20201019 cult

Alsied, Saffana

1.Of the four major schools of China’s culinary art, Sichun cuisine is perhaps the most popular. It is well-known for its hot and pungent flavoring. Yet the highly distinctive pungency is not its only characteristic.

在中国烹饪艺术的四大流派中，思春美食也许是最受欢迎的。 它以其辛辣的辛辣味而闻名。 然而，高度独特的刺激性并非其唯一特征。

2.Cutting has always been a distinctive feature of Chinese culinary art. The ingredients of a given dish can be cut into slices, strips, shreds, cubes, segments, dices, grains, or minced. Some materials, like turnip, radish and potato, can be carved into the shapes of flowers and animals.

切割一直是中国烹饪艺术的一大特色。 可以将给定菜的成分切成薄片，条状，切丝，方块，段，丁，谷物或切碎。 一些材料，例如萝卜，萝卜和土豆，可以雕刻成花朵和动物的形状。

3.Beijing Roast Duck is prepared from specially bred Beijing crammed (force-fed) duck in a unique roasting process, which results in a perfect combination of color.

北京烤鸭采用特殊的北京烤鸭（强制饲喂）鸭，经过独特的烤制工艺制成，可完美融合色彩。

4.Chopsticks are a symbol of Chinese culture, and the Chinese people are proud of them.

筷子是中国文化的象征，中国人民为此感到自豪。

Cao Runxin 曹润鑫

1.粤菜源自中原，传承了孔子所倡导的“食不厌精，脍不厌细“的中原饮食风格，因此粤菜做法比较精细，复杂。

Guangdong cuisine originated from the central plain, and inherited its eating style of”the finer the food, the better” advocated by Confucius. Therefore Guangdong cuisine is more elaborate and complicated.--Cao Runxin (talk) 01:21, 24 October 2020 (UTC)

Originating from the central plains, Guangdong cuisine inherited the eating style of“the finer the food, the better” advocated by Confucius. Therefore, Guangdong cuisine is more elaborate and complicated.--Ding Daifeng (talk) 07:34, 25 October 2020 (UTC)

2.中国烹饪艺术有自己的艺术特点，即融绘画、雕塑、装饰、园林等艺术形式为一体。

Chinese culinary art has its own artistic characteristics, that is, it integrates some art forms like painting, sculpture, decoration, gardening.--Cao Runxin (talk) 01:21, 24 October 2020 (UTC)

Chinese culinary art has its own artistic characteristics as it’s in perfect harmony with painting, sculpture, decoration and gardening.--Ding Daifeng (talk) 07:34, 25 October 2020 (UTC)

3.烤鸭起源于中国南北朝，《食珍录》中已记有炙鸭，在当时是宫廷食品。

Roast duck originated in the Southern and Northern Dynasties of China. The roast duck has been recorded in “Shi Zhen Lu”, which was a court food at that time.--Cao Runxin (talk) 01:21, 24 October 2020 (UTC)

4.勺子和筷子在先秦时分工很明确，勺子用来吃饭，筷子用来吃羹里的菜。

The division of labor between spoon and chopsticks was very clear in the pre-Qin period. The spoon was used for eating rice and the chopsticks were used to eat the vegetables in the soup.--Cao Runxin (talk) 01:21, 24 October 2020 (UTC)

Chen Han 陈涵

1. 川菜系具有取材广泛、调味多样、菜式适应性强三个特征，由筵席菜、大众便餐菜、家常菜、三蒸九扣菜、风味小吃等五个大类组成一个完整的风味体系。

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.--Chen Han (talk) 14:03, 23 October 2020 (UTC)

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 meals, home-cooked meals, 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. --Yang Ziling (talk) 08:46, 2 November 2020 (UTC)

2.一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. --Chen Han (talk) 14:03, 23 October 2020 (UTC)

Thorough arrangements are made in an 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.--Yang Ziling (talk) 08:46, 2 November 2020 (UTC)

3.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。

Steamed pickled meat is one of the Hunan cuisine. The meat is rich in phosphorus, potassium and sodium, and contains fat, protein, carbohydrates and other elements, which is effective to wake up the appetite, dispel cold and promote digestion. --Chen Han (talk) 14:03, 23 October 2020 (UTC)

4.筷子一头圆、一头方，圆的象征天，方的象征地，对应天圆地方，这是中国人对世界基本原则的理解。

One side of chopsticks is round, and the other side square. The round stands for the heaven, and the square the earth, which is in accordance with the old idea that the Earth was square and Heaven was round, showing the Chinese people’s understanding of basic principles of the world. --Chen Han (talk) 14:03, 23 October 2020 (UTC)

The chopsticks have a round end and a square end ,the former symbolizes the sky, the latter symbolizes the earth which corresponds to the idea that the sky is round and the earth is square. This is the Chinese people’s understanding of the basic principles of the world--Cao Runxin (talk) 01:36, 24 October 2020 (UTC)

Chen Jingjing 陈静静

1.以泥鳅比喻奸猾的董卓，泥鳅在热汤中急得无处藏身，钻入冷豆腐中，结果还是逃脱不了烹煮的命运。好似王允献貂蝉，巧施美人计一样。

The loach, as wily as Dong Zhuo(the Grnd Preceptor in Eastern Han Dynasty) has nowhere to hide in the hot water and is forced to stay in the cold tofu, thus being boiled to death. This actually is similiar to the history story of Wang Yun usig honey-trap to alienate Lu Bu and Dong Zhuo.

2.中国烹饪文化具有独特的民族特色和浓厚的东方魅力，主要表现为以味的享受为核心，以饮食养生为目的的和谐和统一。

Chinese cooking is characteristic of distinct national features and strong oriental charm, with joy in tasting at its core and regimen at its goal.

Chinese cuisine embraces unique national characteristics and oriental charm, which can be reflected from the harmonious unity with the enjoyment of taste as the core and diet health as the purpose.--Li Liqin (talk) 02:06, 24 October 2020 (UTC)

3.烤鸭是具有世界声誉的北京著名菜系，由中国汉族人研制于明朝，在当时是宫廷食品。

Roast duck, a Beijing dish enjoying popularity worldwide, is made by Han people in the Ming Dynasty, a court dish at that time.

Roast duck is a world-famous Beijing cuisine. It was invented by Han people in the Ming Dynasty and served as court food at that time.--Li Liqin (talk) 02:06, 24 October 2020 (UTC)

4.江南水乡的船家忌讳“住”，因而忌讳与之谐音的“箸”。故反其道而用之，将“箸”唤作“快”，寄托了人们对“行船畅快无阻”的美好愿望。

Boatmen in the south of the lower reaches of the Yangze River regard "住" as well as its homophone "箸" as verbal taboos. Therefore, they, in a opposite way, call "zhu" as "kuai",which means fast, embodying their good wishes for "unimpeded sailing".--Chen Jingjing (talk) 07:10, 23 October 2020 (UTC)Chen Jingjing

Dashkin, Gennadii

1. In the North, noodles and other flour varieties are staples, while the South prefers rice, as agricultural structures differ. 在北方，面条和其他面粉品种是主食，而南方则喜欢大米，因为农业结构不同。--Gennadii Dashkin (talk) 20:55, 24 October 2020 (UTC)

2. Boiling is considered to be the simplest among all the Chinese cooking techniques. 煮沸被认为是所有中国烹饪技术中最简单的一种。--Gennadii Dashkin (talk) 20:55, 24 October 2020 (UTC)

3. The Roast duck is famous all around the world for its crispy skin and moist meat. 烤鸭以其脆皮和湿润的肉而闻名世界。--Gennadii Dashkin (talk) 20:55, 24 October 2020 (UTC)

4. Chinese philosopher Confucius back in 5th century BC was a key figure in the history of chopsticks. 中国哲学家孔子早在公元前5世纪是筷子历史上的关键人物。--Gennadii Dashkin (talk) 20:55, 24 October 2020 (UTC)

Chen Yongxiang 陈永相

1.在柳州当地，有一种叫螺蛳粉的小吃中，酸笋是最重要的辅料。

The sour bamboo shoot is an ingredient for cooking Snail Rice-flour Noodles, a local snack in Liuzhou.

2.中国菜肴十分注意食物的色、香、味、形、声、器。“声”指的是食物松脆程度，尤其是四川的“三鲜锅巴”等菜肴。当由虾子和其他鲜美食品煮成的热酱浇在刚炸出来的锅巴上时，就可以听到吱吱的声音，这对于中国人来说象征着幸福。“器”指的是不同种类的盛放器皿，例如瓷器、陶器以及银器，它们适用于不同的桌子和菜肴。

Chinese cuisine devotes meticulous attention to the color，smell，taste，shape，sound and vessel of food. "Sound" refers to the crispiness of food，especially for such dishes as Sichuan's "sizzling rice crust with three delicacies." When a steaming hot sauce made of shrimp and other delicacies is poured on freshly fried rice crust, a sizzling sound will be heard which signals kinds of containers，and dishes. happiness to the Chinese. "Vessel"refers to the different such as porcelain，pottery and silverware，for different tables.

3.这一类指的是带有浓厚地方风味的菜肴，它们是伴随着当地的农产品、气候以及习俗而产生的。其中最出名的地方菜肴就是山东的“葱烧海参”和四川的“香辣火锅”。 This refers to a class of dishes with very strong local flavors that came into existence in line with local products，climate and customs. Among the most well known local dishes are "sea cucumber braised with scallion" of Shandong，"hot and spicy hot pot" of Sichuan.

4.筷子是日常生活中经常用到的一种进餐工具，也是中国人进餐时的必备用具。古代称为“箸”，今俗称筷子。中国人什么时候开始使用筷子进餐的，已经无从查起。 Chopsticks are the dining utensils most frequently used in Chinese people's daily life. In ancient China, they were called "Zhu." When the Chinese began to use chopsticks as an eating instrument is anybody's guess. --Chen Yongxiang (talk) 03:35, 26 October 2020 (UTC)

Ding Daifeng 丁代凤

1. 北方菜俗称“京菜”，实际上大部分京菜都来自鲁菜，即山东菜。

The Northern Cuisine is usually called Beijing Cuisine. Dishes of Beijing Cuisine come chiefly from the Shangdong Cuisine.--Ding Daifeng (talk) 06:55, 25 October 2020 (UTC)

2. 据统计，中国的各种不同风味的名菜有8000多种，所用不同配料也有600多种，各种基本的烹饪方法如炒、炸、蒸等也有50多种。

According to statistics, the number of well-known Chinese dishes amounts to 8000. The ingredients can be classified into more than 600 categories. There are about 50 different basic ways of cooking such as stir frying, deep frying and steaming.--Ding Daifeng (talk) 06:55, 25 October 2020 (UTC)

3. 北京烤鸭做工考究，选用的鸭用定时填食的独特方法饲养而成，肌肉丰满。

Beijing roast duck is a carefully prepared dish. Selected ducks are fed at regular intervals so that they will gain more flesh.--Ding Daifeng (talk) 06:55, 25 October 2020 (UTC)

4. 在古代中国，筷子不仅仅是把食物送到口中的餐具，它被赋予了重要的内涵和“能”与“不能”的规矩。

In ancient China, chopsticks signified far more than tools that take food to the mouth, they also signified status and rules, “can” and “can’t”.--Ding Daifeng (talk) 06:55, 25 October 2020 (UTC)

Gan Fengyu 甘奉玉

1：川菜取材广泛，调味多变，菜式多样，口味清鲜，醇浓并重，以善用麻辣调味著称，并以别具一格的烹调方法和浓郁的地方风味闻名，融会了东南西北各方的特点，博采众家之长，善于吸收和创新。

Sichuan cuisine, which needs a wide range of ingredients,and has various taste and dishes with both light and strong flavors,is famous for good use of spicy seasonings,unique cooking methods and full-bodied local flavors. It combines the chracteristics of every region and aborbs what they advance,so it is good at aborsobing and innovating in this process.--Gan Fengyu (talk) 03:48, 23 October 2020 (UTC)

2：烹饪大师烹调技术的炉火纯青，最重要的一点是离不开出神入化的刀工，在行内，有句行话叫“三分勺工，七分刀工”。熟练的刀工，是优秀厨师必须具备的基本技能。刀工就是根据烹调或食用的要求，运用各种不同的刀法，将烹饪原料或食物切成一定形状的操作过程。

Any culinary master who has perfect cooking techniques is sure to has superb knife skills, which is the key. In this internal industry,there is a jargon called "Three scoops,seven knives".So proficient cutting is a fundermental skill to be an excellent cook.Cutting means a process to cut culinary ingredients or food to certain shapes through different cutting ways as cooking or eating requstments.--Gan Fengyu (talk) 03:48, 23 October 2020 (UTC)

3：肉夹馍是古汉语“肉夹于馍”的简称，中国陕西省传统特色食物之一。肉夹馍遍及西安大街小巷。每当咬一口外皮松脆，其内绵软的白吉馍。满嘴香醇可口的腊汁肉和白吉馍的诱人味道，不由你不满口生津，真是人生一大快乐。

Roujiamo, the abbreviation of "meat in steamed bun" in ancient Chinese, is one of the traditional specialty food in Shaanxi province.The food is seen in every streets in Xi'an. Every time when you take a bite of its crisp skin ouside and soft bread inside , you can't help your mouth full of delicious bacon and tasty bun.It's really a great pleaure in life.--Gan Fengyu (talk) 04:23, 23 October 2020 (UTC)

4：筷子，是指中国常用的饮食工具，通常由竹、木、骨、瓷、象牙、金属、塑料等材料制作。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。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。

Chopsticks are common utensils in china, which is made of bamboo,wood,bone,porcelain,ivory,metal,plastic and other materials. As one of the symbols if Chinese food culture and common tablewares in the world, it was invented in china and spreaded to the Chinese chracter culture cycle of Korea, Japan and Vietnam. Chinese are used to using choopsticks while people in Africa, the Middle East, Indonesia and the Indian subcontinent use their fingers to grab food.--Gan Fengyu (talk) 04:23, 23 October 2020 (UTC)

Gao Mingzhu 高明珠

1、广州菜选料精细，技艺精良，清而不淡，鲜而不俗，嫩而不生，油而不腻。

Guangzhou cuisine is mild but not tasteless, fresh but not cheesy, tender but not unripe, oil but not greasy with its exquisite ingredients and fine cooking skill.

Guangzhou cuisine is delicate in its choice of ingredients and refined in its technique, not bland, fresh but not vulgar, tender but not raw, oily but not greasy.--Liu Yi (talk) 14:15, 23 October 2020 (UTC)

2、中国饮食文化之烹调，一半是烹，一半是调。烹起源于火的利用，调起源于盐的利用。调味是烹饪的永恒的话题。烹饪所有的环节，最终都是服务于和服从于调味的。

Cooking in Chinese cuisine culture includes two parts which are "peng"(cooking) and "tiao"(seasoning). The Chinese word "peng" originates from the using of fire while "tiao" originates from the using of salt. Seasoning is the eternal theme of cooking. All links in the process of cooking are ultimately served and submitted to the seasoning.

The Chinese food culture of cooking is half cooking, half tuning. Cooking originates from the use of fire and seasoning originates from the use of salt. Seasoning is the eternal topic of cooking. All aspects of cooking are ultimately at the service of and subordinate to seasoning.--Liu Yi (talk) 14:15, 23 October 2020 (UTC)

3、辣椒炒肉在湖南是各家各户都离不开的一个家常菜，这个看似简单的小炒，也考验了不同厨师在刀工、火候、选料用料上的功夫。

Pork cooked with green chilli is a home cooking that every Hunan person cannot live without it, which looks easy in cooking but tests different chefs' skills on knife working, heat control and the choosing as well as the using of the ingredients.

Pork cooked with green chilli is a home cooking that every Hunan person cannot live without, which looks easy in cooking but tests different chefs' skills on knife working, heat control and the choosing as well as the using of the ingredients.--Chen Jingjing (talk) 07:17, 23 October 2020 (UTC)Chen Jingjing

Stir-fried meat with chili peppers is a common dish in Hunan, and this seemingly simple stir-fry also tests the skills of different chefs in knife work, fire, and selection of ingredients.--Liu Yi (talk) 14:15, 23 October 2020 (UTC)

4、中国人是最擅长把自然的规律转变为人事方面的伦理，放弃刀叉选择筷子是中国人的文化内涵选择的。

Chinese people is good at applying natural law to ethics of human world, thus choosing chopsticks instead of knives and forks depends on the cultural connotation of Chinese people.--Gao Mingzhu (talk) 12:30, 22 October 2020 (UTC)Gao Mingzhu

The Chinese are the best at translating the laws of nature into ethics in personnel, and giving up knives and forks in favor of chopsticks is a cultural choice of the Chinese.--Liu Yi (talk) 14:15, 23 October 2020 (UTC)

Grosheva, Anna

1. Moreover, flavors are saltly oriented in the North, sweet in the South, spicy in the East, and more acidic in the West. 此外，北部的味道以咸味为主，南部为甜味，东部为辛辣，西部则为酸性。--ANNA GROSHEVA (talk) 20:55, 24 October 2020 (UTC)

2. Red stewing is a unique Chinese cooking technique, used primarily for cooking a tougher cut of meat or poultry. 红炖是中国独有的烹饪技术，主要用于烹饪较硬的肉类或家禽。--ANNA GROSHEVA (talk) 20:55, 24 October 2020 (UTC)

3. The ducks are raised specially for this dish, then roasted and served with scallion, cucumber, and sweet bean sauce, all wrapped in a pancake. 专门为这道菜准备鸭子，然后烤，再配以葱，黄瓜和甜豆酱，全部包裹在薄煎饼中。--ANNA GROSHEVA (talk) 20:55, 24 October 2020 (UTC)

4. Apparently, Chinese ancestors were the first who invented chopsticks. 显然，中国祖先是最早发明筷子的人。--ANNA GROSHEVA (talk) 20:55, 24 October 2020 (UTC)

Gu Dongfang 顾东方

1.鲁菜，是山东菜的简称，我国著名的八大菜系之一，在中国餐饮发展史上具有重要的地位和深远的影响。鲁菜发源于春秋战国时期，隋唐时期渐渐成为北方菜的代表，满清时入皇宫，到达鼎盛时期。 Lu cuisine, simplified as Shandong cuisine, is one of the eight famous cuisines in China, and has an important position and far-reaching influence in the history of China's restaurant development. Originated from Spring and Autumn Period, Lu cuisine was gradually regarded as the representation of the Northern cuisine and chosed by the imperial palace in Qing dynasty,entering a splendid time

2.烹饪越来越具有审美性质，直至发展成为实用与审美并重的各种花色造型菜点及丰盛华丽的筵席

Cuisine became more and more aesthetic in nature, until it evolved into practical and aesthetically pleasing dishes and sumptuous feasts.

3.这道菜来自西安，是一道传统的炖菜，叫泡馍。虽然通常是用羊肉做的，但也可以用猪肉或牛肉。这道炖菜的有趣之处在于，肉汤里没有面条，而是漂浮着一些未发酵的面疙瘩 This dish, from the city of Xi'an, is a traditional stew called pào mó. Although it's usually made with mutton, you can also use pork or beef. The interesting quality about this stew is that, instead of noodles, there are pieces of unleavened bread floating in the broth. On the side, you'll usually find pickled garlic and chili sauce to compliment the stew. It's a great dish if you want something a little heartier to keep you warm.

4.筷子，是指中国常用的饮食工具，通常由竹、木、骨、瓷、象牙、金属、塑料等材料制作。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, a common Chinese eating utensil, are usually made of bamboo, wood, bone, porcelain, ivory, metal and plastic. As one of the symbols of Chinese food culture and one of the commonly used utensils in the world, chopsticks were invented in China and later spread to Korean, Japanese, Vietnamese and other Chinese cultural circles.

Guan Qinqing 管钦清

1.很多人喜欢中餐，在中国，烹饪不仅被视为一种技能，而且也被视为一种艺术。精心准备的中餐既可口又好看。烹饪技术和配料在中国各地差别很大。但好的烹饪都有一个共同点，总是要考虑到颜色、味道、口感和营养。由于食物对健康至关重要，好的厨师总是努力在谷物，肉类和蔬菜之间取得平衡。所以中餐美味又健康。

Many people have an appetite for Chinese food.Cooking in China is not only regarded as a skill,but an art,as the exquisitely prepared food is delicious and delicate.Though the big difference in cooking methods and ingredients,good cookings around China have something in common,which is that they will always take the color,taste,flavor and nutrition into consideration.Food is closely related to our health.Hence a good cook will try his best to reach a balance between cereal,meat and vegetables.And as such,Chinese cuisine is delicious and good for our health.

2.中国菜的主要烹调方法有煎、炒、炖、蒸、煨。如果你应邀去中国家庭做客，很可能有幸领略一下中国家庭烹饪艺术。虽然家庭烹调在方法上大同小异，可做出的菜却是百家百味。

The main methods of cooking Chinese cuisine include sauteing, frying, braising,steaming and stewing.If you are invited to a Chinese home, you will most probably have a pleasant chance to enjoy the art of Chinese home cooking.Dishes prepared in each home differ in taste although the method of cooking is essentially the same.

