资源描述:
《大学英语作文-中国式烹饪.doc》由会员上传分享,免费在线阅读,更多相关内容在教育资源-天天文库。
1、此资料由网络收集而来,如有侵权请告知上传者立即删除。资料共分享,我们负责传递知识。大学英语作文:中国式烹饪篇一:中国美食(中英文)Formostforeigners,“Chinesefood”usuallyimpliesalotofdeep-fried,strong-flavoredandgreasydishesthatalltastesimilar.However,forChinesepeople,“Chinesefood”isaconceptasuselessas“Germanbeer,”because,likeChinesecultureingeneral,Chinesefoodis
2、extremelydiverse.Chinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina’slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinctionofwhichisno
3、wwidelyaccepted.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.34此资料由网络收集而来,如有侵权请告知上传者立即删除。资料共分享,我们负责传递知识。对于大多数外国人,“中国菜”通常意味着很多油炸,浓厚的风味和油腻的菜,味道都相似。然而,对中国人而言,“中国菜”是一个概念,无用的“德国啤酒,“因为,像一般的中华文化,中国的食品是非常多样的。中国地域辽阔,民族众多;因此,有一个中国食品种类繁多,各有不同,但美妙和令人垂涎的美味。因为中国地方
4、菜肴各具特色,中国菜分为八大菜系,其区别是现在被广泛接受的。当然,还有其他很多著名的地方菜系,例如北京菜和上海菜。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.
5、SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.Jinanchefsareadeptatdeep-frying,grilling,pan-fryingandstir-fryingwhileJiaodongchefsarefamousforcookingseafoodwithafreshandlighttaste.Typicalmenuitems:Bird’sNestSoup;YellowRiverCarpinSweetandS
6、ourSauce山东菜由济南菜和胶东菜,山东菜,干净,纯洁而不油腻,以其香,鲜重,脆、嫩。洋葱和大蒜是常用的调料,山东菜味道辛辣的。汤中给出了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师擅长炸,烤,炒炒,胶东厨师和烹饪海鲜的鲜淡而著名。典型的菜单项:王府清汤官燕;糖醋黄河鲤鱼SichuanCuisineSichuanCuisine,knownmorecommonlyintheWestas34此资料由网络收集而来,如有侵权请告知上传者立即删除。资料共分享,我们负责传递知识。“Szechuan,”isoneofthemostfamousChinesecuisinesinthewor
7、ld.Characterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybea