●北京烤鸭
roast Beijing duck
Roast duck is a famous Beijing dish with world reputation. It originated in the northern and Southern Dynasties of China. It has been recorded in the book of delicacies that roast duck was a court food at that time. It is made of high-quality meat duck Beijing duck. The fruit wood is baked in charcoal fire. The color is ruddy. The meat is fat but not greasy. It is crispy outside and tender inside. Beijing roast duck can be divided into two schools, and the most famous one in Beijing is the representative of the two schools. It is known as "world delicacy" because of its red color, tender meat, mellow taste and fat but not greasy characteristics.
Formula of goose stuffing:
Sugar 10 g, salt 20g, ginger 750 g, pepper 500 g, flavor 500 g, chicken 500 g, Zhuhou sauce 250 g, sesame paste 250 g, peanut butter 250 g, nanru 150 g, Sufu 250 g, sesame oil 300-500 g, five flavor 300-500 g, anise 100-300 g.
THE MANNER:
Select a duck with whole skin.First the ducks are rubbed with spices,salt and sugar,and then kept hung in the air for some time.Cuts open the belly and draw,and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin.Hook the duck by the neck,spread diluted maltose over it.Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.(Try 350°F turn every 15 minutes,total roasting time about 40 minutes).Roast until golden brown with rich grease perspiring outside and have a nice odor.
●辣子鸡丁
saute diced chicken with hot peppers
Spicy chicken, a special traditional dish, belongs to Sichuan cuisine. It's a home-made dish. It's spicy. It's a famous Jianghu flavor dish in Chongqing. It originated in Geleshan. Dry pepper is not the main ingredient rather than the main ingredient, which fully reflects the characteristics of "heavy start" of chefs in the Jianghu. After being carefully improved by the chef of Baguo cloth, the taste of the dish is more distinctive. The color of the dish is brown, red and bright, the texture is soft, and the spicy taste is strong. Salty, fresh and mellow, with a little sweetness, it's a delicious food that the eaters will never forget.
Materials: 250g chicken breast, 50g water chestnut, 15g pickled peppers, 1 egg, proper amount of starch.
Seasoning: 50g lard, 0.5 tbsp soy sauce, 1 tbsp high soup, 0.5 tbsp cooking wine, 2 shallots, 1 small ginger, 6 cloves garlic, appropriate vinegar, 1 tbsp salt, 0.5 tbsp sugar, 1 tbsp monosodium glutamate.
THE MANNER:
1.Remove the fascia from the chicken breast, wash it, dice it, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate it.
2. Peel the water chestnut and dice it after washing; peel the pickled peppers and chop the
seeds; wash and dice the shallots, ginger and garlic; mix the egg white, starch and water into a paste.
3. Put the frying pan on fire, heat the lard, paste the chicken with the paste, and then slide the frying pan until it is cooked.
4. Pour in pickled peppers and stir fry until the chicken is all hot and red. Stir in water chestnut, ginger, scallion and garlic to give the flavor. Cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and high soup. Stir quickly and stir fry with a little vinegar.
●宫爆鸡丁
saute diced chicken with peanuts
saute diced chicken with peanuts, also known as kung pao chicken, is one of the most representative dishes in Sichuan cuisine. The founder is Ding Baozhen, then governor of Sichuan Province. When he was governor of Sichuan Province, he created the dish, which has been handed down to this day. It is generally believed that the official creation of Gongbao chicken was created by Ding Baozhen when he was governor of Sichuan and spread in Sichuan. In the long years since then, Gongbao chicken mainly went to the north and south of the Yangtze River and overseas through the Sichuan restaurant with a huge market, and its reputation has been spread far and wide. Therefore, Gongbao chicken belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, Gongbao chicken belongs to Sichuan cuisine Chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.
raw material:
Dice chicken leg or chicken breast with half a kilogram, then use a spoonful of starch and half a spoonful of coffee spoon salt to grab the flavor, fry one or two peanut kernels, cut three pieces of green onion into a centimeter long section, peel two pieces of green shoots and dice them, mix them with a spoonful of coffee salt and marinate them, cut four or five pieces of dried red pepper, a dozen pieces of dried Chinese prickly ash, a slice of garlic, a small slice of ginger, and then use a spoonful of old soy sauce, a small coffee of white sugar Spoon, vinegar a tablespoon (sugar, vinegar should be less, do not highlight sweet and sour flavor) chicken essence amount, starch is very full of a tablespoon in the same bowl, add three tablespoons of water into the sauce.
THE MANNER:
1. Heat the oil on the fire until 70% hot. Fry the dried pepper and pepper until golden.
2. Stir fry the diced chicken until it turns white.
3. Remove the diced meat to the side of the pot, strain the green shoots into the marinade and stir fry for half a minute, then pour in the scallion and stir fry for about one minute.
