火鍋用英語怎麼介紹

① 用英語介紹火鍋

hot
pot火鍋-參考：
in
the
winter
season,
when
chilly
temperatures
and
frigid
winds
prevail
over
the
land,
people
like
to
eat
food
that
instantly
warms
their
bodies
and
lifts
their
spirits.
for
that,
the
hot
pot
is
a
delicious
and
hearty
choice.
families
or
groups
of
friends
sit
around
a
table
and
eat
from
a
steaming
pot
in
the
middle,
cooking
and
drinking
and
chatting.
eating
hot
pot
is
not
a
passive
activity:
diners
must
select
morsels
of
prepared
raw
food
from
plates
scattered
around
the
table,
place
them
in
the
pot,
wait
for
them
to
cook,
fish
them
out
of
the
soup,
dip
them
in
the
preferred
sauce,
and
then
eat
them
hot,
fresh,
and
tender.
they
can
also
ladle
up
the
broth
from
the
pot
and
drink
it.
火鍋（delicious
hot
pot
(fire
pot
/
chafing-dish)裡面有英文名：
http://www.pilotex.com.tw/menu/2005_menu_04_new/k_2005_04_page12.htm

② 中國的火鍋用英語應該怎麼表達

first,boil the soup.(首先，讓湯底燒開)next, put some meat balls in it. we cant eat them until they drift on the water.(其次放入丸子，丸子直到浮起來才能吃)then you can put some lambs or beef in the soup. scoop up from the soup as soon as it turns brown.(然後你可以放些羊肉或內牛肉容。等它們一變色就可以撈上來吃了)能想到的就這些啦。其實我覺得吃火鍋好像沒什麼步驟哎，想吃什麼涮什麼不就行了么……ANYWAY,希望對你有幫助吧。

③ 如何用英語介紹火鍋，以及和他相關的一切

chafing dish 火鍋 A metal dish or pan mounted above a heating device and used to cook food or keep it warm at the table. In old china, the restaurant usually like use cupreous chafing dish. Because the cupreous thermal transfer is very quick, the cupreous chafing dish can soon to become hot. 藕lotus root 魷魚sleeve-fish 鴨舌ck tongue 凍豆腐 freeze bean curd 肥牛fat beef slices 涮羊肉 dip-boiled mutton 粉條vermicelli 肉丸meatballs 黃瓜片 cucumber slices 鴨掌ck web 鯽魚gold carp 竹筍bamboo shoots 冬瓜片 white gourd slices 木耳agaric 豆芽bean sprouts 田雞腿 frog legs 螺片whelk slices 海帶絲 shredded kelp 蘑菇類通稱為 mushrooms 魚丸fish balls 菜花cauliflower 魚片fish slices 鱔魚片 eel slices 蟹肉棒 minced crab 魚肚fish maw 毛肚：Ox Gastric Wall 鴨腸：Duck Intestines 血旺：Blood Curd 黃喉：The Red Lane 腰子：Pigs Kidney 血腸：Blood Sausage 粉絲：Starch Noodle 脆皮腸:Wiener 裡脊肉：Tenderloin 由來 Chafing dish is Chinese tradition bite and sup fashion, come of folk, venerable. Live through the Qin Dynasty, Han Dynasty, and Tang Dynasty evolvement, chafing dish have formal record until the Song Dynasty. Chongqing chafing dish is an old Chinese chafing dish form. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and ck's kidney.

④ 火鍋用英文怎麼介紹

火鍋 Hot pot

附錄：《中文小吃的英文表達》

燒餅 Clay oven rolls
油條 Fried bread stick
水餃 Boiled mplings
饅頭 Steamed buns
飯團 Rice and vegetable roll
皮蛋 PRESERVED EGG（100-year egg）
咸鴨蛋 Salted ck egg
豆漿 Soybean milk

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

刀削麵 Sliced noodles
麻辣面 Spicy hot noodles
烏龍面 Seafood noodles
板條 Flat noodles
榨菜肉絲面 Pork , pickled mustard green noodles
米粉 Rice noodles

紫菜湯 Seaweed soup
牡蠣湯 Oyster soup
蛋花湯 Egg & vegetable soup
魚丸湯 Fish ball soup

臭豆腐 Stinky tofu (Smelly tofu)
油豆腐 Oily bean curd
蝦球 Shrimp balls
春卷 Spring rolls OR Egg rolls
蛋卷 Chicken rolls
肉丸 Rice-meat mplings

火鍋 Hot pot
雲吞 Wanton
鍋貼 Pan-fried Dumplings
炒麵 Chowmein
叉燒 Chinese BBQ pork
水餃 Boiled mplings
蒸餃 Steamed mplings

⑤ 火鍋用英文怎麼介紹

1. Chongqing Malatang:
   The other famous local food is hot and spicy Mala Tang. Literally, "ma" means numbness in the mouth, "la" is chili hot and "tang" means piping hot. Mala Tang, with various raw ingredients cooked in a communal pot of steaming stock blended with spices, originated in Sichuan's largest city, Chongqing. The double-sided soup pot, placed on a central table burner, is the focal point of the meal. Powerfully hot Mala Tang soup and fresh tasting chicken broth, side by side, are popular. Ingredients include fresh sliced abalone, sea cucumber, hog tendon, Beijing cabbage and beef mpling, prawns, carp fish fillet, bean curd, chicken fillet and vegetables. The excellent dipping mixture of sesame oil, chili sauce, peanut sauce, chopped chilies and garlic combine to make magic. Savory tidbits are appetizingly tasty - egg coated glutinous square, crispy spring roll, fried buns, eight treasure black rice and water chestnut jelly.
   

2. Chongqing Hot Pot: Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd procts and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
   
   

3. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and ck's kidney.
   
   

4. Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce.
   
   

⑥ 火鍋用英語怎麼說

火鍋的英文名是Hot Pot。

火鍋，古稱「古董羹」，因食物投入沸水時發出的「咕咚」聲而得名，它是中國獨創的美食，歷史悠久，是一種老少皆宜的食物。

周代的鼎器應是火鍋最早的雛形，據考證，戰國時期即有火鍋，時人以陶罐為鍋，到宋代，火鍋的吃法在民間已十分常見，南宋林洪的《山家清供》食譜中，便有同友人吃火鍋的介紹。

元代，火鍋流傳到蒙古一帶，用來煮牛羊肉。到清代，火鍋不僅在民間流行，而且成了一道著名的「宮廷菜」，用料是山雞等野味。

(6)火鍋用英語怎麼介紹擴展閱讀：

火鍋的發展特點

1、三國五熟釜，鴛鴦鍋始祖

火鍋的發展亦如同餐飲史的發展是漸進式的，完全是依據當時的器皿，社會的需求與原物料的發現引進，而加以變化的。

辣椒」在未進入中國時，怎麼會有辣的調味出現呢？三國時代，魏文帝所提到的「五熟釜」，就是分有幾格的鍋，可以同時煮各種不同的食物，和現今的「鴛鴦鍋」，可說是有異曲同工之妙。到了南北朝，「銅鼎」是最普遍的器皿，也就是現今的火鍋。演變至唐朝，火鍋又稱為「暖鍋」。

2、浪涌晴江雪，風翻晚照霞

在整個火鍋歷史的演變上，描寫火鍋最為傳神的是南宋時代，在林洪所著的「山家清供」里所說的涮兔肉片。

3、燃料變化快，如一日千里

雖然火鍋器皿的變化不大，但是在燃料使用的進步卻是一日千里，從柴火到木炭，從電爐、酒精到瓦斯、電磁爐，以木炭的使用歷史最久，也最有風味，但也是最污染空氣的一種方式。

⑦ 怎樣給老外介紹吃火鍋的步驟 用英文，簡短就好。

Ingredients: 180 grams of thick soup, 500 ml of water, 1 scallion, 1 conch, 1 abalone, 1 crab, 100 g of flower buds, 60 g of fat, 100 g of medlar

（主料：濃湯寶180克、水500毫升、香蔥1根、海螺1個、鮑魚1個、梭子蟹1個、花蛤100克、肥蛤60克、蟶子100克）

Seasoning: 6 grams of ginger, 3 small rice peppers, 5 grams of cooking wine, 1 gram of salt（調料：薑片6克、小米椒3個、料酒5克、鹽1克）

Practice steps:（做法步驟：）

1、Add thick soup in the pot, water（鍋中加濃湯寶，水）