西班牙美食介绍英语怎么说
⑴ 求 高一 英语 关于介绍西班牙的 简介小短文，大概15句话左右。
国名：西班牙(Spain)
重要节日：国庆节：10月12日；宪法日：12月6日。
首都：马德里 (Madrid)，人口310万（2004年）。
面积：505,925平方公里
人口：45,200,737人（2007年估计）主要是卡斯蒂利亚人（即西班牙人），少数民族有加泰罗尼亚人（681万）、加里西亚人（275万）和巴斯克人（212万）。
宗教：96％的居民信奉天主教。
语言：卡斯蒂利亚语（即西班牙语）是官方语言和全国通用语言。少数民族语言在本地区亦为官方语言。
国家体制：君主立宪制，议会民主制
国花：石榴花
国石：绿宝石
国球：水球
货币：欧元(旧货币：比塞塔)
时差：比北京时间晚7小时，夏令时期间6小时；
西班牙国旗：呈长方形，长与宽之比为3∶2。旗面由三个平行的横长方形组成，上下均为红色，各占旗面的1／4；中间为黄色。黄色部分偏左侧绘有西班牙国徽。红、黄两色是西班牙人民喜爱的传统颜色，并分别代表组成西班牙的四个古老王国。 有一种说法是红色代表碧血，黄色代表黄沙，碧血黄沙象征的是西班牙人民酷爱的斗牛运动，从中体现的是英勇顽强、不畏强暴的精神。
西班牙国徽：中心图案为盾徽。盾面上有六组图案：左上角是红地上黄色城堡，右上角为白地上头戴王冠的红狮，城堡和狮子是古老西班牙的标志，分别象征卡斯蒂利亚和莱昂；左下角为黄、红相间的竖条，象征东北部的阿拉贡；右下角为红地上金色链网，象征位于北部的纳瓦拉；底部是白地上绿叶红石榴，象征南部的格拉纳达；盾面中心的蓝色椭圆形中有三朵百合花，象征国家富强、人民幸福、民族团结。盾徽上端有一顶大王冠，这是国家权力的象征。盾徽两旁各有一根海格力斯柱子。亦称大力神银柱，左、右柱顶端分别是王冠和帝国冠冕，缠绕着立柱的饰带上写着“海外还有大陆”。
国歌：《皇家进行曲》 西班牙国歌最早源于十八世纪卡洛斯三世时期的格拉纳达军队进行曲，皇家名称为《西班牙荣誉进行曲》，民间则称为《步兵进行曲》。王室曾多次组织音乐家谱写新歌，但无一能够超过这个曲子，于是这首有曲无词的国歌便延续下来，直至2007年年底，由全国性发起征集歌词的活动，确定了西班牙国歌歌词，歌词为“西班牙万岁！／我们一起唱／用不同的声音／同一颗心；”
“西班牙万岁！／从绿色的山谷／到浩瀚的海洋／是兄弟的赞歌；”
“我们热爱自己的祖国／要去拥抱她／在她湛蓝的天空下／各民族亲如一家；”
“光荣的子孙／伟大的历史／歌唱正义与繁荣／歌唱民主与和平。”
4段歌词体现了“团结、自由、民主、和平”。
但是这段歌词并没有得到广泛的认可，西班牙国歌的歌词问题还是被搁置了下来。
1931年，第二共和国曾把《列戈颂歌》定为国歌，但是民主政府失败后又恢复了原有国歌的地位。
重要人物：胡安·卡洛斯一世：国王，西班牙国家元首。1938年1月5日生于罗马，西班牙波旁王朝末代国王阿方索十三世之孙。幼时随父旅居意大利、瑞士和葡萄牙等国。1955年起，先后在西海、陆、空三军军事学院和大学学习，毕业后到政府各部门实习行政管理，1969年7月经西班牙议会批准为王位继承人，1975年11月登基。爱好滑雪、狩猎、航海、航空。1962年与希腊公主索菲娅结婚，有二女一子。
何塞·路易斯·罗德里格斯·萨帕特罗：首相。1960年8月4日生于卡斯蒂利亚-莱昂自治区。法学学士。1979年加入工社党。1986年成为西最年轻的众议员，此后连续4次当选。2000年7月被选为工社党总书记。2004年4月出任首相。
⑵ 西班牙美食
西班牙海鲜饭
锔豆子
海鲜饭
西班牙式沙拉
提起西班牙，那节奏明快、风格独具的弗拉门科舞曲便在耳畔响起，风光旖旎的西班牙，东面及东南面濒临地中海，这得天独厚的条件使得西班牙人酷爱各种海鲜食品。
西班牙盛产土豆、番茄、辣椒、橄榄。在西式餐点中，它的食品烹制从表面看起来也许没有什么明显的特色，但西班牙美食汇集了西式南北菜肴的烹制方法，其菜肴品种繁多，口味独特。
有名的西班牙炸鱿鱼是用油酥面将菠菜、羊肉、奶酷做成的馅包起来，再放进烤箱烘烤，外焦里嫩，口味清香，是一种风味独特的餐前下酒小菜。用鲜虾仁、洋葱、鲜蛋黄、奶油、各式香料等打成馅，制成圆饼状，在油中煎制而成的小虾球，吃时佐以蒜茸，口感清爽，是佐酒的美味佳肴。
说到主食，西班牙人最喜爱吃的就属海鲜饭了。用鲜虾、鱿鱼、鸡肉、西班牙香肠，配上洋葱、蒜茸、番茄汁、藏红花等焖制而成的海鲜饭清香四溢，堪称西餐中一绝。而在夏季的餐桌上，以各种蔬菜及香料、碎冰打成的汤汁；用番茄汁再加以调和而成的汤汁；用番茄汁再加以调和而成的凉汤，是西班牙人最钟爱的清凉汤品。除了这些用特殊方法烹制而成的特色佳肴外，水果、甜食也是西班牙人餐桌上不可缺少的食物，如苹果卷、杏仁蛋糕等，花样品种极多
⑶ 关于西班牙的英语介绍，急！！！
Spanish Cuisine:The Spanish have never acquired the international reputation for haute cuisine enjoyed by their French neighbours. And millions of foreign tourists who flock to Spain’ costas each summer find their menu options at best limited and at worst swimming in garlic!