The main methods of cooking Chinese cuisines include sauteing, frying, braising, steaming and stewing. If you are invited to a Chinese family, you will most probably have a pleasant chance to enjoy the art of Chinese cooking. Although the method of cooking is essentially the same, dishes differ in taste in every family.--Jiang Qiwei (talk) 14:14, 22 October 2020 (UTC)

3.到了北京不吃烤鸭是很遗憾的。烤鸭是北京的名菜，别有风味。吃时，厨师先将整只鸭子端上餐桌，让客人看看烤鸭那诱人的外观。然后拿走切成大约120片薄片，要片片带皮，片片带肉。客人把鸭肉片放在甜面酱中蘸一蘸，加上葱白，用薄饼卷起.来，拿在手里吃。百闻不如一尝，要想知道烤鸭的味道就得亲口尝。

What a pity if you leave Beijing without trying Beijing roast duck. lt's Beijing's most famous with a unique taste. When serving, the cook brings the whole duck to the table to let the guests have a look at its appetizing appearance,then takes it away and cuts it into about 120 thin pieces, each with both skin and meat. Dinners dip each piece of duck meat into the sweet paste. Then wrap the meattogether with stalks of shallots in a sheetof pancake and eat the roll with the hands.Eating is believing. The taste of the roastduck is in the eating.

4.筷子是中国传统的独具特色的进食工具，至今已有数千年的历史。筷子在古代被称为“箸”，大约从明朝开始才有了“筷子”的称呼。筷子多为竹子制成，也有用木头、象牙、金属或其他材料制作而成。它要么上方下圆，要么上下全圆而上粗下细。不管其形状如何，筷子必须是成对使用的，并且两只筷子的大小长短要相同。筷子是中国人日常生活的必备工具，它的发明充分反映了中国人民的智慧。

Chopsticks, with a history of thousands of years, are unique traditional Chinese dining utensils. They were called "zhu" in ancient China and the name of "Kuai Zi" began to be used in the Ming Dynasty. Chopsticks are usually made of bamboo. Some are made of wood, ivory, metals or other materials. Their upper parts are square and lower parts round, or they are all round with thicker upper parts and thinner lower parts. Whatever their shapes are, they are used in pairs and the pair must be identical to each other. Chopsticks are the necessary dining utensils in Chinese people's daily life, the invention of which fully shows the intelligence of Chinese people.--Guan Qinqing (talk) 04:23, 22 October 2020 (UTC)

Gui Yizhi 桂一枝

1 鲁菜清淡，不油腻，以其鲜、香、酥、软而闻名。

Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.

2 中国悠久的历史、广袤的疆土、好客的习俗，这些都孕育了中餐烹饪的独特艺术。中餐烹饪讲究原料的选配、食物的质地、佐料的调制、切菜的刀工、适时的烹调，以及装盘艺术。

China’s unique culinary art owes itself to the country’s long history, vast territory and hospitable tradition. Chinese cuisine gives emphasis to the selection of raw materials, the texture of food, the blending of seasonings slicing techniques, the perfect timing of cooking and the art of laying out the food on the plate.

3.北京烤鸭是北京的招牌菜，它的独到之处在于不仅味道鲜美，而且含有丰富的营养价值，被誉为“天下美味”，驰名中外。北京烤鸭需经过约45分钟的烤制，烤出的鸭子以皮质酥脆、肉质鲜嫩为特色，这是其受欢迎的最大原因。

As a specialty of Beijing cuisine, Beijing roast duck is unique in not only delicious taste, but also rich nutritional value. Acclaimed as the “No. 1 Delicacy under Heaven”，it has won fame both at home and abroad. It takes about 45 minutes to roast a duck. The roasted duck is characterized by crispy skin and tender meat, which form the biggest reason for its popularity.

4 筷子可以用许多材料制作，如竹筷、木筷、金筷、银筷、象牙筷、锡筷、塑料筷，等等。其形或下圆上方、或上下全圆。有的镶有彩色图案或书法用以装饰。

Chopsticks may be made of any of several materials： bamboo, wood, gold, silver, ivory, pewter, and plastics. In cross-section, they may be either round or square. Some of them are engraved with coloured pictures or calligraphy for decoration.--Gui Yizhi (talk) 15:34, 25 October 2020 (UTC)

Guirou, Barthelemy

1-中国菜因品种繁多而繁荣，只有订购不同的菜式，您才能了解这一点，这些菜式摆在桌子的中央，每个人都为自己服务。

Chinese cuisine thrives on variety, and you can only get to know this if you order different dishes, which are placed in the centre of the table, where everyone serves themselves.

2-中国菜种类繁多，美味可口，口感和口味广泛。

Chinese cuisine is varied and delicous with a wide spectrum of textures and tastes.

3-通过一点练习和一些有用的技巧，可以很容易地用筷子吃饭。

With a little practice and a few useful tips, it's easy to eat with chopsticks.

4-中国人用普通碗里的筷子吃饭。

The Chinese eat with chopsticks from common bowls.--GUIROU BARTHELEMY (talk) 06:54, 25 October 2020 (UTC)

Guo Lu 郭露

1.淮扬菜的历史悠久，源远流长，它以鲜明的风味特色和显著的文化个性成为我国四大菜系之一。

With the time-honored past, Huaiyang cuisine, as one of the four Chinese cuisine families, is noted for its flavor style and unique cultural deposit. Huaiyang cuisine has a long history. It has become one of the four major cuisines in our country with its fresh flavor characteristics and distinctive cultural characteristics.--WuQiong (talk) 03:06, 23 October 2020 (UTC)

2. 中国烹饪以健康饮食为出发点，讲究食物的美观和食用功效，让你在品尝美食的时候，也能保健身体健康。

Focused on healthy diet, Chinese cooking attaches high importance to the appearance of food and its edible value, so that people can keep fit while savoring food.

Chinese cooking's essence is healthy diet, it pays attention to the beauty of food and its edible effects of food. Chinese cookings can help you keep healthy while tasting delicious food.--WuQiong (talk) 03:06, 23 October 2020 (UTC)

3.北京烤鸭是具有世界声誉的北京著名菜式,用料为优质肉食鸭北京鸭,它以色泽红艳,肉质细嫩,味道醇厚,肥而不腻的特色,被誉为“天下美味”而驰名中外.

Beijing Roast Duck is a well-known Beijing cuisine which made by quality Beijing duck. It is characterized by a bright red color, tender texture, rich flavor and fat but not greasy meat, presenting “The world’s Tastiest Dish”.

Beijing roast duck is a famous Beijing dish with world reputation. It is made of high-quality meat duck. It is famous at home and abroad for its red color, tender meat, mellow taste, fat but not greasy.--Li LIli (talk) 08:14, 22 October 2020 (UTC)Li Lili

4.筷子所用的材料的种类则各有不同，所选材料有竹子、木材、漆器、玉石、象牙、塑料、铝、银、以及金。

Chopsticks can be made of a variety of materials, including bamboo, wood, lacquer, jade, ivory, plastic, aluminum, silver, and gold.--Guo Lu (talk) 07:57, 22 October 2020 (UTC) Chopsticks can be made of various materials, including bamboo, wood, lacquer, jade, ivory, plastic, aluminum, silver, and gold.--Li LIli (talk) 08:14, 22 October 2020 (UTC)Li Lili

Ha, Thi Thu Hang

1. Shandong cuisine includes many well-known seafood dishes.

山东美食融合了许多著名的海鲜美食。

2. The raw material for Guangdong cuisine is very rich, including snake, cat and pangolin. Cooked snake is considered a delicacy.

组成粤菜的食材很丰富，包括蛇，猫和穿山甲。

3. In China, cooking is an art.

在中国，烹饪是一门艺术。

4. Seasoning is very important in Chinese cooking.

调味品在中国烹饪中非常重要。--HATHITHUHANG2 (talk) 04:04, 26 October 2020 (UTC)

1.山东菜系（鲁菜）有许多海鲜名菜。--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。--Zhu Xu (talk) 07:22, 11 November 2020 (UTC)

He Changqi 何长琦

1.浙江有一道菜叫“东坡肉”，它是很多喜欢吃肉的食客的致爱，这道菜选上等的五花肉，切成四方大块，同葱、姜垫锅底，加上酒糖等在文火上炖。

In Zhejiang cuishine, there is a well-accepted dish called Dongpo Meat. This dish is prepares over a slow fire, with streaky pork in big chunks and gainishes of green onion, ginger at the bottom of the pot, cooing wine, soy sauce, and sugar.--He Changqi (talk) 06:48, 25 October 2020 (UTC)

2. 四川菜使用的原料并不特别，但它的调味品却很别致。四川菜口味偏辣，但辣并不是它的特点,湖南菜、贵州菜也辣。

The ingredients for Sichuan cuisine are simple but the spices used are quite different. Sichuan cusine is famous for its spicy and hot food, yet just being hot and spicy does not necessarily distinguish it from other hot and spicy cuishines such as Hunan or Guizhou cuisine.--He Changqi (talk) 06:48, 25 October 2020 (UTC)

3. 中国餐饮的品质，重视手工的制作，有时候你吃饭，就像在看杂技表演。

Chinese cooking attaches symbolic importance to the idea of making dishes by hand,and this is one reason for the quality of the cooking.Sometimes, eating is like enjoying an acrobatic performance.--He Changqi (talk) 06:48, 25 October 2020 (UTC)

Chinese cooking gives priority to handcraft, and sometimes you eat, just like watching an acrobatic show.--Hu Baihui (talk) 01:16, 26 October 2020 (UTC)

4. 中国人使用筷子已经有五千年的历史了。起初，人们可能是在大锅里煮食物，用小树枝取食物。随着时间的推移和人口的增长，人们开始把食物切成小块，方便快速煮熟。小块的食物不用刀子也能吃，小树枝逐渐演变成了筷子。

The Chinese have been using chopsticks for five thousand years. People probably cooked their food in large pots, using twigs to remove it. Overtime, as population grew, people began chopping food into small pieces so it would cook more quickly. Small morsels of food could be eaten without knifes and so the twigs gradually turned into chopsticks.--He Changqi (talk) 06:48, 25 October 2020 (UTC)

Hu Baihui 胡百辉

1.中国人讲究并善于烹饪，早在春秋战国时期，中国饮食文化中南北菜肴风味就表现出差异。到唐宋时，南食、北食各自形成体系。发展到清代初期时，鲁菜、川菜、粤菜、淮扬菜，成为当时最有影响的地方菜，被称作四大菜系。

As early as the spring and Autumn period and the Warring States period, there were differences in the flavor of North and South dishes in Chinese food culture. In the Tang and Song Dynasties, food from the South and food from the North formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisine at that time, known as the four major cuisines.

2.中国的烹饪艺术是在烹饪历史发展过程中，逐渐形成、发展并丰富起来的。

Chinese cooking art is gradually formed, developed and enriched in the process of cooking history.

3.剁椒鱼头是湖南省的传统名菜，属于湘菜系。据传，起源和清代文人黄宗宪有关。

Chop bell pepper fish head is a famous traditional dish in Hunan Province, belonging to Hunan cuisine. According to legend, its origin is related to Huang Zongxian, a scholar in Qing Dynasty.

4.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 used to using chopsticks, while people in Africa, the Middle East, Indonesia and the Indian subcontinent use their fingers to grab them.--Hu Baihui (talk) 01:13, 26 October 2020 (UTC)

Hu Jin 胡瑾

1. 浙江菜系由杭州菜，宁波菜，绍兴菜组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。

1. Comprising local cuisine of Hangzhou, Ningbo and Shaoxing, Zhengjiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Among the three cuisines, Hangzhou Cuisine is the most famous one.

2. 经过历代的创造，悠久的烹饪艺术形成了丰富多彩的地方菜肴。其中“八大菜系”享有较高声誉，由山东、浙江、四川、江苏、广东、湖南、福建、安徽组成。

2. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, "the eight major dishes" enjoys the upper reputation, which consists of Shangdong, Zhejiang, Sichuan, Jiangsu, Guangdong, Hunan, Fujian and Anhui.

3. 浙江菜系里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做成的。

3. In Zhengjiang Cuisine, there is a well-known dish called Dongpo Meat, which is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger, cooking wine, soy source, and sugar.

4. 所赐之物，非赐汝金。盖赐卿之箸，表卿之直也。

4. The Emperor Li Longji once granted a pair of gold chopsticks to the prime minister Song Jing to praise his honesty. --Hu Jin (talk) 08:52, 24 October 2020 (UTC)

1. 浙江菜系由杭州菜，宁波菜，绍兴菜组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。

1. Consisting of local cuisine of Hangzhou, Ningbo and Shaoxing, Zhengjiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Among the three cuisines, Hangzhou Cuisine is the most well-known one.--Wang Meiling (talk) 09:33, 24 October 2020 (UTC)

2. 经过历代的创造，悠久的烹饪艺术形成了丰富多彩的地方菜肴。其中“八大菜系”享有较高声誉，由山东、浙江、四川、江苏、广东、湖南、福建、安徽组成。

2. Through creation over the ancient dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, "the eight major dishes" enjoys the upper reputation, which consists dishes of Shangdong, Zhejiang, Sichuan, Jiangsu, Guangdong, Hunan, Fujian and Anhui.--Wang Meiling (talk) 09:33, 24 October 2020 (UTC)

3. 浙江菜系里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做成的。

3. In Zhengjiang Cuisine, there is a much welcomed dish called Dongpo Meat, which is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger, cooking wine, soy source, and sugar.--Wang Meiling (talk) 09:33, 24 October 2020 (UTC)

4. 所赐之物，非赐汝金。盖赐卿之箸，表卿之直也。

4. The Emperor Li Longji once bestowed a pair of gold chopsticks to the prime minister Song Jing to praise his sincerity. --Hu Jin (talk) 08:52, 24 October 2020 (UTC)--Wang Meiling (talk) 09:33, 24 October 2020 (UTC)

Jiang Fengyi 蒋凤仪

永州血鸭是湖南省永州市的一道特色名菜，属于湘菜系；永州血鸭分为多种，有江永，道县，新田、宁远、蓝山、东安、双牌等多个说法。在当地，几乎家家户户都会制作此菜。具有美味、开胃凉血的特点。

Yongzhou blood duck is a special cuisine in Yongzhou City, Hunan Province, belonging to the Hunan cuisine; Yongzhou blood duck is divided into many kinds, made by people from different counties like Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan, Shuangpai and so on. In the local area, almost every household makes this dish. It is delicious, appetizing and has the function of cooling blood.

中国烹饪在其漫长发展历程中，形成了中国烹饪绚丽多彩的文化内涵和坚实的技术基础。

Chinese cuisine has formed a splendid cultural connotation and a solid technical foundation through its long history.

关于火锅的起源，有两种说法：一种说是在中国三国时期或魏文帝时代，那时的“铜鼎”，就是火锅的前身；另一种说是火锅始于东汉，出土文物中的“斗”就是指火锅。可见火锅在中国已有1900多年的历史了。

On the origin of the hot pot, there lies two theories: one shows it was during the period of Three Kingdoms or the WeiWendi that the "copper tripod" at that time is the predecessor of the hot pot; the other indicates that the hot pot began in the East Han Dynasty, the "Dou", which is among the unearthed relics, is the hot pot. It can be seen that hotpot has a history of more than 1900 years in China.

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。

The Chinese are accustomed to using chopsticks to take food, while people in Africa, the Middle East, Indonesia and the Indian subcontinent tend to use their fingers to grasp. --Jiang Fengyi (talk) 06:07, 26 October 2020 (UTC)

Jiang Qiwei 蒋淇玮

1.湘菜，又叫湖南菜，早在汉朝就已经形成菜系，以湘江流域、洞庭湖区和湘西山区三种地方风味为主，是中国的八大菜系之一。 Xiang cuisine, also known as Hunan cuisine, has existed since Han Dynasty. It is one of the eight major cuisines in China, with its flavors mainly derived from three areas, namely Xiangjiang River basin, Dongting Lake area and Western Hunan Mountain area.--Jiang Qiwei (talk) 14:04, 22 October 2020 (UTC)

2.一道美味佳肴，必然色香味意形养俱佳，不但让人在食用时感到满足，而且能让食物的营养更容易被人体吸收。 A delicacy shows good qualities in color, smell, taste, look, meaning and nutrition. It should make one's eating satisfying and the absorption of foods' nutrition more easily.--Jiang Qiwei (talk) 14:04, 22 October 2020 (UTC)

A delicacy shows good qualities in color, smell, taste, look, meaning and nutrition, which makes one's eating satisfying and the absorption of food nutrition easier.--Chen Han (talk) 14:14, 23 October 2020 (UTC)

3.麻婆豆腐是四川省汉族传统名菜之一，属于川菜系。材料主要有豆腐、牛肉末（或猪肉末）、辣椒和花椒等。麻来自花椒，辣来自辣椒，这道菜突出了川菜“麻辣”的特点。此菜在清代同治初年，由成都市一家小饭店老板娘陈刘氏所创。因为陈刘氏脸上有麻点，人称麻婆，她发明的烧豆腐就被称为“麻婆豆腐”。 Mapo beancurd is one of the traditional Chinese cuisines in Sichuan province, which belongs to the Sichuan cuisine. It's made from tofu, minced beef(or minced pork), chili, pepper and so on. This dish's pungent flavor is derived from pepper while the spicy one from chili, which manifests the characteristics of Sichuan cuisine that is "pungent and spicy". Mapo beancurd was invented by the proprietress Mrs. Chen of a little restaurant in Chengdu in the early phase of Tongzhi period of Qing Dynasty. For Mrs. Chen's face is pock-marked, she's called Mapo(a woman whose face is pock-marked). Thus, the dish she invented is named Mapo beancurd.--Jiang Qiwei (talk) 14:04, 22 October 2020 (UTC)

4.筷子是指中国常用的饮食工具，用于将食物夹起并送入口中，通常由竹、木、金属等材料制成，是中华饮食文化的标志之一。 筷子发明于中国，后传至朝鲜、日本、越南等汉字文化圈。 Chopsticks refers to the commonly-used diet tool in China, which is employed to pick up food and deliver it to the mouth. It is normally made of bamboo, wood, metal, etcetera. As one of the symbols of the food culture in China, chopsticks is invented in China and then transmitted to the cultural cycle of Chinese characters, including countries like Korea, Japan and Vietnam.--Jiang Qiwei (talk) 14:04, 22 October 2020 (UTC)

Chopsticks refers to the commonly-used diet tool in China, which is employed to pick up food and deliver it to the mouth. It is normally made of bamboo, wood, metal, etcetera. As one of the symbols of the food culture in China, chopsticks are invented in China and then transmitted to the cultural cycle of Chinese characters, including countries like Korea, Japan and Vietnam.--Chen Han (talk) 14:14, 23 October 2020 (UTC)

Kang Haoyu 康浩宇

1.广东早茶是一种岭南民间饮食风俗。广东人饮早茶，有的是当作早餐的，一般都是全家老小围坐一桌，共享天伦之乐。有的喝完早茶即去上班，有的则以此消闲。

Guangdong morning tea is a folk food custom in Lingnan. Guangdong people drink morning tea, some of which are served as breakfast. Generally, the whole family sits around a table and shares family happiness. Some people go to work after drinking morning tea, while others spend their leisure time in morning tea.--Kang Haoyu (talk) 02:49, 24 October 2020 (UTC)

Guangdong morning tea is a folk food custom in Lingnan. Some of Guangdong people take morning tea as breakfast when generally the whole family sits around a table enjoying family time. And Some people turn to work immediately after drinking morning tea, while others take morning tea as a pastime.--Gao Mingzhu (talk) 07:13, 25 October 2020 (UTC)Gao Mingzhu

Cantonese morning tea is a folk food custom in Lingnan culture. Some Cantonese take it as breakfast, the whole family sits around a table enjoying family time. Some would go to work afterwards, while others just take their time and laze around.--Chen Yongxiang (talk) 03:46, 26 October 2020 (UTC)

2.火候，是菜肴烹调过程中，所用的火力大小和时间长短。烹调时，一方面要从燃烧烈度鉴别火力的大小，另一方面要根据原料性质掌握成熟时间的长短。两者统一，才能使菜肴烹调达到标准。

Temperature is the amount of firepower and the length of time used in the cooking process. When cooking, on the one hand, we should identify the amount of firepower from the burning intensity, on the other hand, we should master the length of maturity time according to the nature of raw materials. Only when both of them are unified can the cooking of dishes reach the standard.--Kang Haoyu (talk) 02:49, 24 October 2020 (UTC)

Temperature includes the amount of firepower and the length of time used in the cooking process. When cooking, on the one hand, we should identify the amount of firepower from the burning intensity, on the other hand, we should master the length of maturity time according to the nature of raw materials. Only taking the both aspects into consideration can the dish reach the standard.--Gao Mingzhu (talk) 07:13, 25 October 2020 (UTC)Gao Mingzhu

3.羊肉性温，冬季常吃羊肉，不仅可以增加人体热量，抵御寒冷，而且还能增加消化酶，保护胃壁，修复胃粘膜，帮助脾胃消化，起到抗衰老的作用.

Mutton is warm. Eating mutton in winter can not only help increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role.--Kang Haoyu (talk) 02:49, 24 October 2020 (UTC)

Mutton is a kind of warm food. Eating mutton in winter can not only help us increase body heat and resist cold, but also increase digestive enzymes to protect stomach wall and repair gastric mucosa, helping the digest of spleen and stomach as well as playing an anti-aging role.--Gao Mingzhu (talk) 07:13, 25 October 2020 (UTC)Gao Mingzhu

4.在用餐时用一只筷子去插盘子里的菜品，这也是不行的，这是被认为对同桌用餐人员的一种羞辱，在吃饭时作出这种举动，无异于在欧洲当众对人伸出中指的意思是一样的，这也是不行的。

It is not acceptable to insert dishes on the plate with a chopstick while eating. It is considered as a shame to the people dining at the same table. Such behavior in eating is tantamount to extending the middle finger to people in public in Europe.--Kang Haoyu (talk) 02:49, 24 October 2020 (UTC)

It is not acceptable to insert the chopsticks into dishes on the plate while having meals. It is considered as an insult to the people dining at the same table. Such behavior at mealtime is tantamount to extending the middle finger to other people in public in Europe.--Gao Mingzhu (talk) 07:13, 25 October 2020 (UTC)Gao Mingzhu

Lei Fangyuan 雷方圆

1.如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用于许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。然而，多数青椒是在18世纪从美国传入中国的，因此你应当为四川菜的精妙而感谢全球贸易。四川火锅也是世界上最出名的火锅，尤其是半辣半清的鸳鸯火锅。

If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes.giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation 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 hot pots in the word, most notably the Yuan Yang(mandarin duck) Hotpot half spicy and half clear.

