卷饼英文介绍_卷饼的英语单词

1.为什么叫卷饼cp

2.曲奇的英文

3.大隗的荷叶饼是从什么时候开始的？

4.仙贝是什么

5.粤式早茶 英文介绍

说起墨西哥式美食，塔可钟不可不提。作为世界上规模最大的提供墨西哥式食品的连锁餐饮品牌，塔哥钟由中国百胜餐饮集团引入中国，深圳第一家门店开设在深圳最大的购物中心――华润万象城负一楼。如果你看到一个大大的类似玛雅文化风格的钟饰LOGO时，就一定是那里了，推门进去，异域风情扑面而来。餐厅的设计风格采用了墨西哥式粗犷材质与建筑造型元素，以自然的黄土及砖红为主色调，仙人掌等最具特色的热带植物点缀其间，身着墨西哥式民族服装的侍应生穿梭其中，耳边环绕着热情奔放的拉丁音乐，恍惚间会有一种时空错位的感觉。

当季的塔可钟正在热情推出“墨西哥美食之旅-缤纷海鲜”主题。墨西哥国土面积虽然不大，但地域特色极其突出。富饶的南墨西哥，浓情的加勒比海岸，是一个让人留连忘返的地方，当然特色美食也是绝对不容错过。于是偏爱海鲜的我点了香汁大虾和香酥墨鱼球。在餐厅服务员的推荐下，又要了一份加勒比海鲜汤和蓝色玛格丽特。蛰伏了一个冬天的胃开始蠕动，哀愁了一个冬天的心开始舒展。每一样东西都那么好吃，特别是香汁大虾饭，把墨西哥湾新鲜凤尾大虾经翻炒后裹上芫荽、酸奶油、黄油熬制的奶油汁，看着就胃口大开，配上香菇和墨式什锦炒饭，送入嘴中，闭上眼睛，只剩尽情享受。第一次品尝玛格丽特，就爱上了这种调和饮品。蓝色玛格丽特是龙舌兰酒与蓝橙甜酒及青柠汁精心调制而成，品味清新的独特口感，让你仿佛置身于加勒比的湛蓝海洋.。

感受了浓郁的热带海滨风味，如果还不尽兴，万象城塔可钟墨西哥风情餐厅正在推出"约会玛格丽特"推广季，到那里不妨和"玛格丽特"约会吧，曼妙的感觉就在唇舌间。如果还不够，不如再尝试一下塔可钟的特色好了。墨西哥人做卷饼可是最拿手的。塔可钟的英文名是TacoBellGrande，其中Taco就是卷饼的意思，由此可见在这里一定可以品尝到最正宗的墨西哥式卷饼。“塔可至尊”永远是最经典的墨西哥美味，松软的面皮饼卷起牛肉或者鸡肉，加上辣辣的莎莎酱，咬一口，就是墨西哥的味道。另外，“恩切拉达卷饼”和“凯沙地亚Q饼”也都是不错的选择。

专营墨西哥美食

墨西哥美食被誉为世界名菜，与法国菜和中国菜并驾齐驱。这得宜于她多样的地理环境带来的丰富物产：中部墨西哥湾的丰富海产、南部热带雨林的各色蔬果、还有北方山区的健壮牛羊，配搭多种特色酱汁，使墨西哥菜成为最另人垂涎的美食之一。

墨西哥美食色彩鲜艳，选料新鲜。上选的优质肉类或海鲜，加入了各色新鲜蔬菜，口感鲜嫩、色彩好看引人食欲。"菲希塔铁板烧"和"香汁大虾"便是其中的代表。

"多提亚面饼"是墨西哥菜的标志之一。用玉米粉或小麦粉制成的薄饼即"多提亚面饼"（Tortilla），是墨西哥菜最基本，最有特色的食品之一。包裹着各种香烤的肉类、鲜蔬配以新鲜调料，即成款款美食，令人"爱不释口"。典型的做法有"塔可"和"香烤夹肉Q饼"等。

墨西哥传统调料颇具特色。用辣椒、红番茄和多种天然调味料精制而成的"莎莎酱"（Salsa）、用富含维生素的牛油果制成的"鳄梨酱"（Guacamole）、由墨西哥特产的有壳绿番茄-特梅提诺制成的"辣茄汁"（Tomatillo Sauce），让每道菜倍添健康美味！

墨西哥的饮品闻名遐迩。龙舌兰酒（Tequila）是墨西哥的国酒，用它调制的"玛格丽特"（Margarita）、"墨西哥日出"（Tequila Sunrise）等举世闻名。"荒漠柔情"（Sangria），"科罗娜啤酒"（Corona）也是墨西哥饮品的杰出代表。

吃墨西哥菜可以不用拘泥餐桌礼仪，用手、用叉随心所欲，也很适合与家人或朋友们围坐一起分享各道美味。充分反映其民族爽朗豪气的特征。

塔可钟将墨西哥这个以阳光和热情著称的文明古国的美好风情带到您的身边，为您奉上各种色彩鲜艳，口感丰富的墨西哥美食。

为什么叫卷饼cp

家庭特色菜(鸡、鸭、乳鸽)

香妃鸡(Steamed chicken with saltedsauce)

糖醋鸡块（Chicken in sweet and sour sauce）

三杯鸡翼（Chicken wings in three cups sauce）

赛海蜇拌火鸭丝（Shredded roast deck with wnow fungus）---ysmchee注:Shredded roast duck with jelly fish

镬仔叉烧(Roast pork in wok)

菜薳滑肉片(Sliced pork with vegetable shoots)

中式午餐(Chinese Lunch)

abalone鲍鱼 hot pot火锅

roast duck烤鸭 sea cucumber海参

cashew chicken腰果鸡丁 shark fin soup鱼翅汤

grouper石斑鱼 rice wine米酒

sautéed prawns炸明虾 steamed rice饭

celery芹菜 crab蟹

fish balls鱼丸 fobster龙虾

shrimp虾子

roast suckling pig烤乳猪 Chinese mushroom香菇

hair vegetable发菜---ysmchee注:Black Moss

lotus root莲藕 scallop干贝

sweet and sour pork糖醋排骨 carrot胡萝卜

西式午餐(Western Lunch)

apple pie苹果馅饼 chicken nugget炸鸡块

double cheeseburger双层奶酪汉堡 French fries炸薯条

hot dog热狗 ketchup蕃茄酱

napkin纸巾 pizza披萨（意大利薄饼）

sandwich三明治 straw吸管

biscuits小面包，甜饼干 cream奶油

doughnut甜甜圈 hamburger汉堡

ice-cream sundae冰淇淋圣代 mill shake奶昔

pepper胡椒粉 salt盐

sausage香肠 tray拖盘

西式晚餐(Western Dinner)

