泰國的美食介紹用英語怎麼說

❶ 泰國美食節英文怎麼說

Thai Gourmet Festival
或者Thailand Gourmet Festival

❷ 求：介紹泰國飲食文化的英語文章。

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

As an acknowledged expert of Thai cuisine David Thompson explains in an interview: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand.[citation needed] In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern Thai curry tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean procts. Dishes such as kaeng kari (yellow curry)[3] and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.

❸ 關於世界各地美食的英文介紹～～～！！

Foods of the World

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.

http://www.mnsu.e/emuseum/cultural/foods/culture.html

❹ 泰國菜英語怎麼說

泰國菜
Thai food

❺ 泰國的特色，要全的。

1、美景：泰國作為一個度假天堂，景色自然不在話下，泰國連續N年進入全世界最受歡迎前三名的國家,有時還排在第一位,全亞洲也只有泰國能擠進前十強，熱鬧的普吉島，美麗的蘇梅島，還有購物天堂曼谷以及鄧麗君生前最愛的地方「清邁」，每個地方都值得一去。

2、美食：旅遊度假的一大不可或缺項自然是美食，泰國美食口味偏酸、甜、辣，對於愛吃辣的朋友，絕對是超級對口味！而且各個島上海鮮眾多，物美價廉，我曾經看過一篇游記裡面超大的一隻龍蝦，最少有半米多，合人民幣兩百多一點點，絕對震撼！去泰國隨便找家街邊小攤，海邊大排檔，那都是美味啊。

3、淳樸：泰國是個佛教聖地，95%以上的人都信奉佛教，所以民風也非常淳樸，泰國人民的友好和微笑給每個遊客留下了深刻的印象，在泰國，大多數人都很友好，而且基本連說話都是微笑著的，曾經擔心去潛水的時候手機相機這些物品怎麼辦？咨詢了很多從泰國回來的人，答案都是直接放在沙灘上，沒有人會去拿，在這樣一個國度，你還擔心什麼呢？

4、物價：這個之前已經有提到過，泰國的物價非常便宜，而且作為一個旅遊國度，各種旅遊設施非常完善。以悠悠本次出行為例，預定的酒店，四星級590元，三星級280元，當然，這個也要提前做好攻略通過對比找到性價比最高的，總體來說，泰國的物價的確比較便宜，吃住行皆是，唯一相對較貴的交通在類似普吉島的地方，計程車是不打卡的，到哪都是最低200B起步，合人民幣大概40多元。

5、獨有特產，幾乎所有來泰國的都會帶的當地特產泰國歐萊雅是全世界最便宜的，誇張的便宜，去泰國的中國人幾乎都會掃空歐萊雅的貨架……回國看到歐萊雅的價格後覺得離譜到不行 。大概國內4到6折左右的價格，當然，不僅僅是歐萊雅，其他的諸如泰國燕窩，泰國珠寶，泰國獨有的蛇葯。

6、人妖，其實這個我覺得不用多說了，雖然不是特別感興趣，但是去了泰國的同學應該都會去看一看的，我准備去普吉島上看呵呵，據說芭提雅的人妖最好看，就算你不想看人妖，估計你也會在街上看到的，也可能幫你辦酒店入住的那個就是。

7、水上市場：簡而言之， 就是在水上做買賣的市場，他們駕著小船在水面上賣東西，這里就成為了小販的天堂，在這你可以體會到不一樣的購物樂趣。 租搜小船，搖搖晃晃，看到你喜歡的東西可以隨時停下來，和小販討價還價，美食、稀奇古怪的工藝品，這里應有盡有，樂趣無限大。

拓展資料：

泰王國（泰語：ราชอาณาจักรไทย，英語：Kingdom of Thailand），簡稱「泰國」（Thailand）。是一個位於東南亞的君主立憲制國家。泰國位於中南半島中部，其西部與北部和緬甸、安達曼海接壤，東北邊是寮國，東南是柬埔寨，南邊狹長的半島與馬來西亞相連。

