爱华网源远流长的中华美食文化集中了全国各民族烹饪技艺的精华,综合了多种文化现象,具有强烈的时代性、特定的地域性、历史的传承性等特征。下面是小编带来的关于美食的英语文章阅读，欢迎阅读!
关于美食的英语文章阅读篇一
中国北方美食漂洋过海 征服纽约
It’s easier to stumble on Taste of Northern China than to find it. The address is 88 East Broadway, but the storefront is around the corner, on Forsyth Street, with a mysterious 106 above the door (a suite number, it turns out). The name Taste of Northern China appears on the menu but not on the sign out front, or at least not in English — the Chinese characters translate roughly as Northern Delicacies, with the not-so-helpful English addendum China Local Cuisine.
偶遇“北方美食”可能还容易些，专门去找反倒不易。它的地址是百老汇东88号，但是店面实际上在街角另一边的福赛斯街，正门上方有个神秘的106号(后来才知道是套房的编号)。菜单上有英文店名Taste of Northern China，门面上只有中文店名，旁边加的英文注释“China Local Cuisine”(中国地方美食)没有太大帮助。
No matter. You’re here now, with a fistful of skewers in loose foil, smoky, salty and heady with cumin and chile: a talonlike whole green pepper, longer than the stick it’s impaled on and crazily hot; string beans cut into two-inch clips and speared horizontally, evoking vertebrae; beautifully tender little chicken hearts, lean and closer to steak than chicken; nubs of translucent beef tendon, to work the jaw; cauliflower freckled with char; a squid’s snaking arm.
不管怎样，反正你已经来了，手里拿着一把烤串，它们用箔纸松散地包着，散发出烟熏味和咸味，上面撒着诱人的孜然和辣椒：整只尖青椒像爪子一样，比竹签还长，特别辣;四季豆切成两英寸长的条，横着串起来，让人想起脊椎;柔嫩的小鸡心含脂肪少，更像牛排，不像鸡肉;透明的牛筋块很有嚼头;花椰菜上布满碳烤的斑点;鱿鱼腿像蛇一样弯曲。
Best is the griddle pancake, as it’s called on the menu, a disc of dense yet somehow still fluffy flatbread that suggests an oversize English muffin, dusted (no, that’s too delicate a word — dredged) in more of that salt-cumin-chile mix and thrust on two skewers to stay upright. It is such a pleasure to carry it, like a lollipop, through the streets of Chinatown, taking small bites of the warm, fragrant bread with the sheerest barbecue crust. Someone could serve these at Smorgasburg with artisanal salts and make a killing.
最好吃的是烤馕，它是一种扁圆面包，筋道而又不失蓬松，有点像大号英式松饼，串在两根竹签上以保持直立，上面洒着(不对，应该说是涂着)更多盐、孜然和辣椒混合物。它就像个棒棒糖，拿着它走在唐人街的大街小巷上，咬一小口这温暖芳香的面包(外层像烧烤的脆皮)，很有幸福感。要是有人在Smorgasburg美食跳蚤市场上供应这种烤饼，和艺术盐一起卖，一定会很畅销。
A staple of the Uighur community in northwestern Xinjiang Province, the bread appears elsewhere on the menu stuffed with long-braised, half-collapsed pork with flickers of ginger, garlic, cassia, cloves, coriander and star anise — a Chinese burger, or rou jia mo. It shows up in soup, too, chopped down to the size of mah-jongg tiles and bobbing among translucent mung-bean noodles and thin, pliant strips of lamb.
这种馕是中国西北部新疆的维吾尔人的主食。它还出现在菜单的其他地方，比如肉夹馍，就是把猪肉用姜、蒜、桂皮、丁香、芫荽和大茴香炖得烂熟，用这种饼夹着。这种馕还出现在汤里，被切成麻将块大小，和透明的绿豆粉丝、柔韧的薄羊肉片一起在汤里浮动。
The restaurant’s owner, a robust woman named Hui Jun Wang, is from Henan Province in the east, on the North China Plain. Seamed with rivers and railways, with six other provinces at its borders, Henan has been crossed by strangers from strange lands since Silk Road days. Perhaps accordingly, the menu here draws a wide map.
这家餐馆的主人是个健壮的女人，名叫王慧君(音译)，来自华北平原的河南省。该省河流与铁路线纵横交错，与六省接壤，从丝绸之路时起就有南来北往的旅人经过。也许这就是餐馆菜单融合了好几省美食的原因吧。
From Hubei Province, Henan’s southern neighbor, comes re gan mian, or hot-dry noodles: muscular strands, clingy but not sticky, cooked the night before and doused with sesame oil, then cooked again and tumbled with sesame paste, salted chiles and scallions. This is breakfast in Wuhan, Hubei’s capital, and hot only in temperature, more punchy than spicy.
