中國(guó)八大菜系英文翻譯

中國(guó)八大菜系英文介紹Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.Well,duetonotthatfamiliarwithChinesehistoryandculture,intheprocessoftranslation,therestillhavebeenvariousproblems.Therefore,ourgroupaimsatpickingoutsometypicalsintranslatingtheeightmajorcuisinesofChina.Throughthegatheringofbothinformationandpictures,next,we'regoingtoshowyouthetranslationoftheeightmajorcuisinesofChina.ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.德州扒雞DezhouBraisedChicken糖醋鯉魚CarpinSweetandSourSauce辣子全雞Spicychickenwhole爆炒腰花QuicklyFriedPigKidney(sautekidney)清湯柳葉燕菜StewedSwifletsNest一品豆腐"Yiping”BeanCurd炸蠶蛹雞Fried“SilkwormPupa”Chicken紅燒魚唇FriedFishLipinBrownSauceSichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.宮保雞球KungPaoChicken四川牛肉SzechuanBeef麻婆豆腐mapotofu四川蝦SzechuanPrawns魚香茄子BraisedEggplant回鍋肉Twicecookedpork宮保雞丁KungPaoChicken魚香肉絲FishFlavoredporkCantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong(Canton)soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.炸子雞Braisedcrispychicken包U冰Variousdessertdrinksservedwithshavedice鮮蝦云吞面Shrimpwontonnoodlesoup叉燒Charshiu咖哩豬皮Porkrindcurry蒸咸魚Saltedpreservedfish炳鮑魚Braiseddriedabalone云腿雞片stir-friedchickenandham花枝羹Squidthicksoup港式奶茶BlackteawithcondensedmilkConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".白切海螺BoiledWhelkMeatSlices專艮耳羹WhiteFungusThicksoup紅燒大鮑翅FriedOrmerFininBrownSauce佛跳墻BuddhaJumpsovertheWall閩生果Minfruit梅開二度Secondbloom鹽水蝦Brineshrimp醉排骨Drunkenribs炸蠣黃FriedoysterJiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.松鼠桂魚：SweetandSourMandarinFish三套鴨：Three-nestedDuck清燉蟹粉獅子頭：Porkballs霸王別姬：FarewelltoMyConcubine梁王魚Liangwangfish糖醋排骨BraisedSpareribs栗子悶雞肉ChestnutandChickenStew鴨血粉絲湯Duckbloodandbean-starchyvermicellisoupComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.冰糖甲魚SteamedTurtleinCrystalSugarSoup寧氏鰭絲Eelsilk東坡肉Dongpopork西湖醋魚Westlakefishinvinegarsauce叫花雞Beggar'schicken龍井蝦仁Friedshrimpswithlongjingtea干菜炳肉DryvegetablebraisedwithmeatHunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.組庵魚翅ZuyanShark'sFin冰糖湘蓮SugarCandyLotus東安子雞DongZiAnChicken蔥爆肉丁Slicedporkwithscallion脆皮三絲卷Crisprollsofpork,sea-cucumberandbambooshoots冬菜扣肉Steamedspicycabbageabdpork古老肉Sweet-and-sourpork滑肉片SlicedprokwithcreamsauceAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Ofte