2. 中国的烹饪艺术是在烹饪发展的过程中逐渐形成并丰富起来的，实用性与审美性是中国烹饪艺术最为显著的特点。烹饪菜肴色彩的调配是由人们决定的，通过选取烹饪食材,并对食材进行调配与控制，实现菜肴的外观色彩与内在本质相统一，这也是食材选取的主要目的之一。

The art of Chinese cooking is gradually formed and enriched in the process of culinary development. Practicality and aesthetics are the most prominent characteristics of Chinese culinary art. The color allocation of cooking dishes is determined by people. By selecting cooking ingredients, and adjusting and controlling the ingredients, the appearance and color of the dishes are unified with the inner essence, which is also one of the main purposes of the selection of ingredients.

3.山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼必须打捞自黄河。但是因为现在黄河的众多污染，其他地方的鲤鱼会更好一些。

Shandong's most famous dish is the Sweat and Soup Carp. A truly authentic Sweet and Soup 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.

4.筷子是我国餐饮文化中最具代表性的餐具，其历史可以追溯到4000多年前。在数千年时间里，筷子的长度和形制有了一定的变化，但始终都是我国人民餐桌上最主要的取食用具。筷子最早被称作“箸”，而“筷子”这个名称到明朝才有出现，大约是受到了沿海渔民避讳风俗的影响。

Chopsticks are the most representative tableware in my country's catering culture, and its history can be traced back more than 4000 years. In thousands of years, the length and shape of chopsticks have changed to a certain extent, but they have always been the most important fetching utensils on the dining table of our people. Chopsticks were first called "Chopsticks", and the name "Chopsticks" did not appear until the Ming Dynasty. It was probably influenced by the coastal fishermen's custom of avoiding taboos.--Lei Fangyuan (talk) 04:52, 26 October 2020 (UTC)

 

Lei Kuangxi 雷旷溪

1、四川饮食文化的发展依赖于得天独厚的自然条件。四川自古以来就享有“天府之国”的美誉。境内江河纵横，四季常青，烹任原料丰富。

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.--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。

Stir-frying is a kind of cooking method with wide application, and it is also the most basic cooking technique. The earliest record of stir-frying is not known, at least so far there is no more definitive statement, but in the famous book "Arts for the People" in the Northern Wei Dynasty, there is a relevant record of "stir-frying to make it ripe".

3、重庆酸辣粉是来自巴蜀的一道小吃，巴蜀人吃的饮食的味道比较重，这个酸辣粉正是如此。重庆的酸辣粉的口味非常特别，辣、麻、鲜、酸集一体，喜欢吃辣的人一定不能错过。

Chongqing hot and sour noodles is a snack from Bashu. The food eaten by Bashu people has a strong taste. This hot and sour noodles is exactly the case. Chongqing's spicy and sour powder tastes very special,which is the integration of spicy, hemp, fresh and sour , the people who love to eat spicy must not miss it.

4、把筷子的一端含在嘴里，用嘴来回去嘬，并不时的发出咝咝声响，这种行为被视为是一种下贱的做法。因为在吃饭时用嘴嘬筷子的本身就是一种无礼的行为，再加上配以声音，更是令人生厌。

Holding one end of a chopstick in your mouth and sucking it back, hissing as it goes,which is considered an abject practice. Because slurping chopsticks while eating is a rude behavior and coupled with sound, it's even more annoying.

Li Lili 李丽丽

1.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 Chinese Han diet culture refers to a set of self-contained cooking techniques and flavors formed through a long history of evolution due to the differences in climate, geography, history, products and eating customs in a certain region, and is recognized across the country.--Li LIli (talk) 07:54, 22 October 2020 (UTC)Li Lili

2. 中国饮食文化直接影响到日本、蒙古、朝鲜、韩国、泰国、新加坡等国家，是东方饮食文化圈的轴心；与此同时，它还间接影响到欧洲、美洲、非洲和大洋洲， Chinese food culture has a direct impact on many countries, such as Japan, Mongolia, North Korea, South Korea, Thailand, Singapore. It is the axis of the Oriental food culture circle. At the same time, it also indirectly affects Europe, America, Africa and Oceania.--Li LIli (talk) 07:54, 22 October 2020 (UTC)Li Lili

3. 北京烤鸭以色泽红艳，肉质细嫩，味道醇厚，被誉为“天下美味”。 Beijing Roast Duck is known as the "greatest food in the food" for its red color, tender meat and mellow taste.--Li LIli (talk) 07:54, 22 October 2020 (UTC)Li Lili

4. 筷子，是指中国常用的饮食工具，通常由竹、木、骨、瓷、象牙、金属、塑料等材料制作。发明于中国，后传至朝鲜、日本、越南等汉字文化圈。 Chopsticks are commonly used in China. They are usually made of bamboo, wood, bone, porcelain, ivory, metal, plastic and other materials. They were invented in China and later spread to other countries like Korea, Japan and Vietnam,featuring speaking Chinese.--Li LIli (talk) 07:54, 22 October 2020 (UTC)Li Lili

1. The cuisines of Chinese Han Nationality means due to the difference of weather, location, history, ingredients and eating habits, Chinese has formed its unique cooking skills and tastes during the long history, which was then accepted by the whole nation.

2. Chinese dietetic culture has a direct influenced on Japan, Mongolia, North and South Korea, Thailand and Singapore, which is the center of Eastern dietetic culture. At the same time, it has some indirect influences on Europe, America, Africa and Oceania.

3. The color of Beijing Roast Duck is natural red, the meat quality is tender and the taste is good, praised for “World delicious dish”.

4. Chopsticks, frequently used by Chinese people, are made by bamboo, wood, animal bones, porcelain, ivory, mental and plastics. They were invented in China and were later introduced to other circles of Chinese characters, like North Korea, Japan and Vietnam. --Yang chenting (talk) 01:53, 23 October 2020 (UTC)Yang Chenting

Li Liqin 李丽琴

1. 四大菜系经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。鲁、川、苏、粤四大菜系形成历史较早，后来，浙、闽、湘、徽等地方菜也逐渐出名，就形成了我国的“八大菜系”。

The four major cuisines have evolved into unique systems over a long period of time. They represent distinct local flavor and are recognized as the most famous dish styles in China. Shangdong cuisine, Sichuan cuisine, Jiangsu cuisine and Cantonese cuisine have an early history. Later, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine emerge, forming the eight major cuisines of China. --Li Liqin (talk) 01:47, 24 October 2020 (UTC)

2. 千百年来，中华民族对美食的追求孜孜以求，创造了丰富多彩的中华美食，彰显了中国烹饪的艺术魅力。中国烹饪的艺术特征体现在火候、调味、用材、刀工、选器五个方面，在世界烹饪之林独树一帜。

For thousands of years, the Chinese nation has been pursuing delicacies and created diverse cuisines,demonstrating the artistic charm of Chinese cuisine. The artistic features of it are reflected in five aspects:heat, seasoning, materials, knife skills and the selection of utensils, making it unique among the global culinary circles. --Li Liqin (talk) 01:47, 24 October 2020 (UTC)

3. 火锅在中国已有1900多年的历史。火锅餐饮方便快捷的大众化特色被消费者接受和喜爱，尤其北方地区寒冷干燥的天气让火锅市场潜力很大。

Hotpot has a history of more than 1900 years in China. Since eating hotpot is convinent, it soon gains favor among consumers. In particular, the cold and dry weather in the northern region increases the hotpot market potential.--Li Liqin (talk) 01:47, 24 October 2020 (UTC)

Hotpot has a history of more than 1900 years in China. Hotpot is widely accepted and loved by consumers for its convenience,especially in the northern part of the country where the cold and dry weather makes the hotpot market promising.--He Changqi (talk) 07:00, 25 October 2020 (UTC)

4. 中国是筷子的发源地，这个餐具通常被视为东方文明的象征。筷子谐音“快”，寓意”快快乐乐”。筷子不仅仅是一种有特色的餐具，而且是能够传达民众的生活智慧的民俗文化象征符号。

Originated from China, chopsticks are regarded as a symbol of oriental civilization. The Chinese pinyin for chopsticks is "kuai", which means everlasting happiness. It is not only a tableware, but also a folk cultural symbol that convey people's wisdom of life. --Li Liqin (talk) 01:47, 24 October 2020 (UTC)

China is the birthplace of chopsticks and this utensil is often regarded as a symbol of Eastern civilization.The Chinese pinyin for chopsticks is "kuai", meaning "happy and joyful". Chopsticks are not only a distinctive tableware, but also a symbol of folklore and culture that convey people's wisdom of life.--He Changqi (talk) 07:00, 25 October 2020 (UTC)

Liu Liu 刘柳

1.山东大地得天独厚的物质条件，加上两千多年来浸润着儒家学派的“食不厌精，脍不厌细”的精神追求，终成鲁菜系的洋洋大观。

The unique material of Shandong Province,coupled with the spiritual pursuit of "food of the finest quality and meat that is finely minced" of Confucian School over 2000 years,eventually led to the grand view of Shandong cuisine.

2.中国很早就已经使用餐具，用勺子的历史大概有8000年，用叉子的历史约4000年，用筷子的时间上限还不确定，但至少已有3000年历史，餐叉直到战国时仍在用，河南洛阳的战国墓葬曾出土捆成一捆的51枚餐叉。

Tableware has been used in China for a long time,with spoons for about 8000 years and forks for about 4000 years.Yet the history of chopsticks is uncertain,it boasts a history of at least 3000 years.Forks were still in use in the Warring States Period,when a bundle of 51 forks were unearthed at a tomb in Luoyang,Henan Province.

3.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，并被全国各地所承认的地方菜肴。

The cuisine of Chinese food culture refers to the local cuisine in a certain region with a set of its own cooking techniques and flavors formed through a long historical evolution and recognized across the country due to the differences in climate,terrain,history,resources and dietary customs.

4.洞庭湖区的菜以烹制河鲜和家禽家畜见长，特点是量大油厚，咸辣香软，以炖菜、烧菜、蒸菜出名。

Dongting Lake cuisine is famous for river food,poultry and livestock.It is characterized by large quantity and thick oil,with salty,spicy and soft taste.And it's well-known for stews,stir-frys and steamed dishes.--Liu Liu (talk) 15:30, 23 October 2020 (UTC)

Liu Ou 刘欧

1.湘菜，即湖南菜，在长沙地区又被称为本味菜，是中国历史悠久的八大菜系之一，早在汉朝就已经形成菜系。以湘江流域、洞庭湖区和湘西山区三种地方风味为主。

Xiang Cuisine (Hunan Cuisine), one of the eight cuisines with long history in China, is called as local cuisine in Changsha area, which can date back to Han dynasty. Its three major flavor including Xiangjiang River flavor, Dongting Lake flavor and Xiangxi Mountain Region flavor.--Liu Ou (talk) 01:30, 26 October 2020 (UTC)

2.湘菜制作精细，用料上比较广泛，口味多变，品种繁多;色泽上油重色浓，讲求实惠;品味上注重香辣、香鲜、软嫩;制法上以煨、炖、腊、蒸、炒诸法见称。

Xiang cuisine is renowned for its delicate production, wide choice of materials, multiple flavors and categories. Heavy oil is used in the dishes so they often represent different kinds of color. It tastes spicy, fragrant and tender. As for the cooking methods, brew, stew and fry are the major ones.--Liu Ou (talk) 01:30, 26 October 2020 (UTC)

3.霸王别姬是传统湘菜名菜，在湘菜中，霸王别姬这道百年不衰的传统湘菜，历史悠久，问世于清代末年。它选用甲鱼（鳖）和鸡为主要原料，辅以香菇、料酒、蒜等佐料，采取先煮后蒸的烹调方法精制而成。

Farewell to the Concubine is a traditional Xiang cuisine. It was originated from the late Qing dynasty (1636-1912). The main materials of this dish are turtle and chicken, supplemented by dried mushroom, cooking wine, garlic and other ingredients. You have to stew the materials before the cooking.--Liu Ou (talk) 01:30, 26 October 2020 (UTC)

4.筷子文化渊源流长，看似平淡无奇的筷子有着丰富的文化内涵。中国人历来有讨口采的习俗，筷子就有快生贵子，快快乐乐，五子登科等等好意头,十双筷子在一起又有十全十美的意思。

The chopsticks culture runs a long history with flourish cultural connotations in China. Blessing good wishes are popular among Chinese people, and chopsticks carry the meaning of wishing the newly married couples to give birth to a son as soon as possible, happiness, good performance in examinations and ten chopsticks together means perfect.--Liu Ou (talk) 01:30, 26 October 2020 (UTC)

Liu Yi 刘艺

1、秦汉两代，湖南的饮食文化逐步形成了一个从用料、烹调方法到风味风格都比较完整的体系，其使用原料之丰盛，烹调方法之多彩，风味之鲜美，都是比较突出的。 During the Qin and Han Dynasties, Hunan's food culture gradually formed a more complete system from the use of raw materials, colorful cooking methods and flavor styles.--Liu Yi (talk) 14:08, 23 October 2020 (UTC)

During the Qin and Han Dynasties, Hunan's food culture gradually formed a comparatively complete system for its abundant raw materials used, diverse cooking methods and tasty flavor.--Chen Han (talk) 03:08, 24 October 2020 (UTC)

2、烹饪艺术所指的味觉艺术，是指审美对象广义的味觉。广义的味觉错综复杂。人们感受的馔肴的滋味、气味，包括单纯的咸、甜、酸、苦、辛和千变万化的复合味，属化学味觉； The culinary arts refer to the art of taste in the broad sense of the aesthetic object. Taste in the broad sense is intricate and complex. The taste and smell of food, including simple salty, sweet, sour, bitter, pungent and ever-changing compound tastes, are chemical taste.--Liu Yi (talk) 14:08, 23 October 2020 (UTC)

3、焖炉烤鸭口感更嫩一些，鸭皮的汁也明显更丰盈饱满些。而挂炉烤鸭带有的果木清香，似乎更能让人体会到人类最早掌握的“烤”的烹饪方法的智慧。 Stew-roasted duck is more tender, and the skin is significantly richer and juicier. The fruity woodsy aroma of roast duck in the hanging oven seems to be more appreciative of the wisdom of the earliest "roasted" cooking method mastered by man.--Liu Yi (talk) 14:08, 23 October 2020 (UTC)

4、民间关于筷子的传说也不少，一说姜子牙受神鸟启示发明丝竹筷，一说妲己为讨纣王欢心而发明用玉簪作筷，还有大禹治水时为节约时间以树枝捞取热食而发明筷子的传说。普通筷子的长度约为22-24厘米左右。 There are many legends about chopsticks, including one about Ginger Ziya's invention of silk and bamboo chopsticks inspired by a sacred bird, one about Daji's invention of jade hairpins as chopsticks to please King Zhou, and one about Yu the Great's invention of chopsticks to save time when he was ruling water by using tree branches to get hot food. Ordinary chopsticks are about 22-24 cm long.--Liu Yi (talk) 14:08, 23 October 2020 (UTC)

Liu Yiyu 刘怡瑜

1.淮扬菜既有南方菜的鲜、脆、嫩的特色又融合了北方菜的咸、色、浓特点，形成了自己甜咸适中，咸中微甜的风味。由于淮扬菜以鲜活产品为原料，固而在调味时追求清淡，从而能突出原料的本味。 Huaiyang cuisine enjoys the fresh, crisp, and tender characteristics of southern cuisine with the combination of the colorful appearance and thick and salty taste of northern cuisine. Therefore, it boasts its own mixture of moderate sweetness and salt. Given that Huaiyang cuisine sets score by the freshness, it is so solid and light in seasoning that the original flavor of the raw materials can stand out.--Liu Yiyu (talk) 10:02, 23 October 2020 (UTC)Liu Yiyu

2.油炸工艺的技术关键是控制油温和热加工时间，不同的原料其油炸工艺参数不同。一般油炸的温度为100-230℃，根据原料的组成、质地、质量和形状大小控温控时油炸加工，可获得优质的油炸食品。 The key of frying is to control oil temperature and heat processing time. Frying process parameters depend on different raw materials. Generally, the temperature of frying is 100-230℃. Considering the composition, texture, quality and shape of the raw materials, we can control the temperature and processing time to produce great fried food.--Liu Yiyu (talk) 10:02, 23 October 2020 (UTC)Liu Yiyu

The key of frying is to control oil temperature and heat processing time. Frying process parameters depend on different raw materials. Generally, the temperature of frying is 100-230℃. We can change the temperature and processing time according to the composition, texture, quality and shape of the raw materials, to produce great fried food.--Chen Jingjing (talk) 06:40, 24 October 2020 (UTC)Chen Jingjing

3.很多人认为涮羊肉锅里集中了涮料、羊肉、蔬菜的精华，味道非常鲜美也很有营养。其实恰恰相反。同一锅汤经过高温反复煮沸，有的营养物质不仅已经被破坏了，而且还能形成一些对身体有害的物质。 A large number of people reckon that the mutton hot pot is the combination of the nutrition of sauce, mutton, and vegetables, and it is remarkably tasty and nutritious. However, contrary to the common wisdom, some nutrients have not only been broken, but also some harmful substances can be formed because the same pot of soup is repeatedly boiled at high temperature.--Liu Yiyu (talk) 10:02, 23 October 2020 (UTC)Liu Yiyu

A large number of people reckon that the mutton hot pot is the combination of the nutrition of sauce, mutton, and vegetables, and it is remarkably tasty and nutritious. However, contrary to the common wisdom, some nutrients have not only been disrupted, but also formed some harmful substances because the same pot of soup is repeatedly boiled at high temperature.--Chen Jingjing (talk) 06:40, 24 October 2020 (UTC)Chen Jingjing

4.竹筷是首选，它无毒无害，而且非常环保，还可以选择本色的木筷。但是，由于材质的原因，竹筷、木筷不容易清洗，而且吸水性、吸附性很强，经常会有净洗剂的残留，很容易被病原微生物污染，所以应注意经常消毒，保持清洁，来避免竹木筷子发霉、长毛现象发生，还需定期更换。 Bamboo chopsticks are favorable, given that they are non-toxic, harmless and very environmentally friendly. We can also choose wooden chopsticks. However, what with the characteristics of the material, bamboo chopsticks and wooden chopsticks are not easy to clean, and they are strong in water absorption. There are often some detergent residues left and they are easily contaminated by pathogenic microorganisms. Therefore, we should disinfect them frequently and kept them dry and clean. To shun mold and hair growth on bamboo and wood chopsticks, we need to have them replaced from time to time.--Liu Yiyu (talk) 10:00, 23 October 2020 (UTC)Liu Yiyu

Lou Cancan 娄灿灿

1 报告指出，火锅是国外市场最受欢迎的品类，占总量的34.2%。川菜，以及一些中国小吃和快餐紧随其后，分别排在第二和第三位。

The report pointed out that hotpot is the most popular food in the foreign market and made up 34.2 percent of the total. Sichuan cuisine, as well as some Chinese snacks and fast food followed, came in second and third, respectively.--Lou Cancan (talk) 13:30, 22 October 2020 (UTC)

It is reported that hotpot is the most popular food in the foreign market ,accounting for 34.2 percent of the total. It is followed by Sichuan cuisine, as well as some Chinese snacks and fast food ,which rank second and third respectively.--Mo Ling (talk) 04:15, 23 October 2020 (UTC)Mo Ling

According to a report, as the most popular dish in the foreign markets, hotpot accounts for 34.2% of the total, folllowed by Sichuan Cuisine, as well as some Chinese snacks and fast food, which ranks second and third respectively.--Hu Jin (talk) 09:04, 24 October 2020 (UTC)

2 东坡肉是杭州的一道名菜。将一半肥肉，一半瘦肉切成块，放入汤中，加入酱油，葱，姜和糖。在密封的陶锅里炖后，这道菜就上桌了。

Dongpo Pork is a famous dish in Hangzhou. The half fat, half lean pork meat is cut into lumps and then put into soup with soy sauce, scallions, ginger and sugar. After being stewed in a sealed clay pot, the mouth-watering dish is served. --Lou Cancan (talk) 13:30, 22 October 2020 (UTC)

3 据说，明朝的第一个皇帝朱元璋是烤鸭的发明者。定都南京后，朱元璋发明了一种新的鸭肉烹调方式。他将鸭用炭火烧烤，使得鸭肉外皮酥脆，油而不腻。人们非常喜欢这道菜，这道菜在宫廷很受欢迎，人们叫它烤鸭。今天，烤鸭是北京最著名的菜肴。

It is said that Zhu Yuanzhang, the first emperor of the Ming Dynasty, was the creator of roast duck. When Zhu settled down in Nanjing, he created a new way to cook duck. He roasted it by charcoal fire. This gave it a crispy outside and made the duck fat but not greasy. People liked it very much. And the dish became popular in the royal court. People called it roast duck. Today, roast duck is the most famous dish in Beijing. --Lou Cancan (talk) 13:30, 22 October 2020 (UTC)

It is said that Zhu Yuanzhang, the first emperor of the Ming Dynasty, was the creator of roast duck. When Zhu settled down in Nanjing, he created a new way to cook duck. He roasted it by charcoal fire. This gave it a crispy outside and made the duck fat but not greasy. People liked it very much. And the dish became popular in the royal court. People called it roast duck. Today, roast duck is the most famous dish in Beijing.--Qu Miao (talk) 03:15, 23 October 2020 (UTC)

4 筷子通常用木头或竹子制作，用来食用亚洲食物。相传，筷子是五千多年前在中国发明的。最早见到的一双铜制筷子是从河南省安阳附近的殷墟出土的，可追溯到大约公元前1200年。

Chopsticks are usually made of wood or bamboo, and used for eating Asian food. It is believed that chopsticks were developed over 5,000 years ago in China. The earliest evidence of a pair of chopsticks made out of bronze was excavated from the Ruins of Yin near Anyang, Henan Province, dating back to roughly 1,200 BC. --Lou Cancan (talk) 13:30, 22 October 2020 (UTC)

Luo Weijia 罗维嘉

1.山东菜以鲜香味厚闻名。 Shandong cuisine is known for its light aroma, freshness and rich taste.

