中国美食的英文介绍

1、L o g oL o g oBy : 45297 groupChinese FoodL o g oL o g oL o g oL o g oChinese traditional staple foodthe Chinese characteristic cuisine Chinese festival food Chinese food cultureChapter 1 Chapter 2Chapter 3Chapter 4ContentsL o g oL o g oChapter 1 Chinese traditional staple food 1.rice （米饭） rice is t

2、he most common staple food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-fryingTypes: Porridge , fried rice steamed riceL o g oL o g oChapter 1 Chinese traditional staple foodPoridge fried riceL o g oL o g oCompany LogoChapter 1 C

3、hinese traditional staple food2.noodles（面条） noodles is a very old food and it Originated in china,has a long history.As a staple food ,it usually used in northeast. Also noodles have many different cooking method. Every kind of noodle may Tast very differrent.Next I will give the introduction of var

4、ous noodles in china.L o g oL o g oChapter 1 Chinese traditional staple food The first Culture of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles.The list covers famed dishes from all across China, including Wuhan hot noodles, Beijing noodles, Shanxi sliced

5、 noodles, Henan Xiaoji stewed noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles and Jilin Yanji cold noodles.武汉热干面Wuhan hot noodles 北京杂酱面 Beijing noodlesL o g oL o g oChapter 1 Chinese traditional staple food山西刀削面Shanxi S

6、liced Noodles 河南烩面 Henan Xiaoji Stewed NoodlesL o g oL o g oChapter 1 Chinese traditional staple food兰州拉面 Lanzhou Ramen 杭州片儿川 Hangzhou Pian Er ChuanL o g oL o g oChapter 1 Chinese traditional staple food昆山奥灶面 Kunshan Aozao Noodles 镇江锅盖面 Zhenjiang Pot Cover NoodlesL o g oL o g oChapter 1 chinese trad

7、itional staple food四川担担面 Sichuan Spicy Dandan Noodles 吉林延吉冷面 Jilin Yanji Cold NoodlesL o g oL o g oChapter 1 Chinese traditional staple food3.Dumplings(饺子）饺子） Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, becaus

8、e the pronunciation of jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. Ways to cook Jiaozi are also diverse: deeply-fry, boi

9、l ,steam,etc L o g oL o g oChapter 1 Chinese traditional staple food4.Steamed buns(馒头）馒头） Steamed buns made of by flour,there is no stuffing in it .It taste a little sweet or light.L o g oL o g oChapter 1 chinese traditional staple food5.Steamed stuffed bun(包子）包子） The different buns contain differen

10、t stuffing. For example, red bean paste, vegetables, pork, beefs. So their tastes are different. Soup dumpling(汤包） L o g oL o g oChapter 2 the Chinese characteristic cuisine China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mo

11、uthwatering flavor. 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。 Chinese food can be roughly divided into four regional cuisines ：中国饮食可以大致分为四大地方菜系 ：Shandong Cuisine山东菜系山东菜系 Sichuan Cuisine四川菜系四川菜系Cantonese Cuisine广东广东菜系菜系Jiangsu Cuisine江苏菜系江苏菜系L o g oL o g oChapter 2 the Chinese characteristic cuisine1.Shand

12、ong Cuisine山东菜系山东菜系 Introduction: shandong cuisine also named lu cai. An important part of four major cuisines of china. It be famous for the representative of north china cuisine.Development: shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period.Formed in the

13、 Qin and Han dynasties.After the Song dynasty ,shang dong cuisine has become the representative of Norht China cuisine,Factions: jinan style dishes , Jiaodong style dishes ,Confucius style dishesL o g oL o g oChapter 2 the Chinese characteristic cuisineJinan style DishesKnown for:soupBe good at: exp

14、losion ,fry,roast,firedFeatures: clear,fresh,crisp,tenderRepresentatives:Broth Assorted(清汤什锦）Natang Typha(奶汤蒲菜）Sweet and sour crap(糖醋鲤鱼）L o g oL o g oChapter 2 the Chinese characteristic cuisineJiaodong style dishesKnown for: Fushan dishes in yantaiBe good at:seafoodFeatures:keep ingredient flavor a

