作业帮求一篇用英文介绍味千拉面的短文!
来源：学生作业帮 编辑：拍题作业网作业帮 分类：英语作业 时间：2024/04/29 20:40:05
求一篇用英文介绍味千拉面的短文!
想要一篇介绍味千拉面的英语短文,内容差不多像 百度百科——味千拉面 里的第一段那样.要么就帮我翻译一下第一段,不要用翻译机翻（就算用了翻译机也要修改一下,变得通顺点）,可以的话告诉我味千拉面里的菜名（英文）
想要一篇介绍味千拉面的英语短文,内容差不多像 百度百科——味千拉面 里的第一段那样.要么就帮我翻译一下第一段,不要用翻译机翻（就算用了翻译机也要修改一下,变得通顺点）,可以的话告诉我味千拉面里的菜名（英文）
INFO
Ramen is a very popular type of Japanese noodles. Although ramen is a relative newcomer to Japanese cuisine, it was reportedly eaten in the late 17th century, but it was only during the Meiji period that the dish became widely known.
Orginating from Kyushu Japan, Ajisen Ramen is famous for its white broth, made from the slow-cooking of tender pork ribs. First opened in 1968, Ajisen Ramen now has over 300 branches worldwide. With branches in China, Singapore, USA, Philippines, Thailand, Australia, Indonesia and Canada, Ajisen's emphasis on simple, hygienic, convenient, tasty and healthy noodles, Ajisen Ramen redefines the dining experience.
We are very excited with the opening of Ajisen in Canada and invite you to experience the taste of Ajisen in Canada today!
Bowls Of Ajisen
Throughout the years, Ajisen Ramen has used many different bowls for its ramen. Displayed on the walls of the Ajisen Ramen shops you will find the collection of bowls used throughout the years.
In Japan, two calendar systems are used: 1) The Western Common Era and 2) The Japanese Era Name systems. While we are all familiar with the first as it is the one we refer to daily, the second system is based on the reign of the current emperor. Underneath each bowl you will find tags indicating when the particular bowl was used with reference to the Japanese Era Name. The first two characters refer to the emperor that was in reign and the number corresponds with the year of reign. Ajisen Ramen has used over 16 different bowls over the years.
Ramen is best served hot and it is crucial that broth is hot. Each bowl at Ajisen Ramen is kept warm before the ramen is even cooked to ensure that when the ramen and broth is served that no heat is lost to a cold bowl. This is just one example of the many details that Ajisen Ramen pays attention to serve you the best Japanese ramen.
源于官网介绍
2
Originating from Kumamoto, Japan, Ajisen Ramen is famous for its white broth, made by simmering different kinds of bones and fishes for many hours. Ajisen Ramen has been called the ‘King of White Broth’. First opened in 1968, Ajisen Ramen now has over 400 chains of restaurants worldwide, with restaurants in Singapore, Indonesia, Thailand, Malaysia and other countries. Now, Ajisen Ramen is the largest Ramen shop chain in Japan.
Ajisen serves Tonkotsu Ramen with extensive garnishing in its Ramen line-ups. The ingredients in the preparation of Ajisen Ramen soup are imported from Japan. Briefly and lightly cooked, Ramen noodles remain springy and smooth to the taste.
Ajisen’s special nutrients can all found in the soup. The Ramen’s Tonkotsu soup contains collagen which helps to delay the process of aging. And more and more, the Calcium in the soup was 4 times compared to milk, so while you are eating the Ramen, you can definitely consume the calcium that you need in one day.
味千拉面店始创于1968年,发源地是日本九州的熊本,自负拥有九州白汤之雄的美誉,独特的白汤采用猪的排骨、肉骨、豚骨及各类鱼骨经长时间熬制而成.味千拉面其实拥有一流的日本拉面产品及文化.不只大马,它甚至扩展至日本、新加坡、印尼、泰国、中国大陆等地拥有超过400家日式餐饮连锁店.
味千拉面的上汤,全部都是从日本进口,纯粹正宗日本口味.汤色纯白,口感独特就是他们的特色.而味千拉面品种繁多,别具一格的新风格,迎合不同年龄、不同阶层顾客的味蕾.
值得一提的是,味千拉面的骨汤料中含有丰富的胶原蛋白,胶原蛋白是人体骨骼和皮肤的自然成分,有利于皮肤的更新,以及骨骼、软骨、关节等部位损伤的复原.不仅如此,味千拉面的汤底更是含有多种矿物质,其中钙含量最特出,是牛奶的4倍,所以在吃一碗拉面的同时,就已经达到补钙了!
3
Ajisen Ramen was founded in Kumamoto, Japan in 1968. It is the original Kyushu Ramen. Because of its popularity and good reputation, there are now about 400 Ajisen Ramen restaurants around the world including Japan, China, Australia, USA, Canada, Hong Kong, Singapore, Indonesia, Thailand, Malaysia etc.
