怎么样介绍菜品英语
① 英文短文 关于最近在餐厅吃的一顿饭 主要介绍菜品
搜一下：英文短文
关于最近在餐厅吃的一顿饭
主要介绍菜品
② 用英语介绍菜品
北京烤鸭——
Peking Duck,or Peking Roast Duck is a famous ck dish from Beijing[1] that has been prepared since the imperial era,and is now considered one of China's national foods.
The dish is prized for the thin,crisp skin,with authentic versions of the dish serving mostly the skin and little meat,sliced in front of the diners by the cook.Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.The meat is eaten with pancakes,spring onions,and hoisin sauce or sweet bean sauce.The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang,two centuries-old establishments which have become household names.
③ 各种菜的英文
主食、小吃类部分
1、X.O.炒萝卜糕
Turnip Cake with XO Sauce
2、八宝饭
Eight Treasure Rice
3、白粥
Plain Rice Porridge
4、XO酱海鲜蛋炒饭
Stir-fried Rice with Assorted Seafood in XO Sauce
5、鲍鱼丝金菇焖伊面
Stir-fried Noodles with Mushrooms and Shredded Abalone
6、鲍汁海鲜烩饭
Boiled Seafood and Rice with Abalone Sauce
7、鲍汁海鲜面
Seafood Noodles with Abalone Sauce
8、北京炒肝
Stir-fried Liver Beijing Style
9、北京鸡汤馄饨
Wonton in Chicken Soup
10、北京炸酱面
Noodles with Bean Paste
11、碧绿鲜虾肠粉
Fresh Shrimps in Rice Flour Noodles with Vegetables
12、冰糖银耳炖雪梨
Stewed Sweet Pear with White Fungus
13、菜脯叉烧肠粉
Steamed Rice Rolls with Preserved Vegetables
14、菜盒子
Stir-fried Crispy Cake Stuffed with Vegetable
15、菜肉大馄饨
Pork and Vegetable Wonton
16、菜肉饺子
Dumplings Stuffed with Minced Pork and Vegetable
17、参吧素菜卷
Sweet Dumplings Stuffed with Cream and Mixed Fruits
18、草菇牛肉肠粉
Steamed Rice Noodle Rolls with Mushrooms and Minced Beef
19、叉烧包
Barbecued Pork Bun
20、叉烧焗餐包
Barbecued Pork Dumpling
21、叉烧酥
Cake with Barbecued Pork
22、炒河粉
Sautéed Rice Noodles
23、炒面
Sautéed Noodles with Vegetables
24、陈皮红豆沙
Minced Red Bean Paste with Orange Peel
25、豉油蒸肠粉
Steamed Rice Rolls with Black Bean Sauce
26、豉汁蒸凤爪
Steamed Chicken Feet with Black Bean Sauce
27、豉汁蒸排骨
Steamed Spare Ribs with Black Bean Sauce
28、春菇烧麦
Steamed Dumplings Stuffed with Mushroom
30、葱油拌面
Mixed Noodles with Spring Scallion, Oil and Soy Sauce
31、葱油饼
Fried Chive Cake
32、葱油煎饼
Pancake with Scallions
33、脆皮春卷
Crispy Spring Roll
34、脆炸芋头糕
Taro Cake with Preserved Pork
35、担担面
Sichuan Flavor Noodle
36、蛋煎韭菜盒
Deep-Fried Shrimps and Chive Dumplings
37、冬菜牛肉肠粉
Steamed Rice Rolls with Minced Beef and Preserved Vegetables
38、冻马蹄糕
Water Chestnut Jelly Cake
39、豆浆
Soybean Milk
40、豆沙包
Steamed Bun Stuffed with Red Bean Paste
41、豆沙锅饼
Pan-fried Red Bean Paste Pancake
42、豆沙粽子
Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves
43、翡翠培根炒饭
Stir-fried Rice with Bacon and Mixed Vegetables
44、翡翠烧麦
Steamed Vegetable Dumplings
45、翡翠水饺
Spinach and Meat Dumpling
46、蜂巢炸芋头
Deep-Fried Taro Dumplings
47、蜂蜜龟苓糕
Chilled Herbal Jelly Served with Honey
48、凤城煎鱼脯
Fried Fish and Egg
49、干炒牛河
Dry-fried Rice Noodle and Sliced Beef
50、高汤鸡丝面
Noodles in Shredded Chicken Soup
蔬菜类部分