15、nd focus on the colorRepresentatives:quick-fired huangcai(溜黄菜）Soft-fried meatballs with sugar（雪花肉丸子）Soft-Fried pork filet（软炸里脊）L o g oL o g oChapter 2 the Chinese characteristic cuisineConfucius style disheKnown for: guanfu style disesBe good at :cooking techniquesFeatures:eat no rice but is of the

16、finest quality,nor meatBut is finely mincedRepresentattives:”yiping”bean curd(一品豆腐）Go to court with child(带子上朝）Boiled Ginkgo（诗礼银杏）L o g oL o g oChapter 2 the Chinese characteristic cuisineSichuan Cuisine四川菜系四川菜系Introduction:Sichuan cuisine is one of Chinas four great cuisine, it originated in the Si

17、chuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.characteristic :Sichuan cuisine is c

18、haracterized by its spicy and hot flavors, fish flavored dishes鱼香, spicy flavor椒麻, sour and hot flavors醋椒. Cooking method: more than 20 types,including fried,stirfrying,slide,boiled,blasting,stewed and so onCategories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸九扣菜and local flav

19、or snacks风味小吃L o g oL o g oChapter 2 the Chinese characteristic cuisineThe local specialized raw ingredients of Sichuan cuisine川菜川菜的特产原料的特产原料 The local specialized raw ingredients of Sichuan cuisine include Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits and bamboo shoots笋, fragrant-fl

20、owered garlic韭菜, celery芹菜, lotus root藕, spinach菠菜. There are also a great many varieties of high-quality freshwater fishes .basic features 1.Nowaday ,Sichuan cuisine is characterized by numerous ingredients(用料广博), diverse flavors(味道多样)and wide acceptability(菜肴适应面广)and is renowned for its diverse fla

21、vors and subtle changes. The phrase “Flavor in Sichuan” is evidence that Sichuan cuisine is recognized universally2. The flavor of Sichuan cuisine is characterized by spiciness and heat(川菜之味，以麻辣见长). Let us find out how spice(香料） is used in Sichuan cuisine, then we can find out its advantages by comp

22、arisonL o g oL o g oChapter 2 the Chinese characteristic cuisineDishes: sichuan hot-pot stew (麻辣火锅）Twice-cooked pork （回锅肉）, Fish flavored shredded pork with garlic sauce（鱼香肉丝）, Ma po Tofu （麻婆豆腐 ）and Kung Pao Chicken （宫保鸡丁 ）L o g oL o g oChapter 2 the Chinese characteristic cuisineDessert: Sticky ric

23、e ball（葱（葱香糯米香糯米团），团），Dan dan noodles（担担面）（担担面）L o g oL o g oChapter 2 the Chinese characteristic cuisineCantonese food 广东菜系广东菜系Introduction:Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school

24、 of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroadFeatures:The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are

25、light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cooking method:The cuisines commonly employed techniques are those of decocting熬, boiling, braising炖, decoct煎, steaming蒸, frying炒/炸, soaking泡, soaking and spicing of foodL o g oL o g

26、 oChapter 2 the Chinese characteristic cuisineCantonese food 广东菜系广东菜系Traditional dishesL o g oL o g oChapter 2 the Chinese characteristic cuisineSiu mei (燒味, showi) is essentially the Chinese rotisserie（烤肉） style of cooking. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no

27、vegetables. It creates a unique barbecue flavor that a sauce is usually added but a different sauce is used for each meat.L o g oL o g oChapter 2 the Chinese characteristic cuisineNoodles are either in soup broth or fried. Some noodle dishes are Cantonized. These are available as home-cooked meals,

28、on dim sum side menus, or as （street food at dai pai dong（大排档）, where they can be served with a variety of toppings（配料） such as fish balls. beef balls or fish slicesL o g oL o g oChapter 2 the Chinese characteristic cuisineCantonese food 广东菜系广东菜系Banquet/night dishesL o g oL o g oChapter 2 the Chines

29、e characteristic cuisineSeafoodL o g oL o g oChapter 2 the Chinese characteristic cuisineDessertL o g oL o g oChapter 2 the Chinese characteristic cuisineJiangsu Cuisine 江苏菜系江苏菜系Introduction:also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingred

30、ients, it stresses the freshness of materials. 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。Features:1. It pays more attention to cutting technique, made elaborately. (制作精细，注意刀工 )2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing! (口味清淡，强调本

31、味，重视调汤，风味清鲜)3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、roast（煨）、steam（蒸）、 Stir-fry （炒）、sear（烧）are perfect!4. It is brightly coloured and beautifully designed that pleases the eye; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真)L o g oL o g oCh

32、apter 2 the Chinese characteristic cuisinespecialty1.Braised pork ball in brown sauce2.Steamed pork rice wraps3.Pot stickersL o g oL o g oChapter 3 Chinese festival foodLantern Festival The Lantern Festival falls on the 15th day of the 1st lunar month, usually in February or March in the Gregorian c

33、alendar. As early as the Western Han Dynasty (206 BC-AD 25), it had become a festival with great significance. People will eat yuanxiao, or rice dumplings, on this day, so it is also called the Yuanxiao Festival.Yuanxiao also has another name, tangyuan. It is small dumpling balls made of glutinous r

34、ice flour with rose petals, sesame, bean paste, jujube paste, walnut meat, dried fruit, sugar and edible oil as filling. Tangyuan can be boiled, fried or steamed. It tastes sweet and delicious. Whats more, tangyuan in Chinese has a similar pronunciation with tuanyuan”, meaning reunion. So people eat

35、 them to denote union, harmony and happiness for the family. L o g oL o g oChapter 3 Chinese festival foodDragon Boat Festival The Dragon Boat Festival, the 5th day of the 5th lunar month, has had a history of more than 2,000 years. It is usually in June in the Gregorian calendar. Zong zi:A very pop

36、ular dish during the Dragon Boat festival . This tasty dish consists of rice dumplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of tzung tzu is meant to memory A Famous Ancient Chinese Poet and Statesman-Quyuan L o g oL o g oChapter 3 Chinese festival fo

37、odMid-Autumn Festival The Mid-Autumn Festival falls on the 15th day of the 8th lunar month, usually in October in Gregorian calendar People in different places follow various customs, but all show their love and longing for a better life. Today people will enjoy the full moon and eat moon cakes on t

38、hat day.1.Suzhou style mook cake 2. guangzhou style mookcakeL o g oL o g oChapter 3 Chinese festival foodSpring Festival The Spring Festival falls on the 1st day of the 1st lunar month, often one month later than the Gregorian calendar. It originated in the Shang Dynasty (c. 1600 BC-c. 1100 BC) from

39、 the peoples sacrifice to gods and ancestors at the end of an old year and the beginning of a new one. spring rolls (meat and vegetables rolled with thin cakes eaten as a snack)Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chn jun (春卷

40、spring roll) The new year cake was used as an offering to the kitchen god, with the aim of sticking his mouth with the sticky cake, to prevent rumours and conflict towards the humans familys god of all godL o g oL o g oChapter 4 Chinese food culture chinese tea cultureThe Chinese people, in their dr

41、inking of tea, place much significance on the act of savoring. Savoring tea is not only a way to discern good tea , but also how people take delight in their reverie and in teadrinking itself. Snatching a bit of leisure from a busy schedule, making a kettle of strong tea, securing a serene space, an

42、d serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of teadrinking, until your spirits soar up and up into a sublime aesthetic realm.

43、 中国人饮茶， 注重一个品字。品茶不但是鉴别茶的优劣，也带有神思遐想和领略饮茶情趣之意。在百忙之中泡上一壶浓茶，择雅静之处，自斟自饮，可以消除疲劳、涤烦益思、振奋精神，也可以细啜慢饮，达到美的享受，使精神世界升华到高尚的艺术境界。L o g oL o g oChapter 4 Chinese food culture China is a country with a time-honored civilization and a land of ceremony and decorum. Whenever guests visit, it is necessary to make and s

44、erve tea to them. Before serving tea, you may ask them for their preferences as to what kind of tea they fancy and serve them the tea in the most appropriate teacups. In the course of serving tea, the host should take careful note of how much water is remaining in the cups and in the kettle. Usually, if the tea is made in a teacup, boiling water should be added after half of the cup has been consumed; and thus the cup is kept filled so that the tea retains the