英语翻译川菜作为中国八大菜系之一,在烹饪史上占有极其重要的地-查字典问答网
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  英语翻译川菜作为中国八大菜系之一,在烹饪史上占有极其重要的地位.它取材广泛,调味多变,菜式多样,口味清鲜醇浓并重,以善用麻辣著称,并以其别具一格的烹调方法和浓郁的地方风味享誉中

  英语翻译

  川菜作为中国八大菜系之一,在烹饪史上占有极其重要的地位.它取材广泛,调味多变,菜式多样,口味清鲜醇浓并重,以善用麻辣著称,并以其别具一格的烹调方法和浓郁的地方风味享誉中外,成为中华民族饮食文化中一颗熣灿的明珠.

  川菜发源于我国古代的巴国和蜀国.它经历了从春秋至两晋的雏形期,隋唐到五代的较大发展,两宋出川传至各地,至清末民初形成菜系四个阶段.其后,从辛亥革命到抗日战争,中国烹任各派交融,使川菜更加丰富.

  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:既有山区的山珍野味,又有江河的鱼虾蟹鳖;既有肥嫩味美的各类禽畜,又有四季不断的各种新鲜蔬菜和笋菌;还有品种繁多、质地优良的酿造调味品和种植调味品,如自贡井盐、内江白糖、阆中保宁醋、郫县豆瓣、茂汶花椒、涪陵榨菜、叙府芽菜、成都地区的辣椒等,都为各式川菜的烹任提供了良好的物质基础.此外,四川的酒和茶,品种质量优异,对四川饮食文化的发展也有一定的促进作用.

  饮食文化的发展不仅依靠其丰富的自然条件和传统习俗,而且还得益于善于广泛吸收外来经验.许多外地入川的人,既带进了他们原有的饮食习惯,又逐渐被四川的传统饮食习俗所同化.在这种情况下,川菜加速吸收各地之长,实行“南菜川味”、“北菜川烹”,继承发扬传统,不断改进提高,形成风味独特、具有广泛群众基础的四川菜系.

  都说了不要用工具翻的!非诚勿扰

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2020-03-10 02:07
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冯启龙

  AsoneoftheeightfamousChinesecuisines,Sichuancuisinehasaveryimportantpositioninculinaryhistory.AgreatvarietyofbasefoodandingredientsareusedinSichuancuisine,tomakedifferentkindsofdeliciousdisheswhicharefamousforspicy-hot.It'salsoknowntotheworldforitsuniquecookingmethodsandlocalflavor.SichuancuisineisoneoftheshinningpearlsinChinesecateringculture.

  SichuancuisineoriginatedinChina'sancientBaStateandShuState.FromSpringandAutumnPeriodtoEastandWestJinDynasties,istheembryoandchildhoodofSichuancuisine.ItgotdevelopmentinSuiTangandtheFiveDynasties,andspreadtootherplacesduringSongdynasty.UntillateQingDynastyandtheearlyRepublicperiod,Sichuancuisinecameintobeing.Then,fromRevolutionof1911totheAnti-JapaneseWar,differentgroupsofChinesecuisineblentintoeachother,whichenrichedSichuancuisinegreatly.

  Thedevelopmentofcateringculturedependsonnaturalconditions.Fromancienttimes,Sichuanhasenjoyedthereputationofbeing"thelandofabundance".Manyriversgoingacrosstheland;plantsareevergreenalltheyearround,soitisrichincookingmaterials.Thereareallsortsofdelicacies,suchasbirdsfrommountainsorcrabsfromrivers.Besidesthese,therearealsodifferentkindsofvegetablesinfourseasons.Andtherearegreatvarietyofdelicatebrewingcondimentandplantedseasoning,suchasZigongwellsalt,Neijiangwhitesugar,LangzhongBaoningvinegar,Pixianpeasauce,Maowenpericarpiumzanthoxyli,Fulingpickle,Xufusprout,andChengduchilipepper,etc.TheyprovidefinebasisforcookingallkindsofSichuandishes.ThewineandteainSichuanarealsoofhighquality,whichacceleratethedevelopmentofSichuan'scateringculture.

  Thedevelopmentofcateringculturenotonlydependsononeplace'snaturalconditionsandtraditionalcustoms,butalsobenefitsfromabsorbingexternalexperiences.ManyoutcomersbringtheireatinghabittoSichuan,andthenassimilateintoSichuan'straditonalcateringculture.Inthiscase,Sichuancuisineabsorbseachside'sstrongpoints,cookingsouthdishesofSichuan-flavor,ornorthdishesofSichuancuisine.Sichuanpeoplecarryforwardanddevelopitsfinetraditionstoimproveskills,toformuniqueflavor,andtomakeSichuanfoodwhichlovebysomanypeople.

  没用工具,很辛苦

2020-03-10 02:09:13

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