中国美食的英文介绍

LogoBy:45297groupChineseFoodLogoLogoChinesetraditionalstaplefoodtheChinesecharacteristiccuisineChinesefestivalfoodChinesefoodcultureChapter1Chapter2Chapter3Chapter4ContentsLogoChapter1Chinesetraditionalstaplefood1.rice（米饭）riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceLogoChapter1ChinesetraditionalstaplefoodPoridgefriedriceLogoCompanyLogoChapter1Chinesetraditionalstaplefood2.noodles（面条）noodlesisaveryoldfoodanditOriginatedinchina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.EverykindofnoodlemayTastverydifferrent.NextIwillgivetheintroductionofvarousnoodlesinchina.LogoChapter1ChinesetraditionalstaplefoodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.ThelistcoversfameddishesfromallacrossChina,includingWuhanhotnoodles,Beijingnoodles,Shanxislicednoodles,HenanXiaojistewednoodles,Lanzhouramen,HangzhouPianErChuan,KunshanAozaonoodles,Zhenjiangpotcovernoodles,SichuanspicydandannoodlesandJilinYanjicoldnoodles.武汉热干面Wuhanhotnoodles北京杂酱面BeijingnoodlesLogoChapter1Chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodlesLogoChapter1Chinesetraditionalstaplefood兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanLogoChapter1Chinesetraditionalstaplefood昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesLogoChapter1chinesetraditionalstaplefood四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesLogoChapter1Chinesetraditionalstaplefood3.Dumplings(饺子）JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etcLogoChapter1Chinesetraditionalstaplefood4.Steamedbuns(馒头）Steamedbunsmadeofbyflour,thereisnostuffinginit.Ittastealittlesweetorlight.LogoChapter1chinesetraditionalstaplefood5.Steamedstuffedbun(包子）Thedifferentbunscontaindifferentstuffing.Forexample,redbeanpaste,vegetables,pork,beefs.Sotheirtastesaredifferent.Soupdumpling(汤包）LogoChapter2theChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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。Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：ShandongCuisine山东菜系SichuanCuisine四川菜系CantoneseCuisine广东菜系JiangsuCuisine江苏菜系LogoChapter2theChinesecharacteristiccuisine1.ShandongCuisine山东菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesLogoChapter2theChinesecharacteristiccuisineJinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦）NatangTypha(奶汤蒲菜）Sweetandsourcrap(糖醋鲤鱼）LogoChapter2theChinesecharacteristiccuisineJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）LogoChapter2theChinesecharacteristiccuisineConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐）Gotocourtwithchild(带子上朝）BoiledGinkgo（诗礼银杏）LogoChapter2theChinesecharacteristiccuisineSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃LogoChapter2theChinesecharacteristiccuisineThelocalspecializedrawingredientsofSichuancuisine川菜的特产原料ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiverseflavorsa