中國美食的英文介紹(非常精美全面)中國美食的英文介紹(非常精美全面)中國美食的英文介紹(非常精美全面)CompanyLogoChinesetraditionalstaplefoodtheChinesecharacteristiccuisinechinesefestivalfoodchinesefoodcultureChapter1Chapter2Chapter3Chapter4ContentsChinesetraditionalstaplefoodtheChinesecharacteristiccuisinechinesefestivalfoodchinesefoodcultureChapter1Chapter2Chapter3Chapter4ContentsCompanyLogoChapter1chinesetraditionalstaplefood1.rice（米飯）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceCompanyLogoChapter1chinesetraditionalstaplefoodPoridgefriedriceCompanyLogoChapter1chinesetraditionalstaplefood2.noodles（面條）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvarousnoodlesinchina.CompanyLogoChapter1chinesetraditionalstaplefoodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxislicednoodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武漢熱干面Wuhanhotnoodles北京雜醬面BeijingnoodlesCompanyLogoChapter1chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南燴面HenanXiaojiStewedNoodlesCompanyLogoChapter1chinesetraditionalstaplefood蘭州拉面LanzhouRamen杭州片兒川HangzhouPianErChuanCompanyLogoChapter1chinesetraditionalstaplefood昆山奧灶面KunshanAozaoNoodles鎮(zhèn)江鍋蓋面ZhenjiangPotCoverNoodlesCompanyLogoChapter1chinesetraditionalstaplefood四川擔擔面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesCompanyLogoChapter1chinesetraditionalstaplefood3.Dumplings(餃子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etcCompanyLogoChapter1chinesetraditionalstaplefood4.Steamedbuns(饅頭）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.CompanyLogoChapter1chinesetraditionalstaplefood5.Steamedstuffedbun(包子）Thedifferentbunscontaindifferentstuffing.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.

Soupdumpling(湯包）

CompanyLogoChapter2the

Chinesecharacteristiccuisine

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。Chinesefoodcanberoughlydividedintofourregionalcuisines：中國飲食可以大致分為四大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine廣東菜系JiangsuCuisine江蘇菜系CompanyLogoChapter2the

Chinesecharacteristiccuisine

1.ShandongCuisine山東菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesCompanyLogoChapter2the

Chinesecharacteristiccuisine

JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清湯什錦）NatangTypha(奶湯蒲菜）Sweetandsourcrap(糖醋鯉魚）CompanyLogoChapter2the

Chinesecharacteristiccuisine

JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黃菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（軟炸里脊）CompanyLogoChapter2the

Chinesecharacteristiccuisine

ConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(帶子上朝）BoiledGinkgo（詩禮銀杏）CompanyLogoChapter2the

Chinesecharacteristiccuisine

SichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes魚香,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風味小吃CompanyLogoChapter2the

Chinesecharacteristiccuisine

ThelocalspecializedrawingredientsofSichuancuisine川菜的特產(chǎn)原料

ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots筍,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料廣博),diverseflavors(味道多樣)andwideacceptability(菜肴適應面廣)andisrenownedforitsdiverseflavorsandsubtlechanges.Thephrase“FlavorinSichuan”isevidencethatSichuancuisineisrecognizeduniversally2.TheflavorofSichuancuisineischaracterizedbyspicinessandheat(川菜之味，以麻辣見長).Letusfindouthowspice(香料）isusedinSichuancuisine,thenwecanfindoutitsadvantagesbycomparisonCompanyLogoChapter2the

Chinesecharacteristiccuisine

Dishes:sichuanhot-potstew(麻辣火鍋）Twice-cookedpork（回鍋肉）,Fishflavoredshreddedporkwithgarlicsauce（魚香肉絲）,MapoTofu（麻婆豆腐）andKungPaoChicken（宮保雞?。〤ompanyLogoChapter2the

Chinesecharacteristiccuisine

Dessert:Stickyriceball（蔥香糯米團），Dandannoodles（擔擔面）CompanyLogoChapter2the

Chinesecharacteristiccuisine

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

cookingtechniques,andmeticulouscuttingtechniques烹調(diào)技藝考究，刀工操作精細..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重質(zhì)和味，口味比較清淡，力求清中求鮮、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising燉,decoct煎,steaming蒸,frying炒/炸,soaking泡,soakingandspicingoffoodCompanyLogoChapter2the

