中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系。    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, Read More

   什锦蛋炒饭，是扬州炒饭中最典型的品种，它有很多配料，常用的有鸡蛋、海参、火腿、青豆、虾仁、猪里脊肉、香菇、笋、葱花等等。制作时先将鸡蛋炒好，再将其他配料炒熟，加清汤和盐调好味，盛起备用，然后开始炒米饭，米饭要炒得粒粒分明而没有湖斑，最后将炒好的鸡蛋和其它配料倒入一半炒匀，炒匀后盛出三分之二放在盘中，再将剩下的配料与锅中的米饭炒匀，盖在盘中的炒饭上。如此做出的炒饭既漂亮，又有很多配料在上面，真是好吃看得见啊！      Yeung Chow Fried Rice(扬州炒饭: Yángzhōu chǎofàn) is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines. 扬州炒饭是中国、美国、澳大利亚、英国和菲律宾中式餐馆里的常见菜式。 Yangzhou, or Read More

   While you’re at it, why not tell or show us the most hilarious translation of a Chinese dish you’ve ever seen? Or even the name of a dish you just can’t figure out Read More

  Mápó dòufu–麻婆豆腐   Nowadays, “Chen Mapo Dofu” restaurants open at several locations in Chengdu, with one on Xiyulong St. and another near the Qingyang Gong Temple to serve the best version. In 2005, the Read More

   “So I don’t think an increase in tourist numbers is going to just happen, I think it’ll be done with a bit of help from the government,” she said.     London’s retailers Read More

   2．坐勺放油，加蒜炒一炒，加蚝油、料酒、胡椒面、糖、味精、酱油、汤，开后勾芡，淋香油，浇在生菜上即可。    Sautéed Lettuce in Oyster Sauce 蚝油生菜 Style of cooking: Guangdong cuisine 菜系：粤菜 Flavor: salty and fresh 口味：咸鲜 Characteristics: Sautéed Lettuce in Oyster Sauce is a common dish served in restaurants. It Read More

   老虎菜的具体做法是：将香菜一把，洗净。葱一根，从中间剖开，切段。花生米炸熟，晾凉，备用。切成细丝，不喜欢辣的人就少放些。以上几样东西加麻油、盐、味精拌匀即成。简单美味，是很好的一道开胃菜，下酒也不错。    Tiger Salad 老虎菜 Tiger Salad is given this name, because it is a salad that is made with chili pepper and coriander, so it is as spicy and fierce as a Read More

   五花肉煮熟之后切成方块，沙锅内放入葱，姜块垫底，五花肉皮朝下放在葱姜上，加入酱油，白糖，黄酒，葱结，加盖先用旺火烧开，再用微火焖2小时，再将肉块装入陶罐，加盖，以桃花纸密封，上笼蒸透即成。    Braised Dongpo Pork 东坡肉 Style of cooking: Zhejiang cuisine 菜系：浙菜 Flavor: salty and fresh 口味：咸鲜 Introductions 介绍： As the legend has it: in the Yuanyou period of the Song Dynasty, Su Read More

   杀猪菜，原本是东北农村每年接近年关杀年猪时所吃的一种炖菜。过去，人们没有条件讲究什么配料、调料，只是把刚杀好的猪肉斩成大块放进锅里，加入水，放上盐，然后边煮边往里面切酸菜，等到肉烂菜熟后，再把灌好的血肠倒进锅内煮熟。上菜时，一盘肉，一盘酸菜，一盘血肠，也有的是把三者合一。    Pork Stew was originally a stewed dish eaten in the northeast rural areas at the end of the lunar year when pigs were killed for the coming new year. In the Read More

   由于我国产茶历史悠久，茶区辽阔，自然条件各异，茶树品种繁多，更因采制加工方法不同，从而形成了千姿百态、丰富多彩的茶品。人们通过长期的实践，创造并采用了不同的加工制作工艺，发展了从不发酵、半发酵到全发酵一系列不同茶类，逐步形成了中国传统意义上的六大茶类：绿茶、红茶、乌龙茶、白茶、黄茶、黑茶。此外，花茶和砖茶也是有名的茶品。    Since China has a long history of tea planting, extensive tea areas, various natural conditions, numerous varieties of tea trees and also different methods of tea collecting and processing, it has Read More