用英文介绍凤凰美食，-凤凰美食-英语学习资料
编辑： admin 2017-03-03
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不用尝试把中文的美食名翻译成英文,直接读出来就行.然后加上一两句解释的话.比如是什么做成的,味道吃起来如何.
eg. One of the most famous food in Sichuan is GongBaoJiDing, which is made of chicken.
It tests a sort spicy of with cill.
提示：
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类似问题
类似问题1：美食英文介绍要用英文d,随便什么,只要是菜.急 急 急
Eight Cuisines(八大菜系）
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
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. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.
Shandong is a large peninsula（半岛） surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分） of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的,真正的） Sweet and Sour 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. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多产的） of tastes, emphasizes on the use of chili. Pepper and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
If you eat Sichuan cuisine and find it too bland（淡而无味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensation（感觉） 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 hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Guangdong Cuisine
Cantonese food originates（起源于） from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory（风味极佳的）. The most distinct features are their "pickled taste".
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水生动物） are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering（炖）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一丝不苟的） preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.
Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Hunan cuisine
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 division.
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .
类似问题2：英语美食介绍怎么用英语介绍巴西烤肉?（简单、简短）会追加分
Brazilians were the first to raise cattle in South America,imported from Cape Verde to São Paulo in the 1530s.Churrasco (pronounced shoo-RAS-koo) or Brazilian barbecue was the traditional staple food of the gaúchos or cowboys of Southern Brazil for centuries before it spread to Rio de Janeiro and São Paulo.It has become very fashionable and there are excellent churrascarias (restaurants specializing in Brazilian barbecue) all over Brazil and around the world.These are called churrascaria de rodízio because waiters move from table to table bringing different types of meats on skewers from which they slice portions onto your plate.In Rio de Janeiro,you may want to try Esplanada Grill or Porcão,both located in Ipanema and the brand new and very sophisticated Giuseppe Grill in Leblon (for address,check our Little Black Book).If you are a vegetarian,you can still accompany your friends to churrascarias; as a rule,they have fantastic salad buffets too.
类似问题3：急求各国美食的英文小介绍例如韩国的泡菜,法国的鹅肝,土耳其烤肉等等等等 简单的用英文介绍一下即可
1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.
韩国泡菜的韩国语读音：“听其” South Korea's kimchi Korean pronunciation: "listen to his"
配料：大白菜、蒜、盐、鱼露、辣椒粉、糖. Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.
注意：鱼露是最必不可少的东西,也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方,在韩国几乎家家自己做鱼露,中国人不吃这个东西,不过在大的超市里面有卖的,大约8-10元一瓶,多半是泰国的鱼露. Note: The sauce is the most essential thing is the reason why the Chinese hot and sour kimchi and Korean kimchi to the greatest difference, almost every family in South Korea to do their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside There are sales of about 8-10 yuan a bottle, most of the fish sauce in Thailand.
准备材料: To prepare materials:
1.白菜 1. Cabbage
白菜绿叶多,表皮薄,叶子密实,没有过多需要去除的外层叶子,看起来既干净又新鲜的为上选. Chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 储藏白菜以有绿叶,看起来新鲜的白菜为宜,新产的白菜越大越好,秋季白菜以大小适中,结球程度好,重量重的为好. Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new production of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不仅含有丰富的维生素或矿物质,还含有各种具有多种药理作用的成分. Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表,白菜中含有的methyLmethionine是蛋氨酸的生物活性物质,对动脉硬化症具有疗效,而methyLsysteinsuLfoxid具有强化胆固醇的效果. According to published academic papers, cabbage contains methyLmethionine the Met is the biological active substance, with effects on atherosclerosis, and methyLsysteinsuLfoxid have to strengthen the effectiveness of cholesterol.
2. 萝卜 2. Radish
萝卜主要由水分组成,含有丰富的维生素C和消化酶—淀粉糖化酶素,若生吃,则有助于消化. Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比,维生素C主要分布在萝卜皮上,因此最好不要削皮,洗净后食用. With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选. The big carrot in uniform, no scars, fresh color Guangrun, succulent fruit is soft, not too spicy, sweet as the last election.
3.辣椒 3. Pepper
辣椒除胡萝卜素和维生素C之外,还含有多种成分. In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用,能够促进唾液或胃液的分泌,促进消化. Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外,还具有提高体内各种代谢作用. In addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒. Kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin Guangrun Pepper's.
4.大蒜 4. Garlic
大蒜的源产地是中亚地区,是属于百合科的葱类,蒜头在地下. Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围,内部有5~6个小蒜瓣. The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜,以及长茎蒜. The General cultivation of farm products represented as a late-maturing varieties are 6 species of garlic and garlic Duoban, as well as the long stems and garlic. 制作泡菜时多使用味道辛辣的多瓣蒜,而制作咸蒜或使用蒜叶时多使用长茎蒜. Making more use of kimchi, when Duo Ban spicy garlic flavor, and the production of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亚硫酸盐的杀菌力为碳酸的15倍,具有促进新陈代谢,镇痛、便秘、解毒等各种作用. Garlic in the main components of stimulus - C sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.