泰國實行自由經濟政策，在20世紀90年代經濟發展較快，躋身成為「亞洲四小虎」之一，但於「九八經濟危機」中受重大挫折，之後陷入衰退和停滯。是世界的新興工業國家和世界新興市場經濟體之一。製造業、農業和旅遊業是經濟的主要部門。泰國是亞洲唯一的糧食凈出口國，世界五大農產品出口國之一。電子工業等製造業發展迅速，產業結構變化明顯，汽車業是支柱產業，是東南亞汽車製造中心和東盟最大的汽車市場。

❻ 泰國食物英文介紹

Costumes. In a number of formal occasions, people pay attention to Thailand to wear their native costumes, and proud of it.

Taken as a whole, Thailand's hi dress with bright color. In Thailand, the usefulness of different colors for different dates about. For example, that yellow on Mondays, Tuesday, said pink, green, said Wednesday, said Thursday orange, light blue, said Friday, said Saturday purple, red, said Sunday. As a result, Thailand is often based on different dates, wearing different color clothes.

Due to the hot climate, Thailand peacetime more people to wear shirts, trousers and skirts. Only in business dealings, they will wear dark suits or Taoqun. However, in public places, especially ring a visit to the Royal Palace, Buddhist temples, wearing vests, shorts and miniskirts are prohibited.

Thai people to be a guest at home, or before entering the temple, be sure to remember to take off their shoes at the door. In addition, people in Thailand before, whether it is the station to sit, do not let the exposed soles, in particular, not to each other in their direction, Thailand, who is this deep taboo. Travel to Thailand, it is best to bring their own slippers. It has been the practice, where the hotel is not to provide guest slippers.

(E) of the restaurant etiquette

Thailand is the people do not drink hot tea, their practice is to add a block of ice tea, iced tea has become so. Under normal circumstances, they will not drink water, and used directly for drinking water. In the juice drink, they also add a little salt at the end of the preferences.

In the taste, the Thai people do not Guoxian favorite food or too sweet, not to eat the stewed dishes. In general, Thai people like eating spicy, fresh thing. Dine in, they love to join the dishes are hot pepper, fish sauce or MSG. Their favorite food, have among their ethnic characteristics, "curry rice." After the meal, they tend to eat like a
吃一點什麼啊
沒寫完
找在線翻譯
參考資料：http://translate.google.com/translate_t#

❼ 急求各國美食的英文小介紹

1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.

韓國泡菜的韓國語讀音：「聽其」 South Korea's kimchi Korean pronunciation: "listen to his"

配料：大白菜、蒜、鹽、魚露、辣椒粉、糖。 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

注意：魚露是最必不可少的東西，也是為什麼中國的酸辣泡菜和韓國泡菜最不同的地方，在韓國幾乎家家自己做魚露，中國人不吃這個東西，不過在大的超市裡面有賣的，大約8-10元一瓶，多半是泰國的魚露。 Note: The sauce is the most essential thing is the reason why the Chinese hot and sour kimchi and Korean kimchi to the greatest difference, almost every family in South Korea to do their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside There are sales of about 8-10 yuan a bottle, most of the fish sauce in Thailand.

准備材料: To prepare materials:

1.白菜 1. Cabbage

白菜綠葉多，表皮薄，葉子密實，沒有過多需要去除的外層葉子，看起來既干凈又新鮮的為上選。 Chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 儲藏白菜以有綠葉，看起來新鮮的白菜為宜，新產的白菜越大越好，秋季白菜以大小適中，結球程度好，重量重的為好。 Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new proction of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不僅含有豐富的維生素或礦物質，還含有各種具有多種葯理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 據學術論文發表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物質，對動脈硬化症具有療效，而methyLsysteinsuLfoxid具有強化膽固醇的效果。 According to published academic papers, cabbage contains methyLmethionine the Met is the biological active substance, with effects on atherosclerosis, and methyLsysteinsuLfoxid have to strengthen the effectiveness of cholesterol.

