蛋黄狮子头
海安私房特色菜推荐
海安私房特色菜推荐海安是一个风景秀丽的海滨城市，也是江苏省的一个县级市。
这里以其独特的地理环境和丰富的海产品而闻名，特色菜肴更是数不胜数。
今天我将介绍海安私房特色菜的一些推荐，让您在品味美食的同时，也能领略到海安的魅力。
一、蟹黄狮子头蟹黄狮子头是海安传统美食之一，也是一道让人垂涎欲滴的特色菜。
它的制作方法相对繁琐，但每一口咬下去都能感受到浓郁的蟹黄香味和鲜嫩多汁的狮子头肉质。
蟹黄狮子头是海安的一道代表性菜肴，也是当地宴会和节日的必备佳肴之一。
二、阳澄湖大闸蟹阳澄湖大闸蟹可谓海安的一张名片，被誉为“中华第一蟹”。
阳澄湖的水质和气候条件使得这里产出的大闸蟹肉质饱满、香味浓郁。
无论是清蒸还是红烧，蘸上一点醋，大闸蟹都能给您带来绝对的满足感。
在海安，品尝阳澄湖大闸蟹绝对是一种享受。
三、海参羹海参是海安的特产之一，而海参羹则是海安私房特色菜中的佼佼者。
选用新鲜海参作为主料，搭配鸡骨骨汤精心熬制而成，味道鲜美、营养丰富。
海参羹的特点是汤汁醇厚，海参的口感韧劲十足，每一口都能品味到海鲜的鲜美。
四、沙虫菜豆腐汤沙虫菜豆腐汤是海安私房特色菜中的一道清爽开胃菜。
选用新鲜的豆腐和沙虫菜作为主材料，搭配精制的高汤熬制而成。
汤汁清澈，豆腐嫩滑，搭配上沙虫菜的清香味道，给人一种别样的味觉享受。
尤其是在夏天，一碗凉爽的沙虫菜豆腐汤，绝对能为您带来清凉舒爽的感觉。
五、海鲜炒面海安地处沿海，拥有丰富的海产品资源。
因此，海鲜成为了当地特色菜肴中的主角之一。
海鲜炒面是以新鲜的海鲜为主料，搭配上面条和各种蔬菜一起炒制而成。
面条细嫩爽滑，海鲜的鲜味和甘甜在口中交融，令人回味无穷。
总结：海安私房特色菜丰富多样，每一道菜背后都承载着当地人对美食的热爱和用心。
这些菜肴不仅味道独特，而且展示了海安丰富的海产品资源和传统的烹饪技艺。
无论您是在当地品味特色菜肴，还是在外地品尝海安美食，都能为您带来意想不到的美味体验。
来海安不妨一试这些私房特色菜，您绝对不会失望！。
狮子头制作教程：五花肉、马蹄、鸡蛋
狮子头制作教程：五花肉、马蹄、鸡蛋
狮子头的制作方法如下：
1.准备五花肉1000g、马蹄几个、鸡蛋2只、玉米淀粉20g、料酒适量、姜适
量、葱适量。
买五花肉时，叫卖肉的老板将打肉丝连打三遍。
葱、姜泡水，马蹄去皮切碎备用。
2.肉碎内加盐约6克、胡椒粉少许、糖少许、清水250克、鸡蛋2只、鸡粉
少许、玉米淀粉20克，顺着一个方向搅拌上劲，最后加入马蹄碎搅拌均匀即可。
如果觉得稀不好做，可以将肉末放入冰箱冻一下。
3.砂锅放水，将肉碎做成肉圆放入水中。
4.大火烧开，改小火。
烧开后，上面盖上2片大白菜叶（防止肉圆浮出水
面）。
锅里放少许盐、胡椒粉、料酒，盖上盖小火烧2.5至3小时即可。
5.出锅一只狮子头，烫点青菜芯装饰，加点清汤即可。
以上是狮子头的一种制作方法，具体用料和制作方式可以根据个人口味调整。
如需更多做法，可以阅读菜谱或观看相关视频学习。
中秋节的地方特色美食
中秋节的地方特色美食中秋节是中国传统的重要节日之一，也是家人团聚、共享美食的时刻。
在不同地方，人们会根据当地的风味和习俗，准备各种地方特色的美食。
以下是中国各地中秋节的地方特色美食。
1. 广东月饼：广东的月饼是中秋节的经典美食，也是广东人最喜爱的食品之一。
广东的月饼有多种口味，如莲蓉、豆沙、五仁等，外皮酥脆，内馅浓郁，独特的制作工艺使其成为中秋节必不可少的美食。
此外，广东还有一种特色糕点叫做粤式蛋黄酥，也是中秋节期间赠送亲友的佳品。
2. 重庆火锅：重庆火锅是中秋节期间重庆地区最受欢迎的美食之一。
由于中秋节天气逐渐变凉，人们喜欢聚在一起吃火锅，感受其温暖和欢乐。
重庆火锅以麻辣而闻名，汤底香醇，辣味十足，配以各种食材，如肉片、海鲜、豆腐等，让人们在中秋节的夜晚享受美食的同时增进亲情和友情。
3. 江苏蟹黄狮子头：江苏地区有一道独特的中秋节食品，叫做蟹黄狮子头。
狮子头是一道传统的汉族菜肴，江苏地区的狮子头特色在于添加了鲜蟹黄。
狮子头是由碎猪肉、葱姜末、蟹黄等材料制成，形状像狮子头，肉质鲜嫩，味道鲜美，非常受人们欢迎。
在中秋节时，家人团聚时品尝狮子头，也成为一种风俗习惯。
4. 四川花好月圆：四川地区的中秋节美食有一道特色菜叫做花好月圆。
这道菜名字取自中秋佳节的象征，寓意团圆与美好。
花好月圆是用牛肉、青椒、木耳等制成的，色香味俱佳，口感鲜嫩。
这道菜是中秋节时四川人的家常菜之一，代表了家人团聚、幸福美好的意义。
5. 浙江油炸小圆饼：在浙江地区，人们喜欢在中秋节期间制作和品尝油炸小圆饼。
这是一种传统的甜品，采用面粉等材料制作而成，搭配芝麻和糖作为内陷，制作成小巧可爱的圆饼，外皮金黄酥脆，内馅香甜可口。
油炸小圆饼是中秋节时家庭晚餐或宴会上的招待佳品，也常常作为馈赠亲友的礼物。
中秋节的地方特色美食丰富多样，各地的风味和习俗都体现在这些美食中。
无论是吃月饼、火锅、狮子头、花好月圆还是油炸小圆饼，都是中秋节欢聚一堂、共度团圆之时的美好象征。
红烧狮子头 Braised Pork Balls in Soy Sauce
红烧狮子头Braised Pork Balls in Soy Sauce(用棕色调料炖烂的肉丸)白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage鲍鱼红烧肉：Braised Pork with Abalone鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style豉油皇咸肉：Steamed Preserved Pork in Black Sauce川味小炒：Shredded Pork with Vegetables, Sichuan Style地瓜烧肉：Stewed Diced Pork and Sweet Potatoes东坡方肉：Braised Dongpo Pork冬菜扣肉：Braised Pork with Preserved Vegetables方竹笋炖肉：Braised Pork with Bamboo Shoots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)怪味猪手：Braised Spicy Pig Feet黑椒焗猪手：Baked Pig Feet with Black Pepper红烧狮子头：Stewed Pork Ball in Brown Sauce脆皮乳猪：Crispy BBQ Suckling Pig回锅肉片：Sautéed Sliced Pork with Pepper and Chili木耳肉片：Sautéed Sliced Pork with Black Fungus煎猪柳：Pan-Fried Pork Filet酱烧排骨：Braised Spare Ribs in Brown Sauce酱猪手：Braised Pig Feet in Brown Sauce椒盐肉排：Spare Ribs with Spicy Salt椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt金瓜东坡肉：Braised Dongpo Pork with Melon京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce焗肉排：Baked Spare Ribs咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce腊八豆炒腊肉：Sautéed Preserved Pork with Fermented Soy Beans腊肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles 萝卜干腊肉：Sautéed Preserved Pork with Dried Radish毛家红烧肉：Braised Pork，Mao's Family Style米粉扣肉：Steamed Sliced Pork Belly with Rice Flour蜜汁火方：Braised Ham in Honey Sauce蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce木须肉：Sautéed Sliced Pork, Eggs and Black Fungus南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro砂锅海带炖排骨：Stewed Spare Ribs with Kelp en Casserole砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms什菌炒双脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms手抓琵琶骨：Braised Spare Ribs蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt笋干焖腩肉：Braised Tenderloin (Pork) with Dried Bamboo Shoots台式蛋黄肉：Steamed Pork with Salted Egg Yolk, Taiwan Style碳烧菠萝骨：BBQ Spare Ribs with Pineapple碳烧排骨：BBQ Spare Ribs糖醋排骨：Sweet and Sour Spare Ribs铁板咖喱酱烧骨：Sizzling Spare Ribs with Curry Sauce铁板什锦肉扒：Sizzling Mixed Meat无锡排骨：Fried Spare Ribs, Wuxi Style鲜果香槟骨：Spare Ribs with Champagne and Fresh Fruit咸鱼蒸肉饼：Steamed Pork and Salted Fish Cutlet香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce湘味回锅肉：Sautéed Pork with Pepper, Hunan Style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)孜然寸骨：Sautéed Spare Ribs with Cumin走油蹄膀：Braised Pig's Knuckle in Brown Sauce火爆腰花：Sautéed Pig's Kidney腊肉炒香芹：Sautéed Preserved Pork with Celery梅樱小炒皇：Sautéed Squid with Shredded Pork and Leek糖醋里脊：Fried Sweet and Sour Tenderloin (Lean Meat)鱼香里脊丝：Yu-Shiang Shredded Pork (Sautéed in Spicy Garlic Sauce)珍菌滑炒肉：Sautéed Pork with