㈠ 英语作文带翻译60词关于介绍中国美食
In south China, the favorite and most typical dishes were nian gao, sweet steamed glutinous rice（糯米来）源pudding and zong zi (glutinous rice wrapped up in reed（芦苇）leaves), another popular delicacy.
在南方，最受喜爱和具代表性的食物是用甜糯米捏成的年糕，另一道受欢迎的美食是用芦苇包上糯米作成的粽子。
In the north, steamed-wheat bread (man tou) and small meat mplings were the preferred food.
在北方，馒头和小甜饺是首选
The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household
这种时候准备巨量的食品是味了象征家庭的丰饶
㈡ 中国食物英文作文
If asked the Chinese food, I would say it is stinky tofu that is marvelous and representative.
I once took my foreign friend to a night market, which we were gossiping and we smelled a fit of stinky smell. I introced this local delicacy in Chinese, stinky tofu, to him. He asked me with inquiring expression, "How can Chinese eat this smelly thing ?" At this time, I heard a street vendor hawing stinky tofu as I saw it, with me drooling. It is a matter of course that I strongly recommended the delicious taste of it, urging my friend to enjoy it at the same time. In the beginning, hardly could he stand the smell of stinky tofu; notwithstanding, after reluctantly tasting a bite of it, he was so amazed that he wanted another bite. "People of Chinese are genius!You can create such formidable specialty! " he exclaimed. I also took him to try other common snakes in the night market. Despite the fact that he tried a variety of delicacies, he has been haunted by the foul odor of stinky tofu ever since he returned to his country. Not merely has he continuously recommended Chinese delicacies, but likewise I have mad an number of foreign friends afterwards because of stinky tofu as well.
Had it not been for stinky tofu, I would have not had interest in common and making lots of friends.As the case stands, I consider stinky, aromatic and smooth stinky tofu to be the most representative in Chinese food!
翻译：
当被问到中国菜，我会说那就是臭豆腐才令人惊叹又具代表性。
有一次我带我外国朋友去逛夜市，正当我们在聊八卦的时候，我们闻到了一阵恶臭的味道。我跟我朋友介绍这是中国本土美食臭豆腐。他用探询的表情问我：「中国人怎麼能吃这种东西？」这时候我听到小贩叫卖臭豆腐，我看到臭豆腐时我的口水都快留下来了。不用说我当下就大力推荐臭豆腐，同时催促我朋友快点跟我一起来享受美味。一开始，他几乎没办法忍受臭豆腐的味道，尽管如此，当他不情愿的吃下一口後，他很惊奇地说要再吃。「中国人真是天才！可以创造出这麼令人害怕的美食！」他大叫道。我也带他去吃其他夜市常见的小点心，虽然他吃了各式各样的美食，他回国後至今仍对臭豆腐的恶臭念念不忘。而他不仅不断地向朋友推荐中国美食，我之後也因为臭豆腐结交不少新的外国朋友。
要不是当时有臭豆腐，我可能无法认识许多新的朋友并且与他们有共同的兴趣。就是因为这样，我才视又臭又香又滑的臭豆腐为最具代表的中国美食。
㈢ 介绍中国饮食的英语作文
There're too many things that I want to put in my answer, but the most important thing that I want to tell you all is ---- GOOD / HIGH CLASS AUTHENTIC CHINESE RESTAURANT DO NOT PUT MSG IN THEIR FOOD, they use premium grade ingredients and they prepare their stocks everyday!
My dad is a good cook, my sister and I also can cook, we never put msg in our food and we buy fresh vegetables & seafood daily in the market, our meals contain lot of vegetables + fish and less meat (my family eat chicken, fresh water fish and seafood, no beef nor mutton). When we go to restaurant to have Cantonese food, the steamed fish - garoupa or lobster were killed soon after we picked from the tank.
China is a big country (as big as USA) and has the biggest population, therefore, Chinese from different regions have different cooking ways, styles & tastes. For example, Sichuan cuisine is very spicy while Cantonese cuisine isn't spicy at all. People in the north eat wheat noodles or steamed buns while people from the south eat rice or rice noodles.
Chinese food is different from Western food by the way we prepare food before cooking, Chinese cut the ingredients in bite size then stir fry or steam the ingredients in short time while westerners cook the ingredients in big pieces and cut the food on their plates with knives and forks.
