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本文目录
一、八大菜系用英语怎么表达
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。
二、中国八大菜系英语是怎么说的
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。
三、中国八大菜系英语怎么翻译
1、雍鲁菜讲究原料质地优良，以盐提鲜，以汤壮鲜，调味讲求咸鲜纯正，突出本味。容华贵、中正大气、平和养生。
2、Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting the original flavor. Junwaki, Zhong Zheng's atmosphere, peace and health.
3、调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣调味。
4、The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.
5、选料精细，清而不淡，鲜而不俗，嫩而不生，油而不腻。擅长小炒，要求掌握火候和油温恰到好处。还兼容许多西菜做法，讲究菜的气势、档次。
6、The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes.
7、用料严谨，注重配色，讲究造型，四季有别。
8、Strict material, color matching and modeling. Four seasons are different.
9、尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格。三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。
10、Especially with"fragrant" and"flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour.
11、擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。重火工是历来的，其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上，不同菜肴使用不同的控火技术，形成酥、嫩、香、鲜独特风味，其中最能体现徽式特色的是滑烧、清炖和生熏法。
12、It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, *** oking and steaming. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw *** oking.
13、口味多变，品种繁多；色泽上油重色浓，讲求实惠；香辣、香鲜、软嫩。重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。相对而言，湘菜的煨功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢炖，原汁原味。
14、The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor.
15、菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽。运用香糟调味。烹调技法丰富，尤为在烹制海鲜河鲜有其独到之处。口味注重清鲜脆嫩，保持原料的本色和真味。菜品形态讲究，精巧细腻，清秀雅丽。
16、The dishes are *** all and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant.
17、菜系，又称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。
18、中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。
19、参考资料：中国八大菜系-百度百科
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