中餐的介紹英語怎麼說

① 用英語介紹中國菜

中國菜太多了。你想怎麼介紹？只是報菜名，還是介紹菜的做法和原料？

② 中餐用英語怎麼說

Lunch

③ 請用英語介紹中國菜，中國飲食文化

Immortals Duck 神仙鴨子
Hot Tofu麻婆豆腐
Pool chicken叫化雞
twice meat回鍋肉
Pure meat白煮肉
Hot water Cabbage 開水白菜
Xihu Braseniaschreberi soup西湖蒓菜湯
Ding lake's Vegetables 鼎湖上素
deep-fried long twisted dough sticks油條
Gongbaojiding（diced chicken with paprikas）宮爆雞丁
The white cuts a chicken 白斬雞
Small steamed bun 小籠包
Wonton 餛飩
Diet Culture difference between China and America.（中美飲食文化的差異）這篇可以參考：）~

The main difference between Chinese and America eating habits is that unlike, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of cuisine. Among friends, they will just order enough for the people there. If they are taking somebody out for dinner and the relationship is polite to semi-polite, then they will usually order one more dish than the number of guests (e.g. four people, five dishes). If it is a business dinner or a very formal occasion, there is likely to be a huge amount of food that will be impossible to finish.

A typical meal starts with some cold dishes, like boiled peanuts and smashed cucumber with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally soup is brought out, which is followed by the starchy "staple" food, which is usually rice or noodles or sometimes mplings. Many Chinese eat rice (or noodles or whatever) last, but if you like to have your rice together with other dishes, you should say so early on.

④ 中餐的英文單詞怎麼寫

中餐的英文單詞:Chinese food

⑤ 中餐的英語翻譯 中餐用英語怎麼說

Chinese food
中餐食物
Chinese cuisine 中餐

⑥ 用英文描述中餐與西餐的不同,帶中文翻譯

西餐與中餐的區別

由於歷史、地理、民族等多種因素，東西方的餐飲文化有很大區別，這主要體現在以下幾方面。

選料的區別

由於我國多數人在飲食上受宗教的禁忌約束較少，而人們在飲食上又喜歡獵奇，講究物以稀為貴，所以中餐的選料非常廣泛，幾乎是飛、潛、動、植，無所不食。而西方自中世紀後在精神文化上一直受到宗教的約束，加之由於現代營養學的建立，與中餐相比，西餐在選料上局限性較大，常用的原料有牛、羊、豬肉、和禽類、乳蛋類等，對內臟的選擇很少。

原料加工的區別

中餐廚師非常講究刀工，可以把原料加工成細小的絲、丁、片、末等刀口。而西餐櫥刀的種類非常多，干什麼用什麼刀也很講究，但很少把原料加工成細小的刀口，大都是體積較大的排、卷、塊等形狀，講究造型。

烹調的區別

中餐做菜一般使用的圓底鍋、明火灶非常適宜炒菜，所以中餐炒的烹調方法非常多。而西餐做菜是用平底鍋、暗火灶，並帶有烤箱，還要有扒板、面火爐等設備，所以烹調方法主要是煎、烤、燜、燴、鐵扒等。

口味的區別

中餐菜餚大都有明顯的鹹味，並富於變化，多數菜餚都是完全成熟後在食用。西餐菜餚很少有明顯的鹹味，口味變化相對沒有中餐多，但追求菜餚鮮嫩的效果，像牛排、羊排等菜餚多熟人喜歡吃五成熟的，有些海鮮還喜歡生吃。再有，西餐非常講究製作沙司，且種類繁多，幾乎所有菜都配有沙司，用來增加菜餚的口味。

主食的區別

中餐有明確的主、副食概念，主食有米、面等多種製品。而西餐並無明確的主、副食概念，麵包及其他麵食、米飯經常作為配菜放在盤子旁邊，用量也較少。

上菜的區別：

中餐上菜順序應是：先上冷盤、飲料及酒，後上熱菜，然後上主食，最後上甜食點和水果。宴會上桌數很多時，各桌的每一道菜應同時上。

上菜的方式大體上有以下幾種：一是把大盤菜端上，由各人自取；二是由侍者托著菜盤逐一給每位分讓；三是用小碟盛放，每人一份。

西餐上菜程序通常是：麵包黃油→冷盤→湯斗海鮮→主菜→甜點心→咖啡和水果。冷盤、湯，同時就著麵包吃。冷盤也叫開胃小菜，作為第一道菜，一般與開胃酒並用。湯分漬湯和奶油濃湯。主菜有魚、豬肉、牛肉、雞等。甜食常有冰淇淋、布丁等。然後是咖啡或紅茶。至於水果，可上可不上。

