20201019 cult - Revision history

Yang Ziling: /* Yang Ziling 杨子泠 */

2020-12-16T15:59:00Z

Yang Ziling 杨子泠

Jiang Fengyi: /* Lei Kuangxi 雷旷溪 */

2020-11-23T08:15:43Z

Lei Kuangxi 雷旷溪

XieFan: /* Shi Haiyao 石海瑶 */

2020-11-23T07:00:29Z

Shi Haiyao 石海瑶

Zhu Xu: /* Ha, Thi Thu Hang */

2020-11-11T07:22:47Z

Ha, Thi Thu Hang

Yang Ziling: /* Yu Ni 余妮 */

2020-11-09T01:41:52Z

Yu Ni 余妮

Yang Ziling: /* Chen Han 陈涵 */

2020-11-02T08:46:01Z

Chen Han 陈涵

Zhou Yuanqu: /* Zhou Yuanqu 周园曲 */

2020-11-01T13:49:42Z

Zhou Yuanqu 周园曲

Yuan Tianyi: /* Yuan Tianyi 袁天翼 */

2020-10-26T06:53:37Z

Yuan Tianyi 袁天翼

Yuan Tianyi: /* Yuan Tianyi 袁天翼 */

2020-10-26T06:39:11Z

Yuan Tianyi 袁天翼

Xu Jing: /* Xu Jing 许静 */

2020-10-26T06:16:00Z

Xu Jing 许静

@@ Line 1,155: / Line 1,155: @@
 . 中国汉族饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。
-The cuisine of the Han Chinese food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to differences in climate, geography, history, products, and dietary customs through a long historical evolution. They are recognized as local dishes.
+The cuisine of the Han Chinese food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to differences in climate, geography, history, products, and dietary customs through a long historical evolution. They are recognized as local dishes. --[[User:Yang Ziling|Yang Ziling]] ([[User talk:Yang Ziling|talk]]) 15:58, 16 December 2020 (UTC)
 . 原料是烹饪的物质基础。随着我国经济的发展，烹饪原料更加丰富多彩，国际的烹饪原料与我国传统的烹饪原料都大显神通，各显其能。
-Raw materials are the material basis of cooking. With the development of Chinese economy, cooking materials have become more colorful. Both international cooking materials and Chinese traditional cooking materials have shown their abilities.
+Raw materials are the material basis of cooking. With the development of Chinese economy, cooking materials have become more colorful. Both international cooking materials and Chinese traditional cooking materials have shown their abilities. --[[User:Yang Ziling|Yang Ziling]] ([[User talk:Yang Ziling|talk]]) 15:58, 16 December 2020 (UTC)
 . 开水白菜（英文名：Steamed Chinese Cabbage in Supreme Soup）是一道四川名菜，原系川菜名厨黄敬临在清宫御膳房时创制，后来由川菜大师罗国荣发扬光大，成为国宴上的一道精品。
-Steamed Chinese Cabbage in Supreme Soup is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later, it was developed by Sichuan cuisine master Luo Guorong and became a fine product at the state banquet.
+Steamed Chinese Cabbage in Supreme Soup is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later, it was developed by Sichuan cuisine master Luo Guorong and became a fine product at the state banquet. --[[User:Yang Ziling|Yang Ziling]] ([[User talk:Yang Ziling|talk]]) 15:58, 16 December 2020 (UTC)
 . 中国人习惯用筷子，而非洲、中东、印度尼西亚及印度次大陆等地区的人则用手指去抓取。
-Chinese people are accustomed to using chopsticks, while people in Africa, the Middle East, Indonesia, and the Indian subcontinent use their fingers to grab it.
+Chinese people are accustomed to using chopsticks, while people in Africa, the Middle East, Indonesia, and the Indian subcontinent use their fingers to grab it.  --[[User:Yang Ziling|Yang Ziling]] ([[User talk:Yang Ziling|talk]]) 15:58, 16 December 2020 (UTC)
 ==Yi Zichu 义子楚==

