宫家啊
菜名】 法式鱼卷
【所属菜系】 法国名菜
【特点】 咸鲜适口，清香不腻。
【原料】
净鱼肉1250克葱头250克芹菜15o克鸡蛋100克盐15克黄油100克胡擞粉少许白兰地酒25克
【制作过程】
(1)将净鱼切成20片，用肉拍子拍成长方形薄片。 (2)葱头、芹菜切丝，用黄油炒至呈黄色，放盐、胡擞粉调好味，用白兰地酒烹之，拌上摊好的蛋饼切成的丝。凉后用鱼片卷成简形，叠在器皿内蒸熟即可。
【菜名】 巴黎卷心菜
【所属菜系】 法国名菜
【特点】 味浓郁香，冷热均宜，咸香可口。
【原料】
卷心菜1棵，葱头1个，香叶i片j香芹1棵，百里香粉5克，大蒜头2瓣，火腿150克，黄油50克，白色调味汁50克，鸡清汤150毫升。精盐、胡椒粉各适量。
【制作过程】
1．卷心菜切成4块，剥去外层老叶，焯6分钟，捞出，控去水分，再切成大块。 2．黄油入平底锅，加入葱头片，旱芹块，翻炒5分钟，倒入卷心菜，改小火，加大蒜瓣、鸡清汤、香叶、香芹、百里香粉、用小火煮15分钟。 3．制出白色调味汁(参看牡蛎汤)，卷心菜绞成菜泥后，再加入场里，倒入白色调味汁，加盐、胡椒粉。 4．火腿切成薄片后，放入汤内，放入香芹片，烤面包片单跟，即可。 5．另一种食法，不用烤面包，用夹心巧克力球、加盐、奶油少许、胡椒粉，拌匀，一起喝，风味独道。
【菜名】 鸡肉丸于汤
【所属菜系】 法国名菜
【特点】 味浓清香，鲜美可口，鸡香诱人。
【原料】
生鸡脯肉100克，土豆75克，胡萝卜50克，芹菜40克，葱头50 克，鸡蛋清1个，面包25克，牛奶150毫升，香叶1片，黄油30克。精盐、胡椒粉、味精、鸡清汤各适量。
【制作过程】
1.先在生鸡脯肉上，放上洗净的葱头．30克，用绞肉机绞成细泥，放在一瓷碗中，加入蛋清、牛奶、面包用水泡软，加入盐、味精搅拌均匀成馅。 2．把馅挤成小丸子，鸡清汤煮开后，下入丸子，煮熟，捞出。 3．再把煮鸡丸子汤过滤干净，余下葱头去皮与胡萝卜一同切成片，芹菜摘洗干净，切成段；土豆洗净，去皮，切成丁。 4．平底锅烧热，化黄油，五成热翻炒葱头片、胡萝卜片、香叶、炒出香味，然后，倒入过滤后的鸡清汤，土豆丁先用鸡汤煮一下，再放入小丸子、芹菜末，加精盐、味精、胡椒粉调好口味，即可。 5．食用时，每份可盛8个小丸子加汤，即可。
法国美食介绍英文版
french food culture culture of french food french cuisine is extremely diverse, with only the chinese having similar variety in their food. this variety is supported by the french passion for good food in all its forms, france's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and france's long and varied history. in many ways, an understanding of the culture of french food is an understanding of france itself.meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. obviously, the latter type of dining is exceptional for most people. however, it is this more sophisticated dining which is typically found in ＂french restaurants＂ outside france, giving many foreigners the mistaken impression that french food is heavy and complicated. in fact, much of the french cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.it is common in much of france to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. in some areas, mainly in the south of france, even longer lunch breaks are taken. due to the long lunch break, businesses which close for this period typically reopen around 2pm or so and then stay open until about 7pm.regional influences on french food almost all the famous french dishes are regional specialities, some of which have become popular throughout france (such as coq au vin and foie gras) while others are mainly enjoyed in the regions in which they originate. although regional specialities are often offered throughout france, the quality of ingredients and preparation is often superior in their region of origin. each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. for example, in provence the food typically features olive oil, herbs and tomatoes. the evolution of regional cooking styles has been influenced by:local availability. the french, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. consequently, coastal regions (such as brittany and normandy, on the northwest coast of france) will favour sea fish and will use it more often and in more varied ways than inland areas. likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine. neighbouring countries and immigration. areas of france which border on other countries have incorporated some of the cuisine of their neighbours. it is not surprising to find italian dishes near the italian border. more notably, the french region of alsace is similar to germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on germany and partly due to it having been part of germany at various points in its history (the border has moved back and forth with various wars). in parts of the south which have a large north african immigrant population one can enjoy the cuisine which they have imported from their original countries. history and economic conditions. the culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. the rich meat dishes and cream sauces of burgundy are not only due to burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. on the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas. in all parts of france one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. however, in much of france the regional influences in terms of ingredients and cooking are marked. the most available food and the best cooking tend to be those produced from local ingredients and using local recipes. therefore, the decision of where to visit or live in france tends to influence which types of food one will enjoy.the french mediterranean uses olive oil, herbs and tomatoes in many of its dishes. the cuisine of northwest france uses butter, soured cream (crème fraiche) and apples. the cuisine of northeast france (alsace, and to a lesser extent ...
