中國傳統(tǒng)食物的介紹英文版

TraditionalChineseFoodTherearesomanytraditionalandspecialChinesefoods,accordingtothefolkculture,district,religion,andfestival.Forthefamousclassesdividedbydistrict,therearestyleofGuangdong,Beijing,Shanghai,Sichuan,North-West,andsoon…orby,fhlkrearekajia,Yunan,Fujian,etc.Theseallabovementionedstylesarewell-knownintheworldwide.Here,introducesomespecialdishes,perhapsyouhavehadit,oryouhaveneverheard:Doufu（豆腐）DoufuisthemostpopularfoodinChineseSociety.Itisalsothemainfoodinafamingfamily.Therecipeshown:UnicornDoufuwithYunnanHam （烹調(diào)方法：云南火腿釀豆腐）MajorIngredients:Beancurd,YunnanHam,BlackMushroomsSteamedFish（清蒸魚）Chinesealwaysmakethefishrecipesbysteamingstyle.Justonlywithsomelightsoysauceandsomeseasoning.（用黃豆醬以及一些調(diào)料即可）Therecipeshown:SteamedSnakeheadinChaozhouStyle（潮州菜形式煮）MajorIngredients:Snakehead,PreservedLemon,SpringOnionDimSum（點心，蝦餃）DimSumisthemostfamousfoodinworld-wide.ItisaGuangdongStylesnackwhichservedaslightmeal.Therecipeshown:SteamShrimpDumplingMajorIngredients:Shrimps,Pork,WheatFlourforpastryLobster（龍蝦）LobsteristhefamousstyleseafoodinHongKong.Somediffereneefromthetraditionalwesternchef'sstyle..Therecipeshown:LobsterinHighStockMajorIngredients:Lobster,ChickenStock,Garlic （大蒜）DarkRiceVinegarWithGinger （姜醋黑米）Youperhapshaveneverheardthis.....thisisGuangdongstyle.Itisasupplementarydietforwomenwhoisweak,newmother.（給虛弱或者產(chǎn)后媽媽食用）Therecipeshown:Pig'sForeHandsinVinegarandGingerIngredients:SweetDarkRiceVinegar,Pig'sHands,Egg,GingerEggsInTea（茶葉蛋）ThisisaveryspecialsnackofGuangdong..Itisverynicefoodfortheparty,gathering,withbeer.Therecipeshown:EggsInChineseTeaIngredients:Eggs,ChineseDarkTeaFestiveDishes（節(jié)日食品）Becauseofthepoorandhardlifestylecharacterofafarmingsociety,theChinesefarmingfamilieswouldhavefoodwhichwerebeinggetfromthefarmingfield,suchas,potatoes,tomatoes,vegetable,sweetcorn,mushrooms,etc.So,theChinesewillhavemanydishesofmeatrecipeslikeChicken,Pork,Fishthattheydonothaveinthenormaldays.Thearesomespecialsnack,ortobesaid,festivalfoodwillbemadeduringtheChinesefestivals,SuchasSweet-StickCakeandTurnipPastryinLunarNewYear,GlutinousRiceTamaleinDragonBoatFestival,MoonCakeinMiddleAutumnFestival,etc,andSteamedBunstotheBirthdayperson MainFood（主食）Generally,wecandividedthefarmingproductsofmainfoodinChinainto3styles,thoseare.RiceinSouthernandEasternChina,WheatinNorthernChinaandSweetCorninMiddle,Northern,WesternChina.Becauseoftheirfarmingproducts,thepeoplelivinginSouthernChinawillhaverice,congeeorricenoodleastheirmainfood,andwhowillhavewheatmadeproductslikeBun,noodle,pancakeinNorthernChina.Thepopulacewholivingonseasideandlakesidewillhaveseafoodorlakefishesasmeals.Ofcourse,peoplecanhaveanyfoodastheywantnowaday.TasteDependsOnClimate（氣候影響下的口味）ThereisabigdiffereneeaboutthedietsbetweenNorthernandSouthernChina,thatis,thedishesmadebyNorthernChefsareinheaviertasteandthosearecomparablylightinSouthernChefsrecipes,sometimes,wesayitistastyassweetandfreshinSouthernChinesefood.IntheNorthernandWesternProvincesofChinalikeLingxia,hebei,Sichuan,Shenxi,andYunnan,thedietsaremadeinhotandspicy,becauseofthehumidcoldweatherandhighaltitude,Chinesepeoplewonderthattoperspireisagoodmethodforpreventingdiseasescausedbyhumidityandcold.ChinesedumplingisoneofthemostimportantfoodsinSpringFestvial.SincetheshapeofChinesedumplingsissimilartoancientChinesegoldorsilveringots,theysymbolizewealth.Traditionally,themembersofafamilygettogethertomakedumplingsduringtheNewYear'sEve.Theymayhideacoininoneofthedumplings.ThepersonwhofindsthecoinwilllikelyhaveagoodfortuneintheNewYear.ChinesedumplingisalsopopularinotherChineseholidaysorfestivals,soitispartoftheChinesecultureortradition.Chinesedumplingisadeliciousfood.YoucanmakeavarietyofChinesedumplingsusingdifferentfillingsbasedonyourtasteandhowvariousingredientsmixedtogetherbyyou.