毛血旺Chongqing Style Boiled Blood Curd/Duck Blooding Chili Sauce soy sauce 酱油
vinegar 醋
cornstarch 淀粉
sesame oil 麻油
oyster sauce 蚝油
pepper 胡椒
red chili powder 辣椒粉
sesame paste 芝麻酱
monosodium glutamate 味精
Chinese red pepper 花椒
salt black bean 豆豉
star anise 八角
brown sugar 砂糖
dark brown sugar 红糖
custer sugar 白砂糖
rock sugar 冰糖
Allspice 香辣椒，多香果，牙买加胡椒
Anise (star anise) 大茴香，八角，大料
Aniseed 大茴香子
Basil 罗勒，紫苏，九层塔
Bay leaf 香叶，月桂树叶
Caper 马槟榔
Caraway 藏茴香果，葛缕子，页蒿Cardamom 小豆蔻
Cayenne pepper 辣椒，牛角椒Chive 细香葱，虾夷葱Cinnamon 肉桂
Clove 丁香
Coriander 芫荽，香菜，胡芫Cumin 孜然，小茴香，枯茗
Dill 莳萝
Fennel 茴香
Fenugreek 胡芦巴
Hop 忽布，啤酒花
Horseradish 山葵，辣根
Laurel 月桂
Mint 薄荷
Mustard 芥末
Nutmeg 肉豆蔻
Oregano 牛至
Paprika 红辣椒粉
Parsley 欧芹，洋芫荽洋香菜Poppy seed 罂粟种子
rosemary 迷迭香
Saffron藏红花，番红花
Sage 鼠尾草，洋苏草
Tarragon 龙蒿，蛇蒿，菌陈蒿
Thyme 百里香，麝香草
Turmeric 姜黄
vanilla 香草，香子兰
Wormwood 苦艾，蒿
Aubergine(茄子)、DwarfBean(刀豆)、Chillies/Chilli Peppers(辣椒)、Eddoes(小芋头)、Spinach(菠菜)、Beansprots(绿豆芽)、Springonions(葱)、Leeks(大葱)、Garlic(大蒜)、Ginger(生姜)、Co riander(香菜)、Greenbean(绿豆)、RedBean(红豆)、Driedblackmushroom(冬菇)、Tigerlilybuds(金针菜)、Mu-er(木耳)、Cashewnuts(腰果)、Silknoodles(粉丝)、Seavegetable or Seaweed(海带)、Tofu(豆腐)、Driedfish(鱼干)。
调料：
Soysauce(酱油)、Vinegar(醋)、Cornstarch/Cornflour(淀粉)、Sesame oil(麻油)、Oys tersauce(蚝油)、Pepper(胡椒、胡椒粉)、Redchillipowder(辣椒粉)、Sesame paste(芝麻酱)、Monosidumglutanate(味精)、Chineseredpepper(花椒)、Saltblackbean(豆鼓)、Staranise(八角)、Brownsugar(砂糖，专用于泡奶茶或咖啡)、darkBrownSugar(红糖)、Custersugar(白砂糖)、RockSugar(冰糖)。面食：Longrice(长米，较硬，煮前需先浸泡1个小时)、Puddingriceorshortrice(短米，较软)、Brownrice(糙米)、THAIFragrantrice(泰国香米)、Glutinousrice(糯米)、flour(面粉)、Wholemealflour(小麦面粉)、Noodles(面条)、Instant noodles(方便面)、Wantunskin(馄饨皮)。
肉制品：
Fresh Grade Breast(鸡胸肉)、Chicken Wings(鸡翅膀)、Minced Steak(碎肉)、Smoked Bacon(熏肉)、Pork Fillet(里脊肉)、Spare Ribof Pork(小排骨)、Black Pudding(黑香肠)、Hock(肘子)、Stewing Beef(小块瘦肉)、Rump Steak(大块牛排)、Tenderised Steak(半成品牛排)、Cowhells(牛筋)。
海产品：
Prawn(虾)、PeeledPrawns(虾仁)、KingPrawns(大虾)、Shrimps(虾米)、Labster(龙虾)、Crab(螃蟹)、Crabstick(蟹肉条)、Squid(目鱼)、Dressedsquid(目鱼片)、Salmon(鲑鱼)、Cod(鳕鱼)、Plaice(比目鱼)、Carp(鲤鱼)、Oyster(牡蛎)。
蔬菜：
Potato(马铃薯)、Carrot(胡萝卜)、Mooli(白萝卜)、Onion(洋葱)、Celery(西芹)、WhiteCabbage(包心菜)、Cucumber(大黄瓜)、Tomato(蕃茄)、Sweetcorn(玉米)、GreenPepper(青椒)、Redpepper(红辣椒)。
唐人街的川菜大全
凉菜appetizers
老坛子泡菜house special pickled vegetable w/chicken feet
四川泡菜special pickle
凉拌三丝sweet and sour shredded 3 kind vegetable
姜汁菠菜spinach in ginger sauce
麻辣素兔丁spicy peanut and diced smoked dry tofu
凉拌论兔丁green broad bean in house special sauce
红油耳片sliced pork ear in sichuan red oil
凉拌野菜wild vegetable
川北凉粉sliced sichuan rice jello
夫妻肺片couple beef
椒麻腰片sliced kidney in pepper sauce
香醋蛰头jelly fish with chinese vinegar
麻辣兔丁diced rabbit in sichuan red oil
口水鸡sliced chicken in sichuan red oil
口水腰片sliced kidney in sichuan red oil
麻辣牛肉干spicy sichuan beef jerky
蒜泥白肉sliced pork w/garlic soy vinaigrette
汤羹soup
翡翠玛瑙汤cucumber and thousand year egg soup 汤羹酸菜肉丝汤shred pork pickle vegetable soup 翡翠白玉汤spinach tofu soup
口袋豆腐汤house special tofu soup
冬瓜连锅汤winter melon and sliced pork soup
什锦汤mixed soup
西湖牛肉羹west lake style beef soup
酸菜蹄筋汤spicy sour pork tendon soup
清炖牛肉汤beef in broth
番茄紫菜鱼片汤tomato fish fillet soup
萝卜丝鱼片汤shred radish fish soup
酸菜鱼片汤fish fillet with pickled vegetable soup 酸菜鱼羊汤pickled vegetable w/fish fillet and lamb 云吞汤wonton soup
酸辣汤spicy and sour soup
海鲜，鱼类seafood，fish
宫暴虾kung pao prawns
核桃虾walnut prawns
鸳鸯虾shrimp double style
蔬菜虾vegetable w/prawns
鱼香鲜贝scallops w/spicy garlic sauce
清炒鲜贝sauteed scallops
宫爆鲜贝kung pao scallops
巴蜀香辣蟹sichuan spicy dungeness crab
姜葱肉蟹dungeness crab w/ginger and green onion
重庆辣子鱼chong qing spicy fish fillet
巴山豆瓣全鱼braised whole fish w/sichuan chili-minced pork 巴山干烧鱼house special whole fish w/minced pork
脆皮全鱼crispy fish with brown sauce
水煮鱼片boiled fish fillet in a fiery sauce
番茄溜鱼片fish fillet w/tomato sauce
糟溜鱼片fish fillet in wine sauce
红烧鱼片braised sole fish fillet in brown sauce
豆瓣鱼片fish fillet w/chili sauce
糖醋鱼片sweet and sour fish fillet
凉粉鱼fish with spicy sichuan rice jello
干煸鳝鱼dry-fried yellow eel
大蒜烧鳝鱼braised yellow eel w/spicy capsicum
水煮鳝段boiled yellow eel in a fiery sauce
香辣田鸡frog w/roasted chili
水煮田鸡boiled frog in a fiery sauce
泡椒田鸡frog w/sichuan picked chili
鸡鸭类poultry
姜汁热窝鸡chicken breast w/ginger sauce
鱼香鸡片chicken breast w/fish fragrant sauce
水煮鸡片boiled chicken breast slices in a fiery sauce
宫爆鸡丁kung pao diced chicken
重庆辣子鸡chongqing deep fried chicken w/roasted chili
辣子鸡丁diced chicken w/chili sauce
腰果鸡丁sauteed chicken w/cashew nuts
芽菜碎米鸡chopped chicken breast w/preserved vegetable
仔僵爆鸭丝shredded smoked duck w/ginger and red bell pepper 牛羊类beeflamb
小笼蒸牛肉steamed spicy beef
水煮牛肉boiled beef slices in a fiery sauce
芹黄牛肉丝shredded beef w/ chinese celery
干煸牛肉丝dry- fried beef slivers
青椒牛肉丝shredded beef w/ green bell pepper
蒙古牛肉mongolian beef
芥蓝牛肉beef w/ broccoli
葱爆牛肉sliced lamb w/ green onion
孜然羊肉cumin lamb
水煮羊肉boiled lamb slices in a fiery sauce
猪肉类pork
宫爆肉丁kung pao diced pork
纷蒸排骨si chuan steamed powdery pork rib
金牌蒜香骨garlic roasted pork rib
水煮肉片boiled pork slices in a fiery sauce
锅巴肉片sizzling rice w/ tender pork
木耳肉片wood ear w/ sliced pork
莲藕肉片sliced lotus root and sliced port
凤尾腰花pork kidney w/ lettuce leaves
家乡回锅肉twice-cooked bacon
脆皮回锅肉twice-cooked bacon w/ crispy bread
芽菜扣肉steamed pork w/ sichuan preserved vegetables
芹菜香干肉丝shredded pork w/ celery，diced smoked tofu 韭菜香干肉丝shredded pork w/ green leek，smoked tofu 京酱肉丝shredded pork w/ shredded green onion
