中国八大菜系英文介绍

2023年12月12日发(作者：四年级下册词语)

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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.

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。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜 系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜 和上海菜。

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. Shallot 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.

山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，

软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤

品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒， 而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Shandong is the birthplace of many famous ancient scholars such as

Confucious and Mencius. And much of Shandong cuisine,s history is as

old as Confucious himlf, making it the oldest existing major cuisine

in China. But don,t expect to gain more wisdom from a fortune cookie at

a Shandong restaurant in the West since fortune cookies aren,t even

indigenous to China.

山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫

子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期

望在西方国家的山东菜馆里从签饼（中国餐馆的折叠形小饼，内藏有预测运气话

语的纸条）获得更多的好运气，因为签饼在中国也不是本土的。

Shandong is a large peninsula surrounded by the a to the East and

the Yellow River meandering through the center. As a result, afood is

a major component of Shandong cuisine. Shandong,s most famous dish is

the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must

come from the Yellow River. Butwith the current amount of pollution in

the Yellow River, you would be better off if the carp was from

elwhere. Shandong dishes are mainly quick-fried, roasted, stir-fried

or deep-fried. The dishes are mainly clear, fresh and fatty, perfect

with Shandong,s own famous beer, Qingdao Beer

山东是个巨大的被向东流去的大海环绕的半岛，黄河曲折的流经其中部。因 此海鲜是山东菜系的主要构成。山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼 必须打捞自黄河。但是因为现在黄河的众多污染，其他地方的鲤鱼更好一些。山 东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒一 一青岛啤酒就完美了。

德州扒鸡 Dezhou Braid Chicken 四喜丸子 Sixi Balls ，..

糖醋鲤鱼 Carp in Sweet and Sour Sauce 辣子全鸡 Spicy chicken whole

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

五花肉烧冻豆腐 Braid Frozen Bean Curd with Streaky Pork

炸蚕蛹鸡 Fried “Silkworm Pupa” Chicken

红烧鱼唇 Fried Fish Lip in Brown Sauce 坛子肉 Braid Pork in Crock

酱爆肉丁 Saute Pork with Soy Bean Sauce

冬菇烧蹄筋 Braid Pork Tendon with Mushroom

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.

四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味 道多变，着重使用红辣椒，搭配使用青椒和prickly ash,产生出经典的刺激的 味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原 料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。 If you eat Sichuan cuisine

and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are ud in many dishes, givingit

a distinctively spicy taste, calledma in Chine. It often leaves a

slight numb nsation in the mouth. However, most peppers were broughtto

China from the Americas in the 18th century so you can thank global trade

for much of Sichuan cuisine,s excellence. Sichuan hot pots are perhaps

the most famous hotpots in the world, most notably the Yuan Yang (mandarin

duck) Hotpot half spicy and half clear.

如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红 绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中 留下麻木的感觉。然而，多数青椒是在18世纪从美国传入中国的，因此你应当 为四川菜的精妙而感谢全球贸易。四川火锅也许是世界上最出名的火锅，尤其是 半辣半清的鸳鸯火锅。

宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce

Tofu

四川虾 Szechuan Prawns 鱼香茄子 Braid Egg plant ong

Cuisine 广东菜系

Cantone food originates from Guangdong, the southernmost province in

China. The majority of overas Chine people are from Guangdong

(Canton) so Cantone is perhaps the most widely available Chine regional

cuisine outside of China.

广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜 也许是国外最广泛的中国地方菜系。

Cantone are known to have an adventurous palate, able to eat many

different kinds of meats and vegetables. Many vegetables originate from

other parts of the world. It doesn t u much spice, bringing out the

natural flavor of the vegetables and meats. 广东人热衷于尝试用各种不同的肉类和蔬菜。使用很多来自世界其他地方的

蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar

to Westerners, usually choos raptors and beasts to produce originative

dishes. Its basic cooking techniques include roasting, stir-frying,

sauteing, deep-frying, braising, stewing and steaming. Among them

steaming and stir-frying are more commonly applied to prerve the

natural flavor. Guangdong chefs also pay much attention to the artistic

prentation of dishes.

广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出 有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸 和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。

Braid crispy chicken 炸子鸡）

Black tea with condend milk （港式奶茶）

Various desrt drinks rved with shaved ice （刨冰）

Shrimp wonton noodle soup （鲜虾云吞面）

Char shiu （叉烧）-BBQ pork usually with a red outer coloring

Pork rind curry （咖哩猪皮）Dace fish balls （鲮鱼球）

Steamed fish intestines （蒸鱼肠）Shark fin soup （鱼翅羹）

Salted prerved fish （蒸咸鱼）Steamed fish （清蒸鱼）

Steeped chicken （白切鸡）or steamed chicken （蒸鸡）rved cold with

ginger and spring onion oil dipping （姜葱油）Slow cooked soups （老火汤）

Braid dried abalone （炯鲍鱼）Herbal turtoi gelatin （龟苓膏） Various steamed desrts and sweet soups （糕点，糖水）

Steamed shrimp dumplings （虾饺 har gow）

IV .Fujian Cuisine 福建菜系

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine,

Fujian Cuisine is distinguished for its choice afood, beautiful color

and magic taste of sweet, sour, salty and savory. The most distinct

features are their "pickled taste".

福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽， 甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。

白切海螺 Boiled Whelk Meat Slices 银耳羹 White Fungus Thick soup

红烧大鲍翅 Fried Ormer Fin in Brown Sauce

V .Jiangsu Cuisine 江苏菜系

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the

lower reach of the Yangtze River. Aquatics as the main ingredients, it

stress the freshness of materials. Its carving techniques are delicate,

of which the melon carving technique is especially well known. Cooking

techniques consist of stewing, braising, roasting, simmering, etc. The

flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate

elegance. Jiangsu cuisine is well known for its careful lection of

ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the asons vary in climate

considerably in Jiangsu, the cuisine also varies throughout the year. If

the flavor is strong, it isn,t too heavy; if light, not too bland.

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。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙， 煨等。淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备， 不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。 味道强而不重，淡而不温。

松鼠桂鱼：Sweet and Sour Mandarin Fish 三套鸭：Three-nested Duck

清炖蟹粉狮子头：pork balls霸王别姬：Farewell to My Concubine

ng Cuisine 浙江菜系

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang

Cuisine, not greasy, wins its reputation for freshness, tenderness,

softness, smoothness of its dishes with mellow fragrance. Hangzhou

Cuisine is the most famous one among the three.

浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔， 滑，香而闻名。杭州菜是这三者中最出名的一个。

冰糖甲鱼：Steamed Turtle in Crystal Sugar Soup 宁氏鳝丝：eel silk

cuisine 湖南菜系

Hunan cuisine consists of local Cuisines of Xiangjiang Region,

Dongting Lake and Xiangxi coteau. It characterizes itlf by thick and

pungent flavor. Chili, pepper and shallot are usually necessaries in this

division.

湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为 特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。

组庵鱼翅：Zuyan Shark's Fin 冰糖湘莲：Sugar Candy Lotus

东安子鸡：Dong Zi An Chicken

Cuisine 安徽菜系 Anhui Cuisine chefs focus much more attention on the temperature

in cooking and are good at braising and stewing. Often hams will be

added to improve taste and sugar candy added to gain

安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴 的味道。

清炖马蹄鳖：Stewed Turtle蜜汁红芋Red Tato in Honey

李鸿章杂烩 Li Hongzhang Assorted Dish

符离集烧鸡 Fuliji Braid Chicken

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