火锅的历史用英语怎么介绍
『壹』 关于火锅的英语介绍短文，放在PPT里，火锅的起源，种类……等等
火锅传统饮食式起源于汉族民间历史悠久重庆火锅称毛肚火锅或麻辣火锅其由源于明末清初重庆嘉陵江畔、朝门等码船工纤夫粗放餐饮式随着社发展历史变迁饮食习惯重庆火锅独特风味渐渐受喜 今火锅容器、制调味等虽已经历千演变共同点未变用火烧锅水（汤）导热煮（涮）食物种烹调早商周期已经现说火锅雏形 《韩诗外传》记载古代祭祀或庆典要击钟列鼎食即众围鼎周边牛羊肉等食物放入鼎煮熟食火锅萌芽历经秦、汉、唐代演变直宋代才真火锅记载 宋林洪其《山家清供》提吃火锅事即其所称拨霞供谈游五夷山访师道雪兔厨师烹制师云山间用薄批酒、酱、椒料沃风炉安桌用水半铫(半吊)候汤响杯（等汤）各箸令自夹入汤摆（涮）熟啖（吃）乃随意各汁供（各）随意沾食吃看类似涮兔肉火锅 直明清火锅才真兴盛起清乾隆四十八月初十乾隆皇帝办5三0桌宫廷火锅其盛况谓火锅清嘉庆皇帝登基曾摆千叟宴所用火锅达一550其规模堪称登峰造极令惊叹 麻辣火锅发源于重庆约清道光间重庆筵席才始毛肚火锅重庆火锅历史悠久江北码船工自创陶炉煮汤料烹制毛肚等问津牛水始贩担着挑沿街叫卖水八块简易火锅直至宰房街马氏兄弟于民十五式拉入饭店逐渐主食并历经抗战、文革等历史期演变经由脸盆火锅、镶火锅等品类变进逐渐形历史悠悠乎乎历经百故山城名片情理事 在毛肚火锅的基础上，发展到清汤火锅、鸳鸯火锅、啤酒鸭火锅、狗肉火锅、肥牛火锅、辣子鸡火锅等等，品种不下百余种，还有为外国人准备的西洋火锅
『贰』 关于介绍火锅的英语资料~
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
『叁』 如何用英语介绍火锅,以及和他相关的一切 用英语解释火锅,吃火锅的锅,吃的东西,以及历史文化
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.
『肆』 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.
『伍』 火锅用英语怎么说
火锅的英文名是Hot Pot。
火锅，古称“古董羹”，因食物投入沸水时发出的“咕咚”声而得名，它是中国独创的美食，历史悠久，是一种老少皆宜的食物。
周代的鼎器应是火锅最早的雏形，据考证，战国时期即有火锅，时人以陶罐为锅，到宋代，火锅的吃法在民间已十分常见，南宋林洪的《山家清供》食谱中，便有同友人吃火锅的介绍。
元代，火锅流传到蒙古一带，用来煮牛羊肉。到清代，火锅不仅在民间流行，而且成了一道著名的“宫廷菜”，用料是山鸡等野味。
(5)火锅的历史用英语怎么介绍扩展阅读：
火锅的发展特点
1、三国五熟釜，鸳鸯锅始祖
火锅的发展亦如同餐饮史的发展是渐进式的，完全是依据当时的器皿，社会的需求与原物料的发现引进，而加以变化的。
辣椒”在未进入中国时，怎么会有辣的调味出现呢？三国时代，魏文帝所提到的“五熟釜”，就是分有几格的锅，可以同时煮各种不同的食物，和现今的“鸳鸯锅”，可说是有异曲同工之妙。到了南北朝，“铜鼎”是最普遍的器皿，也就是现今的火锅。演变至唐朝，火锅又称为“暖锅”。
2、浪涌晴江雪，风翻晚照霞
在整个火锅历史的演变上，描写火锅最为传神的是南宋时代，在林洪所著的“山家清供”里所说的涮兔肉片。
3、燃料变化快，如一日千里
虽然火锅器皿的变化不大，但是在燃料使用的进步却是一日千里，从柴火到木炭，从电炉、酒精到瓦斯、电磁炉，以木炭的使用历史最久，也最有风味，但也是最污染空气的一种方式。
『陆』 火锅用英文怎么介绍
火锅 Hot pot
附录：《中文小吃的英文表达》
烧饼 Clay oven rolls
油条 Fried bread stick
水饺 Boiled mplings
馒头 Steamed buns
饭团 Rice and vegetable roll
皮蛋 PRESERVED EGG（100-year egg）
咸鸭蛋 Salted ck egg
豆浆 Soybean milk
稀饭 Rice porridge
白饭 Plain white rice
糯米饭 Glutinous rice
蛋炒饭 Fried rice with egg
刀削面 Sliced noodles
麻辣面 Spicy hot noodles
乌龙面 Seafood noodles
板条 Flat noodles
榨菜肉丝面 Pork , pickled mustard green noodles
米粉 Rice noodles
紫菜汤 Seaweed soup
牡蛎汤 Oyster soup