In fact many overseas visitors never sample a taste of the “real Spain” because the most popular coastal areas have been saturated with fast food joints and international restaurants.
To savour the truly wonderful world of Spanish food it’s essential to venture beyond the seaside tourist traps and follow the example of the Spaniards. Food is far more than a way of keeping body and soul together in Spain – it’s an entire experience and the focal point of the Spanish way of life.
Influences on Spanish Food
Spanish food reflects this vast country’s turbulent history, diverse geography and Mediterranean culture. Centuries of occupation by the Moors, who were the first to cultivate olives and oranges in Spain, made a huge impact on the Spanish diet as did decades of extreme poverty suffered by millions under Franco’s repressive regime.
You can taste the Moorish influence in the huge variety of Spanish dishes flavoured with cumin, saffron and other exotic spices. The sumptuous soups and stews which you’ll find all over Spain today were the staple diet of peasant communities, surviving on home grown vegetables and meat bones stewed for hours to eke out very ounce of flavour (just like grandma used to make!)
Paella - the most famous Spanish food
It was the poor peasant people of the Valencian region who invented Spain’s most famous dish, paella. The original recipe combined home grown veg (usually green and broad beans) with off cuts of rabbit and the short grain rice mass proced around the city of Valencia thanks to the sophisticated irrigation system introced by the Moors. Even today this is the traditional Valencian paella which you’ll find in thousands of towns, villages and isolated mountain pueblos throughout the region. It’s cheap, full of flavour and filling which were the three ingredients most sought after by those struggling to survive in the dire days ring and after the Spanish Civil War. This kind of paella is a far cry from the exotic dishes you’ll find down at the seafront where chefs throw in an abundance of mussels, clams, langoustines and other pricey trimmings designed to tempt tourists with plenty of money to spend.
