綠茶餅 的英文怎麼說

中文拼音 [chábǐng]
綠茶餅 英文
green tea cake
  • : 綠形容詞(像草和樹葉茂盛時的顏色) green
  • : 名詞1 (常綠灌木 嫩葉加工后就是茶葉) tea plant2 (用茶葉做成的飲料) tea 3 (某些飲料的名稱) ce...
  • : 名詞1. (烤熟或蒸熟的麵食) a round flat cake 2. (似餅物) sth. shaped like a cake
  • 綠茶 : green tea
  1. Jasmine lychee mousse cake, green tea milk fritter, red bean cream tartlet, sumiyaki green tea terrine and red bean mousse eclair

    茉莉荔枝慕絲蛋糕炸鮮奶球紅豆奶油撻炭燒咖啡洋羹及紅豆慕絲餡
  2. Don t forget to try the teriyaki and sapporo ramen at the live cooking counters. last but not the least, the mouthwatering japanese desserts like green tea mousse in glass, sesame kaze cake, strawberry in plum wine jelly are also so tempting that you cannot resist. why wait

    品嘗過一連串豐富美食后,萬勿錯過由廚師為您精心設計的特色甜品,如奶凍、芝麻、梅酒草莓凍果子等,款式吸引,定能令您垂涎欲滴,吃過再吃!
  3. Reservations for the mango sweet buffet and other dining periods at the balcony may be made by calling the restaurant on 2733 2033

    等,另更有黑豆芒果卷黑芝麻芒果忌廉脆及最受甜品迷歡迎的
  4. Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油;蒸魚加姜、檸檬汁去手上腥味、紅加奶和用豬油?制月的酥皮等。第二部份討論各類食品的化學及其營養價值;食物添加劑在增強色香味與在食物加工及貯存上的功能。
  5. Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油;蒸魚加姜、檸檬汁去手上腥味、紅加奶和用豬油?制月的酥皮等。第二部份討論各類食品的化學及其營養價值;食物添加劑在增強色香味與在食物加工及貯存上的功能。
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