怎麼樣介紹菜品英語
① 英文短文 關於最近在餐廳吃的一頓飯 主要介紹菜品
搜一下：英文短文
關於最近在餐廳吃的一頓飯
主要介紹菜品
② 用英語介紹菜品
北京烤鴨——
Peking Duck,or Peking Roast Duck is a famous ck dish from Beijing[1] that has been prepared since the imperial era,and is now considered one of China's national foods.
The dish is prized for the thin,crisp skin,with authentic versions of the dish serving mostly the skin and little meat,sliced in front of the diners by the cook.Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.The meat is eaten with pancakes,spring onions,and hoisin sauce or sweet bean sauce.The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang,two centuries-old establishments which have become household names.
③ 各種菜的英文
主食、小吃類部分
1、X.O.炒蘿卜糕
Turnip Cake with XO Sauce
2、八寶飯
Eight Treasure Rice
3、白粥
Plain Rice Porridge
4、XO醬海鮮蛋炒飯
Stir-fried Rice with Assorted Seafood in XO Sauce
5、鮑魚絲金菇燜伊面
Stir-fried Noodles with Mushrooms and Shredded Abalone
6、鮑汁海鮮燴飯
Boiled Seafood and Rice with Abalone Sauce
7、鮑汁海鮮面
Seafood Noodles with Abalone Sauce
8、北京炒肝
Stir-fried Liver Beijing Style
9、北京雞湯餛飩
Wonton in Chicken Soup
10、北京炸醬面
Noodles with Bean Paste
11、碧綠鮮蝦腸粉
Fresh Shrimps in Rice Flour Noodles with Vegetables
12、冰糖銀耳燉雪梨
Stewed Sweet Pear with White Fungus
13、菜脯叉燒腸粉
Steamed Rice Rolls with Preserved Vegetables
14、菜盒子
Stir-fried Crispy Cake Stuffed with Vegetable
15、菜肉大餛飩
Pork and Vegetable Wonton
16、菜肉餃子
Dumplings Stuffed with Minced Pork and Vegetable
17、參吧素菜卷
Sweet Dumplings Stuffed with Cream and Mixed Fruits
18、草菇牛肉腸粉
Steamed Rice Noodle Rolls with Mushrooms and Minced Beef
19、叉燒包
Barbecued Pork Bun
20、叉燒焗餐包
Barbecued Pork Dumpling
21、叉燒酥
Cake with Barbecued Pork
22、炒河粉
Sautéed Rice Noodles
23、炒麵
Sautéed Noodles with Vegetables
24、陳皮紅豆沙
Minced Red Bean Paste with Orange Peel
25、豉油蒸腸粉
Steamed Rice Rolls with Black Bean Sauce
26、豉汁蒸鳳爪
Steamed Chicken Feet with Black Bean Sauce
27、豉汁蒸排骨
Steamed Spare Ribs with Black Bean Sauce
28、春菇燒麥
Steamed Dumplings Stuffed with Mushroom
30、蔥油拌面
Mixed Noodles with Spring Scallion, Oil and Soy Sauce
31、蔥油餅
Fried Chive Cake
32、蔥油煎餅
Pancake with Scallions
33、脆皮春卷
Crispy Spring Roll
34、脆炸芋頭糕
Taro Cake with Preserved Pork
35、擔擔面
Sichuan Flavor Noodle
36、蛋煎韭菜盒
Deep-Fried Shrimps and Chive Dumplings
37、冬菜牛肉腸粉
Steamed Rice Rolls with Minced Beef and Preserved Vegetables
38、凍馬蹄糕
Water Chestnut Jelly Cake
39、豆漿
Soybean Milk
40、豆沙包
Steamed Bun Stuffed with Red Bean Paste
41、豆沙鍋餅
Pan-fried Red Bean Paste Pancake
42、豆沙粽子
Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves
43、翡翠培根炒飯
Stir-fried Rice with Bacon and Mixed Vegetables
44、翡翠燒麥
Steamed Vegetable Dumplings
45、翡翠水餃
Spinach and Meat Dumpling
46、蜂巢炸芋頭
Deep-Fried Taro Dumplings
47、蜂蜜龜苓糕
Chilled Herbal Jelly Served with Honey
48、鳳城煎魚脯
Fried Fish and Egg
49、干炒牛河
Dry-fried Rice Noodle and Sliced Beef
50、高湯雞絲面
Noodles in Shredded Chicken Soup
蔬菜類部分
