中国美食的英文介绍(非常精美全面)

sisixieChinesefood

2021/5/91ChinesetraditionalstaplefoodtheChinesecharacteristiccuisinechinesefestivalfoodchinesefoodcultureChapter1Chapter2Chapter3Chapter4Contents2021/5/92CompanyLogoChapter1chinesetraditionalstaplefood1.rice（米饭）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedrice2021/5/93CompanyLogoChapter1chinesetraditionalstaplefoodPoridgefriedrice2021/5/94CompanyLogoChapter1chinesetraditionalstaplefood2.noodles（面条）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvarousnoodlesinchina.2021/5/95CompanyLogoChapter1chinesetraditionalstaplefoodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxislicednoodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武汉热干面Wuhanhotnoodles北京杂酱面Beijingnoodles2021/5/96CompanyLogoChapter1chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodles2021/5/97CompanyLogoChapter1chinesetraditionalstaplefood兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuan2021/5/98CompanyLogoChapter1chinesetraditionalstaplefood昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodles2021/5/99CompanyLogoChapter1chinesetraditionalstaplefood四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodles2021/5/910CompanyLogoChapter1chinesetraditionalstaplefood3.Dumplings(饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etc2021/5/911CompanyLogoChapter1chinesetraditionalstaplefood4.Steamedbuns(馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.2021/5/912CompanyLogoChapter1chinesetraditionalstaplefood5.Steamedstuffedbun(包子）Thedifferentbunscontaindifferentstuffing.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.

Soupdumpling(汤包）

2021/5/913CompanyLogoChapter2the

Chinesecharacteristiccuisine

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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。Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：ShandongCuisine山东菜系SichuanCuisine四川菜系CantoneseCuisine广东菜系JiangsuCuisine江苏菜系2021/5/914CompanyLogoChapter2the

Chinesecharacteristiccuisine

1.ShandongCuisine山东菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes2021/5/915CompanyLogoChapter2the

Chinesecharacteristiccuisine

JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourcrap(糖醋鲤鱼）2021/5/916CompanyLogoChapter2the

Chinesecharacteristiccuisine

JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）2021/5/917CompanyLogoChapter2the

Chinesecharacteristiccuisine

ConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）2021/5/918CompanyLogoChapter2the

Chinesecharacteristiccuisine

SichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃2021/5/919CompanyLogoChapter2the

Chinesecharacteristiccuisine

ThelocalspecializedrawingredientsofSichuancuisine川菜的特产原料

ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiverseflavorsandsubtlechanges.Thephrase“FlavorinSichuan”isevidencethatSichuancuisineisrecognizeduniversally2.TheflavorofSichuancuisineischaracterizedbyspicinessandheat(川菜之味，以麻辣见长).Letusfindouthowspice(香料）isusedinSichuancuisine,thenwecanfindoutitsadvantagesbycomparison2021/5/920CompanyLogoChapter2the

Chinesecharacteristiccuisine

Dishes:sichuanhot-potstew(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）2021/5/921CompanyLogoChapter2the

Chinesecharacteristiccuisine

Dessert:Stickyriceball（葱香糯米团），Dandannoodles（担担面）2021/5/922CompanyLogoChapter2the

Chinesecharacteristiccuisine

Cantonesefood广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroadFeatures:ThefeatureofCantonesecuisineisitsexquisite

cookingtechniques,andmeticulouscuttingtechniques烹调技艺考究，刀工操作精细..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising炖,decoct煎,steaming蒸,frying炒/炸,soaking泡,soakingandspicingoffood2021/5/923CompanyLogoChapter2the

Chinesecharacteristiccuisine

Cantonesefood广东菜系Traditionaldishes2021/5/924CompanyLogoChapter2the

Chinesecharacteristiccuisine

Siumei(燒味,shāowèi)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecueflavorthatasauceisusuallyaddedbutadifferentsauceisusedforeachmeat.2021/5/925CompanyLogoChapter2the

Chinesecharacteristiccuisine

Noodlesareeitherinsoupbrothorfried.SomenoodledishesareCantonized.Theseareavailableashome-cookedmeals,ondimsumsidemenus,oras（streetfoodatdaipaidong（大排档）,wheretheycanbeservedwithavarietyoftoppings（配料）suchasfishballs.beefballs

orfishslices2021/5/926CompanyLogoChapter2the

Chinesecharacteristiccuisine

Cantonesefood广东菜系Banquet/nightdishes2021/5/927CompanyLogoChapter2the

Chinesecharacteristiccuisine

Seafood2021/5/928CompanyLogoChapter2the

Chinesecharacteristiccuisine

Dessert2021/5/929CompanyLogoChapter2the

Chinesecharacteristiccuisine

JiangsuCuisine江苏菜系Introduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.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。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.

