关于西餐用餐礼仪的英文介绍～～～！ 你和朋友一起去吃西餐,怎样的餐桌礼仪才最为恰当？
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1.
Doohickey
of
Preengage.
The
more
slap-up
the
restaurant
is,
the
more
necessary
to
preengage.
When
making
a
preengage,
you
have
to
tell
the
exact
number
of
person
and
the
time,
but
also
show
clearly
if
you
want
to
a
non-smoking
or
well
viewing
place.
If
it
is
for
the
birthday
or
any
other
special
days,
you
can
make
them
know
the
purpose
and
budget.
It
is
bacical
politeness
that
you
should
arrive
in
time.
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2.
you
shouldn't
wear
the
casual
clothes
in
the
restaurant
even
it
may
be
a
very
expensive
one.
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It
is
the
common
sense
that
one
should
wear
properly
when
having
dinner.
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http://www.woodlands-junior.kent.sch.uk/customs/questions/food/index.htmBackground
British cuisine is shaped by the country's temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration.
As a result, traditional foods with ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. French cuisine and Italian cuisine, once considered alien, are also now admired and copied. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world.
These trends are exemplified by the ubiquitous spaghetti bolognese which has been a common family meal in Britain since at least the 1960s. More recently there has been a huge growth in the popularity of dishes influenced by the Indian Sub-Continent (a throwback to the times of British influence in the region), though modified to suit British tastes. The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety, though Bangladeshis and Southern Indians find it insipid. The post-war introduction of refrigeration, in parallel with the rise of the supermarket, has led to the packaging of such foods into oven-ready meals which, often cooked by microwave oven, have now replaced "meat and two veg" in many homes.
[edit]
New cuisine
The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. There is even a wave of chefs struggling to retain the classic greatness of British country cooking, for example Fergus Henderson.
There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular, especially following a spate of farming crises, including BSE.
There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble Public House has been transformed in the last twenty or so years. Many have made the transition from eateries of poor reputation to rivals of the best restaurants, the so called Gastropub — very often they now are the best restaurants in smaller towns. The term "Pub Grub", once derogatory, can now be a sign of excellent value and quality dining. Some credit for this sea change has to go to the Campaign for Real Ale (CAMRA), for helping to improve the quality of pubs and their products in general, and some to the privatisation of breweries, which forced many pubs to diversify into dining in order to survive as a business, as well as a greater appreciation and demand among consumers.
[edit]
Traditional cuisine
"To eat well in England, you should have breakfast three times a day."
—William Somerset Maugham (attributed)
Ulster fry, a variant of British cooked breakfastsThe Sunday roast is perhaps the most common feature of British cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as beef, lamb or pork, or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy. Yorkshire pudding and onion gravy is often served as either a starter or accompaniment to the main course. Since its wide-spread availability after World War II the most popular Christmas roast is turkey. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not generally eaten in the average household.
At home, the British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is custard, known as crème anglaise (English sauce or English Cream) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation. There is also Christmas pudding.
Fish and chipsNotably, Britain is famous for its fish and chips, and has a huge amount of restaurants and take-away shops catering to it, it's possibly the most popular and uniquely British dish. The advent of take-away foods during the industrial revolution, lead to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business, indeed British diets for many years, though ethnic influences, particularly Indian and Chinese, have led to the introduction of ethnic take-away foods. [1] From the 1980s onwards, a new variant on curry, the balti, began to become popular in the area around Birmingham, and by the mid 1990s was commonplace in Indian restaurants and takeaways over the country. Kebab houses, pizza restaurants and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas.
Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire puddingAt teatime, especially in Devon and its associated areas, meals eaten include scones with jam and butter or clotted cream, while nationwide, assorted biscuits and sandwiches are often eaten. Teatime is not practised by many British people in the 21st century, having been replaced by snacking, or simply ignored, although regional variations do exist and many areas such as Devon and Cornwall feature establishments catering to tourists with traditional cream teas.
