翻译有关韩国的饮食文化..中翻英'

While having a meal together with elder

the elder takes up chopsticks first behind the younger generation can move chopsticks Gr in the meantime the spoon and the chopsticks is in hand in

put a spoon on the table while using chopsticks Don't take the spoon and the chopsticks to put on the bowl

don't carry bowl and soup bowl to have a meal Use spoon after drinking soup or pickles soup first

then eat don't of foodRice and pickles soup

Sauce soup and soup is eaten with the spoon and other vegetableses are clipped with the chopsticks While having a meal not want to make a noise a sound

also not want to let spoon and chopsticks run into a bowl but produce a sound Don't seethe meal with spoon and chopsticks

don't pick to e from the food and condiment that the F doesn't eat Don't make the food glued on the spoon and the chopsticks while having a meal

after finishing eating

the bowl is used a pot of Ba Shui3 to make clean On the dish that the food sharing wants to clip to arrive respectively hereafter eat

vinegar sauce and chili sauce had better also stir dish to ascend to dip to eat Korean's eating pickles has already had very long history

about Korean family dining table by 2

500 up

can find pickles this delicacyBut everyone probably not know

kimchi was salty in the beginning

at 1:00 also not hot According to the research

the hot pepper streams into Korea from Japan in 16th centuryUntil this time

kimchi just change into now so salty and hot flavor

Dines together after the elder when ﹐ the elder first moves the chopsticks the younger generation to be able to move Simultaneously gr the soupspoon and the chopsticks ﹐ uses the chopsticks when the hand the spoon put on the table do not have to carry the spoon and the chopsticks on the bowl the rice bowl and the soup bowl eats meal First drinks Tang Huop'ao after the soupspoon the vegetable soup ﹐ eats other food again The food and soaks vegetable soup ﹐ sauce Tang Chit'ang the kind to eat ﹐ other vegetables with the soupspoon to clamp with the chopsticks Dines when do not have to leave the sound ﹐ not to have to let the spoon and bumps into the bowl to make the sound Do not use food and the seasoning which the spoon and 筷 the tuck dive meal ﹐ do not have to pick up oneself does not eat Dines when ﹐ will not have to let food stick and 筷 on ﹐ finishes eating the later ﹐ rice bowl in the spoon to make cleanly with the cooked rice crust water Sharing food will have to clamp on respective dish later to eat ﹐ the vinegar sauce and the hot sauce also best dials to the dish on dips is eating South Korean's ate the pickled vegetable already to have the very long history

approximately in on 2500 ago South Korean family dinner table

could discover pickled vegetable this delicacy But everybody probably did not know

the South Korean pickled vegetable when starts is salty

1 is not spicy According to studies

the hot pepper is in 16th century

spreads to South Korea from Japan Continuously arrives this time

the South Korean pickled vegetable only then trforms the flavor which the present like this salty burns

与长辈一起用餐时﹐长辈先动筷子后晚辈才能动筷。 把汤匙和筷子同时抓在手里﹐使用筷子时把匙放在桌子上。 不要把匙和筷子搭放在碗上﹐不要端著饭碗和汤碗吃饭。 用汤匙先喝汤或泡菜汤之后﹐再吃别的食物。饭和泡菜汤﹐ 酱汤及汤类用汤匙吃﹐其他菜用筷子夹。 用餐时不要出声音﹐也不要让匙和筷碰到碗而发出声音。 不要用匙和筷翻腾饭菜﹐不要挑出自己不吃的食物和佐料。 用餐时﹐不要让食物粘在匙和筷上﹐吃完以后﹐饭碗用锅巴水弄干净。 共享的食物要夹到各自的碟子上以后吃﹐醋酱和辣酱也最好拨到碟子上蘸着吃。 韩国人吃泡菜已经有很长的历史，大约在二千五百年前的韩国家庭餐桌上，就能发现到泡菜这道美味了。但是大家大概不晓得，韩国泡菜一开始时是咸的，一点也不辣。 根据研究，辣椒是在十六世纪，从日本传入韩国的。一直到这个时候，韩国泡菜才转变成现在这样又咸又辣的味道。 Dines together after the elder when ﹐ the elder first moves the chopsticks the younger generation to be able to move Simultaneously gr the soupspoon and the chopsticks ﹐ uses the chopsticks when the hand the spoon put on the table ﹐ do not have to carry the spoon and the chopsticks on the bowl the rice bowl and the soup bowl eats meal First drinks Tang Huop'ao after the soupspoon the vegetable soup ﹐ eats other food again The food and soaks vegetable soup ﹐ sauce Tang Chit'ang the kind to eat ﹐ other vegetables with the soupspoon to clamp with the chopsticks Dines when do not have to leave the sound ﹐ not to have to let the spoon and 筷 bumps into the bowl to make the sound Do not use food and the seasoning which the spoon and the tuck dive meal ﹐ do not have to pick up oneself does not eat Dines when ﹐ will not have to let food stick and 筷 on ﹐ finishes eating the later ﹐ rice bowl in the spoon to make cleanly with the cooked rice crust water Sharing food will have to clamp on respective dish later to eat ﹐ the vinegar sauce and the hot sauce also best dials to the dish on dips is eating South Korean's ate the pickled vegetable already to have the very long history

