介绍韩国食物用英语怎么说

㈠ 请教：韩国美食的英语表示

炒年糕 Tteokbokgi
汤 Guk

㈡ 用英语简单的介绍韩国（要有韩国的吃的和明星和明洞）不要太难3到5分钟就可以讲完的

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 介绍韩国美食的英语文章，最好有翻译

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.

无论您是计划在韩国餐厅吃饭，还是去韩国，或者在家中烹制自己的韩国料理，韩国料理的简介将为您提供所需的所有基础知识。

副菜

韩国料理与其他菜肴脱颖而出，并配有多种餐点。配菜的数量可以在2到12之间，但每天的餐点至少有几个。

所以当您在韩国餐厅吃饭时，您的各种配菜将会在您的小碗饭之前到达您面前，可以从蔬菜到肉类以及以任何方式准备的海鲜。韩式菜肴同时供应，所以没有西餐的单独课程。

主菜

米饭是几乎每个韩国料理的骨干。在极少数情况下，面条会取代米饭，但绝大多数时候，每个人都用一顿饭吃饭。通常，每个人也会有自己的碗汤或炖汤。可以在肉中，海鲜或豆腐的配菜和主菜或菜肴都在桌子的中间供应家庭风味。有时候大炖菜会取代主菜，并在桌子上供应家庭风味。

常用成分

韩国人已经完善了数千年来保存食物的艺术，所以很多配菜都是腌制，腌制或发酵的，许多都是辣的。

韩国着名的辣白菜泡菜有不同种类的不同蔬菜，包括一些非辣类。尽管韩国炖汤和汤汤很热（几乎沸腾），但许多配菜都是冷的或室温的。

韩国是一个半岛，所以韩国人吃了很多海鲜，虽然肉已经在过去的50多年里变得非常受欢迎了。

韩国料理中最常用的香料和调味酱是：芝麻油，辣椒酱（kochujang），辣椒片（kochukaru），大豆酱（daenjang），酱油，大蒜，姜和。葱。因此，韩国料理的味道很浓，味道鲜美，大胆。

其他

所有的东西，包括肉和家禽，都被切成小块，所以不需要一把刀。韩国人也擅长使用筷子，如果肉太大或者一整条烤鱼都可以用筷子分开。 （许多韩国肉类菜肴长期炖或腌制肉嫩）。传统上，用不锈钢筷子和长不锈钢勺子吃韩国料理，传统上是坐在地板上的低桌子上。

一些韩国烹饪史

韩国料理的地理（半岛），气候（炎热，潮湿的夏天和非常寒冷的冬天），邻近的中国和日本以及日本的占领从1910年至1945年受到影响。欧洲贸易商也在17世纪与葡萄牙向韩国引进辣椒对美食产生了影响。到十八世纪，辣椒已经被广泛用于制作韩国料理。

㈣ 介绍韩国饮食英文

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 求人帮助写介绍韩国美食的文章 （要英文的 ）最好有翻译

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.
韩国美食颇有地方风味和特色，强调自然养生，也讲究外观和调味，以辣椒酱为最具代表性的调味料，韩国蔬菜多以冷盘、腌制为主。不论是科学养生的宫中料理还是滋味鲜美的传统饮食或者是红艳有人的泡菜，都是不可错过的美食。现在我就向大家介绍一些到韩国必吃的地道美食。
韩国烤肉（SoBulGalBi）：
韩牛烧烤是韩国重要的养生料理，其中最受欢迎的就是烤牛肉和烤牛排，在烧烤前会先用作料腌制，然后放在铁板上烤，烤熟后蘸辣椒酱或者韩国豆酱，以生菜、芝麻叶等蔬菜卷着吃，滋味鲜而不腻。
辣炒年糕（DkBokki）：
是韩国有名的小吃，也是年轻女生的最爱，圆柱形的年糕条切成一段一段，搅合着红彤彤的辣椒酱一起热炒，有时候也会加入一些片状的“甜不辣”、鸡蛋、地瓜等材料，口感中甜中带辣，辣中带甜，滋味非凡。来韩国，一定要尝一下才算不虚此行
泡菜（KimChi）：
是韩国响当当的传统料理之一，一般最常见的是白菜泡菜，还包括黄瓜泡菜、萝卜泡菜、叶菜类泡菜等。泡菜有一直病菌以及促进肠胃消化、减肥等多重功效。

