中國飲食文化-英文版

Chinesecuisine

中國烹飪

中國菜在日本和韓國被稱為中華料理或中國料理；歐美稱之為唐餐。Theworld‘sthreelargestkingdomofcuisine（世界三大吃貨樂園）TurkeycuisineFrenchcuisineChinesecuisine

Peopleregardfoodastheirprimewant

民以食為天Eatnoricebutisofthefinestquality,normeatbutisfinelyminced.食不厭精，燴不厭細(xì)------Confucius（孔子）中國飲食文化中國的飲食文化在各個方面體現(xiàn)出來，古代的哲學(xué)家經(jīng)常用烹飪方式來進(jìn)行比喻，如《呂氏春秋·察今》載：“嘗一脟（luan）肉而知一鑊（huo）之味，一鼎之調(diào)?！崩献釉凇兜赖陆?jīng)》中也提到：“治大國，若烹小鮮”。孔子曾提到：“食不厭精，燴不厭細(xì)”和“肉不正不食”以比喻身正和嚴(yán)格要求自己。班固在《漢書》中也寫道：“王者以民為本，而民以食為天”，將飲食看成是治理國家首要的問題?！扳叶〗馀！背鲎浴肚f子》，講的是順其自然的養(yǎng)生之道?！熬舆h(yuǎn)庖廚”，來源于《禮記》。意為心胸廣大的人應(yīng)該仁慈，不應(yīng)進(jìn)入廚房宰殺動物以備食用。中醫(yī)學(xué)家認(rèn)為，飲食是健康之本。藥王孫思邈說過：“救急之道在于藥，安身之本在于食?！倍侗静菥V目》作者李時珍也有“藥補(bǔ)不如食補(bǔ)”的說法。色--color香--flavor

味–taste形–shape意--meaning

國菜五品Featureofcooking

（烹飪要點）選材ingredients

刀工cuttingtechnique

火候heatcontrol調(diào)味flavorEightCulinaryTraditionsofChina

八大菜系ChinesedishesmaybecategorizedasoneoftheEightCulinaryTraditionsofChina,alsocalledthe"EightRegionalCuisines"andthe"EightCuisinesofChina".EightCulinaryTraditionsofChina

八大菜系Hui徽菜Cantonese粵菜Min閩菜Hunan湘菜Su蘇菜Lu魯菜chuan川菜Zhe浙菜RidiculoustranslationRollingdonkey驢打滾驢打滾是老北京和天津衛(wèi)傳統(tǒng)小吃之一，成品黃、白、紅三色分明，煞是好看。因其最后制作工序中撒上的黃豆面，猶如老北京郊外野驢撒歡打滾時揚起的陣陣黃土，因此而得名“驢打滾”。Redburnedlionhead

紅燒獅子頭四喜丸子是魯菜的經(jīng)典名菜之一，由四個色、香、味俱佳的肉丸組成，寓人生福、祿、壽、喜四大喜事。常用于喜宴、壽宴等宴席中的壓軸菜，以取其吉祥之意。四喜丸子從外觀上來說，由四個較大的肉丸以及其他輔料組成。四喜丸子做法與獅子頭基本一致，只是四喜丸子限用四個肉丸。主要用料為豬肉餡、雞蛋、蔥花等。Husbandandwife’sslungslice

夫妻肺片夫妻肺片，原名“夫妻廢片”，但并不用肺。屬于川菜系,四川漢族特色小吃，以牛頭皮、牛心、牛舌、牛肚、牛肉為料，注重選料，制作精細(xì)，調(diào)味考究。夫妻肺片片大而薄，粑糯入味，麻辣鮮香，細(xì)嫩化渣。深受群眾喜愛，為區(qū)別于其他肺片，便以“夫妻肺片”稱之，在用料上更為講究，質(zhì)量日益提高。Chickenwithoutsexuallife

童子雞

其實，童子雞是由母雞作的。。。2012年，中國北京市政府外事辦新出版《美食譯苑——中文菜單英文譯法》，共規(guī)范了3102個中西餐飲名稱，其中包括2158個中餐，并向北京市各大餐館推廣。其中中餐部分細(xì)化到八大菜系，包括魯菜、川菜、閩菜等特色飯菜的介紹和重點翻譯。此次參加翻譯的專家都是權(quán)威，值得信任，不僅有北京外國語大學(xué)、清華大學(xué)、北京大學(xué)等的教授，還邀請了外交部翻譯專家、英籍專家、駐外大使等。正確翻譯Stewedporkballinbrownsauce紅燒獅子頭GlutinousRiceRollswithSweetBeanFlour

