八大菜系特點介紹英語怎麼說

A. 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

B. 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

C. 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

D. 中國八大菜系的用英文分別怎麼說

Eight Cuisines 八大回菜答系：
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. 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

F. 求中國八大菜系的英文版介紹 不要那種google翻譯的...

Anhui cuisine (Chinese: 徽菜 or 安徽菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.[citation needed]
Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.[citation needed] Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.
Cantonese ( Yuet ) cuisine comes from Guangdong Province in southern China.[1] Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China.[1] Its prominence outside China is e to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.
Cantonese cuisine draws upon a great diversity of ingredients as Canton has been a trading port since the days of the Thirteen Factories, bringing it many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, ck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favoured e to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Other techniques include shallow frying, double boiling, braising, and deep frying.
For many traditional Cantonese cooks, the flavors of a finished dish should be well-balanced, and never greasy. Also, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.
Fujian cuisine (simplified Chinese: 閩菜; pinyin: Mĭn cài or Fújiàn cài; Pe̍h-ōe-jī: Bân chhài or 福建菜 POJ: Hok-kiàn chhài;) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (simplified Chinese: 鮮味; traditional Chinese: 鮮味), as well as retaining the original flavour of the main ingredients instead of masking them.
The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking technique of the chefs. Emphasis is also on utilizing broth/soup, and there is a sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).[1]
Fermented fish sauce, known locally as shrimp oil (蝦油), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilized for both savory dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Mi soan (simplified: 米線; traditional: 米線； Mandarin: mĭxiàn, also known as mĭfěn (米粉) (thin, white wheat-flour noodles), are a Fujian specialty.
Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles:
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive málà (hot and numbing) seasoning and other complex flavour combinations, frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste[citation needed]. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.
Jiangsu cuisine (simplified Chinese: 蘇菜 or 江蘇菜; traditional Chinese: 江蘇菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jiangsu cuisine actually consists of several styles, including:
Shandong cuisine (simplified Chinese: 山東菜; traditional Chinese: 山東菜; pinyin: Shāndōng cài) more commonly known as Lu cuisine (simplified Chinese: 魯菜; traditional Chinese: 魯菜; pinyin: lǔcài) is one the Eight Culinary Traditions of China ("Eight Great Traditions", Chinese: 中國的八大菜系; pinyin: Zhōngguóde Bā Dà Càixì) and is also ranked among the four most influential among these ("Four Great Traditions", Chinese: 四大菜系; pinyin: Sì Dà Càixì). It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles:
Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are prepared in simplified Shandong methods.[citation needed]
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Cheng style, Zigong style, and Buddhist vegetarian style.
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.[1]
The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.[2] Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.[3]

G. 中國八大菜系的英文分別怎麼說啊

Eight Cuisines(八大菜來自系）

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

很詳細的英語介紹：http://www.englishcn.com/emd.asp?wid=1658

H. 八大菜系英語 八大菜系的英語怎麼說

八大菜系
這個詞語
用英語表達
翻譯為 : Eight major cuisines.

I. 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.

(9)八大菜系特點介紹英語怎麼說擴展閱讀

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」。