中国美食的英文介绍

ABiteofChinaabiteofChina2021/6/271CompanyLogo

2021/6/272Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.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2021/6/273CompanyLogo1.ShandongCuisine山东菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.Factions（派别）:Jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes2021/6/274CompanyLogoBraisedshrimp油焖基围虾Braisedintestine九转大肠Sweetandsourcabbage醋溜白菜2021/6/275JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清汤什锦）milksoupofcattail(奶汤蒲菜）sweetandsourcarp(糖醋鲤鱼）2021/6/276CompanyLogoJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）2021/6/277CompanyLogoConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(带子上朝）boiledginkgo（诗礼银杏）2021/6/278CompanyLogoSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChinesefourgreatestcuisines.ItoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor鱼香,spicyflavor椒麻,sourandhotflavor醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃2021/6/279CompanyLogoDishes:sichuanhotpot(麻辣火锅）Twice-cookedpork（回锅肉）,Fishflavoredshreddedporkwithgarlicsauce（鱼香肉丝）,MapoTofu（麻婆豆腐）andKungPaoChicken（宫保鸡丁）2021/6/2710CompanyLogoDessert:Onionfragrantglutinousriceball（葱香糯米团），Dandannoodles（担担面）2021/6/2711CompanyLogoCantonesecuisine广东菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroad.Features: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,steaming蒸,frying炒/炸,soaking泡andsoon.2021/6/2712CompanyLogoillustrating龙虎斗WaxGourdSoup冬瓜盅Crispysucklingpig脆皮乳猪2021/6/2713JiangsuCuisine江苏菜系Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.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.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）、stew（煨）、steam（蒸）、Stir-fry（炒）4.Itisbrightlycoloredandbeautifullydesigned,whichpleasestheeyes;visuallyvividandpleasing.(色彩鲜艳，清