東北菜英語介紹怎麼說
『壹』 麻煩給翻譯成英文 謝謝！！！！ 我要介紹的是鍋包肉，來自中國的東北 原料是豬肉。
It contains a lot of heat, for health and well, easy to make people fat （ why the most like the dish ） the first is to his taste. 酸酸 sweet, very delicious. and when i was young family was poor, could only spend some time. though it can be very simple to eat, but owing to the memory, the dish is my favorite
『貳』 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。
(2)東北菜英語介紹怎麼說擴展閱讀
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』 東北菜「小雞燉蘑菇」用英語怎麼說
Braised chicken with mushrooms 小雞燉蘑菇
Braised pork with vermicelli 豬肉燉粉條
『肆』 中國八大菜系英語怎麼翻譯
魯菜：Shandong Cuisine
川菜：Sichuan Cuisine
粵菜：Guangdong Cuisine
閩菜：Fujian Cuisine
蘇菜：Jiangsu Cuisine
浙菜：Zhejiang Cuisine
湘菜：Hunan Cuisine
徽菜：Anhui Cuisine
拓展資料
中國傳統餐飲文化歷專史悠久，菜餚在屬烹飪中有許多流派。形成了中國的「八大菜系」，即魯菜、川菜、粵菜、蘇菜、閩菜、浙菜、湘菜、徽菜。其中川、魯、粵、蘇四大菜系形成歷史較早，後來，浙、閩、湘、徽等地方菜也逐漸出名。
中國人發明了炒(爆、熘)、燒(燜、煨、燴、鹵)、煎(溻、貼)、炸(烹)、煮(氽、燉、煲)、蒸、烤(腌、熏、風干)、涼拌、淋等烹飪方式，又向其他民族學習了扒、涮等方式，用來製作各種菜餚。經歷代名廚傳承至今，形成了各具特色的菜系。
『伍』 從味覺上介紹喜歡的東北菜英語作文
ey look like cats, but much bigger than cats. They are reddish, tan and striped. So they look very beautiful.They are about 1 meter high and 2.2meters long. Their weight is from 160 to 290 kilos. The Siberian Tigers live in the forests and mountains in Northeast of China. They are very ferocious and They eat mainly small animals.To get their fur, some people try their best to kill them. It becomes more and more less. It is said that it is only 10~20 wild ones and 500 in the zoos. We must do our best to protect the Siberian Tigers.
我最喜愛的動物是老虎，尤其是東北虎。它們是貓科動物的一種，看起來像貓卻比貓大很多。它們是淡紅色，黃褐色，有條紋的，所以看起來很漂亮。它們大約1米高，2.2米長。重量在160-290公斤之間。東北虎生活在中國北部的深山叢林中，他們十分兇猛，主要以小動物為食。為了得到他們的毛皮，一些人拚命捕殺他們，所以變得越來越少。據說野生的只有10-20頭，動物園里有500頭。我們必須盡全力保護東北虎。
『陸』 關東煮英語怎麼說
關東煮 Kanto Cooking
Kanto cooking is to use bamboo stick form themselves into fish balls, meat balls in the carefully molated stock after cooking, then Add Shangbei in consumption, tempting smell, taste exquisite delicate, fresh aroma-after Kouchi, long aftertaste , unable to stop a taste.
關東煮是把用竹簽串成的魚丸、肉丸在精心調制的高湯中煮過後，再放入湯杯中食用，有 誘人的香味，口感別致細膩，食過後口齒生香、回味綿長，品嘗一次欲罷不能.
『柒』 用英文介紹深圳海納百川的美食文化。（快點啊！明天我們要交手抄報啦！！！急急急急！！！！！！！！！！
Shenzhen diet culture
People always have "eating in guangdong" view. Shenzhen is a city of migrants, different regions of people bring unique cooking and beauty Zhuan. Shenzhen with tens of thousands of eating place of each class, many restaurants, food street, booth, Chinese and western restaurants, replete with, no matter how "fussy" diner, here can get the maximum satisfaction, this is really a gourmet of the world.
"Eat" is a life of shenzhen the size of the theme, full of temptation restaurant food street not only attracted to shenzhen tourists at home and abroad, that is, to shenzhen years and has settled in shenzhen people also great interest. Cantonese is one of the characteristics of Chinese rao, people have early style "eating in guangdong" say, even with chaozhou cuisine, hakka dishes these exquisite cuisine, plus from across the country and around the world, such as the sumptuous cuisine, in Beijing cuisine, jiangsu cuisine, HuCai, hunan, composed, your food, northwest vegetables etc series, these cuisines have their own traditional brand dish, speciality. And French restaurant, Korean cuisines, Japanese food etc, it was really eat 100 incomparable, too many things to see, especially in recent years, the "mistral", "DongBeiFeng" repeatedly blows, more make shenzhen diet sound and color, icing on the cake.
