Q1：中国传统节日和相应食物
除夕夜饺子
正月十五 元宵
五月初五 粽子
八月十五 月饼
腊月初八 腊八粥
腊月廿三 糖瓜
其它：二月二吃单饼，清明吃个鸡蛋等是局部的。
Q2：中国的传统食物有哪些
中国传统美食满汉全席、佛跳墙、驴打滚、粽子、糯米粑粑、饺子、汤圆、馄饨、面条、包子、狮子头、煎饼、千层饼、月饼、油条、豆浆、拉面、刀削面、凉面、豆拌面、回锅肉、烤鸭、烤鸡、炖猪蹄、火锅、卤肉、川菜、粤菜、桂菜、湘菜、云南过桥米线、扬州三丁包、天津狗不理包子、北京烤鸭、宁波汤园、烧饼、韭菜盒、蒸饺、馒头、饭团、蛋饼、皮蛋、咸鸭蛋、稀饭、蛋炒饭、地瓜粥、馄饨、麻辣面、麻酱面、榨菜肉,丝面、米粉、炒米粉、蛋花汤、紫菜汤、酸辣汤、糖葫芦、芝麻球、麻花、酸梅汁、臭豆腐、油豆腐、麻辣豆腐、春卷、蛋卷、红豆糕、绿豆糕、糯米糕、煎饼、烧卖、手把肉、烤羊腿、火锅、烤红薯、爆米花。
Q3：除了饺子还有什么食物是中国的传统食物？
所谓好吃不过饺子，饺子的确是中国传统美食，不过不能简单地以说某种食物史中国传统食品。
首先，从地域上来看，中国北方多产麦，故北方面食，馒头，花卷，馄钝，西北的馕等食物，可以称之为中国北方地区的传统食物。而中国南方社会产稻米较多，所以传统美食就主要以稻米制作，如云南人爱吃的过桥米线，米粉，汤圆，杭州人爱吃的年糕，广东人爱吃的粉肠，等等。正所谓中国的食物构成基本特征就是北麦南稻。
其次，按照区域观点来说，一方水土一方人，大家知道的自己家乡的传统美食那就更多了。东北菜的地三鲜，鲁菜的驴肉，川菜的麻婆豆腐，杭帮菜的西湖醋鱼，东坡肉，淮扬菜的松鼠桂鱼，安徽菜的臭桂鱼，粤菜的鱼翅羹汤，新疆的羊肉串，蒙餐的手把肉，藏餐的酥油茶……
上面说的你可能因为没吃过，说他们不是传统食物。或者不是中国的传统美食。你也可能因为个人偏好，觉得那些有腥膻味道而不好吃，太辣而不好吃。可是传统美食存活的时间比小朋友你年纪大多了，它都还没退出中国人的餐桌，这就是传统美食的明证。
最后，我还说一个中国传统美食，正当是文化深厚，那就是中国的粽子。大家知道，为了纪念屈原大家会吃粽子，屈原是什么时候的人啊，倒推一下就知道，中国吃粽子的时间之悠久。所以，说粽子是中国第一传统美食，不为过。
所以如果你说饺子是中国传统食物，我的答案更愿意选择粽子是中国第一传统美食。
Q4：请问谁有介绍中国传统食物的英语文？
呵呵，上面的说是“中国传统食物”，可惜少了“汤圆tangyuan”和“粽子zongzi”
汤圆Tangyuan
Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival. The small dumpling balls are usually made of glutinous rice flour.
We call these balls yuanxiao or tangyuan. Obviously, they get the name from the festival itself. Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness.
The fillings inside the dumplings or yuanxiao are either sweet or salty. Sweet fillings are made of sugar, Walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peel, bean paste, or jujube paste. A single ingredient or any combination can be used as the filling. The salty variety is filled with minced meat, vegetables or a mixture.
The way to make yuanxiao also varied between northern and southern China. The usual method followed in southern provinces is to shape the dough of rice flour into balls, make a hole, insert the filling, then close the hole and smooth out the dumpling by rolling it between your hands. In North China, sweet or non-meat stuffing is the usual ingredient. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the dumpling is the desired size.
粽子Zongzi
Zongzi is the festive food traditionally served during Dragon Boat Festival celebrations.
During the Duanwu Festival, a glutinous rice pudding called zongzi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（莲子）, chestnuts（栗子）, pork fat and the golden yolk of a salted duck egg are often added to the glutinous rice. The pudding is then wrapped with bamboo leaves, bound with a kind of raffia and boiled in salt water for hours.