法国美食英文简介！
france has a long culinary tradition. french cuisine nowadays is a result of centuries of research, elaboration and perfection. the french are proud of their cuisine. it is an integral part of their culture. thanks to the interest in the french for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate. the origins of the success of french cuisine can be attributed to catherine de medicis. when she became queen of france in 1533, she brought her own florentine chefs from italy. at this time, italian chefs were more experienced than french chefs. they introduced new dishes and sophisticated techniques that they adapted to french products. this gave french cooking a real boost, and the country's culinary influence has never stopped. french cuisine is sophisticated, varied, well balanced and based on local and high-quality products. france has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. to carry the prestigious label ＂appélation d'origine contr?lée＂ (a.o.c), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria. unlike other countries, france does not have one national dish. because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. here is a tour de france of the regional specialties: alsace alsace cuisine is strong and unique. it plays a major part on holidays and at family gatherings. alsatian cuisine is rich and copious. most alsatian dishes are not found in other parts of france. the most famous specialty is chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. the baeckaoffe is a one-of-a-kind alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of soufflenheim. it's a stew comprised of pork, beef and lamb garnished with potatoes. there are many alsatian cakes and desserts, but the best is the kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. at christmas, bredles and gingerbreads decorate the tables of all alsatian families. bredles are cookies of different shapes flavoured with anise, cinnamon or almond. brittany brittany has excellent fresh seafood: coquilles-st-jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of brittany. this region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. la chandeleur, celebrated february 2nd, is the crêpes day in france. eating crêpes the day of la chandeleur will bring a year of happiness! burgundy a trip to france would not be complete without sampling escargots and frog's legs. burgundy snails are with the petis-gris snails, the two varieties eaten in france. escargots à la bourgignonne are stuffed with garlic butter. frog's legs are sautéed in butter with fine herbs. the boeuf bouguignon is another typical burgundy specialty. it's a beef stew marinated with burgundy red wine. the best-known regional product is mustard de dijon, secretly produced in the town of dijon. this strong mustard is used in vinaigrette, sauces and nicely compliments red meat. normandy normandy is renowned for the quality of its dairy products and apples. the region is home to the world-known camembert cheese. originally made more than 200 years ago in the lovely village of camembert, genuine camembert cheese is exclusively produced in normandy. apples also play an important part in the norman cuisine. they are not only used in desserts, but in alcohol and liquors. the region is famous for cider and a strong apple brandy called calvados. a mixture of cider and calvados, the pommeau de normandie is another regional beverage. in normandy, it is tradition to drink a glass of calvados in the middle of a meal to help digestion. this 200 century-old ritual is called trou normand. nowadays, a trou normand is still served in the middle of a meal, but as an apple sorbet soaked with calvados. provence the warm and sunny weather of provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of southern france. the basic ingredients of proven?al cuisine are olive oil, garlic and herbes de provence. among the typical proven?al dishes, ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and salade ni?oise, ...
