中国八大菜系英文介绍
China covers a large territory and has many nationalities, hence a variety of Chine food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chine 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.Well, due to not that familiar with Chine history and culture, in the process of translation, there still have been various problems群尸玩过界电影.Therefore,our group aims at picking out some typicals in translating the eight major cuisines of China . Through the gathering of both information and pictures, next,we're going to show you the translation of 三尖两刃刀the eight major cuisines of China .
Ⅰ.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. S
hallot and garlic are usually ud as asonings 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 afood with fresh and light taste.
德州扒鸡 Dezhou Braid Chicken
糖醋鲤鱼 Carp in Sweet and Sour Sauce
辣子全鸡 Spicy chicken whole
家用洗衣机爆炒腰花 Quickly Fried Pig Kidney(saute kidney)
清汤柳叶燕菜 Stewed Swiflets Nest
一品豆腐 “Yiping”Bean Curd
炸蚕蛹鸡 Fried “Silkworm Pupa” Chicken
坚守希望
红烧鱼唇 Fried Fish Lip in Brown Sauce属龙今天运势 闵子骞
Ⅱ.Sichuan Cuisine四川菜系
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chine cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the u of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also ud in the cooking process. Wild vegetables and animals are usually chon as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.
宫保鸡球Kung Pao Chicken
四川牛肉Szechuan Beef
麻婆豆腐mapo tofu
四川虾Szechuan Prawns
鱼香茄子Braid Egg plant
回锅肉 Twice cooked pork
宫保鸡丁四大名窟Kung Pao Chicken
鱼香肉丝 Fish Flavored pork羽绒服搭配
Ⅲ.Guangdong Cuisine广东菜系
