中國的美食用英語怎麼介紹

⑴ 用英語介紹一道中國傳統美食

下面的是講中國面條的，可以進行刪減作為口語考試之素材。
Chinese Noodles

Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of proction, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.

Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.

Although the Chinese, Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chinese East Han Dynasty, between AD 25 and 220. During the Chinese Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night.

In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the Lajia archaeological site, ring excavation of a Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese noodles.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly proced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.

The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water.

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.

Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.

⑵ 英語介紹中國美食

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 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.

Shandong Cuisine

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.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.

Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, 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 Shandong's own famous beer, Qing Beer

Sichuan Cuisine

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, procing 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. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in 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 cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin ck) Hotpot half spicy and half clear.

Guangdong Cuisine

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.

Cantonese are known to have an 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 statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to proce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

Fujian Cuisine

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".

Jiangsu Cuisine

Jiangsu 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.

Zhejiang Cuisine

Comprising 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.

Hunan cuisine

Hunan 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.

Anhui Cuisine

Anhui 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

⑶ 怎樣用英語介紹中國的傳統美食

To the Chinese, cooking is an art in itself. Chinese cuisine places emphasis on colour, aroma and flavour. Not only must a dish taste good, it must also appeal to the senses to be able to when the appetite.
先來說說烹飪技巧啊
There are countless ways to cook the same ingredients , and each way of cooking imparts its own unique flavor to the food.
蒸：steam
炒：stir-fry
燉，燴：stew
煮：boil
炸：deep fry
煎：-fry
烤：bake（一般用於蛋糕），roast（一般用於肉類）
還有一種是叫做：poach,這種中文翻譯是水煮，但是又不同於boil的水煮，如果你要介紹紅燒魚的話，它的做法就是這個。
再來說味道：
酸：sour
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不會用到sichuan pepper,應該很少有麻的東西，要解釋的話最好是sting，但是最好說明是吃在嘴裡的感覺。
咸：salty
軟：soft/tender
硬：hard
脆：crispy
接下來你要是想賣弄一番呢，就簡單介紹一下八大菜系
Chinese cuisine can be divided into eight main regional branches:
Sichuan, with characteristic rich and spicy
Shandong, which is particular in its selection of ingredients for dishes.
Suzhou, its carefully presented steamed crucian carp
Guangdong, with distinctive sweet and crispy dishes.
Fujian, famed for Buddha Jumps Over the Wall(佛跳牆)
Zhejiang, which emphasises fresh food and natural flavours, particularly seafood.
Huizhou, which favous delicacies from the land and sea
Hunan, which features rich foods with strong colours like cured meats.
最後來說一下煲湯啊 （Tonics）
Besides their daily staples, the Chinese also like to use various herbal medicines to make tonic soup.

⑷ 用英語介紹一種中國的美食

「 Chinese Dumpling
Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential ring holidays in Northern China. Chinese mpling becomes one of the most widely loved foods in China.
Chinese mpling is one of the most important foods in Chinese New Year. Since the shape of Chinese mplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make mplings ring the New Year's Eve. They may hide a coin in one of the mplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese mpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.
Chinese mpling is a delicious food. You can make a variety of Chinese mplings using different fillings based on your taste and how various ingredients mixed together by you.
Usually when you have Chinese mpling for dinner, you will not have to cook anything else except for some big occasions. The mpling itself is good enough for dinner. This is one of the advantages of Chinese mpling over other foods, though it may take longer to make them.
Making mplings is really teamwork. Usually all family members join the work. Some people started to make mplings when they were kids in the family, so most Chinese know how to make mplings.」 謝謝採納！
譯文：
「中國餃子
餃子是中國一種傳統美食，北方的人們都有節日期間吃餃子的習慣。在中國，餃子廣受人們的喜愛。
餃子是中國新年餐桌上一道重要的食物。 由於餃子的形狀類似於中國古代的金錠或銀錠，因而象徵著財富。在除夕之夜，人們都有和家人團聚一起包餃子的習俗。他們會在某個餃子里包進一個硬幣，如果發現它的人將預示著在新年中將會有好運。 餃子在中國的其他節假日也是很受歡迎的食品，從而構成了中國文化傳統的一部分。
餃子美味可口。你可以根據你的口味，採用不同餡料或進行不同組合，包出不同口味的餃子。
通常，如果你做餃子的話，那麼就沒有必要做其他食物。除非在非常的日子裡，一頓餃子也就足夠了。這是餃子相對與其他食物的優勢，不過就是製作過程比較長。
包餃子是一項團體工作。通常，一家人會參與到包餃子的工作中。有些人從小就學會包餃子，因而大多數中國人都知道怎麼包餃子。」 謝謝！