1、XO酱炒海茸百合
Sautéed Lily and Green Vegetable in XO Sauce
2、百合炒南瓜
Sautéed Pumpkin with Lily
3、板栗白菜
Sautéed Chinese Cabbage with Chestnuts
4、白灼时蔬
Boiled Seasonal Vegetables
5、炒芥兰
Sautéed Kale
6、炒生菜
Sautéed Lettuce
7、炒时蔬
Sautéed Seasonal Vegetables
8、豉汁凉瓜皮
Sautéed Bitter Gourd Peel in Black Bean Sauce
9、葱香荷兰豆
Sautéed Snow Beans with Scallion
10、翠豆玉米粒
Sautéed Green Peas and Corn
11、冬菇扒菜心
Braised Vegetables with Black Mushroom
12、豆豉鲮鱼油麦菜
Sautéed Vegetable with Diced Fish and Black Bean Sauce
13、干贝扒芦笋
Braised Asparagus with Scallops
14、干煸苦瓜
Sautéed Bitter Gourd
15、海茸墨鱼花
Sautéed Diced Squid and Green Vegetables
16、蚝皇扒双蔬
Braised Seasonal Vegetables in Oyster Sauce
17、蚝油扒时蔬
Braised Vegetables in Oyster Sauce
18、蚝油生菜
Sautéed Lettuce in Oyster Sauce
19、红烧毛芋头
Braised Taro in Soy Sauce
20、红枣蒸南瓜
Steamed Pumpkin with Red Chinese Dates
21、猴头蘑扒菜心
Braised Vegetable with Mushrooms
22、虎皮尖椒
Sautéed Green Chili Pepper
23、琥珀香芹炒藕粒
Sautéed Diced Lotus Root with Celery and Walnuts
24、黄耳浸白玉条
Simmered Winter Melon with Yellow Fungus
25、黄金玉米
Sautéed Sweet Corn with Salty Egg Yolk
26、火腿炒蚕豆
Sautéed Broad Beans with Ham
27、鸡汤竹笙浸时蔬
Sautéed Bamboo Shoots
28、姜汁炒时蔬
Sautéed Seasonal Vegetables in Ginger
29、椒盐茄子丁
Deep Fried Diced Eggplant with Spicy Salt
30、辣椒炝时蔬
Sautéed Vegetables with Chili Pepper
中国酒部分 1、XO酱炒海茸百合
Sautéed Lily and Green Vegetable in XO Sauce
2、百合炒南瓜
Sautéed Pumpkin with Lily
3、板栗白菜
Sautéed Chinese Cabbage with Chestnuts
4、白灼时蔬
Boiled Seasonal Vegetables
5、炒芥兰
Sautéed Kale
6、炒生菜
Sautéed Lettuce
7、炒时蔬
Sautéed Seasonal Vegetables
8、豉汁凉瓜皮
Sautéed Bitter Gourd Peel in Black Bean Sauce
9、葱香荷兰豆
Sautéed Snow Beans with Scallion
10、翠豆玉米粒
Sautéed Green Peas and Corn
11、冬菇扒菜心
Braised Vegetables with Black Mushroom
12、豆豉鲮鱼油麦菜
Sautéed Vegetable with Diced Fish and Black Bean Sauce
13、干贝扒芦笋
Braised Asparagus with Scallops
14、干煸苦瓜
Sautéed Bitter Gourd
15、海茸墨鱼花
Sautéed Diced Squid and Green Vegetables
16、蚝皇扒双蔬
Braised Seasonal Vegetables in Oyster Sauce
17、蚝油扒时蔬
Braised Vegetables in Oyster Sauce
18、蚝油生菜
Sautéed Lettuce in Oyster Sauce
19、红烧毛芋头
Braised Taro in Soy Sauce
20、红枣蒸南瓜
Steamed Pumpkin with Red Chinese Dates
21、猴头蘑扒菜心
Braised Vegetable with Mushrooms
22、虎皮尖椒
Sautéed Green Chili Pepper
23、琥珀香芹炒藕粒
Sautéed Diced Lotus Root with Celery and Walnuts
24、黄耳浸白玉条
Simmered Winter Melon with Yellow Fungus
25、黄金玉米
Sautéed Sweet Corn with Salty Egg Yolk
26、火腿炒蚕豆
Sautéed Broad Beans with Ham
27、鸡汤竹笙浸时蔬
Sautéed Bamboo Shoots
28、姜汁炒时蔬
Sautéed Seasonal Vegetables in Ginger
29、椒盐茄子丁
Deep Fried Diced Eggplant with Spicy Salt
30、辣椒炝时蔬
Sautéed Vegetables with Chili Pepper
中国酒部分
§黄酒类
1、8年香雕绍兴酒
Xiang Diao Shao Xing (8 Years)
2、陈年彩坛花雕
Cai Tan Hua Diao
3、5年香雕绍兴酒
Xiang Diao Shao Xing (5 Years)
4、绍兴花雕10年
Shao Xing Hua Diao (10 Years)
5、绍兴花雕20年
Shao Xing Hua Diao (20 Years)
6、绍兴花雕及清酒
Shao Xing Hua Diao & Sake
7、三十年花雕
