中餐烹饪英语介绍

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介绍中餐内容模板英文作文

介绍中餐内容模板英文作文英文，Chinese cuisine is incredibly diverse and rich in flavors, reflecting the vast geographical and cultural landscape of China. From spicy Sichuan dishes to delicate Cantonese dim sum, there's something to satisfy every palate. Let me walk you through a template for introducing Chinese cuisine.Firstly, let's talk about the appetizers. In Chinese cuisine, appetizers can range from simple cold dishes like cucumber salad to more elaborate starters like spring rolls or dumplings. These appetizers are often served before the main course to whet the appetite and prepare diners for the meal ahead.Next up, we have the main course. This is where the true essence of Chinese cuisine shines. There are countless options to choose from, including stir-fries, braised dishes, and steamed specialties. For example, one popular dish is Kung Pao chicken, which features tender chickenstir-fried with peanuts, vegetables, and chili peppers, creating a perfect balance of spicy, savory, and slightly sweet flavors.Of course, we can't forget about the side dishes. Chinese meals are typically accompanied by a variety of side dishes such as rice, noodles, or steamed buns. These side dishes complement the main course and add texture and depth to the overall dining experience. For instance, a bowl of fluffy white rice pairs perfectly with a saucystir-fry, while steamed dumplings make for a satisfying side dish to any meal.Now, let's move on to dessert. While Chinese cuisine is not as well-known for its desserts compared to Western cuisines, there are still some delightful treats to enjoy. From sweet red bean soup to crispy sesame balls, Chinese desserts often feature ingredients like beans, fruits, and glutinous rice. These desserts provide a refreshing and slightly sweet ending to a delicious meal.Finally, no discussion of Chinese cuisine would becomplete without mentioning tea. Tea is an integral part of Chinese dining culture and is often served throughout the meal. Whether it's fragrant jasmine tea or earthy pu-erh tea, the choice of tea can enhance the flavors of the food and aid in digestion.Now, let's switch to Chinese.中文，中国菜系的种类非常丰富，味道也多种多样，反映了中国广阔的地理和文化背景。

英文版中餐做法

Introduction (1)Cashew Chicken (2)Shrimp Toast (3)Moo Goo Gai Pan (4)General Tsao's Chicken (5)Hunan Beef (6)Barbecued Spareribs (7)Fried Rice (8)Hot and Sour Soup (9)Egg Rolls (10)Foo Yung (11)Shrimp with Snow Peas (12)Egg Rolls (13)Hoisin Beef & Scallion Rolls (14)Kung Pao Chicken (15)Lo Mein (16)Fried Won Tons (17)Empress Chicken Wings (18)Mandarin Pancakes (19)Sesame Chicken (20)Orange Beef (21)Pork with Broccoli in Oyster Sauce (22)Garlic Chicken (23)Fortune Cookies (24)Cantonese Roast Duck (25)Bean Sprout Salad (26)Almond Biscuits (27)Click Here For Cooking Aprons!Cashew Chicken3 Chicken breasts, boned and skinned1/2 lb. Chinese pea pods1/2 lb. Mushrooms4 Green onions2 cups Bamboo shoots, drained1 cup Chicken broth1/4 cup Soy sauce2 tb Corn starch1/2 ts Sugar1/2 ts Salt4 tb Salad oil1 pack Cashew nuts (about 4−oz)Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skilletover moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.Shrimp Toast12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard−cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently pressshrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place oneshrimp, cut side down, on each bread piece. Gently press shrimp toadhere to bread. Brush or rub small amount of egg mixture over each shrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,1 to2 minutes on each side. Drain on absorbent paper.More FREE Cookbooks!http://www.e−Moo Goo Gai Pan4 chicken breast halves, skinned, boned and slicedsalt and pepper4 cloves garlic, minced2 cups water1 tb cornstarch5 tb corn oil8 oz. fresh mushrooms, sliced4 lb. bok choy or Chinese white cabbage, chopped2 tb sugar4 tb soy sauce6 scallions, chopped1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bokchoy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.General Tsao's ChickenSauce:1/2 cup cornstarch1/4 cup water1+1/2 tsp minced garlic1+1/2 tsp minced ginger root3/4 cup sugar1/2 cup soy sauce1/4 cup white vinegar1/4 cup cooking wine1+1/2 cup hot chicken broth1 tsp monosodium glutamate (optional)Meat:3 lbs deboned dark chicken meat, cut into large chunks1/4 cup soy sauce1 tsp white pepper1 egg1 cup cornstarchVegetable oil for deep−frying2 cups sliced green onions16 small dried hot peppersMix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cupsoy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.Stir in egg. Add 1 cup cornstarch and mix until chicken pieces arecoated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok.Place chicken in sauce and cook until sauce thickens.Hunan Beef2 cups broccoli florets2 tablespoons cooking oil2 teaspoons minced garlic4 small dried red chilies1 teaspoon cornstarch dissolved in2 teaspoons waterMarinade:2 tablespoons soy sauce2 teaspoons cornstarch1 tablespoon Chinese rice wine or dry sherry3/4 pound flank steak, thinly sliced across the grainSauce:3 tablespoons Chinese black vinegar or balsamic vinegar1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 teaspoons sugar2 teaspoons chili garlic sauce1 teaspoon sesame oil1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place broccoli in a large pot with 1 inch of boiling water. Boil untiltender−crisp, 2 to 3 minutes; drain.4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.Barbecued Spareribs2 banks of spareribs, uncut, about 2 pounds each3 cloves garlic, minced1/2 cup ketchup1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce1/2 cup soy sauce1/4 cup sherryTrim off excess fat from the thick edges of spareribs. Place ribsin a shallow pan or platter. Mix remaining ingredients for amarinade and spread over both sides of the spareribs. Let stand for at least two hours.Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan willcatch the drippings and keep the meat from drying out. Cookspareribs for about 45 minutes.More FREE Cookbooks!http://www.e−Fried Rice2 eggs1 teaspoon MSG (optional)1/8 teaspoon groung white pepper1/4 cup soy sauce4 cups cooked rice4 scallions, chopped, including green ends2 cups diced cooked pork, ham, chicken, shrimp, or any meat1 slice ginger, minced1 clove garlic, minced1/4 cup sliced mushrooms (optional)1/4 cup vegetable oilPut first four ingredients in a mixing bowl and stir slightly;the eggs should not be well beaten.Heat wok or pan hot and dry. Add the oil. Brown the garlic andginger slightly, then add the rice. Cook for 2−3 minutes, stirringto break up lumps and coat with oil. Add the rest of the ingredientsexcept the egg mixture. Fry and stir constantly until thoroughlymixed. Add the egg mixture while stirring the rice so it will coveras much of the ingredients in the pan as possible. Cook about2 minutes, stirring constantly. Serve while hot.Fried Rice 8Hot and Sour Soup2 1/2 quarts chicken stock1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips5 shitake mushrooms, cut into thin slices1/2 cup soy sauce1/2 tsp. white pepper1/2 cup white vinegar1 1/2 cups bamboo shoot strips2 tablespoons cornstarch dissolved in 4 tablespoons water3 eggs. beaten1/2 tsp. sesame oilCombine first seven ingredients in a pot and bring to a boil.Drizzle the cornstarch mixture into the soup, stirring to thicken.Then drizzle beaten eggs into soup, stirring. Top with sesame oil.More FREE Cookbooks!http://www.e−Hot and Sour Soup 9Egg Rolls1 lb. chinese cabbage (Napa)2 stalks celery1/2 lb. cooked shrimp1/2 lb. cooked pork or chicken livers10 water chestnuts1/3 cup bamboo shoots1 tsp. salt1 tsp. sugarLiberal dash pepper1/2 tsp. light soy sauce1/4 tsp. sesame oil1 beaten egg10 egg roll skins3 cups oilPREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside todrain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater chestnuts and bamboo shoots. Mix all ingredients but egg together.Beat egg. Wrap filling in egg roll skins and seal with egg.COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.Makes 10.The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (asanything overcooked becomes dry) and the outside will be crisp.Egg Rolls 10Foo Yung6 eggs, beaten well1 cup shredded cooked meat (roast pork, shrimp, almost any!)2 cups fresh bean sprouts (or 1 can)2 scallions, chopped, including the green ends1 medium onion, shredded1 teaspoon sugar1/8 teaspoon ground pepper1 teaspoon MSG (optional)2 tablespoons soy sauce1/2 cup chicken stock or waterVegetable oil for fryingMake gravy if desired (recipe follows). Preheat oven to 200F. Linea platter with several thicknesses of paper towel. Mix all ingredientsexcept the vegetable oil together in a mixing bowl.Heat a frying pan hot and dry. Put in vegetable oil to a depth ofabout 1/2 inch. Keep oil at this level by adding more, as some isabsorbed in cooking. Bring oil temperature to medium. Stir up theomelet mixture each time before you take a scoopful of it out, inorder to have the proper ratio of liquid and solid ingredients in each.With a ladle or soup scoop, take a scoop of the egg mixture and gentlyput into the frying pan. When the first omelet has stiffened, gentlymove it over to make room for the next. The number of omelets youcan make at once depends on the size of your frying pan. When oneside of the omelet has turned golden brown, turn over gently withpancake turner to fry the other side. When done, transfer fromfrying pan onto paper−lined platter. Keep warm in oven until allthe omelets can be served together. Serve with or without gravy.Gravy:1 1/2 cups chicken stock1 tablespoon cornstarch2 tablespoons soy sauce1 teaspoon MSG (optional)1/8 teaspoon ground pepperPinch of saltMix all the ingredients together in a saucepan. Bring to a boilslowly with frequent stirring. When gravy has thickened, turn heatto very low to keep it warm until ready to use.Foo Yung 11Shrimp with Snow Peas2/3 lb. tiger prawnsMarinade for shrimp:1 1/2 tsp. sherry1/2 tsp. salt1/2 tsp. grated ginger1 1/2 tsp. cornstarch1 tsp. waterSeasoning:1 Tb. chicken broth3 Tb. water1/2 tsp. cornstarch3 Tb. oyster sauce (very important)1 Tb. hoisin saucealso needed:1/2 cup vegetable oil1 clove garlic, pressed or minced1/4 tsp. salt1/2 lb. snow peasShell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Addprawns and stir fry until pink. Remove from wok, and place on plate.Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoningsauce and stir slightly until think and bubbly. Add cooked prawns. Stirto coat everything with sauce. Serve hot with cooked rice.More FREE Cookbooks!http://www.e−Shrimp with Snow Peas 12Egg Rolls1 lb. chinese cabbage (Napa)2 stalks celery1/2 lb. cooked shrimp1/2 lb. cooked pork or chicken livers10 water chestnuts1/3 cup bamboo shoots1 tsp. salt1 tsp. sugarLiberal dash pepper1/2 tsp. light soy sauce1/4 tsp. sesame oil1 beaten egg10 egg roll skins3 cups oilPREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside todrain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater chestnuts and bamboo shoots. Mix all ingredients but egg together.Beat egg. Wrap filling in egg roll skins and seal with egg.COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.Makes 10.The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (asanything overcooked becomes dry) and the outside will be crisp.Egg Rolls 13Hoisin Beef & Scallion Rolls1 whole flank steak1/2 cup soy sauce3 cloves garlic1/2 cup ginger −−chopped, freshdash black pepper1/2 cup hoisin sauce1 bunch scallionsIn a shallow dish, mix together the soy sauce, oil, garlic, ginger, andsome pepper. Add the beef and marinate overnight in the refrigerator,turning once. Heat the broiler. Pat the marinated meat dry and broilthe steak, about 4 inches from the heat, until rare, 5 to 6 minutesper side. Cool completely and then slice very think on the bias, acrossthe grain of the meat. Trim the slices to form approximately 2 x 4 inchstrips. Brush a thin layer of hoisin sauce on each strip of beef. Laya small bundle of scallion julienne at one end and roll up securely.Arrange on trays, seam side down, cover tightly with plastic wrap(make sure the plastic is in close contact with the beef),and refrigerate until time to serve.More FREE Cookbooks!http://www.e−Hoisin Beef & Scallion Rolls 14Kung Pao Chicken2 tablespoons oyster sauce1 teaspoon cornstarch3/4 pound boneless, skinless chickenSauce:1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth3 tablespoons Chinese rice wine or dry sherry2 tablespoons hoisin sauce1 tablespoon soy sauce2 teaspoons sesame oil2 teaspoons chili garlic sauce2 teaspoons sugar2 1/2 tablespoons cooking oil8 small dried red chilies4 teaspoons minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1−inch squares1 can (8 oz.) sliced bamboo shoots, drained2 teaspoons cornstarch dissolved in 1 tablespoon water1/3 cup roasted peanuts1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir−fry for 2 minutes. Remove chicken andchilies from wok.4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlicand cook, stirring, until fragrant, about 10 seconds. Add celery, bellpepper, and bamboo shoots; stir−fry for 1 1/2 minutes.5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce andbring to a boil. Add cornstarch solution and cook, stirring, until sauceboils and thickens. Add peanuts and stir to coat.Kung Pao Chicken 15Lo Mein4 cups cooked Chinese noodles (or very thin spaghetti)rinsed and drained12 oz. diced cooked meat (beef, chicken, pork ... any)1 package frozen French−style green beans, thawed2 cups fresh bean sprouts3 scallions, chopped1 slice ginger, shredded1 clove garlic, minced1 teas. MSG (Accent)1 teas. sugar1/4 cup soy sauce3/4 cup vegetable oil1/4 teas. sesame oil2 Tbls. sherryMix together MSG, sugar, and soy sauce. Set aside.Heat wok or pan hot and dry. Add just 3 tablespoons of thevegetable oil and all the sesame oil. Put in ginger and garlic tobrown first, then all the other vegetables. Stir and cook for oneminute over high heat. Add the sherry. Cover and cook oneminute longer. Turn off heat. Remove vegetables, and drain;discard these juices. Set drained vegetables aside.Heat wok or pan dry again. Put in remainder of oil. Turn heatto medium. Add cooked noodles and stir constantly to heatthrough and to coat the noodles with oil for a couple minutes.Add your choice of meat and reserved vegetables; mixthoroughly. Add reserved soy sauce mixture and stir untilnoodles become one even color. Serve.Lo Mein 16Fried Won Tons1 lb. Won ton skins1/2 lb. Fresh ground pork1/2 lb. Fresh prawns4 Dried mushrooms, soaked for 2 hours8 Water chestnuts, finely chopped2 Stalks green onions, finely chopped2 small Eggs, beaten1/4 ts Pepper1 1/2 ts SaltYield: About 60 to 70.Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.Mix with prawns, pork, water chestnuts, green onions, half of thebeaten eggs and all of the seasonings.WRAPPING:Place won ton squares on working surface so corners face up, down,left and right. Place 1 teaspoon filling in the center of each skin.Dip a little of the beaten egg onto the bottom corner, bring topcorner to meet bottom corner. Press to seal. Moisten left cornerand bring right corner to meet it. Press to seal. This should giveyou a little bundle that looks kind of like a nurses hat.FRYING:Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2minutes). Turn over once. Drain and serve hot.More FREE Cookbooks!http://www.e−Fried Won Tons 17Empress Chicken Wings1 1/2 pounds Chicken Wings3 tablespoons Soy Sauce1 tablespoon Dry Sherry1 tablespoon Minced Fresh Ginger Root1 Clove Garlic, Minced2 tablespoons Vegetable Oil1/3 cup Cornstarch2/3 cup Water2 Green Onions And Tops, Cut Into Thin Slices1 teaspoon Slivered Fresh Ginger RootDisjoint the chicken wings; discard tips (or save for stock). Combine soysauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;reserve marinade. Heat oil in large skillet over medium heat. Lightly coatchicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.More FREE Cookbooks!http://www.e−Empress Chicken Wings 18Mandarin Pancakes2 cups flour3/4 cup boiling water2 tablespoons sesame oil1. Place flour in a bowl. Add boiling water, stirring with chopsticks or afork until dough is evenly moistened. On a lightly floured board, kneaddough until smooth and satiny, about 5 minutes. Cover and let rest for 30minutes.2. On a lightly floured board, roll dough into a cylinder; cut into 16 equalpieces. Roll each piece into a ball, then flatten slightly into a pancake.Brush top of each pancake with a light coating of sesame oil.3. Place 1 pancake on top of a second pancake, oiled sides together. With arolling pin, roll to make a circle 6 inches in diameter. Stack and rollremaining pairs of pancakes the same way. Cover with a damp cloth toprevent drying.Cooking:1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakesand cook, turning once, until lightly browned and bubbles appear on thesurface, about 2 minutes on each side. Remove from pan and separateinto 2 pancakes while still hot. Stack cooked pancakes on a plate whilecooking remaining pairs of pancakes.2. Serve pancakes hot. If making ahead, reheat pancakes in a microwaveoven or wrap in a clean dish towel and steam in a bamboo steamer for5 minutes.More FREE Cookbooks!http://www.e−Mandarin Pancakes 19Sesame Chicken1 pound boneless chicken (or pork or steak)2 tablespoons sesame seeds1 tablespoon sesame oil2 tablespoons vegetable oil4 ounces small mushrooms, quartered1 large green bell pepper, seeded and cut into strips4 scallions, chopped diagonallyboiled rice, to serveMarinade:2 teaspoons cornstarch2 tablespoons Chinese rice wine or dry sherry1 tablespoon lemon juice1 tablespoon soy saucefew drops of Tabasco sauce1−inch piece fresh ginger, grated1 garlic clove, crushed1. Trim the meat and cut into thin strips about 1/2 x 2 inch.2. Make the marinade. In a bowl, blend the cornstarch with the rice wine ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, gingerand garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.3. Place the sesame seeds in a wok or large frying pan and dry−fry overmoderate heat, shaking the pan, until the seeds are golden. Set aside.4. Heat the sesame and vegetable oils in the wok or frying pan. Drain themeat, reserving the marinade, and stir− fry a few pieces at a time untilbrowned. Remove with a slotted spoon.5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Addthe scallions and 1 minute more.6. Return the meat to the wok or frying pan, together with the reservedmarinade, and stir over a moderate heat for a further 2 minutes, or untilthe ingredients are evenly coated with glaze. Sprinkle the sesame seedson top and serve immediately with boiled rice.More FREE Cookbooks!http://www.e−Sesame Chicken 20Orange Beef1/2 Lb. Top round steak2 Tb Sherry2 Tb Cornstarch2 Egg whites6 Tb Peanut oilSAUCE:1 1/2 cups Beef stock2 Tb Light soy sauce1 Ts Sugar1 1/2 Tb Cornstarch1 Ts Red wine vinegar5 Dried red chile peppers, broken into pieces8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to tasteWhisk together the sherry, cornstarch, and egg whites until the mixtureis foamy. Add the beef and toss to coat the pieces well. Set aside.Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok.Fry quickly, just until crispy and browned, remove to wok rack to drain.Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppersto hot oil in wok. Stir−fry until orange rind begins to darken and aromafrom oil becomes pleasant. Add remaining ingredients and stir until bubbly(add more beef stock if too thick). Add fried beef and toss to coat withsauce. Serve at once with steamed white rice.More FREE Cookbooks!http://www.e−Orange Beef 21Pork with Broccoli in Oyster Sauce1 teaspoon sugar1 tablespoon cornstarch1 teaspoon MSG (optional)1/4 cup oyster sauce1/2 cup chicken stock2 cups sliced lean pork (about 1 pound)1 bunch (about2 pounds) fresh brocolli, sliced2 slices ginger, shredded1 clove garlic, minced1/4 cup vegetable oil1/8 teaspoon salt1/4 cup waterMix together first five ingredients and set aside.Heat wok or pan until hot and dry. Add the oil, then the salt.Turn heat to medium. Add the ginger and the garlic and fry untilgolden brown. Turn heat to high. Add the pork and fry until outsideis lightly browned. Add the broccoli and stir−fry for 3 minutes.Add the water, cover, and cook for 4 minutes. Pour in reservedsauce mixture; stir while cooking until gravy thickens. Turn heatdown to low, cover, and cook for 2 minutes more. Place in coveredserving dish until ready to serve.Pork with Broccoli in Oyster Sauce 22Garlic Chicken4 boneless, skinless chicken breast halves (about 1 lb.)1 egg white1 Tablespoon cornstarch1 Tablespoon dry white wine or sherry4 green onions1 teaspoon minced gingerroot3 teaspoons minced fresh garlic (about 6 medium cloves)2 Tablespoons vegetable oilHot cooked riceSAUCE1 teaspoon crushed chili paste (sambal oelek) or more to taste2 teaspoons sugar1 teaspoon cornstarch2 teaspoons rice vinegar1 Tablespoon water2 Tablespoons dry white wine or sherry2 Tablespoons soy saucePlace chicken breasts in freezer for 1 to 2 hours or until very firmbut not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved. Add chicken and mix well to coatall pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices.Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.Remove chicken with a slotted spoon. Add onions, ginger and garlic towok and stir−fry about 30 seconds, until ginger and garlic are fragrantbut not brown. Return chicken to wok, restir sauce ingredients and addto wok. Cook, stirring constantly, until mixture is well combined, hot andbubbly and thickens slightly. Turn off heat and splash with about 1 tspof dark sesame oil. Serve over rice.More FREE Cookbooks!http://www.e−Garlic Chicken 23Fortune Cookies8 oz. All−purpose flour2 Tbl. Cornstarch4 oz. Sugar1/2 teas. Salt4 oz. Vegetable oil4 oz. Egg whites1 Tbl. Water2 teas. Vanilla extract.1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoonscorn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Eggwhites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat untilsmooth consistency.2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Preparedoven to 300F.3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circleon a well greased baking sheet.4. Bake cookie for about 14 minutes or until lightly golden brown. Removeone cookie at a time from the oven.5. You have about 15 seconds working time before the cookie hardens.Place the "Fortune" in the middle of the cookie.6. Shape the cookie by folding it in half and grasp both ends. Place thefinished cookie in a muffin pan with the ends down to hold its unique shape.Fortune Cookies 24Cantonese Roast Duck1 duck, about 5 pounds, fresh or frozen1 tablespoon salt1 scallion3 slices fresh gingerGlaze:1 tablespoon light corn syrup2 tablespoons water1 tablespoon soy sauceFew sprigs fresh cilantro, for garnish1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat drywith paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight.2. Put the scallion in the cavity and lay the slices of ginger on top ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough to hold the duck and small enough to fit into the roasting pan.Place the duck in the casserole and then put the casserole on the rack.Cover and steam for 1 hour, checking the water level from time to timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour.4. Preheat the oven to 375F. Roast the duck, breast side down, for 20minutes. Turn over and continue to roast for 40 more minutes.5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces.Arrange the pieces on a serving platter, garnish with cilantro and serve.More FREE Cookbooks!http://www.e−Cantonese Roast Duck 25。