2. 蘿卜 2. Radish

蘿卜主要由水分組成，含有豐富的維生素C和消化酶—澱粉糖化酶素，若生吃，則有助於消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 與蘿卜心相比，維生素C主要分布在蘿卜皮上，因此最好不要削皮，洗凈後食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 蘿卜以粗大而均勻、無疤痕、新鮮、色澤光潤、肉質結實柔軟、不太辣、有甜味的為上選。 The big carrot in uniform, no scars, fresh color Guangrun, succulent fruit is soft, not too spicy, sweet as the last election.

3.辣椒 3. Pepper

辣椒除胡蘿卜素和維生素C之外，還含有多種成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有殺菌及除菌作用，能夠促進唾液或胃液的分泌，促進消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，還具有提高體內各種代謝作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜時使用的辣椒面宜選用在陽光底下曬乾的色澤鮮紅、肉質厚、表皮光潤的尖椒。 Kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin Guangrun Pepper's.

4.大蒜 4. Garlic

大蒜的源產地是中亞地區，是屬於百合科的蔥類，蒜頭在地下。 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜頭被淡褐色的蒜皮包圍，內部有5~6個小蒜瓣。 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通農家栽培的代表性的土產品種是作為晚熟品種的六瓣蒜和多瓣蒜，以及長莖蒜。 The General cultivation of farm procts represented as a late-maturing varieties are 6 species of garlic and garlic Duoban, as well as the long stems and garlic. 製作泡菜時多使用味道辛辣的多瓣蒜，而製作咸蒜或使用蒜葉時多使用長莖蒜。 Making more use of kimchi, when Duo Ban spicy garlic flavor, and the proction of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亞硫酸鹽的殺菌力為碳酸的15倍，具有促進新陳代謝，鎮痛、便秘、解毒等各種作用。 Garlic in the main components of stimulus - C sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.

5.蔥 5. Onions

普通蔬菜是鹼性，但蔥含有豐富的硫磺，屬於酸性食品。 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 蔥是難以儲藏的蔬菜，含水量為80%左右。 The green is difficult to store vegetables, the water content of 80%. 蔥的綠色部分還含有豐富的維生素A和C。 Green onions also part of the rich in vitamins A and C. 因為蔥的刺激成分中含有硫磺和丙化合物，具有殺菌、殺蟲效果。 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大蔥挑選根莖粗大而新鮮的，細蔥挑選葉子短而新鮮的。 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 兩種蔥同以蔥白部分長而粗，有光澤的為宜。 Two very light blue to green onions with some of the long, thick, shiny appropriate.

6.生薑 6. Ginger

生薑與食醋、醬油、鹽、蜂蜜等相合，不損傷食品固有的味道。 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分佔80%左右，含有豐富的無機物。 Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道，其中辛辣味出自名為生薑素的物質，具有健胃發汗的特效，還有助於減肥。 Has a unique aroma and taste bitter, pungent flavor from the ginger-known material with Jianwei effects of sweating, but also contribute to weight loss. 瓣粗大、曲折不多，表皮薄而透明，纖維少的生薑不辛辣、水分多而柔軟。 Large valve, not many twists and turns, the thin transparent skin, and less fiber of ginger is not hot, water and more soft.

7.刺海松 7. Thorn Haisong

是寄生在淺海邊的綠藻類，整體呈深綠色，觸感較光滑，鈣和磷的含量比適中。 Is a parasitic in the shallow sea of green algae, and the overall dark green, smooth touch than that of calcium and phosphorus content than moderate. 腌制儲藏白菜時使用。 Used to store pickled cabbage.

