1. 中華美食
1. Chinese cuisine
2. 異域風(fēng)味
2. Exotic flavors
3.滿漢全席起興于清代,是集滿族與漢族菜點之精華而形成的歷史上最著名的中華大宴.
3. Man hanquan banquet QiXing in qing dynasty, is a collection of the essence of manchu and han nationality formed its history's most famous Chinese big feast.
滿漢全席是我國一種具有濃郁民族特色的巨型宴席.
Man hanquan banquet is our country a kind of a rich ethnic characteristics of giant feast.
既有宮廷菜肴之特色,又有地方風(fēng)味之精華,菜點精美,禮儀講究,形成了引人注目的獨特風(fēng)格.
Both the characteristics of the imperial cuisine, and the essence of its local flavor, elegant, etiquette exquisite, formed a compelling unique style.
滿漢全席原是官場中舉辦宴會時滿人和漢人合坐的一種全席.
Man hanquan banquet was originally held dinner in officialdom amidst and han a feast sit together.
滿漢全席上菜一般起碼一百零八種,分三天吃完.
Man hanquan banquet serving general at least three days, points 108 eating.
滿漢全席取材廣泛,用料精細(xì),山珍海味無所不包.
Man hanquan banquet drawn wide, with makings fine, epicurean delicacies abandoned.
烹飪技藝精湛,富有地方特色.
Cooking is highly skilled, rich in local characteristics.
突出滿族菜點特殊風(fēng)味,燒烤、火鍋、涮鍋幾乎是不可缺少的菜點；
Outstanding unique flavor, barbecue manchu menu items, pot, rinse boiler is almost indispensable menu items;
同時又展示了漢族烹調(diào)的特色,扒、炸、炒、熘、燒等兼?zhèn)?實乃中華菜系文化的瑰寶.
At the same time shows the characteristic, han cooking steaks, fry, fry, inline skate, both, solid burn, and other treasures of the cuisine culture.
4.北京菜是由具北京風(fēng)味的山東菜、民族清真菜和宮廷三種風(fēng)味的菜肴組合而成.
4. Beijing cuisine is with Beijing by the flavor of shandong cuisine, national Muslim cuisine and palace three cuisine combination becomes.
其形成的歷史并不久遠(yuǎn),但在全國乃至世界各地,均有廣泛的影響,并享有盛譽.
The formation of the history is not old, but in the nation and even the world, all have broad impact, and reputation.
北京菜的基本特點是：選料講究,刀工精湛,調(diào)味多變,火候嚴(yán)謹(jǐn),講究時令,注重佐膳.
Beijing cuisine is: the basic characteristics of materials exquisite, knife work masterly, seasoning and changeful, temperature is rigorous, exquisite seasonal, pay attention to assist meal.
北京菜的“爆”法,變化多樣,具體可分為油爆、醬爆、蔥爆、水爆、湯爆等.
Beijing cuisine "critical" method, the variety, concrete can be divided into oil burst and blasting, onion burst and sauce of blasting, soup detonation water etc.
口味講究酥脆鮮嫩,清鮮爽口,保持原味,并且要求做到色、香、味、形、器五方面俱佳
Taste exquisite crisp fresh and tender, flavour and refreshing, freshness, and required to get color, fragrance, taste, shape, for 5 aspects and taste
5.在長期的飲食文化和烹飪實踐中,湖南人民創(chuàng)制了多種多樣的菜肴.
5. In long-term diet culture and cooking practice, hunan people's created a variety of dishes.
隨著歷史的前進(jìn),及烹飪技術(shù)的不斷交流,逐步形成了以湘江流域、洞庭湖區(qū)和湘西山區(qū)三種地方風(fēng)味為主的湖南菜系.
Along with the advance of history, and cooking technology continuous exchanges, gradually formed in xiangjiang river basin, dongting lake and xiangxi mountainous area mainly three kinds of local flavor of hunan cuisine.
6.川菜以四川成都菜為代表,基本特點是酸、甜、麻、辣、香、油重、味濃,具有濃厚的四川鄉(xiāng)土風(fēng)味.
6. Sichuan cuisine represented in chengdu, sichuan cuisine, basic characteristic is sour, sweet, hemp, hot, sweet, oil heavy, taste thick, strong sichuan local flavor.
四川菜的主要烹調(diào)方法是：炒、爆、烤、燒、煸等.
Sichuan food's main cooking method is: Fried, blasting, bake, burn, anti-inflammatory, etc.
菜肴色彩鮮艷、口味麻辣濃重,調(diào)料偏重于三辣（辣椒、胡椒、花椒）等.
Bright colors, tastes spicy dishes, condiment focus on three strong spicy (chili, pepper, Chinese prickly ash), etc.
7.南宋時受御廚隨往羊城的影響,明清發(fā)展迅速20世紀(jì)隨對外通商,吸取西餐的某些特長,粵菜也推向世界,僅美國紐約就有粵菜館數(shù)千家.
7. In southern song dynasty with by chef to the influence of Ming and qing yangcheng rapid development, with foreign trade of the 20th century, absorb some of the specialty, cantonese food is around the world, the United States alone and New York city is YueCaiGuan thousands of home.
