菲律賓美食英文怎麼寫

❶ 美食用英語怎麼說

「美食」的通俗說法是 delicious foods; fine foods; tasty foods; delicious cuisine。也可以用源自法文的 gourmet(發音 go may)，意思是精美可口的食物，還包括美酒在內。當然， gourmet 也可以理解為精通美食的人。

❷ 菲律賓學英語：去菲律賓值得一嘗的六大美食

正所謂「民以食為天」，去菲律賓學英語怎麼能沒有美食呢？提到去菲律賓學英語必吃美食，大家會想到什麼菜品呢？菲律賓臨海，文化也是豐富的，菲律賓在經過幾個世紀的南島語民族的起源從混合的菜餚，與許多拉美裔、

中國等其他亞洲的影響之後，在這個國家裡，美食變成了各種文化碰撞摩擦出來的火花、內外兼容，又獨樹一幟，人們在製作特色美食上總是樂此不疲。那去菲律賓學英語有什麼值得一嘗的美食呢？

1. 阿斗波

它本源於墨西哥，但菲律賓人發現，用醋、鹽、大蒜、胡椒、醬油和其他香料烹飪肉類(通常指雞肉和豬肉)是個不用冰箱也能保存肉類的好方法。這種烹飪方法可以應用於不同的肉類和海鮮。。有了它，再加上一碗白米飯，萬事妥帖矣。

2. 菲式烤雞(Chickeninasal)

菲式烤雞特色就是烤的恰到好處，外皮微微焦黑，雞肉鮮嫩有彈性，配上可口的醬汁，讓人食指大動。將雞肉浸泡在檸檬草、青桔、鹽、胡椒和大蒜中，並刷上用胭脂樹種子製成的油。雞的每一部分都會烤熟。吃時搭配一大碗蒜香米飯，在飯上淋上浸泡過雞肉的橙油。

3.烤乳豬

菲律賓對豬肉有一種奇怪的痴迷。幾乎每餐都吃。這個著名的lechon（整隻烤豬）抓住了菲律賓必備餐之一。就像是菲律賓著名的語言學校CIA，烤乳豬這道菜每一個星期都可以見到。在菲律賓，炭火烤乳豬是宴請賓客時最受歡迎的菜品。將全豬在煤炭上翻烤;金黃酥脆的表皮佐以肝醬，是最令人垂涎的部分。

4. 菲式酸湯

這道菜算是和國內菜品風格相差很多的一道菜了，有點類似於腐乳之類發酵產品的做法，但卻是完全不同的味道和口感。

國內雖然也有發酵的吃法，但很少把這種發酵的手法用到湯里。菲式酸湯通常用用酸角、楊奶果和番茄一類的水果將魚、蝦、豬肉或牛肉腌至發酸而成，其腌制過程中的湯汁卻不會倒掉，而是仍舊保留在菜中，佐飯而食。

5.Halo-halo

Halo-halo是菲律賓比較出名的一款甜品小吃，是夏季解暑的最佳冰點。

一種把甜豆、果凍等一同摻在沾有煉乳的碎冰里，在最上面往往還會加上一個大大的冰激凌球，再撒上一小把堅果碎，幾乎夏季去菲律賓旅遊的遊客都不會錯過這款小吃。同時，冰激凌球和甜豆果凍等無論是從色彩還是口感來說，都是小朋友的最愛，每一個售賣Halo-halo的小店前幾乎都排滿了朋友的身影。

6. 雜碎Sisig

在鐵板上滋滋作響的sisig光是聽聲音就讓人胃口大開，迷人的肉香瞬間讓肚子里的饞蟲都躁動起來，開動前在燒烤炙熱的鐵板上將雞蛋打散和肉攪拌均勻，誘人的香氣瞬間喚醒萎靡的食慾，滋味超級下飯。有這道稱為雜碎的菜是將豬的臉頰肉、頭部和肝臟放入一個滾燙的碟子上而成。它鬆脆酥軟的口感非常適合在喝冰啤酒時享用。可以佐以辣椒醬和家樂牌調味品，讓其更符合您和您朋友的口味偏好。

