小吃（英语高手进）

原文
陕西的小吃

1、羊肉泡馍
牛羊肉泡馍，是独具西安方邦特色的著名小吃，西安老孙家饭庄从一八九八年开始经营，迄今已有百年历史。
传说，牛羊肉泡是在公元前11世纪古代"牛羊羹"的基础上演化而来的。西周时 曾将"牛羊羹"列为国王、诸侯的"礼馔"。据《宋书》记载， 南北朝时，毛修之因向宋武帝献上牛羊羹这一绝味，武帝竞封为太官史，后又升为尚书光禄大夫。还有一段风趣的传说，大宋皇帝赵匡胤称帝前受困于长安，终日过着忍饥挨饿的生活，一日来到一家正在煮制牛羊肉的店铺前，掌柜见其可怜，遂让其把自带的干馍掰碎，然后给他浇了一勺滚热肉汤放在火上煮透。赵匡胤狼吞虎咽地吞食，感到其味是天下最好吃的美食。后来，赵匡胤黄袍加身，做了皇帝，一日，路过长安，仍不忘当年在这里吃过的牛羊肉煮馍，同文武大臣专门找到这家饭铺吃了牛羊肉泡馍，仍感鲜美无比，胜过山珍海味，并重赏了这家店铺的掌柜。皇上吃泡馍的故事一经传开，牛羊肉泡成了长安街上的著名小吃。北宋大文学家苏东坡曾有"陇馔有熊腊，秦烹唯羊羹"的赞美诗句。
2、黄桂稠酒
陕西的风味菜点以其所包含的丰富历史典故和文化情趣为越来越多的游人所了解和喜爱。酒席宴上吃喝是不分家的，于是陕西最有名的饮品黄桂稠酒就开始大行其道了。到如今，从大酒店到街坊小吃铺，到处都在卖热气腾腾的稠酒，以至很多西安的老人和小孩也都能给外地客说出几句有关杨贵妃与稠酒的传说来.
黄桂稠酒是用糯米和小曲酿成的甜酒，因其配有芳香的黄桂而得名。此酒状如玉液，绵甜醇香，回味悠长，据说其历史可追溯到周代的"醪醴"。经考证，在蒸馏酒发明以前，我们的老祖宗们一直喝的就是这种米酒，尤其是唐代，"李白斗酒诗百篇，长安市上酒家眠，天子呼来不上船，自称臣是酒中仙。"杜甫此处所说的"斗酒"即是指稠酒，关于这一点近年来出土的唐墓壁画亦可为证：1992年在长安县南里王村出土的韦氏家族墓中，有一幅主人庭院宴客图，图上有两个女童从两侧端酒上席。有考古专家指出，这画上的酒是从旁边现压现端，一如李白诗"风吹柳花满店香，吴姬压酒劝客尝"所描绘的景象。其关键是一个"压"字，即用人力使酒汁与酒糟分离开，这情景，在今日西安一些"老字号"饭店中仍然可以看到。
3、荞面饸饹
西安城墙内的西北方向有一个地方名叫教场门，顾名思义，大概是当年八旗兵、绿营兵操演武功的地方。"门"没有看到过，但在相当长一段时间里，"教场门"三个字出现在西安人的口中，常常是后面还挂着另两个字"饸饹"。
因多用荞麦面制成，比较固定的叫法是荞面饸饹。据有人考证说此食物在元代已经有了，根据是元人王桢著的《农书·荞麦》节中有"北方山后，诸郡多种，磨而为面或作汤饼，渭之河漏。""河漏"、" 饸饹"，两者在读音上无论按普通话还是陕西腔都很相近，也许后者是前者的转音吧。
4、灌汤包子
贾三是西安城的名人。来到西安，你是无论如何该去品味贾三先生透彻人心的清真和美伦美焕的技艺。找到贾三，你就算是找到了真正的小吃。西安的小吃多，"贾三灌汤包子"是名头最大、字号最为响亮的西安小吃之一。