Hua Diao Shao Xing (30 Years)
8、绍兴加饭
Shao Xing Jia Fan
9、女儿红12年
Nu'er Hong (12 Years)
10、女儿红18年
Nu'er Hong (18 Years)
11、古越龙山
Gu Yue Long Shan
§白酒类 Spirit
12、北京醇
Bei Jing Chun
13、二锅头
Er Guo Tou（Superior500ml 56°）
14、精装二锅头 52度
Hong Xing Er Guo Tou(500ml 52°)
15、古钟二锅头
Gu Zhong Er Guo Tou（500ml 46°）
16、蓝花珍品二锅头
Lan Hua Zhen Pin Er Guo Tou
17、红星珍品二锅头(500毫升52度)
Red Star Zhenpin Er Guo Tou(500ml 52°)
18、牛栏山经典二锅头(500毫升52度)
Niulanshan Brand Jingdian Erguotou (500ml 52°)
19、青瓷珍品二锅头
Qing Ci Zheng Pin Er Guo Tou（500ml 46°）
20、京酒 38度
Jing Jiu（500ml 38°）
21、三品京酒(500毫升38度)
San Pin Jing Jiu (500ml 38°)
22、三品京酒(500毫升52度)
San Pin Jing Jiu (500ml 52°)
23、酒鬼 38度
Jiu Gui（500ml 38°）
24、酒鬼 52度
Jiu Gui（500ml 52°）
25、小酒鬼（250ml）
Xiao Jiu Gui（250ml 38°）
26、国酿（贵州茅台系列）
Guo Niang (Mao Tai Liquor Series)
27、茅台 38度
Mao Tai（500ml 38°）
28、茅台 53度
Mao Tai（500ml 53°）
29、茅台(三十年)
Mao Tai (30 years）
30、茅台(十五年)
Mao Tai (15 years）
猪肉类部分
1、白菜豆腐焖酥肉
Braised Sliced Pork with Bean Curd and Chinese Cabbage
2、鲍鱼红烧肉
Braised Pork with Small Abalone
3、鲍汁扣东坡肉
Braised Pork with Abalone Sauce
4、百页结烧肉
Stewed Diced Pork and Sliced Beancurd with Brown Sauce
5、碧绿叉烧肥肠
Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables
6、潮式椒酱肉
Fried Pork with Chili Sauce Chaozhou Style
7、潮式凉瓜排骨
Spareribs with Bitter Gourd Chaozhou Style
8、豉油皇咸肉
Steamed Pork with Soy Sauce
9、川味小炒
Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce
10、地瓜烧肉
Stewed Diced Pork and Sweet Potato
11、东坡方肉
Braised Dongpo Pork
12、冬菜扣肉
Braised Sliced Pork with Preserved Vegetables in Casserole
13、方竹笋炖肉
Braised Pork with Bamboo Shoots
14、干煸小猪腰
Fried Pig's Kidney with Onion
15、干豆角回锅肉
Sautéed Spicy Pork with Dry Bean
16、干锅排骨鸡
Braised Sparerib and Chicken in Clay Pot
17、咕噜肉
Stewed Sweet and Sour Pork
18、怪味猪手
Braised Spicy Trotters
19、黑椒焗猪手
Fried Trotters with Black Pepper
20、红烧狮子头
Stewed Meatball with Brown Sauce
21、脆皮乳猪
Crispy Suckling Pigs
22、回锅肉片
Sautéed Sliced Pork with Pepper and Chilli
23、火爆腰花
Stir-Fried Pork Kidney
24、煎猪柳
Pan-Fried Pork Fillet
25、酱烧骨
Braised Spare Ribs with Spicy Sauce
26、酱猪手
Braised Trotters with Soy Bean Paste
27、椒盐肉排
Spare Ribs with Spicy Salt
28、椒盐炸排条
Deep-Fried Spare Ribs with Spicy Salt
29、金瓜东坡肉
Braised Pork with Melon
30、金元鲍红烧肉
Braised Pork with Small Abalone
31、京酱肉丝
Sautéed Shredded Pork with Sweet-Bean Sauce
④ 请高手来帮我翻译几个菜品的英文 急用 务必要正确 谢谢英语高手
楼上直接丢谷歌翻译的吧。。 - -
黄金乳猪Golden Suckling Pig
冰皮月饼：Ice Rind Moon Cake
脆皮烧鸡：Crispy chicken
夹饼版酱香肉Burger meat with Soy Sauce
江南老鸭煲Pot Jiangnan Old ck
金汤海鲜权狮子头 Goden seefood with Flour lion head
南乳香腊肉 Southern Frankincense Bacon
五谷丰登 Five food hodgepodge
盐焗手撕鸡 Salt baked Shredded chicken
阳澄湖大闸Yangcheng Lake hairy crabs
红油白斩鸡 Marked oil boiled chicken
酸汤排骨 Acid Soup with Spareribs
龙海烧鸭Longhai roast ck
江南红烧肉Jiangnan Braised Pork
⑤ 5种菜肴用英语怎么说
中文
5种菜肴
英语
5 kinds of dishes
⑥ 用英文介绍中国菜
英文：
Chinese food refers to Chinese cuisine.
