江苏美食翻译_谁有江苏菜的英文介绍?

时间:2022/7/2 0:00:00

谁有江苏菜的英文介绍?

  苏菜即江苏菜。它起始于南北朝、唐宋时,当时经济发展,推动饮食业的繁荣,苏菜成为“南食”两大台柱之一。明清时期,苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。 苏菜由扬州菜、南京菜、苏州菜、镇江菜组成。其味清鲜,咸中稍甜,注重本味。在国内外享有盛誉。 江苏为鱼米之乡,物产丰饶,饮食资源十分丰富。著名的水产品有长江三鲜(鲟鱼、刀鱼、鲴鱼)、太湖银鱼、阳澄湖清水大闸蟹、南京龙池鲫鱼以及其它众多的海鲜品。优良佳蔬有太湖莼菜、淮安蒲菜、宝应藕、板栗、鸡头肉、茭白、冬笋、荸荠等。名特产品有南京湖熟鸭、南通狼山鸡、扬州鹅、高邮麻鸭、南京香肚、如皋火腿、靖江肉脯、无锡油面筋等。 江苏菜的特点是:用料广泛,以江河湖海水鲜为主;刀工精细,烹调方法多样,擅长炖焖煨焐;追求本味,清鲜平和;菜品风格雅丽,形质均美。 江苏菜以重视火候、讲究刀工而著称,尤擅长炖焖煨焐,著名的“镇扬三头”(扒烧整猪头、清炖蟹粉狮子头、拆烩鲢鱼头)、“苏州三鸡”(叫花鸡、西瓜童鸡、早红桔酪鸡)以及“金陵三叉”(叉烤鸭、叉烤桂鱼、叉烤乳猪)都是其代表之名品。 江苏菜式的组合亦颇有特色。除日常饮食和各类筵席讲究菜式搭配外,还有“三筵”具有独到之处。其一为船宴,见于太湖、瘦西湖、秦淮河;其二为斋席,见于镇江金山、焦山斋堂、苏州灵岩斋堂、扬州大明寺斋堂等;其三为全席,如全鱼席、全鸭席、鳝鱼席、全蟹席等等。 著名的菜肴有:清汤火方 鸭包鱼翅 水晶肴蹄 松鼠桂鱼 西瓜鸡 盐水鸭 清炖甲鱼 鸡汁煮干丝 鸡汁煮干丝[美食中国] 此菜干丝绵软,色彩美观、清鲜爽口,饶有风味,为扬州传统名菜。 Huai-Yang Cuisine Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai. Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel. The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine. Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.

用英语介绍苏州小吃50字

  What to Eat in Suzhou City?   After hundreds of years of culinary development, Suzhou cuisine has developed a unique flavor and a famed reputation. The emphasis of the course is on the use of quality ingredients, tender meat, fresh vegetables and care in preparation. Each course is individually prepared. The result is a selection of fabulous dishes that are unique in color, shape and taste. Suzhou dishes are often sweet and beautifully presented. You'll find many places to eat in Suzhou.   The Suzhou fish and vegetable dishes of the area are well known throughout China and some of the best local dishes to try are: Stewed and Fried Mandarin Fish (Songshu Guiyu松鼠桂鱼), Braised Shark's Fin in a Clear Soup (Qingtang Yuchi), Stewed Shredded Eel (Xiangyou Shanhu响油鳝糊) and Watermelon Chicken, or Young Chicken Buried in Watermelon Rind and Steamed (Xigua Ji).   Suzhou snacks are also tasty and worth trying. Try the bean curd cakes with honey, pine nuts in syrup, melon seeds fried with rose juice and sesame cake with mashed date.

江苏美食有什么?

  一、南京三草   南京人视为宝的“三草”是菊花涝、木杞头,马兰头,这三种野蔬自称一菜,也就是传说中的“南京三草”。      二、菊花脑蛋花汤   菊花脑指得就是七头一脑中的菊花脑啦,是南京的特产,清爽剔透的口感成为南京人餐桌上的至爱。      三、腌笃鲜   腌笃鲜应该是每个苏州人都知道的菜肴,每年春天的必备佳肴~菜如其名,是真的很鲜美。   口味咸鲜,汤白汁浓,肉质酥肥,笋清香脆嫩,鲜味浓厚。      四、马蹄鮰鱼狮子头   鮰鱼狮子头用的是“长江四鲜”(刀鱼、鲥鱼、鮰鱼、河豚)之一的鮰鱼鱼肉做成的~除了鮰鱼,常州人也喜食河蚌狮子头。      五、糖粥   去苏州的朋友都会说,苏州的美食小吃很多都是甜的。      当地人如果听到他们都会说:“那是自然,我们宿州的水都是甜的”。这道糖粥是宿州的传统小吃之一,他口感顺滑,汤汁浓稠。

英语作文 向外国朋友介绍南京的著名景点,美食

  The Spring Festival, also know as the lunar New Year, is the greatest traditional festival. It is usually a time between late January or early February, which means rest and relaxation between winter and spring after a year's toil, and means celebration as well. Before the Spring Festival, people clean their house, put red coupletson their gates, and set off firecrackers, according to fairy tale, for driving a demon, named Nian away. On the eve of the Spring Festival, a get-together banquet is a must, and the most popular food is Dumpling, which is supposed to bring good fortune. On the first day of the new year, everybody wears new clothes and greets relatives and friends with bows and congratulations wishing each other lucky during the new year.

江苏美食有什么呢

  江苏小吃有哪些?

