介绍店里的食物英语怎么说

⑴ 所有食物英语翻译

蔬菜类(Vegetables):

Daikon白萝卜 Carrot胡萝卜 Tomato蕃茄 Bok-choy小白菜

Spinach 菠菜 Cabbage 卷心菜 Potato 马铃薯 Sweet potato红薯(红苕) Eggplant茄子
Celery芹菜

Lotus root莲藕 Cauliflower 白菜花 Broccoli绿菜花

Spring onions(scallion或green onion)葱 Zucchini美洲南瓜

Mushroom洋菇 Chives Flower韭菜 shallot葱

Red cabbage紫色包心菜 Squash(pumpkin)南瓜 Watercress 西洋菜豆瓣菜

Sweet corn玉米 Bitter melon苦瓜 Onion洋葱 lima bean 青豆

Garlic 大蒜 Ginger(root)姜 Leeks 韭菜 Mustard & cress芥菜苗

Chilly辣椒 Green Pepper青椒 Red pepper 红椒

Coriander香菜 Cucumber黄瓜 Pea豌豆 Bean sprout绿豆芽

Lettuce生菜 romaine莴苣 Taro大芋头 Eddo小芋头 yam山药,洋芋

饮料类

mineral water矿泉水 orange juice桔子原汁 lemon juice柠檬原汁 soda water苏打水 coke, coca
cola 可口可乐 pepsi cola百事可乐 sprite雪碧 milk shake奶昔 milk tea奶茶 black coffee黑咖啡 white
coffee牛奶咖啡 coffee with cream and sugar加奶加糖的咖啡 plain coffee 纯咖啡

饭 类

稀饭 Rice porridge 白饭 Plain white rice 蛋炒饭 Fried rice with egg

地瓜粥 Sweet potato congee 烧饼 Clay oven rolls

油条Fried bread stick 水饺 Boiled mplings 蒸饺 Steamed mplings

馒头 Steamed buns 豆浆 Soybean milk

面 类

馄饨面 Wonton & noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles

麻酱面 Sesame paste noodles 鳝鱼面 Eel noodles 乌龙面 Seafood noodles炒米粉 Fried rice
noodles

榨菜肉丝面 Pork , pickled mustard green noodles 板条 Flat noodles

米粉 Rice noodles

汤 类

鱼丸汤 Fish ball soup 贡丸汤 Meat ball soup

蛋花汤 Egg & vegetable soup 牡蛎汤 Oyster soup

紫菜汤 Seaweed soup 酸辣汤 Sweet & sour soup 肉羹汤 Pork thick soup

果 汁

甘蔗汁 Sugar cane juice 酸梅汁 Plum juice 杨桃汁 Star fruit juice

青草茶 Herb juice

点 心

臭豆腐 Stinky tofu (Smelly tofu) 麻辣豆腐 Spicy hot bean curd

虾片 Prawn cracker 春卷 Spring rolls 蛋卷 Chicken rolls

碗糕 Salty rice pudding 筒仔米糕 Rice tube pudding

绿豆糕 Bean paste cake 糯米糕 Glutinous rice cakes

萝卜糕 Fried white radish patty 芋头糕 Taro cake

肉圆 Taiwanese Meatballs 水晶饺 Pyramid mplings 豆干 Dried tofu

其 他

火锅 Hot pot 椒盐明虾 prawns with spiced salt

腰果虾仁 fried shrimps with cashew nuts 烤龙虾 broiled lobster

笋炒虾仁 fried shrimps with bamboo shoots

茄汁虾仁 fried shrimps with tomato sauce 炒蟹肉 fried crab meat

蟹肉芥兰 broccoli with crab meat 西红柿炒蛋：Scrambled egg with tomato;

葱油鸡：Chicken in scallion oil; 红烧牛肉：Braised beef with brown sauce;

鱼香肉丝：Fried shredded pork with sweet and sour sauce;

清炖猪蹄：Stewed pig hoof in clean soup; 香酥排骨：Crisp fried spareribs;

水煮嫩鱼：Tender stewed fish; 茄汁鱼;Sliced fish with tomato sauce;

Tomato with eggs西红柿炒鸡蛋Fried green bean with plain素炒豆角

Fried bitter cucumber with plain清炒苦瓜Burnt egg plant !烧茄子

Fried fungus-vegetables with plain素炒木耳菜

⑵ 关于我的店食物里有什么的英语作文

southern border are attributed to his army. She vows skyward, the younger brother, can't bear king of Yunnan to rebuke harshly, she would one day to a nvliu ordinary defending the homeland, until his younger brother can when the task so far.

