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eight cuisines(八大菜系）
china covers a large territory and has many nationalities, hence a variety of chinese food with different but fantastic and mouthwatering flavor. since china's local dishes have their own typical characteristics, generally, chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. certainly, there are many other local cuisines that are famous, such as beijing cuisine and shanghai cuisine.
shandong cuisine
consisting of jinan cuisine and jiaodong cuisine, shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. shallot and garlic are usually used as seasonings so shangdong dishes tastes pungent usually. soups are given much emphasis in shangdong dishes. thin soup features clear and fresh while creamy soup looks thick and tastes strong. jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while jiaodong division is famous for cooking seafood with fresh and light taste.
shandong is the birthplace of many famous ancient scholars such as confucious and mencius. and much of shandong cuisine's history is as old as confucious himself, making it the oldest existing major cuisine in china. but don't expect to gain more wisdom from a fortune cookie at a shandong restaurant in the west since fortune cookies aren't even indigenous to china.
shandong is a large peninsula（半岛） surrounded by the sea to the east and the yellow river meandering through the center. as a result, seafood is a major component（成分） of shandong cuisine. shandong's most famous dish is the sweat and sour carp. a truly authentic（真的，真正的） sweet and sour carp must come from the yellow river. but with the current amount of pollution in the yellow river, you would be better off if the carp was from elsewhere. shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. the dishes are mainly clear, fresh and fatty, perfect with shandong's own famous beer, qingdao beer
sichuan cuisine
sichuan cuisine, known often in the west as szechuan cuisine, is one of the most famous chinese cuisines in the world. characterized by its spicy and pungent flavor, sichuan cuisine, prolific（多产的） of tastes, emphasizes on the use of chili. pepper and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. besides, garlic, ginger and fermented soybean are also used in the cooking process. wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. it cannot be said that one who does not experience sichuan food ever reaches china.
if you eat sichuan cuisine and find it too bland（淡而无味的）, then you are probably not eating authentic sichuan cuisine. chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的） spicy taste, called ma in chinese. it often leaves a slight numb（麻木的） sensation（感觉） in the mouth. however, most peppers were brought to china from the americas in the 18th century so you can thank global trade for much of sichuan cuisine's excellence. sichuan hot pots are perhaps the most famous hotpots in the world, most notably the yuan yang (mandarin duck) hotpot half spicy and half clear.
guangdong cuisine
cantonese food originates（起源于） from guangdong, the southernmost province in china. the majority of overseas chinese people are from guangdong (canton) so cantonese is perhaps the most widely available chinese regional cuisine outside of china.
cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. in fact, people in northern china often say that cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. this statement is far from the truth, but cantonese food is easily one of the most diverse and richest cuisines in china. many vegetables originate from other parts of the world. it doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
tasting clear, light, crisp and fresh, guangdong cuisine, familiar to westerners, usually chooses raptors and beasts to produce originative dishes. its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. among them steaming and stir-frying are more commonly applied to preserve the natural flavor. guangdong chefs also pay much attention to the artistic presentation of dishes.
fujian cuisine
consisting of fuzhou cuisine, quanzhou cuisine and xiamen cuisine, fujian cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory（风味极佳的）. the most distinct features are their "pickled taste".
jiangsu cuisine
jiangsu cuisine, also called huaiyang cuisine, is popular in the lower reach of the yangtze river. aquatics(水生动物） are the main ingredients, it stresses the freshness of materials. its carving techniques are delicate, of which the melon carving technique is especially well known. cooking techniques consist of stewing, braising, roasting, simmering（炖）, etc. the flavor of huaiyang cuisine is light, fresh and sweet and with delicate elegance. jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一丝不苟的） preparation methodology, and its not-too-spicy, not-too-bland taste. since the seasons vary in climate considerably in jiangsu, the cuisine also varies throughout the year. if the flavor is strong, it isn't too heavy; if light, not too bland.
zhejiang cuisine
comprising local cuisines of hangzhou, ningbo and shaoxing, zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. hangzhou cuisine is the most famous one among the three.
hunan cuisine
hunan cuisine consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau. it characterizes itself by thick and pungent flavor. chili, pepper and shallot are usually necessaries in this division.
anhui cuisine
anhui cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. often hams will be added to improve taste and sugar candy added .
