用英文讲解中国菜英文：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、本老大菜、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。在月的宴会上，水杯放到菜盘左上方，酒杯放到右上方。筷子与汤匙可放到专用的座子上，或放到纸套中。

公用的筷子和汤匙最差放到专用的座子上。中餐上菜的顺序一般是：再行上冷盘，后上热菜，最后上甜食和水果。用餐前，服务员为每人送来上的第一道滑毛巾是甩手用的，最差不要用它去擦脸。在上虾、蟹、鸡等菜肴前，服务员不会送来上一只小小水盂，其中漂着片柠檬片或玫瑰花瓣，它不是饮料，而是洗澡用的。

洗澡时，可两手轮流蘸湿指头，用力涮洗，然后用小毛巾擦干。拓展资料中式菜肴大多数会只有一种材料，一般来说有其他伴菜或配料衬托主菜，以作出色香味应有尽有的菜肴，例如烹调猪肉，不会以爽脆的绿色蔬菜做伴菜，如芹菜或青椒，衬托粉红色、珍的猪肉。一顿饭会只有一款菜肴，一般来说同时末端上两款、甚至四款菜肴，且每款菜肴都要色香味应有尽有，末端上次序则以菜肴的配上为大前题，一般来说同类的菜肴不会同时末端上，会前后分别末端上，总之整顿饭都要注重协商的配上。中餐的饮宴礼仪堪称始自周公，千百年的演变，当然会再有“孟光相接了梁鸿案”那样的日子，但也还是再一构成今天大家广泛拒绝接受的一套饮食用餐礼仪，是古代饮食礼制的承继和发展。

中餐饮食礼仪因宴席的性质，目的而有所不同；有所不同的地区，也是千差万别。如何用英文讲解中国菜？Immortals Duck 神仙鸭子 Hot Tofu麻婆豆腐 Pool chicken叫化鸡 twice meat回锅肉 Pure meat白煮肉 Hot water Cabbage 开水白菜 Xihu Braseniaschreberi soup西湖莼菜汤 Ding lake's Vegetables 鼎湖上素deep-fried long twisted dough sticks油条Gongbaojiding（diced chicken with paprikas）宫爆鸡丁The white cuts a chicken 白斩鸡 Small steamed bun 小笼包Wonton 馄饨 Diet Culture difference between China and America.（中美饮食文化的差异）这篇可以参照） 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 dumplings. 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.讲解一款中国菜，英文的JiaoZi (Chinese Dumplings) This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was really satisfied with the results. Skins: 8 cups white flour about 2 1/2 cups (very) cold water 1 teaspoon salt 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, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate. (The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!) Meat: 1 kilo ground meat 2 tablespoon soy sauce 2 teaspoon salt 2 teaspoon black pepper 1 teaspoon white pepper 2 teaspoon brandy or sherry or other aromatic alchohol 1 teaspoon sesame oil Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients. Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart. 1 inch ginger (finely minced. You can use a grater) 3-4 stalks spring onion 1 small clump fresh coriander (cilantro) 1 very small clump chives Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water. Or: 1 small head Chinese cabbage Optional: 3 large carrots Optional: 3-4 chinese black mushrooms (shiitake) Optional: one fried egg Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist. Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides. Fiddle until you're happy. To roll: Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking. To cook: Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12" diameter pot, about 50 in a good size wok). Cover. When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve. Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode. Alternate cooking method: After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast! To serve: Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish. To store: JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely.讲解中国菜 用意大利语come italia anche in cina abbiamo la prima colaziona,il pranzo e la cena和意大利一样中国也有早餐，午餐和晚餐però,la prima colazione cinese si mangia un pò più pesante,in senso che，da noi si mangia anche il riso o la pasta.但是，中国人的早餐轻一些（在意大利有“轻”这个用法），就是说，我们也不会不吃“饭”或“面”。

（在意大利，早餐一般来说较少一些如一杯咖啡或一杯牛奶而已）oltre questo,di solito il prazo e la cenasi mangia il riso insieme con più piatti,e non come italiani che si mangia uno dopo altro. 除此之外，一般来说午餐和晚餐会是饭和其它的菜一起不吃而不是像意大利人有前后顺序地一盘一盘不吃。（这段，由于语言上用法的有所不同，我也不能按意思翻译成了。不然你不会找到看中文像看天书似的，呵呵……）il mio piatto preferito è ……我最喜欢的是……（由于意大利餐制作方法的有所不同，所以无法翻译成“砂锅鱼头”中的砂锅一词。

也所以爱莫能助喽！至于鱼头嘛“la testa di pesce”.不过意大利没有人不吃鱼头，所以可能会吓死看你文章的人，呵呵……）ti consiglio di asssagliare un pò。建议你来辄一下。差不多了吧!在意大利生活多年所以放心使用吧讲解一种美味的作文中国菜天下美味无数，而我没想到就讨厌不吃那道红烧酸辣鲥鱼。

