英语手抄报饮食西方饮食英语手抄报英语手抄报美食篇一:英语手抄报饮食Tongue on ChinaPeople have a lot of hobbies, such as swimming, reading, doingsports, tourism, and so on. For others, however, my hobby is very different and it is to eat. Ancients say good day to eat, eat, of course, is a top priority in life. On Earth, there are hundreds of countries,anywhere from oneor two people in acountry, aredozens of evenhundreds of, andthe ethnic nameamong countries inall regions due todifferences incultural,geographical differences and different history has created a tradition in the world of gastronomy.Take China, said that tongue on the popular Chinese recentlyaired. They should be as for the gourmet temptations. In first set inthe select life in China territory distinct of geographical environment (as marine, and grassland, mountain, basin, Lake) in the of has representative of personal, and family and community forstoryprotagonist, and due to natural environment of huge differences (as drought, wet, very hot, cold) by brings of distinct of diet habits andlifestyle for story background, show nature is to how different ofway gives Chinese food, we is howand natural harmonious getalong, to understand in from generation to of traditional lifestyle in the , Through a variety of different ways to get the story of food.Second set: staple food stories Staples was the main food on thetable, is the main source of energy. On which from ancient times toeat natural cereals to sumptuous, give someone a picture whichpeople the table of food, a colorful, varied staple food world in frontof you. This set focuses on depicting different regions, differentnationalities, different styles of stories about Staples, showcasing the look and taste of the pursuit of people's staple food, the wisdom ofthe handling and processing of staple food, as well as Chinesepeople's profound feelings of the staple food.Episode: transformation of inspiration Fermented bean curd,bean sauce, rice wine, and serving pickles, all have one thing incommon, they have a special aromatic rich flavor. This flavor is the result of man and microbes contribute. This practice is called"fermentation". Ancestors of the Chinese people, with some pots andpans, plus a keen intuition, to create a new realm of food.To reach the realm of food into food, which go beyond thebarriers, to create conditions to seize the opportunity, through defeat, by "eatinginspire the greatest wisdom.The fourth episode: taste of timePreserved food, dry dry dry,and soaked in soy sauce, freezing is the most ancient Chinese history,such as food preservation methods.Today, theChinese are still tothis type of food likeany.This setcovers main foodare Bacon, ham,roast meat, saltedfish (marinated fish),pickles,vegetables, pickled stainsdishes, as well as salt, sugar, oil, cured, dried, frozen in differentfood preservation methods, show based on this variety of Chinesefood and raw materials. Storage of food from an earlier save foodconvenient to bring development tothe people of the continuedpursuit of food taste, fresh-keeping technology of Chinese wisdom iscontained in, rendering the lives of Chinese, while "pickledfermented freshalso contains a Chinese people's emotional and cultural images, such as for his hometown's thoughts, inside there are emotional for a long time, and so on.The fifth episode: Secrets of the kitchen And the West"dishes ansuperb cuisine skills through stories, to show Chinese people's skillsin the kitchen. The sixth episode: the reconciliation of the fivesensesChinese cuisine is known as "tasteis the soul of that.Different raw materials, different condiments, different modulationtechniques, masters of different seasoning, leading the food reachesthe realm of more delicious. Salty, sweet, salt, sour, sweet, hot andsour, spicy, spicy, fragrant, delicious ……Each kind of food, after careful cooking of Chinese production, presented a different taste and temperament. In this set is to explore the Chinese cook neededto taste different sauces, display processing technique of richseasonings, decrypt the seasoning of Chinese high technology. 10stories, covering Sichuan, Shandong, Guangdong, Xinjiang, Yunnan,Huaiyangcuisineandfourbasisarepresentative geographical, such as food, by presenting a variety of cooking and culture, described the moment the real life of the Chinese people to express their true feelings.The seventh episode: our field As the last set, this set will lead the audience through a return--from the table return to the Earth.Food on the table as a starting point, then gaze into the vast fields to produce a variety of food raw material, exploring sources of food, how they are produced by humans in a variety of ways, and highlighting environmental protection of agricultural production, it is this way can provide essential quality assurance for food--good and clean.美食-英文手抄报篇二:英语手抄报饮食Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world —from East Asia to North America, Australia, Western Europe and Southern Africa.Region cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight GreatTraditions :Anhui,Cantonese,Fujian, Hunan,Jiangsu,Shandong,Sichuan, and Zhejiang.Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine are often considered as the standouts ofChinese cuisine and due to their influence are proclaimed as the Four GreatTraditions.Consisting of Jinancuisine and Jiaodongcuisine,Shandongcuisine, clear, pureand not greasy, ischaracterized by itsemphasis on aroma,freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Shandong's most famous dish is the Sweat and Sour Carp.Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer.Jiangsu Cuisine,also calledHuaiyang Cuisine,is popular in thelower reach of theYangtze River.Cooking echniquesconsist of stewing,braising, roasting,simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology,and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland. Comprisingthe three.local cuisines of Hangzhou, Hangzhou Cuisine is the most famous one amongCantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meatsand vegetables. In fact,people in Northern Chinaoften say that Cantonesepeople will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. Itdoesn't use much spice, bringing out the natural flavor of the vegetables and meats.Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger andfermented soybean are also used in the cooking process. It cannot be said that one who does not experience Sichuan food ever reaches China.If you eatSichuan cuisine andfind it too bland,then you areprobably not eatingauthentic Sichuancuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth.关于食物的英文手抄报篇三:英语手抄报饮食类别：英语手抄报学校：海丰县大湖镇湖仔小学版面设计：钱恒赞闫树卫尺寸：640x480 像素班级：四年级(4)班文字编辑：钱恒赞大小：71KB(72417 Bytes) 指导老师：付方磊美术编辑：闫树卫关于食物的英文手抄报简介：本作品尺寸为640x480像素，由海丰县大湖镇湖仔小学四年级(4)班钱恒赞和闫树卫共同制作，手抄报版面设计过程在付方磊老师的指导下完成。
