泡椒鱼头

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春节美食英语介绍

篇一：中国各地美食英文介绍

g:Kaoya(pekingroastduck,烤鸭)

北京：烤鸭

Thecuisine:generationsofemperorsandblue-bloodedresi

ecityisfamousforimperialcuisine,orguancai(官

菜),whichusonlypremiumqualityingredientsandiscook

edwithcomplextechniques.

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。

Thedish:Aperfectkaoyaisroastedtoareddishcolor;itssk

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inremainscrispyandthemeatafruityflavor.

菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆

润。

Awholeroastedduckistypicallyrvedintwoways:thejuic

ymeatandcrispyskinarewrappedinmandarinpancakeswiths

callion,cucumberandhoisinsauce;andthebonesareslow-c

ookedintoatastysoup.

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。

ing:Laziji(chili-friedchickencubes,辣子

鸡)

重庆：辣子鸡

Thecuisine:evencomparedwithfoodfromsichuan,china’

smeccaofspicydishes,chongqingcuisinescoreshighinspi

cinessandnumb-inducingingredients.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。

Thedish:Lazijicombinescrispychickenbreastcubeswitha

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fireplaceof

peppercorn,toastedanddriedbird’

s-eyechilistocreateaplateofhot,reddeliciousness.

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。

province:Fotiaoqiang(buddhajumpsoverthewall,

佛跳墙)福建省：佛跳墙

Thecuisine:Locatedalongthesoutheasterncoastofchina,

Fujianisfamousforfreshafood,butitsflavorfulshrimp

oilandshrimppastemaketheregion’scuisinestandproud.

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。

Thedish:Legendhasitthatthisdishissoirresistiblethat

buddhajumpedoverthewallforataste.

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。

Fotiaoqiangismadeof18priceyingredients,includingsha

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rkfin,abalone,acucumber,ginngandscallops,alltog

etherforhourswithpremiumshaoxingricewine.

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。

rovince:Lanzhoulamian(Lanzhouhand-pullednoo

dles,兰州拉面)

甘肃省：兰州拉面

Thecuisine:ThisIslamicprovincemakeshands-downthebes

tnoodleswithbeeforlambinthecountry.

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。

Thedish:TheperfectLanzhoulamianismadewithfiveingred

ients:aclearsoup,white,green,redchilis,yellownoodle

s.

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。

Thebestwaytoexperiencethisregionalisatedinahumble

lamianjoint,slurpingdownnoodlesamidhungryeaters.

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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。

uprovince:suantangyu(fishinsoursoup,酸

汤鱼)

贵州省：酸汤鱼

Thecuisine:Likefoodiesinsichuanandhunan,miaotribesp

eopleinhillyguizhoulovestheirfoodsourandspicy.

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。

Thedish:Thesoupismadewithriceortomatoes,pickledchil

isandvariousherbs,andthencookedwithfreshlycaughtriv

erfishforasupersourblend.

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。

Thethick,th

rowintofuandothervegetablesandeatithot-potstyle.

香浓美味的汤香味很持久，你可以像吃火锅一样，在汤

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中下些豆腐和其他蔬菜吃。

rovince:Lvrouhuoshao(donkeymeatsandwich,

驴肉火烧)河北省：驴肉火烧

Thecuisine:muchasitisinneighboringbeijing,hebeicuis

ineissavoryandsauceheavy,withanemphasisonthecutandc

olorofthedishes.

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。

Thedish:reckondonkeyisasdelicio

usasdragonmeat,eventhoughnoonecanprovidemuchinthewa

yofevidenceofhavingeatenthelatter.

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。

Donkeymeatishighinprotein,lowincholesterolandhasafi

nerthanporkandlacksthefunkyo

donkeymeatisstewedandrvedbetwee

ntwopiecesofciabatta-likebreadtomakeahebei-stylesan

dwich.

驴肉蛋白质含量高，胆固醇含量低，而且比牛肉纤维细。

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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。

gjiangprovince:harbinhongchang(harbinredsau

sage,哈尔滨红肠)

黑龙江省：哈尔滨红肠

Thecuisine:heilongjiangisamongthecoldestprovincesin

china,

uisineistypifiedbyheavysauceanddeep-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。

Thedish:Intheearly20thcentury,Russiantradersbrought

ethenitsbecomeaspecialtyofthecity.