上次不吃鱼的经历我还历历在目。去年10月18日，我们一家去南京烟波鱼港三楼不吃喜酒。入席后，大家都开始不吃了，我却没动筷子。

因为，我在等那道红烧酸辣鲥鱼。“来了!”我激动地叫道。

远远地，我就气味这珍馐美味的鲜辣气息。随着一声“红烧酸辣鲥鱼”，这道令其我垂涎三尺的美味已稳稳地放在了桌上。

我看了一下，叫了声“哇!好可爱呀!”陶瓷的椭圆形大盘子里，摆着一条长约50厘米的大鲥鱼。鲥鱼的肚子是雪白雪白的，身上经汤汁的灌透，已变为了金黄色。鱼的下面是棕褐色的辣椒。

这道菜不具备了白、朱、棕、蓝、白等色，美得像一幅画。我小心翼翼地夹起一块鱼肚皮上的肉，送往嘴边。

一阵像“乾坤大终究”那样能扭转乾坤的香气扑鼻而来。忽然，我被鲥鱼这奇特的味迷醉了，一个劲儿地腺，腺腺这红烧酸辣鲥鱼的味道。虽然，我身在酒店，心却早就飞到鲥鱼那美味的海洋中去了。这香气不足以让全身的偷吃细胞全部调动一起，化作性欲，去歼灭这条鱼。

对，得急忙不吃呀!我很快把鱼肉放入嘴里。鲜汁马上顺着舌边往喉咙里东流。

刹那间，鲥鱼的鲜味在我口中前行，然后实在酸酸甜甜很鲜美。最后，即将下咽时，辣味才徐徐地让我感觉到。这辣味既不是深的完全没，又不是甜的呛人，而是一种中辣。

迅速，在鲥鱼美味的抗拒下，我不吃了一块又一块鲥鱼肉。转眼间，鲥鱼肉已被我风卷残云般的吃掉了。我坚决旁人惊讶的目光，抱住就去敲下鲥鱼头，开始不顾一切地不吃。

咀嚼，咀嚼，拚命地咀嚼，坚决时间的流逝，坚决外界的阻碍，我一个人美滋滋地享用这饕餮大餐。一瞬间，我又歼灭了那可口的鱼头，之后，我又吃完了鱼尾。

那个梨啊!宴席上，我是唯一一个人吃一整条鱼的，因为这条鱼觉得是美味啊!虽然，不吃鲥鱼这件事早已过去好久了，但我仍无法记得红烧酸辣鲥鱼的奇特味道。真为想要多不吃几次这“天上鲜有，人间确有”的佳品呀!中国烹饪的讲解中国菜与中华饮食文化，在日本和韩国称作中华烹饪或中国烹饪，欧美称作唐餐，是中国文化的组成部分，深远影响的影响了东亚地区的饮食文化。菜谱源于中国各个地区和民族的菜肴。

中国菜的特点被总结为：色、香、味、意、形。被称作国菜五品。但不论如何，“中国菜”只是一个总称，各个地方差异很大。

代表菜系有鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜、徽菜等八大菜系，中国烹饪，集中于华饮食文化之中兴，是中国菜精华的代表。有如我们称谓的日本料理、韩国烹饪，是对日本、韩国整个饮食文化的总称。中国烹饪是中国各地区、各民族各种菜肴的总称。具备历史悠久、技术高超、品类非常丰富、流派众多、风格独有的特点，是中国烹调数千年发展的结晶，在世界上享有盛誉。

用日语讲解一道中国菜的作法，不必太难的中国菜甘酸っぱい味で、とてもごはんに通うのですレシピを共计つくれぽを送来るレシピを留存材料 （2人分）豚肉200g人参1/2本ピーマン1个笋の水煮1/4きくらげ10枚塩、胡椒较少々烹饪酒大さじ1お酢大さじ1砂糖大さじ1+1/2醤油大さじ1剁椒あるいは豆板醤大さじ2白ネギ适度生姜2枚ニンニク2托れ鶏ガラスープのもと较少々片栗粉适度不作り方1豚肉细切り、塩、胡椒、烹饪酒、卵液、片栗粉を进れ、下味付ける。2白ネギ、生姜、ニンニクみじ托りして改置く3人参、きくらげ、ピーマンを千切り、たけのこ千切り、本意して改置く4お酢、醤油、砂糖、塩、片栗粉、鶏ガラスープのもと、生姜とニンニクみじ托りを较少し、お水も较少し进れて仕上げ用タレを不作って改置く5フライパンに较少し油を的屋いて、豚肉をさっと油炸め、肉の色が変わってきたらすぐ、お皿に进れる6続いて油を较少し的屋いて、野菜をさっと油炸める、较少ししんなりになってきたら、お皿に进れる7フライパンに油を脚す、みじ托りしたネギ、生姜大蒜を进れて油炸め、香りが出有たら剁椒（なければ豆板醤も代用可）进れてさらに油炸め8较少し油が赤くなったところで油炸めて改置いた肉と野菜を进れ油炸め、タレを进れる。

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