Gathers the national various mainly cantonese cuisine cooking. Many countries and regions of the world in the diet flavors, also can enjoy here. Sooner or later, tea is hungry have characteristics.
In addition to guangdong, chaozhou cuisine, hakka dishes for guangdong tourists flavors of the dishes outside, in shenzhen and many local cooking. Such as sichuan, in Beijing cuisine, and the hunan cuisine, composed, HuCai dish, northwest cuisine, guangxi etc. These cuisines e to have their own traditional brand dish, specialties, therefore, by numerous diner welcome.
Shenzhen city restaurant around the streets, and both human and excellent service decorate luxurious senior restaurant, also have affordable, management flexible food street, booth. Many TanDian business to early morning, become residents and tourists snack good whither.
『捌』 誰能幫我把這個ppt的內容翻譯成英語
1. 中華美食
1. Chinese cuisine
2. 異域風味
2. Exotic flavors
3.滿漢全席起興於清代，是集滿族與漢族菜點之精華而形成的歷史上最著名的中華大宴。
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.
滿漢全席是我國一種具有濃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.
既有宮廷菜餚之特色，又有地方風味之精華，菜點精美，禮儀講究，形成了引人注目的獨特風格。
Both the characteristics of the imperial cuisine, and the essence of its local flavor, elegant, etiquette exquisite, formed a compelling unique style.
滿漢全席原是官場中舉辦宴會時滿人和漢人合坐的一種全席。
Man hanquan banquet was originally held dinner in officialdom amidst and han a feast sit together.
滿漢全席上菜一般起碼一百零八種，分三天吃完。
Man hanquan banquet serving general at least three days, points 108 eating.
滿漢全席取材廣泛，用料精細，山珍海味無所不包。
Man hanquan banquet drawn wide, with makings fine, epicurean delicacies abandoned.
烹飪技藝精湛，富有地方特色。
Cooking is highly skilled, rich in local characteristics.
突出滿族菜點特殊風味，燒烤、火鍋、涮鍋幾乎是不可缺少的菜點；
Outstanding unique flavor, barbecue manchu menu items, pot, rinse boiler is almost indispensable menu items;
同時又展示了漢族烹調的特色，扒、炸、炒、熘、燒等兼備，實乃中華菜系文化的瑰寶。
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.北京菜是由具北京風味的山東菜、民族清真菜和宮廷三種風味的菜餚組合而成。
4. Beijing cuisine is with Beijing by the flavor of shandong cuisine, national Muslim cuisine and palace three cuisine combination becomes.
其形成的歷史並不久遠，但在全國乃至世界各地，均有廣泛的影響，並享有盛譽。
The formation of the history is not old, but in the nation and even the world, all have broad impact, and reputation.
北京菜的基本特點是：選料講究，刀工精湛，調味多變，火候嚴謹，講究時令，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，變化多樣，具體可分為油爆、醬爆、蔥爆、水爆、湯爆等。
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.
口味講究酥脆鮮嫩，清鮮爽口，保持原味，並且要求做到色、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.在長期的飲食文化和烹飪實踐中，湖南人民創制了多種多樣的菜餚。
5. In long-term diet culture and cooking practice, hunan people's created a variety of dishes.
隨著歷史的前進，及烹飪技術的不斷交流，逐步形成了以湘江流域、洞庭湖區和湘西山區三種地方風味為主的湖南菜系。
Along with the advance of history, and cooking technology continuous exchanges, graally formed in xiangjiang river basin, dongting lake and xiangxi mountainous area mainly three kinds of local flavor of hunan cuisine.
6.川菜以四川成都菜為代表，基本特點是酸、甜、麻、辣、香、油重、味濃，具有濃厚的四川鄉土風味。
6. Sichuan cuisine represented in cheng, sichuan cuisine, basic characteristic is sour, sweet, hemp, hot, sweet, oil heavy, taste thick, strong sichuan local flavor.
四川菜的主要烹調方法是：炒、爆、烤、燒、煸等。
Sichuan food's main cooking method is: Fried, blasting, bake, burn, anti-inflammatory, etc.
菜餚色彩鮮艷、口味麻辣濃重，調料偏重於三辣（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.南宋時受御廚隨往羊城的影響，明清發展迅速20世紀隨對外通商，吸取西餐的某些特長，粵菜也推向世界，僅美國紐約就有粵菜館數千家。
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.
