中国食物用英语怎么介绍

1. 如何用英语给老外介绍中国的食品

北京烤鸭：
Peking Duck, or more accurately, Peking Roast Duck (Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鸭; pinyin: Běijī kǎo yā), is a famous ck dish from northeastern China. The name comes from the traditional, pre-Hanyu Pinyin anglicization of the name of Beijing. It is also known as Beijing Duck or Beijing Roast Duck.

The dish is mostly prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat. Most Chinese restaurants will make two dishes out of one ck -- one with thin slices of skin with a small layer of fat, or none at all, underneath, and another one with the ck meat. The latter is often a stir-fry dish. The leftover ck, consisting of bones, is often then given to patrons so that it can be later boiled into soup. However, many modern restaurants will also make them into a broth for the customers.

The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 - 1368). By the time of the early 15th century it had become one of the favorite dishes of the imperial Ming family.

The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊). Both establishments have a history of well over a hundred years and have an extensive network of chain stores

2. 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。”

3. 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.

4. 中国食物的英文介绍

饺子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.

汤圆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（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.

5. 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！

6. 中国食物英语介绍

饺子Jiăozi (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.

汤圆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（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.

7. 用英文介绍4种中国食物

The practice of Chinese food is really profound, divided into a lot of cuisine, Chinese cooking, pay attention to the practice of color all together, often is the most common food is the most difficult to make good taste, now I introce a few word you often eat at home home cooking, have scrambled egg with tomato, and eggplant, mapo beancurd, cold OuPian, first scrambled egg with tomato practice, the first step, tomatoes and cut into small pieces, and the second, take a small bowl will two eggs break into a small bowl, stir well, and then put a little salt, every three steps, fire will pot in oil, oil 5 into hot add eggs, eggs Fried to golden slices tomatoes stir in 2 minutes, can it out of the pot, some friends don't like the sour taste of tomatoes, can be in dish of a little sugar, increase fresh flavor. The next is burning eggplant, the first step is to round eggplant to skin and cut into LingXingKuai, 5 into hot oil until golden Fried tested out, again will pan into a little oil. Stir fry the add garlic, add some water steam 1 minutes out of the pot , mapo beancurd is a simple, had better be the brine is sweet bean curd, and cut into small pieces, will play in the supermarket buy the mapo beancurd fry materials bag, pour into slices of tofu, into the pot stewintg 5 minutes can eat, the last dish is cold OuPian, the first step will cut into the pot OuPian good has to boil water Chao it out, in vinegar, soy sauce, Chinese prickly ash, cold juice, chopped garlic. Will the pot in a little oil to heat, and poured it on OuPian finish on it, ha ha, it is not very simple? Is this simple dish, 100 people use the same method will make the one hundred figure, no you also have a try

8. 英语介绍中国食物

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：shallow-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.

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

9. 用英语介绍一道中国传统美食

下面的是讲中国面条的，可以进行删减作为口语考试之素材。
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.

10. 中国特色的活动及食物(用英语介绍)

端午
The Dragon Boat Festival, also called the Duanwu Festival, is celebrated on the fifth day of the fifth month according to the Chinese calendar. For thousands of years, the festival has been marked by eating zong zi and racing dragon boats.
The festival is best known for its dragon-boat races. The regattas commemorate the death of Qu Yuan , an honest minister who is said to have committed suicide by drowning himself in a river.

重阳
The "Chong Yang Festival" is celebrated on the ninth day of the ninth lunar month, and it is as such known as the Double Ninth Festival.
On the Double Ninth Festival, people customarily climb mountains, appreciate chrysanthemum flowers, drink chrysanthemum wine, and eat double-ninth cakes. The Double Ninth Festival is also the "Old Men Festival". Old people are especially meant to improve their health by taking part in the activities on the day of the festival. The Double Ninth Festival is also a time for family get-togethers. It is an occasion to remember one's ancestors, the sacrifices they made and the hardships they underwent.