翻译文

Shaanxi's snack

1st, the mutton soaks the steamed bread
The cow mutton soaks the steamed bread, was the alone Xi'an side nation characteristic famous snack, the Xi'an Lao Sun family large-scale restaurant starts from 1898 to manage, up to now already some hundred years history.
The fable, the cow mutton soaked is ancient times "the cow kind of candy-like cake" foundation performance but comes in the B.C.E. 11 centuries. When Western Zhou Dynasty Zeng "cow kind of candy-like cake" will list as king, feudal lord's "ritual food". According to "Song shu" records, when Southern and Northern Dynasties, the wool repairs because offers cow kind of candy-like cake this certainly taste to Song Wudi, Wu Dijing seals as too the official history, latter rises for Shangshu light wealth doctor. Front also some section of charming fables, great Song Emperor Zhao Kuangyin proclaims oneself emperor is been stranded in Chang An, is spending the life all day long which poverties, on first arrives to boil the system cow mutton in front of the shop, the storekeeper sees its is pitiful, then lets it the dry steamed bread which brings break off garrulously, then irrigated bucket boiling hot bouillon for him to place on the fire to boil thoroughly. Zhao Kuangyin swallows greedily, felt its taste is the world most delicious good food. Afterwards, Zhao Kuangyin was acclaimed as emperor, has been emperor, on first, passed by Chang An, still did not forget has eaten in here the cow mutton to boil the steamed bread in the past, found this family small food store with civil and military minister to eat the cow mutton specially to soak the steamed bread, still felt tastily is incomparable, exceeds the delicacies of every kind, and generous recompense this family shop storekeeper. The emperor eats soaks the steamed bread the story as soon as to pass through spreads, the cow mutton soaked on Chang'an Street's famous snack. Northern Song Dynasty big writer Su Dongpo once had the "Gansu food to have the bear to be sacrificial, Qin Pengwei kind of candy-like cake" praised the verse.
2nd, Huang Guichou liquor
Shaanxi's typical local dish take the rich historical literary reference and the cultural appeal which its contains as more and more many tourists understands and the affection. At the banquet feast the food and drink is does not divide family property, thereupon Shaanxi most famous drinks Huang Guichou the liquor started 大行其道. Until now, from the hotel to the neighbor restaurant, everywhere all was selling the steaming hot thick liquor, down to the very many Xi'an's old people and the child also all could give the outside areas guest to say several concerned Yang Guifei and the thick liquor fable
Huang Guichou the liquor is the sweet wine which breeds with the glutinous rice and the song, because it has fragrant Huang Guier to acquire fame. This liquor as if fine wine, mellow fragrant and mellow, the aftertaste is long, it is said its history may trace to Zhou Dynasty's "unclear wine sweet wine". After textual research, before liquor invention, our ancestors always drink are this kind of rice wines, the Tang Dynasty, "Li Bai fights liquor poem hundred in particular, the Chang An market wineshop dormancy, the emperor shouts does not embark, from professes allegiance is in the liquor the immortal. "Du Fu this quarter said" fights liquor "refers to the thick liquor, about this point the unearthed Tang grave mural also might be in recent years the card: In 1992 south Chang'an County in the king village unearthed Wei family grave, some master garden entertained guests at a banquet the chart, on the chart has two girls from two sides ends liquor the mat. Some archaeology experts pointed out, this marks the liquor is presently presses from side presently carries, a like Li Bai the poem "wind blows Liu Huaman the shop to be fragrant, the woman from the wu region presses the liquor to urge the guest to taste the picture which" describes. Its key is "presses the" character, namely causes the liquor juice and the distiller's grain minute with the manpower leaves, this scene, hotel still might see in today Xi'an some "in the old shop" to.
3rd, 荞 surface
In the Xi'an city wall northwest direction has a place name to be called the parade ground gate, as the name suggests, probably was the same year eight banners soldier, the green-standard troops drills Wugong the place. "gate" has not seen to, but in quite long period of time, "the parade ground gate" three characters appears in the Xi'an person's mouth, is frequently behind also is hanging another two characters "□□".
Because the multipurpose buckwheat surface makes, compared with fixed 叫法 is 荞 the surface □□. Occupies the human to textually research said this food already had in the Yuan Dynasty, after was Yuan Humanwang the hardwood "Agricultural Book □Buckwheat" in the festival has north "the Fangshan, various county many kinds of, rubs but or makes the noodles in soup for the surface, heluo of the Wei. "" heluo "," □□", two in pronunciation regardless of very is all close according to the standard spoken Chinese Shaanxi cavity, perhaps latter is former warble tone.
4th, fills the soup steamed stuffed bun
Jia three is the Xi'an city celebrity. Comes to Xi'an, you are should go in any event to savor Mr. Jia three the thorough will of the people Islamic and the beautiful roentgen American bright technique. Found Jia three, you had found the genuine snack. Xi'an's snack many, "Jia three fills soup steamed stuffed bun" is the reputation is biggest, one of words most resounding Xi'an snacks.
句子里：《□》就是空格得意思

这有好几个:你自己选选:
(1)
A skin milk can be said to be the most bright a name card in agreeable virtuous delicacies.Agreeable virtuous abounds in the high-quality water buffalo milk, besides a skin milk outside, the ginger bumpses the milk, fry the milk and fry the milk, milk fried dumpling, milk a round flat cake, following the virtuous person develops out various uses of the water buffalo milk all.The delicacies prose house shen is great to say not:Agreeable virtuous person to milk of deeply attached, do not say in the south of ling, is whole the race of han too very rare.
Big and good water buffalo milk pole liang , there is" a bead" with" hang the cup" of thick dense.Milk flavor with joss-stick, use to cook such as" big and good fry the milk", again or create" braise a skin milk" with to" ginger juice bump the milk" etc., all have the very good result.
A skin milk faces with people's letter, the letter of renmost for main line, two should be and together the root livings, the first ancestor is all a " the father of a skin milk" dong filial piety hua .There is a renletter in the happy road in east, person every evening a jiji , the business is very it is prosperous.We arrive at to gather news here, hot liver beam the boss carries an a skin milk provides us to taste.
The wonderful place of a skin milk, ising the milk on skin can keep skin from laying egg the liquid is intemperate but appear aging, so special lubrication in finished product.Because the work preface is complicated, the creation is fine, to do an a perfect a skins milk, the whole distance needs 2 and a half hours.
A skin milk chooses the fresh water buffalo milk that use has not yet the dilution, adding just the right amount of refined sugar, boiling with the slow fire, avoiding the fresh protein in the milk concretion.Need the refined sugar well after fusing, divide to note an inside, need the hot milk jing after places the cooling, superficial coagulation a very thin milk in layer skin, sign to take the milk skin dime lightly with the zhu at this time, pour out the milk along the rim of a bowl.Leave the milk skin in a bottom.This work preface handles to call the " too skin".The milk of pouring out joins the egg the pure mixing evenly, mixs with the egg milk to syrup with the filter after filtering, infuse into lightly from the leathern openings in milk in a bottom, make milk skin floats to rise slowly.Original bowl into pot, cover the arch form pot cover, the ge water braises to again familiar, then a skin milk.Beam the owner says, the main work preface is still to complete personally from him, after all is secret that one after one generation it is rumored amid.
Gather news that very day, we be lucky to permit to arrive at kitchen second floors, miraculous a skins milk creation in the spot visit process.The at present a view make person marveling without stop:See 100 semi-processed goodses tidy only but arrange in small compass more than 20 rices in case on the stage grow, a honor guard for is white porcelain, milk,such as white jade,, as ifly battlefield ordering soldier arranging is general, the condition is extremely sublime.
Because that very day is experience that Christmas festival the first a day, press beam the boss, evening to person who eat a pair of skin milks will compare usually much several times.The letter of ren is old to spread although it is said each color a light repast, cold drink has several hundred kinds of, but a skin milk is forever lord to beat the product.Can sell usually several 100 bowl, the stanza day off then sells up to thousand.
The yongzuthat there is not a few a skins milk complains to say:A skin milk is too sweet.Beam the owner says, for looking after the modern people the low taking a meal the request thermally, he has reduced the sugar, but can't reduce again too severe, otherwise the fresh flavor of the water buffalo milk do not come for.
(2)