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。

Flavoredwithgarlicandblackpepper,hongchangistheperf

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ectcompaniontodaliebabreadandtastevenbetterwithap

intofharbinbeer.

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。

rovince:sanxiandoupi(threedelicacieswrapped

intofuskin,三鲜豆皮)

湖北省：三鲜豆皮

Thecuisine:Threewordssumuphubeicuisine:steamed,fish

yandsoupy.烹饪风格：“蒸、鱼、汤”这三个字就可以总结

湖北菜。

Theprovinceisalsofamousforitsdeliciousbreakfastsnac

ks,suchashotdrynoodlesandsanxiandoupi.

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。

Thedish:ditional

breakfastfromwuhanismadewithadeliciousstuffing,amix

tureofsoftglutinousrice,egg,mushroomandpork,tuckedi

ntotwopiecesoftofuskinandthenpan-frieduntilgoldenbr

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own.

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。

rovince:Duojiaoyutou(steamedfishheadwithpic

kledchilis,剁椒鱼头)

湖南省：剁椒鱼头

Thecuisine:Alsoknownasxiangcuisine(湘

菜),hunanfoodisknowntobejustashotassichuan,minusthe

arepartialtosmokedandcuredmeat

sintheirdishes.

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。

Thedish:Inadditiontoanirresistiblecombinationofpick

ledchilisandthetendermeatofafishhead,duojiaoyutouis

packedwithnutrients,suchasvitaminAandvitaminc,provi

dinganinstantboost.

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。

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Insteadofjustredchilis,chefsubothgreenandredchili

complimentaryplateo

feggnoodlestothesoupyfishdishtomakeafullmeal.

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。

ongoliaautonomousregion:Kaoyangtui(barbequ

edlambleg,烤羊腿)

内蒙古自治区：烤羊腿

Thecuisine:Frombeefandmutton,tovenisonandostrich,he

artyInnermongoliansneversaynotobarbecue.

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。

Thedish:nti

regrilledsheeplegloadedwithspices.

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：月饼美食英语介绍

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Themooncake,firstoriginatedintheTangarmycelebrateav

ictoryfood。

Tanggaozu,generalofthearmyLiJingconquestshsiungnu,i

timesomeTurpan

‘speopledoingbusinessinchanganofferthebreadtotheTa

rLiYuantookovert

hegorgeouscakebox,tookoutaroundcake,laughingreferst

otheairthemoonsaid:"hucakeshouldbeinvitedtotoad"Fin

ishletthecaketograntarewardamongthecretaryeattoge

thernsongDynastywuZimus"dreamLiangLu"one

book,alreadyhasa"mooncakes"isaword,butthemidAutumnF

estivalmooncakestaste,

description,isthemingDynasty"westLakeTour"wasrecord

edinlog,midAutumnFestivalinAugust15ththatleft,folkp

hawithmooncakes,ing

Dynasty,recordsonthecakesmoreandmoreandmoresophisti

catedproduction.

moonsymbolizesreunion,themidAutumnFestivalwilleatth

tthefestival,peoplealsoeatsomewaterm

elon,fruit,grapefruitand

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otherfruitreunion,prayingforhisfamilytoliveahappy,s

weet,safety.

midAutumnFestivaltoeatmooncake,andeat

dumplingsdragon,LanternFestivaltoeatglutinousRiceba

lls,ischinastraditionalfolkcustomFromancienttomoder

ntimes,peoplehadmooncakeasasymbolofauspicious,happy

.wheneverthemidAutumnFestival,thebrightmoonhunghigh

inthe

sky,familyreunion,mooncakeproducts,talkofeverything

underthesun,k

e,alsocalledhucake,bread,cookies,group,familyreunio

ncake,aretoworshiptheancientmidAutumnmoonsofferings

,alongcamedown,theyformedthemidAutumnFestivaltoeatm

ncake,hasalonghistoryinchina.

Accordingtohistoricalrecords,aarlyasintheYinandZh

ouDynasties,Jiang,Zhejiangregionthereisacommemorati

onofTaishiwenZhongedgethinheart"Taishicake",thisiso

urmoons"ancestor".ZhangQianofthehanDynastytothewest

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ernregions,theintroductionofsame,(:春节美食英语介

绍)

walnut,addaccessoriesfortheproductionofmooncakes,wh

entheyappearedtowalnutsforthefillingoftheroundcake,

thename"hucake".

