英语翻译都是一句一句的 1.中国饮食文化.2.民以食为天.3.食不厌精 脍不厌细.4.色 香 味 形 器.5.吃 住 行

英语翻译
都是一句一句的 1.中国饮食文化.2.民以食为天
.3.食不厌精 脍不厌细.4.色 香 味 形 器.5.吃 住 行 游 购 娱.6.中 国 烹 饪 主 要 菜 系.7.世界三大菜系是指：以中餐为代表的中国菜系.以西餐为主题的法国菜系.又被称为清真菜系的土耳其菜系.8.中国菜
系简介.9.地方菜系简介.10.其他菜系简介.11.地域 民族 功能 时代.12.四大菜系.13.按民族划分.14.按功能划分.15.按时代划分.16.糖醋鲤鱼
.17.九转大肠.18.鲁菜—菜系之首.19.选料：明虾 海螺 鲍鱼 蛎黄 海带等海鲜.20.技法：爆 炒 扒 烧 蒸 .21.口味：浓少清多 醇厚不腻鲜 香 脆 嫩.22.菜品：糖醋鲤鱼 锅溻豆腐 九转大肠 葱爆海参 清蒸加吉鱼 烤大虾 奶汤鲫鱼等.23技法：炒 滑 爆 煸 溜 炝 炸 煮 糟 醉 冲 拌 卤 熏 腌 腊 冻 酱 .24口味：清鲜纯浓 麻辣辛辣 一菜一格 百菜百味.25.菜品：宫保鸡丁 麻婆豆腐 鱼香鱼丝 灯影牛肉 干煸牛肉 虫草鸭子 家常海参 干烧岩鱼 水煮肉片、25宫保鸡丁.26麻婆豆腐.27灯影牛肉.28选料：选料严谨 四季有别 野蔬入馔.29.选料：选料严谨 四季有别 野蔬入馔.30.口味：酥烂脱骨而不失其形 滑嫩爽脆而益显其味.30.菜品：松鼠桂鱼 清炖狮子头 三套鸭.31.粤菜—清淡鲜活 .32.选料：狸 猫 蛇 狗 33技法：炒 烧 烩 烤 煎 灼焗 扒 扣 炸 焖.34.口味：五滋（清 香 脆 酥 浓)六味（酸 甜 苦 辣 咸鲜）.35.菜品：烤乳猪 蚝油牛肉 龙虎斗

1. China's food culture. 2. people
. 3. shibuyanjing thin. 4. the aroma form. 5. eat live entertainment purchased xingyou. 6. China mainly for cooking. 7. three world cuisines refers to Chinese food Chinese cuisine. To Western-themed French cuisine. Also called Muslim cuisine of Turkish cuisine. 8. Chinese cuisine
Introduction to the Department. 9. the introduction of local cuisine. 10. other cuisine. 11. the era of national capabilities. 12. four cuisines. 13. in accordance with the National Division. 14. divide. 15. in accordance with the age division. 16. Sweet & Sour fish
. 17. the intestines. 18. the Shandong cuisine — cuisine. 19. materials: prawn conch abalone flesh yellow band and other seafood. 20. techniques: fried steak burning steam. 21. the flavors: dense little more mellow and not enough clear fresh crisp and tender. 22. dishes: Sweet & Sour fish Pot ta tofu intestines fried sea cucumber steamed prawns snapper fish soup, milk. 23 techniques: stir fried detonation bomb boiled red chili sauce drunken punch with halogen smoked cured cold sauce. 24 flavors: fresh pure concentrated spicy hot and spicy a dish a hundred dish Potpourri. 25. the dishes: Kung pao chicken curd fish Ayu silk way beef fried beef Cordyceps duck home-style sea cucumber sauce and meat cooked in life is good ..., 25 Kung pao chicken. 26 curd. 27 comment of beef. 28 materials: materials rigorous quarter consists in wild vegetables in the other. 29. the materials: materials stringent wild vegetables into the four seasons are different delicacies. 30. the flavors: crisp black bone removal without losing its elderly nun-slip while benefiting its flavor. 30. the dishes: Squirrel three sets of duck meatballs stew. 31. fresh cuisine — light. 32. the materials: Palm Civet snake dog 33 techniques: fried noodles with roasted Jian burning burning baked with buckle fried stew. 34. flavors: five crisp and crunchy nourishing Qing (concentrated) six, salt and fresh taste (bittersweet). 35. the dishes: beef roast suckling pig and the tiger in oyster sauce