← Older revision		Revision as of 08:15, 23 November 2020
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	The development of Sichuan cuisine culture depends on advantaged natural conditions. it has enjoyed the reputation of "the land of abundance" since ancient times. The rivers crossed in the territory,plenty of evergreen plants and rich in raw materials.		The development of Sichuan cuisine culture depends on advantaged natural conditions. it has enjoyed the reputation of "the land of abundance" since ancient times. The rivers crossed in the territory,plenty of evergreen plants and rich in raw materials.
		+
		+	The development of Sichuan cuisine culture owes to its advantaged natural conditions. It has enjoyed the reputation of "the land of abundance" since ancient times, with rivers running crossed in the territory and plenty of evergreen plants and raw materials.--[[User:Jiang Fengyi\|Jiang Fengyi]] ([[User talk:Jiang Fengyi\|talk]]) 08:15, 23 November 2020 (UTC)
		+

	2、炒是应用范围较广的一种烹调方法，也是最基本的一种烹调技术。炒法最早出现的记载不可得知，至少目前为止还没有比较确凿的说法，但是在北魏年间的名著《齐民要术》中已经有了“炒令其熟”的相关记载。		2、炒是应用范围较广的一种烹调方法，也是最基本的一种烹调技术。炒法最早出现的记载不可得知，至少目前为止还没有比较确凿的说法，但是在北魏年间的名著《齐民要术》中已经有了“炒令其熟”的相关记载。

← Older revision		Revision as of 07:00, 23 November 2020
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	Chopsticks, invented by Chinese people, is a kind of tableware with distinctive national characteristics.--[[User:Wu Yilu\|Wu Yilu]] ([[User talk:Wu Yilu\|talk]]) 02:07, 26 October 2020 (UTC)		Chopsticks, invented by Chinese people, is a kind of tableware with distinctive national characteristics.--[[User:Wu Yilu\|Wu Yilu]] ([[User talk:Wu Yilu\|talk]]) 02:07, 26 October 2020 (UTC)
		+
		+	Chopsticks is a kind of tableware with distinctive Chinese characteristics as it is invented by Chinese people.--[[User:XieFan\|XieFan]] ([[User talk:XieFan\|talk]]) 07:00, 23 November 2020 (UTC)

	==Si Yu 司妤==		==Si Yu 司妤==

← Older revision		Revision as of 07:22, 11 November 2020
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	调味品在中国烹饪中非常重要。--[[User:HATHITHUHANG2\|HATHITHUHANG2]] ([[User talk:HATHITHUHANG2\|talk]]) 04:04, 26 October 2020 (UTC)		调味品在中国烹饪中非常重要。--[[User:HATHITHUHANG2\|HATHITHUHANG2]] ([[User talk:HATHITHUHANG2\|talk]]) 04:04, 26 October 2020 (UTC)
		+
		+	1.山东菜系（鲁菜）有许多海鲜名菜。--[[User:Zhu Xu\|Zhu Xu]] ([[User talk:Zhu Xu\|talk]]) 07:22, 11 November 2020 (UTC)
		+
		+	2.粤菜的原材料非常多样，包括蛇、猫、穿山甲。蛇羹被认为是一种美味。--[[User:Zhu Xu\|Zhu Xu]] ([[User talk:Zhu Xu\|talk]]) 07:22, 11 November 2020 (UTC)

