一、海南洪灾简介？
08年10月份海南全省连续遭遇强降雨，部分地区发生洪灾新中国成立前，１９２０～１９４９年共发生洪灾１４次，发生的频率为４８％；最大的洪灾发生在１９４７年，全岛９个市县发生了洪灾，受灾人口达２３．５万人，受灾耕地达２．２７万ｈｍ
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、海南省简介？
海南，简称“琼”，省会海口，位于中国华南地区，界于东经108°37’-111°03’，北纬18°10’-20°10’之间，北以琼州海峡与广东划界，西临北部湾与广西、越南相对，东濒南海与台湾对望， 东南和南部在南海与菲律宾、文莱、马来西亚为邻，海南省海南岛总面积3.39万平方千米。
海南岛岛屿轮廓形似一个椭圆形大雪梨，地势四周低平，中间高耸，呈穹隆山地形，以五指山、鹦哥岭为隆起核心，向外围逐级下降，由山地、丘陵、台地、平原等地貌构成。海南属热带海洋性季风气候，全年暖热，雨量充沛。
五、海南八一农场简介？
八一总场该场前身为海南区党委1957年3月建立的和盛军垦农场。
1958年9月公社化时，与农垦系统的雅星农场和雅星乡、和盛乡等单位合并组成八一公社。
1959年4月与地方分开，改属总后勤部领导，命名为总后八一农场。
1969年4月成立生产建设兵团，该场编为第十师。
1974年10月恢复农垦，归属海南农垦局管理，复称八一农场，属处级单位。当时下设7个分场。
1981年9月，雅星公社的6个大队和一些农村并入该场，共并进人口13796人，土地91239亩。
1990年，该场有土地总面积389093亩，已利用218423亩。总人口34765人，其中职工17227人。场部下设6个分场，共有生产队、场办公司、工业企业等193个基层单位。[1]
2017年3月八一农场设立为八一居，划归雅星镇管辖。
六、海南美食特产？
有椰子鸡，当地海鲜，东山羊，椰子饭等
七、海南美食历史？
海南的四大名菜:
东山羊，东山羊自宋朝以来就已享有盛名，并是“贡品”，肉肥汤浓，腻而不膻,色泽金黄，装盘整齐，肉质酥烂，润滑适口，气味芳香，十分鲜美。
和乐蟹，和乐蟹产于海南万宁县和乐镇，以甲壳坚硬，肉肥膏满著称。其蟹肉鲜嫩，蟹膏为黄色，似咸蛋黄，配姜醋佐料而食。
加积鸭，加积鸭盛产于海南琼海市加积镇，民间把加积鸭视为补虚劳之食，取冬虫草一起炖食，滋补之功。
文昌鸡，文昌鸡号称“海南传统四大名菜之首”。因产于文昌而得名，在海南素有“没有文昌鸡不成席”之说。海南人吃文昌鸡，传统的吃法是白斩（也叫“白切”）。
八、海南美食排行？
NO1：椰子饭
又叫椰子船，属于海南菜；椰子营养价值很高，是药食两用的佳品，椰子饭由优质糯米，天然椰肉和椰汁一同蒸熟而成，是海南的传统农家小吃,古传的椰子饭是放在烧石灰的窑中焖制而成，制作流程较为繁琐：椰肉和米饭，脆糕结合，慢品细嚼，椰香浓郁，清甜爽口
NO2：海南燕粿
海南话叫“薏粿”，“薏粑（bua第三声）”是海南著名的风味小吃。被列为“中华名小吃”，其流传历史久远，民间制作相当普遍，在海南农村不少地方,每逢新居入屋和孩子满月等喜事，都要送一筐或一担燕稞以示祝贺，也有称为忆粿、椰子粿，皮滑且粘，馅料香甜，耐咀嚼，吃之津津有味
NO3：海南粽子
