粽子怎麼用英語介紹

Ⅰ 如何用英語來描述棕子

粽子有些地方翻譯成rice mpling，有些地方直接音譯為Tzong Tse.

你可以說It has sticky rice wrapped inside. 裡麵包的是糯米。專

Some of them contain peanuts and salty pork, some of them contain jujube and red bean paste. 有些裡面有屬花生和鹹肉，有些有紅棗和紅豆沙。

****************8
忘記說什麼包著了，可以說Wrapped in(或wrapped up by) reed leaves.

Ⅱ 粽子用英語如何表達

粽子：Tzung
Tzu
He
ate
so
much
Tzung
Tzu
that
he
became
sick.
端午節：Dragon
Boat
Festival
呵呵，都是從網上看到的！看了有個關於版英語的網站，還蠻多權
www.yingyusanji.com

Ⅲ 關於粽子的英文介紹

rice mpling 我問過外國老師他們說沒有專門的名字，要不叫zongzi,要不就是直譯rice mpling

Ⅳ 英語介紹怎樣包粽子

Wash the glutinous rice, soak 3 hours standby. 1.2 fresh bamboo leaves (wash Zongye if it is dry on the first day to bubble, Zongye soaked), pick out the complete display good backup, will not complete the mpling ripped wide 5m m filament standby. 2 with stuffing: 2.1 according to the proportion of 4:1 pork chop into minced meat FeiShou

Ⅳ 用英語介紹中國的傳統食物——粽子

Tzung Tzu(粽子)
A very popular dish ring the Dragon Boat festival is tzung tzu. This tasty dish consists of rice mplings with meat, peanut, egg yolk, or other fillings wrapped in bamboo leaves. The tradition of tzung tzu is meant to remind us of the village fishermen scattering rice across the water of the Mi Low river in order to appease the river dragons so that they would not devour Chu Yuan.

粽子英文介紹 During the Duanwu Festival, a glutinous rice pudding called zong zi 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.
Many traditional Chinese foods are intended to honor either the gods or divine persons in history. Zong Zi - a glutinous rice mpling wrapped in bamboo or reed leaves - is no exception. It is meant to honor Qu Yuan (340-278 BC.), the pioneer poet of ancient China.
Qu Yuan was a famous poet who was also concerned about the fate of his government. Unfortunately his stature aroused the jealousy of the king, who banished him to a remote area. The poet despaired of the government and its policies. When the state's capital was captured by enemies, he committed suicide by drowning himself in the Miluo River (on May 5th according to the Chinese lunar calendar). The Chinese people felt this loss deeply, as he was a much beloved poet. Local folk searched for him in the river, meanwhile dropping mplings of glutinous rice wrapped in bamboo or reed leaves into the river in order to keep the fishes from attacking Qu Yuan's body.
Since that time, it has been customary on this day to enjoy Zong Zi mplings as a memorial to the patriotic poet.
In addition, there is also a festival called the Duan Wu or Dragon Boat Festival. If you ever visit China ring the Dragon Boat Festival, you can't miss the nationwide custom of enjoying Zong Zi. You are sure to be impressed with the delicacy of this snack, and with the faint scent of the leaves imprinted on the skin of the mplings.
I still remember making and enjoying Zong Zi as a child. Along with my brothers and sisters I hovered around the stove, begging to have a taste, unable to wait until they were cooked. We were very eager since the food was made only once a year on May 5th. But now it is quite different. The Chinese Zong Zi is not only made for the Duan Wu Festival. It is available at any time of the year. And local areas have developed their own styles and varieties of mpling.
The main ingredient of Zong Zi is the glutinous rice. The next most important ingredient is the bamboo or reed leaves which form the wrapping and make Zong Zi distinct from other types of Chinese mplings. The filling often contains either dates or sweetened red bean paste. These are the ones I once had in my family. I like them much more than the ones with meat but my brother doesn't. He says the meat ones are terrific.
The leading place for the food is Jia Xing, an ancient town in Zhejiang province. Many different types of Zong Zi are made here. At Wu Fang Zhai, a monopolistic food processor, you'll find all the ingredients you need: the mplings with meat, sweetened bean paste and chestnuts, lotus seeds, dates, and yolk of egg.
If the materials are available to you, it is quite possible for you to make Chinese Zong Zi at home; both for pleasure and maybe also to honor the great poet, Qu Yuan. By the way, in the year 2006 the Dragon Boat Festival happens to fall on May 31st, according to the solar calendar. You'd better prepare a net for the fish.
Here is a recipe for Zong Zi:
(makes ten mplings)
1. 50 sheets of bamboo or reed leaves
2. Glutinous rice (1 kilogram)
3. Chinese dates (250 grams)
Directions:
1.Soak the rice and the dates 12 hours or more till they are soaked thoroughly.
2.Wash the leaves.
3.A chopping board is necessary for laying out the leaves.
4.Fold the leaves flat at the leafstalk to make a sheet.
5.Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.
6.Use about 1/10 kg. of rice and 6 dates for each mpling. The dates must be covered by the rice so that they won't lose too much syrup in cooking.
7.Fold the leaves up to seal the open side of the funnel and tie the bundle with a band made of twisted leaves. Make sure that the bundle is tied neither too tight nor too loose. This helps make sure that the ingredients are well cooked.
8.Put the mplings in a pot, cover with water and make sure they are pressed and kept still while being boiled.
9.Cooking time: 40 minutes in a pressure cooker; 2 hours in an ordinary pot.

