谁能把下面介绍川菜的文章翻译成英文?

川菜起源于中国古代巴、蜀两国,经商、周、秦而汉晋形成了初步 轮廓,唐宋间又有发展,直至清代末期得以成熟,前后经历三千余年,成为中国饮食文化四大主要流派之一,在海内外享有崇高声誉。
川菜,顾名思义,四川的菜,川菜的积淀是及其深厚的,菜式多样,口味清鲜醇浓并重。川菜文化是居于吃的文化,吃是一种艺术,此艺术反映了一个民族 ,一个国家文明的程度的高低。
具有浓郁地方色彩的川菜,是中国四大菜系之一,主要由重庆、成都及川北、川南的地方风味名特菜肴组成。 川菜的烹制方法有煎、炒、炸、爆、熘、煸、炝、烘、烤、炖、烧、煮、烩、焖、、氽、烫、煨、蒸、卤、冲、拌、渍、泡、冻、生煎、小炒、干煸、 干烧、鲜熘、酥炸、软、旱蒸、油淋、糟醉、炸收、锅贴等近40大类3000余种。
川菜作为我国四大菜系之一,在我国烹饪史上占有重要地位。它取材广泛,调味多变,菜式多样,口味清鲜醇浓并重,以善用麻辣著称,并以其别具一格的烹调方法和浓郁的地方风味,享誉中外,成为中华民族饮食文化与文明史上一颗灿烂夺目的明珠。
三香三椒三料,七滋八味九杂。这是什么?这是川菜的特点。吃在中国,味在四川。但这决不是说,其他地方菜系没味或者味少,不是的,我们祖国地大物博,吃精遍地,随便哪个地方都有自己丰富的味,独特的味,值得自豪的味。而川菜的味是祖国菜系中的一个典型代表。
这世界上到底有多少种味呢?我可以肯定没有人能说全了,就是发扬寓公移山的精神,子子孙孙挨着辈吃也说不全说不完,为什么呢?
自然界能产生气味的物质有20~40万种,一般人所能辨识的有200~400种。中国烹饪采用的调味品可达500种左右。味可分为基本型和复合型两种。基本型有9种:
酸、甜、苦、辣、咸、鲜、香、麻、淡。复合型难以胜计,目前只归纳为50 种左右:
一、 酸味型:酸辣、酸甜、姜醋、茄汁。
二、 甜味型:甜香、荔枝、甜咸。
三、 咸味型:咸香、咸酸、咸辣、酱香、腐乳、怪味。
四、 辣味型:胡辣、香辣、芥末、鱼香、蒜泥、家常。
五、 香味型:葱香、酒香、糟香、蒜香、椒香、五香、十香、麻酱、花香、清香、果香、奶香、烟香、糊香、腊香、孜然、陈皮、咖喱、姜汁、芝麻、冷香、臭香。
六、 鲜味型:咸鲜、蚝油、蟹黄、鲜香。
七、 麻味型:咸麻、麻辣。
八、 苦味型:咸苦、苦香。
九、 淡味型:淡香、本味。
那么,川菜的三香三椒三料,七滋八味九杂是什么呢?三香乃葱、姜、蒜,三椒乃辣椒、胡椒、花椒,三料乃醋、郫县豆瓣酱、醪糟。炒菜需有葱姜蒜,这是放之四海而皆准的真理,但是三椒却是真理之上的翻新,是味的进一步扩充,四川人尤其把这三椒的花样弄得别出心裁,产生了七滋八味,创造了世界闻名的川味。七滋是指:酸、甜、苦、辣、麻、辣、香、咸。八味是指:鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。九杂是指用料之杂。四川古称巴蜀之地,号称"天府之国",位于长江上游,气候温和,雨量充沛,群山环抱,江河纵横,盛产粮油,蔬菜瓜果四季不断,家畜家禽品种齐全,山岳深丘特产熊、鹿、獐、狍、银耳、虫草、竹笋等山珍野味,江河湖泊又有江团、雅鱼、岩鲤、中华鲟。优越的自然环境,丰富的特产资源,都为四川菜的形成与发展提供了有利条件。
08-11-25  肚兜2569 发布
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  • 0

