一、汤加王国简介？

【国名】　汤加王国（The Kingdom of Tonga）。【面积】　陆地面积747平方公里，水域面积25.9万平方公里。【人口】　100673人（2001年），其中98%是汤加人（属波利尼西亚人种），其余为欧洲人及其后裔和其他太平洋岛屿人，还有少数华人和印度人。通用汤加语和英语。居民多数信奉基督教。【首都】　努库阿洛法（Nuku’alofa），人口22400人（1996年）。【简况】　位于南太平洋西部、国际日期变更线西侧，西邻斐济。由汤加塔布、哈派、瓦瓦乌3个群岛组成，共172个岛屿（其中36个有人居住），无河流。属热带雨林气候，5～8 月为旱季，12～4月为雨季。年平均气温南部23℃，北部27℃。年平均降水量1600～2200毫米。11～3月常有飓风和暴雨。3000多年前已有人在此定居。约从公元950年起至今经历4个王朝，现为1845年乔治·图普一世建立的陶法阿豪王朝。17、18世纪，荷兰、英国、西班牙探险家先后抵达。19世纪基督教传入。1900年成为英国保护国。1970年6月4日独立，并成为英联邦成员。经济 以农业为主，工业不发达。生产力水平低，经济发展落后，严重依赖外援。农业、渔业和旅游业是国民经济的三大支柱，但长期以来未能有效开发。近年来，为刺激经济发展，政府出台了鼓励工业和旅游业的投资政策，并鼓励发展私营企业和通信技术，以创造就业机会。【资源】 渔业和森林资源较丰富，基本无矿产资源。【渔业】 汤海域辽阔，渔业资源较丰富。近年来开始向外国渔船有限开放，来自国内外的投资增加，鱼类产品的产量和出口增长迅速。2002年度鱼类产品出口量约1085吨，出口收入1521.47万潘加。【交通运输】 公路：总长约1030公里（1999年）；小汽车11192辆（1999年），其中政府车270辆，私人车7384辆，出租车3538辆。水运：以各岛轮渡运输为主。共有6个海港。汤加塔布岛的努库阿洛法港和瓦瓦乌岛的纳阿夫港可停靠远洋货轮。同澳大利亚、斐济、萨摩亚和日本等国之间有定期班轮。空运：共有大小6个机场。新西兰、斐济、萨摩亚和波利尼西亚航空公司有航班飞经汤加。皇家汤加航空公司同外国航空公司合股经营国际和国内航空业务，开设了汤加至奥克兰、悉尼、斐济、萨摩亚及夏威夷的空运业务，但因经营不善，财政困难，已于2004年4月暂停所有航班。【旅游业】 政府收入的重要来源之一。政府积极鼓励和发展旅游业，以推动其它经济部门的发展。全国共有旅馆、汽车旅馆和客栈51家，共约700个房间。2003年旅游收入2000万潘加，游客约4万人次，主要来自新西兰、美国、澳大利亚和欧洲。【同中国的关系】 中汤于1998年11月2日建立外交关系。同年11月23日中国在汤加设使馆，并派大使。汤加自2002年4月25日起在北京设立名誉领事馆。建交以来，两国关系发展顺利。

二、汤加国简介？

①汤加王国位于南太平洋西部；

②陆地面积747平方公里；

③人口10.4万（2019年）；

④通用汤加语和英语；

⑤首都努库阿洛法；

⑥货币潘加（PA’ANGA）；

⑦ 经济以农业、渔业和旅游业为主，经济发展落后；

⑧是联合国、英联邦、世界贸易组织、亚投行等成员国；

⑨中国同汤加1998年11月2日建交。当地时间1月14日和15日，汤加发生剧烈海底火山喷发并引发海啸，影响范围波及整个太平洋沿岸地区。

三、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.