参考资料： ... 30k 2008-10-7
中国美食英文简介
不知道您要的是哪一方面的关于中国的美食简介，找了这个比较全面的。
quick view to civilization of chinese food it is not easy to brief the civilization of chinese food in a short message, it is because, there are more than 56 folks inside the mainland china, and the large area causes difference dining habits among the difference districts. first of all, we need to know that, the old china was developed in a faming society, and most of the dining habits and meals culture are based on this factor.（中国美食是丰富多彩的，各个民族地区的风俗习惯都不一样，然而，由于古代中国是个农业大国，因而很多的饮食习惯以及食物都深受此影响） dining tool and habits（餐具以及习俗） not same to the people living in western area, chinese used to have their dinner together with all the family members, sitting around a table and each person will have one set of dining tool in front of them, including two bowls which one for rice and another for soup, one pairs of chopsticks and one plate for meat / vegetable. they will share the food dishes which were made and put into the central of table, diners will only pick up the food from the dished which who want to eat. he will pick it and places it into the small plate in front of him. there are 2 special habits, one is, chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the chopsticks. the other one is, chinese always have soup during or after dining.（不同于西方，中国人在吃饭时是围坐在一张桌子边的，大家把菜肴放在桌子中间，夹取自己喜欢的。
另外，中国人吃饭时还有两个习惯，一是喜欢把碗拿起凑向嘴边，把饭扒到嘴里，一是会在饭中或者饭后喝汤） traditional chinese food（传统中国饮食） there are so many traditional and special chinese foods, according to the folk culture, district, religion, and festival. for the famous classes divided by district, there are style of guangdong, beijing, shanghai, sichuan, north-west, and so on…or by folk, there are kajia, yunan, fujian, etc. these all above mentioned styles are well-known in the worldwide. here, introduce some special dishes, perhaps you have had it, or you have never heard ：（因民族、地域、信仰、节日等的不同，中国传统饮食丰富多彩。
从地域划分上看，有粤菜、北京菜、上海菜、川菜、东北菜等，从人群上看，有客家菜，福建菜（闽南菜）等，这些都享誉世界。
doufu（豆腐） doufu is the most popular food in chinese society.it is also the main food in a faming family.the recipe shown : unicorn doufu with yunnan ham（烹调方法：云南火腿酿豆腐） major ingredients : bean curd, yunnan ham, black mushrooms steamed fish（清蒸鱼） chinese always make the fish recipes by steaming style.just only with some light soy sauce and some seasoning.（用黄豆酱以及一些调料即可） the recipe shown : steamed snakehead in chaozhou style（潮州菜形式煮） major ingredients : snakehead, preserved lemon, spring onion dim sum（点心，虾饺） dim sum is the most famous food in world-wide.it is a guangdong style snack which served as light meal.the recipe shown : steam shrimp dumpling major ingredients : shrimps, pork, wheat flour for pastry lobster（龙虾） lobster is the famous style seafood in hong kong.some difference from the traditional western chef's style..the recipe shown : lobster in high stock major ingredients : lobster, chicken stock, garlic（大蒜） dark rice vinegar with ginger（姜醋黑米） you perhaps have never heard this.....this is guangdong style.it is a supplementary diet for women who is weak, new mother.（给虚弱或者产后妈妈食用） the recipe shown : pig's fore hands in vinegar and ginger ingredients : sweet dark rice vinegar, pig's hands, egg, ginger eggs in tea（茶叶蛋） this is a very special snack of guangdong..it is very nice food for the party, gathering, with beer.the recipe shown : eggs in chinese tea ingredients : eggs, chinese dark tea festive dishes（节日食品） because of the poor and hard lifestyle character of a farming society, the chinese farming families would have food which were being get from the farming field, such as, potatoes, tomatoes, vegetable, sweet corn, mushrooms, etc. so, the chinese will have many dishes of meat recipes like chicken, pork, fish that they do not have in the normal days. the are some special snack, or to be said, festival food will be made during the chinese festivals, such as sweet-stick cake and turnip pastry in lunar new year, glutinous rice tamale in dragon boat festival, moon cake in middle autumn festival, etc, and steamed buns to the birthday person……（...