4. Stir fry the three ingredients until the diced meat is just cooked.
5. Cook in the sauce and shovel well.
●红烧鲤鱼
braised common carp
Braised carp is a home-made dish with carp as the main ingredient and peanut oil, wet
starch, garlic, soy sauce and other auxiliary ingredients. The cooking skill of braised carp is mainly braised in brown, with salty and fresh taste, yellow color, tender mushroom smell, thick and delicious juice.
Making ingredients
Fresh carp 1, 750g, peanut oil 100g, wet starch 25g, garlic 5g, soy sauce 25g, matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g, pepper 1g, chili noodle 1g, refined salt 1g, sesame oil 2G.
THE MANNER:
1. Wash the fresh carp, remove scales and gills, cut it with a knife at the abdominal section, remove internal organs, wash the blood foam, and make 5 oblique cuts on both sides.
2. After the Tricholoma matsutake is watery, wash the sediment, remove the tigen, peel the scallion, wash them, and cut them into filaments; wash the ginger, peel them, and cut them into slices.
3. Put peanut oil in the pot and heat it up in high heat. When the order is a little bit lower, fry the whole carp into two sides of the pot and turn them into yellow. Then cook in cooking wine. Then put in chili noodles, matsutake shreds, refined salt, soy sauce, ginger slices and boil them in turn. Change to low heat and stew them, then put in scallion, monosodium glutamate, thicken them, add sesame oil and pepper, and put them into the plate.
●茄汁虾仁
saute fish slices with bamboo shoots
Shrimp in tomato sauce is one of the famous local dishes in Sichuan. Its main materials are shrimp, auxiliary materials are peas, egg white, etc. it belongs to Sichuan cuisine. Red color, soft and tender shrimp. But it's very simple. If you come here step by step, you will surely enjoy a delicious dish.
Ingredients: clean shrimps in four Liang.
Seasonings: tomato sauce, two eggs, green beans, lard, sesame oil, Shuidian powder, refined salt, monosodium glutamate, sugar and yellow wine.
THE MANNER:
1. Put the shrimp in the bowl, add the chicken egg white, salt (one minute) and water starch (one or two) to make the paste evenly.
2. Heat the pan and put lard in it. When the lard is 50-60% hot, put the shrimp in the pan. When it's cooked, put in the skillet and drain the oil.
3. Leave three yuan of oil in the original pot, put tomato sauce into the pot, stir fry, and then put shrimp and green beans into the pot, add rice wine, sugar, refined salt, monosodium glutamate, water starch greasy, toss a few times, drench with sesame oil out of the pot.
Rich in all kinds of vitamins, nutrients, how many minerals, suitable for young and old.
●涮羊肉
instant boiled sliced mutton
Instant boiled mutton, also known as "mutton hotpot", began in Yuan Dynasty and rose in Qing Dynasty. As early as the 18th century, several grand "thousand old people's Feast" held by
Emperor Kangxi and Emperor Qianlong included mutton hotpot, which later spread to the market.
Ingredients: 800g mutton, 280g cabbage head (washed and cut into pieces), 260g water thin vermicelli, 10g shrimp, sheep bone, fish.
Seasonings: 60 grams of coriander (washed and cut into pieces), 60 grams of pickled leek and cauliflower, 120 grams of sesame paste, 50 grams of cooking wine, 1 piece of fermented bean curd, 50 grams of brine shrimp oil (with the best), 60 grams of chili oil, 150 grams of soy sauce, 25 grams of sesame oil, 50 grams of vinegar, 60 grams of scallion and one piece of ginger. (the above condiments are only in theory. You can change them according to your taste, hobbies and actual situation.)
THE MANNER:
1. Add water to make soup with sheep bone, fish and ginger.
2. The frozen mutton shall be frozen hard. The frozen meat shall be further peeled away from the head, corners, crispy bones, cloud skin, fascia, etc., and then cut into extremely thin slices 15-20cm long and 3-5cm wide, which shall be stored in the plate for use.
3. Add the shrimp into the soup.
4. Add charcoal to the hot pot, boil the water, put a small amount of meat pieces into the soup and disperse them, so that when they are rinsed to gray white, they can be dipped into the seasoning and eaten immediately, and then eat the meat pieces as they are rinsed. Do not eat too much meat pieces which are easy to aging and affect the freshness and tenderness.
5. Add cabbage head and vermicelli (frozen tofu, white tofu, pickled vegetables, spinach, etc.) after the meat slices are rinsed, and serve as soup.
Features: delicate and tender materials, even and thin meat pieces, various and delicious seasonings, mellow and fragrant instant boiled meat
糖醋里脊
pork fillets with sweet&sour sauce
Sweet and sour pork tenderloin is one of the classic traditional dishes, with pork tenderloin as the main material, with flour, starch, vinegar and other seasonings, it is sour, sweet and delicious, making people appetite. In Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Guangdong cuisine, this dish is available.
On September 10, 2018, "Chinese food" was officially released in Henan Province. Sweet and sour pork tenderloin is rated as the top ten classic dishes in Shandong Province.
Ingredients: Pork Tenderloin (pork tenderloin) 250g, edible oil 500g (actual consumption 50g).
