和外国友人打交道，一定少不了带他们品尝地道的中国美食。

中国传统餐饮文化历史悠久，八大菜系，四味俱全、食材多样、吃法讲究，要能用英语准确清晰地表达，还真是不容易呢！

八大菜系

Eight Cuisines

中国的饮食特点可以概括成四个字：色(color)、香(aroma)、味(taste)、形(texture)。由于中国地大物博，各地物产、风俗都存在差异，饮食上也形成了多种风味(flavor)。主食(staple food)上，一直有“南米北面”(rice in the south and noodles in the north)的说法，口味上有“南甜北咸东酸西辣”(sweet in the south, salty in the north, sour in the east, and spicy in the west)之分。此外，还有八大菜系：徽菜、粤菜、闽菜、湘菜、苏菜、鲁菜、川菜、浙菜。

徽菜

   Anhui Cuisine

徽菜起源于古代徽州。这里有丰富的植物、动物食材，当地人喜欢用火腿和糖来提鲜。徽菜中经常使用炖和蒸等烹饪方式。

Anhui cuisine is derived from ancient Huizhou, where is rich in flora and fauna. Braising and steaming are frequently used in Anhui cuisine. 

毛豆腐

Fried Hairy Tofu

天然发酵的豆腐口感软糯，但没有臭味，被誉为“中国奶酪”。

The naturally fermented tofu tastes soft and waxy but without a smelly flavor, and is celebrated as "Chinese Cheese."

臭鳜鱼

Stinky Mandarin Fish

鳜鱼的肉经过腌制和发酵后形成了特殊的“蒜瓣肉”质感，口感和风味独特。

The flesh of mandarin fish transforms into a garlic clove-like texture after exquisite fermentation, and develops a classical flavor that perfectly panders to epicurean tastes.

粤菜

Guangdong Cuisine

粵菜即广东地方风味菜，主要由广州菜、潮州菜、东江菜组成，以广州菜为代表。粤菜用量精而细，配料多而巧，菜品达5000多种。

Guangdong Cuisine mainly composed of the flavors of Guangzhou, Chaozhou and Dongjiang. Guangdong Cuisine provides enjoyment with delicate, well-chosen ingredients and beautiful presentation. There are more than 5,000 dishes.