北京粤菜早有规范英文菜单
粤菜在北京占有一席之地，顺峰酒楼北京区总监胡景泉给记者搬出了好几本制作精良的双语菜单，在一本菜单上，集山珍海味之大全的“养生佛跳墙”被音译成Fo tiao qiang，并在后面注有英文解释，据介绍，其实这个译法已沿袭多年了。
“粤菜早就走出了国门，很多都有固定的译法。”胡总监说，“《中文菜单英文译法》是滞后于现实的，我们早就自我规范过了。”他说，由于粤菜与香港菜系一脉相承，很多粤菜早有习惯的英文译法，一般不会出现不规范的情况，如烧鹅译为“Roasted Goose”，过桥响螺片译为“Conch in hot soup”，卤水拼盘译为“Pot-stewed Meat”。
每家老字号5道菜上小吃英文榜
豆汁、焦圈、麻豆腐、豌豆黄、炒红果、爆肚、卤煮……老北京的这些小吃也在大张旗鼓地起了洋名，后海的“九门小吃”负责人袁庆华告诉记者，英文菜单一两天后即将面世。
此前老北京传统小吃协会会长曾开玩笑说豆汁可译为“北京可乐”。对此，袁庆华表示即将面世的小吃英文菜单中，豆汁音译成“Douzhir”，在拼音基础上加了个“尾巴”，有北京话的儿化音。她说：“基本上我们都是直译拼音，因为既生动又有民族特色，同时，又在后面加注了英文版的解释，包括口味、原料、烹饪方法。”
据介绍，豆汁的洋名字后有一句英文解释：“为绿豆发酵制成的饮料”；“豆腐脑”叫Tofunao，解释为“用豆腐制成的凝乳状的食品”；“爆肚”称为Baodu，解释为“油爆或水爆羊肚牛肚”；“驴打滚”叫Ludagun，
解释为“蒸熟的江米裹上甜豆面粉”。
中国菜 中餐被公认为全球最佳美食之一，其种类之丰富，工艺之繁复，使其理所当然地成为游客大快朵颐的乐事之一。 中国美食 1中国美食是中国文化一道绚烂的风景线，这点从世界各地随处可见的中餐馆可以窥见。当今，烹饪业正以前所未有的速度在发展。10年前，北京只有几千家餐馆，而今天却有10万多家大小不等的餐馆遍布市内。 2地方美食 众所周知，明朝以来出现了八大菜系，分别是山东菜、四川菜、广东菜、福建菜、江苏菜、浙江菜、湖南菜和安徽菜。除了这些传统菜系，中国的烹饪业也经历了巨大的变化：每个地方都形成了自己的特色菜，不同菜系汇集于诸如北京这样的大城市。 3被誉为“天府之国”的四川也是个美食之都。在那里的任何一家餐馆都能找到既可口又经济实惠的美食。川菜的原料虽简单，但调料却大有讲究。川菜以口味辣著称，但仅是口味辣还不能使川菜区别于其他辣口味的菜系，比如湖南菜和贵州菜。川菜的特别之处在于花椒的使用。尝过花椒之后，人们的舌头和嘴巴会留下酥麻的感觉。除了花椒之外，川菜还常用辣椒粉之类的调料。因使用豆豉作配料，再加上一套独特的烹饪方式，如今川菜在全世界都十分有名和受欢迎。近几年涌现了一大批著名的专做川菜的餐馆，比如谭鱼头。 4广东省在中国南部，全年气候温和，物产丰富。它还是最早对外开放的通商口岸之一。广东的餐饮文化独具特色，对中国其他地方乃至全世界产生了深远的影响。广东菜以其好生猛海鲜、追求新奇、细致考究的烹饪方法而著称。广东菜中的各式煲汤如今已深受全国各地人民喜爱。 5浙江菜口味清淡，精致玲珑，是长江下游区域菜肴的代表。西湖醋鱼是其中的一道名菜。这道菜鲜美，酥嫩，带着自然的清香。中国乃至世界各地的中餐馆大都能找得到这道菜，但口味往往不及在浙江杭州吃得那般纯正。因为只有杭州拥有来自西湖的鱼和水。 6每道菜都有一段故事 中国菜名五花八门，而每道名菜都有一段有趣的故事，说明它如何博得人们的喜爱。一个好名字能使这道菜更有意思；但有些菜名太怪异了，听起来让人一头雾水，不要说外国人难以理解，就是中国人往往也不是很清楚。你要是望文生义，准得闹出笑话来。 7拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。这些包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，馅儿饱蘸肉汁，口感柔软，香而不腻。可为什么叫“狗不理”呢? 8“狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多的顾客。狗子工作十分卖力，可他还是满足不了大家的需要，顾客们只得等很长时间。有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，哪有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他们”。可就是这个有点怪里怪气的名字，反倒起了很好的广告作用，这个名字一直沿用到了今天。如今“狗不理”已经成为天津的老字号。 9浙江菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。 10佛跳墙是福建莱里的一道名菜，亦被称作福建第一菜。这道莱的主料不下20种，有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿配料10多种，有蘑菇、冬笋、鸽蛋等。所有的原
粤菜起源 粤菜 源远流长，历史悠久。它同其他地区的饮食和菜系一样，都有着中国饮食文化的共同性。早在远古，岭南古越族就与中原楚地有着密切的交往。随着历史变迁和朝代更替，许多中原 人为逃避战乱而南渡，汉越两族日渐融合。中原文化的南移，中原饮食制作的技艺、炊具、食具和百越农渔丰富物产结合，这就是粤式饮食的起源。粤菜起源于汉，就是凭借这段历史来说的。自秦汉开始，中原汉人不断南迁进人广州。他们不但带来了先进的生产技术和文化知识，同时也带来了“烩不厌细，食不厌精”的中原饮食风格。到了唐宋时期，中原各地大量商人进入广州，广州的烹调技艺迅速得到提高，到了明清，广州的饮食文化进入了高峰。据清道光二年（1822年）的有关文献记载：“广州西关肉林酒海，无寒暑，无昼夜。”南宋南宋以后，粤菜的技艺和特点日趋成熟。这同宋朝南迁，众多御厨和官府厨师云集于粤，特别集中于羊城有关。唐代开始，广州成为我国主要的进出贸易口岸，是世界有名的港口。宋、元之后，广州成为内外贸易集中的口岸和港口城市，商业日益兴旺，带动了饮食服务作为一个商业行业发展起来，为粤式饮食特别是粤菜的成长提供了一个非常重要
的条件和场所。 明清两代 明清两代，是粤菜、粤点、粤式饮食真正的成熟和发展时期。这时的广州已经成为一座商业大城市，粤菜、粤点和粤式饮食真正成为了一个体系。闹市通衡遍布茶楼、酒店、餐馆和小食店，各个食肆争奇斗艳，食品之丰，款式之多，世人称绝，渐渐有“食在广州”之说。 编辑本段 形成 粤菜系的形成和发展与广东的地理环境、经济条件和风俗习惯密切相关。广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。故广东的饮食，一向得天独厚。早在西汉《淮南子·精神篇》中就载有粤菜选料的精细和广泛，而且可以想见千余年前的广东人已经对用不同烹调方法烹制不同的异味游刃有余。在此以前，唐代诗人韩愈被贬至潮州，在他的诗中描述潮州人食鲎、蛇、蒲鱼、青蛙、章鱼、江瑶柱等数十种异物，感到很不是滋味。但到南宋时，章鱼等海味已是许多地方菜肴的上品佳肴。在配料和口味方面，采用生食的方法。到后来生食猪牛羊鹿已不多， 但生食鱼片，包括生鱼粥等的习惯保留至今。而将白切鸡以仅熟，大腿骨带微血为准，则于今仍是如此。将粤菜的刀工精巧，配料讲究相得益彰，口味注意清而不淡诸特点，表