baked potato烤马铃薯 cake蛋糕

chocolate pudding巧克力布丁 corn-on-the-cob玉米棒

fish pie鱼馅饼 meatballs肉丸

salad色拉 spaghetti意大利面条

wine酒 waiter服务生

cheese奶酪 coffee pot咖啡壶

crackers咸饼干 mashed potato马铃薯泥

pork chop猪排 roast chicken烤鸡

soup汤 steak牛排

beer啤酒 roast beef烤牛肉

台湾小吃(Taiwan Snack)--饭面类

rice porridge稀饭 glutinous oil rice油饭

braised pork rice卤肉饭 sweet potato congee地瓜粥

wonton & noodles馄饨面 spicy hot noodles麻辣面

duck with noodles鸭肉面 eel noodles鳝鱼面

pork, pickled mustard green noodles榨菜肉丝面

flat noodles板条 fried rice noodles炒米粉

clay oven rolls烧饼

fried bread stick油条 fried leek dumplings韭菜盒

boiled dumplings水饺 steamed dumplings蒸饺

steamed buns馒头 steamed sandwich割包

egg cakes蛋饼 100-year egg皮蛋

salted duck egg咸鸭蛋 soybean milk豆浆

rice & peanut milk米浆 rice and vegetable roll饭团

plain white rice白饭 glutinous rice糯米饭

fried rice with egg蛋炒饭 sliced noodles刀削面

sesame pasta noodles麻酱面 goose with noodles鹅肉面

seafood noodles乌龙面 oyster thin noodles蚵仔面线

rice noodles米粉 green bean noodle冬粉

台湾小吃(Taiwan Snack)--汤类

fish ball soup鱼丸汤 egg & vegetable soup蛋花汤

oyster soup蚵仔汤 sweet & sour soup酸辣汤

pork intestine soup猪肠汤 squid soup花枝汤

angelica duck当归鸭 meat ball soup贡丸汤

clams soup蛤蜊汤 seaweed soup 紫菜汤

wonton soup馄饨汤 pork thick soup肉羹汤

squid thick soup花枝羹

台湾小吃(Taiwan Snack)--冰饮甜点类

vegetable gelatin爱玉 longevity peaches长寿桃

hemp flowers麻花 mein mein ice绵绵冰

sweet potato ice地瓜冰 eight treasures ice八宝冰

sugar cane juice甘蔗汁 star fruit juice杨桃汁

tomatoes on stick糖葫芦 glutinous rice sesame balls芝麻球

horse hooves双胞胎 oatmeal ice麦角冰

red bean with milk ice红豆冰 tofu pudding豆花

plum juice酸梅汁 herb juice青草茶

台湾小吃(Taiwan Snack)--点心类

oyster omelet蚵仔煎 stinky tofu臭豆腐

spicy hot bean curd麻辣豆腐 prawn cracker虾片

spring rolls春卷 salty rice pudding碗糕

red bean cake红豆糕 pig‘s blood cake猪血糕

fried white radish patty萝卜糕---ysmchee注:Turnip cake/ Raddish Cake

Taiwanese meatballs肉圆 rice-meat dumplings肉丸

betel nut槟榔 coffin棺材板

oily bean curd油豆腐 tempura天妇罗

shrimp balls虾球 chicken rolls鸡卷

rice tube pudding筒仔米糕 bean paste cake绿豆糕

glutinous rice cake糯米糕 taro cake芋头糕

pyramid dumplings水晶饺 dried tofu豆干

Desserts 甜品

- Ice cream 雪糕 - Sundae 圣代

- Cheese cake 芝士蛋糕

Beverages 饮料

- Pop (Coke) 汽水 (可乐) - Tomato juice 西红柿汁

- Grape juice 葡萄汁 - Orange juice 橙汁

- Milk 牛奶 - Water 水

- Coffee 咖啡 - Tea 茶

- Cocoa 热巧克力饮料 - Apple juice 苹果汁

- Iced tea 柠檬茶 - Milkshake 奶昔

- Honey 蜜糖水 - Fruit juice 什果汁

- Fruit Punch 什果宾治 - Cappuccino (Italian coffee)卡普契诺咖啡

- Grapefruit juice 葡萄柚汁(西柚汁) - Cranberry juice 越橘汁

Carrot juice 胡萝卜汁 - Lemonade 柠檬水

- Champagne 香槟 - Rum 兰姆酒

- Whisky 威士忌 - Brandy 白兰地

- Cocktail 鸡尾酒 - Wine 酒

- Gin and tonic 碳酸琴酒 - Martini 马丁尼酒

- Manhattan 曼哈顿鸡尾酒 - Tequila 龙舌兰酒

- Vermouth 味美思酒 (一种开胃酒)