㈥ 有英文介绍韩国的美食——泡菜和石锅饭，80字左右，谢谢。急急急急！

你说的石板锅应该是拌饭吧？那在应为没称为 Bibimbap 跟韩国发音一样。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，被认为是韩国美食的代表菜。这是一道用生菜和腌制的韩国传统辣椒与大蒜酱所做出来的一道冷菜。是一道能完美配搭蒸饭和其它韩国料理组合的小菜。

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, 被认知为韩国拌饭，是一道组合了肉，各种蔬菜和一个代表性的鸡蛋在饭上。韩国拌饭通常会搭配韩国传统辣椒酱让饭里多出一道辣和大蒜的香味。

㈦ 用英语介绍韩国的食物

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 急求各国美食的英文小介绍

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

韩国泡菜的韩国语读音：“听其” South Korea's kimchi Korean pronunciation: "listen to his"

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

注意：鱼露是最必不可少的东西，也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方，在韩国几乎家家自己做鱼露，中国人不吃这个东西，不过在大的超市里面有卖的，大约8-10元一瓶，多半是泰国的鱼露。 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.

准备材料: To prepare materials:

1.白菜 1. Cabbage

白菜绿叶多，表皮薄，叶子密实，没有过多需要去除的外层叶子，看起来既干净又新鲜的为上选。 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. 储藏白菜以有绿叶，看起来新鲜的白菜为宜，新产的白菜越大越好，秋季白菜以大小适中，结球程度好，重量重的为好。 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. 白菜不仅含有丰富的维生素或矿物质，还含有各种具有多种药理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物质，对动脉硬化症具有疗效，而methyLsysteinsuLfoxid具有强化胆固醇的效果。 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. 萝卜 2. Radish

萝卜主要由水分组成，含有丰富的维生素C和消化酶—淀粉糖化酶素，若生吃，则有助于消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比，维生素C主要分布在萝卜皮上，因此最好不要削皮，洗净后食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选。 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

辣椒除胡萝卜素和维生素C之外，还含有多种成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用，能够促进唾液或胃液的分泌，促进消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，还具有提高体内各种代谢作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒。 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

大蒜的源产地是中亚地区，是属于百合科的葱类，蒜头在地下。 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围，内部有5~6个小蒜瓣。 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜，以及长茎蒜。 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. 制作泡菜时多使用味道辛辣的多瓣蒜，而制作咸蒜或使用蒜叶时多使用长茎蒜。 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— 丙亚硫酸盐的杀菌力为碳酸的15倍，具有促进新陈代谢，镇痛、便秘、解毒等各种作用。 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.葱 5. Onions

普通蔬菜是碱性，但葱含有丰富的硫磺，属于酸性食品。 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 葱是难以储藏的蔬菜，含水量为80%左右。 The green is difficult to store vegetables, the water content of 80%. 葱的绿色部分还含有丰富的维生素A和C。 Green onions also part of the rich in vitamins A and C. 因为葱的刺激成分中含有硫磺和丙化合物，具有杀菌、杀虫效果。 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大葱挑选根茎粗大而新鲜的，细葱挑选叶子短而新鲜的。 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 两种葱同以葱白部分长而粗，有光泽的为宜。 Two very light blue to green onions with some of the long, thick, shiny appropriate.

6.生姜 6. Ginger

生姜与食醋、酱油、盐、蜂蜜等相合，不损伤食品固有的味道。 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分占80%左右，含有丰富的无机物。 Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道，其中辛辣味出自名为生姜素的物质，具有健胃发汗的特效，还有助于减肥。 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，纤维少的生姜不辛辣、水分多而柔软。 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

是寄生在浅海边的绿藻类，整体呈深绿色，触感较光滑，钙和磷的含量比适中。 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. 腌制储藏白菜时使用。 Used to store pickled cabbage.

