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1. แนะนำอาหารฝรั่งเศสเป็นภาษาอังกฤษเพื่อเปรียบเทียบภาษาจีนและภาษาอังกฤษขอบคุณทุกคน!!

วัฒนธรรมอาหารในฝรั่งเศสวัฒนธรรมอาหารฝรั่งเศส Food Culture in France (Food Culture around the World)By Julia AbramsonPublisher: Greenwood Press Number Of Pages: 224 Publication Date: 2006-11-30 ISBN-10 / ASIN: 0313327971 ISBN-13 / EAN: 9780313327971 Binding: Hardcover Product Description: French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child"s, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here อันนี้ไม่ได้ก็ใช้ baguette (ขนมปังแท่ง) croissant (ครัวซองต์) ไวน์ bordeau แชมเปญฝรั่งเศสฟัวกราส์ (ผลิตจากภูมิภาคแชมเปญฝรั่งเศส) และไวน์แดงและขาวต่าง ๆ (Bordeaux และ Burgundy เป็นแหล่งกําเนิดที่มีชื่อเสียง) ชีสต่าง ๆ ไก่ตุ๋นเหล้าขาว เนื้อต้มไวน์แดง กุ้งมังกรฝรั่งเศส หอยทากกระเทียมและน่องไก่กระเทียมเป็นต้น

2. ขอแนะนำอาหารจีนกวางตุ้งเป็นภาษาอังกฤษอย่างเร่งด่วน

Cantonese Cuisine The most familiar Chinese dishes originated from the Cantonese cuisine. As most residents originate from t

he Guangdong province where Guangzhou (Canton) is located, Hong Kong is the world capital for this style of cooking. The Cantonese people are very finicky when it comes to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.Cantonese cooking is somewhat lighter than most regional Chinese cuisine. Preparation methods usually involve stir-frying in shallow water or oil in a wok. As cooking time is short, the flavors and nutrition of the food is preserved. Vegetable and fish dishes are often steamed without the use of too much oil. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors.Cantonese menus are long and can often confuse the diner in making a decision. There are a wide variety of dishes made from meats, poultry, fish, seafood, and vegetables for your pick. Chicken is a celebrity food among Cantonese eaters. A single chicken can be used to prepare several dishes. Chicken blood is cooked and solidified for soup, and its liver is used in a wonderful delicacy called Golden Coin Chicken. The livers are skewered between pieces of pork fat and red-roasted until the fat becomes crispy, and the liver soft and succulent. This specialty is then eaten with wafers or orange-flavored bread.Seafood is the next best delicacy in Hong Kong. Some of the popular dishes include fresh-steamed fish with ginger and onion topped with a dash of soy sauce and sesame oil, prawns and crabs cooked or steamed in black-bean sauce, and shark"s fin soup. Cantonese barbecuing methods are unsurpassed. When in Hong Kong, do not miss the barbecued goose, duck, or slices of pork with a golden and honeyed skin served

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