20201019 cult

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.

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.

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

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.

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.

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

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

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)

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

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)

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)

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”。

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。

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。

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作的民俗文化象征符号。

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

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

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

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)

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.

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

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.

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

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.

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.

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)

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)

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)

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)

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)

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.

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.

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.

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

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

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.”

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.

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 Hui 阳慧

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)

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)

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)

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)

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 Xijiang 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 green onion 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)

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)

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)

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.

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.

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.

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。其主料为鸭子、啤酒。

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)

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)

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)

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