approximately in on 2500 ago South Korean family dinner table

could discover pickled vegetable this delicacy But everybody probably did not know

the South Korean pickled vegetable when starts is salty

1 is not spicy According to studies

the hot pepper is in 16th century

spreads to South Korea from Japan Continuously arrives this time

the South Korean pickled vegetable only then trforms the flavor which the present like this salty burns

Dines together after the elder when ﹐ the elder first moves the chopsticks the younger generation to be able to move 筷 Simultaneously gr the soupspoon and the chopsticks ﹐ uses the chopsticks when the hand the spoon put on the table 搭放 ﹐ do not have to carry the spoon and the chopsticks on the bowl the rice bowl and the soup bowl eats meal First drinks Tang Huop'ao after the soupspoon the vegetable soup ﹐ eats other food again The food and soaks vegetable soup ﹐ sauce Tang Chit'ang the kind to eat ﹐ other vegetables with the soupspoon to clamp with the chopsticks Dines when do not have to leave the sound ﹐ not to have to let the spoon and 筷 bumps into the bowl to make the sound Do not use food and the seasoning which the spoon and 筷 the tuck dive meal ﹐ do not have to pick up oneself does not eat Dines when ﹐ will not have to let food stick and 筷 on ﹐ finishes eating the later ﹐ rice bowl in the spoon to make cleanly with the cooked rice crust water Sharing food will have to clamp on respective dish later to eat ﹐ the vinegar sauce and the hot sauce also best dials to the dish on dips is eating South Korean's ate the pickled vegetable already to have the very long history

approximately in on 2500 ago South Korean family dinner table

could discover pickled vegetable this delicacy But everybody probably did not know

the South Korean pickled vegetable when starts is salty

1 is not spicy According to studies

the hot pepper is in 16th century

spreads to South Korea from Japan Continuously arrives this time

the South Korean pickled vegetable only then trforms the flavor which the present like this salty burns

Dragon Boat Festival

The Dragon Boat Festival, the 5th day of the 5th lunar month, has had a history of more than 2,000 years It is usually in June in the Gregorian calendar

There are many legends about the evolution of the festival, the most popular of which is in commemoration of Qu Yuan (340-278 BC) Qu Yuan was minister of the State of Chu and one of China‘s earliest poets In face of great pressure from the powerful Qin State, he advocated enriching the country and strengthening its military forces so as to fight against the Qin However, he was opposed by aristocrats headed by Zi Lan, and later deposed and exiled by King Huai In his exiled days, he still cared much for his country and people and composed immortal poems including Li Sao (The Lament), Tian Wen (Heavenly Questions) and Jiu Ge (Nine Songs), which had far-reaching influences In 278 BC, he heard the news that Qin troops had finally conquered Chu‘s capital, so he finished his last piece Huai Sha (Embracing Sand) and plunged himself into the Miluo River, clasping his arms to a large stone The day happened to be the 5th of the 5th month in the Chinese lunar calendar After his death, the people of Chu crowded to the bank of the river to pay their respects to him The fishermen sailed their boats up and down the river to look for his body People threw into the water zongzi (pyramid-shaped glutinous rice dumplings wrapped in reed or bamboo leaves) and eggs to divert possible fish or shrimp from attacking his body An old doctor poured a jug of reaglar wine (Chinese liquor seasoned with realgar) into the water, hoping to turn all aquatic beasts drunk That‘s why people later followed the customs such as dragon boat racing, eating zongzi and drinking realgar wine on that day

