介紹韓國食物用英語怎麼說

㈠ 請教：韓國美食的英語表示

炒年糕 Tteokbokgi
湯 Guk

㈡ 用英語簡單的介紹韓國（要有韓國的吃的和明星和明洞）不要太難3到5分鍾就可以講完的

ReferredtoKorea,，suchas
kimchisoup,laverriceandsoon.They'.Inaddition,somethinghavetomentionisK-POPStars.Shenhwa,BigBang,Girls'Generation,2PM,SuperJunior,T-ARA,f(x)…Theyarefamousinthewholeworld,especiallyinAsia.,andeasytolearnandfollowaswell.-dong.ItislocatedinSeoulDistrict,oneofthemostwell-knownSouthKorea'sshoppingstreets.Itnotonlyprovidesclothing,footwear,groceryandcosmeticsforyou,,banksandsecuritiesfirms.Inaword,.

㈢ 介紹韓國美食的英語文章，最好有翻譯

Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introction to Korean cuisine will give you all the basics you need.

The Side Dishes

Korean foodstands out from other cuisines with the many side dishes (banchan) that are served ring meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.

So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

The Basics

Rice is the backbone of almost everyKorean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Common Ingredients

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.

Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even thoughKorean stewsand soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.

Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.

The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.

The Little Things

Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept atusing chopsticksso if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.

Some Korean Culinary History

Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

無論您是計劃在韓國餐廳吃飯，還是去韓國，或者在家中烹制自己的韓國料理，韓國料理的簡介將為您提供所需的所有基礎知識。

副菜

韓國料理與其他菜餚脫穎而出，並配有多種餐點。配菜的數量可以在2到12之間，但每天的餐點至少有幾個。

所以當您在韓國餐廳吃飯時，您的各種配菜將會在您的小碗飯之前到達您面前，可以從蔬菜到肉類以及以任何方式准備的海鮮。韓式菜餚同時供應，所以沒有西餐的單獨課程。

主菜

米飯是幾乎每個韓國料理的骨幹。在極少數情況下，面條會取代米飯，但絕大多數時候，每個人都用一頓飯吃飯。通常，每個人也會有自己的碗湯或燉湯。可以在肉中，海鮮或豆腐的配菜和主菜或菜餚都在桌子的中間供應家庭風味。有時候大燉菜會取代主菜，並在桌子上供應家庭風味。

常用成分

韓國人已經完善了數千年來保存食物的藝術，所以很多配菜都是腌制，腌制或發酵的，許多都是辣的。

韓國著名的辣白菜泡菜有不同種類的不同蔬菜，包括一些非辣類。盡管韓國燉湯和湯湯很熱（幾乎沸騰），但許多配菜都是冷的或室溫的。

韓國是一個半島，所以韓國人吃了很多海鮮，雖然肉已經在過去的50多年裡變得非常受歡迎了。

韓國料理中最常用的香料和調味醬是：芝麻油，辣椒醬（kochujang），辣椒片（kochukaru），大豆醬（daenjang），醬油，大蒜，姜和。蔥。因此，韓國料理的味道很濃，味道鮮美，大膽。

其他

所有的東西，包括肉和家禽，都被切成小塊，所以不需要一把刀。韓國人也擅長使用筷子，如果肉太大或者一整條烤魚都可以用筷子分開。 （許多韓國肉類菜餚長期燉或腌制肉嫩）。傳統上，用不銹鋼筷子和長不銹鋼勺子吃韓國料理，傳統上是坐在地板上的低桌子上。

一些韓國烹飪史

韓國料理的地理（半島），氣候（炎熱，潮濕的夏天和非常寒冷的冬天），鄰近的中國和日本以及日本的佔領從1910年至1945年受到影響。歐洲貿易商也在17世紀與葡萄牙向韓國引進辣椒對美食產生了影響。到十八世紀，辣椒已經被廣泛用於製作韓國料理。

㈣ 介紹韓國飲食英文

Korean foods are definitely different from foods elsewhere in the world. The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature(yest some are served boiling hot). Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the meats. Hanjongshik (한정식) literally means "full course Korean meal" which consists of grilled fish, steamed short ribs, and multiple side dishes. The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity offered.