关于法国吃饭习俗的英语作文
frech is one of the three well-known cuisine kingdom in the world. as a result, there are some tips we should keep in mind when having meal with french people.first and formost, it is rude to put your elbows on the dinner table, but you can put your hands on it. besides, when you are eating, you should never hold your plate. because that would show as if you are too hungry to eat up all the food on the plate.another tip you should remenber is that french people are good at drinking wine, which is the necessity of a dinner. they devote particular care to matching different dishes with different kinds of wine. that is why wines are commonly more expensive than dishes at a normal banquet. you should neither complain how slow the dishes are served, nor keeping eating all the time without chatting with your neighbors. remember that conversation is superior to anything else.作为举世皆知的世界三大烹饪王国之一，法国人十分讲究饮食。
1. 法国人用餐时，两手允许放在餐桌上，但却不许将两肘支在桌子上。
2. 法国人特别善饮，他们几乎餐餐必喝，而且讲究在餐桌上要以不同品种的酒水搭配不同的菜肴。
一般来说，在法国人的餐桌上酒水贵于菜肴。
而在正式的宴会上，则有“交谈重于一切”之说。
这是因为法国人视宴请为交际场所，所以他们举行的宴会大都时间较长，在用餐时只吃不谈，是不礼貌的。
还有人说，如果你在法国餐厅吃饭，千万别抱怨侍者上菜速度太慢——他们这样做完全是为了你和你朋友有足够的时间神聊。
关于中西方美食文化差异的英语文章
eating custom and practice american eating is funny. they eat almost everything with a fork, and it appears that holding a knife in one's right hand longer than a few seconds is considered to be against good table manners. 饮食的风俗和习惯 美国人的饮食习惯很有趣。
他们吃所有东西都用叉子。
好像用右手拿刀几秒钟就被认为与好的桌上进餐礼仪相违背。
the system is that if it is absolutely necessary to use a knife, people take the fork in their left hand, and cut off a piece of meat or whatever it is in the normal manner. then they put the knife down, transfer the fork to their right hand, and only then do they transport the food to their mouth. this is clearly ludicrous（滑稽可笑）， but it is considered good manners. 这种用法就是如果绝对需要用刀的话， 人们就用左手拿叉， 按平常的方法切下移小块肉和者其它的东西。
然后他们把刀放下，把叉转到右手， 只有这时他们才把食物送入口中。
这显然很滑稽， 但却是被认为是好的礼仪。
there are several results of this system. first, if it is not absolutely necessary to use a knife, americans don't use one, because obviously this greatly complicates（使复杂化） things, and you will therefore see them trying to cut things like potatoes, fish and even bacon（熏猪肉） with a fork. second, towards the end of a course, since only one implement（器具） is being used, food has to do chased around the plate with the fork - and for the last mouthful the thumb has to be used to keep the food in place, although one is not supposed to do this. 这样做有几种结果。
首先，如果不是绝对需要用到刀， 美国人是 不用的。
因为这样使得事情复杂化了。
所以你就会看到他们用叉来切土豆， 鱼， 甚至熏猪肉。
其次， 由于只是用了一种器具， 在吃完一道菜时， 就要用叉来到处弄食物，最后一口往往就需要大拇指的帮忙， 虽然是不该用的。
third, tables are generally laid with one knife and two forks, the outside fork being for the salad. there is no need for foreign visitors to follow the american system and try to eat the salad with only a fork, but if you do use your knife, remember to save it for the meat course. 第三， 桌上通常会放一把刀， 两把叉， 外面的叉是用于吃色拉的。
