Chinese Food

Chinese Food

T. McArthur

“F ew things in life are as positive as food, or are taken as intimately and completely by the individual. One can listen to music, but the sound may enter in one ear and go out the other; one may listen to a lecture or conversation, and daydream about many other things; one may attend to matters of business, and one’s heart or interest may be altogether elsewhere…..In the matter of food and eating, however, one can hardly remain completely indifferent to what one is doing for long. How can one remain entirely indifferent to something which is going to enter one’s body and become part of oneself? How can one remain indifferent to something which will determine one’s physical strength and ultimately one’s spiritual and moral fiber and well-being?”

-Kenneth Lo

This is an easy question for a Chinese to ask, but a Westerner might find it difficult to answer. Many people in the West are gourmets and others are gluttons, but scattered among them also is a large number of people who are apparently pretty indifferent to what goes into their stomachs, and so do not regard food as having any ultimate moral effect on them. How, they might ask, could eating a hamburger or drinking Coca-Cola contribute anything to making you a saint or a sinner? For them, food is quite simply a fuel.

Kenneth Lo, however, expresses a point of view that is profoundly different and typically Chinese, deriving from thousands of years of tradition. The London restaurateur Fu Tong, for example, quotes no less an authority than Confucius ( the ancient sage known in Chinese as K’ung-Fu-Tzu) with regard to the primal importance of food. Food, said the sage, is the first happiness. Fu Tong adds: “Food to my countrymen is one of the ecstasies of life, to be thought about in advance; to be smothered with loving care throughout its preparation; and to have time lavished on it in the final pleasure of eating.”

Lo observes that when Westerners go to a restaurant they ask for a good table, which means a good position from which to see and be seen. They are usually there to be entertained socially-and also, incidentally, to eat. When the Chinese go to a restaurant, however, they ask for a small room with plain walls where they cannot be seen except by the member of their own party, where jackets can come off and they can proceed with the serious business which brought them there. The Chinese intentions are both honorable and whole-hearted: to eat with a capital E.

Despite such a marked difference in attitudes towards what one consumes, there is no doubt that people in the West have come to regard the cuisine of China as something special. In fact, one can assert with some justice that Chinese food is, nowadays, the only truly international food. It is ubiquitous. Restaurants bedecked with dragons and delicate landscapes-serving such exotica as Dim Sin Gai (sweet and sour chicken), Shao Shing soup, Chiao- Tzu and Kuo –Tioh (northern style), and Ging Ai Kwar ( steamed aubergines )- have sprung up everywhere from Hong Kong to Honolulu to Huddersfield.

How did this come about? Certainly, a kind of Chinese food was exported to North America when many thousands of Chinese went there in the 19th century to work on such things as the U.S. railways. They settled on or near the west coast, where the famous- or infamous-“chop suey joints”grew up, with their rather inferior brand of Chinese cooking. The standard of the restaurants improved steadily in the United States, but Lo considers that the crucial factor in spreading this kind of food throughout the Western world was population pressure in Hong Kong, China, which sent families out all over the world to seek their fortunes in the opening of restaurants. He adds, however, that this could not have happened if the world had not been interested in what the Chinese had to cook and sell. He detects an increase in sensuality in the Western world: “Color, texture, movement, food, drink, and rock music- all these have become much more a part and parcel of the average person’s life than they have ever been. It is this increased sensuality and the desire for great freedom age-bound habits in the West, combined with the inherent sensual concept of Chinese food, always quick to satisfy the taste buds, that is at the root of the sudden and phenomenal spread of Chinese food throughout the length and breadth of the Western World.”

There is no doubt that the traditional high-quality Chinese meal is a serious matter, fastidiously prepared and fastidiously enjoyed. Indeed, the bringing tighter and initial cutting up and organizing of the materials is, according to Helen Burke, about 90% of the actual preparation, the cooking itself being only about 10%. This 10% is not, however, a simple matter. There are many possibilities to choose from; Kenneth Lo, for example, lists forty methods available for the heating of food, from chu or the art of boiling to such others as ts’ang, a kind of stir-frying and braising, t’a, deep frying in batter, and wei, burying food in hot solids such as charcoal, heated stones, sand, salt and lime.

The preparation is detailed, and the enjoyment must therefore match it. Thus, a proper Chinese meal can four hours and proceed almost like a religious ceremony. It is a shared experience for the participants, not a lonely chore, with its procession of planned and carefully contrived dishes, some elements designed to blend, others to contrast. Meat and fish, solids and soups, sweet and sour sauces, crisp and smooth textures, fresh and dried vegetables-all of these and more challenge the palate with their appropriate charms.