Accessories: 1 egg, 1 shallot, 1 small ginger, proper amount of flour and starch.
Seasoning: 1 tsp sesame oil, 1 / 2 tsp soup, 1 / 2 tsp cooking wine, 2 tsp vinegar, 2 tsp sugar, 1 tsp salt.
THE MANNER:
1. Put the eggs into the bowl;
2. Wash and slice the meat, put it into the egg liquid, add water, starch and flour, and grasp evenly;
3. Clean and cut the onion and ginger;
4. Put cooking wine, sugar, vinegar, salt, scallion, ginger, starch and high soup in the bowl and mix them into the sauce;
5. Put the oil in the pot and heat it to 50% heat. Put in the meat slices and fry until crispy. Drain the oil;
6. Leave the bottom oil in the pot, cook in the sauce, pour in the meat slices, stir well, and pour in the sesame oil.
Taste: sweet, sour and delicious, tender outside and inside, fragrant mouth, endless aftertaste.
Technique: deep fry the inner ridge several times, pay attention to the fire, otherwise it will not reach the effect of external scorch and internal tenderness.
●麻婆豆腐
stwed beancurd with minced pork in pepper sauce
It is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are bean curd, tofu, minced beef (pork can also be used), pepper and pepper. The hemp comes from pepper, and the spicy comes from chili noodles. This dish highlights the characteristics of Sichuan cuisine "spicy". It has a unique taste and smooth taste. Nowadays, Mapo Tofu has traveled far across the world, in the United States, Canada, Britain, France, Vietnam, and Singapore Gabor, Malaysia, Japan, Australia and other countries have settled down. They have leapt from a simple dish to the hall of elegance and become an international famous dish.
Ingredients
Tofu (250g), beef (75g), garlic (1 root), Douchi (15g), pepper powder (3G), rice wine (5g), salt (3G), pea starch (5g), peanut oil (15g), shallot (5g), etc.
THE MANNER:
1. Cut the tofu into 2cm square pieces, put it into boiling water with a little salt, remove the beany smell, take it out and soak it in water; chop the Douchi, cut the garlic, cut the ginger;
2. Heat up the wok, put in the oil, put in the beef stuffing and stir fry it; when the beef stuffing is stir fried into golden color, put in the Douban sauce and stir fry; put in the Douchi, ginger powder and chili powder and stir fry until the beef is colored;
3. Boil the broth, put in tofu and cook for 3 minutes, add soy sauce, garlic sprouts and sugar, season with salt, thicken with wet starch, and sprinkle with pepper noodles and chopped green onion.
●韭菜炒蛋
saute leek sprouts&eggs
Leek contains a lot of vitamins and minerals, eggs are also rich in nutrients, the two ingredients together, is really delicious and nutritious.
Ingredients: 4 liang leek (about 160g), 3 eggs, 3 tbsp crude oil, 2 tbsp raw powder, 1 tbsp clear water.
Seasoning: 1 / 4 tsp chicken powder, 1 tsp sesame oil, a little pepper.
THE MANNER:
1. Wash and dice leek. Mix the cornflour and water well.
2. In a large bowl, beat up the eggs. Mix the seasoning and leeks with the water.
3. Heat up the wok, add 3 tbsp of crude oil. When the oil is boiled, pour in leek and egg liquid. Stir fry quickly until it solidifies. Scoop out the dish for food.
Note: add the mixed water of raw meal into the egg to avoid too much water when frying leek.
●鱼香茄子
saute eggplant with fish flavor
Eggplant with fish flavor is one of the traditional dishes in Sichuan Province. It belongs to the typical fish flavor of Sichuan cuisine.
Fish flavor series of Sichuan cuisine, the most important auxiliary material Pixian Douban. The dishes with Pixian Douban as the main ingredient and other seasonings have a thick and long taste, lingering aftertaste and endless aftertaste, so they are called Yuxiang. Before the 1970s, the menu of the restaurant had the name " long taste eggplant".
raw material
1. About 450g eggplant, 2tsp oil, 2tsp sesame oil, 1tsp flour, 1tsp water and 2tsp coriander.
2. Two teaspoons garlic, one teaspoon ginger and one green onion
3. 2 tbsp of Zhenjiang vinegar and 2 tbsp of yellow granulated sugar, 1 tbsp of Sichuan spicy bean paste (full), 1 / 2 tsp of chicken powder (optional) and 1 tbsp of soy sauce.
THE MANNER:
Mix the fish dishes first. It can also be put directly into the pot without adjustment, but it has high requirements for the temperature and accuracy, which is suitable for professional masters or experts.
Soak onion, ginger and garlic slices in water, remove after taste, put sugar, vinegar and monosodium glutamate. Adjust to the right taste. Pay attention to not too much water, according to the amount of eggplant to put. Generally, a bowl bottom is enough.
Cut the eggplant into strips (not too thin) and oil it. It's better to fry twice, the first time with small fire, deep fried soft. Second fire, color. Fry the eggplant and put it aside.