Shuangpinai Shunde cuisine can be said to be one of the most beautiful cards.Shunde milk rich in water quality, in addition to Shuangpinai, ginger plane milk, milk speculation that the bombing of milk, milk fried dumpling, milk cake.Shunde people of the various uses of water have developed the milk.Food essayist fei said : Shunde passion for the milk, let alone in the southern whole Chinese nation is also very rare.Big milk very good water quality goods, "depressed" and "pegged Cup," the stiffness.Milk special incense, used runners as "milk-speculation", or the production of "stewing Shuangpinai" as well as the "Ingredients plane milk."have excellent results.Shuangpinai to a trust, most of whom Ren, both from the same root, is the ancestor of "Father Shuangpinai" DONG Xiao Hua.Hui Dongle road in a letter to the head every night, the presence of a very brisk business.We come here to interview, the boss brought out a warm beam five or six tastes Shuangpinai for our taste.Shuangpinai the instance, the surface is Naipi subcutaneous egg if you can prevent aging and, in particular lubrication products.Because of the complicated process to produce fine to make a perfect Shuangpinai throughout needed two hours and 30 minutes.Shuangpinai use of fresh water without diluting milk, adding some sugar, and boil slowly, to avoid milk protein coagulation.To be fully dissolved sugar, separate injection bowls, you put it aside for at least hot milk after cooling, a thin surface layer formation Naipi.At this time using bamboo stick lightly to provoke Naipi 3.10, milk tray along the ground.Naipi left in the tip.This treatment process called "rolling too Paper."Adding egg white milk down the well. Ovo mixed slurry used Filter,She injected from the tip Naipi the bunghole, Naipi slowly float.Original bowl wok, back arched Cover and Riser again Dunzhi cooked, it becomes Shuangpinai.Beam boss said he personally completed the major processes remains, after all, the secret of which is handed down from generation to generation.Interview the same day, we honor given to the second floor of the kitchen, visiting the magical Shuangpinai production process.Scene : the amazing eyes only 100 ranked in the Bowl semi-neat and intensive case of the 20-meter-long stage,is a white porcelain bowl, white as milk, as the honor guard generally ranked soldiers on the battlefield, is extremely impressive.Because that day is the day before Christmas, according to Liang bosses experience, the evening will eat Shuangpinai times higher than normal.Ren old shop Although colored snacks, cold hundreds, but never hit Shuangpinai products.Weekdays selling hundreds of bowls, sold 1,000 holidays will bowl.Many of the fan complained : Shuangpinai Shuangpinai a sicky-sweet.Beam boss said that to address the modern low calorie consumption, he has reduced sugar, but it can not be reduced too drastically.Otherwise, the flavor of milk could not get off the water.
(3)
Double Pi Naike said is a Shunde good food sharpest name card. Shunde is rich in the high quality water milk, besides the double skin milk, Jiang Zhuangnai, fried the milk, explodes the milk, the milk pot-sticker, the cheese, the Shunde person all develops water milk each use. Good food proser Shen Hongfei said that,Shunde people to milk being passionately devoted, let alone in Lingnan, is the entire Han nationality extremely is also rare.