以上就是想給大家推薦的六款去菲律賓學英語值得一試的美食了。相比中華菜系，說實在菲律賓的菜不算美味，但是也值得一試。畢竟去菲律賓不僅要提高自己的英語水平，也要多讓自己的味蕾有不同的體驗嘛，所以請大家盡情享受當地美食吧~

❸ 菲律賓美食 菲律賓有哪些美食

1、Sisig（爆炒豬肉沫）

豬肉碎和蒜、辣椒爆炒，加入醋調味的鐵板燒。豬肉一般使用的是豬臉肉，油脂豐厚，入味，不管是作為啤酒的下酒菜還是套餐佐飯都是不錯的選擇。菲律賓美食中絕對受歡迎的一道菜，超級好吃，如果你來菲律賓，一定要來嘗嘗哦~

菜冷了容易凝固，趁熱吃口感最好。配上菲律賓的生力啤酒簡直絕了！

2、Lechon（烤乳豬）

烤乳豬。菲律賓過節時不能缺少的重量級嘉賓。由炭火烤制，外皮酥脆，裡面肉汁橫流，大享吃肉肉的感覺~還可以蘸配送的甜醬吃。

3、Kare-kare（西式燉菜）

牛肉和茄、子扁豆等蔬菜加上花生醬燉煮，比較像西式燉菜。樣子和名字容易讓人聯想到咖喱，但是味道絕對在中國品嘗不到，大家來菲律賓時一定要挑戰嘗試一番哦！

4、Sinigang（菲律賓酸湯）

加入各種蔬菜和肉的酸湯，內容豐富。一道菲律賓人的家常菜。盛一碗白米飯澆上一勺伴著吃特別棒，秘訣就在這個讓人上癮的酸味。湯里一般會加蝦、石斑魚、三文魚和豬肉等，食材多樣。菲律賓基本人人都愛的一道菜，不知道中國人吃了評價如何。如果你在菲律賓期間覺得食慾不好，可以嘗嘗這道開胃的酸湯美食哦！

5、Adobo（菲式土豆燉肉）

土豆雜燉雞肉和豬肉，醬油和醋調味。菲律賓人餐桌上的家常菜。燉得軟糯的肉融入醋的味道，讓你吃得停不下嘴。不同的餐廳和家庭做出來的，味道上又有微妙的差異。

6、 Lumpia（春卷）

差不多就是我們說的春卷。不同在於個頭大小和調味上。在菲律賓和印尼的街邊攤常見的一個小吃。捲成圓筒狀，方便食用，可以蘸著辣醬吃。除了春卷，當地還有燒賣等一些國內也經常吃到的小吃。

7、Pansit canton（菲式炒麵）

類似炒麵。不是加醬汁炒，而是醬油、自製魚醬汁、鹽和胡椒等一起炒制。「Pansit」是面的意思，Pansit canton是面的一種。炒麵類各地使用的面有所不同，中國還有炒米粉。除了面還加了捲心菜、胡蘿卜、洋蔥、青椒、大蒜和豬肉。擠上配送的小酸橙拌上食用。

8、 Haroharo（特色冰淇淋）

當地常見的甜品。Haroharo在菲律賓語中是「大雜燴」的意思。裡面有芋頭冰淇淋、果凍、水果、珍珠、椰果、五穀、豆類等，刨冰配上這些豐富的食材。

主要是椰子味的芋頭冰淇淋為基底。菲律賓的餐廳自不用說，快餐店也可以吃到。

9、Turon（春卷裹香蕉）

用春卷皮包裹香蕉油炸的平民小吃。在菲律賓像這種香蕉作為食材的街邊小吃還有很多。外皮炸得酥脆，配上香蕉鬆鬆軟軟地口感簡直絕了。一個大概10~30比索，餓了時候可以來一根填肚子。

