以下是整理的《旅游英語口語：如何向外國人介紹上海菜》，希望大家喜歡！
上海菜的味道比廣東菜重，制作也稍微長些。很多的食物要炸，而且使用大量的麻油和 醋。上海菜使用姜，大蒜，小辣椒等香料。
Shanghai food tends to be heavier than the Cantonese variety and takes slightly longer to prepare. Much of the food is fried and there is a greater use of sesame oil and vinegar. Spices like ginger, garlic and small red pepper are used.
雖然大米是主食，但喜用面條。上海地區(qū)做菜多用紅燒，即把切成塊的豬肉放在糖，醬油，姜和其他的香料里煮很長的時間。另一種的做法是糖醋，特別是糖醋鯉魚。
Noodles are favored although rice is the staple food in the region. One of the favored ways of preparing dishes in the region is the "the red-cook" method, where chunks of pork are cooked for a long time in sugar, soy, ginger and other spices. The other is the well-known sweet- and- sour method of preparing food, particularly carp.
上海菜的味道比廣東菜重，制作也稍微長些。很多的食物要炸，而且使用大量的麻油和 醋。上海菜使用姜，大蒜，小辣椒等香料。
Shanghai food tends to be heavier than the Cantonese variety and takes slightly longer to prepare. Much of the food is fried and there is a greater use of sesame oil and vinegar. Spices like ginger, garlic and small red pepper are used.
雖然大米是主食，但喜用面條。上海地區(qū)做菜多用紅燒，即把切成塊的豬肉放在糖，醬油，姜和其他的香料里煮很長的時間。另一種的做法是糖醋，特別是糖醋鯉魚。
Noodles are favored although rice is the staple food in the region. One of the favored ways of preparing dishes in the region is the "the red-cook" method, where chunks of pork are cooked for a long time in sugar, soy, ginger and other spices. The other is the well-known sweet- and- sour method of preparing food, particularly carp.