鲜花饼英语

『壹』 云南丽江鲜花饼的做发用英语介绍

place, with a sliding window, and a phrenological

『贰』 明天早上有个英语课堂拍卖会，求大神帮我把下面的内容翻译成英文，拜托(๑>؂<๑)۶

next,I will introce flower pie,which contains fresh flower.but I haven't try it,so I want to find two guys to try it. who want to ? if the answer is“no”，I will keep it .

『叁』 云南丽江鲜花饼的做发用英语介绍

嘉华鲜花饼，在云南，应该说只有嘉华是正宗的，有自己的食用玫瑰花田。其他都是小作坊用观赏玫瑰做的。

『肆』 昆明学小吃哪里好呢

1、过桥米线
在云南的哪里都有过桥米线，所以昆明的过桥米线也是十分著名的，用将近20样的食材制作成的过桥米线，富含碳水化合物、蛋白质、各种微量元素、维生素和尼克酸。荤素搭配均匀，在云南已经有100多年历史。传说清朝年间蒙自县城有一位秀才到湖中岛上读书，废寝忘食，贤妻炖鸡，送米线成佳话，因为到岛上必须经过一座桥，所以大家都把这种美食称之为“过桥米线”，这也被誉为云南美食第一名！

2、小锅米线
在云南人心中，小锅米线的地位绝对不亚于过桥米线，由于种种原因，小锅米线并没有在全国普及。这是一道“功夫菜”，一锅一碗专门做，每一个小铜锅只能做一碗米线，所以得名小锅米线，它不同于别的米线可以直接用水烫再放作料，它必须要在锅里煮上一段时间，吸收汤料和铜锅的香味！

3、鲜花饼
清朝中期，由外国的传教士引入了云南可食用玫瑰。随后昆明为中心的滇中地区就保持着腌制玫瑰糖的习俗，在很多的滇式糕点中都离不开玫瑰糖（玫瑰花酱），而且在很多小吃里也都有玫瑰花，其中最著名的就是鲜花饼（玫瑰花饼），不仅云南妇孺皆知，全国的游人来云南都会带一份鲜花饼回家。

4、破酥包子
破酥包子俗称“烂面包子”，自从破酥包子在昆明问世，就备受喜爱！光绪年间，玉溪人赖八在昆明玉溪街开设“陶然亭”，除了卖茶外，还专卖“破酥包子”，这种包子柔软酥松，层次分明，油而不腻。富含碳水化合物、蛋白质、微量元素等营养物质。以为有较高的不饱和脂肪酸，会造成血浆胆固醇和血脂升高，血脂高的人还是少吃为妙！

5、摩登粑粑
这是昆明的著名小吃！是用面粉、奶油等制作而成的食品。“摩登”就是大家都知道的那个意思“时髦”，昆明人把摩登解释为漂亮的意思。这种粑粑是20世纪40年代，由一对年轻漂亮的姐妹俩制作出来的，当时销量最好！新中国成立前民间英语单词较为普及，漂亮叫做“摩登”、美元叫到“达拉斯”、服务员叫做“波矮”（这种音译的英文真的不忍直视···最后那个应该是BOY的音译···）。于是这种漂亮的粑粑就被叫做了“摩登粑粑”。摩登粑粑外酥里嫩，口感甜而不腻，富含奶油香味！

6、小锅卤饵丝
小锅卤饵丝是云南昆明的名小吃，跟小锅米线一样，深受昆明人喜爱，相传已经有200多年历史，关于小锅卤饵丝的出处还有一个传说，相传清朝的吴三桂（平西王），在他的府邸中，吩咐家里的厨子用饵块做炒饼（北方的一种面食）