8.盐 8. Salt

盐在人类至今所利用的调味品中历史最悠久、最重要的。 Salt in human so far with the use of spices in the oldest, the most important thing. 因为盐不仅调节食品的咸淡，在营养或生理等方面都是其他物质无法代替的。 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人体吸收的盐转化为钠和氯气，进入血液、消化液、组织液发挥渗透压作用，并参与酸度调节和神经肌肉的兴奋性调节。 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. 鱼虾酱汁 9. Fish sauce

是一种储藏发酵食品，储藏期间蛋白质分解为氨基酸，生成固有的味道和香气。 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to proce the inherent flavor and aroma. 鲜鱼的刺分解为易于吸收的钙，脂肪转化为挥发性脂肪酸，生成酱汁特有的味道和香气。 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to proce sauce unique aroma and taste. 鱼虾酱汁作为优质的蛋白质和钙、脂肪质的供应源，是钙含量高的碱性食品，具有中和体液的重要作用。 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. 使用最普遍的虾酱，因脂肪少，所以清淡，凤尾鱼酱的脂肪和所需氨基酸的含量和热量最高。 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.

步骤： :

第一步：买5斤大白菜，分成一片一片的，用适量的盐腌起来，放大约15-24小时，白菜萎缩了以后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：找一个能翻得转的大锅，把蒜磨细（多一点，五斤大白菜大约3两蒜），辣椒粉（根据自己口味而定），然后放糖，鱼露（就像放酱油那样多），根据自己的口味还可以再放一些盐。 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. 把这些调料放在一起掺和搅和，就像和饺子馅一下就可以了。 These blending together seasoning mix, like mplings and filling about it.

第三步：发酵发酵要密封，发酵的时间视温度而定，一般春天4-5天，夏天3天，冬天就需要一个星期了 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：品尝美味的佳肴，注意的是请不要放得太久，建议单身的朋友做好以后一定要与朋友一起分享，要不然一个人吃不完放坏了就可惜了。 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法国鹅肝
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. 这里需说明的是鹅肝酱并不是将鹅肝制成糊酱类的调味料，法式料理中的“鹅肝酱”是类似于我国的“糕”或“冻”之类，如“猪耳糕”、“水晶肴蹄”在成形上与它有相似之处。 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. 一般来说，鹅肝酱用于煎菜最多，也常与面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. 目前在市场上的鹅肝酱有铁罐装和玻璃装两种，保质期约在2—3年，选择时以鹅肝酱中的块状愈大愈结实的愈好。 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，市面上有许多产品并非是单纯的鹅肝酱，而是杂有其他成分的“杂肝酱” 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. 经过欧美美食家的独特改良，现今出现了旋转式烤肉机，烤熟的肉从肉塔上一片片削下。 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，配料夹面饼食用。 Accompanied by salad, ingredients of food cake folder. 美味多滋，色泽鲜亮。 Zi and more delicious, bright color.

