英语说中国凉皮
Liangpi 凉皮
Liangpi is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from Shaanxi province, but has now spread to many other places in China, in particular the northern and central regions.
凉皮是用面粉或米粉做的一种中式面食。凉皮是中国陕西省的一种特色小吃，现在已传遍中国大江南北，尤其在北方地区和中原地区。
Hanzhong Liangpi 汉中凉皮
Hanzhong Liangpi or Hanzhong Mianpi, named for the city of Hanzhong in southwestern Shaanxi. It is a kind of steamed Liangpi with garlic and hot chili oil.
汉中凉皮或汉中面皮，因产地陕西西南的汉中地区而得名，是一种蒸熟的，以蒜汁、辣椒油为佐料的凉皮。
Majiang Liangpi 麻酱凉皮
Majiang Liangpi is Liangpi garnished with julienned cucumber and a sauce made of salt, vinegar, hot chili oil and especially black sesame paste, for which it is named.
麻酱面皮，放入黄瓜丝、盐、醋、辣椒油，还有因其得名的芝麻酱，凉拌即可食用。
Shaanxi Gan Mianpi 陕西擀面皮
Shaanxi Ganmianpi is another type of Liangpi, which tastes a bit firmer and looks darker in color compared to other Liangpi. It is always served with Mianjin, vinegar, chilli oil, salt, mashed garlic in water and bean sprout.
陕西擀面皮是另一种凉皮，与其他凉皮相比，它更筋道，颜色更深。常以面筋、醋、辣椒油、盐、蒜汁、豆芽生拌食用。
今天就说一下凉皮的英译。
凉皮 liangpi, cold noodles (made of rice-flour or wheat flour), cold skin noodles（skin 可指各种不同引申义的皮，加 noodles 确定语义）
Liangpi 凉皮
Liangpi is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from Shaanxi province, but has now spread to many other places in China, in particular the northern and central regions.
凉皮是用面粉或米粉做的一种中式面食。凉皮是中国陕西省的一种特色小吃，现在已传遍中国大江南北，尤其在北方地区和中原地区。
Hanzhong Liangpi 汉中凉皮
Hanzhong Liangpi or Hanzhong Mianpi, named for the city of Hanzhong in southwestern Shaanxi. It is a kind of steamed Liangpi with garlic and hot chili oil.
汉中凉皮或汉中面皮，因产地陕西西南的汉中地区而得名，是一种蒸熟的，以蒜汁、辣椒油为佐料的凉皮。
Majiang Liangpi 麻酱凉皮
Majiang Liangpi is Liangpi garnished with julienned cucumber and a sauce made of salt, vinegar, hot chili oil and especially black sesame paste, for which it is named.
麻酱面皮，放入黄瓜丝、盐、醋、辣椒油，还有因其得名的芝麻酱，凉拌即可食用。
Shaanxi Gan Mianpi 陕西擀面皮
Shaanxi Ganmianpi is another type of Liangpi, which tastes a bit firmer and looks darker in color compared to other Liangpi. It is always served with Mianjin, vinegar, chilli oil, salt, mashed garlic in water and bean sprout.