『伍』 丽江鲜花饼用英语怎么说

丽江鲜花饼
翻译结果：
Lijiang flowers cakes

『陆』 玫瑰鲜花饼的做法用英语怎么说

the process to make flower cake 或者the practice of flower cake。

『柒』 [急求]一篇写中国菜的300字英语议论文

中国菜的选材非常丰富，有一句俗语称：“山中走兽云中燕，陆地牛羊海底鲜。”几乎所有能吃的东西，都可以做为中国菜的食材。但食材的选择关系到菜品的质量。
中国菜中名菜常选择名贵的食材，如燕窝、鱼翅、熊掌、鹿尾、虎骨、猴脑等。其中部分食材取自保护动物，所以某些名菜因取材困难而无法烹制，但也有烹饪家使用替代品进行尝试。
[编辑本段]食材的选取
时令适合：食材根据动植物的成熟时间不同，品质也不同。比如淮扬菜有“刀鱼不过清明，鲟鱼不过端午”的说法。
区域适宜：不同区域生长的食材品质亦不同。比如蟹，以上海产为佳。但由于现代科学技术的发展，区域的差异变得不很重要。
品种不同：做一些菜肴，需要不同品种的食材。比如北京烤鸭，用北京特有的填鸭做成；白斩鸡则用三黄鸡做成。这种鸡据说雏时被阉割，并喂一定量的花生。
部位区别：食材不同的部位被制作成不同的菜。比如家常菜“肉段”应用里脊制作。
要求鲜嫩：几乎所有中国菜要求食材鲜活，诸如“小炒肉”需将猪活活打死后取里脊肉，为的是食材鲜嫩可口。
随时代变化：例如北京烤鸭，以前是越肥越好，现代则倾向用瘦肉鸭。不再利用受保护动物和珍贵植物做食材。扩大对昆虫等利用方法，引进其他食材来源，例如扩大食用蝎和蝗虫，引进法国蜗牛等。
[编辑本段]食材五品
色：有些食材是为了装点颜色用的。比如在鱼翅羹里加一点藏红花。注意，在中国菜中，任何点缀的东西都应该是可以食用的。
香：为了增加香味设计的一些食材。事实上，胡椒，茴香一些香辛料主要是调味去除食材的腥、膻或异味。也有一些高级菜肴加如叫花鸡用荷叶包裹，闻起来有一股清香。鲜花饼加入鲜花，吃起来有临花圃之中。
味：通过食材的选择也可以增强食物的味道。比如虾饺中加入的虾脑。使饺子更加鲜美。
意：食材的名称，形状可代表菜肴意境。古时后，举子们在赶考的时候要吃条红色鲤鱼，意为鲤鱼跳龙门。
形：如果是冷盘，对食材的要求也是非常重要的。
养：一些食材本身就是丰富的营养价值，有些还有药用性。像红枣猪手汤。食材富含动物胶，对孕妇非常有帮助。
[编辑本段]食材对菜系的影响
食材对菜系是有着巨大的影响。可以说是食材的不同，促进了菜系的发展
鲁菜：靠近黄河，以下货（动物内脏），河鲜为特色，处于沿海的胶东以“鲜”为主味，对北方各地区的烹饪有很大影响。
川菜：四川离海较远，因此以河鲜，菌类，干货为特色。以“辣”为主味，对西南各地区的烹饪有很大影响。
粤菜：南方，温暖。除海鲜外，以一些野生动物如蛇等为特色。天气炎热，食材不宜久存，以“生猛、鲜”为主，对原料的新鲜程度要求很严。
淮菜：以海鲜最有特色。处于南方，离产糖区域近，有“甜”味，菜肴制作精细，对长江下游区域的烹饪有很大影响。Chinese food is very rich material, there is a saying that: "the mountainsanimals, land, cow, lamb, fresh Harbor." Eat almost all of the things that can be used as ingredients of Chinese food. However, the choice of materials related to the quality of food.
Chinese food in the regular choice of expensive specialty ingredients, such as bird's nest, shark fin, bear's paw, Luk Mei, tiger, monkey brain and so on. Some of these ingredients from the protection of animals, so some specialty materials e to difficulties in cooking, but cooking at home to try to use alternatives.
[Edit this paragraph] The selection of ingredients
Seasonal for: food in accordance with the maturity of animals and plants at different times, different quality. For example, there Huaiyang "But saury Ching Ming, Dragon Boat Festival, however sturgeon" is.
Regional suitable: the growth of different regions have different food quality. Such as crabs, seafood for more than better. However, e to the development of modern science and technology, regional differences become very important.
Different varieties: some dishes require different kinds of ingredients. For example, Beijing roast ck, ck with Beijing made specific;made Sanhuang used. It is said that young chickens were castrated, and fed a certain amount of peanut.
Part of the difference: different materials were made into different parts of the dish. Dishes such as "meat, the words" loin proction applications.
Request tender: almost all the requirements of Chinese cuisine fresh ingredients, such as "small" needs to be beaten to death after pig fillet check for the delicious fresh ingredients.