Dim Sum 点心

- Shrimp dumplings 虾饺

- Shark-fin dumpling in soup 鱼翅灌汤饺

- Fried sweet bun 炸馒头

- Red bean mash puff 豆沙锅饼

- Steamed sweet bun 蒸馒头

- Sesame seed ball 香麻煎堆球

- Shrimp stuffed fresh mushroom 百花酿鲜菇

- Pork dumplings (Shiu Mai) 烧卖

- Steamed pork and veggi dumplings 菜肉蒸饺

- Custard bun 奶黄饱

- Bean curd skin roll 鲜竹卷

- Zhiu zhou dumpling 潮州粉果

- Steamed peking dumplings 北京蒸饺

- Pan fried pork bun 生煎饱

- Bee‘s nest taro puff 蜂巢香竽角

- Pan fried bean curd skin 鲜虾腐皮卷

- Sticky rice in lotus leaf 糯米鸡

- Black sesame soft ball 擂沙汤圆

- Turnip pudding 萝卜糕

- Fried spring roll 炸春卷

- Beef rice noodle roll 牛肉肠粉

Fast Food 快餐

- French fries 薯条

- Hamburger 汉堡饱

- Cheeseburger 芝士汉堡饱

- Hash brown 炸薯饼

- Corn on the cob (corn-cob) 玉米棒子

- Hot dog 热狗

- Fried chicken 炸鸡

- Bagel 圈状硬面饱

- Muffins 松饼

- Fish burger 鱼柳饱

Canton Food 广东食品

- Steamed fish 蒸鱼

- Scallops potage with egg white slices 蛋白蒸干贝

- Steamed green scallops 蒸青口

- Stewed shark‘s fin 炖鱼翅

- Steamed lobster 蒸龙虾

- Stewed duck 炖焖鸭

- Bamboo shoots in chili sauce 辣椒炒竹笋

- Assorted vegetarian delicacies 什锦素食

- Pork satay 猪肉沙嗲

- Fresh snow peas and sausages 雪豆炒腊肠

- Stuffed coconut 海南椰子盅

- Diced chicken with chili pepper 辣椒炒鸡粒

- Sweet and soup carp 糖醋鱼

- Deep-fried assorted vegetable rolls 酥炸什菜卷

- Minced chicken balls with mushroom 冬菇鸡球

- Curried beef 咖喱牛肉

- Congee 粥

- Steamed chicken with oyster sauce蒸豉油鸡

- Creamy curried chicken 咖喱鸡

- Sweet and sour pork 糖醋咕噜肉

- Chinese tea 中国茶

Finnish Food 芬兰食品

- Graavilohi (Smoked Salted Salmon) 烟三文鱼

- Kaalikaaryleet (Cabbage Rolls) 椰菜卷

- Pulla (coffee bread) 咖啡面包

German Food 德国食品

- German sausage 德国肠

- Schweinebraten (German pork roast) 德式烤肉

- Roast nuernberger sausages 龙堡猪肉肠

- Vegetable strudel 蔬菜馅卷饼

- German-style chicken 德式

Japanese Food 日本食品

- Sake 日本米酒

- Shabu-shabu (quick-cooked beef) 牛肉什锦铁锅 / 涮涮锅

- Oyako-donburi (chicken and egg over rice) 鸡扒滑蛋饭

- Satoimo 日式芋头煲

- Tempura (deep fried vegetables) 天妇罗

- Niku-jaga (beef and potato stew) 牛肉焖马铃薯

- Huyashi-chuuka (cold Chinese-style noodles) 冷面

- Chawan (egg custard) 茶碗蒸蛋

- Tamago (egg sushi) 日式煎蛋寿司

- Takoyaki (octopus balls) 日式墨鱼丸

- Oshinko (pickled Chinese cabbage) 日式泡菜

- Okonomiyaki 日式烧饼

- Unadon (grilled eel over rice) 日式鳗鱼饭

- Yakitori (grilled chicken) 日式烤鸡

- Sashimi (raw fish) 鱼生

- Maguro (raw tuna with seasoned rice) 黑鲔寿司

- Tekkamaki (tuna and seasoned rice rolled in seaweed) 海苔鲔鱼细卷

- Green tea 绿茶

- Sushi 寿司

- Simmer pumpkin 日式煮南瓜

- Peony mochi 日式糯米饭团

French Food 法国食品

- Escargot (snails) 法国蜗牛

- Potato croquettes 法式炸马铃薯肉饼

- Crisp mushroom and chestnut pastries 蘑菇栗子酥皮点心

- Crusty French bread 法式面包

- French apple tart 法式苹果挞

- Potato omelet 马铃薯奄列

- Potato and Spinach Croquettes 法式炸马铃薯菠菜肉饼

- Seafood coconut soup海鲜椰子汤

- Salade hermine (chicken salad) 鸡肉沙律

- Omelette aux fines herbes (fresh herb omelette) 香草奄列

- Paves de rumsteak au poivre vert sirlon steaks with green peppercorns)黑椒西冷牛扒

- Feuilletes de saumon (salmon with lime sauce) 烤三文鱼伴青柠汁

- Concorde (chocolate meringue cake filled with chocolate mousse) 巧克力蛋白甜饼

- Croissant 牛角包

- Gratine a l‘‘oignon (classic onion soup) 法国洋葱汤

- Hors d‘‘oeuvres (starters) 开胃品

- French mixed vegetable soup 法式杂菜汤

- Goat cheese salad 暖羊奶芝士沙

- Chutney veal curry French style 法国查尼酱小牛肉咖喱

- Braised tripe in red wine 芥酱红酒牛肚

- Creme caramel (caramel custards) 焦糖软冻

- Grilled lamb chops 烧羊扒

- French toast 西多士

- Apple gateau 苹果蛋糕

Italian Food 意大利食品

- Baked ziti (pasta baked in the oven)

- Spaghetti with meatballs 意式肉丸意粉

- Garlic bread 香蒜饱

- Chicken rice doria 意式鸡皇

Mexican Food 墨西哥食品

- Ensalada de pollo (chicken salad) 鸡肉沙律

- Mexican Salad 墨西哥沙律

- Ensalada de pepinos (cucumber salad) 青瓜沙律

- Eggplant au gratin 炸茄子

- Dulce de mango (mango pudding) 芒果布丁

- Pastel de fresa (strawberry cake) 草莓蛋糕

- Chocolate Mexicano (Mexican hot chocolate) 墨西哥热巧克力

- Manzanas al Horno (baked apples)

Greek Food 希腊食品

- Tzaziki (sauce) 希腊酱汁

- Melitzanosalata (eggplant salad) 茄子沙律

- Horiatiki (Greek salad) 希腊沙律

- Tyropita (cheese pie) 芝士批

- Keftedes (meatballs) 肉丸

- Giouvetsi (lamb stew) 焖羊肉

- Taskebap (stewed meat) 焖肉

- Galaktoboureko (milk cake) 牛奶蛋糕

- Olives 橄榄

- Olive oil 橄榄油

- Pita bread 全麦中东包

- Spanakopita (spinach pie) 菠菜批

- Greek spinach salad 希腊菠菜沙律

曲奇的英文

喜欢gidle的粉丝喜欢称呼她们为：女孩子们、娃儿、方块、卷饼，下面咱们一一介绍下这些外号的由来：

第一、女孩子们

她们组合里的idle是韩文“? (AH-EE-DEUL)”的谐音，这词在韩文中意思是孩子们，再加上他们组合是有六位女孩组成，自然也就被粉丝称为孩子们了。

第二、娃儿

喜欢她们的粉丝叫她们女娃，于是她们就多了一个外号叫娃儿。

第三、方块

至于方块这个名字不是Gidle叫这个名字，而是她们组合隶属于Cube Entertainment公司，cube这个单词在英文中是“立方体”“方块”的意思，大家经常会讨论方块公司会捧Gidle里的谁，于是大家误以为她们组合叫方块了。