Cantonese Food: Background Cantonese (Yue) cuisine comes from Canton in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country. Cantonese cuisine draws upon a great diversity of ingredients, as Canton has been a trading port since the days of the Thirteen Factories, bringing with it many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used—steaming and stir-frying being the most favoured. Cantonese Food: Ingredients For many traditional Cantonese cooks, the flavors of a finished dish should be well-balanced, and never cloying or greasy. Also, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking. Garlic, chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes. Other ingredients include spring onion, sugar, salt, soy sauce, rice wine, vinegar, scallion oil, and sesame oil. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly. Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. From the Cantonese perspective, strong spices are added only to stale seafood to cover the odor. The freshest seafood is odorless, and is best cooked by steaming. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients. Cantonese Food: Dishes Dim sum is usually served as breakfast or brunch, enjoyed with family or friends. Dim sum is part of the Cantonese culture; it is common to see good Cantonese restaurants crowded with people having dim sum in the morning. There Traditional dim sum includes various types of steamed buns such as cha siu bao, Siu Mai, Phoenix talons (Chicken feet), Steamed spare ribs, and Spring rolls dumplings, and rice noodle rolls (chang fen). The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food. Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Instead of placing an order after reading a menu, you order whatever you like after physically seeing the dishes on the trolley. Some modern dim sum restaurants record the dishes on a bill at the table. Char Siu (BBQ pork) - Char siu, also known as BBQ pork, is Cantonese-style barbecued pork. It is usually made with long strips of boneless pork. The distinctive feature of char siu is its coating of seasonings which turn the meat dark red during cooking. The words char siu literally mean "fork roasted", which is the traditional preparation method. Long forks hold the meat in a covered oven or over a fire. Char siu is rarely eaten on its own, but used in the preparation of other foods, most notably
Cantonese cuisine Before we visit the restaurant and taste the delicious food, I would like to tell you something about the slow-cooked soup. Enjoying a good fame in China and abroad, Cantonese cuisine is one of the four major traditional cuisines in China. In general, Cantonese cuisine is characterized by its different and special ingredients and its fine making. For this reason, the Cantonese food tastes fresh, light and unique. When in Guangzhou, you cannot miss the nutritious and healthy slow-cooked soup, which takes five or six hours to cook. It is the unique charm and rich cooking culture that have earned Cantonese cuisine a well-known saying—Eating in Guangzhou. Steaming fish is a classical Guang Dong dish. It is famous for light, soft and slippery taste. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. Put the fresh fish in the pot to steam for 8 minutes with mild heat. Before the dish is finished, add a spoon of oil and some chopped green onion and a spoon of soy sauce, and then the steaming fish is done. My father is very good at cooking this course. I really love the way he cook the fish, not only maintain the original flavors of the fish, but also provide with enough protein. 粤菜 在我们参观餐厅，品尝美味的食物，我想告诉你一些关于粤菜的事情。 粤菜是中国传统的四大菜系之一，并且在国内外都有一个很好的名声。一般来说，广东菜的特点是不同而特殊的原料以及它精美的制作。出于这个原因，粤菜口味新鲜，清淡，同时也是独一无二的。在广州的时候，你不能错过营养和健康的老火汤，这需要五六个小时来煲。吃在广州，老火汤独特的魅力和丰富的烹饪文化，让粤菜名满天下。 清蒸鱼是一道经典的广东菜，以口味清谈、鱼肉细滑而著名。所用材料必须新鲜，厨师需掌控好火候，以此保证鱼肉的鲜嫩。将鲜鱼放在锅中,用文火蒸8分钟。在出锅之前，加一小勺油和一些葱花及一勺酱油，清蒸鱼就做好了。我的父亲很擅长烹饪这道菜。我非常喜欢他做的清蒸鱼，不仅仅保留了鱼的鲜美，也提供了足够的蛋白质。
Guangzhou is located in the center of Guangdong province. She is not only the capital of Guangdong, but also the central city with strong attraction and influence in South China. She has jurisdiction over 10 districts and 2 county-grade cities. They are Yuexiu, Haizhu, Liwan, Tianhe, Baiyun, Huangpu, Huadu, Panyu, Luogang, Nansha Districts, and Conghua, Zengcheng Cities. Guangzhou covers an area of 7434.4 km2 and has a total population of some 10,000,000. Affected by the subtropical marine monsoon climate, Guangzhou is green and has flowers all the year around, and is known as “the Flower City”. Guangzhou is one of the first 24 national historic cultural cities of China. She has a history of over 2200 years, and is the cradle of the South Five Ridge Culture. There is a folklore about Guangzhou’s another name, “Goat City” and “Spike City”. Long long ago, five immortals, riding five goats holding spikes in their mouth, arrived in Guangzhou and presented the spikes to the people. They also wished the people no more famine. And then the five goats became five goat-shaped stones. Guangzhou was known as one of the starts of the ancient Marine Silk Road of China and one of the sources of modern China revolution. Now she has become the frontline of the reform and opening-up of China. She has been making brilliant achievements in developing economy and improving urban aspects. Guangzhou, one of the important ports of foreign trade and financial centers, has become the focus of foreign
广东粤菜CONTONESE CUISINE 一、烧味类BARBECUED AND ROAST 乳猪拼盘Suckling pig and barbecue combination 烧味拼盘Assorted barbecue platter 脆皮乳猪Crispy suckling pig 蜜汁叉烧Barbecue pork with honey flavour 卤水鹅片Slice of marinated goose 潮莲烧鹅Roasted goose 琵琶乳鸽Roasted marinated pigeon(per bird) 佛山惠蹄Marinated sliced pork’s knuckle 爽脆海蛰Shredded jelly fish 卤水鹅掌亦Marinated goose webs and wings 龙岗白切鸡Steamed chicken served with spring onion and ginger sauce 玫瑰食油鸡Poached chicken in soya bean sauce 二、鱼翅、燕窝SHARK’S FIN& BIRD’S NEST 蟹肉干捞翅Braised shark’s fin with crab meat 珊瑚海虎翅Braised superior shark’s fin with crab yolk 红烧大鲍翅Braised superior shark’s fin 竹笙酿官燕Stuffed imperial bird’s nest with bamboo pith 雪蛤燕窝翅Braised bird’s nest and shark’s fin with toad 红烧鸡丝生翅Braised shark’s fin with shredded chicken 海鲜竹笙大生翅Doublel-boiled shark’s fin with bamboo pith