1、不要用中国式的思维去写英文句子。2、套用老外的写作思路（比如前言第1段写对疾病的认识及重要性，第2段对基本背景知识的介绍，第3段如何引出研究问题。讨论部分往往每一段第一句为该段的中心句）。3、格式一定要严格按照所投杂志的要求来排版（可以参考投稿须知的要求和该杂志最近发表的文章，要做到一模一样，这样编辑认为你是认真对待的）。4、避免使用首次发现，该研究特别有意义的语句（老外喜欢你陈述事实，是不是首次发现由别人说了算，有没有意义需要时间来检验）。5、首页有什么特殊要求？比如是否写清了通讯作者（Corresponding author）和页眉标题（Running title），Running title是否符合字符数要求，一般50个字符以下。首页是否要求标明全文字符数（The number of characters must be listed on the title page）。首页是否要求提供关键词（Key words)，现在很多杂志在正式出版的时候是看不到关键词的，他多数目的是为了编辑好选择审稿专家。6、摘要是否为有特殊格式（比如格式摘要：目的，方法，结果，结论），是否有字数限制。7、注意参考文献（References）一定要符合杂志的格式，参考文献的数目是否有限制。是否不能引用正在出版的（In press）文章或未公开的（Unpublished data）数据。8、是否引用了较多著名杂志的文章为参考文献（大家看影响因子超过10的杂志文章，他们引用的文献多数也是来自10以上的杂志，也就是说你投高影响因子的杂志就尽量不要引用低档杂志的文章，这是一条潜规则）。9、引用了几篇该杂志的文章作为参考文献（有的杂志有明确要求要引几篇，有的没有要求，但是编辑在还是喜欢你多引他们杂志的文章）。10、写完后最好先找一个在国外呆过几年的中国人修改第1次（这样能纠正明显写作错误和表达，又明白你的写作意思），然后再找一个英语为母语的人修改（最好是学医的，这样能够纠正一些微小错误和表达习惯）。最终的目的是即使退稿也不是因为语言问题。人家修改完了注意在回信中致谢（Thank you very much for the excellent and professional revision of our
首先选定期刊，然后里面会有论文的要求。根据要求修改论文格式然后一般要准备发给编辑的内容，highlight，摘要，图片摘要，正文，支撑材料，作者信息，推荐审稿人等。然后登录期刊首页，根据要求一项一项填写就可以了
英语专业本科生毕业论文选题可以在三个大的方向中进行,即英语文学,语言学和翻译学。各个大方向中又可以选择小的方向。最后小编汇总两篇适合发表英语论文的期刊：1.新东方英语《新东方英语》大学版月刊，2003年5月创刊，由新东方教育科技集团与《海外文摘》杂志社联合推出，主要读者对象是在校大学生、部分高中生以及广大的英语爱 好者，是国内英语学习类期刊中品质、内容俱佳的双语杂志。2.时代英语《时代英语》坚持“英汉并进，以人为本”的办刊理念，以培养英语学习兴趣和自主学习能力、提高读者综合语言水平为宗旨。注重突出刊物的时代性、知识性和趣 味性。刊物推行三大行之有效的学习方法：双语互动、情景学习、阶梯记忆，吸引读者参与其中。刊物特色：考试指导性、语言应用性、读者参与性和教学辅导性。
发表医学职称论文，需要综合的考虑多方面的因素，如杂志级别的要求，稿期等，每个省份对中级、副高、正高职称等所需期刊要求也是不一样的，而且各省份可能还有本省卫生厅制定的目录，必须发目录上的期刊才行，比如浙江省，职称论文越早准备越好，一般来说省级国家级的普刊比较容易发表，统计源，北大中文核心的就比较难了，而且稿期也排的很长，自然投稿也很难录用。平时上班谁也没时间和精力去写文章，这种情况下可以找一些有实力、信誉好的中介机构运作，这个年头谁都愿意花点钱把麻烦事情办好，在这里用良心为大家推荐九天期刊网，他们就是正规的公司运作，而且他们还有淘宝店，可以在淘宝网上搜索九天期刊，信誉非常好，他们的老师也很负责，希望对大家有所帮助。
要看你的专业，以及对发表杂志有无要求。比如你要求中文核心期刊，那就选择专业对口的中文核心。比如你要求SCI，那就选择SCI杂志。
中国医护服务网，期刊频道，有很多推荐期刊，审稿速度快，发表周期短，而且费用相对公道。
省级的是比较快，核心的就是比较慢的，一般省级的都是需要一个月左右这个已经是最快的，要是核心的那么就是需要六个月左右的样子。
不发表。我看到：全国职称办通知各位学员：今年部分省取消论文，各省最新职称政策已发布上网，查阅可搜：高级经济师论文郑密路网、高级会计师（农经师、审计师、统计师、政工师、工程师、教师、人力资源管理师等）论文郑密路网全国办指导中心。高级经济师评审条件郑密路网、高级会计师（农经师、审计师、统计师、政工师、工程师、教师、人力资源管理师等）评审条件郑密路网全国办指导中心。高级经济师报考条件郑密路网、高级会计师（农经师、审计师、统计师、政工师、工程师、教师、人力资源管理师等）报考条件郑密路网全国办指导中心。高级经济师考试科目郑密路网、高级会计师（农经师、审计师、统计师、政工师、工程师、教师、人力资源管理师等）考试科目郑密路网全国办指导中心。
有理论思考也有实际操作的经验总结，这样的论文才是一个正高级的会计师的水平。您从这样的角度写吧，这样容易发。如果只是简单的经验总结，很难发表。祝您成功！
先说一下高级会计师职称论文发表中对内容的要求有哪些？首先我们应该确认我们要发表在哪一类的期刊杂志上，必须查清楚期刊正式的刊号，我们可以到国家新闻出版署查询，一定要防止套刊和假刊。高级会计师的评审论文原则上应该在公开发行的，有正式刊号的杂志上发表，但少数省市没有这个要求。其次我们可以结合自己的工作经验，开始确定职称论文发表的题目和大概内容框架。一般高级会计师的论文要求至少两篇，有的地区需要三篇以上，我觉得论文没必要都一定要结合实际工作，因为我们要评的是高会职称。一般高会专业课考试都是在考大家的职业判断能力而不是具体的会计业务处理。对于高级会计师的职称论文发表的数量，一般的省份都要求至少要求2到3篇，3篇为宜。论文发表的时间要有间隔，不能集中在一段时间发表，也不要集中于某一个杂志中发表，否则在评审时，评审老师会打低分。每篇论文的字数一般在2000到4000个字左右。另外需要单独提出需要大家注意的是，对于“省级论文”和“国家级论文”的区别很多作者分不出，这主要是根据其主办单位来说的。“省级”期刊，是省、自治区、直辖市及所属部、委、办、厅、局主办的期刊与本科院校学报。“国家级”期刊是由党中央、国务院及所属各部门，或中国科学院、中国社会科学院、各民主党派和全国性人民团体主办的期刊及国家一级专业学会主办的会刊。好了，今天这篇关于高级会计师职称论文发表要求的文章就写到这儿。我们只是从大概的思路上介绍了论文发表需要的注意事项，关于更多的细节和论文撰写的小技巧大家可以登录知心期刊库的官网上面来了解。
期刊发表推荐如果时间上不太紧想安排一些好点的刊物可以发表《财经界》《中国乡镇企业会计》《绿色财会》《金融经济》《当代经济》等会计类经济类期刊
Diet idea the Europeans said that in the world has three big good food, in each edition has China and France, only then actually had different explanations about third, has said that was Italy, also had said that was countries' and so on Turkey, Tunisia or Morocco. Although reaches a stalemate, but everybody has a mutual recognition, the diet often can reflect the different nationality aspect and so on habits and customs and cultural thought differences. one time hosts the banquet in the Chinese restaurant, on the hotel vegetable very slowly, unconscious has passed for nearly two hours, but the vegetable has as if only then gotten up half. Is first time attends the Chinese meal banquet near a place woman, cannot bear asks me, your Chinese treats on these many vegetables? I said that must be many in China, usually