如何用英文介绍中餐

蒜香烩肥肠：Braised Pork Intestines with Mashed Garlic
尖椒炒肥肠：Fried Pork Intestines with Hot Pepper
溜肚块：Quick-Fried Pork Tripe Slices
香辣肚块：Stir-Fried Pok Tripe Slices with Chili
蟹汤红焖狮子头：Steamed Pork Ball with Crab Soup
雪菜炒肉丝：Sautéed Shredded Pork with Potherb Mustard
油面筋酿肉：Dried Wheat Gluten with Pork Stuffing
鱼香肉丝：Yu-Shiang Shredded Pork （Sautéed with Spicy Garlic Sauce）
泡萝卜炒肉丝：Sautéed Pork Slices with Pickled Turnip
米粉排骨：Steamed Spare Ribs with Rice Flour
芽菜扣肉：Braised Pork Slices with Bean Sprouts
干煸小猪腰：Fried Pig Kidney with Onion
干豆角回锅肉：Sautéed Spicy Pork with Dried Beans
干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken
咕噜肉：Gulaorou （Sweet and Sour Pork with Fat）
榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles

介绍中国传统烹饪英语作文

介绍中国传统烹饪英语作文中国烹饪艺术，源远流长，承载着深厚的文化底蕴与独特的饮食哲学。

其博大精深的技艺、丰富的菜系、千变万化的口味，使之在全球范围内享有极高声誉。

以下，我们将以中英文对照的方式，深入探索中国传统烹饪的魅力。

Chinese cuisine is a culinary art with a profound history and rich cultural connotations, embodying unique dietary philosophies. Its vast array of techniques, diverse regional cuisines, and ever-changing flavors have earned it worldwide acclaim.【菜系繁多，地域风味】中国幅员辽阔，地理环境多样，孕育出八大菜系：鲁、川、粤、苏、浙、闽、湘、徽，各具特色。

如鲁菜，源于山东，讲究原汁原味，醇厚鲜美；川菜则以麻辣著称，展现四川人对味觉刺激的极致追求。

Each region boasts its distinct style, as exemplified by Shandong's Lu cuisine, which emphasizes natural flavors and rich umami, while Sichuan's spicy and numbing sensations reflect the locals' love for bold tastes.【烹饪手法精湛，食材搭配巧妙】中国传统烹饪技法繁复多样，炒、煎、蒸、炖、烤、卤等，无一不显匠心独运。

同时，厨师们擅长以“色、香、味、形、器”五要素协调菜肴，将食材的天然之美与烹饪的艺术性完美融合。

Masterful cooking techniques such as stir-frying, pan-frying, steaming, braising, roasting, and simmering in seasoned broth showcase the ingenuity of Chinese chefs. They skillfully harmonize the five elements of "color, aroma, taste, texture, and presentation," marrying the innate beauty of ingredients with the artistry of cooking.【药食同源，养生理念】中国传统烹饪深深植根于中医“药食同源”的理念，强调食物的营养价值与保健功能。