外国人是不必跟美国人一样试图用一把叉来吃色拉。
但是如果你用刀，记得用来切肉类。
even desserts（甜食） （except ice cream） are eaten with a fork if at all possible, and the spoon you see by your dessert is meant to be for coffee (but if you use it for your dessert no one will say anything). 在可能的情况下，甚至甜食（除了冰淇淋） 都用叉来吃，在你看到的甜品边上的小勺是给你的咖啡用的（但是如果你用它来吃甜品，没人会说什么。
参考文献：词典
关于法国的餐桌礼仪（英语作文）
法国人就餐非常讲究礼仪，一般用长条型餐桌，男女主人各坐餐桌两头，家中其他成员或客人在餐桌两旁按从女主人一侧向男主人一侧重要程度递减方式排列，餐具使用各种不同形状的餐刀、叉子和勺子，用餐盘就餐，桌面上只能存在一道菜，撤去前一道才能上第二道，但餐具根据本次用餐情况全部摆放到就餐人餐盘两侧，从外到里使用。
一般第一道菜是开胃浓汤（soupe），然后是冷盘（hors-d`??uvre），接着才是主菜（plat de résistance），最后是甜点（dessert），面包随时取用，比英美人消耗多。
餐前喝利口酒，餐中水产和禽类菜配干白葡萄酒。
肉类菜配干红葡萄酒，法国人消耗葡萄酒较多，几乎每餐必备，和英美法律也不同，未成年人也允许饮用葡萄酒。
到法国人家中作客，则不能像到英美人家中作客一样，用一瓶酒和鲜花作礼物，等于讽刺主人家没有足够的酒，只能用一盒巧克力做礼物。
法国人的就餐礼仪已经成为西方宴会的经典模式。
法国餐馆以其豪华的礼仪和风味著称，世界各大城市中最豪华昂贵的餐馆几乎都是法国餐馆，曾有英国人抱怨说：乘协和式飞机从伦敦去巴黎吃一顿饭，再乘机返回，所有旅费加到一起，也比在伦敦的法国餐馆吃一顿饭便宜。
法国是世界著名的饮食文化大国，在法国不同地区有不同的特色美食。
由于法国人相当地重视美食，所以吃法国菜时所需要的餐具也是非常多的。
1、肉类料理排餐的吃法 (1)从左边开始切。
法国料理中所使用的肉有牛、猪、羊、鸡、鸭等等，种类相当多，又依调理方式分为烧、烤、蒸、煮等各式各样。
一打开菜单，烤小羊排、烤鸭、焖牛肉等等各样的肉类料理 名称琳琅满目地排列在一起，而且吃法千奇百样，令人垂涎三尺。
首先必须记住的是排餐的用餐方法。
排餐可说是自古至今的肉类料理代表，排餐的吃 法自然也就成为其他肉类料理的基本形式，所以最好下点功夫研究。
点用牛排时，首先服 务生会询问烧烤程度，可依你所喜欢的料理方式供应。
用餐时，以叉子从左侧将肉叉住，再用刀沿着叉子的右侧将肉切开，如切下的肉无法 一口吃下，可直接用刀子再切小一些，切开刚好一口大小的肉，然后直接以叉子送人口中。
(2)重点在于利用刀压住肉时的力度。
为了轻松地将肉切开，首先就要松肩膀，并确实用叉子把肉叉住。
再以刀轻轻地慢慢 地前后移动。
用力点是在将刀伸出去的时候，而不是将刀拉回时。
(3)将取得的调味酱放在盘子内侧。
点排餐时，会附带一杯调味酱。
在正式的场合中，调味酱应是自行取用，而非麻烦服 务生服务。
首先将调味酱钵拿到盘子旁边，以汤勺取酱料时要注意不要滴到桌巾。
调味酱不可以 直接淋在牛排上，应取适当的量放在盘子的内侧，再将肉切成一口大小蘸酱料吃。
调味酱的量约以两汤匙为最适量。
取完调味酱后，将汤勺放在调味酱钵的侧边，并传 给下一个人。
(4)不可一开始就将肉全部切成一块一块的，否则好吃的肉汁就会全部流出来了。
如 果用叉子叉住肉的左侧却从肉的右侧开始切；会很难将肉切开。
因左手拿叉子，所以从左 侧开始切才是基本。
千万不要从右侧开始切。
如果太用力切，在切开时会因与盘子碰撞而发出很大的声音。
身体向前倾的姿势很难使用刀子。
(5)点缀的蔬菜也要全部吃完 放在牛排旁边的蔬菜不只是为了装饰，同时也是基于营 养均衡的考虑而添加的。
国人大都会把水芹留下，如果不是真的不爱吃，最好不要剩下。
利用汤取酱料并放在餐盘内侧，放在旁边的蔬菜与肉互相交替着吃完。
求一篇介绍法国或英国美食的英文文章
eight regional variations for most foreigners, “chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar. however, for chinese people, “chinese food” is a concept as useless as “german beer,” because, like chinese culture in general, chinese food is extremely diverse. china covers a large territory and has many nationalities; hence there is a wide variety of chinese foods, each with quite different but fantastic and mouthwatering flavors. because china's local dishes have their own typical characteristics, chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. certainly, there are many other local cuisines that are famous, such as beijing cuisine and shanghai cuisine. shandong cuisine consisting of jinan cuisine and jiaodong cuisine, shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. shallots and garlic are frequently used as seasonings so shandong dishes taste pungent. soups are given much emphasis in shandong cuisine. thin soups are clear and fresh while creamy soups are thick and taste