介紹店裡的食物英語怎麼說

⑴ 所有食物英語翻譯

蔬菜類(Vegetables):

Daikon白蘿卜 Carrot胡蘿卜 Tomato蕃茄 Bok-choy小白菜

Spinach 菠菜 Cabbage 捲心菜 Potato 馬鈴薯 Sweet potato紅薯(紅苕) Eggplant茄子
Celery芹菜

Lotus root蓮藕 Cauliflower 白菜花 Broccoli綠菜花

Spring onions(scallion或green onion)蔥 Zucchini美洲南瓜

Mushroom洋菇 Chives Flower韭菜 shallot蔥

Red cabbage紫色包心菜 Squash(pumpkin)南瓜 Watercress 西洋菜豆瓣菜

Sweet corn玉米 Bitter melon苦瓜 Onion洋蔥 lima bean 青豆

Garlic 大蒜 Ginger(root)姜 Leeks 韭菜 Mustard & cress芥菜苗

Chilly辣椒 Green Pepper青椒 Red pepper 紅椒

Coriander香菜 Cucumber黃瓜 Pea豌豆 Bean sprout綠豆芽

Lettuce生菜 romaine萵苣 Taro大芋頭 Eddo小芋頭 yam山葯,洋芋

飲料類

mineral water礦泉水 orange juice桔子原汁 lemon juice檸檬原汁 soda water蘇打水 coke, coca
cola 可口可樂 pepsi cola百事可樂 sprite雪碧 milk shake奶昔 milk tea奶茶 black coffee黑咖啡 white
coffee牛奶咖啡 coffee with cream and sugar加奶加糖的咖啡 plain coffee 純咖啡

飯 類

稀飯 Rice porridge 白飯 Plain white rice 蛋炒飯 Fried rice with egg

地瓜粥 Sweet potato congee 燒餅 Clay oven rolls

油條Fried bread stick 水餃 Boiled mplings 蒸餃 Steamed mplings

饅頭 Steamed buns 豆漿 Soybean milk

面 類

餛飩面 Wonton & noodles 刀削麵 Sliced noodles 麻辣面 Spicy hot noodles

麻醬面 Sesame paste noodles 鱔魚面 Eel noodles 烏龍面 Seafood noodles炒米粉 Fried rice
noodles

榨菜肉絲面 Pork , pickled mustard green noodles 板條 Flat noodles

米粉 Rice noodles

湯 類

魚丸湯 Fish ball soup 貢丸湯 Meat ball soup

蛋花湯 Egg & vegetable soup 牡蠣湯 Oyster soup

紫菜湯 Seaweed soup 酸辣湯 Sweet & sour soup 肉羹湯 Pork thick soup

果 汁

甘蔗汁 Sugar cane juice 酸梅汁 Plum juice 楊桃汁 Star fruit juice

青草茶 Herb juice

點 心

臭豆腐 Stinky tofu (Smelly tofu) 麻辣豆腐 Spicy hot bean curd

蝦片 Prawn cracker 春卷 Spring rolls 蛋卷 Chicken rolls

碗糕 Salty rice pudding 筒仔米糕 Rice tube pudding

綠豆糕 Bean paste cake 糯米糕 Glutinous rice cakes

蘿卜糕 Fried white radish patty 芋頭糕 Taro cake

肉圓 Taiwanese Meatballs 水晶餃 Pyramid mplings 豆乾 Dried tofu

其 他

火鍋 Hot pot 椒鹽明蝦 prawns with spiced salt

腰果蝦仁 fried shrimps with cashew nuts 烤龍蝦 broiled lobster

筍炒蝦仁 fried shrimps with bamboo shoots

茄汁蝦仁 fried shrimps with tomato sauce 炒蟹肉 fried crab meat

蟹肉芥蘭 broccoli with crab meat 西紅柿炒蛋：Scrambled egg with tomato;

蔥油雞：Chicken in scallion oil; 紅燒牛肉：Braised beef with brown sauce;