    tianhuali

    Sichuan originated in ancient China Pakistan, the two countries Shu, business, Zhou, Qin and Han and Jin formed a preliminary outline of the Tang and Song Dynasties between the development and until the end of the Qing Dynasty to mature before and after going through three thousand years, China's four major food culture One of the main schools, enjoyed a high reputation at home and abroad.
    Sichuan, as its name implies, Sichuan food, Sichuan is the accumulation and deep, varied dishes, refreshing taste Chunnong both. Sichuan food culture is a living culture, eating is an art, the art reflects a nation, a country of high and low degree of civilization.
    Sichuan is rich in local color, and China is one of the four major branches, mainly from Chongqing, Chengdu and northern Sichuan, where southern Sichuan-style dishes of special components. The Sichuan cooking methods have fried, fried, deep-fried, burst, Liu, stir, cook in soy, baked, roasted, stewed, burning, boiling, braise, stew, and boil for a short time, hot, simmer, steam, brine, washed, mixed, stains , Bubble, cold, Sheng Jian, Xiao Chao, stir dry, dry, fresh Liu, Suzha, soft, dry steam, Youlin, bad drunk, closed bombed, fried dumpling, and so on nearly 40 more than 3000 categories.
    Sichuan in China as one of the four branches in China occupies an important position in the history of cooking. Based on its extensive and varied seasonings, and diverse dishes, refreshing taste Chunnong both to make the best use of that spicy, and its unique cooking methods and the strong local flavor, renowned Chinese and foreign, into the Chinese food culture and civilization in the history of A dazzling pearl.
    Shannon Law, the three three three-expected, the seven-zi Bawei nine miscellaneous. What's this? This is a feature of the Sichuan. To eat in China, in Sichuan flavor. But this is by no means that no branches elsewhere in the taste or smell less, not of China's vast territory and abundant resources, to eat refined over and over, just where has its own rich flavor, unique taste and flavor to be proud of. The taste of Sichuan cuisine of the motherland is a typical representative.
    This is the world's number in the end it kind of taste? I am sure that no one can say that the whole is to carry forward the spirit of Yu Gong Yi-Shan, the next generation and to future generations to eat, also said too many incomplete Why?
    Smell the natural world can produce the material, 20 ~ 400,000 kinds, most people can identify the 200 to 400. Chinese cooking spices used in up to 500 or so. Taste can be divided into basic and complex of two. There are basic-9:
    Acid, sweet, bitter, spicy, salty, fresh, fragrant Ma, light. Compound difficult to win total, only 50 or so be summed up as:
    First, sour type: hot and sour, sweet and sour, Jiangcu, ketchup.
    II-sweet: sweet, lychee, Tian Xian.
    Third, salty type: Xianxiang, acid salt, Xianla, Maotai, the fermented bean curd, the smell.
    Fourth, spicy type: Hu hot, spicy, mustard, garlic, garlic, home.
    Five-flavor: Congxiang, wine, incense worse, alliaceum, Shannon Law, five-spice, incense decade, sesame, floral fragrance, fruity, Naixiang, incense smoke, the paste is fragrant incense Prince, cumin, Chenpi , Curry, ginger, sesame, Lengxiang, smell incense.
    Six-flavor: Xian Xian, oyster sauce, Crab, Xianxiang.
    Seven-mei Ma: Ma Xian, and spicy.
    Eight-bitter taste: bitter salty, bitter incense.
    IX-light: light incense, the smell.
    Then, of Sichuan Third Law, three three-Xiang Liu, seven Zi Bawei nine miscellaneous what is it? Shannon is a three-onion, ginger, garlic, chili is a three-Law, pepper, pepper, vinegar is a three-hat, the bean paste Pixian, Laozao. Cong Jiangsuan the need for cooking, which is the universal truth, but the three-Law, but the truth is on top of the renovation is the further expansion of flavor, especially these three Sichuanese Law made the original pattern, resulting in Zi Bawei seven, to create a world-renowned Sichuan. Zi refers to the seven: acid, sweet, bitter, spicy, Ma, spicy, fragrant salt. Bawei means: Garlic, spicy, hot and sour, dry, Galinsoga, oil, the smell, the Law Commission. Nine miscellaneous refers to the use of miscellaneous materials. Gu Cheng's Sichuan Bashu, the so-called "Land of Abundance", is located in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers, China, rich in grain and oil, fruits and vegetables keep the four seasons, the full range poultry, livestock, the mountain deep middle Chute bear, deer, Roe, roe, Tremella, Chinese caterpillar fungus, bamboo shoots, etc. Shanzhen Game, lakes and rivers, Jiang Mission, Ya fish, rock carp, sturgeon. The superiority of the natural environment, rich in resources, products, Sichuan dishes for the formation and development have provided favorable conditions
    希望对你有帮助哦。

