求一篇关于内蒙美食的英文介绍，急急急 美食英文介绍
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Mongolia traditional dishes, specially made for the VIP reception or held a major ceremony banquet dishes. General selection of grassland on the fatfat, weight 40 jins of sheep slaughtered, to hair skin add onions, ginger,intra-abdominal pepper, salt and other seasonings whole baked. The mutton sheep - complete, kneeling sheep in a square plate, the color red, skincrisp, tender lamb flavor.
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Hot drinks in Mongolia traditional. Made of brick tea with milk boil. Drinkusually add a little salt, can also add butter, bubble fried rice and dairy consumption. Can all day drinking. Have the warm stomach, quench thirst,hunger, digestive function. Both generation rice and soup, hospitality.
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Milk curd, Mongolian called "Hu Ruda", is a common milk food Mongoliaherdsmen home. With milk, milk goats' milk, and after solidification,fermented foods, shape similar to ordinary tofu, taste some sour, some sweet, frankincense full-bodied, pastoral love, often soaked in milk in the food, or the journey when dry, not only to quench their thirst and hunger.Also can be made into toffee milk curd, its soft and tough dragline silk isbroken, is a feast on a flavor dishes.
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Hand grilled meat is a red food. Mongolia people known carnivorous as red food, Mongolian called "Ulam Eade". As the name implies, "hand grilled meat" is Shouzhua mutton, is Mongolia people for thousands of years of traditional food, is their homely food. Hand grilled meat practice is to thebone in Mutton by Beck apart, do not put salt in the pot and other spices,cooked with juice. Eat with one hand holding a sheep bone, Mongolia knife tick meat, dip seasoning eat up good. According to the custom, hand grilled meat is commonly used for dinner. The grassland tourism do not eat a mealhand grilled meat if not fully appreciate prairie food flavor and taste, true of this line.
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Inner Mongolia dried beef is also called "Inner Mongolia dried beef", "air dried beef", "air dried beef jerky", is a specialty of Inner Mongolia, known as the "Gen Gi Khan March grain". Inner Mongolia dried beef from Mongolia cavalry battle grain, easy to carry, is rich in nutrition. Inner Mongolia dried beef choose prairie pollution-free fresh beef, combined with Mongoliatraditional handwork and modern advanced technology produced. Tourism is the home office diet jiapin.
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Eight Cuisines(\u516b\u5927\u83dc\u7cfb\uff09
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\uff08\u534a\u5c9b\uff09 surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component\uff08\u6210\u5206\uff09 of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic\uff08\u771f\u7684\uff0c\u771f\u6b63\u7684\uff09 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\uff08\u591a\u4ea7\u7684\uff09 of tastes, emphasizes on the use of chili. Pepper and prickly ash\uff08\u82b1\u6912\uff09 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\uff08\u6de1\u800c\u65e0\u5473\u7684\uff09, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively\uff08\u7279\u522b\u7684\u7a81\u51fa\u7684\uff09 spicy taste, called ma in Chinese. It often leaves a slight numb\uff08\u9ebb\u6728\u7684\uff09 sensation\uff08\u611f\u89c9\uff09 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\uff08\u8d77\u6e90\u4e8e\uff09 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\uff08\u98ce\u5473\u6781\u4f73\u7684\uff09. 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(\u6c34\u751f\u52a8\u7269\uff09 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\uff08\u7096\uff09, 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\uff08\u4e00\u4e1d\u4e0d\u82df\u7684\uff09 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 .
The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).
The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog").
Milk is boiled to separate the cream. The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits).
Horse meat is eaten in Mongolia and can be found in grocery stores.
For dessert, Mongolians have boortsog, a type of Mongolian biscuit or cookie.
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The vast grasslands have always been symbolic of Inner Mongolia. Mongolian art often depicts the grassland in an uplifting fashion, emphasizing on the nomadic traditions of the Mongol people. The Mongols of Inner Mongolia practice many traditional forms of art. Inner Mongolian specialty cuisine, largely derived from the tradition of ethnic Mongols, consists of dairy-related products and hand-held lamb (手扒肉). In recent years franchises based on Hot pot had sprung up from Inner Mongolia, the most famous of which is Xiaofeiyang (小肥羊). Inner Mongolia is also known commercially for the brand names Mengniu and Yili, both of which began with the production of dairy products and ice cream.
绛旓細鐑ゅ叏缇 Mongolia traditional dishes, specially made for the VIP reception or held a major ceremony banquet dishes. General selection of grassland on the fatfat, weight 40 jins of sheep slaughtered, to hair skin add onions, ginger,intra-abdominal pepper, salt and other seasonings whole...
绛旓細horses, camels, yaks, sheep, and goats, and sometimes game. Meat is either cooked, used as an ingredient for soups or dumplings (buuz/khuushuur/bansh), or dried for winter (borts).The Mongolian diet includes a large proportion of animal fat which is necessary for the ...
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