东北菜英语介绍怎么说
『壹』 麻烦给翻译成英文 谢谢！！！！ 我要介绍的是锅包肉，来自中国的东北 原料是猪肉。
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
『贰』 用英文介绍中餐
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，即指中国风味的餐食菜肴。
其中有粤菜、川菜、鲁菜、淮扬菜、浙菜、闽菜、湘菜、徽菜“八大菜系”。除”八大菜系“外还有一些在中国较有影响的菜系，如：东北菜、冀菜、豫菜、鄂菜、本帮菜、客家菜、赣菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盘、碗、碟、筷、匙六种。在正式的宴会上，水杯放在菜盘左上方，酒杯放在右上方。筷子与汤匙可放在专用的座子上，或放在纸套中。公用的筷子和汤匙最好放在专用的座子上。
中餐上菜的顺序一般是：先上冷盘，后上热菜，最后上甜食和水果。用餐前，服务员为每人送上的第一道湿毛巾是擦手用的，最好不要用它去擦脸。在上虾、蟹、鸡等菜肴前，服务员会送上一只小小水盂，其中漂着片柠檬片或玫瑰花瓣，它不是饮料，而是洗手用的。洗手时，可两手轮流蘸湿指头，轻轻涮洗，然后用小毛巾擦干。
(2)东北菜英语介绍怎么说扩展阅读
中式菜肴大多数不会只有一种材料，通常有其他伴菜或配料衬托主菜，以做出色香味俱全的菜肴，例如烹煮猪肉，会以爽脆的绿色蔬菜做伴菜，如芹菜或青椒，衬托粉红色、柔的猪肉。一顿饭不会只有一款菜肴，通常同时端上两款、甚至四款菜肴，且每款菜肴都要色香味俱全，端上次序则以菜肴的搭配为大前题，通常同类的菜肴会同时端上，不会前后分别端上，总之整顿饭都要讲求协调的搭配。
中餐的饮宴礼仪号称始于周公，千百年的演进，当然不会再有“孟光接了梁鸿案”那样的日子，但也还是终于形成今天大家普遍接受的一套饮食进餐礼仪，是古代饮食礼制的继承和发展。中餐饮食礼仪因宴席的性质，目的而不同；不同的地区，也是千差万别。
『叁』 东北菜“小鸡炖蘑菇”用英语怎么说
Braised chicken with mushrooms 小鸡炖蘑菇
Braised pork with vermicelli 猪肉炖粉条
『肆』 中国八大菜系英语怎么翻译
鲁菜：Shandong Cuisine
川菜：Sichuan Cuisine
粤菜：Guangdong Cuisine
闽菜：Fujian Cuisine
苏菜：Jiangsu Cuisine
浙菜：Zhejiang Cuisine
湘菜：Hunan Cuisine
徽菜：Anhui Cuisine
拓展资料
中国传统餐饮文化历专史悠久，菜肴在属烹饪中有许多流派。形成了中国的“八大菜系”，即鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜、徽菜。其中川、鲁、粤、苏四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名。
中国人发明了炒(爆、熘)、烧(焖、煨、烩、卤)、煎(溻、贴)、炸(烹)、煮(氽、炖、煲)、蒸、烤(腌、熏、风干)、凉拌、淋等烹饪方式，又向其他民族学习了扒、涮等方式，用来制作各种菜肴。经历代名厨传承至今，形成了各具特色的菜系。
『伍』 从味觉上介绍喜欢的东北菜英语作文
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.
我最喜爱的动物是老虎，尤其是东北虎。它们是猫科动物的一种，看起来像猫却比猫大很多。它们是淡红色，黄褐色，有条纹的，所以看起来很漂亮。它们大约1米高，2.2米长。重量在160-290公斤之间。东北虎生活在中国北部的深山丛林中，他们十分凶猛，主要以小动物为食。为了得到他们的毛皮，一些人拼命捕杀他们，所以变得越来越少。据说野生的只有10-20头，动物园里有500头。我们必须尽全力保护东北虎。
『陆』 关东煮英语怎么说
关东煮 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.
关东煮是把用竹签串成的鱼丸、肉丸在精心调制的高汤中煮过后，再放入汤杯中食用，有 诱人的香味，口感别致细腻，食过后口齿生香、回味绵长，品尝一次欲罢不能.
『柒』 用英文介绍深圳海纳百川的美食文化。（快点啊！明天我们要交手抄报啦！！！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』 谁能帮我把这个ppt的内容翻译成英语
1. 中华美食
1. Chinese cuisine
2. 异域风味
2. Exotic flavors
3.满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。
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.
满汉全席是我国一种具有浓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.
既有宫廷菜肴之特色，又有地方风味之精华，菜点精美，礼仪讲究，形成了引人注目的独特风格。
Both the characteristics of the imperial cuisine, and the essence of its local flavor, elegant, etiquette exquisite, formed a compelling unique style.
满汉全席原是官场中举办宴会时满人和汉人合坐的一种全席。
Man hanquan banquet was originally held dinner in officialdom amidst and han a feast sit together.
满汉全席上菜一般起码一百零八种，分三天吃完。
Man hanquan banquet serving general at least three days, points 108 eating.
满汉全席取材广泛，用料精细，山珍海味无所不包。
Man hanquan banquet drawn wide, with makings fine, epicurean delicacies abandoned.
烹饪技艺精湛，富有地方特色。
Cooking is highly skilled, rich in local characteristics.