2.中国菜历史悠久、风格独特、品类丰富、烹调精美，是中国文化的重要组成部分。传统中国菜以色、香、味、意、形著称。 With a long history, unique features, numerous styles and exquisite cooking, Chinese cuisine is one important constituent part of Chinese culture. Chinese traditional dishes are famous for color, aroma, taste, meaning and appearance.

3.片鸭常与面饼、甜面酱和蒜泥同食。 The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic.

4.筷子是一种餐具，常用竹、瓷、金属等材料制成。 Chopsticks are an eating utensil consisting of two sticks, made of wood, metal, ceramics or some other material.--Luo Weijia (talk) 07:17, 23 October 2020 (UTC)

Chopsticks are a kind of tableware, commonly made of bamboo, porcelain, metal and other materials. --Zhang Ling (talk) 02:08, 24 October 2020 (UTC)

Luo Yuqing 罗雨晴

中国幅员辽阔，资源丰富。丰富的地理文化资源造就了饮食文化的多样性。

China boasts a vast territory and abundant resources. Its rich geographical and cultural resources have created the diversity of food culture.--Luo Yuqing (talk) 08:18, 25 October 2020 (UTC)

China boasts a vast territory and rich resources. Its cultural diversity of food owns itself to the country's varied geographical and cultural resources.--Gui Yizhi (talk) 04:36, 26 October 2020 (UTC)

粤菜的主要特点是它的烹调方法，如炒、炖、炒、烤。

The main characteristics of Cantonese cuisine are its cooking methods like sauting, stewing, frying and roasting. --Luo Yuqing (talk) 08:18, 25 October 2020 (UTC)

北京烤鸭正是妙在鸭皮又薄又脆。正宗的烤鸭吃法是多皮少肉，由大厨在食客面前将烤鸭片成薄片。用来做北京烤鸭的鸭要经历65天的生长期，并在进炉之前先用香料腌制。

Beijing Roast Duck is prized for the thin and crisp skin and serves mostly the skin and little meat, sliced by the cook. in front of the diners Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. --Luo Yuqing (talk) 08:18, 25 October 2020 (UTC)

在中国，筷子除了用来吃饭，在民间的婚、丧、喜庆等礼俗都有广泛运用。

In China, chopsticks are not only used for eating, but also widely used in folk customs such as marriage, funeral and celebration.--Luo Yuqing (talk) 08:18, 25 October 2020 (UTC)

Mo Ling 莫玲

1.鲁菜是“北食”的典范，源出于古称齐鲁之邦的山东，比粤菜更为古老。其历史可追溯至春秋战国时期儒家宗师孔子关于“食不厌精，脍不厌细，不得其酱不食，不时不食”的饮食名言。

Shandong cuisine,the model of dishes in North China,originate from Shandong anciently called the state of Qilu and own much longer history than Guangdong cuisine.It can date back to the Spring and Autumn period and Warring States period,at that time,Confucius,the master of Confucianism,brought out a well-known saying that rice is the finer the better and meat is the thiner the better.If dishes are not well flavoured or not at the very season,then people have better don’t eat these foods.

Shandong cuisine, the model dishe in North China,originated from Shandong which anciently called the state of Qilu. It owns much longer history than Guangdong cuisine.It can date back to the Spring and Autumn period and Warring States period. At that time,Confucius,the master of Confucianism,brought out a well-known saying that rice is the finer the better and meat is the thiner the better.If dishes are not well flavoured or not at the very season,then people had better not eat these foods.--Kang Haoyu (talk) 02:56, 24 October 2020 (UTC)

2.净洗铛，少著水，柴头罨烟焰不起。待他自熟莫催他，火候足时他自美。黄州好猪肉，价贱如泥土。贵者不肯吃，贫者不解煮，早晨起来打两碗，饱得自家君莫管。——苏东坡《猪肉颂》

Wash the pot, and put a little water in it, then burn wood and weeds to restrain open fire and stew pork with slow fire. Wait patiently for it to ripen .As long as it has been fully stewed, it will be very delicious. Huangzhou has such good pork, but the price is very cheap; rich people despise to eat it , while poor people don’t know the knack to cook it. I get up in the morning and have two bowls of pork. Please don't meddle me after I'm full.---Su Dongpo Ode to Pork

Wash the pot, put a little water in it, then burn firewood and weeds but restrain open fire at the same time. When the slow fire is ready, put the pork into the pot and stew it. Wait for it to be fully stewed, delicious. Such good pork in Huangzhou is cheap. However, the rich despise it and the poor don’t know how to cook it. Anyway, I prefer to have two bowls of pork in the morning. I'm full and please help yourself. —Ode to Pork by Su Dongpo --Tang Yiran1 (talk) 03:50, 25 October 2020 (UTC)

3. 开水白菜是用北方的大白菜心来制作，配以鸡汤调味，最后浇汤时在汤里淋一些鸡油，吃起来汤汁鲜美，白菜清淡，吃过大鱼大肉用它清清口，这是比较讲究的吃法。

Boiled cabbage is made from the heart of Chinese cabbage in the North, and seasoned with chicken soup and drizzled with some chicken oil to the soup along with the last step of pouring soup. The soup tastes so palatable. Since cabbage has a light flavour,Chinese often enjoy it after eating a big meal, which is a rather exquisite eating manner.

Boiled cabbage is made from the heart of the cabbage from northern China and seasoned with chicken broth. While pouring soup in the cabbage, chicken oil would also be added to make it more delicious. With light flavour, this dish can refresh your taste bud after being satiating by too much fish and meat, a more refined way in the diet.--Tang Yiran1 (talk) 03:50, 25 October 2020 (UTC)

4.筷子的特点是“不变应万变”，筷子所透出的是简则易行，易行则有功的哲理。料想方的扁的，长的短的，硬的软的，统统可以一夹就起来，确实神奇。

The characteristic of chopsticks is meeting changes with constancy.It passes through a philosophy that simplity makes things easier to carry out and more possible to achieve some progress.It is really amazing that no matter the diversities of shapes,length,or hardness,all kinds of chopsticks are able to pick up food easily.--Mo Ling (talk) 04:07, 23 October 2020 (UTC)Mo Ling

Chopsticks are charactered by meeting changes with an unchanging attitude, which tells us a philosophy that simplicity makes things easier and thus more possible to achieve progress. It is really amazing that no matter how diverse the items are, square or flat, long or short, hard or soft, all can be easily picked up by this tableware.--Tang Yiran1 (talk) 03:50, 25 October 2020 (UTC)

Ngo, Thi Minh Huong

1. 中国饮食文化特点 有着五千年文明古国美誉的中国,饮食文化的历史源远流长,博大精深,在几千年的历史长河中,已成为中国传统文化的一个重要组成部分,在长期的发展、演变和积累过程中,中国人从饮食结构、食物制作、食物器具、营养保健和饮食审美等方面,逐渐形成了自己独特的饮食民俗,最终创造了具有独特风味的中国饮食文化,成为世界饮食文化宝库中的一颗璀璨的明珠,而中国饮食文化也在逐渐影响着西方的一些国家的饮食文化,逐渐渗透融合、博采众长,形成精巧专维、自成体系的饮食文明。 Characteristics of Chinese Food Culture. China is famous for being a five thousand year ancient civilization, with a long, rich and deep culinary cultural history (China, which has a reputation as an ancient civilization for five thousand years, has a long, extensive and profound history on food culture). During those thousands years of history, cuisine has become an important part of Chinese traditional culture.

Ouyang Ling 欧阳玲

1.湘菜历来重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。

Hunan cuisine has always emphasized the coordination of different materials and the combination of various flavors. Hunan cuisine is particularly sour and spicy. The geographical location makes Hunan a moderate and humid climate. Therefore, Hunan people are fond of eating spicy food to invigorate the body and dispel moisture.

2.中国的烹饪文化具有独特的民族特色和浓郁的东方魅力，主要表现为以味的享受为核心、以饮食养生为目的的和谐与统一。

The Chinese cooking culture has a distinctive national feature and strong oriental charm, which can be reflected by the harmonious unity of the enjoyment of flavour as its core and regimen through diet as the purpose.

The Chinese cooking culture has unique national characteristics and strong oriental charm, which is mainly manifested in the harmonious unity of taste enjoyment as its core and diet health eating regimen as the purpose.--Luo Yuqing (talk) 08:18, 25 October 2020 (UTC)

3.面条是中国的一种很古老的食物，书上记载了早在1900年前，那时的贵族喜欢吃一种一尺多长、用水煮熟的面食。在中国，面条还有美好的意义，人们在生日的时候都会吃上一碗面条，代表长寿。

Noodles are a kind of time-honored Chinese food. Records say that nobles were fond of the food about 30 centimeters long, which is made of flour and boiled in water more than 1900 years ago. Noodles in China also represent luck. Therefore, people always have noodles on their birthday to wish for a longevity.

Noodles are a kind of time-honored Chinese food. It is recorded that nobles were fond of the food about 30 centimeters long, which is made of flour and boiled in water more than 1900 years ago. Noodles in China also has good meaning. Therefore, people always have noodles on their birthday to wish for a longevity.--Zhang Yinliu (talk) 15:48, 23 October 2020 (UTC)

4.中国是筷子的故乡，筷子是中国百姓每天必须使用的饮食器具，国人从孩童开始就遵循父母的教导学用筷子，对筷子运用自如，而外国人却只能“望筷兴叹”，极难掌握用筷的要领。

Chopsticks are originated in China. Chinese people use chopsticks as dishware every day. Since childhood, every Chinese people was taught to use chopsticks according to the instructions by their parents. Compared to the Chinese people who are deft using chopsticks, foreigners hardly master the skill of handling them， therefore, they can only sigh before the chopsticks.--Ouyang Ling

Chopsticks, a eating utensil used by the Chinese, are originated in China. Compared to the Chinese people who are deft using chopsticks, foreigners hardly master the skill of handling them, therefore, they can only bemoan their inadequacy in the face of using chopsticks.--Luo Weijia (talk) 07:24, 23 October 2020 (UTC)

Peng Ruihong 彭锐宏

1.粤菜历史悠久，源自中原，起源可远溯至距今两千多年的汉初，经历了两千多年的发展历程后，到了晚清时期已渐成熟。广东物产特别丰富，唾手可得，烹而食之，由此养成的喜好鲜活、生猛的饮食习惯。

Cantonese cuisine has a long history, originated from the Central Plains, and its origin can be traced back to the early Han Dynasty more than two thousand years ago. After more than two thousand years of development, it has gradually matured in the late Qing Dynasty. Guangdong is particularly rich in products, and you can cook and eat them at your fingertips, and thus cultivate a fresh and vigorous diet.

2.关于“蒸”的历史，据考证最早可追溯到炎黄时代。自从我们的祖先发明了锅，先有“煮”，“蒸”随之诞生。蒸的工艺相对于其他烹饪，更能保持食物营养和原汁原味，油脂较少，所以堪称夏日最适宜的健康饮食方式。

The history of "steaming" can be traced back to the Yan-huang era according to textual research. Since our ancestors invented the pot, "cooking" first, and then "steaming" was born. Compared with other cooking, the steaming process can maintain the nutrition and original flavor of the food, and has less fat, so it can be called the most suitable healthy eating method in summer.

3.佛跳墙又名福寿全，是福建省福州市的一道特色名菜，属闽菜系。相传，该菜品是在清道光年间由福州聚春园菜馆老板郑春发研制出来的。

Buddha Jumping the Wall, also known as Fu Shouquan, is a famous specialty dish in Fuzhou City, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant during the Daoguang Period of the Qing Dynasty.

4.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。中国目前发现的最早筷子是河南省安阳市殷墟出土的铜筷子。

Chinese people are accustomed to using chopsticks, while people in Africa, the Middle East, Indonesia, and the Indian subcontinent use their fingers to grasp. The earliest chopsticks discovered in China are copper chopsticks unearthed in Yinxu, Anyang City, Henan Province.--Peng Ruihong (talk) 10:24, 25 October 2020 (UTC)

Phyo, Su Kyi

1-根据历史记录，在五千多年前，中国已经有了烧烤，烤鱼和其他食品。在中国的周朝时期，粮食主要是谷物，例如豆类，小米，大麦和糙米，尽管它们与我们今天在现代农业中种植的谷物不同。 According to historical records, over than 5000 years ago, China already had grill, grilled fish and other foods. During Zhou dynasty in China, food was mainly grains such as beans, millet, barley and brown rice, though they were not the same as what we have today cultivated in modern agriculture industry. 2-在中国，食品及其制备方法发展迅速，已达到一种艺术形式。传说中菜文化起源于公元前15世纪的商代，最初是由首任总理尹仪引入的。 In China, food and its preparation has been developed so highly that it has reached the status of an art form. Legend has it that the culture of Chinese cuisine originated in the 15th century BC during the Shang dynasty and was originally introduced by Yi Yin, it the first Prime Minister. 3-自13世纪为中国皇帝准备食物以来，中国人一直在吃烤鸭。尽管这道菜已经发展了多年，但鸭子仍然是中国菜的象征。 The Chinese have been eating roast duck since the 13th century, when it was first prepared for an emperor of China. Although the dish has evolved over the years, duck continues to be a symbol of Chinese cuisine. 4-在公元300年之前，古代中国人用棍棒和骨头，后来用刀和叉作为烹饪食物的工具。但是，就像世界其他地方的人们一样，他们用手指作为吃东西的工具。rior to 300 CE, the Ancient Chinese used sticks and bones, and later, knives and forks as tools to cook food. However, much like people elsewhere in the world, they used their fingers as tools to eat food.

Pingki, Tanchangya

1.四川美食以其酸辣，甜，辣的独特风味而闻名。 山东以海鲜闻名。 广东菜非常适合蛇，猫和穿山甲，而江浙菜则以水晶猪肉，蟹壳肉等着称。 Sichuan cuisine is famous for its unique taste with hot, sour and sweet. Shandong is well known for seafood dishes. Guangdong cuisine is very rich for snake, cat and pangolin and Jiangsu- Zhejiang cuisine known dishes are Crystal pork, meat in crab shells etc. 2.中国菜是一门烹饪艺术，是中国文化的一部分。 Chinese cuisine is an art of cooking and part of Chinese culture. 3.北京烤鸭是颜色香气和味道的完美结合。 Beijing roast duck is in a perfect combination of colour, aroma and taste. 4.羊肉火锅在北京人中很受欢迎，尤其是在冬季。 Mutton Hotpot popular with Beijingers, especially in winter season. 5.对中国人使用筷子是文化的象征。 Using chopsticks for chinese people its a symbol of culture.--PINGKI TANCHANGYA 4 (talk) 15:03, 25 October 2020 (UTC)

Qu Miao 瞿淼

1. 湘菜，又叫湖南菜，是中国历史悠久的汉族八大菜系之一，早在汉朝就已经形成菜系。以湘江流域、洞庭湖区和湘西山区三种地方风味为主。 Xiang cuisine, also named Hunan cuisine, is one of the eight major time-honored schools of Chinese culinary art of the Han nationality. This style of cooking had developed early in the Han dynasty. And it mainly includes three local flavours: the Xiang River basin flavour, the Dongting Lake region flavour and Xiangxi coteau flavour.--Qu Miao (talk) 02:43, 23 October 2020 (UTC)

2. 湘菜制作精细，用料上比较广泛，口味多变，品种繁多；色泽上油重色浓；品味上注重香辣、香鲜、软嫩；制法上以煨、炖、腊、蒸、炒诸法见称。 Being delicatly cooked, Xiang cuisine uses a variety of raw naterials to create varied flavours and mutiple dishes. Xiang cuisne’s color is usually intense and greasy; it’s flavour is spicy, fresh and mouth melting; and the techiniques in Xiang cuisine include simmering, braising, smoking, steaming, and stir firing.--Qu Miao (talk) 02:43, 23 October 2020 (UTC)

Being delicately cooked, Xiang cuisine uses a variety of raw materials to create varied flavours and mutiple dishes. Xiang cuisine’s color is usually intense and greasy; it’s flavour is spicy, fresh and mouth melting; and the techiniques in Xiang cuisine include simmering, braising, smoking, steaming, and stir firing.--Zhang Yinliu (talk) 15:44, 23 October 2020 (UTC)

3. 相传，烤鸭之美，是源于名贵品种的北京鸭，它是当今世界最优质的一种肉食鸭。据说，这一特种纯北京鸭的饲养，起源于千年前左右，是因辽金元之历代帝王游猎，偶获此纯白野鸭种，后为游猎而养，一直延续下来，才得此优良纯种，并培育成今之名贵的肉食鸭种。 It is said that the deliciousness of Roast Duck comes from the precious Beijing duck, which is a knid of top quality duck. According to the legend, this speicially bred Beijing duck was firstly grew thousands years ago, when, emperors of Liao, jin and Yuan dynaties accidentally captured the wild ducks in pure white on a hunting trip. Then they bred the ducks and grew them into this superor variety, which is today’ s valuable Beijing duck.--Qu Miao (talk) 02:43, 23 October 2020 (UTC)

Legend has it that the delicacy of roast duck comes from the precious Beijing duck which is one of the top quality duck in the world. It is said that breeding this special purebred Beijing duck began thousands years ago when emperors of Liao, jin and Yuan dynasties accidentally captured the wild ducks in pure white on a hunting trip. Then people bred the ducks and grew them into this great purebred which is today‘s valuable Beijing duck.--Chen Han (talk) 14:43, 23 October 2020 (UTC)

4. 筷子，是指中国常用的饮食工具，通常由竹、木、骨、瓷、象牙、金属、塑料等材料制作。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 a kind of frequenntly-used Chinese cutlery, which are usually made of bamboo, wood, bone, procelain, ivory, metal and plastic. Chopsticks are a symbol of Chinese dining culture, and they are the most frequently-used cutlery. They were invented in China, and then spreaded to Korea, Japan, Vietnam and other countries in Chinese-character cultural circle.--Qu Miao (talk) 02:43, 23 October 2020 (UTC)

Rajabov, Anushervon

1. Shandong cuisine includes many well-known seafood dishes. 山东美食包括许多著名的海鲜美食。

2. Seasoning is very important in Chinese cooking. 调味料在中国烹饪中非常重要。

3. The duck is done when it has turned golden brown. 鸭子变成金黄色时就完成了。

4. Chopsticks are a symbol of Chinese culture, and the Chinese people are proud of them. 筷子是中国文化的象征，中国人民为此感到自豪。--RAJABOV ANUSHERVON 10 (talk) 15:02, 25 October 2020 (UTC)

Seydou, Sagara

1 A tradition cuisine will be prepared by Laurence during this festival. 1劳伦斯（Laurence）在这个节日期间将准备传统美食. 2 Many people went to this restaurant because the restaurant owner has a very good art of Chinese cooking. 2许多人去这家餐厅是因为餐厅老板拥有非常好的中式烹饪艺术。 3 Last year, my family prepared two famous dishes from Beijing; one was Beijing roast duck and second was mutton hotpot, and it was really very tasteful. 3去年，我的家人准备了两道著名的北京菜。 一个是北京烤鸭，第二个是羊肉火锅，真的很有味道--Sagara Seydou 3 (talk) 04:41, 23 October 2020 (UTC)

3 Last year, my family prepared two famous dishes from Beijing; one was Beijing roast duck and second was mutton hotpot, and it was really very tasteful. 3去年，我家人做了两道有名的北京菜。 一道是北京烤鸭，另一道是羊肉火锅，都很美味。--Zhang Weihong (talk) 14:13, 25 October 2020 (UTC)Zhang Weihong

Shi Haiyao 石海瑶

1.得天独厚的条件成为徽菜发展的有力物质保障，同时徽州名目繁多的风俗礼仪、时节活动，也有力的促进了徽菜的形成和发展。

These conditions richly endowded by nature have become a powerful material guarantee for the development of Huizhou cuisine. At the same time, the various customs and rituals and seasonal activities in Huizhou also promote the formation and development of Huizhou cuisine.--Shi Haiyao (talk) 00:14, 26 October 2020 (UTC)

2. 如陶制炊器的器形从实用需要设计出发，本意为放置平稳，受热均匀，但却给人以对称、均衡美的感受。

For example, the shape of ceramic cookers is designed according to practical needs. It is intended to be placed stably and evenly heated, but it delives people a feeling of symmetry and balance.--Shi Haiyao (talk) 00:14, 26 October 2020 (UTC)

3. 烤鸭家族中最辉煌的要算是全聚德了，是它确立了烤鸭家族的北京形象大使地位。 Quanjude, the most brilliant member of the roast duck family, has established the status of Beijing image ambassador of the roast duck family.--Shi Haiyao (talk) 00:14, 26 October 2020 (UTC)

4. 筷子是由中国人发明的非常具有民族特色的餐具。

Invented by Chinese people, Chopsticks is a kind of tableware with dense natonal characteristics.--Shi Haiyao (talk) 00:14, 26 October 2020 (UTC)

Chopsticks, invented by Chinese people, is a kind of tableware with distinctive national characteristics.--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.--XieFan (talk) 07:00, 23 November 2020 (UTC)

Si Yu 司妤

1.粤菜特点是丰富精细的选材和清淡的口味。粤菜讲究原料的季节性，"不时不吃"。除了选原料的最佳肥美期之外，粤菜还特别注意选择原料的最佳部位 。 Characterized by various selected ingredients and light taste, Cantonese Cuisine strengthens seasonal ingredients, in other words, no seasonal ingredients, no Cantonese Cuisine. Apart from singling out ingredients at its prime time, it pays much attention to choosing the best part of ingredients.--Si Yu (talk) 00:54, 26 October 2020 (UTC) 2.中国菜在不同的历史时期也有演变，大量的文学作品中记录了许多不同历史时期中的著名菜肴，例如《红楼梦》、《金瓶梅》等，现代美食家经常从这些作品中可以找到创新和恢复古代菜肴的方法。 Chinese Cuisine changed over different periods. And a large amount of literature recorded renowned dishes in different time, such as The Red Mansion, The Golden Lotus and so on. Modern gastronome often finds methods to innovate and renew ancient dishes.--Si Yu (talk) 00:54, 26 October 2020 (UTC) 3.红烧狮子头(Braised pork balls in brown sauce) ，也叫四喜丸子，是一道淮扬名菜。将有肥有瘦的肉配上荸荠，香菇等材料，做成丸子，然后先炸后煮。出锅后香味扑鼻，光闻起来就引动食欲，醇香味浓的肉块与汁液，超级美味。 Braised pork balls in brown sauce, also named Sixi meatballs, is a famous dish in Huaiyang cuisine. The meatballs are made of ingredients including fat and lean meat, water chestnuts and mushrooms. It should be fried at first and then be strewed. It is appetizing thanks to its attracting smell. And it can be called delicious for its luscious taste of meatballs and stock.--Si Yu (talk) 00:54, 26 October 2020 (UTC) 4.筷子在我国的使用记录一直都是有文字的记载，而缺乏实物的佐证，在中国厨房文化博物馆收藏的一个古代汉灶中发现筷子的浮雕，弥补了筷子实物佐证的空白。 The usage record of chopsticks can be found in books, but not in real objects. A chopstick relievo was found in an ancient Han stove collected by China’s Kitchen Culture Museum, which adds to real object evidence of the existence of chopsticks.--Si Yu (talk) 00:54, 26 October 2020 (UTC)

Tan Yuanyuan 谭媛媛

1.擂椒茄子是一道凉菜，爱吃辣的朋友都很喜欢它绵软爽辣的滋味.