关于世界各地美食的英文介绍~~~！！
foods of the world1.chinese food chinese food varies by region. in northern china, mongolian influences are evident especially in the use of the fire pot. rice is not grown in the north, so noodles, soybeans and breads are used more often. in the mountainous regions to the west, spicy foods are more prevalent. these forms are szechuan and hunan. in the south, cantonese styles prevail. fresh fruit and seafood are popular. steamed rice is an important part of chinese food.the chinese believe that food can affect one's health. eating the proper food can help prevent disease as well as heal. in cantonese cooking, it is important that yin and yang foods and cooking methods are used in balance. by taking into consideration factors such as the individual's age, digestive system, absorbing power, and metabolism, optimal health is achieved. foods also symbolize different things. for example, clams represent wealth and prosperity.2..german food schmierkuchen schmierkuchen is a german-bohemian cottage cheese cake. using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. the dough is then rolled flat and placed inside a pie plate, again being left to rise. when the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. the cheesecake is then baked until it is golden brown and served with many summer meals.sauerkraut a dish known as ＂sour cabbage＂ probably does not sound appetizing, but many germans and german-americans find it rather enjoyable. to make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). the container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. the cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out. after it has fermented for several weeks, the sauerkraut is then ready to be eaten. it is simmered on the stove and is often prepared with sausage or pork and accompanied by dumplings. 3..indian food spices are an important part of cooking in india. common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. vegetable dishes are more common in india than in europe. part of the reason for this is the influence of hinduism. hindus are traditionally vegetarian. muslims have influenced the meat dishes of india. typical meats are ＂mughlai food, kabobs, rich kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken＂ 2 differences exist between the south and north parts of india. vegetable dishes are more common in the south, and rice is the staple food. in the north, rice is often substituted by breads.4..japanese food japanese food emphasizes pure, clean flavors, and spices are used rarely. due to influences from buddhism, meals are made up of foods with five different colors and flavors. the five flavors included are sweet, spicy, salty, bitter and sour. the five colors included are yellow, black, white, green, and red. meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. meals are to be eaten slowly. noodles in soups and salads are common for lunch. hashi, or chopsticks are used to eat food in japan.some traditional japanese foods are, sushi, steamed vegetables, rice and green tea. fugu is a poisonous puffer fish that is a delicacy. when properly prepared, the toxins in fugu create a tingling effect after being eaten. foods are also prepared seasonally. in winter, mandarin oranges are common. cherry-blossom rice is prepared during spring and in september, abalone, cucumbers, and bamboo shoots are made.5.italian food typical foods vary by region in italy. there are geographical and climatic differences throughout italy that result in different products being available to cook with. italy has mountainous regions and plains. temperature also varies greatly, some regions are among the coldest in italy while others have mild climates along the mediterranean. pasta is typical in both areas, but the way the pasta is prepared varies. in the north, eggs are used when making the pasta, while in the south they are not. also, ...
上海美食 英语介绍
“生煎馒头”，是土生土长的上海点心，已有上百年的历史。
半发酵的面粉包上鲜肉和肉皮冻，一排排地放在平底锅里油煎，在煎制过程中还要淋几次凉水，最后撒上葱花和芝麻就大功告成了。
fried steamed buns, are native to shanghai and have a history of hundreds of years. the semi - fermented flour is covered with fresh meat and skin, and the rows are fried of oil in a pan . during the frying process, a few more cold water will be poured, and finally sprinkle the scallions and sesame seeds.
