作业帮如何用英语给老外介绍中国的食品?
来源：学生作业帮 编辑：作业帮 分类：英语作业 时间：2024/05/14 20:31:09
如何用英语给老外介绍中国的食品?
我要介绍北京菜,烤鸭,糖葫芦什么的
有没有比较好的句子,表达啊什么的,
我要介绍北京菜,烤鸭,糖葫芦什么的
有没有比较好的句子,表达啊什么的,
北京烤鸭：
Peking Duck,or more accurately,Peking Roast Duck (Simplified Chinese:北京烤鸭; Traditional Chinese:北京烤鸭; pinyin:Běijīng kǎo yā),is a famous duck dish from northeastern China.The name comes from the traditional,pre-Hanyu Pinyin anglicization of the name of Beijing.It is also known as Beijing Duck or Beijing Roast Duck.
The dish is mostly prized for the thin,crispy skin with authentic versions of the dish serving mostly the skin and little meat.Most Chinese restaurants will make two dishes out of one duck -- one with thin slices of skin with a small layer of fat,or none at all,underneath,and another one with the duck meat.The latter is often a stir-fry dish.The leftover duck,consisting of bones,is often then given to patrons so that it can be later boiled into soup.However,many modern restaurants will also make them into a broth for the customers.
The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 - 1368).By the time of the early 15th century it had become one of the favorite dishes of the imperial Ming family.
The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊).Both establishments have a history of well over a hundred years and have an extensive network of chain stores
Peking Duck,or more accurately,Peking Roast Duck (Simplified Chinese:北京烤鸭; Traditional Chinese:北京烤鸭; pinyin:Běijīng kǎo yā),is a famous duck dish from northeastern China.The name comes from the traditional,pre-Hanyu Pinyin anglicization of the name of Beijing.It is also known as Beijing Duck or Beijing Roast Duck.
The dish is mostly prized for the thin,crispy skin with authentic versions of the dish serving mostly the skin and little meat.Most Chinese restaurants will make two dishes out of one duck -- one with thin slices of skin with a small layer of fat,or none at all,underneath,and another one with the duck meat.The latter is often a stir-fry dish.The leftover duck,consisting of bones,is often then given to patrons so that it can be later boiled into soup.However,many modern restaurants will also make them into a broth for the customers.
The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 - 1368).By the time of the early 15th century it had become one of the favorite dishes of the imperial Ming family.
The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊).Both establishments have a history of well over a hundred years and have an extensive network of chain stores