火锅用英语怎么介绍

① 用英语介绍火锅

hot
pot火锅-参考：
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.
火锅（delicious
hot
pot
(fire
pot
/
chafing-dish)里面有英文名：
http://www.pilotex.com.tw/menu/2005_menu_04_new/k_2005_04_page12.htm

② 中国的火锅用英语应该怎么表达

first,boil the soup.(首先，让汤底烧开)next, put some meat balls in it. we cant eat them until they drift on the water.(其次放入丸子，丸子直到浮起来才能吃)then you can put some lambs or beef in the soup. scoop up from the soup as soon as it turns brown.(然后你可以放些羊肉或内牛肉容。等它们一变色就可以捞上来吃了)能想到的就这些啦。其实我觉得吃火锅好像没什么步骤哎，想吃什么涮什么不就行了么……ANYWAY,希望对你有帮助吧。

③ 如何用英语介绍火锅，以及和他相关的一切

chafing dish 火锅 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 鱿鱼sleeve-fish 鸭舌ck tongue 冻豆腐 freeze bean curd 肥牛fat beef slices 涮羊肉 dip-boiled mutton 粉条vermicelli 肉丸meatballs 黄瓜片 cucumber slices 鸭掌ck web 鲫鱼gold carp 竹笋bamboo shoots 冬瓜片 white gourd slices 木耳agaric 豆芽bean sprouts 田鸡腿 frog legs 螺片whelk slices 海带丝 shredded kelp 蘑菇类通称为 mushrooms 鱼丸fish balls 菜花cauliflower 鱼片fish slices 鳝鱼片 eel slices 蟹肉棒 minced crab 鱼肚fish maw 毛肚：Ox Gastric Wall 鸭肠：Duck Intestines 血旺：Blood Curd 黄喉：The Red Lane 腰子：Pigs Kidney 血肠：Blood Sausage 粉丝：Starch Noodle 脆皮肠:Wiener 里脊肉：Tenderloin 由来 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 火锅用英文怎么介绍

火锅 Hot pot

附录：《中文小吃的英文表达》

烧饼 Clay oven rolls
油条 Fried bread stick
水饺 Boiled mplings
馒头 Steamed buns
饭团 Rice and vegetable roll
皮蛋 PRESERVED EGG（100-year egg）
咸鸭蛋 Salted ck egg
豆浆 Soybean milk

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

刀削面 Sliced noodles
麻辣面 Spicy hot noodles
乌龙面 Seafood noodles
板条 Flat noodles
榨菜肉丝面 Pork , pickled mustard green noodles
米粉 Rice noodles

紫菜汤 Seaweed soup
牡蛎汤 Oyster soup
蛋花汤 Egg & vegetable soup
鱼丸汤 Fish ball soup

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

火锅 Hot pot
云吞 Wanton
锅贴 Pan-fried Dumplings
炒面 Chowmein
叉烧 Chinese BBQ pork
水饺 Boiled mplings
蒸饺 Steamed mplings

⑤ 火锅用英文怎么介绍

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 火锅用英语怎么说

火锅的英文名是Hot Pot。

火锅，古称“古董羹”，因食物投入沸水时发出的“咕咚”声而得名，它是中国独创的美食，历史悠久，是一种老少皆宜的食物。

周代的鼎器应是火锅最早的雏形，据考证，战国时期即有火锅，时人以陶罐为锅，到宋代，火锅的吃法在民间已十分常见，南宋林洪的《山家清供》食谱中，便有同友人吃火锅的介绍。

元代，火锅流传到蒙古一带，用来煮牛羊肉。到清代，火锅不仅在民间流行，而且成了一道著名的“宫廷菜”，用料是山鸡等野味。

(6)火锅用英语怎么介绍扩展阅读：

火锅的发展特点

1、三国五熟釜，鸳鸯锅始祖

火锅的发展亦如同餐饮史的发展是渐进式的，完全是依据当时的器皿，社会的需求与原物料的发现引进，而加以变化的。

辣椒”在未进入中国时，怎么会有辣的调味出现呢？三国时代，魏文帝所提到的“五熟釜”，就是分有几格的锅，可以同时煮各种不同的食物，和现今的“鸳鸯锅”，可说是有异曲同工之妙。到了南北朝，“铜鼎”是最普遍的器皿，也就是现今的火锅。演变至唐朝，火锅又称为“暖锅”。

2、浪涌晴江雪，风翻晚照霞

在整个火锅历史的演变上，描写火锅最为传神的是南宋时代，在林洪所著的“山家清供”里所说的涮兔肉片。

3、燃料变化快，如一日千里

虽然火锅器皿的变化不大，但是在燃料使用的进步却是一日千里，从柴火到木炭，从电炉、酒精到瓦斯、电磁炉，以木炭的使用历史最久，也最有风味，但也是最污染空气的一种方式。

⑦ 怎样给老外介绍吃火锅的步骤 用英文，简短就好。

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：浓汤宝180克、水500毫升、香葱1根、海螺1个、鲍鱼1个、梭子蟹1个、花蛤100克、肥蛤60克、蛏子100克）

Seasoning: 6 grams of ginger, 3 small rice peppers, 5 grams of cooking wine, 1 gram of salt（调料：姜片6克、小米椒3个、料酒5克、盐1克）

Practice steps:（做法步骤：）

1、Add thick soup in the pot, water（锅中加浓汤宝，水）