湘菜英语_湘菜的做法英文

1.用英文介绍中餐

2.剁椒鱼头英语

3.八大菜系的英文翻译

你应该是问八大菜系分别怎么说吧 追问： 恩 是的是的 回答： Guangdong Cuisine 粤菜系 Fujian Cuisine 闽菜系 Jiangsu Cuisine 江苏菜 系 Zhejiang Cuisine 浙江菜 系 Hunan cuisine 湘菜系 Anhui Cuisine 安徽菜 系 Shandong Cuisine 鲁菜系 Sichuan Cuisine 川菜系

用英文介绍中餐

浏阳蒸菜是湘菜中的一道传统菜系，相传起源于明朝，历经500多年发展。 以蒸腊菜为主，基本菜品有：干扁豆蒸蜡肉丁、 清蒸火腿肉、剁椒蒸土豆、清蒸土家蜡肉、清蒸鸡蛋、清蒸茄子、清蒸干豆角、清蒸芋头，以及清蒸白豆腐、干豆腐、 黄豆腐、黑豆腐、臭豆腐、白沙豆腐、卤豆腐、清蒸青辣椒等。浏阳蒸菜做法也颇多。

翻译Liuyang evaporate hunan cuisine is one of the traditional cuisine, said to the Ming dynasty, after 500 years originated in development. To evaporate la cuisine is given priority to, basic dishes are: dry lentils steaming wax diced meat or chop ham, steamed steamed potatoes, steamed pepper tujia wax meat, steamed egg, steamed eggplant, steamed dry beans, steamed taro and steamed white bean curd, dry bean curd, yellow bean curd, black bean curd, stinky tofu, pak sha bean curd, halogen tofu, steamed green peppers, etc. Liuyang steamed vegetables practice is quite a lot.

浏阳蒸菜健康、味美、价廉、快捷。 以蒸腊菜为主，基本菜品有：干扁豆蒸蜡肉丁、

浏阳蒸菜

[1] 清蒸火腿肉、剁椒蒸土豆、清蒸土家蜡肉、清蒸鸡蛋、清蒸茄子、清蒸干豆角、清蒸芋头，以及清蒸白豆腐、干豆腐、 黄豆腐、黑豆腐、臭豆腐、白沙豆腐、卤豆腐、清蒸青辣椒、清蒸鱼头、清蒸火焙鱼，还有清蒸空心酸菜、红薯酸菜、青菜酸菜, 豆角酸菜，以及清蒸豆子、清蒸香肠、清蒸猪肉、鸡丁、牛肉丝，清蒸伏鱼、 伏鸡、伏鸭, 清蒸干笋、 小笋、豆笋, 清蒸青菜、清蒸黄菜等，达数十种之多。蒸菜色泽丰富，多以辣为主。 但因蒸气去火， 因此清毒润肺。

做蒸菜讲究颇多。首先绝不用高压锅、电炉快蒸，大多店家都是早早起床，买新鲜菜或准备特制菜，然后打开蒸笼， 细细漫漫的蒸。 有的菜还要一蒸二蒸三蒸，如蒸木瓜，必须做到七蒸七晒，最后入味冰糖，才叫美味。蒸菜的碗，多为磨纱的粗瓷器，或者干脆从山上砍来竹子，把蒸菜置于竹筒内。蒸之鲜加上竹之香，更为美味。蒸菜用的辣椒分很多种，剁辣椒、鲜红辣椒、鲜青辣椒、浸酸辣椒、浸朝天椒、浸野山椒、晒青椒等等。不同的菜. 入不同的辣椒，放不同的作料，味道自然不同。

蒸菜的分量小， 最多不过一个吃饭的小碗大小. 因此不适合海吃. 只能漫漫吃. 多点几样. 每样只吃到7分就行,美味十足, 便没有了分量. 得留下余味. 下次还想吃蒸菜。

