美食来源？

一、美食来源？

石磨的普及 肉类开始加工 八珍的出现 四大菜系的诞生

二、傣族美食来源？

傣族主食以大米为主。德宏地区吃粳米，西双版纳等地爱吃糯米，通常是现舂现吃。傣族著名的香竹饭又称竹筒饭，即把糯米放在香竹筒里，用水浸泡15分钟后，用火烘烤而成的。

2、吃时，捶打竹筒使之变软，竹筒内壁的竹膜便贴在饭上，用刀一剖两半，香竹饭便脱竹而出，香气浓郁，饭软而细腻。还有独具特色的菠萝紫米饭，其味清甜可口，并有补血润肺之功效。

3、外出劳动者常在野外就餐，用芭蕉叶盛一团糯米饭，随带盐巴、辣子、酸肉、烧鸡、喃咪、青苔松即可进食。肉类有猪、牛、鸡、鸭，不食或少食羊肉，善作烤鸡、烧鸡，喜欢吃鱼、虾、蟹、螺蛳、青苔等水产品。常吃的蔬菜有白菜、萝卜、笋和豆类。

4、傣族也食昆虫。傣族地区潮湿炎热，昆虫种类繁多。经常食用的昆虫有蝉、竹虫、大蜘蛛、田鳖、蚂蚁蛋等。捕蝉是在夏季傍晚，蝉群落在草丛中时，蝉翼被露水浸湿，不能飞起，妇女们就赶快把蝉拣入竹箩里，回家后入锅焙干制酱。

5、以青苔入菜，是傣族特有的风味菜肴。傣族食用的青苔是选春季江水里岩石上的苔藓，以深绿色为佳，捞取后撕成薄片晒干，用竹篾穿起来待用。做菜时，厚的用油煎，薄的用火烤，酥脆后揉碎入碗，再将滚油倒上，然后加盐搅拌，用糯米团或腊肉蘸食，味美无比。

扩展资料：

1、傣族民间乐器有嘎腊萨、玎、筚、多洛、象脚鼓、铓、排铓和傣镲等。

2、傣族的特色乐器葫芦丝是舌簧乐器，用循环换气法能持续发出五度音程，音色优美、柔和、圆润、婉转。在月夜的竹林或傣家竹楼里，能给人以含蓄、朦胧的美感，而吹出的颤音尤如抖动丝绸那样飘逸轻柔。著名的作曲家施光南创作出《月光下的凤尾竹》乐曲，使葫芦丝音乐风靡大江南北。

3、象脚鼓因鼓身形似象脚而得名，常与铓锣、傣镲组合在一起，广泛用于歌舞和傣戏伴奏。嘎腊萨是竹制、吊桥形的敲击体鸣乐器。

4、玎是弹拨弦鸣乐器，傣族青年恋爱时经常弹奏，有“爱情乐器”之誉 。

三、鼓浪屿美食来源？

　到过鼓浪屿的人，如果没有吃到上面的肉松、麻糍、鱼丸、馅饼，又怎能算认识了这座岛？作为鼓浪屿上的四大名小吃，它们有着怎样的历史和魅力？赶紧收听本报“百家村之声”的“在地人带你游厦门”，去听听吧。

　　提到厦门的肉松，“黄金香”这个名号，可是响当当的。它是厦门最具知名度的中华老字号之一。传说在清朝道光年间，“黄金香”的创始人黄知江提着自己家做的肉松、肉干从漳州来厦门开店。如今鼓浪屿上“黄金香胜记”，就是它的分号。

　　行走鼓浪屿，你会发现一个怪现象——有个不起眼的流动摊位，却经常挤满了人。那就是叶氏麻糍，百年来，它一直是个流动小车摊。麻糍价格不贵，一份10元10个。

　　鼓浪屿有很多家鱼丸店。龙头鱼丸店专卖鲨鱼丸，明星林峰、沙溢夫妇都有来过；林记木担鱼丸，号称厦门第一纯手工打制的鲨鱼丸；原巷口鱼丸店也有将近两百年的历史。

　　而说到馅饼，鼓浪屿上更是种类繁多。

　　说到老牌，创立于1940年的鼓浪屿馅饼是在原鼓浪屿食品厂旧址上改建成的，装修复古，店员穿民国服装；金兰饼店的所有馅饼都是新鲜出炉，不添加防腐剂，一般卖完就关店；据说，汪记馅饼的师傅，曾是鼓浪屿食品厂最强的师傅。此外，还有不少小清新的馅饼店。如赵小姐的店，店面装修得很像大家闺秀的闺房；BABY CAT可以试吃、还可以观看手工制作馅饼全部流程

