最新小學(xué)四年級英文演講稿三分鐘(大全七篇)-資料下載頁
2025-08-08 14:55本頁面
【正文】 lm! ”how charming his voice is, but we have never heard of it in our true life. this morning, however, when we wake up, we will see the olympic games waving its hand. after chewing, most of us will have at least one plan about what to do for the olympic games. and mine is to be a “forter” that is someone who will give fort to others.at the end of my speech, i hope all the preparation will go well, and everyone will show their ability to the world. let us seize opportunities and give a big smile to challenges.i thank you!小學(xué)四年級英文演講稿三分鐘篇七before we visit the restaurant and taste the delicious food, i would liketo tell you something about the slowcooked soup.enjoying a good fame in china and abroad, cantonese cuisine is one of thefour major traditional cuisines in china. in general, cantonese cuisine ischaracterized by its different and special ingredients and its fine making. forthis reason, the cantonese food tastes fresh, light and unique. when inguangzhou, you cannot miss the nutritious and healthy slowcooked soup, whichtakes five or six hours to cook. it is the unique charm and rich cooking culturethat have earned cantonese cuisine a wellknown saying—eating in guangzhou.steaming fish is a classical guang dong dish. it is famous for light, softand slippery taste. the material must be fresh, and the cook must control theheat to make sure the fish remain tender and pure. put the fresh fish in the potto steam for 8 minutes with mild heat. before the dish is finished, add a spoonof oil and some chopped green onion and a spoon of soy sauce, and then thesteaming fish is done. my father is very good at cooking this course. i reallylove the way he cook the fish, not only maintain the original flavors of thefish, but also provide with enough protein.在我們參觀餐廳，品嘗美味的食物，我想告訴你一些關(guān)于粵菜的事情?；洸耸侵袊鴤鹘y(tǒng)的四大菜系之一，并且在國內(nèi)外都有一個很好的名聲。一般來說，廣東菜的39。特點(diǎn)是不同而特殊的原料以及它精美的制作。出于這個原因，粵菜口味新鮮，清淡，同時也是獨(dú)一無二的。在廣州的時候，你不能錯過營養(yǎng)和健康的老火湯，這需要五六個小時來煲。吃在廣州，老火湯獨(dú)特的魅力和豐富的烹飪文化，讓粵菜名滿天下。清蒸魚是一道經(jīng)典的廣東菜，以口味清談、魚肉細(xì)滑而著名。所用材料必須新鮮，廚師需掌控好火候，以此保證魚肉的鮮嫩。將鮮魚放在鍋中,用文火蒸8分鐘。在出鍋之前，加一小勺油和一些蔥花及一勺醬油，清蒸魚就做好了。我的父親很擅長烹飪這道菜。我非常喜歡他做的清蒸魚，不僅僅保留了魚的鮮美，也提供了足夠的蛋白質(zhì)。
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