用英文介绍中国菜的特点

Immortals
Duck
神仙鸭子
Hot
Tofu麻婆豆腐
Pool
chicken叫化鸡
twice
meat回锅肉
Pure
meat白煮肉
Hot
water
Cabbage
开水白菜
Xihu
Braseniaschreberi
soup西湖莼菜汤
Ding
lake's
Vegetables
鼎湖上素
deep-fried
long
twisted
dough
sticks油条
Gongbaojiding（diced
chicken
with
paprikas）宫爆鸡丁
The
white
cuts
a
chicken
白斩鸡
Small
steamed
bun
小笼包
Wonton
馄饨
Diet
Culture
difference
between
China
and
America.（中美饮食文化的差异）这篇可以参考）
The
main
difference
between
Chinese
and
America
eating
habits
is
that
unlike,
where
everyone
has
their
own
plate
of
food,
in
China
the
dishes
are
placed
on
the
table
and
everybody
shares.
If
you
are
being
treated
by
a
Chinese
host,
be
prepared
for
a
ton
of
food.
Chinese
are
very
proud
of
their
culture
of
food
and
will
do
their
best
to
give
you
a
taste
of
many
different
types
of
cuisine.
Among
friends,
they
will
just
order
enough
for
the
people
there.
If
they
are
taking
somebody
out
for
dinner
and
the
relationship
is
polite
to
semi-polite,
then
they
will
usually
order
one
more
dish
than
the
number
of
guests
(e.g.
four
people,
five
dishes).
If
it
is
a
business
dinner
or
a
very
formal
occasion,
there
is
likely
to
be
a
huge
amount
of
food
that
will
be
impossible
to
finish.
A
typical
meal
starts
with
some
cold
dishes,
like
boiled
peanuts
and
smashed
cucumber
with
garlic.
These
are
followed
by
the
main
courses,
hot
meat
and
vegetable
dishes.
Finally
soup
is
brought
out,
which
is
followed
by
the
starchy
"staple"
food,
which
is
usually
rice
or
noodles
or
sometimes
dumplings.
Many
Chinese
eat
rice
(or
noodles
or
whatever)
last,
but
if
you
like
to
have
your
rice
together
with
other
dishes,
you
should
say
so
early
on.

With the great differences in the climate, geographical environment, and historical and cultural development of different regions, Chinese cuisine culture is extensive and profound with unique characteristics. China has local cuisine, imperial dishes, dishes of ethnic minorities, Islamic dishes with a strong religious flavor and vegetarian dishes.

1. Cut the meat into slices 5 cm (2 inches) long, 0.5 cm (0.2 inch) wide and 3 cm (1.2 inches) wide. Put in a bowl. Add the salt and stir until mixture becomes sticky. Add the dry cornstarch and egg white and mix well.

2. Grind the Chinese prickly ash and put aside. Put the sugar, chopped ginger, soy sauce, water and the mixture of cornstarch and water in a bowl to make a sauce.

3. Heat the oil to 110-135:C (230-275:F) and stir-fry the pork slices until they are done. Take out and drain off the oil.

4. Keep 25 g (1 2/3 tbsp) of the oil in the wok. Put in the ground Chinese prickly ash and soy bean paste and stir-fry until they produce an aroma. Put in the pork slices and stir-fry until they change into a red color. Put in the mixed sauce. Add the spicy oil and sesame powder and mix well. Take out and serve.