四、美食总动员的简介？

打破人们的惯性思维，把老鼠小米作为影片的核心人物，期盼结束捡垃圾为食的生活，可以成为巴黎顶级餐厅的主厨，亲手作出最可口的菜肴。

影片表达了一个放任四海皆准的道理：重视友谊，保持忠诚。

模糊了动画电影和真实电影的区别，可它又保留着动画电影所特有的幻想本质！

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五、胡姓的来源简介？

胡姓是当今常见姓氏，读音作hú，起源于周王朝初期的封地陈国，国都在今天的河南省淮阳县，得姓始祖为舜帝后裔陈国首任君主胡公满。湖北、江西、安徽、浙江、四川、山东、湖南多此姓，上述七省胡姓约占全国汉族胡姓人口65%。其中湖北省胡姓约占全国汉族胡姓10.4%。

在《百家姓》中排名第158位。在2007年全国姓氏人口排名第13位，分布广，约占全国汉族人口1.31%，为中国人口超过1%的十九个大姓之一。

六、十大美食的来源

中国被誉为美食之国，有许多美味佳肴源远流长，其中十大美食的来源更是别具特色，深藏着丰富的历史文化内涵。从古至今，这些美食不仅成为了人们日常餐桌上的佳肴，更是承载了无数人的热爱与记忆。

1. 美味的源头

第一大美食的来源可谓是久负盛名，传承千年。历史悠久的烹饪技艺结合精湛的调味方法，使得这道美食成为了代表中国烹饪艺术的瑰宝。

2. 美味的起源

第二大美食的来源源自古老的传统，秉承着制作工艺的精髓，诠释着食材的真谛，让人们在品尝的过程中感受到了历史与文化的厚重。

3. 美味的渊源

赓续千年的第三大美食的来源，承载着家族式的传承与独特的口味，代代相传，让人们品味到了不同的时代风情。

4. 美味的根源

第四大美食的来源沿袭着古老的食谱，传承着中华美食的精髓，每一道菜肴都蕴含着深厚的文化底蕴。

5. 美味的温床

这第五大美食的来源，是中国饮食文化的一个鲜明标志，源自当地人民的日常生活，是他们智慧与勤劳的结晶。

6. 美味的发源地

作为第六大美食的来源，这一菜肴受到了地域文化的熏陶，融合了不同民族的烹饪技巧，呈现出独具特色的风味。

7. 美味的根基

第七大美食的来源扎根于中国数千年的传统饮食文化，每一次调味，每一次烹饪都是对这一文化的传承与创新。

8. 美味的滋养

这第八大美食的来源，蕴含着丰富的营养，经过精心烹制后，不仅味道鲜美，更能够为人体提供充足的能量。

9. 美味的缔造者

第九大美食的来源有着独特的制作工艺，由经验丰富的大厨传承而来，每一次制作都体现了大师级的技艺。

10. 美味的传承之道

最后一大美食的来源，承载了无数人的心血和智慧，不断传承发展，成为了中国饮食文化中的不朽传奇。

七、茶餐厅美食来源？

是一种起源于香港的快餐食肆，提供揉合了香港特色的西式餐饮，是香港平民化的饮食场所

八、内蒙古的美食来源？

内蒙古以前多是游牧民族，所以美食多以牛羊肉为主！

九、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 Contrôlée" (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:AlsaceAlsace 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.BrittanyBrittany 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!BurgundyA 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.NormandyNormandy 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.ProvenceThe 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 Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

十、甘肃张掖王姓的来源简介？

历史发展张掖，别称甘州，西汉时设置郡，位于甘肃省河西走廊中部，是古"丝绸之路"上进入河西走廊的重要驿镇。 张掖历史悠久，文化灿烂，山川秀美，民风淳朴，水草丰美，素有"金张掖"的美誉。张掖历史悠久，据在市境内黑水国遗址出土的新石器时代的石斧等文物证明，早在上古时代，人类就在这里过着狩猎、游牧的生活。张掖在远古属雍州之地，夏商时为羌族所居。周时，戎、狄两族在这里居处，春秋战国时期乌孙、月氏人在这里繁衍生息。战国时建立城邑，修筑长城，今张掖一带还留有秦长城遗址。后乌孙被月氏赶走迁逃新疆的伊犁，张掖归"控弦者可一二十万"的月氏族所属。月氏都城（今民乐永固城）它与昭武城（今临泽县境内）当年同是月氏聚居在黑河两岸的中心城市。汉文帝前元四年（公元前6年），拥有几十万强兵的匈奴冒顿单于击败了月氏人；张掖成为匈奴之中右贤王的领地。匈奴占据后，不断进行掠夺，破坏了匈汉的友好往来，割断了汉王朝同西域早已存在的关系。公元前121年由汉武帝派霍去病西征战败匈奴后始设张掖郡，取"断匈奴之臂，张中国之掖（腋）"之意而得名。自汉唐以来，张掖就成为古丝绸之路上的重镇，中原通往西亚东欧各国进行经济文化交流和友好往来的要冲。由于地理环境优越，自然条件好，物产丰富，自古就有"塞上江南"、"金张掖"的美誉。张掖市历史悠久，至今已有2000多年的历史。古为河西四郡（敦煌，酒泉，张掖，武威）之一，历代中原王朝在西北地区的政治、经济、文化和外交活动中心。张掖曾是北凉国的国都、行都司的首府、甘肃省省会和历朝诸代设州置府的治所，素有"塞上锁钥"之称。市内汉明长城、历代石窟、寺民、碑塔、古城、烽隧、墓葬群星罗棋布。大禹导弱水入合黎，老子骑青牛入流沙，周穆王乘八骏西巡会见西王母的传说，张骞、班超、法显等都曾途经张掖前往西域，隋炀帝于609年在张掖曾召集西域27国君主使巨，召开了"万国博览会"，唐玄奘经张掖去西天取经，马可·波罗旅居张掖一年等历史传说和记载，使这块土地更加神奇。创建于魏晋时期的马蹄寺、金塔寺，保存着文物价值极高的雕塑、壁画。气候特点张掖属大陆性气候，气候特点是干燥少雨，年平均气温6℃，一月份最冷，7月份最热。每年6月至9月，是全年最佳旅游季节。特色小吃 张掖的小吃也比较有名，比如有搓鱼儿，拉条子，炒炮，揪面片，炒拨拉， 鱼儿粉本地小吃，还有诸如兰州拉面，新疆烤羊肉串，四川麻辣烫等等，在保持传统口味的基础上，又增加了张掖特色，保证让你吃的回味无穷．由于地处西北，光照充足，使得这里的瓜果多而且甜，每年夏秋两季整车的瓜果被运往外地，为张掖人增加了收入．张掖最有名的还是要数葡萄酒了，由于张掖的纬度和法国极为相似，具有和法国一样的酿制葡萄酒的自然条件，而且张掖的葡萄酒历史也是比较悠久的，著名的诗句：＂葡萄美酒夜光杯，欲饮琵琶马上催＂说的就是古代的张掖．但是由于交通和历史原因，张掖的葡萄酒至今没能进入省外市场，这不得不说是个遗憾．城市名片张掖市在1985年被国务院公布为第二批历史文化名城和对外开放城市。张掖市名胜古迹众多，旅游资源丰富，人文景观奇特，造型各异的古建筑，构建精巧，绚丽多姿，古有"一湖山光，半城塔影，苇溪连片，古刹遍地"之美景。有大佛寺、西来寺、土塔、镇远楼、山西会馆、明粮仓等古代建筑，黑水国遗址、汉墓群、古城墙、长城烽燧等历史足迹；还有甘泉公园、沙漠公园、黑河山庄、大野口自然风景区等融南国秀色与塞外风光为一体的绚丽的自然景观。张掖主要旅游景点：马蹄寺·大佛寺 ·张掖 ·木塔寺 ·山丹军马场 ·山丹新河驿 ·甘泉公园 ·河西学院 ·镇远楼 ·肃南康隆寺猎场 ·张掖市森林公园 ·东大山 ·龙首山 ·道巷庙 ·甘州古塔 ·诸葛楼 ·东山寺和西武当 ·黑水国遗址及汉墓群 ·许三湾城及墓群 ·牍侯堡 ·民勤会馆交通通讯[编辑本段]区内交通通讯便利，兰新铁路及国道312、227线贯通，县（市）乡公路四通八达；西－－兰－－乌通讯光缆横贯全境，数字移动电话、无线寻呼系统已与全国并网；县市及乡镇实现了电话程控并与因特网相连。改建后便捷、高速化的国道227线、312线，兰新复线铁路的电气化，民航张掖机场支线业务已开通，加快了张掖立体交通框架的形成。