Chiles Grinding with Eggplant, a cold dish with soft and spicy taste, is welcomed by those who love spicy food . --Tan Yuanyuan (talk) 02:11, 24 October 2020 (UTC)

2. 中国烹饪不仅有着悠久的历史，而且在长期的发展演变过程中，成为一个涉及面非常广的系统工程。这个系统工程最本质的特点，就是它是为创造味觉艺术服务的。

Chinese cooking not only has a long history, but also has become a very extensive systematic project in its long-term development and evolution process. The most essential feature of this system is that it serves the creation of taste art.--Tan Yuanyuan (talk) 02:11, 24 October 2020 (UTC)

3. 宫保鸡丁红而不辣、辣而不猛、香辣味浓、肉质滑脆。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆，让人欲罢不能。

Kung Pao Chicken is red but not spicy, spicy but not violent, with a strong spicy flavor and smooth, crispy meat. Due to its spicy taste, the tenderness of the chicken combined with the crunchiness of the peanuts, you can't help loving it.--Tan Yuanyuan (talk) 02:11, 24 October 2020 (UTC)“”

Kong Pao Chicken is red but not spicy, spicy but not fierce, with intense spicy flavor and smooth, crispy meat. Because of its spicy taste, the tenderness of the chicken combined with the crunchiness of the peanuts,one just can not help loving it.--Luo Yuqing (talk) 08:27, 25 October 2020 (UTC)

4. 在日常生活当中，筷子的使用是非常讲究的。一般用右手执筷，大拇指和食指捏住筷子的上端，另外三个手指自然弯曲扶住筷子，且筷子的两端一定要对齐。

The use of chopsticks in daily life is very delicate. Generally, chopsticks are held with the right hand, with the thumb and index finger holding the top of the chopsticks and the other three fingers bent to hold the chopsticks, and the ends of the chopsticks must be aligned.--Tan Yuanyuan (talk) 02:11, 24 October 2020 (UTC)

Tang Bei 汤蓓

1.川菜是四大名菜之一，主要以成都和重庆菜为主，是中国使用最广泛的菜，在国内外享有很高的声誉。川菜注重食材的精选，切块的尺寸，摆盘的和谐，以及味道和色彩的强烈对比。

Chuan Cuisine, one of “Four Major Cuisines”, which is primarily based on Chengdu and Chongqing dishes, is the most widely served cuisine in China and enjoys a high reputation both at home and abroad. Chuan Cuisine focuses on the refined selection of raw materials, the dimensions, the harmonious layout and the sharp contrasting taste and colors.--Tang Bei (talk) 13:49, 24 October 2020 (UTC)

2.中国菜通常由不止一种原料做成，这是因为用料单一菜就会缺少对比，因而很难达到和谐。通过使用不同的食材、变化的刀工、各种调料和烹饪方法，使不同颜色、香气、风味、形状和口感的食物明显达到和谐的平衡和对比。阴阳原则支配着中国人生活的方方面面，也是中国做饭的指导性原则。

Chinese dish is usually made up of more than one ingredients, this is because when a single item is cooked on its own, it lacks contrast and therefore lacks harmony. The harmonious balance and contrast of different colors, aroma, flavors, shapes and textures are achieved by varying the ingredients, cutting techniques, seasonings and cooking methods. Yin-yang principle governs all aspects of Chinese life and it has also been the guiding principle for Chinese cooks. All foods are also medicines, the kind of food one eats is closely relevant to one’s health.--Tang Bei (talk) 13:49, 24 October 2020 (UTC)

3.粤菜起源于汉代，并以其独特的菜肴种类和独特的魅力在国内外享有很高的声誉。粤菜在国外的突出地位主要归功于大量来自广东的早期移民。西方人说中餐时，通常指的是粤菜。集全国各地美味佳肴的优势，粤菜逐渐形成了自己的特色——使用多种食材，提供各种口味，形状和颜色的食物，并在夏季和秋季提供便餐，在冬季和春季提供醇厚香醇的食物。

Cantonese cuisine originated in the Han and enjoys extremely good reputation at home and abroad for its unique types of dishes and special charm. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. When people in the West speak of Chinese food, they usually mean Cantonese food. With the advantages of all delicacies from all over the country, Cantonese Cuisine has gradually formed its own characteristics—using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. --Tang Bei (talk) 13:49, 24 October 2020 (UTC)

4.中国古语云“一根筷子易折断，十双筷子抱成团”，国人通过筷子强调了集体精神的重要性。

As an old Chinese saying goes, "A single chopstick can be broken easily but a dozen of them will hold firmly together." Chinese people emphasize the importance of collective spirit through chopsticks.--Tang Bei (talk) 13:49, 24 October 2020 (UTC)

Tang Yiran 汤伊然

1.粤菜在烹调上以炒、爆为主，兼有烩、煎、烤，讲究清而不淡，鲜而不俗，嫩而不生，油而不腻，有“五滋”(香、松、软、肥、浓)、“六味”(酸、甜、苦、辣、咸、鲜)之说。

Cantonese cuisine is mainly stir-fried or deep-fried, but also braised, pan-fried and roasted. It is clear but not bland, fresh not vulgar, tender not raw, oily not greasy, boasting "Five Textures" (fragrant, crispy, soft, oily and rich) and "Six Tastes" (sour, sweet, bitters, spicy, salty and fresh).--Tang Yiran1 (talk) 02:12, 25 October 2020 (UTC)

2. 《黄帝内经》说：“天食人以五气，地食人以五味”，“谨和五味，骨正筋柔，气血以流，腠理以密。如是则骨气以精，谨道如法，长有天命”。味是饮食五味的泛称，和是饮食之美的最佳境界。

The Yellow Emperor's Classic of Internal Medicine says: "Heaven feeds on people's five energies, while earth s five tastes", "harmonization of the five tastes will bring us strong bones, gentle tendons and veins, smooth flow of qi and blood, and dense texture, so that our backbone and qi become strong. Therefore, if you pay attention to health preservation and practice it in the right way, your long-time natural vitality will be kept." “Wei” is a general term for the five tastes in diet, and “He”, the best part of it.--Tang Yiran1 (talk) 02:12, 25 October 2020 (UTC)

3. 用筷子挑一点甜面酱，抹在荷叶饼上，放几片烤鸭盖在上面，再放上几根葱条、黄瓜条或萝卜条，将荷叶饼卷起，真是美味无比。

Use chopsticks to pick a little sweet sauce and spread it on the tortilla-like pancake, then put a few slices of roast duck on the top, add a few strips of onion, cucumber or radish and roll up the warp.--Tang Yiran1 (talk) 02:12, 25 October 2020 (UTC)

4.殷勤向竹箸，甘苦尔先尝。滋味他人好，尔空来去忙。

Yinqin (Liu Bowen) asked the Bamboo Chopsticks, “You taste the food first, but the good flavors are enjoyed by someone else. You're just coming and going.”--Tang Yiran1 (talk) 02:12, 25 October 2020 (UTC)

Wang Meiling 王美玲

1.徽菜的形成与江南古徽州独特的地理环境、人文环境、饮食习俗密切相关。绿树丛荫、沟壑纵横、气候宜人的徽州自然环境，为徽菜提供了取之不尽，用之不竭的徽菜原料。得天独厚的条件成为徽菜发展的有力物质保障，同时徽州名目繁多的风俗礼仪、时节活动，也有力的促进了徽菜的形成和发展。 The formation of Huizhou cuisine is closely related to the unique geographical environment, cultural environment and dietary customs of ancient Huizhou in Jiangnan. Huizhou's natural environment, with its dense trees, ravines throughout and pleasant climate, provides an inexhaustible source of Huizhou cuisine. These conditions richly endowded by nature have become a powerful material guarantee for the development of Huizhou cuisine. At the same time, the various customs and rituals and seasonal activities in Huizhou also promote the formation and development of Huizhou cuisine.

2.中国的烹饪艺术是在烹饪历史发展过程中，逐渐形成、发展并丰富起来的。具有实用目的与审美价值紧密相联的特点。如陶制炊器的器形从实用需要设计出发，本意为放置平稳，受热均匀，但却给人以对称、均衡美的感受。 Chinese culinary art is gradually formed, developed and enriched in the process of cooking development, which has the characteristics of close tntegration between practical purpose and aesthetic value. For example, the shape of ceramic cookers is designed according to practical needs. It is intended to be placed stably and evenly heated, but it delives people a feeling of symmetry and balance.

3.新中国建立后，北京烤鸭的声誉与日俱增，更加闻名世界。据说周总理生前十分欣赏和关注这一名菜，宴请外宾。为了适应社会发展需要，而今鸭店的烤制操作已逾加现代化，风味更加珍美。 烤鸭家族中最辉煌的要算是全聚德了，是它确立了烤鸭家族的北京形象大使地位。 After the founding of new China, Beijing roast duck has received increasing reputation day by day and becomes more well-known in the world. It is said that Premier Chou extended great appreciation and attention to this famous dish in his lifetime, which was treated to foreign guests.In order to meet the needs of social development, duck shops’ roasting operation has been more modern, more delicious at present.Quanjude, the most brilliant member of the roast duck family, has established the status of Beijing image ambassador of the roast duck family.

4.筷子是由中国人发明的非常具有民族特色的餐具。民间关于筷子的传说不少，一说姜子牙受神鸟启示发明丝竹筷，一说妲己为讨纣王欢心而发明用玉簪作筷，还有大禹治水时为节约时间以树枝捞取热食而发明筷子的传说。 Invented by Chinese people, Chopsticks is a kind of tableware with dense natonal characteristics. There are great many folk legends about chopsticks. One is that Jiang Ziya invented the silk and bamboo chopsticks inspired by the divine bird; the other is that Dakki invented the chopsticks made of jade hairpins to please King Zhou;moreover, Dayu invented chopsticks by fetching hot food with branches in order to save time.

Wang Xuan 王轩

1. 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。

Chinese distinct regional cuisines of Han nationality are a set of culinary methods and flavors of the cooked food evolved over a long history due to the differences of climate, geography, history, local produce and diet customs and recognized by the whole Chinese society.

The cuisine of Chinese Han nationality refers to the local cuisine with a complete set of its own cooking techniques and flavors formed through a long history due to the differences in climate, geography, history, products and dietary customs in a certain region, and is recognized by all parts of the country.--Xiao Shuangling (talk) 14:19, 23 October 2020 (UTC)Xiao Shuangling

2. 中国烹饪艺术虽然受到烹饪原料、烹饪技术、食品实用功能等因素的制约，具有相对的局限性，但它与其他艺术种类相比较，却有自己的艺术特点，即融绘画、雕塑、装饰、园林等艺术形式于一体。

The art of Chinese cooking has its restrictions of cooking materials, skills and ingredients, but it is artistically special for its unities of drawing, carving, embellishment and landscaping art.

Although restricted by cooking materials, cooking techniques, practical functions of food and other factors, Chinese culinary art has its own artistic characteristics compared with other artistic types, that is, it integrates artistic forms such as painting, sculpture, decoration and garden into one.--Xiao Shuangling (talk) 14:19, 23 October 2020 (UTC)Xiao Shuangling

3. 淮扬菜作为一个大菜系，与鲁菜、川菜、粤菜并称中国四大菜系。与众不同的是，唯独淮扬菜没有直接用所在省份的简称来命名，不少人以为淮扬菜就是扬州、淮安一带的风味菜，这真只说出了冰山一角呢。

Huaiyang dish, as a large cuisine in China, is called the four major cuisines in China together with Shandong, Sichuan and Guangdong dish. What's different for Huaiyang dish is that it is not named directly by the abbreviation of the province where it is located. Many people think that it is the flavor dish of Yangzhou and Huai'an. This idea only shows the tip of the iceberg for the dish.

As a major cuisine, Huaiyang cuisine is called China's four major cuisines along with Shandong cuisine, Sichuan cuisine and Cantonese cuisine. The only difference is that Huaiyang cuisine is not named directly with the abbreviation of the province where it is located. Many people think that Huaiyang cuisine is the flavor of Yangzhou and Huai'an. This is really just the tip of the iceberg.--Xiao Shuangling (talk) 14:19, 23 October 2020 (UTC)Xiao Shuangling

4. 中国很早就已经使用餐具，用勺子的历史大概有8000年，用叉子的历史约4000年，用筷子的时间上限还不确定，但至少已有3000年历史。

Tableware has been used in China for a long time. The history of using spoon is about 8000 years and that of fork is about 4000 years. The specific time dating back to the appearance of chopsticks remains uncertain, but what is certain is that it has a history of at least 3000 years. --Wang Xuan (talk) 09:47, 23 October 2020 (UTC)Wang Xuan

The use of cutlery has been around for a long time in China, with the spoon being used for about 8,000 years and the fork for about 4,000 years. The limit for chopsticks is uncertain, but at least 3,000 years.--Xiao Shuangling (talk) 14:19, 23 October 2020 (UTC)Xiao Shuangling

Wu Qiong 吴琼

1.香芋蒸排骨是福建一带的名菜，属于闽菜系。香芋本身不是容易进味道的东西，但是由于蒸的时候铺在盘底，吸收了排骨的汤汁，味道变的格外鲜美。排骨也因为香芋吸走了多余的油脂，所以不腻 。

Steamed Pork Ribs with Sweet Taro is a famous dish in Fujian, belonging to Fujian cuisine. The taro itself is not easy to cook in a delicious flavor, but due to put on the bottom of the plate while steaming, the taro absorbs the soup of the ribs thus its taste becomes particularly delicious. The ribs are not greasy because the yam absorbs excess fat.--WuQiong (talk) 02:31, 23 October 2020 (UTC)

Steamed Pork Ribs with Sweet Taro is a famous dish in Fujian, belonging to Fujian cuisine. It is not easy to lend flavor to taro. However, when put under the ribs on the plate while steaming, the taro absorbs the soup of the ribs thus it becomes particularly tasty. The ribs are not greasy because the taro absorbs excess fat.--Ouyang Ling

2. 中国的烹饪艺术，种类繁多，精华剖多。烹饪艺术的细致，严格，精致极致，在世界上也能独树一帜。

The art of Chinese cooking is of various kinds and enormous essences. Its carefulness, strictness and extreme delicacies are of great unique through the whole world.--WuQiong (talk) 02:31, 23 October 2020 (UTC)

The art of Chinese cooking includes different varieties and enormous essence. Its carefulness, strictness and extreme delicacy are of great uniqueness through the whole world.--Ouyang Ling

3.辣椒炒肉，是以辣椒、五花肉作为主要食材，以豆豉，大蒜子，酱油，油盐，味精，生姜等作为辅料制作而成的一道菜肴。口味香辣。

Chili Fried Pork is a dish made with chili and pork belly as the main ingredients, and tempeh, garlic seeds, soy sauce, salt, monosodium glutamate, and ginger as auxiliary ingredients. It smells yummy and tastes spicy.--WuQiong (talk) 02:31, 23 October 2020 (UTC)

Chili Fried Pork is a dish made with chili and pork belly as the main ingredients, and tempeh, garlic seeds, soy sauce, oil, salt, monosodium glutamate, and ginger as auxiliary ingredients. It smells yummy and tastes spicy.--Ouyang Ling

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 is one of the symbols of Chinese food culture. It is also one of the commonly used tablewares in the world. It was invented in China and later spread to the cultural circles of Chinese characters in North Korea, Japan, and Vietnam.--WuQiong (talk) 02:31, 23 October 2020 (UTC)

Chopsticks is one of the symbols of Chinese food culture. It is also one of the commonly used tableware in the world. It was invented in China and later introduced to the cultural circle of Chinese characters including North Korea, Japan, and Vietnam.--Ouyang Ling

Chopsticks is one of the symbols of Chinese food culture. It is also one of the commonly used tablewares in the world. It was invented in China and later spread to the cultural circle of Chinese characters including North Korea, Japan, Vietnam and so on.

Wu Yilu 吴一露

1.中国烹饪艺术虽然受到烹饪原料、烹饪技术、食品实用功能等因素的制约，具有相对的局限性，但它与其他艺术种类相比较，却有自己的艺术特点，即融绘画、雕塑、装饰、园林等艺术形式于一体。

The art of Chinese cooking is limited by materials, skills of cooking and the practical function of foods. But compared with other types of art, it has its own features which is a mixture of drawing, sculpture, decoration and gardens.--Wu Yilu (talk) 02:22, 26 October 2020 (UTC)

2.筷子在我国的使用记录一直都是有文字的记载，而缺乏实物的佐证，在中国厨房文化博物馆收藏的一个古代汉灶中发现筷子的浮雕，弥补了筷子实物佐证的空白，是已知唯一的实物佐证，其精致程度足可以和现代的筷子相媲美，堪称当代国宝，具有极高的历史研究价值，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。

There is always written records of chopsticks in our country, but lack of physical evidence. Until the relief of chopsticks, the only known physical evidence, was found in an ancient kitchen of Han dynasty which is collected in the Museum of Chinese Kitchen Culture, making up that gap. It is so exquisite that can compared with modern chopsticks, and that can be regarded as national treasure with high historical research value. As the relief can not only prove that people in Han dynasty had already employed chopsticks, but also reflect people’s sufficient livelihood and diversified living style at that time.--Wu Yilu (talk) 01:58, 26 October 2020 (UTC)

3.“川菜的精髓之一，就在于求新求变，如此方能经久不衰。“正宗川菜”的一些菜品虽然“没落”了，但它“一菜一格、百菜百味”的风格得到了传承，这就是“精致川菜”。

One of the essence of Sichuan cuisine is seeking innovation so as to be lasting. Although some dishes of authentic Sichuan cuisine have been “declining”, its style of “ a dish in a grid, a hundred dishes with a hundred varied flavor” has been inherited, that is so-called “delicate Sichuan cuisine”.--Wu Yilu (talk) 01:58, 26 October 2020 (UTC)

4.螺蛳粉是广西壮族自治区柳州市的特色小吃之一，具有辣、爽、鲜、酸、烫的独特风味，是柳州最具地方特色的名小吃。

River snails rice noodle is one of special snacks in Liuzhou city, Guangxi Zhuang Autonomous Region, with unique flavor of spicy, tasty, fresh, sour and hot, so it is known as the most famous snack with local characteristics in Liuzhou.--Wu Yilu (talk) 01:58, 26 October 2020 (UTC)

Wu Zijia 吴子佳

1.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成，它以其极辣的味道为特色，红辣椒，青辣椒和青葱在这一菜系中的必备品。

1.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 cuisine.   2.大蒜适合肉的料理,蛋的料理、蔬菜料理、米面料理、炖或煮料理,比如牛排、臭豆腐。

2.Gorlic is usually uesd in dishes like eggs,vegetable,noodles or stew,boil ones such as steak and stinky Tofu.

3.中国的食物一般都很健康且富有营养，中国人早上一般会吃豆浆油条，馒头，喝粥。

3.Chinese food, in general, is healthy and nutritious. Chinese people often have soy-bean milk, deep-fried dough sticks(You Tiao), steamed buns(Man Tou, ) or congee as breakfast.