No matter where you are in Spain, as a general rule of thumb you’ll get tastier food for far less money if you eat where the Spanish eat and follow them along to the street markets which are a treasure trove of fresh, cheap and high quality local proce.
Spain is the second largest country in western Europe and there are many regional variations in terms of the local cuisine. But the national diet is characterised by a reliance on olive oil for cooking and flavouring and a passion for all kinds of fish. Spanish workmen eat octopus washed down with a brandy or glass of red wine for breakfast and toddlers happily tuck into a plate of snails or clams at any time of day (can you imagine a British kid?!)
Food in Andalucia
The Costa del Sol is famed for its grilled sardines, barbecued on the beach in the summer months, whilst wider Andalucia brought us Gazpacho (chilled tomato soup) and the delightful habit of serving tapas with every drink. Traditionally a tapa, which means cover in Spanish, was served free with a drink – maybe a morsel of dried ham, manchego cheese or tortilla. The snack was placed on the small plate used to cover the drink to keep away flies. In most tourist centres these days you have to pay for your tapas but they’re still served free in many inland areas of Andalucia and elsewhere around the country.
Galicia, in the north west corner of Spain, is the place to visit for some of the finest fresh fish in the world. And in many regions where the numbers of pigs and sheep outnumber people, you’ll find a heavy reliance on pork and lamb dishes. Pork is the most widely eaten meat in Spain – partly because the Moors refused to eat it so cooking with pork became almost a part of the Christian religion!
An exciting way of exploring Spanish food and wine is through culinary tours in Spain. You can find all sorts of them, from wine tasting in Rioja to tapas tours in cities like Madrid and Barcelona, as well as cooking lessons in emblematic places and olive oil or serrano ham routes.
Choose an area in Spain to read more about different types of spanish food.
⑷ 求英文版西班牙美食简介，急！！！
A Glossary of Cooking Terms and Ingredients
The tapa tradition is as important for the conversation and company as for the delicious food. Every Spaniard has his favorite tasca, as the tapa bars are called, where he goes regularly to meet his friends or business acquaintances. Tapas will be found in even the smallest bar in a tiny village. The word tapa, meaning cover or lid, is thought to have originally referred to the complimentary plate of appetizers that many tascas, would place like a cover on one's wine glass. Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapes, and savory pastries. A quantity of tapas can make an excellent meal.
Olive oil is indispensable in preparing many of the recipes. Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain. Vegetables are not overly favored, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar.
Fish and bean soups can make a meal. Paellas provide colorful and festive dishes for a crowd. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans. Game birds have wide appeal in Spain. Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance.
The Arabs and Moors left their influence in dessert making, introcing almonds, egg yolks, and honey. Orange and lemon zest also play a role in flavoring sweets. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes.
A panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies. A helageria dispenses ice cream and a bomboneria is a candy shop.
Cookbooks
The Foods and Wines of Spain
by Penelope Casa
This comprehensive book covers the traditional cooking of Spain, from the mountain villages and seaside ports to the fashionable restaurants. A survey of Spain's wines and sherries is included.
The Spanish Table
by Marimar Torres
Over 200 recipes from all regions are included in this book along with an authoritative tour of Spain's wineries.
The Wine and Food of Spain
by Jan Read, Maite Manjon, and Hugh Johnson This comprehensive color-enriched book covers the geography, history, restaurants, wineries, and recipes of Spain's varied regions. Descriptions of visits to the vineyards of the great wine procers combine with entertaining accounts of the wine-making traditions of each region.
The Food of Spain and Portugual
by Elisabeth Lambert Ortiz
Authentic recipes are presented by this noted London author.
Tapas
by Ann and Larry Walker
A tantalizing collection of tapas, both hot and cold, ideal for entertaining.