Makingdumplingsisreallyteamwork.Usuallyallfamilymemberswilljointhework.Somepeoplestartedtomakedumplingswhentheywerekidsinthefamily,somostChineseknowhowtomakedumplings.Theworldweliveinisfullofvariedcultures&traditions,eachonefeaturingtheirownuniquewayofcooking&henceofferingadiversifiedtaste.Chinesecookingisoneamongthemostfollowedones.Asanation,Chinahasseveralfestivalsandtraditions.Accordinglytheyhavevarieddishesforeachevent.InAmerica,Chineseskillsofcookingarelookeduponasanart.Forcenturiestogether,theirdeliciousdelicaciesareticklingthetastebudsoftheAmericans.HereareafewkeyfeaturesofChinesecooking:Chinesecookingisrelativelyquiteeasyandquick.ThespecialtiesinChineseitemsarecategorizedasperthenation'sculture,festivals&districts.Someexamplesaresteamedfish,Doufu,darkvinegarriceservedwithginger,dinsum,etc.CookedteaisthemostpreferreddrinkwiththeChinesecuisine.Inchina,differentvarietiesofteaareplanted,hence,itbecomesapartoftheirdailyroutine.ThebasicingredientsofChinesefoodarewaterand/oroil.Chinesecookingtakescareofeveryone'spersonalizedtastesasthefooditemsthatcanbeaddedtothesedishesarequiteoptionalandcanbemodifiedasperanindividual'schoice.Therecipecenterson-simplymixingtherightitemstomatchuptoone'staste.TheChineserecipesdonotinvolvelotofspices.Theyratherfocusontheuseofflavoringslikecloves,aniseed,gingerrootandSichuanpeppercorn.Mostoft,theChinesechefspreferusingmoreofsoysauce,Shaoxingwineandoystersauce.Theseaddtotheflavorandmakethefoodmorepresentable.Cookingtheingredientsmainlyinvolvessomeenlistedcookingtechniques.Theseareshallowfrying,stir-frying,roasting,deepfrying,steaming,redcookingandstewing.Stirfryingimpliesfryingthefoodataveryhighheatinverylittleoil.Inthiscasethefoodiscookedquitequicklyasitisnecessarilyslicedinverysmallsizedpieces.Incaseofsteaming,Chinesecookingtraditionallyinvolvestheuseofbamboosteamers.Thebamboosteamersconsistofastackontheirtopsoastosteamseveralitemssimultaneously.Tocookthelargerpiecesofmeat,redcookingisthetrickusedinChinesecooking.Lastbutnottheleast,Chinesefoodfeaturestwokeyingredientsthatarenoodlesandrice.PeopleacrosstheglobeidentifytheChineseculinarywithnoodlesandrice.Theyarenotonlyfasttocookbutarealsoquitegoodtotaste.Frombeinganindispensablefractionoftherestaurantindustryworldwide,tothehouseholdsacrosstheglobe,theChinesecuisineislovedbyoneandall.Itisquitesimpletocookandwithsometipsandtricks,allofuscanlearinthisculturalcooking.TheeasternandwesterncookingculturesWesterncookingbyfarisconsideredthemoreeasierthanEasterncooking.Thiscouldbeattributedtoseveralreasons.Inwesterncookingtheingredientsusedareavailableinternationallyandisgenerallyusedacrosscontinentsandthereforeaccesstoingredientsiseasier.Evenintermsofcookingitselfitisfareasierasrelevantelectricalappliancesareeasilyavailable,aswellasitiseasytouse.Useofsuchappliancesiscertainlynotatedioustaskandisvirtuallyatthepushofabutton.Ofcoursecertainamountofcarewillhavetobetakenintheuseofanyapplianeebutingeneraluseofelectricalapplianeehasbecomeawayoflifeinthewesternworldratherthananexception,duetotheunsophisticatednatureofusingtheappliances.Inwesterncookingculture,thevegetablesareusuallyavailableworldwide.Preparationofsuchvegetablesarecommontochefsinmostpartsoftheworld.Westerndishescanbepreparedinanypartoftheworldtothesamestandardsaswhereitoriginatedfrom.Easterncookingcultureissomewhatcomplexduetoseveralreasons.Oneofthereasonsissomeoftheingredientsarenotavailableeasily.HoweverduetothediversenatureofingredientstheEasternfoodisconsideredexotic.Thevariedclimaticconditionsrangingfromthetopicstothealpines,hashelpedtobroadentheavailabilityofaromaticingredientsFurtherintheEastthefoodissodiversethatnotonlyisthereregionalandcountrydifferencesbutalsodifferenceswithinthecountryitself.IndiaisaverygoodexamplewheretherefoodthatisconsumedintheSouthi