is above 10. She is very surprised, including said that China's banquet too has been really rich, China's good food is very no wonder famous. But after a while, she also asks me, has a phenomenon to be very strange: The Chinese eats meal each time on that many vegetables, can be why long so thinly. But France enters the vegetable to be very each time few, but is why fatter than the Chinese? I am at a loss for words for a while, but thought that she asks how many truth a little, because that day shares a table several Chinese appear quite emaciated, but several French are all tall and sturdy. Thinks that spoke an own idea with her: China is a hospitable nationality, only then on a table vegetable had only then thought that has not neglected the visitor. Sometimes moreover the Chinese pays great attention the form, therefore in China's cooking, the vegetable style is ever changing, makes concrete is fastidious about the color fragrance to each vegetable matching. But European as if some, are inferior to China obviously actually in the vegetable variety change high and low free time, what but is fastidious is its nutrition matching and the protection. This is, the French diet idea important difference, how many also reflected the French chemical property standard difference. each people have the color which to color understanding oneself like, a country and the nationality are also same, likes to the different color being possible to reflect a national or the national esthetic appeal and the likes and dislikes tendency overall. has one time bumps into an EU commission's pair of professor husbands and wives, mentions China national dress which in the Shanghai APEC conference various countries' leader puts on, they said are attractive, but has a point to be not too clear, why do the Asian leaders mostly put on red, but the Western leader has chosen the blue color. I said that the color is leader designates. The Asian country has the same cultural context probably, red in the Chinese culture, is also possibly representing lucky, the wealth in the entire Asian culture and propitious pleasant, therefore the Asian leaders as if by prior agreement have chosen red. I ask in reply them, what does the blue color represent in the Western culture? They said the westerner to believe that the blue color represents is calm and is calm. thinks that I also said the East and West cultural difference was really too big, for example the dragon in China was nationality's symbol, but had one in Belgium's Mongolian Si Shize to hit the dragon festival, the dragon is regarded as the devil, has been massacred by fable in protection sacred · Michelle, therefore did specially hits the dragon festival to congratulate that eliminated the disaster shortcoming to thank Michelle. Professor husbands and wives also approves the East and West cultural difference hugeness, and approves the culture to need to exchange. in thinking mode West's cultural difference also displays in many aspects, but simple summarizes is not actually complex: Reflected that to the thinking mode in is abstract and the embodiment difference, reflected that to the life manner in as if may understand is more practical for the westerner, but Chinese how many stresses some mental feeling. For instance compares French word and Chinese writing, this point is very obvious. The Chinese writing makes the word to pay great attention the image much, what but in the French more pays great attention to consider is the use value. Looks like in Chinese the name card, in the French translates literally is the card which the visit uses, but the aircraft carrier calls in the French to carry airplane's warship and so on, is embarks from the actual uses makes the word. But presses the glass plate which likely the picture uses, we