4.孔子曾言：“尊敬的正直的人保持远离屠宰场和厨房，他不会允许刀出现在桌上”

4.Confucius once said that the honorable and upright men keeps well away from slaughterhouses and the kitchen ,and he allows no knifes on his table.--Wu Zijia (talk) 10:57, 25 October 2020 (UTC)Wu Zijia

 

Xiao Shuangling 肖双玲

1.菜系是在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。

1.Cuisine is a self-contained system in terms of materials selection, cutting and matching, and cooking. It has a distinctive local flavor and is recognized by the society as a genre of Chinese cuisine.--Xiao Shuangling (talk) 03:20, 24 October 2020 (UTC)Xiao Shuanngling

2.世界各地的饮食文化由于经济结构、思维方式与文化环境的特点，形成了自身鲜明的艺术特色，即饮食艺术与审美，其中最具代表性的是中国菜、法国菜和土耳其菜三大菜系。

2.Due to the characteristics of economic structure, mode of thinking and cultural environment, food culture all over the world has formed its own distinctive artistic characteristics, that is, food art and aesthetics. Among them, the most representative are Chinese cuisine, French cuisine and Turkish cuisine.--Xiao Shuangling (talk) 03:20, 24 October 2020 (UTC)Xiao Shuangling

3.中华饮食，源远流长。在讲究礼仪、讲究民以食为天的国度里，饮食礼仪自然成为饮食文化的一个重要部分。

3.Chinese food has a long history. In a country where etiquette is emphasized and people take food as their heaven, eating etiquette has naturally become an important part of food culture.--Xiao Shuangling (talk) 03:20, 24 October 2020 (UTC)Xiao Shuangling

3. Chinese food has a long history. In a country where people attach importance to etiquette and regard food as the first necessity in life, eating etiquette has naturally become a significant part of food culture.--Xu Jia (talk) 03:18, 25 October 2020 (UTC)Xu Jia

4.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。中国目前发现的最早筷子是河南省安阳市殷墟出土的铜筷子。

4.Chinese people are used to using chopsticks, while people in Africa, the Middle East, Indonesia and the Indian subcontinent use their fingers to grab them. The earliest chopsticks found in China are copper chopsticks unearthed from Yin Ruins in Anyang City, Henan Province.--Xiao Shuangling (talk) 03:20, 24 October 2020 (UTC)Xiao Shuangling

4.Chinese people are accustomed to using chopsticks,while people in Africa, the Middle East, Indonesia and the Indian subcontinent tend to use their fingers to grab food.The earliest chopsticks found in China are the copper chopsticks unearthed from Ruins of Yin dynasty in Anyang, Henan Province.--Xiao Ting (talk) 03:47, 24 October 2020 (UTC)Xiao Ting

Xiao Ting 肖婷

1.苏菜起始于南北朝。唐宋时，经济发展推动饮食业的繁荣，淮扬菜和苏南本帮菜成为“南食”两大台柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。 淮扬菜由淮安、扬州及南京三种风味组成，是宫廷第二大菜系，今天国宴仍以淮扬菜系为主。

Jiangsu Cuisine began in the Northern and Southern Dynasties. In Tang and Song Dynasties, Huaiyang cuisine and Southern Jiangsu Benbang cuisine became one of the two major school of "Southern Cuisine"as a result of that the economic development at that time promoted the prosperity of the food industry. During the Ming and Qing dynasties, Jiangsu Cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west.The geographical advantage of located on the coast expanded the influence of Jiangsu Cuisine at home and abroad. Huaiyang cuisine, composed of Huai'an, Yangzhou and Nanjing flavors, is the second largest cuisine of the court.Today,state banquets still mainly serve Jiangsu Cuisine.

2.中国烹饪文化具有独特的民族特色和浓郁的东方魅力，主要表现为以味的享受为核心、以饮食养生为目的的和谐与统一。 Chinese culinary culture boosts unique ethnic characteristics and great oriental charm, mainly expressed in the harmony and unity of taste enjoyment as the core and diet for the purpose of health.

3.涮羊肉，又称“羊肉火锅”，始于元代，兴起于清代，早在18世纪，康熙、乾隆二帝所举办的几次规模宏大的“千叟宴”，内中就有羊肉火锅，后流传至市肆。《旧都百话》云：“羊肉锅子，为岁寒时最普通之美味，须与羊肉馆食之。此等吃法，乃北方游牧遗风加以研究进化，而成为特别风味”。 Instant-boiled mutton, also known as "mutton hotpot", began in the Yuan Dynasty and boomed in the Qing Dynasty, as early as the 18th century, the Kangxi and Qianlong emperors held several large-scale dinner banquets for elders, with mutton hotpot on the menu.It was then spreaded to the folk.The "Jiu Du Bai Hua" said: "Mutton hotpot is the most common delicacy during the cold season, and must be eaten in mutton restaurants.This way of eating is the result of study and evolution of nomadic pastoralism in the north, and has become a special flavor.

4.民间关于筷子的传说也不少，一说姜子牙受神鸟启示发明丝竹筷，一说妲己为讨纣王欢心而发明用玉簪作筷，还有大禹治水时为节约时间以树枝捞取热食而发明筷子的传说。普通筷子的长度约为22-24厘米左右。筷子有很多工艺品，在设计方面融入了更多的传统工艺，从而也成为人们收藏的选择，并且也深受外籍人士的喜爱There are many legends about chopsticks, including one about Ginger Ziya's invention of thin bamboos as chopsticks inspired by a sacred bird, one about Daji's invention of jade hairpins as chopsticks to please King Zhou of Shang, and one about Yu the Great's invention of chopsticks to save time when he was controling flood by using tree branches to get hot food.The length of ordinary chopsticks is about 22-24 centimeters.Chopsticks,being made into various handicrafts and have been blended more traditional techniques into the design, are a great choice for collections and popular with foreigners.--Xiao Ting (talk) 03:21, 24 October 2020 (UTC)Xiao Ting

---

Xie Fan 解帆

1.川菜以家常菜为主，高端菜为辅，取材多为日常百味，也不乏山珍海鲜。

Sichuan cuisine is mainly composed of home cooking, supplemented by feast. Most of them are made of daily ingredients, and some are rare seafood.--XieFan (talk) 09:01, 24 October 2020 (UTC) Sichuan cuisine is mainly composed of home cooking dishes, supplemented by high-end dishes. Most of them are made of daily ingredients, and some are rare seafood.--Si Yu (talk) 01:48, 26 October 2020 (UTC)

2.因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。

Due to its geographical location, Hunan has a mild and humid climate, so people there tend to eat cuisine with pepper to refresh themselves and dispell dampness. --XieFan (talk) 09:01, 24 October 2020 (UTC) Due to its geographical location, Hunan has a mild and humid climate. Therefore, people there tend to eat cuisine with pepper to refresh themselves and dispell dampness.--Si Yu (talk) 01:48, 26 October 2020 (UTC)

3.北京烤鸭由果木炭火烤制，色泽红润，肉质肥而不腻，外脆里嫩。

Beijing Roast Duck is roasted by charcoal fire of fruitwood. The color is ruddy, the meat is tasty but not greasy, the outside is crisp and the inside is tender.--XieFan (talk) 09:01, 24 October 2020 (UTC) Beijing Roast Duck is roasted by charcoal fire of fruitwood. Its color is ruddy, the meat being tasty but not greasy, the outside being crispy and the inside being tender.--Si Yu (talk) 01:48, 26 October 2020 (UTC)

4.筷子一头圆、一头方。圆的象征天。方的象征地，对应天圆地方。

Chopsticks are round at one end and square at the other. The round end stands for the sky and the other end for the earth. --XieFan (talk) 09:01, 24 October 2020 (UTC)

Xu Jia 徐佳

1. 川菜让你的味蕾和舌尖产生‘跳舞的感觉’。但不是所有的川菜都是辛辣的——它的味道多得惊人，有些是微辣，有些是超级辣，其味道会根据你是做肉菜还是海鲜而产生变化。有的调料看似口味清淡，但强烈的余味会给你带来回味长久且巨大的冲击。”

Sichuan cuisine allows your taste buds and the tip of your tongue to feel a “dancing sensation” .But not all Sichuan food is spicy – it can have surprisingly different kinds of spice, some are mild, some are extra hot, and their aroma can change depending on if they are cooked with meat or seafood. A spice that seems to be light in taste can have a very long, strong aftertaste that hits you hard.--Xu Jia (talk) 03:06, 25 October 2020 (UTC)Xu Jia

2. 泡馍来自西安，是一道传统的炖菜。它的有趣之处在于，肉汤里没有面条，而是漂浮着一些未发酵的面疙瘩。泡馍的配菜通常有腌蒜和辣椒酱。

Pao mo is a traditional stew from the city of Xi'an. The interesting quality about this stew is that, instead of noodles, there are pieces of unleavened bread floating in the broth. On the side, you'll usually find pickled garlic and chili sauce to compliment the stew. --Xu Jia (talk) 03:06, 25 October 2020 (UTC)Xu Jia

3. 北京烤鸭的传统吃法是卷饼内涂甜面酱，包上3-4片鸭肉片或鸭皮，并搭配水萝卜条，黄瓜和细葱丝。另一种方法是直接用在碗里放一碗糖，简单用烤鸭蘸糖吃。

The traditional way of eating Beijing Roast Duck comes with pancake, hoisin sauce, and three to four pieces of duck meat or skin, as well as watermelon radishes, cucumber, and scallion slices. Another option is to dip the duck in a bowl of sugar and eat it plain.--Xu Jia (talk) 03:06, 25 October 2020 (UTC)Xu Jia

4. 中国家庭使用的普通筷子是木制或竹制的，用于宴会的筷子通常是象牙制的，而在古代中国，黄金制的筷子只属于皇室和贵族。

Ordinary chopsticks used in Chinese homes are made of wood or bamboo, and those for banquets are often ivory, whereas gold ones belonged only to the royalty and aristocracy in ancient China.--Xu Jia (talk) 03:06, 25 October 2020 (UTC)Xu Jia

The common chopsticks used in Chinese families are made of wood or bamboo,and those for banquets are usually made of ivory. While in ancient China, the chopsticks made of gold belonged only to royal family and aristocrats.--Luo Yuqing (talk) 08:31, 25 October 2020 (UTC)

Xu Jing 许静

1. 粤菜特点是丰富精细的选材和清淡的口味。粤菜可选原料多，自然也就精细。

Cantonese cuisine is characterized by its rich and refined selection of ingredients and its light taste. With a wide variety of ingredients to choose from, Cantonese cuisine is naturally refined.--Xu Jing (talk) 05:42, 25 October 2020 (UTC)

2. 香是菜肴艺术的重要组成部分。香是诉诸于嗅觉的物质成份，它的存在方式是一种气味，一种令人愉快的气味。

Fragrance 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.--Xu Jing (talk) 05:42, 25 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.--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。

Finally, the chili pepper bursts with a great flavor. Many people think that there are a lot of dried chili peppers in spicy chicken, but this is not the case. After stirring, the dried chili peppers are crispy and swollen, and although the amount feels visually large, their true weight is very light.--Xu Jing (talk) 05:42, 25 October 2020 (UTC)

4. 筷子，标准长度为七寸六分，天方地圆。上方，便于持执，下圆，利于使用。中国人永远称筷子为“一双”，而不是“两根”，这其中实则蕴含着阴阳五行的哲学思想与儒家伦理道德观念。

Chopsticks' standard length is seven cun(a Chinese unit of length) and six centimetres, the upper end square for holding and the lower end round for using.The Chinese always refer to chopsticks as "one pair" instead of "two pieces", which is an expression of the philosophy of yin and yang and the five elements of Confucian ethics and morality.--Xu Jing (talk) 05:42, 25 October 2020 (UTC)

Yang Chenting 杨晨婷

1. 中国人讲究并善于烹饪，早在春秋战国时期，中国饮食文化中南北菜肴风味就表现出差异。到唐宋时，南食、北食各自形成体系。发展到清代初期时，鲁菜、川菜、粤菜、淮扬菜，成为当时最有影响的地方菜，被称作四大菜系。

Chinese is good at cooking. Early in Spring and Autumn Warring States Period, the North and the South has showed the difference of cuisine taste in Chinese dietetic culture. In Tang and Song Dynasty, the two parts has formed its own taste. In the early stage of Qing Dynasty, Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine and Huaiyang Cuisine has become the most influential ones, called “Four Cuisine.”

Chinese is good at cooking. Early in Spring and Autumn Warring States Period, the North and the South have showed the difference of cuisine taste in Chinese dietetic culture. In Tang and Song Dynasty, the two parts have formed its own culinary system. In the early stage of Qing Dynasty, Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine and Huaiyang Cuisine have become the most influential ones, called “Four Major Cuisine”--Chen Jingjing (talk) 06:53, 24 October 2020 (UTC)Chen Jingjing

2. 中国烹饪，中国文化的重要组成部分之一。又称中华食文化。世界三大菜系(中国菜、法国菜、土耳其菜）之一，深远的影响了东亚地区。菜谱来源于中国各个地区的菜肴。

Chinese cooking is an important part of Chinese culture, also called Chinese eating culture. As one of the world three cuisines (Chinese Cuisine, French Cuisine and Turkish Cuisine) has profoundly influenced Eastern Asia. The recipe is about dishes from every part of China.

3. 冬、春、秋三季吃烤鸭其味最佳。原因是冬春二季的北京鸭，肉质肥嫩；秋天天高气爽，温度和湿度都特别适宜制作烤鸭，而此时的鸭子也比较肥壮。

Winter, spring and autumn are the best seasons to eat roast duck, for in winter and spring, the meat quality is good; in autumn, the weather is fine and the air is fresh, offering a suitable temperature and humidity to cook duck. Meanwhile, the ducks in this season are fat.

Winter, spring and autumn are the best seasons to eat roast duck, for the meat quality is good in winter and spring; the fine weather and fresh air in autumn offer a suitable temperature and humidity to cook duck, which is comparatively fat in this season. --Tan Yuanyuan (talk) 02:20, 24 October 2020 (UTC)

4. 筷子是东亚人最主要的进餐用具，在东南亚一些区域也常使用。握筷姿势应规范，用餐需要使用其他餐具时，应先将筷子放下，不能将筷子插入一碗米或饭。

Chopsticks are the main eating tools for Eastern Asians, which are often used in Southeastern Asia. The way of holding chopsticks should be correct. When people need to use other tools, they should put down the chopsticks first, but not poke them into the rice. --Yang chenting (talk) 02:08, 23 October 2020 (UTC)Yang Chenting

Yang Hairong 杨海容

1.由于岭南地区气候炎热潮湿，因此人们爱喝汤滋身，这也使汤水成为粤菜的特色之一。粤菜里的汤通常是由各种材料熬上数小时而成，因而称为“老火汤”，有时还会加入中药。 Due to the hot and humid climate in Lingnan area which is located in southeast China, people love to drink soup to nourish the body, which also makes soup one of the characteristics of Cantonese cuisine. The soup in Cantonese cuisine is usually made by boiling various ingredients for several hours, so it is called "Lao Huo Tang", sometimes with Chinese medicine added.--Yang Hairong (talk) 08:46, 25 October 2020 (UTC)

2.炖是需要发大量时间去等的，要用小火慢慢的熬慢慢煮，让食材最内在的营养都被挖掘出来融入到汤汁里，这样熬煮出来的汤才是有浓度有营养的。 Stewing requires a lot of time to wait. It should be simmered slowly over a low fire, so that the most inner nutrients of the ingredients are excavated and incorporated into the soup. The boiling soup is concentrated and nutritious.--Yang Hairong (talk) 08:46, 25 October 2020 (UTC)

3.朱元璋建都于南京后，明宫御厨便取用南京肥厚多肉的湖鸭制作菜肴，为了增加鸭菜的风味，采用炭火洪烤，使鸭子吃口酥香，肥而不腻，受到人们称赞，即被皇宫取名为"烤鸭"。 After Zhu Yuanzhang established the capital in Nanjing, Ming Palace’s imperial cooks used Nanjing’s plump and meaty lake ducks to make dishes. In order to increase the flavor of the duck dishes, they used charcoal fire to roast them to make the ducks crispy, fat and not greasy. Named "Roast Duck" by the Imperial Palace.--Yang Hairong (talk) 08:46, 25 October 2020 (UTC)

4.用蛊的粉末放在食物里毒害他人时，就要在下毒时边念咒语边敲打碗盆，以便使蛊起作用。所以，用筷子敲打碗盆就犯忌讳。 When poisoning others with Gu powder in food, you must chant a spell while knocking on the bowl to make the Gu work. Therefore, it is a taboo to hit the bowl with chopsticks.--Yang Hairong (talk) 08:46, 25 October 2020 (UTC)

Yang Hui 阳慧

1.淮扬菜是中国四大菜系之一,素有东南第一佳味、天下之致美的声誉，它始于春秋，兴在隋唐，盛于明清，几百年来其制作精细、风格雅丽、清鲜平和的特点一直为世人所称道。淮扬菜系因其厨艺精湛、味兼南北、选料严谨、因材施艺;制作精细、风格雅丽;追求本味、清鲜平和。

Huaiyang cuisine is one of China's four major cuisines, known as the southeast of the best flavor, the world's reputation for beauty, it began in the Spring and Autumn, the Sui and Tang Dynasties, Sheng in the Ming and Qing Dynasties, its production of fine, elegant style, Qingxian praise the characteristics of peace has been the world.Huaiyang cuisine is due to its excellent cooking skills, taste and north-south, strict selection of materials, because of the material application ;Make fine, elegant style ;Pursuit of this flavor, fresh and peaceful, elegant style.--YangHui (talk) 11:42, 23 October 2020 (UTC)

Huaiyang cuisine is one of China's four major cuisines, owning reputation of the best flavor in the southeast area and the world's finest beauty. It came into being in the Spring and Autumn period, further developed in the Sui and Tang Dynasties, prospered in the Ming and Qing Dynasties. Due to its delicate making process, elegant style, fresh and peaceful characters, Huaiyang cuisine is praised by people all the time. For its excellent cooking skills, north and south combined flavors, strict selection of materials, delicate production,elegant style, pursuit of original flavor, fresh and peaceful, elegant style.--Zhang Yinliu (talk) 16:12, 23 October 2020 (UTC)

2.中国烹饪艺术的表现形式有多种多样，这里主要通过肴馔本身的色、形、香、味、滋与筵席组合来窥其一斑。人们常把前者概称为味觉艺术;将后者称为筵席艺术。

There are many forms of Chinese cooking art, here mainly through the color, shape, aroma, taste, flavor and banquet of the dish itself to see a piece of it.The former is often referred to as taste art ;The latter is called the art of banquets.,--YangHui (talk) 11:42, 23 October 2020 (UTC)

3. 新中国建立后，北京烤鸭的声誉与日俱增，更加闻名世界。据说周总理生前十分欣赏和关注这一名菜，以烤鸭宴请外宾。为了适应社会发展需要，而今鸭店的烤制操作已愈加现代化,风味更加珍美。

After the founding of New China, the reputation of roast duck in Beijing is increasing day by day, more famous in the world.It is said that Premier Zhou enjoyed and paid attention to this famous dish before his death, and invited foreign guests to dinner with roast duck.In order to meet the needs of social development, the roast operation of the duck shop has become more modern, more delicious flavor.--YangHui (talk) 11:42, 23 October 2020 (UTC)

Yang Yue 杨悦

1、四川菜系，是世界上最著名的中国菜系之一，或炸或烤，川菜以其丰富的味道和多样的烹饪风格为豪。

Sichuan cuisine is one of the most famous Chinese cuisines in the world. Usually fried or roasted, dishes in Sichuan are famous for their diversified culinary arts and various flavors.--Yang Yue (talk) 03:06, 22 October 2020 (UTC)

Sichuan cuisine is one of the world’s most famous Chinese cuisines. Usually fried or roasted, Sichuan dish boasts its rich flavor and diversified culinary ways.--Guo Lu (talk) 08:03, 22 October 2020 (UTC)

2、一般来说，中国烹饪注重三个特点：色，香，味。“色”是指菜的布局和设计。“香”不仅指菜的味道，还包括材料的新鲜与调料的搭配相得益彰。“味”包括合适的调味和精湛的刀工。

Generally speaking, there are three essential factors by which Chinese cooking is judged, namely “ color, aroma, and taste.” “ Color” refers to the layout and design of the dishes. “Aroma” implies not only the smell of the dishes, but also the freshness of the materials and the blending of seasonings. “ Taste” involves proper seasoning and fine slicing techniques.--Yang Yue (talk) 03:06, 22 October 2020 (UTC)

3、北京烤鸭的独特在于其本身的制作——是由灵芝和果木烤制而成的，不仅味道鲜美，而且营养价值含量丰富。

Beijing roast duck is unique in its own production. It is made of lucid ganoderma and fruit-tree wood. It not only tastes delicious, and it is also rich in content and nutritional value.--Yang Yue (talk) 03:06, 22 October 2020 (UTC)

Beijing roast duck is unique in its own production. It is made of lucid ganoderma and fruit-tree wood. It not only tastes delicious, but also is rich in content and nutritional value.--Zhao Xi (talk) 05:04, 23 October 2020 (UTC)

4、筷子是日常生活中经常用到的一种进餐工具，也是中国人进餐时的必备用具。古代称为“箸”，今俗称筷子。

Chopsticks are the dining utensils most frequently used in Chinese people’ s daily life. In ancient China, they were called zhu.--Yang Yue (talk) 03:06, 22 October 2020 (UTC)

Chopsticks are the dining utensils frequently used in Chinese people’ s daily life. In ancient China, they were called zhu, while nowadays, they are called chopsticks.--Zhang Yinliu (talk) 15:53, 23 October 2020 (UTC)

Yang Ziling 杨子泠

1. 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. --Yang Ziling (talk) 15:58, 16 December 2020 (UTC)

2. 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. --Yang Ziling (talk) 15:58, 16 December 2020 (UTC)

3. 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. --Yang Ziling (talk) 15:58, 16 December 2020 (UTC)

4. 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. --Yang Ziling (talk) 15:58, 16 December 2020 (UTC)

Yi Zichu 义子楚

1，山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。 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.