第四、卷饼。

这个也不是她们组合的名字，而是她们组合中宋雨琦全昭妍（又名田小娟）CP的名字叫“卷饼CP”，娟=卷，而宋雨琦有个外号叫“二饼”，所以两个人合起来的CP是“卷饼”。

大隗的荷叶饼是从什么时候开始的？

曲奇的英文：cookie

参考例句：

Cookies (fresh, cocoa, milk flan, chocolate chip flavor)

曲奇饼干(主要口味有新鲜，可可，奶酪，巧克力CHIP)

We pigged out on potato chips and cookies until our bellies ached.

我们大吃薯条和曲奇，吃到肚子撑到痛为止。

Crackers, cookies, and pretzels must be protected against moisture pickup that would soften texture.

而饼干、曲奇、椒盐卷饼则必须防止吸潮,以免质构软化。

仙贝是什么

英文名

Lotus-Leaf-Like Pancake

[编辑本段]简介

荷叶饼是承德传统面食、始见于何时已无法考证。不过，在民国年间，承德各大酒楼、饭馆已普遍经营。宴席上也多用荷叶饼卷烧鸡或烤鸭丝，再辅以甜面酱、葱等食用。如今，承德许多餐馆有出售。

[编辑本段]特点

饼薄如纸，绵软洁白，嚼之富有弹性，吃时卷上葱、酱，另具风味。

[编辑本段]原料

精面粉500克，油、沸水适量。

[编辑本段]工艺

烫面；精面粉先用沸水烫至六成熟，再用凉水揉匀。

制饼：将揉好的面做成20个面剂，擀成２毫米厚的饼；将10个面饼逐个刷上油，另10个面饼与刷好油的10个面饼摞在一起（即一个刷过油和一个没刷过油的摞在一起），擀成薄饼。

烤烙：将擀好的薄饼上铛，用中火烙，熟后分离为两张即成。

[编辑本段]陕西美食荷叶饼

荷叶饼，又叫白薄饼、面薄饼、卷饼、烙饼、烙馍，有大小之分，大者直径可超过25cm，小者只有巴掌大，是陕西城乡各地民间喜食的传统风味小吃。各宾馆饭店均有供应，自助餐上也能见到。

荷叶饼是由秦汉时的“白饼”演变发展而来，已经有2000多年的历史。宋代《东京梦华录》中有“荷叶饼”的记载。据清代 《调鼎集》记载：“薄饼：秦人制小锡罐，装饼三十张，每客一罐饼，小如柑，罐有盖，可以贮。馅用炒肉丝，其细如发，葱亦如之，猪羊并用，号曰‘西饼’”。由此可见，陕西“秦人”制的薄饼，就是现在的荷叶饼。一般将中间抹上素油的饼坯，两个叠放在一起上平鏊烙，一次就能烙两张，这样制作速度较快，烙出的荷叶饼更为柔软，同时也减少了火色。从荷叶饼的卷菜看，也是丰富多彩，既可卷素，也可卷荤。素菜有汆、炒豆芽中的黄豆芽、绿豆芽、碗豆苗、土豆丝、油炒酸菜、泡菜、粉丝、韭黄、炸黄豆、摊蛋皮丝；荤菜有熟肚丝、鸡丝、猪、牛、羊肉丝，肺条等。再加上一盘细嫩的鞭杆葱和一盘甜面酱，如果再卷入片皮烤鸭，则更有滋味。

风味特点：色泽略黄，柔软淡香，夹卷其他荤素食物用，为宴席常用面点，更是家常风味小吃。

粤式早茶 英文介绍

仙贝（英文senbei或sembei），一种日本米果。他们有各种形状，大小，和口味，通常咸味，但也有甜的。仙贝是经常与绿茶相伴作为休闲小吃，并提供给到访的客人作为一个礼貌的茶点。