5.葱 5. Onions
普通蔬菜是碱性,但葱含有丰富的硫磺,属于酸性食品. Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 葱是难以储藏的蔬菜,含水量为80%左右. The green is difficult to store vegetables, the water content of 80%. 葱的绿色部分还含有丰富的维生素A和C. Green onions also part of the rich in vitamins A and C. 因为葱的刺激成分中含有硫磺和丙化合物,具有杀菌、杀虫效果. Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大葱挑选根茎粗大而新鲜的,细葱挑选叶子短而新鲜的. The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 两种葱同以葱白部分长而粗,有光泽的为宜. Two very light blue to green onions with some of the long, thick, shiny appropriate.
6.生姜 6. Ginger
生姜与食醋、酱油、盐、蜂蜜等相合,不损伤食品固有的味道. And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分占80%左右,含有丰富的无机物. Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道,其中辛辣味出自名为生姜素的物质,具有健胃发汗的特效,还有助于减肥. Has a unique aroma and taste bitter, pungent flavor from the ginger-known material with Jianwei effects of sweating, but also contribute to weight loss. 瓣粗大、曲折不多,表皮薄而透明,纤维少的生姜不辛辣、水分多而柔软. Large valve, not many twists and turns, the thin transparent skin, and less fiber of ginger is not hot, water and more soft.
7.刺海松 7. Thorn Haisong
是寄生在浅海边的绿藻类,整体呈深绿色,触感较光滑,钙和磷的含量比适中. Is a parasitic in the shallow sea of green algae, and the overall dark green, smooth touch than that of calcium and phosphorus content than moderate. 腌制储藏白菜时使用. Used to store pickled cabbage.
8.盐 8. Salt
盐在人类至今所利用的调味品中历史最悠久、最重要的. Salt in human so far with the use of spices in the oldest, the most important thing. 因为盐不仅调节食品的咸淡,在营养或生理等方面都是其他物质无法代替的. Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人体吸收的盐转化为钠和氯气,进入血液、消化液、组织液发挥渗透压作用,并参与酸度调节和神经肌肉的兴奋性调节. The human body to absorb the salt into sodium and chlorine, into the blood, digestive juice, tissue fluid play the role of osmotic pressure, acidity and participate in the regulation of muscle and nerve excitability regulation.
9. 鱼虾酱汁 9. Fish sauce
是一种储藏发酵食品,储藏期间蛋白质分解为氨基酸,生成固有的味道和香气. Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to produce the inherent flavor and aroma. 鲜鱼的刺分解为易于吸收的钙,脂肪转化为挥发性脂肪酸,生成酱汁特有的味道和香气. The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to produce sauce unique aroma and taste. 鱼虾酱汁作为优质的蛋白质和钙、脂肪质的供应源,是钙含量高的碱性食品,具有中和体液的重要作用. Fish and shrimp sauce as a high-quality protein and calcium, fat quality of the source of supply is high calcium content of basic foods, and has an important role in the body fluids. 使用最普遍的虾酱,因脂肪少,所以清淡,凤尾鱼酱的脂肪和所需氨基酸的含量和热量最高. The most common use of shrimp paste, as a result of less fat, so light, anchovy sauce and fat content of the amino acid requirements and the highest heat.
步骤： :
第一步：买5斤大白菜,分成一片一片的,用适量的盐腌起来,放大约15-24小时,白菜萎缩了以后最初步的的材料就好了. The first step: 5 to buy Chinese jin, into a piece, with the amount of salted, put about 15-24 hours, cabbage after the initial contraction of the material would be enough.
第二步：找一个能翻得转的大锅,把蒜磨细（多一点,五斤大白菜大约3两蒜）,辣椒粉（根据自己口味而定）,然后放糖,鱼露（就像放酱油那样多）,根据自己的口味还可以再放一些盐. The second step: to find a big turn of a switch, ground garlic (a little more, about 3 Wujin two Chinese garlic), chili powder (according to their tastes may be), then sugar, fish sauce (on the Put as many as soy sauce), according to their own tastes can also add some salt. 把这些调料放在一起掺和搅和,就像和饺子馅一下就可以了. These blending together seasoning mix, like dumplings and filling about it.
