美食英文介紹

1、美食英文介紹Eight Cuisi nes（八大菜系）China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eigh

2、t regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy,is characterized by

3、its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisi

4、ne is adept at deep-frying, grilling, frying and stir-fryingwhileJiaodong division is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious hi

5、mself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula （半島） surrounded by the sea to the East and the Yell

6、ow River meandering through the center. As a result, seafood is a major component （成分）of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的） Sweetand Sour Carp must come from the Yellow River. But with the current amount of pollution in theYellow R

7、iver, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect withShandong's own famous beer, Qingdao BeerSichuan CuisineSichuan Cuisine, known often in the West as Sz

8、echuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多產(chǎn)的） of tastes, emphasizes on the use of chili. Pepper and prickly ash（花椒） also neverfail to accompany, producing typical exciting tastes. Besides, garlic

9、, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever re

10、aches China.If you eat Sichuan cuisine and find it too bland （淡而無(wú)味的） ,then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively （特另 U的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensatio

11、n （感覺(jué)） in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half

12、 spicy and half clear.Guangdong CuisineCantonese food originates（起源于）from Guangdong, the southernmost province in China. Theof overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the mostwidely available Chinese regional cuisine outside of China.Cantonese are known to have an

13、 adventurous palate, able to eat many different kinds of meats and vegetables. 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. This sta

14、tement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh,

15、Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Amongthem steaming and stir-frying are more commonly applied to preserve the

16、 natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished（風(fēng)for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory味極

17、佳的）.The most distinct features are their "pickled taste".Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics（水生動(dòng)物） are the main ingredients,it stresses the freshness of materials. Its carvingtechniques are delicate, of

18、which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting,simmering （燉）,etc. The flavor of HuaiyangCuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its met

19、iculous（一絲不茍的）preparation methodology, andits not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.Zhejiang CuisineComprising local cuisines

20、 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.Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region,

21、 Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.Anhui CuisineAnhui Cuisine chefs focus muchmore attention on the temperature in cooking and are good at braising and stewing. Often hams will be

22、added to improve taste and sugar candy added .(烤肉糜卷)GrilledStuffed Meat Loaf Recipe Nutrition Facts One serving: 1 slice Calories: 266 Fat: 14 g Saturated Fat: 6 g Cholesterol: 96 mg Sodium: 434 mg Carbohydrate: 14 g Fiber: 1 g Protein: 21 g A twist on traditional meat loaf, this meat loaf lets you

23、get out of the kitchen to enjoy the summer sun.“My husband loves this dish served with grilled corn on the cob,” says Melissa Maseda of Dixon, California. SERVINGS: 8 CATEGORY: Low Carb METHOD: Grill (gas or charcoal) TIME: Prep: 25 min.Grill:50 min. standing Ingredients: 2 cups sliced fresh mushroo

24、ms 1 medium onion, thinly sliced1 tablespoon butter 1 egg, beaten 1/3 cup milk 1/2 cup old-fashioned oats 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds ground beef SAUCE: 1/2 cup ketchup 2 tablespoons brown sugar 2 teaspoons prepared mustard Directions: In a large skillet, saute mushrooms and onion in butter until tender; set aside. In a large bowl, combine the egg, milk, oat