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            英語培訓(xùn) > 
            韓國美食培訓(xùn)文案高級英語
        
        
        
        
        
        
            
        
               
                
        
                    
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        愛dele的Vivian
                  
              
              
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          Korean foods are definitely different from foods elsewhere in the world. The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature(yest some are served boiling hot). Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the meats. Hanjongshik (???) literally means "full course Korean meal" which consists of grilled fish, steamed short ribs, and multiple side dishes. The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity offered.The staple of the Korean diet is kimchi (??). It has become, through tradition and enduring style, almost a religious activity to prepare. Kimjang (??), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is composed in great quantities. The ingredients are trucked in in huge piles. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes. Then they are dosed with red pepper, then garlicked and pickled. The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter months. By the time comes to feast upon the final product, it is fiery hot. Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when kimchi is difficult to retain its freshness. There is also a type of light kimchi soup, fermented water with vegetables which is usually served aside a variety of other side dishes.Numerous meat dishes are available. The most popular of these is pulgogi (???), or "fire beef," which can be thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (??), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.Pibimbap (???) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch'ujang (???), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (??) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (??), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (??) is a single, independent dish of cold noodles, and jajangmyon (???, ???) is noodles with black sauce. Mandu (??) is steamed dumplings.Soups (?) in Korea vary in taste and potency. Maeuntang (???) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (???) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (???) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.中文：韓國食物是絕對不同的食物在世界其他地方。最突出的一個屬性是辣的。另一個是許多菜肴在室溫(是的有些滾燙的服務(wù))。韓國食物有獨(dú)特的風(fēng)味,使用各種蔬菜和香料來補(bǔ)充肉類。Hanjongshik(???)的字面意思是“完整療程韓餐”的烤魚,蒸排骨,和多個配菜。通常的韓餐而精心設(shè)計(jì)曾在一家餐館即使只有定義數(shù)量提供。       朝鮮的主要飲食是泡菜(??)。它已經(jīng)成為通過傳統(tǒng)和持久的風(fēng)格,幾乎是一個宗教活動做準(zhǔn)備。來臨之前(??)發(fā)生在秋收季節(jié),韓國是一年一度最重要的社交活動,在這段時間里,這道菜是由大量。在大量的成分是用卡車運(yùn)。婦女聚集在團(tuán)體花幾個小時切割、清洗和鹽白色卷心菜和蘿卜。然后他們給紅辣椒,然后garlicked和泡菜。然后混合物被埋在巨大的陶缸保持新鮮然而發(fā)酵盡管冬季。當(dāng)盛宴在最終的產(chǎn)品,它是火辣。一些泡菜是溫和的,比如淡鹽水泡菜,泡菜時通常在夏季準(zhǔn)備難以保持其新鮮度。還有一種類型的光泡菜湯,fermen    大量的肉菜。其中最受歡迎的是pulgogi(???),或“火牛肉,”可以鹵牛肉薄片,鹵排骨、unmarinated切牛肉或者unmarinated切片豬肉。有人稱之為燒烤牛肉,是許多西方人欣賞。在一個凸槽火盆烤捕手收集豐富的果汁后,可以制成美味的湯。(問??)、蒸或烤鹵牛肉或豬肉排骨,也很受歡迎,比pulgogi更溫柔。Shinsillo是一個美味的肉、魚、蔬菜和豆腐。它是牛肉湯燉的小煙囪木炭烤焙用具。它有時也配雞蛋和銀杏果仁。      pibimbap(拌飯)is made from cooked rice mixed with vegetables bits of meat、seasoned,and egg。prepared with koch sometimes it is ujang(辣醬“red pepper sauce”、“a)。genghis khan is made from thin slices of beef cooked in a broth mixed with vegetables、herbs、and spices。broiled to - mi(雞奸snapper red is)served with vegetables一回and sweet。takmokam are dishes popular other kui stewed、sojum;chicken pieces beef、barbecued on an iron - hot發(fā)明dipped in salt and pepper then;and kimpap(紫菜包飯)、chopped wrapped vegetables and meat dried seaweed、- in usually and served with a bowl of soup radishes pickled and。vegetable dishes are also very popular in korea”。in fact、rice is meant to be the main course of a meal foods additional and the、enhance flavor its intended are to”。naengmyon(冷面)dish independent、single is a jajangmyon and、noodles cold of、炸醬面（       soups(國情vary in korea)potency and taste in”。maeuntang(獨(dú)處spicy is a)seafood hot、includes soup that usually soybean、vegetables、“white curd、red pepper powder、and a poached egg。twoenjang - guk(大醬湯)is a fermented soybean paste soup with shortnecked clams in its broth。miyok - guk海帶湯(vegetable is a)prepared soup spinach sliced、radish dried with dried seaweed,or。broth light is a popular also seasoned dried boiled from highly anchovies。      　藥草和香料給韓餐美味的風(fēng)味也藥用價值。Mugworts楤木屬芽,苦菜,薺菜吃的這頓飯幫助涼爽或溫暖的頭部和身體。此外,泡菜是一種寶貴的維生素C的來源?！　　　№n國食物,無論是麻辣泡菜或冷當(dāng)溫和的食物,是韓國的傳統(tǒng)特征。的服務(wù)風(fēng)格多種配菜和at-your-table烹飪創(chuàng)建一個溫暖的家的感覺。長和充分的準(zhǔn)備使口味完全填補(bǔ)菜,湯烹飪和發(fā)酵。韓國食物是在類本身。      
        韓國美食培訓(xùn)文案高級英語
                    
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