Change with the times: for example, Beijing roast ck, used to be the more fat the better, tend to use modern ck meat. To end the use of protected animals and plants so precious ingredients. Insects, such as expanding the use of methods, the introction of other food sources, such as expanding the consumption of scorpion and grasshoppers, snails, etc. imported from France.
[Edit this paragraph] ingredients fifth
Color: Some ingredients are used to decorate the color. For instance, shark's fin soup in a little saffron in Riga. Note that in the Chinese food, any embellishment things ought to be able to eat.
Shannon: In order to increase the number of fragrance ingredients designed. In fact, the pepper, fennel is some spice seasoning ingredients to remove the fishy, smell of mutton or smell. There are some additional dishes such as the Highwrapped chicken with lotus leaves, there is a fresh smell. Flower cake by adding flowers, to eat together in a flower bed where there are temporary.
Taste: The choice of materials can also enhance the taste of food. For example, add shrimp mplings shrimp brain. To make more delicious mplings.
Italy: the name of materials, shapes can represent the artistic conception dishes. In ancient times, the son who give time to eat inred carp, which means.
Shape: If it is cold, the requirements of the food is also very important.
Custody: Some ingredients in itself is rich in nutritional value, some are medicinal. Tomlike dates. Food rich in animal glue, very helpful for pregnant women.
[Edit this paragraph] the impact of food on the dishes
Ingredients of the cuisine has a great impact. It can be said that the different ingredients, and promoted the development of cuisine
Shandong: near the Yellow River, the following goods (animal offal),features in the coastal areas of Jiaodong to "fresh" taste mainly on the northern regions have a great impact on the cooking.
Sichuan: Sichuan, far from the sea, and therefore, fungi, characterized by dry goods. To "harsh" taste-based, on the south-west of the region has great influence on cooking.
Cantonese: the south, warm. In addition to seafood, the number of wild animals such as snakes and other features. Hot weather, food should not beto "live, fresh," based on the degree of freshness of raw materials, very strict requirements.
Zonghuai dishes: The most unique seafood. In the south, away from the sugar-procing region near the "sweet" taste, the proction of fine cuisine, the lower reaches of the Yangtze River region has great influence on the cooking.

『捌』 鲜花饼的好处英文版

the benefits of flower cake
the advantages of flower cake

『玖』 鲜花饼里的花究竟是不是玫瑰月季和玫瑰如何区分

市场里很少有中国传统的真玫瑰在卖。这不是“上当”的问题，也不是诚专信的问题。是翻译的属问题，英语中把月季叫做“中国玫瑰”，可见西方老百姓文化中月季是玫瑰中的一种，这个，传播到中国，月季就是玫瑰，是没错的。中国的文化用词更精细，传统的玫瑰不是月月开的，的是作为食用、药用（平阴玫瑰），论好看程度，也比不上杂交的月季。

『拾』 鲜花饼怎么做(用英语说）

How to make flower cakes？
鲜花饼怎么做
希望能帮到你哈