中國八大菜系英文翻譯

2023年12月12日發(fā)(作者：園林綠化合同范本)

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中國八大菜系英文介紹

China covers a large territory and has many

nationalities, hence a variety of Chine food with

different but fantastic and mouthwatering flavor. Since

China's local dishes have their own typical

characteristics, generally, Chine food can be roughly

divided into eight regional cuisines, which has been widely

accepted around. Certainly, there are many other local

cuisines that are famous, such as Beijing Cuisine and

Shanghai , due to not that familiar with

Chine history and culture, in the process of translation,

there still have been various ore,our group

aims at picking out some typicals in translating the eight

major cuisines of China . Through the gathering of both

information and pictures, next,we're going to show you the

translation of the eight major cuisines of China .

Ⅰ.Shandong Cuisine山東菜系

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine,

clear, pure and not greasy, is characterized by its emphasis on aroma,

freshness, crispness and tenderness. Shallot and garlic are usually ud

as asonings so Shangdong dishes tastes pungent usually. Soups are given

much emphasis in Shangdong dishes. Thin soup features clear and fresh

while creamy soup looks thick and tastes strong. Jinan cuisine is adept

at deep-frying, grilling, frying and stir-frying while Jiaodong division

is famous for cooking afood with fresh and light taste.

德州扒雞 Dezhou Braid Chicken

糖醋鯉魚 Carp in Sweet and Sour Sauce

辣子全雞 Spicy chicken whole

爆炒腰花 Quickly Fried Pig Kidney(saute kidney)

清湯柳葉燕菜 Stewed Swiflets Nest

一品豆腐 “Yiping”Bean Curd

炸蠶蛹雞 Fried “Silkworm Pupa” Chicken

紅燒魚唇 Fried Fish Lip in Brown Sauce

Ⅱ.Sichuan Cuisine四川菜系

Sichuan Cuisine, known often in the West as Szechuan

Cuisine, is one of the most famous Chine cuisines in the world.

Characterized by its spicy and pungent flavor, Sichuan cuisine,

prolific of tastes, emphasizes on the u of chili. Pepper and

prickly ash also never fail to accompany, producing typical

exciting tastes. Besides, garlic, ginger and fermented soybean

are also ud in the cooking process. Wild vegetables and

animals are usually chon as ingredients, while frying, frying

without oil, pickling and braising are applied as basic cooking

techniques.

宮保雞球Kung Pao Chicken

四川牛肉Szechuan Beef

麻婆豆腐mapo tofu

四川蝦Szechuan Prawns

魚香茄子Braid Egg plant

回鍋肉 Twice cooked pork

宮保雞丁Kung Pao Chicken

魚香肉絲 Fish Flavored pork

Ⅲ.Guangdong Cuisine廣東菜系

Cantone food originates from Guangdong, the southernmost province

in China. The majority of overas Chine people are from Guangdong

（Canton） so Cantone is perhaps the most widely available Chine

regional cuisine outside of China.

炸子雞Braid crispy chicken

刨冰 Various desrt drinks rved with shaved ice

鮮蝦云吞面Shrimp wonton noodle soup

叉燒Char shiu

咖哩豬皮Pork rind curry

蒸咸魚Salted prerved fish

燜鮑魚Braid dried abalone

云腿雞片 stir-fried chicken and ham

花枝羹 Squid thick soup

港式奶茶Black tea with condend milk

Ⅳ.Fujian Cuisine福建菜系

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine,

Fujian Cuisine is distinguished for its choice afood, beautiful color and

magic taste of sweet, sour, salty and savory. The most distinct features are

their "pickled taste".

白切海螺 Boiled Whelk Meat Slices

銀耳羹White Fungus Thick soup

紅燒大鮑翅Fried Ormer Fin in Brown Sauce

佛跳墻Buddha Jumps over the Wall

閩生果Min fruit

梅開二度Secondbloom

鹽水蝦 Brine shrimp

醉排骨 Drunken ribs

炸蠣黃Fried oyster

Ⅴ.Jiangsu Cuisine江蘇菜系

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular

in the lower reach of the Yangtze River. Aquatics as the main

ingredients, it stress the freshness of materials. Its

carving techniques are delicate, of which the melon carving

technique is especially well known. Cooking techniques consist

of stewing, braising, roasting, simmering, etc. The flavor of

Huaiyang Cuisine is light, fresh and sweet and with delicate

elegance. Jiangsu cuisine is well known for its careful

lection of ingredients, its meticulous preparation

methodology, and its not-too-spicy, not-too-bland taste. Since

the asons vary in climate considerably in Jiangsu, the

cuisine also varies throughout the year. If the flavor is strong,

it isn't too heavy; if light, not too bland.

松鼠桂魚：Sweet and Sour Mandarin Fish

三套鴨：Three-nested Duck

清燉蟹粉獅子頭：Pork balls

霸王別姬：Farewell to My Concubine

梁王魚 Liangwang fish

糖醋排骨Braid Spareribs

栗子悶雞肉Chestnut and Chicken Stew

鴨血粉絲湯Duck blood and bean-starchy vermicelli soup Ⅵ.Zhejiang Cuisine浙江菜系

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing,

Zhejiang Cuisine, not greasy, wins its reputation for freshness,

tenderness, softness, smoothness of its dishes with mellow

fragrance. Hangzhou Cuisine is the most famous one among the

three.

冰糖甲魚Steamed Turtle in Crystal Sugar Soup

寧氏鱔絲Eel silk

東坡肉 Dongpo pork

西湖醋魚West lake fish in vinegar sauce

叫花雞Beggar's chicken

龍井蝦仁Fried shrimps with longjing tea

干菜燜肉Dry vegetable braid with meat

Ⅷ.Hunan cuisine 湖南菜系

Hunan cuisine consists of local Cuisines of Xiangjiang

Region, Dongting Lake and Xiangxi coteau. It characterizes

itlf by thick and pungent flavor. Chili, pepper and shallot

are usually necessaries in this division.

組庵魚翅Zuyan Shark's Fin

冰糖湘蓮Sugar Candy Lotus

東安子雞Dong Zi An Chicken

蔥爆肉丁 Sliced pork with scallion

脆皮三絲卷 Crisp rolls of pork,a-cucumber and bamboo shoots

冬菜扣肉 Steamed spicy cabbage abd pork

古老肉 Sweet-and-sour pork

滑肉片 Sliced prok with cream sauce

Ⅸ.Anhui Cuisine 安徽菜系

Anhui Cuisine chefs focus much more attention on the

temperature in cooking and are good at braising and stewing.

Often hams will be added to improve taste and sugar candy added

to gain

清燉馬蹄鱉：Stewed Turtle

李鴻章雜燴 Li Hongzhang Assorted Dish

符離集燒雞 Fuliji Braid Chicken

燜牛肉 pot roast beef

清炸豬里脊 dry-fried pork fillet

砂鍋獅子頭 meatballs in earthen-pot

水晶蹄膀 shredded pork knuckle in jelly

蜜汁紅芋 Red Tato in Honey

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