山西美食英语作文
【篇一：中国各地美食英文介绍】
1. beijing: kaoya (peking roast duck, 烤鸭)
北京：烤鸭
the cuisine: generations of emperors and blue-blooded residents have set the standard for high-end chinese cuisine. the city is famous for imperial cuisine, or guan cai (官菜),
which uses only premium quality ingredients and is cooked
with complex techniques.
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。
the dish: a perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat a fruity flavor.
菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。
a whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.
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: la zi ji (chili-fried chicken cubes, 辣子鸡)
重庆：辣子鸡
the cuisine: even compared with food from sichuan, china’s mecca of spicy dishes, chongqing cuisine scores high in spiciness and numb-inducing ingredients. 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。
the dish: la zi ji combines crispy chicken breast cubes with a fireplace of
peppercorn, toasted and dried bird’s-eye chilis to create a
plate of hot, red deliciousness.
菜肴：辣子鸡是将酥脆的鸡胸脯块与干胡椒、芝麻和干辣椒一同翻炒，从而做出一盘子火辣辣红彤彤的美味。
3. fujian province: fo tiao qiang (buddha jumps over the wall,
佛跳墙) 福建省：佛跳墙
the cuisine: located along the southeastern coast of china, fujian is famous for fresh seafood, but its flavorful shrimp oil and shrimp paste make the region’s cuisine stand proud.
烹饪风格：坐落于中国东南沿海的福建省以其新鲜的海产而闻名，不过福建有名的虾油和虾酱也让当地引以为傲的烹饪手法。
the dish: legend has it that this dish is so irresistible that buddha jumped over the wall for a taste.
菜肴：相传佛跳墙这道菜美味难挡，佛都从墙头跳过前来品尝。
fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all together for hours with premium shaoxing rice wine.
佛跳墙由包括鱼翅、鲍鱼、海参、人参和扇贝等18种食材做成，所有食材再加些上好的绍兴米酒，经小火煨数小时即可。
4. gansu province: lanzhou lamian (lanzhou hand-pulled noodles, 兰州拉面)
甘肃省：兰州拉面
the cuisine: this islamic province makes hands-down the best noodles with beef or lamb in the country.
烹饪风格：有着伊斯兰信仰的甘肃省能够轻而易举地做出全国最棒的面食来，面里一般会放牛肉或是羊肉。
the dish: the perfect lanzhou lamian is made with five ingredients: a clear soup, white , green , red chilis, yellow noodles.
菜肴：最好吃的兰州拉面由5种食材组成：清汤，白萝卜，香菜，红辣椒，细黄面条。 the best way to experience this regional is seated in a humble lamian joint, slurping down noodles amid hungry eaters.
体验这道当地主打美食最好的方式，就是坐在普普通通的小摊前，在饥饿的食客中间痛快地“哧溜哧溜”将面条吃到嘴里。
5. guizhou province: suan tang yu (fish in sour soup, 酸汤鱼)贵州省：酸汤鱼
the cuisine: like foodies in sichuan and hunan, miao tribespeople in hilly guizhou loves their food sour and spicy.
烹饪风格：像湖南和四川爱好美食的人们一样，居住在贵州山区的苗族人家也更喜欢吃酸辣口味的菜。
the dish: the soup is made with rice or tomatoes, pickled chilis and various herbs, and then cooked with freshly caught river fish for a super sour blend.
菜肴：酸汤鱼由酒酿或是番茄、泡椒和许多香草共同熬成，然后再放入刚抓回来的新鲜河鱼，即可做出超级酸爽的酸汤鱼了。
the thick, delicious broth has a persistent aroma. you can throw in tofu and other vegetables and eat it hot-pot style.
香浓美味的汤香味很持久，你可以像吃火锅一样，在汤中下些豆腐
和其他蔬菜吃。
6. hebei province: lvrou huoshao (donkey meat sandwich, 驴肉火烧) 河北省：驴肉火烧
the cuisine: much as it is in neighboring beijing, hebei cuisine is savory and sauce heavy, with an emphasis on the cut and color of the dishes.
