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如何评价中国菜

Color, smell and taste are the three traditional aspects used to describe Chinese cuisine as well as the meaning, appearance and nutrition of the cuisine.

颜色，气味和味道是描述中国菜的三个传统方面，以及菜的寓意，外观和营养。

Cooking should be appraised with respect to the ingredients used, knifework, cooking time and seasoning.

应根据所使用的食材，刀法，烹饪时间和调味料对烹饪进行评估。

Staple foods主食

Rice米饭

Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form.

水稻是中国南方水稻种植地区人们的主要主食。蒸米饭，通常是白米饭，是最常见的食用形式。

Wheat小麦

In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, bing (bread), jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed buns)

.在中国北方的小麦种植地区，人们主要依靠面粉为主的食品，例如面条，饼(面包)，饺子(一种中国的饺子)和馒头。

Noodles面条

Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings.

中国的面条有干的，也有新鲜的，大小、形状和质地都各不相同，通常用来做汤吃，也可以炸着吃。

Cold dishes and drinks凉菜和酒水

Cold dishes凉菜

Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat and sausages, to cold soups.

冷盘通常在正餐前上桌。除了色拉和泡菜作为开胃菜，它们还包括果冻、豆腐、面条沙拉、熟肉和香肠、冷汤。

Drinks饮料

Tea茶

Tea plays an important role in Chinese dining culture. 茶在中国饮食文化中起着重要作用。

The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea.

中国茶的不同类型包括黑茶，白茶，绿茶，黄茶，乌龙茶和黑茶。

Herbal drinks.中草药茶(凉菜)

Chinese herb tea, also known as medicinal herbal tea, is a kind of tea made from Chinese medicinal herbs

中草药茶，又称药草茶，是一种用中草药制成的茶。

Alcoholic beverage酒类

Baijiu(white liquor) and huangjiu(yellow liquor) as strong alcoholic beverages are preferred by many people as well. 白酒和黄酒作为烈性酒也是很多人的首选。

Wine is not so popular as other drinks in China that are consumed whilst dining, although they are usually available in the menu.

尽管在菜单中通常提供葡萄酒，但葡萄酒在中国并不像在用餐时消费的其他饮料那样受欢迎。