The greatly good water milk dresses up extremely, has “the silver ingot” and “hangs the cup” thick thick. Down to the milk taste is especially fragrant, uses for to prepare food like “fries the milk greatly good”, or the manufacture “cooks the double skin milk” “Jiang Zhizhuang the milk” and so on, has the extremely good effect.
Double Pi Nai to believes, the kind letter most orthodox school by the people, the two originally are lives with the root, the first ancestors all are “father of the double skin milk” Dong Xiaohua. Has a kind letter in east Le Lu, every evening number of people is all numerous, business extremely prosperous. We arrive here to interview, warm boss Liang carried leaves 56 kind of taste double skin milks to taste for us.
The double Pi Nai interesting part of it, is on the surface cream may prevent the skin lays eggs the fluid to go too far appears the aging, therefore the end product lubricates specially. Because working procedure complicated, the manufacture is fine, must make a perfect double skin milk, the entire journey needs for 2 half hour.
The double skin milk selects without the dilution fresh water milk, adds the right amount white sugar, boils with the slow fire, avoids in the fresh milk the protein coagulation. After treats the white sugar full dissolution, divides in the note bowl, after waits the hot milk to settle cooling, on the surface congeals light cream, this time gently provokes a cream jiao with the bamboo slip, pours the milk along the bowl nearby. Leaves behind the cream in the bowl bottom. This working procedure processing is called “扌 too the skin”. Pours the milk which comes out to join the egg white to mix evenly, filters the egg milk mix thick liquid after the filter, pours into gently from the bowl bottom cream jaw opening, causes the cream to float off slowly. The original bowl enters the pot, covers the arch pot cover, separates the water to cook again to ripely, then forms a pair the skin milk. Boss Liang said that, the main working procedure still personally completed by him, was after all the secret which was the continuation of in among.
The interview same day, we are allowed to arrive fortunately the kitchen two buildings, the scene visit mysterious double skin milk manufacture process. At present scene mirable not already: Sees only hundred bowls of half-finished products neatly and arranges crowdedly in on more than 20 Mi Chang document Taiwan, the bowl is the white enamel, milk like Baiyu, is similar to the guard of honor which a sandy plain soldier arranges to be ordinary, scene extremely magnificent sight.
Because the same day is the Christmas day day before, according to boss Liang's experience, the human who evening eats double Pi Nai can compared to usually many several times. Although the kind letter established shop the assorted snack, the cold drink have several hundred kinds, but the double skin milk forever is the host hits the product. Ordinary day may sell several hundred bowls, the holiday must sell over a thousand bowls.
Has many double Pi Nai to support the wholesale to complain: Double Pi Naitai was sweet. Boss Liang said, in order to consider the modern people low quantity of heat to eat food the request, he already reduced the sugar minute, but cannot reduce too fiercely, otherwise the water milk fresh taste cannot come out.

