英语美食阅读
⑴ 美食~英语!!
这有一堆，呵呵：
汤 soup
羹 soup
高汤 thin soup; light soup; clear soup; consomme
清汤 thin soup; light soup; clear soup; consomme
浓汤 thick soup; pottage/potage
老汤 soup stock
肉汤 broth
骨头汤 bone broth
肉片汤 soup with meat slices
黄瓜肉片汤 soup with meat and cucumber slices
肉片鱼羹 sliced meat with fish paste in broth
丸子汤 soup with meat balls; pork balls soup
氽丸子 soup with meat balls; pork balls soup
肉圆粉丝汤 pork balls soup with bean noodles
白肺汤 pork lung soup
牛肉汤 beef soup
羊肉汤 mutton soup
鸡汤 chicken soup; soup with chicken
鸡块汤 soup with chicken slices; soup with sliced chicken;
sliced chicken soup
鸡丝汤 soup with shredded chicken; shredded chicken soup
草菇鸡片汤 sliced chicken with mushrooms in soup
鸡茸玉米汤 corn soup with minced chicken
鸡茸芦笋汤 asparagus soup with mashed chicken
鸡茸黄鱼羹 yellow croaker potage with minced chicken
鸡杂汤 chicken giblets soup
鸡什汤 chicken giblets soup
蔬菜鸡什汤 chicken giblets soup with vegetables
鸭汤 ck soup
火鸭芥菜汤 sliced roasted ck with leaf mustered in soup
芥菜鸭汤 ck soup with pickled mustard leaves
鸭掌汤 ck web soup
竹笋鸭掌汤 ck’s feet with bamboo shoots in soup
鸭肝汤 ck liver soup
冬菇鸭杂汤 ck giblets soup with black mushrooms
鸭骨菜汤 ck bone soup with vegetables
汤泡肫球 gizzard balls in soup
三鲜汤 soup with fish, shrimps and pork balls
红鱼汤 fish soup with tomato
黄鱼羹 yellow croaker chowder
鲫鱼汤 soup with gold carp; gold carp soup
鱼翅汤 soup with shark’s fins
鲍鱼汤 soup with abalone; abalone soup
鲍鱼鸡片汤 abalone soup with sliced chicken
鲍鱼芦笋汤 abalone soup with asparagus
干贝汤 dried scallop soup; soup with dried scallops
燕窝汤 bird‘s nest soup
燕窝羹 bird‘s nest soup
蛇羹 snake soup; soup with snake
酸辣汤 sour and pepper hot soup
豆腐汤 bean－cud soup
蔬菜汤 vegetables soup
榨菜汤 hot pickled tuber mustard soup
榨菜肉丝汤 hot pickled tuber mustard soup with shredded pork
榨菜粉丝汤 hot pickled tuber mustard soup with bean noodles
什锦瓜丁汤 assorted meat soup with diced white gourd
鸡蛋羹 steamed egg custard
鸡蛋汤 eggdrop soup; egg soup
木须汤 eggdrop soup; egg soup
蛋花汤 eggdrop soup; egg soup
蕃茄鸡蛋汤 egg soup with tomatoes
锅巴口蘑汤 mushroom soup with fried rice crust
白豆汤 white bean soup
玉米羹 sweet corn soup
主食 staple food
1)面食 cooked wheaten food
面食 cooked wheaten food; food made of flour
馒头 steamed bread; steamed bun
白面馒头 steamed bread; steamed bun
一屉馒头 a trayful of steamed bread; a trayful of steamed buns
馒子 steamed bread; steamed bun
馍馍 steamed bread; steamed bun
白面馒 steamed bread; steamed bun
花卷 steamed twisted roll; steamed roll
蒸饼 steamed cake
发面饼 leavened pancake
烙饼 unleavened pancake; flapjack
家常饼 home－style pancake
薄饼 thin pancake
荷叶饼 lotus－leaf－like pancake; thin pancake
锅饼 thick pancake
饼卷 pancake roll
葱花饼 green Chinese onion pancake; green onion pancake
炒饼 fried shredded pancake
肉饼 fried meat pie; meat pie
馅饼 fried meat pie; meat pie
猪肉馅饼 fried pork pie; pork pie
三鲜馅饼 fried pie with shredded sea foods
烧饼 baked sesame－seed cake
芝麻烧饼 baked sesame－seed cake
火烧 baked wheaten cake
糖火烧 baked sweeten wheaten cake
蜂糕 steamed sponge cake
米糕 steamed rice cake; rice budding
年糕 New Year cake made of glutinous rice flour
凉糕 steamed rice cake served cold in summer
丝糕 steamed corn cake
窝头 steamed corn bread
玉米饼子 corn pancake
煎饼 thin pancake made of millet flour; millet pancake
粽子 pyramid－shaped mpling made of glutinous rice wrapped in
bamboo or reed leaves
馕 crusty pancake
2)面条 noodles
面条 noodles
切面 noodles
挂面 packaged noodles
拉面 hand－pulled noodles
抻面 hand－pulled noodles
方便面 instant noodles
即食面 instant noodles
⑵ 三分钟英语美食短文
赋得古原草送别（白居易）离离原上草，
⑶ 美食的英文短文
We eat because we need food, but we cook because we love food. That love is fueled by the tangy heat of spices and nurtured by the flowery aroma of herbs. Seasonings play a minimal nutritional role in our diet. They play to our senses. They make us want another bite.
Insted of using milk to make scrambled eggs, you can use water so the eggs won't burn OR stick!
