1、中國餐桌禮儀(含英文),中國餐桌禮儀文化 (中英文對照)餐桌禮儀 Chinese table manners 中國餐桌禮儀 中國傳統(tǒng)飲食文化及餐桌禮儀英文,中國餐桌禮儀文化,禮 儀,禮儀是在人際交往中，以一定的、約定俗成的程序方式來表現(xiàn)的律己敬人的過程，涉及穿著、交往、溝通、情商等內(nèi)容。從個(gè)人修養(yǎng)的角度來看，禮儀可以說是一個(gè)人內(nèi)在修養(yǎng)和素質(zhì)的外在表現(xiàn)。從交際的角度來看，禮儀可以說是人際交往中適用的一種藝術(shù)、一種交際方式或交際方法，是人際交往中約定俗成的示人以尊重、友好的習(xí)慣做法.。從傳播的角度來看，禮儀可以說是在人際交往中進(jìn)行相互溝通的技巧。,餐桌上的禮儀文化,下面首先讓我們來欣賞個(gè)視頻 （請

2、點(diǎn)擊）,餐飲禮儀問題可謂源遠(yuǎn)流長。據(jù)文獻(xiàn)記載可知，至少在周代，飲食禮儀已形成一套相當(dāng)完善的制度，特別是經(jīng)曾任魯國祭酒的孔子的稱贊推崇而成為歷朝歷代表現(xiàn)大國之貌、禮儀之邦、文明之所的重要方面。 作為漢族傳統(tǒng)的古代宴飲禮儀，自有一套程序：主人折柬相邀，臨時(shí)迎客于門外。賓客到時(shí)，互致問候，引入客廳小坐，敬以茶點(diǎn)?？妄R后導(dǎo)客入席，以左為上，視為首席，相對首座為二座，首座之下為三座，二座之下為四座?？腿俗?，由主人敬酒讓菜，客人以禮相謝。席間斟酒上菜也有一定的講究：應(yīng)先敬長者和主賓，最后才是主人。宴飲結(jié)束，引導(dǎo)客人入客廳小坐，上茶，直到辭別。這種傳統(tǒng)宴飲禮儀在我國大部分地區(qū)保留完整，如山東、香港及臺灣，

3、許多影視作品中多有體現(xiàn)。 清代受西餐傳入的影響，一些西餐禮儀也被引進(jìn)。如分菜、上湯、進(jìn)酒等方式也因合理衛(wèi)生的食法被引入中餐禮儀中。中西餐飲食文化的交流，使得餐飲禮儀更加科學(xué)合理。,中國古今餐桌禮儀,設(shè)宴原因有喜有悲 中國人向來以食為先，飲食除了是滿足人的基本需求，亦是秉承傳統(tǒng)習(xí)俗，聚首飯桌前大快朵頤。設(shè)宴的原因可以是慶賀，也可以是哀痛。 每逢農(nóng)歷新年、結(jié)婚、中國節(jié)日如中秋節(jié)等，中國人便會一家老少聚首飯桌前共賀佳節(jié)；但另方面，若有人離世，喪家會在葬禮完成后設(shè)“解慰酒”，宴請出席葬禮的親戚朋友，向他們表示謝意，可見中國人十分重視聚首飯桌前分享喜樂與悲哀。,用餐俗例 在飯食方式方面，中國人與西方人有

4、點(diǎn)不同，西方人喜歡各自品嘗放在自己面前的食物，中國人則有一定的用飯規(guī)例，他們喜歡叫數(shù)碟佳肴，放在飯桌的中央位置，各人有一碗飯共同配這數(shù)碟菜肴，飯吃完可再添；夾起的菜肴通常要先放在自己的飯碗中，直接把菜肴放入口是不禮貌的；依照慣例，客人出席正式或傳統(tǒng)的晚餐，是不會吃光桌上的菜肴，以免令主人家誤以為菜肴預(yù)備不足，因而感到尷尬。,日常飯食的擺設(shè)是在各座席擺上一個(gè)飯碗、一雙筷子、一只湯匙、一碟調(diào)味醬，用飯后通常會給客人一條熱毛巾，代替紙巾抹手及抹嘴巴。所有菜肴同時(shí)端上餐桌中央，各人用自己的筷子直接從各碟共享的菜肴夾取食物；湯水一大鍋的端上，各人同飲一鍋湯?？腿擞蔑垥r(shí)絕對可以來一招飛象過河，夾取放在遠(yuǎn)處