10、Balut（毛蛋）

也就是毛蛋。孵化到一半的雞蛋，里邊有半個小雞，每個毛蛋里邊小雞的成熟程度不同，大小也不同。菲律賓的街邊小店經常有賣的。滾燙的毛蛋外邊用紙包裹著，裡面還有一小撮粗鹽，撒上這個鹽後再食用。一個毛蛋10比索（約1~2元）。

❹ 菲律賓菜的常見的菜餚

與大多數亞洲國家一樣，在菲律賓的主食是大米。 剩米飯通常是用大蒜炒，通常是在早餐服務，連同一個煎雞蛋，臘肉或香腸。.賴斯往往是享有從主菜醬汁或肉湯。在一些地區，大米混合鹽，煉乳，可可，或咖啡。.米粉是用在糖果，蛋糕和其他糕點。.而大米是主食，麵包也是一種常見的的主食。
在烹飪中經常使用多種水果和蔬菜。香蕉 (特別是薩巴各種)、 四季 (kalamansi)、 石榴 (巴亞巴斯）、 芒果、 木瓜、 和菠蘿借明顯熱帶的才華，在很多菜，但主體綠色葉菜喜歡水菠菜 (kangkong)、 大白菜 (petsay)、 納帕白菜 (petsay wombok)、 白菜 （repolyo） 和其他像茄子 (塔隆)、 貨場-長豆 (sitaw) 都只是常用的蔬菜。椰子是無處不在。餐後甜點，經常使用椰子肉椰汁 (kakang 加塔) 醬汁，和椰油煎炸。豐富收獲土豆、 胡蘿卜、 香芋 (加比 ·）、 木薯 （kamoteng kahoy），紫山葯 (宇部） 和甜馬鈴薯 (kamote) 所作的像根作物的他們隨時可用。在很多菜中找到西紅柿 (kamatis)、 (八王墳) 大蒜和洋蔥 (sibuyas) 的結合 肉主食包括雞肉、 豬肉、 牛肉和魚。海鮮是流行水圍群島的機構的結果。受歡迎的漁獲量包括羅非魚、 鯰魚 (伊托)、 虱目魚 (bangus)、 石斑 (拉普拉普)、 蝦 (hipon)、 蝦 (sugpo)、 鮐魚 （galunggong，哈薩哈薩）、 箭魚、 牡蠣 (塔拉瓦）、 貽貝 (tahong)、 蛤 （halaan 和 tulya）、 大、 小螃蟹 (alimango 和 alimasag 分別），游戲魚、 鮚、 金槍魚、 鱈魚、 旗魚和魷魚/墨魚 (這兩個被調用 pusit）。此外受歡迎的是海藻、 鮑魚和鰻。有魚的最常見的方式讓它腌，煎或炸，然後與水稻和蔬菜簡單的飯吃。它也可熟的西紅柿的酸液中或在 pangat，sinigang，准備與蔬菜和日益惡化的代理作為羅望子醋拌和胡椒，使 paksiw，或烤熱木炭或木 （inihaw）。其他准備工作包括埃斯卡貝謝 (糖醋） 或 relleno （deboned 和釀）。可以由正在保存魚熏 (tinapa) 或曬干 （tuyo 或 daing）。食物往往被配有各種調味醬汁。油炸食品往往被蘸醋、 醬油、 果汁擠從 kalamansi （菲律賓石灰、 四季或 calamansi） 或兩個或所有的組合。帕蒂斯 (魚醬油) 可能混入 kalamansi 作為大多數吃海鮮醬。魚露，魚粘貼 （bagoong）、 蝦膏 (bagoong alamang) 和碎石姜根 (蘆芽） 是在烹調過程或送達往往添加到菜的調味品。 