1、XO醬炒海茸百合
Sautéed Lily and Green Vegetable in XO Sauce
2、百合炒南瓜
Sautéed Pumpkin with Lily
3、板栗白菜
Sautéed Chinese Cabbage with Chestnuts
4、白灼時蔬
Boiled Seasonal Vegetables
5、炒芥蘭
Sautéed Kale
6、炒生菜
Sautéed Lettuce
7、炒時蔬
Sautéed Seasonal Vegetables
8、豉汁涼瓜皮
Sautéed Bitter Gourd Peel in Black Bean Sauce
9、蔥香荷蘭豆
Sautéed Snow Beans with Scallion
10、翠豆玉米粒
Sautéed Green Peas and Corn
11、冬菇扒菜心
Braised Vegetables with Black Mushroom
12、豆豉鯪魚油麥菜
Sautéed Vegetable with Diced Fish and Black Bean Sauce
13、干貝扒蘆筍
Braised Asparagus with Scallops
14、干煸苦瓜
Sautéed Bitter Gourd
15、海茸墨魚花
Sautéed Diced Squid and Green Vegetables
16、蚝皇扒雙蔬
Braised Seasonal Vegetables in Oyster Sauce
17、蚝油扒時蔬
Braised Vegetables in Oyster Sauce
18、蚝油生菜
Sautéed Lettuce in Oyster Sauce
19、紅燒毛芋頭
Braised Taro in Soy Sauce
20、紅棗蒸南瓜
Steamed Pumpkin with Red Chinese Dates
21、猴頭蘑扒菜心
Braised Vegetable with Mushrooms
22、虎皮尖椒
Sautéed Green Chili Pepper
23、琥珀香芹炒藕粒
Sautéed Diced Lotus Root with Celery and Walnuts
24、黃耳浸白玉條
Simmered Winter Melon with Yellow Fungus
25、黃金玉米
Sautéed Sweet Corn with Salty Egg Yolk
26、火腿炒蠶豆
Sautéed Broad Beans with Ham
27、雞湯竹笙浸時蔬
Sautéed Bamboo Shoots
28、薑汁炒時蔬
Sautéed Seasonal Vegetables in Ginger
29、椒鹽茄子丁
Deep Fried Diced Eggplant with Spicy Salt
30、辣椒熗時蔬
Sautéed Vegetables with Chili Pepper
中國酒部分 1、XO醬炒海茸百合
Sautéed Lily and Green Vegetable in XO Sauce
2、百合炒南瓜
Sautéed Pumpkin with Lily
3、板栗白菜
Sautéed Chinese Cabbage with Chestnuts
4、白灼時蔬
Boiled Seasonal Vegetables
5、炒芥蘭
Sautéed Kale
6、炒生菜
Sautéed Lettuce
7、炒時蔬
Sautéed Seasonal Vegetables
8、豉汁涼瓜皮
Sautéed Bitter Gourd Peel in Black Bean Sauce
9、蔥香荷蘭豆
Sautéed Snow Beans with Scallion
10、翠豆玉米粒
Sautéed Green Peas and Corn
11、冬菇扒菜心
Braised Vegetables with Black Mushroom
12、豆豉鯪魚油麥菜
Sautéed Vegetable with Diced Fish and Black Bean Sauce
13、干貝扒蘆筍
Braised Asparagus with Scallops
14、干煸苦瓜
Sautéed Bitter Gourd
15、海茸墨魚花
Sautéed Diced Squid and Green Vegetables
16、蚝皇扒雙蔬
Braised Seasonal Vegetables in Oyster Sauce
17、蚝油扒時蔬
Braised Vegetables in Oyster Sauce
18、蚝油生菜
Sautéed Lettuce in Oyster Sauce
19、紅燒毛芋頭
Braised Taro in Soy Sauce
20、紅棗蒸南瓜
Steamed Pumpkin with Red Chinese Dates
21、猴頭蘑扒菜心
Braised Vegetable with Mushrooms
22、虎皮尖椒
Sautéed Green Chili Pepper
23、琥珀香芹炒藕粒
Sautéed Diced Lotus Root with Celery and Walnuts
24、黃耳浸白玉條
Simmered Winter Melon with Yellow Fungus
25、黃金玉米
Sautéed Sweet Corn with Salty Egg Yolk
26、火腿炒蠶豆
Sautéed Broad Beans with Ham
27、雞湯竹笙浸時蔬
Sautéed Bamboo Shoots
28、薑汁炒時蔬
Sautéed Seasonal Vegetables in Ginger
29、椒鹽茄子丁
Deep Fried Diced Eggplant with Spicy Salt
30、辣椒熗時蔬
Sautéed Vegetables with Chili Pepper
中國酒部分
§黃酒類
1、8年香雕紹興酒
Xiang Diao Shao Xing (8 Years)
2、陳年彩壇花雕
Cai Tan Hua Diao
3、5年香雕紹興酒
Xiang Diao Shao Xing (5 Years)
4、紹興花雕10年
Shao Xing Hua Diao (10 Years)
5、紹興花雕20年
Shao Xing Hua Diao (20 Years)
6、紹興花雕及清酒
Shao Xing Hua Diao & Sake
7、三十年花雕