The staple of the Korean diet is kimchi (김치). It has become, through tradition and enring style, almost a religious activity to prepare. Kimjang (김장), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is composed in great quantities. The ingredients are trucked in in huge piles. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes. Then they are dosed with red pepper, then garlicked and pickled. The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter months. By the time comes to feast upon the final proct, it is fiery hot. Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when kimchi is difficult to retain its freshness. There is also a type of light kimchi soup, fermented water with vegetables which is usually served aside a variety of other side dishes.
Numerous meat dishes are available. The most popular of these is pulgogi (불고기), or "fire beef," which can be thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.

Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch'ujang (고추장), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (도미) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.
Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black sauce. Man (만두) is steamed mplings.

Soups (국) in Korea vary in taste and potency. Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.

The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.

Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.

㈤ 求人幫助寫介紹韓國美食的文章 （要英文的 ）最好有翻譯

South Korean cuisine has a local flavor and characteristics, emphasizing the natural keeping in good health, also pay attention to appearance and flavor, with chili sauce as the most representative of seasonings, South Korea much vegetables give priority to with appetizers, pickled. Whether the palace of preserve one's health food science or delicious taste traditional diet or red someone kimchi, food is not missed. Now I will introce some to South Korea will eat the delicious cuisines.
Korean barbecue (SoBulGalBi) :
Korean barbecue, the cow is a important health food, South Korea, one of the most popular is the roast beef and grilled steak, before the barbecue with seasoned first, and then put on the iron plate roasted, baked after dipping chili sauce or South Korea bean paste, rolled in vegetables such as lettuce, sesame leaves to eat, taste fresh and not greasy.
Spicy Fried rice cakes (DkBokki) :
Is South Korea famous snacks, also is the young girl's favourite, cylindrical article rice cake cut into paragraphs, fiddling with red chili sauce hyped, sometimes also will join some tempura, flake material such as eggs, sweet potato, sweet in taste spicy, spicy with sweet, the taste is special. To South Korea, must taste is worthwhile.
Pickled vegetable (KimChi) :
Is one of South Korea famous traditional food, generally is one of the most common cabbage kimchi, pickled cucumber, radish kimchi, leaf vegetables pickled vegetables, etc. Kimchi has been bacteria and promote gastrointestinal digestion, such as multiple effect recing weight.
韓國美食頗有地方風味和特色，強調自然養生，也講究外觀和調味，以辣椒醬為最具代表性的調味料，韓國蔬菜多以冷盤、腌制為主。不論是科學養生的宮中料理還是滋味鮮美的傳統飲食或者是紅艷有人的泡菜，都是不可錯過的美食。現在我就向大家介紹一些到韓國必吃的地道美食。
韓國烤肉（SoBulGalBi）：
韓牛燒烤是韓國重要的養生料理，其中最受歡迎的就是烤牛肉和烤牛排，在燒烤前會先用作料腌制，然後放在鐵板上烤，烤熟後蘸辣椒醬或者韓國豆醬，以生菜、芝麻葉等蔬菜卷著吃，滋味鮮而不膩。
辣炒年糕（DkBokki）：
是韓國有名的小吃，也是年輕女生的最愛，圓柱形的年糕條切成一段一段，攪合著紅彤彤的辣椒醬一起熱炒，有時候也會加入一些片狀的「甜不辣」、雞蛋、地瓜等材料，口感中甜中帶辣，辣中帶甜，滋味非凡。來韓國，一定要嘗一下才算不虛此行
泡菜（KimChi）：
是韓國響當當的傳統料理之一，一般最常見的是白菜泡菜，還包括黃瓜泡菜、蘿卜泡菜、葉菜類泡菜等。泡菜有一直病菌以及促進腸胃消化、減肥等多重功效。

㈥ 有英文介紹韓國的美食——泡菜和石鍋飯，80字左右，謝謝。急急急急！

你說的石板鍋應該是拌飯吧？那在應為沒稱為 Bibimbap 跟韓國發音一樣。而泡菜是 Kimchee。

Kimchi, surely to be the most representative signature dish of Korean cuisine. It is a tradional Korean dish made out of purely cabbage, marinated in traditional Korean spice and garlic sauce and served cold. It is an ideal side dish company well with steam rice and all Korean dishes.
泡菜，被認為是韓國美食的代表菜。這是一道用生菜和腌制的韓國傳統辣椒與大蒜醬所做出來的一道冷盤。是一道能完美配搭蒸飯和其它韓國料理組合的小菜。

Bibimbap, also known as the Korean mix rice, is a dish that combines meat and various of vegetables and a signature egg on top. It is often served with traditional Korean spice sauce which enhances the rice with dash of spice and garlic
Bibimbap, 被認知為韓國拌飯，是一道組合了肉，各種蔬菜和一個代表性的雞蛋在飯上。韓國拌飯通常會搭配韓國傳統辣椒醬讓飯里多出一道辣和大蒜的香味。

㈦ 用英語介紹韓國的食物

Korean cuisine, as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).

㈧ 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？？

㈨ 用英文介紹韓國的美食，歷史，名人，組成（比如英國由四個島組成），著名景點等，字數在100左右就好

1、大慶油田
2、勝利油田
3、長慶油田
4、遼河油田
5、克拉瑪依油田
6、四川油田
7、華北油田
8、大港油田
9、中原油田
10、吉林油田
11、河南油田
12、江漢油田
13、江蘇油田
14、青海油田
15、塔里木油田
16、土哈油田
17、玉門油田
18、滇黔桂石油勘探局
19、冀東油田
20、中國海洋石油南海東部公司
我國石油資源集中分布在渤海灣、松遼、塔里木、鄂爾多斯、准噶爾、珠江口、柴達木和東海陸架八大盆地，其可采資源量172億噸，佔全國的81.13％；天然氣資源集中分布在塔里木、四川、鄂爾多斯、東海陸架、柴達木、松遼、鶯歌海、瓊東南和渤海灣九大盆地，其可采資源量18.4萬億立方米，佔全國的83.64％。
自上世紀50年代初期以來，我國先後在82個主要的大中型沉積盆地開展了油氣勘探，發現油田500多個。以下是我國主要的陸上石油產地。
1大慶油田：
位於黑龍江省西部，松嫩平原中部，地處哈爾濱、齊齊哈爾市這間。油田南北長140公里，東西最寬處70公里，總面積5470平方公里。1960年3月黨中央批准開展石油會戰，1963年形成了600萬噸的生產能力，當年生產原油439萬噸，對實現中國石油自給自足起到了決定性作用。1976年原油產量突破5000萬噸成為我國第一大油田。目前，大慶油田採用新工藝、新技術使原油產量仍然保持在5000萬噸以上。
2勝利油田：
地處山東北部渤海之濱的黃河三角洲地帶，主要分布在東營、濱洲、德洲、濟南、濰坊、淄博、聊城、煙台等8個城市的28個縣（區）境內，主要開采范圍約4.4平方公里，是我要第二大油田。
3遼河油田：
主要分布在遼河中上游平原以及內蒙古東部和遼東灣灘海地區。已開發建設26個油田，建成興隆台、曙光、歡喜嶺、錦州、高升、沈陽、茨榆坨、冷家、科爾沁等9個主要生產基地，地跨遼寧省和內蒙古自治區的13市（地）32縣（旗），總面積10萬平方公里，產量居全國第三位。
4克拉瑪依油田：
地處新疆克拉瑪依市。40年來在准噶爾盆地和塔里木盆地找到了19個油氣田，以克拉瑪依為主，開發了15個油氣田，建成了792萬噸原油配套生產能力（稀油603.1萬噸，稠油188.9萬噸），從1900年起，陸上原油產量居全國第四位。
5四川油田：
地處四川盆地，已有60年的歷史，發現油田12個。在盆地內建成南部、西南部、西北部、東部4個氣區。目前生產天然氣產量佔全國總量近一半，是我國第一大氣田。
6華北油田：
位於河北省中部冀中平原的任丘市，包括京、冀、晉、蒙區域內油氣生產區。1975年，冀中平原上的一口探井任4噴出日產千噸高產工業油流，發現了我國最大的碳酸鹽岩潛山大油田任丘油田。1978年原油產量達到1723萬噸，為當年全國原油產量突破1億噸做出了重要貢獻。直到1986年，保持年產量原油1千萬噸達10年之久。目前原油產量約400多萬噸。
78大港油田：
位於天津市大港區，其勘探地域遼闊，包括大港探區及新疆尤爾都斯盆地，總勘探面積34629平方公里，其中大港探區18628平方公里。現已在大港探區建成投產15個油氣田24個開發區，形成年產原油430萬噸和天然氣3.8億立方米生產能力。目前，發現了千米橋等上億噸含油氣構造，為老油田的增儲上產開辟了新的油氣區。
8中原油田：
地處河南省濮陽地區，於1975年發現，經過20年的勘探開發建設，已累計探明石油地質儲量4.55億噸，探明天然氣地質儲量395.7億立方米，累計生產原油7723萬噸、天然氣133.8億立方米。現已是我國東部地區重要的石油天然氣生產基地之一。