陕西擀面皮是另一种凉皮，与其他凉皮相比，它更筋道，颜色更深。常以面筋、醋、辣椒油、盐、蒜汁、豆芽生拌食用。
今天就说一下凉皮的英译。
凉皮 liangpi, cold noodles (made of rice-flour or wheat flour), cold skin noodles（skin 可指各种不同引申义的皮，加 noodles 确定语义）
你知道这幅抽象画的灵感来自一部电影中的场景吗？
这幅《挖掘》(Excavation)是威廉·德库宁（Willem de Kooning）1950年之前最大的一幅作品，体现了他富有表现力的笔触，以及将空间组织成具有开放轮廓的松散平面的独特手法。这幅作品的标题恰如其分地反映了他的绘画过程——在画布表面密集地堆积，再刮掉颜料层，持续数月，直到达到理想的效果。
据艺术家自己说，这幅画的灵感来自1949年意大利新现实主义电影《粒粒皆辛苦》（Bitter Rice）中妇女在田间劳作的画面。他将劳作的女人作为这幅作品的出发点，用曲折且书法化的线条画出从鸟、鱼等动物再到人类的鼻子、牙齿、下颚等各种形象，在抽象与具象之间创造了无限的张力。
作品现展于#芝加哥艺术博物馆#291展厅
这幅《挖掘》(Excavation)是威廉·德库宁（Willem de Kooning）1950年之前最大的一幅作品，体现了他富有表现力的笔触，以及将空间组织成具有开放轮廓的松散平面的独特手法。这幅作品的标题恰如其分地反映了他的绘画过程——在画布表面密集地堆积，再刮掉颜料层，持续数月，直到达到理想的效果。
据艺术家自己说，这幅画的灵感来自1949年意大利新现实主义电影《粒粒皆辛苦》（Bitter Rice）中妇女在田间劳作的画面。他将劳作的女人作为这幅作品的出发点，用曲折且书法化的线条画出从鸟、鱼等动物再到人类的鼻子、牙齿、下颚等各种形象，在抽象与具象之间创造了无限的张力。
作品现展于#芝加哥艺术博物馆#291展厅
｜童話餐桌之卡比巴拉雪媚娘｜巧克力餅乾餡雪媚娘 #食譜
⭒
你被這些卡比巴拉迷住了嗎？我把最近網路上最喜歡的動物變得更加可愛了！水豚形狀的麻糬，加上新鮮鮮奶油和Oreo餅乾，邊吃邊玩很療癒喔！
⭒
外皮食材：糯米粉120克、玉米粉30克、糖60克、牛奶160ml、奶油30克、炒熟的糯米粉2大匙、巧克力粉1大匙
內餡食材：動物性鮮奶油200ml、糖30克、Oreo餅乾3片
⭒
作法：
1. 將糯米粉、玉米粉、糖、牛奶攪拌至無顆粒，將粉漿放入鍋中蒸約20分取出，加入奶油揉勻。在工作檯面撒上些許的熟糯米粉，將粉團移至檯面後加入巧克力粉揉至光滑，分切成喜歡的大小（最小的卡比巴拉約20克），冷藏至少30分鐘後使用。
2. 將糖加入動物性鮮奶油後用攪拌器打發至有波浪紋路便打發完成。另外將Oreo餅乾放在塑膠袋裡，用桿麵棍壓成小碎塊備用。
3. 將作法1的麵團取出整形揉圓，用桿麵棍壓扁後將麵皮放在有深度的小碟子裡，依序裝進打發的鮮奶油、Oreo餅乾、打發的鮮奶油、收口後切掉多餘的麵皮，即可翻轉放入小碟子維持形狀即可。耳多和鼻子部份做好再沾點水黏上（不沾糯米粉），用食物雕刻刀刻出嘴巴，用巧克力米做眼睛。如果保鮮膜包著冷藏，最好在當天食用完畢確保外皮Q彈喔！
⭒
｜Capybara mochi｜Mochi with strawberry & red bean paste filling
⭒
Are you obsessed with these little guys? Who isn't?! I made the internet's favorite animal even cuter - a capybara-shaped mochi filled with whipped cream and Oreo crumbles! These cuties are squeezable and oh-so delicious!
⭒
Mochi skin ingredients: 120 grams of glutinous rice flour, 30 grams of corn flour, 60 grams of sugar, 160 ml of milk, 30 grams of butter, 2 tablespoons of toasted glutinous rice flour, 1 tablespoon of chocolate powder
Filling ingredients: 200ml heavy whipping cream, 30g sugar, 3 pieces of Oreo cookies
⭒
How to make it:
1. Stir the glutinous rice flour, corn flour, sugar, and milk until there are no particles. Put the mix into the pot and steam for about 20 minutes. Take it out, add butter, and knead evenly. Sprinkle some toasted glutinous rice flour on the work surface, transfer the dough to the surface, add chocolate powder, and knead until smooth, then cut into desired sizes (the smallest capybara is about 20 g), and refrigerate for at least 30 minutes before use.
2. Add the sugar to heavy whipping cream and use a mixer to whip it until there are wavy textures to form whipped cream. In addition, put the Oreo biscuits in a plastic bag and crush them into small pieces with a pin. Set aside.
