旅游英語(yǔ)之菜名翻譯

1、旅游餐飲翻譯中國(guó)菜名翻譯方法 Translation skills of Chinese Cuisine 飲食文化是中國(guó)傳統(tǒng)文化的重要組成部分中國(guó)菜歷史悠久，其高超的烹飪技藝和豐富的文化內(nèi)涵 令外國(guó)游客大開眼界。但是因?yàn)闁|西方語(yǔ)言和文化的差異，要把中國(guó)菜名翻譯得準(zhǔn)確生動(dòng)，并不是一件容易的事 。翻譯菜名要抓住用料，刀法，烹調(diào)法，口味幾個(gè)關(guān)鍵。v套餐套餐vset meal. regular dinner v盒飯 vBox lunch; Chinese take-awayv自助餐 vBuffet v單面煎單面煎 Sunny-side upv雙面煎雙面煎 over easyv荷包蛋荷包蛋 poache

2、d egg v茶葉蛋茶葉蛋 tea eggv白煮蛋白煮蛋 hard boiled eggs v松花蛋松花蛋 Preserved eggv炒蛋炒蛋 omelet vContinental Breakfast v 歐式早餐，主要食品有茶、咖啡、面包卷和果醬，主要為冷食。 vEnglish Breakfast v 英式早餐，主要食品為熏肉、煎蛋、烤面包和果醬，主要為熱食。 搞笑的英文菜名的翻譯 v“夫妻肺片”被譯成“man and wife lung slice”（夫妻的肺片）v“老虎菜”被錯(cuò)譯成“tiger dish”（老虎做的菜） v“童子雞”被譯成“Chicken without sexual

3、 life”（沒有性生活的雞）v “口水雞”譯成“流口水的雞(Slobbering Chicken)” 搞笑的英文菜名的翻譯 v“回鍋肉”翻譯成“烹了兩次的豬肉(Twicecooked Pork)” v游龍戲鳳 chicken， shrimp， squid w/ mixed vegetable（雞，蝦，魷魚，雜菜） v 雪蛤紅蓮 bird nest red bean soup（鳥窩紅豆湯）v “宮保雞丁”譯名“公家強(qiáng)暴雞”（government abuse chicken） 搞笑的英文菜名的翻譯 v紅燒獅子頭紅燒獅子頭 braise the head of a lion in soy sauc

4、e (漢漢語(yǔ)的意思是紅燒一頭獅子的頭）語(yǔ)的意思是紅燒一頭獅子的頭）v干煸魚頭干煸魚頭fuck a fish head v“四喜丸子四喜丸子”翻譯成翻譯成“Four glad meat balls”（四個(gè)（四個(gè)高興的肉團(tuán)高興的肉團(tuán) v麻婆豆腐麻婆豆腐v(Beancurd made by a pock-marked woman) 準(zhǔn)確的英文菜名的翻譯 v“麻婆豆腐麻婆豆腐”音譯為音譯為“Mapo Tofu”，v“童子雞童子雞”意譯為意譯為“Steamed Spring Chicken”（清蒸雛雞），（清蒸雛雞），v“紅燒獅子頭紅燒獅子頭”按原料及制作方法譯為按原料及制作方法譯為“Braised P

5、ork Balls in Soy Sauce”（用棕色調(diào)料燉爛的肉（用棕色調(diào)料燉爛的肉丸），丸），v“夫妻肺片夫妻肺片”則譯成則譯成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒醬里的牛肉和黃牛肚）。（泡在辣椒醬里的牛肉和黃牛肚）。v“咕嚕肉咕嚕肉”首先拼音，后面注明了口味首先拼音，后面注明了口味Sweet and Sour Pork with Fat 菜名的翻譯v1. 烹飪方法+原材料v2. 原料+介詞+配料v3. 原料+器皿/外包裝v如：1. 清炒蝦仁vStir fried shrimpsv2. 醋溜黃魚vFried yellow fish with vin

6、egarv3. 鐵板牛肉vBeef cooked in iron pan烹飪方法v清炒v煸v爆v炸v煎v清蒸v燉/燜vstir fryv sautev quick fryv deep fryv pan fryv steamv simmer v涮v燒v椒鹽v熏v腌v回鍋vinstant boilv braisev spicy saltv smokev salt/stuffv twice cooked菜名的藝術(shù)v螞蟻上樹v掌上明珠v桃園三結(jié)義vStir fried vermicelli/bean starch noodles with minced porkvDuck webs with eggs

