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中国食物的介绍英文

关于介绍中国食物方面的，用英文

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Chinesecuisine(TraditionalChinese:中国菜,SimplifiedChinese:中国菜)

originatedfromthevariousregionsofChinaandhasbecomewidespreadinmany

otherpartsoftheworld—fromEastAsiatoNorthAmerica,Australia,Western

EuropeandSouthernAfrica.

RegionalculturaldifferencesvarygreatlyamongstthedifferentregionsofChina,

givingrisetothedifferentstylesoffood.Thereareeightmainregional

cuisines,orEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,

Jiangsu,Shandong,Sichuan,andZhejiang.Amongthem,Cantonese,Sichuan,

Shandong,andHuaiyangcuisine(amajorstyleandevenviewedasthe

representationoftheentireJiangsucuisine)areoftenconsideredasthe

standoutsofChinesecuisineandduetotheirinfluenceareproclaimedasthe

FourGreatTraditions(四大菜系).OccasionallyBeijingcuisineandShanghai

cuisinearealsocitedalongwiththeaforementionedeightregionalstylesas

theTenGreatTraditions(十大菜系).TherearealsofeaturedBuddhistandMuslim

sub-cuisineswithinthegreaterChinesecuisine,withanemphasisonvegetarian

andhalal-baseddietsrespectively.

InmostdishesinChinesecuisine,foodispreparedinbite-sizedpieces(e.g.

vegetablesandmeatwhichisknownastofu),readyfordirectpickingupand

eating.Traditionally,Chinesecultureconsideredusingknivesandforksatthe

tablebarbaricduetofactthattheseimplementsareregardedasweapons.Itwas

alsoconsideredungracioustohaveguestsworkatcuttingtheirownfood.Fish

areusuallycookedandservedwhole,withdinersdirectlypullingpiecesfrom

thefishwithchopstickstoeat,unlikeinsomeothercuisineswheretheyare

firstfilleted.Thisisbecauseitisdesiredforfishtobeservedasfreshas

possible,andmoreimportantly,wholefishculturallysignifieswholenessof

thingsasith