在中国，仙贝意思也就是jiānbǐng（煎饼）。还有像山东煎饼和天津的煎饼品种。然而，这些实际上是不同种类的食物。在中国，仙贝更像是卷饼和煎饼，而在日本，则通常是硬的并可以一口吃掉的小点心，而不是膳食。然而，类似日本仙贝的饼干，也可以在中国找到。其现代的中文名称是仙贝（或鲜贝）（拼音：xianbei），这反映了“senbei”（煎饼）语言发音。

中文名

仙贝

外文名

senbei或sembei

别称

鲜贝

发源地

日本

制作方法

烘烤或烧烤

快速

导航

来源原理技术优点食品危害注意事项

做法

仙贝通常是烘烤或烧烤，传统的是用炭烤的。制作中可能会刷调味酱，往往是酱油和料酒，然后，外面可能会被包裹着一层紫菜。另外，也可能会用食盐或所谓的“沙拉”的调味料进行调味。

来源

煎仔饼是由日本传入台湾的，日本人称煎仔饼为「仙贝」

煎饼:せんべい　senbei

在日据时代日本人大量来到台湾也把这项技术带到台湾来。

所以，煎仔饼是由日本传入的，是属于日式的干脆小饼干及点心零食，深受到当时日本人及台湾的的喜爱。其实就是膨化面饼。非常好吃。

另外，在许多动漫中也常有仙贝的影子（草加仙贝）。

原理

当把粮食置于膨化器以后，随着加温、加压的进行，粮粒中的水分呈过热状态，粮粒本身变得柔软，当到达一定高压而启开膨化器盖时，高压迅速变成常压，这时粮粒内呈过热状态的水分便一下子在瞬间汽化而发生强烈爆炸，水蒸汽体积可膨胀约2 000倍，巨大的膨胀压力不仅破坏了粮粒的外部形态，而且也拉断了粮粒内在的分子结构，将不溶性长链淀粉切短成水溶性短链淀粉、糊精和糖，于是雪饼中的不溶性物质减少了，水溶性物质增多了。

技术优点

营养成分的保存率和消化率高

富含蛋白质的植物原料经高温短时间的挤压膨化，蛋白质彻底变性，组织结构变成多孔状，有利于同人体消化酶的接触，从而使蛋白质的利用率和可消化率提；产品不易产生回生现象。谷物食品在保存的过程中，回生是经常遇到的问题，由于回生，产品的口感变得粗糙，消化率也大大下降。

赋予制品较好的营养价值和功能特性

采用挤压技术加工以谷物为原料的食品时，加入氨基酸、蛋白质、维生素、矿物质、食用色素和香味料等添加剂可均匀地分配在挤压物中，并不可逆地与挤压物相结合，可达到强化食品的目的。由于挤压膨化是在高温瞬时进行操作的，故营养物质的损失小。

食用方便，品种繁多

在谷物、豆类、薯类或蔬菜等原料中，添加不同的辅料，然后进行挤压膨化加工，可制出品种繁多、营养丰富的雪饼；由于膨化后的食品已成为熟食，所以大多为即食食品(打开包装即可食用)，食用简便，节省时间，是一类极有发展前途的方便食品。[1]

食品危害

当前仙贝给人的印象是“五高一多”：高脂肪、高热量、高盐、高糖、多味精。这是一种误导，其实食品膨化的加工方式本身并不会带来这些危害。“五高一多”产生的原因是过量的添加剂造成，与“膨化”这种加工方式没有关系，由于厂家为了提升食品的口味添加了大量的食品添加剂，这些添加剂正是造成仙贝不健康的原因。而“膨化”的加工方式主要改变食物口感，除油炸及焙烤方式膨化以外，挤压及压力的膨化方式暂未出现明显的危害。相反，膨化使食物更易于消化吸收。膨化技术使淀粉彻底熟化，内部呈多孔状，水溶性质增加，有利于胃肠消化酶的渗入，提高了营养素的消化吸收率。仙贝原料主要是以主食制成，若可以不加或者少加添加剂，该类食品的主食化也未尝不可，可以模仿麦片、玉米片的食用方式。

发育

铝残留量可致发育迟缓

铝并非人体需要的微量元素，但食品中含有的铝超过一定标准就会对人体造成危害。日常食品中铝元素的来源，部分来自食品中膨松剂之类的添加剂(如明矾和碳酸氢钠)，部分是从包装材料里溶出，而在一些添加明矾的食品里也会产生铝。人体摄入铝后仅有10%－15%能排泄到体外，大部分会在体内蓄积，与多种蛋白质、酶等人体重要成分结合，影响体内多种生化反应，长期摄入主要会损害大脑功能，严重者可能发生痴呆，尤其对身体抵抗力较弱的儿童影响更大，可导致儿童发育迟缓、骨软化症等，智力上也会受到一定的影响。