鱼香肉丝fish fragrant shredded pork
青椒肉丝shredded pork w/ green bell pepper
蚂蚁上树cellophane noodles w/ minced pork
生爆盐煎肉stir fried fresh bacon w/ spicy capsicum
桂花蹄筋pork tendon w/ chicken egg
家常蹄筋home style pork tendon
红烧猪蹄筋braised pork tendon w/ brown sauce 蔬菜豆腐类vegetablebean curd
陈麻婆豆腐ma po tofu
鲜虾豆腐shrimp tofu
四川豆腐脑sichuan tofu jelly
家常豆腐family style deep fried tofu
水煮豆腐soft tofu in a fiery sauce
酱烧豆腐tofu in brown sauce
醋溜银针丝shredded potato w/ white vinegar
火爆珍珠sweet com w/ red green bell pepper
香菇烧白菜napa cabbage w/ mushroom
醋溜莲白sweet sour cabbage
鱼香茄饼fish fragrant eggplant cake
鱼香茄子fish fragrant eggplant c
干煸茄子dry fried eggplant
番茄烩丝瓜fresh tomato w/ vegetable sponge 干煸四季豆dry fried string beans
清炒时菜sauteed seasonal vegetable
开洋冬瓜dry shrimp w/ winter melon
开洋丝瓜dry shrimp w/ vegetable sponge
开洋白菜dry shrimp w/ napa cabbage
葱油嫩蚕豆green broad bean w/ garlic sauce
臊子豇豆chopped picked long bean w/ minced pork
面，饭chow main，noodles，fried rice
掸掸面house special dan- dan noodle
川味牛腩面sichuan style beef stew w/ fresh noodle
清炖牛腩面beef stew broth w/ noodle
红烧排骨面pork rib w/ noodle
四川凉面sichuan cold noodle
膳鱼面yellow eel w/ noodle
四川杂酱面noodle in sichuan brown sauce w/ minced pork 牛肉炒饭/面beef fried rice/ noodle
虾炒饭/面shrimp fired rice/ noodle
蔬菜炒饭/面vegetable fried rice/ noodle
鸡肉炒饭/面chicken fried rice/ noodle
四川炒饭/面house special mixed fried rice/ noodle
海鲜炒饭/面seafood fried rice/ noodle
锺水饺（红油/清汤）zhong’s dumpling（red oil/ broth）巴山肉包sichuan pork bun
龙抄手（红油/清汤）long’s wonton (red oil sauce/ broth)
海味煨面seafood noodle
酸辣牛肉粉spicy and yam noodle w/ beef
酸辣肥肠粉spicy and yam noodle w/ pork tripe
酸辣鱼片粉spicy and yam noodle w/ fish fillet
家乡薄饼（甜/咸）home style cake (sweet of salty )
甜点dessert
凉米糕wine rice cake w/soy bean powder and brown sugar 红薯饼yam cake
金银馒头steamed bun fried bun
八宝黑米粥eight treasure pomidge
成都赖汤圆sesame sauce in rice ball
蛋烘糕house special pancake
中国饮食文化英文介绍 各位读友大家好，此文档由网络收集而来，欢迎您下载，谢谢 篇一：中国饮食文化——英文版 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 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. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，
还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 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 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 seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重
竭诚为您提供优质文档/双击可除 春节美食英语介绍 篇一：中国各地美食英文介绍 1.beijing:Kaoya(pekingroastduck,烤鸭) 北京：烤鸭 Thecuisine:generationsofemperorsandblue-bloodedresi dentshavesetthestandardforhigh-endchinesecuisine.Th ecityisfamousforimperialcuisine,orguancai(官 菜),whichusesonlypremiumqualityingredientsandiscook edwithcomplextechniques. 烹饪风格：历代皇帝和贵族早已为高端的中式烹饪设定了标准。北京这座城市因其皇家菜肴或是官菜闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。 Thedish:Aperfectkaoyaisroastedtoareddishcolor;itssk inremainscrispyandthemeatafruityflavor. 菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆
润。 Awholeroastedduckistypicallyservedintwoways:thejuic ymeatandcrispyskinarewrappedinmandarinpancakeswiths callion,cucumberandhoisinsauce;andthebonesareslow-c ookedintoatastysoup. 一整只烤鸭有两种特色吃法：拿薄饼卷着肥美的鸭肉和酥脆的鸭皮，再搭配些青葱丝，黄瓜丝和海鲜酱；鸭骨架经慢火炖成美味的汤。 2.chongqing:Laziji(chili-friedchickencubes,辣子鸡) 重庆：辣子鸡 Thecuisine:evencomparedwithfoodfromsichuan,china’smeccaofspicydishes,chongqingcuisinescoreshighinspi cinessandnumb-inducingingredients.烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城，在麻辣程度上重庆菜首屈一指。 Thedish:Lazijicombinescrispychickenbreastcubeswitha fireplaceof peppercorn,toastedanddriedbird’
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 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. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 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 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 seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 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 himself, 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. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。 Shandong is a large peninsula surrounded by the sea to the East and the Y ellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Y ellow River. But with the current amount of pollution in the Y ellow 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 Shandong's own famous beer, Qingdao Beer
毛血旺Chongqing Style Boiled Blood Curd/Duck Blooding Chili Sauce soy sauce 酱油 vinegar 醋 cornstarch 淀粉 sesame oil 麻油 oyster sauce 蚝油 pepper 胡椒 red chili powder 辣椒粉 sesame paste 芝麻酱 monosodium glutamate 味精 Chinese red pepper 花椒 salt black bean 豆豉 star anise 八角 brown sugar 砂糖 dark brown sugar 红糖 custer sugar 白砂糖 rock sugar 冰糖 Allspice 香辣椒，多香果，牙买加胡椒 Anise (star anise) 大茴香，八角，大料 Aniseed 大茴香子 Basil 罗勒，紫苏，九层塔 Bay leaf 香叶，月桂树叶
Caper 马槟榔 Caraway 藏茴香果，葛缕子，页蒿Cardamom 小豆蔻 Cayenne pepper 辣椒，牛角椒Chive 细香葱，虾夷葱Cinnamon 肉桂 Clove 丁香 Coriander 芫荽，香菜，胡芫Cumin 孜然，小茴香，枯茗 Dill 莳萝 Fennel 茴香 Fenugreek 胡芦巴 Hop 忽布，啤酒花 Horseradish 山葵，辣根 Laurel 月桂 Mint 薄荷 Mustard 芥末 Nutmeg 肉豆蔻 Oregano 牛至 Paprika 红辣椒粉 Parsley 欧芹，洋芫荽洋香菜Poppy seed 罂粟种子