There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.
The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.
Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.
Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.
中文：
中餐，即指中国风味的餐食菜肴。
其中有粤菜、川菜、鲁菜、淮扬菜、浙菜、闽菜、湘菜、徽菜“八大菜系”。除”八大菜系“外还有一些在中国较有影响的菜系，如：东北菜、冀菜、豫菜、鄂菜、本帮菜、客家菜、赣菜、京菜、清真菜等菜系。
中餐的餐具主要有杯、盘、碗、碟、筷、匙六种。在正式的宴会上，水杯放在菜盘左上方，酒杯放在右上方。筷子与汤匙可放在专用的座子上，或放在纸套中。公用的筷子和汤匙最好放在专用的座子上。
中餐上菜的顺序一般是：先上冷盘，后上热菜，最后上甜食和水果。用餐前，服务员为每人送上的第一道湿毛巾是擦手用的，最好不要用它去擦脸。在上虾、蟹、鸡等菜肴前，服务员会送上一只小小水盂，其中漂着片柠檬片或玫瑰花瓣，它不是饮料，而是洗手用的。洗手时，可两手轮流蘸湿指头，轻轻涮洗，然后用小毛巾擦干。
(6)怎么样介绍菜品英语扩展阅读
中式菜肴大多数不会只有一种材料，通常有其他伴菜或配料衬托主菜，以做出色香味俱全的菜肴，例如烹煮猪肉，会以爽脆的绿色蔬菜做伴菜，如芹菜或青椒，衬托粉红色、柔的猪肉。一顿饭不会只有一款菜肴，通常同时端上两款、甚至四款菜肴，且每款菜肴都要色香味俱全，端上次序则以菜肴的搭配为大前题，通常同类的菜肴会同时端上，不会前后分别端上，总之整顿饭都要讲求协调的搭配。
中餐的饮宴礼仪号称始于周公，千百年的演进，当然不会再有“孟光接了梁鸿案”那样的日子，但也还是终于形成今天大家普遍接受的一套饮食进餐礼仪，是古代饮食礼制的继承和发展。中餐饮食礼仪因宴席的性质，目的而不同；不同的地区，也是千差万别。
⑦ 用英文介绍一道家常菜
Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.
（麻婆豆腐，是四川省传统名菜之一，属于川菜。）
The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.
（主要原料为配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）
The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.
（麻来自花椒，辣来自辣椒。）
This dish highlights the "hot and spicy" features of sichuan cuisine.
（这道菜突出了川菜“麻辣”的特点。）
It has a unique taste and smooth taste.
（其口味独特，口感顺滑。）
Today, mapo doufu travels far and wide.
（如今，麻婆豆腐远渡重洋。）
In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.
（在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户。）
From a home - style dishes jumped onto the great hall, has become an international food.
（从一味家常小菜一跃而登上大雅之堂，成了国际名菜。）
(7)怎么样介绍菜品英语扩展阅读
麻婆豆腐历史起源：麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。
当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。
⑧ 给外来游客介绍中国菜肴编英语对话
e a surprise. We’ve booked the Southern Tower restaurant to celebrate our partnership.哈维： 我要给你们一个惊喜.为了庆祝我们之间的合作伙伴关系,我们预定了南塔餐厅.Harvey: We’d like to invite you to dinner.哈维： 我们邀请二位共进晚餐.Lok: The Southern Tower? We tried to go there but it’s booked out for months.洛克： 您是说南塔餐厅吗?我们曾经想去那里吃饭,但是那家餐厅的位子已经被提前预定出好几个月了.Harvey: Ah yes… but Douglas has a lot of influence in Sydney! We’ve booked a table for 7 o’clock. Caroline and Douglas will be there too.哈维： 是这样啊,但道格拉斯在悉尼可是一个颇具影响力的人物呢.我们预定了今天晚上七点的一张桌子.卡罗琳和道格拉斯也将出席.Lian: How wonderful. We’d love to come.丽安： 这真是太好了.我们很高兴如约前往.Lok: Yes, thank you.洛克： 是啊,谢谢你们了.在这部份对话中,哈维邀请洛克夫妇共进晚餐时使用了一个非常规范的英语说法.他说：Harvey: We’d like to invite you to dinner.哈维： 我们邀请二位共进晚餐.除了这种比较正式的说法之外,我们还可以用以下几种句型来表达同样的意思.Would you like to come to lunch?你愿意一起吃午饭吗?We’d be pleased if you could join us for dinner.如果您可以和我们一起吃晚饭,我们会很高兴.We’ve booked a table. We hope you can join us.我们已经预定了餐馆,希望您能够和我们一起吃饭.现在让我们跟着老师一起来练习这些句子.We’d like to invite you to dinner.Would you like to come to lunch?We’d be pleased if you could join us for dinner.We’ve booked a table. We hope you can join us.受到邀请之后,洛克夫妇也欣然接受了哈维的一番好意.他们说：Lian: How wonderful. We’d love to come.丽安： 这真是太好了.我们很高兴如约前往.Lok: Yes, thank you.洛克： 是啊,谢谢你们了.在接受他人的邀请时,我们还可以这样说：That’s very kind. Thank you.非常感谢您的好意.Yes, I’d be pleased to accept.好啊,我很高兴赴约.How can I resist such a gracious invitation!如此盛情,让我怎能拒绝呢?请跟着老师一起来练习这些句子.We’d love to come.Yes, I’d be pleased to accept.Yes, thank you.How can I resist such a gracious invitation!