急求各国美食的英文小介绍
1 south korea's kimchi practice :the world-renowned korean kimchi, korea has become basically the signs.韩国泡菜的韩国语读音：“听其” south korea's kimchi korean pronunciation: ＂listen to his＂配料：大白菜、蒜、盐、鱼露、辣椒粉、糖。
ingredients: chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.注意：鱼露是最必不可少的东西，也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方，在韩国几乎家家自己做鱼露，中国人不吃这个东西，不过在大的超市里面有卖的，大约8-10元一瓶，多半是泰国的鱼露。
note: the sauce is the most essential thing is the reason why the chinese hot and sour kimchi and korean kimchi to the greatest difference, almost every family in south korea to do their own fish sauce, chinese people do not eat this thing, but in the big supermarkets inside there are sales of about 8-10 yuan a bottle, most of the fish sauce in thailand.准备材料： to prepare materials:1.白菜 1. cabbage白菜绿叶多，表皮薄，叶子密实，没有过多需要去除的外层叶子，看起来既干净又新鲜的为上选。
chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 储藏白菜以有绿叶，看起来新鲜的白菜为宜，新产的白菜越大越好，秋季白菜以大小适中，结球程度好，重量重的为好。
storage empoasca have to cabbage, chinese cabbage fresh look is appropriate, the new production of the better chinese cabbage, chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不仅含有丰富的维生素或矿物质，还含有各种具有多种药理作用的成分。
chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表，白菜中含有的methylmethionine是蛋氨酸的生物活性物质，对动脉硬化症具有疗效，而methylsysteinsulfoxid具有强化胆固醇的效果。
according to published academic papers, cabbage contains methylmethionine the met is the biological active substance, with effects on atherosclerosis, and methylsysteinsulfoxid have to strengthen the effectiveness of cholesterol.2. 萝卜 2. radish萝卜主要由水分组成，含有丰富的维生素c和消化酶—淀粉糖化酶素，若生吃，则有助于消化。
radish by water, rich in vitamin c and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比，维生素c主要分布在萝卜皮上，因此最好不要削皮，洗净后食用。
with the heart radish, vitamin c mainly in the luobu pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选。
the big carrot in uniform, no scars, fresh color guangrun, succulent fruit is soft, not too spicy, sweet as the last election.3.辣椒 3. pepper辣椒除胡萝卜素和维生素c之外，还含有多种成分。
in addition to the chili carotene and vitamin c, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用，能够促进唾液或胃液的分泌，促进消化。
capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，还具有提高体内各种代谢作用。
in addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒。
kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin guangrun pepper's.4.大蒜 4. garlic大蒜的源产地是中亚地区，是属于百合科的葱类，蒜头在地下。
garlic is the source of origin in central asia, belongs to the liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围，内部有5~6个小蒜瓣。
the garlic was light brown skin surrounded by garlic, there are 5 to 6 small suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜，以及长茎蒜。
the general cultivation of farm products represented as a late-maturing varieties are 6 species of garlic and garlic duoban, as well as the long stems and garlic. 制作泡菜时多使用味道辛辣的多瓣蒜，而制作咸蒜或使用蒜叶时多使用长茎蒜。
making more use of kimchi, when duo ban spicy garlic flavor, and the production of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亚硫酸盐的杀菌力为碳酸的15倍，具有促进新陈代谢，镇痛、便秘、解毒等各种作用。
garlic in the main components of stimulus - c sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.5.葱 5. onions普通蔬菜是碱性，但葱含有丰富的硫磺，属于酸性食品。
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用英语介绍几种食物的做法
红烧狮子头英语版的菜谱及做法2 lbs. ground beef1 c. corn flakes crumbs1/3 c. parsley flakes2 eggs2 tbsp. soy sauce1/4 tsp. pepper1/2 tsp. garlic powder1/3 c. catsup2 tbsp. minced onionssauce:1 can jellied cranberry sauce1 (12 oz.) bottle chili sauce2 tbsp. dark brown sugar1 tbsp. lemon juicepreheat oven to 350 degrees. mix meatball ingredients together. make small meatballs and fry in oil. blend sauce ingredients in a saucepan. heat and stir until melted. place meatballs in a baking dish. pour sauce over meatballs and bake in oven for 30 minutes.中英文菜谱，这里面有很多，可以看看：）~http://www.meishichina.cn/eat/magic/200504/3304_2.html
法国美食英文简介！
france has a long culinary tradition. french cuisine nowadays is a result of centuries of research, elaboration and perfection. the french are proud of their cuisine. it is an integral part of their culture. thanks to the interest in the french for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate. the origins of the success of french cuisine can be attributed to catherine de medicis. when she became queen of france in 1533, she brought her own florentine chefs from italy. at this time, italian chefs were more experienced than french chefs. they introduced new dishes and sophisticated techniques that they adapted to french products. this gave french cooking a real boost, and the country's culinary influence has never stopped. french cuisine is sophisticated, varied, well balanced and based on local and high-quality products. france has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. to carry the prestigious label ＂appélation d'origine contr?lée＂ (a.o.c), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria. unlike other countries, france does not have one national dish. because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. here is a tour de france of the regional specialties: alsace alsace cuisine is strong and unique. it plays a major part on holidays and at family gatherings. alsatian cuisine is rich and copious. most alsatian dishes are not found in other parts of france. the most famous specialty is chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. the baeckaoffe is a one-of-a-kind alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of soufflenheim. it's a stew comprised of pork, beef and lamb garnished with potatoes. there are many alsatian cakes and desserts, but the best is the kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. at christmas, bredles and gingerbreads decorate the tables of all alsatian families. bredles are cookies of different