Merienda 從西班牙文，而是輕用膳或小吃特別在下午，類似於下午茶的概念。這頓飯接近晚餐採取的如果它被稱為 merienda 的特輯，並可送達的晚餐而不是。菲律賓人有許多選項帶他們傳統的 kape (咖啡)： 麵包和糕點，如 pandesal、 ensaymada (覆蓋著乳酪黃油甜卷）、 霍皮亞 （類似於充滿了甜豆沙月餅糕點） 和肉餡 (鹹味糕點釀肉）。Kutsinta、 薩潘薩潘、 palitaw、 比、 蘇曼、 bibingka、 pitsi pitsi 等，也有蛋糕用糯米 （kakanin） 的選項。在 merienda 期間常吃的鹹味菜式包括 pancit 廣東 (炒伊面）、 palabok （基於蝦汁米粉）、 tokwa't baboy （在大蒜調味醬油和醋汁煮的肉耳炒豆腐） 和 dinuguan (辣吃了豬肉血），往往配有普陀 (蒸年糕麵粉）。
點心和餃子，帶來的閩南人中，得到了菲律賓的觸摸，常常吃了 merienda。街頭食品，最其中記述上竹棍，如魷魚丸子、 魚丸和其他人，也是常見的選擇。 對於節日期間，菲律賓女子樂隊共同編寫更復雜的菜餚。表中往往充滿了昂貴和勞動力密集的對待，需要准備時間。在菲律賓的慶祝活動，lechón（也拼寫litson）[9]作為餐桌上的核心。它通常是一個烤全豬，但乳豬（lechonillo，或的母乳lechon）或牛牛犢（樂從巴卡），也可以在地方流行的成年豬准備。它通常被送達lechon醬。其他的菜包括hamonado（蜜臘牛肉，豬肉或雞肉），relleno（毛絨雞或虱目魚），mechado，afritada，caldereta，puchero，海鮮，menudo，morcon，embutido（指1肉餅菜，不理解的香腸其他地方），蘇曼（如香蕉葉蒸1香噴噴的米飯和椰奶葯汁），和pancit廣。表中還可以有各種母乳坯，UBE，sapin sapin sorbetes（冰淇淋），totong（水稻，椰奶和蒙戈豆糕），ginataan（與各種根莖類蔬菜的椰奶布丁等甜食和糕點木薯珍珠），gulaman（瓊脂果凍狀成分或甜點）。
聖誕節前夕，被稱為Noche博偉，是最重要的盛宴。在這個晚上，星表是聖誕火腿和伊丹乳酪（QUESO博拉）。超市是在聖誕節期間這些對待拉登和菲律賓公司的流行贈品除了紅葡萄酒，白蘭地，雜貨，或糕點。大多是在聖誕節期間在教會與bibingka面前出售，普陀bumbong是紫山葯口味普陀。
更多比在日常家庭用餐的慶祝活動，lumpiang sariwa，有時也稱為以新鮮lumpia，是一個新鮮的春卷，裹住餡，可以包括的kamote條（紅薯），singkamas（豆薯）軟縐，豆芽，四季豆，白菜，胡蘿卜和肉類（通常是豬肉）。它可以擔任溫水或冷水，通常用甜美的花生，大蒜醬。 ukoy是碎木瓜結合小蝦（偶爾豆芽）和炒蝦肉餅。它經常吃用醋，大蒜，鹽和胡椒調味。常伴兩個lumpiang sariwa和ukoy在菲律賓當事人一起。 lumpiang sariwa中國的起源，已經從薄餅派生

