1、跪求宁波特产简单英文介绍，200字左右，不要太难
Dumpling is one of the famous snack in Ningbo, China is the representative of snacks, has a very long history. According to legend, glutinous rice balls originated in the song dynasty. At that time, each district is arisen have a novel food, which uses a variety of candies do stuffing, with glutinous rice powder outside rolled into balls, cooked, sweet and delicious to eat together, be full of wit and humour. Because of the glutinous rice balls cooked in the pot and floating and sinking, so it first called " floating element ", and later in some areas " floating element " was renamed the lantern. With northern Ningbo ring the Spring Festival, people have the family sit together morning poly mpling tradition汤圆是宁波的著名小吃之一，也是我国的代表小吃之一，历史十分悠久。据传，汤圆起源于宋朝。当时各地兴起吃一种新奇食品，即用各种果饵做馅，外面用糯米粉搓成球，煮熟后，吃起来香甜可口，饶有风趣。因为这种糯米球煮在锅里又浮又沉，所以它最早叫“浮元子”，后来有的地区把“浮元子”改称元宵。与北方人不同，宁波人在春节早晨都有合家聚坐共进汤圆的传统
Has 100 years of history of the characteristic snack -- Xikou thousand layers cake
" The best in all the land. " real name " overlay-maps ", is a local proction of a cake, the main raw materials are flour, taro powder, sugar, salt, vegetable oil, sesame, seaweed and other. Approach is to first taro powder and flour and together with Shanghai, algae, rolling into a thin sheet, and then folded up with charcoal baking made entrance crisp, sweet.
有100多年历史的特色小吃——溪口千层饼
“天下第一饼”本名“千层饼”，原是当地生产的一种小饼，主要原料有面粉、芋头粉、白糖、精盐、植物油、芝麻仁、苔菜等。做法是先把芋头粉和面粉和在一起，加上海藻，擀成薄片，再折起来用炭火烘烤制成，入口松脆香甜。
2、怎样用英文介绍双皮奶和猪肚包鸡？
双皮奶是：Stewed Milk Beancurd
猪肚包鸡 还没学额。。不好意思
3、北京小吃英文介绍
驴打滚 soybean cake
艾窝抄窝 Steamed rice cakes with sweet stuffing)
炒肝 Stewed Liver
糖卷果 Chinese yam and date rolls
姜丝排叉 Fried ginger slices
奶油袭炸糕 Fried butter cake
豌豆黄 Pea cake
蜜麻花 Ear-shaped twists with sugar
豆汁 Fermented mung bean juice
油茶 Chatang / Miancha / Youcha
馓子麻花 Crisp noodle
萨其马 Caramel treats
焦圈 Fried ring
糖火烧 Sweetened baked wheaten cake
豆馅zd烧饼 Bean paste cake/Subsidence fried beans
4、介绍家乡牛特产英语作文
我的家乡在贵阳市，那里是个风景优美，物产丰富的地方。我家乡的特产不但品种多得数不胜数，而且味道很好，很多人都慕名而来，都想品尝一下。我家乡的特产分别有：胖大的闸蟹．鲜美的螃蟹．软绵绵的珍珠饴． 独特的烧饼夹里脊。但是我更喜欢硕大的石榴。
石榴的外表像洋葱，叶子长圆形，外皮不像火龙果那样鲜红，也不像香蕉那样金黄，不像西瓜那样光滑，也不像菠萝那样扎人，而是带着一点黑红黑红斑点的花红色外皮，看上去真像一个长满斑点的农村小姑娘，可能这时有人会认为这水果的外表都这样难看，里面一定会更难看，而且很不好吃，不过我先告诉你，你可别以貌取人。
石榴外表虽然不好看，可是内部却比外面漂亮的多，而且个个红光闪闪，看起来真像三四十个红宝石同时发光，会刺得让你张不开眼睛，当你张眼睛的时候让你看到的是无比鲜红无比美丽的果实，保证让你看了就眼馋。
石榴的果实这么漂亮已经让你大饱眼福，下来美味无比的石榴果实将会让你大饱口福。掏出一颗放在嘴里，嗯，冰冰的，轻轻一咬，汁水马上从果肉里溢了出来。味道较甜，也不腻，真是百吃不厌，越吃越好吃，越吃越想吃。
石榴皮虽然面目难看，但是她的药用价值很高，古医书记载有清热、解毒、健胃、润肺、涩肠、止血等功用。而且营养丰富，维生素C是苹果的2-3倍，在水果中名列前茅。
蚌埠有那么多文物古迹、风土人情和美味佳肴，我为我生在蚌埠，长在蚌埠而骄傲！
5、如果向老外用英文介绍双皮奶，怎么介绍？
Shuangpi Nai, as the name suggests,
are containing double skin milk . In Shunde,A said that when the children of farmers called
Ho shisan cooked breakfast in the early morning,accidentally the milk curdle a pellicle ,soon
one old friends know the values and went to buy the formula,to open a food stall, E ating Shunde Shuangpi Nai has become a tradition,Shuangpi Nai was handed down from the end of Qing Dynasty.Eat Shuangpi Nai,in fact,the most important thing is the Smoothness and ellow of the milk pellicle beside the milk sweet.Shuang Pinai is white and slip,giving the feeling of a dignified and gentle;aroma,sour milk,enough egg flavor,The rich creamy tangy reminiscent the mild spring of boundless prairie.
做法的介绍是：
STEP 1.do preparations: fullcream milk: 250ml, one egg white(uncooked)
(500 ml fullcream milk requires a double quantity of two egg white)
STEP 2.get the milk boiled, then pour it into a bowl(better a small one),leaving it untouched.
STEP 3.wait until the milk gets cool. by when a layer of cream will form floating above the milk.
STEP 4.pour the boiled milk out into another bowl without tearing or breaking the cream layer,which will stay at the bottom of the bowl after all the milk has been drained.
STEP 5.get the uncooked egg white thoroughly stired, then blend it with the boiled milk.
STEP 6.pour the mixture back to the bowl with the layer at bottom, slowly as you could so the layer will float again above the liquid.
STEP 7:steam it for about 10 minutes,and lt will come like this:
6、如果向老外用英文介绍双皮奶？
Shuangpi Nai, as the name suggests,
are containing double skin milk . In Shunde,A said that when the children of farmers called
Ho shisan cooked breakfast in the early morning,accidentally the milk curdle a pellicle ,soon
one old friends know the values and went to buy the formula,to open a food stall, E ating Shunde Shuangpi Nai has become a tradition,Shuangpi Nai was handed down from the end of Qing Dynasty.Eat Shuangpi Nai,in fact,the most important thing is the Smoothness and ellow of the milk pellicle beside the milk sweet.Shuang Pinai is white and slip,giving the feeling of a dignified and gentle;aroma,sour milk,enough egg flavor,The rich creamy tangy reminiscent the mild spring of boundless prairie.
做法的介绍是：
STEP 1.do preparations: fullcream milk: 250ml, one egg white(uncooked)
(500 ml fullcream milk requires a double quantity of two egg white)
STEP 2.get the milk boiled, then pour it into a bowl(better a small one),leaving it untouched.
STEP 3.wait until the milk gets cool. by when a layer of cream will form floating above the milk.
STEP 4.pour the boiled milk out into another bowl without tearing or breaking the cream layer,which will stay at the bottom of the bowl after all the milk has been drained.
STEP 5.get the uncooked egg white thoroughly stired, then blend it with the boiled milk.
STEP 6.pour the mixture back to the bowl with the layer at bottom, slowly as you could so the layer will float again above the liquid.
STEP 7:steam it for about 10 minutes,and lt will come like this: