華閱文章網1.用英語簡單介紹 餛飩 垃圾食品 蔬菜
您好！A: The summary introduce of the hundun（注：餛飩來源于中國）
The Hundun is come from China, it`s wery healthy,because many Chinese people like eat it,but none of them become ill。i wery like eat it!
B: The summary introduce of the junkfood
The junkfood is come from U.S,it`s wery unhealthy,because many American people like eat it,but most of them become fat,it also affect high bloodpressure。i don`t like eat it at all!
C: The summary introduce of the vegetable
the vegetable is come from China,as it well-known, China is the frist country which have vegetable,it have much nurtiution,soit`s wery healthy to eat it。i wery like eat it!
希望能解決您的問題！
2.用英語簡單介紹 餛飩 垃圾食品 蔬菜
1.它來自哪里？ 2.它是健康還是不健康 3.為什么它健康或不健康 4.你喜歡吃它嗎？簡單介紹 5 6句話就行 要簡單的。
Won ton is native to China. It's a very healthful food because it's made by flour and the slim meat.I like it very much and often eat it for * looks like dumplings but its surface is quite thinner .Many Chinese pronounce it in a wrong * a matter of fact,it should be pronouced as Hun,Tun。
3.用英語來介紹一個餛飩
德國
the federal republic of germany (german: bundesrepublik deutschland (help·info)), or simply germany (deutschland), is one of the world's leading industrialised countries. located in central europe, it is bordered to the north by the north sea, denmark, and the baltic sea, to the east by poland and the czech republic, to the south by austria and switzerland, and to the west by france, luxembourg, belgium and the netherlands.
germany is a democratic parliamentary federal republic, made up of 16 states called bundesl?nder, which in certain spheres act independently of the federation. historically consisting of several sovereign nations with their own history, culture as well as religion, germany was unified as a nation state during the franco-prussian war in 1870/1871.
the federal republic of germany is a member state of the united nations, nato, the g8 and the g4 nations, and is a founding member of the european union. it is the european union's most populous and most economically powerful member state. germany also plays a role as one of the world's major powers.
4.餛飩的做法用英文敘述
餛飩
原料：餛飩皮6個50克，鮮蝦仁80克，蛋清30克
調料：鹽，味精，淀粉，料酒，植物油
做法：（1）蝦仁洗凈控干水，剁碎，加蔥、姜、鹽、味精、淀粉漿、蛋清、料酒、植物油攪打成餡。
(2)取皮包制餛飩，煮熟。
(3)碗中置蝦皮、紫菜末，連湯盛入餛飩。
英文：Wonton raw material: Wonton skin 6 50 grams, fresh shelled fresh shrimp 80 grams, egg white 30 gram seasoning: The salt, the monosodium glutamate, the starch, the cooking wine, vegetable oil makes the law: (1) shelled fresh shrimp cleaning controls does the water, minces, adds the onion, the ginger, the salt, the monosodium glutamate, the starch, the egg white, the cooking wine, the vegetable oil to whip the stuffing. (2) takes the handbag system wonton, * the (3) bowl sets at the shrimp skins, the porphyra capensi end, Lian Tangsheng enters the wonton.
5.英語作文 怎樣用英語來描述云吞
您好：Fresh wonton:The pork and chopped green onions and stir after the package wonton skin after cooking,is the most basic * Wonton:Guangdong rich seafood,shrimp and pork are often as * shop in Hong Kong often the "big tablets wonton" (Chinese ravioli blunt big stars) as a selling point,there are large wonton shrimp meat * wonton:chopped shrimp and pork to *h wonton:to cut into shreds of pork with green cabbages,usually larger,also known as "Cornish large wonton."希望對您的學習有幫助【滿意請采納】O（∩_∩）O謝謝歡迎追問O（∩_∩）O~祝學習進步~。
6.和餃子有關的英文介紹
The jiaozi 餃子 is a common Chinese dumpling which generally consists of minced meat and chopped vegetables wrapped into a piece of dough. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with celery, lamb with spring onion, leeks with eggs, etc. Jiaozi are usually boiled or steamed. Jiaozi is a traditional dish eaten during Chinese New Year's Eve and some other festivals. Family members gather together to make dumplings. It is also eaten for farewell to family members or friends.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings 粽子[zongzi] are triangle or cone shaped, also filled with some red beans, Chinese dates or a little meat. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival.
If dumplings are fried in a small amount of oil, they are called guotie 鍋貼 or potstickers. Compared to wonton 云吞s (dumplings served boiled in a soup), jiaozi have a thicker skin and are bigger. Wontons are wrapped in rectangular dough while jiaozi are wrapped in round dough.
Chinese cuisine includes sweet dumplings. Tangyuan a special type of rice dumpling. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. There are also other kinds of dumplings such as har kao, siew mai, small cage-steamed bun (xiaolongbao), pork bun and crystal dumpling.
