英语翻译1.中华美食2.异域风味3.满汉全席起兴于清代,是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴.满汉全席是我国一种具有浓郁民族特色的巨型宴席.既有宫廷菜肴之特色,又

英语翻译1.中华美食2.异域风味3.满汉全席起兴于清代,是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴.满汉全席是我国一种具有浓郁民族特色的巨型宴席.既有宫廷菜肴之特色,又
英语翻译
1.中华美食
2.异域风味
3.满汉全席起兴于清代,是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴.满汉全席是我国一种具有浓郁民族特色的巨型宴席.既有宫廷菜肴之特色,又有地方风味之精华,菜点精美,礼仪讲究,形成了引人注目的独特风格.满汉全席原是官场中举办宴会时满人和汉人合坐的一种全席.满汉全席上菜一般起码一百零八种,分三天吃完.满汉全席取材广泛,用料精细,山珍海味无所不包.烹饪技艺精湛,富有地方特色.突出满族菜点特殊风味,烧烤、火锅、涮锅几乎是不可缺少的菜点；同时又展示了汉族烹调的特色,扒、炸、炒、熘、烧等兼备,实乃中华菜系文化的瑰宝.
4.北京菜是由具北京风味的山东菜、民族清真菜和宫廷三种风味的菜肴组合而成.其形成的历史并不久远,但在全国乃至世界各地,均有广泛的影响,并享有盛誉.北京菜的基本特点是：选料讲究,刀工精湛,调味多变,火候严谨,讲究时令,注重佐膳.北京菜的“爆”法,变化多样,具体可分为油爆、酱爆、葱爆、水爆、汤爆等.口味讲究酥脆鲜嫩,清鲜爽口,保持原味,并且要求做到色、香、味、形、器五方面俱佳
5.在长期的饮食文化和烹饪实践中,湖南人民创制了多种多样的菜肴.随着历史的前进,及烹饪技术的不断交流,逐步形成了以湘江流域、洞庭湖区和湘西山区三种地方风味为主的湖南菜系.
6.川菜以四川成都菜为代表,基本特点是酸、甜、麻、辣、香、油重、味浓,具有浓厚的四川乡土风味.四川菜的主要烹调方法是：炒、爆、烤、烧、煸等.菜肴色彩鲜艳、口味麻辣浓重,调料偏重于三辣（辣椒、胡椒、花椒）等.
7.南宋时受御厨随往羊城的影响,明清发展迅速20世纪随对外通商,吸取西餐的某些特长,粤菜也推向世界,仅美国纽约就有粤菜馆数千家.粤菜是以广州、潮州、东江三地的菜为代表而形成的.
8.东北菜以炖、酱、烤为主要特点,形糙色重味浓.粗线条的东北菜,不拘泥于细节,颇像粗线条的东北人,令人胃口大开.酱脊骨、酱猪蹄、酱鸡爪鸡脖鸡肝等酱菜,若佐以醇厚的高粱烧酒,便有几分豪气从胃中升腾,充满了塞外的味道.
9.意大利菜味浓香烂,以原汁原味闻名,烹调上 以炒、煎 、炸 、红焖等方法著称,并喜用面条、 米饭作菜,而不作为主食用.意大利人吃饭的习 惯一般在六七成熟就吃,这是其他国家所没有的.口味爱好：喜吃烤羊腿、牛排等和口味醇浓的菜.每样食品都是在适宜的季节,在风味最佳的时候趁新鲜吃.
10.日本料理讲究营养的配比,而且喜吃生食：龙虾、金枪鱼、三纹鱼,都是蘸了绿芥末和调料生食,吃进喝一些清酒.除生鱼片、寿司外,日式料理的名菜还有铁板烧、天妇罗、蘸生鸡蛋吃的牛肉火锅和类似中国涮羊肉的牛肉水锅.但总的来说,与中餐相比,日本料理的口味要清淡的多,数量也少,习惯了大碗喝酒大块吃肉的人恐怕会有吃不饱的感觉.
11.泰国菜具有色调鲜艳,青脆新鲜,红红绿绿,眼观极佳的优点,不管是新鲜蔬菜瓜果的艳丽清新,还是乌贼尤鱼等众海鲜的肉感,都让食客在未饱口福之前大饱了眼福,猛咽口水.从口味来讲,酸辣是泰餐最大的特点.
12.法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味）,加工精细,烹调考究,滋味有浓有淡,花色品种多；法式菜还比较讲究吃半熟或生食,如牛排、羊腿以半熟鲜嫩为特点,海味的蚝也可生吃,烧野鸭一般一六成熟即可食用等；法式菜肴重视调味,调味品种类多样.用酒来调味,什么样的菜选用什么酒都有严格的规定,如清汤用葡萄酒,海味品用白兰地酒,甜品用各式甜酒或白兰地等.