❺ 求翻譯翻譯，1.我喜歡吃美食，菲律賓有什麼美食是你覺得非常棒的嗎

1. Iloveenjoyingdeliciousfood,InPhilippines，whatkindoffooddoyouthink that isrealygood?

   (賓語從句）望喜歡

   
   

❻ 「菲律賓」用英語怎麼寫

菲律賓：

the Philippines

短語：

1、菲律賓裔：Filipino

2、菲律賓總統：presidents of the Philippines ; Gloria Macapagal-Arroyo

3、菲律賓鱷 ：Philippine crocodile ; Crocodylus mindorensis ; Crocodylus novaeguineae mindorensis

例句：

1、西班牙將菲律賓群島割讓給美國。

Spaincededthe Philippinestothe United States.

2、如果菲律賓能做到這一點，其他國家也能做到嗎？

Ifthe Philippinescandoit,canothersas well?

❼ 關於美食的英文單詞_各種美食說法

會吃美食的人，也會知道它的相關英文單詞。下面是我帶來各種美食的英文單詞，希望對大家有幫助。

美食英文單詞(中餐篇)

bear's paw 熊掌

breast of deer 鹿脯

beche-de-mer; sea cucumber 海參

sea sturgeon 海鱔

salted jelly fish 海蜇皮

kelp, seaweed 海帶

abalone 鮑魚

shark fin 魚翅

scallops 干貝

lobster 龍蝦

bird's nest 燕窩

roast suckling pig 考乳豬

pig's knuckle 豬腳

boiled salted ck 鹽水鴨

preserved meat 臘肉

barbecued pork 叉燒

sausage 香腸

fried pork flakes 肉鬆

BAR-B-Q 烤肉

meat diet 葷菜

vegetables 素菜

meat broth 肉羹

local dish 地方菜

Cantonese cuisine 廣東菜

set meal 客飯

curry rice 咖喱飯

fried rice 炒飯

plain rice 白飯

crispy rice 鍋巴

gruel, soft rice, porridge 粥

noodles with gravy 打鹵面

plain noodle 陽春面

casserole 砂鍋

chafing dish, fire pot 火鍋

meat bun 肉包子

shao-mai 燒麥

preserved bean curd 腐乳

bean curd 豆腐

fermented blank bean 豆豉

pickled cucumbers 醬瓜

preserved egg 皮蛋

salted ck egg 咸鴨蛋

dried turnip 蘿卜干

美食英文單詞(西餐與 其它 料理篇)

menu 菜單

French cuisine 法國菜

today's special 今日特餐

chef's special 主廚特餐

buffet 自助餐

fast food 快餐

specialty 招牌菜

continental cuisine 歐式西餐

aperitif 飯前酒

dim sum 點心

French fires 炸薯條

baked potato 烘馬鈴薯

mashed potatoes 馬鈴薯泥

omelette 簡蛋卷

pudding 布丁

pastries 甜點

pickled vegetables 泡菜

kimchi 韓國泡菜

crab meat 蟹肉

prawn 明蝦

conch 海螺

escargots 田螺

braised beef 燉牛肉

bacon 熏肉

poached egg 荷包蛋

sunny side up 煎一面荷包蛋

over 煎兩面荷包蛋

fried egg 煎蛋

over easy 煎半熟蛋

over hard 煎全熟蛋

scramble eggs 炒蛋

boiled egg 煮蛋

stone fire pot 石頭火鍋

sashi 日本竹筷

sake 日本米酒

miso shiru 味噌湯

roast meat 鐵板烤肉

sashimi 生魚片

butter 奶油

美食英文單詞(冷飲篇)

beverages 飲料

soya-bean milk 豆漿

syrup of plum 酸梅湯

tomato juice 番茄汁

orange juice 橘子汁

coconut milk 椰子汁

asparagus juice 蘆薈汁

grapefruit juice 葡萄柚汁

vegetable juice 蔬菜汁

ginger ale 薑汁

sarsaparilla 沙士

soft drink 汽水

coco-cola(coke) 可口可樂

tea leaves 茶葉

black tea 紅茶

jasmine tea 茉莉(香片)

tea bag 茶包

lemon tea 檸檬茶

white goup tea 冬瓜茶

honey 蜂蜜

chlorella 綠藻

soda water 蘇打水

artificial color 人工色素

ice water 冰水

mineral water 礦泉水

distilled water 蒸餾水

long-life milk 保久奶

condensed milk 煉乳; 煉奶

cocoa 可可

coffee mate 奶精

coffee 咖啡

iced coffee 冰咖啡

white coffee 牛奶咖啡

black coffee 純咖啡

ovaltine 阿華田

chlorella yakult 養樂多

essence of chicken 雞精

ice-cream cone 甜筒

sundae 聖代; 新地

ice-cream 雪糕

soft ice-cream 窗淇淋

vanilla ice-cream 香草冰淇淋

ice candy 冰棒

milk-shake 奶昔

straw 吸管

>>>下一頁更多精彩“美食英文單詞(水果篇)”

