介紹美食的英語(yǔ)短文篇一：中國(guó)美食(中英文)

For most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. However, for Chinese people, “Chinese food” is a concept as useless as “German beer,” because, like Chinese culture in general, Chinese food is extremely diverse. China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical

characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 對(duì)于大多數(shù)外國(guó)人，“中國(guó)菜”通常意味著很多油炸，濃厚的風(fēng)味和油膩的菜，味道都相似。然而，對(duì)中國(guó)人而言，“中國(guó)菜”是一個(gè)概念，無用的“德國(guó)啤酒，“因?yàn)椋�像一般的中華文化，中國(guó)的食品是非常多樣的。中國(guó)地域遼闊，民族眾多；因此，有一個(gè)中國(guó)食品種類繁多，各有不同，但美妙和令人垂涎的美味。因?yàn)橹袊?guó)地方菜肴各具特色，中國(guó)菜分為八大菜系，其區(qū)別是現(xiàn)在被廣泛接受的。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings s

o Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.

Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce 山東菜

由濟(jì)南菜和膠東菜，山東菜，干凈，純潔而不油膩，以其香，鮮重，脆、嫩。洋蔥和大蒜是常用的調(diào)料，山東菜味道辛辣的。湯中給出了山東菜的重視。薄湯是清晰而新鮮奶油湯厚、味濃的。濟(jì)南廚師擅長(zhǎng)炸，烤，炒炒，膠東廚師和烹飪海鮮的鮮淡而著名。

典型的菜單項(xiàng)：王府清湯官燕；糖醋黃河鯉魚

Sichuan Cuisine

Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.

It can be said that one who doesn't experience Sichuan food has never reached China.

Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu

四川菜

四川菜，在西方通常被稱為“四川，”是一個(gè)在世界上最著名的中國(guó)菜系。具有辛辣和刺激性的味道，四川菜，有多種口味，著重使用紅辣椒。辣椒和花椒，總是在伴奏，產(chǎn)生典型的刺激的味道。大蒜，姜和豆豉也被應(yīng)用在烹飪過程中。野生蔬菜和肉類，如經(jīng)常選擇的成分，而油炸，油炸無油，腌制和文火燉煮作為基本的烹飪技巧。

可以說，一個(gè)不體驗(yàn)四川食品從未到達(dá)中國(guó)。

典型的菜單項(xiàng)：火鍋；熏鴨；宮保雞�。凰�煮魚；可口、香辣蟹；回鍋肉；麻婆豆腐

Guangdong (Cantonese) Cuisine

Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.

Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts) 廣東菜系（粵語(yǔ)）

品嘗干凈，輕，脆鮮，廣東菜，為西方人所熟知，通常有雞和其他肉類，產(chǎn)生其獨(dú)特的菜肴�；�本的烹飪方法包括烤，炒，煎，炸，烤，燉和蒸。蒸炒最常用于保存天然風(fēng)味成分。廣東廚師也注重于菜肴的藝術(shù)表現(xiàn)。

典型的菜單項(xiàng)：魚翅湯；清蒸石斑魚；烤乳豬；點(diǎn)心（各種小菜和點(diǎn)心） Fujian Cuisine

Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."

Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail

福建菜

福州菜，泉州菜，廈門菜，福建菜以其精選的海鮮，漂亮的色澤，神奇的甜，酸，咸和香。最明顯的特征是其“腌味�！�

典型的菜單項(xiàng)：佛跳墻；雪雞；龍的身體和鳳凰尾蝦

Huaiyang Cuisine

Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and

simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.

Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel

淮陽(yáng)菜

淮陽(yáng)菜，又叫江蘇菜，在長(zhǎng)江下游的流行。以魚類、甲殼類為主要成分，它強(qiáng)調(diào)新鮮。其雕刻技術(shù)是微妙的，其中哈密瓜雕刻技術(shù)，尤其是眾所周知的。烹飪技術(shù)包括燉，蒸，烤，燉�；搓�(yáng)菜的特色是淡，鮮甜，其表現(xiàn)是微妙的優(yōu)雅。 典型的菜單：紅燒蟹清湯，煮干絲長(zhǎng)肉，三套鴨，水晶肉，與松鼠桂魚，和梁溪脆鱔

Zhejiang Cuisine

Comprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the three.Typical menu items: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken Hunan Cuisine

Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.

Typical menu items: Dongan Chicken; Peppery and Hot Chicken

浙江菜

包括杭州地方菜系，寧波，和紹興，浙江菜不油膩。它贏得聲譽(yù)，清新，溫柔，柔軟性，和他們的醇厚香味的菜肴平滑。杭州菜是最有名的一個(gè)三。

典型的菜單項(xiàng)：酸魚西湖，龍井蝦仁，乞丐雞

湖南菜

湖南菜系由湘江地區(qū)的地方菜，洞庭湖和湘西的高地地區(qū)。它的特點(diǎn)是辣的口味。辣椒，辣椒和大蔥通常是這種變化的必需品。

典型的菜單項(xiàng)目：東安雞；胡椒和辣雞

Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar

added to gain freshness.

Typical menu items: Stewed Snapper; Huangshan Braised Pigeon

安徽菜

安徽廚師注重烹飪溫度，擅長(zhǎng)燉。通常會(huì)加入火腿改善口感和蜜餞糖添加到獲得新鮮。

典型的菜單：紅燒甲魚；黃山紅燒石歧項(xiàng)鴿

介紹美食的英語(yǔ)短文篇二：英語(yǔ)作文介紹廣東菜廣東美食(帶翻譯)

Cantonese cuisine

Before we visit the restaurant and taste the delicious food, I would like to tell you something about the slow-cooked soup.