⑶ 用英文描述一种食物50个单词左右 最好有中文翻译

蛋糕是一种面食,通常是甜的,典型的蛋糕是以烤的方式制作出来.蛋糕的材料主要包括了面粉、甜味剂(通常是蔗糖)、黏合剂(一般是鸡蛋,素食主义者可用面筋和淀粉代替)、起酥油（一般是牛油或人造牛油,低脂肪含量的蛋糕会以浓缩果汁代替）,液体（牛奶,水或果汁）,香精和发酵剂（例如酵母或者发酵粉）.
Cake is a kind of pasta,usually sweet,typical of the way the cake is baking proced.The materials include cake flour,sweeteners (usually sucrose),adhesive (usually eggs,vegetarian,gluten and starch can be used instead),shortening (usually butter or artificial butter,low fat content Cake will be concentrated fruit juice instead),liquid (milk,water or fruit juice),Flavor and ferment (such as yeast or Fajiao Fen).

⑷ 介绍食物的英语作文

■ --- Waterloo area "crying" donut
Wuhan in the morning the streets are deep-fried noodle nest, just as Shanghai's population can be seen Nong Tang fried rice cakes and fried rice cake oil block so universal. But the most famous families or old Xie Xiang Li Department of the Waterloo area.
Lao Qilai under the nest cavity surface as a result of surface plasma, so hypertrophy, after deep like a golden circle of bread, chopped green onion evenly over the top green is very good-looking. Eat in the mouth, crisp, brittle, soft feel of the three mixed. Just because of Qi Guo, a bite continues, the outside crispy-skin felt forced open from the inside out red hot, a little salty taste.
■ Doupi --- let cool to Pisa
The so-called
Doupi, a total of three. The first layer is against the mung bean powder, flour and fresh eggs, rice is the second layer, third layer is fresh, Xian Gu, Xian Sun, and so on the filling, put a huge pan into 1 cm thick. Eat when cut into a square piece. The first layer is golden brown cigar with an oily, looks out into a lot of eggs. Keke shiny crystal glutinous rice. Diced meat and mushrooms is more attractive. Heavy oil but not greasy, eat, crisp, soft, fresh, what the feelings are complete, foreign Pisa do not know how much good at times

⑸ 中国食物的英文介绍

饺子ăozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese mpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

In Korean cuisine, filled mplings are called man. Although some variations are similar to Chinese jiaozi or Japanese gyoza in filling, shape and texture, Korean man are generally more like Mongolian buuz or Turkish mantı.

汤圆Tangyuan
Tangyuan is the traditional food for the Lantern Festival or Yuanxiao Festival. The small mpling balls are usually made of glutinous rice flour.

We call these balls yuanxiao or tangyuan. Obviously, they get the name from the festival itself. Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness.

The fillings inside the mplings or yuanxiao are either sweet or salty. Sweet fillings are made of sugar, Walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peel, bean paste, or jujube paste. A single ingredient or any combination can be used as the filling. The salty variety is filled with minced meat, vegetables or a mixture.

The way to make yuanxiao also varied between northern and southern China. The usual method followed in southern provinces is to shape the dough of rice flour into balls, make a hole, insert the filling, then close the hole and smooth out the mpling by rolling it between your hands. In North China, sweet or non-meat stuffing is the usual ingredient. The fillings are pressed into hardened cores, dipped lightly in water and rolled in a flat basket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which is then again dipped in water and rolled a second time in the rice flour. And so it goes, like rolling a snowball, until the mpling is the desired size.

粽子Zongzi
Zongzi is the festive food traditionally served ring Dragon Boat Festival celebrations.

During the Duanwu Festival, a glutinous rice pudding called zongzi is eaten to symbolize the rice offerings to Qu. Ingredients such as beans, lotus seeds（莲子）, 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.

⑹ 中国食物的介绍 英文

Chinese cuisine ( Traditional Chinese: 中国菜, Simplified Chinese:中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and e to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetables and meat which is known as tofu), ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks at the table barbaric e to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail). It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the table. Chicken is another meat popular in Chinese meals. While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify completeness.