驢打滾Springchicken童子雞PorkLungsinChiliSauce

夫妻肺片SzechuancuisineIthasboldflavours,particularlythepungencyandspicinessresultingfromliberaluseofgarlicandchillipeppers,aswellastheuniqueflavouroftheSichuanpepper.(花椒)Peanuts,sesamepaste（芝麻醬）,andginger（生姜）arealsoprominentingredientsinSzechuancooking.[Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.NotabledishesKungPaochicken宮保雞丁Twiceworkedpork回鍋肉Mapodoufu麻婆豆腐Fuqifeipian夫妻肺片Sichuanhotpot四川火鍋Spicydeep-friedchicken辣子雞AnhuicuisineAnhuicuisineisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine,butwithlessemphasisonseafoodandmoreonawidevarietyoflocalherbsandvegetables.Anhuiprovinceisparticularlyendowedwithfreshbambooandmushroomcrops.LucuisineShandongcuisineisconsideredthemostinfluentialinChinesecuisine,withmajorityoftheculinarystylesinChinahavingdevelopedfromit.ModernschoolsofcuisineinnorthernChina-Beijing,Tianjinandthenortheasternregions-areallbranchesofShandongcuisine.Inaddition,thetypicaldishesinmostnorthernChinesehouseholdsmealsarepreparedinsimplifiedShandongmethods代表作BraisedIntestinesinBrownSauce九轉(zhuǎn)大腸SautéedPig'kidney火爆腰花

FujiancuisineFujiancuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince,China.Fujian-stylecuisineisknowntobelightbutflavourful,soft,andtender,withparticularemphasisonumamitaste,knowninChinesecookingas"xianwei"aswellasretainingtheoriginalflavourofthemainingredientsinsteadofmaskingthem.FujiancuisineOneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingshark‘sfin,seacucumber,abalone,andShaoxingwine.Containsover30ingredients佛跳墻Oysteromelette蚵仔煎Popiah薄餅佛跳墻相傳這道菜是清同治末年(公元1874年)，福州錢莊一老板設(shè)家宴招待福建布政司周蓮，由其夫人親自操辦，采用雞，鴨、肉和海參，魷魚、魚翅、干貝、海米、豬蹄筋、火腿、羊肘、鴿蛋等18種原料，輔以紹酒、花生、冬筍、冰糖、白蘿卜、姜片、桂皮，茴香等配料，效法古人放在紹酒缸內(nèi)文火煨制而成，取名“福壽全”。周蓮大快朵頤，贊不絕口，回去即命衙廚鄭春發(fā)前來求教。鄭在用料上偏重海鮮，減少肉類，味道更加香醇可口。后來鄭自辭去衙廚，開設(shè)聚春園菜館，供應(yīng)此菜，生意興隆。一次幾位舉人和秀才慕名而來，品嘗此菜。端上這道菜后，揭開蓋，香氣四溢，眾人品嘗后無不贊好，爭相吟詩作賦，有人當(dāng)場吟詩贊曰：“缸啟葷香飄四鄰，佛聞棄禪跳墻來”。菜名由此改為“佛跳墻”。1984年國家主席李先念曾以此菜宴請過美國里根總統(tǒng)，后來趙紫陽也曾宴請西哈努克親王。貴賓品嘗后贊不絕口。SucuisineJiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.ItisderivedfromthenativecookingstylesofJiangsuprovince,China.Ingeneral,Jiangsucuisine'stextureischaracterisedassoft.ittendstohaveasweetsidetoitandisalmostneverspicy,incontrasttosomecuisinesofChinaOthercharacteristicsincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolourandshapeofeachdishandemphasisonusingsouptoimproveflavour.CantonesecuisineCantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.CantonesechefsarehighlysoughtafterthroughoutChina.WhenWesternersspeakofChinesefood,theyusuallyrefertoCantonesecuisine.CantonesecuisineGuangdonghaslongbeenatradingportandmanyimportedfoodsandingredientsareusedinCantonesecuisine.Besidespork,beefandchicken,CantonesecuisineincorporatesalmostallediblemeatsManycookingmethodsareused,withsteamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.Othertechniquesincludeshallowfrying,doublesteaming,braising,anddeepfrying.CantonesecuisineFormanytraditionalCantonesecooks,theflavoursofafinisheddishshouldbewellbalancedandnotgreasy.TraditionaldishesSweetpotatosoup番禺糖水Braisedabalone燜鮑魚Roastsucklingpig烤乳豬Roastsquab烤乳鴿Littlepanrice煲仔飯Loumei鹵味Charsiu叉燒Beefchowfun干炒牛河Cantoneseseafoodsoup海皇羹XiangcuisineHunancuisine,alsoknownasXiangcuisine,consistsofthecuisinesoftheXiangRiverregion,DongtingLake,andwesternHunanprovinceinChina.Itiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsfo