重庆小吃英语演讲稿(共6篇)
篇一：饮食文化英语演讲稿
britain is an island between the north sea and the atlantic ocean. no one in england
lives more than 120km from the sea. for people living near the sea, fish and shellfish
have always been popular foods.away from the sea, people first ate wild animals, but then hundreds of years ago
they began keeping sheep, cows and chickens on farms. farmers have grown fruit,
vegetables and cereals(for bread making ) for centuries too. during the middle ages(11th to 15th century),ships brought sugar, nuts and spices
from far away. the spices were often used to hide the taste of the food which was
going bad! when sailors went to foreign places they bought back more kinds of food.in british, traditionally, for some people still, the meals are called: breakfast
—
between 7:00 and 9:00, dinner—between 12:00 and 1:30pm, tea—anywhere from 5:30
高露微博at night to 6:
the traditional english breakfast is called the “full english ”and sometimes
referred to as “the full english fry-up”.most people around the world seem to think
a typical english breakfast consists of eggs, bacon, sausages, fried bread, mushrooms
and baked beans all washed down with a cup of coffee. now-a-days, however, a typical
english breakfast is more likely to be a bowl of cereals, a slice of toast, orange
juice and a cup of coffee.
so ,how about a typical british lunch? many children at school and adultsat work will have a ?packed lunch?. this typically consists of a sandwich, a packet
of crisps, a piece of fruit and a drink. by the way, the sandwich was invented in
england. john montagu, the earl of sandwich invented a small meal that could be eaten
蒋劲夫 逮捕令with one hand while he continued his nonstop gambling. as to the evening meal, a traditional british meal for dinner is ?meat and two
杨璐杜淳veg?. they put hot brown gravy,(traditionally made from the juices
of the roast meat,
but more often today from a pocket!) on the meat and usually the vegetables. one of
the vegetables is almost always potatoes.篇二：中国饮食文化演讲稿鲁式神仙鸭子
是孔府的一个传统名菜，相传始于孔子七十四代孙孔繁坡时期，在孔繁坡任山西同州知
府时，府内厨师以鸭子出骨，加调料入碗加盖，上笼蒸制而成，肉质酥烂，香气浓郁，滋味
鲜美，孔繁坡品尝后，觉得此菜制法与众不同，上笼蒸制以点香三炷烧尽为度，滋味鲆美美
胜于它菜，故取名为神仙鸭子。川式重庆火锅
是制作火锅最关键的一环。原汤的好坏，关系到火锅的成败。重庆火锅的品种较多，原汤也
各有差别，但最基本的是红汤、清汤两种。只要掌握了这两种原汤的配方和调制方法，处理
好应注意的事项，就可调制出上等原汤。要调制好原汤，首先要弄清调制重庆火锅原汤需要什么样的调味品。所用的调味品必须
正宗，质量上乘，不符合要求的调味品不能调制原汤。粤式
脆皮乳猪
巴马火麻茶广东人是比较传统，每逢婚嫁祭祖或开张大吉，甚至于电影电视的开镜仪式，无一不用
到烧乳猪，所以广东的烧乳猪就烧得特别好。在婚礼上，头盘一般都是一只烧得油亮亮似乎还在咧着嘴笑的乳猪，先整只端上来，大伙
把它脆脆的皮吃了，服务员又端下去再斩成一小块一小块的上来，散席时把没啃过的猪骨和
王耀庆老婆郭晏青乳猪头带回家去煲粥，那粥绝对正点。老人家们说，挑选烧猪作为祭品，有着“红皮赤壮”
的寓意，本来是希望祖先保佑子孙们健健康康。如今祭祖的烧猪，已经从以前的脆皮烧猪（光
皮烧猪），改用成为港式做法的麻皮烧乳猪。闽式佛跳墙“佛跳墙”即“满坛香”，又名“福寿全”，是福州
的首席名菜。据说，唐朝的高僧玄荃，
在往福建少林寺途中，传经路过“闽都”福州，夜宿旅店，正好隔墙贵官家以“满坛香”宴
奉宾客，高僧嗅之垂涎三尺，顿弃佛门多年修行，跳墙而入一享“满坛香”。“佛跳墙”即因
此而得名。苏式红烧肉
红烧肉起码有上百年的历史，也起码有上百种烧法，硬的，软的，不软不硬的；甜的，
咸的，淡的，甚至连辣的都有。最最好吃，最最好看，最最滋补却最最不会发胖的，恐怕是
苏式红烧肉了。苏式红烧肉，当然源自苏州；苏州人烧菜，“做人家”佐料，著并不厉害，
但“浓油赤酱”四个字，是一定要用来形容苏式红烧肉的。肥而不腻、酥而不碎、甜而不粘、
浓而不咸，这就是苏式红烧肉的特。浙式西湖莼菜汤
莼菜是杭州西湖著名的特产。用莼菜作料制成的“西湖莼菜汤”，原名“鸡火莼菜汤”，
莼菜翠绿，鸡白腿红，彩鲜艳，滑嫩清香，汤纯味美，是杭州传统名菜。在烹调时，用西湖莼菜、火腿丝、鸡脯丝烹制而成。此汤，莼菜翠绿，火腿绯红，鸡脯
李善彬
雪白，泽鲜艳，滑嫩清香，营养丰富。湘式五元神仙鸡“五元神仙鸡”又名“五元金鸡”。此莱历史悠久，它的制法是：“洗净，人钵，和酱油，
隔汤干炖。”全鸡加荔枝，桂元、红枣、莲子、枸杞子为原料。荔枝等5 种中药都是最佳上
等补品，可助人增强元气，所以定名为“五元神仙鸡”。微式清蒸鹰鱼
鱼不外乎一个“鲜”字，而清蒸则是最能体验鱼“鲜”的烹调方法。清蒸鱼的烹制也是一门学问，从选鱼到配料，从摆盘到入锅，从火候到虚蒸，每一个步
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