谁能帮我把这个ppt的内容翻译成英语 50
1.中华美食2.异域风味3.满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。满汉全席是我国一种具有浓郁民族特色的巨型宴席。既有宫廷菜肴之特色，...
1. 中华美食
2. 异域风味
3.满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。满汉全席是我国一种具有浓郁民族特色的巨型宴席。既有宫廷菜肴之特色，又有地方风味之精华，菜点精美，礼仪讲究，形成了引人注目的独特风格。满汉全席原是官场中举办宴会时满人和汉人合坐的一种全席。满汉全席上菜一般起码一百零八种，分三天吃完。满汉全席取材广泛，用料精细，山珍海味无所不包。烹饪技艺精湛，富有地方特色。突出满族菜点特殊风味，烧烤、火锅、涮锅几乎是不可缺少的菜点；同时又展示了汉族烹调的特色，扒、炸、炒、熘、烧等兼备，实乃中华菜系文化的瑰宝。
4.北京菜是由具北京风味的山东菜、民族清真菜和宫廷三种风味的菜肴组合而成。其形成的历史并不久远，但在全国乃至世界各地，均有广泛的影响，并享有盛誉。北京菜的基本特点是：选料讲究，刀工精湛，调味多变，火候严谨，讲究时令，注重佐膳。北京菜的“爆”法，变化多样，具体可分为油爆、酱爆、葱爆、水爆、汤爆等。口味讲究酥脆鲜嫩，清鲜爽口，保持原味，并且要求做到色、香、味、形、器五方面俱佳
5.在长期的饮食文化和烹饪实践中，湖南人民创制了多种多样的菜肴。随着历史的前进，及烹饪技术的不断交流，逐步形成了以湘江流域、洞庭湖区和湘西山区三种地方风味为主的湖南菜系。
6.川菜以四川成都菜为代表，基本特点是酸、甜、麻、辣、香、油重、味浓，具有浓厚的四川乡土风味。四川菜的主要烹调方法是：炒、爆、烤、烧、煸等。菜肴色彩鲜艳、口味麻辣浓重，调料偏重于三辣（辣椒、胡椒、花椒）等。
7.南宋时受御厨随往羊城的影响，明清发展迅速20世纪随对外通商，吸取西餐的某些特长，粤菜也推向世界，仅美国纽约就有粤菜馆数千家。粤菜是以广州、潮州、东江三地的菜为代表而形成的。
8.东北菜以炖、酱、烤为主要特点，形糙色重味浓。粗线条的东北菜，不拘泥于细节，颇像粗线条的东北人，令人胃口大开。酱脊骨、酱猪蹄、酱鸡爪鸡脖鸡肝等酱菜，若佐以醇厚的高粱烧酒，便有几分豪气从胃中升腾，充满了塞外的味道。
9.意大利菜味浓香烂，以原汁原味闻名，烹调上 以炒、煎 、炸 、红焖等方法著称，并喜用面条、 米饭作菜，而不作为主食用。意大利人吃饭的习 惯一般在六七成熟就吃，这是其他国家所没有的。 口味爱好：喜吃烤羊腿、牛排等和口味醇浓的菜。 每样食品都是在适宜的季节，在风味最佳的时候趁新鲜吃。
10.日本料理讲究营养的配比，而且喜吃生食：龙虾、金枪鱼、三纹鱼，都是蘸了绿芥末和调料生食，吃进喝一些清酒。除生鱼片、寿司外，日式料理的名菜还有铁板烧、天妇罗、蘸生鸡蛋吃的牛肉火锅和类似中国涮羊肉的牛肉水锅。但总的来说，与中餐相比，日本料理的口味要清淡的多，数量也少，习惯了大碗喝酒大块吃肉的人恐怕会有吃不饱的感觉。
11.泰国菜具有色调鲜艳,青脆新鲜,红红绿绿,眼观极佳的优点,不管是新鲜蔬菜瓜果的艳丽清新，还是乌贼尤鱼等众海鲜的肉感,都让食客在未饱口福之前大饱了眼福,猛咽口水。从口味来讲，酸辣是泰餐最大的特点。
12.法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味），加工精细，烹调考究，滋味有浓有淡，花色品种多；法式菜还比较讲究吃半熟或生食，如牛排、羊腿以半熟鲜嫩为特点，海味的蚝也可生吃，烧野鸭一般一六成熟即可食用等；法式菜肴重视调味，调味品种类多样。用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒，海味品用白兰地酒，甜品用各式甜酒或白兰地等。 展开
2. 异域风味
3.满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。满汉全席是我国一种具有浓郁民族特色的巨型宴席。既有宫廷菜肴之特色，又有地方风味之精华，菜点精美，礼仪讲究，形成了引人注目的独特风格。满汉全席原是官场中举办宴会时满人和汉人合坐的一种全席。满汉全席上菜一般起码一百零八种，分三天吃完。满汉全席取材广泛，用料精细，山珍海味无所不包。烹饪技艺精湛，富有地方特色。突出满族菜点特殊风味，烧烤、火锅、涮锅几乎是不可缺少的菜点；同时又展示了汉族烹调的特色，扒、炸、炒、熘、烧等兼备，实乃中华菜系文化的瑰宝。
4.北京菜是由具北京风味的山东菜、民族清真菜和宫廷三种风味的菜肴组合而成。其形成的历史并不久远，但在全国乃至世界各地，均有广泛的影响，并享有盛誉。北京菜的基本特点是：选料讲究，刀工精湛，调味多变，火候严谨，讲究时令，注重佐膳。北京菜的“爆”法，变化多样，具体可分为油爆、酱爆、葱爆、水爆、汤爆等。口味讲究酥脆鲜嫩，清鲜爽口，保持原味，并且要求做到色、香、味、形、器五方面俱佳