海南粽子是一道传统的小吃，属于端午节食俗。与大陆的粽子不同，它由柊叶包成方锥形，重约半公斤左右，糯米中有咸蛋黄、叉烧肉、腊肉、红烧鸡翅等，热粽剥开，先有柊叶和糯米的清香，后有肉、蛋的浓香；其中又以定安黑猪肉粽、儋州洛基粽子、澄迈瑞溪粽子最为驰名。
NO4：鸡屎藤粑仔
鸡屎藤粑仔是一道广西、广东，海南等地流行的小吃，是很好的滋补品，有清热、解毒、去湿、补血的功能；初听这个名字，个人觉得很是不习惯；在海南琼海，又叫鸡屎藤仔，其味道爽滑糯甜，气味香醇；鸡屎藤仔汤是当地人们喜爱的食物，家家户户都要吃一碗
NO5：椰青清补凉
海南的清补凉，原料少则十几种，多则二十几种，千变万化，甜的，酸的，南方的，北方的；甚至海外的，如魔术般完美组合，常见的原料有花生，红豆，绿豆，通心粉，新鲜椰肉，红枣，玉米粒，菠萝粒，鹌鹑蛋，葡萄干，凉粉块，珍珠，薏米，芋头
NO6：海南粉
海南最受欢迎的街头小吃，在制好的米粉上加上油炸花生米，炒芝麻，豆芽，葱花，肉丝，香油，香菜，酸菜，竹笋等；拌匀后其味醇香扑鼻，余味无穷；吃完后再加一勺用海螺煮的海螺清汤或用香葱煮的青葱汤，鲜香无比，柔润爽滑，刺激食欲，故多吃而不腻
NO7：抱罗粉
抱罗粉是海南文昌市的特色小吃米粉。因盛起文昌市的抱罗镇得名，相传自明代起抱罗粉就成为抱罗镇闻名四乡的美食了。抱罗粉属汤粉类，其贵在汤好，汤质清幽，鲜美可口，香甜。抱罗粉的汤较甜，但是这是一种独特的鲜甜，甜而不腻，且甜中带酸，其味妙不可言
NO8：文昌鸡
文昌鸡是海南省文昌市地区最负盛名的特色传统名菜，海南四大名菜之首，在海南有无鸡不成宴的说法，是每一位到海南旅游的人必尝的美味；为了使鸡肉更加香美，在宰杀前30天的育肥期内，用花生饼、椰子饼、椰丝、蕃茨、大米饭混淆着喂，这样的文昌鸡便具有皮脆薄、骨软细，肉质嫩滑，肥而不腻等特点
NO9：和乐蟹
和乐蟹指产于万宁市一带海中的和乐蟹，膏满肉肥，为其它青蟹罕见，特别是其脂膏，金黄油亮，犹如咸鸭蛋黄，香味扑鼻，用和乐蟹做的美食是海南四大名菜之一；最常见食法是清蒸，蘸以姜醋配成的调料，原汁原味，美在其中，具有原汁原味、蟹肉鲜嫩、膏黄色似咸蛋黄的特点
NO10：海南鸡饭
海南鸡饭是一道中国海南省美食，起源于中国海南省文昌市，主要食材是鸡肉和大米，主要烹饪工艺是烫煮。海南人会以文昌当地的白切鸡做法，同时配以鸡油和浸鸡水烹煮的米饭，所以在海南岛俗称为文昌鸡饭。
九、海南有哪些美食？
海南作为中国唯一的热带海洋大省，得天独厚的自然资源优势，风情浓郁的少数民族，坚持大开放的经济特区，使海南的“吃”表现出几大特点：一是新鲜、二是天然、三是奇特、四是丰富。在海南吃山珍海味，讲究清淡鲜活、原汁原味。海南人编了个顺口溜：山珍海味要鲜活，加工之时保天然，品种门类讲奇特，各色食品求丰富。
四大名菜文昌鸡
号称海南“四大名菜”之首的文昌鸡因产于海南文昌市而得名，传统吃法是白斩，最能体现文昌鸡鲜美嫩滑的原汁原味。
加积鸭
俗称「番鸭」，嘉积鸭的肉质，特别在于鸭肉肥厚、皮白滑脆，皮肉之间更夹着一层薄脂肪，特别甘美，其烹制方法繁多，但以白切最能体现原质原味，因而最为有名。
和乐蟹
和乐厚身短脚的和乐蟹，以什锦酱爆炒，肉厚膏肥，鲜香诱人。
东山羊
东山羊皮色乌黑，肉肥汤浓、腻而不膻。其美味据传是因羊食东山岭特产鹌鹑茶等稀有草木所至。
海鲜美食
来海南旅游，吃顿丰盛的海鲜大餐，已经成为了众多游客的不二选择，特别是深居内地的朋友，很少见到广袤无垠的大海，更谈不上吃什么海鲜了！在海南吃海鲜，通常建议亲自前往海鲜市场购买然后到饭店加工，这样的好处是海鲜新鲜、经济实惠。