I always thought that getting it would help to get thick crust when you use a pan underneath and cook for a longer time on a lower temperature.
I'll tell you how to cook Roasted Portobello Caps.
Preheat oven to 200°C. Coat a rimmed baking sheet or roasting pan with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
⑷ 帮我找几篇英文的有关美食的短文啊！
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.
⑸ 急求有关“饮食”的 英语 阅读理解题 不要太长！~~~~~~~有悬赏！！
你好，我不知道你所要的阅读是哪个层次的。给你发了一个高中阶段的阅读。看行不行？
Cancer researchers urged people on Wednesday to take more vitamin D to lower risk of cancer， saying studies showed a clear link. "Our suggestion is for people to increase their intake， through diet or a vitamin supplement，" Dr. Cedric Garland said in a telephone interview.
Garland's research team reviewed 63 studies， including several large long-term ones， on the relationship between vitamin D and certain types of cancer worldwide between 1966 and 2004. "There's nothing that has this ability to prevent cancer，" he said， urging governments and public health officials to do more to fortify foods with vitamin D.Garland is part of a University of California at San Diego Moores Cancer Center team that published its findings this week online in the American Journal of Public Health. Vitamin D is found in milk， as well as in some fortified orange juice， yogurt and cheeses， usually at around 100 international units （IU） a serving. People might want to consider a vitamin supplement to raise their intake to 1000 IUs per day， Garland said， adding that it was well within the safety guidelines established by the National Academy of Sciences.
The authors said that taking more vitamin D could be especially important for people living in northern areas， which receive less vitamin D from sunshine.
African Americans， who don't proce as much of the vitamin because of their skin colour， could also benefit significantly from a higher intake， the authors said.
66. According to the passage， people are advised to take more Vitamin D because_________.
A. it is nutritious
B. it can‘t harm people’s health
C. it can lower cancer risk
D. it is not taken enough every day
67. Which of the following can not help people get more Vitamin D？
A. Have some sunshine
B. Have more meat
C. Have more fortified cheese
D. Have a vitamin supplement
68.Who can Garland probably be？
A. A health researcher
B. A doctor
C. A scientist
D. A public health official
69.Which of the following food can lower people‘s chance of getting cancer？
A. Milk
B. Fortified orange juice
C. Fortified yogurt
D. All of the above
70.People from which area should take more Vitamin D according to the passage？
A. Asian people
B. African people
C. American people
D. European people
参考答案：
CBADB
⑹ 求介绍美食的英文文章
Pizza— farm food. Have you ever seen a pizza tree? A pizza bush? Slices of pizza planted in a garden? Yet pizza is a food made up of procts grown in Michigan. Your students will learn about the history of a food they care about. They will find out how each of its ingredients can be grown on Michigan’s farms. What we see in the field ends up as steaming hot slices of a food that almost everyone loves. Students will learn about the diversity of Michigan crops and how crops are proced, processed, delivered and made into the ingredients of pizza. They will learn about the geographic area crops are grown in. They will learn about the profession of farming. This unit introces the importance of agriculture in Michigan.
CHICKEN IN SWEET AND SOUR SAUCE
Iogredients:
2 chicken legs, about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions,shredded;1/2 egg
Marinade: Dash of sesame oil and pepper;1/3 tsp salt
Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt
Method:
1.Wash, wipe and chop chicken legs into pieces. Marinate for 20 minutes.
2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.
3.Heat up enough oil in frying pan or wok.Add in chicken graally and deepfry until cooked.Drain. 4.Saute ginger with 1 tbsp of oil. Pour in thickening and bring to boil.Add in chicken. Mix well.Dish up.Sprinkle with spring onions. * Red vinegar is Zhejiang vinegar.
⑺ ＂美食书＂英语短语
gourmet book
food book
⑻ 有关中国美食的英语文章
Eight Regional Variations
For most foreigners, “ food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. However, for Chinese people, “Chinese food” is a concept as useless as “German beer,” because, like Chinese culture in general, Chinese food is extremely diverse. China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.
Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce
Sichuan Cuisine
Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, procing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.
It can be said that one who doesn't experience Sichuan food has never reached China.
Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu
Guangdong (Cantonese) Cuisine
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that proce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.
Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts)
Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their "pickled taste."
Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail
Huaiyang Cuisine
Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.
Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel
Zhejiang Cuisine
Comprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the three.
Typical menu items: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken
Hunan Cuisine
Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.
Typical menu items: Dongan Chicken; Peppery and Hot Chicken
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.
Typical menu items: Stewed Snapper; Huangshan Braised Pigeon
⑼ 我喜爱的美食阅读作文英语怎么说六到五句
我喜爱的美食阅读作文的英文翻译_网络翻译
我喜爱的美食阅读作文
My favorite food
food_网络翻译专
food 英[fu:d] 美[fud]
n. 粮食; 食物属，食品; 养料; 资料;
[例句]Enjoy your food.
用餐愉快。
[其他] 复数：foods
⑽ 美食的英文短文 关于烹饪方法
We eat because we need food, but we cook because we love food. That love is fueled by the tangy heat of spices and nurtured by the flowery aroma of herbs. Seasonings play a minimal nutritional role in our diet. They play to our senses. They make us want another bite.
Insted of using milk to make scrambled eggs, you can use water so the eggs won't burn OR stick!
I always thought that getting it would help to get thick crust when you use a pan underneath and cook for a longer time on a lower temperature.
I'll tell you how to cook Roasted Portobello Caps.
Preheat oven to 200°C. Coat a rimmed baking sheet or roasting pan with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.