中餐英文-

中餐英文Chinese cuisine, also known as Chinese food, is a popular cuisine among people worldwide. It is an essential part of Chinese culture and has a long history dating back thousands of years. Chinese cuisine is diverse and consists of various regional cuisines with distinct flavors, cooking techniques, ingredients, and cooking styles. In this article, we will explore some of the most popular Chinese dishes.Appetizers:1. Spring Rolls: Spring rolls are a popular Chinese appetizer that is made by filling a thin wrapper with vegetables, meats or seafood, and deep-frying it until crispy. They are often served with a sweet and sour sauce or plum sauce.2. Dumplings: Dumplings are a staple food in China, and they can be served as an appetizer or main dish. They are usually filled with pork, beef, chicken, or vegetables and are boiled, steamed, or fried.3. Egg Rolls: Egg rolls are a variation of spring rolls that are made with a thicker wrapper and are generally larger. They are usually filled with pork, shrimp, cabbage, and other vegetables and are deep-fried until crispy.4. Wontons: Wontons are a popular appetizer that is small and filled witha mixture of meat and vegetables. They are usually boiled and served in a soup or deep-fried.Main Dishes:1. Kung Pao Chicken: Kung Pao Chicken is a popular Chinese dish that originated in Sichuan province. It is made with diced chicken, peanuts, vegetables, and chili peppers stir-fried in a spicy sauce.2. General Tso's Chicken: General Tso's Chicken is a sweet, spicy, and tangy dish that is coated in a crispy batter and stir-fried in a sweet and spicy sauce.3. Mapo Tofu: Mapo Tofu is a spicy and flavorful dish that is made with tofu, minced meat, and a spicy sauce. It is a signature dish of Sichuan cuisine.4. Hot Pot: Hot Pot is a popular Chinese soup-based dish that is cooked and eaten at the table. The hot pot usually contains a variety of vegetables, meats, seafood, and tofu that is cooked in a flavored broth.5. Fried Rice: Fried rice is a Chinese staple dish that is made by stir-frying rice with vegetables, eggs, and often meat. It is usually served as a side dish or main dish.6. Chow Mein: Chow Mein is a Chinese-style stir-fried noodle dish that is made with vegetables, meat, and egg noodles. It is a staple of Cantonese cuisine.Desserts:1. Egg Tart: Egg Tarts are a popular dessert that originated in Macau, a former Portuguese colony in China. They are small pastries filled with a custard that is made with milk, sugar, and eggs.2. Mooncake: Mooncakes are a traditional Chinese pastry that is typically eaten during the Mid-Autumn Festival. They are made with a thin crust filled with a sweet or savory filling.3. Red Bean Soup: Red Bean Soup is a sweet soup made with adzuki beans, sugar, and water. It is a traditional Chinese dessert and is typically served hot or cold.Beverages:1. Tea: Tea is a significant part of Chinese culture, and there are many different varieties of tea to choose from. Some of the most popular teas include green tea, black tea, oolong tea, and pu-erh tea.2. Soy Milk: Soy milk is a popular alternative to dairy milk in Chinese cuisine. It is made from soybeans and can be served hot or cold.3. Rice Wine: Rice wine is a traditional Chinese alcoholic beverage that is made by fermenting glutinous rice. It is often used in cooking and can also be consumed as a beverage.In conclusion, Chinese cuisine is diverse and delicious, and there are an almost infinite number of dishes to explore. Whether you prefer spicy cuisine or more mild flavors, there is something for everyone in Chinese cuisine.。

中国菜英语介绍

中国菜英语介绍Chinese cuisine is an integral part of Chinese culture and is renowned for its diversity of flavors, ingredients, and cooking techniques. From the spicy dishes of Sichuan to the delicate flavors of Cantonese cuisine, Chinese food has a rich and varied culinary tradition that has captivated people all over the world.Chinese cuisine can be categorized into four major regional styles: Northern, Southern, Eastern, and Western. Each of these regions has its own distinct culinary traditions and flavors, resulting in a wide variety of dishes that cater to different tastes and preferences.One of the most famous and beloved styles of Chinese cuisine is Sichuan cuisine, known for its bold and spicy flavors. Sichuan dishes often feature the use of Sichuan peppercorns, chili peppers, and other pungent spices, creating a unique and fiery taste that is characteristic of the region.Another popular style of Chinese cuisine is Cantonese cuisine, which is known for its emphasis on freshingredients and delicate flavors. Cantonese dishes often feature seafood, poultry, and vegetables, and are typically cooked using methods such as steaming, stir-frying, and deep-frying.In addition to these regional styles, Chinese cuisine also encompasses a wide variety of dishes that are enjoyed across the country. Dim sum, a style of Chinese cuisinethat features small, bite-sized portions of food served in bamboo steamers, is a popular choice for brunch or lunch. Dishes such as dumplings, baozi (steamed buns), and spring rolls are also widely enjoyed and are often served as appetizers or snacks.Chinese cuisine is also known for its use of a wide variety of ingredients, including meats such as pork, chicken, and duck, as well as an array of seafood and vegetables. Commonly used seasonings and condiments include soy sauce, oyster sauce, vinegar, and a variety of aromatic spices.Overall, Chinese cuisine is a vibrant and diverse culinary tradition that offers something for everyone. Whether you enjoy the bold and spicy flavors of Sichuancuisine or the delicate and fresh flavors of Cantonese cuisine, Chinese food is sure to delight your taste buds and leave you craving for more.中国菜是中国文化不可或缺的一部分，以其多样的口味、食材和烹饪技巧而闻名。

菜肴英文介绍带翻译

麻婆豆腐是一道受欢迎的川菜，由豆腐、肉末和辣椒酱制成。以其麻辣味而闻名，通常配有葱和花椒。这道菜也常常搭配米饭一起食用。
3. Sweet and Sour Pork (糖醋排骨)
Sweet and Sour Pork is a classic Chinese dish that features crispy, deep-fried pork bites coated in a tangy sweet and sour sauce. The sauce is made with sugar, vinegar, and ketchup, giving the dish its distinctive sweet and sour flavor. It is often served with steamed rice or fried rice.
饺子是一种传统的中国食品，由薄饺子皮包裹着美味的馅料，通常是肉和蔬菜。它们可以被煮、蒸或煎，通常配有一种蘸酱，由酱油、醋和辣椒油制成。
5. Hot and Sour Soup (酸辣汤)
Hot and Sour Soup is a popular Chinese soup known for its spicy and tangy flavor. It is made with ingredients such as tofu, mushrooms, bamboo shoots, and eggs, and is seasoned with vinegar, soy sauce, and white pepper. The soup is a popular starter in Chinese cuisine.
糖醋排骨是一道经典的中国菜，其特色是将酥脆的炸猪肉块裹上酸甜的酱汁。酱汁由糖、醋和番茄酱制成，赋予了这道菜独特的甜酸味道。它通常配有蒸米饭或炒饭。

国人必备—中式烹饪英文

调料/原料Chili Bean Paste 豆瓣酱Chili Sauce 辣酱Dried Chile Flakes 干辣椒碎Five-Spice Powder 五香粉Glutinous Rice 糯米Peanut Oil 花生油Jasmine Rice 茉莉香米(也叫泰国香米)Rice Vinegar 米醋White Rice Vinegar 白醋Chinkiang black rice vinegar 镇江香醋Shaoxing Rice Wine 绍兴米酒Shiitake Mushrooms 香菇Sichuan Peppercorns 四川花椒Soy Sauce 酱油Light soy sauce 生抽Dark soy sauce老抽Toasted Sesame Oil 芝麻油烹饪方式Stir-Fry 炒，Stir有搅拌的意思Deep-Fry 油炸Steam 蒸延伸：bamboo steamers 蒸笼（竹制的那种）Red Stew / Red-Cooked 红烧Boil 煮Roast 烤, 热是从下方和四周来的，泛指用烤箱烤出来的东西,broil 炙烤，热从上方来Grill 烧烤，也就是我们平时说的BBQ，热从下方来。

grill做名词时是「烤架」的意思。

bake 烘烤，一般指烘培Braise 闷flip 翻面nuke 微波It’s dangerous to nuke your box with the microwave.用微波炉微波你的盒子很危险。