著名川菜英文菜单 1.宫保鸡球Kung Pao Chicken 2.四川牛肉Szechuan Beef 3.四川虾Szechuan Prawns 4. 鱼香茄子Braised Egg plant 5.麻婆豆腐Bean Sauce Tofu 头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6. 酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9. 五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 汤羹类Soup 1. 花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark's Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup 7. 酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style Vegetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11. 芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 15. 蝴蝶海参羹Sea Cucumber Soup 16.四宝豆腐羹Steam Tofu Soup 龙虾蟹类Seafood (Lobster, Shrimp, Crab) 1.法式咖喱焗龙虾French Curry Lobster 2.法式芝士牛油焗龙虾Cheese Lobster 3.上汤焗龙虾Special Style Lobster 4.蒜茸蒸龙虾Garlic Style Lobster 5.豉椒炒肉蟹Crab 6.上汤姜葱焗蟹Green Onion Crab 7.椒盐蟹Spicy Salt Crab 8.粉丝咖喱蟹煲Rice Noodle Curry Crab 虾鲜鱿贝类Seafood 1.菜远虾球Shrimp with Tender Green 2.白灼中虾Boil Shrimp 3.点桃虾球Walnut Shrimp 4. 油泡虾球Crystal Prawn 5.柠檬虾球Lemon Prawn 6.咕噜虾Sweet & Sour Prawn 7. 蒜茸蒸虾Steam Prawn w/ Garlic Sauce
The history of Sichuan Dish. Sichuan Dish is one of the eight main dishes in China. It has a reputation of different flavours. The history of Sichuan Dish is quite long. According to historical record, the dish originated in Nation of Ba and Nation of Shu. During the period between Qin Dynasty and San Guo, Chengdu has gradually become the political, economic and cultural center in Sichuan Region,stimulating great development of Sichuan Dish. The main feature is that the type of taste is diverse.Red Chilli,pepper and blackbean sauce are the main condiments.Different proportions of the condiments result in all kinds of special tastes of chilli,hot,curryed,oily,sweet sour and fish smell, which displays special tastes.The Sichuan Dish has an international reputation of " Food in China,taste in Sichuan". Hot Pot When talking about Sichuan cuisine, many people will think of hot pot. Yes,Hot pot is very popular in Sichuan,especialy in Chendu.Almost there are hot pot restaurants in every street.Even the air is full of the smell of hot pot . Hot pot is known for its spicy and hot flavor ! And no matter in summer or winter,there are full of people in Sichuan’s hot pot resturants. If you are happy,taking some friends to eat a hot pot. If you are not happy,taking some friends to eat a hot pot. Gongbaojiding Spiced chicken with peanuts is one of the special local dishes of Sichuan. To be honest,I don’t like this dish. Because it’s not spicy and hot enough, but a little sweet and sour.While this dish is very popular with westerners. The name for this dish stems from a Sichuan legend about a rich man who always asked his chef to cook this dish for visitors.This man finally become a top official in Sichuan ,hence the dish was named this way! Fuqi Feipian (fuqi feipian) is a cold dish unique to Sichuan that was created by a couple fifty years ago. Literally translated, the name of the dish means "Couples Lungs" but in fact, the dish is not made from lungs but other inner parts.
