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关于法国菜的英语演讲稿两分钟

关于法国菜的英语演讲稿两分钟
关于法国菜的英语演讲稿两分钟

关于法国菜的英语演讲稿两分钟

篇一:法国菜中英文

法国菜:

薄牛排 Thin Beef Steak

拌菜花 Mixed Cauliflower

荞麦煎饼 Ble Noir

鳄梨生鲑鱼Avocado and Fresh Salmon 炖小牛肉Stewed Veal

菠菜乳酪焗生蚝 Braised Oyster with Spinach and Cheese 冰冻茄丁 Frozen Eggplant Dices

白菜薄荷 Cabbage and Mint

菊莴苣色拉 Lettuce Salad 黄瓜粉皮 Cucumber and Vermicelli

烘焙芦笋 Grilled Asparagus with Butter and Cheese 鳀鱼炒香菇 Fried Mushrooms with Anchovy

海带芥末沙司 Kelp and Mustard Salad

鲑鱼奶油冻 Salmon and Butter Jelly 土司 Toast

蘑菇蛋卷 Mushroom and Egg Roll

鸡肉色拉 Chicken Meat Salad

火焰薄饼 Pancake

蛋煎鱼 Fried Fish with Egg 蛋白糖 Egg White and Sugar

马背上的魔鬼 Oyster

马乃司拌莴笋 Mixed lettuce with Mayonnaise

面壳肠子 Sausage

奶汁海带 Kelp wit Milk and Butter 柠檬牛油煎西冷Fried Sirloin Steak with Cattle Oil 瓤馅鸡肉饼 Pie Stuffed with Chicken Meat

西红柿百里香鳕鱼 Braised Cod with Tomato and Thyme 蟹黄活虾 Crab Yolk and Shrimps

洋葱汤 Onion Soup 蒸鸡蛋肉卷 Steamed Egg and Pork Roll

猪肉冻子 Pork Jelly

黄瓜色拉 Cucumber Salad

罐搁鸭 Braised Duck in Pot

煎猪排Fried Pig Chop 蔬菜丝混合色拉Vegetable-Mixed Salad

蔬菜色拉 Vegetable Salad

龙虾色拉 Prawn Salad

鹅肝酱煎鲜贝 Fried Fresh Scallop with Goose Liver Jam 红酒炖牛肉 Stewed Beef with Red Wine

五香蜗牛 Spiced Snails

奶油鸡腿 Braised Chicken Legs with Butter

鸡肉丸子汤 Chicken Meat Ball Soup

中法双松 Chicken Liver and Soybean Pancake Shreds with France Sauce

茭白虾冻 Cane Shoot and Prawn Jelly

酸辣肚丝 Hot and Sour Pig Tripe Shreds

冷烤鸡 Cold Grilled Chicken

野味清汤酥皮 Clear Soup with Crisp Skin

柳橙法国鹅肝酱 Goose Liver Jam 煎龙虾肉 Fried Prawn Meat

鹅肝温沙拉 Goose Liver Salad

香脂醋风味烤鸡 Roated Chicken

烤鳗鱼鸡蛋卷 Eel and Egg Roll

烤羊肉(法) Grilled Mutton洞房喜汤 Lucky Soup in Bridal Chamber

白酒田螺 Fried Field Snail and White Wine

草莓黄瓜 Cucumber Dices with Strawberry Sauce

咖喱油烟虾段 Braised Prawns with Curry Sauce

红烩肉杂拌 Mixed Meat in Brown Sauce 翡翠肉汤Emerald Meat Soup

海鳗汤 Moray Soup

槟榔排骨锅 Betelnut and Chop in Marmite

鸡蛋西红柿沙拉 Tomato and Egg Salad

菠萝莴笋 Pineapple and Lettuce 菠菜沙拉 Spinach

Salad

红汁黄瓜Cucumber Mixed with Sour Butter and Cheese

奶油牛肉丁西红柿汤 Tomato Soup with Butter and Beef Dices 鱼卷 Fish Roll

烩土豆 Braised Potato 鸡肉丸汤 Chicken Meat Ball Soup

芦笋浓汤 Thick Asparagus Soup

芥末拌黄瓜 Cucumber Mixed with Mustard

多味鱼汤 Savory Fish Soup

茄子沙拉 Eggplant Salad 蟹黄河虾 Crab Yolk and River Shrimps

西红柿花双拼 Tomato and Egg with Gallo Sauce

酸甜莴笋 Sweet and Sour Lettuce

束法鸡 Braised Chicken with Cream Sauce

巴黎卷心菜 Paris Cabbage

篇二:法国菜ppt说明中英文结合

1. 整体评价:the flavors of French cuisine are 法国菜的特色是汁多味腴,而吃法国菜必须有精巧的餐具和如画的菜肴满足视觉;扑鼻的酒香满足嗅觉;入口的美味满足味觉;酒杯和刀叉在宁静安详的空间下交错,则是触觉和味觉的最高享受。这种五官并用的态度,发展出了深情且专注