5、的菜肴。由於中國人喜歡全體共享菜肴，他們的餐桌大多數(shù)是圓形或方形，而不是西方人多用的長形餐桌。,餐桌擺設(shè),菜 肴 中式菜肴大多數(shù)不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜肴，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜肴，通常同時(shí)端上兩款、甚至四款菜肴，且每款菜肴都要色香味俱全，端上次序則以菜肴的搭配為大前題，通常同類的菜肴會同時(shí)端上，不會前后分別端上，總之整頓飯都要講求協(xié)調(diào)的搭配。,茶是中國人的日常飲料，湯是他們飯食時(shí)的最佳飲料，在特別的日子或場合上，中國人會飲葡萄酒或烈性酒，卻不會飲水，這與西方人不同。中國茶是茶

6、樓的主要飲料，雖然有其他飲料供應(yīng)，但他們認(rèn)為茶是最提神醒胃的飲料，尤其是吃了油膩的點(diǎn)心，茶有助洗去油膩。每桌都供應(yīng)一個(gè)或兩個(gè)茶壺，且可不斷添飲，客人只需揭開茶壺蓋并放在壺頂上，便有侍應(yīng)前來添滾水；無論同席者的茶杯有多少茶，其中一位都可為別人斟茶，但記著要先為別人斟，最后為自己斟，這才合乎禮儀。茶樓備有不同種類的茶葉，客人可隨個(gè)人喜好選擇。,飲料 茶,中國餐桌禮儀歸結(jié)為以下幾點(diǎn)：,1 入座的禮儀,2 進(jìn)餐時(shí)的禮儀,3 離席時(shí)的禮儀,第一入座的禮儀 先請客人入座上席再請長者入座客人旁依次入座，入座時(shí)要從椅子左邊進(jìn)入入座后不要?jiǎng)涌曜痈灰鍪裁错懧晛硪膊灰鹕碜邉?dòng)如果有什么事要向主人打招呼,入座后

7、姿式端正，腳踏在本人座位下，不可任意伸直，手肘不得靠桌緣， 或?qū)⑹址旁卩徸伪成稀?第二:進(jìn)餐時(shí)的禮儀 先請客人.長著動(dòng)筷子.夾菜時(shí)每次少一些.離自己遠(yuǎn)的菜就少吃一些.吃飯時(shí)不要出聲音.喝湯時(shí)也不要出聲響,喝湯用湯匙一小口一小口地喝.不宜把碗端到嘴邊喝,湯太熱時(shí)涼了以后再喝.不要一邊吹一邊喝.有的人吃飯喜歡用咀嚼食物.特別是使勁咀嚼脆食物,發(fā)出很清晰的聲音來.這種做法是不合禮儀要求的.特別是和眾人一起進(jìn)餐時(shí),就要盡量防止出現(xiàn)這種現(xiàn)象. 進(jìn)餐時(shí)不要打嗝,也不要出現(xiàn)其他聲音,如果出現(xiàn)打噴嚏,腸鳴等不由自主的聲響時(shí),就要說一聲真不好意思.;對不起;.請?jiān)瓫?之內(nèi)的話.以示歉意.,如果要給客人或長輩布

8、菜.最好用公筷.也可以把離客人或長輩遠(yuǎn)的菜肴送到他們跟前,按我們中華民族的習(xí)慣.菜是一個(gè)一個(gè)往上端的.如果同桌有領(lǐng)導(dǎo),老人,客人的話.每當(dāng)上來一個(gè)新菜時(shí)就請他們先動(dòng)筷子.或著輪流請他們先動(dòng)筷子.以表示對他們的重視.,吃到魚頭,魚刺,骨頭等物時(shí),不要往外面吐,也不要往地上仍.要慢慢用手拿到自己的碟子里,或放在緊靠自己餐桌邊或放在事先準(zhǔn)備好的紙上,要適時(shí)地抽空和左右的人聊幾句風(fēng)趣的話,以調(diào)和氣氛.不要光著頭吃飯,不管別人,也不要狼吞虎咽地大吃一頓,更不要貪杯. 最好不要在餐桌上剔牙.如果要剔牙時(shí),就要用餐巾或手擋住自己的嘴巴.,要明確此次進(jìn)餐的主要任務(wù).要明確以談生意為主.還是以聯(lián)絡(luò)感情為主.或是

