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八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
八大菜系英文介绍以下是八大菜系的英文介绍：1. 鲁菜：Shandong Cuisine， also known as Lu Cuisine, is the representative cuisine of the North and Northeast China, with a focus on seafood, pork, and chicken. It is known for its simple cooking methods, fresh ingredients, and rich flavors.2. 川菜：Sichuan Cuisine, also known as Chuan Cuisine, is a spicy and pungent cuisine from Sichuan Province in China. It is famous for its fiery peppers and rich sauces, and often features pork, chicken, and seafood.3. 粤菜：Cantonese Cuisine is the representative cuisine of Guangdong Province in China, known for its freshness, simplicity, and unique seasonings. It emphasizes the use of high-quality ingredients and pays attention to the presentation of dishes.4. 闽菜：Fujian Cuisine is a coastal cuisine from Fujian Province in China. It emphasizes seafood, fresh vegetables, and rice dishes. The cooking methods are unique, with a focus on stewing, steaming, and deep-frying.5. 苏菜：Jiangsu Cuisine is a representative cuisine of the Yangtze River Delta region in China. It emphasizes freshness, tenderness, and mild flavors. The cooking methods are diverse, including stewing, steaming, frying, and braising.6. 浙菜：Zhejiang Cuisine is a representative cuisine of the eastern region of China, known for its simplicity and unique flavors. It often features rice dishes, seafood, and various kinds of meat. The cooking methods include stewing, steaming, and frying.7. 湘菜：Xiang Cuisine is a spicy and pungent cuisine from Hunan Province in China. It emphasizes the use of fresh ingredients and fiery peppers, often featuring pork, chicken, and beef. The cooking methods include stewing, steaming, and deep-frying.8. 徽菜：Anhui Cuisine is a traditional Chinese cuisine from Anhui Province, known for its unique flavors and seasonings. The main ingredients include pork, chicken, duck, and various kinds of vegetables. The cooking methods include stewing, steaming, frying, and braising.。
中国八大菜系代表作（英文翻译）No.1 Sichuan CuisinePockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavour Translucent beef slicesNo. 2 Guangdong cuisineRoasted sucking pigFricassee three kinds of snakes and cat Steamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)Yincai vegetalbes cooked with chicken slicesCrab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜麻婆豆腐宫保鸡丁鱼香肉丝灯影牛肉粤菜烤乳猪龙虎烩清蒸甲鱼笋片烧蛇葫芦盅鲁菜德州扒鸡清汤燕窝羹油爆大蛤荷花大虾淮阳菜蔬菜炒鸡片砂锅蟹肉丸奶油鸡丝玉米汤鱿鱼锅巴No. 5 Zhengjiang CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casserole Steamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp pork with pine nuts 浙菜东坡肘子西湖醋鱼龙井虾肉叫花鸡闽菜红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼湘菜东安鸡红烧肉清蒸海龟辣子鸡丁徽菜黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。
中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。
掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了!中国菜的分类Classifications of Chinese Cuisine一、八大菜系Eight Famous Cuisines鲁菜Lu Cuisine(Shandong Cuisine)川菜Chuan Cuisine(Sichuan Cuisine)粤菜Yue Cuisine(Guangdong Cuisine)闽菜Min Cuisine(Fujian Cuisine)苏菜Su Cuisine(Jiangsu Cuisine)浙菜Zhe Cuisine(Zhejiang Cuisine)湘菜Xiang Cuisine(Hunan Cuisine)徽菜Hui Cuisine(Anhui Cuisine)二、菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups,Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages国酒Chinese Wines洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture中国茶文化Chinese Tea Culture中国酒文化Chinese Wine Culture中国菜名的翻译原则以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with/in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料(名称/形状)+with/in+汤汁如：川北凉粉Tossed Clear Noodles with Chili Sauce以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+形状/口感+主料+配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+主料如：麻婆豆腐Mapo Tofu(Sautéed Tofu in Hot and Spicy Sauce)广东点心Cantonese Dim Sum2.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+主辅料+人名/地名+Style如：四川辣子鸡Spicy Chicken,Sichuan Style北京炸酱面Noodles with Soy Bean Paste,Beijing Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
1.八大菜系 Eight Famous Cuisines鲁菜 Lu Cuisine (Shandong Cuisine)川菜 Chuan Cuisine (Sichuan Cuisine)粤菜 Yue Cuisine (Guangdong Cuisine)闽菜 Min Cuisine (Fujian Cuisine)苏菜 Su Cuisine (Jiangsu Cuisine)浙菜 Zhe Cuisine (Zhejiang Cuisine)湘菜 Xiang Cuisine (Hunan Cuisine)徽菜 Hui Cuisine (Anhui Cuisine)2.菜品分类 Types of Courses凉菜类 Cold Dishes热菜类Hot Dishes汤羹粥煲类 Soups, Congees and Casseroles 主食和小吃 Main Food and Snacks西餐 Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads 汤类 Soups副菜 Entrées主菜 Main Courses配菜 Side Dishes甜点 Desserts饮品Drinks一、酒精类饮品 Alcoholic Beverages1. 国酒 Chinese Wines2. 洋酒 Imported Wines白兰地与威士忌 Brandy and Whisky金酒与朗姆酒 Gin and Rum伏特加与龙舌兰 Vodka and Tequila利口酒和开胃酒 Liqueurs and Aperitifs红酒 Red Wine二、不含酒精类饮品 Non-Alcoholic Beverages三、中国饮品文化 Chinese Drinking Culture1. 中国茶文化 Chinese Tea Culture2. 中国酒文化 Chinese Wine Culture一．翻译原则1以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with /in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce2二．以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳 Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词) + 主料(名称/形状)+with /in+汤汁如：川北凉粉 Tossed Clear Noodles with Chili Sauce三．以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡 Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+ 形状/口感 + 主料 + 配料如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley3以人名、地名为主，原料为辅的翻译原则1.菜肴的创始人(发源地)和主料人名(地名)+ 主料如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum4.介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+ 主辅料+ 人名/地名+ Style如：四川辣子鸡Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style5体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则 1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
1、八大菜系原文：中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。
地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。
最有影响力、最具代表性的是鲁、川、粵、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。
中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。
参考译文：Eight Major CuisinesChina is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.2、中国茶文化原文：中国是一个文化历史悠久的(time-honored)国度，也是一个礼仪(ceremony anddecorum)之邦。