粵菜是以廣州、潮州、東江三地的菜為代表而形成的。
In guangzhou, guangdong chaozhou, dongjiang via represented the dish formed.
8.東北菜以燉、醬、烤為主要特點，形糙色重味濃。
8. With composed, baked, sauce, stew for main characteristics, form lubricious heavy flavour thick rough.
粗線條的東北菜，不拘泥於細節，頗像粗線條的東北人，令人胃口大開。
Broad composed, don't get bogged down in the details, much like the northeast person, a broad-brush appetite.
醬脊骨、醬豬蹄、醬雞爪雞脖雞肝等醬菜，若佐以醇厚的高粱燒酒，便有幾分豪氣從胃中升騰，充滿了塞外的味道。
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.義大利菜味濃香爛，以原汁原味聞名，烹調上 以炒、煎 、炸 、紅燜等方法著稱，並喜用面條、 米飯作菜，而不作為主食用。
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.
義大利人吃飯的習 慣一般在六七成熟就吃，這是其他國家所沒有的。
Italian people eat the acquisition in commonly used six or seven mature ate, this is other countries do not have.
口味愛好：喜吃烤羊腿、牛排等和口味醇濃的菜。
Taste hobby: xi roast lamb, steak, etc and mouth mountain oolong concentrated dishes.
每樣食品都是在適宜的季節，在風味最佳的時候趁新鮮吃。
In every kind of food is suitable in the season, while fresh flavor of best when eating.
10.日本料理講究營養的配比，而且喜吃生食：龍蝦、金槍魚、三紋魚，都是蘸了綠芥末和調料生食，吃進喝一些清酒。
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.
除生魚片、壽司外，日式料理的名菜還有鐵板燒、天婦羅、蘸生雞蛋吃的牛肉火鍋和類似中國涮羊肉的牛肉水鍋。
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.
但總的來說，與中餐相比，日本料理的口味要清淡的多，數量也少，習慣了大碗喝酒大塊吃肉的人恐怕會有吃不飽的感覺。
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.泰國菜具有色調鮮艷,青脆新鮮,紅紅綠綠,眼觀極佳的優點,不管是新鮮蔬菜瓜果的艷麗清新，還是烏賊尤魚等眾海鮮的肉感,都讓食客在未飽口福之前大飽了眼福,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.
從口味來講，酸辣是泰餐最大的特點。
Will tell from the taste, the biggest characteristic is TaiCan drizzle.
12.法式菜餚的特點是：選料廣泛（如蝸牛、鵝肝都是法式菜餚中的美味），加工精細，烹調考究，滋味有濃有淡，花色品種多；
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;
法式菜還比較講究吃半熟或生食，如牛排、羊腿以半熟鮮嫩為特點，海味的蚝也可生吃，燒野鴨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 ck generally can be eaten; mature thousands
法式菜餚重視調味，調味品種類多樣。
French food flavoring, condiments holbein attention.
用酒來調味，什麼樣的菜選用什麼酒都有嚴格的規定，如清湯用葡萄酒，海味品用白蘭地酒，甜品用各式甜酒或白蘭地等。
With wine to taste, what kind of food do with the wine has strict regulation, such as clear soup with wine, brandy, with seafood procts with various liqueur or brandy dessert.
這是中英對照的，便於修改增補哦！謝謝採納！
『玖』 用英語向同學介紹家鄉東北菜豬肉燉粉條
Like the warm hearted and straightforward local people, the Harbin dishes tend to be hot, strong flavors.Braised Pork with Vermicelli is a famous dish in Northeast of China. It is a dish cooked in traditional cooking skills with local materials. Because that this area is rich in potatoes, so the vermicelli there mainly means potato powder. When winter comes, the locals store processed potato power for future use.
『拾』 介紹一個喜歡的東北菜英語作文
節日：和全國都一樣,過年吃餃子,放鞭炮,貼春聯,串門什麼的.晚上守歲之後版還要吃一次餃子權. 飲食：特色————當當當當~酸菜.這個是別的地方沒有的.就是在入冬的時候買許多白菜（也有大頭菜,但不如白菜好吃~）,洗趕緊,放進缸里,撒上鹽,密封.一直到一個月左右.東北人愛吃燉菜.因為天氣冷.還有人參,鹿茸.這是特色嘛~東北菜量大,味道重.還有蘑菇,野菜.東北人喜歡吃面條,生蔬菜蘸大醬.最喜歡餃子.各種餡的.還有殺豬菜.比如血腸.殺豬菜都要用剛剛殺死的豬做.