7、vMashed dates, lotus seeds, and green peasv1. 直譯類v鍋貼 pot sticker（這個(gè)翻譯非常直接，鍋就是鍋，貼就是貼） v酸辣湯 hot&sour soup（又辣又酸的湯） v春卷 spring rolls（春天的卷） v檸檬牛肉 lemon beef v炒雜菜 mixed vegetable（混合在一起的菜） v叫化雞 beggars chicken（乞丐雞） 四喜丸子 four-joy meatballs（四個(gè)快樂的肉球） v清蒸魚 steam fish v火鍋 hot pot（熱鍋） v烤鴨 roasted duck v可以看到以

8、上一些翻譯，沒有涉及文化內(nèi)可以看到以上一些翻譯，沒有涉及文化內(nèi)涵，而僅僅涉及制作方法或者口味的，似涵，而僅僅涉及制作方法或者口味的，似乎比較容易成功，而類似乎比較容易成功，而類似“四喜丸子四喜丸子”這這樣的菜名譯法，看起來(lái)令人忍俊不禁。樣的菜名譯法，看起來(lái)令人忍俊不禁。 v2、音譯類、音譯類 v餛飩 won ton v叉燒 char shiu v炒面 chow mein v撈面 lo mein v炒河粉 chow fun v豆腐 tofu v麻婆豆腐 mar-boh tofu v從這類翻譯中我們可以看出中國(guó)文化遠(yuǎn)走他鄉(xiāng)，在異國(guó)生根，被異國(guó)文化所包容接納的一面。v 3、曲譯類 v中國(guó)菜名中一些非

9、常詩(shī)意的元素，用英文實(shí)在無(wú)法體現(xiàn)出來(lái)。 v白云鳳爪 chicken leg（雞腳） v四寶豆腐羹 steam tofu soup（蒸豆腐湯） v炒素丁 vegetable roll（菜卷子） v鴛鴦饅頭 shanghai buns（上海饅頭） v百年好合 red bean fresh lily bulb（紅豆百合莖）v在以上菜名中，有一些綜合了中國(guó)歷史、戲曲、民俗等方面的內(nèi)容于一身，用英文根本無(wú)法傳遞其中復(fù)雜的內(nèi)涵，于是只好用所采用的食材來(lái)予以替代。v要將中餐菜單翻譯成英文，就先得了解中餐菜名的構(gòu)成及命名方法。v中餐菜名通常由原料名稱，烹制方法、菜肴的色香味形器、菜肴的創(chuàng)始人或發(fā)源地等構(gòu)成。v

10、這種反映菜肴內(nèi)容和特色的命名方法叫做寫實(shí)性命名法，此外還有反映菜肴深刻含義的寫意性命名法。 牛肉的部位v由于漢語(yǔ)和英語(yǔ)的差異很大，我們?cè)诎阎胁筒嗣芍形淖g成英文的時(shí)候，應(yīng)該采用寫實(shí)性命名法，盡量將菜肴的原料、烹制方法、菜肴的味型等翻譯出來(lái)，讓客人一目了然。v將以下幾點(diǎn)公式介紹如下，以供參考。 一、以主料開頭的翻譯方法一、以主料開頭的翻譯方法 v1、介紹菜肴的主料（、介紹菜肴的主料（major ingredient or material）和輔料）和輔料(minor ingredient)： v Formula：主料：主料(形狀形狀)+(with)輔料輔料 v杏仁雞丁杏仁雞丁vchicken c

11、ubes with almond v牛肉豆腐牛肉豆腐vbeef with bean curd (tofu, doufu)v西紅柿炒蛋西紅柿炒蛋vScrambled egg with tomato v芥末鴨掌芥末鴨掌vduck webs with mustard sauce v蔥油雞蔥油雞vchicken in Scallion oil v米酒魚卷米酒魚卷vfish rolls with rice wine 2 2、介紹菜肴的主料和味汁、介紹菜肴的主料和味汁saucesauce： FormulaFormula：主料：主料( (形狀形狀)+(with, in)+(with, in)味汁味汁 二、以