TheTangDynasty,peoplehavebeenappearedtotheproductio

nofthecakedivision,thecapital

edly,ayearthemid

autumnnight,TangxunzongandYangguifeieatmooncake,Tan

gxunzongtoo"hucake"

nameisnotgood,Yangguifeilookedupatthemoon,befullofe

xcitement.,casuallyout"mooncakes",from"mooncakes"na

estivalsonglikestoea

ta"palacecake”,peoplecommonlyknownas"cookies,","mo

nth

mission".suDongpohasapoem:"cookies,suchaschewingmon

ths,gDynastywriterZhoumi,I

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nthenarrativeofsouthern

songDynastycapitalLinganstories"wulinold"wasfirstme

ntionedinthenameof"mooncakes".InthemingDynasty,them

idAutumnFestivaltoeatmooncakeswillgraduallyspreadin

time,havecleverhandsandgoodnabout

thecakedivision,themoonsfairytalesasfoodartdesignpr

intedonthemoon,themoonhasbecomeanesntialfoodismor

anRucheng"west

LakeTour"said:"inAugust15ththatthemidAutumnFestival

,folkwithmooncakestond,takethemeaningof

nasty,mooncakemakingprocesshasbeengre

atlyimproved,thevarietyisalso

increasing,nasty

poetYuanJinglanwrotealongpoemchanting"mooncakes",in

cluding"intothekitchenlightcapturecream,steamkettle

esurfacedust,

urnleft,festivalnotoverlooked......Thechildrensatre

union,thescatteredmess"andotherwords,fromtheproduct

ionofmooncakes,mooncakestorelativesandfriendxchan

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gedbetweenafamilybanquetandthemoon,nothingleft.

月饼，最初起源于唐朝军队祝捷食品。唐高祖年间，大

将军李靖征讨匈奴得胜，八月十五凯旋而归。

当时有人经商的吐鲁番人向唐朝皇帝献饼祝捷。高祖李

渊接过华丽的饼盒，拿出圆饼，笑指空中明月说：“应将胡

饼邀蟾蜍”。说完把饼分给群臣一起吃。

南宋吴自牧的《梦梁录》一书，已有“月饼”一词，但

对中秋尝月，吃月饼的描述，是明代的《西湖游览志会》

才有记载：“八月十五日谓之中秋，民间以月饼相遗，

取团圆之义”。到了清代，关于月饼的记载就多起来了，而

且制作越来越精细。

月饼象征着团圆，是中秋佳节必食之品。在节日之夜，

人们还爱吃些西瓜、水果、柚子等团圆的果品，祈祝家人生

活美满、甜蜜、平安。

中秋吃月饼，和端午吃粽子、元宵节吃汤圆一样，是我

国民间的传统习俗。古往今来，人们把月饼当作吉祥、团圆

的象征。每逢中秋，皓月当空，阖家团聚，品饼赏月，谈天

说地，尽享天伦之乐。

月饼，又称胡饼、宫饼、小饼、月团、团圆饼等，是古

代中秋祭拜月神的供品，沿传下来，便形成了中秋吃月饼的

习俗。

月饼，在我国有着悠久的历史。据史料记载，早在殷、

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周时期，江、浙一带就有一种纪念太师闻仲的边薄心厚的“太

师饼”，此乃我国月饼的“始祖”。汉代张骞出使西域时，引

进芝麻、胡桃，为月饼的制作增添了辅料，这时便出现了以

胡桃仁为馅的圆形饼，名曰“胡饼”。

唐代，民间已有从事生产的饼师，京城长安也开始出现

糕饼铺。据说，有一年中秋之夜，唐太宗和杨贵妃赏月吃胡

饼时，唐太宗嫌“胡饼”名字不好听，杨贵妃仰望皎洁的明

月，心潮澎湃，随口而出“月饼”，从此“月饼”的名称便

在民间逐渐流传开。

北宋皇家中秋节喜欢吃一种“宫饼”，民间俗称为“小

饼”、“月团”。苏东坡有诗云：“小饼如嚼月，中有酥和饴。”