5.在长期的饮食文化和烹饪实践中，湖南人民创制了多种多样的菜肴。随着历史的前进，及烹饪技术的不断交流，逐步形成了以湘江流域、洞庭湖区和湘西山区三种地方风味为主的湖南菜系。
6.川菜以四川成都菜为代表，基本特点是酸、甜、麻、辣、香、油重、味浓，具有浓厚的四川乡土风味。四川菜的主要烹调方法是：炒、爆、烤、烧、煸等。菜肴色彩鲜艳、口味麻辣浓重，调料偏重于三辣（辣椒、胡椒、花椒）等。
7.南宋时受御厨随往羊城的影响，明清发展迅速20世纪随对外通商，吸取西餐的某些特长，粤菜也推向世界，仅美国纽约就有粤菜馆数千家。粤菜是以广州、潮州、东江三地的菜为代表而形成的。
8.东北菜以炖、酱、烤为主要特点，形糙色重味浓。粗线条的东北菜，不拘泥于细节，颇像粗线条的东北人，令人胃口大开。酱脊骨、酱猪蹄、酱鸡爪鸡脖鸡肝等酱菜，若佐以醇厚的高粱烧酒，便有几分豪气从胃中升腾，充满了塞外的味道。
9.意大利菜味浓香烂，以原汁原味闻名，烹调上 以炒、煎 、炸 、红焖等方法著称，并喜用面条、 米饭作菜，而不作为主食用。意大利人吃饭的习 惯一般在六七成熟就吃，这是其他国家所没有的。 口味爱好：喜吃烤羊腿、牛排等和口味醇浓的菜。 每样食品都是在适宜的季节，在风味最佳的时候趁新鲜吃。
10.日本料理讲究营养的配比，而且喜吃生食：龙虾、金枪鱼、三纹鱼，都是蘸了绿芥末和调料生食，吃进喝一些清酒。除生鱼片、寿司外，日式料理的名菜还有铁板烧、天妇罗、蘸生鸡蛋吃的牛肉火锅和类似中国涮羊肉的牛肉水锅。但总的来说，与中餐相比，日本料理的口味要清淡的多，数量也少，习惯了大碗喝酒大块吃肉的人恐怕会有吃不饱的感觉。
11.泰国菜具有色调鲜艳,青脆新鲜,红红绿绿,眼观极佳的优点,不管是新鲜蔬菜瓜果的艳丽清新，还是乌贼尤鱼等众海鲜的肉感,都让食客在未饱口福之前大饱了眼福,猛咽口水。从口味来讲，酸辣是泰餐最大的特点。
12.法式菜肴的特点是：选料广泛（如蜗牛、鹅肝都是法式菜肴中的美味），加工精细，烹调考究，滋味有浓有淡，花色品种多；法式菜还比较讲究吃半熟或生食，如牛排、羊腿以半熟鲜嫩为特点，海味的蚝也可生吃，烧野鸭一般一六成熟即可食用等；法式菜肴重视调味，调味品种类多样。用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒，海味品用白兰地酒，甜品用各式甜酒或白兰地等。 展开
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1. Chinese Food
2. Exotic flavor
3. Feast since flourished in the Qing Dynasty, Manchu and Han is a dish to form the essence of the history of the most famous Chinese banquet. Feast is a kind of strong national characteristics of a giant feast. The features of both the palace cuisine, but also the essence of local flavor, exquisite dishes, rituals stress, forming a striking style. Feast was originally organized by the bureaucracy and the Han people together over dinner to sit when a full meal is served. Feast serving at least one hundred and eight kinds of general, sub-three days after eating. Feast drawn wide range of fine materials, delicacies, all-encompassing. Cooking superb, full of local characteristics. Manchu dishes highlighting the special flavor of barbecue, hot pot, shabu-shabu is almost indispensable dish; the same time shows the characteristics of Han Chinese cooking, grilled, fried, fried, leavened, burning, etc. both, there really is a treasure of the Chinese cuisine culture.
4. Beijing Beijing cuisine is a cuisine, Shandong cuisine, ethnic food and halal food court of a combination of three flavors. Its formation history is not long, but in the country and around the world, has extensive influence, and reputation. Beijing food's basic characteristics are: choice of materials stress, knife skills, varied seasonings, heat rigor, pay attention to seasonal, pay attention to meal. Beijing cuisine "explosion" method, diverse, concrete can be divided into fried, Jiang Bao, Cong Bao, water blasting, soup explosion and so on. Pay attention to taste fresh and crisp, fresh and tasty, racy, and asked to do color, smell, taste, shape, superb control in five areas
5. In the long practice of food culture and cuisine, Hunan People's created a wide variety of dishes. With the advance of history, and the continuous exchange of cooking techniques, and gradually formed the Xiangjiang River, Dongting Lake and western Hunan province Hunan the three main local flavor cuisine.
6. Sichuan, Chengdu, Sichuan cuisine, represented by the basic characteristics of sour, sweet, hemp, spicy, incense, oil heavy and sour, with a strong local flavor of Sichuan. Sichuan cuisine is the main cooking: fried, blasting, baking, roasting, stir and so on. Dish colorful, spicy taste strong, emphasis on the three hot sauces (chili, pepper, pepper) and so on.
7. Southern Song Dynasty by the chef with the impact to the Rams, the 20th century, the Ming and Qing with the rapid development of foreign trade, to learn some of Western expertise, Cantonese also to the world, New York, there are only thousands of Cantonese restaurant. Cantonese cuisine is based in Guangzhou, Chaozhou, the East River, represented by three dishes formed.
8. Dongbei to stew, sauce, roasted as the main characteristics of rough shape and color re-Sauvignon. Rough outline of the Dongbei, not rigidly adhere to the details, looks somewhat rough outline of the Northeast, is appetite. Spine sauce, sauce trotters, chicken feet chicken neck chicken liver sauce, pickles, etc., if accompanied by mellow sorghum liquor, there will be rising from the stomach sort of pride, full of flavor beyond the Great Wall.
9. Italian food has a strong Hong rotten to original famous cooking on the fried, fried, fried, Hong Men and other methods known, and like to use noodles, rice, cooking, and not as a main food. Italian habit of eating six or seven mature normally eat, which is not available in other countries. Taste Hobbies: likes to eat the roast leg of lamb, steak and other dishes and taste Chunnong. Every kind of food are in the appropriate season, the best time to take advantage of the flavor of fresh food.
10. Pay attention to nutrition in the ratio of Japanese cuisine, but also likes to eat raw food: lobster, tuna, three salmon, are dipped in the green mustard and spices raw food, eat drink some sake. In addition to raw fish, sushi, the Japanese cuisine dishes as well teppanyaki, tempura, beef dipped in raw egg to eat hot pot of beef and mutton in China similar to the water pan. But overall, compared with Chinese food, Japanese food taste more to light, the numbers are small, get used to drinking bowl large enough to eat meat have the feeling of fear.
11. Thai food with bright colors and crisp fresh, red and green, sharp eyes and keen excellent benefits, whether it is fresh and colorful fruits and fresh vegetables, or fish, all seafood, especially squid, the sensuality, all without a real treat for diners Pleasant to see before the big, fierce swallowing. Speaking from the taste, hot and sour is the greatest feature of Thai food.
12. French cuisine is characterized by: wide choice of materials (such as snails, foie gras is delicious French cuisine), fine processing, cooking exquisite taste thick with light, color varieties; French cuisine is still relatively stress eating half-cooked or raw food such as steak, leg of lamb is characterized by half-cooked fresh, seafood, oysters can be eaten raw, burning ducks can be eaten generally a six mature, etc.; French cuisine attention to seasonings, spices and diverse species. Seasoned with wine, what wine, what kind of food choice, there are stringent requirements, such as broth with wine, seafood product with brandy, rum or brandy with all kinds of desserts and so on.