strong. jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while jiaodong chefs are famous for cooking seafood with a fresh and light taste. typical menu items: bird's nest soup; yellow river carp in sweet and sour sauce sichuan cuisine sichuan cuisine, known more commonly in the west as “szechuan,” is one of the most famous chinese cuisines in the world. characterized by its spicy and pungent flavors, sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. garlic, ginger and fermented soybean are also used in the cooking process. wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques. it can be said that one who doesn't experience sichuan food has never reached china. typical menu items: hot pot; smoked duck; kung pao chicken; water-boiled fish; tasty and spicy crab; twice cooked pork; mapo tofu guangdong (cantonese) cuisine tasting clean, light, crisp and fresh, guangdong cuisine, familiar to westerners, usually has fowl and other meats that produce its unique dishes. the basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. guangdong chefs also pay much attention to the artistic presentation of their dishes. typical menu items: shark fin soup; steamed sea bass; roasted piglet; dim sum (a variety of side dishes and desserts) fujian cuisine combining fuzhou cuisine, quanzhou cuisine and xiamen cuisine, fujian cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. the most distinct feature is their ＂pickled taste.＂ typical menu items: buddha jumping over the wall; snow chicken; prawn with dragon's body and phoenix's tail huaiyang cuisine huaiyang cuisine, also called jiangsu cuisine, is popular in the lower reaches of the yangtze river. using fish and crustaceans as the main ingredients, it stresses their freshness. its carving techniques are delicate, of which the melon carving technique is especially well known. cooking techniques consist of stewing, braising, roasting, and simmering. the flavor of huaiyang cuisine is light, fresh and sweet and its presentation is delicately elegant. typical menu items: stewed crab with clear soup, long-boiled and dry-shredded meat, duck triplet, crystal meat, squirrel with mandarin fish, and liangxi crisp eel zhejiang cuisine comprising local cuisines of hanzhou, ningbo, and shaoxing, zhejiang cuisine is not greasy. it wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. hangzhou cuisine is the most famous one of the three. typical menu items: sour west lake fish, longjing shelled shrimp, beggar's chicken hunan cuisine hunan cuisine consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau areas. it is characterized by thick and pungent flavors. chili, pepper and shallot are usually necessities in this variation. typical menu items: dongan chicken; peppery and hot chicken anhui cuisine anhui cuisine chefs focus much more attention on the temperature in cooking and ...
