中国八大菜系英文介绍
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese 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 Cuisine.Well, due to not that familiar with Chinese history and culture, in the process of translation, there still have been various problems.Therefore,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山东菜系
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 used as seasonings 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 seafood with fresh and light taste.
德州扒鸡Dezhou Braised Chicken
糖醋鲤鱼Carp in Sweet and Sour Sauce
辣子全鸡Spicy chicken whole
爆炒腰花 Quickly Fried Pig Kidney(saute kidney)
清汤柳叶燕菜Stewed Swiflets Nest
一品豆腐“Yiping”Bean Curd
炸蚕蛹鸡Fried “Silkworm Pupa” Chicken
红烧鱼唇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 Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.
宫保鸡球Kung Pao Chicken
四川牛肉Szechuan Beef
麻婆豆腐mapo tofu
四川虾Szechuan Prawns
鱼香茄子Braised Egg plant
回锅肉Twice cooked pork
宫保鸡丁Kung Pao Chicken
鱼香肉丝Fish Flavored pork
Ⅲ.Guangdong Cuisine广东菜系
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
炸子鸡Braised crispy chicken
刨冰Various dessert drinks served with shaved ice
鲜虾云吞面Shrimp wonton noodle soup
叉烧Char shiu
咖哩猪皮Pork rind curry
蒸咸鱼Salted preserved fish
焖鲍鱼Braised dried abalone
云腿鸡片stir-fried chicken and ham
花枝羹Squid thick soup
港式奶茶Black tea with condensed milk
