小笼包的英文简介

small steamed bun

小笼包 Small steamed bun 蒸饺 Steamed dumplings 豆腐脑 Bean curd jelly 煎饺 Fried dumplings 稀饭 Soft rice/gruel/porridge锅贴Fried dumpling捣锅底Fried glutinous cake 春卷spring rolls南瓜饼sticky rice pumkin cakes

A great way to get to know you better than me and I love you and I love him and I love you and I love him and he always makes him happy that I cannot was a way I can see him in my face when he gets back to him I just got him to come home to me I just don’t care about it and he said I just don’t care about it haha I don’t want you guys I know that you’re just trying and I cannot I don’t think you ever have anything going to say I love him I don’t want you and you want me and I want you and you do that you know that you love you so so sorry I don’t

Xiǎolóngbāo (literally "little basket bun"; also known as soup dumpling is a type of baozi (filled bun or bread-like item) from Eastern China, including Shanghai and Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.--Wikipedia] Locally in Shanghai and surrounds, they are more often known as xiaolong mantou (Traditional Chinese: 小笼馒头; Simplified Chinese: 小笼馒头; Pinyin: xiǎolóng mántóu). Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. IngredientsChinese buns can be divided into two types depending on the level of leavening of the flour skin[2]. Steamed buns made with raised flour are seen throughout the country, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the xiaolongbao is sometimes classified as a dumpling outside China. It is, however, different from both steamed and boiled jiaozi in texture and method of production. Unlike other unraised flour buns, and baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter. Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature during hot weather. As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top, prior to steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and is traditionally served with a light, clear soup. The Xiaolongbao has also become popular as a dish in a main meal. In Cantonese regions and the West, it is also commonly served as a yum cha item. Frozen xiaolongbao are now mass produced and a common type of frozen food sold in China and outside. They can be steamed and served on a bamboo basket. Origins in ShanghaiThe perennial queue outside the Nanxiang Mantou Dian in ShanghaiThe Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but now located in the City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in Hong Kong, Japan, South Korea and Singapore[1]. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang. Wuxi varietyXiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety. Notes1. ^ Not to be confused with the "soup bun" (Traditional Chinese: 汤包; Simplified Chinese: 汤包; Pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.2. ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough uses clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, callint it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)

上海小笼包。译文：Shanghai Juicy Meat Dumpling.重点词语解释：1、juicy 英 [ˈdʒu:si] 美 [ˈdʒusi] adj. 多汁的; 有趣的; 刺激性强的; 报酬多的; [例句]It provided some juicy gossip for a few days.这制造了一些非常八卦的流言蜚语，足够说上几天的。2、meat 英 [mi:t] 美 [mit] n. 肉; 食物; 实质; adj. 重要的; 基本的; [例句]Meat and fish are relatively expensive.肉和鱼相对来说比较贵。3、dumpling 英 [ˈdʌmplɪŋ] 美 [ˈdʌmplɪŋ] n. 汤团，饺子; 水果布丁; 矮胖的人; [用于爱称] 宝贝; [例句]He is a dumpling.他是一个矮胖的人。

满意回答小笼包 Small steamed bun 蒸饺 Steamed dumplings 豆腐脑 Bean curd jelly 煎饺 Fried dumplings 稀饭 Soft rice/gruel/porridge锅贴Fried dumpling捣锅底Fried glutinous cake 春卷spring rolls南瓜饼sticky rice pumkin cakes

上海小笼包 英文:Shanghai Juicy Meat DumplingMeat 读法 英 [miːt] 美 [miːt] n. 肉；主要或重要部分短语1、meat product 肉制品，肉类食品2、fresh meat 新鲜肉类3、white meat 白肉4、raw meat 生肉；原料肉5、lean meat 瘦肉扩展资料词语辨析flesh，meat，pork这组词都有“肉”的意思，其区别是：1、flesh 主要指人体或动物身上的肌肉组织，是从生理角度着眼的。也指动物的肉食。2、meat 是肉类的总称，指食用的肉，但不包括鱼类的肉。3、 pork则只能指“猪肉”。词汇搭配1、meat and drink 饮食；无穷的乐趣2、roast meat 铁板烤肉3、duck meat 鸭肉4、meat grinder n. 绞肉机5、fat meat 肥肉例句1、I like vegetables better than meat.与肉相比，我更喜欢吃蔬菜。2、I like mooncakes with meat.我喜欢有肉的月饼。