⑸ 中國食物的英文介紹

餃子ăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese mpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

In Korean cuisine, filled mplings are called man. Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean man are generally more like Mongolian buuz or Turkish mantı.

湯圓Tangyuan
Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival. The small mpling balls are usually made of glutinous rice flour.

We call these balls yuanxiao or tangyuan. Obviously, they get the name from the festival itself. Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness.

The fillings inside the mplings or yuanxiao are either sweet or salty. Sweet fillings are made of sugar, Walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peel, bean paste, or jujube paste. A single ingredient or any combination can be used as the filling. The salty variety is filled with minced meat, vegetables or a mixture.

The way to make yuanxiao also varied between northern and southern China. The usual method followed in southern provinces is to shape the dough of rice flour into balls, make a hole, insert the filling, then close the hole and smooth out the mpling by rolling it between your hands. In North China, sweet or non-meat stuffing is the usual ingredient. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the mpling is the desired size.

粽子Zongzi
Zongzi is the festive food traditionally served ring Dragon Boat Festival celebrations.

During the Duanwu Festival, a glutinous rice pudding called zongzi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（蓮子）, chestnuts（栗子）, pork fat and the golden yolk of a salted ck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.

⑹ 英語介紹中國食物

To the Chinese, cooking is an art in itself. Chinese cuisine places emphasis on colour, aroma and flavour. Not only must a dish taste good, it must also appeal to the senses to be able to when the appetite.

先來說說烹飪技巧啊
There are countless ways to cook the same ingredients , and each way of cooking imparts its own unique flavor to the food.
蒸：steam
炒：stir-fry
燉，燴：stew
煮：boil
炸：deep fry
煎：shallow-fry
烤：bake（一般用於蛋糕），roast（一般用於肉類）
還有一種是叫做：poach,這種中文翻譯是水煮，但是又不同於boil的水煮，如果你要介紹紅燒魚的話，它的做法就是這個。

再來說味道：
酸：sour
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不會用到sichuan pepper,應該很少有麻的東西，要解釋的話最好是sting，但是最好說明是吃在嘴裡的感覺。
咸：salty
軟：soft/tender
硬：hard
脆：crispy

接下來你要是想賣弄一番呢，就簡單介紹一下八大菜系
Chinese cuisine can be divided into eight main regional branches:

Sichuan, with characteristic rich and spicy
Shandong, which is particular in its selection of ingredients for dishes.
Suzhou, its carefully presented steamed crucian carp
Guangdong, with distinctive sweet and crispy dishes.
Fujian, famed for Buddha Jumps Over the Wall(佛跳牆)
Zhejiang, which emphasises fresh food and natural flavours, particularly seafood.
Huizhou, which favous delicacies from the land and sea
Hunan, which features rich foods with strong colours like cured meats.

最後來說一下煲湯啊 （Tonics）
Besides their daily staples, the Chinese also like to use various herbal medicines to make tonic soup.

Reference:
Han, Y. N. & Chay, G. (2003). Gateway to Chinese culture. FuIsland Offset Printing: Singapore.
求採納~~~~~~~~

⑺ 中國的美食有哪些用英文講。

餃子、北京烤鴨、醬板鴨、刀削麵、重慶酸辣粉等。

1、餃子（jiaozi 現在稱mpling）

餃子源於古代的角子。餃子原名"嬌耳"，是我國南陽人醫聖張仲景首先發明的，距今已有一千八百多年的歷史了。是深受中國人民喜愛的傳統特色食品，又稱水餃，是中國民間的主食和地方小吃，也是年節食品。

