图解日本妖怪大全:小吃二（英语高手进）

原文
5、陕西凉皮
陕西凉皮种类繁多，做法各异，调拌时各具特色，口味也不同，在这里，仅举出几种。
麻酱凉皮 一种典型的清真吃法。其做法较简单，把面粉调成糊状，盛入特制的金属凉皮箩里，摇支凉皮萝使面精平平地铺在箩底，然后放入开水锅内蒸制成熟。吃时，把面皮切成半厘米宽的条，一般加辅料为黄瓜丝，调入盐、醋、酱、芝麻酱、辣椒油等即可。
秦镇凉皮 以大米粉为原料制成，因产于户县的秦镇，也叫秦镇米皮。制作时把大米粉调节为糊状，平铺在多层竹蒸笼内，旺火蒸熟。吃时，用近一米长、20多厘米宽的大铡刀铡成细丝，加入辅料青菜、小豆芽等，调入佐料，好的口味全在辣椒油上，调好的凉皮全呈红色，辣里香。
汉中凉皮 因产于汉中地区而得名。由于加工时用小石磨加水将米磨制成米粉浆，又叫水磨凉皮。制作时，将磨砀米粉浆平铺于竹蒸笼上蒸制。加入调料，主要是蒜汁、辣椒油、口味酸辣之中透着蒜香。
岐山擀面皮 岐山县制作的最佳。制作时，将小麦粉洗出面筋，把淀粉擀成薄饼，上蒸笼蒸制。制成凉皮既软又粘。调料以岐山当地酿制的粮食醋和辣椒油为主，辅以洗出的面筋丝，在一小铁锅内拌合均匀，盛盘而飨客，其口味主要特点是酸、辣、香。
面筋凉皮 主产于关中地区，加工时，要先洗出面筋，淀粉调成糊，盛入金属凉皮箩上锅蒸制。调制时，加入蒸烹面筋块、时令蔬菜，调味品有醋、酱、蒜汁、味精、盐、辣椒油、香油等，吃时别有风味。 除以上几种外，陕西还有扶风的烙面皮，汉中的魔芋凉皮、黑米凉皮，陕北的绿豆凉皮等等。
6、泡泡油糕
特点：色泽乳白、表皮膨松，如轻纱制就、蝉翼捏成。
主要原料：水烫面、黄桂、白糖、桃仁、玫瑰、大油。
简要介绍：泡泡油糕是用水烫面、大油、黄桂、白糖馅等原料制成，制作方法独特精制。其主要特征为色泽乳白、表皮膨松，犹如轻纱制就、蝉翼捏成，可谓巧夺天工，深受人们的青睐。
7、岐山面
陕西的臊子面历史悠久，清代已经很驰名。以薄、筋、光、煎、稀、汪、酸、辣、香而闻名，用精白面粉、猪肉、黄花菜、鸡蛋、木耳、豆腐、蒜苗等原料和多种调味品制成。其基本制作工艺是：面条要用手擀成，并达到面薄条细、筋韧光滑、软硬适度的标准。做臊子是先将猪肉切成薄片，入热油锅烹炒，同时加入生姜、食盐、调料面、辣面和陈醋炒透即成。把豆腐、黄花菜、木耳炒好为底菜，鸡蛋摊成蛋皮，切成棱形小片，加切小的蒜苗做漂菜。吃时先将面条煮熟捞入碗内，打入底菜，再浇汤，放臊子和漂菜。
岐山面要求宽汤，即汤多面少，并突出酸辣味。所谓煎、汪即面条要热的烫嘴、油要多，才能体现此面的特色。岐山面是一种高碳水化合物、高饱和脂肪酸的地方特色面食。
在古城西安乃至三秦大地享有盛誉的西安永明岐山面馆是西安市规模最大的一家岐山面馆，永明岐山面继承三千年西岐故里遗风，并运用现代科技进行了工艺创新，使永明岐山面具有"薄筋光，煎稀汪，酸辣香，不喝汤，回味长"的15字特色，以极富营养价值的天然植物的五端（根，茎，叶，花，藻）和五色（红，黄，白，绿，黑）再配以数十种名贵调料烹制而成，营养成分平衡，营养价值极高，实属价格低廉的大众营养快餐。

