burgundy（在酒吧女生适合喝什么酒）_眼影_单色_显色

本文目录

• 在酒吧女生适合喝什么酒
• mac家的眼影怎么样
• 法国美食英文简介

在酒吧女生适合喝什么酒

外国女人一般喝下列酒

一、金汤力gin and tonic，

二、兰姆可乐 Rum and coke,

三、但更多女士喜欢喝葡萄酒。知道女士常喝的酒的英语名字非常重要。国外平时最受欢迎的酒并不是我们常说的Brandy 白兰地路易十三。女士主要点普通一些的葡萄酒，可以喝一杯红酒，选择法国burgundy 地区生产的就可以。只要你说I need a glass of burgundy.酒吧服务生就会为你选一种价格实惠的红酒。不同的酒吧都有不同的burgundy.一杯红酒大约9.99美元。也可以去喝白葡萄酒，分别叫做Chablis,或者是chardonnay. 我们应该知道世界上最贵的红酒叫罗曼尼-康帝（Domaine de la Romanee-Conti），一支约11万元人民币。虽然一般酒吧也没存货，知道这个名字很重要！

mac家的眼影怎么样

感觉Mac家的口红风头太大，导致她家的其他彩妆产品势头都被压下去了，但是作为雅诗旗下专业的彩妆品牌，她家的彩妆产品是真的非常齐全的，眼影也是做得很棒的，粉质软糯细腻不怎么飞粉，显色度佳，她家单色眼影、眼影粉、眼影盘里面都有很不错的颜色的~~

单色眼影感觉是学生党或者通勤族的最爱啦，直接上一个颜色晕开就能出门，还可以买多个自己喜欢的色号自己搭配。

• red brick单色眼影

这个眼影我是比较喜欢的，哑光质地的土橘色，显色度很不错，非常上色，上眼超级温柔还挺洋气的，而且哑光不会显眼肿，肿眼泡也能用。

• I like 2 watch单色眼影

这块单色眼影是金闪偏光萤火虫色的，日常妆容的话不太适合单涂，这次用来打底的还是red brick，然后在眼皮中间点上一点就可以了，这个金闪的亮光真的超美，闪片特别密集，底色不太明显，叠加涂会比较仙。

• Soba/Brun单色眼影

Soba是mac单色眼影里面比较热门的色号之一了，带金色细闪的干稻草色，单用也可以，Brun则是哑光质地的炭棕色，两个颜色叠加会更有层次感。

• #pigment人鱼姬闪粉眼影粉

这个应该是眼影粉里面最火的一个颜色了，被各路博主玩出超多的花样，感觉就是怎么叠加都好看，当眼影，当腮红，当眉粉，当口红都可以，最开始会觉得这种闪粉不怎么上档次，但是MAC家的闪粉真的光泽超级细腻，感觉就很高级啊，而且每个角度感觉光泽感还都不一样！

• Burgundy 九色眼影盘

这盘出了很久了，算是比较火的一个眼影盘了，以酒红色为主色调，向大地和粉色延伸，属于比较适合化日常妆容的一个眼影盘。

同一盘眼影毕竟有9个颜色，所以还是可以有很多配色的，不过这盘深色不少，如果画得不好容易像黑眼圈，最好是先用浅色的大面积打底。

• Mischief Minx豹纹盘

今年的新款眼影盘——戏精眼影，一上线就火得不行，粉质一如既往的很不错啊，整个盘是橘棕调的，哑光珠光都有，可以搭配出很多不同的妆容，南瓜妆啦，小烟熏啦，花样很多，而且不容易出错。

• powerhungry金砖盘

和上面的一样，都是戏精眼影盘系列的，这款的话配色主打的是烟熏系列的，不过用来撸日常妆也很合适的，最大块的那块是高光搭配8个眼影色号，显色度不错，画出来美美哒。

Mac家的眼影也是真的多，网上教程和试色都不少，如果感兴趣的话，还是上专柜试色更准确啦~~~

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.