问题描述：
英语翻译
菜系因地理、气候、习俗、特产的不同形成了不同的地方风味,菜系的划分单就汉族的饮食特点而言,目前有四大菜系、八大菜系、十大菜系之说,而且划分系类仍有继续增加的趋势.如果按四大菜系分：有鲁菜、川菜、粤菜和淮扬菜.八大是前者加上浙、闽、湘、皖,合称新八大；到了近代再加上新兴的京、沪,共十大菜系.其中各大菜系交相辉映,各有千秋,成为了中华民族珍贵的文化瑰宝!
一,淮 扬 菜
淮扬菜集江南水乡扬州、镇江、淮安等地菜肴之精华,是江苏菜系的代表性风味.淮扬菜选料注意鲜活鲜嫩；制作精细,注意刀工；调味清淡味,强调本味,重视调汤,风味清鲜；色彩鲜艳,清爽悦目；造型美观,别致新颖,生动逼真.
二、四川菜系,简称川菜.
特色：它以麻辣、鱼香、家常、怪味、酸辣、椒麻、醋椒为主要特点.
四川盆地气候温和,物产丰富,自古有"天府之国"的美誉,"食在四川"的美食文化名贯古今,而成都更把川菜的精华发扬光大.
川菜作为全国四大著名菜系之一,已历经千年,迄今已有3000多个品种,数百种名菜.川菜以辣闻名天下,却不仅仅止于辣味.川菜属中国四大菜系(川、粤、鲁、淮扬)之一,其强劲的势力早已渗透到全国各地每个角落.
三、广东菜系,简称粤菜.
特色：它以选料广泛,讲究鲜、嫩、爽、滑、浓为主要特点.它主要由广东菜、潮州菜和东江菜组成.
四、鲁菜
鲁菜发端于春秋战国时的齐国和鲁国（今山东省）,形成于秦汉.宋代后,鲁菜就成为"北食"的代表,是我国八大菜系之一.鲁菜是我国覆盖面最广的地方风味菜系,遍及京津塘及东北三省.
派别:沿海的胶东菜（以海鲜为主）和内陆的济南菜以及自成体系的孔府菜.
特色:鲁菜讲究调味纯正,口味偏于咸鲜,具有鲜、嫩、香、脆的特色.十分讲究清汤和奶汤的调制,清汤色清而鲜,奶汤色白而醇.
:鲁菜常用的烹调技法有30种以上,传说中将自己的儿子蒸熟了献给齐王吃的易牙,实际上是当时善于调味的烹饪大师.鲁菜中的清汤,色清而鲜,奶汤色白而醇,独具风味,可能是继承古代善于做羹的传统；而胶东菜以海鲜见长,则是承袭海滨先民食鱼的习俗.而“食不厌精,脍不厌细”的孔夫子,还有一系列“不食”的主张,如“鱼馁而肉败不食,色恶不食,臭恶不食,失馁不食,不时不食,割不正不食,不得其酱不食……”.说明当时的鲁菜已经相当讲究科学、注意卫生,还追求刀工和调料的艺术性,已到日臻精美的地步.
问题解答：
我来补答
The style of cooking has formed different lacol flavor because of the change of geography, climate, custom, local product, the division of the style of cooking is as regards diet characteristic of the Han nationality only, there are four major styles of cooking, eight big cuisines, saying of ten major styles of cooking at present, and divide department types and still have the tendency to continue increasing. If divide according to four major styles of cooking: There are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine and Huaiyang Cuisine. It is that the former add Zhejiang, Fujian, Hunan, Anhui that eight is big, call new eight big jointly; Combine with new developing Beijing, Shanghai, ten major styles of cooking altogether by modern times. Among them the major styles of cooking enhance each other's beauty, has his strong points, has become Chinese nation's precious cultural rarity!
First, Huaiyang Cuisine
Quintessence of Yangzhou, Zhenjiang, Huaian and other places cooked food of the south of the lower reaches of the Yangtze River that Huaiyang Cuisine is collected, it is a representative flavor of the style of cooking of Jiangsu. Attention is lifelike and tender that Huaiyang Cuisine selects materials; Making is meticulous, pay attention to the cutting and slicing skill; Flavour light flavor, emphasize this flavor, pay attention to adjusting the soup, the flavor is clear and fresh; Bright in luster, fresh and cool and pleasing; Handsome in appearance, unique and novel, vivid and lifelike.
Second, style of cooking of Sichuan, are abbreviated as Sichuan Cuisine.
Characteristic: It is fragrant with chilli, fish, the daily life, strange smell, sour and hot, pepper flax, vinegar pepper are the main characteristic.
It is temperate in climate in Sichuan Basin, the produce is abundant, have the good reputation of " land of plenty " from ancient times, the diet culture name of " eating in Sichuan " is passed through at all times, and develop the quintessence of Sichuan Cuisine in Chengdu.
Sichuan Cuisine has already gone through millennium, has already had more than 3000 varieties so far as one of four major famous styles of cooking the whole country, several hundred kinds of famous dish. Sichuan Cuisine with hot to all over the world, but not confined to piquancy while being well-known. Sichuan Cuisine belongs to one of four major styles of cooking of China (Sichuan, Guangdong, Shandong, Huaiyang), its powerful force has already permeated through each corner in all parts of the country.
Third, style of cooking of Guangdong, are abbreviated as Guangdong Cuisine.
Characteristic: It is extensive with the materials, it is the main characteristic to pay attention to freshly, softly, comfortably, slipperily, densely. It is mainly made up of Guangdong dish, Chaozhou cuisine and Dongjiang cuisine.
Fourth, Shandong Cuisine
History: Shandong Cuisine make a start Qi and Guo (today Shandong) Lu at period in the Spring and Autumn and the Warring states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine became the representatives of " north food ", was one of the eight big cuisines of our country. Shandong Cuisine is the most widely covered style of cooking of lacol flavor of our country, spread all over Beijing-Tianjin-Tanggu and three provinces in the northeast of China.
Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine establishing one's own system.
Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.
Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one's own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of " eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly ", there are a series of opinions not " eaten ", if " the fish are discouraged and the meat is frustrated and does not eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can't sauce its eat ……". Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.
