第1篇：中国饮食文化
China cover a large territory and ha many nationalitie, hence a variety of Chinee food with different but fantatic and mouthwatering flavor. Since China' local dihe have their own typical characteritic, generally, Chinee food can be roughly divided into eight regional cuiine, which ha been widely accepted around. Certainly, there are many other local cuiine that are famou, uch a Beijing Cuiine and Shanghai Cuiine.
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。
Shandong Cuiine
山东菜系
Coniting of Jinan cuiine and Jiaodong cuiine, Shandong cuiine, clear, pure and not greay, i characterized by it emphai on aroma, frehne, cripne and tenderne. Shallot and garlic are uually ued a eaoning o Shangdong dihe tate pungent uually. Soup are given much emphai in Shangdong dihe. Thin oup feature clear and freh while creamy oup look thick and tate h2. Jinan cuiine i adept at deep-frying, grilling, frying and tir-frying while Jiaodong diviion i famou for cooking eafood with freh and light tate.WWw.hAOZUowEn.com
山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。
Shandong i the birthplace of many famou ancient cholar uch a Confuciou and Menciu. And much of Shandong cuiine' hitory i a old a Confuciou himelf, making it the oldet exiting major cuiine in China. But don't expect to gain more widom from a fortune cookie at a Shandong retaurant in the Wet ince fortune cookie aren't even indigenou to China.
山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。
Shandong i a large peninula urrounded by the ea to the Eat and the Yellow River meandering through the center. A a reult, eafood i a major component of Shandong cuiine. Shandong' mot famou dih i the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp mut come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp wa from elewhere. Shandong dihe are mainly quick-fried, roated, tir-fried or deep-fried. The dihe are mainly clear, freh and fatty, perfect with Shandong' own famou beer, Qingdao Beer
山东是个巨大的被向东流去的大海环绕的半岛，黄河曲折的流经其中部。因此海鲜是山东菜系的主要构成。山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼必须打捞自黄河。但是因为现在黄河的众多污染，其他地方的鲤鱼更好一些。山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒——青岛啤酒就完美了。
Sichuan Cuiine
四川菜系
Sichuan Cuiine, known often in the Wet a Szechuan Cuiine, i one of the mot famou Chinee cuiine in the world. Characterized by it picy and pungent flavor, Sichuan cuiine, prolific of tate, emphaize on the ue of chili. Pepper and prickly ah alo never fail to accompany, producing typical exciting tate. Beide, garlic, ginger and fermented oybean are alo ued in the cooking proce. Wild vegetable and animal are uually choen a ingredient, while frying, frying without oil, pickling and braiing are applied a baic cooking technique. It cannot be aid that one who doe not experience Sichuan food ever reache China.
四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ah，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。
If you eat Sichuan cuiine and find it too bland, then you are probably not eating authentic Sichuan cuiine. Chili pepper and prickly ah are ued in many dihe, giving it a ditinctively picy tate, called ma in Chinee. It often leave a light numb enation in the mouth. However, mot pepper were brought to China from the America in the 18th century o you can thank global trade for much of Sichuan cuiine' excellence. Sichuan hot pot are perhap the mot famou hotpot in the world, mot notably the Yuan Yang （mandarin duck） Hotpot half picy and half clear.
如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。然而，多数青椒是在18世纪从美国传入中国的，因此你应当为四川菜的精妙而感谢全球贸易。四川火锅也许是世界上最出名的火锅，尤其是半辣半清的鸳鸯火锅。
Guangdong Cuiine
广东菜系
Cantonee food originate from Guangdong, the outhernmot province in China. The majority of overea Chinee people are from Guangdong （Canton） o Cantonee i perhap the mot widely available Chinee regional cuiine outide of China.
广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广
泛的中国地方菜系。
Cantonee are known to have an adventurou palate, able to eat many different kind of meat and vegetable. In fact, people in Northern China often ay that Cantonee people will eat anything that flie except airplane, anything that move on the ground except train, and anything that move in the water except boat. Thi tatement i far from the truth, but Cantonee food i eaily one of the mot divere and richet cuiine in China. Many vegetable originate from other part of the world. It doen't ue much pice, bringing out the natural flavor of the vegetable and meat.