2009-9-13 09:46 回復

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9吉林油田：
地處吉林省扶餘地區，油氣勘探開發在吉林省境內的兩大盆地展開，先後發現並探明了18個油田，其中扶余、新民兩個油田是儲量超億噸的大型油田，油田生產已達到年產原油350萬噸以上，形萬了原油加工能力70萬噸特大型企業的生產規模。
10河南油田：
地處豫西南的南陽盆地，礦區橫跨南陽、駐馬店、平頂山三地市，分布在新野、唐河等8縣境內。已累計找到14個油田，探明石油地質儲量1.7億噸及含油麵積117.9平方公里。
11長慶油田：
勘探區域主要在陝甘寧盆地，勘探總面積約37萬平方公里。油氣勘探開發建設始於1970年，先後找到了油氣田22個，其中油田19個，累計探明油氣地質儲量54188.8萬噸（含天然氣探明儲量2330.08億立方米），目前已成為我國主要的天然氣產區，並成為北京天然氣的主要輸送基地。長慶油田已成為我國重要能源基地和油氣上產主戰場。2009年長慶油田油氣當量將達到3000萬噸。2015年長慶油田油氣當量將達到5000萬噸。
12江漢油田：
是我國中南地區重要的綜合型石油基地。油田主要分布在湖北省境內的潛江、荊沙等7個市縣和山東壽光市、廣饒縣以及湖南省境內衡陽市。先後發現24個油氣田，探明含油麵積139.6平方公里、含氣面積71.04平方公里，累計生產原油2118.73萬噸、天然氣9.54億立方米。
13江蘇油田：
油區主要分布在江蘇的揚州、鹽城、淮陰、鎮江4個地區8個縣市，已投入開發的油氣田22個。目前勘探的主要對象在蘇北盆地東台坳陷。
14青海油田：
位於青海省西北部柴達木盆地。盆地面積約25萬平方公里，沉積面積12萬平方公里，具有油氣遠景的中新生界沉積面積約9.6萬平方公里。目前，已探明油田16個，氣田6個。
15塔里木油田：
位於新疆南部的塔里木盆地。東西長1400公里，南北最寬外520公里，總面積56萬平方公里，是我國最大和內陸盆地。中部是號稱「死亡之海」的塔克拉瑪干大沙漠。1988年輪南2井噴出高產油氣流後，經過7年的勘探，已探明9個大中型油氣田、26個含油氣構造，累計探明油氣地質儲量3.78億噸，具備年產500萬噸原油；100萬噸凝折、25億立方米天然氣的資源保證。
吐哈油田
新疆吐魯番、哈密盆地境內，負責吐魯番、哈密盆地的石油勘探。盆地東西長600公、南北寬130公里，面積約5。3萬平方公里。於1991年2月全面展開吐哈石油勘探開發會戰。截止1995年底，共發現鄯善、溫吉桑等14個油氣油田和6個含油氣構造探明含油氣面積178.1平方公里，累計探明石油地質儲量2.08億噸、天然氣儲量731億立方米。
玉門油田：
位於甘肅玉門市境內，總面積114.37平方公里。油田於1939年投入開發，1959生產原油曾達到140.29萬噸，占當年全國原油產量的50.9。創造了70年代60萬噸穩產10年和80年代50萬噸穩產10的優異成績。譽為中國石油工業的搖籃。
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2011-12-12最新採納
只有截止1996年的數據，能滿足你問題的答案： 大慶油田 位於黑龍江省西部，松嫩平原中部，地處哈爾濱、齊齊哈爾市之間。油田南北長140公里，東西最寬處70公里，總面積5470平方公里。1960年3月黨中央批准開展石油會戰，1963年形成了600萬噸的生產能力，當年生產原油439萬噸，對實現中國石油自給起了決定性作用。1976年原油產量突破5000萬噸，到1996年已連... 展開全部