	==He Changqi 何长琦==		==He Changqi 何长琦==

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 Chinese cuisine not only pays attention to the beauty of physiological taste, but also pays attention to the beauty of psychological taste. Thus, people can get the satisfaction of blending material and spirit in the diet prepared by the cook. This is the essence of Chinese culinary art.--[[User:Yu Ni|Yu Ni]] ([[User talk:Yu Ni|talk]]) 03:06, 25 October 2020 (UTC)
 .北京烤鸭的烤制，分明炉（即挂炉）和焖炉两种。挂炉烤鸭与焖炉烤鸭除了烤制时用的烤炉一个是明火，一个不见明火，其它没有太大的区别。
 There are two kinds of roasting methods for Beijing roast duck, hanging oven and stewing oven. There is no big difference between hanging oven roast duck and stewing oven roast duck, except that one is open fire and the other is not visible.--[[User:Yu Ni|Yu Ni]] ([[User talk:Yu Ni|talk]]) 03:06, 25 October 2020 (UTC)
 .通过这个筷子的浮雕不仅能证明在汉代时期人们就已经在使用筷子，而且更能反映出当时人们富足的生活条件和多样化的生活方式。

@@ Line 43: / Line 43: @@
 Sichuan cuisine is characterized by extensive use of raw materials, diverse seasoning and satisfying dishes. It is a complete flavor system made up of five categories, including banquet dishes, common meal, home-cooked meal, San Zheng Jiu Kou(San Zheng refers to three steamed dishes and Jiu Kou refers to the large number of folk dishes), and local snacks.--[[User:Chen Han|Chen Han]] ([[User talk:Chen Han|talk]]) 14:03, 23 October 2020 (UTC)
 .一份精心设计编制的筵席菜单，对菜点色 、形 、香 、味、滋的组合，餐具饮器的配置，烹调技法的运用，菜肴、羹汤、点心的排列，馔肴总体风味特色的表现，都有周密的安排。
 Thorough arrangements are made in a elaborate banquet menu, such as the combination of dishes' color, shape, smell, taste and flavor, placing methods of tableware, use of culinary techniques, array of the dishes, soups and snacks, and exhibition of the overall flavor in localities. --[[User:Chen Han|Chen Han]] ([[User talk:Chen Han|talk]]) 14:03, 23 October 2020 (UTC)
 .腊味合蒸属湘菜系，腊肉中磷、钾、钠的含量丰富，还含有脂肪、蛋白质、碳水化合物等元素，有开胃祛寒、消食等功效。

← Older revision		Revision as of 13:49, 1 November 2020
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	==Zhou Yuanqu 周园曲==		==Zhou Yuanqu 周园曲==
		+
		+	1、中国饮食文化的菜系，是指在一定区域内，由于气候、地形、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味。
		+
		+	The cuisine of Chinese food culture refers to a set of self-contained cooking skills and flavors formed through long historical evolution in a certain area due to differences in climate, topography, history, products, and dietary customs.--[[User:Zhou Yuanqu\|Zhou Yuanqu]] ([[User talk:Zhou Yuanqu\|talk]]) 13:49, 1 November 2020 (UTC)
		+
		+	2、中国菜非常强调色、香、味俱佳。这既是一道菜的标准，也是一席菜的标准。
		+
		+	Chinese cuisine places great emphasis on color, aroma and taste. This is not only the standard for a dish, but also the standard for a meal.--[[User:Zhou Yuanqu\|Zhou Yuanqu]] ([[User talk:Zhou Yuanqu\|talk]]) 13:49, 1 November 2020 (UTC)
		+
		+
		+	3、北京烤鸭的用料为优质肉食鸭。经过果木炭火烤制，色泽红润，肉质肥而不腻，外脆里嫩。
		+
		+	The ingredients of Beijing roast duck are high-quality meat duck. After roasted over fruitwood, the duck presents a ruddy luster and the meat is fat but not greasy with its outside crispy and inside tender.--[[User:Zhou Yuanqu\|Zhou Yuanqu]] ([[User talk:Zhou Yuanqu\|talk]]) 13:49, 1 November 2020 (UTC)
		+
		+	东安子鸡成菜呈红白绿黄四色，鸡肉肥嫩，味道酸辣鲜香。
		+
		+	The dish Dong'an chicken has four colors in it, which are red, white, green and yellow. The chicken meat is fat and tender, with a fresh, spicy and sour flavor.--[[User:Zhou Yuanqu\|Zhou Yuanqu]] ([[User talk:Zhou Yuanqu\|talk]]) 13:49, 1 November 2020 (UTC)
		+
		+	4、筷子是华夏饮食文化的标志之一，是世界上常用餐具之一，发明于中国，后传至朝鲜、日本、越南等汉字文化圈。
		+
		+	Chopsticks are one of the symbols of Chinese food culture as well as one of the commonly used tableware in the world. It was invented in China and then spread to countries where Chinese characters were once used, such as North Korea, Japan and Vietnam.--[[User:Zhou Yuanqu\|Zhou Yuanqu]] ([[User talk:Zhou Yuanqu\|talk]]) 13:49, 1 November 2020 (UTC)