宋代的文学家周密，在记叙南宋都城临安见闻的《武林旧事》

中首次提到“月饼”之名称。

到了明代，中秋吃月饼才在民间逐渐流传。当时心灵手

巧的饼师，把嫦娥奔月的神话故事作为食品艺术图案印在月

饼上，使月饼成为更受青睐的中秋佳节的必备食品。

明代田汝成《西湖游览记》曰：“八月十五日谓中秋，

民间以月饼相送，取团圆之意。”清代，月饼的制作工艺有

了较大提高，品种也不断增加，供月月饼到处皆有。清代诗

人袁景澜有一首颇长的《咏月饼诗》，其中有“入厨光夺霜，

蒸釜气流液。揉搓细面尘，点缀胭脂迹。戚里相馈遗，节物

无容忽??儿女坐团圆，杯盘散狼藉”等句，从月饼的制作、

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亲友间互赠月饼到设家宴及赏月，叙述无遗。

篇三：美食英文介绍

美食英文介绍

eightcuisines(八大菜系）

chinacoversalargeterritoryandhasmanynationalities,h

enceavarietyofchinefoodwithdifferentbutfantastica

hinaslocaldisheshavethe

irowntypicalcharacteristics,generally,chinefoodca

nberoughlydividedintoeightregionalcuisines,whichhas

nly,therearemanyothe

rlocalcuisinesthatarefamous,suchasbeijingcuisine

andshanghaicuisine.

shandongcuisine

consistingofJinancuisineandJiaodongcuisine,shandong

cuisine,clear,pureandnotgreasy,ischaracterizedbyits

emphasisonaroma,freshness,

allotandgarlicareusuallyudasasoningssoshangdong

regivenmuchemphasi

upfeaturesclearandfreshwhi

uisinei

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sadeptatdeep-frying,grilling,fryingandstir-fryingwh

ileJiaodongdivisionis

famousforcookingafoodwithfreshandlighttaste.

shandongisthebirthplaceofmanyfamousancientscholarss

hofshandongcuisines

historyisasoldasconfucioushimlf,makingittheoldest

texpecttogainmore

wisdomfromafortunecookieatashandongrestaurantin

thewestsincefortunecookiesarentevenindigenoustochin

a.

shandongisalargepeninsula（半岛）

surroundedbytheatotheeastandtheYellowRivermeander

ult,afoodisamajorcompon

ent（成分）

ngsmostfamousdishisthesweat

authentic（真的，真正的）

ht

hecurrentamountofpollutionintheYellowRiver,youwould

ngdishes

aremainlyquick-fried,roasted,stir-friedordeep-fried

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.Thedishesaremainlyclear,freshandfatty,perfectwiths

handongsownfamous

beer,Qingdaobeer

sichuancuisine

sichuancuisine,knownofteninthewestasszechuancuisine

,

acterizedbyitsspicyandpungentflavor,sichuancuisine,

prolific（多产的）

oftastes,andprickly

ash（花椒）

alsoneverfailtoaccompany,producingtypicalexcitingta

s,garlic,gingerandfermentedsoybeanareals

getablesandanimalsar

eusuallychonasingredients,whilefrying,fryingwitho

utoil,picklingandbraisingareappliedasbasiccookingte

otbesaidthatonewho

doesnotexperiencesichuanfoodeverreacheschina.

Ifyoueatsichuancuisineandfindittoobland（淡而无

味

的）,thenyouareprobablynoteatingauthenticsichuancui

eppersandpricklyashareudinmanydishes,g

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ivingitadistinctively（特别的突出的）

spicytaste,nleavesaslightnu

mb（麻木的）nsation（感觉）

r,mostpepperswerebroughttochinafro

mtheAmericasinthe18thcenturysoyoucanthankglobaltrad

nhotpotsa

reperhapsthemostfamoushotpotsintheworld,mostnotably

theYuanYang(mandarinduck)hotpothalfspicyandhalf

clear.

guangdongcuisine

cantonefoodoriginates（起源于）

fromguangdong,

orityofoveraschinepeoplearefromguangdong(canton

)socantoneisperhapsthemostwidely

availablechineregionalcuisineoutsideofchina.

cantoneareknowntohaveanadventurouspalate,abletoea

,peop

leinnorthernchinaoftensaythatcantonepeoplewilleat

anythingthatfliexceptairplanes,anythingthatmoveso

nthegroundexcepttrains,andanythingthatmovesinthewat

atementisfarfromthetruth,butcan

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tonefoodiasilyoneofthemostdiverandrichestcuis

getablesoriginatefromotherpartsof

ntu

muchspice,bringingoutthenaturalflavorofthevegetable

sandmeats.