2，四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒，产生出经典的刺激的味道。 Chili peppers are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese

Sichuan cuisine is famous for its spicy flavor and changeable flavor. It focuses on the use of red pepper and green pepper to produce a classic and exciting taste.--Yu Ni (talk) 03:09, 25 October 2020 (UTC)

3，广东人热衷于尝试用各种不同的肉类和蔬菜。.使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。 Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques includeroasting, stir-firying, sauteing, deep-frying,braising, stewing and steaming. Among them steaming and stir-frying are more commonlyapplied to preserve the natural flavor.

4，中国人用筷子是特定文化的产物，中国是个农业大国，食物多以蔬菜为主，用筷子适宜取食。 The using of chopsticks is the product of Chinese culture. China is an agricultural country and Chinese rely on vegetables for food.

Chopsticks for eating is rooted in specific Chinese culture. As an agricultural country, China mainly eat vegetables for food and chopsticks are a suitable choice for eating with.--Xu Jing (talk) 06:07, 25 October 2020 (UTC)

You Yuting 游雨婷

1.湘菜，由湘江流域、洞庭湖区和湘西山区三种地方风味组成，以辣味菜和腊味菜著称。湘江流域的菜以长沙、衡阳为中心，是湖南菜系的主要代表。

Hunan cuisine,consisting of three local flavors from the Xiangjiang River basin, Dongting Lake District and the Western Hunan Mountains, is known for its spicy dishes and preserved meat dishes. The cuisine of the Xiangjiang River basin is the main representative of Hunan cuisine with Changsha and Hengyang at its center.

2.中国烹饪艺术虽然受到烹饪原料、烹饪技术、食品实用功能等因素的制约，具有相对的局限性，但它与其他艺术种类相比较，却有自己的艺术特点，即融绘画、雕塑、装饰、园林等艺术形式于一体。

Although restricted by factors such as cooking materials, cooking techniques, practical functions of food , Chinese culinary art has its own artistic characteristics compared with other artistic types, that is, it integrates artistic forms such as painting, sculpture, decoration and garden into one.

3.新中国建立后，北京烤鸭的声誉与日俱增，更加闻名世界。据说周总理生前十分欣赏和关注这一名菜，宴请外宾，品尝烤鸭。为了适应社会发展需要，而今鸭店的烤制操作已逾加现代化，风味更加珍美。

After the founding of new China, the reputation of Peking Duck has been growing with each passing day and it enjoys greater popularity from the world. It is said that Premier Zhou was very appreciative and concerned about this dish, inviting foreign guests to taste roast duck. In order to adapt to the needs of social development, the duck shop has been more modernized with more delicious flavor.

4.生活中，大部分家庭筷子是混用的，而且清洗筷子的方法不正确。若长期使用这样的筷子，容易染上消化道疾病，如肝炎、痢疾、急性胃肠炎等.

In daily life, most of the family chopsticks are mixed, and the way of cleaning chopsticks is not right. If people use such chopsticks for a long time, it’s easy to catch digestive diseases, such as hepatitis, dysentery, acute gastroenteritis and so on.--You Yuting (talk) 02:09, 23 October 2020 (UTC)

In our daily life, chopsticks are shared in most families, and the ways of cleaning chopsticks are wrong. If people use such chopsticks for a long time, it’s easy to catch digestive diseases, such as hepatitis, dysentery, acute gastroenteritis and so on.--Zhang Yu (talk) 12:36, 23 October 2020 (UTC)

Yu Ni 余妮

1.元明清三代，中国菜肴又得到较大的发展，菜肴品种数以千计。这一时期还由于信仰伊斯兰教的少数民族迁居各地，清真菜作为一种独特风味在中国菜肴中占有一定的位置。

During the yuan, Ming and Qing Dynasties, Chinese cuisine developed greatly, with thousands of dishes. During this period, Muslim cuisine, with its unique flavor, occupied a certain position in Chinese cuisine due to the migration of ethnic minorities who believed in Islam.--Yu Ni (talk) 03:06, 25 October 2020 (UTC)

2.中国烹饪既讲究生理味觉的美，也注重心理味觉的美，从而使人们在烹调师调制的饮食之中得到物质与精神交融的满足。这便是中国烹饪艺术精髓之所在。

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.--Yu Ni (talk) 03:06, 25 October 2020 (UTC)

Chinese cuisine emphasizes not only the beauty of physiological taste, but also t of that of psychological taste. Thus, people can get the dual satisfaction of material and spirit in the diet prepared by the cook. This is the essence of Chinese culinary art. --Yang Ziling (talk) 01:41, 9 November 2020 (UTC)

3.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.--Yu Ni (talk) 03:06, 25 October 2020 (UTC)

There are two kinds of roasting methods for Beijing roast duck ---- hanging oven and stewing oven. There is no big difference between these two methods, except that one is open fire and the other is not. --Yang Ziling (talk) 01:41, 9 November 2020 (UTC)

4.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。

The relief sculpture of chopsticks can not only prove that people used chopsticks in the Han Dynasty, but also reflect the rich living conditions and diversified lifestyle of people at that time.--Yu Ni (talk) 03:06, 25 October 2020 (UTC)

Yuan Tianyi 袁天翼

虾饺被称为传统中式点心之王，是一种以虾为主馅的中式饺子。这种小小的点心讲究颇多，以至于一个点心师傅手艺精湛与否，可以用他做虾饺的水平来衡量。

Har Gow, famed as the king of traditional Chinese dim sum, utilizes shrimps as main ingredients. Making this dim sum requires so much that we can even use the quality of Har Gow a cook made to measure his skill.--Yuan Tianyi (talk) 02:17, 24 October 2020 (UTC)

在中国的各色菜系中，客家菜可能不是最有卖相的，但是其味道绝不会输给任何菜系。客家菜会让你想起母亲的味道，一道道菜就像是母亲为远游归来的孩子烹饪的美食。

Among the vast-array of Chinese cuisine, Hakka cuisine may not be the best-looking, but its flavor won’t be inferior to any other cuisine. Hakka cuisine can be reminiscent of your mother, for each of its dish is similar to what mom cooks for kids returning from far places.--Yuan Tianyi (talk) 02:17, 24 October 2020 (UTC)

中国菜是中国各地区菜肴的总称，具有历史悠久、技术精湛、品类丰富、流派众多、风格独特的特点，是中国烹饪数千年发展的结晶，在世界上享有盛誉。

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.--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.--Yuan Tianyi (talk) 06:53, 26 October 2020 (UTC)

Zeng Liang 曾良

1.湖南菜系由湘江地区，洞庭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒、青辣椒和青葱是这一菜系中的必备品。 Hunan cuisine consists of local Cuisines of Xiagjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavour. Chili, pepper, and shallot are usually necessaries in this division.--Zeng Liang (talk) 07:23, 23 October 2020 (UTC)

Made up of indigenous dishes of Xiangjiang River reaches, Dongting Lake and West Hunan, Hunan cuisine is characterized by its extreme spicy flavor, which is composed of red chilli, green chilli and chive as necessities.--Yuan Tianyi (talk) 09:33, 23 October 2020 (UTC)

2.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。 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinese local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. --Zeng Liang (talk) 07:23, 23 October 2020 (UTC)

3.梅干菜是绍兴当地的特产，有着悠久的历史。梅干菜由腌咸菜晒干而成。若梅干菜再混入笋干则口味更鲜美。 Dry Preserved Vegetable is Shaoxing local specialties with a long history. Dry Preserved Vegetables are made from salted pickled vegatables by dry in sun. Some Dry Preserved Vegetables are also mixed with bamboo shoots which made it much tastier.--Zeng Liang (talk) 07:23, 23 October 2020 (UTC)

Dry Preserved Vegetable is Shaoxing local specialty with a long history. Dry Preserved Vegetables are made from dried salty pickled vegatables. Some Dry Preserved Vegetables which are mixed with bamboo shoots taste much better.--Lou Cancan (talk) 07:43, 23 October 2020 (UTC)

4.中国人每天都在使用筷子。筷子起源于中国，现在在很多的亚洲国家都使用它。 Chopsticks are used every day in China. Although chopsticks originated in China, they are widely used in many Asian countries.--Zeng Liang (talk) 07:23, 23 October 2020 (UTC)

Zeng Xinyuan 曾心媛

1.之所以将它的菜名里面加上水晶二字，是因为到最后做成菜之后，肉是红色的，外皮是白色的，光滑晶莹，卤冻透明，长相犹如水晶一样。 The reason we add crystal to its name is that when we finish the cuisine, the pork is red and white pigskin is glossy and shimmery, and jellied meat is transparent, altogether making it looks like a crystal.--Zeng Xinyuan (talk) 02:35, 24 October 2020 (UTC)Zeng Xinyuan

2.中国烹饪艺术的表现形式有多种多样，这里主要通过肴馔本身的色、形、香、味、滋与筵席组合来窥其一斑 There are various manifestation of Chinese culinary art, of which we can only get a glimpse through color, shape, aroma, taste of cuisine itself and its combination with feasts.--Zeng Xinyuan (talk) 02:35, 24 October 2020 (UTC)Zeng Xinyuan

3.它以色泽红艳，肉质细嫩，味道醇厚，肥而不腻的特色，被誉为“天下美味”。 It has the reputation of being one of the most delicious food in the world with characteristics of its red color, tender meat, mellow flavor, fat and not greasy.--Zeng Xinyuan (talk) 02:35, 24 October 2020 (UTC)Zeng Xinyuan

4.因为吴中船民和渔民特别忌讳“箸”，他们最怕船“住”，船停住了，行船者也就没生意，他们更怕船“蛀”，木船“蛀”了漏水如何捕鱼。 As boatmen and fishermen in Wu area particularly avoided using the word “zhu”(which is the original name of Kuaizi). They were horribly afraid of “zhu”( which means stop) of ships, as they wouldn’t have businesses if their ships stopped. Furthermore, they were even more fearful of “zhu”(which refers to moth-eaten, as they couldn’t fishing with leaky wooden ships.--Zeng Xinyuan (talk) 02:35, 24 October 2020 (UTC)Zeng Xinyuan

Zhang Hui 张慧

1.中国人讲究并善于烹饪，早在春秋战国时期，中国饮食文化中南北菜肴风味就表现出差异。 The Chinese people are particular about and good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of North and South dishes in Chinese food culture showed differences.--Zhang Hui (talk) 14:06, 23 October 2020 (UTC)

The Chinese people are particular about and good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of North and South dishes in Chinese food culture have showed differences.--Zhao Xiaoyan (talk) 14:16, 23 October 2020 (UTC) 2.中国的烹饪艺术是在烹饪历史发展过程中，逐渐形成、发展并丰富起来的,具有实用目的与审美价值紧密相联的特点。 The art of Chinese cooking is gradually formed, developed and enriched in the developed process of cooking history. It has the characteristics of close connection between practical purpose and aesthetic value.--Zhang Hui (talk) 14:06, 23 October 2020 (UTC)

During the development process of the history of cooking, the art of Chinese cooking was formed, developed and riched, representing the features which combine the practical purpose and aesthetic value.--Zhao Xiaoyan (talk) 14:16, 23 October 2020 (UTC) 3.烤鸭是具有世界声誉的北京著名菜式，由中国汉族人研制于明朝，在当时是宫廷食品。 Roast duck is a famous Beijing dish with a world reputation. It was developed by the Han Chinese in the Ming Dynasty and was a royal food at that time.--Zhang Hui (talk) 14:06, 23 October 2020 (UTC)

4.中国地域辽阔、民族众多，在使用筷子上不同地区和民族有着许多或相同或不同的习俗。 China is a vast country with many different ethnic groups. Different regions and ethnic groups have many same or different customs in using chopsticks.--Zhang Hui (talk) 14:06, 23 October 2020 (UTC)

Zhang Ling 张玲

1. 粤菜味道追求清淡、鲜嫩、本味，这既符合广东的气候特点，又符合现代营养学的要求，是一种科学的饮食文化。

The taste of Guangdon Cuisine is light, fresh and tender, and tries to keep the original taste of food, which not only fits the climate characteristics of Guangdong, but also accords with the requirements of modern nutrition. It is a kind of scientific diet culture. --Zhang Ling (talk) 02:05, 24 October 2020 (UTC)

Guangdong Cuisine pursues a light, fresh and tender taste, trying to maintain the original flavor of food, which not only fits the climate characteristics of Guangdong, but also accords with the requirements of modern nutriology. It is a kind of scientific diet culture. --Zeng Xinyuan (talk) 05:04, 24 October 2020 (UTC)Zeng Xinyuan

2. 中国的烹饪是一门科学，也是一门美学艺术，而它的艺术性是通过科学的烹饪方法和系统的组合手段表现出来的。

Chinese cuisine is not only a science, but also an aesthetic art, whose artistry is shown through scientific cooking methods and systematic combinations. --Zhang Ling (talk) 02:05, 24 October 2020 (UTC)

3. 东坡肉，江、浙菜名，用五花肉炖制而成。一般是一块约二寸许的方正形五花肉，一半为肥肉，一半为瘦肉，入口肥而不腻，带有酒香。

Dongpo Pork, a famous dish in Jiangsu and Zhejiang Province, is stewed with pork belly. Generally, it is a square shaped pork belly about two inches thick, half of which is fat and half of lean meat. It tastes fat but not greasy with the aroma of wine. --Zhang Ling (talk) 02:05, 24 October 2020 (UTC)

Dongpo Pork, a famous dish in Jiangsu and Zhejiang Province, is made from stewed pork bellies. Generally, it is a square shaped pork belly about two cun( 1cun is about 1.3 inches) thick, half of which is fat and half of lean meat. It tastes fat but not greasy with an aroma of wine.--Zeng Xinyuan (talk) 05:04, 24 October 2020 (UTC)Zeng Xinyuan

4. 筷子的形状通常是一头方一头圆，圆的象征天，方的象征地，天圆而地方，这是中国人对世界基本原则的理解。

The shape of chopsticks is usually square at one end and round at the other. The round symbolizes the heaven and the square symbolizes the earth. "The doom-like heaven embraces the vast earth" is the Chinese people's understanding of the basic principles of the world. --Zhang Ling (talk) 02:05, 24 October 2020 (UTC)

Zhang Peiwen 张佩闻

Distinct Regional Cuisines 每次去湘菜馆必点的一道菜：擂辣椒皮蛋。先将青椒用油煎熟变软，然后把青椒的表皮剥掉，这样擂的时候皮蛋才能更好的入味。 Every time I go to hunan restaurant, I must order a dish: Beat thepepper and century egg, fry the green pepper until it becomes soft, then peel off the skin of the green pepper, so that beat the preserved pepper egg can be more tasty.--Zhang Peiwen (talk) 12:12, 23 October 2020 (UTC)

Every time I go to a Hunan restaurant, the dish “Grind Preserved Egg with Pepper” is what I definitely will order. First of all, frying green peppers until they become soft, then peeling off skins of the green peppers, so that the century egg can be more tasty after grinding.--Zeng Xinyuan (talk) 06:40, 24 October 2020 (UTC)Zeng Xinyuan

党参，黄芪，当归，枸杞常常用来炖汤。 Codonopsis pilosula, astragalus, Angelica, and goji berries are often used in stews.--Zhang Peiwen (talk) 12:12, 23 October 2020 (UTC)

西红柿炒鸡蛋 鱼香肉丝 回锅肉 Scrambled egg with tomato, shredded pork with fish sauce, double-fried pork.--Zhang Peiwen (talk) 12:12, 23 October 2020 (UTC)

筷子已经有3000多年的历史，是中国的历史文化遗产。 Chopsticks have a history of more than 3,000 years and are part of China's historical and cultural heritage.--Zhang Peiwen (talk) 12:12, 23 October 2020 (UTC)

Chopsticks, with a history of more than 3,000 years, are China’s historical and cultural heritage.--Zeng Xinyuan (talk) 06:40, 24 October 2020 (UTC)Zeng Xinyuan

Zhang Weihong 张维虹

1. 湘菜，亦称湖南菜，是所有具有鲜明湖南地方特色菜肴的统称。湘菜是中国八大菜系之一，以辣味丰富适当、制作严谨、突出菜肴本味而著名。

Xiang cuisine, also known as Hunan cuisine, is a general term for all dishes with distinctive Hunan features. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours.--Zhang Weihong (talk) 14:04, 25 October 2020 (UTC)Zhang Weihong

2. 从一般意义上讲，炒是将小型原料放入少量油的热锅里，以旺火迅速翻拌，调味，勾芡，使原料快速成熟的一种烹调方法。而有些特殊的炒法，如抓炒、软炒等，并不是严格按照这样的原则来操作的。

Generally speaking, stir-frying is a cooking method that puts small ingredients into a hot pan with a small amount of oil, quickly stirring, seasoning, and thickening with high heat to cook ingredients quicker. However, some special stir-frying methods, such as scratch stir-frying and soft stir-frying, do not follow this principle strictly .

3. 臭豆腐是由豆腐发酵制作而来，是长沙、南京等地的小吃之一，并流传世界其它地方，但各地的制作方式、食用方法均有相当大的差异。臭豆腐含有必须氨基酸离胺酸（lysine），应避免与还原糖共同加热，以免产生糖化终产物等致癌物。

Stinky tofu made from tofu fermentation, is one of traditional snacks in Changsha, Nanjing and other places in China, and spread to the rest of the world. But there are considerable differences in the production methods and eating methods around the world. Stinky tofu contains the essential amino acid lysine, thus should avoid heating with reducing sugar to avoid the production of glycation end products and other carcinogens.

4. 小小筷子文化，衍生道理许多。中国人过去看一家人的筷子就知贫富。筷子越长，家产越殷实，原因很简单，大户人家吃饭菜多，筷子长了好夹住远处的菜。过去没有转盘，多好吃的菜也转不到你的面前。 There are many lessons to be learned from the culture of chopstick. In the past, Chinese people could tell wealth by looking at a family's chopsticks. The longer the chopsticks, the wealthier the family was, simply because large families had more food to eat, and the longer the chopsticks, the better to catch the food from afar. In the past, there was no turntable, and no matter how delicious the food was, it couldn't be turned in front of you. --Zhang Weihong (talk) 14:04, 25 October 2020 (UTC)Zhang Weihong

Zhang Yinliu 张银柳

1.川菜起源于四川地区，以麻、辣、鲜、香为特色。川菜原料多选家常食材，宴客偶用山珍、江鲜。善用小炒、干煸、干烧和泡、烩等烹调法。

Sichuan cuisine originated in Sichuan province, featured by pungent, spicy, fresh and fragant flavors. The raw materials of Sichuan cuisine are usually homely food ingredients, and sometimes delicacies or river fish are applied to treat guests. It makes good use of cooking methods such as stir-fry, dry-fry, parch, soak and braise etc.

Originated in Sichuan province,Sichuan Cuisine is characterized by its pungent, spicy, fresh and appetizing flavors.The raw materials of Sichuan cuisine are usually homely food ingredients.The regular cooking methods are stir-fry, dry-fry, parch, soak and braise.--Zhang Peiwen (talk) 12:23, 23 October 2020 (UTC)

Sichuan cuisine, originating in Sichuan province, is featured by it’s pungent, spicy, fresh and fragant flavors. Its raw materials are usually everyday ingredients, and sometimes delicacies like river fish are applied to treat guests. It makes good use of cooking methods such as stir-fry, dry-fry, parch, soak and braise etc.--Wang Xuan (talk) 08:51, 24 October 2020 (UTC)Wang Xuan

2.东江菜又名客家菜，菜品多用肉类，极少水产，主料突出，讲究香浓，下油重，味偏咸，以砂锅菜见长，有独特的乡土风味。

Dongjiang cuisine is also named as Hakka cuisine. For raw materials, it focuses on the main ingredients and usually uses meat, in opposite, uses few aquatic food materials. Dongjiang dish has a strong fragant flavor with much oil and salt applied in it and enjoys its unique local flavor, especially for casseroles.

Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat and rarely aquatic products. Its main ingredients are outstanding. It is rich in flavor, heavy in oil and salty in taste. It is good at Casserole Dishes and has a unique local flavor.--Wang Xuan (talk) 08:51, 24 October 2020 (UTC)Wang Xuan

3. 中国筷子的形状多为近似的长方体或圆柱体。在中国，筷子除了用来吃饭，在民间的婚、丧、喜庆等礼俗都有广泛运用。

The shape of Chinese chopsticks is mostly similar to rectangular solid or cylinder. In China, in addition to eating, chopsticks are widely used in folk wedding, funeral, and festive customs.

The shape of Chinese chopsticks is mostly similar to that of rectangular solid or cylinder. In China, chopsticks are also widely used in folk weddings, funerals and festive customs.--Wang Xuan (talk) 08:51, 24 October 2020 (UTC)Wang Xuan

4.啤酒鸭是一道风味独特的特色佳肴，是深受广大食客喜爱的菜肴。据传起源于清代。啤酒鸭的做法有很多种。

Beer Duck is a special delicacy with unique flavour which is deeply beloved by the majority of diners. It is said that it originated in Qing Dynasty. There are many ways to make this specialty.