Put oil in the frying pan. Don't make it too hot. Put the Pixian bean paste in the pan. After the red oil comes out, put the ginger, onion and garlic in the pan. Put the meat foam, soy sauce and cooking wine in the pan. Add fried eggplant (salted fish can be put in), stir fry for a few times, peel eggplant out of the oil, let the oil flow back to the middle naturally, pour in the fish saucer (if you want to put oyster sauce, put it immediately), taste it after taste, and see if further seasoning is needed. Stew the eggplant in a small heat to make it taste good, water the starch and stir fry it out of the pot.
●醋溜白菜
saute cabbage&pepper in sweet&sour sauce
It is a famous dish of Han nationality, which belongs to Shandong cuisine. It tastes silver red, sour, sweet and spicy. With cabbage heart as the main ingredient, green and red pepper pieces, and sea rice as the ingredient. Chinese cabbage is rich in calcium, iron, vitamin C of inorganic salt
and so on, and releases more heat. Adding green and red pepper pieces and sea rice can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, fragrance, taste and shape.
Ingredients:
Cabbage, garlic, onion, ginger, soy sauce, vinegar, salt, sugar, prickly ash, dried red pepper, sesame oil
THE MANNER:
1. Prepare the ingredients and slice the cabbage.
2. The cut cabbage and the leaves should be put in respectively.
3. Mix salt, sugar, soy sauce and vinegar starch with a little water.
4. Heat the cooking oil in the pot, stir fry the pepper first, then fish out. Add in dried red pepper and stir fry.
5. Add onion, ginger and garlic, stir fry, then add cabbage to help stir fry.
6. Stir fry until the top is soft. Add cabbage leaves.
7. Quickly stir fry until the dish is soft. Hook in the juice.
8. Just wrap the soup evenly on the top of the dish.
糖醋排骨
saute chops with sweet&sour sauce
It is a typical traditional famous dish popular among the people. It uses fresh pork chop as the main ingredient. The meat is fresh and tender. The color of the dish is red, bright and oily. Authentic sweet and sour pork ribs are very exquisite in practice and materials. Generally, ribs and ribs are selected. Remove the blood from the ribs, drain and marinate them to taste, then wrap them with flour and fry them until they are golden and crisp on the surface, then fish them out for use, stir fry them in the pot after they are sugar colored with ice sugar, and finally pour rice vinegar on them to taste like sugar and vinegar. Rice vinegar must be used here. The taste of aged vinegar is too heavy to affect the taste!
Ribs 500g, chives 1, ginger 1, garlic 2, starch right amount, edible oil 500g (actual consumption 45g), soy sauce 1 / 2 tablespoon, vinegar 1 tablespoon, salt 1 / 2 teaspoon, sugar 1 tablespoon, monosodium glutamate 1 / 2 teaspoon.
THE MANNER:
1 small row of 500g blanched water, cook for 30 minutes, the broth can cook noodles, do not pour out.
2.Marinate with 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 2 tbsp vinegar (not white vinegar) for 20 minutes.
3. Remove, wash and control the water for standby. Fry until golden brown. Don't put too much oil. It can save oil. Just turn over frequently.
4. Put the spareribs in the pot, marinate the spareribs with water, three tablespoons of sugar (put the sugar boldly, three tablespoons, don't be afraid of more). Heat up half a bowl of broth and add half a teaspoon of salt to taste.
5. Simmer for ten minutes and collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar. The sour and sweet taste will come out.
6. Sprinkle onion, sesame and a little monosodium glutamate in the pan.
回锅肉
saute pork in hot sauce
As one of the representative dishes of Sichuan traditional dishes, double cooked pork belongs to Sichuan cuisine series. The main raw materials are pork rear buttocks, green pepper, garlic sprouts, etc. they have unique taste, bright red color, fat but not greasy.
Ingredients: streaky pork, green garlic, onion, ginger, garlic, dried red pepper, prickly ash, bean paste, sugar, oil.
THE MANNER:
1. Add chopped green onion, ginger, 7 or 8 prickly ash to the pot in cold water, and boil the rice wine properly.
2. Skim the floating foam, cook until it is eight ripe, take out and cool naturally (chopsticks can be inserted).
3. Cut the meat into thin slices, ginger and garlic slices, and onion into oblique sections.
4. Pat the white part of the green garlic with a knife, and then cut it into sections for standby.
5. . stir fry the hot pot and add a little oil to stir the fragrant pepper and pepper
