山西作文之有关山西特色面食的英语作文

2021年1月25日发(作者：梅丽尔)
有关山西特色面食的英语作文
【篇一：山西特色面食】



a


风味美点小吃

打卤汤面类


山西特色面食


砂锅


冰粥


热粥


炒

面

类


（打卤面类以卤取价）


山西刀削面

荞面猫耳朵

长寿一根面

手

擀

面

莜

面

鱼

揪

面

片

米线

米粉

河粉


俊昌滋补猪肉卤
7
元

俊昌滋补牛肉卤
8
元

榨菜肉丝卤
7
元

肉沫炸
酱卤
6
元

茄子鸡丁卤
6
元

西红柿鸡蛋卤
6
元

青

汤

面
6
元

炝

锅

面
8
元

热

汤

面
8
元


注：以上卤汁可与各种面食、米粉、

米线、河粉搭配食用


素炒河粉

猪肉炒河粉牛肉炒河粉肉炒揪面片素炒揪面片肉炒刀削面
素炒刀 削面素炒猫耳朵肉炒猫耳朵肉炒莜面鱼素炒莜面鱼三鲜炒刀
削面

三鲜炒猫耳朵

三鲜炒莜面鱼

三鲜炒揪面片
7
元
8
元
9
元
8
元
7
元
8
元
7
元
7
元
8
元
8
元
7
元
9
元
10
元
10
元
10
元

b


美点小吃类


咸蛋黄千层糕
6
个
8
元

黄金大饼
1
个
10
元

巧手玉米饼
6
个
8
元

南瓜面蒸饺
8
个
10
元

香菇素菜包
6
个
8
元

猪肉南瓜包
6
个
10
元

酒酿圆子
1
碗
6
元

菜汁煎包
6
个
8
元

韭菜糊饼
1
张
8
元

猪肉大葱
水饺
1
份
10
元

猪肉三鲜水饺
1
份
12
元

韭菜鸡蛋水饺
1
份
8
元

南
瓜疙瘩汤
10
元


冷面凉面类


延吉冷面
8
元

酸辣冷面
7
元

麻酱凉面
5
元

麻辣凉面
5
元

凉

皮

5
元

普通凉面
5
元


注：冰镇削面以卤取价


冰粥热粥类


雪梨粥

冰

热
5
元

金瓜粥

冰

热
5
元

菠萝粥

冰

热
5
元

苹果粥

冰

热
5
元

八宝粥

冰

热
6
元

香葱鸡粒粥

热
6
元

皮旦瘦肉粥

热
6
元

三
鲜粥

热
8
元

素菜火腿粥

热
6
元


砂

锅

类


砂锅素丸子
8
元

砂锅什锦素菜煲
8
元

砂锅牛丸紫菜汤
10
元

砂锅
虾干粉丝大白菜
8
元

砂锅双耳海参
12
元

砂锅海带炖排骨
16
元

砂
锅粉丝牛肉丸
10
元

砂锅萝卜牛腩
18
元

砂锅牛肉炖年糕
18
元

砂锅
牛肉米线、米粉、面


注：以上所有面食、米线、米粉、河粉均可用砂锅烹调，需另加二
元。

【篇二：关于面条的英语短文介绍】


noodles are an essential ingredient and staple in chinese
cuisine. there is a great variety of chinese noodles, which vary
according to their region of production, ingredients, shape or
width, and manner of preparation. they are an important part of
most regional cuisines within china, as well as in taiwan,
singapore, and other southeast asian nations with sizable
overseas chinese populations. chinese-style noodles have
also entered the native cuisines of neighboring east asian
countries such as korea and japan (dangmyeon and ramen, for
example, are both of chinese origin), as well as southeast
asian countries such as vietnam, the philippines, thailand, and
cambodia. although the chinese, arabs, and italians have all
claimed to have been the first to create noodles, the first
written account of noodles dates from the chinese east han
dynasty, between ad 25 and 220. during the chinese song
dynasty (960
–
1279) noodle shops were very popular in the
cities, and remained open all night. in october 2005, the oldest
noodles yet discovered were found in qinghai, china, at the
lajia archaeological site, during excavation of a neolithic qijia
culture settlement along the yellow river. the 4,000-year- old
noodles appear to have been made from foxtail millet and
broomcorn millet. today, millet is not a commonly used
ingredient in chinese noodles.

chinese noodles are generally made from either wheat flour,
rice flour, or mung bean starch, with wheat noodles being
more commonly produced and consumed in northern china
and rice noodles being more typical of southern china. egg, lye,
and cereal may also be added to noodles made from wheat
flour in order to give the noodles a different colour or flavor.
arrowroot or tapioca starch are sometimes added to the flour
mixture in low quantities to change the texture and tenderness
of the noodles strands. the dough for noodles made from
wheat flour is typically made from wheat flour, salt, and water,
with the addition of eggs or lye depending on the desired
texture and taste of the noodles. rice- or other starch-based
noodles are typically made with only the starch or rice flour
and s may be cooked from either their fresh
(moist) or dry forms. they are generally boiled, although they
may also be deep-fried in oil until crispy. boiled noodles may
then be stir fried, served with sauce or other accompaniments,
or served in soup, often with meat and other ingredients.
certain rice- noodles are made directly from steaming the raw
rice slurry and are only consumed fresh. unlike many western
noodles and pastas, chinese noodles made from wheat flour
are usually made from salted dough and therefore do not
require the addition of salt to the liquid in which they are
boiled. chinese noodles also cook very quickly, generally
requiring less than 5 minutes to become al dente and some
taking less than a minute to finish cooking, with thinner
noodles requiring less time to cook. chinese noodles made
from rice

or mung bean starch do not generally contain salt.

【篇三：
2011-2014
年山西省中考英语书面表达】


2011-2014
山西省中考英语书面表达

2011
山西省中考英语书面表达


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