3. Take out the individual dough from step 1 and shape it into a round shape. Flatten it with a rolling pin and flatten the dough. Place it in a deep small dish, add the whipped cream, Oreo cookies, and whipped cream. After closing up the dough, cut off the excess dough, flip it over, and put it back in the small dish to keep it in shape. Make the ears and nose part at last and attach them by using a bit of water, then use fondant tool to carve out the face features, use chocolate sprinkles as eyes. If it is wrapped in plastic wrap and refrigerated, it is best to eat it on the same day to ensure that the mochi is soft and delicious!
⭒
⭒
你被這些卡比巴拉迷住了嗎？我把最近網路上最喜歡的動物變得更加可愛了！水豚形狀的麻糬，加上新鮮鮮奶油和Oreo餅乾，邊吃邊玩很療癒喔！
⭒
外皮食材：糯米粉120克、玉米粉30克、糖60克、牛奶160ml、奶油30克、炒熟的糯米粉2大匙、巧克力粉1大匙
內餡食材：動物性鮮奶油200ml、糖30克、Oreo餅乾3片
⭒
作法：
1. 將糯米粉、玉米粉、糖、牛奶攪拌至無顆粒，將粉漿放入鍋中蒸約20分取出，加入奶油揉勻。在工作檯面撒上些許的熟糯米粉，將粉團移至檯面後加入巧克力粉揉至光滑，分切成喜歡的大小（最小的卡比巴拉約20克），冷藏至少30分鐘後使用。
2. 將糖加入動物性鮮奶油後用攪拌器打發至有波浪紋路便打發完成。另外將Oreo餅乾放在塑膠袋裡，用桿麵棍壓成小碎塊備用。
3. 將作法1的麵團取出整形揉圓，用桿麵棍壓扁後將麵皮放在有深度的小碟子裡，依序裝進打發的鮮奶油、Oreo餅乾、打發的鮮奶油、收口後切掉多餘的麵皮，即可翻轉放入小碟子維持形狀即可。耳多和鼻子部份做好再沾點水黏上（不沾糯米粉），用食物雕刻刀刻出嘴巴，用巧克力米做眼睛。如果保鮮膜包著冷藏，最好在當天食用完畢確保外皮Q彈喔！
⭒
｜Capybara mochi｜Mochi with strawberry & red bean paste filling
⭒
Are you obsessed with these little guys? Who isn't?! I made the internet's favorite animal even cuter - a capybara-shaped mochi filled with whipped cream and Oreo crumbles! These cuties are squeezable and oh-so delicious!
⭒
Mochi skin ingredients: 120 grams of glutinous rice flour, 30 grams of corn flour, 60 grams of sugar, 160 ml of milk, 30 grams of butter, 2 tablespoons of toasted glutinous rice flour, 1 tablespoon of chocolate powder
Filling ingredients: 200ml heavy whipping cream, 30g sugar, 3 pieces of Oreo cookies
⭒
How to make it:
1. Stir the glutinous rice flour, corn flour, sugar, and milk until there are no particles. Put the mix into the pot and steam for about 20 minutes. Take it out, add butter, and knead evenly. Sprinkle some toasted glutinous rice flour on the work surface, transfer the dough to the surface, add chocolate powder, and knead until smooth, then cut into desired sizes (the smallest capybara is about 20 g), and refrigerate for at least 30 minutes before use.
2. Add the sugar to heavy whipping cream and use a mixer to whip it until there are wavy textures to form whipped cream. In addition, put the Oreo biscuits in a plastic bag and crush them into small pieces with a pin. Set aside.
3. Take out the individual dough from step 1 and shape it into a round shape. Flatten it with a rolling pin and flatten the dough. Place it in a deep small dish, add the whipped cream, Oreo cookies, and whipped cream. After closing up the dough, cut off the excess dough, flip it over, and put it back in the small dish to keep it in shape. Make the ears and nose part at last and attach them by using a bit of water, then use fondant tool to carve out the face features, use chocolate sprinkles as eyes. If it is wrapped in plastic wrap and refrigerated, it is best to eat it on the same day to ensure that the mochi is soft and delicious!
⭒
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