12、烹制方法開頭的翻譯方法二、以烹制方法開頭的翻譯方法 v1、介紹菜肴的烹法、介紹菜肴的烹法(cooking method)和主料：和主料： vFormula：烹法：烹法+主料主料(形狀形狀) v軟炸里脊軟炸里脊vsoft-fried pork fillet v烤乳豬烤乳豬vroast suckling pig v炒鱔片炒鱔片vStir-fried eel slicesv清蒸鳊魚清蒸鳊魚 vSteamed bream fish 2、介紹菜肴的烹法和主料、輔料、介紹菜肴的烹法和主料、輔料 公式：烹法公式：烹法+主料主料(形狀形狀)+(with)輔料輔料v仔姜燒雞條vbraised chicken f

13、illet with tender gingerv 醋溜仔雞 v Fried Spring Chicken with Vinegar Saucev 辣子炒肉丁 v Stir-fried Diced Pork with Green Pepperv 3、介紹菜肴的烹法、主料和味汁：、介紹菜肴的烹法、主料和味汁： v 公式：烹法公式：烹法+主料主料(形狀形狀)+(with,in)味味v例：紅燒牛肉vbraised beef with brown sauce v魚香肉絲vfried shredded pork with Sweet and sour sauce v清燉豬蹄vstewed pig hoo

14、f in clean soup 三、以形狀或口感開頭的翻譯方法三、以形狀或口感開頭的翻譯方法 v 1、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)和主料、輔料和主料、輔料 v公式：形狀公式：形狀(口感口感)+主料主料+(with)輔料輔料 v例：v芝麻酥雞vcrisp chicken with sesame v陳皮兔丁vdiced rabbit with orange peel v時(shí)蔬雞片vsliced chicken with seasonal vegetables v 2、介紹菜肴的口感、烹法和主料、介紹菜肴的口感、烹法和主料 v公式：口感公式：口感+烹法烹法+主料主料 v例：香酥排骨vcr

15、isp fried spareribs v水煮嫩魚vtender stewed fish v香煎雞塊vfragrant fried chicken v 3、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)、主料和味汁、主料和味汁 v公式：形狀公式：形狀(口感口感)+主料主料+(with)味汁味汁 v例：茄汁魚片例：茄汁魚片vsliced fish with tomato sauce v椒麻雞塊椒麻雞塊vcutlets chicken with hot pepper v黃酒脆皮蝦仁黃酒脆皮蝦仁vcrisp shrimps with rice wine sauce 四、以人名或地名開頭的翻譯方法四、以人

16、名或地名開頭的翻譯方法 v1、介紹菜肴的創(chuàng)始人、介紹菜肴的創(chuàng)始人(發(fā)源地發(fā)源地)和主料和主料 v 公式：人名公式：人名(地名地名)+主料主料 v例：麻婆豆腐vMa Po bean curd v四川水餃vSichuan boiled dumpling v2、介紹菜肴的創(chuàng)始人、介紹菜肴的創(chuàng)始人(發(fā)源地發(fā)源地)、烹法和主料、烹法和主料 v公式：人名公式：人名(地名地名)+烹法烹法+主料主料 v例：東坡煨肘vDongPo stewed pork joint v北京烤鴨vRoast Beijing Duck v在中餐菜名翻譯成英文的過(guò)程中，可以采用多種不同的方法，而且每一道菜都可以從不同的角度入手進(jìn)行翻

17、譯。例如，川菜中的“宮保雞丁”這道菜就有以下幾種譯法： v1.sauteed chicken cubes with peanutsv2.Gongbao chicken cubes v 3.diced chicken with chili and peanuts v 由此可見，中餐菜名的英譯方法是靈活多變的。至于我們?cè)诜g中應(yīng)該采用哪種方法，可根據(jù)各人的習(xí)慣和具體情況確定。只要掌握了第一種以主料開頭的翻譯方法，對(duì)其它種類的翻譯方法便可以觸類旁通 。v釀豆腐釀豆腐vBean curd stuffed with minced porkv叫化雞叫化雞vbaked mud-coated chicken

