一、江西井冈山简介？

井冈山地处湘东-赣西边界，万洋山（为罗霄山脉中段）的北支，据传在东汉年间就已经有人在井冈山居住了。秦朝设郡县制时，井冈山为九江郡庐陵县属地。

井冈山的森林覆盖率为81.2%，年平均气温14.2度，至今仍保留众多人迹未至的大片原始森林，是世界上最有代表性的山地亚热带常绿阔叶林区，代表性的植物有红豆杉、银杏、半枫荷、白豆杉、伯株树等上千种。井冈山瓷土矿、稀土矿储量丰富，为两大优势矿种。

井冈山被誉为“中国革命的摇篮”。

井冈山的主要景点：

1、五指峰

五指峰位于茨坪西南面六公里处，因峰峦像人手的五指而得合，海拔1438米。五指峰峰峦由东南向西北伸延，绵亘数十公里，杳无人迹，人只能站在隔岸的“观景台”上远望，已列为自然保护区。两边巨峰对峙，中间一条深谷，谷底为龙庆河，即井冈山河。

2、金蟾望月

走进江西井冈山杜鹃山景区（即改名前的笔架山）里，在一片杜鹃密林处，有几块巨石，前后斜立，形态酷似黑框金蟾，日夜抬头望天，人们称其为“金蟾望月”石，是笔架山美景之一。在“金蟾望月”石的对面生长着一丛丛高山杜鹃林。

3、大小五井

井冈山有五井，指五个位于群山环绕、宛若井状的山间盆地村庄，即大井、小井、中井、上井和下井。大井是其中最大的村庄，是当年毛泽东、朱德、陈毅、彭德怀等和红军开展革命活动的重要场地之一。

4、茨坪

茨坪是当年井冈山革命斗争的中心，坐落在崇山台间的小盆地。建有革命博物馆、烈士纪念塔等。从茨坪到各个纪念地及主要风景游览点，都有道路相通。革命战场五大哨口离茨坪不远，有五哨公路通达。五大哨口中的黄洋界，海拔1343米，居高临下，扼居山口，形势险要，当地群众称之为摩天岭。

二、井冈山有哪些美食？

我是就井冈山人。井冈山的特色小吃的话呢，我们那边有做叫做“米果”的一种小吃，大体就是用糯米做成一个团子蘸着豆粉吃，还有就是在节日里做的“艾米果”，就是加了艾草。老实说，我觉得小吃的话呢，井冈山确实是没多少。特色食品的话，有山老鼠，就是一个差不多篮球那么大的，味道还可以吧，如果你运气的好的话，还可以吃到野味。井冈山的竹林多，竹笋也很好吃的。欢迎来井冈山旅游啦。

三、井冈山美食的故事？

在井冈山地区，有这样一首歌谣广为传唱，“红米饭，南瓜汤，秋茄子，味好香，餐餐吃得精打光”

将这首歌谣改编创作成《毛委员和我们在一起》的，是《江西日报》记者唐山樵，创作素材源于毛委员带头吃苦菜的故事。

在井冈山斗争时期，由于国民党反动派的封锁，红军官兵除一定的粮食供应外，每人每天只有五分钱的伙食费。井冈山盛产红米，价钱便宜，因为米粒粗糙，吃下去最顶饿，所以红军常吃这种红米饭。

（井冈山制作红米饭南瓜汤拓展体验式旅游）

后来，红米吃光了，战士就煮南瓜吃。井冈山上的南瓜又大又多，价格也便宜，稍放点盐，放在清水里煮，顿时香喷喷的，战士们兴奋地说：“打倒本家，天天吃南瓜！”

1965年，唐山樵还在《井冈山报》工作时，由于工作的关系，经常去井冈采访。

在采访过程中，他接触到了当地许多的红色歌谣，其中最具代表性的就是这首“红米饭，南瓜汤”。唐山樵对这首歌谣非常喜欢，但又认为，最后一句“餐餐吃得精打光”，容易使人误会，想把它改掉，结果改了几次，总是感到不满意。

后来井冈山的老红军暴动队长邹文楷，给他讲了一个毛委员带头吃苦菜的故事，这个故事让唐山樵深受启发并产生了创作灵感。

邹文楷说，那是在1927年的井冈山上，一次练兵完后开早饭，炊事班抬着几大桶野菜汤放在场地上，有几位红军战士围着野菜桶在议论什么。毛委员见了，上前看个究竟。原来，有战士说，野菜太苦了，难以下咽。毛委员听了，用勺子舀了半勺野菜汤，尝了尝，笑着说：“这味道还不错嘛！我今天还没有吃早饭，给我添一碗吧。”