9、以吃飯為主.如果是前著,在安排座位時(shí)就要注意.把主要談判人的座位相互靠近便于交談或疏通情感.如果是后著.只需要注意一下常識性的禮節(jié)就行了,把重點(diǎn)放在欣賞菜肴上,最后離席時(shí).必須向主人表示感謝.或者就此時(shí)邀請主人以后到自己家做客,以示回,謝謝您的熱情招待，歡迎您及家人有空到我家做客。,主人,客人,(中英文對照)餐桌禮儀,Table Manners 餐桌禮儀,Culture, background, behaviors, cultivation 文化, 背景, 行為, 修養(yǎng) Job interview is carried out during lunch 工作面試在午餐中進(jìn)行,Place Set

10、ting餐桌擺設(shè),Plates 盤子 Utensils / Cutlery 餐具 Glasses 杯子 Napkin 餐巾 Pepper and salt shakers, bread basket, butter tray 胡椒瓶， 鹽瓶， 面包籃， 黃油碟 Would you please pass the 麻煩你傳一下 ,Seating 座位,Name tag 姓名牌 Open the chair for the lady who sits on your right hand side 為坐在你右手邊的女士拿開椅子讓她上座 Sit on her left hand side 坐在她的左

11、手邊 Good posture 良好坐姿 Keep your hands on the lap 把手放在大腿上,Napkin (1) 餐巾,Dont touch anything if the host says “l(fā)ets say grace” 如果主人要祈禱， 低下頭， 什么也不要做 Unfold the napkin and fold it half before putting it on your lap 打開餐巾， 對疊， 放在大腿上 Use the napkin to gently wipe your mouth. Dont blow your nose into your na

12、pkin 餐巾只用作輕擦嘴邊。不可用來擦鼻子,Napkin (2) 餐巾,Place the napkin on the arm/back of the chair if you need to be excused 如要離座, 把餐巾放在椅柄/背上 After completion, place the soiled napkin at the left of your place setting 用餐完畢, 把用過的餐巾放在擺設(shè)的左手邊,Utensils 餐具,Knife, fork, spoon 刀, 叉, 勺兒 Work from outside in 由外到內(nèi) Resting sep

13、arate the knife and fork on the plate, blades facing in / prongs down 暫停進(jìn)食 - 把刀和叉分開放在盤子上, 刀鋒向內(nèi), 叉尖向下 Done place the knife and fork paralleled on the plate blades facing in / prongs up 用餐完畢 - 把刀和叉平衡放在盤子上, 刀鋒向內(nèi), 叉尖向上,Bread or Roll 面包,Break the bread with your fingers into small piece small enough for

14、one bite, butter it 用手指把面包一小塊的撕開來, 涂黃油 Do not butter the entire piece of bread at one time 不要把整塊面包涂上黃油,Drink 飲料,Dont start drinking the wine until the host says “cheer” 在主人家說 “舉杯” 前, 不要喝酒 Hold the glass stem and sip 舉杯時(shí)拿著杯的下半部細(xì)啜 No bottoms up except drinking beer 除了喝啤酒, 一般都不會干杯 No drinking and eatin

15、g at the same time 不要同時(shí)進(jìn)食和喝飲料,Wine 酒,Say “when” 何時(shí)夠 Champagne chilled 香檳 冰鎮(zhèn) White wine chilled 白葡萄酒 冰鎮(zhèn) Seafood / Poultry 海鮮 / 家禽 Red wine room temperature 紅葡萄酒 室溫 Red meat (pork, beef ) 紅肉 (豬, 牛 ) Dont add ice on the above 以上酒類不要加冰 Brandy, whisky, dessert wine 白蘭地, 威士忌, 餐后酒 ,Menu 菜單,Set menu / Alaca

16、rte 預(yù)定菜單 / 點(diǎn)菜 Starter / appetizer / entre 頭盤 Salad / soup / oysters / mini pizza 沙拉 / 湯 / 蠔 / 小批薩 Main course 主菜 Poultry / seafood / beef / pork / pasta Side dish vegetables / potatoes / rice Dessert 甜品 Coffee or tea 咖啡或茶,Steak 牛扒,Well done 全熟100% forehead 前額 Medium半生熟 75% cheek 臉頰 Medium rare 半生 50