6. Stir fry the meat until the color of the meat is transparent and the edge is slightly rolled up.
7. Move the meat to the side of the pot, put in the bean paste (you can chop it up first) and fry it into red oil.
8. Add a little soy sauce or sweet sauce and stir well with meat slices.
9. Pour in green garlic, order a little cooking wine, and mix the sugar to taste well, then you can get out of the pot
中国饮食文化英文介绍 各位读友大家好，此文档由网络收集而来，欢迎您下载，谢谢 篇一：中国饮食文化——英文版 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，
还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重
随着我国日益走向国际化，餐饮业也面临着走向世界这个问题。因此，作为餐饮业的从业人员，或多或少地懂一点有关餐饮方面的专业英语，是非常必要的。 餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。 由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，让客人一目了然。将以下几点"公式"(中英文对照)介绍如下，以供大家参考。 一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with bean curd 西红柿炒蛋Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with, in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig
中国菜的英文名 1.北京烤鸭roast Beijing duck 2.辣子鸡丁saute diced chicken with hot peppers 3.宫爆鸡丁saute diced chicken with peanuts 4.红烧鲤鱼braised common carp 5.茄汁虾仁saute fish slices with bamboo shoots 6.涮羊肉instant boiled sliced mutton 7.糖醋里脊pork fillets with sweet&sour sauce 8.炒木须肉saute shredded pork with eggs&black fungus 9.榨菜肉丝汤pork with Sichuan cabbage soup 10.生炒肚片saute fish maw slices 11.回锅肉saute pork in hot sauce 12.糖醋排骨saute chops with sweet&sour sauce 13.家常豆腐fride beancurd with sliced pork&pepper 14.醋溜白菜saute cabbage&pepper in sweet&sour sauce 15.鱼香茄子saute eggplant with fish flavor 16 麻婆豆腐stwed beancurd with minced pork in pepper sauce 17.韭菜炒蛋saute leek sprouts&eggs Ⅱ.面食与糕点Chinese Pastry&Cooked Wheaten Food 1.肉/鸡丝汤面noodles in soup with pork/chicken 2.担担面noodles with sesame paste&pea sprouts 3.龙须面saute fine noodles with shredded chicken 4.炒米线saute rice noodles with green bean sprouts 5.杂酱面soy beans in minced meat&noodles 6.酸辣汤面noodles in sour pungent soup 7.排骨面soup noodles with pork rib 8.阳春面noodles in superior soup 9.凉拌面cool braised noodles 10.肉包steamed meat dumpling 11.豆沙包bean paste dumpling 12.水晶包stuffde bread with lard&sugar 13.叉烧包stuffed bread with roast pork
汉英筳席菜名大全一 A 鹌鹑蛋鲍鱼Abalone and quail eggs 鹌鹑松Minced quai B 八宝冬瓜汤“Eight-treasures” winter melon(white gourd)sou 八宝饭“Eight-treasures”rice pudding 八宝鸡Chicken stuffed with “eight-treasures” 八宝扒鸭Braised duck with “eight-treasures” 八宝全鸡Roast chicken with “eighit-treasures” 八宝全鸭Roast duck with “eight-treasures” 八宝鸭Duck stuffed with“eight-treasures” 八个冷盘Eight cold hors d′oeuvres 八珍冬瓜粒Soup With Winter melon and minced pork 八珍扒大鸭Braised duck with “eight-treasures” 巴东牛肉Spiced beef 拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 霸王肥鸡Bawang chicken 白爆鱼丁Fish cubes in white sauce 白菜粉丝Chinese vermicelli with cabbage 白菜汤Chinese cabbage soup 白豆焖*排Stewed pork with white beans 白豆汤White bean soup 白饭Steamed rice 白果芋泥Sweet taro with gingko 白烩大虾King prawn in white Sauce 白烩鸡饭Chicken in white sauce with rice 白烩蟹肉Crab meat in white sauce 白烩虾子Shrimp roe in white sauce 白鸡Cold boiled chicken 白酒汁烩鸡Chicken in white wine sauce 白酒汁蒸鱼Steamed fish in white wine Sauce 白菌鲍脯Braised abalone with fresh mushroom 白菌炒面Fried noodles with mushroom 白菌鸽片Sliced pigeon with mushroom 白菌龙虾王King lobster with mushroom 白扒鲍鱼Braised abalone in cream sauce 白扒鸭条Braised sliced duck in cream sauce 白扒鱼翅Braised shark′s fin i n cream sauce 白扒鱼肚Braised fish maw in cream sauce 白扒鱼肚菜心Braised fish maw and heart of cabbage