吃浏阳蒸菜，得佐上一两个汤。 什么佐都不是美味， 惟独佐水豆腐最好。水豆腐用连夜熬的肉汤冲煮， 出裹前撒上一层盐须菜、青葱， 放上两片空心菜叶子， 火候到好处， 柔润爽口， 汤为鲜淡。

餐馆的门口摆着几口大锅，锅里放置着高达五六层高的竹篾蒸笼，锅里的水保持着沸腾的温度，每当有客人到店，就会被领来挑选。蒸菜的品种很多，荤的如竹筒蒸排骨、干豆角蒸肉、腊鱼腊肉合蒸、蒸香肠，素的有蒸毛豆、蒸萝卜片、蒸芋头，尽管品种花色各异，但有一点是相同的，就是无论是蒸什么东西，小山顶上大都都是一层红艳艳的干辣椒片，要不就是几颗黑黑的浏阳豆豉。蒸菜因为都是事先蒸熟的，品种又多，因此成为湘菜中最容易被拿来用快餐模式经营，长沙的那些浏阳蒸菜馆也常常成为的哥们的就餐之地。

f翻译Liuyang steamed vegetables healthy and tasty, cheap, fast. To evaporate la cuisine is given priority to, basic dishes are: dry lentils steaming wax diced,

Liuyang steamed vegetables

[1] steamed ham meat or chop bell pepper steamed potatoes, steamed tujia wax meat, steamed egg, steamed eggplant, steamed dry beans, steamed taro and steamed white bean curd, dry bean curd, yellow bean curd, black bean curd, stinky tofu, pak sha bean curd, halogen tofu, steamed green peppers, steamed fish head, steamed fire baked fish, and steamed hollow sour pickled cabbage, sweet potato sour pickled cabbage, green vegetables, beans, and vegetable vegetable steamed beans, steamed sausage, steamed pork, chicken, beef silk, steamed chicken, fish, and fell fell fell duck, steamed dry bamboo shoots, small bamboo shoots of bamboo shoots, bean, steamed vegetables, steamed HuangCai etc, about 30 kinds. Steamed vegetables, colour and lustre is rich with spicy primarily. But because of steam hotness, therefore poison cleansing runfei.

Do steamed vegetables exquisite quite a lot. First they never use electric pressure cooker, fast evaporate, mostly inn-keeper is got up early, buy XinXianCai or prepare special dishes, then open the steamer, fine fine long evaporate. Some vegetables and a steamed two steamed three evaporate, such as steam papaya, you must do the seven evaporate seven bask, finally ruwei, just call delicious ice-sugar. Steamed vegetable dishes, many for grinding yarn of coarse porcelain, or simply from the hills to cut the steamed vegetables in bamboo, bamboo inside. The steaming fresh plus of bamboo incense, more delicious. Steamed vegetables with chili divides a lot of kinds, and chop chili, bright red chili, fresh green peppers, immersion acid leaching, dipped ChaoTianJiao chili, wild salamanders, bask in green pepper, etc. Different dishes. Into different chili, put different condiments, taste different nature.

The weight of the small steamed vegetables, most but a meal the small bowl that size. So it's not for sea boundless eat eat. Only a few samples. Multi-point. Everything only eat to 7 points on the line, delicious and dye-in-the-wood, without weight. Stays aftertaste. Next time also eat steamed vegetables.

Eat steamed vegetables, to assist in liuyang on one or two soup. What carrizo is not only tasty, assist best. Water tofu Water overnight stay with bean curd broth simmer, before the rush wrapped layer shall sprinkle salt, put green vegetables, two KongXinCai leaves, temperature to benefit, moist and refreshing, soup for fresh light.

The restaurant door placing a few mouth cauldron, pot placing as high as five or six stories of the ZhuMie steamer, pot of boiling water to keep the temperature, whenever visitors to the shop, will be brought to select. Steaming dishes, many kinds of meat as bamboo steaming ribs, dry beans steamed meat, LaYu bacon close steaming, steamed sausage, grain is steamed soybean, steamed turnip slice, steaming, taro, although different varieties of design and color, but one thing is the same, is whether evaporate anything, the top of the hill mostly is a layer of dry chili brilliant piece, otherwise is several star black liuyang douchi. Steamed vegetables because all is beforehand steaming, breed more again, thus became the most easily be brought hunan changsha with fast food business, the mode and often become liuyang evaporate cuisine of the elder brothers repast land.

lz看我那么辛苦就把分给我吧

剁椒鱼头英语

英文：

Chinese food refers to Chinese 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 Chinese 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.

