meal怎么讀

英語(yǔ) 吃飯多種說(shuō)法：吃早飯 have breakfast 吃午飯 have lunch 吃晚飯 have supper 如果 是比較正式的用餐 而要說(shuō) have dinner 吃一頓飯 have a meal 諧音 ：吃早飯 汗無(wú)不愛(ài)克佛思特 吃午飯 漢武朗馳 吃晚飯 漢武 撒潑

without怎么讀

一直、繼續(xù)用是Go on 。解釋：go on 英[ɡ?u ?n] 美[ɡo ɑn] [詞典] 發(fā)生; 進(jìn)行; 過(guò)去; 向前走; 一直；繼續(xù)； [例句]Unemployment is likely to go on rising this year今年的失業(yè)人數(shù)可能會(huì)一直上升。

I'm all right here. Go on with your work 我這里很好，你繼續(xù)工作吧。

I don't want to leave, but I can't go on. 我不想離開(kāi)，但我繼續(xù)不下去了。

I've survived till now, and will go on doing so without help from you. 我一直努力活到了現(xiàn)在，而且沒(méi)有你的幫助也能繼續(xù)活下去。

haveaspecialmeal怎么讀

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 Contr?lée" (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 Proven?al cuisine are olive oil, garlic and herbes de Provence. Among the typical proven?al dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Ni?oise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Proven?al cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Ancho?ade (sauce made of anchovies, olive oil, garlic) are two of the main Proven?al 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.

special怎么讀

1、春：Spring 英 [spr??] 美 [spr??]

n.春季;泉水，小溪;彈簧，彈性;跳躍

vi.跳，躍;突然發(fā)出或出現(xiàn);發(fā)源;劈開(kāi)，裂開(kāi)

vt.突然跳出;跳過(guò);使開(kāi)裂

adj.春天的;彈簧的，有彈性的

2、夏：Summer 發(fā)音：英[?s?m?(r)] 美[?s?m?]

n. 夏季；全盛時(shí)期

vi. 避暑；過(guò)夏天

adj. 夏季的

n. (Summer)人名；(德)祖默；(英)薩默

3、秋：Autumn 發(fā)音： 英[??:t?m] 美[??t?m]

n. 秋天；成熟期；漸衰期，凋落期

adj. 秋天的，秋季的

n. (Autumn)人名；(英)奧特姆

4、冬：Winter 發(fā)音：英[?w?nt?(r)] 美[?w?nt?]

n. 冬季；年歲；蕭條期

vi. 過(guò)冬

adj. 冬天的；越冬的

n. (Winter)人名；(英、德、匈、羅、捷、西、芬、瑞典、法)溫特

擴(kuò)展資料

例句

1.一年春夏秋冬四季構(gòu)成一個(gè)循環(huán)。

The seasons of the year spring, summer, autumn and winter make a cycle.

2.我經(jīng)歷了六十個(gè)春夏秋冬的四季變化。

I went through sixty four seasons of spring and autumn and winter.

3.一年有四個(gè)季節(jié)：春夏秋冬。這四個(gè)季節(jié)循環(huán)交替、運(yùn)行不止，沒(méi)有盡頭。

Spring and Summer, Autumn and Winter; these four seasons revolve without end.

4.漢生：在春夏秋冬之中，我最喜歡北京的秋天。

Han Sheng: In spring summer autumn and winter, I like Beijing's autumn best.

5.春夏秋冬是快樂(lè)的季節(jié)，他們都有喜歡他們的特別的朋友。

Spring summer full winter are happy seasons, they all have special friends who love them.

meat怎么讀

1, duck: 鴨子，野鴨;

2, fish 魚(yú)，魚(yú)肉，魚(yú)類;

3, snake meat 蛇肉

4, rabbit meat 兔肉5, dog meat 狗肉

pounds怎么讀

一、Leanne[li衝]

二、英文名：Leanne

名字來(lái)源：古代英語(yǔ)

中文拼寫： 琳恩；劉雪華；李亞男；何思諺

例句

1.Leanne Dollman is the head of the effort.

leanne dollman是這個(gè)“努力”的一家之主。

2.Thus, Leanne joined the swim team, and I gained ten pounds.

結(jié)果，Leanne加入了游泳隊(duì)，而我足足重了10鎊。

三、 英文名 Leanne 含義、來(lái)源歷史：

古代英語(yǔ)(Old English)

Jungle Vine [叢林比涅]

have a meal怎么讀

1、have a meal 【釋義】吃飯 【例句】 Come and have a meal with us tonight 今晚來(lái)和我們一起吃飯吧。 2、dining 【讀音】英 [da?n??] 美 ['da?n??] 【釋義】n. 吃飯，進(jìn)餐；v. 吃飯（dine的現(xiàn)在分詞） 【例句】 On the day they visited him, Professor Huggins was dining. 警方拜訪哈金斯教授的那天，他正在進(jìn)餐。

meal怎么讀英語(yǔ)

晚餐英文表達(dá)：

supper；dinner；evening meal

英語(yǔ)單詞：

supper：英 ['s?p?] 美 ['s?p?]

n. 晚餐，晚飯；夜宵

dinner：英 ['d?n?] 美 ['d?n?]

n. 晚餐，晚宴；宴會(huì)；正餐

短語(yǔ)：

after supper 晚飯后

have supper 吃晚餐，吃晚飯

last supper 最后晚餐

after dinner 餐后；晚餐后

have dinner 吃晚飯

dinner party n. 宴會(huì)

dinner table 餐桌

at dinner 用餐；吃晚餐；正在用餐，正在吃飯

eat dinner 吃晚飯，吃晚餐

family dinner 家宴；家里聚會(huì)吃飯

thanksgiving dinner 感恩節(jié)晚餐

cooking dinner 做飯

annual dinner 周年晚宴；公司年會(huì)

have a dinner 進(jìn)餐，吃飯

gala dinner 晚宴

cook dinner 做飯；做晚飯

buffet dinner n. 自助餐

make dinner 做晚餐

stay for dinner 留下來(lái)吃飯

candlelight dinner 燭光晚餐；燭光晚宴

farewell dinner 送別宴

dinner set n. 成套的餐具

creative怎么讀

以下設(shè)計(jì)師費(fèi)用是作為參考，設(shè)計(jì)師行業(yè)是沒(méi)有準(zhǔn)確的數(shù)額，底薪只是基礎(chǔ)，還得靠提成：

色彩搭配

月薪3000的軟裝設(shè)計(jì)師：

色彩搭配單一，色彩定位不到位

月薪30000的軟裝設(shè)計(jì)師：

從風(fēng)格、格調(diào)、風(fēng)水、生活方式等綜合因素來(lái)進(jìn)行色彩的搭配，對(duì)色彩的定位恰到好處

2.擺場(chǎng)能力

月薪3000的軟裝設(shè)計(jì)師：

憑經(jīng)驗(yàn)和審美去進(jìn)行判斷

月薪30000的軟裝設(shè)計(jì)師：

綜合考慮軟裝產(chǎn)品的紋樣、造型、顏色、功能等因素，與空間和情感呼應(yīng)