The full English breakfast (also known as "cooked breakfast" or "fried breakfast") also remains a culinary classic. It's contents vary, but it normally consists of a combination of bacon, fried eggs, grilled tomatoes, fried bread, black pudding, baked beans, fried mushrooms, sausages, hash browns, scrambled eggs, boiled eggs, and other variations on these ingredients and others.
Bacon Sandwiches, often referred to as "bacon Sarnies" or "bacon butties" are commonplace as well, sometimes eaten as an informal outdoor breakfast or in midmorning as a workplace snack.
A unique sandwich filling is Marmite, a dark brown savoury spread made from yeast extract, with a tar-like texture and a strong, salty taste. There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain.
Tea, usually served with milk, is consumed throughout the day and is sometimes drunk with meals. Coffee is perhaps a little less common than in continental Europe, but is still drunk by many, typically with milk. Italian coffee preparations such as espresso and cappuccino are extremely popular, especially in more urban areas, while tea, though still an essential part of British life, is less ubiquitous than it was. In recent years herbal teas and specialty teas have become popular. In more formal contexts wine can be served with meals, though for semi-formal and informal meals beer or cider may also be drunk.
Kedgeree, a popular breakfast dish in the Victorian eraIn the Victorian era, during the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, some of which is still eaten today although many once-popular Anglo-Indian dishes such as kedgeree have largely faded from the scene.
Another formal British culinary tradition rarely observed today is the consumption of a savoury course, such as Welsh rarebit, toward the conclusion of a meal. Most main meals today end with a sweet dessert, although cheese and biscuits may be consumed as an alternative or as an addition. In Yorkshire, fruit cake is often served with Wensleydale cheese. For formal meals, coffee is a usual culminatory drink.
[edit]
Reputation abroad
British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables (so called "meat and two veg") that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. Many think that food served in Britain often fails to reach the same general level of excellence that can easily be found across the English Channel in France. In fact French president Jacques Chirac in 2005 openly proclaimed that British food was the second-worst in Europe, after Finnish.
During the Middle Ages, British cuisine enjoyed an excellent reputation; its decline can be firmly traced back to the late 18th century when the majority of the British population began to move away from the land, and was compounded by the effects of rationing during two World Wars (rationing finally ended in 1954), followed by the increasing trend toward industrialised mass production of food. However, in Britain today there is more interest in food than there has ever been before, with celebrity chefs leading the drive toward raising the standard of food in the UK.
In 2005 British cuisine reached new heights when 600 food critics writing for Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world with the number one spot going to The Fat Duck in Bray, Berkshire and its chef Heston Blumenthal. However, many of the restaurants, while located in the UK, do not serve traditional British cuisine - for example, Le Gavroche which serves French food - or are headed by non-British chefs such as Pierre Gagnaire.
Despite the availability of better quality fare, pre-packaged "ready meals" that require little preparation time have become more popular over the last 30 years - but they have themselves advanced considerably from their very basic beginnings.
[edit]
Vegetarianism
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Since the end of World War II when their numbers were around 100,000, increasing numbers of the British population have adopted vegetarianism, especially since the BSE crisis of the 1990s. As of 2003 it was estimated that there were between 3 and 4 million vegetarians in the UK, one of the highest percentages in the western world, and around 7 million people claim to eat no red meat. It is rare not to find vegetarian foods in a supermarket or on a restaurant menu.
[edit]
Lists
[edit]
British food writers and chefs
Eliza Acton
"Mrs Beeton" [2]
Fanny Cradock
Johnnie Cradock
Elizabeth David
Clarissa Dickson-Wright
Hugh Fearnley-Whittingstall
Keith Floyd
Jane Grigson
Ainsley Harriott
Graham Kerr
Nigella Lawson
Rustie Lee
Jonathan Meades
Jamie Oliver
Gordon Ramsay
Gary Rhodes
Nigel Slater
Delia Smith
Rick Stein
Antony Worrall Thompson
[edit]
Examples of British cuisine
For fuller lists, see the British section of the list of recipes and Category:British cuisine. For traditional foods protected under European law, see British Protected designation of origin.
