汤包英语

小笼包的英文：steamed buns

steamed 读法 英 [stiːmd] 美 [stiːmd]

adj（形容词）. 蒸熟的

短语

1、steamed bone meal 蒸骨粉

2、steamed rolls 蒸汽加热辊

3、steamed dumpling 蒸饺

4、steamed shad 清蒸鲥鱼

5、steamed bread 馒头

6、steamed rice 蒸米饭

扩展资料

steamed 原型 steam

词语用法

1、steam的基本意思是“蒸汽”,一般指液体(常指水)因蒸发、沸腾或升华而变成的气体。steam也可作“蒸汽压力”解,用于给机器提供工作或运动的能量,是不可数名词。

2、steam在口语中,可作“气力,精力”解,含有被压抑的、过剩的意味,用作不可数名词；steam可以放在名词前作定语。

3、steam用作名词时意思是“蒸汽”,转化为动词意思是“冒蒸汽”,引申可表示“把蒸汽用于…”“蒸发”“用蒸汽推动”“靠蒸汽行驶”,也可作“熏蒸”解。

4、steam可用作及物动词,也可用作不及物动词。用作及物动词时,接名词或代词作宾语,还可接以形容词充当补足语的复合宾语。用作不及物动词时,常以主动形式表示被动的意义。

词汇搭配

1、dry steam 干蒸汽

2、enough steam 足够的蒸汽

3、hot steam 热蒸汽

4、little steam 少量的蒸汽

5、saturated steam 饱和蒸汽

6、wet steam 湿蒸汽

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

希望能帮到你。其实这个有道词典上都有的。

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)