用英語介紹怎麼做中國菜
Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling.
Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round
『貳』 用英文介紹中國菜
英文：
Chinese food refers to Chinese cuisine.
There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.
The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.
Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.
Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.
中文：
中餐，即指中國風味的餐食菜餚。
其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。
中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。
(2)用英語介紹怎麼做中國菜擴展閱讀
中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。
中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。
『叄』 中國菜的做法，用英文翻譯下
中國菜 Chinese Dishes
1.北京烤鴨 roast Beijing ck
2.辣子雞丁 saute diced chicken with hot peppers
3.宮爆雞丁 saute diced chicken with peanuts
4.紅燒鯉魚 braised common carp
5.茄汁蝦仁 saute fish slices with bamboo shoots
6.涮羊肉 instant boiled sliced mutton
7.糖醋裡脊 pork fillets with sweet&sour sauce
8.炒木須肉 saute shredded pork with eggs&black fungus
9.榨菜肉絲湯 pork with Sichuan cabbage soup
10.生炒肚片 saute fish maw slices
11.回鍋肉 saute pork in hot sauce
12.糖醋排骨 saute chops with sweet&sour sauce
13.家常豆腐 fride beancurd with sliced pork&pepper
14.醋溜白菜 saute cabbage&pepper in sweet&sour sauce
15.魚香茄子 saute eggplant with fish flavor
16.麻婆豆腐 stwed beancurd with minced pork in pepper sauce
17.韭菜炒蛋 saute leek sprouts&eggs
Ⅱ.麵食與糕點 Chinese Pastry&Cooked Wheaten Food
1.肉/雞絲湯面 noodles in soup with pork/chicken
2.擔擔面 noodles with sesame paste&pea sprouts
3.龍須面 saute fine noodles with shredded chicken
4.炒米線 saute rice noodles with green bean sprouts
5.雜醬面 soy beans in minced meat&noodles
6.酸辣湯面 noodles in sour pungent soup
7.排骨麵 soup noodles with pork rib
8.陽春面 noodles in superior soup
9.涼拌面 cool braised noodles
10.肉包 steamed meat mpling
11.豆沙包 bean paste mpling
12.水晶包 stuffde bread with lard&sugar
13.叉燒包 stuffed bread with roast pork
14.水煎包 lightly fried Chinese bread
15.花捲 twist
16.小籠包 steamed small meat mpling in basket
17.餛飩 ravioli;hun-tun
18.大餅 bannock
19.油條 twistde cruller
20.豆腐腦 beancurd jelly
21.茶葉蛋 egg boiled with salt&tea
22.八寶飯 steamed glutinous rice with eight treasures
23.蔥油餅 green onion pie
24.黃橋燒餅 crisp short cakes
25.月餅 moon cake
26.酒釀 sweet ferment rice
27.麻花 fried
『肆』 關於用英語介紹製做中國菜的方法
糖醋裡脊的做法
Needed materials:
Pig fillet meat 300 grams, green pepper, carrot each 30 grams, onion 2, garlic 2 grains, egg-yolk 1, soy sauce 1 big spoon, starch 1 small spoon, ketchup 2 big spoons, white vinegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon.
Manufacture method:
1st, the pig fillet meat cleaning, cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the pencle and the seed cleans, cuts the scrap; The carrot goes to the skin, the cleaning, the slice; The onion cleaning, the garlic goes to the skin, even stage equipment.
2nd, in the pot pours into 3 big spoons oils to burn the heat, puts in the fillet to fry to 7 minute is ripely abundant; In the pot -odd oil continues to burn the heat, explodes the fragrant onion and the garlic, puts in the green pepper, the carrot fries ripely, joins the ketchup 2 big spoons and has fried the fillet meat to fry to gets interested then.
Characteristic:
Color light yellow,The shape smooth is fullOutside the pine crisp crisp is fragrant,In soft tender is tasty.
『伍』 請用英語介紹中國菜，中國飲食文化
Immortals Duck 神仙鴨子
Hot Tofu麻婆豆腐
Pool chicken叫化雞
twice meat回鍋肉
Pure meat白煮肉
Hot water Cabbage 開水白菜
Xihu Braseniaschreberi soup西湖蒓菜湯
Ding lake's Vegetables 鼎湖上素
deep-fried long twisted dough sticks油條
Gongbaojiding（diced chicken with paprikas）宮爆雞丁
The white cuts a chicken 白斬雞
Small steamed bun 小籠包
Wonton 餛飩
Diet Culture difference between China and America.（中美飲食文化的差異）這篇可以參考：）~
The main difference between Chinese and America eating habits is that unlike, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of cuisine. Among friends, they will just order enough for the people there. If they are taking somebody out for dinner and the relationship is polite to semi-polite, then they will usually order one more dish than the number of guests (e.g. four people, five dishes). If it is a business dinner or a very formal occasion, there is likely to be a huge amount of food that will be impossible to finish.