还有什么？？

㈨ 用英文介绍韩国的美食，历史，名人，组成（比如英国由四个岛组成），著名景点等，字数在100左右就好

1、大庆油田
2、胜利油田
3、长庆油田
4、辽河油田
5、克拉玛依油田
6、四川油田
7、华北油田
8、大港油田
9、中原油田
10、吉林油田
11、河南油田
12、江汉油田
13、江苏油田
14、青海油田
15、塔里木油田
16、土哈油田
17、玉门油田
18、滇黔桂石油勘探局
19、冀东油田
20、中国海洋石油南海东部公司
我国石油资源集中分布在渤海湾、松辽、塔里木、鄂尔多斯、准噶尔、珠江口、柴达木和东海陆架八大盆地，其可采资源量172亿吨，占全国的81.13％；天然气资源集中分布在塔里木、四川、鄂尔多斯、东海陆架、柴达木、松辽、莺歌海、琼东南和渤海湾九大盆地，其可采资源量18.4万亿立方米，占全国的83.64％。
自上世纪50年代初期以来，我国先后在82个主要的大中型沉积盆地开展了油气勘探，发现油田500多个。以下是我国主要的陆上石油产地。
1大庆油田：
位于黑龙江省西部，松嫩平原中部，地处哈尔滨、齐齐哈尔市这间。油田南北长140公里，东西最宽处70公里，总面积5470平方公里。1960年3月党中央批准开展石油会战，1963年形成了600万吨的生产能力，当年生产原油439万吨，对实现中国石油自给自足起到了决定性作用。1976年原油产量突破5000万吨成为我国第一大油田。目前，大庆油田采用新工艺、新技术使原油产量仍然保持在5000万吨以上。
2胜利油田：
地处山东北部渤海之滨的黄河三角洲地带，主要分布在东营、滨洲、德洲、济南、潍坊、淄博、聊城、烟台等8个城市的28个县（区）境内，主要开采范围约4.4平方公里，是我要第二大油田。
3辽河油田：
主要分布在辽河中上游平原以及内蒙古东部和辽东湾滩海地区。已开发建设26个油田，建成兴隆台、曙光、欢喜岭、锦州、高升、沈阳、茨榆坨、冷家、科尔沁等9个主要生产基地，地跨辽宁省和内蒙古自治区的13市（地）32县（旗），总面积10万平方公里，产量居全国第三位。
4克拉玛依油田：
地处新疆克拉玛依市。40年来在准噶尔盆地和塔里木盆地找到了19个油气田，以克拉玛依为主，开发了15个油气田，建成了792万吨原油配套生产能力（稀油603.1万吨，稠油188.9万吨），从1900年起，陆上原油产量居全国第四位。
5四川油田：
地处四川盆地，已有60年的历史，发现油田12个。在盆地内建成南部、西南部、西北部、东部4个气区。目前生产天然气产量占全国总量近一半，是我国第一大气田。
6华北油田：
位于河北省中部冀中平原的任丘市，包括京、冀、晋、蒙区域内油气生产区。1975年，冀中平原上的一口探井任4喷出日产千吨高产工业油流，发现了我国最大的碳酸盐岩潜山大油田任丘油田。1978年原油产量达到1723万吨，为当年全国原油产量突破1亿吨做出了重要贡献。直到1986年，保持年产量原油1千万吨达10年之久。目前原油产量约400多万吨。
78大港油田：
位于天津市大港区，其勘探地域辽阔，包括大港探区及新疆尤尔都斯盆地，总勘探面积34629平方公里，其中大港探区18628平方公里。现已在大港探区建成投产15个油气田24个开发区，形成年产原油430万吨和天然气3.8亿立方米生产能力。目前，发现了千米桥等上亿吨含油气构造，为老油田的增储上产开辟了新的油气区。
8中原油田：
地处河南省濮阳地区，于1975年发现，经过20年的勘探开发建设，已累计探明石油地质储量4.55亿吨，探明天然气地质储量395.7亿立方米，累计生产原油7723万吨、天然气133.8亿立方米。现已是我国东部地区重要的石油天然气生产基地之一。

2009-9-13 09:46 回复

伍小琼