四、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！

五、汤加十大美食英文

汤加十大美食英文

汤加（Tonga）是一个美丽的南太平洋国家，以其令人垂涎三尺的美食而闻名。本文将带您了解汤加十大美食的英文名字，让您在游览这个国家时更加了解和享用当地美食文化。

1. Lu pulu

Lu pulu是汤加的传统食物之一，由椰奶、塔罗根茎、肉类和椰子奶油制成。这道菜的英文名字是Tongan corned beef with taro leaves in coconut cream，是一道浓郁的菜肴，口感丰富独特。

2. Ota ika

Ota ika是一道汤加常见的菜肴，它是用新鲜的海鲜（通常是金枪鱼或其他鱼类）混合椰奶、柠檬和蔬菜而成。在英文中，Ota ika被称为Raw fish in coconut cream，是一道清新美味的料理。

3. Tongolele

Tongolele是汤加人喜爱的一种传统糕点，由糯米、椰奶和香草制成。在英文中，Tongolele被称为Sweet coconut pudding with vanilla，口感甜美且爽口，是一种美味的甜点选择。

4. 'Ulu moa

'Ulu moa是一道传统的炸鸡菜肴，将鸡肉裹上椰奶和香料后油炸而成。它在英文中被称为Coconut crusted fried chicken，口感酥脆，是汤加人喜爱的美食之一。

5. Faikakai topai

Faikakai topai是一种糯米包裹在香蕉叶中蒸煮的传统美食。在英文中，Faikakai topai被称为Banana leaf wrapped steamed dumplings，口感香甜，是一种别具特色的甜点。

6. Ota

Ota是一种用新鲜的海鲜、椰奶、蔬菜和柠檬汁制成的传统汤加菜肴。在英文中，Ota被称为Raw fish salad，是一种清爽开胃的料理，常常成为汤加美食中的一道亮点。

7. Faikakai topai

Loulou 'i siaine是一种香甜美味的汤加甜点，由椰干、华夫饼干和新鲜水果混合而成。在英文中，Loulu 'i Saine被称为Tongan coconut fruit salad，是一道健康又美味的甜品选择。

8. 'Otai

'Otai是一种混合椰奶、水果和糖浆制成的饮品，口感清凉爽口，是汤加人常在炎热天气中饮用的饮品。在英文中，'Otai被称为Refreshing tropical fruit drink with coconut cream，是一款解渴又美味的饮料。

9. Pulu

Pulu是一种用椰奶、塔罗根茎和肉类制成的煮菜，口感浓郁，是汤加人喜爱的主食之一。在英文中，Pulu被称为Tongan corned beef with taro in coconut cream，是一种充满汤加风味的美味料理。

10. Ha'apai

Ha'apai是一种用香料腌制后烤制而成的传统猪肉菜肴。这道美食在英文中被称为Spiced roasted pork，是一种口感独特、香气诱人的美味料理，常常出现在汤加节庆和聚会中。

六、探索汤加独特的美食文化

七、井里捞上来的"美食"的简介？

记得我曾经看到过作家萧红在《呼兰河传》中里写过的一篇关于她喜欢吃的文章。是猪和鸭子无意间掉到井里，最后被她的祖父给她制作成美食的故事。通过这篇文章出现了了井里捞上来的“美食”这个概念。

在这篇文章中指出文中的烧小猪和烧鸭子因为是在井中捞出来的，所以被称为了井里捞出来的美食，它虽然是写美食的文章，但是她所要表达的意思却是:祖父对她的爱，祖父把对它的爱寄托到了美食中去。

在我看来这井里捞出的“美食”美食不是真的从井中捞出来的美食，而是我们的亲人把爱寄托到食物中去给我们制作出来的美食，它不一定是山珍海味，可能也是一顿简单的粗茶淡饭，一顿普通的家常菜，是这有爱的食物把我们养大，一代代的传承下去。

总之，就是所有有爱的美食都是井里捞上来的美食！

八、汤加首都？

汤加王国首都努库阿洛法。

九、汤加起源？

1 可以追溯到公元950年左右2 据考古学家和历史学家的研究，于一位名为Aho'eitu的首领建立的王朝，后经过多次扩张和统一，逐渐形成了现代汤加王国。3 汤加王国在历史上曾经是太平洋地区的重要王国，拥有强大的海军和领土。现在汤加仍然是一个独立的国家，拥有自己的政府和文化。

十、美食公众号简介怎么写?

看你做哪方面的了

甜品类我觉得文艺些的好呗，家常菜就有生活气息一点，零食街头美食安利类写的沙雕一点( ˘•ω•˘ )