Hua Diao Shao Xing (30 Years)
8、紹興加飯
Shao Xing Jia Fan
9、女兒紅12年
Nu'er Hong (12 Years)
10、女兒紅18年
Nu'er Hong (18 Years)
11、古越龍山
Gu Yue Long Shan
§白酒類 Spirit
12、北京醇
Bei Jing Chun
13、二鍋頭
Er Guo Tou（Superior500ml 56°）
14、精裝二鍋頭 52度
Hong Xing Er Guo Tou(500ml 52°)
15、古鍾二鍋頭
Gu Zhong Er Guo Tou（500ml 46°）
16、藍花珍品二鍋頭
Lan Hua Zhen Pin Er Guo Tou
17、紅星珍品二鍋頭(500毫升52度)
Red Star Zhenpin Er Guo Tou(500ml 52°)
18、牛欄山經典二鍋頭(500毫升52度)
Niulanshan Brand Jingdian Erguotou (500ml 52°)
19、青瓷珍品二鍋頭
Qing Ci Zheng Pin Er Guo Tou（500ml 46°）
20、京酒 38度
Jing Jiu（500ml 38°）
21、三品京酒(500毫升38度)
San Pin Jing Jiu (500ml 38°)
22、三品京酒(500毫升52度)
San Pin Jing Jiu (500ml 52°)
23、酒鬼 38度
Jiu Gui（500ml 38°）
24、酒鬼 52度
Jiu Gui（500ml 52°）
25、小酒鬼（250ml）
Xiao Jiu Gui（250ml 38°）
26、國釀（貴州茅台系列）
Guo Niang (Mao Tai Liquor Series)
27、茅台 38度
Mao Tai（500ml 38°）
28、茅台 53度
Mao Tai（500ml 53°）
29、茅台(三十年)
Mao Tai (30 years）
30、茅台(十五年)
Mao Tai (15 years）
豬肉類部分
1、白菜豆腐燜酥肉
Braised Sliced Pork with Bean Curd and Chinese Cabbage
2、鮑魚紅燒肉
Braised Pork with Small Abalone
3、鮑汁扣東坡肉
Braised Pork with Abalone Sauce
4、百頁結燒肉
Stewed Diced Pork and Sliced Beancurd with Brown Sauce
5、碧綠叉燒肥腸
Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables
6、潮式椒醬肉
Fried Pork with Chili Sauce Chaozhou Style
7、潮式涼瓜排骨
Spareribs with Bitter Gourd Chaozhou Style
8、豉油皇鹹肉
Steamed Pork with Soy Sauce
9、川味小炒
Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce
10、地瓜燒肉
Stewed Diced Pork and Sweet Potato
11、東坡方肉
Braised Dongpo Pork
12、冬菜扣肉
Braised Sliced Pork with Preserved Vegetables in Casserole
13、方竹筍燉肉
Braised Pork with Bamboo Shoots
14、干煸小豬腰
Fried Pig's Kidney with Onion
15、干豆角回鍋肉
Sautéed Spicy Pork with Dry Bean
16、干鍋排骨雞
Braised Sparerib and Chicken in Clay Pot
17、咕嚕肉
Stewed Sweet and Sour Pork
18、怪味豬手
Braised Spicy Trotters
19、黑椒焗豬手
Fried Trotters with Black Pepper
20、紅燒獅子頭
Stewed Meatball with Brown Sauce
21、脆皮乳豬
Crispy Suckling Pigs
22、回鍋肉片
Sautéed Sliced Pork with Pepper and Chilli
23、火爆腰花
Stir-Fried Pork Kidney
24、煎豬柳
Pan-Fried Pork Fillet
25、醬燒骨
Braised Spare Ribs with Spicy Sauce
26、醬豬手
Braised Trotters with Soy Bean Paste
27、椒鹽肉排
Spare Ribs with Spicy Salt
28、椒鹽炸排條
Deep-Fried Spare Ribs with Spicy Salt
29、金瓜東坡肉
Braised Pork with Melon
30、金元鮑紅燒肉
Braised Pork with Small Abalone
31、京醬肉絲
Sautéed Shredded Pork with Sweet-Bean Sauce
④ 請高手來幫我翻譯幾個菜品的英文 急用 務必要正確 謝謝英語高手
樓上直接丟谷歌翻譯的吧。。 - -
黃金乳豬Golden Suckling Pig
冰皮月餅：Ice Rind Moon Cake
脆皮燒雞：Crispy chicken
夾餅版醬香肉Burger meat with Soy Sauce
江南老鴨煲Pot Jiangnan Old ck
金湯海鮮權獅子頭 Goden seefood with Flour lion head
南乳香臘肉 Southern Frankincense Bacon
五穀豐登 Five food hodgepodge
鹽焗手撕雞 Salt baked Shredded chicken
陽澄湖大閘Yangcheng Lake hairy crabs
紅油白斬雞 Marked oil boiled chicken
酸湯排骨 Acid Soup with Spareribs
龍海燒鴨Longhai roast ck
江南紅燒肉Jiangnan Braised Pork
⑤ 5種菜餚用英語怎麼說
中文
5種菜餚
英語
5 kinds of dishes
⑥ 用英文介紹中國菜
英文：
Chinese food refers to Chinese cuisine.