3.產(chǎn)品的挑選：

月薪3000的軟裝設(shè)計(jì)師：

按照書本上固定的風(fēng)格，死板地去挑選產(chǎn)品

月薪30000的軟裝設(shè)計(jì)師：

各種軟裝風(fēng)格的搭配信手拈來(lái)，能使客戶感到最大的滿意

4.對(duì)待客戶

月薪3000的軟裝設(shè)計(jì)師：

按部就班的按照客戶要求去到合格，不能展現(xiàn)出自己的專業(yè)能力

月薪30000的軟裝設(shè)計(jì)師：

在客戶的需求基礎(chǔ)上，加上自己對(duì)生活、客戶習(xí)慣、人文環(huán)境的理解，令客戶感到滿意和驚喜，用人格魅力感染客戶

5.產(chǎn)品元素應(yīng)用

月薪3000的軟裝設(shè)計(jì)師：

單一的套用、死板的選材

月薪30000的軟裝設(shè)計(jì)師：

通過(guò)對(duì)八大元素的分析，將產(chǎn)品藝術(shù)性的整合在一起，將信息系統(tǒng)的進(jìn)行采集

6.軟裝設(shè)計(jì)方法：

月薪3000的軟裝設(shè)計(jì)師：

憑自己的以往的設(shè)計(jì)經(jīng)驗(yàn)去做軟裝設(shè)計(jì)

月薪30000的軟裝設(shè)計(jì)師：

有自己的一套扎實(shí)的強(qiáng)大系統(tǒng)理論知識(shí)做支撐，科學(xué)專業(yè)的進(jìn)行軟裝設(shè)計(jì)操作，高效的完成工作，客戶感到信任

7.享受生活

月薪3000的軟裝設(shè)計(jì)師：

沒(méi)完沒(méi)了的工作，被思維固化了生活

月薪30000的軟裝設(shè)計(jì)師：

懂得享受生活，能從生活中感悟到設(shè)計(jì)的靈感

8.參考案例

月薪3000的軟裝設(shè)計(jì)師：

一味的模仿國(guó)外軟裝案例，生搬硬套

月薪30000的軟裝設(shè)計(jì)師：

能從優(yōu)秀的案例中，融入自己對(duì)設(shè)計(jì)的思考以及靈感進(jìn)行創(chuàng)新，達(dá)到升華

對(duì)于新人來(lái)說(shuō)，剛開(kāi)始是以學(xué)習(xí)和鍛煉為主，工資可以暫時(shí)放在一旁。但未來(lái)是誰(shuí)也想不到的，隨著經(jīng)驗(yàn)和專業(yè)能力的提高，以及工作的態(tài)度。新人最后也成為一個(gè)優(yōu)秀的設(shè)計(jì)師。

一、設(shè)計(jì)是什么？

采叔無(wú)數(shù)次覺(jué)得，世界大而復(fù)雜，人類的設(shè)計(jì)不僅僅是日常見(jiàn)到的服裝、建筑、城市規(guī)劃、產(chǎn)品、平面、室內(nèi)等等事物的外觀樣貌。

還有一些是不易覺(jué)察的隱性設(shè)計(jì)，不能被直接看到的設(shè)計(jì)，但是這種越隱蔽的設(shè)計(jì)反而包含了更為嚴(yán)謹(jǐn)?shù)倪壿嫼透叱亩床熘腔邸?/p>

比如，一段經(jīng)典的文案，作者要考慮傳播的目的性和策略性，需要對(duì)字句精心編輯和設(shè)計(jì)。

一篇精美的文章，作者要設(shè)計(jì)整體的文字結(jié)構(gòu)，規(guī)劃好怎么可以把事講的清楚易懂，喚起情緒。

一個(gè)劇本小說(shuō)，作者要考慮核心的觀念“沖突”，“角色”人物的成長(zhǎng)和情感'變化，以及各種“細(xì)節(jié)”，設(shè)計(jì)各種懸念，這是一種復(fù)雜度極高的設(shè)計(jì)。

再比如，中國(guó)好聲音這個(gè)節(jié)目也是復(fù)雜設(shè)計(jì)，從你在電視上看不到的海選流程開(kāi)始，到整個(gè)節(jié)目里的戲劇性的設(shè)計(jì)，各種沖突和懸念，以及舞臺(tái)美術(shù)對(duì)這些核心傳播要點(diǎn)的支撐，就連一位新的選手上臺(tái)之前，為了填補(bǔ)觀眾的信息缺口，以便讓觀眾以最快的速度喜歡上或討厭歌手，其介紹背景信息的說(shuō)辭連結(jié)構(gòu)都是精心設(shè)計(jì)過(guò)的。