❽ 美食英文怎麼說

美食：cate；fine food;delicacy

1、cate

英[keɪt]美[ket]

2、fine food

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

拓展資料

1、cate

英[keɪt]美[ket]

n. 美食；佳餚；外購食物

n. (Cate)人名；(法、德、葡)卡特；(英)凱特

短語

Cate School凱特中學 ; 美國凱特中學 ; 康特中學 ; 凱特高中

Cate Blanchette布蘭切特 ; 布蘭琪 ; 姬蒂白蘭芝

Matthew Cate局長凱特 ; 馬修·凱特

Cate Blachett星凱特·布蘭切特 ; 凱特·布蘭切特

Cate Reid業的雷德

Cate Blanch凱特·布蘭切特 ; 布蘭切特

Cate Lombard隆巴德

Cate Shortland導演 ; 凱特蕭蘭

Chris Cate第六區市議員凱特

雙語例句

Yahoo'snetworkknowsmanythings aboutrecenthigh-schoolgraateCateReid.Oneis thatsheisa13-to18-year-oldfemaleinterestedinweight loss.

Yahoo的網路就知道剛畢業的高中生瑞德（CateReid）的不少事情，「她是一位對減肥頗有興趣的13-18歲女子」便是其中一件。

In themovieLittleFish, a video store manager playedbyCateBlanchettapplies for .

在電影『LittleFish』里，由CateBlanchett出演一個音像店的老闆，這個老闆向銀行申請貸款來做經營音像店並想把它的經營范圍擴大到網路游戲。

Butfor asummerparty,youshould takethe leadfromCateBlanchett.

但若是參加夏日聚會，你應該向凱特·布蘭切特學習。

2、fine food

美食

短語

Fine Chemicals Food Instry精細化工食品行業

Fine American Food優秀美國食物

Fine Processed Food美味加工品

FINE JAPANESE FOOD COMPANY LIMITED佳亞食品有限公司

Vince's Fine Italian Food名稱

Nutrition & Fine Food營養與美食 ; 養分與美食

Fine Food WallPaper高清晰美食圖庫

Fine Food Queensland食品展

Fine Food Carving Techniques精品食雕技法

雙語例句

Itisone ofthe nicestthingsIdowithmymouth,nextto the consumptionoffinefoodandwine.

對我來說，接吻是繼享受美食紅酒之後，我用嘴做的最美好的事情。

ButKim':heissaid to beaconnoisseurof cognac,Frenchwine,shark-finsoup andsushi.

但金正日對美食的熱衷是出了名的：據說，他是個美食行家，偏愛科涅克白蘭地、法國紅酒、鯊魚翅湯和壽司。

Irememberedone about oodand wine.

我記得那個賓朋滿座的巴黎餐廳，裡面的人們穿著漂亮的衣服似乎在享受著美酒佳餚。

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

n. 美味；佳餚；微妙；精密；精美；敏銳，敏感；世故，圓滑

短語

Delicacy Coffee精緻咖啡

THREE DELICACY炒三樣

Receive Delicacy接收靈敏度 ; 系統接收靈敏度

delicacy crudity精緻

Delicacy Go艾斯諾沙拉盤

Delicacy Abalone三鮮鮑魚

Delicacy Pendant施華洛世奇水晶鏈墜

delicacy molus細度模數

delicacy house精緻的房子

雙語例句

.

野雞是我們很少能品嘗到的美味。

And thisisline679:, And tothose ?

在第679行：，你為什麼要對自己那麼殘忍，對於大自然賦予我們的四肢,只文雅的使用和溫和的對待佳餚？

Tryto figure this out: can amotherwhofeeds 「exploiterandbutcher」 or tobea 「murderer」?

試想，當母親們用牛奶哺育嬰兒的時候，有人會指責她們是「剝削者」和「屠夫」嗎？ 當你的父親為你親手烹制一盤佳餚的時候，你會痛斥你的父親是「兇手」嗎？

❾ 英文介紹菲律賓的飲食文化

The Filipino is basically of Malay stock with a sprinkling of Chinese, American, Spanish, and Arab blood. The Philippines has a population of 76.5 million as of May 2000, and it is hard to distinguish accurately the lines between stocks. From a long history of Western colonial rule, interspersed with the visits of merchants and traders, evolved a people of a unique blend of east and west, both in appearance and culture.

