中国非遗美食分类？英文双语对照

中国的美食中属于非物质文化遗产的，分为国家级非遗和各省市非遗名录。

属于国家级非遗美食的如下：

全聚德挂炉/便宜坊焖炉烤鸭技艺

北京烤鸭不仅被誉为“中华第一美味”，而且历史悠久。据史书记载，烤鸭的历史可以追溯到南北朝时期。北京烤鸭主要分为挂炉烤鸭及焖炉烤鸭两大门派。作为主流的全聚德挂炉烤鸭沿用清宫御膳房流传出来的挂炉技术精制烤鸭，是以枣木、梨木等果木为燃料，烤制时无烟底火旺，掌炉者的技术在于不时要用挑杆调换鸭的位置使其受热均匀，才可令烤出的鸭子外观饱满，皮脆肉嫩，烤鸭出炉端到桌上时仍带有一股果木清香。烤制工序不但环环相扣，吃法也颇具讲究，裹在荷叶饼中，配以甜面酱、葱条或黄瓜条食之，酥香鲜嫩，集于一卷就食；还可将烤鸭蘸了甜面酱，同葱条一起塞进空心芝麻烧饼中吃。

南翔小笼馒头

上海的南翔小笼馒头有百年历史。最初的创始人是1871年南翔镇一家点心店-日华轩点心店的老板黄明贤，后来他的儿子在豫园老城隍庙开设了分店。也就是在这繁华喧闹的豫园里。

南翔小笼包初名“南翔大肉馒头”，后称“南翔大馒头”，再称“古猗园小笼”，现叫“南翔小笼”。大肉馒头采取“重馅薄皮，以大改小”的方法，选用精白面粉擀成薄皮；又以精肉为馅，不用味精，用鸡汤煮肉皮取冻拌入，以取其鲜，洒入少量研细的芝麻，以取其香；还根据不同节令取蟹粉或春竹、虾仁和入肉馅，每只馒头折裥十四只以上，一两面粉制作十只，形如荸荠呈半透明状，小巧玲珑。

功德林素食制作技艺

在很多上海人心目中，提起素食第一想起的就是功德林，功德林由杭州城隍山常寂寺讲经法师维均和尚的高徒赵云韶于1922年农历四月初八创建，起初在寺庙内制作，后来渐渐地将简单的素斋推向社会。当年宋庆龄和史良等七君子经常光顾功德林，一度传为素食文化的趣事和佳话。

“油爆鳝丝”、“糖醋排骨”、“油淋仔鸡”、“清炒蟹粉”……这些听起来就让人垂涎欲滴的荤菜，功德林却是用蔬菜、坚果、菌菇、山珍植物、海洋植物、豆制品等素食原料经过煎、炒、烹、炸方式烹制成型。2008年，功德林被国务院认定为国家级非物质文化遗产，成为全国素食行业中唯一一家获此荣誉的素食馆。

蒙自过桥米线制作技艺

在云南，十五大特色美食中榜首就是“云南过桥米线”，云南省内，光米线的吃法就有20余种，可见云南人对于米线的喜爱程度。蒙自过桥米线已被中国烹饪协会授予了“中华名小吃”称号，还被列为云南省非物质文化遗产。蒙自也被授予“中国过桥米线之乡”，建有过桥米线博物馆。

过桥米线的饮食文化历史源远流长，产生于明末清初的蒙自县。蒙自过桥米线以汤料上乘、佐菜丰富、工艺复杂、制作考究、吃法独特、味道鲜美、营养丰富而著称，被郭沫若誉为“云南食品中一朵瑰丽的山茶”。蒙自过桥米线的独特首先是餐具，简而言之一个字：大，号称“天下一碗”。

长安盆菜

长安盆菜，将各种美味汇于一盆，香、油、味、佐料渗透每一个菜，特别入味。

长安盆菜发展到现在通常由九层、十层菜组成，寓意“长长久久”、“十全十美”,有白切鸡、烧鸭、南乳猪肉、鱿鱼、鳝鱼、冬菇、腐竹、萝卜、猪皮等。好的菜总是放在最上层，先有鸡鸭，中层是猪肉和鱼，下层是冬菇、腐竹、萝卜、猪皮等，蔬菜一般用作垫底。上层肉菜的汁渗到下层，使得下面的菜味道极佳。