There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.
The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.
Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.
Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.
中文：
中餐，即指中國風味的餐食菜餚。
其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。
中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。
(6)怎麼樣介紹菜品英語擴展閱讀
中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。
中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。
⑦ 用英文介紹一道家常菜
Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.
（麻婆豆腐，是四川省傳統名菜之一，屬於川菜。）
The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.
（主要原料為配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）
The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.
（麻來自花椒，辣來自辣椒。）
This dish highlights the "hot and spicy" features of sichuan cuisine.
（這道菜突出了川菜「麻辣」的特點。）
It has a unique taste and smooth taste.
（其口味獨特，口感順滑。）
Today, mapo doufu travels far and wide.
（如今，麻婆豆腐遠渡重洋。）
In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.
（在美國、加拿大、英國、法國、越南、新加坡、馬來西亞、日本、澳大利亞等國安家落戶。）
From a home - style dishes jumped onto the great hall, has become an international food.
（從一味家常小菜一躍而登上大雅之堂，成了國際名菜。）
(7)怎麼樣介紹菜品英語擴展閱讀
麻婆豆腐歷史起源：麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。店主陳春富（陳森富）早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱"陳麻婆"。
當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為「陳麻婆豆腐」，其飲食小店後來也以「陳麻婆豆腐店」為名。
⑧ 給外來遊客介紹中國菜餚編英語對話
e a surprise. We』ve booked the Southern Tower restaurant to celebrate our partnership.哈維： 我要給你們一個驚喜.為了慶祝我們之間的合作夥伴關系,我們預定了南塔餐廳.Harvey: We』d like to invite you to dinner.哈維： 我們邀請二位共進晚餐.Lok: The Southern Tower? We tried to go there but it』s booked out for months.洛克： 您是說南塔餐廳嗎?我們曾經想去那裡吃飯,但是那家餐廳的位子已經被提前預定出好幾個月了.Harvey: Ah yes… but Douglas has a lot of influence in Sydney! We』ve booked a table for 7 o』clock. Caroline and Douglas will be there too.哈維： 是這樣啊,但道格拉斯在悉尼可是一個頗具影響力的人物呢.我們預定了今天晚上七點的一張桌子.卡羅琳和道格拉斯也將出席.Lian: How wonderful. We』d love to come.麗安： 這真是太好了.我們很高興如約前往.Lok: Yes, thank you.洛克： 是啊,謝謝你們了.在這部份對話中,哈維邀請洛克夫婦共進晚餐時使用了一個非常規范的英語說法.他說：Harvey: We』d like to invite you to dinner.哈維： 我們邀請二位共進晚餐.除了這種比較正式的說法之外,我們還可以用以下幾種句型來表達同樣的意思.Would you like to come to lunch?你願意一起吃午飯嗎?We』d be pleased if you could join us for dinner.如果您可以和我們一起吃晚飯,我們會很高興.We』ve booked a table. We hope you can join us.我們已經預定了餐館,希望您能夠和我們一起吃飯.現在讓我們跟著老師一起來練習這些句子.We』d like to invite you to dinner.Would you like to come to lunch?We』d be pleased if you could join us for dinner.We』ve booked a table. We hope you can join us.受到邀請之後,洛克夫婦也欣然接受了哈維的一番好意.他們說：Lian: How wonderful. We』d love to come.麗安： 這真是太好了.我們很高興如約前往.Lok: Yes, thank you.洛克： 是啊,謝謝你們了.在接受他人的邀請時,我們還可以這樣說：That』s very kind. Thank you.非常感謝您的好意.Yes, I』d be pleased to accept.好啊,我很高興赴約.How can I resist such a gracious invitation!如此盛情,讓我怎能拒絕呢?請跟著老師一起來練習這些句子.We』d love to come.Yes, I』d be pleased to accept.Yes, thank you.How can I resist such a gracious invitation!俗話說,人敬我一尺,我還人一丈.這也從某種角度說明拒絕別人的盛情邀約真的是一件困難的事呢.不過有些時候我們卻不得不這樣做.那麼在回絕他人的邀請時我們應該怎麼說呢?That』s very kind of you but I』m afraid I have a prior engagement.