西餐上菜順序應是：

1．頭盤

也稱為開胃品，一般有冷盤和熱頭盤之分，常見的品種有魚子醬、鵝肝醬、熏鮭魚、雞尾杯。奶油雞酥盒、局蝸牛等。

2．湯

大致可分為清湯、奶油湯、蔬菜湯和冷湯等4類。品種有牛尾清湯、各式奶油湯、海鮮湯、美式蛤蜊湯、意式蔬菜湯、俄式羅宋湯。法式蔥頭湯。

3．副菜

通常水產類菜餚與蛋類、麵包類、酥盒菜餚均稱為副菜。西餐吃魚類菜餚講究使用專用的調味汁，品種有韃靼汁、荷蘭汁、酒店汁、白奶油汁、大主教汁、美國汁和水手魚汁等。

4．主菜

肉、禽類菜餚是主菜。其中最有代表性的是牛肉或牛排，肉類菜餚配用的調味計主要有西班牙汁、濃燒汁精、蘑菇汁、白尼絲汁等。禽類菜餚的原料取自雞。鴨、鵝；禽類菜餚最多的是雞，可煮、可炸、可烤、可炯，主要的調味汁有咖喱汁、奶油汁等。

5．蔬菜類菜餚

可以安排在肉類菜餚之後，也可以與肉類菜餚同時上桌，蔬菜類菜餚在西餐中稱為沙拉。與主菜同時搭配的沙拉，稱為生蔬菜沙拉，一般用生菜、番茄、黃瓜、蘆筍等製作。還有一類是用魚、肉、蛋類製作的，一般不加味汁。

6．甜品

西餐的甜品是主菜後食用的，可以算作是第六道菜。從真正意義上講，它包括所有主菜後的食物，如布丁、冰淇淋、乳酪、水果等等。

7．咖啡

飲咖啡一般要加糖和淡奶油。
The difference between Western and Chinese food
Due to historical, geographical, ethnic and other factors, the food and beverage culture of the East and West has a great difference, which is mainly reflected in the following aspects.
Material difference
Because the majority of our people in the diet by religious taboos are less, and people in the diet and like the adventures, pay attention to the matter so rare, so the Chinese choice of materials is very broad, almost flying, diving, animal, plant, do not eat. Western since the middle ages has been in the cultural spirit of religious constraints, coupled with e to the establishment of modern nutrition, compared with Chinese, western in selecting materials Limited, commonly used raw materials have cattle, sheep, pork, poultry, eggs, milk and other, on visceral very few options.
The difference between raw materials processing
Chinese chefs are very particular about a knife, the processing of raw materials into small silk, Ding, tablets, such as the end of the edge. While many kinds of western kitchen knife, what what swords is also very particular about but rarely processing of raw materials into small incision, mostly larger, volume, shape and other pieces, pay attention to shape.
The difference between cooking
Chinese food cooking using cooking pot, stove fire is suitable for cooking, method of cooking Chinese food so much fried. And Western cooking is pans, dark fire stoves and ovens with, but also a griddle plate, face the furnaces and other equipment, so the cooking method mainly is fried, roasted, stewed, braised, grilled.
Taste difference
Chinese dishes have obviously salty, and full of changes, most dishes are fully mature in consumption. Western dishes rarely obvious salty, taste change relatively little Chinese food, but the pursuit of the effects of delicious dishes, like steak, lamb chops, many familiar dishes like to eat five mature, some seafood also like raw. Again, Western food is very particular about the proction of sauces, and a wide range, almost all the dishes are equipped with sauce, to increase the food taste.
Difference of staple food
The Chinese have a clear main food concept, the staple food with rice, flour and other procts. And and Western food and no clear owner of the concept of non-staple food, bread and other pasta, rice often as a side dish placed on the plate next. Used less.
Serve the difference:
Chinese serving order should be: first on the cold dishes, drinks and wine, after the hot, and the staple food. Finally, on sweets and fruit. When there is a large number of tables at the banquet, each of the dishes on the table should be at the same time.
Serving in general are the following: one is to market the dishes on the, by each pickup; the second is by the waiter holding dish one by one to each sub let; three is with small dishes containing a person.
Western-style food serving procere is usually: bread and butter, cold dish, Soup Seafood entrees, desserts, bucket, coffee and fruit. At the same time, a cold dish, soup, bread. Cold dish also called appetizer, as the first dish, usually with an aperitif and. Soup soup and cream soup stains. The main course is fish, pork, beef, chicken, etc.. Sweets often have ice cream, Boudin, etc.. Then it's coffee or tea. As for the fruit, can not be on the.
Western-style food serving order should be:
1 starters
Also known as an appetizer, generally divided into cold and hot appetizers, common species have caviar, foie gras, smoked salmon, cocktail cup. Butter chicken crisp box, bureau snail, etc..
2 soup
Can be roughly divided into clear soup, cream soup, vegetable soup and cold soup 4. Varieties oxtail soup, all kinds of cream soup, seafood soup, Clams soup, vegetable soup, Italian American Bortsch soup. French onion soup.
3 dishes
Usually aquatic dishes with eggs, bread, cakes boxes are called side dish dishes. Western style food to eat fish dishes to pay attention to the use of special sauce, a variety of tartar sauce, hollandaise sauce, hotels juice, white cream sauce, Archbishop of juice, American juice and sailors fish sauce.
4 main course
Meat, poultry dishes are the main course. One of the most representative is the beef or steak, meat dishes with seasoning mainly Spanish juice, thick sauce fine, mushroom juice, white nylon silk juice and so on. Raw chicken dishes from chicken. Ducks, geese; poultry dishes up chicken, boiled, fried, grilled, Jiong, the main sauce with curry sauce, cream sauce.
5 vegetable dishes
Can be arranged after the meat dishes can also and meat dishes on the table at the same time, vegetable dishes in Western-style food called the salad. And the main course at the same time with the salad, called raw vegetables salad, usually with lettuce, tomato, cucumber, asparagus and other proction. There is a fish, meat, egg proction, generally not flavored juice.
6 desserts
Western dessert is served after the main course, can be counted as sixth dishes. In the true sense, it includes all the main courses of food, such as Boudin, ice cream, cheese, fruit and so on.
7 coffee
Drink coffee with sugar and cream.

