内涵大表镁
泰王国（泰语：ราชอาณาจักรไทย，英语：the kingdom of thailand），通称泰国（thailand）。是一个位于东南亚的君主立宪制国家。泰国位于中南半岛中部，其西部与北部和缅甸、安达曼海接壤，东北边是老挝，东南是柬埔寨，南边狭长的半岛与马来西亚相连。
泰国旧名暹罗，1949年5月11日，泰国人用自己民族的名称，把“暹罗”改为“泰”，主要是取其“自由”之意。
泰国实行自由经济政策，在20世纪90年代经济发展较快，跻身成为“亚洲四小虎”之一，但于“九八经济危机”中受重大挫折，之后陷入衰退和停滞。是世界的新兴工业国家和世界新兴市场经济体之一。制造业、农业和旅游业是经济的主要部门。泰国是亚洲唯一的粮食净出口国，世界五大农产品出口国之一。电子工业等制造业发展迅速，产业结构变化明显，汽车业是支柱产业，是东南亚汽车制造中心和东盟最大的汽车市场。[1]
泰国是世界最闻名的旅游胜地之一。[2] 泰国是佛教之国，大多数泰国人信奉四面佛。佛教徒占全国人口的九成以上。
泰国是东南亚国家联盟成员国和创始国之一，同时也是亚太经济合作组织、亚欧会议和世界贸易组织成员。
中文名称
泰王国
英文名称
kingdom of thailand
简 称
泰国
所属洲
亚洲
首 都
曼谷
主要城市
清迈、清莱、普吉、芭提雅等
国庆日
12月5日
国 歌
《泰王国歌》
国家代码
tha
官方语言
泰语
货 币
泰铢（thb）
时 区
东七区
政治体制
议会制君主立宪制
国家领袖
国王：拉玛十世，总理：巴育·占奥差[3]
人口数量
6800万（2015年）[4]
人口密度
137.5人/平方公里（2013年）
主要民族
傣族（泰族）
主要宗教
上座部佛教
国土面积
513,120平方公里
gdp总计
3952.82亿美元（2015年，国际汇率）[4]
人均gdp
5816美元（2015年，国际汇率）
国际电话区号
66
国际域名缩写
.th
道路通行
靠左行驶
国家格言
民族、宗教、国王
国 花
睡莲
国 宝
亚洲象
国 树
桂树
国 鸟
火背鹇
标志性建筑物
泰式凉亭
气 候
热带季风气候
人类发展指数
0.722（世界第89，2014年）
最大机场
曼谷国际机场
中文古称
暹罗
急求各国美食的英文小介绍
1 south korea's kimchi practice :the world-renowned korean kimchi, korea has become basically the signs.韩国泡菜的韩国语读音：“听其” south korea's kimchi korean pronunciation: ＂listen to his＂配料：大白菜、蒜、盐、鱼露、辣椒粉、糖。
ingredients: chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.注意：鱼露是最必不可少的东西，也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方，在韩国几乎家家自己做鱼露，中国人不吃这个东西，不过在大的超市里面有卖的，大约8-10元一瓶，多半是泰国的鱼露。
note: the sauce is the most essential thing is the reason why the chinese hot and sour kimchi and korean kimchi to the greatest difference, almost every family in south korea to do their own fish sauce, chinese people do not eat this thing, but in the big supermarkets inside there are sales of about 8-10 yuan a bottle, most of the fish sauce in thailand.准备材料： to prepare materials:1.白菜 1. cabbage白菜绿叶多，表皮薄，叶子密实，没有过多需要去除的外层叶子，看起来既干净又新鲜的为上选。
chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 储藏白菜以有绿叶，看起来新鲜的白菜为宜，新产的白菜越大越好，秋季白菜以大小适中，结球程度好，重量重的为好。
storage empoasca have to cabbage, chinese cabbage fresh look is appropriate, the new production of the better chinese cabbage, chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不仅含有丰富的维生素或矿物质，还含有各种具有多种药理作用的成分。
chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表，白菜中含有的methylmethionine是蛋氨酸的生物活性物质，对动脉硬化症具有疗效，而methylsysteinsulfoxid具有强化胆固醇的效果。
according to published academic papers, cabbage contains methylmethionine the met is the biological active substance, with effects on atherosclerosis, and methylsysteinsulfoxid have to strengthen the effectiveness of cholesterol.2. 萝卜 2. radish萝卜主要由水分组成，含有丰富的维生素c和消化酶—淀粉糖化酶素，若生吃，则有助于消化。
radish by water, rich in vitamin c and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比，维生素c主要分布在萝卜皮上，因此最好不要削皮，洗净后食用。
with the heart radish, vitamin c mainly in the luobu pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选。
the big carrot in uniform, no scars, fresh color guangrun, succulent fruit is soft, not too spicy, sweet as the last election.3.辣椒 3. pepper辣椒除胡萝卜素和维生素c之外，还含有多种成分。
in addition to the chili carotene and vitamin c, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用，能够促进唾液或胃液的分泌，促进消化。
capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，还具有提高体内各种代谢作用。
in addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒。
kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin guangrun pepper's.4.大蒜 4. garlic大蒜的源产地是中亚地区，是属于百合科的葱类，蒜头在地下。
garlic is the source of origin in central asia, belongs to the liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围，内部有5~6个小蒜瓣。
the garlic was light brown skin surrounded by garlic, there are 5 to 6 small suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜，以及长茎蒜。
the general cultivation of farm products represented as a late-maturing varieties are 6 species of garlic and garlic duoban, as well as the long stems and garlic. 制作泡菜时多使用味道辛辣的多瓣蒜，而制作咸蒜或使用蒜叶时多使用长茎蒜。
making more use of kimchi, when duo ban spicy garlic flavor, and the production of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亚硫酸盐的杀菌力为碳酸的15倍，具有促进新陈代谢，镇痛、便秘、解毒等各种作用。
garlic in the main components of stimulus - c sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.5.葱 5. onions普通蔬菜是碱性，但葱含有丰富的硫磺，属于酸性食品。
...
用英文介绍食物金字塔
