澳大利亚吃的食物英文怎么写( 五 ) _澳大利亚

谈到饮食文化，最值得一提的是亚洲食品在澳洲的兴盛. 如同世界各地一样亚洲食品的主流是中国餐. 从19世纪50年代淘金潮开始，华工就已经把中餐带进澳大利亚. 当时的许多小城镇都可以找到中餐馆.20世纪初，糖醋排骨，黑椒牛柳，咕老肉，杏仁鸡丁就已经成为风行一时的异国情调菜肴. 现在你可以在澳洲任何一个小城镇里看到中式餐馆. 在大城市里的唐人街，中餐馆，酒楼更是鳞次栉比，枚不胜举.据说在各国风味餐馆中中餐的数目是最多的。随着70年代后期越南难民的涌入，一种价格低廉的越南菜悄悄流传开来，其中最脍炙人口的就是特别牛肉粉，这几乎成了越南食品的象征，然后没过多久越南风味酒杯咸，辣，甜的泰国菜所取代. 泰国餐馆就像当年的法国餐馆一样迅速遍及各个城区，并风行了10年. 现在最为流行的亚洲餐依次为中餐，泰餐，日餐，韩餐，越餐和马来餐。
澳大利亚的一些著名餐馆， 20年前是法国菜，现在却呈现多元化特色. 许多菜兼收并蓄，互相借鉴，形成新派的法餐，澳餐和意餐。90年代以后澳洲的家常菜中最普遍的是什么呢？浇汁意大利面加蔬菜沙拉加泡沫咖啡！现在澳洲人发现，在澳大利亚这块广袤的土地上可以种植各种任何在其他国出产的东西，所以他们学会了各种烹调技术和在饮食上有了创新意识，也能够是丰富的物产物尽其用. 澳洲人终于可以说：世界已经在我的舌尖上。
6.澳大利亚的食物简介（中英文对照）急用澳大利亚的动物：
华丽琴鸟Menura novaehollandiae
红羽极乐鸟Paradisaea raggiana
翠鸟Dacelo novaeguineae
维多利亚凤冠鸠Goura victoria
大葵花凤头鹦鹉Cacatua galerita
蓝冠吸蜜鹦鹉Vini australis
科莫多巨蜥Varanus komododensis
伞蜥Chlamydosaurus kingii
低冠蜥Brachylophus vitensis
东部蓝舌石龙子Tiliqua scincoides
多趾虎Rhacodactylus leachianus
斑点楔齿蜥Sphenodon punctatus
滑跖蟾Leiopelma sp.
胃育溪蟾Rheobatrchus silus
绿雨滨蛙Litoria chloronta
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7.澳大利亚传统食物英文介绍/od/discoveraussienzfood/a/IntroAusKiwi.htm Food and Drink Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions. In the last two hundred years these eating habits have gradually changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introducing us to new tastes. From there it continued. Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes) anzac biscuits - traditional biscuit/cookie dating back to World War I bangers - sausages bangers and mash - sausages and mashed potato billy tea - bush tea boiled in a tin container biscuits - cookies booze - alcohol bundy - Bundaberg rum, eg 'bundy and coke' champers - champagne chips - French fries chook - chicken cuppa - cup of tea or coffee damper - bush bread grog - alcohol lamington - traditional small sponge cake squares covered in chocolate icing and sprinkled with coconut lollies - candy middy - medium sized glass of beer pavlova - traditional meringue dessert sanga - sandwich schooner - large glass of beer snag - sausage stubby - small bottle of beer tinny - can of beer tomato sauce - ketchup tucker - food VB - Victoria Bitter, brand of beer Vegemite - spread for toast or sandwiches, made from yeast extract XXXX - 'four ex', Queensland brand of beer Anzac Biscuits Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches. INGREDIENTS 1 cup rolled oats 3/4 cup desiccated coconut 1 cup plain flour 1 cup sugar 125g (4oz) butter 2 tablespoons golden syrup 1/2 teaspoon bicarbonate of soda 1 tablespoon water Preheat oven to 300F (150C) Mix oats, flour, sugar and coconut together. Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading). Bake for 20 minutes. Loosen while warm, cool on trays. (makes about 35) Damper In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum. Today it is made with milk and self-raising flour. Salt is optional. BUSH DAMPER 3 cups of self-raising flour 1/2 teaspoon salt (optional) 3 tablespoons butter 1/2 cup milk 1/2 cup water Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs. Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl. Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter. With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep. Brush top of dough with milk. Sift a little extra flour over dough. Bake in a hot oven for 10 minutes, or until golden brown. Reduce heat to moderate and bake another 20 minutes. Best eaten the day it is made. Lamingtons Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901. SPONGE CAKE 3 eggs 1/2 cup castor sugar 3/4 cup self-raising flour 1/4 cup cornflour 15g (1/2oz) butter 3 tablespoons hot water Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely。