中國美食的英文介紹

ABiteofChinaabiteofChina2021/6/271CompanyLogo

2021/6/272Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。·Chinesefoodcanberoughlydividedintofourregionalcuisines：中國飲食可以大致分為四大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine廣東菜系JiangsuCuisine江蘇菜系2021/6/273CompanyLogo1.ShandongCuisine山東菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.Factions（派別）:Jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes2021/6/274CompanyLogoBraisedshrimp油燜基圍蝦Braisedintestine九轉大腸Sweetandsourcabbage醋溜白菜2021/6/275JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清湯什錦）milksoupofcattail(奶湯蒲菜）sweetandsourcarp(糖醋鯉魚）2021/6/276CompanyLogoJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黃菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（軟炸里脊）2021/6/277CompanyLogoConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厭精，膾不厭細—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(帶子上朝）boiledginkgo（詩禮銀杏）2021/6/278CompanyLogoSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChinesefourgreatestcuisines.ItoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor魚香,spicyflavor椒麻,sourandhotflavor醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks風味小吃2021/6/279CompanyLogoDishes:sichuanhotpot(麻辣火鍋）Twice-cookedpork（回鍋肉）,Fishflavoredshreddedporkwithgarlicsauce（魚香肉絲）,MapoTofu（麻婆豆腐）andKungPaoChicken（宮保雞?。?021/6/2710CompanyLogoDessert:Onionfragrantglutinousriceball（蔥香糯米團），Dandannoodles（擔擔面）2021/6/2711CompanyLogoCantonesecuisine廣東菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroad.Features:ThefeatureofCantonesecuisineisitsexquisite

cookingtechniques,andmeticulouscuttingtechniques烹調技藝考究，刀工操作精細..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重質和味，口味比較清淡，力求清中求鮮、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising燉,steaming蒸,frying炒/炸,soaking泡andsoon.2021/6/2712CompanyLogoillustrating龍虎斗WaxGourdSoup冬瓜盅Crispysucklingpig脆皮乳豬2021/6/2713JiangsuCuisine江蘇菜系Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江蘇菜流行于在揚子江下流。以水產作為主要原料，注重原料的鮮味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.

(制作精細，注意刀工)2.Itinsists

onoriginaltaste，focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡，強調本味，重視調湯，風味清鮮)3.Itscookingisgoodatduration(持續(xù)時間）anddegreeofheating（火候）,andsimmer（燉）、braise（燜）、stew（煨）、steam（蒸）、Stir-fry（炒）4.Itisbrightlycoloredandbeautifullydesigned,whichpleasestheeyes;visuallyvividandpleasing.(色彩鮮艷，清