红军战士看见毛委员吃得那么津津有味，很受感动。大家都说：“这野菜汤是很苦，毛委员能喝，我们也能喝。”不到一会儿工夫，战士们就把几大桶没盐没油的野菜汤全喝光

听了这个故事，唐山樵深受感动和启发。一个鲜明的主题便在他的脑海里闪现：只要毛委员和我们在一起，生死与共，再大的困难也可以克服。

于是，他重新创作。第一段写“吃”：红米饭，南瓜汤，挖野菜，也当粮，毛委员和我们在一起，餐餐味道香。第二段写“住”：干稻草，软又黄，金丝被儿盖身上，毛委员和我们在一起，心里暖洋洋。第三段写“武装斗争”：穿草鞋，背土枪，反围剿，斗志旺，毛委员和我们在一起，天天打胜仗

时至今日，很多人前往井冈山，“吃一顿红米饭、唱一首红军歌、走一趟红军路、读一本红军书、听一堂传统课、扫一次红军墓”，通过这种体验式旅游，感受当年的革命传统，感受那一段红色的历史

四、法国美食英文简介？

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

五、美食总动员的简介？

打破人们的惯性思维，把老鼠小米作为影片的核心人物，期盼结束捡垃圾为食的生活，可以成为巴黎顶级餐厅的主厨，亲手作出最可口的菜肴。

影片表达了一个放任四海皆准的道理：重视友谊，保持忠诚。

模糊了动画电影和真实电影的区别，可它又保留着动画电影所特有的幻想本质！

公众号【二次元的梦幻理想乡】欢迎你的关注！

六、井冈山电视剧简介？

《井冈山》再现马克思主义中国化实践，作为一部重大革命历史题材的电视剧，《井冈山》的主要故事和人物严格遵循了历史真实。

毛泽东领导秋收起义在“三湾改编”后派何长工去寻找朱德的部队，毛泽东初上井冈山改造王佐、袁文才的农民自卫军，朱毛会师和井冈山革命斗争初期的主要战斗，红四军七大和七大以后陈毅去上海汇报，中央和湖南省委3次派人纠正井冈山革命斗争的“错误”，毛泽东被撤职以及离开红四军主要领导岗位等等，都在剧中得到真实地再现。从这个意义上说，《井冈山》是一部信史，是一部形象化的党史。《井冈山》没有回避红军初创时的这些艰难，恰恰是在这些艰难当中，毛泽东力挽狂澜，把当时极其复杂的、分散的甚至是流寇式的部队统一起来，坚持武装割据建立根据地。

《井冈山》甚至多处表现了毛泽东和朱德围绕着党指挥枪和军队民主的争论。我认为电视连续剧《井冈山》，大气磅礴、立意高远。它通篇以大革命失败后，中国共产党人特别是毛泽东思索、探索如何依据中国国情，推进中国革命为主线，艺术地再现了马克思主义中国化的最初实践。

正是这条红线架起了历史叙事沟通当代观众的桥梁。

七、井冈山有哪些美食故事吗？

井冈山菜肴属于庐陵菜系，其主要特色是讲究刀工，注重火候，擅长烧、焖、炒，味道鲜香，以酸辣居多，在口感上讲究酥、脆、嫩。原料大都是选用当地的土特产，地方特色十分浓厚。

　　井冈山的著名菜肴有全副銮驾、永新狗肉、家乡炒血鸭、玻璃鱼、炒石鸡、干煸桔丝等等。

井冈南瓜汤:南瓜是一种很好的保健食品，山里的南瓜特别香甜可口，用它烧成的汤味道鲜美，营养很丰富。

全副銮驾:将鸡和熟猪油、干红椒等一起红焖，色泽红亮，味道香浓，口感酥烂。

荷包玻璃鱼:将红鲤鱼加上香菇一起清蒸而成的，色泽红亮，味道鲜甜，口感细腻嫩滑。

莲花血鸭:将嫩活鸭与干红椒、大蒜瓣等一起煸炒。色泽紫红，香辣可口，鲜嫩无比。

干煸桔皮丝:是用干桔皮加上生姜、干椒、花菜芯等煸成，吃起来脆嫩可口，桔香四溢。出门在外吃一道这样的菜能起到清热去火的作用。

地方名酒　井冈山冬酒、井冈老窖、井冈醇、井冈红米酒、井冈南瓜酒、井冈猕猴桃酒、堆花贡酒、堆花特曲等，还有井冈山矿泉水等。

　三石菜　以井冈山特产的石鸡、石耳、石鱼为主要烹调物的地方风味菜就有数十种，著名的有：炒石鸡、糖醋溜石鸡、清炖石鸡、石耳蒸鸡、炒石耳、石耳汤、清炖石鱼、兰花石鱼、石鱼烧汤等。