广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。这一陈述很不属实，但是广东菜是各类丰富的中国菜系之一。使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。
Tating clear, light, crip and freh, Guangdong cuiine, familiar to Weterner, uually chooe raptor and beat to produce originative dihe. It baic cooking technique include roating, tir-frying, auteing, deep-frying, braiing, tewing and teaming. Among them teaming and tir-frying are more commonly applied to preerve the natural flavor. Guangdong chef alo pay much attention to the artitic preentation of dihe.
广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。
Fujian Cuiine
福建菜系
Coniting of Fuzhou Cuiine, Quanzhou Cuiine and Xiamen Cuiine, Fujian Cuiine i ditinguihed for it choice eafood, beautiful color and magic tate of weet, our, alty and avory. The mot ditinct feature are their "pickled tate".
福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。
Jiangu Cuiine
江苏菜系
Jiangu Cuiine, alo called Huaiyang Cuiine, i popular in the lower reach of the Yangtze River. Aquatic a the main ingredient, it tree the frehne of material. It carving technique are delicate, of which the melon carving technique i epecially well known. Cooking technique conit of tewing, braiing, roating, immering, etc. The flavor of Huaiyang Cuiine i light, freh and weet and with delicate elegance. Jiangu cuiine i well known for it careful election
of ingredient, it meticulou preparation methodology, and it not-too-picy, not-too-bland tate. Since the eaon vary in climate coniderably in Jiangu, the cuiine alo varie throughout the year. If the flavor i h2, it in't too heavy; if light, not too bland.
江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。
Zhejiang Cuiine
浙江菜系
Compriing local cuiine of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuiine, not greay, win it reputation for frehne, tenderne, oftne, moothne of it dihe with mellow fragrance. Hangzhou Cuiine i the mot famou one among the three.
浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。
Hunan cuiine
湖南菜系
Hunan cuiine conit of local Cuiine of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterize itelf by thick and pungent flavor. Chili, pepper and hallot are uually necearie in thi diviion.
湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。
Anhui Cuiine
安徽菜系
Anhui Cuiine chef focu much more attention on the temperature in cooking and are good at braiing and tewing. Often ham will be added to improve tate and ugar candy added to gain
安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。
第2篇：中西饮食文化差异
The Food Culture Difference Between China and Wet Studying food cultural difference, we can find out a joint enhancing the communication between China and the wet through a comprehenive tudy of the ubject. It may be a great help to the communication of the Chinee and wetern culture.
Diet i actually the content of our daily live. It ha pecial tatu in the Chinee culture, and it alo ha a great ditinction between China and the wet. A one of the world ancient nation, China’ diet ha a hitory almot a long a that of Chinee civilization. But in wetern countrie, ancient thinker devoted le attention to the food problem than the Chinee philoopher did.The difference in concept, target, pattern, attribution and nature had reflected the different dietary culture in the different tate characteritic.
Difference in Concept
Chinee diet i a ene of beauty diet and pay attention to the "color, flavor, tate " regardle of the nutrition . Chinee people hanker on a diet i jut the “mood” that i difficult for one to ay anything. Even uing the "color, flavor, hape and implement "which people often aid to make the" realm "reification, i till difficult to crown all. Chinee
第3篇：中国饮食文化
Chinee Food Culture
Famou for it abundance and exquiite, Chinee food culture ha occupied an important part in the nation' tradition culture. China i of long hitory with a vat territory. Due to the diverity of the climate, product and cutom, there are widely different food tyle and tate in local region. Through creation by pat dynatie, the long tanding cooking art ha formed rich and colorful local dihe. Among them, "the eight major dihe" enjoy the upper reputation, which conit of Shangdong, Chekiang, Sichuan, Jianghu, Guangdong, Hunan, Fujian and Anhwei.