Sichuan Cuisine People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago. During the period of the Three Kingdoms, the kingdom of Shu was located in Sichuan. According to historical research, the people in Shu liked sweet food. During the Jin Dynasty, they preferred to eat pungent food; however, pungent food at that time referred to food made with ginger, mustard, chives, or onions. As recently as 200 years ago, there were no hot dishes in Sichuan cuisine, and few were cooked with pungent and hot flavorings. Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fin, braised bear’s paw, cris p duck roasted with camphor and tea, sea cucumber with pungent flavor, minced chicken with hollyhock, boiled pork with mashed garlic, dry – fried carp, and boiled Chinese cabbage have kept their traditional flavors. Sichuan has been known as the land of plenty since ancient times. While it does not have seafood, it produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty when Sichuan restaurants were opened in Lin’an, now called Hangzhou, its capital city. The prevailing Sichuan food consists of popular dishes eaten by common people and characterized by pungent, hot, strange, and salty flavors. Although Sichuan cuisine has only a short history, it has affected and even replaced more sumptuous dishes. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so hot pepper was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. Sichuan food has become the common food for most people in the area, especially since the dishes go well with rice. In this respect, Sichuan cuisine differs from Beijing cuisine, which was mainly for officials and nobility; Huai – Yang cuisine, which was mainly for rich, important traders; and Jiangsu – Zhejiang cuisine, which was mainly for literati. Typical, modern Sichuan dishes like twice – cooked pork with chili sauce, shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices are common dishes eaten by every family. Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. This is because many flavorings and seasonings are produced in Sichuan Province. These include soy sauce from Zhongba, cooking vinegar from baoning, special vinegar from Sanhui, fermented soy beans from Tongchuan, hot pickled mustard tubers from Fuling, chili sauce from Chongqing, thick, broad – bean sauce from Pixian, and well salt from Zigong. Sichuan pickles have an appealing smell, and are crisp, tender, salty, sour, hot, and sweet. If pickled elsewhere, even if made the same way using the same raw materials, they still would taste different. This is because the salt, which comes from wells in Zigong, has a unique flavor. In other places, sea salt is often used, which tastes slightly bitter. This example demonstrates that the flavoring materials are very
风: Hello,东.What a fine day！ 你好，东。多么好的天啊！ 东: I think so.Today is SUNday.Let's go visit the Great Wall. 我也是这么认为。今天是星期日。让我们去游览长城吧。 风: Why go to visit the Great Wall? 为什么要去游览长城？ 东: China is a country with a long history.The Great Wall is its landmark building.We went to China so long.How can we not visit it? 中国是一个历史悠久的国家。长城是它的标志性建筑。我们来中国这么久了，怎么能不去看看呢？ 风: Oh，I see.Do you like China? 哦，我懂了。你喜欢中国吗？ 东:Of course. I very like the ancient chinese. I especially like Chinese places of historic interest and scenic beauty. For example: the Imperial Palace, the Summer Palace. 当然。我非常喜欢古老的中国。我尤其喜欢中国的名胜古迹。例如：故宫，颐和园等。 风: Oh,really?But I prefer Chinese food,such as:Hunan Food,Sichuan Food and so on. 哦，真的吗?但是我更喜欢中国的食物。例如：湖南菜。四川菜等。 东: Yes,chinese food is delicious.And it is popular in the world. 是的，中国的食物是美味的。而且它正在流行于世界。 风: Ah, has eleven o'clock. Let us first go to restaurants for lunch and we can still chat. After lunch, we go to the Great Wall, please? 啊，已经十一点了。让我们先去餐馆吃午饭，还可以继续聊天。吃完饭，我们去长城，好吗？
Szechuan cuisine,Szechwan cuisine,or Sichuan cuisine (Chinese:四川菜) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers,as well as the unique flavour of the Sichuan peppercorn (花椒).Peanuts,sesame paste and ginger are also prominent ingredients in Szechuan cooking.Although the region is now romanized as Sichuan,the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in United States.There are many local variations of Sichuan cuisine within Sichuan Province and the Chongqing Municipality,which was politically part of Sichuan until 1997.The four best known regional sub-styles are Chongqing style,Chengdu style,Zigong style,and Buddhist vegetarian style.UNESCO has declared the city of Chengdu to be a city of Gastronomy in 2011,mainly because of its Szechuan style of cooking.
