写作思路:主要写出重庆火锅的历史起源。
正文:
In the 1920s, it developed and expanded in Jiangbei City, Chongqing. Generally, the peddler buys the buffalo tripe, cleans and cooks it, and then cuts the liver and stomach into small pieces.
二十年代在重庆江北城发展壮大。一般挑担子零卖小贩将水牛毛肚买后,洗净煮一煮而后将肝子、肚子等切成小块。
A clay stove was placed on the shoulder, and a large iron basin was placed on the stove. In the basin, there was a kind of spicy and salty sauce, so the laborers at the bridge end of the river were surrounded by the burden.
于担头置泥炉一具,炉上置分格的大铁盆一只,盆内翻煎倒滚着一种又麻又辣又咸的卤汁,于是河边桥头一般卖劳力的工人,便围着担子受用起来。
Every one of them decided that it was not only economical, but also caloric to eat a certain amount of hot food. It was not until the 23rd year of the Republic of China.
各人认定一格且烫且吃,吃若干块,算若干钱,既经济,又能增加热量……直到民国二十三年。
Only a small restaurant in Chongqing city has upgraded it. It has been moved from the shoulder to the table. The clay stove is still there. It has only replaced the divided iron basin with a small red copper pot, and the stew and dip are also changed to be coordinated by the customers themselves, so as to be clean and suitable for the taste of Chongqing people.
重庆城内才有一家小饭店将它高档化了,从担头移到桌上,泥炉依然,只将分格铁盆换成了赤铜小锅,卤汁、蘸汁也改为由食客自行配合,以求干净而适合重庆人的口味。
是原创的吗。。。。。
好像有些介绍太过细致了,能不能再改改
要是好的话再加200分
谢谢你的好意,其实楼主既然要代表去参赛,当然很受重用喽,建议让老师帮着改改效果会更好,祝你在比赛中一步登天,得偿所愿,Good luck!
追问改过好几次了,就是放不下心来........
追答加油,要自信点哦,千万不要在别人看不起你之前就先看不起自己,你有实力
本回答被提问者采纳你丫眼睛瞎了吧,看清楚我的要求
“原创”!!!!!!!!
你以为我不知道你这篇哪找的吗
滚粗~~~~