Pa Ji(Dezhou style chicken)德州扒鸡Shandong Jian Bing(Shandong style Pan-fried cake )山东煎饼 Tang Cu Huanghe Li Yu(Sweet and Sour Huanghe river carp )糖醋黄河鲤鱼 You Bao Hai Luo(Deep fried whelk)油爆海螺 Xi Gua Ji(Watermelon chicken)西瓜鸡Kong Fu Yi Pin Guo(Kongfu style best pot

48、)孔府一品锅Szechuan cuisine四川菜 Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and numb or tingling flavor (Chinese: 麻)

49、of the Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled Szechuan or Szechwan in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality (part of Sichuan until 1997.) The fo

50、ur best known regional sub-styles are Chongqing style重庆, Chengdu style成都, Zigong style自贡Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with

51、a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dubnjing) is also a staple seasoning in Sichuan cuisine. The regions cuisine has also been the originator o

52、f several other Chinese spices including yuxiang (魚香) and mala (麻辣).Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other C

53、hinese cuisines, perhaps due to the widespread use of oxen in the region.1 Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.Hui Guo Rou(Twice Cooked Pork)回锅肉 La Zi Ji Ding(Pepper Chicken )辣子鸡丁 Chongqing Huo Guo(Chongqing

54、 style Hot pot)重庆火锅 Dan Dan Mian(Dan Dan noodles)担担面 Ma Yi Shang Shu(Sauteed Vermicelli with Spicy Minced Pork)蚂蚁上树 Yu Xiang Rou Si(Fish-Flavored Shredded Pork )鱼香肉丝 Ma Po Dou Fu(Mapo Tofu)麻婆豆腐Gong Bao Ji Ding(Kung Pao chicken)宫保鸡丁 Shui Zhu Niu Rou(Sliced Beef in Hot Chili )水煮牛肉 Deng Ying Niu Rou(De

55、ngying Beef)灯影牛肉 拌豆腐丝 Ban Dou Fu Si( Shredded Tofu with Sauce) 川北凉粉 Chuan Bei Liang Fen(Tossed Clear Noodles in Chili Sauce,Northern Szechuan style)Zhejiang cuisine浙江菜Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Z