《中国八大菜系的英文版》.ppt

中国八大菜系的英文版 Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines. Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。 Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。 Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow [mel?u]fragrance [freiɡr?ns]. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。 Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [inɡri:di?nt] and is known for carving [kɑ:vi?] techniques and a light, fresh and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。 Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising [breizi?], and stewing [stju:i?]. Hams are used to improve taste and sugar candy for freshness. 皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。 Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。 Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma[?r?um?], and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口。 Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili [t?ili], pepper [pep?] and shallot [??l?t], and a pungent [p?nd??nt] flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。 烹饪的方法： 八大菜系组成的二十四种制作工艺 炒fry、stir-fry 爆quick-fry 熘sauté [s?utei] 炸fry 烹cook、boil 煎simmer[sim?] in water、fry in shallow oil 烧bake、heat、roast 焖braise，stew 炖stew 蒸steam 汆quick-boil