关于著名小吃的英语作文, 80字带中文翻译,

Shanghai Food

Shanghai boasts one of China's best and most distinctive cuisines.Influenced by its position just south of the Yangtze and at the mouth of the Huangpu,the region abounds in a selection of freshwater fish and shellfish.Dishes from this area are lightly and delicately seasoned.Shanghai's people have a 'sweet tooth',and more sugar is used in Shanghai than in any other part of China.Shanghai's neighbors also contribute to the diversity of the area's cuisine:Hangzhou,known for its West Lake carp; Zhejiang to the west,for its vinegar; and Shaoxing,for its warmed rice wine.

上海食品

上海拥有中国最好的和最有特色的菜系之一.其位置的影响只是长江以南,并在黄浦口,该地区盛产精选的淡水鱼和贝类.该区域菜肴精心调味.上海的人有“爱吃甜食”,而更多的糖是用在上海比在中国的其他部分.上海的邻居也有利于该地区的美食的多样性：杭州著名的西湖鲤鱼;浙江西部,其醋;绍兴,其温暖的米酒.

陕西特色小吃

The Shaanxi characteristic snack

1.羊肉泡馍

Beef (Lamb) Stew of Bread

It is one of the most famous snacks in xi’an .You have to break the steamed bread into small pieces and add other material.Then drink a small bowl of fresh soup ,you will find the fragrance mouthful,long aftertaste.There is varies material in it ,such as green onion(青葱),garlic(大蒜),coriander（香菜）,red brown beef and mutton and so on .It is very delicious .

它是最有名的小吃在西安之一.你必须打破馒头切成小块,加入其他材料.然后喝一小碗高汤,你会发现余香满口,回味悠长.有不同的材料在里面,如葱,蒜,香菜,红褐色的牛羊肉等.这是非常美味.

2.镜糕Wooden cages mirror cake

Wooden cages mirror cake is a kind of traditional snack in xi’an; Its making process is very simple .First ,choose high quality glutinous rice flour and put it into a small wooden steamer ,second,sprinkle with some red or green bean as an auxiliary material,then stove it over steam blown; The feature is ,white color,small and round,rather like a small mirror,hence it’s called ‘mirror cake’;

木笼镜糕是一种传统小吃在西安;它的制作过程非常简单.首先,选择优质糯米粉,放入一个小的木制蒸笼,第二,撒上一些红色或绿色的豆作为辅助材料,然后炉子过来的蒸汽吹;其特点是,色白,小而圆,而不是像一面小镜子,因此它被称为“镜饼”;

用英文介绍广州的特色小吃，不用太长，（最好有中文翻译的）

Cantonese ( Yuet ) cuisine comes from Canton in southern China.[1] Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China.[1] Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.

Dried and preserved ingredients

Though Cantonese cooks pay much attention to the freshness of their primary cooking ingredients, Cantonese cuisine also uses a long list of preserved food items to add a depth of flavour to a dish. This may be an influence from Hakka cuisine, since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories.[3]

Some items gain very intense flavors during the drying/preservation/oxidation process and some foods are preserved to increase its shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served individually, and need to go with vegetables or other Cantonese dishes.

Traditional dishes

A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. Home-made Cantonese dishes are usually served with plain white rice.

Deep fried dishes

Zhaliang, a common Cantonese breakfastThere are a small selection of deep fried dishes in Cantonese cuisine, and can often be found as street food. They have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century. A few are synonymously associated with Cantonese breakfast and lunch.[4] Though these are also expected to be part of other cuisines.

Slow cooked soup

Another notable Cantonese speciality is slow-cooked soup, or lo foh tong (老火汤) in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients under low heat for several hours. Chinese herbs or medicine are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.

Due to long preparation hours of slow cooked soup, soup chain stores or delivery outlets became popular in Cantonese dominated cities like Hong Kong.

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岭南十大名小吃英文版翻译

烧鹅 Roast goose；虾饺 Har gow；干(湿)炒牛河 fried rice noodles w/beef；

双皮奶 double-skin milk；布拉肠粉 long rice noodles；鲜虾云吞面soup noodles with shrimps and dumplings；蜜汁叉烧 Honey-Stewed BBQ Pork；老岭南和味牛杂 Old LingNan cattle sweetbread soup; 艇仔粥 sailing corriage；牛腩粉 sirloin & powder in broth