的品味。

French cuisine features are juicy flavor pudsy, eat French cuisine exquisite tableware and picturesque dishes must meet the visual; smelling bouquet satisfy the sense of smell; entrance delicious satisfy the taste; wine glasses and cutlery in the peace and tranquility of the spacestaggered, tactile and gustatory enjoyment. The facial features and with the attitude, affectionate and focused taste.

2. history

a)

b)

c)

d)

e)

f)

g) six persons,six period of time Middle Ages Ancien régime 17th century –early 18th century Late 18th century – 19th century Late 19th century – early 20th century Mid 20th century – late 20th century

牛膵脏、黑菌嫩牛排、奶酪花式点心、饼干、通心粉

French cuisine has evolved extensively over centuries. The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs. During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country. The national

cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.

3. 法国菜的特点

法国菜的突出特点是选料广泛制作独特。法国菜常选用稀有的名贵原料

The French salient features is the wide choice of materials. French are often used in rare valuable raw materials &the way cooking is unique, cookers pay attention to Dish of fresh, pay attention to authentic ,also the wine seasoning is much.

The ingredients of French cuisine are prefer to

Beef(牛肉)、 Veal(小牛肉)、Lamb(羊肉)、Poultry(家禽)、Seafood(海鲜 )、Vegetable(蔬菜)、Escargot(田螺)、Trufflt(松露)、Goose liver(鹅肝)及Caviar(鱼子酱); What the Frenchmen like most are snails and frog legs. The rarest dishes are goose livers, and the common home dish is fried beefsteak with threadlike potato.

The Meal times is as long as the serving process French food is not just stop at to fill his stomach stage only, it is more an attitude of enjoying life, and therefore enjoy a meal formal French meal to spend on forty-five hours used. Appetizers, seafood, meats, cheeses to desserts, although the procedure is complicated, but the important thing

is not to eat intake of food, but in the taste of dishes, but also fully enjoy restaurant atmosphere, appreciate the mix of tableware utensils and food

4. 菜单

法国传统菜单共有13道菜可供选择,每道菜分量不大,味美精致,内容顺序如下:

The traditional French menu, a total of 13 dishes to choose from, each dish component, delicious and delicate, the contents of the following order:

第一道菜冻开胃头盘(Hors-d'oeuvre Froid)第二道菜汤(Potage)

第三道菜热开胃头盘(Hors-d'oeuvre Chaud)第四道菜鱼(Poisson)

第五道菜主菜(Grosse Piece)第六道菜热盘(Entree Chaude)

第七道菜冷盘(Entree Froide)第八道菜雪葩(Sorbet)

第九道菜烧烤类及沙律(Roti&salade)第十道菜蔬菜(Legume)

第十一道菜甜点(Entremets)第十二道菜咸点(Savoury)

第十三道菜甜品(Dessert)

五道菜例子

1.冻开胃菜(Hors-d'oeuvre Froid)

2.汤(Potage)

3.热头盘(Hors-d'oeuvre Chaud)

4.主菜(Grosse Piece)

5.甜品(Dessert)

With the accelerated pace of life, a lot of restaurants to simplify the menu layout to 3-5 dish,

1.冻/热开胃菜(Hors-d'oeuvre Froid/Hors-d'oeuvre

Chaud/Potage)

2.主菜(Grosse Piece)

3.甜品(Dessert)