Savoury dishes
Balti
Bangers and mash (sausages and mashed potato)
Black pudding
Bubble and squeak
Cauliflower cheese
Cheese
Chicken Tikka Masala
Cornish pasty
Cottage pie
Cumberland Sausage
Dumplings
Faggots
Fish and chips
Full English breakfast
Haggis (Scotland)
Hash
Jellied eels
Lancashire Hotpot
Laverbread (Wales)
Pie and mash
Pork pie
Shepherd's pie
Scouse
Sunday Roast
Toad-in-the-hole
Ulster fry (Northern Ireland)
Welsh rabbit
Yorkshire pudding
Sweet dishes
Bread and butter pudding
Christmas pudding
Cranachan
Clotted Cream
Dumplings
Knickerbocker glory
Mince pie
Queen of Puddings
Spotted dick
Sticky toffee pudding
Custard
Trifle
[edit]
Meals
breakfast, elevenses, brunch, lunch, dinner, supper, dessert, Tea
[edit]
Dates of introduction of various foodstuffs and methods to Britain
[edit]
Prehistory (before 43 AD)
bread from mixed grains: around 3700 BC [3]
oats: around 1000 BC [3]
wheat: around 500 BC [3]
rabbit: late Iron Age/early Roman [4]
[edit]
Roman era (43 to 410)
apple (?), asparagus [5], celery, chives [6], coriander, cucumber, marjoram, marrow, onion, parsnip, pea, pheasant [23], rosemary, spearmint [7], turnip, wine
[edit]
Middle ages to the discovery of the New World (410 to 1492)
kipper: 9th century (from Denmark or Norway)
rye bread: Viking era [8], around 500 AD [3]
peach (imported): Anglo-Saxon
orange: 1290 [9]
sugar cane: 14th century [10]
carrot: 15th century [11]
[edit]
1492 to 1914
turkey: 1524 [12]
cayenne pepper [13], parsley [14]: 1548
refined sugar: 1540s [9]
lemon: 1577 (first recorded cultivation) [15]
peach (cultivated): 16th century [15]
potato: 1586
horseradish [16]: 16th century
tea: 1610 or later [17]
banana (from Bermuda) [18]: 1633
coffee: 1650 [19]
chocolate: 1650s
broccoli: before 1724 [20]
tomato (as food) [21]: 1750s
sandwich: named in 18th century
curry: 1809 (first Indian restaurant)
rhubarb (as food): early 1800s [22]
three-course meal: about 1850 (developed from service à la Russe) [5]
fish and chips: 1858 or 1863 [9]
Marmite: 1902 [23]
ice cream: 1913 [9]
[edit]
After 1914
sugar beet: 1914-1918
sliced bread: 1930 [9]
Chinese restaurant: 1950 (first to open in Soho)
Pot Noodle: 1979 [24]
Western mealtime etiquette Comments
Etiquette is protocol, called the ceremony, which is in the interaction between people, along with a certain, common procedures and to the performance of self-discipline and respect for the integrity act.
Western is a type of diet, colloquially speaking, is the theme of a dining meal manner. It has been the understanding of mankind today is not only a means to sustain life, but enjoyable, but it is also a way exchanges.
Food used for selection, cooking methods and decided to dine in all aspects of the basic rules and requirements of a certain courtesy. To enable guests will dine with pleasure successfully, it is imperative to understand the norms and reason. Here it is relevant to note that some of these rules are not rigid dogma, it is for the purpose of the service, but our aim is to enjoy Western : becoming insiders.
Attitude
Standard posture is very important, for example, showing should remain stable, not before swinging. Imagine : You can hide behind a small rat, and a kitten lying on your knees -- should now able to walk proudly to his knees Fang-ping. Whether male or female, when meals are eyesores created by cigarette smoke, but impolite. Many unpleasant and embarrassing scenes, mostly caused by such inappropriate move. There should avoid similar moves Chang Cheng-eight shape : having both her legs and chests, pine belts, assume an air of self approbation and stretching his arms in calisthenics, etc., which are very impolite gesture, unbecoming.
In the United States, when one hand meals, on the other hand can be put on my knees. It is different in Europe, two hands should be retained on the table. But it should be noted that : arms can not be used to support the body, it takes a table, we can not cross on his chest, hands and wrists just take lightly on the table. Natural fingers to smooth on the table, not on the table or playing Luantan tableware.
