中国传统美食用英语怎么介绍

A. 用英语介绍中国的传统食物——粽子

Tzung Tzu(粽子)
A very popular dish ring the Dragon Boat festival is tzung tzu. This tasty dish consists of rice mplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of tzung tzu is meant to remind us of the village fishermen scattering rice across the water of the Mi Low river in order to appease the river dragons so that they would not devour Chu Yuan.

粽子英文介绍 During the Duanwu Festival, a glutinous rice pudding called zong zi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（莲子）, 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.
Many traditional Chinese foods are intended to honor either the gods or divine persons in history. Zong Zi - a glutinous rice mpling wrapped in bamboo or reed leaves - is no exception. It is meant to honor Qu Yuan (340-278 BC.), the pioneer poet of ancient China.
Qu Yuan was a famous poet who was also concerned about the fate of his government. Unfortunately his stature aroused the jealousy of the king, who banished him to a remote area. The poet despaired of the government and its policies. When the state's capital was captured by enemies, he committed suicide by drowning himself in the Miluo River (on May 5th according to the Chinese lunar calendar). The Chinese people felt this loss deeply, as he was a much beloved poet. Local folk searched for him in the river, meanwhile dropping mplings of glutinous rice wrapped in bamboo or reed leaves into the river in order to keep the fishes from attacking Qu Yuan's body.
Since that time, it has been customary on this day to enjoy Zong Zi mplings as a memorial to the patriotic poet.
In addition, there is also a festival called the Duan Wu or Dragon Boat Festival. If you ever visit China ring the Dragon Boat Festival, you can't miss the nationwide custom of enjoying Zong Zi. You are sure to be impressed with the delicacy of this snack, and with the faint scent of the leaves imprinted on the skin of the mplings.
I still remember making and enjoying Zong Zi as a child. Along with my brothers and sisters I hovered around the stove, begging to have a taste, unable to wait until they were cooked. We were very eager since the food was made only once a year on May 5th. But now it is quite different. The Chinese Zong Zi is not only made for the Duan Wu Festival. It is available at any time of the year. And local areas have developed their own styles and varieties of mpling.
The main ingredient of Zong Zi is the glutinous rice. The next most important ingredient is the bamboo or reed leaves which form the wrapping and make Zong Zi distinct from other types of Chinese mplings. The filling often contains either dates or sweetened red bean paste. These are the ones I once had in my family. I like them much more than the ones with meat but my brother doesn't. He says the meat ones are terrific.
The leading place for the food is Jia Xing, an ancient town in Zhejiang province. Many different types of Zong Zi are made here. At Wu Fang Zhai, a monopolistic food processor, you'll find all the ingredients you need: the mplings with meat, sweetened bean paste and chestnuts, lotus seeds, dates, and yolk of egg.
If the materials are available to you, it is quite possible for you to make Chinese Zong Zi at home; both for pleasure and maybe also to honor the great poet, Qu Yuan. By the way, in the year 2006 the Dragon Boat Festival happens to fall on May 31st, according to the solar calendar. You'd better prepare a net for the fish.
Here is a recipe for Zong Zi:
(makes ten mplings)
1. 50 sheets of bamboo or reed leaves
2. Glutinous rice (1 kilogram)
3. Chinese dates (250 grams)
Directions:
1.Soak the rice and the dates 12 hours or more till they are soaked thoroughly.
2.Wash the leaves.
3.A chopping board is necessary for laying out the leaves.
4.Fold the leaves flat at the leafstalk to make a sheet.
5.Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.
6.Use about 1/10 kg. of rice and 6 dates for each mpling. The dates must be covered by the rice so that they won't lose too much syrup in cooking.
7.Fold the leaves up to seal the open side of the funnel and tie the bundle with a band made of twisted leaves. Make sure that the bundle is tied neither too tight nor too loose. This helps make sure that the ingredients are well cooked.
8.Put the mplings in a pot, cover with water and make sure they are pressed and kept still while being boiled.
9.Cooking time: 40 minutes in a pressure cooker; 2 hours in an ordinary pot.

