峨眉山美食推荐？
一、峨眉山美食推荐？
1、峨眉山雪魔芋是四川优质产品，俗称黑豆腐，在峨眉许多乡镇都有出产。
2、峨眉山豆腐乳拥有长达五百二十多年的悠久历史，代表了白腐乳。作为四川省的著名传统特产之一，峨眉山豆腐乳闻名世界。
3、峨眉糕又名黄糖糕，至今发展已有一千多年，是享誉中国的地方特产。
4、峨眉夜抄手，即鲜汤熬馄饨，美味无穷。
5、峨眉烟熏鸭，是用火熏鸭子，是峨眉的特色小吃。
6、峨眉凉粉种类繁多，除了黄白凉粉之外，还有一种独具特色的凉粉，名为打手摊子。
7、峨眉鳝丝，由鳝鱼切丝，以及蒜苗、豆芽、粉丝，加上特制酱料烹饪而成。
二、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.
三、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！
公众号【二次元的梦幻理想乡】欢迎你的关注！
四、峨眉山特色美食都有什么？
1.张乐麻辣烫
2.老七冰粉
3.曹凉粉
4.白龙串串（劝业场）
5.龙池烤鱼（西正街）
6.首家串串（书院街）
7.杨抄手
8.经典砂锅
9.曹鸭子
10.炸洋芋（劝业场）
以上都是只有峨眉有的或者只有峨眉的才好吃的。
五、井里捞上来的"美食"的简介？
记得我曾经看到过作家萧红在《呼兰河传》中里写过的一篇关于她喜欢吃的文章。是猪和鸭子无意间掉到井里，最后被她的祖父给她制作成美食的故事。通过这篇文章出现了了井里捞上来的“美食”这个概念。
在这篇文章中指出文中的烧小猪和烧鸭子因为是在井中捞出来的，所以被称为了井里捞出来的美食，它虽然是写美食的文章，但是她所要表达的意思却是:祖父对她的爱，祖父把对它的爱寄托到了美食中去。
在我看来这井里捞出的“美食”美食不是真的从井中捞出来的美食，而是我们的亲人把爱寄托到食物中去给我们制作出来的美食，它不一定是山珍海味，可能也是一顿简单的粗茶淡饭，一顿普通的家常菜，是这有爱的食物把我们养大，一代代的传承下去。
总之，就是所有有爱的美食都是井里捞上来的美食！
六、峨眉山的美食哪个好吃呢？
////你可以尝尝口福老店跷脚牛肉，我们之前就在这家店吃的，牛肉味道好，老板人很热情，主动教我们涮不同的食材。
七、峨眉山有哪些必吃的美食？
作为四川隐藏的美食之城
没有点东西自然说不过去
下面这些地道美食
就算是峨眉本地人也吃不腻
你要是错过
真的就不算来过峨眉山
小吃届的天花板
关于南北豆腐脑味道之争
在网上已是盛传很久
峨眉山豆腐脑在江湖传说已久
配料丰富，咸香丝滑
谁来峨眉山，不点上一碗尝尝呢？
配上一个咔饼更是绝绝子
脆爽的萝卜丝，混合辣椒油和醋的香气
没有融化完的白砂糖满口钻着
豆腐本身的醇香慢慢浸润
一串“咔咔儿”
绝对在峨眉小吃届排得上名
手推车上的蛋烘糕
载着童年的味道，穿梭在大小街道
每次买之前，心里要盘算出几种搭配
老板，一个奶油加肉松
（有谁和我口味一样呢？）
夏季来临，冰粉当道
最受欢迎的三鲜冰粉和红糖冰粉
口味一直都很在线
女孩子和小朋友喜欢的西米露
以及近几年兴起的花式刨冰
也一起分管着好吃嘴们的胃
峨眉山的小吃琳琅满目
还有炸洋芋、臭豆腐、曹凉粉......
纵使山珍海味无数
这份小吃，同样能给人带来幸福
“串”起来的花样美食
峨眉山的美食
离不开一根竹签的加持
串起来的美食，吃得是一个讲究
均匀、整齐地排列
从颜值上就已经开始暗自较量
钵钵鸡也被称为“冷串串”
通常被当做峨眉人的宵夜
出现在各个角落
一盆荤素搭配的串儿，三五知心好朋友
摆起龙门阵来
那感情升温可比盆里的红油来得猛烈
以“三小烧烤”和“矿机厂烧烤”
为代表的峨眉风味烧烤
收编了多少挑剔的好吃嘴儿
入口干香，回口微甜
吃的就是这一口烟火气
大炸串与小炸串的较量
要取决于你今天的胃口和状态
如果你想体验大口吃肉就选大炸串
感受撸串的乐趣就吃小串儿
麻辣烫起源于乐山
你在峨眉山看到的麻辣烫店
可能要比你看到的任何一样餐馆都多
虽说平民美食图个饱肚
但店家们也有自己的小追求
锅底、食材、蘸碟都有自成一派的风格
串，只是食物体现的形式
究其原因，还是因为出众的味道
才能占据江湖一席之地
总之，大串小串各种串
各有支持者为其摇旗呐喊
地道峨眉味
一座朴素的小县城
深居内陆，远离大海
做不出珍馐美馔，但也有属于自己的特色
一口精心熬制的牛骨汤底
是牛肉汤锅店老板最大的王牌
选几样上好品质的牛肉牛杂
手起手落，一碗热气腾腾的美味
就端上了桌
没有花哨的摆盘
但足以惊艳你的味蕾
搭上几个火爆小炒
做个快快乐乐的干饭人
每十个到过峨眉山的朋友
至少有五个心心念念山里的香肠腊排
地道的农家烟熏味
只有在山里吃着，感觉才对
世上有很多活法
吃是最暖心的一种
你准备吃点啥？
以上所讲
只是峨眉美食的一小部分
八、峨眉山特色美食哪个好吃呢？
。 口福老店跷脚牛肉是不错的选择哟，之前我们就在这吃的，老板服务非常到位，慕名而来，而且离景区不太远，性价比很高。
九、美食公众号简介怎么写?
看你做哪方面的了
甜品类我觉得文艺些的好呗，家常菜就有生活气息一点，零食街头美食安利类写的沙雕一点( ˘•ω•˘ )
十、峨眉山美食十大排名？
1.张乐麻辣烫
2.老七冰粉
3.曹凉粉
4.白龙串串（劝业场）
5.龙池烤鱼（西正街）
6.首家串串（书院街）
7.杨抄手
8.经典砂锅
9.曹鸭子
10.炸洋芋（劝业场）
