教学文库网 - 权威文档分享云平台
您的当前位置:首页 > 文库大全 > 高中教育 >

英文版 中国美食

来源:网络收集 时间:2026-01-31
导读: 姓名: 学号: 专业: 中国美食Chinese Cuisine Chinese food can be roughly pided into eight regional cuisines :Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese Cuisine 广东菜系 Fujian Cuisine 福建菜系 Jiangsu Cuisine 江苏菜系 Zhe

姓名: 学号:

专业:

中国美食Chinese Cuisine

Chinese food can be roughly pided into eight regional cuisines :Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese Cuisine 广东菜系

Fujian Cuisine 福建菜系

Jiangsu Cuisine 江苏菜系

Zhejiang Cuisine 浙江菜系

Hunan Cuisine 湖南菜系

Anhui Cuisine 安徽菜系

Shandong

Shandong is the birthplace of many famous ancient scholars such as Confucius and Mencius. And much of Shandong cuisine's history is as old as Confucius himself, making it the oldest existing major cuisine in China.

Shandong cuisine鲁菜

consist of Jinan cuisine and Jiaodong cuisine clear, pure and not greasy use shallot and garlic taste pungent

九转大肠 Braised intestines in brown sauce

德州扒鸡 Braised chicken, Dezhou style

蟹黄海参 Braised sea cucumber

Sichuan cuisine川菜

one of the most famous Chinese cuisines in the world

characterized by its spicy and pungent flavor use pickling and braising

宫保鸡丁 Kung pao chicken

夫妻肺片 Couple's sliced beef in chili sauce

麻婆豆腐 Mapo Tofu

回锅肉 Twice-cooked pork

Cantonese cuisine

粤菜It is the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate 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.中国北方人常说,广东人吃天上飞的,除了飞机; 地上爬的,除了火车;水里游的,除了船儿。

白切贵妃鸡 White cut chicken

广州文昌鸡 Wenchang chicken,Guangzhou style

蚝皇凤爪 Oyster sauce chicken

炸子鸡 fried young chicken

Fujian cuisine 闽菜consisting of Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisine

beautiful color and magic taste of sweet, sour, salty and savory

feature: pickled taste(卤味)

佛跳墙 Fo jump a wall

荔枝肉 Litchi meat

碎排骨 Broken ribs

七星鱼丸 Seven Star Fish

Jiangsu cuisine苏菜、淮扬菜 main ingredients:aquatics carving techniques(雕刻技术) not-too-spicy, not-too-bland taste(不辣不温的口感)

蟹粉狮子头 Lion 's head

金陵盐水鸭 Salty duck

凤尾虾

Pteris Shrimp

蜜汁火方Steamed ham in honey sauce

Zhejiang cuisine浙菜not greasy

wins its reputation for freshness, tenderness, softness

Hangzhou cuisine is the most famous

东坡肉Dongpo's braised pork

西湖醋鱼Steamed grass carp in vinegar gravy

龙井虾仁Longjing shrimp

西湖莼菜汤West Lake soup

…… 此处隐藏:172字,全部文档内容请下载后查看。喜欢就下载吧 ……
英文版 中国美食.doc 将本文的Word文档下载到电脑,方便复制、编辑、收藏和打印
本文链接:https://www.jiaowen.net/wenku/1733232.html(转载请注明文章来源)
Copyright © 2020-2025 教文网 版权所有
声明 :本网站尊重并保护知识产权,根据《信息网络传播权保护条例》,如果我们转载的作品侵犯了您的权利,请在一个月内通知我们,我们会及时删除。
客服QQ:78024566 邮箱:78024566@qq.com
苏ICP备19068818号-2
Top
× 游客快捷下载通道(下载后可以自由复制和排版)
VIP包月下载
特价:29 元/月 原价:99元
低至 0.3 元/份 每月下载150
全站内容免费自由复制
VIP包月下载
特价:29 元/月 原价:99元
低至 0.3 元/份 每月下载150
全站内容免费自由复制
注:下载文档有可能出现无法下载或内容有问题,请联系客服协助您处理。
× 常见问题(客服时间:周一到周五 9:30-18:00)