8.鹽 8. Salt

鹽在人類至今所利用的調味品中歷史最悠久、最重要的。 Salt in human so far with the use of spices in the oldest, the most important thing. 因為鹽不僅調節食品的鹹淡，在營養或生理等方面都是其他物質無法代替的。 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人體吸收的鹽轉化為鈉和氯氣，進入血液、消化液、組織液發揮滲透壓作用，並參與酸度調節和神經肌肉的興奮性調節。 The human body to absorb the salt into sodium and chlorine, into the blood, digestive juice, tissue fluid play the role of osmotic pressure, acidity and participate in the regulation of muscle and nerve excitability regulation.

9. 魚蝦醬汁 9. Fish sauce

是一種儲藏發酵食品，儲藏期間蛋白質分解為氨基酸，生成固有的味道和香氣。 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to proce the inherent flavor and aroma. 鮮魚的刺分解為易於吸收的鈣，脂肪轉化為揮發性脂肪酸，生成醬汁特有的味道和香氣。 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to proce sauce unique aroma and taste. 魚蝦醬汁作為優質的蛋白質和鈣、脂肪質的供應源，是鈣含量高的鹼性食品，具有中和體液的重要作用。 Fish and shrimp sauce as a high-quality protein and calcium, fat quality of the source of supply is high calcium content of basic foods, and has an important role in the body fluids. 使用最普遍的蝦醬，因脂肪少，所以清淡，鳳尾魚醬的脂肪和所需氨基酸的含量和熱量最高。 The most common use of shrimp paste, as a result of less fat, so light, anchovy sauce and fat content of the amino acid requirements and the highest heat.

步驟： :

第一步：買5斤大白菜，分成一片一片的，用適量的鹽腌起來，放大約15-24小時，白菜萎縮了以後最初步的的材料就好了。 The first step: 5 to buy Chinese jin, into a piece, with the amount of salted, put about 15-24 hours, cabbage after the initial contraction of the material would be enough.

第二步：找一個能翻得轉的大鍋，把蒜磨細（多一點，五斤大白菜大約3兩蒜），辣椒粉（根據自己口味而定），然後放糖，魚露（就像放醬油那樣多），根據自己的口味還可以再放一些鹽。 The second step: to find a big turn of a switch, ground garlic (a little more, about 3 Wujin two Chinese garlic), chili powder (according to their tastes may be), then sugar, fish sauce (on the Put as many as soy sauce), according to their own tastes can also add some salt. 把這些調料放在一起摻和攪和，就像和餃子餡一下就可以了。 These blending together seasoning mix, like mplings and filling about it.

第三步：發酵發酵要密封，發酵的時間視溫度而定，一般春天4-5天，夏天3天，冬天就需要一個星期了 The third step: to seal fermentation fermentation, the fermentation time as the temperature may be generally 4-5 days in the spring, summer, 3 days a week in winter on the

第四步：品嘗美味的佳餚，注意的是請不要放得太久，建議單身的朋友做好以後一定要與朋友一起分享，要不然一個人吃不完放壞了就可惜了。 Step four: a taste of delicious food, noted that for too long, please do not put the proposed single friends to do a good job after we must share with friends, or else a person could not finish eating take pity on the bad.

2法國鵝肝
Traditional French foie gras proction methods to make a brief introction: gras (about 1300 grams) on the surface of the skin divisible, cut open and remove the blood vessels gras, sprinkled salt (12 grams), pepper (amount), Sugar (4 grams), cardamom powder (amount), about half an hour after applying brandy (a spoon), pickled to be about 2 hours later, into Pan, into the oven baking (oven temperature control 140 or so) take about 1 hour later, another home in the Pan-Pan air, the heavier objects will be top-down pressure-foie gras, the to be cooled into the refrigerator freezer, the food section when the mold. 這里需說明的是鵝肝醬並不是將鵝肝製成糊醬類的調味料，法式料理中的「鵝肝醬」是類似於我國的「糕」或「凍」之類，如「豬耳糕」、「水晶餚蹄」在成形上與它有相似之處。 Here take note of the foie gras is not gras will be made of class miso paste sauce, French cuisine in the "foie gras" is similar to China's "cake" or "cold" and the like, such as "fournieri Cake, "" crystal shoe confusion "in the shape it with similar. 一般來說，鵝肝醬用於煎菜最多，也常與麵包或土司一起搭配食用。 In general, pan-fried foie gras for most dishes, often with bread or toast along with food. 目前在市場上的鵝肝醬有鐵罐裝和玻璃裝兩種，保質期約在2—3年，選擇時以鵝肝醬中的塊狀愈大愈結實的愈好。 In the current market canned foie gras iron and glass mounted two in the shelf-life of about 2-3 years, the choice of foie gras in order to block the more solid the more the better. 需注意的是，市面上有許多產品並非是單純的鵝肝醬，而是雜有其他成分的「雜肝醬」 It must be noted is that there are many procts on the market is not a simple foie gras, but there are other miscellaneous components of the "miscellaneous liver sauce"