are also the words which makes from its use value angle, but the French has been more direct-viewing, the literal translation is “places above the picture”. reflects to the drawing in is so. Everybody knew that the traditional Chinese painting greatly opens big he, splashes ink enjoyably the human body proportion which and optics principle is fastidious with the European oil painting and so on completely belongs to the technical category which two have nothing to do with one another, is as if very difficult to have the common language. Sometimes the European not too can understand that sometimes we too abstract art expression means that we also will think European's artistic skill too practical duty, deficient divine and wonderful spirit. Looked that sometimes in many European drawing history has been presented for the classics religious theme painting, the Chinese while sighs its technique practical exquisite, also will sigh with emotion European master the imagination the deficiency: In order to explain that the angel is flying, must give these lovable young and clevers to add on a pair of wing. But our ancestor has not also drawn several thousand years, how many white clouds adds on nearby these beautiful female celestial, they have not flown? Has the ideal condition, has the imagination space. this is the cultural difference. But, the difference brings not always the difference, it gave culture masters of art to leave behind the broad creation space exactly, if could find an accurate combining site, not only that will give two nationalities, will also give the entire world to bring one kind to have forgives the significance the harmony and beautiful, for instance Zhao Wuji's painting manifested the inexhaustible charm which the culture blended 饮食观念 欧洲人都说世界上有三大美食，每一个版本里都有中国和法国的，只有关于第三家却说法不一，有说是意大利的，也有说是土耳其、突尼斯或摩洛哥等国的。尽管相持不下，但大家都有个共识，饮食常能反映出不同民族的生活习惯和文化思维等方面的差异。 一次在中餐馆举行宴会，饭店菜上得很慢，不知不觉中过去了近两个小时，但菜似乎才上了一半。临座的一位女士是第一次参加中餐宴会，忍不住问我，你们中国人请客都上这么多菜吗？我说，在中国还要多，通常是10道以上。她很惊讶，连说中国的宴会实在太丰富了，难怪中国的美食很有名。但过了一会儿，她又问我，有个现象很奇怪：中国人吃饭每次都上那么多菜，可为什么都长得那么瘦。而法国入每次菜很少，但为什么都比中国人胖呢？ 我一时语塞，但又觉得她问得多少有点道理，因为那天同桌的几个中国人都显得比较瘦弱，而几个法国人个个人高马大。想了想，和她讲了自己的一点想法：中国是个好客的民族，只有上了一桌子菜才觉得没怠慢客人。另外中国人有时候更注重形式，所以在中国的烹调里，菜的样式千变万化，具体到每一道菜又非常讲究色香味的搭配。而欧洲人似乎更实际一些，在菜的花色变化上下的工夫显然不如中国，但讲究的是其营养的搭配和保护。这是中、法饮食观念的重要差异，多少也反映出了中法文化性格的不同。 对色彩的认识 每个人都有自己喜欢的颜色，一个国家和民族也一样，对不同颜色的喜好从整体上可以反映出一个民族或者国家的审美情趣与好恶倾向。 有一次碰到欧盟委员会的一对教授夫妇，谈起上海APEC会议上各国领导人穿的中国民族服装，他们都说非常好看，但有一点不太明白，为什么亚洲领导人大多穿红色，而西方领导人则多选择了蓝色。我说颜色都是领导人自己选定的。大概亚洲国家有着相同的文化背景，红色在中国文化里，也可能在整个亚洲文化中都代表着幸运、财富和吉祥如意，所以亚洲领导人都不约而同地选择了红色。我反问他们，蓝色在西方文化里代表什么?他们说西方人认为，蓝色代表冷静和沉着。 想了想，我又补充说东西方文化差异实在是太大了，比如说龙在中国是民族的象征，而在比利时的蒙斯市则有一个打龙节，龙被视作恶魔，被传说中的保护神圣·米歇尔杀掉了，因此特意搞打龙节来庆贺除灾弊感谢米歇尔。教授夫妇也非常认同东西方文化差异的巨大，并认可文化需要交流。 思维方式 中西方的文化差异还表现在诸多方面，但简单加以概括其实并不复杂：反映到思维方式上是抽象和具象的差别，反映到生活态度上则似乎可以理解为西方人更加实用，而中国人则多少更偏重一些精神感受。比如把法语单词和中文文字加以比较，这一点就很明显。中国文字造词多注重形象，而法文里更多地注重考虑的是实用价值。像中文里的名片，法文里直译就是访问用的卡片，而航空母舰在法文里叫载飞机的军舰等等，都是从实际用途出发来造词的。而像压照片用的玻璃板，我们也是从其使用价值角度来造的词，但法国人就更加直观了，直译就是“放在照片上面的”。 反映到绘画上更是如此。大家都知道中国画的大开大阖、泼墨写意和欧洲油画讲究的人体比例和光学原理等完全是属于两个风马牛不相及的技术范畴，似乎很难有共同语言。欧洲人有时不太能够理解我们过于抽象的艺术表现手法，我们有时也会认为欧洲人的艺术技巧过于写实本分，缺乏灵气。看多了欧洲绘画史上被奉为经典的宗教题材画作，中国人有时在感叹其技法写实细腻的同时，也会感慨欧洲大师们想象力的贫乏：为了说明天使在飞，就非得给那些可爱的小精灵们加上一双翅膀。而我们的祖先不也画了几千年了吗，在那些美丽的仙女旁边加上几朵白云，她们不就飞起来了吗?多有意境，多有想象空间啊。 这就是文化的差异。但是，差异带来的并不总是分歧，它恰恰给文化艺术大师们留下了广阔的创作空间，如能从中找到一个准确的结合点，那不仅会给两个民族，而且也会给整个世界带来一种更具包涵意义的和谐与美丽，比如赵无极的画作就体现出了文化交融的无尽魅力。