and seafood 胭脂官燕Braised imperial bird’s nest with crab meat and crab york 海鲜官燕Briased im perial bird’s nest with seafood 本店主厨特别推荐OUR CHEF’S SPECIAL RECOMMENDATION 原只凤吞翅（4-6位用）Double-boiled whole chicken stuffed with shark’s fin in soup(for 4-6 persons) 三、海鲜SEAFOOD 山汁虾球Deep-fried king prawn in mayonnaise and sesame 西湖虾饼Pan-fried shrimps mousse with crab meat and vegetable 油泡鲜虾泡Sauteed king prawn 黑椒爆鳝片Sauteed sliced eel with black pepper 翠芹百花片Sauteed cuttle fish and seasonal vegetable 雀巢脆香鳝Pan-fried sliced eel with bean curd in basket 香煎银雪鱼Pan-fried sliced silver cod 冬菜蒸银雪鱼Steamed silver cod with preserved vegetable 琥珀彩虹带子Sauteed scallop with walnuts 百花椒酿吊片Deep-fried cuttle fish with shrimps paste 食油皇干煎虾碌Pan-fried king prawn with soya sauce 四、精美小炒CANTONESE DELILGHTS 翡翠鲜虾球Sauteed prawns with seasonal vegetable
粤菜-水晶虾饺 Cantonese cuisine, one of the four great traditions of chinese cuisine. The cantonese attach great importance to mouth feel, and it is famous for the taste of light、fresh、crispy、tender、smooth which stand for sourth china's character. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking. Gar lic, chives and coriander leaves are notable exceptions, although the latter tends to b e mere garnish in most dishes. Other ingredients include spring onion, sugar, salt, soy sauce, rice wine, vinegar, scallion oil, and sesame oil. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but ofte n sparingly. There are many tasty traditional snacks in Cantonese cuisine . Shrimp Dumpling is one of my favorite. It is a exquisite mini dumpling with fresh shrimp in it. Shrimp dumplings, transparent and exquisite, smooth taste. It's the traditional beauty of Guangdong teahouse, restaurant. Guangdong people drink tea, will never dispense with a steamed shrimp dumplings. Excellent shrimp dumplings, skin white as ice, as thin as paper, translucent, peep of meat, taste smooth clear fresh and tasty. Shrimp dumplings outside first appeared in guang zhou tea house near the river flooded the market. Where it is rich in fish and shrimp, tea house master with pork, bamboo shoots, made of meat. The shrimp dumpling skin glue (big) rice noodles, cortex thicker, but as a result of shrimp flavor the United States, quickly spread. The city's tea house introduced the shrimp dumplings, improved, became a point of Guangzhou, long lasting. Shrimp dumplings on making more exquisite, will the clear surface, flour shrimp dumpling skin; Rinse shrimp stir shelled blot moisture crushed into meat glue, fat meat cut into fine grained, blanching until just cooked, reoccupy clear water soaked, is both cool and do not send out the fat meat; Add egg white, thin, large and flavor powder, sesame oil, pepper and other ingredients, made by frozen shrimp dumplings steamed. Shrimp dumplings thin and translucent, fresh dumplings intradermal filling faintly visible, shaped like a comb a banana. Due to the beautiful appearance, smooth taste , delicious, favored by customers at home and abroad praise. Nearly a decade of chicken varieties such as shrimp dumplings, crab roe shrimp dumpling is more popular with the customers.