上海菜英文介绍

中国几乎所有的菜系都汇聚在上海。世界各地的佳肴也都能在上海觅到踪迹。下面小编为大家整理的上海菜英文介绍，希望对大家有用!

上海菜英文介绍

The locals in Shanghai put it: "'Blessed are those who are born in Shanghai as they have many chances to taste delicious food". Shanghai Cuisine is not one of the Eight Major Cuisines of China but it is a blend of the most appealing aspects of other food. Also, Shanghai's chefs are always ready to adopt the best aspects of foreign cuisines and make them their own. Therefore, it may be safely said that you can enjoy all the best food from home and abroad in Shanghai.

上海人常说：“生在上海的人们是幸运的，因为他们有很多机会品尝美味的食物。”上海菜虽不属于中国八大菜系，但它却融合了很多其它菜系的特色。上海的大厨们还十分乐于吸收国外饮食的长处，中西合璧，洋为己用。因此，可以毫不夸张地说你在上海就可以吃遍天下。

Shanghai Cuisine, also known as Hu Cai, includes two styles-Benbang Cuisine and Haipai Cuisine.

上海菜，也被称为沪菜，有两种风格，一是本帮菜，另一种便是海派菜。

Benbang Cuisine, literally meaning "local cuisine", is the traditional family style that appeared in Shanghai over 100 years ago. Using fresh fish, chicken, pork and various vegetables as the main ingredients, Benbang Cuisine always has a great flavor and a bright color derived from the oil and soybean sauce. Like the dishes of Suzhou and Wuxi cuisines, Shanghai Benbang dishes taste fresh, mellow and sweet.

本帮菜，顾名思义，也就是指上海本地传统菜肴，在上海已有上百年的历史。本帮菜多以新鲜的鱼、鸡肉、猪肉以及各种蔬菜为食材，多油多酱，味道浓郁，颜色鲜亮。像苏州菜和无锡菜一样，上海的本帮菜爽口，软润，香甜。

Haipai Cuisine, literally meaning "all-embracing cuisine" is derived from the cosmopolitan culture formed in Shanghai in the end of the Qing Dynasty (1644—1911). It absorbs the advantages of many cuisines from other regions of China and even western countries, and then adapts them to suit local tastes. Fresh fish, shrimps and crabs are the main ingredients of Haipai Cuisine. The appearance, flavors and cooking techniques of the Haipai dishes have many variations.

海派菜与本帮菜不同，它是从清末时期在上海开始形成的兼容并包式的文化中发展形成的。它融合了全国乃至世界各地烹饪的优点，并加以改良，以适应当地人们的口味。鱼、虾、蟹是海派菜的主要食材。而其卖相、口味以及烹调方法也各式各样。

Benbang and Haipai Cuisine also have many things in common: First, they make great use of fresh meat, chicken, vegetables and especially various marine ingredients such as fish, shrimps and crabs. Secondly, Shanghai Cuisine has a great number of signature dishes made from various seasonal ingredients. Thirdly, a wide range of cooking techniques have been adopted, including steaming, braising, stewing, stir-frying, quick-frying, deep-frying, boiling, marinating, smoking and roasting. Fourthly, strongly hot food hardly ever forms part of Shanghai Cuisine. Most of the dishes taste fresh, clear, mellow, sweet or subtly spicy.

本帮菜和海派菜也有不少相通之处：首先，他们都大量使用新鲜肉类、鸡、蔬菜，尤其是鱼、虾、蟹等各种海鲜食材。其次，上海菜中的很多招牌菜是用时令食材制作而成。再次，很多的烹饪方法被吸收运用在上海菜之中，蒸、炖、煮、炒、快炒、炸、卤、熏、烤等，应有尽有。最后，上海菜中少有辣食，大都鲜美、爽口、醇厚、甜美或微麻。

In recent years, Shanghai Cuisine has been greatly influenced by Cantonese Cuisine. Consequently the dishes are now less oily and more delicate with the use of high quality and expensive ingredients. People here have become more concerned about a healthy diet. This means there is an upsurge in the trend towards the use of fresh ingredients and in particular good quality fruit and vegetables.

近年来，上海菜也受到了粤菜的影响，变得清淡、精致，使用了更多高质量的昂贵食材。上海人也越来越注重饮食的健康。这也就是说，如今的潮流趋势是更多的使用新鲜食材，尤其是高品质的水果、蔬菜。

Shanghai cuisine is a popular style of Chinese cuisine. The city of Shanghai itself does not have a separate and unique cuisine of its own, but modifies those of the surrounding provinces, such as Jiangsu and Zhejiang. What can be called Shanghai cuisine is epitomised by the use of alcohol. Fish, crab and chicken are "drunken" with spirits and are briskly cooked, steamed or served raw. Salted meats and preserved vegetables are also commonly used to enhance the flavor.

上海菜是中国菜中一个受欢迎的种类。它吸收了江苏、浙江等周边省份的菜系特点。上海菜的还有一个特点便是使用酒。先用酒将鱼、蟹、鸡肉置于酒中，然后迅速烹调，或者不经烹调直接上菜。还会使用腌肉、冬菜来增加菜的风味。

The use of sugar is common in Shanghai cuisine, especially when used in combination with soy sauce. The most notable dish of this type is "sweet and sour spare ribs". "Red cooking" is another popular style of stewing meats and vegetables.

糖也是经常在上海菜中使用的材料，特别是常与酱油一同使用。外地人或许会难以发觉这种“秘方”在菜中的使用。运用这种材料制作的菜品中比较著名的当属“糖醋小排”。另外，红烧也是一种常用的烹调方法。