Chinese Food Culture 1.Characteristics of cuisines in southern part of China Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine. We have roughly separated Chinese cuisine into two genres. They are Cuisines of the north part and the southern part. Cuisines of the southern part of China are really featured. They have various differences with northern cuisine. Firstly, abundant rain drops and sunlight in South China provide favorable conditions for the growth of millet and rice. Compared with people in North China who have to spend much time in cold weather, people in South China are less preferable to meat diet, which contains lots of fat and protein. Southern Chinese prefer plant diet quite a lot. Many people are accustomed to drink soup both before and after the meal. Guangdong Soup(老火靓汤) Secondly, South China is one of the most developed areas in China. It welcomes people from the entire world. As a result, Southern Cuisine, especially Guangdong Cuisine, emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. Thirdly,People in South China tend to be more careful and sensitive than northern people. As a result, their dishes as well as appearance are really cute and attractive. Just like dim sum(点心), which means “touch the heart”, is one of the most famous Cantonese meal. It consists of a variety of delicacies and is usually served for breakfast or dinner. Spicy-hot Fish麻辣鱼Mapo Tofu (Stir-Fried Tofu in Hot Sauce)麻婆豆腐Pork Rips排骨)Penaeus orientalis对虾 2.Characteristics of cuisines in northern part of China Cuisines of the north part of China have several characteristics. people in the north tend to eat cooked wheaten food. Or in other words, people eat more food made of flour. This is because the climate here is temperate continental climate, which means there are less rain drops and sunlight. And this climate provides favorable conditions for the growth of wheat. First,When it comes to cooked wheaten food, there is a place many people are familiar with. That is Shanxi(山西). As the saying goes, “east or west, Shanxi cooked wheaten food is best”. Shanxi is famous for its diverse and delicious cooked wheaten food. With a history of 2000years, Shanxi cooked wheaten food is gaining more and more popularity at home and even abroad. Cooked wheaten food in Shanxi,there are round 280 kinds of cooked wheaten food, among which the sliced noodles is the most renowned one. Apart from the sliced noodles刀削面, boiled food also includes hand-pulled noodles拉面, He lao饸饹）Tijian,剔尖Maoerduo猫耳朵, Jiupian(揪片) ，which are all delicious and tasty. As for the cooked food, it includes fried cake(炸糕)、Yi wo su(一窝酥)、fried dough twist （麻花）,Shuai bing(甩饼) and so on. Other steamed wheaten food includes steamed bun、You mian kao lao（莜面栲栳）、Gao liang mian yu（高粱面鱼）. Second, food in the north is often more salty and greasy than that in the south.
中国菜主题的英语演讲稿范例 中国菜主题的英语演讲稿范例关键词：英语,范例,演讲稿,中国菜,主题 中国菜主题的英语演讲稿范例介绍：EnjoytherefreshingchangeByAubreyBuckingham(shanghaidaily)Updated：2006-12-0811：02ForalittlepeaceandtranquilityinthefinancialzonethatisLujiazui, ta 中国菜主题的英语演讲稿范例详情： [免费论文：] Enjoy the refreshing change By Aubrey Buckingham (shanghai daily) Updated：2006-12-08 11：02 For a little peace and tranquility in the financial zone that is Lujiazui,take some time off to smell the roses in an unlikely setting. Just by the looming Oriental Pearl TV Tower behemoth is a newly-installed plete with artificial waterways and resident geese.If this sounds cheesy,rest assured,it'shrfw.bid not. plete the other-worldliness of this verdant garden,a few classical European-style villas are being built within pound.One
