⑴ 芥末和辣根口感的区别
辣根和芥末的区别吧。
1、概念
辣根一般就是市场上比较便宜的绿芥末,他是十字花科马萝卜属的植物;由辣根所制成的芥末其实是在制作的过程中往中间加入了绿色色素,这样加工之后的就成了市场上出售的样子。而真正传统意义上的芥末,它并不是辣根,而是芥菜籽所做成的;芥菜籽经过研磨加入水之后,会发生变化,直接变为绿色,所以并不需要加入绿色色素。
2、味道
辣根的味道本身就是辣的,不管我们怎么吃都是带有辛辣的味道,因为它含有一种叫做异硫氰酸酯类化合物,这种物质就是带有辛辣的味道,同时还具有杀菌的效果。但是完整的芥菜籽是不辣的,如果我们直接品尝的话,基本上就是没有什么味道的;但研磨加水之后,芥菜籽所含有的芥子硫苷和芥子酶就会发生水解反应,形成异硫氰酸酯,变为带有辛辣味的芥末。
3、颜色
辣根和芥末的颜色就非常好分辨啦。辣根本身的颜色其实是浅黄白色的,这是它最初始的颜色。而芥末的颜色一般有两种,一种就是绿色,还有一种就是黄色,也就是我们常说的绿芥末和黄芥末。其中黄芥末的价格更高,但不管是哪种芥末,它的颜色都和辣根是不同的。
4、作用
辣根和芥末的租用也是不同的。辣根原产于欧洲和土耳其地区,它本身具有极高的药用价值,一般可以用来治疗咳嗽、风湿、和最后是用来降低血压、促进血液循环等。而传统意义上的芥末,在很早以前就出现了,最早是在石器时代,最开始的时候是用来治疗牙疼,但后面也被慢慢地用作香料。
⑵ 寻找1篇讲美国或日本或英国礼仪的英文文章
Japanese table manners
Tables and sitting
In Japan, some restaurants and private houses are equipped with low Japanese style tables and cushions on the floor, rather than with Western style chairs and tables. Please visit our information page about sitting techniques and rules for more information.
A restaurant with traditional low tables
Itadakimasu and Gochisosama
In Japan, you say "itadakimasu" ("I gratefully receive") before starting to eat, and "gochisosama (deshita)" ("Thank you for the meal") after finishing the meal.
Indivial versus shared dishes
It is not uncommon in private households and in certain restaurants (e.g. izakaya) to share several dishes of food at the table rather than serving each person with his/her indivial dish. In such a case, you are supposed to move some food from the shared plates onto your own plate by yourself, using the opposite end of your chopsticks (if you have used them already) or with special chopsticks that may be provided for that purpose.
Chopsticks
The proper usage of chopsticks is the most fundamental element of Japanese table manners, and therefore, we have assigned them a separate information page.
Some Table Rules
Blowing your nose in public, and especially at the table, is considered bad manner.
It is considered good manner to empty your dishes to the last grain of rice.
Talking about toilet related and similarly disappetizing topics ring or before a meal is not appreciated by most people.
Unlike in some other parts of East Asia, it is considered bad manner to burp.
After finishing eating, try to place all your dishes in the same way as they were at the start of the meal. This includes replacing the lid of dishes which came with a lid and replacing your chopsticks on the chopstick holder or into their paper slip, if applicable.
Read more about chopstick rules.
Drinking rules
When drinking alcoholic beverages, it is a Japanese custom to serve each other, rather than pouring the beverage into one's own glass. You are supposed to periodically check your friends' cups, and serve them more once their cups are getting empty. Likewise, if someone wants to serve you more alcohol, you should quickly empty your glass and hold it towards that person.
While it is considered bad manner to become obviously drunk in some formal restaurants, for example in restaurants that serve kaiseki ryori (Japanese haute cuisine), the same is not true for other types of restaurants such as izakaya, as long as you do not bother other guests.