shapes flavoured with anise, cinnamon or almond. brittany brittany has excellent fresh seafood: coquilles-st-jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of brittany. this region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. la chandeleur, celebrated february 2nd, is the crêpes day in france. eating crêpes the day of la chandeleur will bring a year of happiness! burgundy a trip to france would not be complete without sampling escargots and frog's legs. burgundy snails are with the petis-gris snails, the two varieties eaten in france. escargots à la bourgignonne are stuffed with garlic butter. frog's legs are sautéed in butter with fine herbs. the boeuf bouguignon is another typical burgundy specialty. it's a beef stew marinated with burgundy red wine. the best-known regional product is mustard de dijon, secretly produced in the town of dijon. this strong mustard is used in vinaigrette, sauces and nicely compliments red meat. normandy normandy is renowned for the quality of its dairy products and apples. the region is home to the world-known camembert cheese. originally made more than 200 years ago in the lovely village of camembert, genuine camembert cheese is exclusively produced in normandy. apples also play an important part in the norman cuisine. they are not only used in desserts, but in alcohol and liquors. the region is famous for cider and a strong apple brandy called calvados. a mixture of cider and calvados, the pommeau de normandie is another regional beverage. in normandy, it is tradition to drink a glass of calvados in the middle of a meal to help digestion. this 200 century-old ritual is called trou normand. nowadays, a trou normand is still served in the middle of a meal, but as an apple sorbet soaked with calvados. provence the warm and sunny weather of provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of southern france. the basic ingredients of proven?al cuisine are olive oil, garlic and herbes de provence. among the typical proven?al dishes, ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and salade ni?oise, ...
法国美食介绍英文版
french food culture culture of french food french cuisine is extremely diverse, with only the chinese having similar variety in their food. this variety is supported by the french passion for good food in all its forms, france's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and france's long and varied history. in many ways, an understanding of the culture of french food is an understanding of france itself.meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. obviously, the latter type of dining is exceptional for most people. however, it is this more sophisticated dining which is typically found in ＂french restaurants＂ outside france, giving many foreigners the mistaken impression that french food is heavy and complicated. in fact, much of the french cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.it is common in much of france to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. in some areas, mainly in the south of france, even longer lunch breaks are taken. due to the long lunch break, businesses which close for this period typically reopen around 2pm or so and then stay open until about 7pm.regional influences on french food almost all the famous french dishes are regional specialities, some of which have become popular throughout france (such as coq au vin and foie gras) while others are mainly enjoyed in the regions in which they originate. although regional specialities are often offered throughout france, the quality of ingredients and preparation is often superior in their region of origin. each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. for example, in provence the food typically features olive oil, herbs and tomatoes. the evolution of regional cooking styles has been influenced by:local availability. the french, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. consequently, coastal regions (such as brittany and normandy, on the northwest coast of france) will favour sea fish and will use it more often and in more varied ways than inland areas. likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine. neighbouring countries and immigration. areas of france which border on other countries have incorporated some of the cuisine of their neighbours. it is not surprising to find italian dishes near the italian border. more notably, the french region of alsace is similar to germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on germany and partly due to it having been part of germany at various points in its history (the border has moved back and forth with various wars). in parts of the south which have a large north african immigrant population one can enjoy the cuisine which they have imported from their original countries. history and economic conditions. the culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. the rich meat dishes and cream sauces of burgundy are not only due to burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. on the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas. in all parts of france one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. however, in much of france the regional influences in terms of ingredients and cooking are marked. the most available food and the best cooking tend to be those produced from local ingredients and using local recipes. therefore, the decision of where to visit or live in france tends to influence which types of food one will enjoy.the french mediterranean uses olive oil, herbs and tomatoes in many of its dishes. the cuisine of northwest france uses butter, soured cream (crème fraiche) and apples. the cuisine of northeast france (alsace, and to a lesser extent ...