俗话说,人敬我一尺,我还人一丈.这也从某种角度说明拒绝别人的盛情邀约真的是一件困难的事呢.不过有些时候我们却不得不这样做.那么在回绝他人的邀请时我们应该怎么说呢?That’s very kind of you but I’m afraid I have a prior engagement.非常感谢您的好意,不过我已经有约在先了.I’m sorry, I have to decline. I have family commitments.很抱歉,我无法应邀,因为我家里有些事情.I’m sorry, I won’t be able to make it. I have an important appointment that night.很抱歉我无法赴约.我那个晚上有个重要的约会.Sorry, I can’t, I’m busy that night. But thanks anyway.很抱歉因为我那个晚上实在太忙了,不能应邀前往.不过非常感谢您.不知您是否注意到了一点,那就是在回绝他人的邀请时,出于礼貌最好能够简单地说明原因.好,现在请跟着我们的老师一起来练习.That’s very kind of you but I’m afraid I have a prior engagement.I’m sorry, I have to decline. I have family commitments.I’m sorry, I won’t be able to make it. I have an important appointment that night.Sorry, I can’t, I’m busy that night. But thanks anyway.在这段对话中,哈尔及哈迪公司的工作人员正在南塔餐厅宴请他们的业务伙伴洛克夫妇.请您特别注意接下来这部份对话中出现的生词和短语.Douglas: This is the highest restaurant in the southern hemisphere.道格拉斯： 这家餐馆是南半球最高的餐馆.Lian: What a view. There’s the Opera House. We were thereyesterday.丽安： 风景真好啊.那是悉尼歌剧院,我们昨天去那里参观的.Waiter: Your menus.服务员： 请您过目菜单.Lian: Thank you.丽安： 谢谢.Waiter: Would you like to order drinks now?服务员： 请问您要现在就点酒水吗?Lian: I’ll just have a water to start, thanks.丽安： 请先给我一杯水好吗,谢谢.Douglas: We’ll have a bottle of this champagne please.道格拉斯： 请给我们上一瓶这样的香槟酒.Waiter: Fine. I’ll be back to take your dinner orders.服务员： 好的.我过一会儿再来为您写点菜单.Lian: Oh, there’s so much to choose from. What do you recommend?丽安： 哦,这菜单真是太丰富了.你有什么特色菜肴可以推荐吗?Douglas: Well if you like seafood, the roasted lobster here is delicious.道格拉斯：如果您喜欢海鲜的话,这家餐厅的烤龙虾是非常好吃的.Lok: That sounds good to me.洛克： 听起来很不错.Lian: I’ll have the Peking Duck.丽安： 那我就点北京烤鸭好了.Lok: Where is the Opera House?洛克： 请问悉尼歌剧院在哪个方向呢?Harvey: This is a revolving restaurant, Lok. We’ll see it again soon.哈维： 这是一家旋转餐厅,洛克.我们一会儿还会再看到悉尼歌剧院的.Lok： Oh, marvellous!洛克： 噢,这太好了.对话进行到这里,不知道您是否注意到了,其实在餐馆中用英语点菜时最常用的一个句型就是“’ll have…” 意思是“我要点什么什么菜”.您只要在这个句型的后面加上菜肴的名称就可以了.例如：I’ll have the ck.我要点鸭子.I’ll have the chicken.我要点鸡.I’ll have the beef, thanks.我要点牛肉,谢谢.We’ll have a bottle of white wine, thank you.我们要一瓶白酒,谢谢.好,现在让我们跟着老师一起来练习这些句子.I’ll have the ck.I’ll have the chicken.I’ll have the beef, thanks.We’ll have a bottle of white wine, thank you.如果是初次光顾一家餐厅,我们很有可能不太了解这家餐厅的特色菜肴,这种情况下请服务人员推荐菜谱可以说是一项不错的选择.我们可以这样对服务员说：Lian: Oh, there’s so much to choose from. What do you recommend?丽安： 哦,这菜单真是太丰富了.你有什么特色菜肴可以推荐吗?另外,我们还可以说：What do you suggest?您有什么推荐的吗?What’s good here?你们这里的特色菜是什么?好,请跟着老师一起来练习.What do you recommend?What do you suggest?What’s good here?虽然东西方在文化中存在着一些差异,但是在就餐的礼仪方面却大同小异.例如,不要嘴里含着食物讲话及食不露齿,使用牙签时要用一只手遮住口部等等.此外,如果您想取用自己拿不到的食物时,请不要伸手横跨桌面,因为这是一种不礼貌的行为.您可以这样说,来请同桌的人帮忙.Excuse me, could you pass the sauce?对不起,请您把那个酱料递给我.好,现在让我来总结一下我们在这一课中学过的一些内容.在向他人发出邀请时,我们可以这样说：We’d like to invite you to dinner.Would you like to come to lunch?We’ve booked a table. We hope you can join us.如果您可以接受对方的邀请,我们可以这样回复对方：We’d love to come.Yes, I’d be pleased to accept.如果我们不能接受对方的邀请,您可以用下面这些句子礼貌地回绝邀请：That’s very kind of you but I’m afraid I have a prior engagement.I’m sorry, I have to decline. I have family commitments.I’m sorry, I won’t be able to make it. I have an important appointment that night.Sorry, I can’t, I’m busy that night. But thanks anyway.
⑨ 用英文写一篇文章介绍南通的特色菜肴，我很急啊！！！
The Freshest Seafood in the World , Nantong
