西安旅游景点美食英文介绍图解(西安美食英文介绍带翻译)

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西安旅游英语翻译各种传统美食

考网英文写作翻译频道为大家整理的西安旅游英语翻译各种传统美食，供大家参考:)

西安的美食，你都尝过了吗？你知道它英语睁裤怎么读不？

Xi’an cuisine, you have tasted it? Do you know how to read English it not？

1.羊肉泡馍（Pita Bread Soaked in Lamb Soup）Pita Bread Soaked in Lamb Soup是陕西的风味美馔，尤以XIan最享盛名。因它暖胃耐饥，素为西安和西北地区各族人民所喜爱，外宾来陕也争先品尝，以饱口福。新中国成立以来，特别是用以招待国际友人，也深受好评。羊肉泡馍已成为陕西名食的“总代表”。

2.肉夹馍（Chinese hamburger）Chinese hamburger，制作简单，实际是两种食物的绝妙组合：腊汁肉，白吉馍。肉夹馍合腊汁肉、白吉馍为一体，互为烘托，将各自滋味发挥到极致。具有色泽红润，气味芬芳，肉质软糯，糜而不烂，悉哗简浓郁醇香，入口即化的独特风味。

3.麻酱凉皮（Cold noddle with sesame）Cold noddle with sesame具有“筋”“薄”、“细”、“穰”四大特色。“筋”，是说劲道，有嚼头；“薄”，是说蒸得薄；“细”，是说切得细；“穰”，是说柔软。而且专指陕西凉皮、汉中凉皮、户县米面凉皮、秦镇凉皮。其中陕西户县秦镇是大米面皮子的发祥地。

4.粉蒸肉（Steamed pork with rice and flour）Steamed pork with rice and flour为中国传统的待客名菜。成菜时以老藕垫底，色泽粉红，粉糯而清香，更为添色。粉蒸肉做法：把五花肉皮刮净，切成10公分长，0.5公分的厚片，放入炒粉，甜面酱、白糖、姜葱丝拌匀上笼蒸5个小时，扣盘即成。

5.八宝稀饭（Eight Delicacies Rice）Eight Delicacies Rice是陕西古典甜菜，香甜、软糯，又营养丰富。另取蒸碗，碗底抹一层油，或间隔铺垫肥肉片，将各种果料按其需要的图案平摆碗底，然后将蒸好的糯米装入碗内，抹平，用筷子扎几个孔，上笼蒸熟，扣入菜盘内上桌。

6水盆牛(羊)肉（Basin Beef or mutton）Basin Beef or mutton据传起源于明朝崇祯年间，慈禧太后赐名“美而美”，是西安夏季的应时小吃，由一千多年前的“羊羹”发展而来的，吃时下辣面子(辣椒粉)，吃得汗流泱背，西安人认为可祛暑。因其在农历六月上市，故称“六月鲜”。水盆羊肉特点是肉烂汤清，鲜嫩爽适，味美可口，如与烧饼同吃，并佐以青蒜、芫荽、泡菜，则风味尤美。

7.荞面饸饹（Buckwheat noodle）Buckwheat noodle是陕西特色小吃之一,以荞麦为主要材料,烹饪做法以煮菜为主,口味属于酸辣味。饸饹古称“河漏”，已有600多年历史。冬可热吃，夏可凉吃，有健胃消暑的芦悉功效。制作历史悠久，素负盛名。

西安小吃的英文介绍

1, bubble steamed mutton

Bubble steamed beef and mutton is the unique characteristics of the well-known方邦Xi'an snacks, Xian Sun family restaurant business from the beginning of 1898 so far, one hundred years of history.

Legends, hot beef and mutton in the 11th century BC, the ancient"cattle and sheep share" based on evolved. Western Zhou Dynasty, he will"share of cattle and sheep" as the King, the lords of the"ceremony dishes."模芦腊 According to the"Song Book"旦滑 records, the Northern and Southern Dynasties, the gross result of amendments to the Song Dynasty of cattle and sheep presented no taste this soup, called King-Emperor官史too, and later promoted to the Book of History Guanglu doctor. There is still a humorous story, the former proclaim oneself emperor Song Emperor Zhao Kuangyin trapped in Changan, all day long live the lives of hungry day came to a cooking beef and mutton are the shop front, the treasurer to see the poor, thus them to bring their own dry steamed broken hand, and then he poured a spoonful of broth滚热place

Cook in the fire. Zhao Kuangyin devoured and swallowed, is its taste is the best in the world of food to eat. Later, Zhao Kuangyin acclaimed emperor, the emperor made a one day stopover in Changan, still did not forget that time in the beef and mutton eaten steamed cooked, with civil and military expertise to find the minister of eating beef and mutton饭铺哗虚bubble steamed, still taste great better than Delicacies, and rewarded the shop's treasurer. Bubble eating steamed king once the story spread, beef and mutton on the bubble became famous Chang An Avenue snacks. Northern Song Dynasty had great writer Su Shi's"The Prince有熊dishes Longde, Qin bean jelly cooking only" a poem of praise.

2, Huang Thick Wine

Shaanxi flavor to their dishes point contains a rich cultural history and taste for more and more visitors by understanding and love. Feast on the banquet is, regardless of family dining, so the most famous drinks in Shaanxi Huang started the popularity of the Thick Wine. Now, from the Grand Hotel to the Neighborhood and snack shops everywhere selling hot in the Thick Wine, Xi'an, as well as many old people and children and also be able to say a few words about外地客Yang and Thick Wine to the legend.

Huang Thick Wine is caused Xiaoqu glutinous rice and sweet, with its fragrant named Huang. This wine like a玉液,绵甜mellow, long aftertaste, it is said of its history can be traced back to the Zhou Dynasty's"mash sweet wine." By research, invention in distilled spirits, our ancestors have been drinking is such a wine, especially in the Tang Dynasty,"Li Bai's poems斗酒100, Chang'an City上酒家sleep, called the Son of Heaven had come on board, claiming Hill is Sally wine."Du Fu's here,"斗酒"Thick Wine refers on this point唐墓murals unearthed in recent years as evidence can also: 1992 in Chang'an County, South Lane Wangcun unearthed Wei

Family's tomb in the courtyard there is a banquet master map, chart, there are two girls from both sides of the wine on the side seats. Archaeological experts have pointed out that the wine is drawn next to the current pressure is from the client, as in Li Bai's poem"Man-shop wind Lau Fa-Xiang, Wu Ji pressure to persuade visitors to taste wine," described the scene. The key is a"pressure" character, that is human to make wine with juice and separated from the lees, this scenario in today's Xi'an, a number of"old" can still be seen in hotels.

3, buckwheat noodles饸饹

Xi'an city wall in the northwest there is a place called Jiaochang door, as the name implies, was probably the Eight Banners soldiers, green exercise the powers of the local soldiers."Gate" did not see, but for a long period of time,"teaching field gate," the words appear in Xi'an's population, are often hung behind the other two words"饸饹."

Buckwheat noodles made from the use of comparison is called a fixed饸饹buckwheat noodles. According to some research that this food has been in the Yuan Dynasty, Yuan based on the王桢the"Book of agricultural buckwheat" in section"the North after the诸郡kinds of grinding for the soup noodles or cakes, Wei River leakage."" river leakage,""饸饹", both in the pronunciation of Putonghua is based on whether the cavity is very similar to those in Shaanxi, and perhaps the former to the latter is the sound bar.

4,灌汤buns

Third, the city of Xi'an Jia celebrities. Came to Xi'an, you are in any case to go Mr. Jia San thorough taste of the Muslim people and the United States Meilen skill-hwan. Jia find three, do you even find a real snack. Xi'an snacks and more,"Jia灌汤three buns" is the head of the largest and most resounding number one in Xi'an snacks.

5, Shaanxi凉皮

Shaanxi凉皮a wide range of different practices, when mixing characteristics, tastes different, here, to cite only a few.

Sesame凉皮eat a typical Muslim. Its relatively simple approach to tune into a paste of flour, into a tailor-made metal-sheng凉皮basket, the swaying branch皮萝so cool precision flat surface at the end of the floor in the basket, and then mature steaming pot Add water. Eat when the dough into half a centimeter wide, the general increase in accessories for the cucumber wire, transferred to salt, vinegar, soy sauce, sesame, pepper oil can be.

Qin town to凉皮made of rice flour as raw material, as produced in the Qin Huxian town, but also rice叫秦town. Rice production to adjust for the paste, multi-storey flat in the bamboo steamer with steamed旺火. Eat when nearly one meter long, more than 20 centimeters wide hay cutter cut into filaments by adding vegetables accessories, small sprouts and so on, transferred sauce, a good taste in the chili oil on the whole, a good tune-wide red凉皮, Murraya spicy.

Hanzhong Hanzhong凉皮produced in the region because of its name. As a result of processing with a small stone mill by adding water to rice paste made of rice flour, also called the Water Mill凉皮. Produced when the pulp mill Dangshan flat rice noodles in steaming the bamboo steamer. Adding spices, mainly garlic juice, hot pepper oil, hot and sour taste of garlic shows.

Qishan rolling dough produced the best Qishan County. Production will be washed out gluten wheat flour, the starch into a rolling pizza, steaming on the steamer.凉皮both made of soft and sticky. Locally brewed condiment to food Qishan vinegar and chili oil, supplemented by the gluten washed out silk, in a small wok with uniform mixing, and the earth plate off, and its main characteristic is that acid taste, spicy, aroma.

Main凉皮gluten produced in the Guanzhong area, longer working hours and have to wash out the gluten, starch paste into a tune, sung to the pot metal steaming basket凉皮. Modulation, by adding steam cooking gluten block, seasonal vegetables, spices have vinegar, soy sauce, garlic juice, monosodium glutamate, salt, chili oil, sesame oil and so on, when to eat bold. In addition to the above, the Shaanxi Fufeng also branded the dough, the konjac凉皮Hanzhong,凉皮black rice, mung bean Shanbei凉皮so.

6, bubble油糕

Characteristics: the color white, epidermal bulk, such as on轻纱system,捏成Securidaca.

The main raw material:水烫face, Huang, sugar, peach kernel, Rose, Spodiopogon.

A brief introduction:油糕is a water bubble烫面, Spodiopogon, Huang, sugar and other raw materials made of stuffing, making a unique refined. The main features of the color white, epidermal bulk, as if on轻纱system, Securidaca捏成can be described as representing, by people of all ages.

7, Qishan noodles

Sub-surface of the smell of urine in Shaanxi Province has a long history, the Qing Dynasty has been very well-known. To thin, reinforced, light, fried, thin, Wang, sour, spicy, incense is known, with refined white flour, pork, day lily, eggs, fungus, tofu, etc.蒜苗made of raw materials and a variety of condiments. The basic production process is: noodles to hand-rolling into, and to achieve fine article面薄, tendons Ren smooth, hard and soft appropriate standards. Smell of urine is the first son so sliced pork into hot oil烹炒, at the same time by adding ginger, salt, spices noodles, spicy noodles and Chen醋炒through fait accompli. The bean, day lily, fungus speculation at the end of good for vegetables, eggs into蛋皮share, cut into prism

Small films, small加切drift蒜苗do dishes. Cooked noodles when eating fish first into the bowl, into the end of cooking, and then poured soup, put bashfulness, and the drift dishes.

Width requirements Qishan noodles soup, soup that is less multi-faceted, and highlight the hot and sour flavor. The so-called pan-fried, Wang that hot pasta to hot mouth, and petrol should be more in order to reflect the characteristics of this surface. Qishan surface is a high-carbohydrate, high saturated fatty acids of the local pasta.