From Tapas to Meze
by Joanne Weir
The author features more than 220 recipes for first courses from the Mediterranean shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa.
Foods and Cooking Equipment
Azafr噉
saffron, an Arab word for yellow. Stigmas of a purple crocus flower.
Bacalao
dried salted codfish.
Butifarra sausage
a white sausage popular in Cataluna.
Cazuelas
glazed earthenware dishes.
Chorizo
the most typical Spanish sausage, heavily scented with paprika and garlic.
Piment枭
paprika, or ground sweet red pepper, from Spain.
Turr枭
an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form.
Recipes
Potato Omelet (Tortilla Espanola)
makes 4 servings
1/3 cup olive oil
4 large potatoes, peeled and sliced 1/8-inch thick
Coarse salt
1 large onion, thinly sliced
4 eggs
Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.
Gazpacho Andalusian
makes 8 servings
1 large cucumber, peeled and coarsely chopped
1 sweet white onion, coarsely chopped
6 large tomatoes, peeled and coarsely chopped
4 or 5 garlic cloves, minced
1 can (10-1/2 ounces) condensed beef broth
3 tablespoons each white wine vinegar and olive oil
2 slices sourdough French bread
1 small carrot, peeled and grated
1/2 cup water
Salt and pepper to taste
Condiments: chopped green onions, croutons, diced avocado
Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (Prepare in two batches if necessary.) Thin to desired consistency with water and season with salt and pepper. Chill. Serve in bowls, passing condiments to be spooned into the soup.
Rice with Shellfish (Paella con Molluscs)
makes 8 servings
1 onion, finely chopped
2 garlic cloves, minced
1 large tomato, peeled and chopped
1/4 cup olive oil
1-1/2 cups long-grain white rice
1/2 teaspoon saffron
1 bottle (8 oz.) clam juice
1 1/2 cups hot water
1/2 cup dry white wine
16 large prawns, unshelled
16 small butter, rock or steamer clams, unshucked
1 crab, cooked and cracked or 8 very small lobster tails, cooked
1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
1/2 pound baby asparagus, parboiled (optional)
1 jar (2 ounces) sliced pimiento
Lemon wedges
In a large frying pan or four-quart casserole, saut?onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.
Rice with Chicken (Arroz Con Pollo)
makes 4 to 6 servings
2 tablespoons olive oil
3 pound broiler-fryer, cut in pieces
1 garlic clove, minced
1/2 cup chopped onion
1 green or red pepper, seeded and chopped
3 tomatoes, diced
2 cups chicken broth
1 cup rice
1/4 teaspoon cayenne
2 teaspoon salt
Pinch saffron
Garnish:
3/4 cup cooked tiny peas
1 pimiento, cut into strips
In a large skillet, heat one tablespoon oil and brown the chicken well on all sides. Remove from pan and add the garlic, onion, and pepper and saut?until the onion is golden. Return the chicken to the skillet, add remaining oil, and saut?for 15 minutes. Add tomatoes and broth, bring to a boil. Add rice and seasonings. Cover and simmer over low heat until the chicken and rice are tender and the liquid is absorbed, about 20 minutes. Garnish with peas and pimiento.
Flan
makes about 8 servings
1 1/4 cups sugar
3 1/2 cups milk
6 eggs
2 egg yolks
Zest of 1 lemon
In a saucepan, heat 1/2 cup of the sugar over moderate heat, shaking the pan frequently, until the sugar melts and turns amber. Pour at once into a 1-1/2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. Heat the milk, but do not boil. Beat together the eggs and egg yolks just until blended, then beat in the remaining sugar and vanilla. Graally stir in the hot milk. Pour the mixture into the caramel-lined mold and place in a pan of hot water. Bake in a preheated 325
⑸ 西班牙的英文介绍
楼上的维基网络的英文
我给你中文的参照一下
西班牙，正式名称为西班牙王国（西班牙语：Reino de España；英语：Kingdom of Spain），是一个位于欧洲西南部的国家。
西班牙拥有悠久的历史。在公元前35,000年前后，西班牙就出现了智人。公元前九世纪左右腓尼基人、古希腊人、迦太基人以及凯尔特人开始进入伊比利亚半岛。随后到了公元前218年，罗马人开始占领伊比利亚半岛。罗马人的入侵对现代西班牙的语言、宗教和法律产生了深远的影响。公元四世纪，日耳曼部落入侵。到公元五世纪，西班牙被西哥特人征服，随后在公元711年，穆斯林的北非人摩尔人入侵西班牙，西班牙人开始了驱逐入侵者的战争。这场战争持续到1492年。在1512年，西班牙完成了统一。
15世纪末，西班牙已经成为一个殖民大国，逐渐成为西班牙帝国(Spanish Empire)。16世纪，西班牙通过在美洲获得的巨大财富成为欧洲最强大的国家。但是然而由此引发的持续反抗斗争最终使得西班牙的国力衰退下来。18世纪的君主王位继承战争使得西班牙陷入了毁灭的灾难，西班牙先后失去了比利时、卢森堡、米兰等地。随着19世纪法国拿破仑的入侵，西班牙在整个19世纪的大部分时间都在进行反抗斗争。这时期西班牙开始失去她在美洲的殖民地，并最终导致了1898年的美西战争。
20世纪的初期曾经带来的一段时期的和平，独裁统治（1923年—1931年）结束后第二共和国诞生。随着政党的日益增多，以及其他各方面的压力，连同未受控制的暴力活动，导致了1936年七月发生了西班牙内战。接着国家主义者打败共和党人上台，弗朗西斯科·佛朗哥开始对西班牙实施长达36年的独裁统治。
然而，在20世纪60年代到70年代里，西班牙转变成为一个拥有繁荣旅游业的现代工业经济国家，佛朗哥将军于1975年9月去世，在此之前他指定了胡安·卡洛斯王子作为他的后继者。胡安·卡洛斯王子假装答应接受了国王以及国家元首的头衔，但却开始领导西班牙向更文明的现代化民主国家转变，特别是反对了1981年的政变企图。1976年7月国王任命原国民运动秘书长阿·苏亚雷斯为首相，开始向西方议会民主政治过渡。这标志着西班牙同佛朗哥专制制度的彻底决裂。西班牙在1982年加入了北大西洋公约组织，随后在1986年，西班牙加入了欧洲联盟。
⑹ 英语介绍西班牙..急求
Spanish Cuisine:The Spanish have never acquired the international reputation for haute cuisine enjoyed by their French neighbours. And millions of foreign tourists who flock to Spain’ costas each summer find their menu options at best limited and at worst swimming in garlic!
In fact many overseas visitors never sample a taste of the “real Spain” because the most popular coastal areas have been saturated with fast food joints and international restaurants.
To savour the truly wonderful world of Spanish food it’s essential to venture beyond the seaside tourist traps and follow the example of the Spaniards. Food is far more than a way of keeping body and soul together in Spain – it’s an entire experience and the focal point of the Spanish way of life.
Influences on Spanish Food
Spanish food reflects this vast country’s turbulent history, diverse geography and Mediterranean culture. Centuries of occupation by the Moors, who were the first to cultivate olives and oranges in Spain, made a huge impact on the Spanish diet as did decades of extreme poverty suffered by millions under Franco’s repressive regime.
You can taste the Moorish influence in the huge variety of Spanish dishes flavoured with cumin, saffron and other exotic spices. The sumptuous soups and stews which you’ll find all over Spain today were the staple diet of peasant communities, surviving on home grown vegetables and meat bones stewed for hours to eke out very ounce of flavour (just like grandma used to make!)