Sacheon Clam proced in the seashore of South Yellow Sea is honored with “the Freshest Seafood in the World’ and was presented to the Imperial Court as tribute articles in ancient days. Sacheon Clam meat can be quick-fried, made of spoon, barbecued, or fried over hot fire rawly and quickly and so on. Iron Board Sacheon Clam and Coin Sacheon Clam are famous dishes in Nantong.
White Juice Leiocassis Longirostris, Nantong
Also named as White Fim Fish, the leiocassis longirostris has long kissing fims and is of great variety. Red in white, with few fish bones and delicate meat, the leiocassis longirostris proced in river section of Wolf Mountain in Nantong is a rare precious fish in the fishes with long kissing fims in Changjiang River. This dish has been included in Chinese Famous Dishes Menu and Chinese Cooking Dictionary.
Rugao Ham
Rugao Ham is one of the best three Chinese style hams. The ham was originally proced in Rugao City, a city under the jurisdiction of Nantong, starting in 1851 B.C in the Qing Dynasty. The brand has won multi times of awards and titles nationally and internationally.
Rugao Ham has been listed as one of foods that are thought related to the longevity of local people. But we don’t know if this conclusion is based on scientific evidences
下面给个详细介绍的,全是写菜的，应该对你口味：
Nantong Cuisine
Face to the Changjiang River in Nantong, put through the canal, reaches the Huanghai Sea, the aquatic procts instry here is developed, throughout the year, crab's fat shrimp of seafood lives. Famous the Changjiang River Gu fish, lay eggs from sea to the Changjiang River every late summer. No matter which restaurant hotel in the streets and lanes of Nantong you come into, steamed, braising with soy sauce and stewing and braising, frying, consummate cooking skill wind tooth pleasant impression for three day will let you come on again Nantong. The local cake must not miss, route is the famous " table delicacies street " in the youth in Nantong, stew chicken's hall after distributing Guangdong, very fragrant hall, raise the hotel, Chongqing hot pot, benevolence and good fortune full floor, long-drawn-out celestial being tea, luckiness, wineshop and getting skillful soup shop Liu , lead along tea restaurant, from all directions guest restaurant ,etc. dozens of restaurant by hand.
The introces of some special features snack
>>Peerless and fresh
The south yellow seabeach clam abounded with to scribble have the good reputation of the " peerless and fresh " one , classify as the tribute offer the imperial court ancient times. Clam meat have proce, fry, cook over a slow fire soup, roast, grow Qiang ,etc. method to eat , the iron plate clam, money clam's cake ,etc. are the famous dish in Nantong.
>>One pair of bamboos of gentle peak
Gentle peak hotel famous dish, main raw materials is razor clam, mix with bamboo shoot explode, fry. The razor clam is mainly proced in this city the east mud flat, it is in charge of similar to bamboosing, the shell color is yellowish, meat like the jade, it is top grade in is the seafood. The Dongsha area develop razor clam plant already in recent years, fat bad smell good to razor clam body that Pure Brightness reap autumn and winter.