Tastingclear,light,crispandfresh,guangdongcuisine,f

amiliartowesterners,usuallychoosraptorsandbeastst

iccookingtechniques

includeroasting,stir-frying,sauteing,deep-frying,br

aising,hemsteamingandstir-

fryingaremorecommonlyappliedtoprervethenaturalfla

ongchefsalsopaymuchattentiontotheartistic

prentationofdishes.

Fujiancuisine

consistingofFuzhoucuisine,Quanzhoucuisineandxiamenc

uisine,Fujiancuisineisdistinguishedforitschoiceaf

ood,beautifulcolorandmagictasteofsweet,sour,saltyan

dsavory（风味极佳的）.The

mostdistinctfeaturesaretheir"pickledtaste".

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Jiangsucuisine

Jiangsucuisine,alsocalledhuaiyangcuisine,ispopulari

cs(水生动物）

arethemainingredients,itstressthefreshnessofmater

vingtechniquesaredelicate,ofwhichthemelo

gtechn

iquesconsistofstewing,braising,roasting,simmering

（炖）,vorofhuaiyangcuisineislight,fresha

ucuisineiswell

knownforitscarefullectionofingredients,itsmeticul

ous（一丝不苟的）

preparationmethodology,anditsnot-too-spicy,not-too-

heasonsvaryinclimateconsiderably

inJiangsu,thecuisinealsovariesthroughoutthe

lavorisstrong,itisnttooheavy;iflight,not

toobland.

Zhejiangcuisine

comprisinglocalcuisinesofhangzhou,ningboandshaoxing

,Zhejiangcuisine,notgreasy,winsitsreputationforfres

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hness,tenderness,softness,smoothnessofitsdisheswith

mellowfragrance.

hangzhoucuisineisthemostfamousoneamongthethree.

hunancuisine

hunancuisineconsistsoflocalcuisinesofxiangjiangRegi

on,acterizesit

,pepperandshallotare

usuallynecessariesinthis

division.

Anhuicuisine

Anhuicuisinechefsfocusmuchmoreattentiononthetempera

a

mswillbeaddedtoimprovetasteandsugarcandyadded.（烤肉

糜卷）

grilledstuffedmeatLoafRecipenutritionFactsonervin

g:1slicecalories:266Fat:14gsaturatedFat:6gcholester

ol:96mgsodium:434mgcarbohydrate:14gFiber:1gprotein:

21gAtwistontraditionalmeatloaf,thismeatloafletsyoug

etoutofthekitchentoenjoythesummersun.

“myhusbandlovesthisdishrvedwithgrilledcornonthec

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ob,”

saysmelissamadaofDixon,gs:8cATeg

oRY:LowcarbmeThoD:grill(gasorcharcoal)TIme:prep:25m

:ngIngredients:2cupsslicedfresh

mushrooms1mediumonion,thinlysliced1tablespoonbutter

1egg,beaten1/3cupmilk1/2cupold-fashionedoats1/2teas

poonsalt1/4teaspoonpepper1-1/2poundsgroundbeefsAuce

:1/2cupketchup2tablespoonsbrownsugar2teaspoonsprepa

redmustardDirections:Inalargeskillet,sautemushrooms

andonioninbutteruntiltender;gebowl,c

ombinetheegg,milk,oats,ebeefove

gepieceofheavy-dutyfoil,pa

gle;spoonmushroo

jelly-rollstyle,s

tartingwithashortsideandpeelingfoilawaywhilerolling

.egrillforindirec

theat,ethicknessofheavy-du

tyfoil();

eatloafonfoil;,

covered,es

auceingredients;15-20minuteslong

eroruntilmeatisnolongerpinkandameatthermometerreads

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160°.:8rv

ings.