2、白切雞（the Soft-Boiled Chicken）

烤鴨是具有世界聲譽的北京著名菜式，由中國漢族人研製於明朝，在當時是宮廷食品。用料為優質肉食鴨北京鴨，果木炭火烤制，色澤紅潤，肉質肥而不膩，外脆里嫩。北京烤鴨分為兩大流派，而北京最著名的烤鴨店也即是兩派的代表。

3、醬板鴨（Spicy salted ck）

醬板鴨成品色澤深紅，皮肉酥香，醬香濃郁，滋味悠長，具有活血、順氣、健脾、養胃、美容之功效，是風靡大江南北的一種傳統風味名吃。

湖南醬板鴨以常德最為正宗，常德醬板鴨又以泰天和醬板鴨最為地道。

4、刀削麵（Sliced Noodles）

刀削麵，是山西的漢族傳統麵食，為"中國十大面條"之一 ，流行於北方。操作過程:將麵粉和成團塊狀，左手舉面團，右手拿弧形刀，將面一片一片地削到開水鍋內，煮熟後撈出，加入臊子、調料食用，以山西大同刀削麵最為著名。

5、重慶酸辣粉（chongqingsuanlafen）

重慶酸辣粉是重慶城區廣為流傳的一種地方傳統名小吃，歷來就是重慶人的最愛之一 。手工製作的主粉由紅薯，豌豆澱粉為主要原料，然後由農家用傳統手工漏制。重慶酸辣粉的粉絲勁道彈牙、口味麻辣酸爽、濃香開胃，深受全國人民喜愛的重慶地方小吃。

⑻ 中國食物的介紹 英文

Chinese cuisine ( Traditional Chinese: 中國菜, Simplified Chinese:中國菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and e to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetables and meat which is known as tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric e to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.

In a Chinese meal, each indivial diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out indivial servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's indivial utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （"公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided indivially with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.

[edit] Red meat
Pork is generally preferred over beef in Chinese cuisine e to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.

[edit] Vegetarianism
Main article: Vegetarianism in China
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of ck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.

[edit] Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.

[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People』s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]

Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were obese and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]

A typical Chinese peasant before instrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.

Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary procts and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).

An extensive epidemiological study called the China Project is being concted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.

⑼ 用英語介紹一個中國食物

「 Chinese Dumpling
Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential ring holidays in Northern China. Chinese mpling becomes one of the most widely loved foods in China.
Chinese mpling is one of the most important foods in Chinese New Year. Since the shape of Chinese mplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make mplings ring the New Year's Eve. They may hide a coin in one of the mplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese mpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.
Chinese mpling is a delicious food. You can make a variety of Chinese mplings using different fillings based on your taste and how various ingredients mixed together by you.
Usually when you have Chinese mpling for dinner, you will not have to cook anything else except for some big occasions. The mpling itself is good enough for dinner. This is one of the advantages of Chinese mpling over other foods, though it may take longer to make them.
Making mplings is really teamwork. Usually all family members join the work. Some people started to make mplings when they were kids in the family, so most Chinese know how to make mplings.」
譯文：
「中國餃子
餃子是中國一種傳統美食，北方的人們都有節日期間吃餃子的習慣。在中國，餃子廣受人們的喜愛。
餃子是中國新年餐桌上一道重要的食物。 由於餃子的形狀類似於中國古代的金錠或銀錠，因而象徵著財富。在除夕之夜，人們都有和家人團聚一起包餃子的習俗。他們會在某個餃子里包進一個硬幣，如果發現它的人將預示著在新年中將會有好運。 餃子在中國的其他節假日也是很受歡迎的食品，從而構成了中國文化傳統的一部分。
餃子美味可口。你可以根據你的口味，採用不同餡料或進行不同組合，包出不同口味的餃子。
通常，如果你做餃子的話，那麼就沒有必要做其他食物。除非在非常的日子裡，一頓餃子也就足夠了。這是餃子相對與其他食物的優勢，不過就是製作過程比較長。
包餃子是一項團體工作。通常，一家人會參與到包餃子的工作中。有些人從小就學會包餃子，因而大多數中國人都知道怎麼包餃子。」

⑽ 怎麼用英語介紹一種中國的美食

中國美食粽子的作文英語回版。