In a Chinese meal that has not been altered to conform to Western ideas of eating, everything is presented as a kind of buffet, the guest eating a little of this, a little of that. Individual portions as such are not provided. A properly planned dinner will include at least one fowl, one fish and one meat dish, and their presentation with appropriate vegetables is not just matter to taste but also a question of harmonious colors. The eye must be pleased as well as the palate; if not, then a certain essentially Chinese element is missing, an element that links this cuisine with that must typical and yet elusive concept Tao. Emily Hahn, an American who has lived and worked in China, has a great appreciation of both Chinese cooking and the “way” that leads to morality and harmony. She insist that “there is moral excellence in good cooking,”and adds that to the Chinese, traditionally, all life, all action, all knowledge are one.

They may be chopped up and given parts with labels, such as “cooking,”“health,”“character”and the like, but none is in reality separate from others. The smooth harmonies and piquant contrasts in Chinese food are more than just the products of recipes and personal enterprise. They are an expression of basic assumption of life itself.

中国食物 Chinese Food-高中英语作文

中国食物 Chinese Food-高中英语作文 Chinesefoodisveryfamousaroundtheworld,ifyouaskaforeignpeopl eabouthisopiniononChinesefood,hewillspeakhighlyofit.Whenwes eethemovie,Chinesefoodispraisedbythepeople.Recently,thereis afamousmoviecalledABiteofChina,themovieispopular,itintroduc esChinesefoodfromdifferentplaces.Theaudienceisattractedbyth edeliciousfood,theyneverthoughtChinesefoodwouldbesovarious. Nowthesecondpartofthemoviehasbeenmadeout,moreandmoreChinese traditionalfoodhasbeenintroduced.Afterappreciatingthemovie, IbegintolearnmoreaboutChinesefood,Iwanttohavetasteofthem.Ia msoproudofourfood,whenwetalkaboutittoforeignfriends,wecanfe eltheirfavorofourfood.Thefoodispartofourculture,theyshouldb einherited. 中国的食物在全世界都很有名，如果你问一名外国人怎么看待中国的食品，他会给予高度的评价。当我们看到电影时，中国的食物广泛受到人们的赞扬。最近，有一部很出名的电影叫《舌尖上的中国》，电影很受欢迎，介绍了来自中国不同地方的食物。观众受到了这些美味的食物吸引，他们从来没想到中国的食物可以有这么多的种类。现在电影的第二部分也已经上映，介绍了越来越多的中国传统美食。欣赏了电影以后，我开始学着了解更多中国的美食，我想要尝一尝。我为

综英第三版第四册 UNIT6 Chinese food课文翻译

Chinese Food "Few things in life are as positive as food, or are taken as intimately and completely by the individual. One can listen to music, but the sound may enter in one ear and go out through the other; one may listen to a lecture or. conversation, and day-dream about many other things; one may attend to matters of business, and one's heart or interest may be altogether elsewhere... In the matter of food and eating however one can hardly remain completely indifferent to what one is doing for long. How can one remain entirely indifferent to something which is going to enter one's body and become part of oneself? How can one remain indifferent to something which will determine one's physical strength and ultimately one's spiritual and moral fibre and well-being?" -- Kenneth Lo “生活中很少有什么东西像食物这样真切实在，或者说那么彻底的为个人接纳吸收。一个人可能在听音乐，但是音乐可以从一只耳朵进从另一只耳朵出；一个人可以在听讲座时胡思乱想；一个人可以在料理生意上的事务而他的心思和兴趣另有所属…….。而在吃饭就餐时，一个人几乎不可能长时间的对自己正在做的事完全无动于衷。一个人怎么能对即将进入身体并成为身体一部分的东西保持绝对的无动于衷呢？一个人怎么能对即将决定自己体力以及最终决定自己的精神和道德品质以及幸福安康的东西无动于衷呢？ ——肯尼斯·洛 This is an easy question for a Chinese to ask, but a Westerner might find it difficult to answer. Many people in the West are gourmets and others are gluttons, but scattered among them also is a large number of people who are apparently pretty indifferent to what goes into their stomachs, and do not regard food as having any ultimate moral effect on them. How, they might ask, could eating a hamburger or drinking Coca Cola contribute anything to making you a saint or a sinner? For them, food is quite simply a fuel. 这是一个中国人常问的问题，而西方人却很难作答。在西方，很多人都是美食家，还有其他一些是暴饮暴食者，而混杂于这两者中间的还有一种对吃进肚子的食物漠不关心的。这些人也许会问，吃一个汉堡，喝点可口可乐就会变成圣人或罪人？对于他们来说，食物就是一种能量。 Kenneth Lo, however, expresses a point of view that is profoundly different and typically Chinese, deriving from thousands of years of tradition. The London restaurateur Fu Tong, for example, quotes no less an authority than Confucius (the ancient Sage known in Chinese as K'ung-Fu-Tzu) with regard to the primal importance of food. Food, said the sage, is the first happiness. Fu Tong adds: "Food to my countrymen is one of the ecstasies of life, to be thought about in advance; to be smothered with loving care throughout its preparation; and to have time lavished on it in the final pleasure of eating." 肯尼斯·洛认却表达了一种截然不同的，典型的中国化的观点。这种观点源于从几千年中国文化。例如，一家伦敦餐馆的董福就引用了如同孔夫子（中国人陈这位古代圣人为孔夫子）的权威人士的话。圣者言，食乃是人生最大的幸福。董福还说：“食物对中国人来说是生活中的一大乐事，需要预先准备，需要精心烹饪，还要肯花时间去享受吃得乐趣。” Lo observes that when Westerners go to a restaurant they ask for a good table, which means a good position from which to see and be seen. They are usually there to be entertained socially -- and also, incidentally, to eat. When the Chinese go to a restaurant, however, they ask for a small room with plain walls where they cannot be seen except by the members of their own party, where jackets can come off and they can proceed with the serious business which brought them there. The Chinese intentions "are both honourable and whole-hearted: to eat with a capital E."

