作文范文之中国食物英文作文

2021年1月26日发(作者：olive)
中国食物英文作文


【篇一：中国美食
(
中英文
)
】


for most foreigners, “chinese food” usually implies a lot of
deep-fried, strong-flavored and greasy dishes that all taste
similar. however, for chinese people, “chinese food” is a
concept as useless as “german beer,” because, like chinese
culture in general, chinese food is extremely diverse. china
covers a large territory and has many nationalities; hence
there is a wide variety of chinese foods, each with quite
different but fantastic and mouthwatering flavors. because
chinas local dishes have their own typical

characteristics, chinese food can be divided into eight
regional cuisines, the distinction of which is now widely
accepted. certainly, there are many other local cuisines that
are famous, such as beijing cuisine and shanghai cuisine.
对于
大多数外国人，
“
中国菜
”
通常意味着很多油炸，浓厚的风味和 油腻
的菜，味道都相似。然而，对中国人而言，
“
中国菜
”
是一个概 念，
无用的
“
德国啤酒，
“
因为，像一般的中华文化，中国的食品是 非常
多样的。中国地域辽阔，民族众多；因此，有一个中国食品种类繁
多，各有不同，但美妙和 令人垂涎的美味。因为中国地方菜肴各具
特色，中国菜分为八大菜系，其区别是现在被广泛接受的。当然 ，
还有其他很多著名的地方菜系，例如北京菜和上海菜。
shandong
cuisine

consisting of jinan cuisine and jiaodong cuisine, shandong
cuisine, clean, pure and not greasy, is characterized by its
emphasis on aroma, freshness, crispness and tenderness.
shallots and garlic are frequently used as seasonings so
shandong dishes taste pungent. soups are given much
emphasis in shandong cuisine. thin soups are clear and fresh
while creamy soups are thick and taste strong. jinan chefs are
adept at deep-frying, grilling, pan-frying and stir-frying while
jiaodong chefs are famous for cooking seafood with a fresh
and light taste.

typical menu items: birds nest soup; yellow river carp in
sweet and sour sauce
山东菜


由济南菜和胶东菜，山东菜，干净，纯洁而不油腻，以其香，鲜重，
脆、嫩。洋葱和大蒜是常用 的调料，山东菜味道辛辣的。汤中给出
了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师
擅长炸，烤，炒炒，胶东厨师和烹饪海鲜的鲜淡而著名。


典型的菜单项：王府清汤官燕；糖醋黄河鲤鱼

sichuan cuisine

sichuan cuisine, known more commonly in the west as
“szechuan,” is one of the most famous chinese cuisines in the
world. characterized by its spicy and pungent flavors, sichuan
cuisine, with a myriad of tastes, emphasizes the use of chili.
pepper and prickly ash are always in accompaniment,
producing the typical exciting tastes. garlic, ginger and
fermented soybean are also used in the cooking process. wild
vegetables and meats such as are often chosen as ingredients,
while frying, frying without oil, pickling and braising are used
as basic cooking techniques.

it can be said that one who doesnt experience sichuan food
has never reached china.

typical menu items: hot pot; smoked duck; kung pao chicken;
water-boiled fish; tasty and spicy crab; twice cooked pork;
mapo tofu


四川菜


四川菜，在西方通常被称为
“
四川，
”
是一个在世界上最著名的中国
菜系。具有辛辣和刺激性的味道，四川菜，有多种口味，着重使用
红辣椒。辣椒和花椒，总是在伴奏，产生典型的刺激的味道。大蒜，
姜和豆豉也被应用在烹饪过 程中。野生蔬菜和肉类，如经常选择的
成分，而油炸，油炸无油，腌制和文火炖煮作为基本的烹饪技巧。


可以说，一个不体验四川食品从未到达中国。


典型的菜单项：火锅；熏鸭；宫保鸡丁；水煮鱼；可口、香辣蟹；
回锅肉；麻婆豆腐

guangdong (cantonese) cuisine

tasting clean, light, crisp and fresh, guangdong cuisine,
familiar to westerners, usually has fowl and other meats that
produce its unique dishes. the basic cooking techniques
include roasting, stir-frying, sauteing, deep-frying, braising,
stewing and steaming. steaming and stir-frying are most
frequently used to preserve the ingredients natural flavors.
guangdong chefs also pay much attention to the artistic
presentation of their dishes.

typical menu items: shark fin soup; steamed sea bass;
roasted piglet; dim sum (a variety of side dishes and desserts)
广东菜系（粤语）


品尝干净，轻，脆鲜，广东菜，为西方人所熟知，通常有鸡和其他
肉类，产生其独特 的菜肴。基本的烹饪方法包括烤，炒，煎，炸，
烤，炖和蒸。蒸炒最常用于保存天然风味成分。广东厨师 也注重于
菜肴的艺术表现。


典型的菜单项：鱼翅汤；清蒸石斑鱼；烤乳猪；点心（各种小菜和
点心）
fujian cuisine

combining fuzhou cuisine, quanzhou cuisine and xiamen
cuisine, fujian cuisine is renowned for its choice seafood,
beautiful color and magical tastes of sweet, sour, salt and
savory. the most distinct feature is their pickled taste.

typical menu items: buddha jumping over the wall; snow
chicken; prawn with dragons body and phoenixs tail


福建菜


福州菜，泉州菜，厦门菜，福建菜 以其精选的海鲜，漂亮的色泽，
神奇的甜，酸，咸和香。最明显的特征是其
“
腌味。< br>”


