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用英文介绍一道家常菜
Mapo doufu, one of sichuan’s traditional dishes, belongs to sichuan cuisine.
（麻婆豆腐烹饪美食英文教程图片，是四川省传统名菜之一烹饪美食英文教程图片，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烹饪美食英文教程图片，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”烹饪美食英文教程图片的特点。）
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。）
扩展资料
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。
参考资料来源：百度百科-麻婆豆腐
参考资料来源：百度百科-家常菜
大盘鸡的做法(英文版)加汉译
Ingredient list:
译文：配料表：
Three Yellow Chicken.
译文：三黄鸡一只
One potato.
译文：土豆一个
One carrot.
译文：胡萝卜一个
Green pepper.
译文：青椒一个
Octagonal one.
译文：八角一个
A little cinnamon.
译文：桂皮少许
Several slices of fragrant leaf.
译文：香叶几片
One spoonful of bean paste.
译文：豆瓣酱一勺
rock sugar.
译文：冰糖适量
Appropriate amount of salt.
译文：盐适量
Appropriate amount of chicken powder.
译文：鸡粉适量
Proper amount of garlic.
译文：大蒜适量
Appropriate amount of ginger powder.
译文：生姜末适量
The production steps are as follows:
译文：制作步骤如下：
1、Prepare all the necessary ingredients, chicken I choose is three yellow chicken, that is, tender chicken, generally sell chicken place all understand, a stew, a fried.
译文：准备好所有需要的食材，鸡我选的是三黄鸡，也就是嫩鸡，一般卖鸡的地方都懂的，一种炖的，一种炒的。
2、Peel the potatoes and cut them into pieces. Then wash them and soak them in cold water.
译文：土豆去皮切块儿，然后洗净冷水里浸泡下。
3、Cut the pepper into pieces and set aside.
译文：辣椒切块儿备用。
4、Chickens are also cut into even pieces for reserve, so that the basic ingredients are ready.
译文：鸡也切成均匀的小块备用，这样基本食材都准备好啦。
5、Next, add a little cooking wine to the chicken nuggets in cold water. Rinse the foam and drain the water with warm water after boiling.
译文：接下来冷水鸡块儿，再放入少许料酒，水开后用温水冲洗干净浮沫沥干水备用即可。
6、Prepare ingredients again, a little dried chili, garlic and ginger, anise cinnamon, fragrant leaves.
译文：再来准备配料，少许干辣椒段儿，大蒜生姜块，八角桂皮，香叶。
7、Add a little ice sugar to the cold oil and stir-fry the sugar over low heat.
译文：冷油放入少许冰糖，小火炒糖色。
8、Stir-fry chicken nuggets in drained water and coat them with sugar evenly.
译文：再放入沥干水的鸡块炒匀，均匀的裹上糖色。
9、Stir-fry with all the spice ingredients.
译文：再放入所有的香料配料炒香。
10、Add a little soybean paste and stir-fry until fragrant.
译文：再放入少许豆瓣酱继续炒香。
11、Just stir-fry a little. During the period, the fire should not be too big, and it is easy to get to the bottom.
译文：稍微炒一下就可以，期间火不要太大，容易糊底。
12、Add a little hot water and turn to medium heat after boiling.
译文：再放入少许热水，大火煮开后转中火。
13、Put potatoes into the soup when it’s a little less than two-thirds.
译文：汤汁剩下三分之二少一点点的时候放入土豆块。
14、Put a little carrot into it, and you can’t leave it alone.
译文：再放入少许胡萝卜块，没有可以不放。
15、When the soup is harvested, the cut green pepper is put in again. At this time, turn the fire to harvest the soup.
译文：汤汁收的差不多的时候再放入切好的青椒块，这个时候转大火收汁儿就可以啦。
16、Finally, put in a proper amount of salt.
译文：最后放入适量的盐。
17、Put in a small amount of chicken powder.
译文：放入少量鸡粉。
18、Stir-fry and cook evenly.
译文：翻炒均匀出锅即可。
19、A home-cooked chicken dish is ready.