>>Hui fish of white juice
Hui fish have another name called white lucky fish, long to kiss fin is various in style. Nantong wolf mountain bring river sections of Hui fish that proce, latent and red in being white, La tender in little meat, it is the scarce famous and precious variety in the fin long for the Changjiang River.
>>Carry the soup mutton in Haimen
The Haimen goat is plain and famous for being fat and soft and delicious, it is well-known at the beginning of Ming and the latter stage of Qing Dynasty in Haimen. Local famous cook select for use until goat fattened to castrate or spay raw materials, undergo the unique cooking, have tender, juicy, delicious, meat precise, little easy to digest, have a strong smell characteristic such as being light lipoprotein, tonify deficiency , whet the appetite function of fitness have concurrently warm.
>>Sweet and sour yellow croaker
The big and little yellow croaker of fish Proce in Lvsi fisheries, it is one of most old, important and economic fish in our country. The yellow croaker includes many kinds of nutrition such as protein, fat, candy, vitamin, calcium, iron, yellow fish glue is the advanced nutrition tonic even more, there are more yellow croaker's ways to eat, the sweet and sour yellow croaker is the famous dish in Nantong.
>>Money turnip cake
Formulating it in the last years of Qing Dynasty, the pastry cook of Nantong improved according to " ate with the garden singly " in the seventies, the colors match well pleasing to enable the finished proct, it is clear to be similar to the money, line is clear, the leather is loose, the filling heart is fat and beautiful and delicious and fragrant.
>>Lotus wrinkled giant hyssop mpling
Wrinkled giant hyssop flavor is cool and fragrant, is good Chinese medicinal materials. Pastry cook of Nantong use wrinkled giant hyssop leaf as mpling skin, sweet-scented osmanthus sweetened bean paste make filling heart soft deep-frying and wrinkled giant hyssop mpling that become, like the bud of lotuses just budding , keep fragrant to enter the mouth coolly.
>>Fragrant-flowered garlic box
Along Qianlong Year of Qing Dynasty the "eat form with garden " written. Fragrant-flowered garlic box select the first of fragrant-flowered garlic to make filling spring generally, suitable for eating in spring. This Procts epidermis is golden yellow and crisp, filling heart fragrant-flowered garlic fragrant and crisp and tender, have the effect of not need oil but loose, not need rice flour but glutinous soft, is right time good snack.
>>Nantong mpling
With polished glutinous rice bits or Chinese sorghum mpling that bits made, soft and glutinous, the Nantong person likes eating very much. Have different method and the way to eat in different season. Nantong have "heavy winter but little year " saying , must take mplings in breakfast for the Winter Solstice, in order to show the reunion. Should eat " descendants' mpling " at breakfast of lunar New Year's Day, i.e. the solid mpling not of uniform size is with foreign candy, show descendants' full hall, shut family's reunion, happy meaning. The pocket heart (filling ) of the mpling can be cooked with rough cake bits, washing the sand, shepherd's purse shrimp's meat, fresh meat,etc.. When get married, should eat the rich and powerful mpling. Three counties in town of Nantong and the north are made of polished glutinous rice bits. Qidong, Haimen, Tonghai district like do the mpling with the bits of the Chinese sorghum .
>>Artemisia group
The Nantong person, house family want to go to low bank, bank, choose edible wild herbs, Herba Artemisiae Annuae in the girl festival of 2th of February. Choose it and clean it after come back, lay aside fight mortar fight fine hair, and then with enter polished glutinous rice of the bits, and then add white sugar and water, make one pieces of propeller into, have food steamer steam skillfully and procing and evaporating, do into green and green Artemisia groups. The food and gift which the daughter took home when go home while using for taking the daughter. Because the Herba Artemisiae Annuae group has fragrant and fragrant taste, taste extremely pleasant to the palate.
>>The big cake in Nantong
Spill half wet rice flour first into the food steamer. A layer of powder, a layer of water is now steaming hot. Powder bits fill it up, cover, add fire to steam, after " round air ", deserve " fall and steam ". Steam come down, go bankrupt at platform, not to pay attention of scald one's hand either, dip in some water wipe flat on four sides, be drawn back and be divided with tape three horizontal 3 vertical stroke into nine square cakes, divide which run from opposite directions for big cake again while being every. Separate and arrange to it before the platform, let the master to fetch. This kind of cake celebrates the New Year and just steams, want for the god to offer a sacrifice to an ancestor first after fetching, leave a part to eat, remaining part soak with vitriol water (must cured water ), leave to later year to eat at the beginning of summer, or cut the cake to slice, dry it, stay to later year to eat.