用英语介绍一种中国的美食
“ chinese dumpling jiaozi(chinese dumpling) is a traditional chinese food, which is essential during holidays in northern china. chinese dumpling becomes one of the most widely loved foods in china. chinese dumpling is one of the most important foods in chinese new year. since the shape of chinese dumplings is similar to ancient chinese gold or silver ingots, they symbolize wealth. traditionally, the members of a family get together to make dumplings during the new year's eve. they may hide a coin in one of the dumplings. the person who finds the coin will likely have a good fortune in the new year. chinese dumpling is also popular in other chinese holidays or festivals, so it is part of the chinese culture or tradition. chinese dumpling is a delicious food. you can make a variety of chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you.usually when you have chinese dumpling for dinner, you will not have to cook anything else except for some big occasions. the dumpling itself is good enough for dinner. this is one of the advantages of chinese dumpling over other foods, though it may take longer to make them. making dumplings is really teamwork. usually all family members join the work. some people started to make dumplings when they were kids in the family, so most chinese know how to make dumplings.” 谢谢采纳！ 译文： “中国饺子 饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。
在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。
由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。
在除夕之夜，人们都有和家人团聚一起包饺子的习俗。
他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。
饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。
你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。
除非在非常的日子里，一顿饺子也就足够了。
这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。
通常，一家人会参与到包饺子的工作中。
有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。
” 谢谢！
用英语介绍北京美食
beijing food there are four major cooking styles in china: sichuan, cantonese, shandong and huaiyang, with each having dozens of branches. all styles are represented in beijing with thousands of restaurants. in addition, recent years have seen the emergence of restaurants offering french, russian and italian foods as well as american fast food.peking duck peking duck has the reputation of being the most delicious food in the world. the chinese have a saying: visitors to beijing must do two things: climb the great wall and eat peking duck. while at quan jude, ducks are roasted directly over flames from fruit-tree wood, at bian yi fang roasting is done in closed containers fired with crop stalks. the best places to go for peking duck are qianmen, hepingmen and wangfujing.royal court food over 800 years when beijing served as the nation's capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. today, ordinary people can sample food of this cooking style, which was formerly reserved for royals only. the best restaurants offering court food are fang shan in beihai park and ting li guan in the summer palace. restaurants specializing in court food are not only meticulous about the quality of raw food selected, but lay great emphasis on the ambiance and decoration of the dining rooms.feast of complete manchu-han courses (man han quan xi) one evening in early 1993,35 chinese and foreign tourists clad in clothes that made them the look-alikes of a qing emperor, his queen,his concubines and court officials filed into the fang shan restaurant. they were the fifth group to sample man han quan xi, or feast of complete manchu-han courses, in the 70-year history of the restaurant. man han quan xi foods include bears' paw, hedgehog hydnum, tiger kidney,david's deer, ginseng, bracken, camel hump, shark fin, soft-shell