时间有限，只说一下自己在墨西哥这边儿了解到的食物，自己写的，估计语法有误……仅供参考哈…… - -||||||Mention to Mexico food,three things come up to my mind first:tacos,mole and chile. "Taco"is the typical food of Mexico.If you didn't try tacos,you cannnot say you have been to Mexico.Tacos are something like Chinese cake with all kinds of meat and animal bowels.We can say that tacos are the tranditional fast-food of Mexico. "Mole"is a kind of tranditional sause.It is always made of chile,chocolate and a lot of flavors.Real good mole can give you a very special feeling.You can feel the character of Mexicans through the taste of mole:hot,welcoming and optimistic. There are mainly three kinds of chile in Mexico:green,red and yellow. The green one is the least spicy one and the yellow one is the spiciest.Most of them are very spicy.You feel your tounge is burning and it seems that fire are ready to burst out from your mouth.It really hurts.Mexicans like chile,all most in every dishes,they have spicy taste.For breakfast,"huego mexicano con frijoles"is a typical breakfast."Huego mexicano con frijoles"is spanish,you mix the eggs,chile and tomatos together,and then stir fry them,that is "huego mexicano",and then served with beans paste. After all,Mexican food are various.Cactus,tortia,posori,manudo,gordito,arroz con leche...really too much.You can't know how delicious they are unless you taste them yourself... ^_^
Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you’ll find restaurants with familiar names and gringo menus, though the offerings will often be over-priced and not of a high standard.If you have a taste for adventure you’ll be well rewarded in Mexico; if not stick to a few simple and traditional dishes that are almost always excellent and not too spicy. You’ll find standards much higher than if you search the menus for something familiar.Mexican cuisine has some superb rich or spicy dishes, but we recommend that you take it easy for the first few days until your stomach has grown accustomed to its new environment.Upset stomachs are commonly associated with unpurified water used in ice or used to wash salads and fruit, stressful traveling, or simply bacteria different to those at home. Mexicans also suffer when they travel abroad, and if you stay in Mexico for more than a few weeks you may even experience the same acclimatization disorders when you reach home.Once you’ve settled down, however, do try some of the regional specialties. It’s all part of the experience, and for many people Mexican food is one of the great attractions of a vacation.
1 South Korea's kimchi practice :The world-renowned Korean kimchi, Korea has become basically the signs.韩国泡菜的韩国语读音：“听其” South Korea's kimchi Korean pronunciation: "listen to his"配料：大白菜、蒜、盐、鱼露、辣椒粉、糖。 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.注意：鱼露是最必不可少的东西，也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方，在韩国几乎家家自己做鱼露，中国人不吃这个东西，不过在大的超市里面有卖的，大约8-10元一瓶，多半是泰国的鱼露。 Note: The sauce is the most essential thing is the reason why the Chinese hot and sour kimchi and Korean kimchi to the greatest difference, almost every family in South Korea to do their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside There are sales of about 8-10 yuan a bottle, most of the fish sauce in Thailand.准备材料: To prepare materials:1.白菜 1. Cabbage白菜绿叶多，表皮薄，叶子密实，没有过多需要去除的外层叶子，看起来既干净又新鲜的为上选。 Chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 储藏白菜以有绿叶，看起来新鲜的白菜为宜，新产的白菜越大越好，秋季白菜以大小适中，结球程度好，重量重的为好。 Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new production of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不仅含有丰富的维生素或矿物质，还含有各种具有多种药理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物质，对动脉硬化症具有疗效，而methyLsysteinsuLfoxid具有强化胆固醇的效果。 According to published academic papers, cabbage contains methyLmethionine the Met is the biological active substance, with effects on atherosclerosis, and methyLsysteinsuLfoxid have to strengthen the effectiveness of cholesterol.2. 萝卜 2. Radish萝卜主要由水分组成，含有丰富的维生素C和消化酶—淀粉糖化酶素，若生吃，则有助于消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比，维生素C主要分布在萝卜皮上，因此最好不要削皮，洗净后食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选。 The big carrot in uniform, no scars, fresh color Guangrun, succulent fruit is soft, not too spicy, sweet as the last election.3.