>>The west pavilion shortcake in Nantong
The west pavilion shortcake started in initial stage in place of Qing Dynasty's mere thread, had already had a history of one hundred years so far. The shortcake materials of west pavilion are exquisite, exquisite in workmanship, have crisp and fragrant and sweet and fragile, delicious unique styles. West pavilion shortcake select for use first-class precise pale flour the main material, pass 28 dishes of processes, make by hand. Shortcake toast with little fire, surface yellow and not burnt; The craft of the shortcake is exquisite, each cake has 18 levels, if you do not believe, steep cakes with the boiled water, then the level is high-visible. There are two kinds of ways to eat in the west pavilion shortcake: Do and eat and steep and eat with the boiled water. It is crisp and fragrant and crisp to do and eat, is speckle with the sesame on one, chew more and more fragrant; Steep, wipe out with boiled water, fresh and sweet and agreeable to the taste, especially suitable for the appetite of the elderly.
>>Nantong menthol
Menthol of Nantong not only the output is high, but also high in quality. The crystalline solid transparent and prismatic in shape of menthol, there is no impurity. Process many dishes of crafts of wanting preheating, precipitating, refrigeration, crystallization, baking and selecting etc.. High-quality menthol has fragrance original in style, feel scorching hot and peppery while smelling for the first time, feel cool and strong graally later. Menthol has sterilization, excitement, invigorates the stomach, eases pain, cool efficiency, widely used in instry such as medical and health, daily-use chemical instry, candy food.
⑩ 菜肴英文翻译
全体乳猪 Roast whole suckling pig
特色五福拼盘 Special five varieties
葡国碳烧肉Portuguese roast pork
脆皮靓烧鸡Crispy chicken
湛江皇后水晶鸡Zhanjiang Crystal chicken
金牌回香鸡Golden tasty chicken
盐香脆皮鸡Salty crispy chicken
高州葱油先鸡Gaozhou style shallot favour Chicken
蜜汁碳烧*烧Honey charcoal pork
碳烧靓排骨Charcoal spare ribs
骨香乳鸽Tasty baby pigeon
锦绣烧味拼盘Assorted barbecue meat
新派卤水拼盘New style soy sauce stewed meat
新派卤水掌翼New style soy sauce stewed goose wing and feet
新派卤水大肠头New style soy sauce stewed pig’s intestine
新派卤水肚仔New style soy sauce stewed pig’s tomach
新派卤水脚仔New style soy sauce stewed pig’s hoof
盐焗肾片Baked salty chicken kidney
凉拌海蜇Marinated cold jelly fish
刀拍黄瓜Marinated cold cucumber
小食类Entree
日式海蜇Japanese style Jelly Fish
日式八爪鱼Japanese style Octopus
凉拌青瓜Marinated cold cucumber
凉拌粉皮Marinated cold bean pasty
蒜香肾片Garlic taste kidney
蒜香猪耳仔Garlic taste pig’s ear
麻辣凤爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特别介绍Special Recommendation
泰汁银雪鱼Codfish in Thai sauce
甜麦豆炒带子北极贝Stir fry sweet bean scallops
脆皮咸猪手Salty taste crispy trotter
XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces
芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus
盐焗猪肚Baked salty pig’s stomach
XO酱爆生肠Stir fry intestines in XO sauce
辣子鸡Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
酱爆竹肠Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒鱼咀Stir fry fish head with hot chili
红葱头蒸鸡Braise chicken with shallot
沙锅鱼头煲Braise fish head clay pot
爆野兔Stir fry rabbit
京葱爆驼峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce
椒盐排骨Spicy spare ribs
剁椒鱼咀Stir Fry fish mouth with chopped pepper
尖椒猪肚Stir fry Pig’s Stomach with hot chili
罗定豆豉鸡Luoding style braise chicken in bean sauce
辣子鸡丁Stir fry chicken dices with hot chili
鲍汁百灵菇Stir fry mushroom with abalone sauce
红葱头猪俐Stir fry pig’s tongue with onion
盐焗肾片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆鸡Stew chicken with chestnut
川汁鸡球Sichuan style chicken meat ball
酱爆双脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鲜鱿让鲮鱼胶Squid with fish stuffing
豆腐鱼头煲Boil Fish Head with bean curd
豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce
豉油王鹅肠Stir fry goose intestines with soy sauce
姜葱爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶树菇蒸牛柳Steam beef and mushroom
酱爆牛柳Stir fry beef in bean sauce
剁椒鱼头Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老坛子 Old crock
海味什锦煲Stew seafood combination in clay pot
泰式凤爪Thailand style chicken feet
回锅肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁鸡扒Chicken with western sauce
鲜淮山炆排骨Stew spare ribs with yam
翠玉兰花 Stir fry broccoli
酸茄黄金酿Brew sweet and sour eggplant
双菇扒菜胆略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
凉瓜炒牛肉Stir fry beef with bitter melon
竹笙酿玉液Brew bamboo Shoot with wine
金华娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili