菜系用英語怎麼介紹
A. 求中國八大菜系英文版簡介
中國傳統餐飲文化歷史悠久，菜餚在烹飪中有許多流派。
Chinese traditional food culture has a long history, and vegetable dishes have many changes in cooking.
在清代形成魯、川、粵、蘇四大菜系。
In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed.
後來，閩、浙、湘、徽等地方菜也逐漸出名。
Later, Fujian, Zhejiang, Hunan, Hui and other local dishes graally came out of the name.
於是形成了中國的「八大菜系」，即魯菜、川菜、粵菜、蘇菜、閩菜、浙菜、湘菜、徽菜。
As a result, China's "eight major cuisines" were formed, namely, Shandong, Sichuan, Guangdong, cuisine, cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine.
中國人發明了炒、燒、煎、炸、煮、蒸、烤、涼拌、淋等烹飪方式。
The Chinese invented such cooking methods as frying, roasting, frying, exploding, boiling, steaming, roasting, cold mixing and drenching.
中國是一個餐飲文化大國，長期以來在某一地區由於地理環境、氣候物產、文化傳統以及民族習俗等因素的影響，形成有一定親緣承襲關系、菜點風味相近，知名度較高，並為部分群眾喜愛的地方風味著名流派稱作菜系。其中，魯菜、川菜、粵菜、閩菜、蘇菜、浙菜、湘菜、徽菜享稱為「八大菜系」。
早在春秋戰國時期，中國傳統飲食文化中南北菜餚風味就表現出差異。到唐宋時，南食、北食各自形成體系。發展到清代初期時，魯菜、蘇菜、粵菜、川菜，成為當時最有影響的地方菜，被稱作「四大菜系」。到清末時，浙菜、閩菜、湘菜、徽菜四大新地方菜系分化形成，共同構成中國傳統飲食文化中的「八大菜系」。
B. 中國八大菜系英文介紹
http://www.foodmate.net/english/xingyexiangguan/123035.html
希望對你有幫助 如有疑問 請在線交談 祝你天天開心專 心想事成 O(∩屬_∩)O
C. 中國菜系英文版介紹
僅列出最有影響和代表性的魯、川、粵、閩、蘇、浙、湘、徽等所謂「八大菜系」相關信息，其他樓主參閱參考資料所提供鏈接信息。
CHINESE FOOD CULTURE
·Shandong Cuisine
Major characteristics of Shandong Cuisine:
1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic procts e to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.
2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.
3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.
4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.
Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.
·Sichuan Cuisine
The main- characteristics of Sichuan Cuisine:
1) Prepared with a wide variety of ingredients.
2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.
3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.
Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.
·Guangdong Cuisine
Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has graally formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."
Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig『s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.
·Fujian Cuisine
Fujian Cuisine have the following characteristics:
1) Chefs are skilled in the use of a kitchen knife, full of interest.
2) The Fujian people are peculiar about soup, which is full of changes.
3) A wide variety of seasonings are used, with unique characteristics.
4) Dishes are meticulously prepared, refined and graceful.
5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.
Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers『 Grains, Jadeite Pearl Abalone, Chicken with Distillers『 Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.
·Jiangsu Cuisine
The main characteristics of Jiangsu cuisine:
1) Distinguished for exquisite ingredients, freshness and aliveness.
2) High cutting techniques.
3) Have a good command of ration and degree of heating and cooking.
4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
5) Pay great attention to soup, which is strong but not greasy, and delicious.
Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig『s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.
·Zhejiang Cuisine
Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.
Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.
Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.
·Hunan Cuisine
Hunan Cuisine has three characteristics:
1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.
2) Known for sour and spicy dishes by adding various kinds of seasonings.
3) Adopting a wide variety of techniques.
Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitet, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.
·Anhui Cuisine
Anhui Cuisine has the following four characteristics:
1) Using a wide variety of ingredients.
2) Adopting unique techniques.
3) Paying great attention to nutritious food.
4) Offering various kinds of dishes, some of which are full of local flavor.
Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.