神经系统

铅蓄积易损害神经系统

食品在加工过程当中是通过金属管道的，金属管道里面通常会有铅和锡的合金，在高温的情况下，这些铅容易气化，气化后的铅就会污染这些仙贝。铅是多亲和性毒物，积聚在人体内难以排出，主要损害神经系统、造血系统、血管和消化系统。而仙贝的消费者多数是儿童，他们对于铅危害的承受能力只是成人剂量的一半，甚至更少。此外，铅所造成的危害比较明显，主要的表现就是一些神经系统的行为，比方注意力低下、记忆力差、多动、爱发脾气等，或者出现呼吸道感染、厌食、贫血、呕吐等症状,建议少吃仙贝。

吸收能力

糖精钠降低小肠吸收能力

糖精钠俗称糖精，为一种化学合成物的代糖品，是食品添加剂而不是食品，除了在味觉上引起甜的感觉外，对人体无任何营养价值。相反，当食用较多的糖精时，会影响儿童肠胃消化酶的正常分泌，降低小肠的吸收能力，使食欲减退。如经常食用过量含糖精钠的商品，也会对儿童肝脏和神经系统造成危害。因此，美国等发达国家的法律规定，在食物中使用糖精时，必须在标签注明“可能对健康有害”的相关警示。

智力

人工色素影响智力发育

零食是孩子最喜爱的食品，可很多零食都添加了大量的人造原料人工色素，这些色素都会对儿童造成危害，影响儿童健康成长。由于儿童正处于生长发育期，体内器官功能比较脆弱，神经系统发育尚不健全，对化学物质比较敏感，需要大量的优质蛋白质和类脂等营养元素补充，但仙贝中的人工合成色素并不能提供这些营养。相反，人工合成色素自身或其代谢产物具有一定毒性，如果长时间进食含合成色素的食品，会影响神经系统的冲动传导，刺激大脑神经而出现躁动、情绪不稳、注意力不集中、行为过激等。

铝超标

常吃仙贝易致铝摄入超标

通过近几年全国食品污染物监测网的数据和对加工食品中铝含量的专项监测，我国四成儿童铝摄入量超标。营养与食品安全专家指出，铝含量较高的食品，主要就是面粉及其制品。

如果在食品生产过程中使用铝制的工具和容器，就会在食品中引入铝元素，用铝制品包装或盛放食品也可导致食品铝含量超标。

为什么仙贝易含有铝？一是仙贝使用的发酵粉里面可能含有铝；二是膨松剂的明矾是一种含铝化合物，虽然无铝膨松剂早已研究成功，但是无铝膨松剂的成本要比含铝膨松剂高出三到四倍。因此很多仙贝企业都还在选择使用含铝膨松剂。

儿童是仙贝、雪饼等食品的主要消费群体，如果这些仙贝铝超标，那么对儿童健康肯定会造成危害。研究证明长期铝摄入过多对孩子骨骼生长和智力发育都会造成不良影响；摄入过高的铝，可能导致钙流失，抑制骨生成，发生骨软化症。

其他

由于儿童肝脏解毒功能、肾脏排泄功能不够健全，进食合成色素，会大量消耗体内解毒物质，干扰体内正常代谢功能，从而导致腹泻、腹痛、营养不良和皮疹、荨麻疹、哮喘等多种过敏症。

注意事项

选购

1、选品牌。首选大型商场、超市销售的知名企业生产的名牌产品。

2、看标识。选购有外包装的产品并注意产品的标签标识。购买时特别注意产品的生产日期，选择保质期内的产品，最好是刚生产的产品。

3、多数仙贝都在包装袋内充进惰性气体，以防止油脂氧化、酸败。若发现包装泄气，消费者不宜选购。

4、应该尽量选择购买密封包装的仙贝，因为密封包装的仙贝质量普遍较好，而散装销售的雪饼由于裸露在空气中，容易造成酸败和卫生指标超标。

食用

由于仙贝普遍具有高油脂、高热量、高糖等特点，食用时注意以下几点：

1、打开包装闻一下产品的气味是否正常，应没有刺鼻的哈喇味，外观没有霉变，口感应松脆。

2、不宜长期过多食用。长期大量食用仙贝会造成油脂、热量大量摄入，易造成人体脂肪积累。

3、对于糖类摄入不宜过多的人群或高血压病人，应谨慎选择食用仙贝。

4、少年儿童正处于身体发育阶段，更要注意合理膳食、均衡营养。如果在饭前大量进食雪饼，容易造成饱胀感，影响正常进餐。

限制

由卫生部委托编制的《中国儿童青少年零食消费指南》正式推出，指南将零食分为三个推荐等级，膨化食品等列入“限制食用”等级，每周最多吃一次。

《中国儿童青少年零食消费指南》由中国疾病预防控制中心营养与食品安全所和中国营养学会联合编制，将儿童零食分为“可经常食用”、“适当食用”、“限制食用”三个推荐级别，并用扇面图标示出来。孩子们喜欢吃的饼干、糖果、巧克力等都列入“限制食用”范围，建议家长让孩子尽量少吃，最好每周不超过一次。