中国八大菜系英文翻译，全部都是干货，赶紧收藏起来↓↓↓点击下方卡片，发现更多精彩↓↓↓英语口语· 吉米老师说最全英文菜名翻译，一篇搞定200个常用单词！英语·食物部分素材来源：跨文化交流研究中心（ID：gkccrc）中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派，逐渐形成了中国的“八大菜系” (The Eight Traditional Chinese Cuisines) ，即：鲁菜 Shandong Cuisine川菜 Sichuan Cuisine粤菜 Guangdong/Cantonese Cuisine苏菜 Jiangsu Cuisine闽菜 Fujian Cuisine浙菜 Zhejiang Cuisine湘菜 Hunan Cuisine徽菜 Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。
Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。
鲁菜注重汤品。
清汤清澈新鲜，而油汤外观厚重，味道浓重。
Soups are given much emphasis in Shandong cuisine. Its soup features clear and fresh while creamy soup looks thick and tastes strong.Notearoma 芳香 n.crisp 脆的 adj.葱烧海参Sea Cucumber Braised with Scallion一品豆腐Steamed Tofu Stuffed with Vegetables川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。
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 SauceⅡ.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 porkⅢ.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 milkⅣ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, 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银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown Sauce佛跳墙Buddha Jumps over the Wall闽生果Min fruit梅开二度Secondbloom盐水虾Brine shrimp醉排骨Drunken ribs炸蛎黄Fried oysterJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses 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 selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons 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.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：Pork balls霸王别姬：Farewell to My Concubine梁王鱼Liangwang fish糖醋排骨Braised Spareribs栗子闷鸡肉Chestnut and Chicken Stew鸭血粉丝汤Duck blood and bean-starchy vermicelli soupComprising 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.冰糖甲鱼Steamed Turtle in Crystal Sugar Soup宁氏鳝丝Eel silk东坡肉Dongpo pork西湖醋鱼West lake fish in vinegar sauce叫花鸡Beggar's chicken龙井虾仁Fried shrimps with longjing tea干菜焖肉Dry vegetable braised with meatHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.组庵鱼翅Zuyan Shark's Fin冰糖湘莲Sugar Candy Lotus东安子鸡Dong Zi An Chicken葱爆肉丁Sliced pork with scallion脆皮三丝卷Crisp rolls of pork,sea-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 sauceAnhui 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清炖马蹄鳖：Stewed Turtle李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken焖牛肉pot roast beef清炸猪里脊dry-fried pork fillet砂锅狮子头meatballs in earthen-pot水晶蹄膀shredded pork knuckle in jelly蜜汁红芋Red Tato in Honey。
∙中国八大菜系t h e e i g h t m a j o r c u i s i n e s o f C h i n a∙中餐烹饪的独特艺术t h e d i s t i n c t i v e C h i n e s e c u l i n a r y a r t∙“烹饪王国”“t h e k i n g d o m o f c u i s i n e”∙中餐注重选料，精于刀工，善于炊技C h i n e s e c u i s i n e f e a t u r e s c a r e f u l s e l e c t i o n o f i n g r e d i e n t s,a d e p t t e c h n i q u e i n s l i c i n g a n d p e r f e c tc o o k i n g s k i l l s.∙中国菜讲究“色、香、味”C h i n e s e d i s h e s a r e f a m o u s f o r t h e i r c o l o r,f l a v o r a n d t a s t e.