Do not start drinking until everybody at the table is served and the glasses are raised for a drinking salute, which usually is "kampai". Avoid using "chin chin" when drinking a toast, since in Japanese this expression refers to the male genitals.
How to eat...
... Rice:
Take the rice bowl into one hand and the chopsticks into the other and lift it towards your mouth while eating. Do not pour soya sauce over white, cooked rice.
... Sushi:
Pour some soya sauce into a the small plate provided. It is considered bad manner to waste soya sauce, so try not to pour more sauce into your plate than you are actually going to be using.
You do not need to add wasabi into your soya sauce, because the sushi pieces usually already contain wasabi, and some sushi pieces are supposed to be eaten without wasabi. If you choose to add wasabi, nonetheless, use only a small amount, in order not to offend the sushi chef. If you do not like wasabi, you can request that none is added into your sushi.
In general, you are supposed to eat a sushi piece in one bite. Attempts to separate a piece into two, most often end in the destruction of the beautifully prepared sushi. Hands or chopsticks can be used to eat sushi.
In case of nigiri-zushi, dip the piece into the soya sauce upside-down with the fish part ahead. A few kinds of nigiri-zushi, for example, marinated pieces, should not be dipped into soya sauce.
In case of gunkan-zushi, pour a small amount of soya sauce over it, rather than dipping it into the sauce.
... Sashimi:
Give some soya sauce into a small plate provided. Put some wasabi on the sashimi piece, but do not use too much wasabi as this would overpower the taste of the raw fish and possibly offend the chef. Use the sauce for dipping the sashimi pieces. Some types of sashimi are enjoyed with ground ginger rather than wasabi.
... Miso Soup:
Drink the soup out of the bowl as if it were a cup, and fish out the solid food pieces with your chopsticks.
... Noodles:
Lead the noodles with your chopsticks step by step into your mouth, while sucking them in with a controlled slurping sound. Try to the slurping sound of people around you.
In case of noodle soups, keep the distance between the bowl and your mouth small in order to avoid splashing. If a ceramic spoon is provided, use it to drink the soup, otherwise, lift the bowl to your mouth in order to drink the soup.
... Kare Raisu:
(and other dishes in which the rice is mixed with a sauce)
Kare Raisu (Japanese style curry rice) and other rice dishes, in which the rice is mixed with a sauce (for example, some domburi dishes) and may become a little bit difficult to eat with chopsticks, are often eaten with large spoons rather than chopsticks.
... Big pieces of food:
(e.g. prawn tempura, tofu)
Separate the piece with your chopsticks (this takes some exercise), or just bite off a piece and put the rest back onto your plate.
--------------------
British table manners
The fork is held in your left hand and the knife is held in your right.
You should hold your knife with the handle in your palm and your fork in the other hand with the prongs pointing downwards.
If you’re eating a dessert, your fork (if you have one) should be held in the left hand and the spoon in the right.
When eating soup, you should hold your spoon in your right hand and tip the bowl away from you, scooping the soup in movements away from yourself.
It is not acceptable to use your fingers at the table to eat or push food onto your fork. You may, however, eat some foods such as fruit, sandwiches, hamburgers, crisps, chips or pizza with your fingers.
If there are a number of knives or forks, then you should start from the outside set working your way in as each course is served.
Drinks should always be to the right of your plate with the bread roll to the left.
When eating bread rolls, break off a piece before buttering. Use your knife only to butter the bread, not to cut it.
You should not start eating before your host does or instructs you to do so. At larger meals, it is considered okay to start eating once others have been served.
When you’re finished, place your knife and fork together at five o’clock with your fork on the left (tines facing up) and knife on the right, with the knife blade facing in. This signals that you are finished.
Your napkin should never be screwed up. Nor should it be folded neatly as that would suggest that your host might plan to use it again without washing it - just leave is neatly but loosely.