We are using Tonkotsu based soup which is “the most popular flavours of ramen in Japan” and is “the most time-consuming and difficult” to make of all the soups. There are hundreds of Japanese restaurants in Sydney but not many have Tonkotsu based soup ramen in their menu because it is very time consuming and difficult to make. Most of other restaurants only have soy sauce based or miso based ramen soup.
In Japan, China and many Asian cities, Tonkotsu Ramen soup is very popular as it can also help your skin to stay young because it has plenty of collagen !
This protein is the essence of life and the Japanese Society of Nutrition & Food Science announced that, “The intake of collagen contained in the bones and cartilage etc. can help to prevent aging!”
Ajisen World Wide most popular menu is Tenderous Ribs Ramen (Paiku Ramen) which is made of “soft boned meat” that needs to be cooked for hours and taste fantastic. The other popular menu is Volcano Ramen (mild hot) and of course Chashu Ramen and the original Ajisen Ramen.
Of course at Ajisen, we also have Miso Ramen, Curry Ramen, Tom Yum Ramen (famous Thai based soup), Tonkatsu Ramen, Kim Chi Ramen, Spicy Meat Ramen (hot), Takana Ramen, Negi Ramen etc. New popular menu are Tan Tan Ramen, Beef and Salmon Teriyaki ramen.
There are also many side dishes and Bento box dish including Gyoza, Karaage, Salmon Teriyaki, Chicken and Beef Teriyaki Bento, Soft Shell Crab, Salt Pepper Squid, Crab Claws etc.
Our Gyoza is freshly made from high quality ingredients and it is the best “real Japanese Gyoza” in Sydney (of course with unique Ajisen Gyoza sauce).
Ajisen is also famous for its Karaage (Japanese Fried Chicken) and Tonkotsu (Deep Fried Pork) and its Japanese Curry Rice taste very nice.
Ajisen Chahan (Japanese Fried Rice) is very popular once you have tried it you will come back again. Popular Chahan including Unagi (Eel) Chahan, Volcano Chahan and Ajisen “Aso Takana” Chahan.
4
Ajisen Ramen started out in the late 1960’s as a ramenya in Kumamoto, Japan, serving “Kumamoto Tonkotsu” ramen, a tonkotsu ramen served with a garlic and onion brown sauce. Since their humble beginnings, they’ve expanded to more than 300 stores worldwide and their Chinese joint venture even trades as a public company on the Hong Kong stock exchange.
I have to admit I’m biased against Ajisen Ramen…they’re a franchise chain, and my years-ago first experience with Ajisen Ramen in Shanghai didn’t exactly make me jump for joy. Ok, I actually thought it was horrible. On the plus side, though, I found their decor to be elegant, and I was charmed by the winking mascot (who also has a cartoon series and is apparently fond of throwing cleavers). Of course, nice decor and cute mascots can’t make up for subpar ramen. When I heard that Ajisen’s Irvine branch finally opened this week, I approached the news with something akin to morbid curiosity.
Ajisen’s most popular dish seems to be their Paiku Ramen (”Tender Pork Ribs” ramen), but I decided to start my day off with the namesake Ajisen Ramen. One thing I noticed while seated at the counter: all the servers scurried about at a “gotta get to where I’m going” pace. If you’ve ever been to Hong Kong, where even the elevators and escalators are sped up, you know what I’m talking about. Don’t get me wrong, the servers were all extremely friendly and professional. But I felt just a bit compelled to order, eat my ramen, and leave as quickly as possible.
When I got my ramen, I was a bit dismayed: the chashu slices looked like miniature versions of what I saw pictured on the menu. With so many strikes so far, I was still determined to keep an open mind, and I took my first sip of the soup…it was good! Now, it wasn’t mindblowingly good, but still, it was good. The Ajisen web site claims that the tonkotsu soup is cooked for over 10 hours to give it a rich and deep taste. Well…not quite. The soup was a bit on the light side, but the mild garlic flavor and creaminess blended well.
The noodles were a bit thicker than the thin noodles I typically associate with tonkotsu ramen, and also not as hard. While Kumamoto ramen is supposed to have slightly softer noodles, I couldn’t help but wish they were a bit more chewy. The softer noodles did contrast well with the crunchy cabbage and the result tones down the overall flavor even more. A variety of other toppings… negi, wakame seaweed, half a hard boiled egg, and chashu round out the ramen. The hard boiled egg was disappointingly hard boiled, and it tasted like the marinade consisted of one ingredient: soy sauce. I’d heard good things about the chashu, but was slightly disappointed to find that it wasn’t particularly fatty. The chashu had browned edges, and was slightly sweet and carmelized. It reminded me more of the kind of chashu you’d find in Chinese cooking (which does tend to have a harder texture and a sweeter taste) than in Japanese ramen.