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2楼

9吉林油田：
地处吉林省扶余地区，油气勘探开发在吉林省境内的两大盆地展开，先后发现并探明了18个油田，其中扶余、新民两个油田是储量超亿吨的大型油田，油田生产已达到年产原油350万吨以上，形万了原油加工能力70万吨特大型企业的生产规模。
10河南油田：
地处豫西南的南阳盆地，矿区横跨南阳、驻马店、平顶山三地市，分布在新野、唐河等8县境内。已累计找到14个油田，探明石油地质储量1.7亿吨及含油面积117.9平方公里。
11长庆油田：
勘探区域主要在陕甘宁盆地，勘探总面积约37万平方公里。油气勘探开发建设始于1970年，先后找到了油气田22个，其中油田19个，累计探明油气地质储量54188.8万吨（含天然气探明储量2330.08亿立方米），目前已成为我国主要的天然气产区，并成为北京天然气的主要输送基地。长庆油田已成为我国重要能源基地和油气上产主战场。2009年长庆油田油气当量将达到3000万吨。2015年长庆油田油气当量将达到5000万吨。
12江汉油田：
是我国中南地区重要的综合型石油基地。油田主要分布在湖北省境内的潜江、荆沙等7个市县和山东寿光市、广饶县以及湖南省境内衡阳市。先后发现24个油气田，探明含油面积139.6平方公里、含气面积71.04平方公里，累计生产原油2118.73万吨、天然气9.54亿立方米。
13江苏油田：
油区主要分布在江苏的扬州、盐城、淮阴、镇江4个地区8个县市，已投入开发的油气田22个。目前勘探的主要对象在苏北盆地东台坳陷。
14青海油田：
位于青海省西北部柴达木盆地。盆地面积约25万平方公里，沉积面积12万平方公里，具有油气远景的中新生界沉积面积约9.6万平方公里。目前，已探明油田16个，气田6个。
15塔里木油田：
位于新疆南部的塔里木盆地。东西长1400公里，南北最宽外520公里，总面积56万平方公里，是我国最大和内陆盆地。中部是号称“死亡之海”的塔克拉玛干大沙漠。1988年轮南2井喷出高产油气流后，经过7年的勘探，已探明9个大中型油气田、26个含油气构造，累计探明油气地质储量3.78亿吨，具备年产500万吨原油；100万吨凝折、25亿立方米天然气的资源保证。
吐哈油田
新疆吐鲁番、哈密盆地境内，负责吐鲁番、哈密盆地的石油勘探。盆地东西长600公、南北宽130公里，面积约5。3万平方公里。于1991年2月全面展开吐哈石油勘探开发会战。截止1995年底，共发现鄯善、温吉桑等14个油气油田和6个含油气构造探明含油气面积178.1平方公里，累计探明石油地质储量2.08亿吨、天然气储量731亿立方米。
玉门油田：
位于甘肃玉门市境内，总面积114.37平方公里。油田于1939年投入开发，1959生产原油曾达到140.29万吨，占当年全国原油产量的50.9。创造了70年代60万吨稳产10年和80年代50万吨稳产10的优异成绩。誉为中国石油工业的摇篮。
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2011-12-12最新采纳
只有截止1996年的数据，能满足你问题的答案： 大庆油田 位于黑龙江省西部，松嫩平原中部，地处哈尔滨、齐齐哈尔市之间。油田南北长140公里，东西最宽处70公里，总面积5470平方公里。1960年3月党中央批准开展石油会战，1963年形成了600万吨的生产能力，当年生产原油439万吨，对实现中国石油自给起了决定性作用。1976年原油产量突破5000万吨，到1996年已连... 展开全部
sunjiuxue |五级
原问题：中国著名的油田
按默认排序 | 按时间排序
其他7条回答