17、% chin 下巴 Rare 生 25% Raw 全生 0% Tartar, capaccio,Sharing Food 分甘同味,If the others are willing to share 除非別人愿意分享 Request additional small plates and clean utensils for dividing the shared food 向服務(wù)員多要一份餐具和小盤子放分享的食物,Food you cant swallow咽不下的食物,Remove the food with your fork and put in on your place 用叉把食物

18、從口中拿出來方在盤子上 Try to cover it with vegetables 盡量用蔬菜蓋住,Dont (1) 不要,Slurp when drinking soup or eating noodles 喝湯和吃面條時(shí)發(fā)出聲音 Keep the spoon inside the bowl or cup 勺兒留在湯碗或茶杯里 Talk with your mouth full 滿口食物時(shí)講話 Chew with your mouth opened 咬食物時(shí)把嘴巴張開,Dont (2) 不要,Burp / Hiccup 打嗝 Use your tongue to remove the r

19、esidues in between your teeth 用舌尖在牙縫中找食物 Shake your leg underneath the table 搖/抖腿 Keep your elbows on the table 肘子放在桌上 Apply lipstick at the table after a meal 加口紅,Bon Appetit,Feel comfortable, relax 感到舒服, 輕從自在 Enjoy the meal 享受一頓美食,Chinese table manners,Chinese Table Manners, Class C, DCFL School o

20、f International Studies Sun Yat-sen University Angel Xiao,Importance,Table manners are very important in Chinese peoples life. They show whether you are well educated. Chinese people treat dinners as one of the most important social interactions. ( Business will be talked and set while having dinner

21、.),Before Dinner,1. Prefer round tables, which enable people to sit face to face. Through this way, people feel close to each other. 2. The most important guest( the oldest, the most respectful, etc.) will sit facing the door. 3. After the most important guest sit down, others take their seats.,4. G

22、uests will not order unless the host ask them to do so. Sometimes, host asks the most important figure to order dishes in order to show the hosts respect( to the important figure). 5. If you have something that you do not like or can not eat, tell the host secretly. He will take into consideration w

23、hen he is ordering. 6. Put the napkin on your legs.,7. The dinner will not begin until everybody arrive, even if someone is not on time. 8. While the host is ordering dishes, others usually chat with each other and drink tea to kill time. 9. The restaurant always serve some sneaks, like peanuts, cuc

24、umbers, and chicken feet.,10. If you are sitting near the teapot, it is your duty to serve others tea. Usually, you start from the eldest/female. Do it clockwise. Generally, you serve yourself at last. To be a gentleman, do this job before ladies realize that they need more water. 11. When the teapo

25、t is empty, hold the lid one side up, and the waiter will come and fill it.,1. Soup will be served the first. If the soup is too hot, you can wait until it gets cooler. 2. Dishes will be placed on the turntable. 3. Every time when a dish is served, the most important people take the first bite. Then

26、 others take their bites as the table turns. Sometimes, when there are kids, the youngest kid will take the first bite to show the care from adults.,Having Dinner,4. Do not stick chopsticks vertically in your bowl of rice, because this makes the chopsticks look like the incenses we burn when we are

27、worshiping the dead or praying the god. So it is like you are worshiping people sitting the other side, which suggests that he is dead. Therefore, this action is viewed unlucky and impolite.,5. Usually, you pick up some food, like a piece of meat, placing it in your bowl first, and then eat it. This

28、 makes you look less eager and more elegant. 6. Before you pick up something from the plate, you need to decide which one you are going to pick. Once your chopsticks touch the food, you can do nothing other than picking it up and put it in your bowl. Dont ever try to rummage the one you like in the

29、plate. It is impolite.,7. If there are public chopsticks and spoons, youd better use them when you pick up foods. 8. When you are eating, close your mouth to make less noise. 9. Do not speak when there are things in your mouth. /Do not speak before you finish eating things in your mouth. 10. Do not

30、play with you chopsticks: Do not knock the bowl with your chopsticks. Thats what beggars usually do. That makes you poor.,11. If the food is juicy, use the spoon to help. Do not make the juice split everywhere. When something is hard to be pick up, use the spoon to help, too. 12. To show the warm we

31、lcome to the guest, the host will cheer the guest up and try to persuade the guest to drink wine as much as he can. Or the host will be viewed as bad serving. If you can not drink wine, tea and other drinks are also OK.,13. If you have to cough or sneeze, use a towel or napkin to cover your mouth an

