衢州方言的简介？
一、衢州方言的简介？
衢州地区方言属吴语处衢片（另一说为柯城区、衢江区、龙游县属吴语金衢片，开化县、常山县、江山市属于吴语上丽片），通行府城衢州话。其中各地又有细分柯城分市区和城郊；衢县分大南乡、小南乡、西乡、北乡等；龙游也分县城、南乡和北乡等。在衢江区上方镇讲龙游话；衢州市区小南门村江山移民多，年长者也通讲江山话；开化华埠镇由于非本地人多故通用华埠官话；而江山廿八都更多，仅镇内就有14种方言之多。衢州地理复杂、历史事件（战争、移民等）众多因此而方言众多，多受北部吴语、皖南徽语、江西赣语、闽北方言的建州语等的影响，从而形成了如今的复杂多样，其中江山方言堪称是汉语活化石保留了不少古代词汇，具有很高的研究价值。
衢州话指衢州市区的方言，属吴语，通行于衢州市区、巨化生活区及市郊，使用人口约40万，市区人和周围农村的人称衢州话为城里话或城里腔以作区别。
衢州话最大的语音特点是保留了中古全浊声母，声母分清音送气、不送气和浊音三组，保留入声韵，此外衢州话的词汇也更加存古，分文白异读，语法也和普通话及其他汉语方言有很大差别。
衢州话在历史上受到浙江官话杭州话的影响颇深，以至于衢州人不能与周围乡间人通话，反而能较容易地理解太湖片的一些方言。衢州、金华等地方言的文读系统实际就是浙江官话的地域变体。
杭州话对衢州话的影响主要表现在以下几个方面:
人称代词“你”取代原来的“尔”。
音系统上主要是麻韵没有高化(大多数佳、泰、皆、夬韵高化不和麻韵相混)以及流摄一三等相混都有读-ei-。
声调方面，衢州话七个声调中阴平、阳平、阴去、阴入、阳入五个调的调值与杭州话完全相同，变调类型开始转变，单字调简化(80年前衢州话8个声调，现在只有7个)。
二、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.
三、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！
四、衢州余记烤饼的简介，由来？
无聊，什么都跟孔子拉亲戚。很简单，只不过姓余的开了个烤饼店做的稍微好吃点生意好些成名后取了个名叫余记罢了，有了名后价格么死贵，人么很死相。也没觉得有什么好吃的
五、衢州地方菜——衢州美食系列
衢州地方菜的特色
衢州位于浙江省西部，是著名的历史文化名城。衢州地方菜以其独特的风味吸引了众多游客的目光。衢州地方菜以山珍海味和鲜美的口味闻名，集中了浙江菜的精髓。它注重原汁原味，注重调味的独特，拥有精细的制作工艺和丰富的食材选择。
衢州地方菜的香味与鲜美
衢州地方菜的主要特点是原味浓郁、香味醇厚、色香味俱佳。衢州地方菜的原料选用上乘食材，口味淳厚，富有地方特色。衢州地方菜的烹饪技法多样，包括炸、煮、炒、蒸、煎、炖等多种烹饪方法，既保持食材的原汁原味，又让食材更加入味。
衢州地方菜的代表菜品
衢州地方菜的代表菜品有擂茶、婺剧鸡、青丝炒面、鸽子掌、农家蒸鸡、泥鳅羹等。这些菜品不仅味道鲜美，而且制作过程讲究，做工精细。其中，擂茶是衢州地方菜的一道招牌菜，以其细腻的口感和丰富的香味而闻名。
衢州地方菜的文化内涵
衢州地方菜融入了当地的文化和传统特色。例如，衢州地方菜强调农家风味，注重山珍海味的烹饪技法。衢州人倡导健康、绿色的生活方式，因此衢州地方菜也注重食材的新鲜和健康。同时，衢州地方菜在传承过程中保留了当地的烹饪技艺，体现出了衢州人民对美食的热爱和追求。
