八大菜系代表菜名英语

八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。

八大菜系英文介绍以下是八大菜系的英文介绍：1. 鲁菜：Shandong Cuisine， also known as Lu Cuisine, is the representative cuisine of the North and Northeast China, with a focus on seafood, pork, and chicken. It is known for its simple cooking methods, fresh ingredients, and rich flavors.2. 川菜：Sichuan Cuisine, also known as Chuan Cuisine, is a spicy and pungent cuisine from Sichuan Province in China. It is famous for its fiery peppers and rich sauces, and often features pork, chicken, and seafood.3. 粤菜：Cantonese Cuisine is the representative cuisine of Guangdong Province in China, known for its freshness, simplicity, and unique seasonings. It emphasizes the use of high-quality ingredients and pays attention to the presentation of dishes.4. 闽菜：Fujian Cuisine is a coastal cuisine from Fujian Province in China. It emphasizes seafood, fresh vegetables, and rice dishes. The cooking methods are unique, with a focus on stewing, steaming, and deep-frying.5. 苏菜：Jiangsu Cuisine is a representative cuisine of the Yangtze River Delta region in China. It emphasizes freshness, tenderness, and mild flavors. The cooking methods are diverse, including stewing, steaming, frying, and braising.6. 浙菜：Zhejiang Cuisine is a representative cuisine of the eastern region of China, known for its simplicity and unique flavors. It often features rice dishes, seafood, and various kinds of meat. The cooking methods include stewing, steaming, and frying.7. 湘菜：Xiang Cuisine is a spicy and pungent cuisine from Hunan Province in China. It emphasizes the use of fresh ingredients and fiery peppers, often featuring pork, chicken, and beef. The cooking methods include stewing, steaming, and deep-frying.8. 徽菜：Anhui Cuisine is a traditional Chinese cuisine from Anhui Province, known for its unique flavors and seasonings. The main ingredients include pork, chicken, duck, and various kinds of vegetables. The cooking methods include stewing, steaming, frying, and braising.。

介绍中国八大菜系的英语范文Introducing the Eight Traditional Chinese CuisinesChina's vast territory and rich cultural heritage have given birth to a diverse array of culinary delights, collectively known as the Eight Traditional Chinese Cuisines. Each cuisine represents a unique blend of flavors, techniques, and ingredients, reflecting the local natural conditions, historical backgrounds, and cultural traditions of its respective region. Below is a detailed introduction to these eight celebrated culinary styles.1. Shandong Cuisine (鲁菜)Origin: Shandong Province in eastern ChinaCharacteristics:•Known for its emphasis on seafood and the use of light, savory flavors.•Dishes are often characterized by their aroma, freshness, crispness, and tenderness.•Common cooking techniques include braising,deep-frying, and quick-frying.•Soups play a significant role, with both clear and creamy varieties.Popular Dishes: Sweet and sour carp, braised abalone, fried sea cucumber, and sea cucumber braised with scallion.2. Sichuan Cuisine (川菜)Origin: Sichuan Province in southwestern ChinaCharacteristics:•Famous for its bold and spicy flavors, often accompanied by a numbing sensation.•Heavily relies on the use of chili peppers, garlic, and Sichuan peppercorns.•Dishes exhibit a wide range of tastes and textures.Popular Dishes: Mapo tofu, kung pao chicken, hot pot, and spicy boiled fish.3. Cantonese Cuisine (粤菜)Origin: Guangdong Province in southern ChinaCharacteristics:•Known for its delicate and fresh flavors, with a strong emphasis on seafood.•Techniques such as stir-frying and steaming are widely used.•Minimal use of spices allows the natural flavors of ingredients to shine.Popular Dishes: Dim sum, sweet and sour pork, wonton soup, and honey-glazed barbecued pork.4. Jiangsu Cuisine (苏菜)Origin: Jiangsu Province in eastern ChinaCharacteristics:•Renowned for its delicate and light flavors, emphasizing the freshness and seasonality of ingredients.•Dishes are meticulously prepared and presented.•Aquatic products are a staple, and cooking techniques include stewing, braising, and roasting.Popular Dishes: Squirrel-shaped mandarinfish, lion's head meatballs, and salted duck.5. Zhejiang Cuisine (浙菜)Origin: Zhejiang Province in eastern ChinaCharacteristics:•Known for its fresh and tender flavors, with a focus on seafood and bamboo shoots.•Techniques such as steaming, braising, and stewing are prevalent.•Dishes often showcase the natural sweetness and tenderness of ingredients.Popular Dishes: Dongpo pork, West Lake vinegar fish, and beggar's chicken.6. Hunan Cuisine (湘菜)Origin: Hunan Province in central ChinaCharacteristics:•Similar to Sichuan cuisine in its bold and spicy flavors but less numbing and more aromatic.•Heavily features chili peppers, garlic, and other spices.•Dishes often have a complex and layered taste profile.Popular Dishes: Chairman Mao's red-braised pork, steamed fish head with chopped chili, and stir-fried pork with smoked tofu.7. Fujian Cuisine (闽菜)Origin: Fujian Province in southeastern ChinaCharacteristics:•Known for its emphasis on seafood and umami-rich flavors.•Uses a wide variety of ingredients, including seafood, mushrooms, and bamboo shoots.•Techniques such as braising and stewing are common.Popular Dishes: Buddha Jumps Over the Wall, oyster omelette, and fish ball soup.8. Anhui Cuisine (徽菜)Origin: Anhui Province in eastern ChinaCharacteristics:•Known for its use of wild herbs and game meats, as well as its braising, stewing, and slow-cooking techniques.•Dishes emphasize the natural flavors of the ingredients and often have a salty and umami taste profile.Popular Dishes: Braised turtle with ham, salt-baked chicken, and bamboo shoots with pork belly.In summary, the Eight Traditional Chinese Cuisines offer a rich tapestry of flavors, techniques, and ingredients that reflect the diversity and depth of China's culinary heritage. Each cuisine is a testament to the ingenuity and creativity of itschefs, who have honed their skills over generations to create dishes that are both delicious and deeply rooted in their respective cultural traditions.。