而這些細(xì)節(jié)的設(shè)計(jì)都直接決定了整個(gè)結(jié)果的走向。

二、如何啟發(fā)設(shè)計(jì)思維？

首先你要有一個(gè)好的創(chuàng)意，好的創(chuàng)意是設(shè)計(jì)的開(kāi)端。其次，深層次的設(shè)計(jì)是探討人與物關(guān)系的一種媒介，是一種對(duì)社會(huì)規(guī)律深刻的洞察和認(rèn)知。如果你掌握這種全新的思維方式，你做事的效率和對(duì)世界的看法會(huì)發(fā)生本質(zhì)上的改變。

那么這種聽(tīng)起來(lái)形而上的設(shè)計(jì)思維是如何體現(xiàn)的呢？

設(shè)計(jì)思維主要體現(xiàn)在解決問(wèn)題的方式上，一種以人為本的、創(chuàng)新的、開(kāi)放性的思維能力。

舉一個(gè)例子來(lái)說(shuō)，如果我們需要設(shè)計(jì)師設(shè)計(jì)一個(gè)杯子，傳統(tǒng)的思維方式既是“我要設(shè)計(jì)一個(gè)杯子”。

而其實(shí)我們可以把“設(shè)計(jì)一個(gè)杯子”問(wèn)題轉(zhuǎn)換為“設(shè)計(jì)一種盛水的容器”，這樣一來(lái)，設(shè)計(jì)師的思維不會(huì)僅限于“杯子”外觀和形態(tài)，設(shè)計(jì)的結(jié)果可能是一個(gè)杯子、一個(gè)碗、甚至一個(gè)盆。

而如果我們?cè)诎阉季S打開(kāi)，我們可以再把問(wèn)題轉(zhuǎn)換為“設(shè)計(jì)一種喝水的方式”。

現(xiàn)在設(shè)計(jì)師的思維便不再僅限于產(chǎn)品上，設(shè)計(jì)結(jié)果很可能是一個(gè)喝水的流程、甚至是一種意境。如果我們?cè)偌由弦恍┫薅ㄔ~、比如目標(biāo)用戶、使用環(huán)境、設(shè)計(jì)意圖等，讓我們的設(shè)計(jì)目標(biāo)更加明確，更能有邏輯性的去完成我們的設(shè)計(jì)。

在這種思維模式下是不是感覺(jué)喝了這瓶水分分鐘成為人生大贏家？這就是設(shè)計(jì)思維在不同場(chǎng)景下的發(fā)散結(jié)果。通過(guò)這樣的思維方式去設(shè)計(jì)，我們會(huì)比傳統(tǒng)思維方式更容易獲得更具創(chuàng)新意義的革命性產(chǎn)品。

三、設(shè)計(jì)思維是讓創(chuàng)意持續(xù)高效的產(chǎn)生

但是只有一個(gè)好的創(chuàng)意還不夠，設(shè)計(jì)思維是讓創(chuàng)意持續(xù)高效的產(chǎn)生。

“設(shè)計(jì)思維”的起源地的叫做“IDEO”，也是世界最負(fù)盛名的創(chuàng)新咨詢和設(shè)計(jì)公司，其創(chuàng)始人David Kelly 也就是斯坦福 d.school 的創(chuàng)始人和校長(zhǎng)。

因?yàn)椴墒宀](méi)有參觀過(guò)“IDEO”公司，但是采叔之前看到了一個(gè)例子很能說(shuō)明問(wèn)題：

在IDEO我遇到一個(gè)叫做Markus Freitag的年輕人，后來(lái)我了解到這人的年薪大約是30萬(wàn)歐元，這么高的薪水是什么職位呢？

他的名片上寫著 Creative Catalyst，翻成中文大約是“創(chuàng)意催化劑”的意思。我當(dāng)時(shí)特別好奇，就問(wèn)他：“怎樣的人，才能成為Creative Catalyst？是不是要腦洞巨大點(diǎn)子多多的人？”