非常感謝您的好意,不過我已經有約在先了.I』m sorry, I have to decline. I have family commitments.很抱歉,我無法應邀,因為我家裡有些事情.I』m sorry, I won』t be able to make it. I have an important appointment that night.很抱歉我無法赴約.我那個晚上有個重要的約會.Sorry, I can』t, I』m busy that night. But thanks anyway.很抱歉因為我那個晚上實在太忙了,不能應邀前往.不過非常感謝您.不知您是否注意到了一點,那就是在回絕他人的邀請時,出於禮貌最好能夠簡單地說明原因.好,現在請跟著我們的老師一起來練習.That』s very kind of you but I』m afraid I have a prior engagement.I』m sorry, I have to decline. I have family commitments.I』m sorry, I won』t be able to make it. I have an important appointment that night.Sorry, I can』t, I』m busy that night. But thanks anyway.在這段對話中,哈爾及哈迪公司的工作人員正在南塔餐廳宴請他們的業務夥伴洛克夫婦.請您特別注意接下來這部份對話中出現的生詞和短語.Douglas: This is the highest restaurant in the southern hemisphere.道格拉斯： 這家餐館是南半球最高的餐館.Lian: What a view. There』s the Opera House. We were thereyesterday.麗安： 風景真好啊.那是悉尼歌劇院,我們昨天去那裡參觀的.Waiter: Your menus.服務員： 請您過目菜單.Lian: Thank you.麗安： 謝謝.Waiter: Would you like to order drinks now?服務員： 請問您要現在就點酒水嗎?Lian: I』ll just have a water to start, thanks.麗安： 請先給我一杯水好嗎,謝謝.Douglas: We』ll have a bottle of this champagne please.道格拉斯： 請給我們上一瓶這樣的香檳酒.Waiter: Fine. I』ll be back to take your dinner orders.服務員： 好的.我過一會兒再來為您寫點菜單.Lian: Oh, there』s so much to choose from. What do you recommend?麗安： 哦,這菜單真是太豐富了.你有什麼特色菜餚可以推薦嗎?Douglas: Well if you like seafood, the roasted lobster here is delicious.道格拉斯：如果您喜歡海鮮的話,這家餐廳的烤龍蝦是非常好吃的.Lok: That sounds good to me.洛克： 聽起來很不錯.Lian: I』ll have the Peking Duck.麗安： 那我就點北京烤鴨好了.Lok: Where is the Opera House?洛克： 請問悉尼歌劇院在哪個方向呢?Harvey: This is a revolving restaurant, Lok. We』ll see it again soon.哈維： 這是一家旋轉餐廳,洛克.我們一會兒還會再看到悉尼歌劇院的.Lok： Oh, marvellous!洛克： 噢,這太好了.對話進行到這里,不知道您是否注意到了,其實在餐館中用英語點菜時最常用的一個句型就是「』ll have…」 意思是「我要點什麼什麼菜」.您只要在這個句型的後面加上菜餚的名稱就可以了.例如：I』ll have the ck.我要點鴨子.I』ll have the chicken.我要點雞.I』ll have the beef, thanks.我要點牛肉,謝謝.We』ll have a bottle of white wine, thank you.我們要一瓶白酒,謝謝.好,現在讓我們跟著老師一起來練習這些句子.I』ll have the ck.I』ll have the chicken.I』ll have the beef, thanks.We』ll have a bottle of white wine, thank you.如果是初次光顧一家餐廳,我們很有可能不太了解這家餐廳的特色菜餚,這種情況下請服務人員推薦菜譜可以說是一項不錯的選擇.我們可以這樣對服務員說：Lian: Oh, there』s so much to choose from. What do you recommend?麗安： 哦,這菜單真是太豐富了.你有什麼特色菜餚可以推薦嗎?另外,我們還可以說：What do you suggest?您有什麼推薦的嗎?What』s good here?你們這里的特色菜是什麼?好,請跟著老師一起來練習.What do you recommend?What do you suggest?What』s good here?雖然東西方在文化中存在著一些差異,但是在就餐的禮儀方面卻大同小異.例如,不要嘴裡含著食物講話及食不露齒,使用牙簽時要用一隻手遮住口部等等.此外,如果您想取用自己拿不到的食物時,請不要伸手橫跨桌面,因為這是一種不禮貌的行為.您可以這樣說,來請同桌的人幫忙.Excuse me, could you pass the sauce?對不起,請您把那個醬料遞給我.好,現在讓我來總結一下我們在這一課中學過的一些內容.在向他人發出邀請時,我們可以這樣說：We』d like to invite you to dinner.Would you like to come to lunch?We』ve booked a table. We hope you can join us.如果您可以接受對方的邀請,我們可以這樣回復對方：We』d love to come.Yes, I』d be pleased to accept.如果我們不能接受對方的邀請,您可以用下面這些句子禮貌地回絕邀請：That』s very kind of you but I』m afraid I have a prior engagement.I』m sorry, I have to decline. I have family commitments.I』m sorry, I won』t be able to make it. I have an important appointment that night.Sorry, I can』t, I』m busy that night. But thanks anyway.