烹饪风格：和邻近的北京菜有很多相似之处，河北菜很可口，酱油重，看重刀工和菜肴的颜色。
the dish: brace yourself. locals reckon donkey is as delicious as dragon meat, even though no one can provide much in the way of evidence of having eaten the latter.
菜肴：做好准备。当地人认为驴肉和龙肉一样美味，尽管没人能用文字证明有谁真的吃过龙肉。
donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. its leaner than pork and lacks the funky odor of mutton. sliced donkey meat is stewed and served between two pieces of ciabatta-like bread to make a hebei-style sandwich.
驴肉蛋白质含量高，胆固醇含量低，而且比牛肉纤维细。驴肉又比猪肉瘦些，也没有羊肉那股膻味。片好的驴肉是炖好的，夹在两片
像意大利脆皮面包模样的饼子中间，这样就做好了河北风格的三明
治了。
7. heilongjiang province: harbin hongchang (harbin red sausage, 哈尔滨红肠)
黑龙江省：哈尔滨红肠
the cuisine: heilongjiang is among the coldest provinces in china, and its people eat lots of meat and russian bread. the cuisine is typified by heavy sauce and deep-frying.
烹饪风格：黑龙江省是中国最严寒的省区之一，这里的人们会吃很多肉食和俄罗斯面包。烹饪风格就是酱油重，深油炸。
the dish: in the early 20th century, russian traders brought
this smoked pork sausage across the border into harbin. since then its become a specialty of the city.
菜肴：20世纪早期，俄罗斯商人将这种熏猪肉肠从边境带到了哈尔滨。从那时起这种红肠就变成了当地的招牌菜。
flavored with garlic and black pepper, hongchang is the perfect companion to dalieba bread and tastes even better with a pint of harbin beer.
搭配大蒜和黑胡椒一起吃，红肠加上俄罗斯面包才最棒，再来一品
脱哈尔滨啤酒感觉就更好了。
8. hubei province: sanxian doupi (three delicacies wrapped in tofu skin, 三鲜豆皮)
湖北省：三鲜豆皮
the cuisine: three words sum up hubei cuisine: steamed, fishy and soupy. 烹饪风格：“蒸、鱼、汤”这三个字就可以总结湖北菜。 the province is also famous for its delicious breakfast snacks, such as hot dry noodles and sanxian doupi.
湖北省也因其美味可口的早点闻名，比如热干面和三鲜豆皮。
the dish: sanxian doupi is hubeis answer to .the traditional breakfast from wuhan is made with a delicious stuffing, a mixture of soft glutinous rice, egg, mushroom and pork,
tucked into two pieces of tofu skin and then pan-fried until golden brown.
菜肴：三鲜豆皮是湖北的千层面。武汉的传统早点是用美味可口的
馅儿做成的，软糯米，鸡蛋，蘑菇和猪肉混合，卷在两张豆皮里，
然后放在油锅中炸至金棕色。
9. hunan province: duojiao yutou (steamed fish head with pickled chilis, 剁椒鱼头)
湖南省：剁椒鱼头
the cuisine: also known as xiang cuisine (湘菜), hunan food is known to be just as hot as sichuan, minus the numbing quality. locals are partial to smoked and cured meats in their dishes.
烹饪风格：就是众所周知的湘菜，湖南菜和四川菜一样火辣辣，但
却没有那股子麻劲儿。当地人偏爱熏肉和腌肉。
the dish: in addition to an irresistible combination of pickled chilis and the tender meat of a fish head, duojiao yutou is packed with nutrients, such as vitamin a and vitamin c, providing an instant boost.