Chinesecharacteristiccuisine

Cantonesefood廣東菜系TraditionaldishesCompanyLogoChapter2the

Chinesecharacteristiccuisine

Siumei(燒味,shāowèi)isessentiallytheChineserotisserie（烤肉）styleofcooking.UnlikemostotherCantonesedishes,Siumeiconsistsonlyofmeat,withnovegetables.Itcreatesauniquebarbecueflavorthatasauceisusuallyaddedbutadifferentsauceisusedforeachmeat.CompanyLogoChapter2the

Chinesecharacteristiccuisine

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

orfishslicesCompanyLogoChapter2the

Chinesecharacteristiccuisine

Cantonesefood廣東菜系Banquet/nightdishesCompanyLogoChapter2the

Chinesecharacteristiccuisine

SeafoodCompanyLogoChapter2the

Chinesecharacteristiccuisine

DessertCompanyLogoChapter2the

Chinesecharacteristiccuisine

JiangsuCuisine江蘇菜系Introduction:alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.

(制作精細，注意刀工)2.Itinsists

onoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，強調(diào)本味，重視調(diào)湯，風味清鮮)3.Itscookingisgoodatduration(持續(xù)時間）anddegreeofheating（火候）,andsimmer（燉）、braise（燜）、roast（煨）、steam（蒸）、Stir-fry（炒）、sear（燒）areperfect!4.Itisbrightlycolouredandbeautifullydesignedthatpleasestheeye;visuallyvividandpleasing.(色彩鮮艷，清爽悅目；造型美觀，別致新穎，生動逼真)CompanyLogoChapter2the

Chinesecharacteristiccuisine

specialty1.Braisedporkballinbrownsauce2.Steamedporkricewraps3.PotstickersCompanyLogoChapter3chinesefestivalfoodLanternFestival

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.CompanyLogoChapter3chinesefestivalfoodDragonBoatFestival

TheDragonBoatFestival,the5thdayofthe5thlunarmonth,hashadahistoryofmorethan2,000years.ItisusuallyinJuneintheGregoriancalendar.

Zongzi:AverypopulardishduringtheDragonBoatfestival.Thistastydishconsistsofricedumplingswithmeat,peanut,eggyolk,orotherfillingswrappedinbambooleaves.ThetraditionoftzungtzuismeanttomemoryAFamousAncientChinesePoetandStatesman-QuyuanCompanyLogoChapter3chinesefestivalfoodMid-AutumnFestival

TheMid-AutumnFestivalfallsonthe15thdayofthe8thlunarmonth,usuallyinOctoberinGregoriancalendarPeopleindifferentplacesfollowvariouscustoms,butallshowtheirloveandlongingforabetterlife.Todaypeoplewillenjoythefullmoonandeatmooncakesonthatday.1.Suzhoustylemookcake2.guangzhoustylemookcakeCompanyLogoChapter3chinesefestivalfoodSpringFestivalTheSpringFestivalfallsonthe1stdayofthe1stlunarmonth,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

godCompanyLogoChapter4chinesefoodculture

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.

中國人飲茶，注重一個"品"字。"品茶"不但是鑒別茶的優(yōu)劣，也帶有神思遐想和領(lǐng)略飲茶情趣之意。在百忙之中泡上一壺濃茶，擇雅靜之處，自斟自飲，可以消除疲勞、滌煩益思、振奮精神，也可以細啜慢飲，達到美的享受，使精神世界升華到高尚的藝術(shù)境界。CompanyLogoChapter4chinesefoodcultureChinaisacountrywithatime-honoredcivilizationandalandofceremonyanddecorum.Wheneverguestsvisit,itisnecessarytomakeandserveteatothem.Beforeservingtea,youmayaskthemfortheirpreferencesastowhatkindofteatheyfancyandservethemtheteainthemostappropriateteacups.Inthecourseofservingtea,thehostshouldtakecarefulnoteofhowmuchwaterisremaininginthecupsandinthekettle.Usually,iftheteaismadeinateacup,boilingwatershouldbeaddedafterhalfofthecuphasbeenconsumed;andthusthecupiskeptf