英语翻译1.中华美食2.异域风味3.满汉全席起兴于清代,是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴.满汉全席是我国一种具有浓郁民族特色的巨型宴席.既有宫廷菜肴之特色,又
1. 中华美食
1. Chinese cuisine
2. 异域风味
2. Exotic flavors
3.满汉全席起兴于清代,是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴.
3. Man hanquan banquet QiXing in qing dynasty, is a collection of the essence of manchu and han nationality formed its history's most famous Chinese big feast.
满汉全席是我国一种具有浓郁民族特色的巨型宴席.
Man hanquan banquet is our country a kind of a rich ethnic characteristics of giant feast.
既有宫廷菜肴之特色,又有地方风味之精华,菜点精美,礼仪讲究,形成了引人注目的独特风格.
Both the characteristics of the imperial cuisine, and the essence of its local flavor, elegant, etiquette exquisite, formed a compelling unique style.
满汉全席原是官场中举办宴会时满人和汉人合坐的一种全席.
Man hanquan banquet was originally held dinner in officialdom amidst and han a feast sit together.
满汉全席上菜一般起码一百零八种,分三天吃完.
Man hanquan banquet serving general at least three days, points 108 eating.
满汉全席取材广泛,用料精细,山珍海味无所不包.
Man hanquan banquet drawn wide, with makings fine, epicurean delicacies abandoned.
烹饪技艺精湛,富有地方特色.
Cooking is highly skilled, rich in local characteristics.
突出满族菜点特殊风味,烧烤、火锅、涮锅几乎是不可缺少的菜点；
Outstanding unique flavor, barbecue manchu menu items, pot, rinse boiler is almost indispensable menu items;
同时又展示了汉族烹调的特色,扒、炸、炒、熘、烧等兼备,实乃中华菜系文化的瑰宝.
At the same time shows the characteristic, han cooking steaks, fry, fry, inline skate, both, solid burn, and other treasures of the cuisine culture.
4.北京菜是由具北京风味的山东菜、民族清真菜和宫廷三种风味的菜肴组合而成.
4. Beijing cuisine is with Beijing by the flavor of shandong cuisine, national Muslim cuisine and palace three cuisine combination becomes.
其形成的历史并不久远,但在全国乃至世界各地,均有广泛的影响,并享有盛誉.
The formation of the history is not old, but in the nation and even the world, all have broad impact, and reputation.
北京菜的基本特点是：选料讲究,刀工精湛,调味多变,火候严谨,讲究时令,注重佐膳.
Beijing cuisine is: the basic characteristics of materials exquisite, knife work masterly, seasoning and changeful, temperature is rigorous, exquisite seasonal, pay attention to assist meal.
北京菜的“爆”法,变化多样,具体可分为油爆、酱爆、葱爆、水爆、汤爆等.
Beijing cuisine "critical" method, the variety, concrete can be divided into oil burst and blasting, onion burst and sauce of blasting, soup detonation water etc.
口味讲究酥脆鲜嫩,清鲜爽口,保持原味,并且要求做到色、香、味、形、器五方面俱佳
Taste exquisite crisp fresh and tender, flavour and refreshing, freshness, and required to get color, fragrance, taste, shape, for 5 aspects and taste
5.在长期的饮食文化和烹饪实践中,湖南人民创制了多种多样的菜肴.
5. In long-term diet culture and cooking practice, hunan people's created a variety of dishes.
随着历史的前进,及烹饪技术的不断交流,逐步形成了以湘江流域、洞庭湖区和湘西山区三种地方风味为主的湖南菜系.
Along with the advance of history, and cooking technology continuous exchanges, gradually formed in xiangjiang river basin, dongting lake and xiangxi mountainous area mainly three kinds of local flavor of hunan cuisine.
6.川菜以四川成都菜为代表,基本特点是酸、甜、麻、辣、香、油重、味浓,具有浓厚的四川乡土风味.
6. Sichuan cuisine represented in chengdu, sichuan cuisine, basic characteristic is sour, sweet, hemp, hot, sweet, oil heavy, taste thick, strong sichuan local flavor.
四川菜的主要烹调方法是：炒、爆、烤、烧、煸等.
Sichuan food's main cooking method is: Fried, blasting, bake, burn, anti-inflammatory, etc.
菜肴色彩鲜艳、口味麻辣浓重,调料偏重于三辣（辣椒、胡椒、花椒）等.
Bright colors, tastes spicy dishes, condiment focus on three strong spicy (chili, pepper, Chinese prickly ash), etc.
7.南宋时受御厨随往羊城的影响,明清发展迅速20世纪随对外通商,吸取西餐的某些特长,粤菜也推向世界,仅美国纽约就有粤菜馆数千家.