如是翻成英文，太长了。至少分成八段。

原文
5、陕西凉皮
陕西凉皮种类繁多，做法各异，调拌时各具特色，口味也不同，在这里，仅举出几种。
麻酱凉皮 一种典型的清真吃法。其做法较简单，把面粉调成糊状，盛入特制的金属凉皮箩里，摇支凉皮萝使面精平平地铺在箩底，然后放入开水锅内蒸制成熟。吃时，把面皮切成半厘米宽的条，一般加辅料为黄瓜丝，调入盐、醋、酱、芝麻酱、辣椒油等即可。
秦镇凉皮 以大米粉为原料制成，因产于户县的秦镇，也叫秦镇米皮。制作时把大米粉调节为糊状，平铺在多层竹蒸笼内，旺火蒸熟。吃时，用近一米长、20多厘米宽的大铡刀铡成细丝，加入辅料青菜、小豆芽等，调入佐料，好的口味全在辣椒油上，调好的凉皮全呈红色，辣里香。
汉中凉皮 因产于汉中地区而得名。由于加工时用小石磨加水将米磨制成米粉浆，又叫水磨凉皮。制作时，将磨砀米粉浆平铺于竹蒸笼上蒸制。加入调料，主要是蒜汁、辣椒油、口味酸辣之中透着蒜香。
岐山擀面皮 岐山县制作的最佳。制作时，将小麦粉洗出面筋，把淀粉擀成薄饼，上蒸笼蒸制。制成凉皮既软又粘。调料以岐山当地酿制的粮食醋和辣椒油为主，辅以洗出的面筋丝，在一小铁锅内拌合均匀，盛盘而飨客，其口味主要特点是酸、辣、香。
面筋凉皮 主产于关中地区，加工时，要先洗出面筋，淀粉调成糊，盛入金属凉皮箩上锅蒸制。调制时，加入蒸烹面筋块、时令蔬菜，调味品有醋、酱、蒜汁、味精、盐、辣椒油、香油等，吃时别有风味。 除以上几种外，陕西还有扶风的烙面皮，汉中的魔芋凉皮、黑米凉皮，陕北的绿豆凉皮等等。
6、泡泡油糕
特点：色泽乳白、表皮膨松，如轻纱制就、蝉翼捏成。
主要原料：水烫面、黄桂、白糖、桃仁、玫瑰、大油。
简要介绍：泡泡油糕是用水烫面、大油、黄桂、白糖馅等原料制成，制作方法独特精制。其主要特征为色泽乳白、表皮膨松，犹如轻纱制就、蝉翼捏成，可谓巧夺天工，深受人们的青睐。
7、岐山面
陕西的臊子面历史悠久，清代已经很驰名。以薄、筋、光、煎、稀、汪、酸、辣、香而闻名，用精白面粉、猪肉、黄花菜、鸡蛋、木耳、豆腐、蒜苗等原料和多种调味品制成。其基本制作工艺是：面条要用手擀成，并达到面薄条细、筋韧光滑、软硬适度的标准。做臊子是先将猪肉切成薄片，入热油锅烹炒，同时加入生姜、食盐、调料面、辣面和陈醋炒透即成。把豆腐、黄花菜、木耳炒好为底菜，鸡蛋摊成蛋皮，切成棱形小片，加切小的蒜苗做漂菜。吃时先将面条煮熟捞入碗内，打入底菜，再浇汤，放臊子和漂菜。
岐山面要求宽汤，即汤多面少，并突出酸辣味。所谓煎、汪即面条要热的烫嘴、油要多，才能体现此面的特色。岐山面是一种高碳水化合物、高饱和脂肪酸的地方特色面食。
在古城西安乃至三秦大地享有盛誉的西安永明岐山面馆是西安市规模最大的一家岐山面馆，永明岐山面继承三千年西岐故里遗风，并运用现代科技进行了工艺创新，使永明岐山面具有"薄筋光，煎稀汪，酸辣香，不喝汤，回味长"的15字特色，以极富营养价值的天然植物的五端（根，茎，叶，花，藻）和五色（红，黄，白，绿，黑）再配以数十种名贵调料烹制而成，营养成分平衡，营养价值极高，实属价格低廉的大众营养快餐。