turtle and fish skin, to name only a few. as many raw dishes come from wild life now under state protection, these courses are no longer available.hot pot the majority of restaurants in beijing, big or small, serve huoguo, or hot pot. customers sit around a table on which is place a hotpot. when the water in the pot boils,they dip paper-thin slices of mutton in the water and , seconds later,get the cooked mutton out of the opt and mix them with a sauce that contains sesame butter, salted leek and a dozen other ingredients. people also cook frozen bean curd,chinese cabbage and vermicelli in the hot pot.moslem flavor after the jin and yuan dynasties(1115-1368), with more hui people settling in beijing, moslem food consisting mainly of beef and mutton became increasingly popular in the city. beef and mutton are cooked in many ways. cooked mutton alone comes in dozens of varieties, including instant stewed mutton and mutton cooked in sly sauce. the best restaurant offering mongolian hot pot in beijing is donglai shun on wangfujing street; and the best roast mutton restaurant is the 145-year-old kao rou ji beside lake shichahai. also, the you yi shun restaurant at xidan is known for its fried mutton and the nearby hong bin lou restaurant for its all-mutton feast.folk snacks a beijinger who has long resided abroad says: what miss most are the numerous snacks back home. douzhi, pagao, ludagun, chatang and zhaguanchang all make the mouth water. douzhi is a fermented drink made from ground beans; pagaois a cold food made from buckwheat flour; ludagun is a sweet millet flour cake coated, after steaming, with a layer of soy bean flour,chatang is a thin, hot gruel of sorghum flour; and zhaguanchang is fried sausage.
介绍美食英语作文如何呢
这是英国的 望采纳~~compared to other european countries, britain has been criticized for not diet culture; but as britain join the european union, the different diet culture has been introduced in the uk, and british consumers in terms of food demand, caused a revolutionary change和其他欧洲国家相比，英国向来被批评为没有饮食文化；不过随着英国加入欧盟之后，不同的饮食文化已被引进了英国，造成英国消费者在食品需求方面，出现了革命性的变化。
compared to other european countries, britain has been criticized for not diet culture; but as britain join the european union, the different diet culture has been introduced in the uk, and british consumers in terms of food demand, caused a revolutionary change简而言之，英国菜制作方式有两种；放入烤箱烤、放入锅里煮。
做菜时什么调味品都不放，吃的时候再依个人爱好放些盐、胡椒或芥茉、辣酱油之类。
说起来是尊重各人的好恶，却也难免有偷工减料之嫌。
不过这的确是英国人喜爱的烹饪方式。
their habits stewed, barbecue, fried and fried foods, including vegetables. for meat, seafood, game cooking also has a unique way. and they on beef special preferences, such as barbecue beef, when eating is not only the enclosed seasonal vegetables, baked detailed taro, also the steak with a little mustard sauce; on the use of ingredients like butter and liquor; fresh on spices, cinnamon or other spices.他们习惯烩、烧烤、煎和油炸食物，甚至包括蔬菜。
对肉类、海鲜、野味的烹调也均有独到的方式；而且他们对牛肉类特别偏好，如烧烤牛肉，在食用时不仅附上时令的蔬菜、烤详芋，还会在牛排上加上少许的芥茉酱；在作料的使用上喜好奶油及酒类；在香料上则喜好肉桂等新鲜香料。
dinner for british people and is the most important part in daily life, they choose the meal time is usually late, and ate and drank, chatted, to promote the friendship between have dinner person, but to see they are belong to the autonomy of ethnic groups, a dinner for them may take a few hours！晚餐对英国人来说也是日常生活中最重要的一部份，他们选择的用餐时间通常较晚，而且都是边吃边喝边聊，以促进用餐人之间的情谊，可想见他们是属于极有自主性的民族，一顿晚餐对他们来说可能要花上好几个钟头！fish and fried potatoes, this is the ＂mcdonald's＂, is a kind of cheap and convenient food. fish are flatfish, or cod, with french fries dipped in salt or vinegar (many british people use both), is very popular with ordinary people.炸鱼及炸马铃薯条，这是英国的“麦当劳”，是一种既便宜又方便的食品。
炸鱼多为鲽鱼或鳕鱼，与炸薯条一起沾着盐或醋（不少英国人两者都用）食用，很受普通百姓欢迎。