The Filipino character is actually a little bit of all the cultures put together. The bayanihan or spirit of kinship and camaraderie that Filipinos are famous for is said to be taken from Malay forefathers. The close family relations are said to have been inherited from the Chinese. The piousness comes from the Spaniards who introced Christianity in the 16th century. Hospitality is a common denominator in the Filipino character and this is what distinguishes the Filipino. Filipinos are probably one of the few, if not the only, English-proficient Oriental people today. Pilipino is the official national language, with English considered as the country's unofficial one.

The Filipinos are divided geographically and culturally into regions, and each regional group is recognizable by distinct traits and dialects - the sturdy and frugal llocanos of the north, the instrious Tagalogs of the central plains, the carefree Visayans from the central islands, and the colorful tribesmen and religious Moslems of Mindanao. Tribal communities can be found scattered across the archipelago. The Philippines has more than 111 dialects spoken, owing to the subdivisions of these basic regional and cultural groups.

The country is marked by a true blend of cultures; truly in the Philippines, East meets West. The background of the people is Indonesian and Malay. There are Chinese and Spanish elements as well. The history of American rule and contact with merchants and traders culminated in a unique blend of East and West, both in the appearance and culture of the Filipinos, or people of the Philippines.

Hospitality, a trait displayed by every Filipino, makes these people legendary in Southeast Asia. Seldom can you find such hospitable people who enjoy the company of their Western visitors. Perhaps e to their long association with Spain, Filipinos are emotional and passionate about life in a way that seems more Latin than Asian.

The Spaniards introced Christianity (the Roman Catholic faith) and succeeded in converting the overwhelming majority of Filipinos. At least 83% of the total population belongs to the Roman Catholic faith.

The American occupation was responsible for teaching the Filipino people the English language. The Philippines is currently the third-largest English speaking country in the world.

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon』s central plains; Palawan』s coral reefs; seas touching the world』s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.
The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are mplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the proction of food for an elite, nonfood-procing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain 「imported」 and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, lces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary proceres from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Having recently spent two years, happily squatting, sitting or laying in the aisles of any greater Vancouver or Sunshine Coast public library while researching recipes and cookbooks of every sort of cuisine imaginable (imperative, to check out the professionals, when one is writing his or her own cookbook), I came upon the idea that Canadian cooking-- and therefore eating-- is a four season experience.

How many of your friends have shared special memories of traditional plates or foods, served on special occasions, in their Canadian homes? Sure, but do they ever mention the mundane, the normal things they eat every day? I'd be willing to bet my sombrero that they don't (unless you're talking to a foodie- a food aficionado) simply because for them, it is the norm and the norm is generally so common it borders on boring. Try asking them what they eat every day and depending on their own regions and cultural backgrounds you will receive such an astounding array that it might just whet your appetite.

Meat, green beans, and mashed potatoes don't do justice to the variety of regional and traditional plates served nationwide on Canadian tables today; still, its difficult to explain that in a cultural cornucopia, like Canada, how is it possible to retain any semblance of what is Canadian?

Here, in my adopted Latin American home, I am accused of being from a culture that is not a culture at all; for lack of age (not wisdom, for wisdom is perceived as being in abundant supply in all Canadians and this myth is one I allow them) and for lack of defined and traditional plates of food that embody the geography and history of its people.

Hah! I retaliate! Pah!

Here is what I have begun to understand about the foods we share as a nation and the foods we constantly introce to our nation as a greater, social body.

Being Canadian and eating Canadian are one and the same.

It is a Multi-cultural affair of the heart and taste buds. It is prior history made in the present day, with the roots of aged traditions boiling beneath the surface of both old and new ingredients. It is the synthesis of folklore with innovation. It is the blend of comfort and novelty that fluctuates in harmony with its surroundings and its resources. It is the constant change of the four seasons at local markets, and in today's commercial world it means the continuous availability of International ingredients ready to be prepared and served at home. It is expansive and specific all at once.