山竹菜　兰花小竹笋、炒双冬(冬笋、冬菇)、玉兰片、笋干、小山竹炒香菇、酸菜炒小竹笋、酸菜炒冬笋、腊肉炒冬笋、肚尖炒冬笋等。

　　野味菜　红烧地虎(当地称“香芒”，不属保护动物)、山老鼠干、泥鳅酱萝卜汤、炒苦菜、炒红皮菜等。

　特色菜　炒血鸭、红烧狗肉、清炖脚鱼、红浇脚鱼、清炖武山鸡、井冈酥鸡、井冈酥鸭、八宝鸭、酿三角豆腐、煎泥鳅干、米粉泥鳅、米粉蒸鹅肉、四星望月、红烧山猪等。

八、电视剧 井冈山简介

电视剧《井冈山》简介

《井冈山》是一部以中国革命历史为题材的电视剧，该剧以井冈山革命根据地的建设和发展为主线，展现了中国共产党在艰难岁月中的顽强奋斗和革命精神。该剧全景式地讲述了中国共产党领导的革命斗争历程，将观众带入那个英勇的时代。

剧情简介

在《井冈山》中，通过多条并行的故事线，全面还原了中国共产党党史上重要节点的历史细节。剧中展现了党内外领导人的背景、个人命运、家庭情感以及党内斗争，展示了那个时代的磨难和荣耀。

从井冈山革命根据地的初建，到艰苦奋斗中的党员干部，再到最终的取得革命胜利，整个剧情扣人心弦，让人身临其境。每一个人物角色都刻画得入木三分，使观众们更好地了解了那段波澜壮阔的历史。

人物角色

• 毛泽东：作为中国共产党的主要领导人之一，毛泽东在剧中展现出其坚定的信念和智慧，引领中国人民走向革命胜利的道路。
• 朱德：作为中国工农红军的主要领袖之一，朱德在剧中是一位仁义爱民的革命者，始终保持着对革命事业的热情。
• 陈毅：在剧中，陈毅是一位勇猛果敢的革命斗士，他的坚定信仰和无畏精神影响了很多人。

制作团队

《井冈山》的制作团队汇集了众多优秀的导演、编剧、演员和摄影师，他们共同努力，精心打磨每一集的剧情，力求展现出最真实、感人的历史画卷。

导演们通过精心设计的镜头语言和画面效果，为观众呈现了一部充满力量与情感的作品。演员们则通过精湛的表演技艺，将每一个角色栩栩如生地呈现在观众面前。

播出情况

电视剧《井冈山》于近期开播，受到了观众们的一致好评。其感人的故事情节、精湛的演技和震撼的历史背景，让观众们仿佛穿越到了那个激动人心的时代，感受到了革命的伟大力量。

该剧已经在各大电视台和网络平台播出，引起了观众们的广泛关注和讨论。不少观众纷纷表示，通过观看这部电视剧，更加深刻地认识了中国共产党的光辉历史，也更加珍惜今天的幸福生活。

总结

电视剧《井冈山》以其真实的历史背景、感人的故事情节和优秀的制作团队，让观众们领略到了那段波澜壮阔的革命历程。通过这部电视剧，观众们可以更加深刻地了解中国革命历史，感受到革命先烈的牺牲与付出，也更加珍惜今天的和平生活。

中国共产党艰苦奋斗、无私奉献的精神将会一直激励着我们前行，让我们铭记历史、珍惜现在，奋发向前，努力创造更美好的未来。

九、井冈山当地餐饮美食有哪些？

1、炒石鸡石鸡是井冈山特有的一种蛙类，特点是肉质细嫩。因石鸡生长在高山峡谷、小溪旁，捕捉颇为不易，且有石鸡的地方，往往在毒蛇出没，故此菜比较珍贵。

2、兰花小竹笋这也是用井冈山特有的原料小竹笋作原料的一道地方菜，出锅后摆成兰花形，其特点是常吃不腻。

3、石耳炖武山鸡石耳，是井冈山的山珍；武山鸡，是井冈山下武山特有的一种鸡种，石耳炖武山鸡，味道鲜美，特别为妇女所欢迎。

4、红烧狗肉将狗裉毛洗净后，悬于稻草火上烤至金黄色，然后将狗肉入锅用茶油爆炒到断血水，放入葱姜、八角、桂皮，舀入清水，放在文火上炖焖，待炖熟后盛入盘中。

5、莲花血鸭莲花血鸭是井冈山特色美食，将嫩活鸭与干红椒、大蒜瓣等一起煸炒。色泽紫红，香辣可口，鲜嫩无比。

十、井冈山有哪些值得品尝的特色美食？

居然被邀请了，算法怎么知道我去过井冈山hhh

当时某种原因原因，被学校派去井冈山参加一个项目，在老乡家吃了当地特色的红烧肉，那味道至今都难忘，不知道那是老乡家的特色还是井冈山的特色hhh，反正我们一行六七个人即使多年后回忆这段往事，仍然对老乡家的厨艺赞不绝口。