中国饮食博大精深。中国菜不但花样多，而且具有色、香、味、形俱佳的特点。
Chinese cuisine is vast and profound. Chinese cuisine is not only varied, but also characterised by its colour, aroma, taste as well as shape.
由于中国地域辽阔，各地的物产、气候和生活习惯不同，因此人们的口味也各不相同：南方人口味清淡，北方人口味较重，四川人喜欢吃.辣，山西人喜欢吃酸……这样，在中国就形成了各具地方风味特色的菜系。其中，鲁菜、川菜、淮扬菜和粤菜被称为中国的”四大菜系”。
Because of the vast territory of China, the different products, climate and habits of life in different places, people’s tastes also vary: southerners have a light taste, northerners have a heavy taste, and Sichuan people like to eat. Spicy, Shanxi people like to eat sour …… In this way, in China has formed a variety of dishes with local flavor characteristics. Among them, Lu, Sichuan, Huaiyang and Cantonese are known as the “Four Great Cuisines” of China.
鲁菜，也称山东菜，擅长爆、烧、炸、炒等，很讲究菜汤和奶汤的调制。鲁菜中比较有名的有”德州扒鸡”、”糖醋黄河鲤鱼”等。
Lu cuisine, also known as Shandong cuisine, is good at exploding, roasting, frying, and stir frying, and is very particular about the preparation of vegetable and milk soups. Some of the more famous dishes in Shandong cuisine are “Dezhou Steak Chicken” and “Sweet and Sour Yellow River Carp”.
“粤菜”也叫广东菜，它的用料比较广泛、花色品种也很多，注重口感的鲜嫩和爽滑。粤菜著名的菜品有”油包鲜虾仁”、”烤乳猪”等。
“Cantonese cuisine is also known as Guangdong cuisine, which uses a wide range of ingredients and has a wide variety of flavours, with an emphasis on freshness and smoothness. Some of the most famous dishes in Cantonese cuisine include “fresh shrimp wrapped in oil” and “roast suckling pig”.
川菜具有麻、辣、油重和味浓等特点，川菜的代表菜肴有”鱼香肉丝”、”宫爆鸡丁”、”怪味鸡块”、”麻婆豆腐”等。
Sichuan cuisine is characterized by its numbness, spiciness, heavy oil and strong flavour, and its representative dishes include “shredded pork with fish fragrance”, “diced chicken with gong bao”, “chicken with strange flavour” and “ma po tofu”.
淮扬菜集淮河沿岸、长江下游的扬州、镇江、淮安等地菜肴的精华，特点是注重选材，讲究火工，并且注重菜品造型的美观。淮扬菜以烹制山野海味而闻名。著名菜肴有”叫化鸡”、”盐水鸭”、”清炖蟹粉狮子头”等。
Huaiyang cuisine is a collection of dishes from Yangzhou, Zhenjiang and Huai’an along the Huai River and the lower reaches of the Yangtze River, and is characterized by its emphasis on the selection of ingredients, the work of fire, and the beauty of the shape of the dishes. Huaiyang cuisine is famous for its preparation of mountain and seafood. Some famous dishes include “calloused chicken”, “duck in salt water” and “stewed lion’s head with crabmeat”.
中国著名的宴席有：”满汉全席”①、”孔府宴”②、”全鸭宴”③等。
Some of China’s most famous banquets include the Manchurian Banquet (①), the Confucius Banquet (②) and the Whole Duck Banquet (③).
如果您到北京，一定要尝尝有名的”北京烤鸭”。北京烤鸭是北京的名菜，它以色泽红艳，肉质细嫩，味道醇厚，肥而不腻的特色而驰名中外，最著名的烤鸭店是全聚德。
If you are in Beijing, you must try the famous “Peking Duck”. It is famous for its red colour, tender meat, rich flavour and fatty texture, and the most famous duck restaurant is Quanjude.
①“满汉全席”：满汉全席是清代满室贵族、官府才能享用的宴席，一般民间非常少见。它的规模盛大高贵，程式复杂，满汉食珍，南北风味兼有，菜肴达300多种，有中国古代宴席之最的美誉。
①Manchurian Banquet: The Manchurian Banquet was a banquet that could only be enjoyed by the Manchu nobility and the government in the Qing Dynasty, and was rarely seen by the general public. It is grand and noble in scale, complex in program, full of Chinese and Chinese food treasures, both northern and southern flavours, with more than 300 kinds of dishes, and has the reputation of the most ancient Chinese banquet.
②”孔府宴”：山东曲阜孔府是孔子诞生和其后人居住的地方。孔子认为”礼” 是社会的最高规范，宴饮是“礼”的基本表现形式之一。孔府宴礼节周全，程式严谨，是中国古代宴席的典范。
②The Confucius House Banquet: The Confucius House in Qufu, Shandong Province, is the place where Confucius was born and where his descendants lived. Confucius believed that “ritual” was the highest social norm, and the banquet was one of the basic expressions of “ritual”. The Confucius House banquet is a model of ancient Chinese banqueting, with its elaborate rituals and strict procedures.
③”全鸭宴”：首创于北京全聚德烤鸭店。 特点是宴席全部以北京填鸭为主料烹 制各类鸭菜肴组成，共有100多种冷热鸭菜可供选择。用同一种主料烹制各种菜肴组成宴席是中国宴席的特点之一。
③The “Whole Duck Banquet”: it was first served at the Quanjude Roast Duck Restaurant in Beijing. The banquet is characterized by a variety of duck dishes cooked with Peking duck as the main ingredient, with more than 100 hot and cold duck dishes to choose from. It is one of the characteristics of Chinese banqueting that all dishes are prepared with the same main ingredient.