Paella - the most famous Spanish food
It was the poor peasant people of the Valencian region who invented Spain’s most famous dish, paella. The original recipe combined home grown veg (usually green and broad beans) with off cuts of rabbit and the short grain rice mass proced around the city of Valencia thanks to the sophisticated irrigation system introced by the Moors. Even today this is the traditional Valencian paella which you’ll find in thousands of towns, villages and isolated mountain pueblos throughout the region. It’s cheap, full of flavour and filling which were the three ingredients most sought after by those struggling to survive in the dire days ring and after the Spanish Civil War. This kind of paella is a far cry from the exotic dishes you’ll find down at the seafront where chefs throw in an abundance of mussels, clams, langoustines and other pricey trimmings designed to tempt tourists with plenty of money to spend.
No matter where you are in Spain, as a general rule of thumb you’ll get tastier food for far less money if you eat where the Spanish eat and follow them along to the street markets which are a treasure trove of fresh, cheap and high quality local proce.
Spain is the second largest country in western Europe and there are many regional variations in terms of the local cuisine. But the national diet is characterised by a reliance on olive oil for cooking and flavouring and a passion for all kinds of fish. Spanish workmen eat octopus washed down with a brandy or glass of red wine for breakfast and toddlers happily tuck into a plate of snails or clams at any time of day (can you imagine a British kid?!)
Food in Andalucia
The Costa del Sol is famed for its grilled sardines, barbecued on the beach in the summer months, whilst wider Andalucia brought us Gazpacho (chilled tomato soup) and the delightful habit of serving tapas with every drink. Traditionally a tapa, which means cover in Spanish, was served free with a drink – maybe a morsel of dried ham, manchego cheese or tortilla. The snack was placed on the small plate used to cover the drink to keep away flies. In most tourist centres these days you have to pay for your tapas but they’re still served free in many inland areas of Andalucia and elsewhere around the country.
Galicia, in the north west corner of Spain, is the place to visit for some of the finest fresh fish in the world. And in many regions where the numbers of pigs and sheep outnumber people, you’ll find a heavy reliance on pork and lamb dishes. Pork is the most widely eaten meat in Spain – partly because the Moors refused to eat it so cooking with pork became almost a part of the Christian religion!
An exciting way of exploring Spanish food and wine is through culinary tours in Spain. You can find all sorts of them, from wine tasting in Rioja to tapas tours in cities like Madrid and Barcelona, as well as cooking lessons in emblematic places and olive oil or serrano ham routes.
Choose an area in Spain to read more about different types of spanish food.
⑺ 西班牙饮食文化(英文版)
西班牙饮食文化(英文版)
Spain is famous for many things: Bull, olive trees, Picasso, flamenco Branch's songs. Oh » Also, the garlic flavor Piaoman the country. There is no doubt that Spain's most famous dishes is the "Para", which is a pot of the Crocus Yiman, rice, shrimp, Gebeng, chicken and a spicy Spanish sausage and peas in the United States and meals. "Para" from Spain and Chek Cephalonia language in the "Jianguo", usually with an iron Zhe Cai boiling pans, eating the same time as the family banquet, a bit like the United States Louisiana Taste dishes.
Below Spain to take a look at the more delicious on the table:
Galician broth: a whole pot of potatoes, green cabbage, Baidou and meat stew or ham from the system, most of the Galician coast of Spain welcomed. Spain green soup: a Daguo potatoes, Baidou, vegetables and sausage stew very thick soup. Meat pies: from the fermentation of a bag of meat, spinach, sausage, squid, shrimp and vegetables make the stuffing, made of. Fruit pie: the most popular desserts, a butter cake, aromatic and pleasant. Spanish cold soup: vegetables, tomatoes, vinegar and a little pepper make a cold summer soup, and quilts as "liquid salad." Sometimes soup is still above the addition of some films, such as cucumber, as a decoration.
