小笼包用英语怎么介绍

㈠ 小笼包的英文怎么说

小笼包
small steamed bun
或者steamed bun

一般中国翻译菜名
都是把猜的工序简单翻译出来
就可以了

㈡ 南翔小笼包用英语怎么说

南翔小笼包的英文：Nanshan Crab Soup Bun

Soup读法 英[suːp]美[suːp]

n.汤；羹

v.增大威力

例句

1、 made some gravy soup for my husband.
我给我丈夫做了一些肉汤。

2、He had spoiled the soup by putting in too much salt.
他往汤里放盐太多，把汤给糟蹋了。

短语

1、clear soup 清汤

2、cold soup 冷汤

3、delicious soup 好喝的汤,味道美的汤

4、good soup 好汤

5、hot soup 热汤

(2)小笼包用英语怎么介绍扩展阅读

词语用法

1、soup的基本意思是“汤,羹”,多用作不可数名词,表示不同种类的“汤”时,可用作可数名词。

2、a bowl ofsoup表示“一碗汤”, a cup ofsoup表示“一杯汤”。

词汇搭配

1、rich soup 味浓的汤

2、thick soup 浓汤

3、thin soup 稀汤,淡汤

4、warm soup 温汤

5、watery soup 清水似的汤

同根词

词根：soup

adj.soupy汤汁一样的；浓云密布的；多愁善感的

㈢ 小笼包的英文是怎么介绍的呢

满意回答
小笼包 Small steamed bun
蒸饺 Steamed mplings
豆腐脑 Bean curd jelly
煎饺 Fried mplings
稀饭 Soft rice/gruel/porridge
锅贴Fried mpling
捣锅底版Fried glutinous cake
春卷权spring rolls
南瓜饼sticky rice pumkin cakes

㈣ 上海小笼包 英文是什么

上海小笼包 英文:Shanghai Juicy Meat Dumpling

Meat读法 英[miːt]美[miːt]

n.肉；主要或重要部分

短语

1、meat proct肉制品，肉类回食答品

2、fresh meat新鲜肉类

3、white meat 白肉

4、raw meat生肉；原料肉

5、lean meat瘦肉

(4)小笼包用英语怎么介绍扩展阅读

词语辨析

flesh，meat，pork这组词都有“肉”的意思，其区别是：

1、flesh主要指人体或动物身上的肌肉组织，是从生理角度着眼的。也指动物的肉食。

2、meat是肉类的总称，指食用的肉，但不包括鱼类的肉。

3、pork则只能指“猪肉”。

词汇搭配

1、meat and drink饮食；无穷的乐趣

2、roast meat铁板烤肉

3、ck meat鸭肉

4、meat grindern. 绞肉机

5、fat meat肥肉

例句

1、Ilikevegetablesbetterthanmeat.

与肉相比，我更喜欢吃蔬菜。

2、Ilikemooncakeswithmeat.

我喜欢有肉的月饼。

㈤ 小笼包英语怎么说

small steamed bun
steamed small meat mpling in basket
——小笼包

㈥ 写一篇介绍小笼包的英语文章（150字左右就行）

Have you ever had a taste of the steamed bun? I think it's absolutely delicious to eat. This kind of food orginiated from anicent China. It is of small size, with a thin warpper and is filled with grounded meat. The steamed bun is characterized by delicacy and savoury smell, and it's espeically appetizing for it's white color and round shape, being freshly cooked from a bamboo steamer. It can be served as a snack, for its size allows a dozen of them be put into a small food-container; it can also be served as a dish when you have dinner.

原创的

㈦ 上海小吃的英文怎么说，比如生煎包，小笼包，茶叶蛋

上海小吃的英文
生煎包Fresh Fried Bun
小笼包Steamed Bun
茶叶蛋Boiled Egg with Tea

包子可以叫bun也可以叫mpling，因为后内面一个通常被翻译成“饺子容”，所以用bun来说包子比较好。

㈧ 有没有介绍小笼包的英文文章

Xiǎolóngbāo (literally "little basket bun"; also known as soup mpling is a type of baozi (filled bun or bread-like item) from Eastern China, including Shanghai and Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.--Wikipedia]
Locally in Shanghai and surrounds, they are more often known as xiaolong mantou (Traditional Chinese: 小笼馒头; Simplified Chinese: 小笼馒头; Pinyin: xiǎolóng mántóu). Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. IngredientsChinese buns can be divided into two types depending on the level of leavening of the flour skin[2]. Steamed buns made with raised flour are seen throughout the country, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("mpling") has meant that the xiaolongbao is sometimes classified as a mpling outside China. It is, however, different from both steamed and boiled jiaozi in texture and method of proction.

Unlike other unraised flour buns, and baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter.

Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat gelatin inside the mpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature ring hot weather.

As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top, prior to steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and is traditionally served with a light, clear soup.

The Xiaolongbao has also become popular as a dish in a main meal. In Cantonese regions and the West, it is also commonly served as a yum cha item.

Frozen xiaolongbao are now mass proced and a common type of frozen food sold in China and outside. They can be steamed and served on a bamboo basket. Origins in Shanghai
The perennial queue outside the Nanxiang Mantou Dian in ShanghaiThe Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but now located in the City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in Hong Kong, Japan, South Korea and Singapore[1]. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang. Wuxi varietyXiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety. Notes1. ^ Not to be confused with the "soup bun" (Traditional Chinese: 汤包; Simplified Chinese: 汤包; Pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.
2. ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough uses clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, callint it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)