各地小吃如何用英文说用英语介绍中国小吃( 二 ) _小吃

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二、西安小吃
1、羊肉泡馍
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 .
羊肉泡馍在西安食品界是最具代表性的小吃。吃羊肉泡馍的规矩是在让厨师把它变成炖菜之前，自己先把馒头撕成小块。

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2、肉夹馍
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.
肉夹馍是全市最喜欢汉堡。美味的肉夹馍由两要素组成–多汁的肉丝炖牛肉和香脆的烤面包。

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3、凉皮
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，冷却，切成薄片。面条通常用辣椒油、胡椒粉、醋和蒜片做成。然后配上豆芽和切好的黄瓜。

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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面条 —— 通常被描述为像一个带， Biangbiang面条宽，厚，长。一串面条可以很容易地填满你。

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5、粉蒸肉
【各地小吃如何用英文说用英语介绍中国小吃】This unassuming-looking dish packs 23 herbs, spices and seasonings into one serving and requires seven hours to cook.
这个看起来不起眼的菜将23种香草、香料和调味料放进一个菜里，需要七个小时才能烹制。

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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备的饮料，多作为主食与糌粑一起食用。砖茶含鞣酸多，刺激肠胃蠕动加快消化，单喝极易饥饿，必须加酥油或牛奶，酥油茶因具有极高的热量，能消除寒气补充人体所需的热量，是香格里拉地区最好的饮料。

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2、过桥米线
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.