Chinese 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。

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。

八大菜系的英文翻译

剁椒鱼头?[duò jiāo yú tóu]

steamed fish head with diced hot red peppers?;?stir fry fish head with chopped hot chili

短语

剁椒蒸鱼头?Steamed fish head with peppers

剁椒美人鱼头?all is full of love

我最喜欢这道菜——剁椒鱼头！

I?love?this?dish?the most!?

请点击输入描述

星期一的特色菜是剁椒鱼头。

Monday's special?is?fish head with?chopped?pepper.?

第二道菜，剁椒鱼头蒸好了，我又尝了一下，感觉有好浓的鲜嫩辣味。

The second?course,?pepper?fish head steamed,?I?tasted?once again, the fresh?feel?have a?good?strong?spicy.?

上菜了，我一手拿着根鸡腿，另一手拿筷子，咬了一大口鸡腿又吃了一下剁椒鱼头，啊，真好吃！

Serving,?I?in one?hand?and a?chicken?leg,?the other?in one hand and?chopsticks,?took?a?big bite?chicken?feet?and?ate?chilli?fish head,?ah,?really?delicious!?

上菜了，我一手拿着根鸡腿，另一手拿筷子，咬了一大口鸡腿又吃了一下剁椒鱼头，啊，真好吃！

Serving,?I?in one?hand?and a?chicken?leg,?the other?in one hand and?chopsticks,?took?a?big bite?chicken?feet?and?ate?chilli?fish head,?ah,?really?delicious!?

No. 1 Sichuan Cuisine 川菜

Specialties Include: 特别推荐:

Pockmarked bean curd 麻婆豆腐

Chicken cubes with peanuts 宫保鸡丁

Pork shreds with fishy flavour 鱼香肉丝

Translucent beef slices 水晶牛片

Guangdong cuisine 粤菜

Specialties include: 特别推荐

Roasted sucking pig 烤乳猪

Fricassee three kinds of snakes and cat

三蛇龙虎凤大会

Steamed turtle with chives sauce

虾夷葱酱汁清炖甲鱼

King snake with bamboo slices 蛇王炒鸡丝

Gourd cups 汤类

No. 3 Shandong Cuisine 山东菜系

Dezhou grilled chicken 炙鸡

Bird’s nest in a clear soup

Quick-boiled clam 龙凤酸辣汤

Lotus flower and shrimp 青辣椒镶虾

No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜

Yincai vegetalbes cooked with chicken slices 鸡汤煮干丝

Crab meat & minced pork ball in casserole 清炖蟹粉

Chicken mousse broth with fresh corn

Squid with crispy rice crust 桃花饭

No. 5 Zhengjiang Cuisine 浙江菜系

Dong po pork 东坡肉

West lake vinegar fish 西湖醋鱼

Shelled shrimps with dragon well tea leaves 龙井虾仁

Beggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡

No. 6 Fujian cuisine 福建菜系

Sea food and poultry in casserole 海鲜砂锅

Steamed chicken ball with egg-white 叉烧芙蓉

Fried prawn shaped as a pair of fish 桔汁加吉鱼

Crisp pomfret with litchi 糖醋里脊

No.7 Hunan Cuisine 湖南菜系

Dong’an chicken 东安子鸡

Braised dried pork with eel slices 板栗红烧肉

Steamed turtle 清蒸甲鱼

Spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁

No. 8 Anhui Cuisine 安徽菜

Huangshan stewed pigeon 黄山乳鸽

Gourd duck 葫芦鸭子

Fricassee pork sinew with egg white 芙蓉海参

Crisp pork with pine nuts松子熏肉