火锅怎么介绍用英语

1. 英语作文火锅

Do you know what dish is the most popular in the cold winter in China? I know it’s hot pot. Hot pot is a Chinese tasteful folk dish. No matter in the north or in the south, people like hot pot very much and every region has its local features. For example, Sihuan hot pot is hot while Guangdong hot pot is famous for its fresh. Usually, there is a metal hot pot in the middle of table. When the soup in the pot is kept simmering, dishes are put into the pot. Beef, mutton, fish and vegetables are the main dishes. It is extremely popular in winter because it can keep the dishes warm all the time. And the atmosphere is hot, too. Friends or relatives sit down together to have a feast. It’s a good way to relax.
在我国，你知道冬天什么食物最受欢迎吗?我知道是火锅。火锅是我国的民间美食，不管是北方还是南方，人们都爱吃火锅，而每个地方的火锅也有自身的地域特点。比如，四川火锅是辣的而广东的火锅则以味道鲜美著称。通常来说，吃火锅时，会在桌子的中间放一个金属锅，当锅里的汤料沸腾时，就可以把菜放到火锅里了。牛肉、羊肉、鱼和蔬菜都是火锅的主要食材。火锅在冬天大受欢迎是因为它能一直保持热度，并且吃火锅的气氛很热烈，亲人朋友团座一桌，享受大餐，这是一种很放松的就餐方式。

2. 火锅用英文怎么介绍

1. Chongqing Malatang:
   The other famous local food is hot and spicy Mala Tang. Literally, "ma" means numbness in the mouth, "la" is chili hot and "tang" means piping hot. Mala Tang, with various raw ingredients cooked in a communal pot of steaming stock blended with spices, originated in Sichuan's largest city, Chongqing. The double-sided soup pot, placed on a central table burner, is the focal point of the meal. Powerfully hot Mala Tang soup and fresh tasting chicken broth, side by side, are popular. Ingredients include fresh sliced abalone, sea cucumber, hog tendon, Beijing cabbage and beef mpling, prawns, carp fish fillet, bean curd, chicken fillet and vegetables. The excellent dipping mixture of sesame oil, chili sauce, peanut sauce, chopped chilies and garlic combine to make magic. Savory tidbits are appetizingly tasty - egg coated glutinous square, crispy spring roll, fried buns, eight treasure black rice and water chestnut jelly.
   

2. Chongqing Hot Pot: Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd procts and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
   
   

3. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and ck's kidney.
   
   

4. Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce.
   
   

3. 如何用英语介绍火锅，以及和他相关的一切

chafing dish 火锅 A metal dish or pan mounted above a heating device and used to cook food or keep it warm at the table. In old china, the restaurant usually like use cupreous chafing dish. Because the cupreous thermal transfer is very quick, the cupreous chafing dish can soon to become hot. 藕lotus root 鱿鱼sleeve-fish 鸭舌ck tongue 冻豆腐 freeze bean curd 肥牛fat beef slices 涮羊肉 dip-boiled mutton 粉条vermicelli 肉丸meatballs 黄瓜片 cucumber slices 鸭掌ck web 鲫鱼gold carp 竹笋bamboo shoots 冬瓜片 white gourd slices 木耳agaric 豆芽bean sprouts 田鸡腿 frog legs 螺片whelk slices 海带丝 shredded kelp 蘑菇类通称为 mushrooms 鱼丸fish balls 菜花cauliflower 鱼片fish slices 鳝鱼片 eel slices 蟹肉棒 minced crab 鱼肚fish maw 毛肚：Ox Gastric Wall 鸭肠：Duck Intestines 血旺：Blood Curd 黄喉：The Red Lane 腰子：Pigs Kidney 血肠：Blood Sausage 粉丝：Starch Noodle 脆皮肠:Wiener 里脊肉：Tenderloin 由来 Chafing dish is Chinese tradition bite and sup fashion, come of folk, venerable. Live through the Qin Dynasty, Han Dynasty, and Tang Dynasty evolvement, chafing dish have formal record until the Song Dynasty. Chongqing chafing dish is an old Chinese chafing dish form. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and ck's kidney.

4. 中国的火锅用英语应该怎么表达

first,boil the soup.(首先，让汤底烧开)next, put some meat balls in it. we cant eat them until they drift on the water.(其次放入丸子，丸子直到浮起来才能吃)then you can put some lambs or beef in the soup. scoop up from the soup as soon as it turns brown.(然后你可以放些羊肉或内牛肉容。等它们一变色就可以捞上来吃了)能想到的就这些啦。其实我觉得吃火锅好像没什么步骤哎，想吃什么涮什么不就行了么……ANYWAY,希望对你有帮助吧。

5. 用英语介绍火锅

hot
pot火锅-参考：
in
the
winter
season,
when
chilly
temperatures
and
frigid
winds
prevail
over
the
land,
people
like
to
eat
food
that
instantly
warms
their
bodies
and
lifts
their
spirits.
for
that,
the
hot
pot
is
a
delicious
and
hearty
choice.
families
or
groups
of
friends
sit
around
a
table
and
eat
from
a
steaming
pot
in
the
middle,
cooking
and
drinking
and
chatting.
eating
hot
pot
is
not
a
passive
activity:
diners
must
select
morsels
of
prepared
raw
food
from
plates
scattered
around
the
table,
place
them
in
the
pot,
wait
for
them
to
cook,
fish
them
out
of
the
soup,
dip
them
in
the
preferred
sauce,
and
then
eat
them
hot,
fresh,
and
tender.
they
can
also
ladle
up
the
broth
from
the
pot
and
drink
it.
火锅（delicious
hot
pot
(fire
pot
/
chafing-dish)里面有英文名：
http://www.pilotex.com.tw/menu/2005_menu_04_new/k_2005_04_page12.htm

6. 怎样给老外介绍吃火锅的步骤 用英文，简短就好。

Ingredients: 180 grams of thick soup, 500 ml of water, 1 scallion, 1 conch, 1 abalone, 1 crab, 100 g of flower buds, 60 g of fat, 100 g of medlar

（主料：浓汤宝180克、水500毫升、香葱1根、海螺1个、鲍鱼1个、梭子蟹1个、花蛤100克、肥蛤60克、蛏子100克）

Seasoning: 6 grams of ginger, 3 small rice peppers, 5 grams of cooking wine, 1 gram of salt（调料：姜片6克、小米椒3个、料酒5克、盐1克）

Practice steps:（做法步骤：）

1、Add thick soup in the pot, water（锅中加浓汤宝，水）