Progressive meal
Meals, as a general hand and a knife or spoon, fork left hand, also use the right hand to grip the glass. Not too close to the body eaten with utensils food to the mouth, instead of dishes, bowls classics : Who is not with us your plate of food. Attention :
In the advanced Class Formula food, but they should avoid sending suction to the voice of a higher temperature if soup can enjoy a short wait, the disk can not be held directly into the mouth.
-- Should shut his mouth to chew food, the mouth with food to avoid drinking alcohol beverages.
-- Bear in mind : an edible bread plate with bread to dip in the soup (or special status is more about the President to avoid such moves); Lane dedicated to small capitalization bread or tablecloths, you should dine on the disk plate edges; Bread with butter paper, a small piece of bread on the pick up in a little butter, hand breaking off consumption, or not to use a knife to cut teeth graffiti; Bread into soup or only when the first plate of food consumption.
• If they do not want to drink wine, politely said : "I do not drink, thank you. "Do not use the quilt Cup.
• statement should forks on the plate. Not to find fault with fork in hand-edged to talk, not to put up their forks, it will make people feel "scared", and indeed the risk of harm to themselves or others.
Do not suggest, laughing loudly on the table -- or the city.
-- Taboo words or intimate audible, meals or after meals not burps abuse, Baji mouth.
-- Not on the table in front of the dead, sing or sorting out clothing.
-- Not for others take their food with their own utensils, scoop soup or other food selection.
Nothing to hide -- not publicly mention.
Facing Taiwan
Taiwan is facing major surface of the table seating arrangements and decorations. Put on the table pleasing to the surface again, not only to provide a comfortable venue for the guests and a clean appliances, but also for bringing pleasure to enjoy the arts. This, of course, is an indispensable part of food.
Taiwan is scattered or placed banquet tables facing Taiwan, most of the use of table, table or table. And table decorations similar to the tools used. Basically, the use of metal cutlery cutlery, knives, forks and three main engines. Because of the different types of dishes, cooking methods, the use of tableware, there are differences in size and shape. But how they are placed on the table? Here we are facing can be divided into two basic categories : luxury facing Taiwan and Taiwan.
The middle and lower ends of the restaurant prices
Basically facing Taiwan : (pièce de résistance) a knife, a fork and a piece of napkins (paper towels are available), a cup.
• blade on the right side, the best direction Zhaozuo.
• fork should be placed on the left, forking upward fork, knife and fork should be sufficient up between a main meal, fork and knife from the bottom of the table should be 1 cm.
• glass is placed on top of the knife, the distance of about 1 cm. For the vegetables : head disk Fish Tangshao knife should be placed on the outer end; If salad is the first plate of food, fork spoon should be replaced. : According to some sweets after dinner when there are many different types of dessert, can display a fork and a spoon, or a knife and a fork.
Luxury restaurant
Basically facing Taiwan : (pièce de résistance) a knife, a fork, bread and butter plate and knife.
• : a tiny portion of a wine glass and a war is on the top of about 1 cm knife, a tiny portion of the wine glass on the lower right side.
• One of saucers : Sometimes, in order finishes on the center seat, facing the back of a chair at the center of the middle disk, disk table 1 cm from the edge.
Some restaurant napkins -- only to replacing saucers.
• piece : According to the restaurant napkins, and some aesthetic pursuit, the pursuit of some practical; There was a saying that is not available to many cloth napkins to touch to keep it clean.
Stress and elegant seafood restaurant
Basically facing Taiwan : (pièce de résistance) a fish knife, a harpoon, bread and butter plate and knife, a wine glass and a war, a piece of napkin.
A piece of napkins
Napkins, paper can also be cloth, usually on the central display can also be placed on the left side. For menu should be placed on the upper left corner, or other suitable places, the opposite is also displayed, the opposite should be the same. Right neighbors about the same distance to maintain 80 cm (from the center of a display to another display).
Useful if the guests left to dine, cutlery from one location should all directions, from the expression of respect and concern for these guests. In short, the display of harmony and comfort to the overall aim of the table, so guests are not displease him.