Mushrooms什烩肉：Roast Pork with Mixed Vegetables芥兰肉：Sautéed Pork with Chinese Broccoli子姜肉：Sautéed Shredded Pork with Ginger Shoots辣子肉：Sautéed Pork in Hot Pepper Sauce咖喱肉：Curry Pork罗汉肚：Pork Tripe Stuffed with Meat水晶肘：Stewed Pork Hock九转大肠：Braised Intestines in Brown Sauce锅烧肘子配饼：Deep-Fried Pork Hock with Pancake两吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces腐乳猪蹄：Stewed Pig Feet with Preserved Tofu豆豉猪蹄：Stewed Pig Feet with Black Bean Sauce木耳过油肉：Fried Boiled Pork with Black Fungus海参过油肉：Fried Boiled Pork with Sea Cucumber蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic红扒肘子：Braised Pork Hock in Brown Sauce芫爆里脊丝：Sautéed Shredded Pork Filet with Coriander酱爆里脊丝配饼：Fried Shredded Pork Filet in Soy Bean Paste with Pancake 溜丸子：Sautéed Fried Meat Balls with Brown Sauce烩蒜香肚丝：Braised Pork Tripe Shreds with Mashed Garlic in Sauce四喜丸子：Four-Joy Meatballs (Meat Balls Braised with Brown Sauce)清炸里脊：Deep-Fried Pork Filet软炸里脊：Soft-Fried Pork Filet尖椒里脊丝：Fried Shredded Pork Filet with Hot Pepper滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce银芽肉丝：Sautéed Shredded Pork with Bean Sprouts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 Pork Tripe Slices with Chili芫爆肚丝：Sautéed Pork Tripe Slices with Coriander软溜肥肠：Quick-Fried Pork Intestines in Brown Sauce芽菜回锅肉：Sautéed Sliced Pork with Scallion and Bean Sprouts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东坡肘子：Braised Dongpo Pork Hock with Brown Sauce川式红烧肉：Braised Pork，Sichuan Style米粉肉：Steamed Pork with Rice Flour夹沙肉：Steamed Pork Slices with Red Bean Paste青豌豆肉丁：Sautéed Diced Pork with Green Peas蚂蚁上树：Sautéed Vermicelli with Spicy Minced Pork芹菜肉丝：Sautéed Shredded Pork with Celery青椒肉丝：Sautéed Shredded Pork with Green Pepper扁豆肉丝：Sautéed Shredded Pork and French Beans冬笋炒肉丝：Sautéed Shredded Pork with Bamboo Shoots炸肉茄合：Deep-Fried Eggplant with Pork Stuffing脆皮三丝卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots 烤乳猪：Roasted Suckling Pig红烧蹄筋：Braised Pig Tendon in Brown Sauce清蒸猪脑：Steamed Pig Brains蛋煎猪脑：Scrambled Eggs with Pig Brains菜远炒排骨：Sautéed Spare Ribs with Greens椒盐排骨：Crispy Spare Ribs with Spicy Salt芋头蒸排骨：Steamed Spare Ribs with Taro蝴蝶骨：Braised Spare Ribs无骨排：BBQ Spare Ribs Off the Bone辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce酒醉排骨：Spare Ribs in Wine Sauce无骨排：BBQ Boneless Spare Ribs香辣猪扒：Grilled Pork with Spicy Sauce云腿芥菜胆：Sautéed Chinese Broccoli with Ham板栗红烧肉：Braised Pork with Chestnuts小炒脆骨：Sautéed Gristles酸豆角肉沫：Sautéed Sour Beans with Minced Pork五花肉炖萝卜皮：Braised Streaky Pork with Turnip Peel腊肉红菜苔：Sautéed Preserved Pork with Red Vegetables竹筒腊肉：Steamed Preserved Pork in Bamboo Tube盐煎肉：Fried Pork Slices with Salted Pepper猪肉炖粉条：Braised Pork with Vermicelli芸豆焖猪尾：Braised Pigtails with French Beans干豇豆炖猪蹄：Braised Pig Feet with Dried Cowpeas豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce蛋黄狮子头：Stewed Meat Ball with Egg Yolk牛肉类BeefXO酱炒牛柳条：Sautéed Beef Filet in XO Sauce爆炒牛肋骨：Sautéed Beef Ribs彩椒牛柳：Sautéed Beef Filet with Bell Peppers白灼肥牛：Scalded Beef菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce 菜心扒牛肉：Grilled Beef with Shanghai Greens川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style葱爆肥牛：Sautéed Beef with Scallion番茄炖牛腩：Braised Beef Brisket with Tomato干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms罐焖牛肉：Stewed Beef en Casserole锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce锅仔萝卜牛腩：Stewed Beef Brisket with Radish杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper黑椒牛柳：Sautéed Beef Filet with Black Pepper黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper黑椒牛柳条：Sautéed Beef Filet with Black Pepper黑椒牛排：Pan-Fried Beef Steak with Black Pepper红酒烩牛尾：Braised Oxtail in Red Wine胡萝卜炖牛肉：Braised Beef with Carrots姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic牛腩煲：Braised Beef Brisket en Casserole清汤牛丸腩：Consommé of Beef Balls山药牛肉片：Sautéed Sliced Beef with Yam石烹肥牛：Beef with Chili Grilled on Stone Plate时菜炒牛肉：Sautéed Beef with Seasonal Vegetable水煮牛肉：Poached Sliced Beef in Hot Chili Oil酥皮牛柳：Crispy Beef Filet铁板串烧牛肉：Sizzling Beef Kebabs铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya铁板牛肉：Sizzling Beef Steak土豆炒牛柳条：Sautéed Beef Filet with Potatoes豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms鲜椒牛柳：Sautéed Beef Filet with Bell Peppers豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro 香芋烩牛肉：Braised Beef with Taro小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper小笋烧牛肉：Braised Beef with Bamboo Shoots洋葱牛柳丝：Sautéed Shredded Beef with Onion腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts中式牛柳：Beef Filet with Tomato Sauce, Chinese Style中式牛排：Beef Steak with Tomato Sauce, Chinese Style孜然烤牛肉：Grilled Beef with Cumin孜然辣汁焖牛腩：Braised Beef Brisket with Cumin家乡小炒肉：Sautéed Beef Filet, Country Style青豆牛肉粒：Sautéed Diced Beef with Green Beans豉油牛肉：Steamed