辣椒 3. Pepper辣椒除胡萝卜素和维生素C之外，还含有多种成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用，能够促进唾液或胃液的分泌，促进消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，还具有提高体内各种代谢作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒。 Kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin Guangrun Pepper's.4.大蒜 4. Garlic大蒜的源产地是中亚地区，是属于百合科的葱类，蒜头在地下。 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围，内部有5~6个小蒜瓣。 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜，以及长茎蒜。 The General cultivation of farm products represented as a late-maturing varieties are 6 species of garlic and garlic Duoban, as well as the long stems and garlic. 制作泡菜时多使用味道辛辣的多瓣蒜，而制作咸蒜或使用蒜叶时多使用长茎蒜。 Making more use of kimchi, when Duo Ban spicy garlic flavor, and the production of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亚硫酸盐的杀菌力为碳酸的15倍，具有促进新陈代谢，镇痛、便秘、解毒等各种作用。 Garlic in the main components of stimulus - C sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.5.葱 5. Onions普通蔬菜是碱性，但葱含有丰富的硫磺，属于酸性食品。 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 葱是难以储藏的蔬菜，含水量为80%左右。 The green is difficult to store vegetables, the water content of 80%. 葱的绿色部分还含有丰富的维生素A和C。 Green onions also part of the rich in vitamins A and C. 因为葱的刺激成分中含有硫磺和丙化合物，具有杀菌、杀虫效果。 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大葱挑选根茎粗大而新鲜的，细葱挑选叶子短而新鲜的。 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 两种葱同以葱白部分长而粗，有光泽的为宜。 Two very light blue to green onions with some of the long, thick, shiny appropriate.6.生姜 6. Ginger生姜与食醋、酱油、盐、蜂蜜等相合，不损伤食品固有的味道。 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分占80%左右，含有丰富的无机物。 Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道，其中辛辣味出自名为生姜素的物质，具有健胃发汗的特效，还有助于减肥。 Has a unique aroma and taste bitter, pungent flavor from the ginger-known material with Jianwei effects of sweating, but also contribute to weight loss. 瓣粗大、曲折不多，表皮薄而透明，纤维少的生姜不辛辣、水分多而柔软。 Large valve, not many twists and turns, the thin transparent skin, and less fiber of ginger is not hot, water and more soft.7.刺海松 7. Thorn Haisong是寄生在浅海边的绿藻类，整体呈深绿色，触感较光滑，钙和磷的含量比适中。 Is a parasitic in the shallow sea of green algae, and the overall dark green, smooth touch than that of calcium and phosphorus content than moderate. 腌制储藏白菜时使用。 Used to store pickled cabbage.8.盐 8. Salt盐在人类至今所利用的调味品中历史最悠久、最重要的。 Salt in human so far with the use of spices in the oldest, the most important thing. 因为盐不仅调节食品的咸淡，在营养或生理等方面都是其他物质无法代替的。 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人体吸收的盐转化为钠和氯气，进入血液、消化液、组织液发挥渗透压作用，并参与酸度调节和神经肌肉的兴奋性调节。 The human body to absorb the salt into sodium and chlorine, into the blood, digestive juice, tissue fluid play the role of osmotic pressure, acidity and participate in the regulation of muscle and nerve excitability regulation.9. 鱼虾酱汁 9. Fish sauce是一种储藏发酵食品，储藏期间蛋白质分解为氨基酸，生成固有的味道和香气。 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to produce the inherent flavor and aroma. 鲜鱼的刺分解为易于吸收的钙，脂肪转化为挥发性脂肪酸，生成酱汁特有的味道和香气。 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to produce sauce unique aroma and taste. 鱼虾酱汁作为优质的蛋白质和钙、脂肪质的供应源，是钙含量高的碱性食品，具有中和体液的重要作用。 Fish and shrimp sauce as a high-quality protein and calcium, fat quality of the source of supply is high calcium content of basic foods, and has an important role in the body fluids. 使用最普遍的虾酱，因脂肪少，所以清淡，凤尾鱼酱的脂肪和所需氨基酸的含量和热量最高。 The most common use of shrimp paste, as a result of less fat, so light, anchovy sauce and fat content of the amino acid requirements and the highest heat.步骤： :第一步：买5斤大白菜，分成一片一片的，用适量的盐腌起来，放大约15-24小时，白菜萎缩了以后最初步的的材料就好了。 The first step: 5 to buy Chinese jin, into a piece, with the amount of salted, put about 15-24 hours, cabbage after the initial contraction of the material would be enough.第二步：找一个能翻得转的大锅，把蒜磨细（多一点，五斤大白菜大约3两蒜），辣椒粉（根据自己口味而定），然后放糖，鱼露（就像放酱油那样多），根据自己的口味还可以再放一些盐。 