山水平川
火锅的英文名是Hot Pot。
火锅，古称“古董羹”，因食物投入沸水时发出的“咕咚”声而得名，它是中国独创的美食，历史悠久，是一种老少皆宜的食物。
周代的鼎器应是火锅最早的雏形，据考证，战国时期即有火锅，时人以陶罐为锅，到宋代，火锅的吃法在民间已十分常见，南宋林洪的《山家清供》食谱中，便有同友人吃火锅的介绍。
元代，火锅流传到蒙古一带，用来煮牛羊肉。到清代，火锅不仅在民间流行，而且成了一道著名的“宫廷菜”，用料是山鸡等野味。
扩展资料：
火锅的发展特点
1、三国五熟釜，鸳鸯锅始祖
火锅的发展亦如同餐饮史的发展是渐进式的，完全是依据当时的器皿，社会的需求与原物料的发现引进，而加以变化的。
辣椒”在未进入中国时，怎么会有辣的调味出现呢？三国时代，魏文帝所提到的“五熟釜”，就是分有几格的锅，可以同时煮各种不同的食物，和现今的“鸳鸯锅”，可说是有异曲同工之妙。到了南北朝，“铜鼎”是最普遍的器皿，也就是现今的火锅。演变至唐朝，火锅又称为“暖锅”。
2、浪涌晴江雪，风翻晚照霞
在整个火锅历史的演变上，描写火锅最为传神的是南宋时代，在林洪所著的“山家清供”里所说的涮兔肉片。
3、燃料变化快，如一日千里
虽然火锅器皿的变化不大，但是在燃料使用的进步却是一日千里，从柴火到木炭，从电炉、酒精到瓦斯、电磁炉，以木炭的使用历史最久，也最有风味，但也是最污染空气的一种方式。
参考资料来源：百度百科-火锅
阿岚懒懒
精品鹅肠 Special goose intestine\x0d\x0a精品鸭肠 Special duck intestine\x0d\x0a精品毛肚 Special tripes \x0d\x0a麻辣牛肉 Spicy beef\x0d\x0a香菜牛肉丸 Beef balls served with cilantro\x0d\x0a手工里脊丝 Hand-sliced tenderloin \x0d\x0a香菜丸子 Meatballs served with cilantro\x0d\x0a爽口嫩牛肉 Tender Beef\x0d\x0a鲜牛鞭 Fresh ox penis\x0d\x0a鹌鹑蛋 Quail eggs\x0d\x0a墨鱼仔 Baby squid\x0d\x0a美国肥牛 American fatty beef \x0d\x0a蟹肉 Crab meat\x0d\x0a鲜鹅肠 Fresh goose intestine\x0d\x0a鳝鱼 Eel\x0d\x0a午餐肉 Spam meat/Luncheon meat (spam 是美国俗语)\x0d\x0a绿色毛肚 Organic tripes (译为有机毛肚，意思对吧，还是毛肚是绿颜色的？）\x0d\x0a无骨鹅掌 De-boned goose webs\x0d\x0a火腿肠 Hams\x0d\x0a耗儿鱼 Corydoras\x0d\x0a菊花鸡胗 Chrysanthemum Gizzards\x0d\x0a香豆脑 Fragrant Beancurds\x0d\x0a脑花 Brains\x0d\x0a鲜鸭舌 Fresh duck tongues\x0d\x0a羊肉串 Mutton kebabs\x0d\x0a羊肉卷 Sliced mutton\x0d\x0a五香肥肠 Spiced fatty intestines\x0d\x0a带鱼 Hairtail\x0d\x0a黄辣丁 Pelteobagrus fulvidraco fish\x0d\x0a深海雪鱼 Deep-sea cods\x0d\x0a酥肉 Crispy meat\x0d\x0a鲜毛肚 Fresh tripes\x0d\x0a腰片 Sliced kidneys\x0d\x0a无骨凤爪 De-boned chicken feet\x0d\x0a鲜鸭肠 Fresh duck intestines\x0d\x0a鲜猪黄喉 Fresh pork aorta\x0d\x0a鱼皮饺 Fish skin dumplings\x0d\x0a昌鱼 Pacu\x0d\x0a千层肚 Thousand-layered tripes\x0d\x0a香港撒尿丸 Hongkong style soup meatballs\x0d\x0a鲜鱿鱼 Fresh cuttlefish\x0d\x0a鲜鱼头 Fresh fish heads\x0d\x0a虾饺 Shrimp dumplings\x0d\x0a鲜牛蹄筋 Fresh beef tendons\x0d\x0a鲜鸡脊 Fresh chicken fillet\x0d\x0a脆皮肠 Crispy intestine\x0d\x0a鲜黄喉 Fresh aorta\x0d\x0a大红虾 Great red prawns\x0d\x0a萝卜片 Sliced carrots\x0d\x0a大白菜 Chinese white cabbage\x0d\x0a豆芽 