介紹美食英語怎麼說
讓我來介紹一些我愛吃的版美食權
Let me introce some of the gourmet foods that I like to eat.
或
Let me present some of the gourmet foods that I like to eat.
⑵ 上海美食 英語介紹
生煎饅頭，抄上海小點心，襲已有上百年的歷史，油且脆。
Fried steamed buns, Shanghai snacks, have a history of hundreds of years.As oil and crisp.
排骨年糕，不粘牙，米香和肉香，蘸醬油好吃。
Rice cakes, not sticky teeth, rice and meat, dip in soy sauce.
糖醋小排，色亮，蔥香，味道酸酸甜甜，真的色香味俱全。
Sweet sour ribs, bright, onion float on , taste sweet and sour, really delicious.
⑶ 介紹美食英語ppt開頭語
從網上搜索舌尖上的中國，多的是。
⑷ 美食英語怎麼說
delicious
food
美食
【Me
YC真誠為你解答此題，若有疑問請及時追問，滿意望及時選為滿意回答】
⑸ 形容食物好吃的英語詞語
描述食物的英語單詞具體如下：
delicious 美味可口的，好吃
Does that slice of chocolate cake look delicious or is it all in your head ?
那塊巧克力蛋糕是不是看上去很好吃？你是不是滿腦子都想著它？
yummy 好吃的；美味的
Well, I believe it is safe . Wow ! Just look at those yummy -looking tomatoes !
唔，我相信它是安全的。哇！瞧瞧那些看起來很美味的西紅柿！
tasty 可口的東西；味道好的
That is why plants proce fruit that is often brightly coloured and tasty .
這就是為什麼植物結出色彩鮮艷並且可口的果實。
appetizing 開胃的；促進食慾的
Seafood is always so appetizing .
海鮮總是那麼的誘人。
delectable 美味的
He ate every savoury morsel of a delectable stew at the dinner.
晚餐時他吃遍每一道味美可口的燉食。
flavorful 可口的，有味道的
Some Americans pop across the border simply to fuel up flavorful Mexican food and beer.
一些美國人越過國境，只是為了吃點可口的墨西哥食物，喝點墨西哥啤酒。
good-tasting 口感好的
One way of persuading people to drink sensibly is to provide good-tasting alternatives with less alcohol.
勸人適量飲酒的一個方法就是提供口感好但酒精含量低的酒。
luscious 香甜，甘美的（可以形容人）
He enjoyed the luscious fruit.
他很喜歡吃那種香甜的水果。
palatable 美味的，可口的
This dish is quite palatable.
這個菜很對胃口。
savory 可口的；風味極佳的；味美的
There where barbecue mutton -chops for lunch , huge, savory hunks of meat sizzling like the devil over charcoal.
午餐是燒烤羊肉，香噴噴的大塊烤肉端噝噝作響，就象在炭火上的惡魔似的。
scrumptious 美味的；絕妙的，極好的
While sipping his sangria , he noticed a scrumptious-looking platter being served at the next table.
品嘗著香格里亞酒，他注意到一盤熱吱吱，看起來香噴噴的菜被端上鄰桌。
⑹ 由我來向大家介紹長沙的一些美食用英語怎麼說
英語先說主要的，再說次要，時間和地點放在最後。
Let me introce some delicious food in chansha.
⑺ 美食介紹的英文翻譯抄下來怎麼說
美食介紹的英文翻譯抄下來
Copy the English translation of the food introction
⑻ 用英語介紹北京美食
1，愛窩窩
Aiwo wo, a traditional Beijing snack, is served in Beijing snack shops around the lunar New Year.
（愛窩窩，北京傳統風味小吃，每年農歷春節前後，北京的小吃店要上這個品種。）
It has been sold until late summer and early autumn, so aiwowo is also a spring and autumn variety, now it is available all year round.
（一直賣到夏末秋初，所以愛窩窩也屬春秋品種，現在一年四季都有供應。）
2，蜂糕
Bee cake is a kind of cake snack made by steaming flour or rice flour with sugar and fruit.
（蜂糕是用麵粉或米面加糖、果料等蒸制而成的一種糕食小吃。）
Because this kind of cake eats after breaking, there are more hives in the hole, the name bee cake.
（因為這類糕食掰開後，內中有較多蜂窩狀的小孔，故名蜂糕。）
3，白水羊頭
Baishui yangtou is one of the best Beijing snacks. It is cooked and sliced with white water and sprinkled with pepper and salt.