chop 切丝Chop the cucumbers and put them into the salad.把小黃瓜切丝然后放进沙拉里。

dice(V.) 切块The chef dices the steak and divides to the customers.厨师将牛排切块分给客人。

slice 切片Slicing the bread can make it easier to eat.把面包切片比较好吃。

中餐英文菜谱大全

中餐英文菜谱（一）热菜Appetizers：pork with preserved vegetable 梅菜扣肉steamed minced pork with salt fish 咸鱼蒸肉饼sauté diced pork fillet with brown sauce 酱炸里脊丁ham with fresh bamboo shoots 鲜笋火腿braised pork leg 红烧猪蹄pig tripe with chili sauce 麻辣猪肚sliced meat and liver with fried rice crust 双片锅巴pork chops with bean sauce 豆豉排骨pork chops with sweet and sour sauce 糖醋排骨sauté pork cubelets with hot pepper 宫保肉丁meat with cayenne pepper 麻辣白肉braised pork tendons 红烧蹄筋meat balls braised with brown sauce 红烧狮子头fried crisp pork slices with sugar powder 糖粉酥肉roasted suckling pig 烤乳猪fried crisp pork 脆皮锅酥肉stewed pork with preserved bean curd 腐乳炖肉braised pork slices in soy sauce 红烧扣肉quick-fried pork and scallions 葱爆肉sweet and sour pork 咕噜肉steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉double cooked pork slices 回锅肉beef with orange peel 陈皮牛肉mutton shashlik 烤羊肉串rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉mutton braised in brown sauce 红烧羊肉汤类Soup：consommé 清汤chowder 羹double-stewed soup 老火汤pork and radish soup 连锅汤three fresh delicacies soup 三鲜汤five-flavored mutton soup 五滋汤shark’s fin soup 鱼翅汤scallop soup 干贝汤snake potage with eight delicacies 八珍蛇羹stewed white gourd soup with eight ingredients 八宝冬瓜盅ginseng and black hen soup 人参炖乌鸡laver egg soup 紫菜蛋花汤soup with bamboo shoots and fresh mush 竹笋鲜蘑汤mushroom soup 清炖冬菇汤Mt. Lushan stone fungus soup 庐山石耳汤sliced roast 火鸭芥菜汤mashed chicken and asparagus soup 芦笋鸡茸汤consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤冷盘Cold Disheshors d’oeuvers Jinjiang style 锦江拼盆butterfly-shaped appetizer 蝴蝶冷盆assorted appetizer 什锦冷盘eight-diagram-shaped appetizer 太极八卦spiced chicken liver and gizzard 卤鸡珍肝shredded boiled pork meat 卤牛肉spicy chicken giblets 卤鸡杂salted duck gizzards 盐水鸭肫duck wing tips 鸭翅膀cold duck web 拌鸭掌duck flippers with mustard sauce 芥末鸭掌spiced peanuts 五香花生仁sauté sword beans with dried shrimps 开洋炝刀豆pickled hot vegetables 泡辣菜cold vermicelli with mustard and meat shreds 冷拌粉皮wine preserved crabs 醉蟹boiled shrimps with salt 咸水虾sliced pork tripe in hot chili oil 红油肚片chicken pickled in fermented rice wine sauce 糟鸡roast duck / goose 烧鸭（鹅）multi-flavor chicken 怪味鸡spiced beef 麻辣牛肉条mixed meat in aspic 白切肉sauté meat and vegetable 什锦肉冻marinated chicken feet 五香凤爪spiced marinated chicken 五香酱鸡chicken skin with mustard sauce 芥末鸡皮chicken slices with bean jelly sheets 鸡丝粉皮chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅roast duck shred in sauce 拌烤鸭丝duck cutlets with sesame paste 麻酱鸭块stewed salt-preserved duck 桂花盐水鸭shrimp chip 虾片cucumber with jellyfish and dried shelled shrimp 瓜皮虾raw fish in sauce 生拌鱼bird’ s nest in crystal sugar 冰糖燕窝braised snipe in port wine 红酒烧竹鸡grilled young pigeon 铁扒乳鸽minced quail 鹌鹑松eggs preserved in wine 糟蛋pickled egg 酱蛋egg in tea 茶叶蛋spiced goose wing tps and webfeet 蒸腊鹅spiced goose, Chaozhou style 潮州卤鹅roast goose, Chaozhou style 潮州烧雁鹅braised whole duck in soy sauce 红烧全鸭spiced duck 五香鸭steamed Nanjing salted duck 蒸南京板鸭roast Beijing duck 北京烤鸭sliced chicken in wine sauce 香糟鸡片deep fried spring chicken 炸童子鸡steamed chicken in lotus leaf packets 荷叶粉蒸鸡fried chicken in paper packets 炸纸包鸡chicken in orange flavor 陈皮鸡curry chicken 咖喱鸡braised chicken in casserole 砂锅鸡mud-baked chicken 叫化子鸡中国菜名中英文对照头盘餐前小品Appetizers1.各式刺身拼Sashimi Platter2.锅贴Pot Sticker3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot)4.鸡沙律Chicken Salad5.酥炸大虾Fried Prawns6.酥炸生豪Fried Oysters7.酥炸鲜鱿Fried Squid8.海哲分蹄Smoked Jelly Fish9.五香牛展Special Beef10.白云凤爪Chicken Leg11.琥珀合桃House Special Honey Walnuts12.脆皮春卷Spring Rolls13.蜜汁叉烧B.B.Q. Pork汤羹类Soup1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck2.红烧鸡丝翅Chicken Shark's Fin Soup3.竹笙烩生翅Bamboo Shark Fin Soup4.粟米瑶柱羹Corn with Dry Scallops Soup5.竹笙海皇羹Bamboo Seafood Soup6.鸡蓉粟米羹Corn & Chicken Soup7.酸辣汤Hot & Sour Soup8.法国海鲜汤French Style Seafood Soup9.法国杂菜汤French Style Vegetable Soup10.杂锦云吞汤Combination Won Ton Soup11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green13.西葫牛肉羹West Lake Beef Soup14.三丝烩鱼肚Fish Soup15.蝴蝶海参羹Sea Cucumber Soup16.四宝豆腐羹Steam Tofu Soup龙虾蟹类Seafood (Lobster, Shrimp, Crab)1.法式咖喱焗龙虾French Curry Lobster2.法式芝士牛油焗龙虾Cheese Lobster3.上汤焗龙虾Special Style Lobster4.蒜茸蒸龙虾Garlic Style Lobster5.豉椒炒肉蟹Crab6.上汤姜葱焗蟹Green Onion Crab7.椒盐蟹Spicy Salt Crab8.粉丝咖喱蟹煲Rice Noodle Curry Crab虾鲜鱿贝类Seafood1.菜远虾球Shrimp with Tender Green2.白灼中虾Boil Shrimp3.点桃虾球Walnut Shrimp4.油泡虾球Crystal Prawn5.柠檬虾球Lemon Prawn6.咕噜虾Sweet & Sour Prawn7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce8.四川虾球Szechuan Shrimp9.豆瓣酱鲜鱿Fresh Squid10.虾龙糊Shrimp w/ Lobster Sauce11.韭王象拔蚌Gold Chive Geoduck12.韭王花枝片Gold Chive Squid13.椒盐鲜鱿Pepper Salt Fresh Squid14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce15.马拉盏炒鲜鱿Special Fresh Squid16.碧绿炒带子Tender Green Scallop17.双菇鲜带子Mushroom Fresh Scallop18.豉汁炒大蚬Clam w/ Black Bean Sauce19.姜葱生豪Oyster w/ Ginger, Green Onion20.豉汁炒青口Mussel w/ Black Bean Sauce21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce海鲜鱼类Seafood (Fish)1.清蒸游水石斑Steam Live Rock Cod2.清蒸蒜茸带子Steamd Scallop w/ Garlic Sauce3.豉汁煎焗塘虱Catfish w/ Black Bean Sauce4.清蒸龙利Flounder5.清蒸海鲈Fomfret6.蒸金钱片塘虱Steam Catfish7.辣汁串烧鱼B & Q Fish Stick w/ Hot Sauce8.西兰炒雪鱼球Pan Fried Snow Fish w/ Green9.菜远石斑球Tender Green Rock Cod10.豉汁石斑球Steam Rock Cod w/ Black Bean Sauce11.油泡石斑球Crystal Rock Cod12.川味石斑球Szechuan Rock Cod13.骨香石斑球Fried Rock Cod Bone14.咕噜石斑球Sweet & Sour Rock Cod15.鱼腐扒菜胆Yu Fu w/ Vegetable鸡鸭鸽Poultry1.脆皮炸子鸡(半)Fried Chicken (Half)2.红烧石岐项鸽Roast Pigeon3.豉油皇乳鸽Pigeon w/ Soy Sauce4.姜葱油淋鸡(半)Green Onion Chicken (Half)5.北京片皮鸭Peking Duck6.酸甜明炉烧鸭(半)Roast Duck (Half)7.柠檬鸡球Lemon Chicken8.西芹腰果鸡球Vegetable Cashew Chicken9.咖喱鸡Curry Chicken10.豉汁炒鸡球Chicken w/ Black Bean Sauce11.四川炒鸡球Szechuan Chicken12.菜远鸡球Chicken w/ Tender Green13.宫保鸡球Kung Pao Chicken14.豉汁黄毛鸡(半)Chicken w/ Soy Sauce15.咕噜鸡Sweet & Sour Chicken16.八珍发菜扒鸭(半)Combination Duck (Half)17.子罗炒鸡片Ginger & Pineapple Chicken18.游龙戏凤Chicken, Shrimp, Squid w/ Mixed Vegetable19.龙凤琵琶豆腐Egg, Chicken, Shrimp, Steam Tofu猪牛肉类Meat1.酸甜咕噜肉Sweet & Sour Pork2.菜远炒排骨Spareribs w/ Tender Green3.豉椒排骨Spareribs w/ Black Bean Sauce4.凉瓜炆排骨Bitty Melon Spareribs5.京都骨Peking Spareribs6.椒盐排骨Pepper Salt Spareribs7.豉椒焖排骨Spareribs w/ Black Bean, Pepper8.菜远炒牛肉Broccoli Beef9.凉瓜炒牛肉Bitty Melon Beef10.黑椒牛仔骨Black Pepper Short Rib11.椒盐牛仔骨Pepper Salt Short Rib12.中式牛柳Chinese Style Beef13.四川牛肉Szechuan Beef14.干扁牛柳丝String Beef15.柠檬牛肉Lemon beef16.麻婆豆腐Mar-Boh Tofu煲仔类Clay Pot Style1.北菇海参煲Mushroom Sea Cucumber Duck Feet2.诸诸滑鸡煲Chicken Clay Pot3.鸡粒咸鱼茄子煲Salt Fish Chicken Egg Plant Clay Pot4.粉丝虾米杂菜煲Rice Noodle Vegetables Clay Pot5.罗白牛腩煲Beef Stew w/ Turnip Clay Pot6.支竹羊腩煲Dry Tofu Lamb Clay Pot7.火腩生豪煲Roast Pig Oyster Clay Pot素菜类Vegetarian1.豪油冬菇Oyster Sauce Mushroom2.什笙上素Bamboo Vegetable3.红烧豆腐Fried Tofu4.炒素丁Vegetable Roll5.罗汉腐皮卷Vegetable Egg Roll6.素咕噜肉Vegetarian Sweet and Sour7.蒸山水豆腐Steam Tofu8.鲜菇扒菜胆Mushroom Tender Green9.炒杂菜Mixed Green Tender10.清炒芥兰Chinese Green Tender11.盐水菜心Salt Green Tender12.干扁四季豆String Bean Western Style13.上汤芥菜胆Mustard Green Tender炒粉、面、饭Rice Plate1.龙虾干烧伊面Lobster Teriyaki Noodle2.上汤龙虾捞面Lobster Noodle3.杨州炒饭Yang Chow Fried Rice4.虾仁炒饭Shrimp Fried Rice5.咸鱼鸡粒炒饭Salted Egg Chicken Fried Rice6.蕃茄牛肉炒饭Tomato w/ Beef Fried Rice7.厨师炒饭House Fried Rice8.生菜丝炒牛肉饭Beef Fried Rice w/ Lettuce9.招牌炒面House Chow Mein10.鸡球炒/煎面Chicken Chow Mein11.蕃茄牛肉炒面Tomato Beef Chow Mein12.海鲜炒/煎面Seafood Chow Mein13.虾子姜葱捞面Ginger Green Onion Noodle14.干烧伊面Teriyaki Noodle15.鸡丝上汤窝面Chicken Noodle Soup16.菜远炒牛河Vegetable Beef Chow Fun17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun18.星洲炒米粉Singapore Noodle (Hot Spice)19.鸳鸯馒头Shanghai Buns (12)20.上汤水饺Dumpling Soup21.上汤云吞Won Ton soup22.丝苗白饭Steam Rice甜品Dessert1.雪哈红莲Bird Nest Red Bean Soup2.椰汁炖雪哈Coconut Bird Nest3.玫瑰红豆沙Red Bean Soup4.椰汁西米露Coconut Tapioca5.百年好合Red Bean Fresh Lily Bulb厨师精选Luncheon Special1.酸甜咕噜肉Sweet & Sour Pork2.京都骨Peking Spareribs3.豉椒排骨Sparerbis w/ Black Bean Sauce4.凉瓜排骨Bitter Melon Spareribs5.菜远炒排骨Spareribs w/ Tender Green6.菜远炒牛肉Beef w/ Tender Green7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce8.柠檬牛肉Lemon Beef9.四川牛肉Szechuan Beef10.辣汁炸鸡腿Fried Chicken Leg w/ Hot Sauce11.柠檬鸡球Lemon Chicken12.杂菜鸡球Chicken w/ Mixed Vegetable13.豉椒炒鸡球Chicken w/ Black Sauce14.四川炒鸡球Szechuan Chicken15.咖喱鸡球Curry Chicken16.菜远炒鸡球Chicken w/ Tender Green17.宫保鸡球Kung Pao Chicken18.腰果鸡球Cashew Chicken19.酸甜咕噜鱼Sweet & Sour Fish20.酸甜咕噜虾Sweet & Sour Shrimp21.柠檬炒虾球Lemon Shrimp22.菜远炒虾球Shrimp w/ Vegetable23.四川炒虾球Szechuan Shrimp24.四川炒鲜鱿Szechuan Squid25.豉椒炒鱿Squid w/ Black Bean Sauce26.红烧豆腐Fried Tofu w/ Tender Green27.炒杂菜Mixed Vegetable特价小菜1.豆腐虾Tofu & Shrimps2.白灼虾Boiled Prawns3.椒盐虾Spicy Slat Prawns4.豉椒虾Black Bean Sauce Prawns5.滑蛋虾Prawns with Eggs6.油泡虾Crystal Prawns7.时菜虾Vegetable Prawns8.四川虾Szechuan Prawns9.茄汁虾Prawns with Ketchup10.豉汁炒蚬Clams Black Bean Sauce11.时菜斑球Vegetable Rock Cod12.豉汁斑球Black Bean Sauce Rock Cod13.椒盐龙利球Pepper Salt Fried Flounder14.香煎鲫鱼Pan Fried Fish15.时菜鲜鱿Vegetable & Squid16.椒盐鲜鱿Salt and Pepper Squid17.豉椒鲜鱿Black Bean Sauce Squid18.酥炸鲜鱿Deep Fried Squid19.四川鸡Szechuan Chicken20.宫保鸡Kung Pao Chicken21.当红炸子鸡Crispy Fried Chicken22.柠檬鸡Lemon Chicken23.腰果鸡Cashew Nuts Chicken24.甜酸鸡Sweet & Sour Chicken25.时菜鸡Vegetable & Chicken26.咖喱鸡Curry Chicken27.豉椒鸡Black Bean Sauce Chicken28.京都上肉排Peking Spareribs29.椒盐肉排Pepper Salt Fried Spareribs30.梅菜扣肉Preserved Vegetable & Pork31.豉汁排骨Black Bean Sauce Spareribs32.时菜排骨Vegetable & Spareribs33.蜜汁叉烧B.B.Q. Pork34.炸菜牛肉Pickled with Beef35.蒙古牛肉Mongolian Beef36.姜葱牛肉Ginger & Green Onion Beef37.豪油牛肉Oyster Sauce Beef38.时菜牛肉Vegetable & Beef39.豆腐牛肉Tofu and Beef40.四川牛肉Szechuan Beef41.柠檬牛肉Lemon Beef42.椒盐牛仔骨Pepper Salted Fried Beef Ribs43.火腩塘虱煲Roasted Pork & Catfish Clay Pot44.东江豆腐煲Tofu in Clay Pot45.海鲜煲Seafood in Clay Pot46.八珍煲Assorted Meat in Clay Pot47.柱侯牛腩煲Stew Beef Basket48.鱼香茄子煲Eggplant in Clay Pot49.虾米粉丝煲Dried Shrimp & Noodle in Clay Pot50.咸鱼鸡豆腐煲Salted Fish & Chicken Tofu in Clay Pot51.蒸山水豆腐Steamed Tofu52.红烧豆腐Braised Tofu53.麻婆豆腐Bean Sauce Tofu54.干烧四季豆Braised Green Bean55.鱼香茄子Braised Egg plant56.蒜茸豆苗Garlic Pea Greens57.豉汁凉瓜black Bean Sauce & Bitter Melon58.上汤芥菜胆Mustard Green59.北菇扒菜胆Mushroom & Vegetable60.清炒时菜Sautéed Vegetable61.蒜茸芥兰Garlic & Broccoli62.豪油芥兰Oyster Sauce Broccoli63.豪油北菇Oyster Sauce Mushrooms64.炒什菜Sautéed Assorted Vegetable广交会中餐英文菜谱全体乳猪Roast whole suckling pig特色五福拼盘Special five varieties葡国碳烧肉Portuguese roast pork脆皮靓烧鸡Crispy chicken湛江皇后水晶鸡Zhanjiang Crystal chicken金牌回香鸡Golden tasty chicken盐香脆皮鸡Salty crispy chicken高州葱油先鸡Gaozhou style shallot favour Chicken蜜汁碳烧*烧Honey charcoal pork碳烧靓排骨Charcoal spare ribs骨香乳鸽Tasty baby pigeon锦绣烧味拼盘Assorted barbecue meat新派卤水拼盘New style soy sauce stewed meat新派卤水掌翼New style soy sauce stewed goose wing and feet 新派卤水大肠头New style soy sauce stewed pig’s intestine新派卤水肚仔New style soy sauce stewed pig’s tomach新派卤水脚仔New style soy sauce stewed pig’s hoof盐焗肾片Baked salty chicken kidney凉拌海蜇Marinated cold jelly fish刀拍黄瓜Marinated cold cucumber小食类Entree日式海蜇Japanese style Jelly Fish日式八爪鱼Japanese style Octopus凉拌青瓜Marinated cold cucumber凉拌粉皮Marinated cold bean pasty蒜香肾片Garlic taste kidney蒜香猪耳仔Garlic taste pig’s ear麻辣凤爪Spicy hot chicken feet琥珀核桃Deep fried walnut in Syrup特别介绍Special Recommendation泰汁银雪鱼Codfish in Thai sauce甜麦豆炒带子北极贝Stir fry sweet bean scallops脆皮咸猪手Salty taste crispy trotterXO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus 盐焗猪肚Baked salty pig’s stomachXO酱爆生肠Stir fry intestines in XO sauce辣子鸡Stir fry chicken with hot chilli酥炸百花球Crispy fry flower ball酱爆竹肠Stir fry intestines with bean sauce黑椒蝴蝶骨Fry sphenoid with black pepper剁椒鱼咀Stir fry fish head with hot chili红葱头蒸鸡Braise chicken with shallot沙锅鱼头煲Braise fish head clay pot爆野兔Stir fry rabbit京葱爆驼峰肉Stir fry camel hump with shallot西芹腰果核桃肉Stir fry celery, cashew and walnut鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce 椒盐排骨Spicy spare ribs剁椒鱼咀Stir Fry fish mouth with chopped pepper尖椒猪肚Stir fry Pig’s Stomach with hot chili罗定豆豉鸡Luoding style braise chicken in bean sauce辣子鸡丁Stir fry chicken dices with hot chili鲍汁百灵菇Stir fry mushroom with abalone sauce红葱头猪俐Stir fry pig’s tongue with onion盐焗肾片Salt Kidney Pieces蒜香骨Garlic tasty spare ribs栗干炆鸡Stew chicken with chestnut川汁鸡球Sichuan style chicken meat ball酱爆双脆Soy sauce fry double cracking水煮牛肉Poach beef with hot chili鲜鱿让鲮鱼胶Squid with fish stuffing豆腐鱼头煲Boil Fish Head with bean curd豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce豉油王鹅肠Stir fry goose intestines with soy sauce姜葱爆牛肉Stir fry beef with ginger and shallot黑椒炒牛肉Stir fry beef