⑨ 用英文寫一篇文章介紹南通的特色菜餚，我很急啊！！！
The Freshest Seafood in the World , Nantong
Sacheon Clam proced in the seashore of South Yellow Sea is honored with 「the Freshest Seafood in the World』 and was presented to the Imperial Court as tribute articles in ancient days. Sacheon Clam meat can be quick-fried, made of spoon, barbecued, or fried over hot fire rawly and quickly and so on. Iron Board Sacheon Clam and Coin Sacheon Clam are famous dishes in Nantong.
White Juice Leiocassis Longirostris, Nantong
Also named as White Fim Fish, the leiocassis longirostris has long kissing fims and is of great variety. Red in white, with few fish bones and delicate meat, the leiocassis longirostris proced in river section of Wolf Mountain in Nantong is a rare precious fish in the fishes with long kissing fims in Changjiang River. This dish has been included in Chinese Famous Dishes Menu and Chinese Cooking Dictionary.
Rugao Ham
Rugao Ham is one of the best three Chinese style hams. The ham was originally proced in Rugao City, a city under the jurisdiction of Nantong, starting in 1851 B.C in the Qing Dynasty. The brand has won multi times of awards and titles nationally and internationally.
Rugao Ham has been listed as one of foods that are thought related to the longevity of local people. But we don』t know if this conclusion is based on scientific evidences
下面給個詳細介紹的,全是寫菜的，應該對你口味：
Nantong Cuisine
Face to the Changjiang River in Nantong, put through the canal, reaches the Huanghai Sea, the aquatic procts instry here is developed, throughout the year, crab's fat shrimp of seafood lives. Famous the Changjiang River Gu fish, lay eggs from sea to the Changjiang River every late summer. No matter which restaurant hotel in the streets and lanes of Nantong you come into, steamed, braising with soy sauce and stewing and braising, frying, consummate cooking skill wind tooth pleasant impression for three day will let you come on again Nantong. The local cake must not miss, route is the famous " table delicacies street " in the youth in Nantong, stew chicken's hall after distributing Guangdong, very fragrant hall, raise the hotel, Chongqing hot pot, benevolence and good fortune full floor, long-drawn-out celestial being tea, luckiness, wineshop and getting skillful soup shop Liu , lead along tea restaurant, from all directions guest restaurant ,etc. dozens of restaurant by hand.
The introces of some special features snack
>>Peerless and fresh
The south yellow seabeach clam abounded with to scribble have the good reputation of the " peerless and fresh " one , classify as the tribute offer the imperial court ancient times. Clam meat have proce, fry, cook over a slow fire soup, roast, grow Qiang ,etc. method to eat , the iron plate clam, money clam's cake ,etc. are the famous dish in Nantong.
>>One pair of bamboos of gentle peak
Gentle peak hotel famous dish, main raw materials is razor clam, mix with bamboo shoot explode, fry. The razor clam is mainly proced in this city the east mud flat, it is in charge of similar to bamboosing, the shell color is yellowish, meat like the jade, it is top grade in is the seafood. The Dongsha area develop razor clam plant already in recent years, fat bad smell good to razor clam body that Pure Brightness reap autumn and winter.
>>Hui fish of white juice
Hui fish have another name called white lucky fish, long to kiss fin is various in style. Nantong wolf mountain bring river sections of Hui fish that proce, latent and red in being white, La tender in little meat, it is the scarce famous and precious variety in the fin long for the Changjiang River.
>>Carry the soup mutton in Haimen
The Haimen goat is plain and famous for being fat and soft and delicious, it is well-known at the beginning of Ming and the latter stage of Qing Dynasty in Haimen. Local famous cook select for use until goat fattened to castrate or spay raw materials, undergo the unique cooking, have tender, juicy, delicious, meat precise, little easy to digest, have a strong smell characteristic such as being light lipoprotein, tonify deficiency , whet the appetite function of fitness have concurrently warm.
