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粤菜英语？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。那么，粤菜英语？一起来了解一下吧。
介绍粤菜的英语作文
Four Cuisines。
cuisines
n. 饭菜，菜肴（cuisine 的复数）
n. (Cuisines) （法）屈西纳（人名）
短语
cuisines schmidt地区
medical cuisines药膳
例句：Becausecilantroisused ina varietyofcuisinesaroundthe worldtomasksmells, as well astoadddistinctiveflavors.
因为世界各地的许多菜系都用香菜来掩盖气味，并增加独特的味道。
扩展资料
近义词：hometown food
例前丛：Having lived in Shanghai for a decade or so, he still leans towards his nativedishes.
在上海虽已住了10年左右，他还是喜欢吃家乡菜。
词汇解析
1、hometown
英['hə歼察ʊm'taʊn]；美['homtaʊn]
n. 家乡；故乡
例：Heonlylookedinhisfamilywhenthetrainpassed byhishometown.
他只氏悔茄有在火车经过他的家乡的时候顺便看望他的家人。
川菜英语
中国八大菜系英语怎么翻译
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
你知道中国的八大菜系吗?翻译成英语
你知道中国的八大菜系吗?
Do you know the eight great cuisines of China?
中国八大菜系怎么用英语说
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
如何翻译中餐中的“八大菜系”
中国各地不同的地理气候、资源物产，以及由 此形成的饮食习惯，造就了各具特色的地方菜系， 有“四大风味”、“八大菜系”之说。
粤菜的特点英文介绍简短
问题一：广东菜的英文翻译Cantonese Cuisine
The most familiar Chinese dishes originated from the Cantonese cuisine. As most residents originate from the Guangdong province where Guangzhou (Canton) is located, Hong Kong is the world capital for this style of cooking. The Cantonese people are very finicky when it es to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.
Cantonese cooking is somewhat lighter than most regional Chinese cuisine. Preparation methods usually involve stir-frying in shallow water or oil in a wok. As cooking time is short, the flavors and nutrition of the food is preserved. Vegetable and fish dishes are often steamed without the use of too much oil. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are plemented to enhance flavors.
Cantonese menus are long and can often confuse the diner in making a decision. There are a wide variety of dishes made from meats, poultry, fish, seafood, and vegetables for your pick. Chicken is a celebrity food among Cantonese eaters. A single chicken can be used to prepare several dishes. Chicken blood is cooked and solidified for soup, and its liver is used in a wonderful delicacy called Golden Coin Chicken. The livers are skewered between pieces of pork fat and red-roasted until the fat bees crispy, and the liver soft and succulent. This specialty is then eaten with wafers or orange-flavored bread.
Seafood is the next best delic......>>
问题二：粤菜英文介绍~~Guangdong, China is one of the four branches, namely the Guangdong Cantonese cuisine, mainly from Guangzhou, Chaozhou, East three flavor, Guangzhou flavor represented. Cantonese has unique southern taste, and to the election materials, extensive new and exotic dishes is famous in the world. Cantonese cuisine originating in south of the Five Ridges. Since the Han and Wei,Guangzhou has always been China's south gate, be located in semi-tropical, endangered South China Sea, the four seasons evergreen, products is rich, nothing needed is lacking. Table delicacies from land and sea, vegetable & fruit in season four seasons, with overseas trade important port, social economy thus prosper, while also promoting diet and cultural development, and to accelerate the Chinese country and country cooking culture exchange. A variety of Chinese and foreign food is absorbed gradually, make the Guangdong cuisine to constantly enrich and improve, its unique style bees more outstanding. Ming, Qing period open sea, the port opening to the outside world, Guangzhou city has been further prosperity, catering and booming. Overseas Guangdong Overseas Chinese numerous, and in Europe and the United States, Southeast Asia learned cooking skills back to hometown; Guangdong to situation ofrapid development, has formed a set of North-South style in a furnace,meltingofChineseand Western cuisine in one of the unique style,