译文：一份家常大盘鸡就做好了。
菜肴英文
菜肴的英文是：dish。
菜肴，是指用蔬菜、蛋、肉和鱼等食材烹调的菜品。经过烹调的荤素菜：精美菜肴。常见的为家常的米饭，汤，炒菜，还有的是美味且难得的食物。菜肴的属性一般表现在三方面，即：“色、香、味”，也有称其属性为：“色、香、味、皿”。
所谓“质”包括菜肴的营养价值，利于消化的熟、嫩、脆、烂的火候程度，合乎杀菌消毒的卫生要求等。菜肴质感，是由视觉和触觉两种感受结合起来而产生的一种心理感受，诸如光滑、粗糙、细腻、软滑、爽滑、坚实、蓬松、干燥、滋润、弹脆、脆嫩、老韧、酥烂等等。
美食家一直在乎这些，我们在烹饪实践当中，也经常为了达到合理的质感而采取各种各样的手段。于是，美食家成菜肴质地为菜之“骨”拌粉皮的滑爽，炸虾仁的酥嫩，是很能吊人胃口的，所以，好的菜肴质地，也是舌尖上的艺术组成部分。
菜式：古称菜肴、肴羞、肴核。肴是荤菜，主要指鱼肉类食品；馔也是食物；羞是美味食品；核是蔬菜果核食物。菜肴就是调制成的荤菜素菜的总称。
西班牙美食英文介绍及图片
1. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
2. Gazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
In the historical description of gazpacho it was remarked that the original receipe uses bread, water, vinegar, oil and salt. This receipt is very old in the Iberian Peninsula going back to Roman times. Every Andalusian region or comarca has its own variety of this popular food so there are many types of gazpacho. Gazpacho, since its humble origin, was a very deeply-rooted food for peasants and shepherds in the south of Spain. This origin gave rise to a wide variety of dishes called gazpacho and to some others that don’t have this name but belong to the same category. Some authors have tried to clasify all these variations. The clasification by colour implies that there is a difference between the red ones (which contain tomato), the white ones (which contain no tomato, but include dried fruits) and the green ones (which are white but cointain some spices that make them green). The red one is the most prevalent one. The only thing all these variations have in common is the original gazpacho, in other words, the basic paste made of garlic and bread, the olive oil, which works as an emulsifier, the vinegar and salt. Keeping the traditional ingredients some kind of red-coloured fruits such as fragarias, muskmelon, etc., are also frequently added. These ingredients make the resulting gazpacho a bit sweeter than the traditional one. Despite this gazpacho is served as a main dish and sometimes as tapas.
3.Cozido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain.
Spanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig’s trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.
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中国传统美食英语手抄报
中国是文明古国，亦是悠久饮食文化之境地。将饮食文化归纳出以下几个特点：
风味多样
由于中国幅员辽阔，地大物博，各地气候、物产、风俗习惯都存在着差异，长期以来，在饮食上也就形成了许多风味。中国一直就有“南米北面”的说法，口味上有“南甜北咸东酸西辣”之分，主要是巴蜀、齐鲁、淮扬、粤闽四大风味。
四季有别
一年四季，按季节而吃，是中国烹饪又一大特征。自古以来，中国一直按季节变化来调味、配菜，冬天味醇浓厚，夏天清淡凉爽；冬天多炖焖煨，夏天多凉拌冷冻。
讲究美感
中国的烹饪，不仅技术精湛，而且有讲究菜肴美感的传统，注意食物的色、香、味、形、器的协调一致。对菜肴美感的表现是多方面的，无论是个红萝卜，还是一个白菜心，都可以雕出各种造型，独树一帜，达到色、香、味、形、美的和谐统一，给人以精神和物质高度统一的特殊享受。
