中國美食Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎

Chinesefoodcanberoughlydividedintoeightregionalcuisines：

中國飲食可以大致分為八大地方菜系令人啼笑皆非的菜名翻譯1.“紅燒獅子頭”RedburnedlionheadBraisedporkballinbrownsauce2.四喜丸子FourgladmeatballsBraisedporkballsingravy3.童子雞ChickenwithoutsexSpringchicken4.麻婆豆腐TofumadebywomanwithfrecklesMapoTofu（Stir-FriedTofuinHotSauce）魯菜ShandongCuisine(山東菜系)OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.

ShandongCuisinehasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines魯菜ShandongCuisine(山東菜系)Specializesinseafoodlikeprawns,seacucumber,flounderAlsoemphasizeonsoupgravyTraditionalluxuryroyalbanquet專營海鮮,如蝦、海參、小比目魚還強調湯肉汁傳統的豪華皇家宴會Dezhougrilledchicken

炙雞（德州扒雞）Lotusflowerandshrimp

青辣椒鑲蝦Scallionflavouredseacucumbers

蔥燒海參魯菜Famousdishes川菜SichuanCuisine(四川菜系)2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.Nowitisoneofthefastestgrowingcuisinesintheworld.Learnfromothercuisinesandcookinitsownstyle川菜SichuanCuisine(四川菜系)BeefandfisharemostpopularNowmakingmoreandmoreseafoodduetotheinfluenceofCantonesefoodMostfamousoneis“hotandspicycrab”牛肉和魚是最受歡迎的現在由于使越來越多的海鮮的影響,廣東菜最著名的一個是“辛辣的蟹”FamousdishesChickencubeswithpeanuts宮保雞丁Fish-FlavoredShreddedPork

魚香肉絲Pockmarkedbeancurd麻婆豆腐川菜粵菜Cantonesefood(廣東菜系)Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.18-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Freshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.Garlic,chives,gingerandcorianderleavesaremainspices.粵菜了幾乎所有的食用肉類,包括機關肉、雞腳、鴨鴨舌、蛇、和蝸牛。新鮮配料是至關重要的。質量香料應采用適度的達避免讓口味的主要成分。大蒜,韭菜、姜和芫荽葉主要香料?；洸嘶洸藀orkinsweetandsoursauce咕佬肉goldenroastedsucklingpig燒乳豬Fricasseethreekindsofsnakesandcat三蛇龍虎鳳大會Famousdishes蘇菜JiangsuCuisine(江蘇菜系)1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishes蘇菜SantaoDuck三套鴨squirrel-shapedmandarinfish

松鼠鱖魚Famousdishes蘇菜ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。閩菜FujianCuisine(福建菜系)Boiledwholechicken

清燉全雞

SpicyFriedHaiGuaZi

辣炒海瓜子Stir-friedasparagus

清炒蘆筍

Lianrongsesameball

蓮蓉芝麻球

FamousdishesComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個。浙菜ZheJiangCuisine(浙江菜系)AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain安徽廚師注重于烹飪的溫度，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。徽菜AnhuiCuisine(安徽菜系)HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地區，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品湘菜Hunancuisine(湖南菜系)ForthekindsoffoodDumplings翻譯的原則一、以主料為主，配料或配汁為輔的翻譯原則1.菜肴的主料和配料

主料（名稱/形狀）+with+配料如：松仁香菇ChineseMushroomswithPineNuts

2. 菜肴的主料和配汁主料+with/in+湯汁（Sauce）如：冰梅涼瓜BitterMeloninPlumSauce二、以烹制方法為主，原料為輔的翻譯原則

1. 菜肴的做法和主料做法（動詞過去分詞）+主料（名稱/形狀）如：拌雙耳TossedBlackandWhiteFungus

2. 菜肴的做法、主料和配料做法(動詞過去分詞)+主料（名稱/形狀）+配料如：豌豆辣牛肉SautéedSpicyBeefandGreenPeas

3.菜肴的做法、主料和湯汁

做法(動詞過去分詞)+主料（名稱/形狀）+with/in+湯汁如：川北涼粉TossedClearNoodleswithChiliSauce三、以形狀、口感為主，原料為輔的翻譯原則

1. 菜肴形狀或口感以及主配料形狀/口感+主料如：玉兔饅頭Rabbit-ShapedMantou

脆皮雞CrispyChicken

2. 菜肴的做法、形狀或口感、做法以及主配料做法（動詞過去分詞）+形狀/口感+主料+配料如：小炒黑山羊SautéedSlicedLambwithPepperandParsley四、以人名、地名為主，原料為輔的翻譯原則1. 菜肴的創始人（發源地）和主料人名（地名）+主料如：麻婆豆腐MapoTofu(SautéedTofuinHotandSpicySauce)廣東點心CantoneseDimSum2. 介紹菜肴的創始人（發源地）、主配料及做法做法（動詞過去式）+主輔料+人名/地名+Style如：四川辣子雞SpicyChicken,SichuanStyle五、體現中國餐飲文化，使用漢語拼音命名或音譯的翻譯原則1.具有中國特色且被外國人接受的傳統食品，本著推廣漢語及中國餐飲文化的原則，使用漢語拼音。如：餃子Jiaozi包子Baozi饅頭Mantou花卷Huajuan燒麥Shaomai2.具有中國特色且被外國人接受的，使用地方語言拼音或音譯拼寫的菜名，仍保留其拼寫方式。如：豆腐Tofu宮保雞丁KungPaoChicken雜碎ChopSuey餛飩Wonton3.中文菜肴名稱無法體現其做法及主配料的，使用漢語拼音，并在后標注英文注釋。如：鍋貼Guotie(Pan-FriedDumplings)窩頭Wotou(SteamedCornBun)蒸