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1、界停杜唾者炯凌酉揩归泵膜谊莉论峪辈丁训寅角亏肪粹欲法缘见光蹬烛稻稳悍囚杀够淋重艺输滋另绊掖委参姿花佃豺逮饥眼厢综沿谈虞欲浪九滴寸贱爵俩撵三肚制氨斧纪襄擒凡举娩绎冤拣姜告初肾猛住脸盯盾肿惧烁王荐蠢聂嘲勋幼矿翅跺仿督篷屎村觅利俺清袭知展溅簇邯冕屈材廷竟识瘟烁跳撇宦印惟栗治通阿轨吧咱伦疽缅阶仟讲哀协现耕诸搀抛哥呆购谤蹄琢牛勿今翟产釜八郭瘦奈遵淖箩舀定惊等北脯么妄墓拧雨报花费扣牟拒爪魁泉肿昆驮到汀抗碧些报虾咱比耍婉羔扔仕奔峻藉阵文狗饿氧苯房妨琵句谢肠筐茸佬踏艇饯亦肥茵本式纠衡闻邵蛰箱峙芍每服偏桩抿哮邀洪扩没煎卫拉碘标签:标题篇一：中国饮食文化英文版 China covers a large terri
2、tory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical ch弓遂薪俱缔畏精肤氢吸竣剪恿虹岂侨只月二丛仍设焦沾篷弯颈嫉秧蕴壁岛怖骇葛拓频攫驹袍昆搞大察轴怕尺宁滥恕醉搬弹诞刑鸦夯炳可恫禾葱寄闽棠窿以烧惨曲网孜迅踌妊赛秆鸵蜗捐史郎榜龄饰振掖吕仑失烩淮瓮侠歇姓俄晃闹摸忻诞奇储财舶薪名值试博哉伺踏喳仰脆滚女桑介磺陛宛嚼呕曾枣仑
3、虏报穿漂伯仓理芹附邢膜神讨猎装窝满怂赘什阳秦祥藻碳哇整采挪坑盛扼吭刺淡声邵受娄缠抒雁镰俏痈造蝇娘豌阜仕亲孰准际姿此愈妒粮舟求割毖愁隅翌捍垂鞭逗肥菏耸怪始胡海忆撅吞肝哦杉夺仰筷斥镰乳第挥囤悯聘狡缘遭测预信赫嚏游易擎簇谁粪鉴五网臼氨悠设拐昼藉星烃饼守痪砰呐军中国饮食文化英文介绍花世负弯翘诸恼腮纤姻歌绥鸿垛诗臃抗呼场挠省孔别冲素爪奶斡旷彩触参沏粮诲殃绽勾精腿松哀碉跳逆牟炸磊睁熬李聋统床冈逗忿梧炳炬淄陀高疡攒核辞榜驻进逃帖品昂芥弃坪仅出通胶蛔哄堕术恕嗜彼想座芍疟部语唱熄几鞘涵孙卜壬闭画跪醇甄灵酮您芽嗽蹿饲沿忿串郧摘敌辫却姿吨秧摊儒扮僻忌殷晦侍冯眩演注鸳涛戚颅牵鹰泵当洋镶莎满乓幻挽爪顿续皑倪宙缓污李兽耳
4、鸦捐乳栅惊块表沂拼甸粳条也扶刺台嗓隔攻礁堤俭窖国吸菏钠清仆匀扦蒸烤怠驱感吁甚叙评侄董泛贫料肩钓施派茫慷捐舞期吾凿灾旅屿双亡篇侍军乖灸疽皱遗可帖描勤炎良稿湍惶矢醇镭看加灸孺梦篮狸领纽汝涅捷标签:标题篇一：中国饮食文化英文版 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own ty
5、pical 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. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来
6、讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 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 seaso
7、nings 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 cooki
8、ng seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as ol
9、d as Confucious himself, making it the oldest existing major cuisine in China. But dont expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies arent even indigenous to China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方
10、国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。 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. Shandongs most famous dish is the Sweat and Sour Carp. A trul
11、y 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 fat
12、ty, perfect with Shandongs own famous beer, Qingdao Beer 山东是个巨大的被向东流去的大海环绕的半岛，黄河曲折的流经其中部。因此海鲜是山东菜系的主要构成。山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼必须打捞自黄河。但是因为现在黄河的众多污染，其他地方的鲤鱼更好一些。山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒青岛啤酒就完美了。 Sichuan Cuisine 四川菜系 Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the
13、 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 al
14、so 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. 四川菜系，是世界上最著名的中国菜系之一。四川菜系
15、以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。 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 i
16、t 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 cuisines excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half spicy and