And even in the ancient city of Xi'an, Xi'an SANQIN Sun prestigious earth Qishan Noodle House is one the largest in Xi'an Qishan Noodle Yongming Qishan西岐face hometown legacy inherited three thousand years, and the use of modern technology to carry out a process innovation, so that Sun Qishan noodles have a"thin light bars, fried thin Wang, hot and sour flavor, not soup, long aftertaste,"features 15 characters, full of nutritional value to the end of five natural plant(roots, stems, leaves, flowers, algae) and five colors(red, yellow, white, green and black) together with dozens of luxury cooking spices from, nutrient balance, high nutritional value, it is inexpensive and popular fast food nutrition.

8,葫芦头

Song葫芦头the original proposal in the"white fried intestines," It is said that so far. Pig large intestine by the other ingredients first,猪肚head加佐料after肥肠to腥臊boiled soup, steamed and then cooked by Tang.酽its rich soup,鲜香palatability, is a highly unsaturated fatty acids, high-cholesterol food.味醇is rich,鲜香滑嫩fat and not greasy, the characteristics of young and old-Safe.

Occurred in the spring of additional bubble steamed Museum\'seafood葫芦头\', an increase of sea cucumber, squid, chicken and other raw materials, more delicious flavor. Fish bowl奶汤began in the Tang Dynasty palace food\'breast stuffed fish\'. Mainly to feed the Yellow River carp, chicken, ducks, elbows, ribs stew soup into white, the preparation of copper into the pot after the Shing, the Xifeng Liquor boiling when I caught fish consumption dipped ginger vinegar sauce. Tender meat, delicious soup.

葫芦头is xi`an some snacks, hot steamed mutton it is somewhat similar to that for the break with both hands with the small loaf of steamed bread, but not the main raw material for meat, but chitterlings. It is said that葫芦头from the Tang Dynasty, Chang'an, a famous doctor Sun to the store to eat chitterlings monopoly that smell great, greasy, and that the system of law shall not be treated, we teach intelligence Road, and stay drug seasoned gourd so that the owner, Sun grateful owner, I would hoist hanging in front of medicine? quot; miscellaneous cake"also called"葫芦头"the.

9, plus steamed meat

In Xian, the old Prince Fan has become synonymous with the meat juice. Prince meat sauce originated in the Warring States Period, when the"cold meat", as generations passed, the evolution into today was the Prince of Qin taste the meat juice. Fan the meat juice Prince has recorded nearly a hundred years of history, by a name created by Fan hawkers. Because of its fine finish, the whole seasoning, fire gong that system by a long simmer, the color red, soft rotten mellow, long-stored unchanged. Fresh From the"do not eat greasy fat mouth full of meat-free residue oil, do not bite the meat from the rotten teeth, food余香long after the feast" of praise. In recent years, in the production process on the strict enforcement of rules and increase the proportion of lean meat, and incense, the spray to make them more rich

Shannon, welcomed by food. Many provinces and cities have been rated as high-quality snacks. In 1989 and won praise for its unique style, high-quality products awarded the Department of Commerce,"Golden Tripod." With fresh steamed holding白吉eat, then steamed肉酥Shannon, memorable.

10, Dumpling Dinner

Characteristics of food in Xi'an, the most known way of none other than a"dumpling feast," the name, it is mainly composed of such a mix of the feast of dumplings Zongbin feast, so called"Xian dumpling feast." Road, especially foreign tourists claimed that hundreds of dumplings, stuffed with different, different shapes捏成, Linglong剔透,或蒸或煮, pretty good, each have an elegant name and legend, was so were dazzling, full of praise."Xi'an Dumpling Feast" is divided into"feast of flowers","Peony Dinner,""dragon and phoenix feast","royal feast","Bazhen Feast" and other five high, medium and low level, by more than 180

Color appearance, flavor of the dumplings were superior composition, can be described as"one of a lattice dumplings, dumplings 100®."

