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Chinese Dumpling 中国饺子

Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential during holidays in Northern China Chinese dumpling becomes one of the most widely loved foods in China

Chinese dumpling is one of the most important foods in Chinese New Year Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth Traditionally, the 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 tradition

Chinese dumpling is a delicious food You can make a variety of Chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you

Usually when you have Chinese dumpling for dinner, you will not have to cook anything else except for some big occasions The dumpling itself is good enough for dinner This is one of the advantages of Chinese dumpling over other foods, though it may take longer to make them

Making dumplings is really teamwork Usually all family members will join the work Some people started to make dumplings when they were kids in the family, so most Chinese know how to make dumplings

中国饺子

饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。

饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。

饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。

通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。

包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。

饺子Jiăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth The dough for the jiaozi and wonton wrapper also consist of different ingredients

In Korean cuisine, filled dumplings are called mandu Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean mandu are generally more like Mongolian buuz or Turkish mantı

汤圆Tangyuan

Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival The small dumpling balls are usually made of glutinous rice flour

We call these balls yuanxiao or tangyuan Obviously, they get the name from the festival itself Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness

The fillings inside the dumplings or yuanxiao are either sweet or salty Sweet fillings are made of sugar, Walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peel, bean paste, or jujube paste A single ingredient or any combination can be used as the filling The salty variety is filled with minced meat, vegetables or a mixture

The way to make yuanxiao also varied between northern and southern China The usual method followed in southern provinces is to shape the dough of rice flour into balls, make a hole, insert the filling, then close the hole and smooth out the dumpling by rolling it between your hands In North China, sweet or non-meat stuffing is the usual ingredient The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour And so it goes, like rolling a snowball, until the dumpling is the desired size

粽子Zongzi

Zongzi is the festive food traditionally served during Dragon Boat Festival celebrations

During the Duanwu Festival, a glutinous rice pudding called zongzi is eaten to symbolize the rice offerings to Qu Ingredients such as beans, lotus seeds（莲子）, chestnuts（栗子）, pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours

To the Chinese, cooking is an art in itself Chinese cuisine places emphasis on colour, aroma and flavour Not only must a dish taste good, it must also appeal to the senses to be able to when the appetite

先来说说烹饪技巧啊

There are countless ways to cook the same ingredients , and each way of cooking imparts its own unique flavor to the food

蒸：steam

炒：stir-fry

炖，烩：stew

煮：boil

炸：deep fry

煎：shallow-fry

烤：bake（一般用于蛋糕），roast（一般用于肉类）

还有一种是叫做：poach,这种中文翻译是水煮，但是又不同于boil的水煮，如果你要介绍红烧鱼的话，它的做法就是这个。

再来说味道：

酸：sour

甜：sweet

苦：bitter

辣：hot/spicy

麻：西餐不会用到sichuan pepper,应该很少有麻的东西，要解释的话最好是sting，但是最好说明是吃在嘴里的感觉。

咸：salty

软：soft/tender

硬：hard

脆：crispy

接下来你要是想卖弄一番呢，就简单介绍一下八大菜系

Chinese cuisine can be divided into eight main regional branches:

Sichuan, with characteristic rich and spicy

Shandong, which is particular in its selection of ingredients for dishes

Suzhou, its carefully presented steamed crucian carp

Guangdong, with distinctive sweet and crispy dishes

Fujian, famed for Buddha Jumps Over the Wall(佛跳墙)

Zhejiang, which emphasises fresh food and natural flavours, particularly seafood

Huizhou, which favous delicacies from the land and sea

Hunan, which features rich foods with strong colours like cured meats

最后来说一下煲汤啊 （Tonics）

Besides their daily staples, the Chinese also like to use various herbal medicines to make tonic soup

Reference:

Han, Y N & Chay, G (2003) Gateway to Chinese culture FuIsland Offset Printing: Singapore

求采纳~~~~~~~~

先用英语翻译出食物的名称，再简单的介绍一些食物来源，颜色，口感，最后再赞美一下食物。

拓展：

食物是通常由碳水化合物、脂肪、蛋白质或水构成，能够藉进食或是饮用为人类或者生物提供营养或愉悦的物质总称。食物来源可以是植物、动物或者其他界的生物，例如真菌，亦或发酵产品像是酒精。人类借由采集、耕种、畜牧、狩猎、钓鱼等许多不同的方式获得食物,也可以通过人工加工生产。

