各地小吃如何用英文說用英語介紹中國小吃( 二 ) _小吃

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二、西安小吃
1、羊肉泡饃
Yangrou paomo is the most iconic dish in the Xi’an foodscape. The ritual before eating a paomo is tearing the bread into small pieces yourself before letting the chef turn it into a stew .
羊肉泡饃在西安食品界是最具代表性的小吃。吃羊肉泡饃的規矩是在讓廚師把它變成燉菜之前，自己先把饅頭撕成小塊。

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2、肉夾饃
Roujiamo is the city’s favorite burger. A delicious roujiamo is composed of two key elements – juicy shredded braised beef and a crispy baked bread.
肉夾饃是全市最喜歡漢堡。美味的肉夾饃由兩要素組成–多汁的肉絲燉牛肉和香脆的烤面包。

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3、涼皮
Rice noodles are cooked, cooled and thinly sliced. The noodles are often served in a sauce made of chili oil , pepper powder, vinegar and diced garlic. Then it’s garnished with bean sprouts and sliced cu cumber.
米粉被煮熟，冷卻，切成薄片。面條通常用辣椒油、胡椒粉、醋和蒜片做成。然后配上豆芽和切好的黃瓜。

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4、biang biang面
Biangbiang noodles – commonly described as resembling a belt, biangbiang noodles are wide, thick and long. One string of noodles can easily fill you up.
Biangbiang面條 —— 通常被描述為像一個帶， Biangbiang面條寬，厚，長。一串面條可以很容易地填滿你。

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5、粉蒸肉
【各地小吃如何用英文說用英語介紹中國小吃】This unassuming-looking dish packs 23 herbs, spices and seasonings into one serving and requires seven hours to cook.
這個看起來不起眼的菜將23種香草、香料和調味料放進一個菜里，需要七個小時才能烹制。

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三、云南小吃
1、酥油茶
Buttered tea is the most welcomed drink Tibetanpeople serve their guests, which is usually servedwith Zanba (a staple of Tibetan people, a mixture offried barely and bean powder). Containing tanninacid, brick tea stimulates the secretion of gastric acidwhich fastens the process of digestion. It has to gowith ghee or milk to allay hunger. Its high caloriecan provide enough power man needs as the mostfavorable drink in Shangri-La.
酥油茶是藏家待客所必備的飲料，多作為主食與糌粑一起食用。磚茶含鞣酸多，刺激腸胃蠕動加快消化，單喝極易饑餓，必須加酥油或牛奶，酥油茶因具有極高的熱量，能消除寒氣補充人體所需的熱量，是香格里拉地區最好的飲料。

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2、過橋米線
Crosses the bridge rice-flour noodle to be composed by threeparts: One is the soup, two is slice each kind of tender meat, threeis the rice-flour noodle and the vegetables. The system soup iselegant, selects the Wuding strong hen, the local old hen and the pigpony roll bone simmers the system, makes the soup the main point is chooses the material to be fastidious, the raw material and the water strictly according to the proportion delivery, the midway do notpermit the watering, must use big Fire to boil, skims the spume, changesto the flame to simmer the system. After thedurable refined salt, the monosodium glutamate, the ground pepperblend flavors, installs when the bowl pours into the hot chicken oilin the soup, the oil floats in the soup surface plays the heatpreservation role. Eats when with big Bowl, first puts in the ripe chicken oil, themonosodium glutamate, the black pepper, then the chicken, the duck,the spareribs, the pig pony roll bone and so on. This Eats the flavor specially richly tasty,the nutrition is rich.