典型的菜单项：佛跳墙；雪鸡；龙的身体和凤凰尾虾

huaiyang cuisine

huaiyang cuisine, also called jiangsu cuisine, is popular in the
lower reaches of the yangtze river. using fish and crustaceans
as the main ingredients, it stresses their freshness. its carving
techniques are delicate, of which the melon carving technique
is especially well known. cooking techniques consist of
stewing, braising, roasting, and

simmering. the flavor of huaiyang cuisine is light, fresh and
sweet and its presentation is delicately elegant.

typical menu items: stewed crab with clear soup, long-boiled
and dry-shredded meat, duck triplet, crystal meat, squirrel with
mandarin fish, and liangxi crisp eel


淮阳菜


淮阳菜，又叫江苏菜，在长江下游的流行。以鱼类、甲壳类为主要
成分，它强调新鲜。其雕刻技术是微妙的，其中哈密瓜雕刻技术，
尤其是众所周知的。烹饪技术 包括炖，蒸，烤，炖。淮阳菜的特色
是淡，鲜甜，其表现是微妙的优雅。

典型的菜单：红烧蟹清汤，煮
干丝长肉，三套鸭，水晶肉，与松鼠桂鱼，和梁溪脆鳝

zhejiang cuisine

comprising local cuisines of hanzhou, ningbo, and shaoxing,
zhejiang cuisine is not greasy. it wins its reputation for
freshness, tenderness, softness, and smoothness of its dishes
with their mellow fragrance. hangzhou cuisine is the most
famous one of the l menu items: sour west lake
fish, longjing shelled shrimp, beggars chicken hunan cuisine

hunan cuisine consists of local cuisines of xiangjiang region,
dongting lake and xiangxi coteau areas. it is characterized by
thick and pungent flavors. chili, pepper and shallot are usually
necessities in this variation.

typical menu items: dongan chicken; peppery and hot
chicken


浙江菜


包括杭州 地方菜系，宁波，和绍兴，浙江菜不油腻。它赢得声誉，
清新，温柔，柔软性，和他们的醇厚香味的菜肴 平滑。杭州菜是最
有名的一个三。


典型的菜单项：酸鱼西湖，龙井虾仁，乞丐鸡


湖南菜


湖南菜系由湘江地区的地方菜，洞庭湖和湘西的高地地区。它的特
点是辣的口味。辣椒，辣椒和 大葱通常是这种变化的必需品。


典型的菜单项目：东安鸡；胡椒和辣鸡

anhui cuisine

anhui cuisine chefs focus much more attention on the
temperature in cooking and are good at braising and stewing.
often ham will be added to improve taste and candied sugar

added to gain freshness.

typical menu items: stewed snapper; huangshan braised
pigeon


安徽菜


安徽厨师注重烹饪温度，擅长炖。通常会加入火腿改善口感和蜜饯
糖添加到获得新鲜。


典型的菜单：红烧甲鱼；黄山红烧石歧项鸽

【篇二：英语作文介绍广东菜广东美食
(
带翻译
)
】


cantonese cuisine

before we visit the restaurant and taste the delicious food, i
would like to tell you something about the slow-cooked soup.

enjoying a good fame in china and abroad, cantonese cuisine
is one of the four major traditional cuisines in china. in general,
cantonese cuisine is characterized by its different and special
ingredients and its fine making. for this reason, the cantonese
food tastes fresh, light and unique. when in guangzhou, you
cannot miss the nutritious and healthy slow-cooked soup,
which takes five or six hours to cook. it is the unique charm
and rich cooking culture that have earned cantonese cuisine a
well-known saying
—
eating in guangzhou.

steaming fish is a classical guang dong dish. it is famous for
light, soft and slippery taste. the material must be fresh, and
the cook must control the heat to make sure the fish remain
tender and pure. put the fresh fish in the pot to steam for 8
minutes with mild heat. before the dish is finished, add a
spoon of oil and some chopped green onion and a spoon of
soy sauce, and then the steaming fish is done. my father is
very good at cooking this course. i really love the way he cook
the fish, not only maintain the original flavors of the fish, but
also provide with enough protein.


粤菜


在我们参观餐厅，品尝美味的食物，我想告诉你一些关于粤菜的事
情。

粤菜 是中国传统的四大菜系之一，并且在国内外都有一个很好
的名声。一般来说，广东菜的特点是不同而特殊 的原料以及它精美
的制作。出于这个原因，粤菜口味新鲜，清淡，同时也是独一无二
的。在广州 的时候，你不能错过营养和健康的老火汤，这需要五六
个小时来煲。吃在广州，老火汤独特的魅力和丰富 的烹饪文化，让
粤菜名满天下。


清蒸鱼是一道经典的广东菜，以口味清谈 、鱼肉细滑而著名。所用
材料必须新鲜，厨师需掌控好火候，以此保证鱼肉的鲜嫩。将鲜鱼
放在 锅中
,
用文火蒸
8
分钟。在出锅之前，加一小勺油和一些葱花及
一勺 酱油，清蒸鱼就做好了。我的父亲很擅长烹饪这道菜。我非常
喜欢他做的清蒸鱼，不仅仅保留了鱼的鲜美 ，也提供了足够的蛋白
质。

【篇三：中国各地美食英文介绍】


1. beijing: kaoya (peking roast duck,
烤鸭
)


北京：烤鸭