翻译文
5th, Shaanxi Western Liang skin
Shaanxi Western Liang skin type many, procedure respectively different, the accent mixes when unique, the taste is also different, in here, only points out several kinds.
Hemp sauce cool skin one kind of typical Islamic 吃法. Its procedure simple, sticks the bread flour furnishing the shape, abundantly enters in the metal cool large basket woven of thin bamboo strips which specially makes, swings cool Pi Luoshi the surface essence average makeshift bed on the ground in the gross bottom, then puts in the kettle to steam the system to be mature. When eats, slivers the cheek half centimeter wide strip, the general Canadian supplementary material is the cucumber silk, calls in the salt, the vinegar, the sauce, the sesame jam, the chili oil and so on then.
Qin Zhenliang pi takeda the rice noodle makes as the raw material, because produces in Hu Xian's Qin town, also calls Qin Zhenmi the skin. When manufacture for sticks the big rice noodle adjustment the shape, the even shop in the multilayered bamboo steamer, the strong fire steams ripely. When eats, with a nearly meter long, more than 20 centimeter wide big straw cutter slots the filament, joins the supplementary material green vegetables, the small bean sprouts and so on, calls in the seasoning, the good taste all on the chili oil, adjusts good cool Pi Quancheng to be red, spicy in fragrance.
Hanzhong cool Pi Yinchan but acquires fame in the Hanzhong area. Because processes time rubs with the small stone mill watering the rice makes the rice wheat-flour paste, also is called the levigation cool skin. When manufacture, will rub 砀 the rice wheat-flour paste even shop to steam the system on the bamboo steamer. Joins the seasoning, mainly is 蒜汁, the chili oil, the taste harsh in passes the garlic to be fragrant.
The kishan rolls best which cheek Qishan County manufactures. When manufacture, washes the wheat flour the gluten, rolls the starch the pizza, on the steamer steams the system. Makes the cool skin both to be soft and sticks. Seasoning grain vinegar and chili oil which ferments by the kishan locality primarily, auxiliary by the gluten silk which washes, mixes evenly in a small iron saucepan, the catch basin but entertains with food and drink the guest, its taste main characteristic is the acid, spicy, is fragrant.
When gluten cool Pi Zhuchan in Guanzhong area, processing, must wash the gluten first, the starch furnishing sticks, abundantly enters on the metal cool large basket woven of thin bamboo strips the pot to steam the system. When modulation, joins steams boils the gluten block, the season vegetables, the seasoning has the vinegar, the sauce, 蒜汁, the monosodium glutamate, the salt, the chili oil, the sesame oil and so on, eats when has a distinct flavor. Divides outside several kinds, Shaanxi also has Fufeng to iron the cheek, Hanzhong's amorphopallus riveri cool skin, the brown rice cool skin, North Shaanxi's mung bean cool skin and so on.
6th, froth spongecake made with lard
Characteristic: The luster creamy white, the epidermis swollens the pine, like the fine gauze system on, the cicada wing pinches.
Main raw material: Sets the hair the surface, Huang Gui, the white sugar, the peach kernel, the rose, the big oil.
Briefly introduced that, The froth spongecake made with lard is the water used burns the surface, the big oil, raw material and so on Huang Gui, white sugar filling makes, the manufacture method uniquely purifies. Its main characteristic for the luster creamy white, the epidermis swollens the pine, justs like the fine gauze system on, the cicada wing pinches, it may be said wonderful workmanship, deeply people's favor.
7th, kishan surface
Shaanxi's ground or diced meat surface history glorious, the Qing Dynasty already very was famous. By thin, the muscle, the light, fry, thinly, Wang, the acid, is spicy, the fragrance but is well-known, with fine white raw material and the many kinds of seasonings and so on bread flour, pork, day lily, egg, auricularia auricula, bean curd, tender garlic shoots makes. Its basic manufacture craft is: The noodles must use the hand to roll, and achieved the surface thin strip thin, the muscle strong is smooth, the soft hard moderate standard. Makes the ground or diced meat is first the pork slice, enters the hot wok with cooking oil to boil fries, at the same time joins the ginger, the table salt, the seasoning surface, the spicy surface and the aged vinegar fries thoroughly namely becomes. The bean curd, the day lily, the auricularia auricula fry is the bottom vegetable, egg booth Cheng Danpi, slivers the lozenge small piece, Canada cuts the small tender garlic shoots to do floats the vegetable. Eats when boils thoroughly first the noodles fishes into in the bowl, infiltrates the bottom vegetable, re-waters the soup, puts the ground or diced meat and floats the vegetable.
Kishan surface request width soup, namely Tang Duomian few, and the prominent acid is hot. So-called fries, Wang is the noodles hotly wants to scald the mouth, the oil must be many, can manifest this surface the characteristic. The kishan surface is one kind of high carbohydrate, the high saturated fatty acid place characteristic wheaten food.
Will enjoy the high reputation in old city Xi'an and even the three Qin earth Xi'an forever the bright kishan noodle restaurant will be a Xi'an scale biggest kishan noodle restaurant, forever the bright kishan surface will inherit west 3000 岐 the native place customs handed down from the past, and has carried on the craft innovation using the modern science and technology, enable forever the bright kishan mask to have the "thin muscle light, will fry thin Wang, harsh fragrant, will not eat the soup, the aftertaste long" 15 characters characteristic, by the extremely rich nutritional value natural plant's five ends (root, stem, leaf, flower, algae) and 五色 (will be red, yellow, white, green, Black) matches again by dozens of kind of precious seasonings boils the system but to become, nutrition ingredient balanced, the nutritional value is extremely high, the reality is the price inexpensive populace nutrition fast-food.