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  • 0

    花自飘香2008

    我也能,请
     
    Sichuan originated in ancient China Pakistan, the two countries Shu, business, Zhou, Qin and Han and Jin formed a preliminary outline of the Tang and Song Dynasties between the development and until the end of the Qing Dynasty to mature before and after going through three thousand years, China's four major food culture One of the main schools, enjoyed a high reputation at home and abroad.
    Sichuan, as its name implies, Sichuan food, Sichuan is the accumulation and deep, varied dishes, refreshing taste Chunnong both. Sichuan food culture is a living culture, eating is an art, the art reflects a nation, a country of high and low degree of civilization.
    Sichuan is rich in local color, and China is one of the four major branches, mainly from Chongqing, Chengdu and northern Sichuan, where southern Sichuan-style dishes of special components. The Sichuan cooking methods have fried, fried, deep-fried, burst, Liu, stir, cook in soy, baked, roasted, stewed, burning, boiling, braise, stew, and boil for a short time, hot, simmer, steam, brine, washed, mixed, stains , Bubble, cold, Sheng Jian, Xiao Chao, stir dry, dry, fresh Liu, Suzha, soft, dry steam, Youlin, bad drunk, closed bombed, fried dumpling, and so on nearly 40 more than 3000 categories.
    Sichuan in China as one of the four branches in China occupies an important position in the history of cooking. Based on its extensive and varied seasonings, and diverse dishes, refreshing taste Chunnong both to make the best use of that spicy, and its unique cooking methods and the strong local flavor, renowned Chinese and foreign, into the Chinese food culture and civilization in the history of A dazzling pearl.
    Shannon Law, the three three three-expected, the seven-zi Bawei nine miscellaneous. What's this? This is a feature of the Sichuan. To eat in China, in Sichuan flavor. But this is by no means that no branches elsewhere in the taste or smell less, not of China's vast territory and abundant resources, to eat refined over and over, just where has its own rich flavor, unique taste and flavor to be proud of. The taste of Sichuan cuisine of the motherland is a typical representative.
    This is the world's number in the end it kind of taste? I am sure that no one can say that the whole is to carry forward the spirit of Yu Gong Yi-Shan, the next generation and to future generations to eat, also said too many incomplete Why?
    Smell the natural world can produce the material, 20 ~ 400,000 kinds, most people can identify the 200 to 400. Chinese cooking spices used in up to 500 or so. Taste can be divided into basic and complex of two. There are basic-9:
    Acid, sweet, bitter, spicy, salty, fresh, fragrant Ma, light. Compound difficult to win total, only 50 or so be summed up as:
    First, sour type: hot and sour, sweet and sour, Jiangcu, ketchup.
    II-sweet: sweet, lychee, Tian Xian.
    Third, salty type: Xianxiang, acid salt, Xianla, Maotai, the fermented bean curd, the smell.
    Fourth, spicy type: Hu hot, spicy, mustard, garlic, garlic, home.
    Five-flavor: Congxiang, wine, incense worse, alliaceum, Shannon Law, five-spice, incense decade, sesame, floral fragrance, fruity, Naixiang, incense smoke, the paste is fragrant incense Prince, cumin, Chenpi , Curry, ginger, sesame, Lengxiang, smell incense.
    Six-flavor: Xian Xian, oyster sauce, Crab, Xianxiang.
    Seven-mei Ma: Ma Xian, and spicy.
    Eight-bitter taste: bitter salty, bitter incense.
    IX-light: light incense, the smell.
    Then, of Sichuan Third Law, three three-Xiang Liu, seven Zi Bawei nine miscellaneous what is it? Shannon is a three-onion, ginger, garlic, chili is a three-Law, pepper, pepper, vinegar is a three-hat, the bean paste Pixian, Laozao. Cong Jiangsuan the need for cooking, which is the universal truth, but the three-Law, but the truth is on top of the renovation is the further expansion of flavor, especially these three Sichuanese Law made the original pattern, resulting in Zi Bawei seven, to create a world-renowned Sichuan. Zi refers to the seven: acid, sweet, bitter, spicy, Ma, spicy, fragrant salt. Bawei means: Garlic, spicy, hot and sour, dry, Galinsoga, oil, the smell, the Law Commission. Nine miscellaneous refers to the use of miscellaneous materials. Gu Cheng's Sichuan Bashu, the so-called "Land of Abundance", is located in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers, China, rich in grain and oil, fruits and vegetables keep the four seasons, the full range poultry, livestock, the mountain deep middle Chute bear, deer, Roe, roe, Tremella, Chinese caterpillar fungus, bamboo shoots, etc. Shanzhen Game, lakes and rivers, Jiang Mission, Ya fish, rock carp, sturgeon. The superiority of the natural environment, rich in resources, products, Sichuan dishes for the formation and development have provided favorable conditions

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