Ⅵ 描寫粽子的英語作文

Zongzi (or zong) (Chinese: 粽子) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. They are known in Japanese as chimaki. Laotians, Thais, and Cambodians (known as Nom Asom) also have similar traditional dishes influenced by zongzi[citation needed]. In the Western world, they are also known as rice mplings or Chinese tamales[citation needed]. In Indonesia, it's known as bakcang or bacang (肉粽). A word 'bakcang' itself is derived from Hokkien, a Chinese dialect that is common to be used among Indonesian-Chinese beside Mandarin. Among the Filipino-Chinese people in the Philippines, zongzi is more popularly known as machang (Chinese: 肉粽; Pe

Ⅶ 粽子的英語簡介

http://www.jgospel.net/content/content.aspx?id=255

Ⅷ 寫一篇關於介紹粽子的英語文章

這個好寫啊，您可以先寫一下光宇粽子的由來，完後介紹一下 屈原 完了寫一下粽子的種類 時間 你喜歡吃的，如果字數不夠在寫一些關於粽子引導你自己的一些故事就可以了，足足你可以寫500詞

Ⅸ 關於粽子的英文介紹，短短的就可以

Tzungtzu (粽子來源)is a special kind of mpling like mplings. When it became known that Chu Yuan was gone forever, the people, living along the river, threw cooked rice into the water as a sacrifice(祭品) to their dead hero. They wrapped(包) rice in bamboo leaves(粽葉), and stuffed(填滿) it with ham, beans, bean paste(豆沙), salted egg yokes, sausages, nuts, and/or vegetables.

Ⅹ 用英語介紹餃子，粽子是什麼，並介紹他們各自的製作過程。

粽子：firstly,we must prepare some polished gtutinous rice,which is the major material in making the gtutinous rice.we dip the polished gtutinous rice into water for a while.secondly,we take a bamboo or the reed leave in hands,then put the polished gtutinous rice in it and put some soy sauce in the rice.after that,fold the leave into a cone,and bind it tightly.at last,put the gtutinous rice into a pot with boiled water.when they are cooked,we could eat them.

餃子：
How to Make Dumplings-怎樣包餃子
Chinese boiled mplings are not only delicious to eat but also easy to make.
First,make the filling. You can choose your favorite meat, say pork, beef, or mutton, chop it up and mix it with chopped yellow scallions or cabbage. Meanwhile you had better put in seasonings such as salt, soy sauce, pepper, sesame oil, chopped green onion and ginger to get your favorite flavor. Stir the ingredients in a container well to make them evenly mixed.
Second,make the dough. You should measure your wheat flour to go with the filling, put it in a container, pour water hit by bit, stir it strenuously to make it sticky,then let it rest for about 20 minutes. After that you can cut part of the dough and put it on pastry hoard, knead it and cut it into small pieces. You press each piece with the pahn of your hand slightly and then roll it with a rolling pin into a round piece.
Finally comes the stage of folding the dough to make mplings. You should hold a dough piece horizontally in your left hand, put a suitable amount of filling onto the central part, fold the side around the filling, press the upper-central part of it firmly and make firm and nice lace from left to right around the fold edge to make your finished proct better-looking and free from leakage.
The Chinese make mplings when family or friends are together on holidays. You just imagine the heartening talk and intimate atmosphere created while people are sitting together to make mplings!

資料來源
http://www.google.cn/search?q=%E5%8C%85%E9%A5%BA%E5%AD%90%E7%9A%84%E8%8B%B1%E8%AF%AD%E4%BD%9C%E6%96%87