In a Chinese meal, each indivial diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks. This is in contrast to western meals where it is customary to dole out indivial servings of the dishes at the beginning of the meal. Many non-Chinese are uncomfortable with allowing a person's indivial utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （"公筷", lit. common/public/shared chopsticks) may be made available. In areas with increased Western influence, such as Hong Kong, diners are provided indivially with a heavy metal spoon for this purpose. The food selected is often eaten together with some rice either in one bite or in alternation.

[edit] Red meat
Pork is generally preferred over beef in Chinese cuisine e to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful.[1] Lamb is more popular in the far north of the country.

[edit] Vegetarianism
Main article: Vegetarianism in China
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. bok choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of ck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.

[edit] Beverages
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as "冷淡杯" (Pinyin: leng3 dan4 bei1, literally: cold and bland cup, despite being strongly flavored), which is the very opposite of what traditional wisdom would admonish. Ideas from Chinese herbology, such as the four natures, influence the food combinations favored in traditional Chinese meals.

[edit] Contemporary health trends
According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[2] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[3]

Undernourishment is a problem mainly in the central and western part of the country, while "unbalanced nutrition" is a problem in developed coastal and urban areas. Decades of food shortages and rationing ended in the 1980s. A study in 2004 showed that fat intake among urban dwellers had grown to 38.4 percent, beyond the 30 per cent limit set by the World Health Organization. Excessive consumption of fats and animal protein has made chronic diseases more prevalent. As of 2008, 22.8 percent of the population were obese and 18.8 percent had high blood pressure. The number of diabetes cases in China is the highest in the world. In 1959, the incidence of high blood pressure was only 5.9 percent.[4][5]

A typical Chinese peasant before instrialization would have eaten meat rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts. Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer with more meats, fats, and sugar being consumed.

Health advocates put some of the blame on the increased popularity of Western foods, especially fast food, and other culinary procts and habits. Many Western, especially American, fast food chains have appeared in China, and are highly successful economically. These include McDonald's and Kentucky Fried Chicken (KFC).

An extensive epidemiological study called the China Project is being concted to observe the relationship of disease patterns to diet, particularly the move from the traditional Chinese diet to one which incorporates more rich Western-style foods. Controversially, Professor T. Colin Campbell has implicated the increased consumption of animal protein in particular as having a strong correlation with cancer, diabetes, heart disease, and other diseases that, while common in Western countries, were considered rare in China. He suggests that even a small increase in the consumption of animal protein can dramatically raise the risk of the aforementioned diseases.

⑺ 常见食物的英语表达有哪些

1、水果类（fruits）：

火龙果 pitaya 、西红柿 tomato 、菠萝 pineapple 、西瓜watermelon 、香蕉banana 、橙子orange、 苹果apple 、柠檬lemon 、樱桃 cherry 、桃子peach 、梨 pear 、 椰子coconut、 草莓 strawberry 、 蓝莓 blueberry、 葡萄 grape 等。

(7)介绍店里的食物英语怎么说扩展阅读

常见食物的相关例句

1、Buy lots of gum or lollipops.

买一大堆口香糖或棒棒糖。

2、Theyliketoeathamburgers,,congee,and noodles.

他们喜欢吃汉堡包，比萨饼和三明治，但是我们总是吃米饭，稀粥和面条。

3、Shechopped thecarrotsforthe stew.

她把胡萝卜切碎放在炖的菜里。

4、Thegrapesare ripening,the apple trees are heavywithfruit.

葡萄就要熟了，苹果树上结满了果实。

5、Ionlyhaveamealof bread,bananasandice cream;doIpig out?

一顿只吃面包、香蕉和冰淇淋；难道我还算吃得多么?

⑻ 介绍不同国家食物的英语作文带翻译

西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”。而中国的菜肴是“吃味”的，所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。

据西方的植物学者的调查，中国人吃的菜蔬有600多种，比西方多六倍。实际上，在中国人的菜肴里，素菜是平常食品，荤菜只有在节假日或生活水平较高时，才进入平常的饮食结构，所以自古便有“菜食”之说，菜食在平常的饮食结构中占主导地位。中国人的以植物为主菜，与佛教徒的鼓吹有着千缕万丝的联系。他们视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。

西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好，故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。