The second step: to find a big turn of a switch, ground garlic (a little more, about 3 Wujin two Chinese garlic), chili powder (according to their tastes may be), then sugar, fish sauce (on the Put as many as soy sauce), according to their own tastes can also add some salt. 把这些调料放在一起掺和搅和，就像和饺子馅一下就可以了。 These blending together seasoning mix, like dumplings and filling about it.第三步：发酵发酵要密封，发酵的时间视温度而定，一般春天4-5天，夏天3天，冬天就需要一个星期了 The third step: to seal fermentation fermentation, the fermentation time as the temperature may be generally 4-5 days in the spring, summer, 3 days a week in winter on the第四步：品尝美味的佳肴，注意的是请不要放得太久，建议单身的朋友做好以后一定要与朋友一起分享，要不然一个人吃不完放坏了就可惜了。 Step four: a taste of delicious food, noted that for too long, please do not put the proposed single friends to do a good job after we must share with friends, or else a person could not finish eating take pity on the bad.2法国鹅肝Traditional French foie gras production methods to make a brief introduction: gras (about 1300 grams) on the surface of the skin divisible, cut open and remove the blood vessels gras, sprinkled salt (12 grams), pepper (amount), Sugar (4 grams), cardamom powder (amount), about half an hour after applying brandy (a spoon), pickled to be about 2 hours later, into Pan, into the oven baking (oven temperature control 140 or so) take about 1 hour later, another home in the Pan-Pan air, the heavier objects will be top-down pressure-foie gras, the to be cooled into the refrigerator freezer, the food section when the mold. 这里需说明的是鹅肝酱并不是将鹅肝制成糊酱类的调味料，法式料理中的“鹅肝酱”是类似于我国的“糕”或“冻”之类，如“猪耳糕”、“水晶肴蹄”在成形上与它有相似之处。 Here take note of the foie gras is not gras will be made of class miso paste sauce, French cuisine in the "foie gras" is similar to China's "cake" or "cold" and the like, such as "fournieri Cake, "" crystal shoe confusion "in the shape it with similar. 一般来说，鹅肝酱用于煎菜最多，也常与面包或土司一起搭配食用。 In general, pan-fried foie gras for most dishes, often with bread or toast along with food. 目前在市场上的鹅肝酱有铁罐装和玻璃装两种，保质期约在2—3年，选择时以鹅肝酱中的块状愈大愈结实的愈好。 In the current market canned foie gras iron and glass mounted two in the shelf-life of about 2-3 years, the choice of foie gras in order to block the more solid the more the better. 需注意的是，市面上有许多产品并非是单纯的鹅肝酱，而是杂有其他成分的“杂肝酱” It must be noted is that there are many products on the market is not a simple foie gras, but there are other miscellaneous components of the "miscellaneous liver sauce"3土耳其烤肉Turkey's popular barbecue, with a special sauce for beef, mutton, pork, chicken marinated for soaking, use a thick iron bar a piece of meat to flee, causing a tower of meat, brush Oil, fire in the barbecue, Mnjikaning taste of life. 经过欧美美食家的独特改良，现今出现了旋转式烤肉机，烤熟的肉从肉塔上一片片削下。 Europe and the United States through the unique gourmet improved, appeared in today's rotary barbecue, Kao Shu meat from the tower on a piece of meat under the cut. 佐以沙拉，配料夹面饼食用。 Accompanied by salad, ingredients of food cake folder. 美味多滋，色泽鲜亮。 Zi and more delicious, bright color.还有什么？？
关于美食的文案可以说食物的诱惑力或者美食和健康，比如：把眼睛留给风光，把体重留给美食；食和风景，可以抵抗全世界所有的悲伤和迷惘；热腾腾的饭，才能融化内心的孤岛；美食，抓住的是我的胃，绽放的是我的味蕾。美好食光，饥刻开始，等等。
1、把眼睛留给风光，把体重留给美食。
Leave your eyes to the scenery and your weight to the food.
2、美食和风景，可以抵抗全世界所有的悲伤和迷惘。
Food and scenery can resist all the sadness and confusion in the world.
3、热腾腾的饭，才能融化内心的孤岛。
Hot food, to melt the heart of the island.
4、美食，抓住的是我的胃，绽放的是我的味蕾。美好食光，饥刻开始！
Gourmet food, grasp is my stomach, bloom is my taste buds. Beautiful food light, hunger engraved start!
5、吃乎，胖也；不吃，馋也。
Eat, will be fat; do not eat, and greedy.
6、我在发胖，见者有份。
I'm getting fat. I've got everything I see.
7、说多了，全是口水 ，吃吧！
Say too much, all is saliva, eat!
8、好好吃饭，任何事情都不值得以牺牲健康为代价。
Eat well. Nothing is worth sacrificing your health.
9、时光掠去催人老，谁道夕阳几度红；舌尖上的生活。
Time swept to make people old, who way a few degrees of red sunset; A tongue of life.
10、美食治愈一切，一口一口吃掉伤痛。
Food cures everything. Bite by bite, bite by bite.
