词汇积累 Ingredients（选材） Cutting（刀工） Stir-fry（爆炒） 佳句背诵 1饺子
Dumplings are one of the Chinese people's favorite traditional dishes.There's an old saying that claims, "Nothing could be more delicious than dumplings".
中国人接亲待客、逢年过节都有包饺子吃的习俗。
对崇尚亲情的中国人来说，“更岁交子”吃饺子，是欢度除夕、辞旧迎新必不可少的内容。
2筷子
中国人使用筷子就餐的方式在世界上独树一帜。有史记载用筷的历史已有三千多年。
与使用刀叉以及手抓的方式不同，成双结对的筷子含有“和为贵”的意蕴。
西方人赞誉筷子是古老的东方文明。
3中国菜
Chinese cuisine is a general term for the various dishes from diverse regions and ethnic groups of China.
中国菜是中国各地区、各民族多种菜肴的统称。
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。
Chinese food has diversified color,aromatic flavor, and excellent taste as its main features.
中国菜色香味俱全。
As an old Chinese saying goes:food is the first necessity ofpeople.
正如一句中国古话说的那样：民以食为天。
One of the characteristics of Chinese cuisine is "sweet in the south,salty in the north,spicy in the east and sour in the west".
中国人的饮食有着“南甜北咸，东辣西酸”的特点。
Tastes of Chinese food are traditionally categorized into five flavors:sour ，sweet, bitter,spicy, and salty. Chinese emphasize the harmony of the five flavors.
中国食物的味道习惯上分为五种：酸、甜、苦、辣、咸。中国人强调五味调和。
4八大菜系
The Eight Cuisines,the most influential and typical cuisines in China,are Guangdong cuisine, Shandong cuisine, Jiangsucuisine, Sichuan cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine and Zhejiang cuisine.
在中国，“八大菜系”是最具影响力和风味最独特的菜系，分别是：粤菜、鲁菜、苏菜、川菜、闽菜、湘菜、徽菜和浙江菜。
Sichuan cuisine is one of the eight major cuisines in China,and is famous all over the world for its richness,spiciness and variety.
四川菜是中国的八大菜系之一，以其丰富的食材、辛辣的口味及多变的莱式而闻名于世。
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 to gain.
安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, is characterized by its emphasis on aroma, freshness, crispness, and tenderness. Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong dishes.
山东菜，由济南菜系和胶东菜系组成，以其香，鲜，嫩，脆而闻名，通常很辣，注重汤品。
Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not too spicy, not too bland taste. If the flavor is strong, it isn’t too heavy; if light,not too bland.
江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名，味道强而不重，谈而不温。
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. The most distinct features are their “pickled taste”.
福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。
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.
事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。
Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake, and Xiangxi. It characterizes itself by thick and pungent flavor. Chili, pepper, and shallot are usually necessaries in this division.
湖南菜系由湘江地区，洞庭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱是这一菜系中的必备品。
Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dished with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
浙江菜系有杭州菜，宁波菜，绍兴菜组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。
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