Dragon boat racing is an indispensable part of the festival, held all over the country As the gun is fired, people will see racers in dragon-shaped canoes pulling the oars harmoniously and hurriedly, accompanied by rapid drums, speeding toward their destination Folk tales say the game originates from the activities of seeking Qu Yuan‘s body, but experts, after painstaking and meticulous research, conclude that dragon boat racing is a semi-religious, semi-entertaining program from the Warring States Period (475-221 BC) In the following thousands of years, the game spread to Japan, Vietnam and Britain as well as China‘s Taiwan and Hong Kong Now dragon boat racing has developed into an aquatic sports item which features both Chinese tradition and modern sporting spirit In 1980, it was listed into the state sports competition programs and has since been held every year The award is called "Qu Yuan Cup"

Zongzi is an essential food of the Dragon Boat Festival It is said that people ate them in the Spring and Autumn Period (770-476 BC) In early times, it was only glutinous rice dumplings wrapped in reed or other plant leaves and tied with colored thread, but now the fillings are more diversified, including jujube and bean paste, fresh meat, and ham and egg yolk If time permits, people will soak glutinous rice, wash reed leaves and wrap up zongzi themselves Otherwise, they will go to shops to buy whatever stuff they want The custom of eating zongzi is now popular in North and South Korea, Japan and Southeast Asian nations

On Dragon Boat Festival, parents also need to dress their children up with a perfume pouch They first sew little bags with colorful silk cloth, then fill the bags with perfumes or herbal medicines, and finally string them with silk threads The perfume pouch will be hung around the neck or tied to the front of a garment as an ornament They are said to be able to ward off evil抱歉，我对韩国的端午节不太懂这个网站应该可以帮助你的>

兰蔻亮采净肤去角质爽肤水

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轻盈爽肤水适合自然的去除角质，彻底清除肌肤表面的残垢和死细胞。早晨亮采肌肤，夜晚完成洁肤程序。带给肌肤清凉的保湿紧实感。令肌肤倍感清新柔和，润滑舒适。适合所有肤质。 适合中性/混合性肤质使用。

清净化妆水能彻底清洁肌肤，给予肌肤湿润，同时去除老废的角质细胞，让肌肤恢复原本的光泽，也帮助后续保养品的吸收更好。清净化妆水含从大自然提炼的木瓜和菠萝两种酵素，让肌肤清爽洁净的化妆水，肌肤变得洁净、清爽，肤色更透明纯净，肌肤更柔软平滑。能帮助老废角质的剥落，让肌肤变得更洁净、透明。微量的酒精（15%）能达到更好的清洁效果。

我正在用，酒精味很大，要避开眼睛，不过一般的去角质的，美白的都会有酒精的。用完洗面奶后用化妆棉蘸些搽在脸上，然后搽乳液即可。

是真的，有甜心粉和暗夜黑两种，都挺有效果的，是专为眼周肌肤打造，里面的新动睛采眼部护理导头搭配眼霜，帮助改善眼部黑眼圈、眼袋等问题，促进眼周肌肤吸收眼霜，早晚各一次，在家都能享受眼周肌肤按摩。

mix rice=拌饭。拌饭，菜名。拌饭以“全州拌饭”、“晋州拌饭”最为有名。全州拌饭用的是全罗道的淳昌糯米辣椒酱，品质很高。20世纪80年代中期的全州拌饭煮饭用的是炖鸡或牛里脊的肉汤。米饭要煮得稍硬才好吃。餐具用黄铜器。