西安美食英语

西安美食英语是Xi'an cuisine

拓展：西安是中国著名的历史文化名城，也是旅游胜地。除了着名的兵马俑、华清池、大雁塔等景点外，西安也是享誉全国的美食之城。下面我将介绍几道在西安必尝的美食。

1、肉夹馍

肉夹馍是陕西省著名的传统小吃，由酥皮馍和炖肉组成。酥皮馍皮薄松脆，这里的炖肉则是一道特殊的烹饪方法，将猪肉先用特殊配料腌制，再放入高压锅内慢火炖煮而成。吃时，将切好的猪肉夹在馍中，再加入姜汁、蒜泥、辣椒油、酱等调料，美味可口，是西安最常见且最受欢迎的小吃之一。

2、羊肉泡馍

羊肉泡馍是西北地区另一个有名的传统小吃。它主要由羊肉汤、硬质馍、羊肉块组成。羊肉汤是用羊骨及羊肉熬制而成，味道鲜美。硬质馍是制作泡馍的必须配料，形状略呈三角形，口感韧性十足。这里的羊肉则是选用西安周边的羊肉，切成小块加入到汤中，再与馍兄耐、蒜末、醋等调料一同食用，既可当作早餐，也可以当作午餐或晚餐。

3、烤肉

烤肉是中国北方地区最为流行的烧烤食品之一，在西安更是深受人们喜爱。这里的烤肉以羊肉和牛肉为主，口感鲜嫩、味道香浓。在烤肉的制作过程中，肉质细嫩的部分选用肉串烤制，其他部位则选择片状烤制。同时还会根据不同口味添加各种孜然粉、辣椒粉、花椒粉等调料，让人吃下肚后回味无穷。

4、酸汤水饺

西安的酸汤水饺是一道历史悠久的传统小吃，也是陕西省的特色之一。水饺的馅料是用牛肉和羊肉混合搅拌，再加上葱、姜等香辛首尘雹料包制而成，吃起来口感鲜美。配上汤的部分，汤酸味浓郁，者帆容易引起食欲，还会洒上大葱花和辣椒油等调味品，十分诱人。

西安美食英文介绍带翻译

西安美食带翻译的英文介绍如下：

范文一：

说起油泼辣子裤带面，真是能惊掉你下巴，尤其是对一些南方人来说，简直是无从下口，面条像裤带一样又宽又长，一根面条就是一碗面，而且碗像盆，看到有点绝望的感觉，但是味绝燃李道是没得说。

Speaking of Shaanxi lasagna, it can really startle you, especially for some southerners because they don’t know how to eat it. The noodles are as wide and long as the belt. One piece of noodles can fill a whole bowl, and the bowl is as big as a basin.

You will feel a little desperate when you see them, but the taste is undeniable.

范文二：

粉丝羊血是西安地道的特色小吃，羊血鲜嫩，光滑筋软，入口光滑，香辣可口，粉丝羊血的特点，集麻、辣、咸、香、光、嫩为一身，让消费者吃完，无不段银称赞，重要的是它也可以泡馍，尤其到了冬季，乃是暖身健胃的第一首选。

Jello stew with rice noodles is a typical snack in Xi'an. The jello made from lamb blood is fresh and tender, smooth and soft, spicy and delicious. The typical characteristics of jello stew with rice noodles include“peppery, spicy, salty, smooth, and tender”.

It is enjoyed by all most all consumers after eating. What’s important is that it can also be eaten together with steamed buns. Especially in winter, it is the first choice for warming up and strengthening the stomach.

范文三：

陕西凉皮为传统特色小吃并迟之一，多使用小麦面粉制作，也有米粉或其他淀粉制作。一般凉拌食用，种类繁多，制作方法各异，调拌也各具特色，口味不同。

Shaanxi cold noodles is one of the traditional snacks. It is mainly made of wheat flour, rice flour or other starch. Generally, it is eaten coldly with sauce. Besides, it has large varieties, different making methods, and different mixing ingredients and tastes.

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