翻译文
5th, Shaanxi Western Liang skin
Shaanxi Western Liang skin type many, procedure respectively different, the accent mixes when unique, the taste is also different, in here, only points out several kinds.
Hemp sauce cool skin one kind of typical Islamic 吃法. Its procedure simple, sticks the bread flour furnishing the shape, abundantly enters in the metal cool large basket woven of thin bamboo strips which specially makes, swings cool Pi Luoshi the surface essence average makeshift bed on the ground in the gross bottom, then puts in the kettle to steam the system to be mature. When eats, slivers the cheek half centimeter wide strip, the general Canadian supplementary material is the cucumber silk, calls in the salt, the vinegar, the sauce, the sesame jam, the chili oil and so on then.
Qin Zhenliang pi takeda the rice noodle makes as the raw material, because produces in Hu Xian's Qin town, also calls Qin Zhenmi the skin. When manufacture for sticks the big rice noodle adjustment the shape, the even shop in the multilayered bamboo steamer, the strong fire steams ripely. When eats, with a nearly meter long, more than 20 centimeter wide big straw cutter slots the filament, joins the supplementary material green vegetables, the small bean sprouts and so on, calls in the seasoning, the good taste all on the chili oil, adjusts good cool Pi Quancheng to be red, spicy in fragrance.
Hanzhong cool Pi Yinchan but acquires fame in the Hanzhong area. Because processes time rubs with the small stone mill watering the rice makes the rice wheat-flour paste, also is called the levigation cool skin. When manufacture, will rub 砀 the rice wheat-flour paste even shop to steam the system on the bamboo steamer. Joins the seasoning, mainly is 蒜汁, the chili oil, the taste harsh in passes the garlic to be fragrant.
The kishan rolls best which cheek Qishan County manufactures. When manufacture, washes the wheat flour the gluten, rolls the starch the pizza, on the steamer steams the system. Makes the cool skin both to be soft and sticks. Seasoning grain vinegar and chili oil which ferments by the kishan locality primarily, auxiliary by the gluten silk which washes, mixes evenly in a small iron saucepan, the catch basin but entertains with food and drink the guest, its taste main characteristic is the acid, spicy, is fragrant.
When gluten cool Pi Zhuchan in Guanzhong area, processing, must wash the gluten first, the starch furnishing sticks, abundantly enters on the metal cool large basket woven of thin bamboo strips the pot to steam the system. When modulation, joins steams boils the gluten block, the season vegetables, the seasoning has the vinegar, the sauce, 蒜汁, the monosodium glutamate, the salt, the chili oil, the sesame oil and so on, eats when has a distinct flavor. Divides outside several kinds, Shaanxi also has Fufeng to iron the cheek, Hanzhong's amorphopallus riveri cool skin, the brown rice cool skin, North Shaanxi's mung bean cool skin and so on.
6th, froth spongecake made with lard
Characteristic: The luster creamy white, the epidermis swollens the pine, like the fine gauze system on, the cicada wing pinches.
Main raw material: Sets the hair the surface, Huang Gui, the white sugar, the peach kernel, the rose, the big oil.
Briefly introduced that, The froth spongecake made with lard is the water used burns the surface, the big oil, raw material and so on Huang Gui, white sugar filling makes, the manufacture method uniquely purifies. Its main characteristic for the luster creamy white, the epidermis swollens the pine, justs like the fine gauze system on, the cicada wing pinches, it may be said wonderful workmanship, deeply people's favor.
7th, kishan surface
Shaanxi's ground or diced meat surface history glorious, the Qing Dynasty already very was famous. By thin, the muscle, the light, fry, thinly, Wang, the acid, is spicy, the fragrance but is well-known, with fine white raw material and the many kinds of seasonings and so on bread flour, pork, day lily, egg, auricularia auricula, bean curd, tender garlic shoots makes. Its basic manufacture craft is: The noodles must use the hand to roll, and achieved the surface thin strip thin, the muscle strong is smooth, the soft hard moderate standard. Makes the ground or diced meat is first the pork slice, enters the hot wok with cooking oil to boil fries, at the same time joins the ginger, the table salt, the seasoning surface, the spicy surface and the aged vinegar fries thoroughly namely becomes. The bean curd, the day lily, the auricularia auricula fry is the bottom vegetable, egg booth Cheng Danpi, slivers the lozenge small piece, Canada cuts the small tender garlic shoots to do floats the vegetable. Eats when boils thoroughly first the noodles fishes into in the bowl, infiltrates the bottom vegetable, re-waters the soup, puts the ground or diced meat and floats the vegetable.
Kishan surface request width soup, namely Tang Duomian few, and the prominent acid is hot. So-called fries, Wang is the noodles hotly wants to scald the mouth, the oil must be many, can manifest this surface the characteristic. The kishan surface is one kind of high carbohydrate, the high saturated fatty acid place characteristic wheaten food.
Will enjoy the high reputation in old city Xi'an and even the three Qin earth Xi'an forever the bright kishan noodle restaurant will be a Xi'an scale biggest kishan noodle restaurant, forever the bright kishan surface will inherit west 3000 岐 the native place customs handed down from the past, and has carried on the craft innovation using the modern science and technology, enable forever the bright kishan mask to have the "thin muscle light, will fry thin Wang, harsh fragrant, will not eat the soup, the aftertaste long" 15 characters characteristic, by the extremely rich nutritional value natural plant's five ends (root, stem, leaf, flower, algae) and 五色 (will be red, yellow, white, green, Black) matches again by dozens of kind of precious seasonings boils the system but to become, nutrition ingredient balanced, the nutritional value is extremely high, the reality is the price inexpensive populace nutrition fast-food.

如是翻成英文，太长了。至少分成八段。