32、d turn back. Say “sorry” afterwards. 14. If you need to clean your teeth, use your hand or a towel to cover your mouth so that others will not see it.,15. When having dinner at the New Years Eve, Chinese people will not eat all the dishes up. There must be something left to show that we are having a

33、 good life, because we have a surplus. It means “every year we have a surplus ( 年年有余 nian2 nian2 you3 yu2)”. Also, fish will not be missed on the dinner table of New Years Eve.,Order of Dishes,Soup Dishes of meat( chicken, fish, seafood, etc.) Dishes of vegetables Green vegetables Noodles, Chinese c

34、akes, dessert, etc.,Drinks,White Wine In most circumstances, Chinese people, especially adults drink white wine when they are having big meals. There is a Chinese saying:” No wine, no meals.” ( “無酒不成席/宴?！?Wu2 jiu3 bu4 cheng2 xi2/yan4.) Chinese kids start drinking wines from their early age. However,

35、 drinking wine is bad for health, so now kids usually have juice.,Sometimes, soup and tea are well enough, and parents wont order juice for their kids. Because it is not that healthy, too. White wine, red wine, beer, etc.,After Dinner,Fruits and further free talks. Others can not stand up and leave

36、the table until the most important people does so. If it is the host or the hostess that does the cook, remember to show your appreciation after you finish the dinner.,中國餐桌禮儀文化,中國餐桌禮儀 試講一班 設(shè)計(jì)教學(xué)對象：學(xué)習(xí)商務(wù)漢語的成年人,一、你應(yīng)該坐在哪兒？,1.主 zh host 2.客 k guest 3. 長輩 zhng bi the elder,Tips： 1、長輩先入座。 2、主人坐在正對大門的座位。 3、第一

37、位客人（主客）坐在主人右手邊，第二位客人（副客）坐在主人左手邊。 4、不能讓客人坐在上菜的地方。,主客 副客,二、怎么點(diǎn)菜 ？,葷素搭配 多菜一湯,hn s d pi,Tips： “菜”指主菜，數(shù)量一般為二、四、六、八等偶數(shù)，因?yàn)橹袊苏J(rèn)為偶數(shù)吉利。,不要忘記點(diǎn)主食,米飯,面食,三、上菜,熱菜,涼菜,先上,再上,最后上,湯,Tips: 魚頭應(yīng)該對著主人的方向。,魚怎么擺？,四、用餐,kui zi 筷子,tng ch 湯匙,用筷九忌,五、酒桌文化,1、常用語,gn bi 干杯,1）Cheers！,2）make a toast,jng ji 敬酒,Tips: 1、與對方離得較遠(yuǎn)時(shí)，可以用杯底輕碰桌

38、面，表示干杯。 2、敬酒時(shí)，酒杯杯口應(yīng)低于對方的杯口，表示尊敬。,qun 2、勸酒,感情深，一口悶。 感情淺，舔一舔。,3、不想喝酒怎么辦？,y ch di ji 以茶代酒,六、游戲,Tips： 中國人在酒桌上會玩游戲，輸?shù)娜艘染婆叮?lo h 老虎 bng zi 棒子 j 雞,sh tou 石頭 jin do 剪刀 b 布,七、買單,mi 買 dn 單,Tips： 在中國，人們喜歡搶著買單，這是“要面子”的體現(xiàn)。只有在年輕人中間才流行AA制。,總結(jié),中國傳統(tǒng)飲食文化 及餐桌禮儀英文,Chinese foodculture,Catalog,The traditional staple foo

39、d. The traditional festival food Eight regional cuisines Typicaldishes Summary,Chinese traditional staple food,米飯 Steamed Rice 面條 Noodles 饅頭 Steamed bun 包子 Steamed stuffed bun 粥 Porridge,The traditional festival food,In material wealth, people generally superfluous energy today, many high-energy tra

40、ditional festival food appears dim a lot, especially New Year cake, Glutinous Rice Balls, lantern, people eat these foods, more in the aftertaste, inheritance history behind them and culture, reflects its cultural value!,The traditional cultural value is greater than the nutritional value of food,在物

41、質(zhì)豐富，人們普遍能量過剩的今天，許多高能的傳統(tǒng)節(jié)日食品就顯得暗淡了許多，尤其是年糕、湯圓、元宵等食品，人們在食用這些食物時(shí)，更多的是在回味、繼承他們背后的歷史和文化，體現(xiàn)其文化價(jià)值！,Dumplings are a special kind of holiday food, and also a common home-cooked dish. On Chinese New Years Eve, the whole family sits in a circle, kneading the dough, mixing the filling, rolling the wrap, wrappin