译文：
Westerners eat that food is, therefore, eats a large piece of meat, whole chickens and other "hard food." The Chinese cuisine is the "Taste", and so the Chinese cooking at the selected materials also show great randomness: many Westerners as something thrown away, are excellent raw materials in China, foreign chefs can not handle things, the hands of a chef in China to be miraculous. Demonstration of Chinese food in the materials used for the extensive arbitrary. According to a survey of Western botanists, the Chinese have 600 kinds of vegetables to eat, six times more than in the West. In fact, in Chinese cuisine, the vegetarian is the usual food, meat dishes only on holidays or higher standard of living before entering the normal diet, so there has always been "fresh vegetables," said the fresh vegetables in the diet in the usual dominant. Chinese plant-based dishes, and with thousands of Buddhists advocate million silk thread ties. They see animals as "beings", while the plant is "no soul", therefore, advocated vegetarianism. Western diet to introce their own national characteristics, I feel more attention than China with a reasonable nutrition, have a more developed food instries, such as canned food, fast food, etc., although the taste is monotonous, but to save time, and good nutrition, it is their country the body generally robust than the Chinese people: tall, long legs, wide shoulders, muscular development; while the Chinese seem small and thin, narrow shoulders and short legs, yellow mass weak. In the Western diet was based on significant differences in the characteristics of the object, known as the Chinese character of plants, Westerners called the animal character.

France: the art of fine food not tire

French people on the food requirements of a high finish of Strict attention, processing, sophisticated, complex patterns and maintain the flavor and reasonable nutrition. Advocating exquisite dishes, pay attention to models with, the color combination, pay attention to the environment and dining atmosphere catering to "eat" all the insideand outside the pursuit of beauty and artistic conception. French Foie Gras with fish sauce, truffle famous treasures of the world's three major cuisine is one of the traditional French specialty, other countries in Europe and America recipes on extremely rare. Ingenious gras is its entrance that is, the soft and supple lips Liuxiang teeth, the feeling of endless aftertaste, can arouse people's boundless desire to taste buds. In addition, the French people love to eat cheese, the cheese variety. French cuisine is still relatively rare, or about to eat raw food, steak, leg of lamb with fresh semi-characterized, such as lamb based on the specialty - French wine in small lamb chops, delicious tender.

Emphasis on French dishes flavorings, spices range. Good at using wine to sauce, what kind of food choice of wine, there are stringent regulations such as broth with wine, brandy wine with seafood, with all kinds of desserts such as rum or brandy. Medium alcohol and fragrance ingredients are two major elements, whether it is food or snacks, smells rich aroma, mellow and pleasant goods together. Food with wine is a meal characteristics. If that many people drink alcohol than to drink water, not joke.
法国：食不厌精的艺术
法国人对菜肴的要求很高，讲究选料严格，加工精细，花样繁复，保持原味和合理营养。菜式崇尚精美，讲究款式搭配、颜色组合，讲究饮食环境与就餐氛围，对“吃”的里里外外都追求美感和意境。法式鹅肝是与鱼仔酱、松露齐名的世界三大美食珍品之一，是法国的传统名菜，在欧美其他国家的菜谱上极为少见。鹅肝的精妙之处在于它入口即化、柔嫩细致、唇齿留香、余味无穷的感觉，可以勾起人味蕾的无限欲望。此外，法国人十分喜爱吃奶酪，奶酪品种多样。法式菜还比较讲究吃半熟或生食，牛排、羊腿以半熟鲜嫩为特点，如取材于羊羔的名菜--法式红酒小羊排，嫩滑鲜美。
法式菜肴重视调味，调味品种类多样。擅长用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒、海鲜用白兰地酒、甜品用各式甜酒或白兰地等。配料中酒类和香料是两大要素，无论是菜或点心，闻起来香味浓郁，品起来醇厚宜人。佳肴配美酒是法餐的特色。如果说法国人喝酒比喝水多，并不是玩笑话。

⑼ 英语描述食物的形容词

如果专形容食物，常用的有： smells great, delicious, tasty, tasty,yummy,
palatable, goluptious, delectable
如果只是想表达这种意思的话，这种词就多不胜数了，也给列举一回下：
great, super, fabulous, fascinating, fancy, gorgeous, amazing,
unbelivable/incredible
老外的词汇答就是丰富，我曾经做过归纳，这样的形容词有50多个。都是一种意思：棒极了，好极了

⑽ 用英语介绍自己喜欢的食物五句

可以这来样表达：自

The food that I like is as below:

I like the bread.

I like the cheese.

I like the salad.

I like all the meat.

But I like most is the fruit.

意思是说：

我喜欢的食物如下：

我喜欢面包，

我喜欢芝士，

我喜欢沙拉，

我还喜欢所有的肉类，

我最喜欢的是水果。