英语高手进!不是高手也进
比基尼(bikini)、马拉松(Marathon)、高尔夫球(golf)、卡拉OK(日语karaoke)、沙龙(salon)、色拉(salad)、布丁(pudding)、三明治(sandwich)、汉堡包(hamburger)、比萨饼(pizza)、巧克力(choc01ate)、柠檬(1emon)、白兰地(brandy)、威士忌(whisky)、雪茄(cigar)、芭蕾(ballet)、边斯科(disco)、探戈(tango)、...

小吃二(英语高手进)
如是翻成英文，太长了。至少分成八段。

英语高手进,请把所有的时态都列出来
1) 含有动作已经完成意义的动词,如:arrive, enter, open等,当主句和从句的两个动作紧紧相连时,两个动词都可以用一般过去时。如: When he entered the office, he heard the telephone ringing. 他一进办公室,就听到电话响了。 2) 由连词before, after, as soon as 等引导的从句,由于连词本身意义已经说明主...

英语高手进
饮用果汁。吃午餐。几点了？这是一点。李彤在做什么？他在骑自行车。她在做什么？和李彤一样 他在做什么？他在读书。他在做什么？他的散步。她在读书。他在跑步 她的游泳。他在睡觉。她' swriting 。他在绘画。她在喝水 那个男孩是谁 哪个男孩 和狗在一起的那个 哦，他是我的朋友，他叫李彤 ...

英语高手进!详细的英语语法总结
英语高手进!详细的英语语法总结 语法复习总结:一般将来时(2种),现在完成时、过去进行时三种时态的概念、构成、标志词、用法举例(每种时态不少于10个);宾语从句、状语从句、反义疑问句复习总结(概念、用法、注... 语法复习总结:一般将来时(2种),现在完成时、过去进行时三种时态的概念、构成、标志词、用法举例(每...

英语高手请进!一道语法选择题(2001)
。还不如 让楼主 自己 在网上搜。很简单 twice 后面不能加 不带限定词的名词 所以 选项C 是错误答案 如果 选C 应该是.Americans eat twice the protein that they actually need 正确答案 就是 A.twice as much protein 我认为 楼主 对这个句型 一定 很熟悉 ，无需多讲 。

英语高手进 (不要电脑直接翻译 ,谢)
I am unable to find my form. Where had you seen its , mother?我找不到我的表。你在哪里见过它吗，妈妈？Not. See! What is that your book moves downwards? 没有。瞧!你书下的是什么?Now is 7 o'clock. Jim eats breakfast in course of.现在是7点。Jim正在吃早餐。望采纳!!!

新概念二适合我读吗?英语高手进(急)
你好，根据你的情况，我觉得可以考虑读新概念2.二册是这样的结构：4个单元，每个单元的难度是阶梯性的，就是说第一单元最简单，最后一个单元更靠近第三册。你只要学第2册的时候把第一册的单词都巩固了，学第2册是没什么问题的。但是学的时候要一步一个脚印，不要漏掉任何一个语法知识，你的英语...

英语高手进 请翻译句子(新概念3)
13.我们决心每天早上起的更早，吃的少点，多做点家务 :We decide to get up earlier,eat less,do more household chores everyday.14.我给自己制订了2个适中的目标 I have woked out two moderate goals for myself.16.他在努力学英语:He strives to learn English.17.躲避 闪开:avoid,shun ...

一句英语翻译(高手进)
首先，我们需要理解“a good lesson”在这里的含义是指【一个教训】。英语中的表达“I'll give you a good lesson”相当于中文的“给你点颜色看看”。接着，分析句子结构。原句是一个复合句，包含了一个主句和多个修饰成分。主句的结构是“It is a good lesson for a man to step aside...”...