Overall, I found Ajisen Ramen to be “good enough.” If you’re a hardcore ramen fanatic, looking for that genuine Japanese Ramen, you might want to keep looking. But if you’re new to ramenyas, or you want to try a lighter tasting ramen, you should give Ajisen a try.
Ramen is a very popular type of Japanese noodles. Although ramen is a relative newcomer to Japanese cuisine, it was reportedly eaten in the late 17th century, but it was only during the Meiji period that the dish became widely known.
Orginating from Kyushu Japan, Ajisen Ramen is famous for its white broth, made from the slow-cooking of tender pork ribs. First opened in 1968, Ajisen Ramen now has over 300 branches worldwide. With branches in China, Singapore, USA, Philippines, Thailand, Australia, Indonesia and Canada, Ajisen's emphasis on simple, hygienic, convenient, tasty and healthy noodles, Ajisen Ramen redefines the dining experience.
We are very excited with the opening of Ajisen in Canada and invite you to experience the taste of Ajisen in Canada today!
Bowls Of Ajisen
Throughout the years, Ajisen Ramen has used many different bowls for its ramen. Displayed on the walls of the Ajisen Ramen shops you will find the collection of bowls used throughout the years.
In Japan, two calendar systems are used: 1) The Western Common Era and 2) The Japanese Era Name systems. While we are all familiar with the first as it is the one we refer to daily, the second system is based on the reign of the current emperor. Underneath each bowl you will find tags indicating when the particular bowl was used with reference to the Japanese Era Name. The first two characters refer to the emperor that was in reign and the number corresponds with the year of reign. Ajisen Ramen has used over 16 different bowls over the years.
Ramen is best served hot and it is crucial that broth is hot. Each bowl at Ajisen Ramen is kept warm before the ramen is even cooked to ensure that when the ramen and broth is served that no heat is lost to a cold bowl. This is just one example of the many details that Ajisen Ramen pays attention to serve you the best Japanese ramen.
源于官网介绍
2
Originating from Kumamoto, Japan, Ajisen Ramen is famous for its white broth, made by simmering different kinds of bones and fishes for many hours. Ajisen Ramen has been called the ‘King of White Broth’. First opened in 1968, Ajisen Ramen now has over 400 chains of restaurants worldwide, with restaurants in Singapore, Indonesia, Thailand, Malaysia and other countries. Now, Ajisen Ramen is the largest Ramen shop chain in Japan.
Ajisen serves Tonkotsu Ramen with extensive garnishing in its Ramen line-ups. The ingredients in the preparation of Ajisen Ramen soup are imported from Japan. Briefly and lightly cooked, Ramen noodles remain springy and smooth to the taste.
Ajisen’s special nutrients can all found in the soup. The Ramen’s Tonkotsu soup contains collagen which helps to delay the process of aging. And more and more, the Calcium in the soup was 4 times compared to milk, so while you are eating the Ramen, you can definitely consume the calcium that you need in one day.
味千拉面店始创于1968年,发源地是日本九州的熊本,自负拥有九州白汤之雄的美誉,独特的白汤采用猪的排骨、肉骨、豚骨及各类鱼骨经长时间熬制而成.味千拉面其实拥有一流的日本拉面产品及文化.不只大马,它甚至扩展至日本、新加坡、印尼、泰国、中国大陆等地拥有超过400家日式餐饮连锁店.
味千拉面的上汤,全部都是从日本进口,纯粹正宗日本口味.汤色纯白,口感独特就是他们的特色.而味千拉面品种繁多,别具一格的新风格,迎合不同年龄、不同阶层顾客的味蕾.
值得一提的是,味千拉面的骨汤料中含有丰富的胶原蛋白,胶原蛋白是人体骨骼和皮肤的自然成分,有利于皮肤的更新,以及骨骼、软骨、关节等部位损伤的复原.不仅如此,味千拉面的汤底更是含有多种矿物质,其中钙含量最特出,是牛奶的4倍,所以在吃一碗拉面的同时,就已经达到补钙了!
3
Ajisen Ramen was founded in Kumamoto, Japan in 1968. It is the original Kyushu Ramen. Because of its popularity and good reputation, there are now about 400 Ajisen Ramen restaurants around the world including Japan, China, Australia, USA, Canada, Hong Kong, Singapore, Indonesia, Thailand, Malaysia etc.
We are using Tonkotsu based soup which is “the most popular flavours of ramen in Japan” and is “the most time-consuming and difficult” to make of all the soups. There are hundreds of Japanese restaurants in Sydney but not many have Tonkotsu based soup ramen in their menu because it is very time consuming and difficult to make. Most of other restaurants only have soy sauce based or miso based ramen soup.