1.总有一天，你的心上人，会身披土豆饼，脚踩棉花糖，手持烤肉鸡腿找到你。
2.爱自己，从一个人下厨房开始。
3.英雄不问出处，美女干饭不问斤数。
4.我们对食物能表达的最高敬意。
5.月亮掉进海里，今晚海底捞。
6.但求美味，不负余生！
7.人生有百味，深夜请慢用。
8.梦里有时终须瘦，梦里无时胖成球
9.流转经年，时光可以改变的是锅底，不变的是吃火锅的那群人。
10.不想听大道理，只想吃小饼干。
11.月亮掉海里，今晚海底捞。
12.你的灵魂食物是什么。
13.用心，所以精致。
14.只要我吃的够快，体重就追不上我。
15.肉乃济世良方
16.烟火人间，风味长存。
17.味道里都是满足，酒里有故事，故事里有你我。
18.今天吃喝不努力，明天努力找吃喝。
19.鸡腿配奶茶，快乐又一倍。
20.干饭人！胃口大！一张大嘴吃天下！
21.对不起，打扰了，虽然你卖的很便宜，但你真的不是我的菜，告辞！
22.如果快乐有开关，那享受美食就是一键快乐。
23.那件幸福的小事叫早餐。
24.人莫不饮食也，鲜能知味也。
25.一味温暖美食留存心间，让我们可以期待明天。
26.终将把生活的锋芒，熬成最温柔的浓汤。
27.我的梦想是 住在食家庄 日日食全食美 夜夜喋喋不休。
28.既生美食，何生脂肪。
29.人生苦短能几何， 香肠烧烤拌香锅。
30.喜欢你说的情话，比火锅里的肉麻。
31.有着一颗减肥的心，奈何长着一张吃货的嘴，对于吃货而言，没有什么事情是碗救不了的。
32.孤独的人都要吃饱饭(光棍节)
33.这辈子唯一拿得起，放不下的就是——筷子。
34.世界那么大，我们去吃吃看。
35.我要吃臊子面！
36.为什么专家建议吃七分饱，因为还要留着三分吃夜宵。
37.菡萏离愁薄日斜，煎饼果子不可缺。
38.生活够苦了，也要适合让自己生活甜点，多多享受生活吧！
40.真正的吃货敢于直面粗壮的大腿，敢于挑战隆起的小腹。
41.开心一点，连粉条都有韧性，我怎会轻易认输。
42.螺旋桨滑翔翼平地托马斯式好吃。
43.2%的美食碎片+98%的可爱拼凑成了我。
44.为心爱的人做饭，满满的都吃掉便是最好的报答，他/她的吃相就是最美的模样。
45.吃乎，肥也；不吃，馋也。
46.人世间，酸甜苦辣，若长良川。
47.让我们红尘作伴，吃的白白胖胖
48.美食是媒介，爱情是开往春暖花开的地铁。
49.夜宵是要放进另一个胃里的2%的美食碎片+98%的可爱拼凑成了我
50.春宵苦短，肉才是济世良方。
51.如果在意体重，那就对不起食物了。
52.火锅的使命，就是给食物一个全新的灵魂，就像你重塑了我。
53.人生得意须尽吃，不然空腹站不直
54.干饭不狠，地位不稳
55.好的食物包含着温情与良心。
56.你要是说处对象，不好意思没空，但你要是说干饭我一定马上到。
57.不闻人间烟火，但食人间美味。
58.勇敢是什么，是我明知道这一顿吃下去会胖，我还是迎头而上。
59.在寻找不起眼但很好吃的食物这方面，我觉得自己的技能点是点满了的。
60.美食从来不说谎。
61.唯美食与爱不可辜负。
62.恋上厨房恋上家。
63.用爱与真心烹饪人生百味，温暖你的每一个深夜。
64.心情好，吃嘛嘛香。
65.把美食与爱装进口袋。
66.长肉肉了，我不减，继续吃，诶，就是玩儿。
67.坏人活着是为了吃与喝，而好人却是为了活着才吃与喝。
68.泡面要等五分钟，鸡蛋要等八分钟，喜欢的总是要等待。
69.当吃货挺好，吃着吃着就忘了。
70.十年涨价两茫茫，羊肉贵，炒菜狂。千里金城，举城话凄凉。纵使一盘拉条子，肉块少，面量降。
1.瘦与奶茶，不可兼得。
2.迎来送往总是情感，一茶一饭包裹团圆。
3.谁说吃货除了吃就什么都不会了，她们还知道饿。
4.一直很尊重奶茶，没去糖，没去冰，没少喝。
5.不开心睡一觉，就让它过去吧。伤心还好，伤胃就不好了。
6.清断食，晒美食，没事找事呢，食欲被唤醒！
7.岁月让我知道，除了快递和美食，我谁都不用等。
8.吃乎 胖也；不吃 馋也
9.没有什么是一顿饭解决不了的问题，如果有，那就是两顿。
10.对不起，打扰了，虽然你卖的很便宜，但你真的不是我的菜，告辞！
11.情若能自控，我一定会按捺住我那颗吃货的心。
12.是人生光辉的原动力。
13.家庭料理的不刻意。
14.吃好喝好 长生不老。
15.说说你记忆中的年夜饭。
16.向宇宙撒一把盐，今晚吃盐焗小星球。
17.孤独的人都要吃饱饭(光棍节)
18.不辜负在最好的时光里，专遇见属美食的精致。
19.火锅和姐妹，是快乐标配。
20.人生苦短 肉才是济世良方。
21.但求美味，不负余生！
22.长肉肉了，我不减，继续吃，诶，就是玩儿。
23.味道里都是满足，酒里有故事，故事里有你我。
24.青春岁月已老，而我们，还在烧烤。
25.名副其实的吃喝搬运工
26.我晒的美食，可惜你只能看看。
27.只有吃东西的时候，才会感觉自己是最幸福的人。
28.对于吃货来说，这个世界上只有两种东西，可以吃的，不可以吃的。
29.坏人活着是为了吃与喝，而好人却是为了活着才吃与喝。