Chinesefood英语获奖作文带翻译四篇

Chinese food英语作文带翻译【四篇】 chinese food Chinese food is very famous around the world, if you ask a foreign people about his opinion on Chinese food, he will speak highly of it. When we see the movie, Chinese food is praised by the people. Recently, there is a famous movie called A Bite of China, the movie is popular, it introduces Chinese food from different places. The audience is attracted by the delicious food, they never thought Chinese food would be so various. Now the second part of the movie has been made out, more and more Chinese traditional food has been introduced. After appreciating the movie, I begin to learn more about Chinese food, I want to have taste of them. I am so proud of our food, when we talk about it to foreign friends, we can feel their favor of our food. The food is part of our culture, they should be inherited. 中国菜很有名在世界各地,如果你问一个外国人对中国食物,他的意见,他会赞扬的。当我们看电影,中国食品被人们称赞。 最近,有一个的电影叫一口中国的电影很受欢迎,它引入了中国食物来自不同的地方。观众是美味的食物所 吸引,他们从未想过中国食物会如此不同。现在电影的第二部分了,越来越多的中国传统食品引入了。欣赏这部 电影后,我开始了解中国菜,我想要的味道。 我很自豪我们的食物,当我们谈论到外国朋友,我们可以感受到他们的支持我们的食物。食物是我们文化的 一部分,他们应该被继承。 chinese food There is no doubt that Chinese food is very popular around the world foreign people speak highly of it.

演讲稿,chinese food

Chinese Foods Hello,evenybody,The title of my speech is Chinese food. China is a country with a long history.There are many traditional things in China.For example,there are a lot of traditional instrument which are very famous all over the vorld.And do you know traditional Chinese foods are also delicious.Many foreigners come to China and taste these delicilus foods.Do you want to eat them?Now ,let`s go and eat them together! First,let`s go to Beijing.Beijing is Chinese captail.There are many clelious foods.One of the most famous is Roast Duek.Roast Duek is not only taste delicies and also rich nutrition.You can eat it with some smeet sause and some spring pancake,And Beijing snaeks are good ,too.Look at this picure!It1s……I think it looks delicious.Second ,we come to Sichuan.Do you like spicy food?Tf you like ,Sichuan is the best plaee t eat this food.Sichuan snaeks are very delicious and famous.Such as spicy hoodles,spicy field rice and so on.If you are a brave man and lihe eating spicy foods.Please come to Si chuan and taste some spicy foods.third.Natheast foods is also clstinctive.It likes country food.You can taste traditional northeast foods.Finalhy,it`s the most maportant food in

