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八大菜系代表菜英语怎么说 哪个菜系最受欢迎

Eight Cuisines 八大菜系：

Shandong Cuisine 鲁菜

Sichuan Cuisine 川菜

Guangdong Cuisine 粤菜

Fujian Cuisine 闽菜

Jiangsu Cuisine 苏菜

Zhejiang Cuisine 浙菜

Hunan Cuisine 湘菜

Anhui Cuisine 徽菜

中国八大菜系代表菜的英文翻译··

·Shandong Cuisine （鲁菜）

Major characteristics of Shandong Cuisine:

1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.

2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.

3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.

4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.

Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.

·Sichuan Cuisine （川菜）

The main- characteristics of Sichuan Cuisine:

1) Prepared with a wide variety of ingredients.

2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.

3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.

Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.

·Guangdong Cuisine （粤菜）

Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."

Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.

·Fujian Cuisine （闽菜）

Fujian Cuisine have the following characteristics:

1) Chefs are skilled in the use of a kitchen knife, full of interest.

2) The Fujian people are peculiar about soup, which is full of changes.

3) A wide variety of seasonings are used, with unique characteristics.

4) Dishes are meticulously prepared, refined and graceful.

5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.

Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.

·Jiangsu Cuisine （苏菜）

The main characteristics of Jiangsu cuisine:

1) Distinguished for exquisite ingredients, freshness and aliveness.

2) High cutting techniques.

3) Have a good command of duration and degree of heating and cooking.

4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.

5) Pay great attention to soup, which is strong but not greasy, and delicious.

Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.

·Zhejiang Cuisine （浙菜）

Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.

Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.

Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.

·Hunan Cuisine （湘菜）

Hunan Cuisine has three characteristics:

1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.

2) Known for sour and spicy dishes by adding various kinds of seasonings.

3) Adopting a wide variety of techniques.

Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.

·Anhui Cuisine （徽菜）

Anhui Cuisine has the following four characteristics:

1) Using a wide variety of ingredients.

2) Adopting unique techniques.

3) Paying great attention to nutritious food.

4) Offering various kinds of dishes, some of which are full of local flavor.

Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.

八大菜系英语介绍

八大菜系英语介绍:

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.

1. Guangdong Cuisine

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.

2. Sichuan Cuisine

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.

3. Jiangsu Cuisine

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.

4. Hunan Cuisine

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.

5. Shandong Cuisine

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.

6. Zhejiang Cuisine

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.

7. Anhui Cuisine

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.

8. Fujian Cuisine

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.

对应的译文如下：

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，从而演变出了八种最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种烹调方法。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；烹调方法多样。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼等。

4.湘 菜。湘菜制作精细，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，制作精细。

7. 徽 菜。其菜品多采用本地食材，以黄山山珍、野味为上。烹调方法上善用烧、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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