八大菜系中各菜系的英文是什么？急求大虾

Jiangsu-Zhejiang Cuisine
Guangdong Cuisine
Sichuan Cuisine
Shandong Cuisine
一般只分为以上几种.

用英文菜谱鱼汤做法步骤

鱼汤做法
材料
小鲫鱼，豆腐，葱花，白糖，油，清水，醋，盐，鸡精
做法
1.坐锅倒油，开大火，油冒烟时将鱼顺锅边轻轻滑入，约两分钟之后翻面再煎两分钟，放几片姜稍炸，然后一次加足清水，加入葱段、小半汤匙的醋和白糖，大火煮开。
2.放入豆腐，盐、少许的鸡精，继续大火咕嘟，三五分钟之后汤就变白了，再继续大火煮五分钟左右换中火炖约5~10分钟，出锅前撒上点的葱花就OK了。

提供一篇简短的麻婆豆腐的英文菜谱

Raw materials: 1 tofu right, Roumo 50 grams, Suyou 100 grams, 35 grams watercress sauce, MSG 3.5 grams, 10 grams of bone soup, 15 grams of oil, pepper powder 0.5 grams, 30 grams wet starch, 2 green onions, ginger 10 G, garlic 2.
- Law: tofu cut into 1 centimeter square of the small, packed in containers, into the 1,000 grams of water, soak about 10 minutes, into Loushaolishui. Green onions, ginger and garlic washed into Ximo. Wanghuo buy pot on the hot, hot and Suyou 50 grams, under Roumo casual speculation to turn color, by adding at the end of Congjiang Suan, Chao Chu aroma, Add to watercress sauce, Chao Chu of marked oil. Ding Xiaguo tofu, adding bone soup, monosodium glutamate, after the boil with wet starch Gouqian, Linru 50 grams Suyou, rotating Guozi, Tang Shao gently pushed by a few, Linru oil, sprinkled pepper powder, with Chuguo Deep soup pots on the seats.
Features: The color red, Malaweinong, Xianxiang delicious.
Key: tofu hot water to a small, bean curd hook to good Euryale ferox leaching immature oil, water Zhuangpan will not.

翻译:
原料:豆腐1对，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。
制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。
特点:色泽金红，麻辣味浓，鲜香可口。
关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水。