注重情趣
中国烹饪很早就注重品味情趣，不仅对饭菜点心的色、香、味有严格的要求，而且对它们的命名、品味的方式、进餐时的节奏、娱乐的穿插等都有一定的要求。中国菜肴的名称可以说出神入化、雅俗共赏。菜肴名称既有根据主、辅、调料及烹调方法的写实命名，也有根据历史掌故、神话传说、名人食趣、菜肴形象来命名的，如“全家福”、“将军过桥”、“狮子头”、“叫化鸡”、“龙凤呈祥”、“鸿门宴”、“东坡肉”。
食医结合
中国的烹饪技术，与医疗保健有密切的联系，在几千年前有‘医食同源apos;和‘药膳同功apos;的说法，利用食物原料的药用价值，做成各种美味佳肴，达到对某些疾病防治的目的。”
中和之美是中国传统文化的最高的审美理想。“中也者，天下之大本也；和也者，天下之达者也。至中和，天地位焉，万物育焉”（《礼记·中庸》）。《古文尚书·说命》中就有“若作和羹，惟尔盐梅”的名句，意思是要做好羹汤，关键是调和好咸（盐）酸（梅）二味，以此比喻治国。《左传》中晏婴（齐国贤相）也与齐景公谈论过什么是“和”，指出“和”不是“同”，和是要建立不同意见的协调的基础上的。因此中国哲人认为天地万物都在“中和”的状态下找到自己的位置以繁衍发育。这种审美理想建筑在个体与社会、人与自然的和谐统一之上。这种通过调谐而实现“中和之美”的想法是在上古烹调实践与理论的启发和影响下产生的，而反过来又影响了人们的整个的饮食生活，对于追求艺术生活化、生活艺术化的古代文人士大夫，尤其如此。
与“中和”相反的是极端，极端在烹饪上也不被视为正宗，那些“咸过头，辣过头，酸过头”的食品虽然会受到一些身体处在不正常状态下的人们的追捧，但从长远看来它对身体是有害的。社会生活、政治生活中的极端主义其弊更是不可胜言。
介绍杭州的美食3-5个，要英文的哦
1、萧山萝卜干
萝卜干是浙江省杭州市萧山区特产烹饪美食英文教程图片，是江南酱腌技艺的杰出代表烹饪美食英文教程图片，萝卜经过传统技艺脱水加工，历时300天制成。其味清香，口感清脆。
Dried radish is a specialty of Xiaoshan District, Hangzhou City, Zhejiang Province. It is an outstanding representative of Jiangnan pickle technology.
Dried radish is dehydrated and processed by traditional technology, which takes 300 days to make. Its taste is delicate and crisp.
2、龙井虾仁
龙井虾仁是中国浙江省杭州市传统风味名菜，为浙江菜系。
龙井虾仁将茶饮与虾仁融合，整体清新软嫩，虾仁玉白，鲜嫩，芽叶清香，色泽雅丽，虾中有茶香，茶中有虾鲜，食后清口开胃，回味无穷。
Longjing shrimp is a famous traditional dish in Hangzhou, Zhejiang Province, China.
Longjing shrimp combines tea with shrimp. The whole shrimp is fresh, soft and tender. The shrimp is jade white, fresh and tender. The buds and leaves are fragrant.
The color is elegant. There is tea fragrance in shrimp and fresh shrimp in tea. After eating, it is refreshing and appetizing with endless aftertaste.
3、定胜糕
定胜糕属于苏式糕点，其色泽淡红，松软香糯，带甜甜的豆沙味。传说是南宋时苏州百姓为韩世忠的韩家军出征鼓舞将士而特制的，糕上有“定胜”两字，后就被称“定胜糕”。
Dingsheng cake is a kind of Su style cake with light red color, soft, fragrant and waxy, and sweet bean paste flavor.
It is said that people in Suzhou made the cake specially for Han Shizhong’s army in the Southern Song Dynasty to encourage the soldiers.
The word “Dingsheng” appeared on the cake, which was later called “Dingsheng cake”.
4、西湖藕粉
西湖藕粉是浙江省杭州市的一种名优特产，属于浙菜系；其风味独特，富含营养，旧时是为皇家提供“贡粉”。
Lotus root powder is a famous and special product in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine;
Its unique flavor, rich in nutrition, was used to provide “tribute powder” for the royal family.
5、奶油蛋糕
奶油蛋糕是杭州历史悠久的传统特色食品。它主要由面粉和白糖制成。它可以用作餐桌上的蛋糕或休闲小吃。
Cream cake is a traditional food with a long history in Hangzhou. It is mainly made of flour and sugar. It can be used as a cake or snack on the table.
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