Enjoying a good fame in China and abroad, Cantonese cuisine is one of the four major traditional cuisines in China. In general, Cantonese cuisine is characterized by its different and special ingredients and its fine making. For this reason, the Cantonese food tastes fresh, light and unique. When in Guangzhou, you cannot miss the nutritious and healthy slow-cooked soup, which takes five or six hours to cook. It is the unique charm and rich cooking culture that have earned Cantonese cuisine a well-known saying—Eating in Guangzhou.

Steaming fish is a classical Guang Dong dish. It is famous for light, soft and slippery taste. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. Put the fresh fish in the pot to steam for 8 minutes with mild heat. Before the dish is finished, add a spoon of oil and some chopped green onion and a spoon of soy sauce, and then the steaming fish is done. My father is very good at cooking this course. I really love the way he cook the fish, not only maintain the original flavors of the fish, but also provide with enough protein.

粵菜

在我們參觀餐廳，品嘗美味的食物，我想告訴你一些關(guān)于粵菜的事情。 粵菜是中國(guó)傳統(tǒng)的四大菜系之一，并且在國(guó)內(nèi)外都有一個(gè)很好的名聲。一般來說，廣東菜的特點(diǎn)是不同而特殊的原料以及它精美的制作。出于這個(gè)原因，粵菜口味新鮮，清淡，同時(shí)也是獨(dú)一無二的。在廣州的時(shí)候，你不能錯(cuò)過營(yíng)養(yǎng)和健康的老火湯，這需要五六個(gè)小時(shí)來煲。吃在廣州，老火湯獨(dú)特的魅力和豐富的烹飪文化，讓粵菜名滿天下。

清蒸魚是一道經(jīng)典的廣東菜，以口味清談、魚肉細(xì)滑而著名。所用材料必須新鮮，廚師需掌控好火候，以此保證魚肉的鮮嫩。將鮮魚放在鍋中,用文火蒸8分鐘。在出鍋之前，加一小勺油和一些蔥花及一勺醬油，清蒸魚就做好了。我的父親很擅長(zhǎng)烹飪這道菜。我非常喜歡他做的清蒸魚，不僅僅保留了魚的鮮美，也提供了足夠的蛋白質(zhì)。

介紹美食的英語(yǔ)短文篇三：英語(yǔ)作文——舌尖上的美食

俗話說：民以食為天。中華民族經(jīng)過五千年的時(shí)間，創(chuàng)造出各式各樣的美食。這些美食實(shí)際上透露的是中國(guó)人的一種情結(jié)，一種在本土繁衍幾千年、不依不舍的情結(jié)。排骨蓮藕湯、蘭州牛肉面、臘味煲仔飯，等等，都能讓人們勾勒起故鄉(xiāng)的畫面。這就是中國(guó)飲食文化的魅力所在。

嶺南美食是中華美食的代表之一。

廣州是美食的天堂，是嶺南美食的故鄉(xiāng)。廣州人對(duì)吃非常講究，要吃得開心，吃得健康。廣州人采用養(yǎng)生的吃法，吃一頓美味的正餐大約耗時(shí)1.5小時(shí)。飯前首先要喝湯，為了幫助腸胃吸收營(yíng)養(yǎng)。老火湯又稱廣府湯，即廣府人傳承數(shù)千年的食補(bǔ)養(yǎng)生秘方，慢火煲煮的中華老火靚湯，火候足，時(shí)間長(zhǎng)，既取藥補(bǔ)之效，又取入口之甘甜。接著，就是進(jìn)入正餐的時(shí)間。廣州菜取料廣泛，烹調(diào)方法多樣，品種花樣繁多，令人眼花繚亂，例如，白切雞，燜排骨，等等�？谖侗容^清淡，隨著時(shí)節(jié)的變化而變化。飯后甜品也是比不可少的。廣州人很喜歡一家人聚在一起吃晚餐的，因?yàn)樗麄冇X得這是一件很幸福美滿的事。

如今，我來到另外一個(gè)城市讀書，時(shí)常想念家鄉(xiāng)的美食，也想念與家人相聚的時(shí)光。

The Chinese people created a variety of food. Actually, the food is a connection between the Chinese people, because every food can let people draw the outline of the image of their hometown. This is the charm of Chinese food culture.

Guangdong cuisine is one of the representative of Chinese cuisine.

Guangzhou is a paradise for food and is the hometown of Guangdong cuisine. Guangzhou people have an exquisite and special way to help them eat happily and healthily. Guangzhou people by keeping in good health how to eat, eat a delicious dinner takes about 1.5 hours. Anteprandial eat soup first, in order to help the gastrointestinal absorption of nutrients. The old fire soup is also called guang fu soup, guang fu man passing on to eat the keeping in good health secret recipe of thousands of years, slow in clay pot to boil the old fire soup, temperature, time is long, take medicine effect, both took the entrance of sweet. Then, is to enter dinner time. Guangzhou food material widely, various cooking methods, varieties of great variety, dazzling, for example, plain chicken, braised pork ribs, and so on. Taste is light, changes with the change of season. Dessert is also less than not. Guangzhou people love the family get together for dinner, because they think this is a very happy thing.

Today, I went to another city, and often miss home food, also miss the time together with family.

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