Beansprouts\x0d\x0a鲜豆腐 Fresh Tofu\x0d\x0a冬瓜 Winter gourd\x0d\x0a藕片 Sliced lotus roots\x0d\x0a土豆 Potatoes\x0d\x0a凤尾 （没吃过，不知道是啥）\x0d\x0a海白菜 Sea cabbage\x0d\x0a黄瓜 Cucumbers\x0d\x0a木耳 agaric fungus\x0d\x0a苕粉 Tapioca pasta\x0d\x0a香菜 Cilantro\x0d\x0a土豆皮 Potato skin\x0d\x0a鲜鸭血 Fresh duck blood curds\x0d\x0a海带 Seaweed\x0d\x0a年糕 Rice cake\x0d\x0a空心菜 mater convolvulus\x0d\x0a花菜 Broccoli (是西兰花么？还是菜花Cauliflowers)\x0d\x0a苕皮 Yam pasta\x0d\x0a青笋头 Green bamboo shoots\x0d\x0a玉兰片 Sliced\x0d\x0a平菇 Shitake mushrooms\x0d\x0a鲜竹笋 Fresh bamboo shoots\x0d\x0a香菇 Champignon\x0d\x0a贡菜 dried ballonflower\x0d\x0a脆豆腐 Crispy tofu\x0d\x0a野生蕨菜 Wild Fiddlehead Fern\x0d\x0a金针菇 Needle mushrooms\x0d\x0a鸡腿菇 Goprinus comatus fungus\x0d\x0a乳牛肝菌 Boletus appendiclatus fungus\x0d\x0a茶树菇 Flammulina velatipes fungus\x0d\x0a鲍鱼菇 Abalone fungus\x0d\x0a方竹笋 Square bamboo shoots\x0d\x0a蛋炒饭 Fried rice with eggs\x0d\x0a苕酥饼 Crispy yam pie\x0d\x0a泸州黄粑 Luzhou yellow rice cake\x0d\x0a八宝粥 Sweet porridge of 8 ingredients\x0d\x0a蛋酥糍粑 Crispy egg cake\x0d\x0a清油火锅 Clear-oil hotpot\x0d\x0a秘制牛油火锅 House special butter hotpot\x0d\x0a秘制全白锅 House special white hotpot\x0d\x0a清油鸳鸯锅 Clear-oil double-flavoured hotpot\x0d\x0a秘制牛油鸳鸯锅 House special butter double flavoured hotpot\x0d\x0a五香碟 5 spices \x0d\x0a香油碟 Sesame oil\x0d\x0a特色菜 House special dishes \x0d\x0a荤菜 Meat dishes\x0d\x0a素菜 Vegetarian dishes\x0d\x0a小吃 Snakes\x0d\x0a锅底 Soup base\x0d\x0a油碟 Oil
浦江海鸥
火锅和各种有关配菜的英语介绍：Hot pot, or hotpot (simplified Chinese: 火锅; traditional Chinese: 火锅; pinyin: huǒguō), also known as steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked, in a manner similar to fondue. The procedure of having hot pot is really easy that people can do it at home. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatos, bean products, egg dumplings, tofu, and seafood. Technically, Most raw foods can be cooked in hot pot, although they have different cooking time. The cooked food is usually eaten with a dipping sauce. Since it is considered as a main dish, it can be enjoyed without other staple like rice or noodle.
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