A typical meal starts with some cold dishes, like boiled peanuts and smashed cucumber with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally soup is brought out, which is followed by the starchy "staple" food, which is usually rice or noodles or sometimes mplings. Many Chinese eat rice (or noodles or whatever) last, but if you like to have your rice together with other dishes, you should say so early on.
『陸』 如何用英文介紹中國菜
Immortals Duck 神仙鴨子
Hot Tofu麻婆豆腐
Pool chicken叫化雞
twice meat回鍋肉
Pure meat白煮肉
Hot water Cabbage 開水白菜
Xihu Braseniaschreberi soup西湖蒓菜湯
Ding lake's Vegetables 鼎湖上素
deep-fried long twisted dough sticks油條
Gongbaojiding（diced chicken with paprikas）宮爆雞丁
The white cuts a chicken 白斬雞
Small steamed bun 小籠包
Wonton 餛飩
Diet Culture difference between China and America.（中美飲食文化的差異）這篇可以參考）
The main difference between Chinese and America eating habits is that unlike, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of cuisine. Among friends, they will just order enough for the people there. If they are taking somebody out for dinner and the relationship is polite to semi-polite, then they will usually order one more dish than the number of guests (e.g. four people, five dishes). If it is a business dinner or a very formal occasion, there is likely to be a huge amount of food that will be impossible to finish.
A typical meal starts with some cold dishes, like boiled peanuts and smashed cucumber with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally soup is brought out, which is followed by the starchy "staple" food, which is usually rice or noodles or sometimes mplings. Many Chinese eat rice (or noodles or whatever) last, but if you like to have your rice together with other dishes, you should say so early on.
『柒』 用英語寫做一道中國菜的步驟
hredded Pork with Green Peppers
青椒肉絲
Ingredients: 原料：
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water
300 克豬裡脊肉
100 克青辣椒
5 克精鹽
1 克味精
10 克水澱粉
100 克食用油
1 個蛋青
10 克料酒
25 克水
Directions:
做法：
1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.
將肉切成6厘米長、0.3厘米厚、0.3厘米寬的細絲放入碗中，加1克精鹽攪拌上勁。然後加蛋青和干澱粉攪拌均勻。將青椒切絲備用，尺寸與肉絲相似。
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.
2、鍋里倒油，加熱至110-135ºC，將肉絲倒入翻炒，炒熟後盛出，蔽掉油。
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.
3、鍋里加25克食用油，將青椒下鍋翻炒1分鍾後加入肉絲、料酒、鹽、味精和水，炒至沸點，加水澱粉勾芡收汁。出鍋裝盤即可。
Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.
特點：肉色白里透紅，辣椒清翠欲滴。
口味：肉嫩椒脆，鹹淡適中。
『捌』 用英語介紹中國菜
中國菜太多了。你想怎麼介紹？只是報菜名，還是介紹菜的做法和原料？
『玖』 用英語介紹一道中國菜的做法
Ham bake eggs
Ham bake egg proction materials:
Things: eggs 500 g
Excipients: Ham 50 grams,
Seasoning: lard 100 grams, salt 5 g MSG 1 g, sesame oil 15 grams, green onions 10 grams
Ham bake egg approach:
1. Cooked ham cut into the late spring onions and cut into flower.
2. Will open the eggs, egg white, egg yolk respectively; egg white foam with chopsticks for her and paste into snowflakes, then join the egg yolk, chopped scallion and ham end until blended.
3. Will heated Add lard 50 grams of oil, 60% of the initiative heat, it will be mped into the eggs until blended Boiler, covered with hoods, shift letter bake, and the remaining 50 grams oil from the pot around, bake about 5 minutes, opened hoods, turned dection intraday top.
『拾』 用英文介紹中餐
英文：
Chinese food refers to Chinese cuisine.
There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.
The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.
Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.
Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.
中文：
中餐，即指中國風味的餐食菜餚。
其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。
中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。
(10)用英語介紹怎麼做中國菜擴展閱讀
中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。
中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。