20201019 cult

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.

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.

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.

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.

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

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

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。

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)

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)

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)

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)

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 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)

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)