介绍美食英语怎么说
让我来介绍一些我爱吃的版美食权
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 英语介绍
生煎馒头，抄上海小点心，袭已有上百年的历史，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，蘸酱油好吃。
Rice cakes, not sticky teeth, rice and meat, dip in soy sauce.
糖醋小排，色亮，葱香，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 介绍美食英语ppt开头语
从网上搜索舌尖上的中国，多的是。
⑷ 美食英语怎么说
delicious
food
美食
【Me
YC真诚为你解答此题，若有疑问请及时追问，满意望及时选为满意回答】
⑸ 形容食物好吃的英语词语
描述食物的英语单词具体如下：
delicious 美味可口的，好吃
Does that slice of chocolate cake look delicious or is it all in your head ?
那块巧克力蛋糕是不是看上去很好吃？你是不是满脑子都想着它？
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！瞧瞧那些看起来很美味的西红柿！
tasty 可口的东西；味道好的
That is why plants proce fruit that is often brightly coloured and tasty .
这就是为什么植物结出色彩鲜艳并且可口的果实。
appetizing 开胃的；促进食欲的
Seafood is always so appetizing .
海鲜总是那么的诱人。
delectable 美味的
He ate every savoury morsel of a delectable stew at the dinner.
晚餐时他吃遍每一道味美可口的炖食。
flavorful 可口的，有味道的
Some Americans pop across the border simply to fuel up flavorful Mexican food and beer.
一些美国人越过国境，只是为了吃点可口的墨西哥食物，喝点墨西哥啤酒。
good-tasting 口感好的
One way of persuading people to drink sensibly is to provide good-tasting alternatives with less alcohol.
劝人适量饮酒的一个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.
他很喜欢吃那种香甜的水果。
palatable 美味的，可口的
This dish is quite palatable.
这个菜很对胃口。
savory 可口的；风味极佳的；味美的
There where barbecue mutton -chops for lunch , huge, savory hunks of meat sizzling like the devil over charcoal.
午餐是烧烤羊肉，香喷喷的大块烤肉端咝咝作响，就象在炭火上的恶魔似的。
scrumptious 美味的；绝妙的，极好的
While sipping his sangria , he noticed a scrumptious-looking platter being served at the next table.
品尝着香格里亚酒，他注意到一盘热吱吱，看起来香喷喷的菜被端上邻桌。
⑹ 由我来向大家介绍长沙的一些美食用英语怎么说
英语先说主要的，再说次要，时间和地点放在最后。
Let me introce some delicious food in chansha.
⑺ 美食介绍的英文翻译抄下来怎么说
美食介绍的英文翻译抄下来
Copy the English translation of the food introction
⑻ 用英语介绍北京美食
1，爱窝窝
Aiwo wo, a traditional Beijing snack, is served in Beijing snack shops around the lunar New Year.
（爱窝窝，北京传统风味小吃，每年农历春节前后，北京的小吃店要上这个品种。）
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.
（一直卖到夏末秋初，所以爱窝窝也属春秋品种，现在一年四季都有供应。）
2，蜂糕
Bee cake is a kind of cake snack made by steaming flour or rice flour with sugar and fruit.
（蜂糕是用面粉或米面加糖、果料等蒸制而成的一种糕食小吃。）
Because this kind of cake eats after breaking, there are more hives in the hole, the name bee cake.
（因为这类糕食掰开后，内中有较多蜂窝状的小孔，故名蜂糕。）
3，白水羊头
Baishui yangtou is one of the best Beijing snacks. It is cooked and sliced with white water and sprinkled with pepper and salt.
（白水羊头是北京小吃中的精品，它是羊头用白水煮熟切片，撒上椒盐的一种吃食。）
White and clean color, thin and large meat, crisp and tender fresh, mellow not greasy, with wine are appropriate.
（色白洁净，肉片薄而大，脆嫩清鲜，醇香不腻，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.
（百果年糕是北京春节的传统小吃。）
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.
（早在辽代，据说北京的正月初一，家家就有吃年糕的习俗。）
5，爆肚
Boiled tripe is a famous snack in Beijing, mostly run by hui people.
（爆肚是北京风味小吃中的名吃，多为回族同胞经营。）
It was recorded in the qianlong period of qing dynasty.
（爆肚早在清乾隆年代就有记载。）
At the end of autumn and the beginning of winter, halal restaurants and street vendors in Beijing, past and present, sell boiled mplings.
（过去和现时，每当秋末冬初，北京的清真餐馆和摊贩就经营爆肚。）
⑼ 介绍韩国美食的英语文章，最好有翻译
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.
无论您是计划在韩国餐厅吃饭，还是去韩国，或者在家中烹制自己的韩国料理，韩国料理的简介将为您提供所需的所有基础知识。
副菜
韩国料理与其他菜肴脱颖而出，并配有多种餐点。配菜的数量可以在2到12之间，但每天的餐点至少有几个。
所以当您在韩国餐厅吃饭时，您的各种配菜将会在您的小碗饭之前到达您面前，可以从蔬菜到肉类以及以任何方式准备的海鲜。韩式菜肴同时供应，所以没有西餐的单独课程。
主菜
米饭是几乎每个韩国料理的骨干。在极少数情况下，面条会取代米饭，但绝大多数时候，每个人都用一顿饭吃饭。通常，每个人也会有自己的碗汤或炖汤。可以在肉中，海鲜或豆腐的配菜和主菜或菜肴都在桌子的中间供应家庭风味。有时候大炖菜会取代主菜，并在桌子上供应家庭风味。
常用成分
韩国人已经完善了数千年来保存食物的艺术，所以很多配菜都是腌制，腌制或发酵的，许多都是辣的。
韩国着名的辣白菜泡菜有不同种类的不同蔬菜，包括一些非辣类。尽管韩国炖汤和汤汤很热（几乎沸腾），但许多配菜都是冷的或室温的。
韩国是一个半岛，所以韩国人吃了很多海鲜，虽然肉已经在过去的50多年里变得非常受欢迎了。
韩国料理中最常用的香料和调味酱是：芝麻油，辣椒酱（kochujang），辣椒片（kochukaru），大豆酱（daenjang），酱油，大蒜，姜和。葱。因此，韩国料理的味道很浓，味道鲜美，大胆。
其他
所有的东西，包括肉和家禽，都被切成小块，所以不需要一把刀。韩国人也擅长使用筷子，如果肉太大或者一整条烤鱼都可以用筷子分开。 （许多韩国肉类菜肴长期炖或腌制肉嫩）。传统上，用不锈钢筷子和长不锈钢勺子吃韩国料理，传统上是坐在地板上的低桌子上。
一些韩国烹饪史
韩国料理的地理（半岛），气候（炎热，潮湿的夏天和非常寒冷的冬天），邻近的中国和日本以及日本的占领从1910年至1945年受到影响。欧洲贸易商也在17世纪与葡萄牙向韩国引进辣椒对美食产生了影响。到十八世纪，辣椒已经被广泛用于制作韩国料理。
⑽ 用英语介绍中国美食如何
当你穷困潦倒时，他向你伸出了援助之手；当你失意时，他为你开启了导航灯，指引着你回；当你失败时答，他为你铺垫了块块基石，让你走向成功的阶梯；当你惆怅时，他为你带来了开心果；当你不幸时，他为你送来了幸福的青鸟；当你……然而，当他累倒下，生病躺下时，你，你又为他送去了什么，带去了什么？是冷漠，还是倍致的关怀？（《滴水之恩，你以何报？》）