难忘的沙滩旅行英语作文？

一、难忘的沙滩旅行英语作文？

My Beach Trip

When I was a primary school student， my family and I took a trip to five cities which were in the south of China。

First， we came to Nanjing by plane。 That was the first time I had taken the plane and it took us an hour and a half to get there。 We arrived in Nanjing in the morning。 At 11:30 we went to a restaurant to have lunch。 The food tasted delicious。 In the afternoon we went to “Zhongshanling”。 It was the place that preserve the tomb of Mr。 Sugshan。

The next day， we came to Wuxi and then Suzhou where we visited the region of rivers and lakes of “周庄”。 It was a beautiful and old place。 The house there were along the river and the women always washed clothes at the bank。The fourth day， we came to Hangzhou where We visited “The West Lake。 It was very beautiful and the water was clear 。 As we all know， Hangzhou is famous for silk and tea， so we bought some beautiful silk and famous tea of “龙井”。The last place that we visited was Shanghai

二、龙井虾仁菜谱英文翻译

Cuisine: Zhejiang cuisine

Raw materials / seasoning:

The Hexia 1,000 grams. Longjing tea new one grams, an egg-ching, Shaojiu 1 T. flour adequate hygiene.

Production processes:

① will be out of the Hexia Xiarou Peeled, washing with water repeatedly to stir up white shrimp, Lvgan water, dish-Sheng, Fang Yan and egg white, use chopsticks to stir a viscous, joined Health and powder, MSG拌匀Pickled two hours.

② new Longjing tea will be used in boiling water about 50 grams a bubble 1 minute, Decanter to 30 grams of tea, take tea and tea under the standby.

③ burning Reguo, under oil, to four when the time is ripe, Add to shrimp and quickly using chopsticks is zoned casual, to shrimp with white jade, Loushao filtered into the oil. Wei pot of green onions, shrimp into the pot, and soon will be even juice into the tea, Linrushaojiu, just a short Fanchao.

三、求中国八大菜系的英文版介绍 不要那种google翻译的...

Eight Regional Variations

• Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'.

• These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine.

• The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles.

Sichuan Cuisine

• This combines the cuisines from Chengdu and Chongqing.

• It features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).

• 三香三椒，七滋八味

• 三香乃葱、姜、蒜，

• 三椒乃辣椒、胡椒、花椒，

• 三料乃醋、郫县豆瓣酱、醪糟。

• 炒菜需有葱姜蒜,这是放之四海而皆准的真理，四川人尤其把这三椒的花样弄得别出心裁，产生了七滋八味。

• 七滋是指：酸、甜、苦、辣、麻、香、咸。

• 八味是指：鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。

• 九杂是指用料之杂。

• Delicious dishes menu:

C Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce.

C Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.

C Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular

Shandong Cuisine

• This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant Chefs and those in families are expert in cooking seafood, soups, meat and offal. The typical menu can include many delicate dishes such as:

C Braised sea whelks in brown sauce 红烧海螺

C Braised sea slug with crab meat in brown sauce 蟹烧海参

C Quick- boiled clam 油爆大蛤

C Dezhou grilled chicken 德州扒鸡

Guangdong Cuisine

• Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Typical menu here can ultimately embody these characteristics:

Jiangsu Cuisine

• Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce.

• The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach.

C Braised meat with vegetables and wine 百菜酒焖肉

C Stuffed pork breast with pine kernels 松子肉

C Lion‘s head braised with crab-powder 蟹粉狮子头

Zhejiang Cuisine

• As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests.

• The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming.

C West-lake braised fish in vinegar 西湖醋鱼

C Shelled shrimps cooked in Longjing tea 龙井虾仁

Hunan Cuisine

• Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices.

C Braised dried pork with eel slices 腊肉焖鳝片

C Sweet lotus seed 冰糖莲藕

C Steamed fried pork in black bean sauce 走油豆豉扣肉

Fujian Cuisine

• Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking.

C Crisp pomfret with litchi 荔枝鲳鱼

C Fricassee shark’s fin with chicken 白烧大翅

C Fried prawn shaped as a pair of fish 太极明虾

C Steamed chicken ball with egg-white 蒸芙蓉鸡球

Anhui Cuisine

• It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.

C Gourd duck 葫芦鸭子

C Fuliji stewed chicken 符离集烧鸡