Lets talk about: wild salmon and fresh dill, codfish in white sauce, Macintosh apples wrapped in flaky pastry, beef stew left to simmer for hours and served with buttery biscuits, baked butternut or acorn squash, poutine with dark chicken gravy and melted white cheese, pancakes with real maple syrup (best to partake of these in the forest itself, while sitting at a wooden picnic table beside the vat of bubbling and sugary sap- oh man this makes me hungry), deep dish meat pie, boiled dinner (or known as Jig's dinner in Eastern provinces), fresh garden salads with beefsteak tomatoes and garden cukes (if you are Canadian, you know what these are), lobster, clam chowder, bannock (you see, this list could go on forever).

Add ingredients like rice noodles and leafy bok choy or green chilies and curried sauces, throwing in some wide noodle lasagna Bolognese, roasted potatoes and lamb served with tangy feta salad, or cashew chicken, and you will have a better idea of what people are eating, all over the country, tonight. It's not just meat, beans, and potatoes and it is certainly not the fast food hamburger nation, although there is always something for every taste!

So when I invite my local friends, families, and neighbours over for some good old Canadian fare what will I serve?

I will, most likely, serve something that stems from my personal traditions and Maritime background: Something that has simmered all day and something that has been freshly baked in the oven to go with it, with a few laughs for dessert. Or perhaps we'll barbecue a fresh salmon and make potato and garden salads too.

I'll invite them into the house, removing their shoes at the front door, and head directly to the kitchen where we will congregate for a while. I'll put large bowls on the table and have everyone sit around and serve him or herself, passing in clockwise direction. And when they are done I'll ask them to bring their plates to the counter near the sink (would it be too much to ask them to wash or dry as well?).

Guaranteed, someone will ask me for hot sauce to go with his or her potato salad, and to that I will reply…not in Canada, eh! But stay for a while, please, and we'll have a cup of tea (black with milk and sugar) near the fire.

❿ 世界各國美食英文名

1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.

韓國泡菜的韓國語讀音：「聽其」 South Korea's kimchi Korean pronunciation: "listen to his"

配料：大白菜、蒜、鹽、魚露、辣椒粉、糖。 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

注意：魚露是最必不可少的東西，也是為什麼中國的酸辣泡菜和韓國泡菜最不同的地方，在韓國幾乎家家自己做魚露，中國人不吃這個東西，不過在大的超市裡面有賣的，大約8-10元一瓶，多半是泰國的魚露。 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.

准備材料: To prepare materials:

1.白菜 1. Cabbage

白菜綠葉多，表皮薄，葉子密實，沒有過多需要去除的外層葉子，看起來既干凈又新鮮的為上選。 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. 儲藏白菜以有綠葉，看起來新鮮的白菜為宜，新產的白菜越大越好，秋季白菜以大小適中，結球程度好，重量重的為好。 Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new proction of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不僅含有豐富的維生素或礦物質，還含有各種具有多種葯理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 據學術論文發表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物質，對動脈硬化症具有療效，而methyLsysteinsuLfoxid具有強化膽固醇的效果。 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. 蘿卜 2. Radish

蘿卜主要由水分組成，含有豐富的維生素C和消化酶—澱粉糖化酶素，若生吃，則有助於消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 與蘿卜心相比，維生素C主要分布在蘿卜皮上，因此最好不要削皮，洗凈後食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 蘿卜以粗大而均勻、無疤痕、新鮮、色澤光潤、肉質結實柔軟、不太辣、有甜味的為上選。 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

辣椒除胡蘿卜素和維生素C之外，還含有多種成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有殺菌及除菌作用，能夠促進唾液或胃液的分泌，促進消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，還具有提高體內各種代謝作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜時使用的辣椒面宜選用在陽光底下曬乾的色澤鮮紅、肉質厚、表皮光潤的尖椒。 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.