See also: dim sum 點心 for descriptions of several other kinds of dumplings such as gau and taro root dumplings.
7.用英語介紹餃子的起源與發展概況
Dumplings originate from ancient corners. Dumpling, originally known as Jiaoer, was first invented by Zhang Zhongjing, a doctor of Nanyang people in China. It has a history of more than 1,800 years. Dumplings, also known as dumplings, are the staple food and local snacks of the Chinese people. They are also the food of the New Year's Day. There is a folk song called "Big Cold Little Cold, eat dumplings for the New Year." Dumplings are usually boiled with dough wrapped stuffing.餃子源于古代的角子。
餃子原名“嬌耳”，是我國南陽人醫圣張仲景首先發明的，距今已有一千八百多年的歷史了。是深受中國人民喜愛的傳統特色食品，又稱水餃，是中國民間的主食和地方小吃，也是年節食品。
有一句民謠叫“大寒小寒，吃餃子過年。”餃子多用面皮包餡水煮而成。
擴展資料：一、起源 餃子由餛飩演變而來。在其漫長的發展過程中，名目繁多，古時有“牢丸”“扁食”“餃餌”“粉角”等名稱。
三國時期稱作“月牙餛飩”，南北朝時期稱“餛飩”，唐代稱餃子為“偃月形餛飩”，宋代稱為“角子”，明朝元代稱為“扁食”。清朝則稱為“餃子”。
餃子起源于東漢時期，為東漢河南南陽人“醫圣”張仲景首創。當時餃子是藥用，張仲景用面皮包上一些祛寒的藥材用來治病（羊肉、胡椒等），避免病人耳朵上生凍瘡。
餃子起源于東漢時期，為醫圣張仲景首創。餃子多以冷水和面粉為劑，將面和水和在一起，揉成大的粗面團，蓋上拯干的濕紗布或毛巾，放置（餳）一小時左右，刀切或手摘成若干個小面團，先后揉搓成直徑約3公分左右的圓長條。
刀切或手摘成一個個小面劑子，將這些小面劑子用小搟面杖搟成中間略厚周邊較薄的餃子皮，包裹餡心，捏成月牙形或角形，先將冷水燒開，包成后下鍋并用漏勺或者湯勺（反過來凸面朝上）順著鍋沿逆時針或順時針劃圓弧狀以防餃子粘連。煮至餃子浮上水面即可（如為肉餡可在沸騰時添少許冷水再燒，反復兩三次）。
餃皮也可用燙面、油酥面或米粉制作；餡心可葷可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、葷餡有三鮮、蝦仁、蟹黃、海參、魚肉、雞肉、豬肉、牛肉、羊肉等。素餡雙分為什錦素餡、普通素餡之類。
餃子的特點是皮薄餡嫩，味道鮮美，形狀獨特，百食不厭。餃子的制作原料營養素種類齊全，蒸煮法保證營養較少流失，并且符合中國色香味飲食文化的內涵。
餃子是一種歷史悠久的民間吃食，深受老百姓的歡迎，民間有“好吃不過餃子”的俗語。每逢新春佳節，餃子更成為一種應時不可缺少的佳肴。
二、冬至吃餃子由來 每年農歷冬至這天，不論貧富，餃子是必不可少的節日飯。諺云：“十月一，冬至到，家家戶戶吃水餃。”
這種習俗，是因紀念“醫圣”張仲景冬至舍藥留下的。張仲景是南陽稂東人，他著《傷寒雜病論》，集醫家之大成，祛寒嬌耳湯被歷代醫者奉為經典。
張仲景有名言：“進則救世，退則救民；不能為良相，亦當為良醫。” 東漢時他曾任長沙太守，訪病施藥，大堂行醫。
后毅然辭官回鄉，為鄉鄰治病.其返鄉之時，正是冬季。他看到白河兩岸鄉親面黃肌瘦，饑寒交迫，不少人的耳朵都凍爛了。
便讓其弟子在南陽東關搭起醫棚，支起大鍋，在冬至那天舍藥醫治凍瘡。他把羊肉和一些驅寒藥材放在鍋里熬煮，然后將羊肉、藥物撈出來切碎，用面包成耳朵樣的“嬌耳”，煮熟后，分給來求藥的人每人兩只“嬌耳”，一大碗肉湯。
人們吃了“嬌耳”，喝了“祛寒湯”，渾身暖和，兩耳發熱，凍傷的耳朵都治好了。后人學著“嬌耳”的樣子，包成食物，也叫“餃子”或“扁食”。
冬至吃餃子，是不忘“醫圣”張仲景“祛寒嬌耳湯”之恩。至今南陽仍有“冬至不端餃子碗，凍掉耳朵沒人管”的民謠。
參考資料來源：搜狗百科-餃子。
8.用英語介紹餃子的起源與發展概況
Dumplings originate from ancient corners. Dumpling, originally known as Jiaoer, was first invented by Zhang Zhongjing, a doctor of Nanyang people in China. It has a history of more than 1,800 years. Dumplings, also known as dumplings, are the staple food and local snacks of the Chinese people. They are also the food of the New Year's Day. There is a folk song called "Big Cold Little Cold, eat dumplings for the New Year." Dumplings are usually boiled with dough wrapped stuffing. 餃子源于古代的角子。
餃子原名“嬌耳”，是我國南陽人醫圣張仲景首先發明的，距今已有一千八百多年的歷史了。是深受中國人民喜愛的傳統特色食品，又稱水餃，是中國民間的主食和地方小吃，也是年節食品。
有一句民謠叫“大寒小寒，吃餃子過年。”餃子多用面皮包餡水煮而成。
擴展資料： 一、起源 餃子由餛飩演變而來。在其漫長的發展過程中，名目繁多，古時有“牢丸”“扁食”“餃餌”“粉角”等名稱。
三國時期稱作“月牙餛飩”，南北朝時期稱“餛飩”，唐代稱餃子為“偃月形餛飩”，宋代稱為“角子”，明朝元代稱為“扁食”。 清朝則稱為“餃子”。
餃子起源于東漢時期，為東漢河南南陽人“醫圣”張仲景首創。當時餃子是藥用，張仲景用面皮包上一些祛寒的藥材用來治病（羊肉、胡椒等），避免病人耳朵上生凍瘡。
餃子起源于東漢時期，為醫圣張仲景首創。餃子多以冷水和面粉為劑，將面和水和在一起，揉成大的粗面團，蓋上拯干的濕紗布或毛巾，放置（餳）一小時左右，刀切或手摘成若干個小面團，先后揉搓成直徑約3公分左右的圓長條。
刀切或手摘成一個個小面劑子，將這些小面劑子用小搟面杖搟成中間略厚周邊較薄的餃子皮，包裹餡心，捏成月牙形或角形，先將冷水燒開，包成后下鍋并用漏勺或者湯勺（反過來凸面朝上）順著鍋沿逆時針或順時針劃圓弧狀以防餃子粘連。 煮至餃子浮上水面即可（如為肉餡可在沸騰時添少許冷水再燒，反復兩三次）。
餃皮也可用燙面、油酥面或米粉制作；餡心可葷可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、葷餡有三鮮、蝦仁、蟹黃、海參、魚肉、雞肉、豬肉、牛肉、羊肉等。 素餡雙分為什錦素餡、普通素餡之類。
餃子的特點是皮薄餡嫩，味道鮮美，形狀獨特，百食不厭。餃子的制作原料營養素種類齊全，蒸煮法保證營養較少流失，并且符合中國色香味飲食文化的內涵。
餃子是一種歷史悠久的民間吃食，深受老百姓的歡迎，民間有“好吃不過餃子”的俗語。每逢新春佳節，餃子更成為一種應時不可缺少的佳肴。
二、冬至吃餃子由來 每年農歷冬至這天，不論貧富，餃子是必不可少的節日飯。諺云：“十月一，冬至到，家家戶戶吃水餃。”
這種習俗，是因紀念“醫圣”張仲景冬至舍藥留下的。 張仲景是南陽稂東人，他著《傷寒雜病論》，集醫家之大成，祛寒嬌耳湯被歷代醫者奉為經典。
張仲景有名言：“進則救世，退則救民；不能為良相，亦當為良醫。” 東漢時他曾任長沙太守，訪病施藥，大堂行醫。
后毅然辭官回鄉，為鄉鄰治病.其返鄉之時，正是冬季。他看到白河兩岸鄉親面黃肌瘦，饑寒交迫，不少人的耳朵都凍爛了。
便讓其弟子在南陽東關搭起醫棚，支起大鍋，在冬至那天舍藥醫治凍瘡。 他把羊肉和一些驅寒藥材放在鍋里熬煮，然后將羊肉、藥物撈出來切碎，用面包成耳朵樣的“嬌耳”，煮熟后，分給來求藥的人每人兩只“嬌耳”，一大碗肉湯。
人們吃了“嬌耳”，喝了“祛寒湯”，渾身暖和，兩耳發熱，凍傷的耳朵都治好了。后人學著“嬌耳”的樣子，包成食物，也叫“餃子”或“扁食”。
冬至吃餃子，是不忘“醫圣”張仲景“祛寒嬌耳湯”之恩。至今南陽仍有“冬至不端餃子碗，凍掉耳朵沒人管”的民謠。
參考資料來源：百度百科-餃子。