7. In southern song dynasty with by chef to the influence of Ming and qing yangcheng rapid development, with foreign trade of the 20th century, absorb some of the specialty, cantonese food is around the world, the United States alone and New York city is YueCaiGuan thousands of home.
粤菜是以广州、潮州、东江三地的菜为代表而形成的.
In guangzhou, guangdong chaozhou, dongjiang via represented the dish formed.
8.东北菜以炖、酱、烤为主要特点,形糙色重味浓.
8. With composed, baked, sauce, stew for main characteristics, form lubricious heavy flavour thick rough.
粗线条的东北菜,不拘泥于细节,颇像粗线条的东北人,令人胃口大开.
Broad composed, don't get bogged down in the details, much like the northeast person, a broad-brush appetite.
酱脊骨、酱猪蹄、酱鸡爪鸡脖鸡肝等酱菜,若佐以醇厚的高粱烧酒,便有几分豪气从胃中升腾,充满了塞外的味道.
Sauce pig spine, sauce, chicken chicken feet, sauce, chicken liver, my if carried out with such pickles, then the sorghum mellow wine from the stomach is part heroism surged, filled with the taste of the Great Wall.
9.意大利菜味浓香烂,以原汁原味闻名,烹调上 以炒、煎 、炸 、红焖等方法著称,并喜用面条、 米饭作菜,而不作为主食用.
9. Italian food flavor aroma with authentic black, famous, cooking with fry, fry, fry, GongMen celebrated, and xi methods with cook noodles, rice, not as staple food use.
意大利人吃饭的习 惯一般在六七成熟就吃,这是其他国家所没有的.
Italian people eat the acquisition in commonly used six or seven mature ate, this is other countries do not have.
口味爱好：喜吃烤羊腿、牛排等和口味醇浓的菜.
Taste hobby: xi roast lamb, steak, etc and mouth mountain oolong concentrated dishes.
每样食品都是在适宜的季节,在风味最佳的时候趁新鲜吃.
In every kind of food is suitable in the season, while fresh flavor of best when eating.
10.日本料理讲究营养的配比,而且喜吃生食：龙虾、金枪鱼、三纹鱼,都是蘸了绿芥末和调料生食,吃进喝一些清酒.
10. Japanese cuisine exquisite nutrition, and xi eat ratio of raw food: lobster, tuna, three lines fish, are dipped the green mustard and condiment raw food, eat into drink some wine.
除生鱼片、寿司外,日式料理的名菜还有铁板烧、天妇罗、蘸生鸡蛋吃的牛肉火锅和类似中国涮羊肉的牛肉水锅.
In addition to the Japanese sashimi, sushi cooking dishes and teppanyaki, tempura, dip in eggs beef hot pot and similar Chinese instant-boiled mutton beef water pot.
但总的来说,与中餐相比,日本料理的口味要清淡的多,数量也少,习惯了大碗喝酒大块吃肉的人恐怕会有吃不饱的感觉.
But overall, compared with Chinese, Japanese food taste to light many, quantity is little also, accustomed to bowl of drinking large meat might well have underfed feeling.
11.泰国菜具有色调鲜艳,青脆新鲜,红红绿绿,眼观极佳的优点,不管是新鲜蔬菜瓜果的艳丽清新,还是乌贼尤鱼等众海鲜的肉感,都让食客在未饱口福之前大饱了眼福,猛咽口水.
11. Thai food has bright color, green crisp fresh, red and green, eye view excellent advantages, neither fresh fruit or vegetables gorgeous fresh, or squid especially fish of all kinds of seafood, let diner in voluptuous not full the luck to eat STH delicious big full before 64, fierce pharynx saliva.
从口味来讲,酸辣是泰餐最大的特点.
Will tell from the taste, the biggest characteristic is TaiCan drizzle.
12.法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味）,加工精细,烹调考究,滋味有浓有淡,花色品种多；
12. French cuisine features are: material widely (such as snails, goose liver are French dishes, the delicious), cooking, exquisite processing fine tastes have strong weak, breed of design and color is much;
法式菜还比较讲究吃半熟或生食,如牛排、羊腿以半熟鲜嫩为特点,海味的蚝也可生吃,烧野鸭一般一六成熟即可食用等；
French cuisine has more exquisite and eat a half cooked or raw food, such as steak, sheep leg with rare fresh seafood as the characteristic, also can be eaten raw burned oyster duck generally can be eaten; mature thousands
法式菜肴重视调味,调味品种类多样.
French food flavoring, condiments holbein attention.
用酒来调味,什么样的菜选用什么酒都有严格的规定,如清汤用葡萄酒,海味品用白兰地酒,甜品用各式甜酒或白兰地等.
With wine to taste, what kind of food do with the wine has strict regulation, such as clear soup with wine, brandy, with seafood products with various liqueur or brandy dessert.
这是中英对照的,便于修改增补哦!谢谢采纳!