小笼包介绍英语怎么说
⑴ 小笼包的英文怎么说
小笼包
small steamed bun
或者steamed bun
一般中国翻译菜名
都是把猜的工序简单翻译出来
就可以了
⑵ 小笼包英语怎么说
就是 Chinese bun(s)
我们这里中餐厅的菜单上都这么写
⑶ 南翔小笼，小馄饨和生煎馒头用英文怎么说
1、Nanxiang cage bag（南翔小笼包）
南翔小笼原名"南翔大肉馒头"、"南翔大馒头"、"古猗园小专笼"，也称为"南翔小笼包属"、"南翔小笼馒头"，是上海市嘉定区南翔镇的传统名产，以皮薄、肉嫩、汁多、味鲜、形美著称。南翔小笼的馅心是夹心腿肉作成肉酱，仅撒少许姜末和肉皮冻、盐、酱油、糖和水调制而成;皮是用不发酵的精面粉制作而成的。
2、Little wonton（小混沌）
小馄饨也叫绉纱馄饨，是江苏地区传统小吃，皮薄馅嫩，味美汤鲜。因为皮薄，里面的馅能透过皮而看到，外加小馄饨表面皱皱的，谐音为"绉"，所以也称其为绉纱馄饨。馄饨分为大小两种，而小馄饨又分南北两派，南派的往往是江苏人做的，皮薄馅少，汤料精致，加虾皮、榨菜末、蛋皮，清鲜不腻，肉馅细腻。
3、生煎馒头（Steamed bread）
生煎馒头(英文名:Pan-Fried Steamed Bun)，简称生煎，是汉族传统小吃之一，主要分布于上海、苏州等地。上海人习惯称"包子"为"馒头"，同时因面皮以不发酵的方法制作，生煎馒头故而得名。生煎馒头由面粉、肉为主料，配以葱、姜等辅料制作而成。特点为:皮酥，汁浓，肉香，精巧。
⑷ 小笼包英语怎么说
small steamed bun
steamed small meat mpling in basket
——小笼包
⑸ 有没有介绍小笼包的英文文章
Xiǎolóngbāo (literally "little basket bun"; also known as soup mpling is a type of baozi (filled bun or bread-like item) from Eastern China, including Shanghai and Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.--Wikipedia]
Locally in Shanghai and surrounds, they are more often known as xiaolong mantou (Traditional Chinese: 小笼馒头; Simplified Chinese: 小笼馒头; Pinyin: xiǎolóng mántóu). Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. IngredientsChinese buns can be divided into two types depending on the level of leavening of the flour skin[2]. Steamed buns made with raised flour are seen throughout the country, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("mpling") has meant that the xiaolongbao is sometimes classified as a mpling outside China. It is, however, different from both steamed and boiled jiaozi in texture and method of proction.
Unlike other unraised flour buns, and baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter.
Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat gelatin inside the mpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature ring hot weather.
As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top, prior to steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and is traditionally served with a light, clear soup.
The Xiaolongbao has also become popular as a dish in a main meal. In Cantonese regions and the West, it is also commonly served as a yum cha item.
Frozen xiaolongbao are now mass proced and a common type of frozen food sold in China and outside. They can be steamed and served on a bamboo basket. Origins in Shanghai
The perennial queue outside the Nanxiang Mantou Dian in ShanghaiThe Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but now located in the City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in Hong Kong, Japan, South Korea and Singapore[1]. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang. Wuxi varietyXiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety. Notes1. ^ Not to be confused with the "soup bun" (Traditional Chinese: 汤包; Simplified Chinese: 汤包; Pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.
2. ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough uses clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, callint it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)
⑹ 写一篇介绍小笼包的英语文章（150字左右就行）
Have you ever had a taste of the steamed bun? I think it's absolutely delicious to eat. This kind of food orginiated from anicent China. It is of small size, with a thin warpper and is filled with grounded meat. The steamed bun is characterized by delicacy and savoury smell, and it's espeically appetizing for it's white color and round shape, being freshly cooked from a bamboo steamer. It can be served as a snack, for its size allows a dozen of them be put into a small food-container; it can also be served as a dish when you have dinner.
原创的
⑺ 小笼包的英文是怎么介绍的呢
满意回答
小笼包 Small steamed bun
蒸饺 Steamed mplings
豆腐脑 Bean curd jelly
煎饺 Fried mplings
稀饭 Soft rice/gruel/porridge
锅贴Fried mpling
捣锅底版Fried glutinous cake
春卷权spring rolls
南瓜饼sticky rice pumkin cakes
⑻ 用英语介绍一下 嵊州小笼包 好吗急急急！！！
Memories of steamed buns
⑼ 介绍中国小笼包的英语作文中预水平
Xiǎóngbāo (literally "little basket bun"; also known as soup mpling is a type of baozi (filled bun or bread-like item) from Eastern China, including Shanghai and Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.--Wikipedia]
Locally in Shanghai and surrounds, they are more often known as xiaolong mantou (Traditional Chinese: 小笼馒头; Simplified Chinese: 小笼馒头; Pinyin: xiǎolóng mántóu). Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. IngredientsChinese buns can be divided into two types depending on the level of leavening of the flour skin[2]. Steamed buns made with raised flour are seen throughout the country, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("mpling") has meant that the xiaolongbao is sometimes classified as a mpling outside China. It is, however, different from both steamed and boiled jiaozi in texture and method of proction.
Unlike other unraised flour buns, and baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter.
Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat gelatin inside the mpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature ring hot weather.
As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top, prior to steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and is traditionally served with a light, clear soup.
The Xiaolongbao has also become popular as a dish in a main meal. In Cantonese regions and the West, it is also commonly served as a yum cha item.
Frozen xiaolongbao are now mass proced and a common type of frozen food sold in China and outside. They can be steamed and served on a bamboo basket. Origins in Shanghai
The perennial queue outside the Nanxiang Mantou Dian in ShanghaiThe Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but now located in the City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in Hong Kong, Japan, South Korea and Singapore[1]. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang. Wuxi varietyXiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety. Notes1. ^ Not to be confused with the "soup bun" (Traditional Chinese: 汤包; Simplified Chinese: 汤包; Pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.
2. ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough uses clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, callint it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)
⑽ 小笼包用英语怎么说
小笼包 可以用xiao long bao/mpling，没有多的说法