>>Sweet and sour yellow croaker
The big and little yellow croaker of fish Proce in Lvsi fisheries, it is one of most old, important and economic fish in our country. The yellow croaker includes many kinds of nutrition such as protein, fat, candy, vitamin, calcium, iron, yellow fish glue is the advanced nutrition tonic even more, there are more yellow croaker's ways to eat, the sweet and sour yellow croaker is the famous dish in Nantong.
>>Money turnip cake
Formulating it in the last years of Qing Dynasty, the pastry cook of Nantong improved according to " ate with the garden singly " in the seventies, the colors match well pleasing to enable the finished proct, it is clear to be similar to the money, line is clear, the leather is loose, the filling heart is fat and beautiful and delicious and fragrant.
>>Lotus wrinkled giant hyssop mpling
Wrinkled giant hyssop flavor is cool and fragrant, is good Chinese medicinal materials. Pastry cook of Nantong use wrinkled giant hyssop leaf as mpling skin, sweet-scented osmanthus sweetened bean paste make filling heart soft deep-frying and wrinkled giant hyssop mpling that become, like the bud of lotuses just budding , keep fragrant to enter the mouth coolly.
>>Fragrant-flowered garlic box
Along Qianlong Year of Qing Dynasty the "eat form with garden " written. Fragrant-flowered garlic box select the first of fragrant-flowered garlic to make filling spring generally, suitable for eating in spring. This Procts epidermis is golden yellow and crisp, filling heart fragrant-flowered garlic fragrant and crisp and tender, have the effect of not need oil but loose, not need rice flour but glutinous soft, is right time good snack.
>>Nantong mpling
With polished glutinous rice bits or Chinese sorghum mpling that bits made, soft and glutinous, the Nantong person likes eating very much. Have different method and the way to eat in different season. Nantong have "heavy winter but little year " saying , must take mplings in breakfast for the Winter Solstice, in order to show the reunion. Should eat " descendants' mpling " at breakfast of lunar New Year's Day, i.e. the solid mpling not of uniform size is with foreign candy, show descendants' full hall, shut family's reunion, happy meaning. The pocket heart (filling ) of the mpling can be cooked with rough cake bits, washing the sand, shepherd's purse shrimp's meat, fresh meat,etc.. When get married, should eat the rich and powerful mpling. Three counties in town of Nantong and the north are made of polished glutinous rice bits. Qidong, Haimen, Tonghai district like do the mpling with the bits of the Chinese sorghum .
>>Artemisia group
The Nantong person, house family want to go to low bank, bank, choose edible wild herbs, Herba Artemisiae Annuae in the girl festival of 2th of February. Choose it and clean it after come back, lay aside fight mortar fight fine hair, and then with enter polished glutinous rice of the bits, and then add white sugar and water, make one pieces of propeller into, have food steamer steam skillfully and procing and evaporating, do into green and green Artemisia groups. The food and gift which the daughter took home when go home while using for taking the daughter. Because the Herba Artemisiae Annuae group has fragrant and fragrant taste, taste extremely pleasant to the palate.
>>The big cake in Nantong
Spill half wet rice flour first into the food steamer. A layer of powder, a layer of water is now steaming hot. Powder bits fill it up, cover, add fire to steam, after " round air ", deserve " fall and steam ". Steam come down, go bankrupt at platform, not to pay attention of scald one's hand either, dip in some water wipe flat on four sides, be drawn back and be divided with tape three horizontal 3 vertical stroke into nine square cakes, divide which run from opposite directions for big cake again while being every. Separate and arrange to it before the platform, let the master to fetch. This kind of cake celebrates the New Year and just steams, want for the god to offer a sacrifice to an ancestor first after fetching, leave a part to eat, remaining part soak with vitriol water (must cured water ), leave to later year to eat at the beginning of summer, or cut the cake to slice, dry it, stay to later year to eat.
>>The west pavilion shortcake in Nantong
The west pavilion shortcake started in initial stage in place of Qing Dynasty's mere thread, had already had a history of one hundred years so far. The shortcake materials of west pavilion are exquisite, exquisite in workmanship, have crisp and fragrant and sweet and fragile, delicious unique styles. West pavilion shortcake select for use first-class precise pale flour the main material, pass 28 dishes of processes, make by hand. Shortcake toast with little fire, surface yellow and not burnt; The craft of the shortcake is exquisite, each cake has 18 levels, if you do not believe, steep cakes with the boiled water, then the level is high-visible. There are two kinds of ways to eat in the west pavilion shortcake: Do and eat and steep and eat with the boiled water. It is crisp and fragrant and crisp to do and eat, is speckle with the sesame on one, chew more and more fragrant; Steep, wipe out with boiled water, fresh and sweet and agreeable to the taste, especially suitable for the appetite of the elderly.