Yum cha is a term in Cantonese which literally means "drink tea". It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China. It is an integral part of the culinary culture of Guangdong Province, Hong Kong and Macau. In any city with a sizeable population of Cantonese people, to yum cha is a tradition on weekend mornings, and whole families gather to chat and eat dim sum and drink Chinese tea. Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk. The tea is important, for it is said to help digest the rich foods. In the past, people went to a teahouse to yum cha, but Dim sum restaurants have been gaining overwhelming popularity of late.

Teahouse

The ritualised drinking of tea is often practised in China. The most important work on tea making is the Cha Jing (茶经). It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s. He describes many aspects of tea making from the location of the teahouse to the mode of drinking. His treatise is considered definitive by many.

In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen. Deals would be discussed and sealed in the neutral, relaxed surroundings of a teahouse rather than in offices.

Teahouses were and are places where disputes could be settled harmoniously over tea. Courts of law are not spots where most people feel at ease. The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter. The disputing parties would agree on terms and apologies, pay for the tea, shake hands and part in peace. In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops, teahouses in China were are used as places to conduct business.

Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs. Traditional teahouses can still be found in the older communities. The most well-known example in Central is the Luk Yu Teahouse, a half-century-old living monument to the sedate stylishness of old Hong Kong. Stained-glass murals and massive framed scrolls decorate white walls. The teahouse's original black ceiling fans spin idly in the air-conditioned rooms. Mirrored and marbled private wooden booths are conspiratorial businessmen's havens. To go for yum cha at the Luk Yu is to enter a new era. It is best experienced mid-morning or mid-afternoon, outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers. This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.

[edit] Eating utensils

Teabowl

Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note. The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting. The fine painting on these bowls also enhances their aesthetic value. Nowadays a small teacup is used instead in most dim sum restaurants more often than not.

[edit] Chopsticks

Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils used to yum cha. Chopsticks are commonly made of plastic in the Chinese restaurants. Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl. Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks. Many rules of etiquette govern the proper conduct of the chopsticks.

[edit] Toothpicks

The use of toothpicks at a table is another typical practice. Toothpicks are frequently used between courses, as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.

Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach, such as slippery button mushrooms and jellyfish slices served with sesame oil.

[edit] Dim sum

Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends. Traditional dim sum includes various types of steamed buns such as char siu baau, dumplings and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table. Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

In the US and many other English Speaking countries, the word “Dim sum” is often mistakenly used as the name for Yum cha. In fact, in Cantonese, Dim sum (点心) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (饮茶) “tea drinking”, is the process.

Rituals

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

[edit] Finger tapping

Also known as finger kowtow, the action of finger-tapping – thanking someone in the traditional Chinese-style – has historical significance. When tea-sippers tap the table with three (occasionally two) fingers of the same hand, it is a silent expression of gratitude to a member of the party who refilled their cups.

The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor, a Qing Dynasty emperor who used to travel incognito. While visiting South China, he once went into a teahouse with his companions. In order to maintain his anonymity, he took his turn at pouring tea. His stunned companions wanted to kowtow for the great honour. Instead of allowing them to disclose his identity, the emperor told them to tap three fingers on the table. One finger represented their bowed head and the other two represented their prostrate arms.

Lids need only to be left open for refills.

Lids need only to be left open for refills.

[edit] Refills

When a teapot needs refilling, the customer should leave the lid open. This is the polite and customary way to ask for a refill. Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.

One story that explains this custom involves a poor student who supposedly hid a bird in his teapot. When the waiter came to refill the pot and lifted the lid, the bird flew away. The student made a loud fuss because it was a very precious bird, and the restaurant therefore owed him compensation. After this, all restaurants would wait for customers to lift the lid of an empty teapot for refilling. This custom is not common in northern China, where patrons may have to ask waiters to refill the pots.

In Hong Kong, this is also indicates quality of service. A sign of good service is when refills occur soon after the lid is lifted open, while below-par service is when no one refills the teapot for a long period of time.

[edit] Public chopsticks

Except eating with close family or eating alone, Hong Kong people use "public chopsticks" (公筷) to pick food from the serving dish.

[edit] Washing dishes, cups and chopsticks

Before eating, usually even before making any order, Hong Kong people wash all utensils with hot water or hot tea. They then dispose of the water in a bowl on the table. Some restaurants do not provide such a bowl and a waiter has to come to help.