舌尖上的中國[英文版]中國美食介紹

1、L/O/G/OA Bite of ChinaA Bite of China China covers a large territory （領(lǐng)土）（領(lǐng)土）and has many nationalities（ 民族）民族）, hence（因此）（因此） a variety of Chinese food with different but fantastic and mouthwatering（令人（令人垂涎的）垂涎的） flavor（韻味）（韻味）. 中國地域遼闊，民族眾中國地域遼闊，民族眾多，因此各種中國飲食多，因此各種中國飲食口味不同，卻都味美，口味不同，卻都味美，令人垂涎令人垂涎 C

2、hinese food can be roughly divided into eight regional cuisines （ 菜肴菜肴kwzi:nz）：）：Anhui Jiangsu Fujian Guangdong Sichuan Shandong Zhejiang Hunan Various Chinese DishesEight Cuisines 閩菜閩菜 Fujian Cuisine川菜川菜Sichuan Cuisine粵菜粵菜Cantonese Cuisine蘇菜蘇菜Jiangsu Cuisine魯菜魯菜Shandong Cuisine浙菜浙菜ZheJiang Cuisine徽

3、菜徽菜Anhui Cuisine湘菜湘菜Hunan cuisineOne of the oldest cuisines in China, with a history of 2,500 years.12Originates from Confucius family banquet, then adopted by imperial kitchen（仿膳）（仿膳）.Lu cuisine has great influence in north China and has become the representative of North China cuisines34Specialize

4、s in seafood like prawns（對蝦）（對蝦）, sea cucumber（kju:kmb(r)胡瓜）胡瓜）, flounder （比目魚）（比目魚）Shandong Cuisine山東菜山東菜Shandong Cuisine Shandong is the birthplace of many famous ancient scholars（sklz學(xué)者） such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making

5、it the oldest existing major cuisine in China. 山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy（油膩）（油膩）, is characterized by its emphasis （突出）（突出）on aroma（芳香）（芳香）, freshness, crispness（酥脆）（酥

6、脆） and tenderness（柔軟）（柔軟）. Shallot （蔥）（蔥）and garlic（蒜）（蒜） are usually used as seasonings （調(diào)味品）（調(diào)味品）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 cuisine is adept

7、 at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(diào)以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系

8、擅長炸，烤，鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Fam-ous Dish-esFam-ous Dish-esSichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy （辛辣）（辛辣）and pungent flavor, Sichuan cuisine, pr

9、olific of tastes, emphasizes on the use of chili（紅辣椒）（紅辣椒）. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean （豆豉）（豆豉）are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredient

10、s（原料）（原料）, 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 reaches China.四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而四川菜系，是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，搭配使用青椒和美洲花椒，產(chǎn)聞名，味道多變，著重使用紅辣椒，搭配使用青椒

11、和美洲花椒，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。Sichuan Cuisine Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in

12、Chinese. It often leaves a slight numb sensation in the mouth. 紅綠辣椒被用在許多菜肴中，帶來特紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。會在口中留下麻木的感覺。 Sichuan CuisineSichuan CuisineSichuan Cuisine Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas

13、 Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 廣東菜源自于中國最南部的省份廣東省。大廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。最廣泛的中國地方菜系。Long ago, Guangdong has been the farthest end of China and lack o

14、f all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. Cantonese are known to have an 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

15、anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 廣東人熱衷于嘗試用各種不同的肉類和蔬菜。廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實上，中國北方人常說，廣東人吃天上飛事實上，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；水里的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。游的，除了船兒。 蘇菜 Su CuisineFrom Jiangsu Pro

16、vince andShanghai. Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving （瓜雕）（瓜雕）technique is especially well known.

17、Cooking techniques consist of stewing,（燉）（燉） braising（燜）（燜）, roasting（烤）（烤）, simmering（煮）（煮）, etc. 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。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。其以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。 蘇菜 Su CuisineSu CuisineSu CuisineWhich cuisine ？Kung pao chicken Kung pao chicken The

18、dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name Kung Pao chicken is derived from this title Kung pao chicken The wok is seasoned and then chili peppers and Sichuan peppercorns(胡椒胡椒) are flash fried to add

19、 fragrance （芳香）（芳香）to the oil. Then the chicken is stir（攪）（攪） fried（炸）（炸） and vegetables, along with peanuts（花生）（花生）are added. Shaoxing wine is used to enhance （增強(qiáng)）（增強(qiáng)）flavor （韻味）（韻味）in the marinade. 脆皮乳豬脆皮乳豬Roasted Crispy Suckling PigCantonese cuisineRoasted Crispy Suckling Pig is the most famous speciality of Cantonese food. it is crispy skin with bright red color. The meat is fresh, tender and delicious. When you have this dish, if you dip some sweet soy bean paste ,it will taste better.