浙菜英文介紹，你知道怎麼描述嗎？

在以前我們很多人學習英語都是非常的吃力，隨着中國的發展趨勢，現在英語很多地方已經非常普遍了。那麼你知道怎麼用英語介紹浙菜文化嗎？接下來就和小編一起來看看浙菜文化用英語是怎麼介紹的吧！

浙江東瀕大海，有千里長的海岸線，盛產海味，如着名的舟山漁場的黃魚、帶魚、石斑魚、錦繡龍蝦及蠣、蛤、蝦、蟹，還有淡菜、象山青蟹、温州蝤蛑和近年發展的養殖蝦等。又是大米與蠶桑的主要產地，素有“魚米之鄉”的稱號。中部為浙江盆地，即金華大糧倉，聞名中外的金華火腿就是選用全國瘦肉型豬之一的“金華兩頭鳥”製成的。加上舉世聞名的杭州龍井茶葉、紹興老酒，都是烹飪中不可缺少的上乘原料。

浙菜的歷史，可上溯到吳越春秋。越王勾踐為復國，加緊軍備，並在今紹興市的稽山，辦起大型的養雞場，為前線準備作戰糧草用雞。故浙菜中最古的菜要首推紹興名菜“清湯越雞”。其次是杭州的“宋嫂魚羹”，這系典籍中所記載的“因而五嫂魚羹”，它距今至少有880年的歷史。浙菜的烹飪原料在距今四五千年前已相當豐富，東坡肉、鹹件兒、蜜汁火方、叫化童雞等傳統名菜均離不開這些烹飪原料。

浙菜由杭州菜、寧波菜、紹興菜組成。菜式小巧玲瓏，清俊逸秀，菜品鮮美滑嫩，脆軟清爽。運用香糟調味。常用烹調技法有30多種，注重煨、燜、燴、燉等。現在一些傳統菜加創新，紹菜仍佔主位。寧波發揮了靠海鮮的優勢，温州菜發展了許多以海鮮為原料的名菜。

杭州規模較大的有西湖樓外樓，開設於清道光年間，以西湖醋魚、龍井蝦仁聞名。有城內清和坊的王潤興，人稱“皇飯兒”。以魚頭豆腐，人稱木榔豆腐，件兒肉、醃督筍拿手。紹興有蘭香館，蓑衣蝦球、專門烹製頭肚醋魚等標準紹菜。浙東寧波有東福園，鹹菜大湯黃魚、冰糖甲魚等名菜是正宗的寧波地方傳統菜。浙菜以其濃郁的文化特色享譽海內外。

着名的菜餚有：西湖醋魚　生爆蟮片　東坡肉　龍井蝦仁　幹炸響鈴　叫化雞　清湯魚圓　乾菜燜肉，西湖醋魚是源於西湖漁家叔嫂除暴安良的民間故事，又名“叔嫂傳珍”。是杭州歷久不衰的傳統名菜。此萊採用活魚，烹飪前先將魚餓養過，這樣魚肉變得結實，其體內雜物及泥土氣也排泄除掉，廚師火候掌握嚴格，菜餚燒成後，魚的形態仍保持鮮活，菜色澤紅亮，肉質鮮嫩，酸中藏甜，味美如吃蟹肉。

Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.

Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.

Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.

Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken （commonly known as Beggar's chicken）， Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.

Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!

The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.

小結：隨着中國向國際化的發展，人們掌握幾門語言已經不是什麼特別難的事情了。那麼外語裏面最基礎的就是英語了，最簡單易學的也就是英語了，在我們日常應用中最廣泛的也是英語了，可見學習好英語的重要性。