有关中国食物的 英语作文
chinese food there are many different kinds of food in china. it's famous in the world. a lot of foreigners like it very much , too. it's very popular in the world.they're cantonese food, sichuan food, shanghai food, hunan food and so on. generally speaking, cantonese food is a bit light, sichuan food is very hot, shanghai food is rather oily, and hunan dishes are very spicy, having a strong and hot taste. mapo beancurd, steamed fish sweet and sour pork ribs, spring roll and many chinese dishes are very delicious.different people like different food. in the south of china we have rice every day, sometimes we have it two or three times a day, for breakfast, lunch and supper. we usually eat it with fish, meat and vegetables, but in the north of china, people eat a lot of noodles and dumplings for three meals. in my family, my father likes dumplings very much, but my mother doesn't like them at all. i like spring roll and meat is my favourite food. i like chinese food a lothttp://xbxx.yzedu.net/showarticle.asp?articleid=1479
高分寻一篇150字左右关于中国美食的英语作文
dumpling 饺子 jiaozi(chinese dumpling) is a traditional chinese food ,which is essention during holidays in nor thern china.chinese dumpling becomes one of the most widely love food in china. chinese dumpling is one of the most important foods in chinese new year.since the shape of chinese dumpling is similar to ancient chinese gold or silier ingots ,they symbolize wealth .traditional,th e members of a family get togeter to make dumplings during the new year's eve.they may hide a coin in one of the dumplings. the person who finds the coin will likely have a good fortune in the new year.chinese dumpling is also popular in other chinese holidays or festivals,so it is part of the chinese culture or traditional. chinese dumpling is a delicious food.you can make avariety of chinese dumplings using different filling based on your taste and how various ingredients mixed together by you . making dumpling is really teamwork .usually all family members will join the work .some people starte to make dupling when they were kids in the family ,so most chinese know how to make dumpling . many foreigners are found of dumpling and interested in making dumpling. they are very glad to join the work .
介绍法国的英语作文
a seven day long holiday has flown away. mourning my happy hours during the vacation, i've been looking forward to winter holidays. people around me seemed to have enjoyed the vacation, too. then, is it fair that people have the same amount of holidays regardless of their occupations? nevertheless, divergent views emerge on the matter in question. some people are of the opinion that laborers should have the same length of holiday. they hold the view that people are born equal and should be treated equally. the same amount of leisure time may eliminate the unfairness among people who might be upset psychologically if otherwise. at first sight, it may seem to be an attractive idea, but it doesn't bear much analysis. to begin with, people do different kinds of jobs featuring different labor intensity and so the time needed to refresh their physical condition varies. for example, blue collar workers may work longer hours before they get tired physically, while white collar workers such as doctors and teachers are more mentally stressed. unable to work continuously as long as those physical labor workers, white collars need more time to pull through the mental weariness than physical tiredness. all in all, people in different jobs assume different responsibilities and have different degrees of pressure. secondly, different tasks and duties are required for different professions, resulting in the variety of holiday periods for people in different walks of life. some employees cannot have their legal holidays and even have to work overtime, such as policemen, construction workers and people in the service line.those professions just can't be interrupted for a mornent;other wise the society will be in a mess. even for some people in the same occupation, they cannot have the same holidays entitled to them due to many factors out of human control, such as special assignments, and health conditions etc, then not to say people in different fields. suppose we, as teachers do, all have three months' holiday in a year. then factories have to employ considerably more workers because some of them are enjoying happy holiday.that's obviously against the principles of doing business at lower cost and efficiency. if we have only three days off in a year, then all the people in our country will be working day after day. no one can squeeze time to visit those tourist resorts leisurely. it goes without saying that the tourist trade and catering industry thus cannot develop rapidly and healthily.有什么问题 请随时提问 有问必答这篇作文希望对你 有帮助 没有的话 我在去英语作文大全里面帮您找找看一定会有你喜欢的作文哈 不过希望 找和自己水平差不多的 你找的太好了 老师以为你英文很好了 到考试 时候 就没那么理想了 所以建议 不 要和自己水平差太多的