中国菜的英语翻译方法 一、以主料开头的翻译方法 1 介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with beancurd 西红柿炒蛋Scrambled egg with tomatoes 2 介绍菜肴的主料和味汁： 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs wi t h mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1 介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2 介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3 介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with,in)味汁 例：红烧牛肉braised beef wi t h brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1 介绍菜肴的形状(口感)和主料、辅料公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken wi t h sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片Sliced chicken wi t h seasonal vegetables 2 介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3 介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken wi t h hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce 四、以人名或地名开头的翻译方法 1 介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Ma Po beancurd 四川水饺Sichuan boiled dumpling 2 介绍菜肴的创始人(发源地)、烹法和主料 公式：人名(地名)+烹法+主料 例：东坡煨肘DongPo stewed pork joint 北京烤鸭Roast Beijing Duck 在中餐菜名翻译成英文的过程中，可以采用多种不同的方法， 而且每一道菜都可以从不同的角度入手进行翻译。例如，川 菜中的“宫保鸡丁”这道菜就有以下几种译法： 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3.diced chicken with chilli and peanuts 中国传统菜的英文翻译大全 第一部分、头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9.五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 第二部分、汤羹类Soup 1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark’s Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup 7.酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style V egetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 1
浅谈中国菜的英语翻译 摘要：饮食艺术是一个国家文化内涵的重要组成部分，改革开放以来我国与世界各国各方面交流日益频繁，中国的饮食文化在全世界得到广泛传播。特别是随着北京奥运会的召开，中国菜名的英译成为一项必要性和紧迫性的任务。笔者分析中国菜名英文翻译现状、方法和优缺点，就此问题做初步探讨。 中图分类号：H159 文献标识码：A 文章编号：1006-4117（2008）8-0000-01 一、中国菜名英译的必要性 中国是个饮食大国，中国的菜肴品种繁多，名称也丰富多彩，无论是高档饭店的菜肴还是民间的小吃都充满了中国文化的内涵。随着我国加入世界贸易组织和全球化的不断发展，中国菜已经成为越来越多国际友人了解中国的一个重要窗口，扮演着一个不可忽视的角色。 由于语言、文化背景等方面的差异限制了外国人对中国菜等饮食文化的了解与接受，中国饮食文化的进一步发扬光大受到了影响，因此，将中国菜译成外语特别是世界上使用范围最广的英语，让他们深入了解我国的饮食文化是大势所趋。特别是2008年北京奥运会日益临近，大批来自世界各国的游客会来到中国，如何正确合理的翻译中国菜名，为世界各国的朋友提供更好的旅游服务，已经成为了目前一项迫在眉睫的任务。 二、中国菜名英译的现状 中国菜闻名世界，吸引着各国众多的食客，所以很早就有人从事中国菜名的英文翻译工作，现在国内外中餐菜谱上的英译名有了很大的进步还很不规范,甚至比较混乱，尤其是翻译得标准不一，质量有好有坏，一道菜可能会出现多种译法。例如：回锅肉，英文名有sliced pork doubly sauteed，twice - cooked pork，twice–cooked spicy pork slices，double sauteed (Sichuan style)，Huiguo Rou等多种译法；宫爆
MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb
竭诚为您提供优质文档/双击可除 春节美食英语介绍 篇一：中国各地美食英文介绍 1.beijing:Kaoya(pekingroastduck,烤鸭) 北京：烤鸭 Thecuisine:generationsofemperorsandblue-bloodedresi dentshavesetthestandardforhigh-endchinesecuisine.Th ecityisfamousforimperialcuisine,orguancai(官 菜),whichusesonlypremiumqualityingredientsandiscook edwithcomplextechniques. 烹饪风格：历代皇帝和贵族早已为高端的中式烹饪设定了标准。北京这座城市因其皇家菜肴或是官菜闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。 Thedish:Aperfectkaoyaisroastedtoareddishcolor;itssk inremainscrispyandthemeatafruityflavor. 菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆
润。 Awholeroastedduckistypicallyservedintwoways:thejuic ymeatandcrispyskinarewrappedinmandarinpancakeswiths callion,cucumberandhoisinsauce;andthebonesareslow-c ookedintoatastysoup. 一整只烤鸭有两种特色吃法：拿薄饼卷着肥美的鸭肉和酥脆的鸭皮，再搭配些青葱丝，黄瓜丝和海鲜酱；鸭骨架经慢火炖成美味的汤。 2.chongqing:Laziji(chili-friedchickencubes,辣子鸡) 重庆：辣子鸡 Thecuisine:evencomparedwithfoodfromsichuan,china’smeccaofspicydishes,chongqingcuisinescoreshighinspi cinessandnumb-inducingingredients.烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城，在麻辣程度上重庆菜首屈一指。 Thedish:Lazijicombinescrispychickenbreastcubeswitha fireplaceof peppercorn,toastedanddriedbird’
欢迎阅读 MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb
最全的中国菜英文翻译 中式早点 烧饼 Clay oven rolls 油条 Fried bread stick 韭菜盒 Fried leek dumplings 水饺 Boiled dumplings 蒸饺 Steamed dumplings 馒头 Steamed buns 割包 Steamed sandwich 饭团 Rice and vegetable roll 蛋饼 Egg cakes 皮蛋 100-year egg 咸鸭蛋 Salted duck egg 豆浆 Soybean milk 稀饭 Rice porridge 白饭 Plain white rice 油饭 Glutinous oil rice 糯米饭 Glutinous rice 卤肉饭 Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥 Sweet potato congee 馄饨面 Wonton ＆ noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles 鸭肉面 Duck with noodles 鳝鱼面 Eel noodles 乌龙面 Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面 Oyster thin noodles 板条 Flat noodles 米粉 Rice noodles 炒米粉 Fried rice noodles 冬粉 Green bean noodle 鱼丸汤 Fish ball soup 贡丸汤 Meat ball soup 蛋花汤 Egg ＆ vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet ＆ sour soup 馄饨汤 Wonton soup 猪肠汤 Pork intestine soup