第三步：发酵发酵要密封,发酵的时间视温度而定,一般春天4-5天,夏天3天,冬天就需要一个星期了 The third step: to seal fermentation fermentation, the fermentation time as the temperature may be generally 4-5 days in the spring, summer, 3 days a week in winter on the
第四步：品尝美味的佳肴,注意的是请不要放得太久,建议单身的朋友做好以后一定要与朋友一起分享,要不然一个人吃不完放坏了就可惜了. Step four: a taste of delicious food, noted that for too long, please do not put the proposed single friends to do a good job after we must share with friends, or else a person could not finish eating take pity on the bad.
2法国鹅肝
Traditional French foie gras production methods to make a brief introduction: gras (about 1300 grams) on the surface of the skin divisible, cut open and remove the blood vessels gras, sprinkled salt (12 grams), pepper (amount), Sugar (4 grams), cardamom powder (amount), about half an hour after applying brandy (a spoon), pickled to be about 2 hours later, into Pan, into the oven baking (oven temperature control 140 or so) take about 1 hour later, another home in the Pan-Pan air, the heavier objects will be top-down pressure-foie gras, the to be cooled into the refrigerator freezer, the food section when the mold. 这里需说明的是鹅肝酱并不是将鹅肝制成糊酱类的调味料,法式料理中的“鹅肝酱”是类似于我国的“糕”或“冻”之类,如“猪耳糕”、“水晶肴蹄”在成形上与它有相似之处. Here take note of the foie gras is not gras will be made of class miso paste sauce, French cuisine in the "foie gras" is similar to China's "cake" or "cold" and the like, such as "fournieri Cake, "" crystal shoe confusion "in the shape it with similar. 一般来说,鹅肝酱用于煎菜最多,也常与面包或土司一起搭配食用. In general, pan-fried foie gras for most dishes, often with bread or toast along with food. 目前在市场上的鹅肝酱有铁罐装和玻璃装两种,保质期约在2—3年,选择时以鹅肝酱中的块状愈大愈结实的愈好. In the current market canned foie gras iron and glass mounted two in the shelf-life of about 2-3 years, the choice of foie gras in order to block the more solid the more the better. 需注意的是,市面上有许多产品并非是单纯的鹅肝酱,而是杂有其他成分的“杂肝酱” It must be noted is that there are many products on the market is not a simple foie gras, but there are other miscellaneous components of the "miscellaneous liver sauce"
3土耳其烤肉
Turkey's popular barbecue, with a special sauce for beef, mutton, pork, chicken marinated for soaking, use a thick iron bar a piece of meat to flee, causing a tower of meat, brush Oil, fire in the barbecue, Mnjikaning taste of life. 经过欧美美食家的独特改良,现今出现了旋转式烤肉机,烤熟的肉从肉塔上一片片削下. Europe and the United States through the unique gourmet improved, appeared in today's rotary barbecue, Kao Shu meat from the tower on a piece of meat under the cut. 佐以沙拉,配料夹面饼食用. Accompanied by salad, ingredients of food cake folder. 美味多滋,色泽鲜亮. Zi and more delicious, bright color.
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类似问题4：中国美食英文简介求一篇有关中国食品的英文文章,附带中文翻译[英语科目]
不知道您要的是哪一方面的关于中国的美食简介,找了这个比较全面的.
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Civilization Of Chinese Food
It is not easy to brief the civilization of Chinese Food in a short message, it is because, there are more than 56 folks inside the Mainland China, and the large area causes difference dining habits among the difference districts. First of all, we need to know that, the old China was developed in a faming society, and most of the dining habits and meals culture are based on this factor.（中国美食是丰富多彩的,各个民族地区的风俗习惯都不一样,然而,由于古代中国是个农业大国,因而很多的饮食习惯以及食物都深受此影响）
Dining Tool and habits（餐具以及习俗）
Not same to the people living in western area, Chinese used to have their dinner together with all the family members, sitting around a table and each person will have one set of dining tool in front of them, including two bowls which one for rice and another for soup, one pairs of chopsticks and one plate for meat / vegetable. They will share the food dishes which were made and put into the central of table, diners will only pick up the food from the dished which who want to eat. He will pick it and places it into the small plate in front of him. There are 2 special habits, one is, Chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the chopsticks. The other one is, Chinese always have soup during or after dining.（不同于西方,中国人在吃饭时是围坐在一张桌子边的,大家把菜肴放在桌子中间,夹取自己喜欢的.另外,中国人吃饭时还有两个习惯,一是喜欢把碗拿起凑向嘴边,把饭扒到嘴里,一是会在饭中或者饭后喝汤）
Traditional Chinese Food（传统中国饮食）
There are so many traditional and special Chinese foods, according to the folk culture, district, religion, and festival. For the famous classes divided by district, there are style of Guangdong, Beijing, Shanghai, Sichuan, North-West, and so on…or by folk, there are kajia, Yunan, Fujian, etc. These all above mentioned styles are well-known in the worldwide. Here, introduce some special dishes, perhaps you have had it, or you have never heard :（因民族、地域、信仰、节日等的不同,中国传统饮食丰富多彩.从地域划分上看,有粤菜、北京菜、上海菜、川菜、东北菜等,从人群上看,有客家菜,福建菜（闽南菜）等,这些都享誉世界.