⑦ 如何用英語介紹做中餐的方法（最好是以一道湘菜舉例），謝謝！

Ground meat in eggplant with spicy Hunan sauce
Yield: 2 Servings
7 ounce Long eggplant; approximate
4 ounce Ground pork; optional
1 tablespoon Soy sauce
1 tablespoon Cold water
1 teaspoon Sugar; or less
½ teaspoon Sesame oil; or to taste
Pepper; freshly ground
1 teaspoon Cornstarch; (1 to 1-1/2)
½ cup Cold water
1 Egg; or equivalent
¾ can Flour; sifted
Oil; for frying
4 tablespoon Spicy Hunan sauce; or
Spicy ketchup; see recipe

STUFFING BATTER [INTRO -- Ground beef, chicken, or pork may be used in this recipe. We like to use assorted mushrooms, minced with a little cilantro.]
1. Make diagonal cut on eggplant; do not cut through. Make a second diagonal cut through eggplant to make a pocket. Make 16 pocketed pieces.
2. Mix the meat with the stuffing ingredients (soy thru cornstarch). Divide this into 16 portions.
3. Open and fill each eggplant pocket.
4. Mix 1/2 cup of cold water with the egg (or egg substitute). Add 3/4 cup sifted flour (more or less) to make a batter.
5. Heat oil for deep frying. Coat the eggplant pieces with batter; fry over medium heat until golden brown and meat is cooked (about 4 minutes.)
6. Remove to drain on toweling. Serve with sauce as appetizer or side dish.

Cook's TIP: Cut the long eggplant on the bias into 16 even pieces. Then cut each piece so that there is a slit; when pinched can be opened into a pocket. That's where you place stuffing.

⑧ 中餐用英語怎麼翻譯

你是指 」午餐 lunch」還是指「 中國風格的飲食 Chinese food」

⑨ 幫忙寫一段中餐廳的英文介紹

We're 100 per cent Chinese restaurant with Chinese stuffs and chefs.We provide you with traditional Chinese cuisine including Sichuan food and Shanghai food.In addition,we offer refreshments,snacks and hotpot also with Chinese characteristics.The environment is quite as well as elegant,also with Chinese style.The restaurant is surrounded by many hotels ,which is very convenient for your accomodations.We warmly welcome all guests both from home and abroad to our restaurant.

祝樓主進步！有問題還可以私聊。
要是答案還滿意的話，記得採納哦，O(∩_∩)O謝謝~！

⑩ 用英文介紹中餐

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。

(10)中餐的介紹英語怎麼說擴展閱讀

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。