	==Zhu Meimei 祝美梅==		==Zhu Meimei 祝美梅==

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 筷子由两根长短相同的木棍组成，是中国的传统餐具。筷子出现在3000年前，它的出现不仅是中国烹饪文化的变革，也是人类文明的标志。
-Chopsticks, composed of two wooden sticks with the same length, are traditional Chinese eating utensil, which appeared over 3000 years ago, not only ushering in the revolution of Chinese cooking culture, but also marking the human civilization.
+Chopsticks, composed of two wooden sticks with the same length, are traditional Chinese eating utensil, which appeared over 3000 years ago, not only ushering in the revolution of Chinese cooking culture, but also marking the human civilization.--[[User:Yuan Tianyi|Yuan Tianyi]] ([[User talk:Yuan Tianyi|talk]]) 06:53, 26 October 2020 (UTC)
 ==Zeng Liang 曾良==

← Older revision		Revision as of 06:39, 26 October 2020
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	Chinese cuisine, an over all name of cuisines from each area of China, time-honored as it is, boasts exquisite skill, opulent kinds, various schools, distinctive styles, which is the pearl of Chinese cookery after thousands of years’ development, thus winning fame throughout the world.--[[User:Yuan Tianyi\|Yuan Tianyi]] ([[User talk:Yuan Tianyi\|talk]]) 02:17, 24 October 2020 (UTC)		Chinese cuisine, an over all name of cuisines from each area of China, time-honored as it is, boasts exquisite skill, opulent kinds, various schools, distinctive styles, which is the pearl of Chinese cookery after thousands of years’ development, thus winning fame throughout the world.--[[User:Yuan Tianyi\|Yuan Tianyi]] ([[User talk:Yuan Tianyi\|talk]]) 02:17, 24 October 2020 (UTC)
		+
		+	筷子由两根长短相同的木棍组成，是中国的传统餐具。筷子出现在3000年前，它的出现不仅是中国烹饪文化的变革，也是人类文明的标志。
		+
		+	Chopsticks, composed of two wooden sticks with the same length, are traditional Chinese eating utensil, which appeared over 3000 years ago, not only ushering in the revolution of Chinese cooking culture, but also marking the human civilization.

	==Zeng Liang 曾良==		==Zeng Liang 曾良==

← Older revision		Revision as of 06:16, 26 October 2020
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	Aroma is an important part of the art of cooking. It is a sense of smell from the material component and presents as a pleasant smell.--[[User:Xu Jing\|Xu Jing]] ([[User talk:Xu Jing\|talk]]) 06:14, 26 October 2020 (UTC)		Aroma is an important part of the art of cooking. It is a sense of smell from the material component and presents as a pleasant smell.--[[User:Xu Jing\|Xu Jing]] ([[User talk:Xu Jing\|talk]]) 06:14, 26 October 2020 (UTC)
		+
	3. 最后，辣椒爆香，味道一绝。很多人都觉得辣子鸡里的干辣椒很多，其实不然，煸好后的干辣椒酥脆膨胀，虽然在视觉上感觉量特别多，但其真正的重量却很轻。		3. 最后，辣椒爆香，味道一绝。很多人都觉得辣子鸡里的干辣椒很多，其实不然，煸好后的干辣椒酥脆膨胀，虽然在视觉上感觉量特别多，但其真正的重量却很轻。