菜肴：除了难以抗拒的泡椒和鲜嫩鱼头肉做成的美味，泡椒鱼头还
含有很多营养物质，比如维生素a和维生素c，增进新陈代谢。
instead of just red chilis, chefs use both green and red chilis to create a colorful mixture. add the complimentary plate of egg noodles to the soupy fish dish to make a full meal.
除了红辣椒之外，厨师还会用到青椒和红椒搭配菜的颜色。在香浓的鱼汤中下入赠送的鸡蛋面就是完美的一餐了。
10. inner mongolia autonomous region: kao yang tui (barbequed lamb leg, 烤羊腿)
内蒙古自治区：烤羊腿
the cuisine: from beef and mutton, to venison and ostrich, hearty inner mongolians never say no to barbecue.
烹饪风格：从牛肉到羊肉，再从鹿肉到鸵鸟肉，健硕的内蒙人从来都不拒绝烧烤。
the dish: this isnt the average meat-on-a-stick. its an entire grilled sheep leg loaded with spices.
菜肴：这不是平常说到的串在签子上的烤肉喔，这可是撒了佐料的一整只烤羊腿。
【篇二：中国美食(中英文)】
for most foreigners, “chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. however, for chinese people, “chinese food” is a concept as useless as “german beer,” because, like chinese culture in general, chinese food is extremely diverse. china covers a large territory and has many nationalities; hence there is a wide variety of chinese foods, each with quite different but fantastic and mouthwatering flavors. because chinas local dishes have their own typical
characteristics, chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. certainly, there are many other local cuisines that are famous, such as beijing cuisine and shanghai cuisine. 对于大多数外国人，“中国菜”通常意味着很多油炸，浓厚的风味和油腻的菜，味道都相似。然而，对中国人而言，“中国菜”是一个概念，无用的“德国啤酒，“因为，像一般的中华文化，中国的食品是非常多样的。中国地域辽阔，民族众多；因此，有一个中国食品种类繁多，各有不同，但美妙和令人垂涎的美味。因为中国地方菜肴各具特色，中国菜分为八大菜系，其区别是现在被广泛接受的。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
consisting of jinan cuisine and jiaodong cuisine, shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. shallots and garlic are frequently used as seasonings so shandong dishes taste pungent. soups are given much emphasis in shandong cuisine. thin soups are clear and fresh while creamy soups are thick and taste strong. jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while jiaodong chefs are famous for cooking seafood with a fresh
and light taste.
typical menu items: birds nest soup; yellow river carp in
sweet and sour sauce 山东菜
由济南菜和胶东菜，山东菜，干净，纯洁而不油腻，以其香，鲜重，脆、嫩。洋葱和大蒜是常用的调料，山东菜味道辛辣的。汤中给出
了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师
擅长炸，烤，炒炒，胶东厨师和烹饪海鲜的鲜淡而著名。
典型的菜单项：王府清汤官燕；糖醋黄河鲤鱼
sichuan cuisine
sichuan cuisine, known more commonly in the west as “szechuan,” is one of the most famous chinese cuisines in the world. characterized by its spicy and pungent flavors, sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. garlic, ginger and fermented soybean are also used in the cooking process. wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used
as basic cooking techniques.
it can be said that one who doesnt experience sichuan food
has never reached china.
typical menu items: hot pot; smoked duck; kung pao chicken; water-boiled fish; tasty and spicy crab; twice cooked pork; mapo tofu
四川菜
四川菜，在西方通常被称为“四川，”是一个在世界上最著名的中国
菜系。具有辛辣和刺激性的味道，四川菜，有多种口味，着重使用
红辣椒。辣椒和花椒，总是在伴奏，产生典型的刺激的味道。大蒜，
姜和豆豉也被应用在烹饪过程中。野生蔬菜和肉类，如经常选择的成分，而油炸，油炸无油，腌制和文火炖煮作为基本的烹饪技巧。可以说，一个不体验四川食品从未到达中国。
典型的菜单项：火锅；熏鸭；宫保鸡丁；水煮鱼；可口、香辣蟹；回锅肉；麻婆豆腐
guangdong (cantonese) cuisine
tasting clean, light, crisp and fresh, guangdong cuisine, familiar to westerners, usually has fowl and other meats that produce its unique dishes. the basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. steaming and stir-frying are most frequently used to preserve the ingredients natural flavors. guangdong chefs also pay much attention to the artistic presentation of their dishes.
typical menu items: shark fin soup; steamed sea bass; roasted piglet; dim sum (a variety of side dishes and desserts) 广东菜系（粤语）
品尝干净，轻，脆鲜，广东菜，为西方人所熟知，通常有鸡和其他肉类，产生其独特的菜肴。基本的烹饪方法包括烤，炒，煎，炸，烤，炖和蒸。蒸炒最常用于保存天然风味成分。广东厨师也注重于菜肴的艺术表现。
典型的菜单项：鱼翅汤；清蒸石斑鱼；烤乳猪；点心（各种小菜和点心） fujian cuisine
combining fuzhou cuisine, quanzhou cuisine and xiamen cuisine, fujian cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. the most distinct feature is their pickled taste.
typical menu items: buddha jumping over the wall; snow chicken; prawn with dragons body and phoenixs tail
福建菜
福州菜，泉州菜，厦门菜，福建菜以其精选的海鲜，漂亮的色泽，神奇的甜，酸，咸和香。最明显的特征是其“腌味。”
典型的菜单项：佛跳墙；雪鸡；龙的身体和凤凰尾虾
huaiyang cuisine
huaiyang cuisine, also called jiangsu cuisine, is popular in the lower reaches of the yangtze river. using fish and crustaceans as the main ingredients, it stresses their freshness. its carving techniques are delicate, of which the melon carving technique
is especially well known. cooking techniques consist of stewing, braising, roasting, and
simmering. the flavor of huaiyang cuisine is light, fresh and sweet and its presentation is delicately elegant.
typical menu items: stewed crab with clear soup, long-boiled and dry-shredded meat, duck triplet, crystal meat, squirrel with mandarin fish, and liangxi crisp eel
淮阳菜
淮阳菜，又叫江苏菜，在长江下游的流行。以鱼类、甲壳类为主要成分，它强调新鲜。其雕刻技术是微妙的，其中哈密瓜雕刻技术，尤其是众所周知的。烹饪技术包括炖，蒸，烤，炖。淮阳菜的特色是淡，鲜甜，其表现是微妙的优雅。典型的菜单：红烧蟹清汤，煮干丝长肉，三套鸭，水晶肉，与松鼠桂鱼，和梁溪脆鳝
zhejiang cuisine
comprising local cuisines of hanzhou, ningbo, and shaoxing, zhejiang cuisine is not greasy. it wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. hangzhou cuisine is the most famous one of the three.typical menu items: sour west lake fish, longjing shelled shrimp, beggars chicken hunan cuisine hunan cuisine consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau areas. it is characterized by thick and pungent flavors. chili, pepper and shallot are usually necessities in this variation.
typical menu items: dongan chicken; peppery and hot chicken
浙江菜
典型的菜单项：酸鱼西湖，龙井虾仁，乞丐鸡
湖南菜
湖南菜系由湘江地区的地方菜，洞庭湖和湘西的高地地区。它的特点是辣的口味。辣椒，辣椒和大葱通常是这种变化的必需品。
典型的菜单项目：东安鸡；胡椒和辣鸡
anhui cuisine
anhui cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. often ham will be added to improve taste and candied sugar added to gain freshness.
typical menu items: stewed snapper; huangshan braised pigeon
安徽菜
安徽厨师注重烹饪温度，擅长炖。通常会加入火腿改善口感和蜜饯
糖添加到获得新鲜。
典型的菜单：红烧甲鱼；黄山红烧石歧项鸽
【篇三：英语作文介绍广东菜广东美食(带翻译)】
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。