蛋花汤 Egg & vegetable soup
鱼丸汤 Fish ball soup
臭豆腐 Stinky tofu (Smelly tofu)
油豆腐 Oily bean curd
虾球 Shrimp balls
春卷 Spring rolls OR Egg rolls
蛋卷 Chicken rolls
肉丸 Rice-meat mplings
火锅 Hot pot
云吞 Wanton
锅贴 Pan-fried Dumplings
炒面 Chowmein
叉烧 Chinese BBQ pork
水饺 Boiled mplings
蒸饺 Steamed mplings
『柒』 关于火锅的英文介绍
A Delicious Dish In this issue， two of our Chongqing colleagues introce to usthe Chongqing hotpot－ known as one of Chongqing＇ s Three Treasures（the other。two being the pretty girls and night－scene！）．
今期两位重庆同事为大家介绍人称”重庆三宝”（女、火锅、夜景）之一的火锅。他们最爱到当地一家甚具人气而且味道纯正的火锅店。
Their favourite way of savouring this Sichuan speciality is to visit local hotpotrestaurant that is popular with the locals and follows authentic recipes． Therenowned spicy hotpot was originated in Chongqing and the most authentic one is to cooked with tripe，
名扬四海的麻辣火锅发源于重庆，而最正宗的就是麻辣毛肚火锅，以厚味重油著称，传统汤汁的配制是选用辣豆瓣、豆豉、 四川甘孜牛油、花椒为原料。食材繁多，如图中所见，包括鲜肉片、海鲜、蔬菜、菌菇等。吃火锅时，最好配上一杯开胃解油的绿茶，便可减轻麻辣的感觉了。
the end－result having a taste which is typically rich and oily．This traditional soup base is further enhanced with spicy bean paste， fermented soya，beans， yak butter from Ganze， Sichuan，and Sichuan pepper（hua jiao），etc。
(7)火锅的历史用英语怎么介绍扩展阅读
火锅餐饮方便快捷的大众化特色被消费者接受和喜爱，尤其北方地区寒冷干燥的天气让火锅市场潜力很大，而且火锅种类的经营方式也不断创新，有以“麻、辣、烫”著称的重庆火锅是南派火锅，以涮羊肉为主要代表的北派火锅和新派火锅。
三国五熟釜，鸳鸯锅始祖
火锅的发展亦如同餐饮史的发展是渐进式的，完全是依据当时的器皿、社会的需求与原物料的发现引进，而加以变化的。三国时代，魏文帝所提到的“五熟釜”，就是分有几格的锅，
可以同时煮各种不同的食物，和现今的“鸳鸯锅”，可说是有异曲同工之妙。到了南北朝，“铜鼎”是最普遍的器皿，也就是现今的火锅。演变至唐朝，火锅又称为“暖锅”。
『捌』 介绍火锅的英语短文
Hot pot, or less commonly Chinese fone, refers to several Chinese varieties of steamboat stew. It consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg mplings, and seafood. The cooked food is usually eaten with a dipping sauce.
『玖』 火锅用英文怎么介绍
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.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.
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.
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.