Beef in Black Bean Sauce什菜牛肉：Sautéed Beef with Mixed Vegetables鱼香牛肉：Yu-Shiang Beef (Sautéed with Spicy Garlic Sauce) 芥兰牛肉：Sautéed Beef with Chinese Broccoli雪豆牛肉：Sautéed Beef with Snow Peas青椒牛肉：Sautéed Beef with Pepper and Onions陈皮牛肉：Beef with Dried Orange Peel干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style湖南牛肉：Beef, Hunan Style子姜牛肉：Sautéed Shreded Beef with Ginger Shoots芝麻牛肉：Sautéed Beef with Sesame辣子牛肉：Sautéed Beef in Hot Pepper Sauce什锦扒牛肉：Beef Tenderloin with Mixed Vegetables红烧牛蹄筋：Braised Beef Tendon in Brown Sauce三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables西兰花牛柳：Stir-Fried Beef Filet with Broccoli铁锅牛柳：Braised Beef Filet in Iron Pot白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus豆豉牛柳：Braised Beef Filet in Black Bean Sauce红油牛头：Ox Head with Hot Chili Oil麻辣牛肚：Spicy Ox Tripe京葱山珍爆牛柳：Braised Beef Filet with Scallion阿香婆石头烤肉：Beef BBQ with Spicy Sauce菜远炒牛肉：Sautéed Beef with Greens凉瓜炒牛肉：Sautéed Beef with Bitter Melon干煸牛柳丝：Sautéed Shredded Beef柠檬牛肉：Sautéed Beef with Lemon榨菜牛肉：Sautéed Beef with Pickled Vegetable蒙古牛肉：Sautéed Mongolian Beef椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce荔枝炒牛肉：Sautéed Beef with Litchi野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery堂煎贵族牛肉(制作方法：黑椒汁、香草汁)：Pan-Fried Superior Steak ( with black pepper sauce / vanilla sauce)香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop沾水牛肉：Boiled Beef牛肉炖土豆：Braised Beef with Potatoes清蛋牛肉：Fried Beef with Scrambled Eggs米粉牛肉：Steamed Beef with Rice Flour咖喱蒸牛肚：Steamed Ox Tripe with Curry芫爆散丹：Sautéed Ox Tripe with Coriander羊肉Lamb葱爆羊肉：Sautéed Lamb Slices with Scallion大蒜羊仔片：Sautéed Lamb Filet with Garlic红焖羊排：Braised Lamb Chops with Carrots葱煸羊腩：Sautéed Diced Lamb with Scallion烤羊里脊：Roast Lamb Tenderloin烤羊腿：Roast Lamb Leg卤酥羊腿：Pot-Stewed Lamb Leg小炒黑山羊：Sautéed Sliced Lamb with Pepper and Parsley支竹羊肉煲：Lamb with Tofu Skin en Casserole纸包风味羊排：Fried Lamb Chops Wrapped in Paper干羊肉野山菌：Dried Lamb with Wild Truffles手扒羊排：Grilled Lamb Chops烤羔羊：Roasted Lamb蒙古手抓肉：Mongolian Boiled Lamb涮羊肉：Mongolian Hot Pot红烧羊肉：Braised Lamb in Brown Sauce红焖羊肉：Stewed Lamb in Brown Sauce清炖羊肉：Double Boiled Lamb Soup回锅羊肉：Sautéed Spicy Lamb炒羊肚：Sautéed Lamb Tripe烤全羊：Roast Whole Lamb孜然羊肉：Fried Lamb with Cumin羊蝎子：Lamb Spine Hot Pot其他肉类Other Meat茶树菇炒鹿片：Sautéed Venison Filet with Tea Tree Mushrooms馋嘴蛙：Sautéed Bullfrog in Chili Sauce笼仔剁椒牛蛙：Steamed Bullfrog with Chili Pepper泡椒牛蛙：Sautéed Bullfrog with Pickled Peppers麻辣玉兔腿：Sautéed Rabbit with Hot Spicy Sauce炸五丝筒全蝎：Deep-Fried Rolls with Five Shreds Filling and Scorpion 酸辣蹄筋：Hot and Sour Beef Tendon温拌腰片：Spicy Pig Kidney鱼腥草拌米线：Special Rice Noodles辣味红扒鹿筋：Spicy Deer Tendon爽口碧绿百叶：Tasty and Refreshing Ox Tripe炸炒脆鹿柳：Deep-Fried Crispy Deer Filets水煮鹿里脊：Sautéed Deer Tenderloin in Hot Chili Oil山城血旺：Sautéed Eel with Duck Blood Curd红烧家兔：Braised Rabbit红烧鹿肉：Braised Venison in Brown Sauce炸麻雀：Fried Sparrow麻辣鹿筋：Braised Spicy Deer Tendon白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌：Mushrooms with Duck Feet拌豆腐丝：Shredded Tofu with Sauce白切鸡：Boiled Chicken with Sauce拌双耳：Tossed Black and White Fungus冰梅凉瓜：Bitter Melon in Plum Sauce冰镇芥兰：Chinese Broccoli with Wasabi朝鲜辣白菜：Korean Cabbage in Chili Sauce朝鲜泡菜：Kimchi陈皮兔肉：Rabbit Meat with Tangerine Flavor川北凉粉：Clear Noodles in Chili Sauce刺身凉瓜：Bitter Melon with Wasabi豆豉多春鱼：Shisamo in Black Bean Sauce夫妻肺片：Pork Lungs in Chili Sauce干拌牛舌：Ox Tongue in Chili Sauce干拌顺风：Pig Ear in Chili Sauce怪味牛腱：Spiced Beef Shank红心鸭卷：Sliced Duck Rolls with Egg Yolk姜汁皮蛋：Preserved Eggs in Ginger Sauce酱香猪蹄：Pig Feet Seasoned with Soy Sauce酱肘花：Sliced Pork in Soy Sauce金豆芥兰：Chinese Broccoli with Soy Beans韭黄螺片：Sliced Sea Whelks with Hotbed Chives老北京豆酱：Traditional Beijing Bean Paste老醋泡花生：Peanuts Pickled in Aged Vinegar凉拌金针菇：Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳：Celery with White Fungus卤水大肠：Marinated Pork Intestines卤水豆腐：Marinated Tofu卤水鹅头：Marinated Goose Heads卤水鹅翼：Marinated Goose Wings卤水鹅掌：Marinated Goose Feet卤水鹅胗：Marinated Goose Gizzard卤水鸡蛋：Marinated Eggs卤水金钱肚：Marinated Pork Tripe卤水牛腱：Marinated Beef Shank卤水牛舌：Marinated Ox Tongue卤水拼盘：Marinated Meat Combination卤水鸭肉：Marinated Duck Meat萝卜干毛豆：Dried Radish with Green Soybean麻辣肚丝：Shredded Pig Tripe in Chili Sauce美味牛筋：Beef Tendon蜜汁叉烧：Honey-Stewed BBQ Pork明炉烧鸭：Roast Duck泡菜什锦：Assorted Pickles泡椒凤爪：Chicken Feet with Pickled Peppers皮蛋豆腐：Tofu with Preserved Eggs乳猪拼盘：Roast Suckling Pig珊瑚笋尖：Sweet and Sour Bamboo Shoots爽口西芹：Crispy Celery四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇：Black Mushrooms with Pine Nuts蒜茸海带丝：Sliced Kelp in Garlic Sauce跳水木耳：Black Fungus with Pickled Capsicum拌海螺：Whelks and Cucumber五彩酱鹅肝：Goose Liver with White Gourd五香牛肉：Spicy Roast Beef五香熏干：Spicy Smoked Dried Tofu五香熏鱼：Spicy Smoked Fish五香云豆：Spicy Kidney Beans腌三文鱼：Marinated Salmon盐焗鸡：Baked Chicken in Salt盐水虾肉：Poached Salted Shrimps