由于海南海鲜做法各异，吃法很多，就不多介绍了。
米粉类小吃
海南的粉类小吃对海南人来说那是相当美味的，在海南很多地方，早上常吃的早餐不是豆浆油条，而是那看上去普普通通的粉类小吃，因为其平民化且味道可口，受到了当地人的喜爱。
抱罗粉
海南著名地方风味小吃，以大米粉条配靓汤及多种佐料调制而成。因文昌县抱罗所产最为出名而得此名，又因其粉比“海南粉”略粗，故琼北各地又称之为“粗粉汤”。
海南粉
海南粉历史久远，在海南岛北部的海口市、定安县和澄迈县的市镇居民中食用比较普遍，而且是节日喜庆必备的象征吉祥长寿的珍品。多味浓香，柔润爽滑，刺激食欲，满口喷香，回味无穷。
后安粉
后安粉故名思议就是产在万宁的后安，因后安镇这个地名而命名。海南人早餐最喜欢吃的美食。
港门粉
港门粉最早就是渔民做出来的，细嫩的粉条配上新鲜海鱼做成的鱼饼片，加上花生、炸虾皮、豆芽、腌制好的酸菜或者白花菜，最后加上用猪大骨和海白螺熬成的高汤，再撒上一点粗胡椒粉和葱花，这样一碗鲜美的港门粉怎么能不教人垂涎欲滴。
陵水酸粉
陵水酸粉，本人最爱之一。不过我吃过好多地方，有很多口味，吃就要去名店吃，一般小店都材料不全。
灵山粗粉
灵山粗粉最早在海口市灵山镇一带，其粉比海南粉粗 ，比抱罗粉稍微细一点，特色是粉质爽滑，腌料注重海鲜原料，突出一个“海味”。
长坡米烂
长坡米烂是海南儋州的汉族传统小吃。吃时配上牛肉丝、干虾米、猪肉丝、炒花生米、炸蒜头油等混捞一起，味道特别香美可口。
猪肠粉
猪肠粉起源于广东湛江，是地道的汉族小吃，但在海南，其味道融合了海南当地的特色，因其状如猪肠而得名，也称“卷粉”，白如雪，薄如纸，以特别嫩滑为著称。
牛腩粉
起源于广西，因以调制好的熟牛腩做佐料而得名。在海南，牛腩粉是很多海南人的最爱。
萝卜糕
海南萝卜糕采用在来米粉，又称再来米粉，是中式点心中最好使用的粉，可以在制作中式小吃如萝卜糕、肉圆、碗粿时用到。然后在米粉浆中加入腌制好的萝卜丝等材料，上蒸笼蒸制而成的糕点小吃。
米饭类美食黎家的竹筒饭
黎家的竹筒饭是用新鲜竹筒装着大米及味料烤熟的饭食。黎族多于山区野外制作或在家里用木炭烤制。现经烹调师在传统基础上改进提高，使之摆上宴席餐桌，声誉甚高，成为海南著名风味美食。
海南鸡饭
海南鸡饭主要食材是鸡肉和大米，主要烹饪工艺是烫煮。起源于中国海南岛的文昌市。海南人会以文昌当地的白切鸡做法，同时配以鸡油和浸鸡水烹煮的米饭，所以在海南岛俗称为文昌鸡饭。
椰子饭
椰子饭又名椰子船，将椰肉切碎，并加入适量的鸡肉和糯米，蒸熟后饮食，效力更佳，因为鸡肉、糯米及椰肉三者皆滋补，用炖汤的方式处理，补益功效更加显著。
八宝饭
八宝饭基本上是把糯米蒸熟，拌以糖、油、桂花、倒入装有红枣、薏米、莲子、桂圆、等果料的器具内，蒸熟后再浇上糖卤汁即成。味道甜美，是节日和待客佳品。
黑豆饭
黑豆饭是以大米、黑豆、糯米、花生、五花肉、海蛎干、胡萝卜为主材的主食名。广受当地人喜爱。
苗家三色饭
苗家三色饭，海南中部山区苗族人民的传统小吃。具有节日性，在“三月三”（黎、苗族人民传统喜庆节日）期间普遍制作和食用。
南瓜饭
南瓜饭是黎族村寨子里黎族人的家常饭，也是招待客人的食品。黎寨流传着一首歌谣：“今日出门好运气，主人恰煮南瓜饭，味又香来色又美，诱得外人找上门。”南瓜饭营养价值很高，能清火去热，对糖尿病、肝病等均有一定的疗效。
