导读八大菜系的英文翻译答No. 1 Sichuan Cuisine 川菜Specialties Include: 特别推荐:Pockmarked bean curd 麻婆豆腐Chicken cubes with peanuts 宫保鸡丁Pork shreds with fishy flavour 鱼香肉丝Translucent beef slices 水晶牛片...

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八大菜系的英文翻译

八大菜系的英文翻译

答No. 1 Sichuan Cuisine 川菜

Specialties Include: 特别推荐:

Pockmarked bean curd 麻婆豆腐

Chicken cubes with peanuts 宫保鸡丁

Pork shreds with fishy flavour 鱼香肉丝

Translucent beef slices 水晶牛片

Guangdong cuisine 粤菜

Specialties include: 特别推荐

Roasted sucking pig 烤乳猪

Fricassee three kinds of snakes and cat

三蛇龙虎凤大会

Steamed turtle with chives sauce

虾夷葱酱汁清炖甲鱼

King snake with bamboo slices 蛇王炒鸡丝

Gourd cups 汤类

No. 3 Shandong Cuisine 山东菜系

Dezhou grilled chicken 炙鸡

Bird’s nest in a clear soup

Quick-boiled clam 龙凤酸辣汤

Lotus flower and shrimp 青辣椒镶虾

No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜

Yincai vegetalbes cooked with chicken slices 鸡汤煮干丝

Crab meat & minced pork ball in casserole 清炖蟹粉

Chicken mousse broth with fresh corn

Squid with crispy rice crust 桃花饭

No. 5 Zhengjiang Cuisine 浙江菜系

Dong po pork 东坡肉

West lake vinegar fish 西湖醋鱼

Shelled shrimps with dragon well tea leaves 龙井虾仁

Beggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡

No. 6 Fujian cuisine 福建菜系

Sea food and poultry in casserole 海鲜砂锅

Steamed chicken ball with egg-white 叉烧芙蓉

Fried prawn shaped as a pair of fish 桔汁加吉鱼

Crisp pomfret with litchi 糖醋里脊

No.7 Hunan Cuisine 湖南菜系

Dong’an chicken 东安子鸡

Braised dried pork with eel slices 板栗红烧肉

Steamed turtle 清蒸甲鱼

Spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁

No. 8 Anhui Cuisine 安徽菜

Huangshan stewed pigeon 黄山乳鸽

Gourd duck 葫芦鸭子

Fricassee pork sinew with egg white 芙蓉海参

Crisp pork with pine nuts松子熏肉

中国八大菜系代表菜的英文翻译··

答·Shandong Cuisine （鲁菜）

Major characteristics of Shandong Cuisine:

1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.

2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.

3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.

4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.

Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.

·Sichuan Cuisine （川菜）

The main- characteristics of Sichuan Cuisine:

1) Prepared with a wide variety of ingredients.

2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.

3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.

Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.

·Guangdong Cuisine （粤菜）

Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."

Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.

·Fujian Cuisine （闽菜）

Fujian Cuisine have the following characteristics:

1) Chefs are skilled in the use of a kitchen knife, full of interest.

2) The Fujian people are peculiar about soup, which is full of changes.

3) A wide variety of seasonings are used, with unique characteristics.

4) Dishes are meticulously prepared, refined and graceful.

5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.

Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.

·Jiangsu Cuisine （苏菜）

The main characteristics of Jiangsu cuisine:

1) Distinguished for exquisite ingredients, freshness and aliveness.

2) High cutting techniques.

3) Have a good command of duration and degree of heating and cooking.

4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.

5) Pay great attention to soup, which is strong but not greasy, and delicious.

Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.

·Zhejiang Cuisine （浙菜）

Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.

Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.

Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.

·Hunan Cuisine （湘菜）

Hunan Cuisine has three characteristics:

1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.

2) Known for sour and spicy dishes by adding various kinds of seasonings.

3) Adopting a wide variety of techniques.

Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.

·Anhui Cuisine （徽菜）

Anhui Cuisine has the following four characteristics:

1) Using a wide variety of ingredients.

2) Adopting unique techniques.

3) Paying great attention to nutritious food.

4) Offering various kinds of dishes, some of which are full of local flavor.

Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.

八大地方菜系的英文

答八大地方菜系的英文介绍如下：

Eight Cuisines 八大菜系：

Shandong Cuisine 鲁菜

Sichuan Cuisine 川菜

Guangdong Cuisine 粤菜

Fujian Cuisine 闽菜

Jiangsu Cuisine 苏菜

Zhejiang Cuisine 浙菜

Hunan Cuisine 湘菜

Anhui Cuisine 徽菜。

鲁菜 Lu Cuisine (Shandong Cuisine)

鲁菜是中国影响最大、流传最广 的菜系之一。鲁是山东省的简称，山东 是中国古文化发祥地之一，地处黄河下 游，气候温和，境内山川纵横，河湖交 错，沃野千里，物产丰富。其粮食产量 目前居中国第三位，蔬菜种类多，品质 优良，是中国重要的蔬菜产地。

川菜 Chuan Cuisine (Sichuan Cuisine)

川菜是一种发展较早的风味菜系， 其发源地孕育了中国古代的巴蜀文化。 据中国古籍记载，早在两千多年前，当 地就已有卤水、岩盐、川椒、姜等调味 品，在当地发掘的出土文物中，可见各 种青铜和陶质食具，足见其烹饪技术形 成之早。