Without Shell糟香鹅掌：Braised Goose Feet in Rice Wine Sauce酿黄瓜条：Pickled Cucumber Strips米醋海蜇：Jellyfish in Vinegar卤猪舌：Marinated Pig Tongue三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk蛋衣河鳗：Egg Rolls Stuffed with Eel盐水鹅肉：Goose Slices in Salted Spicy Sauce冰心苦瓜：Bitter Melon Salad五味九孔：Fresh Abalone in Spicy Sauce明虾荔枝沙拉：Shrimps and Litchi Salad五味牛腱：Spicy Beef Shank拌八爪鱼：Spicy Cuttlefish鸡脚冻：Chicken Feet Galantine香葱酥鱼：Crispy Crucian Carp in Scallion Oil蒜汁鹅胗：Goose Gizzard in Garlic Sauce黄花素鸡：Vegetarian Chicken with Day Lily姜汁鲜鱿：Fresh Squid in Ginger Sauce桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切：Spicy Marinated Duck松田青豆：Songtian Green Beans色拉九孔：Abalone Salad凉拌花螺：Cold Sea Whelks with Dressing素鸭：Vegetarian Duck酱鸭：Duck Seasoned with Soy Sauce麻辣牛筋：Spicy Beef Tendon醉鸡：Liquor-Soaked Chicken可乐芸豆：French Beans in Coca-Cola桂花山药：Chinese Yam with Osmanthus Sauce豆豉鲫鱼：Crucian Carp with Black Bean Sauce水晶鱼冻：Fish Aspic酱板鸭：Spicy Salted Duck烧椒皮蛋：Preserved Eggs with Chili酸辣瓜条：Cucumber with Hot and Sour Sauce五香大排：Spicy Pork Ribs三丝木耳：Black Fungus with Cucumber and Vermicelle酸辣蕨根粉：Hot and Sour Fern Root Noodles小黄瓜蘸酱：Small Cucumber with Soybean Paste拌苦菜：Mixed Bitter Vegetables蕨根粉拌蛰头：Fern Root Noodles with Jellyfish老醋黑木耳：Black Fungus in Vinegar清香苦菊：Chrysanthemum with Sauce琥珀核桃：Honeyed Walnuts杭州凤鹅：Pickled Goose, Hangzhou Style香吃茶树菇：Spicy Tea Tree Mushrooms琥珀花生：Honeyed Peanuts葱油鹅肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce巧拌海茸：Mixed Seaweed蛋黄凉瓜：Bitter Melon with Egg Yolk龙眼风味肠：Sausage Stuffed with Salty Egg水晶萝卜：Sliced Turnip with Sauce腊八蒜茼蒿：Crown Daisy with Sweet Garlic香辣手撕茄子：Eggplant with Chili Oil酥鲫鱼：Crispy Crucian Carp水晶鸭舌：Duck Tongue Aspic卤水鸭舌：Marinated Duck Tongue香椿鸭胗：Duck Gizzard with Chinese Toon卤水鸭膀：Marinated Duck Wings香糟鸭卷：Duck Rolls Marinated in Rice Wine盐水鸭肝：Duck Liver in Salted Spicy Sauce水晶鹅肝：Goose Liver Aspic豉油乳鸽皇：Braised Pigeon with Black Bean Sauce 酥海带：Crispy Seaweed脆虾白菜心：Chinese Cabbage with Fried Shrimps 香椿豆腐：Tofu with Chinese Toon拌香椿苗：Chinese Toon with Sauce糖醋白菜墩：Sweet and Sour Chinese Cabbage姜汁蛰皮：Jellyfish in Ginger Sauce韭菜鲜桃仁：Fresh Walnuts with Leek花生太湖银鱼：Taihu Silver Fish with Peanuts生腌百合南瓜：Marinated Lily Bulbs and Pumpkin 酱鸭翅：Duck Wings Seasoned with Soy Sauce萝卜苗：Turnip Sprouts八宝菠菜：Spinach with Eight Delicacies竹笋青豆：Bamboo Shoots and Green Beans凉拌苦瓜：Bitter Melon in Sauce芥末木耳：Black Fungus with Mustard Sauce炸花生米：Fried Peanuts小鱼花生：Fried Silver Fish with Peanuts德州扒鸡：Braised Chicken, Dezhou Style清蒸火腿鸡片：Steamed Sliced Chicken with Ham熏马哈鱼：Smoked Salmon家常皮冻：Pork Skin Aspic大拉皮：Tossed Mung Clear Noodles in Sauce蒜泥白肉：Pork with Garlic Sauce鱼露白肉：Boiled Pork in Anchovy Sauce酱猪肘：Pork Hock Seasoned with Soy Sauce酱牛肉：Beef Seasoned with Soy Sauce红油牛筋：Beef Tendon in Chili Sauce卤牛腩：Marinated Beef Brisket in Spiced Sauce泡椒鸭丝：Shredded Duck with Pickled Peppers拌茄泥：Mashed Eggplant with Garlic糖拌西红柿：Tomato Slices with Sugar糖蒜：Sweet Garlic腌雪里蕻：Pickled Potherb Mustard凉拌黄瓜：Cucumber in Sauce饺子Jiaozi包子Baozi馒头Mantou豆腐To-fu麻婆豆腐MaPoTo-fu佛跳墙Fotiaoqiang(SteamedAbalonewithShark’sFinandFishMaw)锅贴Guotie(Pan-friedDumpling)馄饨Wonton宫保鸡丁KungPaoCkicken“蓝花珍品二锅头” Lanhua Zhe npinErguotou“红星珍品二锅头” RedStar ZhenpinErguotou“剑南春” Jiannanchun“蒙古王” MongolianKing“二锅头” ErGuoTou“珍品二锅头” “ZhenpinErguotou“精装二锅头” Hongxingerguotou清蒸童子鸡SteamedPullet夫妻肺片Beef and Ox Tripe in Chili Sauce(泡在辣椒酱里的牛肉和牛内脏) 红烧狮子头Braised Pork Balls in Soy Sauce(用棕色调料炖烂的肉丸)。
中英文菜单(全)
奥运英语小百科：《中文菜单英文译法》中餐Chinese Food冷菜类Cold Dishes白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette白灵菇扣鸭掌：Mushrooms with Duck Feet拌豆腐丝：Shredded Tofu with Sauce白切鸡：Boiled Chicken with Sauce拌双耳：Tossed Black and White Fungus冰梅凉瓜：Bitter Melon in Plum Sauce冰镇芥兰：Chinese Broccoli with Wasabi朝鲜辣白菜：Korean Cabbage in Chili Sauce朝鲜泡菜：Kimchi陈皮兔肉：Rabbit Meat with Tangerine Flavor川北凉粉：Clear Noodles in Chili Sauce刺身凉瓜：Bitter Melon with Wasabi豆豉多春鱼：Shisamo in Black Bean Sauce夫妻肺片：Pork Lungs in Chili Sauce干拌牛舌：Ox Tongue in Chili Sauce干拌顺风：Pig Ear in Chili Sauce怪味牛腱：Spiced Beef Shank红心鸭卷：Sliced Duck Rolls with Egg Yolk姜汁皮蛋：Preserved Eggs in Ginger Sauce酱香猪蹄：Pig Feet Seasoned with Soy Sauce酱肘花：Sliced Pork in Soy Sauce金豆芥兰：Chinese Broccoli with Soy Beans韭黄螺片：Sliced Sea Whelks with Hotbed Chives 老北京豆酱：Traditional Beijing Bean Paste老醋泡花生：Peanuts Pickled in Aged Vinegar凉拌金针菇：Golden Mushrooms and Mixed Vegetables凉拌西芹云耳：Celery with White Fungus卤水大肠：Marinated Pork Intestines卤水豆腐：Marinated Tofu卤水鹅头：Marinated Goose Heads卤水鹅翼：Marinated Goose Wings卤水鹅掌：Marinated Goose Feet卤水鹅胗：Marinated Goose Gizzard卤水鸡蛋：Marinated Eggs卤水金钱肚：Marinated Pork Tripe卤水牛腱：Marinated Beef Shank卤水牛舌：Marinated Ox Tongue卤水拼盘：Marinated Meat Combination卤水鸭肉：Marinated Duck Meat萝卜干毛豆：Dried Radish with Green Soybean麻辣肚丝：Shredded Pig Tripe in Chili Sauce美味牛筋：Beef Tendon 蜜汁叉烧：Honey-Stewed BBQ Pork明炉烧鸭：Roast