3土耳其烤肉
Turkey's popular barbecue, with a special sauce for beef, mutton, pork, chicken marinated for soaking, use a thick iron bar a piece of meat to flee, causing a tower of meat, brush Oil, fire in the barbecue, Mnjikaning taste of life. 經過歐美美食家的獨特改良，現今出現了旋轉式烤肉機，烤熟的肉從肉塔上一片片削下。 Europe and the United States through the unique gourmet improved, appeared in today's rotary barbecue, Kao Shu meat from the tower on a piece of meat under the cut. 佐以沙拉，配料夾面餅食用。 Accompanied by salad, ingredients of food cake folder. 美味多滋，色澤鮮亮。 Zi and more delicious, bright color.

還有什麼？？

❽ 關於泰國的英語作文80字左右

The Kingdom of Thailand lies in the heart of Southeast Asia, making it a natural gateway to Indochina, Myanmar and Southern China. 。 Its shape and geography divide into four natural regions : the mountains and forests of the North; the vast rice fields of the Central Plains; the semi-arid farm lands of the Northeast plateau; and the tropical islands and long coastline of the peninsula South.

The country has seventy-six provinces that are further divided into districts, sub-districts and villages. Bangkok is the capital city and centre of political, commercial, instrial and cultural activities. It is also the seat of Thailand's revered Royal Family, with His Majesty the King recognized as Head of State, Head of the Armed Forces, Upholder of the Buddhist religion and Upholder of all religions.

用google搜索 travel in The Kingdom of Thailand 看一下就行。都是關於泰國的介紹，自己寫作文的話就改一下吧。畢竟作文和資料不太一樣。看不懂可以直接看譯文。

❾ 求一篇介紹泰國的英語作文

泰國是一個佛教國家，當拜訪宗教地點時，進入供奉有佛像的寺廟之前請脫鞋，脫帽，當內有宗教聚會時請不要進入。旅遊業在泰國觀光旅遊局的大力推動下，成為泰國主要的經濟收入來源，著名的旅遊景點有：曼谷、南部沙灘度假區、烏打拋、華欣、普吉島、蘇梅島、沙美島、中北部地區、清邁、清萊——金三角地區。泰國美食國際知名。無論是口味辛辣的還是較為清淡的，和諧是每道菜所遵循的指導原則。泰國傳統的烹飪方法是蒸煮、烘焙或燒烤。----------------------------------------------------------------------------------------------------------------------------Thailand is a Buddhist country, when visiting religious sites, dedicated to a Buddhist temple into before you take off your shoes, hat, when there are religious gatherings, do not enter.
Tourism in Thailand Tourism Authority of hard work, become the main economic source of income in Thailand, famous tourist attractions are:Bangkok, southern beach resorts, Ukraine beat throwing, Hua Hin, Phuket, Samui Island, Samed Island, north-central region, Chiang Mai, Chiang Rai - Golden Triangle.
Internationally renowned Thai cuisine. Whether it is still relatively light spicy taste, the harmony is for each dish followed guidelines. Traditional Thai cooking methods are steaming, baking or barbecue.