with black pepper茶树菇蒸牛柳Steam beef and mushroom酱爆牛柳Stir fry beef in bean sauce剁椒鱼头Stir fry fish head with chopped hot chili生炒骨/酸甜排骨Sweet and sour spare ribs老坛子Old crock海味什锦煲Stew seafood combination in clay pot泰式凤爪Thailand style chicken feet回锅肉Sichuan style stew pork梅菜蒸肉片Steam port with preserved vegetable西汁鸡扒Chicken with western sauce鲜淮山炆排骨Stew spare ribs with yam翠玉兰花Stir fry broccoli酸茄黄金酿Brew sweet and sour eggplant双菇扒菜胆略Stir fry mushrooms牛肉炒蛋Stir fry beef and egg凉瓜炒牛肉Stir fry beef with bitter melon竹笙酿玉液Brew bamboo Shoot with wine金华娃娃菜Stir fry baby cabbage尖椒牛肉Stir fry beef with hot chili芦笋炒牛肉Stir fry beef and asparagus西兰花超鱿鱼Stir fry squid and broccoli西芹炒腊味Stir fry preserved ham and celeryXO酱爆鱿鱼Stir fry squid in XO sauce韭菜花炒银鱼Stir fry whitebait with chives土豆炒肉片Stir fry pork with potato煲淋大芥菜Leaf mustard in soup三色蒸蛋Steam eggs丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot 凉瓜炒肉片Stir fry pork with bitter melon酸豆角炒肉碎Stir fry minced pork with pickle bean菜甫煎蛋Fry egg with vegetable榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek上汤油菜Boil vegetable in chicken stock盐水菜芯Boil vegetable in salty water广州炒饭Guangzhou Fry Rice白玉藏珍’Treasures hides in white jade麻婆豆腐Sichuan style bean curd凉瓜炒蛋Fry Eggs with bitten melon炒油菜Stir fry vegetable茄子煲Stew eggplant clay pot蒜蓉炒丝瓜Stir fry gourd with garlic虎皮尖椒Tiger Skin fry pepper辣椒圈炒蛋Stir fry egg in hot chili酸辣土豆丝Chili and sour potato干炒牛河Dry fry rice noodles with beef肉片炒面Stir fry noodles with pork斋汤面Vegetarian noodle soup豆豉爆辣椒圈Stir fry hot chili with bean sauce老火例汤Soup of the day豆腐鱼头汤Fish head and bean curd soup番茄豆腐汤Tomato and bean curd soup紫菜蛋花汤Laver and egg soup椰子炖鸡Braise chicken in coconut土茯苓煲龟Tortoise with tuckahoe soup单尾品种Snacks and Desserts榴莲酥Durian Crisp Nosh*烧酥Barbecued Pork Crisp Nosh萝卜酥Turnip Crisp Nosh蛋挞Egg custard nosh咸甜薄撑Salt/Sweet pancake潮式煎饼Chaozhou style pancake番茨饼Sweet potato pancake黄金饼Golden cake葱油饼Shallot pancake香煎生肉包Fried minced pork bun鸳鸯馒头Assorted steamed bun炸馒头Fried bun调味品的中英文对照F Allspice--------------- 香辣椒，多香果，牙买加胡椒Anise (star anise)----- 大茴香，八角，大料Aniseed --------------- 大茴香子Basil ----------------- 罗勒，紫苏，九层塔Bay leaf--------------- 香叶，月桂树叶Caper------------------ 马槟榔Caraway --------------- 藏茴香果，葛缕子，页蒿Cardamom -------------- 小豆蔻Cayenne pepper--------- 辣椒，牛角椒Chive ----------------- 细香葱，虾夷葱Cinnamon -------------- 肉桂Clove------------------ 丁香Coriander-------------- 芫荽，香菜，胡芫Cumin------------------ 孜然，小茴香，枯茗Dill ------------------ 莳萝Fennel----------------- 茴香Fenugreek ------------- 胡芦巴Hop-------------------- 忽布，啤酒花Horseradish------------ 山葵，辣根Laurel----------------- 月桂Mint------------------- 薄荷Mustard---------------- 芥末Nutmeg----------------- 肉豆蔻Oregano---------------- 牛至Paprika---------------- 红辣椒粉Parsley --------------- 欧芹，洋芫荽洋香菜Poppy seed ------------ 罂粟种子Rosemary -------------- 迷迭香Saffron --------------- 藏红花，番红花Sage------------------- 鼠尾草，洋苏草Tarragon--------------- 龙蒿，蛇蒿，菌陈蒿Thyme ----------------- 百里香，麝香草Turmeric -------------- 姜黄vanilla --------------- 香草，香子兰Wormwood -------------- 苦艾，蒿薰衣草Lavender洋甘菊Chamomile香蜂葉Lemon balm芳香天竺葵Geranium馬郁蘭草Sweet marjoram冬香薄荷Savory細葉、寬葉迷迭香Rosemary薄荷Mentha arvensis荷力羅勒Basil holy金蓮花Nasturtium鼠尾草Common sage香茅Citronnelle百里香Wild thyme蒔蘿Dill蝦夷蔥Chives香椿Cedrela sinensis Juss芸香Ruta洋薄荷Spearmint胡椒薄荷Peppermint肉类词汇中英文名称对照表Back Ribs 背小排Backstraps /Paddywack 板筋Bnls Shortribs 去骨牛小排Bone-in Breast 火鸡带骨胸肉Boneless Chuck Shortribs 肩胛牛小排Breast 火鸡胸肉Brisket Bone 胸骨Chuck BBQ Ribs 肩胛肋排and etc. Chuck Roll 肩胛肉卷/上脑Drumettes 火鸡翅根Drumsticks 琵琶腿Ears Flaps 耳片Finger Meat 牛肋条Flexor Tendon 前蹄筋Fry 火鸡睾丸Full Neck Bone 颈骨Gizzards 鸡胗Ground Turkey 火鸡绞肉Hearts 火鸡心Hind Tendons 后蹄筋Honeycomb Ｔripes 金钱肚Japan Soft Bone 日式软骨/小排and etc. Kidney 猪腰Large Intestine 大肠Livers 火鸡肝MDT and etc.Mountain Chains 牛肚梁Omasum 牛百叶Oxlips 牛唇Oxtails 牛尾Paws 凤爪Pouch Stoamchs 整肚Regular Front Feet 猪手Ribeye/Cube Roll 眼肉Ribs 带骨肋脊肉Scalded Aorta 牛心管Short Cut Front Feet 短切猪手Short Plate/Brisket Navel End /Navel 胸腹肥牛Shortloin 带骨前腰脊肉Shortribs 带骨牛小排Small Intestine 小肠Snout 猪脸Split Stomachs 片肚Striploin 西冷Super Pastrimi 精修胸腹肥牛Tails 火鸡尾Tenderloin 牛柳Tip-on Tongues 猪舌Tom / Hen / Regular Drums 公/母/常规火鸡琵琶腿Tom / Hen 2-Joint Wings 公/母火鸡两节翅Tom / Hen Necks 公/母火鸡颈Tom / Hen Thigh 公/母火鸡大腿Tom / Hen Wings 公/母火鸡全翅Tom/Hen Gizzards 公/母火鸡胗Tom/Hen Whole Turkey Birds 公/母整火鸡Tongues 牛舌Top Blade Muscle/ Digital Muscle 板腱Tripe Pieces 肚片Tripes 牛肚Tunic Tissue/ Diaphragm Membrane 横隔筋Un-washed Whole Hearts 未洗整猪心Whole Wings 整翅Wing Middle Joint 翅中Wing Tips 翅尖鱼的中英文对照Bass 海鲈鱼BELTFISH－带鱼BUFFALOFISH－水牛鱼CARP－鲤鱼catfish 鲶鱼cod 鳕鱼Conger (Eel)鳗鱼Corvina黄花鱼Croaker 白花鱼Dace鲮鱼DRUMFISH－鼓鱼flounder 比目鱼FLOUNDER－龙利, 比目鱼一类的鱼grouper 石斑鱼,肉质很嫩,清蒸或烧鱼块均可Haddock 北大西洋鳕鱼Halibut 大比目鱼Herring 青鱼，鲱Herring roes 鲱鱼子Mackerel 鲭MILKFISH－虱目鱼mullet 胭脂鱼orange 香橙鱼Octopus 鱆鱼perch 河鲈鱼Plaice欧蝶鱼Red Mullet 红鲣red snapper 红鲷鱼ribbonfish 带鱼salmon 三文鱼(也叫鲑鱼或大马哈鱼)Sea Bream 海鲤shark 鲨鱼swordfish 剑鱼SWORDFISH－剑鱼tilapia 罗非鱼TILAPIA－鲷鱼TROUT－鳟鱼、鲑鱼TUNA－吞拿鱼、金枪鱼WHITEFISH－白鱼SQUID－乌贼，鱿鱼SCALLOP-扇贝肉贝类海鲜(Shellfish):Oysters 牡蜊Mussels 蚌类、黑色、椭圆形、没壳的是淡菜Crab 螃蟹Prawn 虾clams 蛤蚌scallops扇贝(小)Crab stick 蟹肉条Peeled Prawns 虾仁King Prawns 大虾Tiger Prawns 虎虾Whelks Tops 小螺肉Shrimps 基围虾Cockles 小贝肉Lobster 龙虾超市食品名称中英文对照resh Grade Legs 大鸡腿Fresh Grade Breast 鸡胸肉Chicken Drumsticks 小鸡腿Chicken Wings 鸡翅膀Minced Steak 绞肉Pigs Liver 猪肝Pigs feet 猪脚Pigs Kidney 猪腰Pigs Hearts 猪心Pork Steak 没骨头的猪排Pork Chops 连骨头的猪排Rolled Porkloin 卷好的腰部瘦肉Rolled Pork Belly 卷好的腰部瘦肉连带皮Pork sausage meat 做香肠的绞肉Smoked Bacon 醺肉Pork Fillet 小里肌肉Spare Rib Pork chops带骨的瘦肉Spare Rib of Pork 小排骨肉Pork ribs 肋骨可煮汤食用Black Pudding 黑香肠Pork Burgers 汉堡肉Pork-pieces 一块块的廋肉Pork Dripping 猪油滴Lard 猪油Casserole Pork 中间带骨的腿肉Joint 有骨的大块肉Stewing Beef 小块的瘦肉Steak & Kidney 牛肉块加牛腰Frying steak 可煎食的大片牛排Mimced Beef 牛绞肉Rump Steak 大块牛排Leg Beef 牛键肉OX-Tail 牛尾OX-heart 牛心OX-Tongues 牛舌Barnsley Chops 带骨的腿肉Shoulder Chops 肩肉Porter House Steak 腰上的牛排肉Chuck Steak 头肩肉筋、油较多Tenderised Steak 拍打过的牛排Roll 牛肠Cowhells 牛筋Pig bag 猪肚Homeycome Tripe 蜂窝牛肚Tripe Pieces 牛肚块Best thick seam 白牛肚Herring 鲱Salmon 鲑Cod 鳕Tuna 鲔鱼Plaice 比目鱼Octopus 鱆鱼Squid 乌贼Dressed squid 花枝Mackerel 鲭Haddock 北大西洋产的鳕鱼Trout 鳟鱼、适合蒸来吃Cod Fillets 鳕鱼块，可做鱼羹，或炸酥鱼片都很好吃Conger (Eel) 海鳗Sea Bream 海鲤Hake 鳕鱼类Red Mullet 红鲣，可煎或红烧来吃Smoked Salmon 熏鲑Smoked mackerel with crushed pepper corn 带有黑胡椒粒的熏鲭* Herring roes 鲱鱼子Boiled Cod roes 鳕鱼子Oyster 牡犡Mussel 蚌、黑色、椭圆形、没壳的即为淡菜Crab 螃蟹Prawn 虾Crab stick 蟹肉条Peeled Prawns 虾仁King Prawns 大虾Winkles 田螺Whelks Tops 小螺肉Shrimps 小虾米Cockles 小贝肉Labster 龙虾Potato 马铃薯Carrot 红萝卜Onion 洋葱Aubergine 茄子Celery 芹菜White Cabbage 包心菜Red cabbage紫色包心菜Cucumber 大黄瓜Tomato 蕃茄Radish 小红萝卜Mooli 白萝卜Watercress 西洋菜Baby corn 玉米尖Sweet corn 玉米Cauliflower 白花菜Spring onions 葱Garlic 大蒜Ginger 姜Chinese leaves 大白菜Leeks 大葱Mustard & cress 芥菜苗Green Pepper 青椒Red pepper 红椒Yellow pepper 黄椒Mushroom 洋菇Broccoliflorets 绿花菜Courgettes 绿皮南瓜，形状似小黄瓜，但不可生食Coriander 香菜Dwarf Bean 四季豆Flat Beans 长形平豆Iceberg 透明包心菜Lettuce 莴苣菜Swede or Turnip 芜菁Okra 秋葵Chillies 辣椒Eddoes 小芋头Taro 大芋头Sweet potato 蕃薯Spinach 菠菜Beansprots 绿豆芽Peas 碗豆Corn 玉米粒Sprot 高丽小菜心Lemon 柠檬Pear 梨子Banana 香蕉Grape 葡萄Golden apple 黄绿苹果、脆甜Granny smith 绿苹果、较酸Bramleys 可煮食的苹果Peach 桃子Orange 橙Strawberry 草莓Mango 芒果Pine apple 菠萝Kiwi 奇异果Starfruit 杨桃Honeydew-melon 蜜瓜Cherry 樱桃Date 枣子lychee 荔枝Grape fruit 葡萄柚Coconut 椰子Fig 无花果Long rice 长米Pudding rice or short rice 短米，较软Brown rice 糙米THAI Fragrant rice 泰国香米Glutinous rice 糯米Strong flour 高筋面粉Plain flour 中筋面粉Self-raising flour 低筋面粉Whole meal flour 小麦面粉Brown sugar 砂糖(泡奶茶、咖啡适用) dark Brown Sugar 红糖(感冒时可煮姜汤时用Custer sugar 白砂糖(适用于做糕点)Icing Sugar 糖粉Rock Sugar 冰糖Noodles 面条Instant noodles 方便面Soy sauce 酱油，分生抽浅色及老抽深色两种Vinger 醋Cornstarch 太白粉Maltose 麦芽糖Sesame Seeds 芝麻Sesame oil 麻油Oyster sauce 蚝油Pepper 胡椒Red chilli powder 辣椒粉Sesame paste 芝麻酱Beancurd sheet 腐皮Tofu 豆腐Sago 西贾米Creamed Coconut 椰油Monosidum glutanate 味精Chinese red pepper 花椒Salt black bean 豆鼓Dried fish 鱼干Sea vegetable or Sea weed 海带Green bean 绿豆Red Bean 红豆Black bean 黑豆Red kidney bean 大红豆Dried black mushroom 冬菇Pickled mustard-green 酸菜Silk noodles 粉丝Agar-agar 燕菜Rice-noodle 米粉Bamboo shoots 竹笋罐头Star anise 八角Wantun skin 馄饨皮Dried chestuts 干粟子Tiger lily buds 金针Red date 红枣Water chestnuts 荸荠罐头Mu-er 木耳Dried shrimps 虾米Cashewnuts 腰果西餐名称中英文对照表西式自助餐Western buffet西式冷餐Western buffet冷餐buffet1.冷菜cold dish1)沙拉salad沙拉salad色拉salad火腿沙拉ham salad鸡沙拉chicken salad鸡脯沙拉chicken-breast salad鸡丝沙拉shredded chicken salad鸡蛋沙拉egg salad鱼片沙拉fish salad虾仁沙拉shrimp salad大虾沙拉prawn salad蟹肉沙拉crab salad素沙拉vegetable salad蔬菜沙拉vegetable salad鲜蔬菜沙拉fresh vegetable salad黄瓜沙拉cucumber salad鲜黄瓜沙拉fresh cucumber salad奶油黄瓜沙拉cucumber salad with cream西红柿黄瓜沙拉cucumber salad with tomato 西红柿沙拉tomato salad甜菜沙拉beetroot salad红菜头沙拉beetroot salad沙拉油salad dressing; mayonnaise沙拉酱salad dressing; mayonnaise2)肉meat冷杂拌肉cold mixed meat冷什锦肉cold mixed meat冷肉拼香肠cold meat and sausage冷火腿蔬菜cold ham with vegetables什锦肉冻mixed meat jelly肝泥mashed liver; live paste牛肝泥mashed ox liver; ox liver paste牛脑泥mashed ox brain; ox brain paste冷烤牛肉cold roast beef冷烤里脊cold roast fillet冷烤羔羊腿cold roast lamb leg冷烤猪肉cold roast pork冷烩茶肠cold stewed sausage冷茶肠cold sausage奶酪cheese3)鱼fish红烩鱼片stewed fish slices with brown sauce茄汁烩鱼片stewed fish slices with tomato sauce 鸡蛋鲱鱼泥子minced herring with eggs鸡蛋托鲱鱼herring on eggs熏鲱鱼smoked herring熏鲤鱼smoked carp沙丁油鱼sardines鱼肉冻fish jelly酿馅鱼stuffed fish红鱼子酱red caviar黑鱼子酱black caviar大虾泥minced prawns蟹肉泥minced crab meat4)家禽poultry鸡肉冻chicken jelly; chicken in aspic水晶鸡chicken in aspic鸡肉泥minced chicken meat; chicken paste鸡肝泥minced chicken liver; chicken liver paste鸭肝泥minced duck liver; duck liver paste酿馅鸡蛋stuffed eggs奶酪酿馅鸡蛋stuffed eggs with cheese酿馅鸡stuffed chicken冷烤油鸡蔬菜cold roast chicken with vegetables冷烤火鸡cold roast turkey冷烤山鸡cold roast pheasant冷烤野鸡cold roast pheasant冷烤鸭cold roast duck冷烤野鸭cold roast wild duck烤鸭冻粉roast duck jelly冷烤鹅cold roast goose冷烤野鹅cold roast wild goose5)素菜vegetable dish什锦蔬菜assorted vegetables红烩茄子stewed egg-plant brown sauce酿青椒stuffed green pepper酿西红柿stuffed tomato酸蘑菇sour mushrooms酸黄瓜sour cucumbers; pickled cucumbers泡菜pickled cabbage; sour and sweet cabbage2.热小菜appetizers奶油烩香肠stewed sausage with cream红烩灌肠stewed sausage with brown sauce红酒汁烩腰花stewed kidney with red wine；kidney with red wine 奶油烩腰花stewed kidney with cream; kidney with cream芥末煎火腿豌豆fried ham and peas with mustard奶油煎火腿豌豆fried ham and peas with cream奶油汁煎牛肝fried liver with cream sauce; liver with cream sauce 鸡蛋汁煎鲱鱼fried herring with egg sauce奶酪口蘑烤鱼fish au gratin奶酪口蘑烤蟹肉crab meat au gratin奶油奶酪口蘑烤蟹肉crab meat au gratin with cream清煎鸡蛋fried eggs火腿煎蛋fried eggs with ham; ham and eggs火腿蛋fried eggs with ham; ham and eggs咸肉煎蛋fried eggs with bacon; bacon and eggs香肠煎蛋fried eggs with sausage; sausage and eggs清炒鸡蛋omelette/omelet香肠炒蛋sausage omelette/omelet火腿炒蛋ham omeletter/omelet番茄炒蛋tomato omelette/omelet菜花沙蛋cauliflower omelette/omelet豌豆炒蛋green peas omelette/omelet; omelette/omelet with green peas鲜蘑炒蛋mushroom omelette/omelet; omelette/omelet with mushrooms果酱炒蛋jam omelette/omelet; omelette/omelet with jam3.汤soup清汤light soup; clear soup; consomme浓汤thick soup; potage肉汤broth奶油火腿汤creamed ham soup; ham soup with cream奶油鸡茸汤creamed mashed chicken soup; mashed chicken soup with cream 奶油蟹肉汤creamed crab meat soup; crab meat soup with cream奶油口蘑解肉汤creamed mushroom soup with crab meat奶油大虾汤creamed prawn soup; prawn soup with cream奶油鲍鱼汤creamed abalone soup; abalone soup with cream奶油龙须菜汤creamed asparagus soup; asparagus soup with cream奶油芦笋汤creamed asparagus soup; asparagus soup with cream奶油菜花汤creamed cauliflower soup; cauliflower soup with cream奶油口蘑汤creamed mushroom soup; mushroom soup with cream奶油口蘑菜花汤creamed mushroom soup with cauliflower奶油西红柿汤creamed tomato soup; tomato soup with cream奶油蕃茄汤creamed tomato soup; tomato soup with cream奶油菠菜汤creamed spinach soup; spinach soup with cream奶油菠菜泥汤creamed mashed spinach soup; mashed spinach soup with cream奶油豌豆汤creamed peas soup; peas soup with cream奶油豌豆泥汤creamed mashed peas soup; mashed peas soup with cream 肉杂拌汤mixed meat soup牛尾汤ox-tail soup牛肉丸子汤beef balls soup牛肉蔬菜汤beef soup with vegetables牛肉茶beef tea冷牛肉茶cold beef tea鸡汤chicken soup口蘑鸡汤chicken soup with mushrooms番茄鸡汤chicken soup with tomato鸡腿蔬菜汤chicken leg soup with vegetables咖哩鸡丁汤curry chicken cubes soup鸡块汤chicken chips soup鸡块面条汤noodles soup with chicken chips鸡块大米汤rice soup with chicken chips高加索鸡块汤chicken soup a la Caucasus鸡球蔬菜汤chicken meatballs soup with vegetables鸡杂汤chicken giblets soup鸡杂菠菜汤chicken giblets soup with spinach鱼汤fish soup家常鱼汤fish soup in home style红鱼汤fish soup with tomato红菜汤borsch蔬菜汤vegetables soup; soup with vegetables丸子蔬菜汤meat balls soup with vegetables酸菜汤sour cabbage soup龙须菜汤soup with asparagus葱头汤onion soup洋葱汤onion soup西红柿汤tomato soup番茄汤tomato soup白豆汤white beam soup豌豆汤pea soup。