食物金字塔 food pyramidfood pyramid a way of showing a healthy diet graphically, by grouping foods and the amounts of each group that should be eaten each day, based on nutritional recommendations. originally developed in the usa in 1992, and now adopted in many countries, with differences to allow for different national patterns of diet.a graphic representation of the structure of a food chain, depicted as a pyramid having a broad base formed by producers and tapering to a point formed by end consumers. between successive levels, total biomass decreases as energy is lost from the system.参考图片：http://content.answers.com/main/content/img/oxford/oxford_food_nurition/0198609612.food-pyramid.1.jpg
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, ...
关于世界各地美食的英文介绍~~~！！
foods of the world1.chinese food chinese food varies by region. in northern china, mongolian influences are evident especially in the use of the fire pot. rice is not grown in the north, so noodles, soybeans and breads are used more often. in the mountainous regions to the west, spicy foods are more prevalent. these forms are szechuan and hunan. in the south, cantonese styles prevail. fresh fruit and seafood are popular. steamed rice is an important part of chinese food.the chinese believe that food can affect one's health. eating the proper food can help prevent disease as well as heal. in cantonese cooking, it is important that yin and yang foods and cooking methods are used in balance. by taking into consideration factors such as the individual's age, digestive system, absorbing power, and metabolism, optimal health is achieved. foods also symbolize different things. for example, clams represent wealth and prosperity.2..german food schmierkuchen schmierkuchen is a german-bohemian cottage cheese cake. using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. the dough is then rolled flat and placed inside a pie plate, again being left to rise. when the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. the cheesecake is then baked until it is golden brown and served with many summer meals.sauerkraut a dish known as ＂sour cabbage＂ probably does not sound appetizing, but many germans and german-americans find it rather enjoyable. to make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). the container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. the cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out. after it has fermented for several weeks, the sauerkraut is then ready to be eaten. it is simmered on the stove and is often prepared with sausage or pork and accompanied by dumplings. 3..indian food spices are an important part of cooking in india. common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. vegetable dishes are more common in india than in europe. part of the reason for this is the influence of hinduism. hindus are traditionally vegetarian. muslims have influenced the meat dishes of india. typical meats are ＂mughlai food, kabobs, rich kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken＂ 2 differences exist between the south and north parts of india. vegetable dishes are more common in the south, and rice is the staple food. in the north, rice is often substituted by breads.4..japanese food japanese food emphasizes pure, clean flavors, and spices are used rarely. due to influences from buddhism, meals are made up of foods with five different colors and flavors. the five flavors included are sweet, spicy, salty, bitter and sour. the five colors included are yellow, black, white, green, and red. meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. meals are to be eaten slowly. noodles in soups and salads are common for lunch. hashi, or chopsticks are used to eat food in japan.some traditional japanese foods are, sushi, steamed vegetables, rice and green tea. fugu is a poisonous puffer fish that is a delicacy. when properly prepared, the toxins in fugu create a tingling effect after being eaten. foods are also prepared seasonally. in winter, mandarin oranges are common. cherry-blossom rice is prepared during spring and in september, abalone, cucumbers, and bamboo shoots are made.5.italian food typical foods vary by region in italy. there are geographical and climatic differences throughout italy that result in different products being available to cook with. italy has mountainous regions and plains. temperature also varies greatly, some regions are among the coldest in italy while others have mild climates along the mediterranean. pasta is typical in both areas, but the way the pasta is prepared varies. in the north, eggs are used when making the pasta, while in the south they are not. also, ...
