中国饮食翻译
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解决时间 2021-04-01 10:18
- 提问者网友：流星是天使的眼泪
- 2021-03-31 16:18
中国饮食翻译
最佳答案
- 五星知识达人网友：神鬼未生
- 2021-03-31 17:15
The style of cooking has formed different lacol flavor because of the change of geography, climate, custom, local product, the division of the style of cooking is as regards diet characteristic of the Han nationality only, there are four major styles of cooking, eight big cuisines, saying of ten major styles of cooking at present, and divide department types and still have the tendency to continue increasing. If divide according to four major styles of cooking: There are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine and Huaiyang Cuisine. It is that the former add Zhejiang, Fujian, Hunan, Anhui that eight is big, call new eight big jointly; Combine with new developing Beijing, Shanghai, ten major styles of cooking altogether by modern times. Among them the major styles of cooking enhance each other's beauty, has his strong points, has become Chinese nation's precious cultural rarity!
First, Huaiyang Cuisine
Quintessence of Yangzhou, Zhenjiang, Huaian and other places cooked food of the south of the lower reaches of the Yangtze River that Huaiyang Cuisine is collected, it is a representative flavor of the style of cooking of Jiangsu. Attention is lifelike and tender that Huaiyang Cuisine selects materials; Making is meticulous, pay attention to the cutting and slicing skill; Flavour light flavor, emphasize this flavor, pay attention to adjusting the soup, the flavor is clear and fresh; Bright in luster, fresh and cool and pleasing; Handsome in appearance, unique and novel, vivid and lifelike.
Second, style of cooking of Sichuan, are abbreviated as Sichuan Cuisine.
Characteristic: It is fragrant with chilli, fish, the daily life, strange smell, sour and hot, pepper flax, vinegar pepper are the main characteristic.
It is temperate in climate in Sichuan Basin, the produce is abundant, have the good reputation of " land of plenty " from ancient times, the diet culture name of " eating in Sichuan " is passed through at all times, and develop the quintessence of Sichuan Cuisine in Chengdu.
Sichuan Cuisine has already gone through millennium, has already had more than 3000 varieties so far as one of four major famous styles of cooking the whole country, several hundred kinds of famous dish. Sichuan Cuisine with hot to all over the world, but not confined to piquancy while being well-known. Sichuan Cuisine belongs to one of four major styles of cooking of China (Sichuan, Guangdong, Shandong, Huaiyang), its powerful force has already permeated through each corner in all parts of the country.
Third, style of cooking of Guangdong, are abbreviated as Guangdong Cuisine.
Characteristic: It is extensive with the materials, it is the main characteristic to pay attention to freshly, softly, comfortably, slipperily, densely. It is mainly made up of Guangdong dish, Chaozhou cuisine and Dongjiang cuisine.
Fourth, Shandong Cuisine
History: Shandong Cuisine make a start Qi and Guo (today Shandong) Lu at period in the Spring and Autumn and the Warring states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine became the representatives of " north food ", was one of the eight big cuisines of our country. Shandong Cuisine is the most widely covered style of cooking of lacol flavor of our country, spread all over Beijing-Tianjin-Tanggu and three provinces in the northeast of China.
Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine establishing one's own system.
Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.
Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one's own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of " eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly ", there are a series of opinions not " eaten ", if " the fish are discouraged and the meat is frustrated and does not eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can't sauce its eat ……". Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.
First, Huaiyang Cuisine
Quintessence of Yangzhou, Zhenjiang, Huaian and other places cooked food of the south of the lower reaches of the Yangtze River that Huaiyang Cuisine is collected, it is a representative flavor of the style of cooking of Jiangsu. Attention is lifelike and tender that Huaiyang Cuisine selects materials; Making is meticulous, pay attention to the cutting and slicing skill; Flavour light flavor, emphasize this flavor, pay attention to adjusting the soup, the flavor is clear and fresh; Bright in luster, fresh and cool and pleasing; Handsome in appearance, unique and novel, vivid and lifelike.
Second, style of cooking of Sichuan, are abbreviated as Sichuan Cuisine.
Characteristic: It is fragrant with chilli, fish, the daily life, strange smell, sour and hot, pepper flax, vinegar pepper are the main characteristic.
It is temperate in climate in Sichuan Basin, the produce is abundant, have the good reputation of " land of plenty " from ancient times, the diet culture name of " eating in Sichuan " is passed through at all times, and develop the quintessence of Sichuan Cuisine in Chengdu.
Sichuan Cuisine has already gone through millennium, has already had more than 3000 varieties so far as one of four major famous styles of cooking the whole country, several hundred kinds of famous dish. Sichuan Cuisine with hot to all over the world, but not confined to piquancy while being well-known. Sichuan Cuisine belongs to one of four major styles of cooking of China (Sichuan, Guangdong, Shandong, Huaiyang), its powerful force has already permeated through each corner in all parts of the country.
Third, style of cooking of Guangdong, are abbreviated as Guangdong Cuisine.
Characteristic: It is extensive with the materials, it is the main characteristic to pay attention to freshly, softly, comfortably, slipperily, densely. It is mainly made up of Guangdong dish, Chaozhou cuisine and Dongjiang cuisine.
Fourth, Shandong Cuisine
History: Shandong Cuisine make a start Qi and Guo (today Shandong) Lu at period in the Spring and Autumn and the Warring states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine became the representatives of " north food ", was one of the eight big cuisines of our country. Shandong Cuisine is the most widely covered style of cooking of lacol flavor of our country, spread all over Beijing-Tianjin-Tanggu and three provinces in the northeast of China.
Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine establishing one's own system.
Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.
Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one's own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of " eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly ", there are a series of opinions not " eaten ", if " the fish are discouraged and the meat is frustrated and does not eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can't sauce its eat ……". Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.
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