英语翻译Chinese Cooking HistoryChina is a country where the prep

英语翻译
Chinese Cooking History
China is a country where the preparation and appreciation of food has been developed to the highest level.
The art of Chinese cooking has been developed and perfected over many centuries .Fuxi taught people to fish,hurt,grow crops and cook twenty centuries before Christ.However,cooking could not be considered an art until the Zhou Dynasty.
The two dominant philosophies of the Chinese culture are Confucianism and Taoism.Each influenced the course of Chinese history and the development of the culinary arts.Confucianism concerned itself with the art of cooking and placed great emphasis on the enjoyment of life.To the chinese,food and friend are inseparable A gathering without food is considered incomplete and improper.
Confuius loved and respected the art of cooking.He establelished culinary standards and proper table etiquette.Most of these are still considered to be the standards today.The tradition of cutting foods into bite size pieces cluring preparation is unique to the chinese cutture.
Confucius tanght that good cooking clepends on the blending of various ingredients and condiment rather than the taste of the individual elements.He believed that in order to become a good cook one must frist be a good matchmaker.The flavors of the ingredients must be blended with harmony.Without harmony these is no taste.
He also stressed the use of color and texture in preparing a dish.Most certainly confucianism helped raise cooking from a menial task to the status of an art.
Taoism was responsible for the clevelopment of the hygienic aspects of food and cooking.The chief objective of this philosophy was people's wish for long life.In contrast to supporters of Confucianism who were interested in taste.Texture and appearance,taoists were concerned with the life-giving attributes of various foods.
Over the centuries the Chinese have explored the world of plants,roots ,herbs,fungi and seeds to fird life-giving elements.they discovered that the nutritional value of vegetables could be destroyed by improper cooking and that many items had medicinal value.For example ,ginger,a favorite condiment,is also used to ease an upset stomach and as a cold remedy.
Unlike the majority of Eastern cuisines,most Chinese dishes are low-calorie and low-fat.Food is cooked using polyunsaturated oils:milk,cream,butter and cheese are not a part of the daily diet.Animal fats are kept to a minimum due to the small portions of meats used.However,some dishes served in Chinese restaurants may be considerably higher in calories and fats than those you prepare at home.
With this basic understanding of Chinese culinary history,you are ready to begin cooking in Chinese style.

中国烹饪历史
中国是一个所在国的制备和赞赏食品已发展到最高水平.
艺术,中国烹饪已制定和完善了超过许多世纪.伏羲教人以鱼,伤害,成长作物和库克20世纪前christ.however ,烹饪,不能被视为一种艺术,直到周代的.
两个主要的哲学,中国文化是儒家思想与taoism.each影响的过程中中国的历史和发展的厨艺.儒学的关注本身与艺术的烹饪和非常重视,对享受life.to ,中国,食品和朋友是分不开的一次聚会,没有食物被认为是不完整的和不正当的.
confuius爱戴和尊重的艺术cooking.he establelished烹饪标准和适当的表etiquette.most这些仍然被视为标准today.the传统切割食物一口大小块cluring的制备是独一无二的,向中国cutture .
孔子tanght良好的烹饪clepends上的融合各种成分和调味品,而不是滋味个人elements.he认为,为了成为一个良好的库克一,必须弗里斯特是一个很好的matchmaker.the口味的成分必须与混纺harmony.without和谐,这些是没有品味.
他还强调,使用颜色和纹理在准备dish.most当然儒学有助于提高烹饪从粗重的任务,地位的一种艺术.
道教是负责为clevelopment的卫生方面的cooking.the食物和行政的目的,这种哲学是人民的愿望,只要life.in对比的支持者儒学谁有兴趣的口味.质地和外观,道教界关注与赋予生命的属性的各种食品.
数百年来中国人探索的植物世界,根,中草药,真菌和种子fird赋予生命的elements.they发现的营养价值的蔬菜可予以销毁不当煮食,而且许多项目,例如药用value.for ,生姜,喜爱的调味品,也是用来减轻一肚子不高兴,作为冷战的补救措施.
不同于大多数东欧菜,中国菜最是低热量和低fat.food是熟食用多油脂：牛奶,奶油,黄油和奶酪是不是一个部分的diet.animal每日油脂是保持在最低水平,由于向一小部分肉类used.however ,有些菜曾任职于中国餐馆,可在相当高的热量和脂肪比你准备在家中.
与这个基本的了解,中国烹饪的历史,你是准备开始在中国烹饪风格