火锅英语介绍

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。火锅一般而言，是以锅为器具，以热源烧锅，以水或汤烧开，来涮煮食物的烹调方式，同时亦可指这种烹调方式所用的锅具。其特色为边煮边吃，或是锅本身具有保温效果，吃的时候食物仍热气腾腾，汤物合一。世界各地均有类似的料理，但主要在东亚地方特别盛行。典型的火锅食材包括各种肉类、海鲜类、蔬菜类、豆制品类、菌菇类、蛋类制品等，将其放入煮开的清水或特制的高汤锅底烫熟后食用。有些吃法还会蘸上调味料一起食用。

范文：

Chongqing hot pot, also known as MAO belly hot pot or spicy hot pot, is one of the traditional Chinese way of eating.

重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。

It originated in the late Ming and early Qing Dynasties in Chongqing Jialing River bank, the dish is also chaotianmen and other dock boat trappers extensive dining way, its main raw materials are ox hair belly, pig yellow throat, duck intestine, ox blood wang.

其起源于明末清初的重庆嘉陵江畔、该菜式也是朝天门等码头船工纤夫的粗放餐饮方式，其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。

Hotpot materials include everything, dishes developed to hundreds of varieties.

火锅选料包罗万象，菜品发展到几百种。

Including edible things in the food kingdom, dishes have been expanded to poultry, aquatic products, seafood, game, animal viscera, all kinds of vegetables and dried fresh fruit and so on.

囊括了食物王国里可食用之物，菜品已扩大到家禽、水产、海鲜、野味、动物内脏、各类蔬菜和干鲜菌果等。

Chongqing people eat hot pot bold and bold with the momentum of swallowing mountains and rivers is other areas can not be compared.

重庆人吃火锅的豪放与气吞山河之势是其他地区无法相比的。

This is the embodiment of the Bayu food culture, is the expression of the ancient Ba nation brave and bold personality and food culture psychology.

这正是巴渝饮食文化的体现，是古老巴民族勇武豪放性格和饮食文化心理的表现。