热干面来自河南省南侧的湖北省：面条筋道，有黏性但不粘牙，前一晚煮好，淋上芝麻油，第二天早上再煮一下，加入芝麻酱、咸辣椒和葱花搅拌。它是湖北省省会武汉的早点，这里的“hot”是说面条是热的，并不太辣，很有嚼头。
The former occupant of the shallow, stall-like space was Xi’an Famous Foods, now a thriving restaurant chain. A few Xi’an specialties, from Shaanxi Province to the west, are reprised here, including liang pi, gluten noodles in sesame paste and rousing vinegar, with the balance tilted toward the tang. Rugged hunks of gluten are tossed in, springy touches among crunchy sprouts, peanuts and cucumber.
“北方美食”位于一处路边摊式的狭窄空间，以前属于一家名叫“西安名吃”(Xi’an Famous Foods)的餐馆，如今“西安名吃”已发展成一个兴隆的餐饮连锁公司。西安是河南省西侧的陕西省的省会，那里的几种特色小吃这里也有，比如凉皮，它是一种面筋面条，以芝麻酱和爽口的陈醋调味，两者相得益彰、味道浓郁，并配上粗糙、有弹性的面筋块以及脆脆的豆芽、花生和黄瓜。
Qishan noodles, also from Shaanxi, are chewy bands in a hot-sour broth, topped by a chile-plowed heap of minced pork, carrot, wood-ear mushrooms and day-lily buds, with the faintest leavening from a crush of fresh parsley. “It looks like an exploded dumpling,” one of my companions said, and then we fell silent, chopsticks warring over it. (Note that this dish appears on the paper menu as “noodles with ingredients” and on the photo menu as simply “pork noodles.”)
岐山臊子面也来自陕西，面条筋道，汤是酸辣味的，里面有辣味碎猪肉、胡萝卜、木耳和黄花菜混合物，新鲜的碎欧芹更为之增添风味。“看起来像是饺子爆炸了，”一个同伴说。说完我们都陷入沉默，开始用筷子跟面条大战。提醒一下，这种面在纸质菜单上写的是noodles with ingredients(带配料的面条)，在配照片的菜单上只简单地写着pork noodles(猪肉面条)。
The widest noodles of all lurk in a nearly red broth mobbed by hunks of beef, cabbage and whorls of onion, with the added vehemence of doubanjiang, hot fermented bean paste, in the style of Sichuan Province to the southwest.
最宽的面条隐藏在近乎红色的汤里，被牛肉块、卷心菜和洋葱卷包围，调料是浓烈的豆瓣酱(来自中国西南部的四川省)。
Yes, the tiles are slightly grubby. There are only a few stools along an orange wall. The Manhattan Bridge rattles above. You must pay in cash, but this is easy at $1.25 a skewer, with not a dish over $8.
是的，瓷砖有点脏。只有几张凳子放在一面橘色的墙边。曼哈顿大桥的喧闹在头顶响起。必须用现金支付，但这不是什么问题，因为一个烤串才1.25美元，一餐不会超过8美元。
On a recent evening, after my friends and I had finished eating at the counter, Ms. Wang bustled out from behind the cash register, smiling and making shooing gestures. There were customers waiting on the sidewalk, and we’d lingered long enough.
前不久的一个晚上，我和朋友们在柜台边用完餐，王女士急忙从收银台后面跑过来，微笑着示意我们离开。人行道上有顾客在等，我们逗留的时间太长了。
关于美食的英语文章阅读篇二
哪些中国美食堪称世界非物质文化遗产
Chinese food- or at least some portion of it - may be soon joining the likes of kimchi andMediterranean food on Unesco's list of intangible cultural heritage items.
中国美食，或者至少是其中一部分，可能将很快加入韩国泡菜和地中海食物的行列，进入联合国教科文组织(Unesco)的非物质文化遗产名录。
The Chinese Cuisine Association, which tried to get Chinese cuisine on the list in 2011 when itproposed more than 30 foods and food-preparation techniques, is making another go atgetting Chinese food on the organization's list. But this time, they're making a more targetedrecommendation.
中国烹饪协会在2011年就曾试图让中国美食加入非物质文化遗产名录，并在当时申报了逾30种食物和烹饪技艺。如今，该协会再次作出尝试，然而这一次，他们的推进更加具有针对性了。
'One thing is certain,' says Bian Jiang, the association's vice director. 'We're not going to getChinese cuisine in general listed.'
该协会副会长边疆称，有一件事是确定的，那就是该协会将不再会把中国美食打包申请了。
The association tried that tactic in 2011, he says. But the attempt didn't even make it pastBeijing's Ministry of Culture, which has to approve all Unesco bids.
