Dumplings are one of the Chinese people's favorite traditional dishes.There's an old saying that claims, "Nothing could be more delicious than dumplings". 

中國(guó)人接親待客、逢年過節(jié)都有包餃子吃的習(xí)俗。

對(duì)崇尚親情的中國(guó)人來說，“更歲交子”吃餃子，是歡度除夕、辭舊迎新必不可少的內(nèi)容。 

中國(guó)人使用筷子就餐的方式在世界上獨(dú)樹一幟。有史記載用筷的歷史已有三千多年。

與使用刀叉以及手抓的方式不同，成雙結(jié)對(duì)的筷子含有“和為貴”的意蘊(yùn)。

西方人贊譽(yù)筷子是古老的東方文明。

Chinese cuisine is a general term for the various dishes from diverse regions and ethnic groups of China. 

中國(guó)菜是中國(guó)各地區(qū)、各民族多種菜肴的統(tǒng)稱。

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.

中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎。

Chinese food has diversified color,aromatic flavor, and excellent taste as its main features. 

中國(guó)菜色香味俱全。

As an old Chinese saying goes:food is the first necessity ofpeople. 

正如一句中國(guó)古話說的那樣：民以食為天。

One of the characteristics of Chinese cuisine is "sweet in the south,salty in the north,spicy in the east and sour in the west". 

中國(guó)人的飲食有著“南甜北咸，東辣西酸”的特點(diǎn)。

Tastes of Chinese food are traditionally categorized into five flavors:sour ，sweet, bitter,spicy, and salty. Chinese emphasize the harmony of the five flavors. 

中國(guó)食物的味道習(xí)慣上分為五種：酸、甜、苦、辣、咸。中國(guó)人強(qiáng)調(diào)五味調(diào)和。

The Eight Cuisines,the most influential and typical cuisines in China,are Guangdong cuisine, Shandong cuisine, Jiangsucuisine, Sichuan cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine and Zhejiang cuisine. 

在中國(guó)，“八大菜系”是最具影響力和風(fēng)味最獨(dú)特的菜系，分別是：粵菜、魯菜、蘇菜、川菜、閩菜、湘菜、徽菜和浙江菜。

Sichuan cuisine is one of the eight major cuisines in China,and is famous all over the world for its richness,spiciness and variety. 

四川菜是中國(guó)的八大菜系之一，以其豐富的食材、辛辣的口味及多變的萊式而聞名于世。

安徽廚師注重于烹飪的溫度，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來改善菜肴的味道。

山東菜，由濟(jì)南菜系和膠東菜系組成，以其香，鮮，嫩，脆而聞名，通常很辣，注重湯品。

江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名，味道強(qiáng)而不重，談而不溫。

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste”.

福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。

事實(shí)上，中國(guó)北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。

湖南菜系由湘江地區(qū)，洞庭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥是這一菜系中的必備品。

Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dished with mellow fragrance. Hangzhou cuisine is the most famous one among the three. 

浙江菜系有杭州菜，寧波菜，紹興菜組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。