川菜 求助编辑 荤菜辣子鸡丁鱼香肉丝水煮牛肉火爆腰花灯影牛肉樟茶鸭子粉蒸排骨合川肉片回锅肉 姜汁热味鸡棒棒鸡 板栗红烧肉麻油鸡 太白鸭子东坡蒸猪头 素菜麻婆豆腐鱼香茄子家常豆腐白汁菜心开水白菜麻酱凤尾石斛花生米醋溜黄瓜 凉菜夫妻肺片川辣黄瓜椒麻鸡椒油扁豆 汤 虾仁冬瓜汤 箩粉鱼头豆腐汤 海鲜剁椒胖鱼头
基本资料 川菜系也是一个历史悠久的菜系，其发源地是古代的巴国和蜀国。川菜是对我国西南地区四川和重庆等地具有地域特色的饮食的统称， 川菜最大的特点是"一菜一格,百菜百味".川菜以成都、重庆、川南三个地方菜为代表，选料讲究，规格划一，层次分明，鲜明协调，以用料广博、味道多样、菜肴适应面广而著称。尤以麻辣、鱼香、怪味等味型独擅其长。烹调手法上擅长小炒、小煎、干烧、干煸。川菜作为我国汉族八大菜系之一，在我国烹饪史上占有重要地位，它取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味，融会了东南西北各方的特点，博采众家之长，善于吸收，善于创新，享誉中外。 调味方法 有干烧、鱼香、怪味、椒麻、红油、姜汁、糖醋、荔枝、蒜泥等复合味型，形成了川菜的特殊风味，享有“一菜一格，百菜百味”的美誉。 烹调方法 擅长炒、滑、熘、爆、煸、炸、煮、煨等。尤为小煎、小炒、干煸和干烧有其独道之处。从高级筵席“三蒸九扣”到大众便餐、民间小吃、家常风味等，菜品繁多，花式新颖，做工精细。川菜烹调讲究品种丰富、味多味美的川菜，所以受到人们的喜爱和推崇，是与其讲究烹饪技术、制作工艺精细、操作要求严格分不开的。川菜烹调有四个特点：一是选料认真、二是刀工精细、三是合理搭配、四是精心烹调。在“炒”的方面有其独到之处。它的很多菜式都采用“小炒”的方法，特点是时间短，火候急，汁水少，口味鲜嫩，合乎营养卫生要求。菜肴烹饪看似简单，实际上包含着高度的科学 碧绿虾仁 干蒸黄鱼 白汁鱼肚 干烧鱼翅 酸菜鱼 东坡墨鱼 东坡鳊鱼 火锅 毛肚火锅 主食 担担面 八宝粥 赖汤圆
四川素有“天府之国”之称，烹饪原料当然是多而广的。56万平方公里境内，物产富庶。牛、羊、猪、狗、鸡、鸭、鹅、兔，可谓六畜兴旺，笋、韭、芹、藕、菠、蕹（Weng），堪称四季常青，淡水鱼有江团、岩鲤、雅鱼、长江鲟。即便是一些干杂品，如通江、万源的银耳，宜宾、乐山、涪陵、凉山等地出产的竹荪，青川、广元等地出产的黑木耳，宜宾、万县、涪陵、达川等地出产的香菇，四川多数地方都产的魔芋，均为佼佼者。就连石耳、地耳、绿菜、侧耳根、马齿苋这些生长在田边地头、深山河谷中的野菜之品，也成为做川菜的好材料。还有作为中药冬虫夏草、川贝母、川杜仲、天麻，亦被作为养生食疗的烹饪原料。四川人饮食特别讲究滋味，因此，很注意培养优良的种植调味品和生产、酿造高质量的调味品。自贡井盐、内江白糖、阆中保宁醋、中坝酱油、郫县豆瓣、清溪花椒、永川豆豉、涪陵榨菜、叙府芽菜、南充冬菜、新繁泡菜、忠州豆腐乳、温江独头蒜、北碚莴姜、成都二金条海椒等等，都是品质优异者。与烹饪和筵宴有密切关系的川茶川酒，其优质品种亦为举世公认。 四川菜英语介绍 Sichuan Cuisine Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing. The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines. Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking. Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy. Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking
美食当前-中国八大菜系英文介绍
美食当前中国八大菜系英文介绍 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 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. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 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 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 seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 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 himself, 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. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期