B. 用英语介绍一个中国食物

“ 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.”
译文：
“中国饺子
饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。”

C. 介绍中国传统食物的英语作文！！书信的格式 （1）介绍至少2种食物 （2）表示欢迎 （3）可以游览许

给你一段素材，建议自己写哦~
青岛市一个很美丽的城市，它景色优美，环境舒适，作为青岛人，我们为自己的城市所自豪。
青岛的交通比较拥挤，但是很方便，公交汽车直达岛城各地。
青岛有许多名胜古迹，旅游胜地，比如：中山公园，五四广场，栈桥……
青岛的美食也很出名，有许多美味的小吃，啤酒和海鲜最为著名。
这是我的家乡，我的天堂！我爱她，青岛！
Very beautiful one Qing Dao City city , its scenery are graceful , the environment is comfortable , person , we is proud by self city as Qing. The Qing traffic is crowded comparatively, but goes to the lavatory very much, the public transit automobile reaches island city everywhere directly. There is a lot of places of historic interest , tourist attraction , Bi Ru in Qing: Zhong Shan City park , May 4th public square , landing stage, ... The Qing fine food is also very famous , snack having a lot of delicious food, beer and seafood are most famous. This be my hometown , my Heaven! I love her , Qing!

D. 英语介绍中国美食

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

E. 怎么用英语介绍一种中国的美食

中国美食粽子的作文英语回版。

F. 中国传统美食英语

中国传统美食 traditional Chinese cuisine

元宵 rice glue ball

G. 中国食物的介绍 英文

Chinese cuisine ( Traditional Chinese: 中国菜, Simplified Chinese:中国菜) 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.

H. 用英语介绍一种中国的美食

“ 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.” 谢谢采纳！
译文：
“中国饺子
饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。” 谢谢！

I. 怎样用英语介绍中国的传统美食

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.
先来说说烹饪技巧啊
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
炖，烩：stew
煮：boil
炸：deep fry
煎：-fry
烤：bake（一般用于蛋糕），roast（一般用于肉类）
还有一种是叫做：poach,这种中文翻译是水煮，但是又不同于boil的水煮，如果你要介绍红烧鱼的话，它的做法就是这个。
再来说味道：
酸：sour
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不会用到sichuan pepper,应该很少有麻的东西，要解释的话最好是sting，但是最好说明是吃在嘴里的感觉。
咸：salty
软：soft/tender
硬：hard
脆：crispy
接下来你要是想卖弄一番呢，就简单介绍一下八大菜系
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(佛跳墙)
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.
最后来说一下煲汤啊 （Tonics）
Besides their daily staples, the Chinese also like to use various herbal medicines to make tonic soup.

J. 中国的美食有哪些用英文讲。

饺子、北京烤鸭、酱板鸭、刀削面、重庆酸辣粉等。

1、饺子（jiaozi 现在称mpling）

饺子源于古代的角子。饺子原名"娇耳"，是我国南阳人医圣张仲景首先发明的，距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品，又称水饺，是中国民间的主食和地方小吃，也是年节食品。

2、白切鸡（the Soft-Boiled Chicken）

烤鸭是具有世界声誉的北京著名菜式，由中国汉族人研制于明朝，在当时是宫廷食品。用料为优质肉食鸭北京鸭，果木炭火烤制，色泽红润，肉质肥而不腻，外脆里嫩。北京烤鸭分为两大流派，而北京最著名的烤鸭店也即是两派的代表。

3、酱板鸭（Spicy salted ck）

酱板鸭成品色泽深红，皮肉酥香，酱香浓郁，滋味悠长，具有活血、顺气、健脾、养胃、美容之功效，是风靡大江南北的一种传统风味名吃。

湖南酱板鸭以常德最为正宗，常德酱板鸭又以泰天和酱板鸭最为地道。

4、刀削面（Sliced Noodles）

刀削面，是山西的汉族传统面食，为"中国十大面条"之一 ，流行于北方。操作过程:将面粉和成团块状，左手举面团，右手拿弧形刀，将面一片一片地削到开水锅内，煮熟后捞出，加入臊子、调料食用，以山西大同刀削面最为著名。

5、重庆酸辣粉（chongqingsuanlafen）

重庆酸辣粉是重庆城区广为流传的一种地方传统名小吃，历来就是重庆人的最爱之一 。手工制作的主粉由红薯，豌豆淀粉为主要原料，然后由农家用传统手工漏制。重庆酸辣粉的粉丝劲道弹牙、口味麻辣酸爽、浓香开胃，深受全国人民喜爱的重庆地方小吃。