2. Exotic flavor
3. Feast since flourished in the Qing Dynasty, Manchu and Han is a dish to form the essence of the history of the most famous Chinese banquet. Feast is a kind of strong national characteristics of a giant feast. The features of both the palace cuisine, but also the essence of local flavor, exquisite dishes, rituals stress, forming a striking style. Feast was originally organized by the bureaucracy and the Han people together over dinner to sit when a full meal is served. Feast serving at least one hundred and eight kinds of general, sub-three days after eating. Feast drawn wide range of fine materials, delicacies, all-encompassing. Cooking superb, full of local characteristics. Manchu dishes highlighting the special flavor of barbecue, hot pot, shabu-shabu is almost indispensable dish; the same time shows the characteristics of Han Chinese cooking, grilled, fried, fried, leavened, burning, etc. both, there really is a treasure of the Chinese cuisine culture.
4. Beijing Beijing cuisine is a cuisine, Shandong cuisine, ethnic food and halal food court of a combination of three flavors. Its formation history is not long, but in the country and around the world, has extensive influence, and reputation. Beijing food's basic characteristics are: choice of materials stress, knife skills, varied seasonings, heat rigor, pay attention to seasonal, pay attention to meal. Beijing cuisine "explosion" method, diverse, concrete can be divided into fried, Jiang Bao, Cong Bao, water blasting, soup explosion and so on. Pay attention to taste fresh and crisp, fresh and tasty, racy, and asked to do color, smell, taste, shape, superb control in five areas
5. In the long practice of food culture and cuisine, Hunan People's created a wide variety of dishes. With the advance of history, and the continuous exchange of cooking techniques, and gradually formed the Xiangjiang River, Dongting Lake and western Hunan province Hunan the three main local flavor cuisine.
6. Sichuan, Chengdu, Sichuan cuisine, represented by the basic characteristics of sour, sweet, hemp, spicy, incense, oil heavy and sour, with a strong local flavor of Sichuan. Sichuan cuisine is the main cooking: fried, blasting, baking, roasting, stir and so on. Dish colorful, spicy taste strong, emphasis on the three hot sauces (chili, pepper, pepper) and so on.
7. Southern Song Dynasty by the chef with the impact to the Rams, the 20th century, the Ming and Qing with the rapid development of foreign trade, to learn some of Western expertise, Cantonese also to the world, New York, there are only thousands of Cantonese restaurant. Cantonese cuisine is based in Guangzhou, Chaozhou, the East River, represented by three dishes formed.
8. Dongbei to stew, sauce, roasted as the main characteristics of rough shape and color re-Sauvignon. Rough outline of the Dongbei, not rigidly adhere to the details, looks somewhat rough outline of the Northeast, is appetite. Spine sauce, sauce trotters, chicken feet chicken neck chicken liver sauce, pickles, etc., if accompanied by mellow sorghum liquor, there will be rising from the stomach sort of pride, full of flavor beyond the Great Wall.
9. Italian food has a strong Hong rotten to original famous cooking on the fried, fried, fried, Hong Men and other methods known, and like to use noodles, rice, cooking, and not as a main food. Italian habit of eating six or seven mature normally eat, which is not available in other countries. Taste Hobbies: likes to eat the roast leg of lamb, steak and other dishes and taste Chunnong. Every kind of food are in the appropriate season, the best time to take advantage of the flavor of fresh food.
10. Pay attention to nutrition in the ratio of Japanese cuisine, but also likes to eat raw food: lobster, tuna, three salmon, are dipped in the green mustard and spices raw food, eat drink some sake. In addition to raw fish, sushi, the Japanese cuisine dishes as well teppanyaki, tempura, beef dipped in raw egg to eat hot pot of beef and mutton in China similar to the water pan. But overall, compared with Chinese food, Japanese food taste more to light, the numbers are small, get used to drinking bowl large enough to eat meat have the feeling of fear.
11. Thai food with bright colors and crisp fresh, red and green, sharp eyes and keen excellent benefits, whether it is fresh and colorful fruits and fresh vegetables, or fish, all seafood, especially squid, the sensuality, all without a real treat for diners Pleasant to see before the big, fierce swallowing. Speaking from the taste, hot and sour is the greatest feature of Thai food.
12. French cuisine is characterized by: wide choice of materials (such as snails, foie gras is delicious French cuisine), fine processing, cooking exquisite taste thick with light, color varieties; French cuisine is still relatively stress eating half-cooked or raw food such as steak, leg of lamb is characterized by half-cooked fresh, seafood, oysters can be eaten raw, burning ducks can be eaten generally a six mature, etc.; French cuisine attention to seasonings, spices and diverse species. Seasoned with wine, what wine, what kind of food choice, there are stringent requirements, such as broth with wine, seafood product with brandy, rum or brandy with all kinds of desserts and so on.
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