狂热的韩国人特别喜欢拌饭类食物。米饭、面条、汤泡饭甚至汤泡饭里加上萝卜汤，制作成拌饭面汤。正由于如此喜爱拌着吃的食物，就不能抛开拌饭来谈韩国美食。

拌饭不论怎么吃都不会厌倦（骨董吾无厌），以《星湖僿说》闻名的18世纪英祖年间的实学者李瀷说过这句话。很好地表述了韩民族的餐桌！根据材料不同、地域不同而多样的拌饭，从很久之前开始就种类繁多。

在显宗年间实学家李圭景的《五洲衍文长笺散稿》里提到根据喜好不同，被视为美味的拌饭也各不相同，介绍了各种各样的拌饭。甚至有不少现在看起来很陌生的拌饭。将斑鰶拌在一起的‘烤斑鰶拌饭’，将梭鱼生鱼片、带鱼生鱼片、鲥鱼片儿和芥末酱拌在一起的‘生鱼片拌饭’，以及鱼籽饭的鼻祖黄海道黄州特产‘虾籽拌饭’。也有现在常见的‘蟹酱拌饭’、‘大蒜拌饭’、‘生黄瓜拌饭’、‘紫菜末儿拌饭’、以及把豆子炒了之后做成的‘豆子拌饭’，朝鲜可谓拌饭的王国。拌饭不仅在材料上超越了人们的常识。不同地区还以各自独有的特产拌饭而扬名！举例来说，19世纪平壤的‘蔬菜拌饭’非常有名。

拌饭与冷面、烧酒甘红露一起被选为平壤三绝。食谱就是在饭的上面放上炒牛肉和各种蔬菜！我们所熟知的拌饭应该就是从‘平壤拌饭’演变而来的。近代闻名的拌饭是‘全州拌饭’！与首尔拌饭（将大肉片直接放上去并且将豆芽修成3寸放上去的拌饭）无法比较的味道，在1929年发行的杂志《别乾坤》的八道名饮食中获得极力称赞，被选为拌饭的代表。

在白米饭上放上绿豆芽、蕨菜、桔梗、山菜等蔬菜来调和颜色，然后再放上生拌牛肉，看起来无比华丽，因此也被成为‘花饭’。

黄海道‘海洲拌饭’在1925年出版的《海东竹枝》中被选为全国有名的美食。是一种将饭炒好后放入蘑菇、桔梗、蕨菜、海参、鲍鱼、鸡肉、鸡蛋，然后搅拌着来吃的食物，饭里包含着山珍海味，被评价为‘味道奇特’。

现代代表性的拌饭‘全州拌饭’是到了现代才变得有名的。全州乡土饮食豆芽饭借着时代东风成为现代全州韩定食，逐渐成为旅游商品，并发展成为代表性拌饭。

简介

（宋慧乔实际上由韩文翻译应为宋慧娇，但由于一开始华语翻译深入人心，故而索性续用宋慧乔一名） 宋慧乔是家中的独生女,小时候脸圆嘟嘟的，有点婴儿肥，转眼间，宋慧乔已进入淑名女子国中。在这里，宋慧乔的表演天分得到尽情的发挥，她最喜欢绘声绘色地给同学们讲故事，但是由于说话速度太快，同学们送了她一个绰号——啄木鸟。宋慧乔初出茅庐