他说，该协会在2011年曾尝试过这一策略，但是甚至都没有在中国文化部获得通过。“申遗”均需要先获得文化部的批准。
So this year, the association is putting together a panel of experts to narrow down the list.
所以今年，该协会召集了一个专家团队来缩短名单。
'Chinese cuisine is so complicated and complex that it's hard for the Unesco officials tounderstand it as a whole,' Mr. Bian says. 'In the end, we will probably choose one specificfood, like dumplings, or a kind of cuisine technique,' such as pickling, he says.
边疆称，中国美食体系庞大、复杂，Unesco官员把它作为一个整体去理解是很难的。他说，最终他们可能将会挑选一种特色食品(例如饺子)，或者一种烹饪技巧(例如腌制)。
The intangible cultural heritage list is Unesco's attempt to honor things like rituals andcommunity-based activities, intended especially for cultures that may not have Machu Piccusor Parthenons. The intangibility, in turn, sometimes translates into something as tangible asfood and its preparation. In 2013, both Koreas' kimjang - the making and sharing of kimchi -and the Mediterranean diet made the list. The Mediterranean diet, Unesco says, brings aboutmoments 'of social exchange and communication, an affirmation and renewal of family,group, or community identity,' which might be translated into drinking wine at three-hourlunches.
Unesco设立非物质文化遗产名录，目的在于对仪式和民俗文化表示敬重，尤其是对可能没有马丘比丘(MachuPiccus)或帕特农神庙(Parthenons)的文化。而非物质这个词，有时候就可以解读为美食及其工艺这类的东西。在2013年，韩国的泡菜(既包括制作又包括分享)以及地中海餐饮都进入了该名录。Unesco称，地中海餐饮反映了社会交流和沟通，是对家庭、集体或者社区身份的一种确认和延续，这也许可以解读为在一顿吃了三个小时的午餐时喝酒。
So which Chinese foods should make the Unesco list? Opinions are nearly as diverse asChinese cuisine itself.
那么，哪些中华美食应该被列入Unesco文化遗产名录呢?就像玲琅满目的中华美食一样，人们给出的答案也是五花八门。
Judith Farquhar, author of 'Appetites: Food and Sex in Post-Socialist China,' says she'd go fordumplings.
《饕餮之欲：当代中国的食与色》(Appetites: Food and Sex in Post-Socialist China)一书的作者冯珠娣(Judith Farquhar)说，她认为饺子该上榜。
'They have a certain symbolic form, they have an inside and outside, and include meat andgrain, the two fundamental divisions of food for Chinese cuisine,' she says. 'Dumplings have asocial life - they're made in groups and eaten in groups.'
她说，饺子有特定的符号形式，有外表有内在，兼有肉和小麦这两种中华美食的基本元素。饺子拥有社交生活，它们成群做好，吃的时候也是成群下肚。
Qu Hao, a Chinese chef who won the China Golden Chef Award given by The Chinese CuisineAssociation, recommends braised sea cucumber with leeks because it 'enjoys a long history,' hesays. 'Many famous Chinese chefs have contributed to the development of this dish, and it'snow widely known by Chinese people, even though it is a Shandong specialty. '
曾被中国烹饪协会授予“中华金厨奖”荣誉称号的屈浩推荐大葱烧海参，理由是这道菜历史悠久。他说，许多中国名厨为这道菜的发展做出了贡献，虽然这是一道山东名菜，但在国内家喻户晓。
Tim Sedo, a history professor at Concordia University in Montreal who makes a YouTubecooking series with his wife, has a different idea: Hangzhou food.
康卡迪亚大学(Concordia University)历史学教授塞多(Tim Sedo)给出了不同的答案：杭州菜。塞多和他的妻子制作烹饪系列视频，并在YouTube上发布。
To make a long story short, a famous Song dynasty hero named Yue Fei defended the countryfrom northern invaders and became a folk hero and a symbol of loyalty. The story goes thathe died in a Hangzhou prison - betrayed by his captors.
一些杭州菜具有历史渊源，宋代名将岳飞英勇抵抗大金国的侵略，成为名族英雄以及忠诚的象征。但他遭人背叛，据说是在杭州的一个牢中被毒死的。
Hangzhou, in turn, 'has a lot of food that represents the people's hatred for these people,' hesays, such as the fried bread, youtiao, which stands for 'the frying of the two characters' whobetrayed Yue Fei, says Mr. Sedo.