In Japan, China and many Asian cities, Tonkotsu Ramen soup is very popular as it can also help your skin to stay young because it has plenty of collagen !
This protein is the essence of life and the Japanese Society of Nutrition & Food Science announced that, “The intake of collagen contained in the bones and cartilage etc. can help to prevent aging!”
Ajisen World Wide most popular menu is Tenderous Ribs Ramen (Paiku Ramen) which is made of “soft boned meat” that needs to be cooked for hours and taste fantastic. The other popular menu is Volcano Ramen (mild hot) and of course Chashu Ramen and the original Ajisen Ramen.
Of course at Ajisen, we also have Miso Ramen, Curry Ramen, Tom Yum Ramen (famous Thai based soup), Tonkatsu Ramen, Kim Chi Ramen, Spicy Meat Ramen (hot), Takana Ramen, Negi Ramen etc. New popular menu are Tan Tan Ramen, Beef and Salmon Teriyaki ramen.
There are also many side dishes and Bento box dish including Gyoza, Karaage, Salmon Teriyaki, Chicken and Beef Teriyaki Bento, Soft Shell Crab, Salt Pepper Squid, Crab Claws etc.
Our Gyoza is freshly made from high quality ingredients and it is the best “real Japanese Gyoza” in Sydney (of course with unique Ajisen Gyoza sauce).
Ajisen is also famous for its Karaage (Japanese Fried Chicken) and Tonkotsu (Deep Fried Pork) and its Japanese Curry Rice taste very nice.
Ajisen Chahan (Japanese Fried Rice) is very popular once you have tried it you will come back again. Popular Chahan including Unagi (Eel) Chahan, Volcano Chahan and Ajisen “Aso Takana” Chahan.
4
Ajisen Ramen started out in the late 1960’s as a ramenya in Kumamoto, Japan, serving “Kumamoto Tonkotsu” ramen, a tonkotsu ramen served with a garlic and onion brown sauce. Since their humble beginnings, they’ve expanded to more than 300 stores worldwide and their Chinese joint venture even trades as a public company on the Hong Kong stock exchange.
I have to admit I’m biased against Ajisen Ramen…they’re a franchise chain, and my years-ago first experience with Ajisen Ramen in Shanghai didn’t exactly make me jump for joy. Ok, I actually thought it was horrible. On the plus side, though, I found their decor to be elegant, and I was charmed by the winking mascot (who also has a cartoon series and is apparently fond of throwing cleavers). Of course, nice decor and cute mascots can’t make up for subpar ramen. When I heard that Ajisen’s Irvine branch finally opened this week, I approached the news with something akin to morbid curiosity.
Ajisen’s most popular dish seems to be their Paiku Ramen (”Tender Pork Ribs” ramen), but I decided to start my day off with the namesake Ajisen Ramen. One thing I noticed while seated at the counter: all the servers scurried about at a “gotta get to where I’m going” pace. If you’ve ever been to Hong Kong, where even the elevators and escalators are sped up, you know what I’m talking about. Don’t get me wrong, the servers were all extremely friendly and professional. But I felt just a bit compelled to order, eat my ramen, and leave as quickly as possible.
When I got my ramen, I was a bit dismayed: the chashu slices looked like miniature versions of what I saw pictured on the menu. With so many strikes so far, I was still determined to keep an open mind, and I took my first sip of the soup…it was good! Now, it wasn’t mindblowingly good, but still, it was good. The Ajisen web site claims that the tonkotsu soup is cooked for over 10 hours to give it a rich and deep taste. Well…not quite. The soup was a bit on the light side, but the mild garlic flavor and creaminess blended well.
The noodles were a bit thicker than the thin noodles I typically associate with tonkotsu ramen, and also not as hard. While Kumamoto ramen is supposed to have slightly softer noodles, I couldn’t help but wish they were a bit more chewy. The softer noodles did contrast well with the crunchy cabbage and the result tones down the overall flavor even more. A variety of other toppings… negi, wakame seaweed, half a hard boiled egg, and chashu round out the ramen. The hard boiled egg was disappointingly hard boiled, and it tasted like the marinade consisted of one ingredient: soy sauce. I’d heard good things about the chashu, but was slightly disappointed to find that it wasn’t particularly fatty. The chashu had browned edges, and was slightly sweet and carmelized. It reminded me more of the kind of chashu you’d find in Chinese cooking (which does tend to have a harder texture and a sweeter taste) than in Japanese ramen.
Overall, I found Ajisen Ramen to be “good enough.” If you’re a hardcore ramen fanatic, looking for that genuine Japanese Ramen, you might want to keep looking. But if you’re new to ramenyas, or you want to try a lighter tasting ramen, you should give Ajisen a try.