18、/ beggars chickenv龍鳳會(huì)龍鳳會(huì)vstewed snake & chickenv東江鹽局雞東江鹽局雞 Baked chicken with rock salt slicesv宮保雞丁宮保雞丁saut(炒、煎炒、煎) chicken cubes with green pepperv烤乳豬烤乳豬 roast suckling pigv白灼蝦白灼蝦 steamed prawnv椒鹽明蝦椒鹽明蝦 fried prawn with spiced saltv京都排骨京都排骨 sweet and sour spareribsv糖醋魚糖醋魚 sweet and sour fishv羅漢

19、齋羅漢齋 assorted vegetarian delicacies v蠔油牛肉蠔油牛肉 fried beef in oyster saucev魚香茄子煲魚香茄子煲 eggplant with garlic sauce and salty fishv梅菜扣肉煲梅菜扣肉煲 braised pork with preserved vegetablesv鮮筍肉片鮮筍肉片 Stir-fried sliced pork with bamboo shootv腰果肉丁腰果肉丁 diced pork with cashew nutsv椒鹽排骨椒鹽排骨 spareribs with salt and pepp

20、erv尖椒牛肉尖椒牛肉 shredded beef and green pepperv泡菜泡菜 pickled vegetablev蒜香排骨蒜香排骨 baked pork spareribs in garlic v清蒸魚清蒸魚 steamed carp v紅燒豆腐紅燒豆腐 bean curd with brown sauce Dim Sum點(diǎn)心點(diǎn)心v雙皮奶雙皮奶 double-layer milk /stewed milk beancurdv蜜汁叉燒包蜜汁叉燒包 steamed barbecued pork bunv蒸饅頭蒸饅頭 steamed bun / 炸饅頭炸饅頭 fried bunv粽

21、子粽子glutinous rice dumplingv春卷春卷 spring rollsv蔥油餅蔥油餅 spring onion pancakev炒飯炒飯 fried rice, 炒米粉炒米粉 fried rice noodlev番茄汁番茄汁ketchup 對(duì)于藝術(shù)命名法的菜名，其名稱本身既不反映菜的原料，也不反映烹調(diào)方法，若要講清其意義，必須講述一個(gè)故事或一段歷史。翻譯時(shí)則先直譯出菜名的中文意思，再進(jìn)行解釋。 佛跳墻 The Buddhist monk jumping over the wall-Ingredients used for the casserole are all delic

22、acies of Chinese cooking: sharks fin, sea cucumber, abalone, dried scallop, ham, chicken, duck, lamb, bamboo shoots, mushrooms and various spices. These are sealed inside the casserole and boiled for long hours, ensuring the essence of each ingredient is being extracted. Thus, besides the wonderful

23、taste, the casserole also has high nutritive values. The meaning of “the Buddhist monk jumping over the wall” is that, this dish is so delicious that the Buddhist monk can not help to jump over the wall and have a taste. 意譯法 有時(shí)人們根據(jù)菜的主料和配料色或形的特點(diǎn)，或烹調(diào)后總體造型給菜肴取個(gè)吉祥如意的典雅名稱，對(duì)于這類藝術(shù)命名法或虛實(shí)命名法的菜名一般采用意譯，舍形或舍音求意

24、，將其原料和烹法照實(shí)譯出。如比如,有一道菜叫“金玉滿堂”,其實(shí)就是蝦仁雞蛋湯,可如果照菜名字面意思翻譯成“Hall full of Gold and Jades”,外國(guó)客人準(zhǔn)得大吃一驚,“How can Chinese people eat gold and jades?”這不把國(guó)人當(dāng)成怪物才怪。而如果譯成“shrimp and egg soup”的話,大家就很容易理解了。 v菜單中有一道菜，名為“桃花飯”。剛一開始我把它直譯成“Peach -flower meal”。事后，漢森大使對(duì)我說(shuō)，英國(guó)大使說(shuō)，你翻譯的有些菜名他們看不懂。 “桃花飯”又名“三鮮鍋巴”，可譯成“Baked (Deep-f

