中华饮食文化经过几千年的历史积淀，已成为我国传统文化不可或缺的组成部分，是人类饮食文化宝库中一颗璀璨的明珠。我国疆域辽阔、地大物博，各地在气候、物产、风俗习惯等方面存在差异，逐渐形成了独特的饮食文化与习俗。本书以中英双语的方式介绍了我国七大饮食文化区域各自的代表性美食，着重从地理条件、历史文化、发展演变、独特风味及制作方法等维度对各菜式进行阐释，旨在帮助读者用英语与外国友人畅谈中国的美食文化，对外讲好中国美食故事。
本书配美式外教录音，读者可扫描封底二维码在线听。本书适合想用英语介绍中国美食文化，尤其是备考大学英语四、六级或研究生的读者使用。

前言
Chapter 01 The Cuisine in the Northeast Region 东北地区饮食
The Dietary Culture of the Northeast Region 东北地区饮食文化
Braised Pork with Vermicelli 猪肉炖粉条
Demoli Fish Stew 得莫利炖鱼
Shenyang Chicken Skeleton 沈阳鸡架
Grilled Noodles 烤冷面
Fried Pork in Scoop 锅包肉
Pancake with Salted Fish 咸鱼饼子
Chapter 02 The Cuisine in Beijing-Tianjin Region 京津地区饮食
The Dietary Culture of Bejing-Tianjin Region 京津地区饮食文化
Luzhu Huoshao 卤煮火烧
Zha Jiang Noodles 炸酱面
Beijing Roast Duck 北京烤鸭
Pea Flour Cake 豌豆黄儿
Jianbing Guozi 煎饼馃子
Go Believe/Goubuli Baozi 狗不理包子
Tianjin Mahua/Fried Dough Twists 天津大麻花
Chapter 03 The Cuisine in the Mid-North and Northwest Region 中北及西北地区饮食
The Dietary Culture of the Mid-North and Northwest Ragion 中北及西北地区饮食文化
Xinjiang Roast Whole Lamb 新疆烤全羊
The Xinjiang Market Chicken 新疆大盘鸡
Lanzhou Beef Ramen 兰州牛肉拉面
Beef Jerky 牛肉干
Milk Tofu 奶豆腐
Mutton Eaten with Hands 手抓羊肉
Qinghai Niang Pi 青海酿皮
Condensed Yogurt 老酸奶
Chapter 04 The Cuisine in the Middle and Lower Reaches of the Yellow River 黄河中下游地区饮食
The Dietary Culture of the Middle and Lower Reaches of the Yellow River 黄河中下游地区饮食文化
Rougamo肉夹馍
Pita Bread Soaked in Beef/Lamb Soup 牛羊肉泡馍
Hanzhong Hot Mianpi 汉中热面皮
Daoxiao Noodles 刀削面
Sauteed Boiled Pork 过油肉
Fried Leek Dumplings 韭菜盒子
Braised Pork Balls in Gravy 四喜丸子
Braised Intestines in Brown Sauce 九转大肠
Stir-fried Kidney 爆炒腰花
Sweet and Sour Carp 糖醋鲤鱼
Dezhou Braised Chicken 德州扒鸡
Chapter 05 The Cuisine in the Middle and Lower Reaches of the Yangtze River 长江中下游地区饮食
The Dietary Culture of the Middle and Lower Reaches of the Yangtze River 长江中下游地区饮食文化
Hot Dry Noodles 热干面
Chopped Bell Pepper Fish Head 剁椒鱼头
Chairman Mao's Red Braised Pork 毛氏红烧肉
Jiangxi Steamed Rice Powder and Pork 江西粉慕南
Beggar's Chicken 叫花鸡
Shanghai Pan-fried Pork Buns 上海生煎包
Ningbo Tangyuan 宁波汤圆
Crab Roe Soup Buns 蟹黄汤包
Mochi 麻糍
Jinhua Ham 金华火腿
Salted Duck 盐水鸭
Braised Pork Ball in Brown Sauce 红烧狮子头
Jiaxing Zongzi 嘉兴粽子
Dongpo Pork 东坡肉
Chapter 06 The Cuisine in the Southeast Region 东南地区饮食
The Dietary Culture of the Southeast Region 东南地区饮食文化
Roast Suckling Pig 烤乳猪
Claypot Rice 煲仔饭
Oyster Omelet 蚵仔煎
Hakka Stuffed Tofu 客家酿豆腐
Hainan Coconut Eight-treasure Rice 海南椰子八宝饭
Hong Kong Curry Fish Balls 香港咖喱鱼蛋
Braised Pork with Salted Vegetables (Mei Cai) 梅菜扣肉
Buddha Jumping over the Wall 佛跳墙
Chapter 07 The Cuisine in the Southwest Region 西南地区饮食
The Dietary Culture of the Southwest Region 西南地区饮食文化
Kung Pao Chicken 宫保鸡丁
Sour Soup Fish 酸汤鱼
Spicy Hot Pot 麻辣烫
Mapo Tofu(Stir-fried Tofu in Hot Sauce) 麻婆豆腐
Three Cannons 三大炮
Twice-cooked Pork 回锅肉
Fish Flavored Shredded Pork 鱼香肉丝
Hot and Sour Rice Noodles 酸辣粉
Cross Bridge Rice Noodles 过桥米线
Luosifen 螺蛳粉
Guilin Rice Noodles 桂林米粉
Buttered Tea 酥油茶
Highland Barley Wine 青稞酒
Stone Pot Chicken 石锅鸡
附录 以食为媒走天下——不可不知的中华美食英文表达
参考文献