中国菜 中餐被公认为全球最佳美食之一，其种类之丰富，工艺之繁复，使其理所当然地成为游客大快朵颐的乐事之一。 中国美食 1中国美食是中国文化一道绚烂的风景线，这点从世界各地随处可见的中餐馆可以窥见。当今，烹饪业正以前所未有的速度在发展。10年前，北京只有几千家餐馆，而今天却有10万多家大小不等的餐馆遍布市内。 2地方美食 众所周知，明朝以来出现了八大菜系，分别是山东菜、四川菜、广东菜、福建菜、江苏菜、浙江菜、湖南菜和安徽菜。除了这些传统菜系，中国的烹饪业也经历了巨大的变化：每个地方都形成了自己的特色菜，不同菜系汇集于诸如北京这样的大城市。 3被誉为“天府之国”的四川也是个美食之都。在那里的任何一家餐馆都能找到既可口又经济实惠的美食。川菜的原料虽简单，但调料却大有讲究。川菜以口味辣著称，但仅是口味辣还不能使川菜区别于其他辣口味的菜系，比如湖南菜和贵州菜。川菜的特别之处在于花椒的使用。尝过花椒之后，人们的舌头和嘴巴会留下酥麻的感觉。除了花椒之外，川菜还常用辣椒粉之类的调料。因使用豆豉作配料，再加上一套独特的烹饪方式，如今川菜在全世界都十分有名和受欢迎。近几年涌现了一大批著名的专做川菜的餐馆，比如谭鱼头。 4广东省在中国南部，全年气候温和，物产丰富。它还是最早对外开放的通商口岸之一。广东的餐饮文化独具特色，对中国其他地方乃至全世界产生了深远的影响。广东菜以其好生猛海鲜、追求新奇、细致考究的烹饪方法而著称。广东菜中的各式煲汤如今已深受全国各地人民喜爱。 5浙江菜口味清淡，精致玲珑，是长江下游区域菜肴的代表。西湖醋鱼是其中的一道名菜。这道菜鲜美，酥嫩，带着自然的清香。中国乃至世界各地的中餐馆大都能找得到这道菜，但口味往往不及在浙江杭州吃得那般纯正。因为只有杭州拥有来自西湖的鱼和水。 6每道菜都有一段故事 中国菜名五花八门，而每道名菜都有一段有趣的故事，说明它如何博得人们的喜爱。一个好名字能使这道菜更有意思；但有些菜名太怪异了，听起来让人一头雾水，不要说外国人难以理解，就是中国人往往也不是很清楚。你要是望文生义，准得闹出笑话来。 7拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。这些包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，馅儿饱蘸肉汁，口感柔软，香而不腻。可为什么叫“狗不理”呢? 8“狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多的顾客。狗子工作十分卖力，可他还是满足不了大家的需要，顾客们只得等很长时间。有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，哪有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他们”。可就是这个有点怪里怪气的名字，反倒起了很好的广告作用，这个名字一直沿用到了今天。如今“狗不理”已经成为天津的老字号。 9浙江菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。 10佛跳墙是福建莱里的一道名菜，亦被称作福建第一菜。这道莱的主料不下20种，有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿配料10多种，有蘑菇、冬笋、鸽蛋等。所有的原
如何用英文介绍中国传统文化 春节文化 In the old days, New Year's money was given in the form of one hundred copper coins strung together on a red string and symbolized the hope that one would live to be a hundred years old. Today, money is placed inside red envelopes in denominations considered auspicious and given to represent luck and wealth。 辞旧岁：bid farewell to the old year 扫房：spring cleaning; general house-cleaning 新春佳节 1.传统中国节日：traditional Chinese festival 2.农历：lunar calendar 3.腊八节：Laba Festival 4.小年：Little New Year 5.除夕：Lunar New Year's Eve 6.春节：the Spring Festival 7.正月初一：Lunar New Year's Day 8.元宵节：the Lantern Festival 9.正月：the first month of the lunar year 10.二月二：Dragon Heads-raising Day 传统习俗 11.喝腊八粥：eat Laba porridge 12.扫尘：sweep the dust 13.扫房：spring cleaning 14.祭灶：offer sacrifices to the God of Kitchen 15.守岁：stay up 16.拜年：pay a New Year's call 17.祭祖：offer sacrifices to one's ancestors 18.祭财神：worship the God of Wealth 19.春联：Spring Festival couplets 20.贴倒福：paste the Chinese character "Fu" upside down 21.去晦气：get rid of the ill-fortune 22.辞旧岁：bid farewell to the old year 23.兆头：omen 24.禁忌：taboo 25.烧香：burn incense 阖家团圆
史上最全中国菜标准英文名
中国菜的英文名 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised common carp 5.茄汁虾仁 saute fish slices with bamboo shoots 6.涮羊肉 instant boiled sliced mutton 7.糖醋里脊pork fillets with sweet&sour sauce 8.炒木须肉saute shredded pork with eggs&black fungus 9.榨菜肉丝汤 pork with Sichuan cabbage soup 10.生炒肚片 saute fish maw slices 11.回锅肉 saute pork in hot sauce 12.糖醋排骨saute chops with sweet&sour sauce 13.家常豆腐fride beancurd with sliced pork&pepper 14.醋溜白菜saute cabbage&pepper in sweet&sour sauce
15.鱼香茄子 saute eggplant with fish flavor 16 麻婆豆腐 stwed beancurd with minced pork in pepper sauce 17.韭菜炒蛋 saute leek sprouts&eggs Ⅱ.面食与糕点Chinese Pastry&Cooked Wheaten Food 1.肉丝汤面noodles in soup with pork/chicken 2.担担面noodles with sesame paste&pea sprouts 3.龙须面 saute fine noodles with shredded chicken 4.炒米线 saute rice noodles with green bean sprouts 5.杂酱面 soy beans in minced meat&noodles 6.酸辣汤面 noodles in sour pungent soup 7.排骨面 soup noodles with pork rib 8.阳春面 noodles in superior soup 9.凉拌面 cool braised noodles 10.肉包 steamed meat dumpling 11.豆沙包 bean paste dumpling 12.水晶包 stuffde bread with lard&sugar