Chinese food

For most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and gre asy dishes that all taste similar. However, for Chinese people, “Chinese food” is a concept as us eless as “German beer,” because, like Chinese culture in general, Chinese food is extremely div erse. China covers a large territory and has many nationalities; hence there is a wide variety of Chi nese foods, each with quite different but fantastic and mouthwatering flavors. Because China's loc al dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beiji ng Cuisine and Shanghai Cuisine. 对于大多数外国人，“中国菜”通常意味着很多油炸，浓厚的风味和油腻的菜，味道都相似。然而，对中国人而言，“中国菜”是一个概念，无用的“德国啤酒，“因为，像一般的中华文化，中国的食品是非常多样的。中国地域辽阔，民族众多；因此，有一个中国食品种类繁多，各有不同，但美妙和令人垂涎的美味。因为中国地方菜肴各具特色，中国菜分为八大菜系，其区别是现在被广泛接受的。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic ar e frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasi s in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste stron g. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste. Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce 山东菜 由济南菜和胶东菜，山东菜，干净，纯洁而不油腻，以其香，鲜重，脆、嫩。洋葱和大蒜是常用的调料，山东菜味道辛辣的。汤中给出了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师擅长炸，烤，炒炒，胶东厨师和烹饪海鲜的鲜淡而著名。 典型的菜单项：王府清汤官燕；糖醋黄河鲤鱼 Sichuan Cuisine Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, wit h a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompani ment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in t he cooking process. Wild vegetables and meats such as are often chosen as ingredients, while fryin g, frying without oil, pickling and braising are used as basic cooking techniques. It can be said th at one who doesn't experience Sichuan food has never reached China. Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Sp icy Crab; Twice Cooked Pork; Mapo Tofu 四川菜 四川菜，在西方通常被称为“四川，”是一个在世界上最著名的中国菜系。具有辛辣和刺激性的味道，四川菜，有多种口味，着重使用红辣椒。辣椒和花椒，总是在伴奏，产生典型的刺激的味道。大蒜，姜和豆豉也被应用在烹饪过程中。野生蔬菜和肉类，如经常选择的成分，而油炸，油炸无油，腌制和文火炖煮作为基本的烹饪技巧。 可以说，一个不体验四川食品从未到达中国。 典型的菜单项：火锅；熏鸭；宫保鸡丁；水煮鱼；可口、香辣蟹；回锅肉；麻婆豆腐

Unit 9 Chinese Food课文翻译综合教程三

Unit 9 Chinese Food "Few things in life are as positive as food, or are taken as intimately and completely by the individual. One can listen to music, but the sound may enter in one ear and go out through the other; one may listen to a lecture or. conversation, and day-dream about many other things; one may attend to matters of business, and one's heart or interest may be altogether elsewhere... In the matter of food and eating however one can hardly remain completely indifferent to what one is doing for long. How can one remain entirely indifferent to something which is going to enter one's body and become part of oneself How can one remain indifferent to something which will determine one's physical strength and ultimately one's spiritual and moral fibre and well-being" --Kenneth Lo This is an easy question for a Chinese to ask, but a Westerner might find it difficult to answer. Many people in the West are gourmets and others are gluttons, but scattered among them also is a large number of people who are apparently pretty indifferent to what goes into their stomachs, and do not regard food as having any ultimate moral effect on them. How, they might ask, could eating a hamburger or drinking Coca Cola contribute anything to making you a saint or a sinner For them, food is quite simply a fuel. Kenneth Lo, however, expresses a point of view that is profoundly different and typically Chinese, deriving from thousands of years of tradition. The London restaurateur Fu Tong, for example, quotes no less an authority than Confucius (the ancient Sage known in Chinese as K'ung-Fu-Tzu) with regard to the primal importance of food. Food, said the sage, is the first happiness. Fu Tong adds: "Food to my countrymen is one of the ecstasies of life, to be thought about in advance; to be smothered with loving care throughout its preparation; and to have time lavished on it in the final pleasure of eating." Lo observes that when Westerners go to a restaurant they ask for a good table, which means a good position from which to see and be seen. They are usually there to be entertained socially -- and also, incidentally, to eat. When the Chinese go to a restaurant, however, they ask for a small room with plain walls where they cannot be seen except by the members of their own party, where jackets can come off and