粤菜 Yue Cuisine (Guangdong Cuisine)

粤菜即广东地方风味菜，主要由广州、 潮州、东江三种风味组成，以广州风味为代 表，具有独特的南国风味，以选料珍奇、配料 精巧、依食客喜好灵活烹制而著称。粤菜发源 于中国南部沿海地区，那里地处亚热带，濒临 南海，四季常青，物产丰富，山珍海味无所不 有，蔬果时鲜四季不同。同时，这里又是与海 外通商的重要口岸，经济较发达也促进了饮食 文化的发展。

中国菜系英文版介绍

答仅列出最有影响和代表性的鲁、川、粤、闽、苏、浙、湘、徽等所谓“八大菜系”相关信息，其他楼主参阅参考资料所提供链接信息。

CHINESE FOOD CULTURE

·Shandong Cuisine

Major characteristics of Shandong Cuisine:

1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.

2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.

3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.

4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming.

Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.

·Sichuan Cuisine

The main- characteristics of Sichuan Cuisine:

1) Prepared with a wide variety of ingredients.

2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.

3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.

Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.

·Guangdong Cuisine

Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."

Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.

·Fujian Cuisine

Fujian Cuisine have the following characteristics:

1) Chefs are skilled in the use of a kitchen knife, full of interest.

2) The Fujian people are peculiar about soup, which is full of changes.

3) A wide variety of seasonings are used, with unique characteristics.

4) Dishes are meticulously prepared, refined and graceful.

5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.

Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.

·Jiangsu Cuisine

The main characteristics of Jiangsu cuisine:

1) Distinguished for exquisite ingredients, freshness and aliveness.

2) High cutting techniques.

3) Have a good command of duration and degree of heating and cooking.

4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.

5) Pay great attention to soup, which is strong but not greasy, and delicious.

Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.

·Zhejiang Cuisine

Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics.

Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.

Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice.

·Hunan Cuisine

Hunan Cuisine has three characteristics:

1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.

2) Known for sour and spicy dishes by adding various kinds of seasonings.

3) Adopting a wide variety of techniques.

Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages.

·Anhui Cuisine

Anhui Cuisine has the following four characteristics:

1) Using a wide variety of ingredients.

2) Adopting unique techniques.

3) Paying great attention to nutritious food.

4) Offering various kinds of dishes, some of which are full of local flavor.

Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.

·Shanghai Cuisine

·Chongqing Cuisine

·Gansu Cuisine

·Liaoning Cuisine

·Beijing Cuisine

·Guangxi Cuisine

·Guizhou Cuisine

·Hainan Cuisine

·Heilongjiang Cuisine

·Hebei Cuisine

·Henan Cuisine

·Hubei Cuisine

·Inner Mongolian (Nei Menggu) Cuisine

·Jilin Cuisine

·Ningxia Cuisine

·Qinghai Cuisine

·Shaanxi Cuisine

·Shanxi Cuisine

·Tibetan (Xizang) Cuisine

·Yunnan Cuisine

·Beijing Cuisine

·Official Cuisine

·Fangshan Cuisine

·Xinjiang Cuisine

中国八大菜系怎么用英语说

答中国八大菜系：

1，鲁菜Shandong cuisine 

雍鲁菜讲究原料质地优良，以盐提鲜，以汤壮鲜，调味讲求咸鲜纯正，突出本味。容华贵、中正大气、平和养生。

Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting the original flavor. Junwaki, Zhong Zheng's atmosphere, peace and health.

2，川菜Sichuan cuisine 

调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣调味。

The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.

3，粤菜Cantonese cuisine 

选料精细，清而不淡，鲜而不俗，嫩而不生，油而不腻。擅长小炒，要求掌握火候和油温恰到好处。还兼容许多西菜做法，讲究菜的气势、档次。

The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes.

4，苏菜Chinese Cabbage 

用料严谨，注重配色，讲究造型，四季有别。

Strict material, color matching and modeling. Four seasons are different.

5，闽菜Fujian Cuisine 

尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格。三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。

Especially with "fragrant" and "flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour. 

6，徽菜Huizhou cuisine 

擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。重火工是历来的，其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上，不同菜肴使用不同的控火技术，形成酥、嫩、香、鲜独特风味，其中最能体现徽式特色的是滑烧、清炖和生熏法。

It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, smoking and steaming. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw smoking. 

7，湘菜Hunan cuisine 

口味多变，品种繁多；色泽上油重色浓，讲求实惠；香辣、香鲜、软嫩。重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。相对而言，湘菜的煨功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢炖，原汁原味。

The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor.

8，浙菜zhejiang cuisine

菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽。运用香糟调味。烹调技法丰富，尤为在烹制海鲜河鲜有其独到之处。口味注重清鲜脆嫩，保持原料的本色和真味。菜品形态讲究，精巧细腻，清秀雅丽。  

The dishes are small and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant.

拓展知识

菜系，又称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。

中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。

参考资料：中国八大菜系-百度百科

八大菜系英语

答Eight major cuisines.

Eight Cuisines 八大菜系：

Shandong Cuisine 鲁菜

Sichuan Cuisine 川菜

Guangdong Cuisine 粤菜

Fujian Cuisine 闽菜

Jiangsu Cuisine 苏菜

Zhejiang Cuisine 浙菜

Hunan Cuisine 湘菜

Anhui Cuisine 徽菜

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