Beer Duck is a special delicacy with unique flavour favoured by many diners. It is said that it originated in Qing Dynasty. There are many ways to make this specialty.--Wang Xuan (talk) 08:51, 24 October 2020 (UTC)Wang Xuan

Zhang Yu 张瑜

1.众所周知,目前我国公认的八大菜系,分别为粤菜、川菜、鲁菜、淮扬菜、浙菜、闽菜、湘菜、徽菜。

It's well-known that nowadays there are eight regional cuisines in China including Guangdong (Cantonese) cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu-Zhejiang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.--Zhang Yu (talk) 03:04, 22 October 2020 (UTC)

Eight regional cuisines in China are known to us all. They're Guangdong (Cantonese) cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu-Zhejiang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.--You Yuting (talk) 02:11, 23 October 2020 (UTC)

2.千百年来,中华民族对美食的追求,孜孜以求,创造了丰富多彩的中华美食,彰显了中国烹饪的艺术魅力,积淀了深厚的食文化底蕴。

For thousands of years Chinese nation's diligent and tireless pursuit for tasty food created abundant Chinese cuisine, manifested the artistic charisma of Chinese culinary and accumulated profound food culture.--Zhang Yu (talk) 03:04, 22 October 2020 (UTC)

For thousands of years Chinese nation's diligent and tireless pursuit for delicacies created various abundant Chinese cuisine, manifested the artistic charisma of Chinese culinary and accumulated profound food culture.--Lou Cancan (talk) 07:22, 23 October 2020 (UTC)

3.来北京的国内外旅游者,除了游览这里的壮丽景色、典雅园林、辉煌的宫廷建筑外,还要品尝北京的烤鸭。

Foreign and domestic tourists to Beijing will taste Beijing Roast Duck except for visiting the magnificent scenery, classic and elegant gardens, and splendid imperial buildings.--Zhang Yu (talk) 03:04, 22 October 2020 (UTC)

Domestic and foreign tourists who come to Beijing must taste Beijing’ s roast duck except for visiting the magnificent scenery, elegant gardens and splendid palace buildings.--Yang Yue (talk) 03:11, 22 October 2020 (UTC)

It is advisable for tourists at home and abroad to Beijing to taste Beijing Roast Duck except for visiting the magnificent scenery, classic and elegant gardens, and splendid imperial buildings.--Guan Qinqing (talk) 05:22, 22 October 2020 (UTC)

4.从中西饮食文化比较角度看,国人的筷子和西人的刀叉既相同又不同,相同在于二者皆是进餐的用具,不同在于前者还是一种内涵丰富的文化载体。

From the perspective of comparisons of Chinese and Western cooking culture, our chopsticks and westerner's knives and forks are both similar and different. The similarity is that both of them are dining utensils, while the difference is that the former carries rich cultural connotation.--Zhang Yu (talk) 03:04, 22 October 2020 (UTC)

From the perspective of comparisons of Chinese and Western cooking culture, our chopsticks and westerner's knives and forks are both similar and different. The similarity lies in that both of them are dining utensils, while the difference is that the former carries rich cultural connotation.--Lou Cancan (talk) 07:22, 23 October 2020 (UTC)

Zhang Yujie 张毓婕

湘菜制作精细，用料上比较广泛，口味多变，品种繁多；

Hunan cuisine is exquisite with many kinds of ingredients, providing guests with various dishes of all flavors.

中国烹饪既讲究生理味觉的美，也注重心理味觉的美，从而使人们在烹调师调制的饮食之中得到物质与精神交融的满足。这便是中国烹饪艺术精髓之所在。

Chinese cooking pursues the aim of providing people with taste enjoyment as well as psychological gratification so that we can enjoy the food to the fullest in both physical and mental level, which is the quintessence of Chinese culinary art.

首先，筷子一头圆、一头方。圆的象征天。方的象征地，对应天圆地方；这是中国人对世界基本原则的理解；其次，手持筷子时，拇指食指在上，无名指小指在下，中指在中间，是为天地人三才之象，这是中国人对人和世界的关系理解。

For one thing, one end of a chopstick is round while the other is square, which symbolize the heaven and the earth respectively meaning that the heaven is ground while the earth is square, and this is the ancient Chinese people’s thought about the basic principles of the world. For another, when holding chopsticks, people put their thumb and index finger on the top pf chopsticks, and then middle finger. Ring finger and little finger are under them. These fingers at different positions are the symbols of the heaven, the earth as well as human beings accordingly, which also shows the understanding of ancient Chinese people about the relations between human beings and the world.

北京烤鸭第一种吃法据说是由大宅门里的太太小姐们兴起的。她们既不吃葱，也不吃蒜，却喜欢将那又酥又脆的鸭皮蘸了细细的白糖来吃。此后，全聚德的跑堂一见到女客来了，便必然跟着烤鸭，上一小碟白糖。

It is said that one way of eating Peking duck came from those rich ladies who neither eat onions nor garlic. On the contrary, they liked to eat with white sugar. Later, the waiters of Quanjude would serve a small dish of white sugar as long as there were ladies at table.--Zhang Yujie (talk) 08:57, 25 October 2020 (UTC)

Zhang Yuxing 张宇星

1. 花鸟画，是中国画的一种，以花、鸟、虫等为描绘对象的画。

Landscape painting is part of Chinese traditional painting portraiting flowers, birds or worms.

2. 篆刻艺术作为国粹之一，经历了漫长的发展过程，形成了一以贯之、厚重的悠久传统。其融万千气象于方寸之间，向为历代文人墨客所钟爱，或自篆自用，或馈赠文友，钤记落款，观赏把玩，可 从中获得无尽的审美愉悦和艺术享受。

Seal-cutting, one of the national quintessences, has evolved into a profound and consistent tradition with long history. As blending colorful materials and resourceful meanings in a stone, it has long been loved by literatis of all time. Sometimes they will carved one for self-convenience or as a gift for friends, as it will bring endless aesthetic pleasure and artistic enjoyment once you watch the incriptions and play with them.

3. 八大山人由于他的特殊身世，和所处的时代背景，使他的画作不能像其它画家那样直抒胸臆，而是通过他那晦涩难解的题画诗和那种怪怪奇奇的变形画来表现。

With different background, Bada Shanren cannot express himself directly in his paintings, just as other painters did at that time. Instead, he turned to obscure and inexplicable poems and bizarre paints to show his mind.--Zhang Yuxing (talk) 15:27, 25 October 2020 (UTC)

Zhao Xi 赵茜

1.中国的烹饪菜肴以色、香、味、形、质、器、营养而闻名于世界,以其独有的特色形成了中国饮食文化,是中国民族的瑰宝。几千年的文明史,经过古今勤劳,智慧的各族人民的不断挖掘、研究,具有不同的特色烹饪派系逐渐形成,并使之成为一门独特的学科。 

As a treasure of Chinese nation, Chinese cuisine has been known throughout the world for its color, aroma, taste, quality, utensil and nutrition and has formed Chinese food culture with its unique characteristics. In the civilization history for several thousand years, cuisine factions have been gradually come into being and become a unique subject by constantly researching and studying of diligent and wise people from various ethnic groups. --Zhao Xi (talk) 04:58, 23 October 2020 (UTC)

As a treasure of Chinese nation, Chinese cuisine has been known throughout the world for its color, smell, taste, flavor, utensils and nutrition and has formed Chinese food culture with its unique characteristics. With the development of civilization in long history for several thousand years, different styles of cooking have been gradually come into being and become a unique subject by constantly researching and studying of diligent and wise people from various ethnic groups.--Zhou Yiwen (talk) 06:16, 23 October 2020 (UTC)

2.在餐饮烹饪中,雕刻作为一种增加菜品美感的手法,在人们日益讲究的消费时代已经得到了充分的应用。食品雕刻从感官、视觉、营养辅助以及色泽的搭配方面都丰富了烹饪技术的发展内涵。

In food cooking, as a technique to adding a sense of beauty to the dishes, cutting has been fully employed in the consumption time in which people or in color collocation. Food cutting enriches the content of cooking techniques whether in sense, vision, nutrition supplement--Zhao Xi (talk) 04:58, 23 October 2are increasingly particular. 020 (UTC)

3.片好的鸭子,最传统的吃法就是配上葱丝、黄瓜条和甜面酱,用荷叶饼"卷着吃"。这种吃法能够最大程度中和掉烤鸭的油腻,表现其味道之鲜美。20世纪80年代,许多外国友人到中国来有四个愿望:一是登长城,二是游故宫,三是见见钱钟书,四就是"吃北京烤鸭"。

The traditional way of eating spiced duck is to scroll it with lotus-leaf-shaped pancake adding scallion, cucumber slices and sweet bean sauce. This way can reduce its grease to the most extent, tasting fresh and delicious. In the 1980s, many foreign friends came to China and had four wishes: to climb the Great Wall, to tour the Forbidden City, to visit Qian Zhongshu and to eat Beijing Roast Duck.--Zhao Xi (talk) 04:58, 23 October 2020 (UTC)

4.筷子，其外观形态就是“两根细棍儿”，是人们日常生活的工具，但随着物质生活水平的提高，人们对筷子的要求不再仅仅囿于其实用性，而是同时也追求其审美性。

Chopsticks, with an appearance of two thin sticks, play a role as a tool in people’s daily life. However, with the improvement of material life, the demand for chopsticks not only is not limited by their practicability but also pursue aesthetic appreciation.--Zhao Xi (talk) 04:58, 23 October 2020 (UTC)

Chopsticks, with an appearance of two thin sticks, play a role of tool on a daily basis. However, with the improvement of material life, the demand for chopsticks is no longer confined to practicability and people pursue them from the perspective of aesthetics.--Lou Cancan (talk) 07:31, 23 October 2020 (UTC)

Zhao Xiaoyan 赵晓燕

1.鲁菜风味独特，个性鲜明，其风味和技艺南北贯通，尤其风行于北方地区。

Shandong cuisine has special favor and distinctive features, which can be tasted and cooked both in the south and the north of China, especially being populated in northern regions.--Zhao Xiaoyan (talk) 14:01, 23 October 2020 (UTC) Shandong cuisine has a unique flavor and distinctive features, and its flavor and skills run from north to south, especially popular in the north.--Zhang Hui (talk) 14:15, 23 October 2020 (UTC)

2.中国的烹饪艺术是在烹饪历史发展过程中，逐渐形成、发展并丰富起来的，具有实用目的与审美价值紧密相连的特点。

During the development process of the history of cooking, the art of Chinese cooking was formed, developed and riched, representing the features which combine the practical purpose and aesthetic value.--Zhao Xiaoyan (talk) 14:01, 23 October 2020 (UTC) Chinese cooking art is gradually formed, developed and enriched in the process of cooking history, with the characteristics of practical purpose and aesthetic value closely linked.--Zhang Hui (talk) 14:15, 23 October 2020 (UTC) 3.相传，烤鸭之美，是源于名贵品种的北京鸭，它是当今世界最优质的一种肉食鸭。

It's said that the delicious roast duck is come from a famous breed called Beijing Duck, which is one of the best edible ducks in today's world.--Zhao Xiaoyan (talk) 14:01, 23 October 2020 (UTC) Legend has it that the beauty of roast duck stems from the famous breed of Peking duck, which is the finest type of meat duck in the world today.--Zhang Hui (talk) 14:15, 23 October 2020 (UTC)

4.真正的中国筷子必须一头圆、一头方，中国人讲究“阴阳两和”，才有了“一双筷子”的说法，一双筷子不能长短不一。

The real Chinese chopsticks must be round at one end and square at the other end. The Chinese pay attention to the "two harmony of yin and yang"，since they have the term "a pair of chopsticks", which cannot be different in length.--Zhao Xiaoyan (talk) 14:01, 23 October 2020 (UTC) True Chinese chopsticks must be round on one end and square on the other. The Chinese are particular about "two harmony of yin and yang", which is why they call chopsticks as "a pair of chopsticks", which cannot be different in length.--Zhang Hui (talk) 14:15, 23 October 2020 (UTC)

Zhou Yiwen 周艺文

1.一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把"八大菜系"用拟人化的手法描绘为： 鲁、如同讲究礼仪廉耻的士人； 川、湘菜就像内涵丰富充实、才艺满身的江湖术士； 粤、闽菜宛若风流儒雅的公子； 苏、浙和徽菜好比清秀素丽的江南美女。

The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also affected by the geographical location, climatic conditions, resources and specialties, and eating habits of this area. Some people describe "Chinese eight cuisines" in an anthropomorphic way as: Lu, like a scholar who pays attention to etiquette and integrity; Sichuan and Hunan cuisines are like warlocks with rich connotations and talents; Cantonese and Fujian cuisines are like romantic, learned and refined gentlemen; Su, Zhejiang and Anhui cuisines are like beautiful and graceful Jiangnan beauties.

2.中国烹饪既讲究生理味觉的美，也注重心理味觉（即味外之味）的美，从而使人们在烹调师调制的饮食之中得到物质与精神交融的满足。这便是中国烹饪艺术精髓之所在。

Chinese cooking pays great attention to the the flavor and aesthetic appreaciation of the food, so that people can get the satisfaction by eating the delicate food carefully made by the cooker, both physical and emotional. This is the essence of Chinese culinary art.

3.东坡肉在苏菜、浙菜、川菜、鄂菜等菜系中都有，且各地做法也有不同，有先煮后烧的，有先煮后蒸的，有直接焖煮收汁的。

Dongpo Braised Pork is found in Su, Zhejiang, Sichuan, Hubei and other cuisines, and the cooking methods vary from place to place. Some are cooked first and then burnt, some are cooked first and then steamed, and some are directly braised to harvest juice.

4.民间关于筷子的传说也不少，一说姜子牙受神鸟启示发明丝竹筷，一说妲己为讨纣王欢心而发明用玉簪作筷，还有大禹治水时为节约时间以树枝捞取热食而发明筷子的传说.

There are many folk legends about chopsticks. One said that Jiang Ziya was inspired by the divine bird to invent silk and bamboo chopsticks, another said that Daji invented the use of hosta as chopsticks in order to please the king Zhou of Shang. And another is said that Dayu invented chopsticks because he used tree branches to pick up hot food for saving time when he was taming water.--Zhou Yiwen (talk) 06:08, 23 October 2020 (UTC)

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.--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.--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.--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.--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.--Zhou Yuanqu (talk) 13:49, 1 November 2020 (UTC)

Zhu Meimei 祝美梅

四川菜使用的原料并不特别，但它的调味品却很别致。四川菜口味偏辣，但辣并不是它的特点，湖南菜、贵州菜也辣，四川菜辣中带麻，麻才是川菜独有的风味。

The ingredients for Sichuan cuisine are simple but the spices used are quite different. Sichuan cuisine is famous for its spicy and hot food, yet just being hot ad spicy does not necessarily distinguish it from other hot and spicy cuisines such as Hunan or Guizhou cuisine. What is really special about Sichuan cuisine is the use of Chinese prickly ash seeds, the taste of which leaves a feeling of numbness on one's tongue and mouth.

中国餐饮的品质，重视手工的制作。有时候你吃饭，好像在看杂技表演。

Chinese cooking attaches symbolic importance to the idea of making dishes by hand, and this is one reason for the quality of the cooking. Sometimes, eating is like enjoying an acrobatic performance.

浙江菜中有一道菜叫“东坡肉”，它是很多喜欢吃肉的食客的至爱。这道菜选上等的五花肉，切成四方大块，用葱、姜垫锅底，加上酒、糖等，在文火上炖。

In Zhejiang cuisine, there is a well-accepted dish called Dongpo Meat.

Among Zhejiang dishes, there is a dish called "Dongpo meat", which is favorited by many meat-loving eaters.This dish is prepared over a slow fire, with streaky pot in big chunks and garnishes of green onion, ginger at the bottom of the pot, and cooking wine and sugar.--Luo Yuqing (talk) 08:38, 25 October 2020 (UTC)

世界上进餐方式主要有刀叉、筷子和手抓三种，筷子 在今天仍然是很多亚洲国家使用的进餐工具，虽然就两个小竹棍，却以简驾繁，使用起来十分灵活。

There are mainly three ways to eat in the world: using knives and forks, chopsticks or grasping by hand. Nowadays, chopsticks are still used in many Asian countries. With only two small bamboo sticks, people can do many complex things in a flexible manner.--Zhumeimei (talk) 02:10, 24 October 2020 (UTC)

Zhu Xu 朱旭

1.湘菜历来重视原料互相搭配，滋味互相渗透。湘菜调味尤重香辣。因地理位置的关系，湖南气候温和湿润，故人们多喜食辣椒，用以提神去湿。

Hunan cuisine has always attached importance to the matching of raw materials and the mutual penetration of taste. Hunan cuisine is particularly spicy and spicy. Hunan has a mild and humid climate due to its geographical location, so people prefer to eat hot peppers to refresh and dehumidify.--Zhu Xu (talk) 11:12, 25 October 2020 (UTC)

2.再好的原料因调料质量不佳或选用不当，都会直接影响菜肴固有风味和品质。因地调料还有一层含义，就是烹制什么地方的菜肴时,尽量选用产自该地的著名调料，这样才能使菜肴风味足俱。比如川菜中的水煮肉，其中要用四川郫县的豆瓣酱和汉原的花椒。

Even the best ingredients will directly affect the inherent flavour and quality of dishes due to poor quality or improper selection of condiments. Local spices also have a layer of meaning, is to cook where the dishes, as far as possible from the famous spices, so as to make dishes full flavour . Sichuan dishes, for example, use boiled meat, which is made with bean paste from Pi County and Sichuan peppercorns from Hanyuan.--Zhu Xu (talk) 11:12, 25 October 2020 (UTC)

3.北京烤鸭的吃法多种多样，一般是将烤熟的整鸭趁热用刀切成薄片，然后蘸甜面酱，加葱白，用荷叶饼卷着吃。

People eat Beijing Roast Duck in a variety of ways, usually cooked whole duck is cut into thin slices with a knife while hot, then dipped in sweet flour sauce, add scallion white, rolled with lotus leaf cake to eat.--Zhu Xu (talk) 11:12, 25 October 2020 (UTC)

4.与其他民族一样，中国最初的食用方法也是“以手奉饭”也就是用手抓，或用手撕，至于使用筷、叉、刀、匙等进餐工具，则都是较晚的方法。其中，筷子是中国进餐习俗中的一绝，至今已有数千年的历史 。

Similar to people of other nationalities, ancient Chinese people grasped or tore food with their bare hands at the beginning. Chopsticks, forks, knives and spoons were used much later, of which chopsticks, with a history of thousands of years, are a wonder of Chinese dining utensils.--Zhu Xu (talk) 11:12, 25 October 2020 (UTC)

Zou Xinyu 邹鑫雨

1.如今，人们已经习惯将湘菜的历史追溯至马王堆，至先秦，至楚国的大鳖、屈原笔下的桂酒椒浆，但湘菜一词在中国文献中出现甚晚。

Nowadays, people are accustomed to tracing the history of Hunan cuisine back to Mawangdui, to the pre-Qin Dynasty, to the big soft-shelled turtle of the Chu Kingdom, and the good wine written by Qu Yuan, but the term "Hunan cuisine" appeared very late in Chinese literature.--Zou Xinyu2 (talk) 09:28, 23 October 2020 (UTC)Zou Xinyu

2.刀工有一个基本的功能，就是便于入味，第二是便于成熟一致，第三是为了美观。所有的菜系都讲究刀工，它是中国非常有特色的烹饪技艺。

The fundamental function of the cutting skill of food is to make the raw material tastes well, the second function is to facilitate the consistency of maturity, and the third is for the sake of beauty. All cuisines take care of the cutting skill, and the cutting skill is a very distinctive cooking art in China.--Zou Xinyu2 (talk) 09:28, 23 October 2020 (UTC)Zou Xinyu

3.烤鸭是具有世界声誉的北京著名菜式，起源于中国南北朝时期，《食珍录》中已记有炙鸭，在当时是宫廷食品。

Roast duck is a famous Beijing dish with a world reputation. It originated in the Southern and Northern Dynasties of China. The roast duck has been recorded in A Record of Food Treasures, which was a court food at that time.--Zou Xinyu2 (talk) 09:28, 23 October 2020 (UTC)Zou Xinyu

4.在使用筷子的时候，必须一根不动，一根动，是一个为阴，一个为阳，复杂的杠杆原理简单地可以说成阴阳之道。

When using chopsticks, one must keep one chopstick still which is yin and move another one which is yang, and the complex principle of leverage can be simply regarded as the way of yin and yang.--Zou Xinyu2 (talk) 09:28, 23 October 2020 (UTC)Zou Xinyu

Zubareva, Ekaterina

1.江浙菜很受欢迎，而且特征是非常甜。

Jiangsu-Zhejiang cuisine is popular and is characteristically very sweet.--ZubarevaEkaterina (talk) 11:59, 25 October 2020 (UTC)

Jiangsu-Zhejiang cuisine is very popular with charateristics of being sweet.--Zhang Yuxing (talk) 15:29, 25 October 2020 (UTC)

2.中国菜使用多种食材，例如：鸡肉，鸭肉，鱼，肉，海鲜，野味，鸡蛋，蔬菜，大豆制品，水果和坚果。

Chinese cuisine uses a variety of ingredients such as : chicken, duck, fish, meat, seafood, game, eggs, vegetables, soybean products, fruits and nuts.--ZubarevaEkaterina (talk) 11:59, 25 October 2020 (UTC)

3.北京鸭在特制的烤箱中烤制。

Beijing duck is roasted in a specially constructed oven.--ZubarevaEkaterina (talk) 11:59, 25 October 2020 (UTC)

4.中国人每天都用筷子。

Chinese people use chopsticks every day.--ZubarevaEkaterina (talk) 11:59, 25 October 2020 (UTC)

3.北京鸭在特制的烤箱中烤制。 北京烤鸭在特殊烤箱中烹制。--Zhang Weihong (talk) 14:06, 25 October 2020 (UTC)Zhang Weihong