Unit9ChineseFood练习答案综合教程三word文本.docx

Unit 9 Chinese Food Key to the Exercises Text comprehension I.Decide which of the following best states the main idea of the passage. B (This essay is by and large an illustration of a proposition raised by Kenneth Lo that food will determine one's physical strength and ultimately one's spiritual and moral fiber and well-being. Its aim and conclusion rest with the philosophy expressed in Chinese food.) II.Judge, according to the text, whether the following statements are true or false. 1.T (Refer to Paragraph 1.) 2.T (Refer to Paragraph 2.) 3.T (Refer to Paragraph 6.) 4. F (Refer to Paragraph 7. According to Helen Burke, the cooking itself takes only 10% of the actual preparation but it is not a simple matter as indicated by the percentage of time it consumes.) 5.T (Refer to Paragraph 9.) III.Answer the following questions. 1.Food and eating, according to Kenneth Lo, determines not only one's physical health but also one's spiritual and moral soundness and his ultimate well-being. 2.Refer to Paragraphs 2, 3 and 4. According to the author, many people in the West are gourmets and gluttons, while a large number of others are pretty indifferent to food. On the contrary, Fu Tong, a London restaurateur,maintains that to Chinese people food is of primary importance

Chinese food

Chinese food Chinese food is special and famous in the world. There are many kinds of them. Chinese dishes are very delicious. In the south of China. People eat a lot of noodles and dumplings. In the south of China. People eat a lot of rice and seafood. Chinese food is good in color, flavor and taste. And Chinese cuisine is the best. Firstly Chinese cuisine can be categorizing many items. Such as, Sichuan food, shanghai food, Hunan food. Secondly, Chinese cuisine is an important communicate tool. A good number of business or deal gets done apologies during the dinning. Last but not the least; Chinese cuisine has a long history. Which seldom countries have had. There is a popular joke enjoyed by both people from home and abroad. We are know pizza, but where does it come from you may quickly repose that it originate from Italian. While some say it derives from China back to Italy. He tried to make dumpling by himself, but unfortunately, he forgot how to put the piling in to the dough. Thus he just sprayed them on the surface of the pizza and the first pizza came into being. So dumpling is a traditional Chinese food. Dumpling is a traditional Chinese food, dumpling becomes one of the most widely love food in china. Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumpling is similar to ancient Chinese gold or slier ingots, they symbolize wealth .Traditional, members of a family get together to make dumplings during the New Year's Eve. They may hide a coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese dumpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or traditional. Chinese dumpling is a delicious food. You can make a variety of Chinese dumplings using different filling based on your taste and how various ingredients mixed together by you. So Chinese food is more and more popular around the world and spread other countries. I like Chinese food very much.

chinesefood 英语演讲

（介绍）There are many schools of Chinese cuisine[kw?'zi?n]in cooking. One of the most influence and representative[repr?'zent?t?v] also for society recognized: shandong, sichuan, guangdong, fujian, jiangsu, zhejiang, hunan, hui cuisine, is people often say Chinese "eight regional cuisines". (山东)Shandong cuisine is made up of jinan and jiaodong local flavor Characteristics[,k?r?kt?'r?st?ks]: intense[?n'tens], addicted to the onion ['?nj?n]garlic['gɑ?l?k], especially seafood, soup, and a variety of animal internal organs . Dishes: big oil, braised conch【k?n(t)?], sugar crisp carp （四川）Sichuan cuisine has two genres[???nr?]. chengdu and chongqing. Characteristics: the taste, flavor, taste thick,especially famous for its strong taste. Dishes: kong pao chicken, yipin PAWS, braised pork, dried shark fin soup （江苏）Jiangsu cuisines is devoloped by yangzhou, suzhou, nanjing local food. Features: famous for its cooking skills to stew[stju?], braised, simmer; Attaches great importance to the soup, keeping juice. Dishes: chicken soup boil GanSi, stewed, crab[kr?b], lion, crystal['kr?stl] shoe, duck fish food （浙江）Zhejiang cuisine is cooked by local dishes, such as hangzhou,

Chinese Food

Chinese Food Food Features Chinese cuisine, rich and colorful, has, as its main features diversified color, aromatic flavor, and excellent taste. With these three characteristics, it is not only tasty but also a work of art for people to appreciate. To make real Chinese dishes, none of the three characteristics - color, aroma and delicious taste should be excluded. Eight Cuisines Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine . The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien. Chinese Food Culture As a country that pays great attention to courtesy, our cuisine culture is deep rooted in China's history. As a visitor or guest in either a Chinese home or restaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits! Chinese Tea Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day,as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, it was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, its refreshing effect made it a favorite among monks in Za-Zen meditation. Chinese Alcohol Many Chinese alcoholic drinks are quite distinctive from those of other countries and foreign visitors coming across them for the first time may a little wary of them. However, once they have tasted a sample or two, they may well acquire a taste for the various drinks available and find they really enjoy them!