1996年，宋慧乔参加SMART模特大赛并捧回了大奖，就这样一脚跨入了演艺圈。

大红大紫

宋慧乔因出演《蓝色生死恋》而大红大紫，一向有收视灵丹的美誉，是各大电视台力邀的红人。因为青春，所以时尚。她的笑靥甜美可人，我见犹怜的形象深入人心。其后随着《情定大饭店》及《守护天使》两部韩剧相继成功，以及成为知名化妆品的代言人，宋慧乔嫣然巧笑的平面广告在韩国街头巷尾四处可见，非但造型装扮被年轻人竞相仿效，其圆润性感的唇形更成为韩国女子首选的整形样本。 为演好《All in》她还专门找过日语老师。对于在《All in》中饰演荷官的宋慧乔来说，日语是个必须的语言，虽然在开拍之前就学习日语，但要操流利的日语来演戏，却是难上加难，而且剧本是以韩语来标示，但却要用日语演出，等于要宋慧乔自己做翻译的工作，更是难上加难。宋慧乔为了演好这个角色而努力猛K日语，宋慧乔表示：“用我不熟悉的语言诠释剧情真的好困难，但是有这么好的老师细心指导，总不能随便应付吧！”表现出对于老师的感激之心，也表现出了对工作和观众的负责态度。 2001年对于宋慧乔来说是大丰收的一年，除了获选亚洲十大明星外，在香港由 RTHK (Radio Television Hong Kong)主办的年度金曲大奖颁奖仪式上，也被评选为 2001 年“韩国最佳演艺人奖”。 2003年对于宋慧乔来说是极为特殊的一年，她与 李秉宪 池城等联袂主演的电视剧《洛城生 宋慧乔死恋》大获成功，并与男主角李秉宪开始一段忘年浪漫恋情。 2004年暑假拍完KBS电视剧《浪漫满屋》后，宋慧乔便推掉所有广告和活动，前往美国三藩市旅行及进修英语。不过，在旅途中她因要拍摄广告而曾短暂回韩，怎料一回来她的家人便被勒索。虽然如此，宋慧乔对这次美国旅行感到很难忘，更说这次旅程令她学到不少东西。 2008年，宋慧乔与玄彬合作的《他们生活的世界》在大家期盼中播放，虽然没有取得预想的成绩, 但宋慧乔丝毫不受此影响，观众也希望宋慧乔调整后迎来更多的更受欢迎的作品。

[编辑本段]从业经历

出道时期

出道初期，宋慧乔饰演一些戏份不多的角色，如在KBS《初恋》中，她扮演李晓京（李丞涓 饰）的家教学生。1998年，她演出的多部SBS电视剧（例如：《我如何呢？》、《白夜398》等）为她带来第1个电视奖项——SBS新人奖。1999年，SBS的喜剧《顺风妇产科》为她带来更多的知名度。

成名时期

蓝色生死恋 蓝色生死恋2000年，尹钖湖导演选了一些新人（宋承宪、元彬），作为他的电视剧《秋天的童话》的主演，其中包括宋慧乔。当年的9月18日，此剧开始在星期一、二，晚上9时50分这时段在KBS第2频道首播。上映后，观众对此剧好评如潮，而且收视率不断上升。宋慧乔饰演的崔恩熙最后在尹俊熙背上离世的结局令收视创自身新高，达到461%。此剧的风潮令剧中的主角走红，宋慧乔也不例外，她在2001年初的百想艺术大赏中，夺得由观众票选的人气赏，可见其人气之高。 情定大饭店 时隔5个月，宋慧乔的第2部主演的电视剧《情定大饭店》在2001年4月4日于MBC电视台首播。虽然，宋慧乔在此剧的戏份比不上其他3位主角（金承佑、裴勇俊及宋允儿），但此剧的受欢迎程度及其高收视率（接近40%），亦为她带来一定的成功。 守护天使 2001年8月1日，宋慧乔第3部主演的电视剧《守护天使》在SBS电视台播出。此次，宋慧乔的戏份比《情定大饭店》更重，她在剧中饰一名未婚妈妈，与金旼钟饰演的夏泰勇展开一段爱情故事。此剧的受欢迎程度完全不逊于前2部电视剧，收视亦起过30%，更令宋慧乔在年尾的SBS演技大赏夺得SBSi赏及10大明星赏。 浪漫满屋 2004年，宋慧乔一改以往楚楚可怜的角色形象，以一个活泼、开朗的人物性格去演绎《浪漫满屋》中韩智恩这个角色，与韩国当红歌手Rain合演这套浪漫爱情喜剧。剧集在7月14日首播当晚，收视已达20%以上。随着剧情的发展，该剧收视屡创新高，结局收视高达402%。《浪漫满屋》在各地播放后，引起一片热潮，令宋慧乔的事业更上一层楼。