给朋友介绍中国菜的英语作文

给朋友介绍中国菜的英语作文English:Chinese cuisine is incredibly diverse and rich in flavors, making it one of the most popular cuisines in the world. From spicy Sichuan dishes to delicate Cantonese dim sum, there is something to suit every palate. One of the most iconic Chinese dishes is Peking duck, with its crispy skin and tender meat served with pancakes, spring onions, and hoisin sauce. Another favorite is dumplings, filled with various ingredients such as pork, shrimp, or vegetables, and can be steamed, boiled, or pan-fried. For those looking for a healthier option, there are plenty of stir-fried vegetable dishes that are packed with nutrients and flavor. Chinese cuisine also features a wide variety of noodles, from thick and chewy hand-pulled noodles to thin and delicate rice noodles enjoyed in soups, stir-fries, or cold salads. Overall, Chinese cuisine offers a delightful mix of textures, flavors, and cooking techniques that are sure to impress anyone trying it for the first time.Translated content:中国菜系种类繁多，口味丰富多样，因此成为世界上最受欢迎的美食之一。

中国菜品英文介绍

中国菜品英文介绍Chinese cuisine is renowned for its diverse culinary traditions, with a wide range of dishes that cater to different tastes and preferences. Here are some popular Chinese dishes with their English descriptions:1. Gong Bao Chicken: This dish is a classic Sichuan cuisine, featuring diced chicken stir-fried with peanuts, vegetables, and chili peppers. It offers a perfect blend of sweet, sour, and spicy flavors.2. Mapo Tofu: Hailing from the Sichuan province, Mapo Tofu is a spicy and numbing dish prepared with silky tofu, minced pork, fermented black beans, and a fiery chili oil-based sauce. It is known for its rich flavor and tender tofu.3. Peking Duck: Peking Duck is a delicacy widely recognized in China and internationally. The dish is characterized by its crispy skin and tender meat, usually served with thin pancakes, scallions, and sweet bean sauce.4. Dim Sum: Dim Sum is a style of Chinese cuisine that features bite-sized food such as dumplings, buns, and rolls. These small dishes offer a variety of flavors and textures, often served in steamer baskets.5. Kung Pao Shrimp: Originating from Sichuan, Kung Pao Shrimp is a stir-fried dish that combines succulent shrimp, peanuts, chili peppers, and Sichuan peppers. It is known for its bold and spicy taste.6. Sweet and Sour Pork: This dish is a staple in Cantonese cuisine. It consists of deep-fried pork chunks coated in a tangy sauce made from vinegar, sugar, ketchup, and various spices. The contrasting flavors of sweet and sour create a delightful taste.7. Yangzhou Fried Rice: Yangzhou Fried Rice is a popular fried rice dish that includes ingredients like egg, shrimp, ham, scallions, and various vegetables. It incorporates a balance of flavors with soy sauce, giving it a savory taste.8. Ma Po Eggplant: This vegetarian-friendly dish is a variation of the famous Mapo Tofu. It features diced eggplant cooked in a spicy and flavorful sauce, often garnished with minced garlic and fresh herbs.These are just a few examples of the wide range of Chinese dishes available. Each region in China has its own distinct cuisine, offering an exciting array of flavors and ingredients to explore.。