1、预约的窍门。越高档的饭店越需要事先预约。预约时，不仅要说清人数和时间，也要表明是否要吸烟区或视野良好的座位。如果是生日或其他特别的日子，可以告知宴会的目的和预算。在预定时间内到达，是基本的礼貌。
1. Doohickey of Preengage. The more slap-up the restaurant is, the more necessary to preengage. When making a preengage, you have to tell the exact number of person and the time, but also show clearly if you want to a non-smoking or well viewing place. If it is for the birthday or any other special days, you can make them know the purpose and budget. It is bacical politeness that you should arrive in time.
2、再昂贵的休闲服，也不能随意穿着上餐厅。
2. you shouldn't wear the casual clothes in the restaurant even it may be a very expensive one.
3、吃饭时穿着得体是欧美人的常识。去高档的餐厅,男士要穿着整洁的上衣和皮鞋；女士要穿套装和有跟的鞋子。如果指定穿正式服装的话，男士必须打领带。
It is the common sense that one should wear properly when having dinner.
不好意思,现在有点事情要走开一下
绛旓細瑗块绀间华鐨灏忕獚闂(11)(Office ambience)C锛歁ary锛屼粖鏅氬叕鍙镐负缇庡浗鏉ョ殑鎬昏涓捐鏅氶浼氾紝鎴戜篃琚個璇峰嚭甯紝鍙垜寰堢揣寮犮侻锛欼t's only a dinner, why are you so nervous?C锛氫笉璇村埆鐨勶紝灏辨涓婇偅浜涘垁鍙夊氨澶熻鎴戠硦娑備簡銆傛垜鎷呭績浼氬嚭娲嬬浉銆侻锛氶偅鍊掓槸锛屽洜涓簍able manners are important銆侰锛氬棷...Table...
绛旓細锛1锛塖it down, please. Here is the menu. May I take your order, sir? 璇峰潗锛岀粰鎮ㄨ彍鍗曘傚厛鐢燂紝鎮ㄨ鐐硅彍鍚楋紵锛2锛塛hat would you like to have, coffee or tea? 鎮ㄨ鍠濆挅鍟¤繕鏄尪锛燂紙3锛墂ould you like to have some wine with your dinner?鎮鐢ㄩ鏃惰鍠濈偣閰掑悧锛燂紙4锛塈t鈥檚 our ...
绛旓細Amazingly for the British, who love queues, there is no formal line-up---the bar staff are skilled at knowing whose turn it is. You are permitted to try to attract attention, but there are rules about how to do this. Do not call out tap coins on the counter, snap your ...
绛旓細灏遍绀间华鑻辨枃 1.Pull out chairs to seat the women when you are eating together.杩涢鏃跺府鍔╁コ澹叆搴с2.Do not sit down before all the ladies are seated.鍦ㄥコ澹湭鍏ュ骇涔嬪墠涓嶈鎶㈠厛鍏ュ骇銆3.Pull your chair up and sit clos e to the table after sitting down.鍏ュ骇鍚庡皢妞呭瓙闈犺繎椁愭銆4.It...
绛旓細Voil脿 tout est pr锚t.Dring dring. On sonne 脿 la porte.Que remarquez-vous ?涓鍒囧氨缁紝鍙彯銆傛湁浜烘寜闂ㄩ搩銆備綘鍙戠幇浜嗕粈涔堝憿锛1. Par politesse, pour donner le temps 脿 leurs hôtes de finir de tout pr茅parer, les invit茅s arrivent avec 15 minutes de retard environ.鍑轰簬绀艰矊锛...
