中國八大菜系英語？eight regional cuisines:8大菜系 Sichuan cuisine 川菜 ； Guangdong cuisine 粵菜。Zhejiang cuisine 浙菜 Jiangsu/Huaiyang cuisine 淮陽菜系;Anhui cuisine 皖菜， Fujian cuisine 閩菜，那么，中國八大菜系英語？一起來了解一下吧。
中國菜的多元魅力及其英語表達，提升英語語法理解
中國美食世界馳名，不僅包括魯菜、川菜、粵菜等八大菜系，還有涼菜、熱菜、湯羹等豐富分類。同時，西餐中也有其獨特的結(jié)構(gòu)，如開胃菜、湯、副菜、主菜等。了解這些分類有助于準確翻譯中國菜名。
八大菜系詳解：
魯菜（Shandong Cuisine）
川菜（Sichuan Cuisine）
粵菜（Guangdong Cuisine）
閩菜（Fujian Cuisine）
蘇菜（Jiangsu Cuisine）
浙菜（Zhejiang Cuisine）
湘菜（Hunan Cuisine）
徽菜（Anhui Cuisine）
從烹飪方法到配料，翻譯中國菜肴時，遵循以下原則：
以主料為主，配料為輔
以烹飪方法為主，原料為輔
注重形狀和口感
人名和地名命名
體現(xiàn)中國特色，使用拼音或音譯
可數(shù)名詞單復數(shù)處理
介詞in和with的恰當運用
酒類譯名的統(tǒng)一
中國有八大菜系
魯、川、粵、閩、蘇、浙、湘、徽等菜系,即被人們常說的中國 “八大菜系”。
八大菜系的翻譯 ：
1.China's eight major schools of cooking
中國的八大菜系
2.eight Big cuisines of China
中國的八大菜系
而魯菜、川菜、蘇菜和粵菜 的翻譯常翻譯成
Shandong Cuisine
SichuanCuisine
Huai-Yang Cuisine
ChaozhouCuisine
相關(guān)資料請參見 ：http://www.english8848.net/bbs/showbbs.asp?bd=23&id=1335&totable=1
中國“八大菜系”的烹調(diào)技藝各具風韻，其菜肴之特色也各有千秋。 === 1.廣東菜系 === 流派:有廣州、潮州、東江三個流派，以廣州菜為代表。 特點:烹調(diào)方法突出煎、炸、燴、燉等，口味特點是爽、淡、脆、鮮。 名菜:三蛇龍虎鳳大會、燒乳豬、鹽焗雞、冬瓜盅、古老肉 === 2.浙江菜系 === 流派:由杭州、寧波、紹興等地方菜構(gòu)成，最負盛名的是杭州菜 特點:鮮嫩軟滑，香醇綿糯，清爽不膩 名菜:龍井蝦仁、西湖醋魚、叫花雞 === 3.山東菜系 === 流派:由濟南和膠東兩部分地方風味組成 特點:味濃厚、嗜蔥蒜，尤以烹制海鮮，湯菜和各種動物內(nèi)臟為長。 名菜:油爆大哈、紅燒海螺、糖酥鯉魚 === 4.江蘇菜系 === 流派:由揚州、蘇州、南京地方菜發(fā)展而成。 特點:烹調(diào)技藝以燉、燜、煨著稱；重視調(diào)湯，保持原汁。 名菜:雞湯煮干絲、清燉蟹粉、獅子頭、水晶肴蹄、鴨包魚 === 5.湖南菜系 === 流派:湖南一帶 特點:注重香辣、麻辣、酸、辣、焦麻、香鮮，尤為酸辣居多。 名菜:紅煨魚翅、冰糖湘蓮 === 6.四川菜系 === 流派:有成都、重慶兩個流派。 特點:以味多、味廣、味厚、味濃著稱。 名菜:宮爆雞丁、一品熊掌、魚香肉絲、干燒魚翅 === 7.福建菜系 === 流派:由福州、泉州、廈門等地發(fā)展起來，并以福州菜為其代表。
中國八大菜系：
1，魯菜Shandong cuisine
雍魯菜講究原料質(zhì)地優(yōu)良，以鹽提鮮，以湯壯鮮，調(diào)味講求咸鮮純正，突出本味。容華貴、中正大氣、平和養(yǎng)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
調(diào)味多變，菜式多樣，口味清鮮醇濃并重，以善用麻辣調(diào)味。
The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.
3，粵菜Cantonese cuisine
選料精細，清而不淡，鮮而不俗，嫩而不生，油而不膩。擅長小炒，要求掌握火候和油溫恰到好處。還兼容許多西菜做法，講究菜的氣勢、檔次。
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, Qingdao 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, producing 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 duck) 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 produce 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 to gain
以上就是中國八大菜系英語的全部內(nèi)容，中國菜的多元魅力及其英語表達，提升英語語法理解 中國美食世界馳名，不僅包括魯菜、川菜、粵菜等八大菜系，還有涼菜、熱菜、湯羹等豐富分類。同時，西餐中也有其獨特的結(jié)構(gòu)，如開胃菜、湯、副菜、主菜等。了解這些分類有助于準確翻譯中國菜名。內(nèi)容來源于互聯(lián)網(wǎng)，信息真?zhèn)涡枳孕斜鎰e。如有侵權(quán)請聯(lián)系刪除。