突出满族菜点特殊风味，烧烤、火锅、涮锅几乎是不可缺少的菜点；
Outstanding unique flavor, barbecue manchu menu items, pot, rinse boiler is almost indispensable menu items;
同时又展示了汉族烹调的特色，扒、炸、炒、熘、烧等兼备，实乃中华菜系文化的瑰宝。
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.北京菜是由具北京风味的山东菜、民族清真菜和宫廷三种风味的菜肴组合而成。
4. Beijing cuisine is with Beijing by the flavor of shandong cuisine, national Muslim cuisine and palace three cuisine combination becomes.
其形成的历史并不久远，但在全国乃至世界各地，均有广泛的影响，并享有盛誉。
The formation of the history is not old, but in the nation and even the world, all have broad impact, and reputation.
北京菜的基本特点是：选料讲究，刀工精湛，调味多变，火候严谨，讲究时令，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，变化多样，具体可分为油爆、酱爆、葱爆、水爆、汤爆等。
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.
口味讲究酥脆鲜嫩，清鲜爽口，保持原味，并且要求做到色、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.在长期的饮食文化和烹饪实践中，湖南人民创制了多种多样的菜肴。
5. In long-term diet culture and cooking practice, hunan people's created a variety of dishes.
随着历史的前进，及烹饪技术的不断交流，逐步形成了以湘江流域、洞庭湖区和湘西山区三种地方风味为主的湖南菜系。
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.川菜以四川成都菜为代表，基本特点是酸、甜、麻、辣、香、油重、味浓，具有浓厚的四川乡土风味。
6. Sichuan cuisine represented in cheng, sichuan cuisine, basic characteristic is sour, sweet, hemp, hot, sweet, oil heavy, taste thick, strong sichuan local flavor.
四川菜的主要烹调方法是：炒、爆、烤、烧、煸等。
Sichuan food's main cooking method is: Fried, blasting, bake, burn, anti-inflammatory, etc.
菜肴色彩鲜艳、口味麻辣浓重，调料偏重于三辣（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.南宋时受御厨随往羊城的影响，明清发展迅速20世纪随对外通商，吸取西餐的某些特长，粤菜也推向世界，仅美国纽约就有粤菜馆数千家。
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.
粤菜是以广州、潮州、东江三地的菜为代表而形成的。
In guangzhou, guangdong chaozhou, dongjiang via represented the dish formed.
8.东北菜以炖、酱、烤为主要特点，形糙色重味浓。
8. With composed, baked, sauce, stew for main characteristics, form lubricious heavy flavour thick rough.
粗线条的东北菜，不拘泥于细节，颇像粗线条的东北人，令人胃口大开。
Broad composed, don't get bogged down in the details, much like the northeast person, a broad-brush appetite.
酱脊骨、酱猪蹄、酱鸡爪鸡脖鸡肝等酱菜，若佐以醇厚的高粱烧酒，便有几分豪气从胃中升腾，充满了塞外的味道。
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.意大利菜味浓香烂，以原汁原味闻名，烹调上 以炒、煎 、炸 、红焖等方法著称，并喜用面条、 米饭作菜，而不作为主食用。
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.
意大利人吃饭的习 惯一般在六七成熟就吃，这是其他国家所没有的。
Italian people eat the acquisition in commonly used six or seven mature ate, this is other countries do not have.
口味爱好：喜吃烤羊腿、牛排等和口味醇浓的菜。
Taste hobby: xi roast lamb, steak, etc and mouth mountain oolong concentrated dishes.
每样食品都是在适宜的季节，在风味最佳的时候趁新鲜吃。
In every kind of food is suitable in the season, while fresh flavor of best when eating.
10.日本料理讲究营养的配比，而且喜吃生食：龙虾、金枪鱼、三纹鱼，都是蘸了绿芥末和调料生食，吃进喝一些清酒。
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.
除生鱼片、寿司外，日式料理的名菜还有铁板烧、天妇罗、蘸生鸡蛋吃的牛肉火锅和类似中国涮羊肉的牛肉水锅。
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.
但总的来说，与中餐相比，日本料理的口味要清淡的多，数量也少，习惯了大碗喝酒大块吃肉的人恐怕会有吃不饱的感觉。
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.泰国菜具有色调鲜艳,青脆新鲜,红红绿绿,眼观极佳的优点,不管是新鲜蔬菜瓜果的艳丽清新，还是乌贼尤鱼等众海鲜的肉感,都让食客在未饱口福之前大饱了眼福,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.
从口味来讲，酸辣是泰餐最大的特点。
Will tell from the taste, the biggest characteristic is TaiCan drizzle.
12.法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味），加工精细，烹调考究，滋味有浓有淡，花色品种多；
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;
法式菜还比较讲究吃半熟或生食，如牛排、羊腿以半熟鲜嫩为特点，海味的蚝也可生吃，烧野鸭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
法式菜肴重视调味，调味品种类多样。
French food flavoring, condiments holbein attention.
用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒，海味品用白兰地酒，甜品用各式甜酒或白兰地等。
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.
这是中英对照的，便于修改增补哦！谢谢采纳！
『玖』 用英语向同学介绍家乡东北菜猪肉炖粉条
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』 介绍一个喜欢的东北菜英语作文
节日：和全国都一样,过年吃饺子,放鞭炮,贴春联,串门什么的.晚上守岁之后版还要吃一次饺子权. 饮食：特色————当当当当~酸菜.这个是别的地方没有的.就是在入冬的时候买许多白菜（也有大头菜,但不如白菜好吃~）,洗赶紧,放进缸里,撒上盐,密封.一直到一个月左右.东北人爱吃炖菜.因为天气冷.还有人参,鹿茸.这是特色嘛~东北菜量大,味道重.还有蘑菇,野菜.东北人喜欢吃面条,生蔬菜蘸大酱.最喜欢饺子.各种馅的.还有杀猪菜.比如血肠.杀猪菜都要用刚刚杀死的猪做.