2011-10-01 23:28新兰 | 十八级
1、大庆油田
位于黑龙江省西部，松嫩平原中部，地处哈尔滨、齐齐哈尔市之间。油田南北长140公里，东西最宽处70公里，总面积5470平方公里。1960年3月党中央批准开展石油会战，1963年形成了600万吨的生产能力，当年生产原油439万吨，对实现中国石油自给起了决定性作用。1976年原油产量突破5000万吨，到1996年已连续年产原油5000万吨，稳产21年。1995年年产原油5600万吨，是我国第一大油田。
2、胜利油田
地处山东北部渤海之滨的黄河三角洲地带，主要分布在东营、滨州、德州、济南、潍坊、淄博、聊城、烟台等8个地市的28个县(区)境内，主要工作范围约4.4万平方公里。1995年年产原油3000万吨，是我国第二大油田。
3、长庆油田
勘探区域主要在陕甘宁盆地，勘探总面积约37万平方公里。油气勘探开发建设始于1970年，先后找到油气田22个，其中油田19个，累计探明油气地质储量54188.8万吨(含天然气探明储量2330.08亿立方米，按当量折合原油储量在内)，1995年年产原油220万吨，天然气1亿立方米，从2003年到2007年12月，长庆油田只用了短短四年时间就实现了从1000万吨到2000万吨的大跨越，成为名副其实的中国第三大油田。
4、辽河油田
油田主要分布在辽河中下游平原以及内蒙古东部和辽东湾滩海地区。已开发建设26个油田，建成兴隆台、曙光、欢喜岭、锦州、高升、沈阳、茨榆坨、冷家、科尔沁等9个主要生产基地，地跨辽宁省和内蒙古自治区的13市(地)32县(旗)，总面积近10万平方公里。1995年原油产量1552万吨，产量居全国第三位，近年来，随着长庆油田产量的突飞猛进，辽河油田产量暂居国内第四。
5、克拉玛依油田
地处新疆克拉玛依市。40年来在准噶尔盆地和塔里木盆地找到了19个油气田，以克拉玛依为主，开发了15个油气田，建成792万吨原油配套生产能力(稀油603.1万吨，稠油188.9万吨)，3.93亿立方米天然气生产能力。从1990年起，陆上原油产量居全国第4位。1995年年产原油790万吨。
6、四川油田
地处四川盆地，已有60年的历史，发现气田85个，油田12个，含油气构造55个。在盆地内建成南部、西南部、西北部、东部4个气区。目前生产天然气产量占全国总产量的42.2%，是我国第一大气田，1995年年产天然气71.8亿立方米，年产原油17万吨。
7、华北油田
位于河北省中部冀中平原的任丘市，包括京、冀、晋、蒙区域内油气生产区。1975年，冀中平原上的一口探井任4井喷出日产千吨高产工业油流，发现了我国最大的碳酸盐岩潜山大油田任丘油田。1978年，原油产量达到1723万吨 ，为当年全国原油产量突破1亿吨做出了重要贡献。直到1986年，保持年产原油1千万吨达10年之久。1995年年产原油466万吨，天然气3.13亿立方米。
8、大港油田
位于天津市大港区，其勘探地域辽阔，包括大港探区及新疆尤尔都斯盆地，总勘探面积34629平方公里，其中大港探区18629平方公里。现已在大港探区建成投产15个油气田24个开发区，形成年产原油430万吨和天然气3.8亿立方米生产能力。
9、中原油田
地处河南省濮阳地区，于1975年发现，经过20年的勘探开发建设，已累计探明石油地质储量4.55亿吨，探明天然气地质储量395.7亿立方米，累计生产原油7723万吨 、天然气133.8亿立方米。现已是我国东部地区重要的石油天然气生产基地之一，1995年年产原油410万吨，天然气11亿立方米。
10、吉林油田
地处吉林省扶余地区，油气勘探开发在吉林省境内的两大盆地展开，先后发现并探明了18个油田，其中扶余、新民两个油田是储量超亿吨的大型油田，油田生产已达到年产原油350万吨以上，原油加工能力70万吨特大型企业的生产规模。
11、河南油田
地处豫西南的南阳盆地，矿区横跨南阳、驻马店、平顶山三地市，分布在新野、唐河等8县境内。已累计找到14个油田，探明石油地质储量1.7亿吨及含油面积117.9平方公里。1995年年产原油192万吨。
12、江汉油田
是我国中南地区重要的综合型石油基地。油田主要分布在湖北省境内的潜江、荆沙等7个市县和山东寿光市、广饶县以及湖南省衡阳市。先后发现24个油气田，探明含油面积139.6平方公里、含气面积71.04平方公里，累计生产原油2118.73万吨、天然气9.54亿立方米。1995年年产原油85万吨。
13、江苏油田
油区主要分布在江苏省的扬州、盐城、淮阴、镇江4个地区8个县市，已投入开发的油气田22个。目前勘探的主要对象在苏北盆地东台坳陷。1995年年产原油101万吨。
14、青海油田
位于青海省西北部柴达木盆地。盆地面积约25万平方公里，沉积面积12万平方公里，具有油气远景的中新生界沉积面积约9.6万平方公里。目前，已探明油田16个；气田6个。1995年年产原油122万吨
15、塔里木油田
位于新疆南部的塔里木盆地。东西长1400公里，南北最宽处520公里，总面积56万平方公里，是我国最大的内陆盆地。中部是号称“死亡之海”的塔克拉玛干大沙漠。1988年轮南2井喷出高产油气流后，经过7年的勘探，已探明9个大中型油气田、26个含油气构造，累计探明油气地质储量3.78亿吨，具备年产500万原油、80�100万吨凝析油、25亿立方米天然气的资源保证。1995年年产原油253万吨。
16、土哈油田
位于新疆吐鲁番、哈密盆地境内，负责吐鲁番、哈密盆地的石油勘探。盆地东西长600公里、南北宽50�130公里，面积约5.3万平方公里。于1991年2月全面展开吐哈石油勘探开发会战。截止1995年底，共发现鄯善、温吉桑等14个油气田和6个含油气构造，探明含油气面积178.1平方公里，累计探明石油地质储量2.08亿吨、天然气储量731亿立方米。1995年年产原油221万吨。
17、玉门油田
位于甘肃玉门市境内，总面积114.37平方公里。油田于1939年投入开发，1959年生产原油曾达到140.29万吨，占当年全国原油产量的50.9%。创造了70年代60万吨稳产10年和80年代50万吨稳产10年的优异成绩。誉为中国石油工业的摇篮。1995年年产原油40万吨。

㈩ 请教一些韩国食品的英文怎么说

冷面:cold soba
石锅拌饭:bibimbup
泡菜:kimchi
烤肉:roast meat
紫菜包饭:laver rice
蛋花汤:eggdrop soup
烤牛小排:roast rib eyes