42、g, pinching, and boil the dumplings, all the while having a good time. 餃子是一種特殊的節(jié)日食品， 也是一種常見的家常菜。除夕之夜，全家圍坐在一起，揉面團(tuán)，包餃子，煮餃子，共享歡樂時(shí)光。,Having dumplings for the New Year is a tradition in many families of the north. (Photographed in 1962, Xinhua),On the fifth day of the fifth lunar month, the Dragon Boat F

43、estival, zongzi, or glutinous rice cake wrapped in reed leaf is the festivity food. The Dragon Boat Festival has had more than 2,000 years of history in China.,Second to the Spring Festival in importance and grandness is the Mid-autumn Festival, when people get together to have the moon cake. Becaus

44、e of its round shape like that of the moon, the moon cake symbolizes union. Every Mid-autumn, when the bright round moon is hanging above, and all homes are united, people enjoy moon cakes while observing the moon,重要性僅次于春節(jié)日是中秋節(jié)，人們聚在一起吃月餅。它的圓的形狀像月亮，月餅象征著團(tuán)圓。每年的中秋，當(dāng)明亮的圓月掛上，家人團(tuán)聚，一起品嘗的月餅，賞月。,The traditio

45、nal food for Lantern Festival is rice glue ball（元宵）. The rice glue balls shape is just like the full moon appears in the sky. This kind of dessert is especially welcomed by children.,元宵節(jié)的傳統(tǒng)食品是元宵。元宵的形狀就像滿月出現(xiàn)在天空，這種甜點(diǎn)是由兒童特別歡迎。,The Laba Festival, the day in most parts of China have the custom of eating

46、Laba porridge. Laba is a harvest year with eight fresh food and fruits boiled, usually for the sweet porridge. porridge in addition to rice, millet, mung bean, cowpea, peanut, jujube and other raw materials, but also add pork, radish, cabbage, vermicelli, seaweed, tofu and so on.,臘八節(jié)，在中國大多數(shù)地區(qū)都有吃臘八粥的

47、習(xí)俗。臘八粥是用八種新鮮食品一年收獲水果煮，通常為甜味粥。中原有許多農(nóng)民喜歡咸吃臘八粥，除了大米，小米，綠豆，豇豆，花生粥，紅棗和其他原材料，但也加入豬肉，蘿卜，白菜，粉絲，海藻，豆腐等。,Chinese food can be roughly divided into eight regional cuisines ：,Shandong Cuisine 山東菜系,Sichuan Cuisine 四川菜系,Cantonese food 廣東菜系,Fujian Cuisine 福建菜系,Jiangsu Cuisine 江蘇菜系,Hunan cuisine 湖南菜系,Anhui Cuisine 安

48、徽菜系,ZheJiang Cuisine 浙江菜系,Shandong Cuisine山東菜系,Cantonese food 廣東菜系,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong d

49、ishes. 由濟(jì)南菜系和膠東菜系組成，以其香，鮮，嫩，脆而聞名，通常很辣，注重湯品。,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. 事實(shí)上，中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了

50、船兒。,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 Cuisine is the most famous one among the three. 浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是

51、這三者中最出名的一個(gè)。,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 安徽廚師注重于烹飪的溫度，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。,ZheJiang Cuisine 浙江菜系,Jiangsu Cuisine 淮陽菜系,Hu

52、nan 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 usually necessaries in this division. 湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品,Jiangsu

53、cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. If the flavor is strong, it isnt too heavy; if light, not too bland. 淮陽菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名，味道強(qiáng)而不重，淡而不溫。,Sichuan Cuisine, Character

54、ized 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. 世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒,Sichuan Cuisine四川菜系,Consisting of Fuzhou Cuisine, Quanzhou

55、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，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。,Fujian Cuisine福建菜系,Mapo Tofu麻婆豆腐,Yu-Shiang Shredded Pork 魚香肉絲,Spicy chicken麻辣子雞,Sweet and sour fish糖醋魚,Roasted Crispy Suckling Pig 脆皮乳豬,佛 跳 墻,Steamed Abalone with Sharks Fin and Fish Maw in Broth,A beggars Chicken叫花雞,Farewel