大家好，感谢邀请，今天来为大家分享一下面包之乡英文的问题，以及和面包店 英语的一些困惑，大家要是还不太明白的话，也没有关系，因为接下来将为大家分享，希望可以帮助到大家，解决大家的问题，下面就开始吧！
本文目录
一、面包之乡指的是哪个县城
江西资溪县有着“面包之乡”的称号。
资溪县的面包产业规模非常的大，根据统计全国近70%的面包都是来自于资溪县，据不完全统计，资溪人在全国各地经营着超过16000家面包蛋糕店，实现创产值近300亿，资溪县有25%的人从事面包产业，资溪面包人不断努力做大做强面包产业，资溪人面包人的足迹已经遍布全国各地，一代传一代，一户传一户，并且已经走出国门，走进 *** 、 *** 、 *** 等国家，在2006年，全国 *** 联正式授予“中国资溪—面包之乡”的称号，同时省 *** 联面包会在当地揭牌。“中国面包之乡”的称号得以正名。
资溪面包起源于80年代后期，1987年冬天有2个退伍军人张协旺和洪涛率先在鹰潭开办了的资溪人的之一家面包店。它们亲帮亲、邻帮邻，传授技术、提供信息、扶助资金，从一个组传至一个村、一个乡，并且快速传遍全线，外出做面包在资溪迅速形成燎原之势从业人数越来越多，产业规模越来越大。
资溪县隶属江西省抚州市，位于江西省的中部偏东地区，是江西的东大门，也是江西进入福建的重要通道。资溪面包在我国开设了7000多家面包店，除此之外，在 *** 、 *** 等地也有分布。资溪县有香菇、闽笋、石衣、罗非鱼、鳗鱼、白茶、面包、茶油等特产。
资溪县位于武夷山脉西麓，地形地势复杂，山峰分布较多。资溪县有着丰富的植物资源、动物资源、林木资源以及矿产资源。当地的气候属 *** 带潮湿季风气候，年均气温在16.9℃，年降水量丰富，日照时间长，且交通运输便利。
二、(英语 *** 急需)关于面包的故事、起源
提拉米苏（意大利式蛋糕）据说吃了美味的提拉米苏之后，会幸福得飘飘然、宛如登上仙境。
起源有很多版本，选了其中的两种
一个意大利士兵即将开赴 *** ，可是家里已经什么也没有了，爱他的妻子为了给他准备干粮，把家里所有能吃的饼干、面包全做进了一个糕点里，她挂着汗珠，闪着泪光递上的食物虽然简单，却甘香馥郁，满怀着深深的爱意。每当这个士兵在 *** 上吃到提拉米提拉米苏苏就会想起他的家，想起家中心爱的人。
在意大利的传说中，Tiramisu最早起源于士兵上 *** 前，心急如焚的爱人因为没有时间烤制精美的蛋糕，只好手忙脚乱地胡乱混合了鸡蛋可可粉蛋糕条做成粗陋速成的点心，再满头大汗地送到士兵的手中，她挂着汗珠，闪着泪光递上的食物虽然简单，却甘香馥郁，满怀着深深的爱意。因而提拉米苏的其中一个含义是“记住我”。
一个叫Fvan（凡）的男生爱上了一个叫Joe（娇）的女生。男生坚信名称与Tianned相似之处的“提拉米苏”蛋糕会为他带来好运。于是他用了许多个日夜，自己照着提拉米苏的 *** *** ，做出了一个非常精致的蛋糕，并将这个蛋糕命名为“提拉米苏的爱”。之后女孩吃到了这个蛋糕，感受到了浓浓的爱意。最后嫁给了男孩。之后这个故事便在乡镇上广为流传。提拉米苏蛋糕便成了爱与情的代名词。直至今日。当提拉米苏那香甜的口感回味在女孩口中时，相信心里也会是无比甜蜜的。
Where and how this famous dessert was invented.
Open an old Italian cookbook, browse through the index and… s *** prise! No Tiramisu’. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as n *** r I had tasted before. Since then I fell in love with this dessert.
Everybody knows by now that Tiramisu’ means“pick-me-up” in Italian, for the high energetic content(eggs and sugar) and the caffeine of the strong espresso coffee. There are *** ny different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called“Zuppa Inglese”(English Soup). It is not English and it is not a soup. Instead is a *** cake of ladyfingers or sponge cake, soaked in“alkermes” liquor, and alternated layers of chocolate and egg custard. Layered cakes h *** e been around for long time. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu’.
I love to study history of food. In my book“The Timeless Art of Italian Cuisine– Cent *** ies of Scrumptious Dining”, there is extensive *** r *** tion about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu’ investigating *** ny Italian cookbooks. The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book“Il ghiottone Veneto”,(The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time d *** ing the golden age of the“Repubblica Serenissi *** ”(The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.
“The groom’s bachelor friends”, says Maffioli,“at the end of the long wedding banquet, *** liciously teasing, g *** e to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon”.“The zabajon”, Maffioli continues,“was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the baicoli, *** all thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita sub *** b of Venice”. As we can notice, the addition of whipped cream, the serving temperat *** e, the cookies, all these elements are close to the modern Tiramisu’ recipe. And *** n the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu’ name.
Later in my research the oldest recipe I could find was in the book by Giovanni Capnist“I Dolci del Veneto”(The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’.“Recent recipe with infinite variations from the town of Treviso”, says Capnist,“discovery of resta *** ants more then family tradition”.
But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris“La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981:“Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the resta *** ant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by *** ny resta *** ants first in Treviso then all around Italy”. Still today the resta *** ant“Le Beccherie” *** kes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, *** scarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the resta *** ant regret they didn’t patent the name and the recipe, especially to *** oid all the speculation and guesses on the origin of this cake, and the diffusion of so *** ny recipes that h *** e nothing to do with the original Tiramisu’.
I tried countless different recipes form the infinite variations of Tiramisu’, but the classic one,(the recipe I show on my website), the recipe from the“Le Beccherie” resta *** ant, is still the one I prepare today and the one I prefer.
As an example of one of the *** ny delicious variation of Tiramisu’ I am showing on my website a step-by-step recipe for the“Tiramisu’ with Mixed Berries” that is quickly becoming a new classic.
三、资溪为什么是面包之乡
1、资溪被称为“面包之乡”是因为资溪外出做面包的人在全国比例更高。
2、根据查询百发生活网显示，资溪被称为“面包之乡”是因为资溪外出做面包的人在全国比例更高，资溪县拥有4万多人的“面包大军”开出了超过16000家面包蛋糕店，分布在全国1000多个城镇。资溪面包起源于80年代后期，1987年冬由2个退伍军人张协旺和洪涛率先在鹰潭开办了资溪人的之一家面包店他们亲帮亲、邻帮邻，传授技术、提供信息、扶助资金，从一个组传至一个村、一个乡，并快速传遍全县。外出做面包在资溪迅速形成原之势从业人数越来越多，产业规模越来越大。经过十多年的发展，资溪县已成为了全国闻名的“面包之乡”。
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