（白水羊頭是北京小吃中的精品，它是羊頭用白水煮熟切片，撒上椒鹽的一種吃食。）
White and clean color, thin and large meat, crisp and tender fresh, mellow not greasy, with wine are appropriate.
（色白潔凈，肉片薄而大，脆嫩清鮮，醇香不膩，佐餐下酒皆宜。）
4，百果年糕
Baiguo New Year cake is a traditional snack at the Spring Festival in Beijing.
（百果年糕是北京春節的傳統小吃。）
As early as the liao dynasty, it is said that in the first day of the first lunar month in Beijing, every family has the custom of eating rice cakes.
（早在遼代，據說北京的正月初一，家家就有吃年糕的習俗。）
5，爆肚
Boiled tripe is a famous snack in Beijing, mostly run by hui people.
（爆肚是北京風味小吃中的名吃，多為回族同胞經營。）
It was recorded in the qianlong period of qing dynasty.
（爆肚早在清乾隆年代就有記載。）
At the end of autumn and the beginning of winter, halal restaurants and street vendors in Beijing, past and present, sell boiled mplings.
（過去和現時，每當秋末冬初，北京的清真餐館和攤販就經營爆肚。）
⑼ 介紹韓國美食的英語文章，最好有翻譯
Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introction to Korean cuisine will give you all the basics you need.
The Side Dishes
Korean foodstands out from other cuisines with the many side dishes (banchan) that are served ring meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.
So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost everyKorean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.
Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even thoughKorean stewsand soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept atusing chopsticksso if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.
Some Korean Culinary History
Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.
無論您是計劃在韓國餐廳吃飯，還是去韓國，或者在家中烹制自己的韓國料理，韓國料理的簡介將為您提供所需的所有基礎知識。
副菜
韓國料理與其他菜餚脫穎而出，並配有多種餐點。配菜的數量可以在2到12之間，但每天的餐點至少有幾個。
所以當您在韓國餐廳吃飯時，您的各種配菜將會在您的小碗飯之前到達您面前，可以從蔬菜到肉類以及以任何方式准備的海鮮。韓式菜餚同時供應，所以沒有西餐的單獨課程。
主菜
米飯是幾乎每個韓國料理的骨幹。在極少數情況下，面條會取代米飯，但絕大多數時候，每個人都用一頓飯吃飯。通常，每個人也會有自己的碗湯或燉湯。可以在肉中，海鮮或豆腐的配菜和主菜或菜餚都在桌子的中間供應家庭風味。有時候大燉菜會取代主菜，並在桌子上供應家庭風味。
常用成分
韓國人已經完善了數千年來保存食物的藝術，所以很多配菜都是腌制，腌制或發酵的，許多都是辣的。
韓國著名的辣白菜泡菜有不同種類的不同蔬菜，包括一些非辣類。盡管韓國燉湯和湯湯很熱（幾乎沸騰），但許多配菜都是冷的或室溫的。
韓國是一個半島，所以韓國人吃了很多海鮮，雖然肉已經在過去的50多年裡變得非常受歡迎了。
韓國料理中最常用的香料和調味醬是：芝麻油，辣椒醬（kochujang），辣椒片（kochukaru），大豆醬（daenjang），醬油，大蒜，姜和。蔥。因此，韓國料理的味道很濃，味道鮮美，大膽。
其他
所有的東西，包括肉和家禽，都被切成小塊，所以不需要一把刀。韓國人也擅長使用筷子，如果肉太大或者一整條烤魚都可以用筷子分開。 （許多韓國肉類菜餚長期燉或腌制肉嫩）。傳統上，用不銹鋼筷子和長不銹鋼勺子吃韓國料理，傳統上是坐在地板上的低桌子上。
一些韓國烹飪史
韓國料理的地理（半島），氣候（炎熱，潮濕的夏天和非常寒冷的冬天），鄰近的中國和日本以及日本的佔領從1910年至1945年受到影響。歐洲貿易商也在17世紀與葡萄牙向韓國引進辣椒對美食產生了影響。到十八世紀，辣椒已經被廣泛用於製作韓國料理。
⑽ 用英語介紹中國美食如何
當你窮困潦倒時，他向你伸出了援助之手；當你失意時，他為你開啟了導航燈，指引著你回；當你失敗時答，他為你鋪墊了塊塊基石，讓你走向成功的階梯；當你惆悵時，他為你帶來了開心果；當你不幸時，他為你送來了幸福的青鳥；當你……然而，當他累倒下，生病躺下時，你，你又為他送去了什麼，帶去了什麼？是冷漠，還是倍致的關懷？（《滴水之恩，你以何報？》）