5. 经典菜品

法国炖土豆FRENCH STEWED POTATOES 第一道

法式洋葱汤FRENCH ONION SOUP

香煎龙利鱼PAN FRY TONGUE FISH

法国羊鞍扒 THE FRENCH SHEEP SADDLE STEAK

巴西尔鲑鱼锅BASIL SALMON TERRINE

法式鹅肝酱 FRENCH GOOSE LIVER PASTE

6. Plus其他地名cheese

大法兰西军队

如果说美国是军事超级大国,强在“军”上,那么,军事实力同样不弱的法国,在食品上无论是丰富程度,烹饪技法还是饮食文化都足以让大西洋对面那些只知道快餐滋味的美国佬们眼热了。军事食品自然也不例外。是啊,著名的罐头就是法国军队发明的。

海湾战争时期,多国部队获得了一个绝好的国际交流机会,交流对象自然也包括食品,美国大兵尝过法国人的野战口粮之后越来越觉得自己的口粮里肉像木头渣汤像刷锅水了。于是多国部队出现了这样的奇特景象:食品黑市。美国兵通常要拿3箱的MRE才能从法国人那里换一箱法军标准口

粮回去“改善伙食”。

篇三:介绍法国食品的演讲稿

Bonjour tout le mond !提到法国大家就会想起法国的衣服、红酒和香水当然还有法国的美食,说起法国的美食要讲的实在是太多太多了,详细的可能要讲几天几夜才讲得完,因此今天首先我就讲讲法国人最离不开的两样食物:法国面包和法国奶酪。

首先讲的是我最喜欢的法国面包。

最有名的面包是棍子面包(la baguette),因外形像一条长长的棍子,所以俗称法式棍,是世界上独一无二的法国特产的硬式面包。与大多数的软面包不同,它的外皮和里面都很硬,所以除了法国人之外,并不是很多人都喜欢吃的一种面包。

一般一根250克。最适合做三明治,过程有些象我们夹馒头,从中间纵向将面包剖开,然后就看各人口味了。最简单的就是抹上黄油,铺几片火腿肉。想精致一些的,会先铺上翠绿的碎沙拉叶,加上猪肉、鸡肉或是冷鱼,几片黄白相间硬鸡蛋,最后还有鲜红欲滴的番茄点缀,看了就让人食指大动。

笛子面包(la flute),一根大约400克,和棍子面包长度一样,但要厚上一倍。

圆形面包(La boule): 这是个从法语面包师(boulanger)

引申而来的词。这种面包又圆又大,差不多有一公斤重,外皮非常厚,面包心也很坚实。有时管它叫La miche,这个词有屁股的意思,可能因为它也是圆圆胖胖的吧。

Le batard: 一种花式面包,看上去比棍子面包粗一倍,总量却和棍子面包一样。黑麦面包(pain de seigle):含有至少65%的黑麦面粉。如果含量在10%到35%,就必须叫做含黑麦面包。这种面包经常搭配海鲜享用。市面上搀有核桃仁的黑麦面包非常受大家的欢迎。

面包心(pain de mie):也就是在超市常见的切片面包。一般在早餐食用,用烤面包机加热后抹上黄油是很多人的至爱。它也常常用来做三文鱼和鹅肝酱吐司。

麸皮面包(le pain complet):用全麦面粉制作,也就是说它吸收了所有的小麦成分,因此含有丰富的纤维质和矿物盐,是一种很受推崇的健康型面包。

法式棍等一部分法国面包的制作也是对面包师的考验,上等的法国面包的外皮是脆而不碎。

下面来说说法国人的面包情节!

法国的餐馆无论大小,一般都设有面包房。

对法国人来说,面包就像中国人碗里的米饭。早餐时涂上黄油和果酱,午餐时做成三明治,晚餐时用来揩净菜盘子里剩下的调味汁,放上干酪一起吃。每一餐都少不了面包。面包房出售形状、颜色和味道各不相同的各种面包,每个面

包的价钱在2.5—6法郎之间,有长条面包,最适合做三明治;有夹心丰富、体积很大的家庭面包;有乡村面包,皮和心都很厚,形状有圆有长,比其它的面包都耐存放;还有黑麦面包、麸皮面包抹上干酷特别好吃的桃仁面包……同葡萄酒一样,法国面包也上升到神祗的地位;它是能用手拿着吃的唯一食品。

在法国买面包要自带盛器,因为面包裸露,很少是有包装的。

下面来说说法国奶酪~~~

之前老师也说过法国的奶酪就像中国的臭豆腐一样,如果不爱吃的人就会很受不了它的味道,但是奶酪在法国人心中的地位是十分重要的,法国人在奶酪分类上相当讲究~~ 法国奶酪家族

基于不同的乳源,法国奶酪家族概分为七大类:

