徽菜200字英文介绍 徽菜历史英文

徽菜历史英文  

1.谁能说几个徽菜的英文名,急用

1. The hui dishes are one of the eight greatest dishes in china . .徽菜是中国八大菜系之一 2. Contents : 1 . displaying unique features of shandong food , anhui dish and yunnan cuisine 内容： 1 .展示鲁菜、徽菜、云南菜的独特风格。

3. Yao yu - zhou in weling , warm wele culinary experts inside and outside the province , huizhou masters to the ma on shan 姚玉舟在欢迎辞中，热烈欢迎省内外的烹饪专家、徽菜大师们来马鞍山。 4. It is understood that the " new cuisine forum " and " build 100 of the 100 masters classic cuisine " food festival activities will be started opening of the first shot 据了解， “新徽菜论坛”和“百名大师打造百款经典徽菜”活动将会打响美食节开幕式的第一炮。

5. The hotel , with a long - established reputation of " dining at golden coast " on hainan island , offers all kinds of delicacies from guangdong , chaozhou , anhui , sichuan and huaiyang , as well as western - styled food 酒店集粤菜潮州菜徽菜川菜淮扬菜等中国美食及西餐于一身的酒店餐饮，素来在岛内享有“食在金海岸”的美名。 6. The first mos food festival lasted nearly a month , will be carried out during the family private kitchens cooking contest , the new cuisine cooking petition , the exchange of cuisine cooking show , characteristics such as flavor snack sales promotion activities 首届马鞍山美食节历时近一个月，期间将开展家庭私房菜厨艺大赛、新徽菜烹饪大赛、中华美食烹饪交流展示、特色风味小吃展销等活动。

7. Professional skills project , launched " new cuisine cooking petition " and " hotel services skills contest , " a petition not only demonstrate cooking techniques and the ma on shan restaurant service skills , and the ma on shan to promote the restaurant , hotel service levels rising 在专业技能项目上，推出“新徽菜烹饪大赛”和“酒店服务技能大赛” ，不仅展示比拼了马鞍山烹饪技艺和餐厅服务技能，而且促进了马鞍山的餐饮、酒店服务水平的不断提高。 8. In extremely simple design created by the oriental hotel restaurant eats dongya flavor characteristics , farmers snacks , traditional huicai snacks , location flowers , healthy eating , health food and buddha country , let you appreciate the true meaning of the buddhist culture , buddhist culture grade classic 在极具东方古朴典雅情调的东崖宾馆餐厅品尝特色风味，有农家小吃、传统徽菜小吃、九华花卉、滋补保健菜和佛国素斋等，让您体味佛国文化真谛，品位佛国文化经典。

9. At the opening ceremony , " cuisine build 100 of the classical masters cuisine " project results appeared for the first time , the traditional cuisine , folk cuisine , innovation cuisine different characteristics from both within and outside the catering industry hundreds of peer watched the modeling different dishes 开幕式上， “徽菜大师打造百款经典徽菜”工程成果首次亮相，传统徽菜、民俗徽菜、创新徽菜各具特色，来自省内外数百名餐饮业同行观摩了造型迥异的菜肴。

2.英文徽菜菜谱

·配 料：

〖主料〗：鲜活鳜鱼1条（重750克左右）

〖辅料〗：熟虾仁30克，熟笋丁、水发香菇丁各20克，青豌豆15粒

〖调料// 腌料〗：绍酒25克，精盐、葱白段各11克，绵白糖200克，白醋、番茄酱、鲜汤各100克，蒜末2.5克，干淀粉60克，湿淀粉35克，麻油15克，熟猪油1500克（约耗200克）。

- ·特 色："松鼠鳜鱼"是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。用鳜鱼制菜各地早有，一般以清蒸或红烧为主，而制做形似松鼠的鳜鱼菜肴则首先是苏州地区。相传清代乾隆皇帝下江南时，曾微服至苏州松鹤楼菜馆用膳，厨师用鲤鱼出骨，在鱼肉上刻花纹，加调味稍腌后，拖上蛋黄糊，入热油锅嫩炸成熟后，浇上熬热的糖醋卤汁，形状似鼠，外脆里嫩，酸甜可口，乾隆皇帝吃后很满意。后来苏州官府传出乾隆在松鹤楼吃鱼的事，此菜便名扬苏州。其后，经营者又用鳜鱼制作，故称"松鼠鳜鱼"，不久此菜便流传江南各地。清代《调鼎集》记载："松鼠鱼，取（鱼季）鱼肚皮，去骨，拖蛋黄，炸黄，炸成松鼠式，油、酱烧"。此菜从创制至今已有二百多年的历史，现在它已闻名中外，成为中国最著名的菜肴之一。

特点： 色泽金黄，形似松鼠，外脆里松，甜中带酸，鲜香可口。

- ·操 作：

1、将鳜鱼去鳞去鳃，剖腹去内脏，洗净。齐胸鳍斜切下鱼头，从鱼头下巴处顺长剖开，用刀面轻轻拍平，并沿脊骨两侧平片至尾部（鱼尾勿断），斩去脊骨，片去胸刺。然后在鱼肉上先直刻（刀距约1厘米）、后斜剖（刀距3厘米），深至鱼皮（勿破皮），成菱形刀纹。接着用绍酒15克、精盐1克放碗内调匀，抹在鱼头和鱼肉上，再滚上干淀粉，用手拎起鱼尾抖去余粉。

2、番茄酱放入碗内，加鲜汤、糖、醋、酒10克、盐10克、湿淀粉，搅拌成调味汁。

3、炒锅上旺火，下猪油烧至八成热，将两片鱼肉翻卷，翘起鱼尾成松鼠形，然后一手拎起鱼颈部，一手用筷子夹住另一头，放入油锅中稍炸成形，然后全身放入炸至呈淡黄色捞起，待油温升至八成热时再放入复炸至呈金黄色，捞出放在盘中，装上鱼头拼成松鼠形。锅内留油少许，下葱段煸香捞出，再加蒜末、笋丁、香菇丁、豌豆炒熟，倒入调味汁，旺火烧浓后，加熟猪油75克和熟虾仁炒匀，淋入麻油，起锅浇在鱼身上即成。

掌握关键：

①要用鲜活鳜鱼烹制，才能做到肉嫩味鲜。

②刀工要精巧，使成菜形似松鼠。

③调味汁既要酸甜适口，又要薄而稠浓，使鱼入味。- ·营养价值： 桂鱼 - 学名鳜鱼，又名桂鱼、鲈桂。在鱼类分类学上属鲈形目。其中以翘嘴镢生长最快。桂花鱼肉质丰厚坚实。 ·所属菜系： 徽菜 - 徽菜系由安徽省的沿江菜、沿淮菜和徽州地方菜构成。沿江菜以芜湖、安庆的地方菜为代表，以后传到。 ·

3.英文徽菜菜谱

·配 料：

〖主料〗：鲜活鳜鱼1条（重750克左右）

〖辅料〗：熟虾仁30克，熟笋丁、水发香菇丁各20克，青豌豆15粒

〖调料// 腌料〗：绍酒25克，精盐、葱白段各11克，绵白糖200克，白醋、番茄酱、鲜汤各100克，蒜末2.5克，干淀粉60克，湿淀粉35克，麻油15克，熟猪油1500克（约耗200克）。

- ·特 色："松鼠鳜鱼"是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。用鳜鱼制菜各地早有，一般以清蒸或红烧为主，而制做形似松鼠的鳜鱼菜肴则首先是苏州地区。相传清代乾隆皇帝下江南时，曾微服至苏州松鹤楼菜馆用膳，厨师用鲤鱼出骨，在鱼肉上刻花纹，加调味稍腌后，拖上蛋黄糊，入热油锅嫩炸成熟后，浇上熬热的糖醋卤汁，形状似鼠，外脆里嫩，酸甜可口，乾隆皇帝吃后很满意。后来苏州官府传出乾隆在松鹤楼吃鱼的事，此菜便名扬苏州。其后，经营者又用鳜鱼制作，故称"松鼠鳜鱼"，不久此菜便流传江南各地。清代《调鼎集》记载："松鼠鱼，取（鱼季）鱼肚皮，去骨，拖蛋黄，炸黄，炸成松鼠式，油、酱烧"。此菜从创制至今已有二百多年的历史，现在它已闻名中外，成为中国最著名的菜肴之一。

特点： 色泽金黄，形似松鼠，外脆里松，甜中带酸，鲜香可口。

- ·操 作：

1、将鳜鱼去鳞去鳃，剖腹去内脏，洗净。齐胸鳍斜切下鱼头，从鱼头下巴处顺长剖开，用刀面轻轻拍平，并沿脊骨两侧平片至尾部（鱼尾勿断），斩去脊骨，片去胸刺。然后在鱼肉上先直刻（刀距约1厘米）、后斜剖（刀距3厘米），深至鱼皮（勿破皮），成菱形刀纹。接着用绍酒15克、精盐1克放碗内调匀，抹在鱼头和鱼肉上，再滚上干淀粉，用手拎起鱼尾抖去余粉。

2、番茄酱放入碗内，加鲜汤、糖、醋、酒10克、盐10克、湿淀粉，搅拌成调味汁。

3、炒锅上旺火，下猪油烧至八成热，将两片鱼肉翻卷，翘起鱼尾成松鼠形，然后一手拎起鱼颈部，一手用筷子夹住另一头，放入油锅中稍炸成形，然后全身放入炸至呈淡黄色捞起，待油温升至八成热时再放入复炸至呈金黄色，捞出放在盘中，装上鱼头拼成松鼠形。锅内留油少许，下葱段煸香捞出，再加蒜末、笋丁、香菇丁、豌豆炒熟，倒入调味汁，旺火烧浓后，加熟猪油75克和熟虾仁炒匀，淋入麻油，起锅浇在鱼身上即成。

掌握关键：

①要用鲜活鳜鱼烹制，才能做到肉嫩味鲜。

②刀工要精巧，使成菜形似松鼠。

③调味汁既要酸甜适口，又要薄而稠浓，使鱼入味。- ·营养价值： 桂鱼 - 学名鳜鱼，又名桂鱼、鲈桂。在鱼类分类学上属鲈形目。其中以翘嘴镢生长最快。桂花鱼肉质丰厚坚实。 ·所属菜系： 徽菜 - 徽菜系由安徽省的沿江菜、沿淮菜和徽州地方菜构成。沿江菜以芜湖、安庆的地方菜为代表，以后传到。 ·

4.求中国八大菜系英文版简介

我特别把你需要的【浙菜】标示出来，其他部分一并供你参考了。

·Shandong Cuisine （鲁菜）Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. 2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc. ·Sichuan Cuisine （川菜）The main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. 3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc. ·Guangdong Cuisine （粤菜）Guangdong Cuisine, one of the main cuisine styles in China, is posed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world." Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig's Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc. ·Fujian Cuisine （闽菜）Fujian Cuisine have the following characteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest. 2) The Fujian people are peculiar about soup, which is full of changes. 3) A wide variety of seasonings are used, with unique characteristics. 4) Dishes are meticulously prepared, refined and graceful. 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers' Grains, Jadeite Pearl Abalone, Chicken with Distillers' Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro. ·Jiangsu Cuisine （苏菜）The main characteristics of Jiangsu cuisine: 1) Distinguished for exquisite ingredients, freshness and aliveness. 2) High cutting techniques. 3) Have a good mand of duration and degree of heating and cooking. 4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. 5) Pay great attention to soup, which is strong but not greasy, and delicious. Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig's Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc. 【·Zhejiang Cuisine （浙菜）】Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics. Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local 。

5.求翻译成英文

随着我国经济的不断发展，中国文化也受到外国人越来越多的喜爱和关注。

其中，饮食文化是中国文化的重要组成部分，具有独特的优势走进大众的视野。在中国饮食文化中，作为八大菜系之一的徽菜，有着厚重的地域文化特色。

所以，徽菜菜名的翻译就成了传播徽州饮食文化的重要方面。在菜名的众多翻译方法中，归化和异化是应用最为广泛的翻译方法。

本文从文化角度出发，以徽菜菜名为研究对象，利用归化和异化这两种策略，分析徽菜菜名的翻译。同时发现目前已有的一些徽菜菜名翻译各不相同，没有统一对应的翻译，在文化传播的效果上存在不足。

因此，本文将利用直译法，音译法，意译法，注释法等相互结合的具体方法进行改进。从而领会和掌握徽菜菜名所蕴含的文化内涵，在一定程度上促进当地饮食文化的传播。

With the continuous development of China's economy, culture has also received more and more love and attention from foreigners. Among them, the food culture is an important part of culture, with unique advantages into the public's vision. In the food culture, Huizhou, one of the eight major cuisines, has a strong regional cultural characteristics. Therefore, the translation of the name of Anhui cuisine has bee an important aspect of the spread of Huizhou food culture.Domestication and foreignization are the most widely used translation methods among the many translation methods of dish names. From the cultural point of view, this paper uses the name of Anhui cuisine as the research object, and uses the two strategies of domestication and foreignization to analyze the translation of the name of Anhui cuisine. At the same time, it is found that some of the existing translations of Anhui cuisine have different names, and there is no unified translation. There is a deficiency in the effect of cultural munication. Therefore, this article will use the simple method of transliteration, transliteration, free translation, annotation, etc. to improve each other. Therefore, to understand and master the cultural connotation of the name of Anhui cuisine, to promote the spread of local food culture to a certain extent.。