塞多说，正因为如此，在杭州有很多食物代表了对陷害岳飞的那些人的憎恨。例如油条，代表对陷害岳飞的两个人物施以下油锅的酷刑。
Mindi Schneider, a professor at the International Institute of Social Studies at the Hague in theNetherlands, goes one step further in her idea, recommending indigenous Chinese pigbreeding - and the fatty pork that you get from it.
在位于海牙的国际社会科学研究所(ISS)担任教授的谢敏仪(Mindi Schneider)提出了更进一步的想法，推荐中国本土生猪养殖技术以及所得到的高脂肪的猪肉。
'China is the actual home of the pig, which was domesticated there between 6,000 and 10,000years ago. And each place has a local adapted pig breed. It's really diverse. You really need topreserve that indigenous livestock breed,' she says. Ms. Schneider published a four-pageproposal for her idea.
她说，中国是饲养家猪的鼻祖，早在6,000至10,000年前就实现了家猪饲养。每个地方都有当地培育的生猪品种，各有不同。这些本土牲畜品种很有必要被保留下来。谢敏仪发表了一份四页纸的报告来阐述其想法。
No surprise that Shi Xiusong, chef and general manager of Da Dong Roast Duck restaurant,recommends his restaurant's specialty dish as a combination of inheritance and innovationwith a storied history. Meanwhile, Shu Qiao, editor of the Chinese Epicure magazine and anauthor of several books about food, recommends fermented tofu and Shaoxing wine.
大董烤鸭店的厨师兼总经理石秀松推荐自己餐厅的特色菜肴，称其兼具传奇历史的继承和创新。与此同时，中国杂志《悦食Epicure》主编兼几本美食书籍的作者 俏推荐了臭豆腐和绍兴黄酒。
Unesco, for its part, has nothing to say about this stage of the process. 'We cannot speakabout any specific possible nomination,' writes Frank Proschan, the Paris-based chief of theProgramme Implementation Unit of the Intangible Cultural Heritage Section at Unesco.
Unesco未透露评选的进程。该机构非物质文化遗产名录规划实施部门主管Frank Proschan称，他们不能谈论任何特定的提名。
After the Chinese Cuisine Association picks its top choice, it goes to the Ministry of Culture inMarch. In June or July, the Ministry will make its application to Unesco, but the results won'tappear until the following November, Mr. Bian says.
边疆说，中国烹饪协会确定其首选提名后，将在明年3月申报至文化部。明年6月或7月，中国文化部将向Unesco申报，要到11月份才会有结果。
China has had luck with other intangibles on the Unesco list: using the abacus for mathematicalcalculations (2013), shadow puppetry (2011), acupuncture and moxibustion (2010) and blockprinting (2009). Maybe someday dumplings or fatty pork will join the canon.
在Unesco非物质文化遗产名录上，中国已取得的收获包括：使用算盘进行数学教学(2013年)，皮影戏(2011年)，针灸艾灸疗法(2010年)以及雕版印刷(2009年)。或许有一天饺子或高脂肪的猪肉也将上榜。
关于美食的英语文章阅读篇三
江南水乡乌镇美食攻略
Delicious seafood i of course, a staple of this water town. Local favorites such as steamed fishshouldn't be missed; but non-seafood dishes are also popular, like the braised mutton.
美味的海鲜自然是这座水乡的招牌菜。当地最受欢迎的美食，例如蒸鱼，是绝对不容错过的;不过非海鲜类美食也很受欢迎，譬如红烧羊肉。
For dessert, try the delicious and beautifully presented Gusao Cake, served in a traditional redlacquered box.
至于甜点，不妨试试可口又好看的姑嫂饼，这些饼会被盛在一个传统的红漆盒子中端上来哦。
Sanbai wine, a liquor distilled from rice or sorghum, is still made by hand in old-fashioneddistilleries using the same methods that have been employed for centuries.
三百酒是一种由大米或高粱蒸馏而成的酒。在老式酿酒厂里，人们仍然以纯手工的方式按数百年沿袭下来的方法酿酒。
Also try the delectable chrysanthemum tea that is a specialty of the region.
你还得试试甘美的菊花茶，也是本地特产哦。
Wuzhen has plenty of night life as well. Visit Chashi Jie for lively cafes and bars to enjoy yourleisure time. For entertainment, take in a show on the ancient Xiuzhenguan Square stage, orthe Xizha stage that floats on the water.
乌镇同样有丰富的夜生活。到茶市街那些热闹的咖啡厅和酒吧享受休闲时光吧。要找娱乐消遣则可以到修真观的古戏台，或是到西栅水上戏台看表演。
With many sites of historical and cultural interest, the poetic town of Wuzhen deserves to be onyour first touring destination in China.
乌镇这座充满了诗意的小城拥有众多历史和文化景观，值得成为你中国之旅的第一站。
