中国八大菜系英语怎么翻译

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

Eight Cuisines 八大菜系：

1. Shandong Cuisine 鲁菜

特色：选料精细、刀法细腻，注重实惠，花色多样，善用葱姜。

2. Anhui Cuisine 徽菜

特色：它以烹制山珍野味著称，擅长烧、炖、蒸，而少爆炒。其烹饪芡大、油重、色浓、朴素实惠。

3. Sichuan Cuisine 川菜

特色：它以麻辣、鱼香、家常、怪味、酸辣、椒麻、醋椒为主要特点。

4. Guangdong Cuisine 粤菜

特色：它以选料广泛，讲究鲜、嫩、爽、滑、浓为主要特点。它主要由广东菜、潮州菜和东江菜组成。

5. Fujian Cuisine 闽菜

特色：制作细巧、色调美观、调味清鲜

6. Jiangsu Cuisine 苏菜

特色：制作精细，因材施艺、四季有别，浓而不腻，味感清鲜，讲究造型。

7. Zhejiang Cuisine 浙菜

特色：讲究刀工、制作精细、变化较多、富有乡土气息。

8. Hunan Cuisine 湘菜

特色：以熏、蒸、干炒为主，口味重于酸、辣， 辣味菜和烟熏腊肉是湘菜的独特风味。

拓展资料：

1.八大菜系：

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。

除八大菜系外还有一些在中国较有影响的细分菜系，潮州菜，东北菜，本帮菜，赣菜，鄂菜，京菜，津菜，冀菜，豫菜，客家菜等菜系。

2.四大小吃:

分别是南京夫子庙秦淮小吃、上海城隍庙小吃、苏州玄妙观小吃、湖南长沙火宫殿小吃

参考资料：

八大菜系-百度百科

鲁菜：Shandong Cuisine

川菜：Sichuan Cuisine 

粤菜：Guangdong Cuisine 

闽菜：Fujian Cuisine 

苏菜：Jiangsu Cuisine

浙菜：Zhejiang Cuisine

湘菜：Hunan Cuisine

徽菜：Anhui Cuisine 

拓展资料

中国传统餐饮文化历史悠久，菜肴在烹饪中有许多流派。形成了中国的“八大菜系”，即鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜、徽菜。其中川、鲁、粤、苏四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名。

中国人发明了炒(爆、熘)、烧(焖、煨、烩、卤)、煎(溻、贴)、炸(烹)、煮(氽、炖、煲)、蒸、烤(腌、熏、风干)、凉拌、淋等烹饪方式，又向其他民族学习了扒、涮等方式，用来制作各种菜肴。经历代名厨传承至今，形成了各具特色的菜系。

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

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