魚香肉絲：Fried shredded pork with sweet and sour sauce;

清燉豬蹄：Stewed pig hoof in clean soup; 香酥排骨：Crisp fried spareribs;

水煮嫩魚：Tender stewed fish; 茄汁魚;Sliced fish with tomato sauce;

Tomato with eggs西紅柿炒雞蛋Fried green bean with plain素炒豆角

Fried bitter cucumber with plain清炒苦瓜Burnt egg plant !燒茄子

Fried fungus-vegetables with plain素炒木耳菜

⑵ 關於我的店食物里有什麼的英語作文

southern border are attributed to his army. She vows skyward, the younger brother, can't bear king of Yunnan to rebuke harshly, she would one day to a nvliu ordinary defending the homeland, until his younger brother can when the task so far.

⑶ 用英文描述一種食物50個單詞左右 最好有中文翻譯

蛋糕是一種麵食,通常是甜的,典型的蛋糕是以烤的方式製作出來.蛋糕的材料主要包括了麵粉、甜味劑(通常是蔗糖)、黏合劑(一般是雞蛋,素食主義者可用麵筋和澱粉代替)、起酥油（一般是牛油或人造牛油,低脂肪含量的蛋糕會以濃縮果汁代替）,液體（牛奶,水或果汁）,香精和發酵劑（例如酵母或者發酵粉）.
Cake is a kind of pasta,usually sweet,typical of the way the cake is baking proced.The materials include cake flour,sweeteners (usually sucrose),adhesive (usually eggs,vegetarian,gluten and starch can be used instead),shortening (usually butter or artificial butter,low fat content Cake will be concentrated fruit juice instead),liquid (milk,water or fruit juice),Flavor and ferment (such as yeast or Fajiao Fen).

⑷ 介紹食物的英語作文

■ --- Waterloo area "crying" donut
Wuhan in the morning the streets are deep-fried noodle nest, just as Shanghai's population can be seen Nong Tang fried rice cakes and fried rice cake oil block so universal. But the most famous families or old Xie Xiang Li Department of the Waterloo area.
Lao Qilai under the nest cavity surface as a result of surface plasma, so hypertrophy, after deep like a golden circle of bread, chopped green onion evenly over the top green is very good-looking. Eat in the mouth, crisp, brittle, soft feel of the three mixed. Just because of Qi Guo, a bite continues, the outside crispy-skin felt forced open from the inside out red hot, a little salty taste.
■ Doupi --- let cool to Pisa
The so-called
Doupi, a total of three. The first layer is against the mung bean powder, flour and fresh eggs, rice is the second layer, third layer is fresh, Xian Gu, Xian Sun, and so on the filling, put a huge pan into 1 cm thick. Eat when cut into a square piece. The first layer is golden brown cigar with an oily, looks out into a lot of eggs. Keke shiny crystal glutinous rice. Diced meat and mushrooms is more attractive. Heavy oil but not greasy, eat, crisp, soft, fresh, what the feelings are complete, foreign Pisa do not know how much good at times

⑸ 中國食物的英文介紹

餃子ăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese mpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

In Korean cuisine, filled mplings are called man. Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean man are generally more like Mongolian buuz or Turkish mantı.

湯圓Tangyuan
Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival. The small mpling 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 mplings 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 mpling 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 mpling is the desired size.

粽子Zongzi
Zongzi is the festive food traditionally served ring 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（蓮子）, chestnuts（栗子）, pork fat and the golden yolk of a salted ck 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.

⑹ 中國食物的介紹 英文

Chinese cuisine ( Traditional Chinese: 中國菜, Simplified Chinese:中國菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and e to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetables and meat which is known as tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric e to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.

In a Chinese meal, each indivial diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out indivial servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's indivial utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （"公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided indivially with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.

[edit] Red meat
Pork is generally preferred over beef in Chinese cuisine e to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.