介绍启东美食 英语作文

  我的家乡在启东,启东已经发展成一座现代化的小城市,地处万里长江入海口北侧,三面环水,形似半岛,是出江入海的重要门户,也是江苏日出最早的地方。现在让我来带领大家去游览一下我的家乡吧!肯定会让你们小激动一下哦!   启东的东面是东海和黄海岸。吕四渔港是启东有名的海鲜城,每天都会有成群结队的渔船满载而归,甲板上堆满了文蛤、带鱼、螃蟹……可以说是应有尽有!海滩上到处是捡贝壳的游客,而小孩子们则是在沙滩上打水仗,堆城堡……   启东的南面是万里长江入海口东岸,是东海、黄海、长江三水交汇之处,与上海隔江相望,崇启大桥将启东与上海连在一起,从启东市区到上海市区只要30分钟,已彻底融入上海一小时都市圈,素有“江风海韵北上海”之称。   圆陀角是启东远近闻名的风景区,它是整个江苏省最先看到日出的地方,浩瀚长江由此入海,东海和黄海也在此分界,三水交汇,蔚为壮观,加上寅时观日的独特自然景观,许多文人墨客,以到圆陀角观日出为快事。这里有入海纪念碑、大禹石雕巨像、寅阳楼、人造湖、天然浴场、廓亭,海边渡假村;每天都会有游客在这里拍照留念;孩子们追逐嬉戏,玩得不亦乐乎;还有的游客沿着海滩拾泥螺、踩文蛤,优美的动作犹如跳海上迪斯科;这里还能看到许多美丽的动物:孔雀、梅花鹿……

关于徐州美食的英语作文

  徐州的菜点秉承大彭古风,制作考究,风味独特,自成体系,几乎每一道菜点都有一个动人的传说。例如:羊方藏鱼,因为将鱼置于割开的大块羊肉中文火同炖而得名,汉字“鲜”字即源于此。 徐州的解放南路和复兴南路是著名的美食街。   位于徐州城北40公里的崔寨,是著名的“狗肉之乡”,街上随处可见用棉被盖住的热腾腾的“鼋汁狗肉”。   要尝尝羊肉汤泡馍(南京这可是没吃过哦,辣辣的、香香的羊肉汤再配上特制的面饼)蛮过瘾的。   还有,香酥羊排。小白羊,特辣。应该叫干煸羊排,上面厚厚一层朝天辣,小心,吃不下去。   最后,要尝尝武记大刀凉皮吧。   徐州菜比较突出两个特点,一是,辣。二是,份量多。点菜千万要小心哦,要不,肯定吃不完的。   Xuzhou dishes with big Peng antique, the production of sophisticated, unique flavor, self-contained, almost every dish point there is a beautiful legend. For example: Yang Fang reservoir fish, because fish in the cut of lamb stew with Chinese fire and its name, Chinese characters "fresh" the word is derived from this. Xuzhou Liberation Road and Fuxing south road is a famous Food street.   Is located 40 kilometers north Xuzhou Cui Zhai, is the famous "township of the dog", the dog sea turtle juice on the street can be seen everywhere in the quilt cover hot "".   To try the mutton soup steamed foam (Nanjing this but did not eat Oh, special spicy, fragrant mutton soup with bread) pretty fun.   Also, crispy lamb chops. Small Aries, special spicy. Should be called the lamb chops, above a thick layer of air hot, be careful, not eat.   Finally, to try to remember the broadsword cold noodle Wu.   Xuzhou food is to highlight two characteristics, one is, spicy. Two, weight. In order to be careful Oh, otherwise, would not eat.

江苏名小吃都有那些?

  江苏小吃有哪些?

美食英文介绍

  Eight Cuisines(八大菜系)   China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical 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.   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(半岛) surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component(成分) of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic(真的,真正的) 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(多产的) of tastes, emphasizes on the use of chili. Pepper and prickly ash(花椒) 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(淡而无味的), then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively(特别的突出的) spicy taste, called ma in Chinese. It often leaves a slight numb(麻木的) sensation(感觉) 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(起源于) 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(风味极佳的). 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(水生动物) are 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(炖), 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(一丝不苟的) 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 .

沭阳的特色美食英语作文

  Chinese food is famous all over the world if you ask a foreigner how about Chinese food they will be full of praise。   中国的美食在全世界都是出名的,一提到中国食物,他们都会赞不绝口   When we see the movie Chinese food is praised by the people. Recently there is a famous movie called A Bite of China the movie is popular it introduces Chinese food from different places. The audience is attracted by the delicious food they never thought Chinese food would be so various. Now the second part of the movie has been made out more and more Chinese traditional food has been introduced. After appreciating the movie I begin to learn more about Chinese food I want to have taste of them. I am so proud of our food when we talk about it to foreign friends we can feel their favor of our food. The food is part of our culture they should be inherited.   当我们看到电影时,中国的食物广泛受到人们的赞扬。最近,有一部很出名的电影叫《舌尖上的中国》,电影很受欢迎,介绍了来自中国不同地方的食物。观众受到了这些美味的食物吸引,他们从来没想到中国的食物可以有这么多的种类。现在电影的第二部分也已经上映,介绍了越来越多的中国传统美食。欣赏了电影以后,我开始学着了解更多中国的美食,我想要尝一尝。我为我们国家的食物感到自豪,当我们和外国朋友讨论中国食物时,我们能感觉到他们对我们食物的喜爱。这些食物是我们文化的一部分,应该要传承下来。

声明:本文内容由互联网用户自发贡献自行上传,本网站不拥有所有权,未作人工编辑处理,也不承担相关法律责任。如果您发现有涉嫌版权的内容,欢迎发送邮件进行举报,并提供相关证据,工作人员会在5个工作日内联系你,一经查实,本站将立刻删除涉嫌侵权内容。
~~~~~~
0.259477s