Never blow your nose on your napkin. Place it on your lap and use it to dab your mouth if you make a mess.
It is considered rude to answer the telephone at the table. If you need to take an urgent call, excuse yourself and go outside.
Always ask for permission from the host and excuse yourself if you need to leave the table. You should place your napkin on your seat until you return.
If you must leave the table or are resting, your fork should be at eight o’clock and your knife at four o’clock (with the blade inwards). Once an item of cutlery has been used, it should not touch the table again.
The food should be brought to your mouth on the fork; you should sit straight and not lean towards your plate.
Dishes should be served from the right, and taken away from the right. Unless the food is placed on your plate at the table, then it should arrive from the left.
Drinks should be served from the right.
Never lean across somebody else’s plate. If you need something to be passed, ask the person closest to it. If you have to pass something, only pass it if you are closest to it and pass it directly to them if you can.
Salt & pepper should be passed together.
Do not take food from a neighbour’s plate and don’t ask to do so.
You must not put your elbows on the table.
If pouring a drink for yourself, offer to pour a drink for your neighbours before serving yourself.
If extra food is on the table, ask others first if they would like it before taking it yourself.
When chewing food, close your mouth and only talk when you have swallowed it.
Swallow all food before eating more or having a drink.
Do not slurp your food or eat loudly. Burping or sneezing at the table should be avoided, too.
Never pick food out of your teeth with your fingernails.
Try to eat all the food you are served.
Glasses served in a wine glass or other stemmed-glass should be held at the stem.
Always remember “regular” manners. Remember to say "please" and "thank you".
⑶ 辣根好吃吗,主要怎么吃什么店有卖的
超市都有,主要做生伴菜吃,家常凉菜,辣根木耳,生鱼,生拌牛肉等。
我们通常所说的"芥末"实际上是三种不同的东西,统称"芥末",吃寿司用的辣根泥也被归为芥末的一种
一个是山葵,又叫山嵛菜。日本人称WASABI,是日本料理必不可少的一个贵重调。
山葵磨茸做成新鲜绿芥末做佐料,新鲜的山葵约为一百元左右,约重100g,鲜芥末味清香不刺鼻,入口咀爵时又充满汁及鲜,而微辣的滋味,只要品尝过鲜山葵芥末,你便会抱怨支装芥末给你的口味。
二是辣根,又称西洋山葵、西洋山嵛菜、山葵萝卜,学名Armoracia rusticana G. M. Sch.英文名Horseradish,制成品也称WASABI,目前市售的山葵酱(青芥辣)和山葵粉大多因为成本的原因采用辣根制作,真正用山葵制作的产品至少售价它的5倍以上,辣根原产于欧洲南部和土耳其,早在80年前就由英国人引入上海,目前在我国上海、江苏、山东、辽宁等均有栽培。
三就是我们国内传统意义上的芥末了,芥末学名Black Mustard (Brassica nigra [L.] Koch)和White Mustard (Sinapis alba L.),英文名分别是Black mustard seeds 和White mustard seeds,是我们芥菜的种子,在中国的大部分地区均有种植,用它作成的芥末粉和芥末油,为我国北方的一种常见调料,主要用来拌菜,如常见的芥末黄瓜、芥末鸭掌、芥末鸡丝等。
三种皆为十字花科植物,后者更为人们所熟识。而山葵和辣根则是近年来随着人们生活水平的提高和对外开放的加深,我们引入的一个新品种。山葵是这三种之中的上品。
辣根学名山榆菜,一种根茎类植物;芥末是从辣根中磨制,然后一般是加面粉等
原料加工成膏状。
在日本料理里你说芥末,就是绿芥末。在西餐厅你要芥末,就给你的是黄芥末
到中式餐厅, 一般就是芥末油了。
芥末(Mustard),种子磨碎后和水混合就会产生刺激性辣味,可利尿,兴奋,治疗
风湿。
黄芥末在西餐里烧烤时最常用做腌料,是用芥末籽作为原料,一般要加入一些奶油
制成酱味道没有那么刺激,而略有些偏甜,也可作为面包或肉类的抹酱,常用于热
狗,三明治;比如同样是吃生的三文鱼或者吃金枪鱼,在欧美式的餐厅里就给你的
是黄芥末,日式餐厅就一定是绿芥末加酱油.