∙南淡北咸，东甜西辣t h e l i g h t s o u t h e r n c u i s i n e,a n d t h e s a l t y n o r t h e r n c u i s i n e;t h e s w e e t e a s t e r n c u i s i n e,a n d t h e s p i c y w e s t e r nc u i s i n e∙原汁原味t h e o r i g i n a l f l a v o r o f t h e c h o s e n m a t e r i a l∙麻辣s p i c y-h o t∙美味佳肴d e l i c a c i e s∙备受青睐t o e n j o y/g a i n p o p u l a r i t y;t o b e p o p u l a r∙烹饪餐具c o o k i n g u t e n s i l∙菜谱r e c i p e/m e n u∙清真菜M u s l i m f o o d∙素食菜v e g e t a r i a n f o o d∙药膳m e d i c a t e d d i e t/h e a l t h f o o d∙家乡/地方风味l o c a l f l a v o r d i s h∙特色/招牌菜t h e c h e f’s r e c o m m e n d a t i o n;s p e c i a l t y∙臭豆腐s t r o n g-s m e l l i n g p r e s e r v e d b e a n c u r d∙豆瓣酱t h i c k b r o a d-b e a n s a u c e∙豆腐干d r i e d b e a n c u r d;d r i e d s o y a b e a n c u r d∙豆腐乳p r e s e r v e d b e a n c u r d∙豆浆s o y b e a n m i l k∙豆腐脑b e a n c u r d j e l l y∙大饼、油条、馒头、煎饼b a n n o c k,t w i s t e d c r u l l e r,s t e a m e d b r e a d/b u n,p a nc a k e∙米饭、炒饭s t e a m e d r i c e,f r i e d r i c e∙小米粥m i l l e t c o n g e e∙芝麻汤圆s w e e t r i c e b a l l s w i t h s o u p∙炒面/汤面/米线s t i r-f r i e d n o o d l e s/s o u p n o o d l e s/r i c e n o o d l e s∙粉丝b e a n s t a r c h v e r m i c e l l i;m u n g b e a n n o o d l e s∙茶叶蛋e g g s t e w e d i n t e a∙皮蛋p r e s e r v e d e g g∙咸蛋s a l t e g g∙草菇老抽m u s h r o o m f l a v o r e d d a r k s o y s a u c e∙生姜g i n g e r∙醋v i n e g a r∙酱油s o y s a u c e∙豆豉b l a c k b e a n∙番茄酱t o m a t o s a u c e/t o m a t o p a s t e∙咖喱粉c u r r y p o w d e r∙花生酱p e a n u t b u t t e r∙卤水b r i n e∙小磨香油g r o u n d s e s a m e s e e d∙镇江香醋Z h e n j i a n g v i n e g a r∙黄酒y e l l o w r i c e w i n e∙淀粉s t a r c h∙粗粮r o u g h f o o d∙荞麦粉b u c k w h e a t f l o u r∙粳米m o u n t a i n r i c e;r o u n d-s h a p e d r i c e∙毛豆y o u n g s o y b e a n∙刀豆s w o r d b e a n∙荠菜S h e p h e r d’s p u r s e∙茭白w i l d r i c e s t e m/w a t e r o a t∙笋b a m b o o s h o o t s∙芦笋a s p a r a g u s∙对虾/明虾p r a w n∙龙虾l o b s t e r∙海参s e a c u c u m b e r∙鱿鱼s q u i d∙乌贼c u t t l e f i s h∙鲈鱼b a s s∙三文鱼刺身s a l m o n s a s h i m i∙大黄鱼l a r g e y e l l o w f i s h∙苏眉鱼S u m e i f i s h∙辣味炸子鸡f r i e d y o u n g c h i c k e n(s l i g h t l y c h i l i f l a v o r e d)∙茄汁沙丁鱼s a r d i n e i n t o m a t o s a u c e∙油焖笋b r a i s e d b a m b o o s h o o t∙走油肉d e-f a t t e d p o r k∙清炒河虾仁s t i r-f r i e d s h e l l e d s h r i m p s∙吉利牛排b e e f c u t l e t s∙桂花糖藕l o t u s w i t h s u g a r∙极品大网鲍鱼s u p e r i o r a b a l o n e∙毛蟹炒年糕f r i e d c r a b s w i t h N e w Y e a r c a k e m a d e o f g l u t i n o u s r i c e ∙麻婆豆腐b r a i s e d b e a n c u r d w i t h m i n c e d p o r k(S i c h u a n s t y l e)∙鲜肉云吞b o i l e d f r e s h m e a t w o n t o n∙春卷s p r i n g r o l l∙叉烧包s t e a m e d b u n f i l l e d w i t h r o a s t p o r k∙酥皮鸡蛋挞b a k e d e g g c u s t a r d t a r t∙奶油太妃糖c r e a m t o f f e e∙人参软糖g i n s e n g j e l l y∙脱脂牛奶s k i m m e d m i l k∙奶油芝士酥c r e a m c h e e s e b i s c u i t∙百威啤酒B u d w e i s e r b e e r∙冰镇啤酒i c e d b e e r∙薄荷烧酒p e p p e r m i n t s p i r i t∙果酒f r u i t w i n e∙皇冠伏特加S m i r n o f f V o d k a∙蓝带马爹利M a r t e l l C o r d o n B l e u∙拿破仑X.O.C o u r v o i s i e r X.O.