>>Nantong menthol
Menthol of Nantong not only the output is high, but also high in quality. The crystalline solid transparent and prismatic in shape of menthol, there is no impurity. Process many dishes of crafts of wanting preheating, precipitating, refrigeration, crystallization, baking and selecting etc.. High-quality menthol has fragrance original in style, feel scorching hot and peppery while smelling for the first time, feel cool and strong graally later. Menthol has sterilization, excitement, invigorates the stomach, eases pain, cool efficiency, widely used in instry such as medical and health, daily-use chemical instry, candy food.
⑩ 菜餚英文翻譯
全體乳豬 Roast whole suckling pig
特色五福拼盤 Special five varieties
葡國碳燒肉Portuguese roast pork
脆皮靚燒雞Crispy chicken
湛江皇後水晶雞Zhanjiang Crystal chicken
金牌回香雞Golden tasty chicken
鹽香脆皮雞Salty crispy chicken
高州蔥油先雞Gaozhou style shallot favour Chicken
蜜汁碳燒*燒Honey charcoal pork
碳燒靚排骨Charcoal spare ribs
骨香乳鴿Tasty baby pigeon
錦綉燒味拼盤Assorted barbecue meat
新派鹵水拼盤New style soy sauce stewed meat
新派鹵水掌翼New style soy sauce stewed goose wing and feet
新派鹵水大腸頭New style soy sauce stewed pig』s intestine
新派鹵水肚仔New style soy sauce stewed pig』s tomach
新派鹵水腳仔New style soy sauce stewed pig』s hoof
鹽焗腎片Baked salty chicken kidney
涼拌海蜇Marinated cold jelly fish
刀拍黃瓜Marinated cold cucumber
小食類Entree
日式海蜇Japanese style Jelly Fish
日式八爪魚Japanese style Octopus
涼拌青瓜Marinated cold cucumber
涼拌粉皮Marinated cold bean pasty
蒜香腎片Garlic taste kidney
蒜香豬耳仔Garlic taste pig』s ear
麻辣鳳爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特別介紹Special Recommendation
泰汁銀雪魚Codfish in Thai sauce
甜麥豆炒帶子北極貝Stir fry sweet bean scallops
脆皮咸豬手Salty taste crispy trotter
XO醬爆花枝片XO Soy Sauce Fry Flower Branch Pieces
蘆筍蚌肉鴿片Stir fry boneless pigeon, mussel and asparagus
鹽焗豬肚Baked salty pig』s stomach
XO醬爆生腸Stir fry intestines in XO sauce
辣子雞Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
醬爆竹腸Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒魚咀Stir fry fish head with hot chili
紅蔥頭蒸雞Braise chicken with shallot
沙鍋魚頭煲Braise fish head clay pot
爆野兔Stir fry rabbit
京蔥爆駝峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鮑汁百靈菇鵝腸Stir fry mushroom and goose intestine in abalone sauce
椒鹽排骨Spicy spare ribs
剁椒魚咀Stir Fry fish mouth with chopped pepper
尖椒豬肚Stir fry Pig』s Stomach with hot chili
羅定豆豉雞Luoding style braise chicken in bean sauce
辣子雞丁Stir fry chicken dices with hot chili
鮑汁百靈菇Stir fry mushroom with abalone sauce
紅蔥頭豬俐Stir fry pig』s tongue with onion
鹽焗腎片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆雞Stew chicken with chestnut
川汁雞球Sichuan style chicken meat ball
醬爆雙脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鮮魷讓鯪魚膠Squid with fish stuffing
豆腐魚頭煲Boil Fish Head with bean curd
豉汁蒸排骨/魚Steam spare ribs/fish with black bean sauce
豉油王鵝腸Stir fry goose intestines with soy sauce
姜蔥爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶樹菇蒸牛柳Steam beef and mushroom
醬爆牛柳Stir fry beef in bean sauce
剁椒魚頭Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老壇子 Old crock
海味什錦煲Stew seafood combination in clay pot
泰式鳳爪Thailand style chicken feet
回鍋肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁雞扒Chicken with western sauce
鮮淮山炆排骨Stew spare ribs with yam
翠玉蘭花 Stir fry broccoli
酸茄黃金釀Brew sweet and sour eggplant
雙菇扒菜膽略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
涼瓜炒牛肉Stir fry beef with bitter melon
竹笙釀玉液Brew bamboo Shoot with wine
金華娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili