燒烤用英語怎么介紹，錦州燒烤用英文怎么表達(dá) 不是barbecue

jing zhou bbq

我吃的最多的就是劉雞頭,如果你們家距離劉雞頭比較近,建議你去那吃,好吃是不用說的,也相對來講比較便宜,看看每天晚上都爆滿就知道了

“bbq”就是“barbecue”的縮寫，意思是“燒烤”。 bbq是barbecue的縮寫,不能按單個(gè)字母讀,應(yīng)該讀/ba:bikju:/

介紹bbqIntroduction BBQ

Beijing roast duck 國外一般就叫peking duck 烤雞roast chicken

我有一個(gè)最簡單的烤雞方法， 就是把醬油，糖，番茄醬，少量白葡萄酒，少量鹽，胡椒粉，蒜粉攪拌均勻， 然后涂到雞身上，雞肚子里面可以放幾片姜， 然后放進(jìn)烤箱小火烤大概40到50分鐘， 中間可以翻幾次面

槍手的一個(gè)技能~~就是把人提上天的那個(gè)

可能是BBQ.英文簡寫‘燒烤’

http://blog.sina.com.cn/s/blog_643d720d0100gn4g.html 這個(gè)是BBQ 公司的介紹。（快餐店）

烤肉

“BBQ”就是Barbecue的縮寫，也就是“燒烤大會(huì)”，網(wǎng)絡(luò)游戲地下城與勇士中神槍手的技能也以此為名。另外，BBQ是韓國GENESIS集團(tuán)下最早且最具代表性的品牌。

你好！baked mutton bunch打字不易，采納哦！

Yangrouchuan, mutton/lamb shish kebab (or just shish kebab/kabob, etc.), a dish of small pieces of lamb threaded on a skewer and cooked over an open fire. The name of the dish is derived from the Turkish for spit or skewer, "shish" and "kebab", mutton or lamb. The typical Xinjiang or Chinese style Yangrouchuan would usually consist of lamb or mutton only and no vegetables are added.

People treat their dining experience as important as heaven. In China, there are many famous dishes, such as butter tea in Tibet, Goubuli steamed stuffed buns in Tianjin, lamb kebabs in Xinjiang, etc. Today I would like to introduce to you one of the most famous dishes, Peking duck. Peking duck has been around for a long time in China, and its history can be traced back to one thousand years ago. Peking duck requires special selection of the fowl, and must pass through a series of broiling and roasting before it can be served. The best seasons to serve are spring, fall and winter. With appropriate condiments, Peking duck is simply the best dish in the world. I once had the privilege to taste it, and cannot forget its savor since then. I hope everyone has the chance to sample this dish in the future.

Therefore, China has many famous foods like Tibet, Tibet, tianjin goubuli stuffed bun, xinjiang skewer etc. Today, I will introduce to you the most famous one - Beijing roast duck. Beijing roast duck in China has a long history, early in the 1000 years ago. Beijing roast duck must choose special duck varieties, followed by a series of fire and drying, the last in the table. During the spring and autumn and winter edible best taste, deserve to go up again appropriate seasoning, it is the best one in the world. Once I have tasted it taste, let me now also cannot forget, hope you have a chance to try after next.