过去吃长安盆菜不用台、凳，全是蹲在地上吃。而今有台有凳，但多数人仍舍台凳而在空地上蹲着、围着吃，这种风俗，长安镇村民叫做“围堑”，是纪念当年在战壕里吃饭的历史。

广东小凤饼

小凤饼，即广州人俗称的鸡仔饼，是广式糕点之一，始创于清代咸丰年间。它是用面团混合猪油及干果馅料烤制而成。外层松脆，饼馅肥软，具有香、甜、咸等多种滋味，是老广州人饮早茶时最喜爱的点心之一。

驴肉火烧

驴肉火烧流行于华北地区，卤好的驴肉伴着老汤汁加入酥脆的火烧里面。在华北地区的大街小巷随处可见驴肉火烧的店铺，完全融入了当地居民的生活之中。另外河北河间也有类似名称食物，不过做法和味道却大不相同，最直观的区别在于保定的驴肉火烧是圆的，而河间的驴肉火烧是长方形的。据《史书记载》驴肉火烧源于明建文二年(公元1400年)河北保定，现在遍布燕赵大地。

Immaterial culture heritage resides in Chinese cate, cent is not involuntary discharge of urine and each province city to be not directory of involuntary discharge of urine for national level.

Belong to what national level is not cate of involuntary discharge of urine to be as follows:

Quan Jude registers heat / craft of roast duck of furnace of cheap lane stew

Beijing roast duck is known as not only " China the first delicate " , and the history is long. According to history record, the history of roast duck is OK period of restrospect to the Northern and Southern Dynasties. Beijing roast duck basically is divided to hang furnace roast duck and stew furnace roast duck two gates are sent. The Quan Jude that serves as the mainstream hangs Qing Dynasty of continue to use of furnace roast duck room of palace drive board circulates the technology registering heat that come out refines roast duck, it is with the jujube the fruit tree such as wood, pear wood is fuel, bake when making flourishing of smokeless the fire in a stove before fuel is added, palm furnace person the position that the technology depends on often wanting to use rod exchange duck makes its be heated even, just can make bake the duck outward appearance that give full, leather fragile flesh is tender, faint scent of a fruit tree still is contained when roast duck gives furnace end to arrive on the desk. Bake control process not only annulus annulus photograph is buckled, eat a law to also be provided quite exquisite, wrap in lotus leaf cake, match with a sweet sauce made of fermented flour, green or cucumber feed, crisp sweet fresh and tender, collect is fed at hank; Still can dip in roast duck a sweet sauce made of fermented flour, with green fill in together in eating sesame seed cake of hollow sesame seed, eat.

Na Xiang is small basket steamed bread

The Na Xiang of Shanghai is small basket the steamed bread has hundred years history. Original author was 1871 Na Xiang presses down shop of a pastry - the boss Huang Mingxian of shop of pastry of day China a small room, his son opened a branch in comfort garden old town god's temple later. It is namely in this flourishing and Bacchic comfort garden.

Na Xiang is small the name at the beginning of basket bag " steamed bread of Na Xiang big flesh " , say after " Na Xiang big steamed bread " , say again " ancient Yi garden is little basket " , cry now " Na Xiang is small basket " . Big flesh steamed bread is adopted " heavy stuffing is thin-skinned, with big make down " method, choose roll of pink of flour of essence of life to become pellicle; It is stuffing with flesh of essence of life again, need not gourmet powder, with chicken broth the skin that boil takes aspic to mix, in order to take its delicacy, asperse fine sesame seed, in order to take its sweet; Still take crab meat according to different climate and other natural phenomena of a season or Chun Zhu, shelled fresh shrimps and enter meat stuffing, every steamed bread folds Jian 14 above, 9 flour make 10, form if water chest nut submits translucent form, small and exquisite.

Lin Su of merits and virtues feeds the craft that make

In mental view of person of a lot of Shanghai, mention maigre the first those who remember is forest of merits and virtues, dimension of rabbi of sermon of temple of Chang Ji of hill of town god of Hangzhou of Linyou of merits and virtues all the Gao Tu Zhao Yunshao of bonze 1922 the traditional Chinese calendar at the beginning of April 8 found, make inside cloister at first, gradually will simple element fast is pushed later to the society. In those days the 7 gentleman such as Song Qingling and Shi Liang often patronage merits and virtues forest, spread the fun that is maigre culture and a much-told story for a time.

"Oil explodes eel silk " , " sweet and sour spareribs " , " oil drenchs young chicken " , " Qing Dynasty fries crab meat " ... these sounding the meat dishes with respect to lick one's chaps letting a person, forest of merits and virtues is to use stay of proceedings of vegetable, nut, bacterium, Shanzhen however the maigre raw material such as plant, marine plant, bean products passes decoct, fry, means of boil, blast is cooked shape. 2008, forest of merits and virtues is maintained to be national level by the State Council immaterial culture bequest, in making countrywide maigre trade exclusive a maigre house that catchs this honor.

Unconscious make craft from line of rice crossing the bridge

In Yunnan, cate of 15 big characteristic is medium head of a list of names posted up is " Yunnan crosses bridge rice line " , yunnan is provincial, of smooth rice line eat a law to have more than kinds 20, visible Yunnan person to rice line like rate. Unconscious already was awarded by Chinese cooking association from line of rice crossing the bridge " China name is fastfood " title, return the Yunnan that be labelled to save immaterial culture bequest. Unconscious also be awarded oneself " the countryside that China crosses bridge rice line " , build had had museum of bridge rice line.

The dietary culture history of line of rice crossing the bridge is of long standing and well established, at the beginning of Qing Dynasty of generation Yuming end unconscious from the county. Unconscious expect with soup from line of rice crossing the bridge excellent, Zun Caifeng is rich, craft the complex, fastidious that make, have a way delicious, nutrition is rich and distinctive, flavour is celebrated, be like by Guo Mei praise for " the camellia of a magnificent in Yunnan food " . Unconscious what cross bridge rice line oneself is distinctive it is tableware above all, in short a word: Big, so-called " the world a bowl " .

Chang'an basin dish

Chang'an basin dish, will all sorts of delicate collect at one, sweet, oily, flavour, spice permeates each dish, special tasty.

Development of Chang'an basin dish is comprised by 10 9 layer, dish normally to now, the implied meaning " long " , " perfect " , have Bai Qie chicken, burn duck, south porket flesh, squid, eel, dried mushrooms, dried bean milk cream in tight rolls, turnip, pigskin. Good food always puts uppermost layer, have gallinaceous duck first, middle-level is pork and fish, lower level is dried mushrooms, dried bean milk cream in tight rolls, turnip, pigskin, vegetable uses as commonly by mat. The juice ooze of superstratum pork dish arrives lower level, make the food taste below admirable.

Took Chang'an basin course in the past need not stage, stool, it is to crouch on the ground to eat completely. Now the stage has bench, but most person still abandons desk stool and crouching on clearing, round eat, this kind of custom, chang'an town villager is called " surround chasm " , it is the history that souvenir has a meal in entrenchment in those days.

Guangdong is small phoenix cake

Small phoenix cake, namely the gallinaceous young cake that Guangzhou person common weighs, it is one of Guangdong pastry, only then achieve Yu Qing between acting salty good year. It is to use dough to mix lardy reach makings of dried fruit stuffing to bake make and become. Outer and crisp, cake stuffing fertilizer is soft, have sweet, sweet, salty wait for a variety of flavor, it is drink of old Guangzhou person when early tea most one of mug-up that love.

Asinine flesh baked wheaten cake

Area of north of Yu Hua of popularity of asinine flesh baked wheaten cake, inside the baked wheaten cake that the asinine meat with good bittern is accompanying old Shang Zhijia to enter crisp. In the ave lane of China north area everywhere sees the shop of asinine flesh baked wheaten cake, in the life that blended in local dweller completely. There also is similar name food between Heibei river additionally, practice and flavour are very different however nevertheless, the asinine flesh baked wheaten cake that the most intuitionistic distinction depends on Baoding is round, and the asinine flesh baked wheaten cake between the river is a rectangle. According to " history record " asinine flesh baked wheaten cake results from Ming Jianwen 2 years (the Christian era 1400) Heibei Baoding, spread all over swallow Zhao earth now.