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《美食譯苑:中文菜單英文譯法》飲食文化是中國優秀傳統文化的重要組成部分，曆史源遠流長。全球化進程的深入推進，使中華美食走遍世界，享譽全球。多樣的選材，獨到的技法，精美的造型和豐富的口感，在不經意間嚮世人傳遞中華飲食文化的博大精深。

目錄
Table of Contents
翻譯的原則 Principles of Translation ························
第一章 中餐 Chinese Cuisine ··········································
中國菜的分類 Classifications of Chinese Cuisine ·············
1. 八大菜係 Eight Famous Cuisines ·············································
1.1. 魯菜 Lu Cuisine (Shandong Cuisine) ·····································
1.2. 川菜 Chuan Cuisine (Sichuan Cuisine) ··································
1.3. 粵菜 Yue Cuisine (Guangdong Cuisine) ·······························
1.4. 閩菜 Min Cuisine (Fujian Cuisine) ·········································
1.5. 蘇菜 Su Cuisine (Jiangsu Cuisine) ········································
1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) ····································
1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) ·····································
1.8. 徽菜 Hui Cuisine (Anhui Cuisine) ··········································
2. 菜品分類 Types of Courses ·····················································
2.1. 涼菜類 Cold Dishes ·······························································
2.2. 熱菜類 Hot Dishes ································································
2.3. 湯羹粥煲類 Soups, Congees and Casseroles ······················
2.4. 主食和小吃 Main Food and Snacks ······································
第二章 西餐 Western Cuisine·········································
一、開胃菜（頭盤及沙拉類）Appetizers and Salads ············
二、湯類 Soups ·········································································
三、副菜 Entrées ·······································································
四、主菜 Main Courses ····························································
五、配菜 Side Dishes ······························································
六、甜點 Desserts ·····································································
第三章 飲品 Drinks ······························································
一、酒精類飲品 Alcoholic Beverages ···································
1. 國酒 Chinese Wines ································································
2. 洋酒 Imported Wines ·······························································
2.1. 白蘭地與威士忌 Brandy and Whisky ·····································
2.2. 金酒與朗姆酒 Gin and Rum ··················································
2.3. 伏特加與龍舌蘭 Vodka and Tequila ······································
2.4. 利口酒和開胃酒 Liqueurs and Aperitifs ··········································
2.5. 紅酒 Red Wine ····················································································
二、不含酒精類飲料 Non-Alcoholic Beverages ···················
三、中國飲品文化 Chinese Drinking Culture ······················
1. 中國茶文化 Chinese Tea Culture ·············································
2. 中國酒文化 Chinese Wine Culture············································
附：中餐禮儀 Chinese Table Manner ···········································
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