其他美食小吃临高乳猪
临高乳猪因产地于海南北部的临高县而得名。它以皮脆、肉细、骨鱼煲酥、味香而闻名，不管是烤、焖、炒、蒸都十分可口，但以烧烤最佳。
黄流老鸭
黄流老鸭以老鸭1只、姜、蒜头、盐等制作而成。黄流老鸭源于20世纪80年代的乐东黄流镇。当地一对夫妇在该镇开老鸭店，由于其选料精细，做法独特，老鸭肉纯而不腻，深受当地食客欢迎。
琼海温泉鹅
琼海温泉鹅大概是十年前才在琼海兴起的美食，那时在琼海温泉镇开了很多专门的鹅肉店，后来人们渐渐形成了温泉的鹅好吃的思维定势，到最后才形成了温泉鹅的招牌。
黎家鱼茶
鱼茶是黎族苗族招待客人的主要菜肴，也是黎苗 族人的风味食品。在海南少数民族地区的市场上都会有鱼茶销售。虽然它名为茶”，实际上和我们平日里喝的红茶、绿茶等等毫无关系。
藤桥排骨
藤桥排骨被称三亚美食一绝，名列三亚10大美食之榜。制品红黄敞亮，外脆里香、味美醇香，老少咸宜。
牛尾煲
牛尾煲，名为汤煲，实为药膳。应该还有牛鞭、牛杂、牛肉等一起围炉食用。也是海南民间美食之一，与斋菜煲齐名，一荤一素。
琼山豆腐
该菜并非豆制品，而是以鸡蛋清泡制，状如豆腐脑，洁白嫩滑，配以上鲜“四宝”，味极鲜美。因最早出自琼山厨师之手而得名。
羊栏酸鱼汤
由三亚疍家人首创，羊栏镇的回族人发扬光大。食材取自三亚近海各类杂鱼，辅以三亚酸豆树叶和果、酸杨桃、西红柿、酸笋等。杂鱼鲜嫩可口，鱼汤酸度适中，食之令人胃口大开。
石山扣羊肉
用特产石山羊肉，配以各种香料、味料、经过滚、炸、炆、蒸、扣等多种烹调法精制而成。此菜以位居“石山羊”产地火山口的荔湾酒乡的出品闻名遐迩。
槟榔花鸡
鸡是槟榔树下养的鸡，花是槟榔树上开的花，两下相遇，创造出一个三亚特色的药膳，汤汁咸鲜可口，鸡肉质嫩香甜，饱了口福还养肠胃，值得一吃再吃。尤其当“槟榔花鸡”成为“三亚十大名菜”之后，更是名声大噪！
椰香咖喱鸡
椰香咖喱鸡需要的原料有鸡肉、洋葱、胡萝卜、土豆、柿子椒、盐、鸡精、白糖、淀粉、咖喱、胡椒粉、孜燃、椰汁、香叶、小茴香、葱、姜、蒜，其特点是富有浓郁的国外风情。
清补凉
海南清补凉材料通常有绿豆、红豆、淮山、莲子、茨实、薏米、百合、红枣和南北杏，并加入西瓜、菠萝、龙眼等水果，但不同的店家常有其特色配料。清补凉多做成糖水，有其独特的风味。
鸡屎藤仔
以鸡屎藤叶和大米为原料精制而成。鸡屎藤具有滋阴壮阳、补气补血之功效，并且气味香醇，所以鸡屎藤仔汤一直是人们喜欢的食物，特别是农历七月初一日，琼海市家家户户都要吃一碗鸡屎藤仔汤。
椰香粘软
又称“椰香粘软”，出自著名侨乡、椰乡文昌市一带民 间。用糯米粉加清水、生油搅和，揉搓成小团，用手按压成遍圆形，在滚水中煮 熟，然后沾上碎粒状甜馅料便可吃用。
此外，还有诸如黎苗蚂蚁鸡、琼中山鸡、海南鱼煲、回族鲜鱼汤、糯米糕、煎堆、秀英蟹粥、叶子馍、白馍、烂馍、萝卜馍、灰水馍、灰水棕、发糕、不老馊、箱子粉、香煎鱼饼、海南煎饼、海南煎粽、米花糖、捞叶煎蛋等等的名气不大的小吃，小编一边给你们列举一边的擦拭嘴角的口水，在外地的我不知道有多怀念呢。
十、介绍海南美食？
比较有名的是海南鸡饭、椰子鸡、海南粉、抱罗粉、糟粕醋
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