芥末油常用于中式的凉拌菜,是以芥末籽为原料提取的精油,然后再与植物油勾兑
而成。现在也有些厂家为降低成本,用化学合成方法得到芥末油中的辛辣成分,再
勾兑植物油。
这种就没有什么医疗功效了。
芥末可以分为黄芥末.青芥末.还有法国芥末.大奘芥末等等的.前两种偏辣日本菜使用的多.后两种是西餐用的带点酸味.
辣根是西餐最多用的一种香料.为带少许酸.不太辣吃下去的感觉象吃干的椰子容.在西餐通常会调进酸忌廉.
⑷ 吕克贝松说他一生只拍几部电影
"一生只拍10部",不过只有说当导演,不包括编剧啥的.
最近上海电台还有他的访谈,LZ可以网上搜来看看.好像是杨谰的节目/有提到的.
作品年表:
2000《舞者/吕克贝松之光芒万丈/Dancer, The》(法国)、《终极杀阵2之霹雳雷霆/Taxi 2》(法国)
1999《圣女贞德/Joan Of Arc》(法国)
1998《出租汽车/Taxi》(法国)
1997《第五元素/Fifth Element, The》(法国,美国)
1996《Kamikaze》
1994《职业杀手里昂/这个杀手不太冷/Professional, The;leon》(法国,美国)
1993《Point of No Return》、《舐血狂花/Assassin, The》(美国)
1991《大西洋岛/Alantis》(意大利,法国)
1990《堕落花:尼基塔/Femme Nikita, La》(法国,意大利)
1988《碧海蓝天/Big Blue, The;Grand bleu, Le》(法国,意大利,美国)
1985《地铁/Subway》(法国)
1983《最后的战斗/Dernier combat, Le (法国)》
获奖记录:
1990年《尼吉塔》(Nikita)获得第16届法国电影凯撒奖9项提名,荣获一个奖项
1988年《碧海蓝天》(The Big Blue)获得第14届法国电影凯撒奖8项提名,并荣获二个奖项包括最佳导演
1985年《地铁》(Subway)荣获第11届法国电影凯撒奖13项提名,并荣获三个奖项(详细资料)
参与制作过的电影:
碧海蓝天 (1988) .... 导演
暴力13街区 (2004) .... 导演
绿芥刑警 (2001) .... 编剧
企业战士 (2001) .... 编剧
第五元素 (1997) .... 导演
郁金香芳芳 (2003) .... 编剧
的士速递3 (2003) .... 编剧
光芒万丈 (2000) .... 编剧
暗流2:天使启示录 (2004) .... 编剧
车神 (2003) .... 编剧
的士速递2 (2000) .... 编剧
碧海情天 (1988) .... 导演
不归路 (1993) .... 编剧
这个杀手不太冷 (1994) .... 导演
圣女贞德 (1999) .... 导演
的士速递 (1998) .... 编剧
的士女王 (2004) .... 编剧
狼犬丹尼 (2005) .... 编剧
地下铁 (1985) .... 导演
最后决战 (1983) .... 导演
亚瑟 (2006) .... 导演
13区 (2004) .... 编剧
非常人贩2 (2005) .... 编剧
女抢匪 (2006) .... 编剧
亚特兰提斯 (1991) .... 导演
霹雳煞 (1991) .... 导演组
法国电影大师:吕克·贝松电影作品集
一提起法国导演,人们通常的第一反应是一个无比深沉、或者超级前卫的形象,似乎他们总是热衷于表现人类精神危机之类的东西,充满知识分子气。在这种情况下,吕克·贝松就显得十分另类。这个来自法国的导演,既可以拍出梦境般纯净的《碧海蓝天》,也可拍出比好莱坞更好莱坞的《这个杀手不太冷》,还扬言自己只拍十部电影就够了。对于电影,他没有太多的豪言状语。他说他自己拍片,只是为了某个坐在戏院角落里的少年,“只要这小孩喜欢我的电影就够了!”