sunjiuxue |五級
原問題：中國著名的油田
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2011-10-01 23:28新蘭 | 十八級
1、大慶油田
位於黑龍江省西部，松嫩平原中部，地處哈爾濱、齊齊哈爾市之間。油田南北長140公里，東西最寬處70公里，總面積5470平方公里。1960年3月黨中央批准開展石油會戰，1963年形成了600萬噸的生產能力，當年生產原油439萬噸，對實現中國石油自給起了決定性作用。1976年原油產量突破5000萬噸，到1996年已連續年產原油5000萬噸，穩產21年。1995年年產原油5600萬噸，是我國第一大油田。
2、勝利油田
地處山東北部渤海之濱的黃河三角洲地帶，主要分布在東營、濱州、德州、濟南、濰坊、淄博、聊城、煙台等8個地市的28個縣(區)境內，主要工作范圍約4.4萬平方公里。1995年年產原油3000萬噸，是我國第二大油田。
3、長慶油田
勘探區域主要在陝甘寧盆地，勘探總面積約37萬平方公里。油氣勘探開發建設始於1970年，先後找到油氣田22個，其中油田19個，累計探明油氣地質儲量54188.8萬噸(含天然氣探明儲量2330.08億立方米，按當量摺合原油儲量在內)，1995年年產原油220萬噸，天然氣1億立方米，從2003年到2007年12月，長慶油田只用了短短四年時間就實現了從1000萬噸到2000萬噸的大跨越，成為名副其實的中國第三大油田。
4、遼河油田
油田主要分布在遼河中下游平原以及內蒙古東部和遼東灣灘海地區。已開發建設26個油田，建成興隆台、曙光、歡喜嶺、錦州、高升、沈陽、茨榆坨、冷家、科爾沁等9個主要生產基地，地跨遼寧省和內蒙古自治區的13市(地)32縣(旗)，總面積近10萬平方公里。1995年原油產量1552萬噸，產量居全國第三位，近年來，隨著長慶油田產量的突飛猛進，遼河油田產量暫居國內第四。
5、克拉瑪依油田
地處新疆克拉瑪依市。40年來在准噶爾盆地和塔里木盆地找到了19個油氣田，以克拉瑪依為主，開發了15個油氣田，建成792萬噸原油配套生產能力(稀油603.1萬噸，稠油188.9萬噸)，3.93億立方米天然氣生產能力。從1990年起，陸上原油產量居全國第4位。1995年年產原油790萬噸。
6、四川油田
地處四川盆地，已有60年的歷史，發現氣田85個，油田12個，含油氣構造55個。在盆地內建成南部、西南部、西北部、東部4個氣區。目前生產天然氣產量佔全國總產量的42.2%，是我國第一大氣田，1995年年產天然氣71.8億立方米，年產原油17萬噸。
7、華北油田
位於河北省中部冀中平原的任丘市，包括京、冀、晉、蒙區域內油氣生產區。1975年，冀中平原上的一口探井任4井噴出日產千噸高產工業油流，發現了我國最大的碳酸鹽岩潛山大油田任丘油田。1978年，原油產量達到1723萬噸 ，為當年全國原油產量突破1億噸做出了重要貢獻。直到1986年，保持年產原油1千萬噸達10年之久。1995年年產原油466萬噸，天然氣3.13億立方米。
8、大港油田