∙茅台酒m a o t a i∙绍兴酒S h a o x i n g r i c e w i n e∙山西汾酒S h a n x i F e n J i u∙矿泉水m i n e r a l w a t e r∙苏打水s o d a w a t e r∙香槟酒c h a m p a g n e∙威士忌w h i s k y∙白兰地b r a n d y∙鸡尾酒c o c k t a i l∙款待t o e n t e r t a i n…;t o e x t e n d k i n d/c o r d i a l h o s p i t a l i t y t o…∙工作午餐w o r k i n g/b u s i n e s s l u n c h e o n∙冷餐招待会b u f f e t r e c e p t i o n∙西餐W e s t e r n f o o d∙欧式早餐C o n t i n e n t a l b r e a k f a s t∙方便食品j u n k f o o d∙不含防腐剂f r e e o f p r e s e r v a t i v e∙不放味精t o c o n t a i n n o g o u r m e t p o w d e r∙去壳s h e l l i n g∙去骨b o n i n g∙去皮s k i n n i n g/p e e l i n g∙刮鳞s c a l i n g∙燎毛s i n g l i n g∙切片/丝/柳/丁s l i c i n g/s h r e d d i n g/f i l l e t i n g/d i c i n g∙切条/段c u t i t i n t o1-i n c h s t r a p s/c h u n k s∙煎/炒/爆/炸p a n/s t i r/q u i c k/d e e p-f r y i n g∙铁扒g r i l l i n g;b r o i l i n g∙清蒸s t e a m i n g∙红烧b r a i s i n g w i t h s o y s a u c e/b r o w n s a u c e s c a l d i n g∙白灼s c a l d i n g∙摆席s e t t h e t a b l e∙开胃品a p p e t i z e r∙甜食d e s s e r t∙主菜m a i n c o u r s e∙（不含酒精）饮料s o f t d r i n k∙沏/泡/品/喝茶t o m a k e/b r e w/s i p/d r i n k t e a∙粘牙s t i c k t o o n e’s t e e t h∙剔牙p i c k o n e’s t e e t h∙快餐店s n a c k b a r∙路旁餐馆d r i v e-i n∙小酒店（英国）p u b∙小食店（法国）b r a s s e r i e∙各人自付g o D u t c h∙请别客气m a k e y o u r s e l f a t h o m e∙请常常我的拿手菜W o u l d y o u l i k e t o t r y m y s p e c i a l r e c i p e?∙你想点菜吗？A r e y o u r e a d y t o o r d e r,s i r?∙你们有一张两人用餐的桌子吗？H a v e y o u g o t a t a b l e f o r t w o?。
八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。
中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。
下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。
一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。
鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。
主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。
在中式烹饪中占有很重要的地位。
二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。
川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。
三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。
粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。
四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。
苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。
五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。
闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。
六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。
浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。
七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。
湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。
Sichuan CuisineBean curd with mince and chilli oil 麻婆豆腐Braised pork knuckle with bean sauce豆瓣全肘Diced chicken with chilli pepper ; chicken cubes with peanuts宫保鸡丁Pork shreds with fishy flavour ;shredded pork,in Sichuan style鱼香肉丝Stewed scallop and turnip ball绣球干贝Steamed pork wrapped in lotus leaves 荷叶蒸肉Translucent beef slices灯影牛肉Spicy Sichuan-style tender chicken slices怪味鸡块Shrimp with green vegetables翡翠虾仁“chrysanthemum” in chafing dish 菊花火锅Shandong CuisineBird’s nest in clear soup清汤燕窝Braised sea whelks in brown sauce红烧海螺Dezhou grilled chicken德州扒鸡Braised sea slug with crab meat in brown sauce蟹烧海参Chinese yam in hot toffee拔丝山药Quick-boiled clam油爆大蛤Lotus flower,and shrimp荷花大虾Guangdong CuisineSweet-sour pork fillet with chilli 糖醋咕噜肉Sliced chicken with oyster sauce耗油滑鸡片Fricassee three kinds of snakes and cat三蛇龙虎会Shark’s fin with crab ovum虾黄鱼翅Roasted sucking pig烤乳猪Stewed crab meat and eggplant虾肉烧茄子Steamed turtle with chive sauce美味蒸甲鱼Stuffed duck shaped as