1.鲜奶酪:

口感柔和, 未完全熟成, 味道较大众化; 因尚未完成发酵程序, 所以保存的期限很短,水份多口感新鲜,柔软中带着乳香,由于保存期限太短,因此大多在原产地销售食用, 极少外销。

2.花皮软质奶酪:

是法国最具代表性的一种成熟的奶酪,有着浓浓的奶香, 口感绵柔细致。与新鲜奶酪不同的是软质奶酪己经完成奶酪

的发酵成熟程序, 有奶酪制品特有的风味, 是最受欢迎的奶酪种类。

常见种类:布利(Brie)不错, 卡门培尔(Camembert)味道很强。

3.水洗软质奶酪:

这种奶酪的生产过程同花皮软质奶酪一样,但在整个成熟期需要频繁水洗,这样它的表皮就呈橙红色。经淡盐水水洗之后,奶酪团和表皮都能保持湿度和柔软性。口感相当醇厚。这种奶酪需要保存在潮湿的环境中,湿度应接近90%,温度应在12°C至15°C之间。常见种类: 曼司特奶酪( Munster),利瓦若奶酪(Livarot),以及埃波瓦斯奶酪(époisses)

4. 蓝纹奶酪:

硬度由半软到软膏,有美丽的蓝绿色大理石花纹或点状图案,这是由内含的特殊益菌发酵所形成, 是法国奶酪家族中极为特殊的一类,散发出独特的香气,口感清新特殊。常见种类:蓝纹奶酪(Bleu de Bresse), Roqurfort, Bleu de Gex等

5. 硬质未熟奶酪:

这种奶酪需要压榨,但无须煮熟。奶酪的成熟期较长。较长时间的熟化过程,乳香味浓郁,质硬、带咸味,外表色泽多变。

常见种类:康塔尔奶酪(Cantal)和勒布罗匈奶酪(Reblochon)。

6.硬质成熟奶酪:

性质接近中硬奶酪,外皮更为坚硬;有些奶酪中间有气孔,这是熟化过程中气体造成的变化。这类由法国传统农庄与高山水草蕴育出的绝佳风味, 入口略咸, 越嚼越有味。

常见种类:孔泰奶酪(le Comté)不错,埃曼塔奶酪(lEmmenthal),格鲁叶尔奶酪(le Gruyère)

7.山羊奶酪:

属于小尺寸的奶酪, 有多种形的外观, 有些还覆有灰褐色的外皮。顾名思义是由山羊的乳汁制成,香味与牛奶奶酪截然不同,味道可口略带酸性和刺激性,口感近似果仁。食用山羊奶酪的最好季节是三月和十月, 一般搭配当地产的白葡萄酒, 有画龙点睛的效果。常见种类:大羊奶酪(Chavroux)、纯羊奶奶酪(Buchette Couturier Fresh Goat Cheese), Sainte-Maure, Chabichou等。

8.软质融化奶酪:

一种或几种经过挤压的奶酪团,煮熟与未熟均可,经融化后加入牛奶、奶油或黄油后就可制成这种奶酪。这种奶酪的优点在于其可长期保存,口感清淡满溢乳香,是奶酪火锅的主要原料。

常见种类:Raclette.

如同葡萄酒般,法国的奶酪亦有一套AOC法定产区制度,各产区的奶酪必需沿袭规定及传统的制作法则来生产,奶酪的AOC法令源自15世碱, 1955年正式立法, 1990年由法国原产地监管制度管理局(INAO-Institut National des Appelations dOrigines)正式接管。目前共有35个奶酪AOC 法定产区标示, 自五百多种的法国奶酪, 分依据其产地归属自不同的AOC, 消费者可根据其外皮或包砚上的标示来辨别。以下为AOC制度的主要准则:

* 在地理条件上, 所标示的AOC产区表示必需产自于该产区, 包括其乳源、制造及熟化皆需在同一产区。

* 必需严格的延袭其传统的制造方式, 不同的奶酪分有其不同的制造方法与定。 * 典型的奶酪, 为维持其风味, 无论在尺寸、外皮、结构及最低含脂量…等都必须遵守其严格而准确的制造。