位於天津市大港區，其勘探地域遼闊，包括大港探區及新疆尤爾都斯盆地，總勘探面積34629平方公里，其中大港探區18629平方公里。現已在大港探區建成投產15個油氣田24個開發區，形成年產原油430萬噸和天然氣3.8億立方米生產能力。
9、中原油田
地處河南省濮陽地區，於1975年發現，經過20年的勘探開發建設，已累計探明石油地質儲量4.55億噸，探明天然氣地質儲量395.7億立方米，累計生產原油7723萬噸 、天然氣133.8億立方米。現已是我國東部地區重要的石油天然氣生產基地之一，1995年年產原油410萬噸，天然氣11億立方米。
10、吉林油田
地處吉林省扶餘地區，油氣勘探開發在吉林省境內的兩大盆地展開，先後發現並探明了18個油田，其中扶余、新民兩個油田是儲量超億噸的大型油田，油田生產已達到年產原油350萬噸以上，原油加工能力70萬噸特大型企業的生產規模。
11、河南油田
地處豫西南的南陽盆地，礦區橫跨南陽、駐馬店、平頂山三地市，分布在新野、唐河等8縣境內。已累計找到14個油田，探明石油地質儲量1.7億噸及含油麵積117.9平方公里。1995年年產原油192萬噸。
12、江漢油田
是我國中南地區重要的綜合型石油基地。油田主要分布在湖北省境內的潛江、荊沙等7個市縣和山東壽光市、廣饒縣以及湖南省衡陽市。先後發現24個油氣田，探明含油麵積139.6平方公里、含氣面積71.04平方公里，累計生產原油2118.73萬噸、天然氣9.54億立方米。1995年年產原油85萬噸。
13、江蘇油田
油區主要分布在江蘇省的揚州、鹽城、淮陰、鎮江4個地區8個縣市，已投入開發的油氣田22個。目前勘探的主要對象在蘇北盆地東台坳陷。1995年年產原油101萬噸。
14、青海油田
位於青海省西北部柴達木盆地。盆地面積約25萬平方公里，沉積面積12萬平方公里，具有油氣遠景的中新生界沉積面積約9.6萬平方公里。目前，已探明油田16個；氣田6個。1995年年產原油122萬噸
15、塔里木油田
位於新疆南部的塔里木盆地。東西長1400公里，南北最寬處520公里，總面積56萬平方公里，是我國最大的內陸盆地。中部是號稱「死亡之海」的塔克拉瑪干大沙漠。1988年輪南2井噴出高產油氣流後，經過7年的勘探，已探明9個大中型油氣田、26個含油氣構造，累計探明油氣地質儲量3.78億噸，具備年產500萬原油、80�100萬噸凝析油、25億立方米天然氣的資源保證。1995年年產原油253萬噸。
16、土哈油田
位於新疆吐魯番、哈密盆地境內，負責吐魯番、哈密盆地的石油勘探。盆地東西長600公里、南北寬50�130公里，面積約5.3萬平方公里。於1991年2月全面展開吐哈石油勘探開發會戰。截止1995年底，共發現鄯善、溫吉桑等14個油氣田和6個含油氣構造，探明含油氣面積178.1平方公里，累計探明石油地質儲量2.08億噸、天然氣儲量731億立方米。1995年年產原油221萬噸。
17、玉門油田
位於甘肅玉門市境內，總面積114.37平方公里。油田於1939年投入開發，1959年生產原油曾達到140.29萬噸，占當年全國原油產量的50.9%。創造了70年代60萬噸穩產10年和80年代50萬噸穩產10年的優異成績。譽為中國石油工業的搖籃。1995年年產原油40萬噸。

㈩ 請教一些韓國食品的英文怎麼說

冷麵:cold soba
石鍋拌飯:bibimbup
泡菜:kimchi
烤肉:roast meat
紫菜包飯:laver rice
蛋花湯:eggdrop soup
烤牛小排:roast rib eyes