实际上吕克·贝松的作品已经远远超过十部,最新的《非常人贩2》已经在北美票房榜上打拼了。
5K名为《吕克·贝松眼中的电影》作品集,收录了其截至2005年最新《狼犬丹尼》一共21部电影,21D5。所有作品均精心挑选最佳D5配置,其中不乏独家。
以下按照时间先后顺序排列:
最后决战Le Dernier Combat /The Last Combat (1983)——24岁的吕克贝松初出茅庐的异类之作,影片没有任何大腕,也无任何对白,完全不含任何商业因素,却一举拿下瑞士阿沃基影展评审特别大奖及影评人奖,也开启了吕克·贝松国际大导演的大门。一区版,由于本片没有对白,所以也没有任何字幕。可变型宽荧幕,画质修复的非常不错。本片是黑白片。
地下铁Subway (1985)——此片是吕克·贝松初次结合大卡司,邀请身价不斐的大明星有伊莎贝艾珍妮,克里斯多夫蓝伯,尚雨格安哥拉等来演出。此片有连环漫画式风格,对话简扼,通俗的警匪片却带着巴洛克式的色调。此片的出发点是边缘人克里斯多夫蓝伯对伊莎贝艾珍妮的迷恋。这是一部拥有缤纷原色的电影(蓝,红)。解剖现代文明底下的地铁。克里斯多夫蓝伯以此片赢得法国凯萨奖最佳男主角。这张D5的配置也可谓独到,法2+正宗六区国配+三区中文字幕,法2画面是可变的,画质不错,六区国配似乎还是头一次加到9区节目中来。
碧海蓝天Le Grand Bleu /The Big Blue(1988)——这部片子太有名了,所以偶就不多介绍了。日2版。
霹雳煞/尼基塔Nikita(1990)——此片是吕克·贝松从一个特务杀手角度,来解剖国家官僚体系背后的恐怖黑爪。浓厚的商业色彩让好莱坞相中而将此片重拍成美国版的"双面女蝎星",由布丽姬方达诠释片中的女杀手。此片也呈现吕克·贝松对人性的探索,是部黑色调的动作片。此片也是吕克·贝松电影风格朝着好莱坞商业领域转变的关键之作。日2版+六区国语+六区中文字幕+三区中文字幕,这个配置对于D5来说比较豪华了。另外说明一下,六区的中文字幕实际上跟国语翻译一样。日2的画面也是原版中的佼佼者。
亚特兰提斯Atlantis(1991)——此片无演员,只有旁白,这部影片将带领影迷进入美丽的海底世界,配上美妙的音乐,以音画来表现不同的生活面貌与心灵层面。此片是1991年威尼斯影展的开幕大片。这也是一部充满环保意识的影片,全片只有悠游大海的鱼,毫无人影,是吕克·贝松又一次冒险之大不讳之作。此片与10年之后出现的《深蓝Deep Blue》有异曲同工之妙。日2版+自制中文字幕,日2可变画面画质很不错。本片只在影片开头有一段简单的英语独白,所以自制字幕没有任何问题,本片精妙之一,就是几乎没有任何对白,全凭观众想象力任意发挥,去领略一个神秘的海底世界。影片拍摄精美异常,值得好好欣赏。
杀手莱昂Leon /The Professional(1994)——本部影片是吕克·贝松的颠峰之作,也是吕克·贝松的第一部美国电影。从此吕克·贝松凭着自己对电影的独特见解,在大师云集的好莱坞杀出了一席之地。并且,本片也被誉为《尼基塔》的姊妹篇,前后两部影片讲述了男女杀手的复杂世界。一区特别版(画面水准跟超码版大致一样)+六区版国配+电视版国配+六区DVD字幕+享誉江湖的全美版中文字幕,此片其实到目前为止,都没有任何确凿的消息能证明三区有发售DVD,以前的字幕都是全美那版仿三区字幕,集成六区字幕的,5K是第一家。