[编辑本段]个人作品

电视剧

早期曾与刘承俊合演短剧 1996 SBS 《成长的感觉18岁》 又名《18岁的成长》 宋慧乔 成贤娥 秋瓷炫 1996 KBS 《畸恋》 1996 KBS 《幸福的早晨》 1996 SBS 《恐怖的眼睛》 （饰 吴贞雅） 宋慧乔 宋允儿 在熙 1997 KBS 《初恋》 1997 SBS 《他们相见的时候》 1998 SBS 《白夜398》又名《叛变》 (客串第一集) 1998 SBS 《顺风妇产科》 （饰 吴慧娇）朴英奎 朴美善 金素妍 宋慧乔 吴志明 鲜于龙女 1999 SBS 《我爱乔妹》 （饰 宋乔妹） 宋慧乔 郑尚勋 李在龙 崔昌民 1999 SBS 《甜蜜新娘》 （饰 金音熙） 金智秀 金相钟 宋慧乔 韩高恩 1999 SBS 《行进》 2000 KBS 《蓝色生死恋》 （饰 崔恩熙） 宋慧乔 宋承宪 元斌 韩彩英 2001 MBC《情定大饭店》 （饰 金云熙） 宋允儿 裴勇俊 宋慧乔 金承佑 2001 SBS 《守护天使》 （饰 郑笑笑） 宋慧乔 金民钟 金玟 尹多勋 2003 SBS 《All In》 （饰 闵绣雁） 宋慧乔 李秉宪 池城 朴率美 2004 SBS 《阳光照射》 （饰 池燕尤） 宋慧乔 赵显宰 柳承范 崔幼真 2004 KBS 《浪漫满屋》（饰 韩智恩） 宋慧乔 郑智薰 金成洙 韩恩贞 2008 KBS 《他们生活的世界》 （饰 周俊瑛） 宋慧乔 玄彬 裴宗玉 崔丹尼尔

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2005 《我和我的女友》 （饰 裴秀恩）宋慧乔 车太铉 李顺才 金海淑 2007 《黄真伊》 （饰 黄真伊） 宋慧乔 刘智泰 柳承龙 郑柔美 2008 《Make Yourself at Home》 （饰 Sookhy）宋慧乔 Arno Frisch June Kyoto Lu Athena Currey Rob Yang 2010 《山茶花》（饰 宝拉） 宋慧乔 姜东元 薛景求 金民俊 2010《一代宗师》（饰 叶问太太） 宋慧乔 梁朝伟 章子怡 张震

广告代言

美容 宋慧乔OLAY玉兰油 A-Solution Innisfree E'tude Laneige兰芝 Aritaum 食品 MorningRice米浆 麦当劳冰淇淋 OTT食品 饮品 Micho饮品宋慧乔海泰白茶饮料 Woogjin饮品 Welseu纯净水 真露烧酒 清河烧酒 颐寿圆仰妍即溶花粉 Doutor咖啡 服饰 Clride服饰 Smart校服 潮流前线（with谢霆锋） Levi's女性服饰 Vivien内衣 LITMUS服饰 ROEM服饰 电器 LG Dios冰箱 coway饮水器 三星auction电脑 其它 Foce手表 777手机 OILBANK加油站 Netsgo SK Telecom 夏士莲洗发水 任天堂游戏机 USELL友邦 Ever手机 KTF手机 步步高音乐手机 BC信用卡 Youtube交响乐团 Juliet金饰 起亚汽车

出演MV

1997年 《些许约定》 2000年 申成宇-《异缘》 2000年 金范秀-《思娘》 宋慧乔 宋承宪 池珍熙

主持节目

1998年 SBS 《Our Happy Saturday》 2000年 KBS 《Music Bank》 2001年 M-net music video festival（与车太铉合作主持） 2001年 流行歌曲20”VJ 2001年 MBC《Go！我们的天国》 2007年 第26届香港**金像奖 (与权相佑合作主持) 2008年 第2届亚洲**大奖颁奖典礼 (与张震合作主持)

参加节目

2004年 韩国 KBS《<浪漫满屋>中秋特辑》 嘉宾：宋慧乔、Rain、金成洙 主持：金济东 2005年 韩国 KBS《Love Letter》 嘉宾：宋慧乔 2007年 中国 ETV 《一生一世合家欢》 嘉宾：宋慧乔、Rain 主持：何炅、马可、Yoyo 2008年 日本 富士《Leah Dizon》 嘉宾：宋慧乔 主持：优香、笛木优子 2010年 中国 东风卫视《佼个朋友吧》 嘉宾：宋慧乔 主持：黄子佼 ……

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