Shandong dihe are divided into two faction a Tinan and Jiaodong dihe. They are good at clear dihe, pure but not greay. Sichuan dihe have enjoyed the fame that every dih ha it own characteritic and none two hare the ame tate. They are alo famou for pocked, peppery and avor tate. Chengdu and Chongqing dihe are two mail branche.
Jiangu dihe lay tre on the original tate with proper weetne and alty. They conit of Yangzhou, Suzhou and Nanking branche. Chekiang dihe are both deliciou and weet melling, both oft and lide, clean and not greay. They conit of Hangzhou,
Ningbo and Shaoxing branche. Guangdong dihe have Guangzhou, Chaozhou and Dongjiang three tyle of dihe. They are good at choice eafood and pay more attention to the cooking kill. They act carefully at light food with tender and lide tate, from which they earn the praie of " It ha a bet tate in only in Guangzhou." Huna
n dihe conit of Xiangjian, Dongting Lake and Xiangxi coteau three local dihe. Their tate lay tre on thick, arid and peppery food, motly uing eaoning like hot peppery, hallot and capicum. Minghou, Fuzhou Ximen and Quanzhou dihe are the repreentative of Fujian dihe. They ue choice eafood a the main material with elaborately cook beautiful color and deliciou tate of oil. They are good at frying, gliding, decocting and pay attention to the dihe' weetne, alty, and the appearance. The mot ditinct feature are their "pickled tate". Anhwui dihe pay more attention to the tate, color of dihe and the temperature to cook them. They are expert in cooking delicacie from mountain and ea. In addition to the eight major dihe, there are Beijing dihe, hanghai dihe, Hubei dihe, liangning dihe, Henan dihe which alo enjoy great reputation. What' more, the teamed dihe and vegetable dihe have their own charm. Actually, Chinee dihe have earned world' fame. The Chinee eaterie could be found everywhere throughout the world. Many foreigner
regard having a Chinee meal a a high honor.
In China' traditional culture and education of Yin and Yang, the five element philoophy thought of Confucian ethic idea, Chinee medicine nutrition keep fit theory, and cultural and artitic achievement, diet cutom, national aethetic characteritic under the influence of many factor, and create plendid hitory of Chinee cooking kill, form the extenive and profound Chinee food culture.
The cultural characteritic of China i a country with an ancient civilization, i alo a long poition of diet culture. Will the diet culture induce the following feature:
Flavor diverity
Becaue of China' vat, vat territory and abundant reource, and local climate, the product, cutom there are difference, for a long time, on food wa formed many flavor. China ha alway been a "north outh rice" view, the tate i on the "outh weet alty north eat acid and picy wet" cent, mainly bahu, qilu, huaiyang, guangdong and fujian four big flavor. Four eaon ha
Throughout the year, according to eaon and eat, i China' cooking and a big characteritic. Since the ancient time, China ha been according to eaon change to tate, dihe, with h2 winter, ummer light cool; More in the winter tew tew tew, ummer
many cold freezing.
Exquiite aethetic feeling
Chinee cooking, not only killed, but alo ha exquiite dihe aethetic tradition, pay attention to food color, aroma, tate and hape, implement the coordinated. The performance of the aethetic feeling of dihe i variou, no matter i a carrot, or a BaiCaiXin, can carve out all ort of modelling, unique to color, aroma, tate and hape, beautiful harmony, give a peron with pirit and matter highly unified pecial enjoy.
Pay attention to appeal
Chinee cooking i very early pay attention to tate interet, not only to the nack food color, aroma, tate have trict requirement, but alo for their name, the tate of way, where rhythm, entertainment into and o on all have certain requirement. The name of the Chinee food ay that by uperb, both. Dihe name according to both main, auxiliary, eaoning and cooking method of realitic naming, alo have according to hitorical torie, myth and legend, celebritie food intereting dihe, named after image, uch a "family", "the general bridge", "large meatball", "call turn chicken", "in extremely good fortune", "banquet at hongmen", "dongpo pork". Food medical combined with
Chinee cooking technique, and medical care are