6.用英文介绍中餐

英文： food refers to cuisine.There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.The tableware of food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat. food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel. Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.中文：中餐，即指中国风味的餐食菜肴。

其中有粤菜、川菜、鲁菜、淮扬菜、浙菜、闽菜、湘菜、徽菜“八大菜系”。除”八大菜系“外还有一些在中国较有影响的菜系，如：东北菜、冀菜、豫菜、鄂菜、本帮菜、客家菜、赣菜、京菜、清真菜等菜系。

中餐的餐具主要有杯、盘、碗、碟、筷、匙六种。在正式的宴会上，水杯放在菜盘左上方，酒杯放在右上方。

筷子与汤匙可放在专用的座子上，或放在纸套中。公用的筷子和汤匙最好放在专用的座子上。

中餐上菜的顺序一般是：先上冷盘，后上热菜，最后上甜食和水果。用餐前，服务员为每人送上的第一道湿毛巾是擦手用的，最好不要用它去擦脸。

在上虾、蟹、鸡等菜肴前，服务员会送上一只小小水盂，其中漂着片柠檬片或玫瑰花瓣，它不是饮料，而是洗手用的。洗手时，可两手轮流蘸湿指头，轻轻涮洗，然后用小毛巾擦干。

扩展资料 中式菜肴大多数不会只有一种材料，通常有其他伴菜或配料衬托主菜，以做出色香味俱全的菜肴，例如烹煮猪肉，会以爽脆的绿色蔬菜做伴菜，如芹菜或青椒，衬托粉红色、柔的猪肉。一顿饭不会只有一款菜肴，通常同时端上两款、甚至四款菜肴，且每款菜肴都要色香味俱全，端上次序则以菜肴的搭配为大前题，通常同类的菜肴会同时端上，不会前后分别端上，总之整顿饭都要讲求协调的搭配。

中餐的饮宴礼仪号称始于周公，千百年的演进，当然不会再有“孟光接了梁鸿案”那样的日子，但也还是终于形成今天大家普遍接受的一套饮食进餐礼仪，是古代饮食礼制的继承和发展。中餐饮食礼仪因宴席的性质，目的而不同；不同的地区，也是千差万别。

7.下面这个段落的英语翻译

China is a vast, rich resources, multi-ethnic country with a long history, each nation has its unique rich dishes. Regional cuisine in geographical environment, climate, cultural traditions, ethnic customs and other factors under the influence of development has formed after a long history. The most influential, the most representative is shandong, sichuan, guangdong, fujian, jiangsu, zhejiang, hunan, anhui, the eight kinds of known as the "eight regional cuisines". China's "eight regional cuisines" is based on a variety of cooking methods, each has its strengths.。

8.食物与文化 英文版文章的中文翻译

中国人和法国人一样，为他们的食品文化而感到骄傲.去品尝一道菜，你最关心什么，营养成分，食物的味道，还是在享受食物时的心情.我认为.中国人在气氛上更加注重.这很容易看出来.仅仅想一下在除夕之夜的晚餐上你都做些什么.人们 说，笑.但很少吃.他们把大部分时间都花在喝酒和敬酒上面.我父亲说他在喝了几杯酒后就吃不了什么东西了.我们能说在除夕之夜之夜的晚餐不够美味吗？相反的，这顿饭准备得更加精致.所以说，中国人更加享受吃饭时的气氛.曾经有一个关于世界上最棒的烹饪风格的很热烈的争论.有人说法国的风格最好，有人说时意大利的，还有人说是泰国的.我认为，中国的烹饪风格是最棒的.我有三点去维护维护我的意见.第一，中国菜可分为八大菜系，也就是鲁，粤，川，湘，闽，浙，苏，徽.此外，在这八大菜系下面还分许多种类.其次，中国的烹调风格是一个重要的的交流工具.人们在吃饭时经常谈好生意.最后，但是最重要的一点，中国的烹调历史有着很少国家所拥有的悠久的历史.这有一个国内和国外都很流行的笑话.我们都知道pizza，但是它是从哪来的呢？你也许会很快的想到是意大利.有人说他是起源于中国.在唐朝后期，一个意大利人看到中国人把陷放到面皮里面去做饺子.当他回到意大利时，他试着自己去做饺子.但是，很不幸，他忘记了怎样去把陷放到皮里面.所以，他只能把陷放到pizza的上面去烘烤.第一张pizza便诞生了.有数不仅的理由去证明中国烹调方法是最棒的.在这里我只列举三个证据去说明中国烹调方法的优势.。