中式菜肴知识点总结英文

中式菜肴知识点总结英文Regional DiversityChinese cuisine is incredibly diverse, with each region of China having its own distinct flavors and cooking styles. Some of the most prominent regional cuisines include:- Cantonese cuisine: Known for its use of fresh ingredients, steaming, and stir-frying techniques. Cantonese cuisine is also famous for its dim sum, a style of small plates served with tea.- Sichuan cuisine: Characterized by its bold and spicy flavors, Sichuan cuisine uses a liberal amount of chili peppers, Sichuan peppercorns, and garlic. Popular dishes include mapo tofu, kung pao chicken, and hot pot.- Hunan cuisine: Similar to Sichuan cuisine in its use of spiciness, Hunan cuisine is known for its bold flavors and use of smoked and cured meats. Popular dishes include spicy beef and vinegar fish.- Shandong cuisine: Known for its emphasis on seafood and wheat-based dishes, Shandong cuisine is considered one of China's "Four Great Traditions" of cooking. Popular dishes include sweet and sour carp and braised sea cucumber.- Fujian cuisine: Famous for its delicate and light flavors, Fujian cuisine emphasizes seafood, soups, and braising techniques. Popular dishes include Buddha Jumps Over the Wall and lychee pork.- Jiangsu cuisine: Characterized by its use of sweetness and lightness, Jiangsu cuisine is known for its elegant presentation and attention to the quality of ingredients. Popular dishes include crystal shrimp, squirrel-shaped mandarin fish, and Yangzhou fried rice.Cooking TechniquesChinese cuisine is renowned for its intricate cooking techniques, which include stir-frying, steaming, boiling, braising, and roasting. Each cooking technique is carefully tailored to bring out the unique flavors and textures of the ingredients. Some of the most important cooking techniques in Chinese cuisine include:- Stir-frying: This technique involves quickly cooking ingredients in a hot wok with a small amount of oil. It is commonly used in Sichuan and Cantonese cuisine to create dishes with a crispy texture and vibrant flavors.- Steaming: Steaming is a popular cooking method in Cantonese cuisine, as it helps to preserve the natural flavors and nutrients of the ingredients. Popular steamed dishes include fish, buns, and dim sum.- Boiling: Boiling is commonly used to prepare soups and broths in Chinese cuisine. It is a simple and versatile cooking technique that allows for the extraction of flavors from ingredients such as meats, vegetables, and herbs.- Braising: This technique involves cooking ingredients in a flavorful liquid at a low temperature for an extended period of time. It is commonly used in Shandong and Jiangsu cuisine to create rich and savory dishes such as red-braised pork and braised spare ribs.- Roasting: Roasting is a popular cooking technique in northern Chinese cuisine, where it is used to prepare dishes such as Peking duck and char siu pork. It involves cooking ingredients in a hot oven or over an open flame to create a crispy exterior and tender interior.Popular DishesChinese cuisine is home to a wide array of popular dishes that have gained international recognition for their delicious flavors and unique textures. Some of the most beloved Chinese dishes include:- Kung pao chicken: A classic Sichuan dish made with diced chicken, peanuts, and chili peppers. It is known for its bold and spicy flavors, as well as its satisfying combination of crunchy and tender textures.- Mapo tofu: A famous Sichuan dish made with silken tofu and minced meat, cooked in a spicy and numbing sauce. It is renowned for its complex flavors and addictive combination of soft and silky tofu and bold spiciness.- Peking duck: An iconic dish from Beijing made with succulent roast duck, crispy skin, and steamed pancakes. Peking duck is known for its crispy exterior, tender meat, and flavorful hoisin sauce.- Dim sum: A style of small plates served with tea, dim sum is a staple of Cantonese cuisine. Popular dim sum dishes include siu mai, har gow, and char siu bao, all of which are known for their delicate flavors and intricate wrapping techniques.- Hot pot: A communal dining experience in which diners cook various ingredients in a simmering pot of broth at the table. Hot pot is popular throughout China and is known for its interactive nature and variety of meats, seafood, and vegetables.- Sichuan hot and sour soup: A spicy and tangy soup made with pork, tofu, mushrooms, and a flavorful broth. Sichuan hot and sour soup is known for its complex flavors and satisfying combination of sourness and spiciness.- Xiao long bao: A type of soup dumpling from Shanghai filled with a flavorful broth and savory pork filling. Xiao long bao is known for its delicate skins, rich broth, and tender meat filling.- Sweet and sour pork: A popular Chinese-American dish made with crispy pork, bell peppers, and pineapples in a tangy sweet and sour sauce. Sweet and sour pork is known for its vibrant colors and contrasting flavors.In conclusion, Chinese cuisine is a rich tapestry of flavors, ingredients, and cooking techniques that has captivated food lovers around the world. With its regional diversity, intricate cooking techniques, and popular dishes, Chinese cuisine offers something for every palate. Whether you are craving the bold flavors of Sichuan cuisine, the delicate dim sum of Cantonese cuisine, or the elegance of Jiangsu cuisine, there is a wealth of Chinese culinary delights waiting to be explored. So the next time you are in the mood for a delicious and satisfying meal, consider trying one of the many iconic dishes that Chinese cuisine has to offer.。

中国菜烧法英文介绍

中国菜烧法英文介绍Chinese cuisine is renowned for its diverse and delicious flavors. The cooking methods used in Chinese cuisine are often characterized by quick stir-frying, slow braising, and various other techniques that aim to preserve the natural flavors of the ingredients. Here are a few traditional Chinese cooking methods:1. Stir-Frying (炒): This is a commonly used cooking technique in Chinese cuisine. It involves quickly frying ingredients in a hot wok with oil, while continuously stirring them. Stir-frying allows for quick cooking while retaining the natural textures and flavors of ingredients such as vegetables, meat, and seafood.2. Deep-Frying (炸): Deep-frying is another popular Chinese cooking method, especially for snacks and appetizers. Ingredients are submerged in hot oil to achieve a crispy and golden exterior while sealing in the moisture. This technique is commonly used for making dishes like spring rolls, dumplings, and crispy chicken.3. Steaming (蒸): Steaming is a healthy and gentle cooking method that is commonly used for fish, vegetables, and dumplings. Ingredients are placed in a covered steamer, and steam is generated from boiling water underneath. Steaming retains the natural flavors and textures of the ingredients without the need for excessive oil or seasonings.4. Braising (煨): Braising is a slow-cooking method that involves first searing ingredients and then simmering them in a flavorful liquid. This technique is used for tougher cuts of meat and allowsthe flavors to deeply penetrate the ingredients. Commonly braised dishes in Chinese cuisine include red-cooked pork belly and braised beef noodles.5. Boiling (煮): Boiling is a straightforward cooking method used for soups, stews, and noodles. Ingredients are cooked in a boiling liquid until they are tender and fully cooked. The boiling method allows for ingredients to absorb the flavors of the broth or stock, resulting in rich and flavorful dishes.These are just a few examples of the cooking methods used in Chinese cuisine. The combination of these techniques, along with a wide variety of seasonings and ingredients, contribute to the diversity and popularity of Chinese food around the world.。

中式烹饪方法的英语表达

中式烹饪方法的英语表达中式烹饪方法有很多种，以下是一些常见的中式烹饪方法及其英语表达：1. 炒(Stir-Fry)：-投入热锅，迅速翻炒食材。

- Heat the wok, and stir-fry the ingredients quickly.2. 煮(Boil)：-把食材放入开水中烹饪。

- Cook the ingredients by boiling them in hot water.3. 炖(Stew)：-用小火慢慢烹饪，使食材入味。

- Slow-cook the ingredients over low heat to allow them to absorb flavors.4. 蒸(Steam)：-将食材放在蒸笼中，利用蒸汽进行烹饪。

- Place the ingredients in a steamer and cook them using steam.5. 烧(Braise)：-先煎或炸后，用汤汁慢慢烹饪。

- First sear or fry, then cook slowly in a flavorful liquid.6. 炸(Deep-Fry)：-将食材浸入热油中炸至金黄酥脆。

- Submerge the ingredients in hot oil until they are golden and crispy.7. 烤(Roast)：-把食材放入烤箱或烤架上，用热空气烹饪。

- Cook the ingredients in an oven or on a grill using hot air.8. 涮(Hot Pot/Shabu Shabu)：-在热锅中涮食材，然后蘸酱食用。

- Swirl the ingredients in a hot pot and then dip them in sauce before eating.9. 凉拌(Cold Toss)：-将食材和调味料拌在一起，通常是凉的。

中国八大菜系英文介绍

For personal use only in study and research; notfor commercial use中国八大菜系英文介绍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。

Ⅰ.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。

介绍中餐内容模板英文作文

介绍中餐内容模板英文作文英文回答：Introduction to Chinese Cuisine: A Culinary Journey。

Chinese cuisine, an integral part of Chinese culture, has been celebrated globally for its vast array of flavors, techniques, and ingredients. With over 8 culinarytraditions and over 100 regional cuisines, it offers an incredible diversity that reflects the rich history and geography of China.Chinese cuisine is characterized by its extensive use of fresh ingredients, including vegetables, meats, and seafood. These ingredients are often stir-fried, steamed, or boiled, preserving their natural flavors. Additionally, Chinese cooking emphasizes the harmonious balance of five fundamental flavors: sweet, sour, bitter, spicy, and salty.The eight culinary traditions of Chinese cuisine areknown as the "Eight Great Cuisines" (八大菜系). These traditions include:Shandong Cuisine (鲁菜): Known for its seafood and emphasis on fresh ingredients.Fujian Cuisine (闽菜): Emphasizes seafood, especially shellfish, and uses a variety of sauces and flavors.Jiangsu Cuisine (苏菜): Focuses on delicate flavors and uses a wide range of ingredients, including seafood, river fish, and vegetables.Zhejiang Cuisine (浙菜): Features fresh seafood and vegetables, as well as fermented foods.Anhui Cuisine (徽菜): Known for its use of mountain ingredients, such as bamboo shoots and mushrooms.Hunan Cuisine (湘菜): Renowned for its spicy flavors and use of chili peppers.Sichuan Cuisine (川菜): Also known for its spiciness,as well as its use of Sichuan peppercorns.Guangdong Cuisine (粤菜): Known as "Cantonese Cuisine," it is popular worldwide and features a wide range of dishes, including dim sum and Cantonese roast.In addition to the Eight Great Cuisines, Chinesecuisine also boasts a wide range of regional specialties, each with its own unique flavors and ingredients. For example, Peking duck is a famous dish from Beijing, whileXi'an is renowned for its roujiamo (lamb burgers).Conclusion:Chinese cuisine is a testament to the diversity and richness of Chinese culture. With its vast array of flavors, techniques, and ingredients, it offers a culinary journey that is both delicious and fascinating. Whether you are exploring the refined flavors of Jiangsu Cuisine or thespicy delights of Sichuan Cuisine, the world of Chinese gastronomy is sure to captivate your taste buds.中文回答：中国菜肴介绍，一次美食之旅。

用英语怎么介绍中餐菜色

用英语怎么介绍中餐菜色用英语怎么介绍中餐菜色中餐是国人最常吃的菜色，但是你知道如何用英语介绍中餐菜色吗?下面，店铺就为大家送上一些中餐食物英文名称。

豆浆 Soybean milk板条 Flat noodles烧饼 Clay oven rolls榨菜肉丝面 Pork , pickled mustard green noodles油条 Fried bread stick米粉 Rice noodles水饺 (Boiled)dumplings紫菜汤 Seaweed soup馒头teamed buns ，Steamed bread牡蛎汤 Oyster soup饭团 Rice and vegetable roll蛋花汤 Egg & vegetable soup皮蛋 100-year egg鱼丸汤 Fish ball soup咸鸭蛋 Salted duck egg臭豆腐 Stinky tofu (Smelly tofu)稀饭 Rice porridge油豆腐 Oily bean curd白饭 Plain white rice虾球 Shrimp balls糯米饭 Glutinous rice春卷 Spring rolls蛋炒饭 Fried rice with egg蛋卷 Chicken rolls刀削面 Sliced noodles肉丸 Rice-meat dumplings麻辣面 Spicy hot noodles火锅 Hot pot乌龙面 Seafood noodles卤味 braised food豆腐虾T ofu & Shrimps白灼虾Boiled Prawns椒盐虾Spicy Slat Prawns豉椒虾Black Bean Sauce Prawns滑蛋虾Prawns with Eggs油泡虾Crystal Prawns时菜虾Vegetable Prawns四川虾Szechuan Prawns茄汁虾Prawns with Ketchup豉汁炒蚬Clams Black Bean Sauce时菜斑球Vegetable Rock Cod豉汁斑球Black Bean Sauce Rock Cod 椒盐龙利球Pepper Salt Fried Flounder 香煎鲫鱼Pan Fried Fish时菜鲜鱿Vegetable & Squid椒盐鲜鱿Salt and Pepper Squid豉椒鲜鱿Black Bean Sauce Squid酥炸鲜鱿Deep Fried Squid四川鸡Szechuan Chicken宫保鸡Kung Pao Chicken【用英语怎么介绍中餐菜色】。

