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下面由中国知识网考研栏目提供的2010考研英语作文范文，主要讲解了火锅的介绍和火锅的历史，我们以一段英文后面附带有中文翻译的方式呈现给大家
A chafing-dish (from the Old French chauffer, "to make warm") is a kind of portable grate ("a dish of Coles") raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the fierce heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bain-maries and help keep delicate foods such as fish warm while preventing overcooking.
火锅 (从旧法国chauffer，“让温暖”)是一种便携式炉排(“一个科尔斯菜”)提出的在三脚架上，原先在一个火盆木炭加热，以及需要使用的食品温柔的烹饪，远离火焰直接酷热。该火锅可以用在表或与食品保持在一个自助餐温暖的掩护。双菜，能提供保护水套被称为贝恩，玛丽斯和帮助保持如鱼类，同时防止把肉温暖微妙的食品。
Chafing dishes in the form of charcoal-burning braziers are familiar in 16th-century English inventories, and in 17th century American inventories almost from the start. François Pierre La Varenne , Le Cuisinier françois (Paris, 1652) mentions the use of a réchaut in a recipe for champignons à l'olivier> In describing the Velasquez genrepainting (illustration), sometimes art historians not handy in the kitchen describe her as frying eggs in her earthenware dish. In 1520Hernan Cortez reported to Charles V the manner in which Montezuma was served meals in Tenochtitlan:
火锅在烧炭火盆是熟悉的形式菜第16世纪的英国库存，几乎从一开始。 弗朗索瓦皮埃尔香格里拉瓦雷讷 ， 乐屈西尼耶弗朗索瓦 (巴黎，1652)在17世纪的美国库存提到一个réchaut使用为香菇à欧莱雅奥利维食谱“在描述委拉斯开兹体裁绘画( 插图)，有时艺术史学家没有在厨房里得心应手的油炸菜，在她的陶器蛋形容她。[2]据1520年赫尔南科尔特斯的查尔斯V在其中蒙特祖马是曾在特诺奇用餐方式：
"He was served in the following manner: Every day as soon as it was light, six hundred nobles and men of rank were in attendance at the palace, who either sat, or walked about the halls and galleries, and passed their time in conversation, but without entering the apartment where his person was. The servants and attendants of these nobles remained in the court-yards, of which there were two or three of great extent, and in the adjoining street, which was also very spacious. They all remained in attendance from morning until night; and when his meals were served, the nobles were likewise served with equal profusion, and their servants and secretaries also had their allowance. Daily his larder and wine-cellar were open to all who wished to eat or drink. The meals were served by three or four hundred youths, who brought on an infinite variety of dishes; indeed, whenever he dined or supped, the table was loaded with every kind of flesh, fish, fruits, and vegetables that the country produced. As the climate is cold, they put a chafing-dish with live coals under every plate and dish, to keep them warm..."
“他是担任下列方式：每天只要它是光，600贵族和有地位的人是在出席皇宫，谁也坐着，或对大厅和画廊走，并通过他们的通话时间，但没有进入房间 ， 他的人了。仆人和这些贵族服务员留在法庭码，其中有两个或三个大的程度，以及毗邻的街道，这也非常宽敞。他们都留在出席由早至晚，当他的膳食服务，是贵族们也发出了同样泛滥，以及他们的受雇人和秘书也有他们的津贴。每日他的储物柜和葡萄酒酒窖向所有人开放谁愿意吃或饮料。是由三 ， 四百青年，谁在一个变化无穷的菜带，事实上，每当他吃饭或晚饭供应之餐点，该表已加载的每一种肉，鱼，水果和蔬菜生产国。由于气候寒冷，他们把一火锅，根据每个板块和煤盘菜生活，使他们温暖...
In England silver braziers without handles, upon which a dish would be set, are mentioned in the reign of Queen Anne; wooden balls kept the heat of the charcoal in the pierced container from being transfered to the table surface. Dish-crosses and the chafing dish with a handle were introductions of the reign of George II.In the American colonies, "One chafing dish" was inventoried among the silver at Abraham de Peyster's death in New York, 1728, though only two colonial New York examples are known to survive.
在英国，无柄银火盆，并以此一盘将设立，是在安妮女王统治提到，木球，保持了在刺穿容器木炭热量被转移到了台面。碟，杂交和柄人是乔治二世统治介绍火锅。在美国的殖民地，“一火锅”，是最早在亚伯拉罕Peyster在纽约，1728年死亡银清点，虽然只有两个殖民地新纽约的例子是众所周知的生存。
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