·Shanghai Cuisine
·Chongqing Cuisine
·Gansu Cuisine
·Liaoning Cuisine
·Beijing Cuisine
·Guangxi Cuisine
·Guizhou Cuisine
·Hainan Cuisine
·Heilongjiang Cuisine
·Hebei Cuisine
·Henan Cuisine
·Hubei Cuisine
·Inner Mongolian (Nei Menggu) Cuisine
·Jilin Cuisine
·Ningxia Cuisine
·Qinghai Cuisine
·Shaanxi Cuisine
·Shanxi Cuisine
·Tibetan (Xizang) Cuisine
·Yunnan Cuisine
·Beijing Cuisine
·Official Cuisine
·Fangshan Cuisine
·Xinjiang Cuisine
D. 中國八大菜系怎麼用英語說
Eight Cuisines 八大菜系：
Shandong Cuisine 魯菜
Sichuan Cuisine 川菜
Guangdong Cuisine 粵菜
Fujian Cuisine 閩菜
Jiangsu Cuisine 蘇菜
Zhejiang Cuisine 浙菜
Hunan Cuisine 湘菜
Anhui Cuisine 徽菜
E. 用英語介紹一個菜，要中文
北京烤鴨——
Peking Duck, or Peking Roast Duck is a famous ck dish from Beijing[1] that has been prepared since the imperial era, and is now considered one of China's national foods.
The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.
中文的不想翻譯了，你自己試試吧。
F. 中國八大菜系各自有何特點（英文翻譯）
No. 1 Sichuan Cuisine
Specialties Include:
Pockmarked bean curd
Chicken cubes with peanuts
Pork shreds with fishy flavour
Translucent beef slices
No. 2 Guangdong cuisine
Specialties include:
Roasted sucking pig
Fricassee three kinds of snakes and cat
Steamed turtle with chives sauce
King snake with bamboo slices
Gourd cups
No. 3 Shandong Cuisine
Dezhou grilled chicken
Bird』s nest in a clear soup
Quick-boiled clam
Lotus flower and shrimp
No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)
Yincai vegetalbes cooked with chicken slices
Crab meat & minced pork ball in casserole
Chicken mousse broth with fresh corn
Squid with crispy rice crust
No. 5 Zhengjiang Cuisine
Dong po pork
West lake vinegar fish
Shelled shrimps with dragon well tea leaves
Beggar』s chicken( a whole chicken roasted in a caked mud)
No. 6 Fujian cuisine
Sea food and poultry in casserole
Steamed chicken ball with egg-white
Fried prawn shaped as a pair of fish
Crisp pomfret with litchi
No.7 Hunan Cuisine
Dong』an chicken
Braised dried pork with eel slices
Steamed turtle
Spring chicken with cayenne pepper
No. 8 Anhui Cuisine
Huangshan stewed pigeon
Gourd ck
Fricassee pork sinew with egg white
Crisp pork with pine nuts
川菜
麻婆豆腐
宮保雞丁
魚香肉絲
燈影牛肉
粵菜
烤乳豬
龍虎燴
清蒸甲魚
筍片燒蛇
葫蘆盅
魯菜
德州扒雞
清湯燕窩羹
油爆大蛤
荷花大蝦
淮陽菜
蔬菜炒雞片
砂鍋蟹肉丸
奶油雞絲玉米湯
魷魚鍋巴
浙菜
東坡肘子
西湖醋魚
龍井蝦肉
叫花雞
閩菜
紅燒魚翅
芙蓉雞丸
油炸對蝦
荔枝鯧魚
湘菜
東安雞
紅燒肉
清蒸海龜
辣子雞丁
魯菜
黃山醉鴿
葫蘆鴨
蛋花燉肉
松仁排骨
G. 中國各大菜系介紹 英文
這個網站就是你要的 http://en.wikipedia.org/wiki/Chinese_cuisine
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
H. 用英文介紹中國菜
英文：
Chinese food refers to Chinese cuisine.
There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.
The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.
Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.
Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.
中文：
中餐，即指中國風味的餐食菜餚。
其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。
中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。
(8)菜系用英語怎麼介紹擴展閱讀
中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。
中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。