中国烹饪英语作文

中国烹饪英语作文全文共6篇示例，供读者参考篇1Oh my god, guys! I just learned about Chinese cooking in school and I am so excited to share with you all about it! Chinese cooking is like super cool and awesome because they have so many yummy dishes that are famous all over the world.First of all, let me tell you about some of the basic ingredients that Chinese people use in their cooking. They use stuff like soy sauce, ginger, garlic, and vinegar to make their food taste super delicious. And they also like to use a lot of veggies like cabbage, carrots, and broccoli in their dishes.One of my favorite Chinese dishes is fried rice. It's like rice that is cooked with eggs, veggies, and sometimes even meat. It tastes so good and it's super easy to make at home. All you need is some leftover rice, eggs, and whatever veggies you have in your fridge. Just stir fry everything together in a pan with some soy sauce and you'll have a yummy meal in no time!Another awesome Chinese dish is sweet and sour chicken. It's like crispy chicken that is cooked in a sweet and tangy saucemade with sugar, vinegar, and ketchup. It's so good that I could eat it every day!Chinese cooking is so fun and delicious, guys! I can't wait to try more Chinese recipes at home and impress my family with my cooking skills. I hope you all try some Chinese dishes too and let me know how it goes. Happy cooking, everyone!篇2Title: My Favorite Chinese CuisineHey guys! Today I want to talk about my favorite Chinese cuisine. Chinese food is super yummy and there are so many different dishes to try!One of my favorite Chinese dishes is fried rice. It's so tasty and you can add lots of different ingredients like vegetables, eggs, and even meat. I love how it's all mixed together in one big pan and served hot and fresh.Another yummy dish is dumplings. They are little pockets of deliciousness filled with meat or vegetables. I love dipping them in soy sauce and slurping them up!One traditional Chinese dish that I really enjoy is Peking duck. The skin is super crispy and it's served with pancakes, spring onions, and hoisin sauce. It's so flavorful and delicious!Of course, I can't forget about noodles! Chinese noodles come in all shapes and sizes. I love slurping up a big bowl of noodles with tasty broth and lots of toppings.Chinese cuisine is so diverse and there are so many dishes to try. Whether you like something spicy, sweet, or savory, there is a Chinese dish for everyone.I love trying new Chinese dishes and exploring the flavors of this amazing cuisine. What's your favorite Chinese dish? Let me know in the comments below!篇3I'm going to tell you all about Chinese cooking today! Chinese food is super yummy and there are so many different types of dishes to try. Let me share some of my favorite things about Chinese cooking.First of all, Chinese cooking uses lots of fresh ingredients like vegetables, meats, and seafood. My mom always says that fresh ingredients make the dish taste even better. We have a saying inChinese cooking, "yi cai yi xiang," which means "the more variety of ingredients, the better the flavor." That's why you'll find dishes with a mix of textures and flavors like sweet and sour or spicy and savory.Next, Chinese cooking has a long history and is influenced by different regions and cultures. Each region in China has its own style of cooking and specialty dishes. For example, Sichuan cuisine is known for its spicy and flavorful dishes, while Cantonese cuisine focuses on fresh ingredients and subtle flavors. It's so cool how Chinese cooking has evolved over thousands of years!Another thing I love about Chinese cooking is the cooking techniques. Have you ever seen a chef use a wok? It's like a big round pan that gets really hot and cooks food quickly. Stir-frying is a common cooking technique in Chinese cuisine because it keeps the ingredients crispy and flavorful. There are also techniques like steaming, braising, and deep-frying that give dishes their unique taste and texture.Lastly, Chinese cooking is all about balance. In traditional Chinese medicine, food is seen as a way to keep the body healthy and in harmony. That's why Chinese dishes often have a mix of different flavors like sweet, sour, bitter, salty, and spicy. Bybalancing these flavors, Chinese chefs create dishes that are not only delicious but also good for your body.So that's just a little taste of what Chinese cooking is all about. I hope you'll try some Chinese dishes and explore the amazing flavors and traditions of Chinese cuisine. Happy cooking!篇4Hello everyone! Today I want to talk about Chinese cooking. Chinese cooking is really cool and delicious. There are so many different kinds of Chinese food, like dumplings, noodles, fried rice, and so much more!One of my favorite Chinese dishes is fried rice. Fried rice is made with rice, eggs, vegetables, and sometimes meat. It's really tasty and filling. I like to eat it with some soy sauce on top.Another yummy Chinese food is dumplings. Dumplings are little pockets of dough filled with meat or vegetables. I love dipping them in soy sauce or vinegar. They are so delicious!Chinese noodles are also really tasty. There are so many different kinds of noodles, like lo mein, chow mein, and dan dannoodles. They are all yummy in their own way. I like to slurp them up with chopsticks.Chinese cooking has been around for thousands of years, and it's a big part of Chinese culture. People in China love to cook and eat together. It's a way to bond with family and friends.I think that's really cool.I hope you enjoyed learning about Chinese cooking. Maybe you can try making some Chinese food at home. It's fun and delicious! Thank you for reading my essay. Bye-bye!篇5As a primary school student, I want to share with you my thoughts on Chinese cooking. Chinese cooking is super cool because there are so many yummy dishes to try!First, we have to talk about the ingredients. Chinese cooking uses lots of vegetables like bok choy, broccoli, and carrots. We also use meat like chicken, pork, and beef. And don't forget about the sauces like soy sauce, oyster sauce, and hoisin sauce. These ingredients all come together to make delicious Chinese dishes.One of my favorite Chinese dishes is fried rice. It's so tasty and easy to make. You just need some cooked rice, eggs, vegetables, and soy sauce. You can even add some meat if you want. You stir-fry everything together in a hot pan and you've got yourself a yummy meal!Another yummy Chinese dish is dumplings. Dumplings are little pockets of deliciousness filled with meat and vegetables. They are so fun to make because you get to wrap the filling in dough and then steam or fry them. And don't forget about the dipping sauce – it's the best part!Chinese cooking is not just about the taste, it's also about the presentation. Chinese dishes are always so colorful and pretty. We use lots of garnishes like spring onions, sesame seeds, and chili flakes to make the dishes look even more appetizing.In conclusion, Chinese cooking is the best because of the delicious ingredients, easy recipes, and beautiful presentation. I can't wait to cook more Chinese dishes and share them with my friends and family. Let's get cooking!篇6Title: Chinese CookingHi guys! Today I want to talk to you about Chinese cooking. Chinese food is super yummy and there are so many different dishes to try. Let's learn more about it together!First of all, Chinese cooking uses a lot of fresh ingredients like vegetables, meat, and seafood. Some popular vegetables include bok choy, broccoli, and mushrooms. For meat, they might use chicken, pork, or beef. And for seafood, there's fish, shrimp, and squid. Yum!One cool thing about Chinese cooking is that they use a special cooking method called stir-frying. This means cooking food quickly in a hot pan with a little bit of oil. It keeps the food crispy and tasty. You can stir-fry almost anything – veggies, meat, noodles, you name it!Another important part of Chinese cooking is using different sauces and seasonings. Soy sauce, oyster sauce, and hoisin sauce are some common ones. They give the food a delicious flavor that you won't forget.And don't forget about rice! Chinese people eat a lot of rice with their meals. It's fluffy and goes well with all the other dishes. You can have white rice or fried rice, both are super tasty.Overall, Chinese cooking is awesome because it's healthy, delicious, and fun to make. You should definitely try cooking some Chinese dishes at home. Who knows, maybe you'll become a master chef one day! Enjoy your meal!。

中式烹饪英语学习cookingenglish解读

Classic cuisine of SuzhouSuzhou is a paradise for gourmets, with hundreds of years ofculinary experimentation. Suzhou cuisine is light in taste and sweeterthan neighboring Yangzhou’s Huaiyang Cuisine. Each course is individually prepared and the emphasis is on the use of quality ingredients and attention to detail meaning the dishes are all unique in color, aroma, shape and taste.There are many signature dishes ofSuzhou that make up a formal banquetSuzhou style and which are renownedthroughout China. Squirrel-ShapedMandarin Fish is the most famous,legendary both home and abroad. The Mandarin Fish is characterized by its lack of bones and the softness of its meat. The head of the fish, its mouth positioned wide open, and the tail bent upwards, gives the overall look of a squirrel. The fish is also cut into spikes resembling the fur. It is finished with shrimp, dried bamboo shoots and a sweet-and-sour sauce and thus the Squirrel-shaped Mandarin Fish is complete in color, shape, and flavor.The second dish of a typical Suzhou banquet is Whitebait Soup. Whitebait, noted for its soft texture, appears on the Suzhou fish marketevery fall. This light, delicious soup is seasoned with ham, bamboo slices, green vegetable leaves, and includes the whitebait’s liver. Biluo Shelled Shrimps are named after Bi Luo Chun tea, arguably the finest green tea in all of China, which comes from Suzhou. This dish is prepared using the tea to flavor the shrimp, allowing for a unique taste. The fourth dish on any menu is C racking Eel Paste, where rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil having been served immediately after cooking. Watermelon Chicken is a dish that is braised and then marinated by using the watermelon. This allows a combination of both sweet and savory flavors.In addition to these formal banquetdishes, Suzhou also has food from TaihuLake with a difference. With the TaihuLake as a backdrop, you can experiencewhat has come to be known as TaihuBoat Dishes. Taihu Boat Dishes first appeared in the Tang Dynasty, over 1,000 years ago, when rich officials and merchants held banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become a well established tradition in Guangfu town on the eastern bank of the Taihu Lake. There are now 13 magnificent boat restaurants along the fishing harbor offering wide varieties of fresh seafood. S teamed White Fish andWater Shield Soup with Egg Flakes are some of the best known dishes. White fish is a specialty of the Taihu Lake, steamed with shredded ginger and red and green peppers, it is a wonderful dish in texture, look, aroma and of course, taste. Water Shield Soup with Egg Flakes is just as popular, especially as it is a nutritious soup while still being extremely appetizing.Furthermore, Suzhou has various snacks, ideal for a tea or coffee break. They may not appear in large restaurants but you can still find them in ordinary stands or shops. Dragon Head Sweet Potatoes with Sugar Juice, Gorgon Fruit with Osmanthus, Plum Blossom Cakes, and Boiled Lotus Roots with Osmanthus are the best of these unique treats.Sweet fillings are made of sugar, Walnuts, sesame, osmanthusflowers, rosepetals, or jujube paste etc.甜馅可以由糖，胡桃，芝麻，桂花，玫瑰花瓣，或者枣泥做成。

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原拼写方式。
如：豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
馄饨 Wonton
3. 中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。
如：佛跳墙 Fotiaoqiang ( Steamed Abalone with Shark’s Fin and Fish Maw in Broth )
中餐菜品英文翻译的原则和菜系介绍（中英双语）
翻译的原则
中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的
独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：
一、以主料为主，配料或配汁为辅的翻译原则
1. 菜肴的主料和配料
主料（名称/形状）+ with + 配料
葱爆羊肉 Sautéed Lamb Slices with Scallion
七、介词in和with在汤汁、配料中的用法
1. 如主料是浸在汤汁或配料中时，使用in连接。
如：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2. 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。
锅贴 Guotie ( Pan-Fried Dumplings )
窝头 Wotou ( Steamed Corn/Black Rice Bun )
蒸饺 Steamed Jiaozi ( Steamed Dumplings )
油条 Youtiao ( Deep-Fried Dough Sticks )
如：拌双耳 Tossed Black and White Fungus
2. 菜肴的做法、主料和配料
做法(动词过去分词) + 主料（名称/形状）+ 配料
如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas
3. 菜肴的做法、主料和汤汁
做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤汁
如：泡椒鸭丝 Shredded Duck with Pickled Peppers
八、酒类的译法原则
进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒类本身没有英文名称
的，则使用其中文名称的汉语拼音。
4
第一章中餐
Chapter I: Chinese Cuisine
一、中国菜的分类
（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江菜）、徽菜（安徽菜）。从小吃到大餐，中国各地名吃举不胜举，千滋百味的名馔佳肴折射出中国深厚的饮食文化传统
和个性鲜明的地域文化。
In China, different geography, climate, resources,produce and food habits combine to form characteristiclocal cuisines, namely, the "four flavors" and "eight
Classifications of Chinese Cuisine
1. 八大菜系 Eight Famous Cuisines
中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。“四大风味”，是指以鲁（山东）、川（四川）、粤（广东）、淮扬（扬州）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（山东菜）、川菜
汤圆 Tangyuan ( Glutinous Rice Balls )
粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )
元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival )
驴打滚儿 Lǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste )
广东点心 Cantonese Dim Sum
2. 介绍菜肴的创始人（发源地）、主配料及做法
做法（动词过去式）+ 主辅料 + 人名/地名 + Style
如：四川辣子鸡 Spicy Chicken, Sichuan Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
做法（动词过去分词）+ 形状/口感 + 主料 + 配料
如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
四、以人名、地名为主，原料为辅的翻译原则
1. 菜肴的创始人（发源地）和主料
2
人名（地名）+ 主料
如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)
艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffted Bean Drink )
六、可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。
3
如：蔬菜面 Noodles with Vegetables
如：川北凉粉 Tossed Clear Noodles with Chili Sauce
三、以形状、口感为主，原料为辅的翻译原则
1. 菜肴形状或口感以及主配料
形状/口感 + 主料
如：玉兔馒头 Rabbit-Shaped Mantou
脆皮鸡 Crispy Chicken
2. 菜肴的做法、形状或口感、做法以及主配料
如：松仁香菇 Chinese Mushrooms with Pine Nuts
2. 菜肴的主料和配汁
主料 + with / in + 汤汁（Sauce）
如：冰梅凉瓜 Bitter Melon in Plum Sauce
二、以烹制方法为主，原料为辅的翻译原则
1. 菜肴的做法和主料
做法（动词过去分词）+ 主料（名称/形状）
五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则
1. 具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
如：饺子 Jiaozi
包子 Baozi
馒头 Mantou
花卷 Huajuan
烧麦 Shaomai
2. 具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其

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