華閱文章網1. 誰能把下面介紹川菜的文章翻譯成英文
Sichuan originated in ancient China Pakistan, the two countries Shu, business, Zhou, Qin and Han and Jin formed a preliminary outline of the Tang and Song Dynasties between the development and until the end of the Qing Dynasty to mature before and after going through three thousand years, China's four major food culture One of the main schools, enjoyed a high reputation at home and abroad. Sichuan, as its name implies, Sichuan food, Sichuan is the accumulation and deep, varied dishes, refreshing taste Chunnong both. Sichuan food culture is a living culture, eating is an art, the art reflects a nation, a country of high and low degree of civilization. Sichuan is rich in local color, and China is one of the four major branches, mainly from Chongqing, Chengdu and northern Sichuan, where southern Sichuan-style dishes of special components. The Sichuan cooking methods have fried, fried, deep-fried, burst, Liu, stir, cook in soy, baked, roasted, stewed, burning, boiling, braise, stew, and boil for a short time, hot, simmer, steam, brine, washed, mixed, stains , Bubble, cold, Sheng Jian, Xiao Chao, stir dry, dry, fresh Liu, Suzha, soft, dry steam, Youlin, bad drunk, closed bombed, fried dumpling, and so on nearly 40 more than 3000 categories. Sichuan in China as one of the four branches in China occupies an important position in the history of cooking. Based on its extensive and varied seasonings, and diverse dishes, refreshing taste Chunnong both to make the best use of that spicy, and its unique cooking methods and the strong local flavor, renowned Chinese and foreign, into the Chinese food culture and civilization in the history of A dazzling pearl. Shannon Law, the three three three-expected, the seven-zi Bawei nine miscellaneous. What's this? This is a feature of the Sichuan. To eat in China, in Sichuan flavor. But this is by no means that no branches elsewhere in the taste or smell less, not of China's vast territory and abundant resources, to eat refined over and over, just where has its own rich flavor, unique taste and flavor to be proud of. The taste of Sichuan cuisine of the motherland is a typical representative. This is the world's number in the end it kind of taste? I am sure that no one can say that the whole is to carry forward the spirit of Yu Gong Yi-Shan, the next generation and to future generations to eat, also said too many incomplete Why? Smell the natural world can produce the material, 20 ~ 400,000 kinds, most people can identify the 200 to 400. Chinese cooking spices used in up to 500 or so. Taste can be divided into basic and complex of two. There are basic-9: Acid, sweet, bitter, spicy, salty, fresh, fragrant Ma, light. Compound difficult to win total, only 50 or so be summed up as: First, sour type: hot and sour, sweet and sour, Jiangcu, ketchup. II-sweet: sweet, lychee, Tian Xian. Third, salty type: Xianxiang, acid salt, Xianla, Maotai, the fermented bean curd, the smell. Fourth, spicy type: Hu hot, spicy, mustard, garlic, garlic, home. Five-flavor: Congxiang, wine, incense worse, alliaceum, Shannon Law, five-spice, incense decade, sesame, floral fragrance, fruity, Naixiang, incense smoke, the paste is fragrant incense Prince, cumin, Chenpi , Curry, ginger, sesame, Lengxiang, smell incense. Six-flavor: Xian Xian, oyster sauce, Crab, Xianxiang. Seven-mei Ma: Ma Xian, and spicy. Eight-bitter taste: bitter salty, bitter incense. IX-light: light incense, the smell. Then, of Sichuan Third Law, three three-Xiang Liu, seven Zi Bawei nine miscellaneous what is it? Shannon is a three-onion, ginger, garlic, chili is a three-Law, pepper, pepper, vinegar is a three-hat, the bean paste Pixian, Laozao. Cong Jiangsuan the need for cooking, which is the universal truth, but the three-Law, but the truth is on top of the renovation is the further expansion of flavor, especially these three Sichuanese Law made the original pattern, resulting in Zi Bawei seven, to create a world-renowned Sichuan. Zi refers to the seven: acid, sweet, bitter, spicy, Ma, spicy, fragrant salt. Bawei means: Garlic, spicy, hot and sour, dry, Galinsoga, oil, the smell, the Law Commission. Nine miscellaneous refers to the use of miscellaneous materials. Gu Cheng's Sichuan Bashu, the so-called "Land of Abundance", is located in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers, China, rich in grain and oil, fruits and vegetables keep the four seasons, the full range poultry, livestock, the mountain deep middle Chute bear, deer, Roe, roe, Tremella, Chinese caterpillar fungus, bamboo shoots, etc. Shanzhen Game, lakes and rivers, Jiang Mission, Ya fish, rock carp, sturgeon. The 。
2. 用英語介紹川菜~ 急
Szechuan Style outstands in Chinese Cuisine for spicy and pungency, and is internationally famous and widely accepted throughout the world. I would like to introduce two of the most typical to you, Kong Po Chicken and Hot & Spicy Shrimp.
Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late.
Another one I recommend here is Hot & Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee, shrimps guide tasters to a world of boiling oil and roaring ocean.
Are you hungry now? Let's go for a Szechuan dinner!
3. 哪位能給一篇川菜的英文介紹,大概300
Sichuan cuisine By the late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through a rapid development. Then in the Ming and Qing Dynasties, it had enjoyed a great reputation. Now, "Chuan" restaurants are spread all over the world. Authentic Chuan cuisine is represented by the dishes of Chengdu in Sichuan Province and Chongqing. It attaches importance to material choice and is particular about specifications. The side dishes distinguished by different colors have a clear distinction between primary and secondary priority, thus being bright-colored and harmonious. It is characterized by sourness, sweetness, numbness, spiciness, fragrance, heavy oil and thick flavor. Placing an emphasis on seasoning, it can't go without chilies, pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes. These together develop the unique flavor of Chuan cuisine ,whcih enjoys a good reputation as cuisine that is "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods include baking, sautéing, dry-sautéing and steaming. Chuan cuisine is good at combining flavors and often has thick gravy. Based on the five flavors of saltiness, sweetness, numbness, spiciness and sourness, all kinds of seasonings are added, which cooperate with each other and develop into twenty three compound flavors of all sorts, such as home-style, salty and fresh, like-fish flavor, litchi flavor and bizarre flavor, as well as many *entative dishes: Braised chicken dices with peanuts, sautéed spicy pork, boiled beef in hot sauce, Mapo dofu (spicy bean curd), fried sliced pork meat with spicy sauce and fish with bean sauce, *teristics of Hunan Cuisine are: a great vareity of ingredients, shiny and strong colors, hot and spicy tastes, smoked and pickled flavors.。
4. 用英文介紹川菜的特點
Szechuan Style outstands in Chinese Cuisine for spicy and pungency, and is internationally famous and widely accepted throughout the world. I would like to introduce two of the most typical to you, Kong Po Chicken and Hot & Spicy Shrimp.
Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late.
Another one I recommend here is Hot & Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee, shrimps guide tasters to a world of boiling oil and roaring ocean.
Are you hungry now? Let's go for a Szechuan dinner!
川菜在中國菜系中以麻辣著稱，享譽世界。我將介紹兩位代表：宮保雞丁和麻辣鮮蝦。
宮保雞丁可名列川菜之首。它不同于其他菜品，甜辣相伴。花椒，花生米屑，和雞丁拌在一起，給你別樣感受。和晶瑩剔透的米飯一起入口，你辣在嘴里，甜在咽喉，暖在心間。宮保雞丁帶你領略食物之究極，讓你相見恨晚。
另一道菜是麻辣鮮蝦。蝦！海產也入內地菜譜？沒錯。川人同樣享受來自遙遠海邊的味道，并將其納入川菜系譜。蝦的特點是咸和鮮。當其和甜椒青椒拌炒，淋上一層生抽，如李錦記，蝦領你走入翻騰辣油和喧囂大洋的混沌世界。
餓嗎？讓e799bee5baa6e997aee7ad94e78988e69d8331333361323037我們一起去品嘗川菜吧！
5. 【用英語對話形式介紹一下川菜】
川菜作為我國四大菜系之首，在我國烹飪史上占有重要地位，它取材廣泛，調味多變，菜式多樣，口味清鮮醇濃并重，以善用麻辣著稱，并以其別具一格的烹調方法和濃郁的地方風味，融會了東南西北各方的特點，博采眾家之長，善于吸收，善于創新，享譽中外.Sichuan cuisine,as the head of China's four in China occupies an important position in the history of cooking,it is based on a wide range of seasonings and varied,diverse cuisine,refreshing taste醇濃both to take advantage of that hot,and its unique cooking methods and a strong local flavor,combined all the characteristics of the truck,absorb,draw upon many of the long house,good absorption,good at innovation,and renowned Chinese and foreign.。