30.汤汤水水有滋有味，尝在嘴里甜在心里。
31.烟火人间，美食在肚
32.人是铁，饭是钢，吃货总比痴货好。
33.“我可以看看你相册里的美食吗”
34.为什么专家建议吃七分饱，因为还要留着三分吃夜宵。
35.我承认我心动了，但是干饭要紧，我没有说，你自己在那腥臭腐朽的日子里闪闪发光吧，我不行，我得干饭，要和家境相仿的人一起玩，有没有一起要饭的。
36.香甜软糯，珍馐美味，饕餮大餐。
37.把眼睛留给风光，把体重留给美食。
38.如果对方喜欢你的话，能一起吃早餐，才是真爱。
39.岁月悠然，茶知冷暖，给灵魂一个出口。
40.为什么专家建议晚饭吃七分饱，还有三分是留着夜宵吃的。
41.我之所以把自己吃这么圆，是为了不让别人看扁
42.美味调剂生活。
43.香菜牛肉是神仙一般的存在了！
44.亲爱的，听我聊聊厨房与爱。
45.财米油盐的滋味，茫茫人生的体会！
46.人生有百味，深夜请慢用。
47.知食份子，食堂教学
48.梦里有时终须瘦，梦里无时胖成球
49.螺旋桨滑翔翼平地托马斯式好吃。
50.一天只吃三餐就像是虐待自己，四餐正常，午餐满足。
51.干饭人！胃口大！一张大嘴吃天下！
52.请给我来一杯威士忌加红枣枸杞。
53.一间食堂藏人间烟火，一味食物记录温情暖意。
54.冬日围炉话火锅。
55.做饭可以，洗碗不行
56.在最好的时光里，遇见美食的精致。
57.对美食，我都告诫自己：吃多会死。但事实证明，我真的不怕死。
58.不思进取，思很多顿烤串。
59.日日食全食美，夜夜碟碟不休。
60.回味无穷，入口即化。
1.就算生活过得再怎么不堪，我要努力吃下去。
2.一口一口吃掉忧愁。
3.在最美的时光用力爱一场。
4.有的饭桶相当于吃货，但吃货却不一定是饭桶。两者的根本区别在于，饭桶很能吃，吃货很会吃。
5.心中有爱，饭菜好吃。
6.不想听大道理，只想吃小蛋糕。
7.这是要胖死我吗，好吧，还是谢谢饲养员。
8.火锅和姐妹，是快乐标配。
9.美食眼前过，只看不吃是罪过！
10.人生得意须尽欢，胡吃海喝要尽兴。
11.光盘是对美食的最高赞赏。
12.恋上厨房恋上家。
13.更好的美食不是更贵的美食，也不是更具有多重美食含义、更能糊弄人的食物，而是更多样的饮食环境、饮食产品和更灵活的美食系统。
14.画地为牢常相伴，不负美食不负卿。
15.对我来说，吃就是活着的唯一动力。
16.看到朋友圈里的人天天晒聚会晒美食，顿觉得好无聊……
17.吃饱饱，没烦恼。
18.肚子胖胖 生活旺旺。
19.如果对方喜欢你的话，能一起吃早餐，才是真爱。
20.吃或者不吃，肉肉都会长，那还是吃吧。
21.味道里都是满足，酒里有故事，故事里有你我。
22.我是一个勇敢的人，在美食面前从不退缩，即使吃完胖二斤！
23.只要我吃得够多，快乐就会追着我跑
24.虽然我不能为你上九天揽月，但是可以下海底捞肥牛，虾饺，毛肚，藕片，生菜，大虾，虾滑，牛肉丸，黄喉。
25.饭要常约，面要常见
26.生活需要仪式感，美食才能治愈不如意。
27.每天吃零食的时候总对自己说，明天不吃了。
28.火锅咕嘟咕嘟，我心扑通扑通。
29.曾经沧海难为水，鱼香肉丝配鸡腿。
30.今天我请客，请你喜欢我。
31.当一名吃货挺好的，吃着吃着什么都忘了。
32.快乐来了 麻烦你让一下
33.干饭不狠，地位不稳
34.吃得开心就是零卡路里。
35.是人生光辉的原动力。
36.人间不值得，但我和美食值得。
37.为了让你能抱动我，从今天开始就要减肥啦。
38.总有一天，你的心上人，会身披土豆饼，脚踩棉花糖，手持烤肉鸡腿找到你，你要等。
39.不负好时光，开启吃日常。
40.吃好喝好 长生不老。白白胖胖，充满希望。
41.超级无敌大跟头后空翻侧手翻式好吃。
42.享受美食。把这顿饭当作难得的一顿，把朋友相聚看作是最后时光，把生命中的所有来倒计时看待，会更加知道珍惜，懂得感恩。
43.星河滚烫 不如麻辣烫。
44.人莫不饮食也，鲜能知味也。
45.祖国尚未统一，减肥改日再议
1、爱是一种久违的心痛，当你心痛一个人的时候，那个人在你的生命中已经不可割舍了。
2、爱情本来并不复杂，来来去去不过三个字，不是我爱你，我恨你，便是算了吧。你好吗？对不起。
3、爱你就是这么莫名其妙，就是这么义无返顾，我知道我不会是你今生的唯一，但你却是我一生的最爱！
4、幸福就是：雨天能为你撑起一把小伞；幸福就是：牵你的小手与你共度夕阳；幸福就是：你永远开心快乐！
5、当爱情来临，当然也是快乐的。但是，这种快乐是要付出的，也要学习去接受失望、伤痛和离别。从此，人生不再纯粹。
6、有时侯爱情不一定要得到，有时侯祝福也让人心里很甜。心里默默的酝酿着我对你的爱，对你的思念永远牵动着我的心。
7、真正的爱情要懂得珍惜，没有谁和谁是天生注定就在一起的，一辈子其实不长，能遇到心爱的人是多么幸运，为何不握紧她的手。
8、爱的价值在于它自身，而不在于它的结果。结果可能不幸，可能幸福，但永远不会最不幸和最幸福。在爱的过程中间，才会有最的体验和想象。