25、ried) crisp-rice-crusts with hot sauce of three delicacies”。這個(gè)菜除了色、香、味之外，還產(chǎn)生一股熱氣和咝咝的響聲，能夠營(yíng)造一種熱烈氛圍。文革期間，這個(gè)菜在北京的外交使團(tuán)非常受歡迎。有些西方國(guó)家的外交官干脆把這個(gè)菜稱為“轟炸東京” “Bombardment of Tokyo”或“轟炸廣島”，“ Atomic bomb on Hiroshima”。 v大豐收，實(shí)際上是西餐中的什錦生菜沙拉，這個(gè)菜名很有創(chuàng)意?？胺Q中西結(jié)合的典范。但是，只有吃過(guò)的人才知道它是什么?？梢杂脻h語(yǔ)拼音，Dafengshou ,Big harvest,再加注：Sala

26、d of assorted fresh vegetables v驢打滾，屬于北京風(fēng)味小吃，就是年糕卷沾黃豆面，如同驢在黃土地上打滾，非常形象生動(dòng)，完全可以翻譯成Donkey rolling on dust- ground,再加注：Rolls made of glutinous rice flour coated with soybean flour，looks like d rolling on dust-ground. v糖葫蘆或冰糖葫蘆，北京特產(chǎn)，用漢語(yǔ)拼音，Bingtanghulu 加注：Crisp-sugar coated fruit (haws, yam, crab apple ,e

27、tc )on a stick. Go believev狗不理包子，中國(guó)特產(chǎn)，用漢語(yǔ)拼音，Goubuli baozi ,加注：Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didnt eat ,because it was too oily v天津市“狗不理”集團(tuán)有限公司在國(guó)家工商總局商標(biāo)局注冊(cè)了“gobelieve”英文商標(biāo)?！把竺惫己笠l(fā)爭(zhēng)議，有人認(rèn)為很有創(chuàng)意，有人則認(rèn)為喪失了原本的文化含義。 v中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口

28、味不同，卻都味美，令人垂涎。因?yàn)橹袊?guó)地方菜肴各具特色，總體來(lái)講，中國(guó)飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。 v China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics

29、, generally, Chinese food can be roughly divided into eight 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. v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?yàn)槭褂们嗍[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

30、湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。 vShandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so

31、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 at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafoo

32、d with fresh and light taste. v海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因?yàn)楝F(xiàn)在黃河的眾多污染，其他地方的鯉魚更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒青島啤酒就完美了。 vseafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come fr

33、om the Yellow River. But with the current amount of pollution in the Yellow River, 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 with Shandongs own famous beer,

34、Qingdao Beer v四川菜系，是世界上最著名的中國(guó)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(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó) vSichuan Cuisine Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan

35、cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, whil

36、e 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. v廣東菜系 廣東菜源自于中國(guó)最南部的省份廣東省。大多數(shù)華僑來(lái)自廣東，因此廣東菜也許是國(guó)外最廣泛的中國(guó)地方菜系。 vGuangdong Cuisine Cantonese food originates from Guangdong, the so

37、uthernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. v廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實(shí)上，中國(guó)北方人常說(shuō)，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，除了船兒。這一陳述很不屬實(shí)，但是廣東菜是各類豐富的中國(guó)菜系之一。使用很多來(lái)自世界其他地方的蔬菜

38、，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。vCantonese 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 anything that flies except airplanes, anything that moves on the ground except trains, and a

39、nything that moves in the water except boats. This statement 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 doesnt use much spice, bringing out the natural flavor of the vegetables

40、 and meats. v廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來(lái)烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。其中蒸和炒最常用于保存天然風(fēng)味。廣東廚師也注重于菜肴的藝術(shù)感。 vTasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roas

41、ting, stir-frying, sauting, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. v福建菜系 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。

42、最特別的是它的“鹵味”。 vFujian Cuisine Consisting of Fuzhou Cuisine, Quanzhou 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. v江蘇菜系 江蘇菜，又叫淮陽(yáng)菜，流行于在淮陽(yáng)湖下流。以水產(chǎn)作

43、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。烹飪技術(shù)包括燉，烤，焙，煨等?；搓?yáng)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。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。 vJiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the fres

44、hness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is w

45、ell known for its careful selection of ingredients, its meticulous preparation methodology, and its 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 isnt too heavy; if light, not too bland. v浙江菜系 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。杭州菜是這三者中最出名的一個(gè)。 vZhejiang Cuisine Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tendern