Galician soup materials used: 1 tablespoon olive oil, 1 onion, chopped, 4 cups water, 2 cups small white potatoes, garlic 2-3 flap, Paisui; two medium-large carrot, to Piqie Ding; salt 1 / 2 teaspoon; pepper 1 / 2 teaspoon; broken turnip or mustard Green Green 1 / 2 teaspoon; Baiyun beans 1 can (15 ounces), controlling water; Netherlands fresh chopped celery 1 / 4 cup
System of law: take the pot hot oil, Add to onions and garlic, fried 4 minutes, add water, potatoes, radish and dry materials. Fire in 20-25 minutes, occasionally Fandong. Add to Luobu Ding, Yundou and the Netherlands-qin, and then burned five minutes. Fire Commissioner of the rice for 10 minutes. To make soup even some thick, can be used spoon in the pot back wall of the crowded potatoes broken. Chuguo bowl loaded with crispy bread to eat.
Grilled squid salad materials: one pounds of fresh squid, cleaned; olive oil 1 / 2 cup; garlic 6-8 flap, Paisui; chopped fresh parsley 2-3 spoons; lemon juice (from 1 Lemon squeezed out), black pepper 1 / 2 teaspoon; salt 1 / 2 teaspoon; colored leaves or leaf lettuce 1, Wash; two tomatoes, chopped to nuclear; one red onion, cut long; 1 cucumber, sliced; Suanla sand Division 1 / 2 cup
System of law: the oil, garlic, parsley, lemon juice and seasonings Add to bowl Leveling Draw Frame. Add to squid again, and then placed in the refrigerator 2-3 hours. The lettuce, tomato, onion, cucumber and Suanla sand Secretary Bancheng salad. Preheat oven, burning of carbon-wang, Grill Oiler. Squid will be removed from the pickle juice, on the Grill, bake 5-7 minutes each side, until the roast is Shutou. Kaohao remove the squid, placed on the salad can be consumed.
⑻ 有关西班牙的英语简单介绍
Etymology: The true origins of the name Espa
⑼ 西班牙美食英文介绍及图片
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:Valencianpaella(Spanish:paellavalenciana),seafoodpaella(Spanish:paellademarisco)andmixedpaella(Spanish:paellamixta),buttherearemanyothersaswell.,greenvegetables,meat(rabbit,chicken,ck),landsnails,beansandseasoning.tables.Mixedpaellaisafree-stylecombinationofmeat,seafood,vegetables,andsometimesbeans...
2.GazpachoisacoldSpanish/Portuguesetomato-basedrawvegetablesoup,ía.,neighboringPortugal(whereitisknownasgaspacho)andpartsofLatinAmerica.,.
eusesbread,water,vinegar,oilandsalt..aremanytypesofgazpacho.Gazpacho,sinceitshumbleorigin,wasaverydeeply-.hatdon'..(whichcontaintomato),thewhiteones(whichcontainnotomato,butincludedriedfruits)andthegreenones()..,inotherwords,,theoliveoil,whichworksasanemulsifier,thevinegarandsalt.-colouredfruitssuchasfragarias,muskmelon,etc.,arealsofrequentlyadded.ne..
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Spanishstewsorcocidos,astheyarecalledinSpanish,aretypicalmaindishesinSpain,,typicallyconsistingofmeats,sausages,.ñoorMadridStew.Inthisversionbeef,ham,saltpork,chorizo,morcilla,astewingchicken,garbanzos,potatoes,.Oftenapig'd.,oftenwithSpanishpastainit.
Bai只让我上传一张图片。。。另外2道菜的图片要的话请把你的邮箱给我，到时候我发给你！
⑽ 关于世界各地美食的英文介绍～～～！！
Foods of the World
1.Chinese Food
Chinese food varies by region. In northern China, Mongolian influences are evident especially in the use of the fire pot. Rice is not grown in the north, so noodles, soybeans and breads are used more often. In the mountainous regions to the west, spicy foods are more prevalent. These forms are Szechuan and Hunan. In the south, Cantonese styles prevail. Fresh fruit and seafood are popular. Steamed rice is an important part of Chinese food.
