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本文目录
一、求中国八大菜系英文版简介
1、中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派。
2、Chinese traditional food culture has a long history, and vegetable dishes have many changes in cooking.
3、在清代形成鲁、川、粤、苏四大菜系。
4、In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed.
5、后来，闽、浙、湘、徽等地方菜也逐渐出名。
6、Later, Fujian, Zhejiang, Hunan, Hui and other local dishes gradually came out of the name.
7、于是形成了中国的“八大菜系”，即鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜、徽菜。
8、As a result, China's"eight major cuisines" were formed, namely, Shandong, Sichuan, Guangdong, cuisine, cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine.
9、中国人发明了炒、烧、煎、炸、煮、蒸、烤、凉拌、淋等烹饪方式。
10、The Chinese invented such cooking methods as frying, roasting, frying, exploding, boiling, steaming, roasting, cold mixing and drenching.
11、中国是一个餐饮文化大国，长期以来在某一地区由于地理环境、气候物产、文化传统以及民族习俗等因素的影响，形成有一定亲缘承袭关系、菜点风味相近，知名度较高，并为部分群众喜爱的地方风味著名流派称作菜系。其中，鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜、徽菜享称为“八大菜系”。
12、早在春秋战国时期，中国传统饮食文化中南北菜肴风味就表现出差异。到唐宋时，南食、北食各自形成体系。发展到清代初期时，鲁菜、苏菜、粤菜、川菜，成为当时最有影响的地方菜，被称作“四大菜系”。到清末时，浙菜、闽菜、湘菜、徽菜四大新地方菜系分化形成，共同构成中国传统饮食文化中的“八大菜系”。
13、参考资料来源：百度百科-中国菜系
14、参考资料来源：百度百科-八大菜系
二、八大菜系的英文翻译
1、Chicken cubes with peanuts宫保鸡丁
2、Pork shreds with fishy flavour鱼香肉丝
3、Translucent beef slices水晶牛片
4、Fricassee three kinds of snakes and cat
5、Steamed turtle with chives sauce
6、King snake with bamboo slices蛇王炒鸡丝
7、No. 3 Shandong Cuisine山东菜系
8、Lotus flower and shrimp青辣椒镶虾
9、No. 4 Huaiyang Cuisine(also known as Weiyang Cuisine)苏州菜
10、Yincai vegetalbes cooked with chicken slices鸡汤煮干丝
11、Crab meat& minced pork ball in casserole清炖蟹粉
12、Chicken mousse broth with fresh corn
13、Squid with crispy rice crust桃花饭
14、No. 5 Zhengjiang Cuisine浙江菜系
15、West lake vinegar fish西湖醋鱼
16、Shelled shrimps with dragon well tea leaves龙井虾仁
17、Beggar’s chicken( a whole chicken roasted in a caked mud)叫花鸡
18、Sea food and poultry in casserole海鲜砂锅
19、Steamed chicken ball with egg-white叉烧芙蓉
20、 Fried prawn shaped as a pair of fish桔汁加吉鱼
21、Crisp pomfret with litchi糖醋里脊
22、Braised dried pork with eel slices板栗红烧肉
23、Spring chicken with cayenne pepper碧绿花子鸡和麻辣鸡丁
24、Huangshan stewed pigeon黄山乳鸽
25、Fricassee pork sinew with egg white芙蓉海参
26、Crisp pork with pine nuts松子熏肉
三、八大地方菜系的英文
1、鲁菜 Lu Cuisine(Shandong Cuisine)
2、鲁菜是中国影响更大、流传最广的菜系之一。鲁是山东省的简称，山东是中国古文化发祥地之一，地处黄河下游，气候温和，境内山川纵横，河湖交错，沃野千里，物产丰富。其粮食产量目前居中国第三位，蔬菜种类多，品质优良，是中国重要的蔬菜产地。
3、川菜 Chuan Cuisine(Sichuan Cuisine)
4、川菜是一种发展较早的风味菜系，其发源地孕育了中国古代的巴蜀文化。据中国古籍记载，早在两千多年前，当地就已有卤水、岩盐、川椒、姜等调味品，在当地发掘的出土文物中，可见各种青铜和陶质食具，足见其烹饪技术形成之早。
5、粤菜 Yue Cuisine(Guangdong Cuisine)
6、粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表，具有独特的南国风味，以选料珍奇、配料精巧、依食客喜好灵活烹制而著称。粤菜发源于中国南部沿海地区，那里地处亚热带，濒临南海，四季常青，物产丰富，山珍海味无所不有，蔬果时鲜四季不同。同时，这里又是与海外通商的重要口岸，经济较发达也促进了饮食文化的发展。
四、中国八大菜系的英文介绍是什么
We often talk about the"eight major cuisines" of traditional Chinese food, including"Lu, Sichuan, Su, Yue, Fujian, Zhejiang, Xiang, and Hui". They were born due to differences in climate, geography, history, products and food customs, resulting in the evolution of eight of the most influential regional cuisines.
Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine uses 21 cooking methods such as steaming, frying, frying, stir-frying, boiling, roasting and stewing. Its representative dishes include: soup, seafood, siu mai, marinade, wontons, roasted curd, etc.
Sichuan cuisine is famous for its spiciness, mostly using pork, fish, beef and tofu as raw materials. Representative dishes of Sichuan cuisine include Kung Pao chicken, mapo tofu, dandan noodles, etc.
Su cuisine is mainly composed of four flavors: Huaiyang cuisine, Nanjing cuisine, Su Xi cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,000 years ago, and its characteristics are: a wide range of ingredients, mainly fresh seawater in rivers and lakes; There are many cooking methods. Famous dishes include salted duck, crab yellow lion's head, squirrel cinnamon fish and so on.
Hunan cuisine is finely prepared, with varied tastes and a wide variety; The color is heavy and colorful, and it is affordable; The preparation method is known for simmering, stewing, waxing, steaming and stir-frying. Representative dishes of Hunan cuisine include chopped pepper fish head, stir-fried meat with chili pepper, etc.
Shandong cuisine is generally called Lu cuisine and is a specialty dish of Shandong Province. Shandong was one of the earliest birthplaces of Chinese civilization, so the style of Lu cuisine set the tone for the surrounding areas, especially northern Chinese cities. Nowadays, Shandong dishes are mostly made of various seafood and vegetables, advocating rapid stir-frying.
Zhejiang cuisine, referred to as Zhejiang cuisine, has a light taste and does not get greasy, focusing on the original taste of ingredients. Zhejiang cuisine has four characteristics: exquisite selection of ingredients, unique cooking, attention to the original taste, and fine production.
Hui cuisine, dishes mostly use local ingredients, with Huangshan mountain treasures and game as the top. In terms of cooking methods, it is good to use burning, stewing, steaming, heavy color, heavy heat, and retain the nutrients of food. The classic dishes of Hui cuisine include stinky mandarin fish, stewed turtle, wenzheng bamboo shoots, edamame tofu and so on.
Fujian cuisine originated in Fujian Province and is famous for cooking mountain and sea delicacies, especially"fragrant" and"taste", light and fresh. Fujian kitchen knife work is rigorous, pay attention to the heat, pay attention to soup, and occasionally use fruits as fishy and depleting materials. Representative dishes include Buddha jumping off the wall and lychee meat.
我们常说的中国传统饮食“八大菜系”，包括“鲁、川、苏、粤、闽、浙、湘、徽”。它们的产生是由于气候、地理、历史、物产及饮食风俗的不同，从而演变出了八种更具影响力的地方菜系。
1.粤菜。粤菜，又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调 *** 。其代表菜品有：汤品、海鲜、烧麦、卤味、馄饨、烧腊等。
2.川菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。川菜代表菜品有宫保鸡丁、麻婆豆腐、担担面等。
3.苏菜。苏菜主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料广泛，以江河湖海水鲜为主；烹调 *** 多样。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼等。
4.湘菜。湘菜 *** 精细，口味多变，品种繁多；色泽上油重色浓，讲求实惠；制法上以煨、炖、腊、蒸、炒诸法见称。湘菜代表菜品有剁椒鱼头、辣椒炒肉等。
5.鲁菜。山东菜一般称为鲁菜，是山东省的特色菜。山东是中国最早的文明发祥地之一，因此鲁菜的烹饪风格给周边地区——尤其是中国北方城市定下了基调。如今，山东菜肴多以各类海鲜、蔬菜为原料，主张急火快炒。
6.浙菜。浙江菜，简称浙菜，口味清淡不腻，注重食材的本味。浙菜具有四个特点：选料讲究，烹饪独到，注重本味， *** 精细。
7.徽菜。其菜品多采用本地食材，以黄山山珍、野味为上。烹调 *** 上善用烧、炖、蒸，重色泽、重火候，保留食物的营养成分。徽菜的经典菜品有臭鳜鱼、清炖甲鱼、问政山笋、毛豆腐等。
8.闽菜。闽菜发源于福建省，以烹制山珍海味而著称，尤以“香”、“味”见长，淡爽清鲜。福建菜刀工严谨，讲究火候，注重调汤，偶用水果作为去腥去膻的材料。代表菜品有佛跳墙、荔枝肉等。
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