中文：
粤菜，是我国四大菜系之一，粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表。
粤菜特色英文
果汁煎肉脯 Fried Muscle with Fruit Juice
油豆腐镶肉 Oily Bean Curd Stuffed with Pork
古法扣全端 Braised Whole Turtle
炸吉利排骨 Fried Pork Chop
龙王夜宴 Dragon-King Appetizer Plate
糖醋蜜肉 Sweet & Sour Pork
甘菊猪肚 Stewed Pig Tripe with Camomile
姜丝肉蟹 Fried Crab Meat with Shredded Ginger
麒麟石斑 Steamed Live Garoupa
鱼香鲜贝兄衫 Fish-Flavored Scallops
银耳烩素 Sauted Vegetables with White Fungus
虾胶瓤鱼肚 Swimming Bladder Stuffed with Minced Shrimps
雪花鱼翅 “Snow Flake”Shark’s Fins
黑胡椒牛柳配段(粤菜) Sauteed Beef Fillet with Black Pepper
煲仔鱼丸 Boiled Fish Balls
芙蓉蟹 Fried Crab with Egg-White
北芪瘦肉 Braised Muscle with Pak-kei
秘制鸳鸯鸡 Braised Chickens like Mandarin Duck
青豆浓汤 Creamy Green Bean Soup
青豆牛肉末 Minced Beef with Green Bean
红烧牛蒡肉卷 Braised Beef and Burdock with Brown Sauce
元宝牛蒡 Boiled Chop with Burdock and Cashew Nuts
松脆海蜇皮 Crisp Jellyfish Skin
茄汁牛蒡鸡块 Fried Chicken Leg with Burdock and Tomato Sauce
牛蒡炒肚丝 Fried Pig Tripe with Burdock
凉拌牛蒡 Mixed Cold Boiled Burdock
密汁牛蒡 Sweet Chicken
三杯鸡 Three Cup Chicken
牛蒡泼羡卖腔蛋 Burdock and Egg Drop Soup
牛蒡排骨汤 Burdock and Chop Soup
牛蒡脆肠 Burdock Filled in Intestine
牛蒡茶冻 Burdock Jelly
牛蒡沙拉 Burdock Salad
沙茶牛蒡 Mayonnaise Burdock
牛蒡香羹 Chinese Mushroom and Burdock Soup
车前子油焖虾 Fried Shrimp with Asiatic Plantain Seed
番茄海蜇 Fried Jellyfish with Tomato
牛蒡糕 Burdock Cake
沙丁鱼烙 Baked Sardine 蛋黄里脊卷 Yolk and Pork Roll
金盏松茸 Gold Calix Tricholoma Matsutake
猪肚黄芪汤 Astragali and Pig Tripe Soup
淳安辣椒酱 Chun An Chilli Sauce
“爸爸汤” Dady Soup
西柚三文鱼 Grapefruit Salmon
脆皮鱼香牛肉 Spiced Beef Slices Wrapped in Wafer Paper
家乡蚝仔烙 Hometown Fried Oyster in Caldron
蛋黄凤尾白玉卷 Yolk,Prawn and White Gourd Roll
西柠蜜糖乳鸽 Braised Young Pigeon with Lemon and Sweet
香炸龙凤蛋 Fried “Longfeng” Eeg
花生大枣猪蹄汤 Stewed Trotter with Peanut and Chinese Date
川贝炖鹧鸪 Stewed Partridge with Tendrilleaf Fritillary Bulb
姜芽炒鸭片 Sliced Duck with Ginger Bud
甘柠芝麻虾 Fried Prawn with Sesame
清蒸白鳝 Stewed Eel
鲜菇虾丸汤 Fresh Mushroom and Shrimp Ball Soup
四喜黄豆粒 Sixi Soy Beans
珍珠南瓜 Fried Pumpkin with Boiled Quail Eegs
干贝汤 Scallop Soup
罗汉果炖牛肉丸汤 Stewed Beef Ball with Siraitia Grosvenorii
蜜豆鱼片 Fried Sweeten Beans and Grass Carp
栗子焖羊肉 Stewed Mutton with Chestnut
蜜汁火方(粤菜) Braised Ham with Honey
松仁粉丝 Pine Nut and Vermicelli
大鱼头豆腐汤 Big Fish Head and Bean Curd Soup
我擅长做粤菜英文
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine.
Yue (Guangdong, Cantonese) （粤菜）
Main article: Cantonese cuisine
Dim sum, literally "touch your heart", is a Cantonese term for small hearty dishes.[3] These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, shui jiao-style dumplings, stir-fried green vegetables,congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'.
Lu (Shandong) （鲁菜）
Main article: Shandong cuisine
Shandong Cuisine (鲁菜) is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China (including the more embracing Shanghai).
Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken.
Su (Jiangsu, Huaiyang) （苏菜）(淮扬菜)
Main article: Jiangsu cuisine
Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.
Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine).
Chuan (Sichuan) （川菜）
Main article: Szechuan cuisine
Sichuan (spelled Szechuan in the once-common Postal Romanization), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒) and Facing heaven pepper (朝天椒). Peanuts, sesame paste and ginger are also prominent ingredients in this style.
以上就是粤菜英语的全部内容，1.粤 菜。粤菜，又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调方法。其代表菜品有：汤品、海鲜、烧麦、卤味、馄饨、烧腊等。2.川 菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
