中国美食的英语？以下是一些常见中华美食的英文表达：炒面：Chow Mein 用料有面条、肉、洋葱和芹菜（celery）等。每个地区做法稍有差异，但多数餐馆会先将面条油炸至金黄色。炒饭：Fried-rice 或 Fried-rice with eggs 并非“Chow Fan”，需使用正式翻译。菠萝包：Pineapple Bread 起源于香港，那么，中国美食的英语？一起来了解一下吧。
“ Chinese Dumpling
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 join the work. Some people started to make dumplings when they were kids in the family, so most Chinese know how to make dumplings.” 谢谢采纳！
译文：
“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。
以下是一些常见中华美食的英文表达：
炒面：Chow Mein
用料有面条、肉、洋葱和芹菜（celery）等。每个地区做法稍有差异，但多数餐馆会先将面条油炸至金黄色。
炒饭：Fried-rice 或 Fried-rice with eggs
并非“Chow Fan”，需使用正式翻译。
菠萝包：Pineapple Bread
起源于香港，表面金黄且有菠萝样皱褶，但不含菠萝成分。原材料包括糖、鸡蛋、面粉（flour）等，新鲜出炉时口感最佳。
点心：Dim Sum
从粤语发音英译而来，涵盖多种精致茶点，深受外国人喜爱。常见点心包括：
烧麦：Siu Mai
虾饺：Shrimp Dumpling
排骨：Spare ribs
凤爪：Phoenix Claws
肠粉：Rice Noodle Rolls
糯米鸡：Sticky Rice in Lotus Leaf
叉烧包：Barbecue Pork Bun
春卷：Spring Rolls
火锅：Hot Pot
包括鸳鸯火锅（Double-flavor Hot Pot），满足不同口味需求。
1、饺子（jiaozi 现在称dumpling?）2、白切鸡（the Soft-Boiled Chicken）3、酱板鸭（Spicy salted duck）4、刀削面（Sliced Noodles）5、重庆酸辣粉（chongqingsuanlafen）
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中国菜的英文翻译包括但不限于以下分类及示例：
经典名菜： Roast Beijing Duck：北京烤鸭 Spicy Diced Chicken with Hot Peppers：辣子鸡丁
中式面食与糕点： Pork/Chicken Noodles Soup：肉丝/鸡汤面 Rice Noodles with Beef：牛肉米粉 Fried Rice Noodles：炒米粉 Mantou：馒头
中式早点： Rice Glue Balls：元宵 Clay Oven Rolls：烧饼 Steamed Sticky Rice Balls：汤圆
冰品与特色甜品： Tofu Pudding：豆花 Mein Mein Ice：绵绵冰 Sweet Red Bean Paste Dessert：红豆沙
其他美食： Angelica Duck：当归鸭 Hot Pot：火锅 Kung Pao Chicken：宫保鸡丁
海鲜与鱼类： Steamed Sea Bream with Ginger：清蒸海鲈鱼 Spicy Shrimp with Tender Vegetables：麻辣鲜虾 Fish Fillets in Chili Sauce：鱼香肉丝
请注意，以上列举仅为部分中国菜的英文翻译，中国美食文化博大精深，菜品繁多，且不同地区、不同菜系有不同的特色和命名方式。
下面的是讲中国面条的，可以进行删减作为口语考试之素材。
Chinese Noodles
Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.
Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.
Although the Chinese, Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chinese East Han Dynasty, between AD 25 and 220. During the Chinese Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night.
In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the Lajia archaeological site, during excavation of a Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese noodles.
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water.
Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
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