The Chinese believe that food can affect one's health. Eating the proper food can help prevent disease as well as heal. In Cantonese cooking, it is important that yin and yang foods and cooking methods are used in balance. By taking into consideration factors such as the indivial's age, digestive system, absorbing power, and metabolism, optimal health is achieved. Foods also symbolize different things. For example, clams represent wealth and prosperity.
2..German Food
Schmierkuchen
Schmierkuchen is a German-Bohemian cottage cheese cake. Using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. The dough is then rolled flat and placed inside a pie plate, again being left to rise. When the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. Most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. The cheesecake is then baked until it is golden brown and served with many summer meals.
Sauerkraut
A dish known as "sour cabbage" probably does not sound appetizing, but many Germans and German-Americans find it rather enjoyable. To make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). The container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. The cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out.
After it has fermented for several weeks, the sauerkraut is then ready to be eaten. It is simmered on the stove and is often prepared with sausage or pork and accompanied by mplings.
3..Indian Food
Spices are an important part of cooking in India. Common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. Vegetable dishes are more common in India than in Europe. Part of the reason for this is the influence of Hinism. Hins are traditionally vegetarian. Muslims have influenced the meat dishes of India. Typical meats are "Mughlai food, kabobs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken" 2
Differences exist between the south and north parts of India. Vegetable dishes are more common in the south, and rice is the staple food. In the north, rice is often substituted by breads.
4..Japanese Food
Japanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.
Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherry-blossom rice is prepared ring spring and in September, abalone, cucumbers, and bamboo shoots are made.
5.Italian Food
Typical foods vary by region in Italy. There are geographical and climatic differences throughout Italy that result in different procts being available to cook with. Italy has mountainous regions and plains. Temperature also varies greatly, some regions are among the coldest in Italy while others have mild climates along the Mediterranean. Pasta is typical in both areas, but the way the pasta is prepared varies. In the north, eggs are used when making the pasta, while in the south they are not. Also, including meats in the meal is more common in the north as the plains allow for farming and keeping animals. The temperature in the south allows for the proction of olives and tomatoes and these items are more common in the south. Cheese is also very important to Italian cooking. Parmesan cheese has a long history of popularity in Italy.
6.Mexican Food
Mexican Food originated from the combination of the foods of indigenous Mexican people with Spanish foods. Chiles and tortillas are important to Mexican food. Chiles are used for seasoning and numerous varieties exist. Chiles come in a variety of forms: red, black, green and yellow, and fresh, dried or tinned. Tortillas are made from corn or wheat and are often used as eating utensils. Food is scooped onto the tortillas and then eaten. Most of the dishes that people think of as Mexican are antojitos. Antojitos include enchiladas, tacos, tamales, quesadillas, chalupas, and tostadas that evolved directly from the original Indian cooking.
7..Islamic Food
Muslims follow dietary laws that are similar to Jewish kosher regulations. Foods that Muslims can eat are called Halal. Prohibited foods are called Haram and questionable foods are called Mashbooh. Swine and pork procts, as well as meat not properly slaughtered or slaughtered in any name other than Allah are Haram. Carnivorous animals and birds or prey are also Haram. Haram animals include pig, dog, donkey, carnivores, monkeys, cats, lions, frogs, crocodiles, turtles, worms, flies, cockroaches, owls, and eagles. Alcohol, coffee, tea and other drugs are Haram. Halal foods that have become contaminated by contact with prohibited foods are also Haram.
Fasting is also important. Fasting is a way to earn the approval of Allah, wipe out previous sins and understand the suffering of the poor. Fasting is one of the Five Pillars of Islam. Muslims fast ring the month of Ramadan and voluntary fasting on Mondays and Thursdays is also common. Muslims are encouraged to only eat to two thirds of capacity.
8.Ethiopian Food
Ethiopia is a mountainous country. This has helped keep it isolated. The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavored butter called niter kebbeh is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. Coffee is also important in Ethiopia. Ethiopians say it originated in the highlands of Kaffa in southwestern Ethiopia.
http://www.mnsu.e/emuseum/cultural/foods/culture.html