中国八大菜系代表作（英文翻译）No.1 Sichuan CuisinePockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavour Translucent beef slicesNo. 2 Guangdong cuisineRoasted sucking pigFricassee three kinds of snakes and cat Steamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)Yincai vegetalbes cooked with chicken slicesCrab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜麻婆豆腐宫保鸡丁鱼香肉丝灯影牛肉粤菜烤乳猪龙虎烩清蒸甲鱼笋片烧蛇葫芦盅鲁菜德州扒鸡清汤燕窝羹油爆大蛤荷花大虾淮阳菜蔬菜炒鸡片砂锅蟹肉丸奶油鸡丝玉米汤鱿鱼锅巴No. 5 Zhengjiang CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casserole Steamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp pork with pine nuts 浙菜东坡肘子西湖醋鱼龙井虾肉叫花鸡闽菜红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼湘菜东安鸡红烧肉清蒸海龟辣子鸡丁徽菜黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。

Regional cuisines Eight Cuisines八大菜系Sichuan Cuisine 川Jiangsu Cuisine 苏Cantonese cuisine 粤Shandong cuisine 鲁Fujian Cuisine 闽Zhejiang Cuisine 浙Hunan cuisine 湘Anhui Cuisine 皖No. 1 Sichuan Cuisine川菜Pockmarked bean curd(豆腐) 麻婆豆腐Chicken cubes with peanuts 宫保鸡丁Pork shreds with fishy flavour 鱼香肉丝Translucent beef slices 灯影牛肉Twice-cooked pork 回锅肉chili pepper chicken 辣子鸡No. 2 Guangdong cuisine粤菜Roasted sucking pig 烤乳猪Fricassee(油焖) three kinds of snakes and cat 龙虎烩Steam turtle with chives(香葱) sauce 清蒸甲鱼King snake with bamboo slices 笋片烧蛇Gourd cups葫芦盅No. 3 Shandong Cuisine鲁菜Dezhou grilled chicken 德州扒鸡Bird's nest in a clear soup 清汤燕窝羹Quick-boiled clam 油爆大蛤Lotus flower shrimp(虾) 荷花大虾No. 4 Huaiyang Cuisine苏菜/淮扬菜Crab(蟹) meat & minced(切成末的) pork ball in casserole(砂锅) 砂锅蟹肉丸Chicken mousse(奶油) broth(汤) with fresh corn奶油鸡丝玉米汤Squid(鱿鱼) with crispy rice crust(粑) 鱿鱼锅巴No. 5 Zhengjiang Cuisine浙菜Dongpo pork 东坡肘子West lake vinegar(醋) fish 西湖醋鱼Shelled shrimp (虾仁) with dragon well tea leaves 龙井虾仁Beggar’s chicken 叫花鸡No. 6 Fujian cuisine闽菜Sea food and poultry(家禽) in casserole 佛跳墙Steamed chicken ball with egg-white 芙蓉鸡丸Fried prawn(对虾) shaped as a pair of fish油炸对虾Crisp pomfret(鲳鱼) with litchi(荔枝) 荔枝鲳鱼No.7 Hunan Cuisine湘菜Dongan chicken 东安鸡Braised dried(红烧) pork with eel(鳗鱼) slices 红烧肉Steamed turtle 清蒸甲鱼Spring chicken with cayenne(红椒) pepper 麻辣仔鸡No. 8 Anhui Cuisine皖菜/徽菜Huangshan stewed pigeon 黄山醉鸽Gourd duck葫芦鸭Fricassee(油焖) pork sinew(腱) with egg white蛋花炖肉Crisp pork with pine nuts(松仁) 松仁排骨Other regional cuisine：其它菜系Hot pots /Chongqing hotpot 重庆火锅Muslim cuisine 清真菜Imperial-Simulating(仿皇室的) cuisine 仿膳菜Vegetarian cuisine素菜Northeastern cuisine东北菜Taiwan snack台湾小吃Famous delicacy：名菜北京烤鸭Beijing duck羊肉串Kebab狗不理包子Goubuli steamed stuffed bun; dumb dog dumpling过桥米线Crosses the bridge rice-flour noodle担担面dan dan mian (noodles in spicy garlic sauce)夫妻肺片Fuqi ox lung slice红烧蹄筋braised tendon with brown sauce麻婆豆腐Mapo bean curd西湖醋鱼West Lake sour and sweet fish水煮肉片stewed pork slices东坡肘子pork joint cooked in Su Dongpo's style鱼香肉丝shredded pork in fish flavored sauceStaple主食The staple food of Chinese is rice and flour. Southerners prefer rice and ground rice products, such as cooked rice, New Year rice cake, eight treasure rice pudding, and rice dumpling while northerners prefer cooked wheaten food. With wheat flour, they make steamed bread, stuffed bun, various kinds of noodles, and meat dumpling, etc.译文：中国人的主食以大米和面为主，南方人多吃大米和米粉制品，如米饭、年糕、八宝饭、汤圆。