Markus大神的回答出乎我的意料，他搖頭說(shuō)：不，事實(shí)上，我們并不傾向于“靈感”很多的人。原因是 “靈感”是靠不住的。我們需要的不是“一拍腦袋”激發(fā)出的靈感和創(chuàng)意，我們需要的是穩(wěn)定的持續(xù)的創(chuàng)新，換句話說(shuō)，We Frame Creativity。

我不知道你們的感受是怎樣的，我當(dāng)時(shí)覺(jué)得 “We Frame Creativity~” 這句話簡(jiǎn)直碉堡了！我嘗試翻譯成中文，最恰當(dāng)不過(guò)的就是 “我們制造創(chuàng)意~” ，震驚不震驚？ 各位，你如果讀到了這里，會(huì)不會(huì)跟我當(dāng)時(shí)一樣感到驚訝：創(chuàng)意難道不是天才般的靈感么？

創(chuàng)意難道不是可遇不可求的么？所以當(dāng)時(shí)，很自然的，我脫口而出：如何才能“制造創(chuàng)意”呢？

沒(méi)錯(cuò)，把創(chuàng)意像產(chǎn)品一樣“制造”出來(lái)的方法，就叫做 “設(shè)計(jì)思維”。

這個(gè)事情對(duì)我的沖擊力是非常大的。因?yàn)閺哪且豢唐?，我開(kāi)始嘗試去思考：人的創(chuàng)意并不僅僅是靈感乍現(xiàn)，而是可以通過(guò)反復(fù)的訓(xùn)練不停塑刻出來(lái)。這對(duì)于我來(lái)說(shuō)是全新的，因?yàn)樘觳趴梢员粡?fù)制。

這里采叔找了大量資料，發(fā)現(xiàn)一般設(shè)計(jì)思維共分為五個(gè)步驟：

第一步：移情

“移情”意思是要有同情心，同理心。去當(dāng)一次客戶，體會(huì)客戶有些什么問(wèn)題，社會(huì)化的思考在此最有體現(xiàn)。

第二步：下定義

是用一句很精簡(jiǎn)的話來(lái)告訴別人你這個(gè)團(tuán)隊(duì)或者項(xiàng)目是想要干嘛，有怎樣的價(jià)值觀。比如說(shuō)我們的客戶是誰(shuí)？我們想解決的是什么問(wèn)題？對(duì)于這個(gè)我們想解決的問(wèn)題，我們有哪些已有的假設(shè)？有什么相關(guān)聯(lián)的不可控因素？我們想要的的短期目標(biāo)和長(zhǎng)遠(yuǎn)影響是什么？我們的基本方法是什么？

第三步：設(shè)想

其實(shí)就是做頭腦風(fēng)暴，盡可能多的去想解決方案，想自己項(xiàng)目可能涉及到的人，然后再簡(jiǎn)化為一個(gè)具體的方法。

第四步：原型設(shè)計(jì)

我們用最短時(shí)間、最少成本做出解決方案，然后設(shè)置一個(gè)場(chǎng)景來(lái)感受它是否合理，做個(gè)產(chǎn)品原型，然后再反思產(chǎn)品。

第五步：測(cè)試

邀請(qǐng)相關(guān)人員進(jìn)入場(chǎng)景，模擬感受。讓大家感受這種解決方法是否合理。

潤(rùn)柏家軟裝設(shè)計(jì)等著你們的加入：

meals怎么讀

膳食（meals），拼音是shàn shí，漢語(yǔ)詞匯，指日常進(jìn)用的飯菜。

解釋

飲食。

出處

《管子·入國(guó)》：“勸子弟精膳食，問(wèn)所欲，求所嗜，此之謂老老。

漢·王褒 《四子講德論》：“減膳食，卑宮觀，省田官，損諸苑。

冰心《永遠(yuǎn)活在我們心中的周總理》：“驚奇的是總理的膳食竟是這樣地簡(jiǎn)單?！?/p>