(制作精细，注意刀工)2.Itinsists

onoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，强调本味，重视调汤，风味清鲜)3.Itscookingisgoodatduration(持续时间）anddegreeofheating（火候）,andsimmer（炖）、braise（焖）、roast（煨）、steam（蒸）、Stir-fry（炒）、sear（烧）areperfect!4.Itisbrightlycolouredandbeautifullydesignedthatpleasestheeye;visuallyvividandpleasing.(色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真)2021/5/930CompanyLogoChapter2the

Chinesecharacteristiccuisine

specialty1.Braisedporkballinbrownsauce2.Steamedporkricewraps3.Potstickers2021/5/931CompanyLogoChapter3chinesefestivalfoodLanternFestival

TheLanternFestivalfallsonthe15thdayofthe1stlunarmonth,usuallyinFebruaryorMarchintheGregoriancalendar.AsearlyastheWesternHanDynasty(206BC-AD25),ithadbecomeafestivalwithgreatsignificance.Peoplewilleatyuanxiao,orricedumplings,onthisday,soitisalsocalledthe"YuanxiaoFestival."Yuanxiaoalsohasanothername,tangyuan.Itissmalldumplingballsmadeofglutinousriceflourwithrosepetals,sesame,beanpaste,jujubepaste,walnutmeat,driedfruit,sugarandedibleoilasfilling.Tangyuancanbeboiled,friedorsteamed.Ittastessweetanddelicious.What'smore,tangyuan

inChinesehasasimilarpronunciationwith"tuanyuan”,meaningreunion.Sopeopleeatthemtodenoteunion,harmonyandhappinessforthefamily.2021/5/932CompanyLogoChapter3chinesefestivalfoodDragonBoatFestival

TheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.

Zongzi:AverypopulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrappedinbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-Quyuan2021/5/933CompanyLogoChapter3chinesefestivalfoodMid-AutumnFestival

TheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesonthatday.1.Suzhoustylemookcake2.guangzhoustylemookcake2021/5/934CompanyLogoChapter3chinesefestivalfoodSpringFestivalTheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,oftenonemonthlaterthantheGregoriancalendar.ItoriginatedintheShangDynasty(c.1600BC-c.1100BC)fromthepeople'ssacrificetogodsandancestorsattheendofanoldyearandthebeginningofanewone.springrolls(meatandvegetablesrolledwiththincakeseatenasasnack)Springrollsarealargevarietyoffilled,rolledappetizers.ThenameisaliteraltranslationoftheChinesechūnjuǎn(春卷'springroll')The

new

year

cake

was

used

as

an

offering

to

the

kitchen

god,

with

the

aim

of

sticking

his

mouth

with

the

sticky

cake,

to

prevent

rumours

and

conflict

towards

the

human’s

family’s

god

of

all

god2021/5/935CompanyLogoChapter4chinesefoodculture

chineseteacultureThe

Chinese

people,

in

their

drinking

of

tea,

place

much

significance

on

the

act

of

"savoring."

"Savoring

tea"

is

not

only

a

way

to

discern

good

tea

,

but

also

how

people

take

delight

in

their

reverie

and

in

teadrinking

itself.

Snatching

a

bit

of

leisure

from

a

busy

schedule,

making

a

kettle

of

strong

tea,

securing

a

serene

space,

and

serving

and

drinking

tea

by

yourself

can

help

banish

fatigue

and

frustration,

improve

your

thinking

ability

and

inspire

you

with

enthusiasm.

You

may

also

imbibe

it

slowly

in

small

sips

to

appreciate

the

subtle

allure

of

teadrinking,

until

your

spirits

soar

up

and

up

into

a

sublime

aesthetic

realm.

中国人饮茶，注重一个"品"字。"品茶"不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。2021/5/936CompanyLogoChapter4chinesefoodcultureChinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeandserveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Inthecourseofservingtea,thehostshouldtakecarefulnoteofhowmuchwaterisremaininginthecupsandinthekettle.Usually,iftheteaismadeinateacup,boilingwatershouldbeaddedafterhalfofthecuphasbeenconsumed;andt