20201019 cult

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.

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)

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)

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)

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)

Zhang Yinliu 张银柳

Insert non-formatted text here==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)

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)

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)

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)