粵菜是以廣州、潮州、東江三地的菜為代表而形成的.
In guangzhou, guangdong chaozhou, dongjiang via represented the dish formed.
8.東北菜以燉、醬、烤為主要特點,形糙色重味濃.
8. With composed, baked, sauce, stew for main characteristics, form lubricious heavy flavour thick rough.
粗線條的東北菜,不拘泥于細(xì)節(jié),頗像粗線條的東北人,令人胃口大開.
Broad composed, don't get bogged down in the details, much like the northeast person, a broad-brush appetite.
醬脊骨、醬豬蹄、醬雞爪雞脖雞肝等醬菜,若佐以醇厚的高粱燒酒,便有幾分豪氣從胃中升騰,充滿了塞外的味道.
Sauce pig spine, sauce, chicken chicken feet, sauce, chicken liver, my if carried out with such pickles, then the sorghum mellow wine from the stomach is part heroism surged, filled with the taste of the Great Wall.
9.意大利菜味濃香爛,以原汁原味聞名,烹調(diào)上 以炒、煎 、炸 、紅燜等方法著稱,并喜用面條、 米飯作菜,而不作為主食用.
9. Italian food flavor aroma with authentic black, famous, cooking with fry, fry, fry, GongMen celebrated, and xi methods with cook noodles, rice, not as staple food use.
意大利人吃飯的習(xí) 慣一般在六七成熟就吃,這是其他國家所沒有的.
Italian people eat the acquisition in commonly used six or seven mature ate, this is other countries do not have.
口味愛好：喜吃烤羊腿、牛排等和口味醇濃的菜.
Taste hobby: xi roast lamb, steak, etc and mouth mountain oolong concentrated dishes.
每樣食品都是在適宜的季節(jié),在風(fēng)味最佳的時候趁新鮮吃.
In every kind of food is suitable in the season, while fresh flavor of best when eating.
10.日本料理講究營養(yǎng)的配比,而且喜吃生食：龍蝦、金槍魚、三紋魚,都是蘸了綠芥末和調(diào)料生食,吃進(jìn)喝一些清酒.
10. Japanese cuisine exquisite nutrition, and xi eat ratio of raw food: lobster, tuna, three lines fish, are dipped the green mustard and condiment raw food, eat into drink some wine.
除生魚片、壽司外,日式料理的名菜還有鐵板燒、天婦羅、蘸生雞蛋吃的牛肉火鍋和類似中國涮羊肉的牛肉水鍋.
In addition to the Japanese sashimi, sushi cooking dishes and teppanyaki, tempura, dip in eggs beef hot pot and similar Chinese instant-boiled mutton beef water pot.
但總的來說,與中餐相比,日本料理的口味要清淡的多,數(shù)量也少,習(xí)慣了大碗喝酒大塊吃肉的人恐怕會有吃不飽的感覺.
But overall, compared with Chinese, Japanese food taste to light many, quantity is little also, accustomed to bowl of drinking large meat might well have underfed feeling.
11.泰國菜具有色調(diào)鮮艷,青脆新鮮,紅紅綠綠,眼觀極佳的優(yōu)點,不管是新鮮蔬菜瓜果的艷麗清新,還是烏賊尤魚等眾海鮮的肉感,都讓食客在未飽口福之前大飽了眼福,猛咽口水.
11. Thai food has bright color, green crisp fresh, red and green, eye view excellent advantages, neither fresh fruit or vegetables gorgeous fresh, or squid especially fish of all kinds of seafood, let diner in voluptuous not full the luck to eat STH delicious big full before 64, fierce pharynx saliva.
從口味來講,酸辣是泰餐最大的特點.
Will tell from the taste, the biggest characteristic is TaiCan drizzle.
12.法式菜肴的特點是：選料廣泛（如蝸牛、鵝肝都是法式菜肴中的美味）,加工精細(xì),烹調(diào)考究,滋味有濃有淡,花色品種多；
12. French cuisine features are: material widely (such as snails, goose liver are French dishes, the delicious), cooking, exquisite processing fine tastes have strong weak, breed of design and color is much;
法式菜還比較講究吃半熟或生食,如牛排、羊腿以半熟鮮嫩為特點,海味的蠔也可生吃,燒野鴨一般一六成熟即可食用等；
French cuisine has more exquisite and eat a half cooked or raw food, such as steak, sheep leg with rare fresh seafood as the characteristic, also can be eaten raw burned oyster duck generally can be eaten; mature thousands
法式菜肴重視調(diào)味,調(diào)味品種類多樣.
French food flavoring, condiments holbein attention.
用酒來調(diào)味,什么樣的菜選用什么酒都有嚴(yán)格的規(guī)定,如清湯用葡萄酒,海味品用白蘭地酒,甜品用各式甜酒或白蘭地等.
With wine to taste, what kind of food do with the wine has strict regulation, such as clear soup with wine, brandy, with seafood products with various liqueur or brandy dessert.
這是中英對照的,便于修改增補(bǔ)哦!謝謝采納!