用英语介绍一种食物 线上等··
苹果 i know something about apple.i like apple very much, because first it is very beautiful. it is red and round. you can not help eating it when you see it; second, it is very sweet. it is rally a kind of enjoyment when you taste it; third, it is said that apple is very good for your health. there is a proverb said ' one apple a day, keeps doctor away. it means that if you have one apple everyday, you won't get any disease. amazing! right? you see, apple is not just a ordinary fruit. it can also keep you away from disease, so there is no reason to refuse such good fruit. try it and enjoy it! 我想谈谈苹果。
我非常喜欢苹果。
首先，因为它长得非常好看，又红又圆。
看到它的时候你会经不住想咬一口。
其次，品尝苹果的时候真的是一件很享受的事情。
再次，苹果有益身体健康。
俗话说的好，一日一苹果，医生远离你。
要是就是说，如果你一天吃一个苹果，你就不会生病。
很神奇，对吧？看到了吧，苹果不仅仅只是一种普通的水果，它还能让你远离疾病，没有什么理由去拒绝这么好的水果。
去品尝下吧，享受这份美好。
g英文介绍食物金字塔各层食物
shenzhen is a modern city in south of china,it lies next to hong kong.shenzhen is very young and beautiful,too.there are many scenic spots here,for example,there are two famous beaches,named da meisha and xiao meisha.people always go swimming there.there are also a lot of mountain parks here like lianhua park and bao'an park,they are covered with green tall trees,grass and colorful flowers.welcome to shenzhen when you are free!
用英语介绍一种中国的美食
“ chinese dumpling jiaozi(chinese dumpling) is a traditional chinese food, which is essential during holidays in northern china. chinese dumpling becomes one of the most widely loved foods in china. chinese dumpling is one of the most important foods in chinese new year. since the shape of chinese dumplings is similar to ancient chinese gold or silver ingots, they symbolize wealth. traditionally, the members of a family get together 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 tradition. chinese dumpling is a delicious food. you can make a variety of chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you.usually when you have chinese dumpling for dinner, you will not have to cook anything else except for some big occasions. the dumpling itself is good enough for dinner. this is one of the advantages of chinese dumpling over other foods, though it may take longer to make them. making dumplings is really teamwork. usually all family members join the work. some people started to make dumplings when they were kids in the family, so most chinese know how to make dumplings.” 谢谢采纳！ 译文： “中国饺子 饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。
在中国，饺子广受人们的喜爱。
饺子是中国新年餐桌上一道重要的食物。
由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。
在除夕之夜，人们都有和家人团聚一起包饺子的习俗。
他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。
饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。
饺子美味可口。
你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。
通常，如果你做饺子的话，那么就没有必要做其他食物。
除非在非常的日子里，一顿饺子也就足够了。
这是饺子相对与其他食物的优势，不过就是制作过程比较长。
包饺子是一项团体工作。
通常，一家人会参与到包饺子的工作中。
有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。
” 谢谢！
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 ...
用英语介绍几种食物的做法
红烧狮子头英语版的菜谱及做法2 lbs. ground beef1 c. corn flakes crumbs1/3 c. parsley flakes2 eggs2 tbsp. soy sauce1/4 tsp. pepper1/2 tsp. garlic powder1/3 c. catsup2 tbsp. minced onionssauce:1 can jellied cranberry sauce1 (12 oz.) bottle chili sauce2 tbsp. dark brown sugar1 tbsp. lemon juicepreheat oven to 350 degrees. mix meatball ingredients together. make small meatballs and fry in oil. blend sauce ingredients in a saucepan. heat and stir until melted. place meatballs in a baking dish. pour sauce over meatballs and bake in oven for 30 minutes.中英文菜谱，这里面有很多，可以看看：）~http://www.meishichina.cn/eat/magic/200504/3304_2.html