* 所有的奶酪制造商都必须遵守公会及政府所制定的规定, 以确保产品的品质与水准。

如果我们采用利用葡萄酒产区来标明法国地图的方法,我们肯定也能发现,林林总总的奶酪也可以将法国的疆土划分成十几个产区。

除了奶酪、面包这些日常食品,法国还有另外的食品也是比较有特色的~

就是鹅肝~~~鹅肝在法国相当昂贵~~

鹅肝

鹅肝是法国的传统名菜,法语称为“FoieGras”。

其中,“Gras”有顶级的意思,鹅肝在法国菜中的地位可见一斑。这道名菜将法国菜的浪漫推到了极至,更有人表示,鹅肝是最适合女人的一道西菜。

选材讲究这道名菜的原料来之不易,首先是精心挑选在春天出生的鹅,用混合了麦、玉米、脂肪和盐为主的饲料进行“填鸭式”喂养,每天填塞至少1公斤的饲料,时间长达至少4周,直到鹅的肝被撑大为止。这些鹅肝一般重达700克至900克。

此外,鹅肝的颜色也很重要,受伤或有损坏的鹅肝是不被采用的,只有那些纯鹅或鸭肝才能被称作“FoieGras”。

然而,即便挑选了合格的鹅肝,保存鹅肝也是重要环节。据悉,一般情况下,新鲜鹅肝只能保持24小时,保存温度在0度到2度之间。

法国鹅肝的吃法通常是用小火微煎后,佐以波特酒或深色的酱。另一种吃法需要经过“特殊处理”,这种混合了别的材料的鹅肝通常在煮熟后冷却,再切片成冷盘,也可淋上调味酱享用。一般在处理这种鹅肝时会加入的材料包括白兰地(cognac)、苹果白兰地(Armagnac)、波特酒(port)和松露(truffles)。

鹅肝在制作时,选用苹果做配料。苹果是西餐中常用的

配料,用于去除西餐中的油腻,经过特殊处理后,苹果会散发出一种特殊的香味,酸中带甜。

烹饪技巧如此娇贵的鹅肝对于厨师的烹饪技巧要求颇高,火候掌握更是一大考验。德大厨师在烹制鹅肝时有一项不成文的规定,在小火微煎鹅肝时,厨师只能将鹅肝翻一次面,这样充分保证了肉质的鲜嫩和营养价值。

法国是公认的美食天堂,鹅肝就是最让人惊叹的美食之一。根据法国最著名的美食百科全书《Larousse Gastronomipue》的定义,鹅肝是“用特殊办法喂肥的鹅或鸭的肝脏。”有人可能对这种强行喂食的办法有意见,但对于喜欢吃鹅肝的人来说,这一奢侈美味是无与伦比的。“乐”为你追踪到了北京最美味的鹅肝,让你在享受这入口即化的美味同时,还能了解一些有关鹅肝的知识。

鹅肝其实并不是法国的专利。古埃及人早就发现,野鹅在迁徙之前会吃大量的食物,把能量储存在肝脏里,以适应长途飞行的需要。而在这段时间捕获的野鹅味道也最为鲜美。很自然,人们马上想到了强行喂食(中国人早就用这种办法让鸭肉变得更鲜美了)。这种办法从埃及传到了罗马,又传到了法国。现在最著名的鹅肝出自法国西南部和斯特拉斯堡,美食家们仍在为哪个地方的鹅肝更好而争论不休。最近,中国也加入了竞争:山东和云南的农场都制作出鹅肝,口味正宗得连法国人都不得不承认。这的确很了不起。

当然,如果不愿意跑那么远,你也可以到商店买即食的鹅肝。不过要注意,如果罐头上写的是“慕思”(Mousse)或“鹅肝泥”(Cr ème de Foie Gras),这就不是百分之百的纯鹅肝。要吃纯鹅肝,你得挑“鹅肝块”(Bloc de Foie GrasdOie)。还有一种办法是到餐馆买做好的鹅肝。提醒一句:要尝鹅肝可不便宜,但那么一点点也够你享用一阵子了。另外,我们也不必担心鹅肝对心血管健康有什么影响。据制作鹅肝的人说,鹅肝里含量较高的是不饱和脂肪(也就是好的脂肪),据说对心脏也有好处。当然,一切都要适可而止。

篇四:法国菜单食材英语翻译

abalone (oreille de mer) 鲍鱼

abricot 杏

acide (got) 酸

aigre doux糖醋 (糖 sucre; 醋 vinaigre)

ail 蒜 (大蒜) - 头, la tête, pour ne pas confondre avec la plante frache. 大蒜苗- jeune plante d'ail - alcool de fruit 果子酒

aliments 食品(食nourriture; 品produits, marchandise)

amande 杏仁 (杏 abricot; 仁, amande, cerneau, grain)

amer (got) 苦

amuse-gueule 食前点心

("avant repas point coeur")- pépins de pastèque (瓜子), de tournesol (-葵瓜子) ; algues (海苔) ananas 菠萝, 凤梨

anchois鳀, 凤尾鱼 (凤, phénix; 尾, queue)

anguille 鳝鱼, 鳗鱼

appétit 胃口

(胃estomac; 口bouche 胃口好!没有胃口。)

apre (got) 涩

arachide 花生 (花生仁, 花生米 cacahuète;花生油-, huile d'arachide;花生酱- , beurre d'arachide) arbouse 野草莓

aubergine 茄子

avocat 鳄梨 ( 鳄, crocodile; 梨, poirier)

azerole (à droite sur l'image; à gauche, c'est du jujube)山楂

(山, montagne; 楂, baie d'aubépines 冰糖葫芦, brochette d'azeroles caramélisées)

B

banane 香蕉(香, parfumé; 蕉, plante à larges feuilles)

banquet宴会(宴, banquet; 会, réunion)

beignet油条 (long beignet frit en torsades )

betterave 甜菜( 甜, sucré, doux; 菜 légumes verts) beurre 黄油 (黄, jaune) (beurre de cacahuète 花生酱. 酱, sauce de soja fermentée, pate, purée) beefsteak 牛排(排, tranche, ctelette)

bière 啤酒( 生啤酒, bière pression; - 无酒精啤酒, bière sans alcool)

biscuit饼干(饼, galette, gateau; 干, sec, aliment séché)

blé麦子

buf牛(viande de boeuf 牛肉 faux-filet 牛腩 )

boire 喝,饮

boisson饮, 饮料(boisson chaude - 热饮;froide - 冷饮)

bonbon 糖(糖果-)

boucherie 肉店

bouillir 烧开,煮( 烧, brler, cuire, faire cuire) boulette 丸(boulette de viande 肉丸子au sud de la Chine- 圆子)

brocoli (chou-fleur) 花(椰)菜brocoli(italien) 西兰花("orchidée de l'ouest")

brocoli chinois 芥蓝(famille de la moutarde)

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两分钟的英语演讲稿 小泰温馨提示:演讲稿是在较为隆重的仪式上和某些公众场合发表的 讲话文稿。演讲稿是进行演讲的依据,对演讲内容和形式的规范和提示,体现着演讲的目的和手段,用来交流思想、感情,表达主张、见解;也可以用来介绍自己的学习、工作情况和经验等等;同时具有宣传、鼓动、教育和欣赏等作用,可以把演讲者的观点、主张与思想感 情传达给听众以及读者,使他们信服并在思想感情上产生共鸣。本文 档根据演讲稿内容要求展开说明,具有实践指导意义,便于学习和使用,本文下载后内容可随意修改调整及打印。 i'll tell you an experience of myself happened last week. last thursday our school was tackling something about woking fou study. i wanted to have a try even though i knew the salary was so low and i had little chance,because the students who had the certificate were always thought to have priority to get the job. fortunately i was called at noon and a teacher said to me that she wanted me to work for her and asked if i could change my mind. at that moment i was so excited that immediately i accepted her idea. but later on,she found me that i'm not a student,so i

励志英语演讲稿2分钟

励志英语演讲稿2分钟 There is a poem written by Langston Hughes Hold fast to dreams,In the film ’The Pursuit of Happiness? when Chris saw the spelling error in the word ’happyness?, he said these words: There is no y in happiness, there is i. And also, when we are striving for our future, we should remember there is i and no y. When the rich second generation drive their BMW on the high way, when the official second generation achieved a high position easily, the common young generation could also change their lives through hardship and toil.Youth is not a time of life,it is a state of mind; it is not a matter of的双腿,它是一deadline may put a great pressure on us . and the things make us felt stressed may be our parents?s greater expectations on us than we could reach . later , when we are likely to graduate , some other problems will also annoy us . i think we will worry a lot about our ability to compete in the job market and how we can best use what we?ve learned at college in our future job .minute left. Then, at the end of 3minutes, a red board will be raised to let the speaker know that the time has run out. So, please raise the

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