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dumpling    音标拼音: [d'ʌmplɪŋ]
n. 面团布丁,团

面团布丁,团

dumpling
n 1: small balls or strips of boiled or steamed dough [synonym:
{dumpling}, {dumplings}]
2: dessert made by baking fruit wrapped in pastry

Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See {Raw}, and cf. {Custard}.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
[1913 Webster]

I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
[1913 Webster]

Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
[1913 Webster]

2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called {dumpling}.
[1913 Webster]

Th' impenetrable crust thy teeth defies.
--Dryden.
[1913 Webster]

He that keeps nor crust nor crumb. --Shak.
[1913 Webster]

They . . . made the crust for the venison pasty.
--Macaulay.
[1913 Webster]

3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
[1913 Webster]

4. (Zool.) The shell of crabs, lobsters, etc.
[1913 Webster]

5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
[1913 Webster]

6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See {Beeswing}.
[1913 Webster]


Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf.
D. dompelen to plunge, dip, duck, Scot. to dump in to plunge
into, and E. dump, v. t.]
A roundish mass of dough boiled in soup, or as a sort of
pudding; often, a cover of paste inclosing an apple or other
fruit, and boiled or baked; as, an apple dumpling.
[1913 Webster]


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  • Dumpling - Wikipedia
    A dumpling is called Kloß in northern Germany, Knödel, Nockerl or Knöpfle in southern Germany and Austria, and pieróg in Poland These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water
  • dumpling_百度百科
    dumpling是英语名词,读音为英 [ˈdʌmplɪŋ]、美 [ˈdʌmplɪŋ],复数形式为dumplings。 该词主要指向以面团包裹馅料制成的食品,涵盖汤团、饺子等主食及水果布丁类甜点,也可指代体型矮胖的人。
  • DUMPLING中文 (简体)翻译:剑桥词典 - Cambridge Dictionary
    The main ingredient is "myky": a palm sized dumpling made from blood and barley flour
  • dumpling是什么意思_dumpling的翻译_音标_读音_用法_例句_爱词霸在线词典
    爱词霸权威在线词典,为您提供dumpling的中文意思,dumpling的用法讲解,dumpling的读音,dumpling的同义词,dumpling的反义词,dumpling的例句等英语服务。
  • Dumpling | Definition, Types, Ingredients | Britannica
    Dumpling, small mass of leavened dough that is either boiled or steamed and served in soups or stews or with fruit Dumplings are commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture
  • Homemade Dumplings Recipe (with Video)
    A dumpling is a small mass of dough that can be boiled, fried, baked, or steamed There are a ton of dumpling varieties out there, from pork- and cabbage-filled Chinese dumplings to cheesy Polish dumplings
  • 还有多少中国小吃被叫做dumpling? - 知乎
    牛津词典中将dumpling解释为“a small ball of DOUGH (= a mixture of flour, fat and water) that is cooked and served with meat dishes",意为与肉类菜肴搭配,烹制熟的面团。
  • Chinese Dumplings, How to Make Dumplings in China
    Dumplings were popular in the Qing Dynasty (1644–1911), when dumpling restaurants could be seen everywhere, and the development of dumplings was greatest A businessman from the Qing Dynasty started a dumpling restaurant run by his whole family and passed down from generation to generation
  • Dumpling - 维基百科,自由的百科全书
    因此“ Dumpling ”指的是各种包裹馅料的面食 [2]。 各類大小形狀不一,內部含有餡料的食物均可称为“Dumpling”,除了餃子外也包括 餛飩 、 小籠包 、 粽子 等等。
  • 50 Kinds Of Dumplings Around The World - Tasting Table
    A dumpling usually entails a pocket of dough stuffed with a filling — but then, how do you explain such wonderful dumplings as dango or matzo balls? To fully answer this question, we created





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