第五元素The Fifth Element (1997)——吕克·贝松真正好莱坞商业化的第一部大作,以好莱坞流行的科幻为题材,加上布卢斯·威利的加盟,成为真正的卖座大片。一区特别版+三区全套字幕+六区国配,江湖传闻此特别版的画面要优于之前发布的超码版。
出租汽车Taxi( 1998)——吕克·贝松经典的幽默片之一,也很出名了,不再介绍。法2TF1+三区中文字幕+六区国配。
圣女贞德 the Messenger(1999)——个人认为吕克·贝松比较烂的一部片之一,宗教题材看来不适合这位天才导演,而且,女主角神经兮兮的表演着实让人有点透不过气来。不过,片子随烂,配置可不差。日2超码版+三区中文字幕+六区国配。
出租汽车2Taxi2( 2000)——98年经典搞笑片的续集,Taxi三部曲大概大家都耳熟能详了吧。本集同样是TF1素材,法2TF1版+三区中文字幕。
无声的舞者Dancer, The( 2000) ——2000年是吕克·贝松的多产年。人们不会忘记在2000年的戛纳电影节上,那部由冯特里尔导演的震撼了评审团和无数观众的丹麦影片《黑暗中的舞者》,冰岛女歌手比约克把这位“黑暗中的舞者”演绎得入木三分。她让我们知道语言是可以看见的。影片《无声的舞者》同样是一部描写舞蹈语言的影片,但在吕克.贝松这样一个前卫、叛逆并不断向自己挑战的导演手中,它就附加了许多与众不同的东西。
本节目5K为独家配置,市面以前并不见其他版本面世。5K此片独家法2版+自制优质字幕(无三区),首次面世的法2素材非常值得称道。
龙之吻Kiss of the Dragon(2000)——本片吕克贝松其实是编剧+制片,不过,将这部影片放到吕克·贝松的作品集里还是非常合适的。这是吕克·贝松第一次功夫片的尝试,而且也是第一次与中国演员合作,龙之吻尽管不是一部非常出色的影片,但是,这也是李连杰迈进好莱坞的重要一步。吕克·贝松就盛赞李连杰是一名非常出色的演员。一区版+三区中文字幕。
绿芥刑警Wasabi(2001)——在尝试跟中国演员合作之后,吕克·贝松似乎对东方文化产生了浓厚的兴趣,首次与日本知名女星广末梁子合作出品了这部影片,不过,这部片子似乎并没有受到太多的好评,大多数影评人都批评吕克·贝松敷衍了事。韩三版+三区中文字幕+六区国配。
非常人贩The Transporter(2002)——同样吕克贝松只是担任了本片的监制,导演是香港功夫片领军人物之一的元奎Corey Yuen,更有靠拍摄三级影片走红的舒淇Shu Qi加盟。一区版+三区全套字幕+国语。
出租汽车3Taxi3( 2003)——在前两集的《的士速逮》系列电影中,我们领略了法国人独特的法式幽默和搞笑能力。既有的士飙车的速度刺激,搞笑司机的睿智,又有对法国马赛警察嘲讽的噱头。第三集用回第二集的原班制作精英,选择寒冷的季节,把场景搬上冷峻陡峭的阿尔卑斯山,冰天雪地的场面壮观浩瀚,动作难度更大更刺激,极尽速度的雪山飙车精彩纷呈,加上颇有新意的幽默感,大大提升了电影观赏的娱乐性和趣味性,华人女星白灵也参与了演出。日2版+三区中文字幕。日2版的优势是带有满档DTS,不过对于D5节目似乎没有什么价值。