Doufu（豆腐）
Doufu is the most popular food in Chinese Society.
It is also the main food in a faming family.
The recipe shown : Unicorn Doufu with Yunnan Ham（烹调方法：云南火腿酿豆腐）
Major Ingredients : Bean curd, Yunnan Ham, Black Mushrooms
Steamed Fish（清蒸鱼）
Chinese always make the fish recipes by steaming style.
Just only with some light soy sauce and some seasoning.（用黄豆酱以及一些调料即可）
The recipe shown : Steamed Snakehead in Chaozhou Style（潮州菜形式煮）
Major Ingredients : Snakehead, Preserved Lemon, Spring Onion
Dim Sum（点心,虾饺）
Dim Sum is the most famous food in world-wide.
It is a Guangdong Style snack which served as light meal.
The recipe shown : Steam Shrimp Dumpling
Major Ingredients : Shrimps, Pork, Wheat Flour for pastry
Lobster（龙虾）
Lobster is the famous style seafood in Hong Kong.
Some difference from the traditional western chef's style..
The recipe shown : Lobster in High Stock
Major Ingredients : Lobster, Chicken Stock, Garlic（大蒜）
Dark Rice Vinegar With Ginger（姜醋黑米）
You perhaps have never heard this.this is Guangdong style.
It is a supplementary diet for women who is weak, new mother.（给虚弱或者产后妈妈食用）
The recipe shown : Pig's Fore Hands in Vinegar and Ginger
Ingredients : Sweet Dark Rice Vinegar, Pig's Hands, Egg, Ginger
Eggs In Tea（茶叶蛋）
This is a very special snack of Guangdong..
It is very nice food for the party, gathering, with beer.
The recipe shown : Eggs In Chinese Tea
Ingredients : Eggs, Chinese Dark Tea
Festive Dishes（节日食品）
Because of the poor and hard lifestyle character of a farming society, the Chinese farming families would have food which were being get from the farming field, such as, potatoes, tomatoes, vegetable, sweet corn, mushrooms, etc. So, the Chinese will have many dishes of meat recipes like Chicken, Pork, Fish that they do not have in the normal days. The are some special snack, or to be said, festival food will be made during the Chinese festivals, Such as Sweet-Stick Cake and Turnip Pastry in Lunar New Year, Glutinous Rice Tamale in Dragon Boat Festival, Moon Cake in Middle Autumn Festival, etc, and Steamed Buns to the Birthday person……（由于曾今农业社会的贫困艰难,中国的农民食用的都是地里种植蔬菜,例如马铃薯西红柿等等,所以,像鸡肉、猪肉、鱼等,平常在并不多见.中国人会在节日中做一些节日菜肴,例如端午节的粽子、中秋的月饼、生日的糕点等）
Main Food(主食）
Generally, we can divided the farming products of main food in China into 3 styles, those are, Rice in Southern and Eastern China, Wheat in Northern China and Sweet Corn in Middle, Northern, Western China. Because of their farming products, the people living in Southern China will have rice, congee or rice noodle as their main food, and who will have wheat made products like Bun, noodle, pancake in Northern China. The populace who living on seaside and lakeside will have seafood or lake fishes as meals. Of course, people can have any food as they want nowaday.（一般来说,划分三种,东方、南方的水稻；北方的小麦；中部、北部、西部的玉米.由于农业生产的原因,南方人食用米饭、粥、面条；北方人吃小麦做的馒头、面条、烙饼等.生活在海边或者湖边的人会吃海鲜之类）
Taste Depends On Climate（气候影响下的口味）
There is a big difference about the diets between Northern and Southern China, that is, the dishes made by Northern Chefs are in heavier taste and those are comparably light in Southern Chefs’ recipes, sometimes, we say it is tasty as sweet and fresh in Southern Chinese food. In the Northern and Western Provinces of China like Lingxia, hebei, Sichuan , Shenxi, and Yunnan, the diets are made in hot and spicy, because of the humid cold weather and high altitude, Chinese people wonder that to perspire is a good method for preventing diseases caused by humidity and cold.（北方口味重,南方口味轻；南方喜欢甜食以及新鲜的食物；在北方和西部,口味比较辣和刺激,那是因为潮湿的空气所致,人们认为流汗才能驱逐寒冷和湿气）
类似问题5：介绍英国的美食英文的!求一篇介绍英国的美食的文章.100个单词以上,英文的![英语科目]
你搜索一下fish and chips 应该会出来很多相关内容.
英国人真的成天就吃这个...饮食很单调的.