绛旓細鍚瑗块鐨鍗佸ぇ鍩烘湰鑻辫绀间华 鐢ㄩ鐨琛ㄧ幇灏卞儚鑷劧鍙嶅簲锛屽彧瑕佽兘澶氱粌涔狅紝鍏绘垚鑹ソ鐨勪範鎯紝閭ｄ箞鍒颁换浣曢珮绾х殑椁愬巺涔熶笉鐢ㄥ鎬曚簡銆備笅闈㈢粰澶у浠嬬粛鍚冭タ椁愮殑鍗佸ぇ鍩烘湰鑻辫绀间华锛屼竴鏃︽帉鎻′簡锛屼綘灏辫兘鑳告湁鎴愮鍦版鍏ュ浼氬ぇ鍘呫傚悆瑗块鐨勫崄澶у熀鏈嫳璇ぜ浠 1.鍒鍙夛細鎵嬫彙鍙夊瓙鏃朵笉瑕佸儚鎻″ぇ鎻愮惔閭ｆ牱锛屾垨鍍忔彙楹﹀厠浣╂柉澶汉鐨勫寱棣...
绛旓細(1) the table taking etiquette. Chinese food feeding principle: food need by the guest to take; Take food, don't get too much; Her man for lady can service. Toast with age, should be jobtitle and identity here in chronological order, will give honour person, the elder to ...
绛旓細瑗块杩涢绀间华鍥犱负瑗块涓昏鏄湪椁愬叿銆佽彍鑲淬侀厭姘寸瓑鏂归潰鏈夊埆浜庝腑椁,鍥犳,鍙傚姞瑗块瀹翠細,闄や簡搴旈伒寰墠杩颁腑椁愬浼氱殑鍩烘湰绀间华涔嬪,杩樺簲鍒嗗埆鎺屾彙浠ヤ笅鍑犱釜鏂归潰鐨勭ぜ浠煡璇嗐1.椁愬叿浣跨敤鐨勭ぜ浠悆瑗块,蹇呴』娉ㄦ剰椁愭涓婇鍏风殑鎺掑垪鍜岀疆鏀句綅缃,涓嶅彲闅忔剰涔卞彇涔辨嬁銆傛瑙勫浼氫笂,姣忎竴閬撻鐗┿佽彍鑲村嵆閰嶄竴濂楃浉搴旂殑椁愬叿(鍒銆佸弶銆佸寵),骞...
绛旓細瑗块妗岀幇鍦ㄧ鎴戜滑鐨勭敓娲绘槸寰堣繎鐨,閭ｄ箞浣犱滑鐭ラ亾瑗块妗岀殑绀间华甯歌瘑鏄庢牱鐨勫悧,鎴戞暣鐞嗕簡鈥滃晢鍔椁愭绀间华甯歌瘑鑻辨枃鈥濅粎渚涘弬鑰,甯屾湜鑳藉府鍔╁埌澶у! 绡囦竴:鍟嗗姟椁愭绀间华甯歌瘑鑻辨枃 (涓)灏卞骇鍜岀甯 1,搴旂瓑闀胯呭潗瀹氬悗,鏂瑰彲鍏ュ潗. 2,甯笂濡傛湁濂冲＋,搴旂瓑濂冲＋搴у畾鍚,鏂瑰彲鍏ュ骇.濡傚コ澹骇浣嶅湪闅旈偦,搴旀嫑鍛煎コ澹. 3,鐢ㄩ鍚,椤荤瓑鐢...
绛旓細涓嶈繃鏈淇濋櫓鐨勫姙娉曪紝杩樻槸鎴戜滑鏇剧粡鍙嶅鍚戣鑰呮湅鍙嬩滑浠嬬粛杩囩殑鈥滆瀵熸硶鈥濓紝鍗宠瀵熷叾浠栧瀹炬槸濡備綍鍋氱殑骞朵笖瀛︿範浠栦滑鐨勬牱瀛愶紝涓鑸笉浼氬嚭閿欍鐢ㄩ涓紝璇蜂笉瑕佽垟椁愬垁涓婄殑椋熺墿锛屾棤璁虹矘鍦ㄩ鍒涓婄殑椋熺墿澶氫箞鍙彛锛屽惁鍒欐樉寰楁瀬涓嶆枃闆呫佷篃涓嶅畨鍏ㄣ傚綋鐒讹紝鏇翠笉鑳藉幓鑸旂洏瀛愰噷鐨勯鐗╋紒鍖楃編鍜屾娲插ぇ鐨勫紓鍚 鐢瑗块鏃剁殑绀艰妭绀间华锛...
