美食英文介绍(5页).doc
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1、-美食英文介绍-第 5 页美食英文介绍Eight Cuisines(八大菜系) China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided i
2、nto 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. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is charac
3、terized 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.
4、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. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Conf
5、ucious himself, making it the oldest existing major cuisine in China. But dont expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies arent even indigenous to China. Shandong is a large peninsula(半岛) surrounded by the sea to the East and the Yello
6、w River meandering through the center. As a result, seafood is a major component(成分) of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic(真的,真正的) Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River
7、, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan
8、 Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific(多产的) of tastes, emphasizes on the use of chili. Pepper and prickly ash(花椒) also never fail to accompany, producing typical exciting tastes. Besides, garlic, gin
9、ger 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. It cannot be said that one who does not experience Sichuan food ever reaches
10、 China. If you eat Sichuan cuisine and find it too bland(淡而无味的), then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively(特别的突出的) spicy taste, called ma in Chinese. It often leaves a slight numb(麻木的) sensation(感觉) in
11、 the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and hal
12、f clear. Guangdong Cuisine Cantonese food originates(起源于) 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. Cantonese are known to have a
13、n adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This st
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