[edit] Vegetarianism
Main article: Vegetarianism in China
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of ck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.

[edit] Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.

[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People』s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]

Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were obese and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]

A typical Chinese peasant before instrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.

Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary procts and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).

An extensive epidemiological study called the China Project is being concted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.

⑺ 常見食物的英語表達有哪些

1、水果類（fruits）：

火龍果 pitaya 、西紅柿 tomato 、菠蘿 pineapple 、西瓜watermelon 、香蕉banana 、橙子orange、 蘋果apple 、檸檬lemon 、櫻桃 cherry 、桃子peach 、梨 pear 、 椰子coconut、 草莓 strawberry 、 藍莓 blueberry、 葡萄 grape 等。

(7)介紹店裡的食物英語怎麼說擴展閱讀

常見食物的相關例句

1、Buy lots of gum or lollipops.

買一大堆口香糖或棒棒糖。

2、Theyliketoeathamburgers,,congee,and noodles.

他們喜歡吃漢堡包，比薩餅和三明治，但是我們總是吃米飯，稀粥和面條。

3、Shechopped thecarrotsforthe stew.

她把胡蘿卜切碎放在燉的菜里。

4、Thegrapesare ripening,the apple trees are heavywithfruit.

葡萄就要熟了，蘋果樹上結滿了果實。

5、Ionlyhaveamealof bread,bananasandice cream;doIpig out?

一頓只吃麵包、香蕉和冰淇淋；難道我還算吃得多麼?

⑻ 介紹不同國家食物的英語作文帶翻譯

西方人認為菜餚是充飢的，所以專吃大塊肉、整塊雞等「硬菜」。而中國的菜餚是「吃味」的，所以中國烹調在用料上也顯出極大的隨意性：許多西方人視為棄物的東西，在中國都是極好的原料，外國廚師無法處理的東西，一到中國廚師手裡，就可以化腐朽為神奇。足見中國飲食在用料方面的隨意性之廣博。

據西方的植物學者的調查，中國人吃的菜蔬有600多種，比西方多六倍。實際上，在中國人的菜餚里，素菜是平常食品，葷菜只有在節假日或生活水平較高時，才進入平常的飲食結構，所以自古便有「菜食」之說，菜食在平常的飲食結構中佔主導地位。中國人的以植物為主菜，與佛教徒的鼓吹有著千縷萬絲的聯系。他們視動物為「生靈」，而植物則「無靈」，所以，主張素食主義。

西方人在介紹自己國家的飲食特點時，覺得比中國更重視營養的合理搭配，有較為發達的食品工業，如罐頭、快餐等，雖口味千篇一律，但節省時間，且營養良好，故他們國家的人身體普遍比中國人健壯：高個、長腿、寬大的肩、發達的肌肉；而中國人則顯得身材瘦小、肩窄腿短、色黃質弱。有人根據中西方飲食對象的明顯差異這一特點，把中國人稱為植物性格，西方人稱為動物性格。

譯文：
Westerners eat that food is, therefore, eats a large piece of meat, whole chickens and other "hard food." The Chinese cuisine is the "Taste", and so the Chinese cooking at the selected materials also show great randomness: many Westerners as something thrown away, are excellent raw materials in China, foreign chefs can not handle things, the hands of a chef in China to be miraculous. Demonstration of Chinese food in the materials used for the extensive arbitrary. According to a survey of Western botanists, the Chinese have 600 kinds of vegetables to eat, six times more than in the West. In fact, in Chinese cuisine, the vegetarian is the usual food, meat dishes only on holidays or higher standard of living before entering the normal diet, so there has always been "fresh vegetables," said the fresh vegetables in the diet in the usual dominant. Chinese plant-based dishes, and with thousands of Buddhists advocate million silk thread ties. They see animals as "beings", while the plant is "no soul", therefore, advocated vegetarianism. Western diet to introce their own national characteristics, I feel more attention than China with a reasonable nutrition, have a more developed food instries, such as canned food, fast food, etc., although the taste is monotonous, but to save time, and good nutrition, it is their country the body generally robust than the Chinese people: tall, long legs, wide shoulders, muscular development; while the Chinese seem small and thin, narrow shoulders and short legs, yellow mass weak. In the Western diet was based on significant differences in the characteristics of the object, known as the Chinese character of plants, Westerners called the animal character.