There are some ingredients or seasonings in Chinese cuisine that Western cuicine seldom use, like jelly fish, sea cucumbers, shark's fins, fish maws, bird's nest, thousand years eggs, bean curds (tofu), oyster sauce, black bean sauce, salty shrimp paste, soy sauce, ... etc. On the other hand, Western cooking adds herbs like rosemary, dill, sage, oregano, thyme, tarragon.. etc, in their food while seldom you would find these herbs in Chinese food. Chinese add ginger, spring onions, mints, corianders, white pepper ..., you hardly can find any traditional Chinese food contains cheese, butter, cream or milk
㈣ 用英语介绍中国饮食(200字)
Family Meals
Though customs and the kinds of food eaten vary according to region, it is most common for Chinese families to gather for three meals a day. In some areas and at some times of the year, laborers may have only two full meals a day, but when possible, they supplement these with up to three smaller ones, often taken at tea houses. There is not, in general, the strong association we have in the West between the type of food and the time of day it should be served (say, eggs for breakfast, a sandwich for lunch, pot roast for dinner). The sorts of dishes served at the two or three main meals are pretty much the same. The goal in planning, however, is to provide a number of dishes at each meal, so that, rather than experiencing difference by comparison between one meal and the next, each meal includes, in itself, a satisfying array of elements.
记得采纳哦！
下次继续合作！
㈤ 用英语介绍一个中国食物
“ Chinese Dumpling
Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential ring holidays in Northern China. Chinese mpling becomes one of the most widely loved foods in China.
Chinese mpling is one of the most important foods in Chinese New Year. Since the shape of Chinese mplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make mplings ring the New Year's Eve. They may hide a coin in one of the mplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese mpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.
Chinese mpling is a delicious food. You can make a variety of Chinese mplings using different fillings based on your taste and how various ingredients mixed together by you.
Usually when you have Chinese mpling for dinner, you will not have to cook anything else except for some big occasions. The mpling itself is good enough for dinner. This is one of the advantages of Chinese mpling over other foods, though it may take longer to make them.
Making mplings is really teamwork. Usually all family members join the work. Some people started to make mplings when they were kids in the family, so most Chinese know how to make mplings.”
译文：
“中国饺子
饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。”
㈥ 求中国食物的英语作文，急！
chinese food
There are many different kinds of food in China. It’ famous in the world. A lot of foreigners like it very much , too. It’s very popular in the world.They're Cantonese food, Sichuan food, Shanghai food, Hunan food and so on. Generally speaking, Cantonese food is a bit light, Sichuan food is very hot, Shanghai food is rather oily, and Hunan dishes are very spicy, having a strong and hot taste. Mapo Beancurd, steamed fish sweet and sour pork ribs, spring roll and many Chinese dishes are very delicious.
㈦ 英语作文书信:中国食物介绍
Chinese cuisine ( Traditional Chinese: 中国菜, Simplified Chinese:中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and e to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetables and meat which is known as tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric e to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.
In a Chinese meal, each indivial diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out indivial servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's indivial utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （"公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided indivially with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.
[edit] Red meat
Pork is generally preferred over beef in Chinese cuisine e to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.
[edit] Vegetarianism
Main article: Vegetarianism in China
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of ck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
[edit] Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.
[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]
Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were obese and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]
A typical Chinese peasant before instrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.
Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary procts and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).
An extensive epidemiological study called the China Project is being concted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.
㈧ 用英语介绍一种中国的美食
“ Chinese Dumpling
Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential ring holidays in Northern China. Chinese mpling becomes one of the most widely loved foods in China.
Chinese mpling is one of the most important foods in Chinese New Year. Since the shape of Chinese mplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make mplings ring the New Year's Eve. They may hide a coin in one of the mplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese mpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.
Chinese mpling is a delicious food. You can make a variety of Chinese mplings using different fillings based on your taste and how various ingredients mixed together by you.
Usually when you have Chinese mpling for dinner, you will not have to cook anything else except for some big occasions. The mpling itself is good enough for dinner. This is one of the advantages of Chinese mpling over other foods, though it may take longer to make them.
Making mplings is really teamwork. Usually all family members join the work. Some people started to make mplings when they were kids in the family, so most Chinese know how to make mplings.” 谢谢采纳！
译文：
“中国饺子
饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。” 谢谢！
㈨ 中国食物的英文介绍
饺子Jiăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese mpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
In Korean cuisine, filled mplings are called man. Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean man are generally more like Mongolian buuz or Turkish mantı.
汤圆Tangyuan
Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival. The small mpling balls are usually made of glutinous rice flour.
We call these balls yuanxiao or tangyuan. Obviously, they get the name from the festival itself. Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness.
The fillings inside the mplings or yuanxiao are either sweet or salty. Sweet fillings are made of sugar, Walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peel, bean paste, or jujube paste. A single ingredient or any combination can be used as the filling. The salty variety is filled with minced meat, vegetables or a mixture.
The way to make yuanxiao also varied between northern and southern China. The usual method followed in southern provinces is to shape the dough of rice flour into balls, make a hole, insert the filling, then close the hole and smooth out the mpling by rolling it between your hands. In North China, sweet or non-meat stuffing is the usual ingredient. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the mpling is the desired size.
粽子Zongzi
Zongzi is the festive food traditionally served ring Dragon Boat Festival celebrations.
During the Duanwu Festival, a glutinous rice pudding called zongzi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（莲子）, chestnuts（栗子）, pork fat and the golden yolk of a salted ck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.