gourd八珍葫芦鸭Crisp-skinned chicken脆皮鸡King snake with bamboo slices竹丝烩王蛇Gourd cups冬瓜盅Fujian CuisineSea food and poultry in casserole佛跳墙Steamed pork roll with rice flour and lotus leaf荷叶米粉肉Crisp pomfret with litchi荔枝鲳鱼Steamed chicken ball with egg-white蒸芙蓉鸡球Fried prawn shaped as a pair of fish太极明虾Sauté shredded whelks in rice wine sauce炝糟响螺Sauté sea cucumber with scallions葱烧刺参Fricassee shark’s fin with chicken白烧大翅Jiangsu CuisineYincai vegetables cooked with chicken slices银菜鸡丝Braised meat with vegetables & wine百菜酒焖肉Scallop wrapped in chicken breast slices鸡片包干贝Braised stuffed crucian carp荷包鲫鱼Stuffed pork breast with pine kernels松子肉Squid with crispy rice crust鱿鱼锅巴Crab meat & minced pork ball in casserole蟹粉狮子头Finless eel tail with grated garlic炝虎尾Chicken mousse broth with fresh corn 鸡茸玉米Fricassee ox tendon白汁牛人Zhejiang CuisineWest Lake water shield soup西湖莼菜汤Eight-jewel rice pudding wrapped with lotus leaves八宝荷叶饭 Beggar’s chicken 叫花鸡Dongpo pork东坡肉West Lake vinegar fish 西湖醋鱼Shelled shrimp with Dragon Well tea leaves 龙井虾仁Pork meat patties with crab meat蟹粉狮子头Hunan CuisineSteamed fried pork in black bean sauce 走油豆豉扣肉Dong’an chicken东安鸡Crispy rice crust with sea cucumber锅巴海参Spring chicken with cayenne pepper麻辣子鸡Steamed turtle清蒸甲鱼White bait in chafing dish银鱼火锅Braised sh ark’s fin in brown sauce红煨鱼翅Sweet lotus seed冰糖湘莲Anhui CuisineHuangshan stewed pigeon黄山炖鸽Fricassee pork sinew (tendon )with egg white芙蓉蹄筋Crispy pork with pine nuts松子米酥肉Fuliji stewed chicken符离集烧鸡Spicy fried chicken椒盐米鸡Gourd duck葫芦鸭子。
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 SauceⅡ.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 porkⅢ.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 milkⅣ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, 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银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown Sauce佛跳墙Buddha Jumps over the Wall闽生果Min fruit梅开二度Secondbloom盐水虾Brine shrimp醉排骨Drunken ribs炸蛎黄Fried oysterJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses 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 selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons 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.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：Pork balls霸王别姬：Farewell to My Concubine梁王鱼Liangwang fish糖醋排骨Braised Spareribs栗子闷鸡肉Chestnut and Chicken Stew鸭血粉丝汤Duck blood and bean-starchy vermicelli soupComprising 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.冰糖甲鱼Steamed Turtle in Crystal Sugar Soup宁氏鳝丝Eel silk东坡肉Dongpo pork西湖醋鱼West lake fish in vinegar sauce叫花鸡Beggar's chicken龙井虾仁Fried shrimps with longjing tea干菜焖肉Dry vegetable braised with meatHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.组庵鱼翅Zuyan Shark's Fin冰糖湘莲Sugar Candy Lotus东安子鸡Dong Zi An Chicken葱爆肉丁Sliced pork with scallion脆皮三丝卷Crisp rolls of pork,sea-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 sauceAnhui 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清炖马蹄鳖：Stewed Turtle李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken焖牛肉pot roast beef清炸猪里脊dry-fried pork fillet砂锅狮子头meatballs in earthen-pot水晶蹄膀shredded pork knuckle in jelly蜜汁红芋Red Tato in Honey。