郁金香芳芳Fanfan la tulipe (2003) ——这个电影使人想到大仲马的小说,故事曲折离奇,充满传奇色彩,俏皮幽默,但过目即忘。影片编剧是吕克·贝松。法2+三区中文字幕+六区国语。
车神Michel Vaillant(2003)——本片作为中法文化交流的项目之一,是中影集团重点引进的法国大片。除了酷,没啥别的感觉了,看来吕克·贝松对汽车似乎也情由独钟啊,跟汽车相关的影片,算一算也至少有4部了。采用画质最佳的法2版+三区中文字幕+六区公映版国语。市面带国语的D9都不多,5K的D5倒是带上了这条国配。
暗流2:末日天使Crimson Rivers 2: Angels of the Apocalypse(2004)——吕克·贝松与让·雷诺再度联手!融合《七宗罪》的惊悚,以及《印第安纳·琼斯》的冒险动作,刷新观众视野!2003年,影片《暗流》曾经以中国第一部进口分帐法国大片的身份被引进国内发行。由于该片是美国投资、法国班底拍摄的好莱坞式侦探悬疑片,因此融合了法国电影细腻优雅、善于营造气氛的特色,以及好莱坞电影所擅长制作的宏大逼真的动作场面,让观众获得视听和心理上的双重满足。《暗流》在世界各地公映后好评如潮,创造高额票房收入,更荣获2001年法国电影最高奖--恺撒奖的最佳导演、最佳摄影、最佳剪接、最佳电影音乐及最佳音响五项提名。在如此成功的背景下,续集《暗流2:末日天使》的推出自然不足为奇了。这是大名鼎鼎的吕克·贝松与著名影星让·雷诺的再度携手合作,共同再创法国动作片的奇迹。该片延续了《暗流1》中的惊悚风格,监制兼编剧吕克·贝松的剧本向观众们提供了更多令人不解的神秘感,而情节的错综复杂性,也比上一集更加丰富,是一个真实社会案件与神秘宗教的混合体。
5K本D5使用了日2素材,日2版+三区中文字幕,这片日版的画质简直好到惊人。
的士速递(美国版)TAXI(2004)——本片是1998年法国卖座电影《的士速递》(英文同名)的翻拍片,当时那部电影是由杰莱德·皮尔斯导演,吕克·贝松编剧和监制的。影片在上映后获得大获成功,不仅创造了国内票房记录,还顺势进去美国,在世界范围内造成轰动。 日2dts加长版+三区中文字幕,有泰语音轨。
暴力街区Banlieue 13(2005)——吕克·贝松编剧,三区版。
狼犬丹尼 Danny the Dog (2005) ——《狼犬丹尼》由欧美双方斥资4500万美元合拍而成,是法国名导吕克·贝松(Luc Besson)继《终极杀阵》(taxi)、《赤色追缉令》等片之后,又一部身兼制片与编剧的力作,影片由《美丽新世界》和《玩命快递》的助理导演路易·莱特瑞尔(Louis Leterrier)执导,由享有“中华第一武指”美称的袁和平担任动作指导。片中更是明星济济,包括中国功夫皇帝李连杰,黑人影帝摩根·弗里曼(Morgan Freeman),主演《大敌当前》的鲍勃·霍金斯(Bob Hoskins)。 5K本节目使用三区版素材制作而成,带国粤语配音。
⑸ 有谁知道英国的外来词。(加急!!!)
全是,英语基本是德语和法语的组合语。
例如fork - forque, farm - ferme 都是法语过来的
如果说现代后传过来的
en suite 套间
croissant 牛角面包
....这几个都是从法语来的
typhoon台风....从中文
....还有很多