介绍：

英语属于印欧语系中下的西日耳曼语支，由古代从欧洲大陆移民大不列颠岛的盎格鲁、撒克逊和朱特部落的日耳曼人所说的语言演变而来，并通过英国的殖民活动传播到世界各地。由于在历史上曾和多种民族语言接触，它的词汇从一元变为多元，语法从“多屈折”变为“少屈折”，语音也发生了规律性的变化。

1)SALTED CHICKEN CANTONESE STYLE（粤式盐驹鸡）

Combine 1 Tablespoon salt, cooking wine, 1 teaspoon ground toasted peppercorn or white pepper Rub on outside and inside of chicken Put inside chicken with 2 slices of ginger and green onion Use aluminum paper to wrap the whole chicken and set aside for 2-3 hours Bake chicken over 400F for 60 min or until done

2)CHICKEN CASSEROLE TAIWAN STYLE（台湾沙锅鸡）

Cut chicken into pieces Place a pot over medium-high heat until hot Add 1 cup sesame oil, add 4-6 slices of ginger, onion and stir until fragrant (about 5 saconds) Add chicken pieces, stirring occasionally until brown Pour in 1 cup soysauce, 1 cup michiu, rock sugar Bring to a boil Reduce heat to low, cover, and simmer until chicken pieces are tender and the sauce thickens slightly Garnish with basil leaves

3)TERIYAKI CHICKEN（红烧鸡块）

Marinate chicken with lite soysauce, cooking wine, pepper for a hour Add oil into frying pan Place in marinated chicken, fry over medium-high heat until chicken is just done Pour in teriyaki sauce, and cook until sauce boils and thickens

4)STEAMED FISH（清蒸鱼）

Steam fish with 2 slices ginger over high heat for about 15 min Until done Meanwhile, in a fry-pan, heat 1 Tbsp oil, stir in shredded ginger, green onion, and steamed fish sauce; bring to a boil (about 3 seconds) Then pour sauce over steamed fish, garnish with cilantro

Steamed Fish Sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesam oil, vinegar, sugar, and pepper

你是想要有趣的英语的外国菜,还是有趣的中式英语翻中文菜

先给你趣的蹩脚英语翻中文菜

非常吉利的一道菜“四喜丸子”，翻译成英文是“four

glad

meatballs”(四个高兴的肉团)，

“猴魁茶”翻译出来是“number

one

monkey-tea”(第一只猴子茶)

童子鸡”翻译成“还没有性生活的鸡(chicken

without

sexual

life

)

口水鸡”译成“流口水的鸡(slobbering

chicken)

回锅肉”翻译成“烹了两次的猪肉(twice—cooked

pork)

夫妻肺片：husban-dandwife's

lungslice（丈夫和妻子的肺片）

红烧狮子头：red

burned

lion

head（烧红了的狮子头）

麻婆豆腐：beancurd-madebyapock-markedwoman（满脸雀斑的女人制作的豆腐）

English food : cool, main meat is beef

英国-

Roast Beef and Yorkshire Pudding

Fish and Chips

Shepherd's Pie

Beef Stew

Full English Breakfast

Pork Pie

Cornish Pasty

Toad in the Hole

中国-Chinese food : hot, many kinds of fried food, main meat is pork

Peking Crispy Duck

Dumplings

Noodle Soup

Chicken Chow Mein

Stir-Fry

Sweet and Sour Pork

Sichuan Hotpot

英国的食物:酷,主要肉是牛肉

　　英国——

　　烤牛肉和约克郡布丁

　　鱼和薯片

　　牧羊人馅饼

　　炖牛肉

　　英式早餐

　　猪肉馅饼

　　康沃尔馅饼

　　蟾蜍在洞里

　　中国——

　　中餐:热,许多种类的油炸食品,主要肉类是猪肉

　　北京脆皮鸭

　　饺子

　　面汤

　　鸡肉炒面

　　炒

　　糖醋猪肉

　　四川火锅