衢州地方菜不仅满足了人们的味蕾，更是一种文化的传递和交流。通过品尝衢州地方菜，游客不仅可以领略到衢州的历史和文化，体验到当地人民的生活方式，还能品味到衢州地方菜独特的风味。衢州地方菜以其鲜美的口感和独特的风味，成为了衢州的一张名片。
六、衢州美食排名前十名？
1、三头一掌
2烤饼
3水晶糕
4气糕
5油炸果
6、龙游发糕
7、开化青蛳
8山粉馃
9常山贡面
江山米糕
七、衢州有哪些值得品尝的美食？
作为一个衢州人，在吃的方面很惭愧，以我视角，我觉得以后的吃的都挺好的。
1.水晶糕:听起来是吃的，其实是一种饮品，加上里面一点吃的，类似布丁的半固体食物。衢州很多地方都有，味道大同小异。
2.衢州烤饼:这个很多人推荐了，具体味道因人而异，我觉得余记烤饼，周叔烤饼都挺好的。
3葱花馒头:这个东西，我在衢州以外就没见过，不好评价，但是我吃了好多年了，一直很喜欢。顺带提一句衢州农村的馒头，我在外面一样没有见过，衢州的是空心的，一般会弄开，里面放红烧肉之类的，也可以放素的，很好吃。
4.山粉饺:个人推荐马站底附近的山粉饺，不过营业时间是比较短，先去先得。
5.衢州家常菜:作为一个衢州农村的人，我很喜欢衢州的家常菜，吃衢州的家常菜，会有一种特别舒适的感觉。
6:三头一掌:这个就不提了，网上很多资料，衢州的普遍比较辣，记得跟老板说一下。
剩下的，等我有空回衢州再更了。在外生活，愈加想念家乡的滋味了啊。
八、衢州进士巷美食街：美食探秘，品味衢州特色
衢州进士巷美食街：美食探秘，品味衢州特色
衢州进士巷美食街位于浙江省衢州市中心，是衢州著名的美食聚集地，吸引着众多游客和美食爱好者前来品尝。进士巷是一条古老的街道，保留着浓厚的历史文化氛围，同时也是衢州的特色美食集中地。
历史与人文交融：品味衢州古城韵味
进士巷作为衢州历史文化名街之一，蕴含着丰富的历史故事和人文情怀。漫步其中，仿佛穿越时光隧道，感受着古老衢州的独特魅力。古色古香的建筑、传统的石板路、精美的徽派风格，构成了一幅别具特色的历史画卷。
美食天地：衢州特色美食尽在其中
进士巷美食街不仅有着丰富的历史文化底蕴，更以各式各样的衢州特色美食而闻名。在这里，您可以品尝到浓香可口的“衢州三宝”——糍粑、糟饭、花糕，以及独具风味的衢州酱鸭、衢州臭豆腐等地道美味，让您的味蕾得到极致满足。
小吃齐聚：丰富选择，满足各种口味
进士巷美食街汇聚了各种各样的小吃摊点，琳琅满目的美食让人目不暇接。无论您喜欢甜食、咸食、辣食还是清淡食，这里都能找到满足您味蕾的小吃选择。热气腾腾的臭豆腐、香味四溢的糯米糍粑、口感鲜美的糟饭，每一样美食都诉说着衢州的独特魅力。
购物休闲：体验衢州生活气息
除了美食之外，进士巷美食街还有许多特色小店和纪念品店，您可以购买到各种具有衢州特色的纪念品和手工艺品。漫步于街道间，体验当地人的生活节奏，感受淳朴而平和的衢州生活氛围。
无论是品尝美食、感受历史，还是购物休闲，衢州进士巷美食街都值得一游。走进这条古老的街道，您将发现文化的魅力，体味美食的诱惑，感受衢州人热情好客的待客之道。
感谢您阅读本篇文章，希术通过了解衢州进士巷美食街的特色，能够为您的旅行带来更多美好的体验。
九、浙江衢州有哪些地方美食值得推荐？
沈家有很多，我可以带你去
十、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！