France: the art of fine food not tire

French people on the food requirements of a high finish of Strict attention, processing, sophisticated, complex patterns and maintain the flavor and reasonable nutrition. Advocating exquisite dishes, pay attention to models with, the color combination, pay attention to the environment and dining atmosphere catering to "eat" all the insideand outside the pursuit of beauty and artistic conception. French Foie Gras with fish sauce, truffle famous treasures of the world's three major cuisine is one of the traditional French specialty, other countries in Europe and America recipes on extremely rare. Ingenious gras is its entrance that is, the soft and supple lips Liuxiang teeth, the feeling of endless aftertaste, can arouse people's boundless desire to taste buds. In addition, the French people love to eat cheese, the cheese variety. French cuisine is still relatively rare, or about to eat raw food, steak, leg of lamb with fresh semi-characterized, such as lamb based on the specialty - French wine in small lamb chops, delicious tender.

Emphasis on French dishes flavorings, spices range. Good at using wine to sauce, what kind of food choice of wine, there are stringent regulations such as broth with wine, brandy wine with seafood, with all kinds of desserts such as rum or brandy. Medium alcohol and fragrance ingredients are two major elements, whether it is food or snacks, smells rich aroma, mellow and pleasant goods together. Food with wine is a meal characteristics. If that many people drink alcohol than to drink water, not joke.
法國：食不厭精的藝術
法國人對菜餚的要求很高，講究選料嚴格，加工精細，花樣繁復，保持原味和合理營養。菜式崇尚精美，講究款式搭配、顏色組合，講究飲食環境與就餐氛圍，對「吃」的里里外外都追求美感和意境。法式鵝肝是與魚仔醬、松露齊名的世界三大美食珍品之一，是法國的傳統名菜，在歐美其他國家的菜譜上極為少見。鵝肝的精妙之處在於它入口即化、柔嫩細致、唇齒留香、餘味無窮的感覺，可以勾起人味蕾的無限慾望。此外，法國人十分喜愛吃乳酪，乳酪品種多樣。法式菜還比較講究吃半熟或生食，牛排、羊腿以半熟鮮嫩為特點，如取材於羊羔的名菜--法式紅酒小羊排，嫩滑鮮美。
法式菜餚重視調味，調味品種類多樣。擅長用酒來調味，什麼樣的菜選用什麼酒都有嚴格的規定，如清湯用葡萄酒、海鮮用白蘭地酒、甜品用各式甜酒或白蘭地等。配料中酒類和香料是兩大要素，無論是菜或點心，聞起來香味濃郁，品起來醇厚宜人。佳餚配美酒是法餐的特色。如果說法國人喝酒比喝水多，並不是玩笑話。

⑼ 英語描述食物的形容詞

如果專形容食物，常用的有： smells great, delicious, tasty, tasty,yummy,
palatable, goluptious, delectable
如果只是想表達這種意思的話，這種詞就多不勝數了，也給列舉一回下：
great, super, fabulous, fascinating, fancy, gorgeous, amazing,
unbelivable/incredible
老外的詞彙答就是豐富，我曾經做過歸納，這樣的形容詞有50多個。都是一種意思：棒極了，好極了

⑽ 用英語介紹自己喜歡的食物五句

可以這來樣表達：自

The food that I like is as below:

I like the bread.

I like the cheese.

I like the salad.

I like all the meat.

But I like most is the fruit.

意思是說：

我喜歡的食物如下：

我喜歡麵包，

我喜歡芝士，

我喜歡沙拉，

我還喜歡所有的肉類，

我最喜歡的是水果。