旅游特色美食作文英语旅游特色美食作文 _英语

1.旅游特色美食作文英语Dear Linda,
You asked me what famous snacks there were in my country. Well, in my country, one of the most famous snacks is tanghulu.
Each different part of China has different tanghulu. It is usually made of haws, which are put together on a stick and covered with ice sugar. But there are more materials for tanghulu today in some places, such as strawberries, grapes, and even little apples.
It is said that tanghulu ever saved the life of an emperor’s wife in the Song Dynasty. It was so delicious and healthy that many Chinese people like eating it. It is now seen as the bright symbols of happiness and reunion.
Are you looking forward to eating it? Come to my country, and I’ll treat you to tanghulu.
2.英语美食的作文一、美食中英对照烤松茸：rastedmatsutake油焖春笋：braised bamb sht莲藕排骨汤：ltus rt and rib sup酸辣藕丁：ht and sur ltus rt炸藕夹：deep-fried ltus rt sandwich鱼头泡饼：bread saked in fish head sup香煎马鲛鱼：deccted mackerel酸菜鱼：biled fish with pickled cabbage and chili二、中英文台本第一集《自然的馈赠》 Episde 1Gift f Nature 中国拥有世界上最富戏剧性的自然景观，高原，山林，湖泊，海岸线。这种地理跨度有助于物种的形成和保存，任何一个国家都没有这样多潜在的食物
3.旅游特色美食作文英语六年级Nanjing is a city with along history.It has many delicious food,like salty duck fans od duck blood.
4.旅游特色美食作文英语带翻译Tianjin cuisine places a heavy focus on seafood, due to Tianjin's proximity to the sea. Prominent menus include the Eight Great Bowls (八大碗), a combination of eight mainly meat dishes. It can be further classified into several varieties, including the rough (粗), smooth (S: 细 / T: 细), and high (高). The Four Great Stews (四大扒) refers actually to a very large number of stews, including chicken, duck, seafood, beef, and mutton.頭條萊垍
Tianjin also has several famous snack items. Goubuli (狗不理包子) is a famous and traditional brand of baozi (steamed buns with filling) that is famous throughout China. Guifaxiang (桂发祥麻花) is a traditional brand of mahua (twisted dough sticks). Erduoyan (耳朵眼炸糕) is a traditional brand of fried rice cakes.萊垍頭條
Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine, due to the proximity of the two megalopolises. Tianjin cuisine differs from Beijing cuisine in the following ways:垍頭條萊
Tianjin cuisine is much more heavily concentrated on riverine fish/shrimps and seafoods due to its geographical location of on the coast.萊垍頭條
For the same dish, the taste of Tianjin cuisine is not as heavy as that of Beijing cuisine, and this is often reflected in the lighter salty taste of Tianjin cuisine.條萊垍頭
Though Beijing cuisine and Tianjin cuisine are both mainly salty in taste, in the cooking of Tianjin cuisine, sugar is required more frequently and resulting in the unique taste of Tianjin cuisine: there is a slight sweet taste in the salty taste.萊垍頭條
Tianjin cuisine utilizes Mutton and lamb (food) more frequently due to the less frequently utilized pork in comparison to Beijing cuisine, and in the event of traditional holidays, Mutton / lamb (food) are nearly always prepared for holiday dishes.萊垍頭條
A greater proportion of Tianjin cuisine is consisted of rice in comparison to Beijing cuisine.條萊垍頭
The ways noodles are served in Tianjin cuisine is different than that of Beijing cuisine in that for Tianjin cuisine, the vegetables and meat are served separately in Beijing cuisine are together with the noodles in a single dish instead.頭條萊垍
The most significant characteristic of Tianjin cuisine is perhaps its healthy breakfast diet in comparison to its neighboring cuisines: although Tianjin is right next to Beijing, the rate of cancers associated with diet is far less in Tianjin than Beijing and researchers discovered the main reason was in the difference of breakfast:萊垍頭條
The main ingredients of breakfasts in Tianjin cuisine are tofu and soy milk, whereas a great number of the items in breakfasts of Beijing cuisine are fried, which resulted in contributing to the occurrence of cancer.[citation needed]條萊垍頭
【旅游特色美食作文英语旅游特色美食作文】Another characteristic of Tianjin cuisine is its utilization of Tianjin preserved vegetable (天津冬菜), which is similar to the salt pickled vegetable, or yancai (腌菜) of Guizhou cuisine, but the former takes much longer to prepare than the latter, usually half a year. Another clear distinction between the two is that instead of having two separate steps of salt pickling and then fermentation, the salt pickling and fermentation is combined in a single step that takes a much longer time萊垍頭條

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