Duck泡菜什锦：Assorted Pickles泡椒凤爪：Chicken Feet with Pickled Peppers皮蛋豆腐：Tofu with Preserved Eggs乳猪拼盘：Roast Suckling Pig珊瑚笋尖：Sweet and Sour Bamboo Shoots爽口西芹：Crispy Celery四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus松仁香菇：Black Mushrooms with Pine Nuts蒜茸海带丝：Sliced Kelp in Garlic Sauce跳水木耳：Black Fungus with Pickled Capsicum拌海螺：Whelks and Cucumber五彩酱鹅肝：Goose Liver with White Gourd五香牛肉：Spicy Roast Beef五香熏干：Spicy Smoked Dried Tofu五香熏鱼：Spicy Smoked Fish五香云豆：Spicy Kidney Beans腌三文鱼：Marinated Salmon盐焗鸡：Baked Chicken in Salt盐水虾肉：Poached Salted Shrimps Without Shell糟香鹅掌：Braised Goose Feet in Rice Wine Sauce 酿黄瓜条：Pickled Cucumber Strips米醋海蜇：Jellyfish in Vinegar卤猪舌：Marinated Pig Tongue三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk蛋衣河鳗：Egg Rolls Stuffed with Eel盐水鹅肉：Goose Slices in Salted Spicy Sauce冰心苦瓜：Bitter Melon Salad五味九孔：Fresh Abalone in Spicy Sauce明虾荔枝沙拉：Shrimps and Litchi Salad五味牛腱：Spicy Beef Shank拌八爪鱼：Spicy Cuttlefish鸡脚冻：Chicken Feet Galantine香葱酥鱼：Crispy Crucian Carp in Scallion Oil蒜汁鹅胗：Goose Gizzard in Garlic Sauce黄花素鸡：Vegetarian Chicken with Day Lily姜汁鲜鱿：Fresh Squid in Ginger Sauce桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice卤鸭冷切：Spicy Marinated Duck松田青豆：Songtian Green Beans色拉九孔：Abalone Salad凉拌花螺：Cold Sea Whelks with Dressing素鸭：Vegetarian Duck酱鸭：Duck Seasoned with Soy Sauce麻辣牛筋：Spicy Beef Tendon醉鸡：Liquor-Soaked Chicken可乐芸豆：French Beans in Coca-Cola桂花山药：Chinese Yam with Osmanthus Sauce豆豉鲫鱼：Crucian Carp with Black Bean Sauce水晶鱼冻：Fish Aspic酱板鸭：Spicy Salted Duck烧椒皮蛋：Preserved Eggs with Chili酸辣瓜条：Cucumber with Hot and Sour Sauce五香大排：Spicy Pork Ribs三丝木耳：Black Fungus with Cucumber and Vermicelle酸辣蕨根粉：Hot and Sour Fern Root Noodles小黄瓜蘸酱：Small Cucumber with Soybean Paste 拌苦菜：Mixed Bitter Vegetables蕨根粉拌蛰头：Fern Root Noodles with Jellyfish老醋黑木耳：Black Fungus in Vinegar清香苦菊：Chrysanthemum with Sauce琥珀核桃：Honeyed Walnuts杭州凤鹅：Pickled Goose, Hangzhou Style香吃茶树菇：Spicy Tea Tree Mushrooms琥珀花生：Honeyed Peanuts葱油鹅肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce巧拌海茸：Mixed Seaweed蛋黄凉瓜：Bitter Melon with Egg Yolk龙眼风味肠：Sausage Stuffed with Salty Egg水晶萝卜：Sliced Turnip with Sauce腊八蒜茼蒿：Crown Daisy with Sweet Garlic香辣手撕茄子：Eggplant with Chili Oil酥鲫鱼：Crispy Crucian Carp水晶鸭舌：Duck Tongue Aspic卤水鸭舌：Marinated Duck Tongue香椿鸭胗：Duck Gizzard with Chinese Toon卤水鸭膀：Marinated Duck Wings香糟鸭卷：Duck Rolls Marinated in Rice Wine盐水鸭肝：Duck Liver in Salted Spicy Sauce水晶鹅肝：Goose Liver Aspic豉油乳鸽皇：Braised Pigeon with Black Bean Sauce 酥海带：Crispy Seaweed脆虾白菜心：Chinese Cabbage with Fried Shrimps 香椿豆腐：Tofu with Chinese Toon拌香椿苗：Chinese Toon with Sauce糖醋白菜墩：Sweet and Sour Chinese Cabbage姜汁蛰皮：Jellyfish in Ginger Sauce韭菜鲜桃仁：Fresh Walnuts with Leek 花生太湖银鱼：Taihu Silver Fish with Peanuts生腌百合南瓜：Marinated Lily Bulbs and Pumpkin 酱鸭翅：Duck Wings Seasoned with Soy Sauce萝卜苗：Turnip Sprouts八宝菠菜：Spinach with Eight Delicacies竹笋青豆：Bamboo Shoots and Green Beans凉拌苦瓜：Bitter Melon in Sauce芥末木耳：Black Fungus with Mustard Sauce炸花生米：Fried Peanuts小鱼花生：Fried Silver Fish with Peanuts德州扒鸡：Braised Chicken, Dezhou Style清蒸火腿鸡片：Steamed Sliced Chicken with Ham 熏马哈鱼：Smoked Salmon家常皮冻：Pork Skin Aspic大拉皮：Tossed Mung Clear Noodles in Sauce蒜泥白肉：Pork with Garlic Sauce鱼露白肉：Boiled Pork in Anchovy Sauce酱猪肘：Pork Hock Seasoned with Soy Sauce酱牛肉：Beef Seasoned with Soy Sauce红油牛筋：Beef Tendon in Chili Sauce卤牛腩：Marinated Beef Brisket in Spiced Sauce泡椒鸭丝：Shredded Duck with Pickled Peppers拌茄泥：Mashed Eggplant with Garlic糖拌西红柿：Tomato Slices with Sugar糖蒜：Sweet Garlic腌雪里蕻：Pickled Potherb Mustard凉拌黄瓜：Cucumber in Sauce热菜Hot Dishes猪肉类Pork白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage鲍鱼红烧肉：Braised Pork with Abalone鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style豉油皇咸肉：Steamed Preserved Pork in Black Sauce 川味小炒：Shredded Pork with Vegetables, Sichuan Style地瓜烧肉：Stewed Diced Pork and Sweet Potatoes 东坡方肉：Braised Dongpo Pork冬菜扣肉：Braised Pork with Preserved Vegetables方竹笋炖肉 ：Braised Pork with Bamboo Shoots 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 ） 怪味猪手 ：Braised Spicy Pig Feet 黑椒焗猪手 ：Baked Pig Feet with Black Pepper 红烧狮子头 ：Stewed Pork Ball in Brown Sauce 脆皮乳猪 ：Crispy BBQ Suckling Pig 回锅肉片 ：Sautéed Sliced Pork with Pepper and Chili 木耳肉片 ：Sautéed Sliced Pork with Black Fungus 煎猪柳 ：Pan-Fried Pork Filet 酱烧排骨 ：Braised Spare Ribs in Brown Sauce 酱猪手 ：Braised Pig Feet in Brown Sauce 椒盐肉排 ：Spare Ribs with Spicy Salt 椒盐炸排条 ：Deep-Fried Spare Ribs with Spicy Salt 金瓜东坡肉 ：Braised Dongpo Pork with Melon 京酱肉丝 ：Sautéed Shredded Pork in Sweet Bean Sauce 焗肉排 ：Baked Spare Ribs 咖喱肉松煸大豆芽 ：Sautéed Minced Pork with Bean Sprouts in Curry Sauce 腊八豆炒腊肉 ：Sautéed Preserved Pork with Fermented Soy Beans 腊肉炒香干 ：Sautéed Preserved Pork with Dried Tofu Slices 榄菜肉菘炒四季豆 ：Sautéed French Beans with Minced Pork and Olive Pickles 萝卜干腊肉 ：Sautéed Preserved Pork with Dried Radish 毛家红烧肉 ：Braised Pork ，Mao''s Family Style 米粉扣肉 ：Steamed Sliced Pork Belly with Rice Flour 蜜汁火方 ：Braised Ham in Honey Sauce 蜜汁烧小肉排 ：Stewed Spare Ribs in Honey Sauce 木须肉 ：Sautéed Sliced Pork, Eggs and Black Fungus 南瓜香芋蒸排骨 ：Steamed Spare Ribs with Pumpkin and Taro 砂锅海带炖排骨 ：Stewed Spare Ribs with Kelp en Casserole 砂锅排骨土豆 ：Stewed Spare Ribs with Potatoes en Casserole 什菌炒红烧肉 ：Sautéed Diced Pork with Assorted Mushrooms 什菌炒双脆 ：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms 手抓琵琶骨 ：Braised Spare Ribs 蒜香椒盐肉排 ：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt笋干焖腩肉 ：Braised Tenderloin （Pork ） with Dried Bamboo Shoots台式蛋黄肉 ：Steamed Pork with Salted Egg Yolk, Taiwan Style碳烧菠萝骨 ：BBQ Spare Ribs with Pineapple 碳烧排骨 ：BBQ Spare Ribs糖醋排骨 ：Sweet and Sour Spare Ribs铁板咖喱酱烧骨 ：Sizzling Spare Ribs with Curry Sauce铁板什锦肉扒 ：Sizzling Mixed Meat无锡排骨 ：Fried Spare Ribs, Wuxi Style鲜果香槟骨 ：Spare Ribs with Champagne and Fresh Fruit咸鱼蒸肉饼 ：Steamed Pork and Salted Fish Cutlet 香蜜橙花骨 ：Sautéed Spare Ribs in Orange Sauce 湘味回锅肉 ：Sautéed Pork with Pepper, Hunan Style 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 ）孜然寸骨 ：Sautéed Spare Ribs with Cumin走油蹄膀 ：Braised Pig''s Knuckle in Brown Sauce 火爆腰花 ：Sautéed Pig''s Kidney腊肉炒香芹 ：Sautéed Preserved Pork with Celery 梅樱小炒皇 ：Sautéed Squid with Shredded Pork and Leek糖醋里脊 ：Fried Sweet and Sour Tenderloin （Lean Meat ）鱼香里脊丝 ：Yu-Shiang Shredded Pork （Sautéed in Spicy Garlic Sauce ）珍菌滑炒肉 ：Sautéed Pork with Mushrooms 什烩肉 ：Roast Pork with Mixed Vegetables 芥兰肉 ：Sautéed Pork with Chinese Broccoli子姜肉 ：Sautéed Shredded Pork with Ginger Shoots 辣子肉 ：Sautéed Pork in Hot Pepper Sauce 咖喱肉 ：Curry Pork罗汉肚 ：Pork Tripe Stuffed with Meat水晶肘 ：Stewed Pork Hock九转大肠 ：Braised Intestines in Brown Sauce锅烧肘子配饼 ：Deep-Fried Pork Hock with Pancake 两吃干炸丸子 ：Deep-Fried Meat Balls with Choice of Sauces腐乳猪蹄 ：Stewed Pig Feet with Preserved Tofu豆豉猪蹄：Stewed Pig Feet with Black Bean Sauce 木耳过油肉：Fried Boiled Pork with Black Fungus 海参过油肉：Fried Boiled Pork with Sea Cucumber 蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic 红扒肘子：Braised Pork Hock in Brown Sauce芫爆里脊丝：Sautéed Shredded Pork Filet with Coriander酱爆里脊丝配饼：Fried Shredded Pork Filet in Soy Bean Paste with Pancake溜丸子：Sautéed Fried Meat Balls with Brown Sauce 烩蒜香肚丝：Braised Pork Tripe Shreds with Mashed Garlic in Sauce四喜丸子：Four-Joy Meatballs （Meat Balls Braised with Brown Sauce）清炸里脊：Deep-Fried Pork Filet软炸里脊：Soft-Fried Pork Filet尖椒里脊丝：Fried Shredded Pork Filet with Hot Pepper滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce银芽肉丝：Sautéed Shredded Pork with Bean Sprouts 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 Pork Tripe Slices with Chili芫爆肚丝：Sautéed Pork Tripe Slices with Coriander 软溜肥肠：Quick-Fried Pork Intestines in Brown Sauce芽菜回锅肉：Sautéed Sliced Pork with Scallion and Bean Sprouts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东坡肘子：Braised Dongpo Pork Hock with Brown Sauce川式红烧肉：Braised Pork，Sichuan Style米粉肉：Steamed Pork with Rice Flour夹沙肉：Steamed Pork Slices with Red Bean Paste 青豌豆肉丁：Sautéed Diced Pork with Green Peas 蚂蚁上树：Sautéed Vermicelli with Spicy Minced Pork芹菜肉丝：Sautéed Shredded Pork with Celery青椒肉丝：Sautéed Shredded Pork with Green Pepper 扁豆肉丝：Sautéed Shredded Pork and French Beans 冬笋炒肉丝：Sautéed Shredded Pork with Bamboo Shoots炸肉茄合：Deep-Fried Eggplant with Pork Stuffing 脆皮三丝卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots烤乳猪：Roasted Suckling Pig红烧蹄筋：Braised Pig Tendon in Brown Sauce清蒸猪脑：Steamed Pig Brains蛋煎猪脑：Scrambled Eggs with Pig Brains菜远炒排骨：Sautéed Spare Ribs with Greens椒盐排骨：Crispy Spare Ribs with Spicy Salt芋头蒸排骨：Steamed Spare Ribs with Taro蝴蝶骨：Braised Spare Ribs无骨排：BBQ Spare Ribs Off the Bone辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce酒醉排骨：Spare Ribs in Wine Sauce无骨排：BBQ Boneless Spare Ribs香辣猪扒：Grilled Pork with Spicy Sauce云腿芥菜胆：Sautéed Chinese Broccoli with Ham板栗红烧肉：Braised Pork with Chestnuts小炒脆骨：Sautéed Gristles酸豆角肉沫：Sautéed Sour Beans with Minced Pork 五花肉炖萝卜皮：Braised Streaky Pork with Turnip Peel腊肉红菜苔：Sautéed Preserved Pork with Red Vegetables竹筒腊肉：Steamed Preserved Pork in Bamboo Tube 盐煎肉：Fried Pork Slices with Salted Pepper猪肉炖粉条：Braised Pork with Vermicelli芸豆焖猪尾：Braised Pigtails with French Beans干豇豆炖猪蹄：Braised Pig Feet with Dried Cowpeas 豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce蛋黄狮子头：Stewed Meat Ball with Egg Yolk牛肉类BeefXO酱炒牛柳条：Sautéed Beef Filet in XO Sauce爆炒牛肋骨：Sautéed Beef Ribs彩椒牛柳：Sautéed Beef Filet with Bell Peppers白灼肥牛：Scalded Beef菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce菜心扒牛肉：Grilled Beef with Shanghai Greens川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style葱爆肥牛：Sautéed Beef with Scallion番茄炖牛腩：Braised Beef Brisket with Tomato干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce 干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms罐焖牛肉：Stewed Beef en Casserole锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce锅仔萝卜牛腩：Stewed Beef Brisket with Radish杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper 蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce 黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper 黑椒牛柳：Sautéed Beef Filet with Black Pepper黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper黑椒牛柳条：Sautéed Beef Filet with Black Pepper 黑椒牛排：Pan-Fried Beef Steak with Black Pepper 红酒烩牛尾：Braised Oxtail in Red Wine胡萝卜炖牛肉：Braised Beef with Carrots姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic 牛腩煲：Braised Beef Brisket en Casserole清汤牛丸腩：Consommé of Beef Balls山药牛肉片：Sautéed Sliced Beef with Yam石烹肥牛：Beef with Chili Grilled on Stone Plate时菜炒牛肉：Sautéed Beef with Seasonal Vegetable 水煮牛肉：Poached Sliced Beef in Hot Chili Oil酥皮牛柳：Crispy Beef Filet铁板串烧牛肉：Sizzling Beef Kebabs铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya铁板牛肉：Sizzling Beef Steak土豆炒牛柳条：Sautéed Beef Filet with Potatoes豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms 鲜椒牛柳：Sautéed Beef Filet with Bell Peppers豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce 香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro香芋烩牛肉：Braised Beef with Taro小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper小笋烧牛肉：Braised Beef with Bamboo Shoots洋葱牛柳丝：Sautéed Shredded Beef with Onion腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts 中式牛柳：Beef Filet with Tomato Sauce, Chinese Style中式牛排：Beef Steak with Tomato Sauce, Chinese Style孜然烤牛肉：Grilled Beef with Cumin孜然辣汁焖牛腩：Braised Beef Brisket with Cumin 家乡小炒肉：Sautéed Beef Filet, Country Style青豆牛肉粒：Sautéed Diced Beef with Green Beans 豉油牛肉：Steamed Beef in Black Bean Sauce什菜牛肉：Sautéed Beef with Mixed Vegetables鱼香牛肉：Yu-Shiang Beef （Sautéed with Spicy Garlic Sauce）芥兰牛肉：Sautéed Beef with Chinese Broccoli雪豆牛肉：Sautéed Beef with Snow Peas青椒牛肉：Sautéed Beef with Pepper and Onions陈皮牛肉：Beef with Dried Orange Peel干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style 湖南牛肉：Beef, Hunan Style子姜牛肉：Sautéed Shreded Beef with Ginger Shoots 芝麻牛肉：Sautéed Beef with Sesame辣子牛肉：Sautéed Beef in Hot Pepper Sauce什锦扒牛肉：Beef Tenderloin with Mixed Vegetables 红烧牛蹄筋：Braised Beef Tendon in Brown Sauce 三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables 西兰花牛柳：Stir-Fried Beef Filet with Broccoli铁锅牛柳：Braised Beef Filet in Iron Pot白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms 芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus 豆豉牛柳：Braised Beef Filet in Black Bean Sauce 红油牛头：Ox Head with Hot Chili Oil麻辣牛肚：Spicy Ox Tripe京葱山珍爆牛柳：Braised Beef Filet with Scallion 阿香婆石头烤肉：Beef BBQ with Spicy Sauce菜远炒牛肉：Sautéed Beef with Greens凉瓜炒牛肉：Sautéed Beef with Bitter Melon干煸牛柳丝：Sautéed Shredded Beef柠檬牛肉：Sautéed Beef with Lemon榨菜牛肉：Sautéed Beef with Pickled Vegetable蒙古牛肉：Sautéed Mongolian Beef椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce荔枝炒牛肉：Sautéed Beef with Litchi野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery堂煎贵族牛肉（制作方法：黑椒汁、香草汁）：Pan-Fried Superior Steak （with black pepper sauce / vanilla sauce）香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop沾水牛肉：Boiled Beef牛肉炖土豆：Braised Beef with Potatoes清蛋牛肉：Fried Beef with Scrambled Eggs米粉牛肉：Steamed Beef with Rice Flour咖喱蒸牛肚：Steamed Ox Tripe with Curry芫爆散丹：Sautéed Ox Tripe with Coriander禽蛋类Poultry and Eggs巴蜀小炒鸡：Sautéed Chicken with Hot and Green Pepper扒鸡腿：Grilled Chicken Legs扒芥香鸡胸：Grilled Mustard Flavored Chicken Breast白椒炒鸡胗：Sautéed Chicken Gizzards with Pepper 板栗焖仔鸡：Braised Chicken with Chestnuts川味红汤鸡：Chicken in Hot Spicy Sauce, Sichuan Style脆皮鸡：Crispy Chicken大千鸡片：Sautéed Sliced Chicken大煮干丝：Braised Shredded Chicken with Ham and Dried Tofu当红炸子鸡：Deep-Fried Chicken翡翠鲍脯麒麟鸡：Braised Chicken with Sliced Abalone and Ham双冬辣鸡球：Sautéed Chicken Balls with Mushrooms and Bamboo Shoots芙蓉鸡片：Sautéed Chicken Slices in Egg-White干葱豆豉鸡煲：Stewed Chicken in Scallion and Black Bean Sauce干锅鸡：Griddle Cooked Chicken with Pepper干锅鸡胗：Griddle Cooked Chicken Gizzard宫保鸡丁：Kung Pao Chicken枸杞浓汁烩凤筋：Stewed Chicken Tendon with Chinese Wolfberry花旗参炖竹丝鸡：Braised Chicken with Ginseng鸡茸豆花：Minced Chicken Soup姜葱霸皇鸡：Pan-Fried Chicken with Ginger and Scallion金针云耳蒸鸡：Steamed Chicken with Lily Flowers and Fungus咖喱鸡：Curry Chicken可乐凤中翼：Pan-Fried Chicken Wings in Coca-Cola Sauce 鸿运蒸凤爪：Steamed Chicken Feet客家盐焗鸡：Salt Baked Chicken, Hakka Style莲藕辣香鸡球：Sautéed Spicy Chicken Balls with Lotus Roots罗定豆豉鸡：Braised Chicken in Black Bean Sauce 南乳碎炸鸡：Fried Chicken Cubes with Preserved Tofu啤酒鸡：Stewed Chicken in Beer飘香手撕鸡：Poached Sliced Chicken麒麟鸡：Steamed Sliced Chicken with Mushrooms and Vegetables荠菜鸡片：Sautéed Sliced Chicken with Shepherd''s Purse鲜蘑包公鸡：Braised Chicken with Fresh Mushrooms 沙茶鸡煲：Chicken with BBQ Sauce en Casserole 沙姜焗软鸡：Salted and Steamed Chicken with Ginger砂锅滑鸡：Stewed Chicken and Vegetables en Casserole烧鸡肉串：Roast Chicken Kebabs时菜炒鸡片：Sautéed Sliced Chicken with Vegetables 江南百花鸡：Chicken, South China Style四川辣子鸡：Sautéed Diced Chicken with Chili and Pepper, Sichuan Style酥炸鸡胸：Deep-Fried Crispy Chicken Breast铁板豆豉鸡：Sizzling Chicken in Black Bean Sauce 铁板掌中宝：Sizzling Chicken Feet鲜人参炖土鸡：Braised Chicken with Ginseng香扒春鸡：Grilled Spring Chicken杏仁百花脆皮鸡：Crispy Chicken with Shrimp Paste and Almonds杏香橙花鸡脯：Sautéed Boneless Chicken with Almonds in Orange Dressing腰果鸡丁：Sautéed Diced Chicken and Cashew Nuts 一品蒜花鸡：Deep-Fried Chicken with Garlic鱼香鸡片：Yu-Shiang Chicken Slices （Sautéed with Spicy Garlic Sauce）汁烧鸡肉：Stewed Chicken in Sauce美极掌中宝：Sautéed Chicken Feet in Maggi Sauce 青瓜鸡丁：Sautéed Diced Chicken with Cucumber 什菜鸡：Sautéed Chicken with Mixed Vegetables芥兰鸡：Sautéed Chicken with Chinese Broccoli雪豆鸡：Sautéed Chicken with Snow Peas甜酸鸡：Sweet and Sour Chicken陈皮鸡：Chicken with Dried Orange Peel干烧鸡：Dry-Braised Chicken in Chili Sauce柠檬鸡：Sautéed Chicken with Lemon湖南鸡：Chicken，Hunan Style子姜鸡：Sautéed Chicken with Ginger Shoots豆苗鸡片：Sautéed Sliced Chicken with Pea Sprouts 炸八块鸡：Deep-Fried Chicken Chunks三杯鸡：Stewed Chicken with Three Cups Sauce葱油鸡：Chicken with Scallion in Hot Oil香酥鸡王：Crispy Chicken金汤烩鸡脯：Braised Chicken Breast in Pumpkin Soup芫爆鹌鹑脯：Sautéed Quail Breast with Coriander 枣生栗子鸡：Stewed Chicken with Jujubes, Peanuts and Chestnuts西兰花鸡片：Stir-Fried Chicken Slices with Broccoli 白灵菇鸡片：Stir-Fried Chicken Slices with Mushrooms芫爆鸡片：Sautéed Chicken Slices with Coriander 芦笋鸡片：Sautéed Chicken Slices with Green Asparagus鸡丁核桃仁：Stir-Fried Diced Chicken with Walnuts 甜酸鸡腿肉：Stir-Fried Sweet and Sour Chicken Leg 怪味鸡丝：Special Flavored Shredded Chicken口水鸡：Steamed Chicken with Chili Sauce鱼香碎米鸡：Yu-Shiang Diced Chicken （Sautéed with Spicy Garlic Sauce）葱姜油淋鸡：Chicken with Ginger and Scallion Oil 菜远鸡球：Sautéed Chicken Balls with Greens豉汁黄毛鸡：Sautéed Chicken with Black Bean Sauce子罗炒鸡片：Sautéed Sliced Chicken with Ginger and Pineapple龙凤琵琶豆腐：Steamed Tofu with Egg, Chicken and Shrimp糖醋鸡块：Braised Chicken in Sweet and Sour Sauce 蜜糖子姜鸡：Honey-Stewed Chicken with Ginger Shoots苹果咖喱鸡：Curry Chicken with Apple糊辣仔鸡：Pepper Chicken美极葱香鸡脆骨：Sautéed Chicken Gristle with Scallion in Maggi Sauce清蒸童子鸡：Steamed Spring Chicken贵妃鸡：Chicken Wings and Legs with Brown Sauce 江南百花鸡：Steamed Chicken Skin with Shrimp Paste烤鸡：Roast Chicken符离集烧鸡：Red-Cooked Chicken, Fuliji Style道口烧鸡：Red-Cooked Chicken, Daokou Style酱鸡：Chicken Seasoned with Brown Sauce 熏鸡：Smoked Chicken五香鸡：Spiced Chicken椒盐鸡：Chicken with Spicy Salt麻辣鸡：Chicken with Chili and Sichuan Pepper茶香鸡：Red-Cooked Chicken with Tea Falvor金钱鸡：Grilled Ham and Chicken芝麻鸡：Boiled Chicken with Sesame and Spicy Sauce叫化鸡：Beggars Chicken （Baked Chicken）江米酿鸡：Chicken with Glutinous Rice Stuffing富贵鸡：Steamed Chicken with Stuffing纸包鸡：Deep-Fried Chicken in Tin Foil清蒸全鸡：Steamed Whole Chicken半口蘑蒸鸡：Steamed Chicken with Truffle炸鸡肫肝：Fried Chicken Gizzards一鸡三吃：A Chicken Prepared in Three Ways牡丹珠圆鸡：Chicken and Crab Roe with Shrimp Balls广州文昌鸡：Sliced Chicken with Chicken Livers and Ham荸荠鸡片：Sautéed Chicken Slices with Water Chestnuts时蔬鸡片：Sautéed Chicken Slices with Seasonal Vegetable汽锅鸡翅：Steam Pot Chicken Wings清蒸全鸭：Steamed Whole Duck柴把鸭：Steamed Duck with Bamboo Shoots and Ham脆皮鸳鸯鸭：Two-Coloured Crispy Duck with Minced Shrimps Stuffing全聚德烤鸭：Quanjude Roast Duck面鱼儿烧鸭：Roast Duck with Fish-Like Dough双冬鸭：Duck Meat with Snow Peas and Mushrooms 子姜鸭：Sautéed Duck with Ginger Shoots魔芋烧鸭：Braised Duck with Shredded Konjak五香鸭子：Spiced Duck with Tofu盐烤荷叶鸭：Salt Baked Duck in Lotus Leaf鸭粒响铃：Fried Diced Duck青椒鸭肠：Stir-Fried Duck Intestines with Green Pepper糟溜鸭三白：Stewed and Seasoned Duck Slices, Duck Feet and Duck Liver四川樟茶鸭（配荷叶饼）：Smoked Duck, Sichuan Style （with Lotus-Leaf-Like Pancake）香熏鸭腰：Frangrant Smoked Duck Kernel盐烤荷叶鸭：Salt-Baked Duck in Lotus Leaf口水鸭肠：Duck Intestines with Chili Sauce芥末鸭掌：Duck Feet with Mustard火爆川椒鸭舌：Stir-Fried Duck Tongues with Sichuan Chili八珍发菜扒鸭：Braised Chicken with Assorted Meat and Thread Moss赛海蜇拌火鸭丝：Shredded Roast Duck with White Fungus蜜汁烟熏鸭肉卷：Smoked Duck Rolls with Honey Sauce香荽鸭翼：Stir-Fried Duck Wings with Coriander香酱爆鸭丝：Sautéed Shredded Duck in Soy Sauce 北菇扒大鸭：Braised Duck with Black Mushrooms and Vegetables北京烤鸭：Beijing Roast Duck彩椒炒火鸭柳：Sautéed Roast Duck with Bell Pepper 虫草炖老鸭：Stewed Duck with Aweto蛋酥樟茶鸭：Deep-Fried Smoked Duck with Egg Crust冬菜扣大鸭：Braised Duck with Preserved Vegetables参杞炖老鸭：Stewed Duck with Ginseng and Chinese Wolfberry豆豉芦笋炒鸭柳：Sautéed Sliced Duck with Asparagus in Black Bean Sauce火燎鸭心：Sautéed Duck Hearts酱爆鸭片：Sautéed Sliced Duck in Soy Sauce罗汉扒大鸭：Braised Duck with Mixed Vegetables 樱桃汁煎鸭胸：Pan-Fried Duck Breast in Cherry Sauce蜜汁鸭胸：Pan-Fried Duck Breast with Honey Sauce 汽锅虫草炖老鸭：Steam Pot Duck with Aweto芋茸香酥鸭：Deep-Fried Boneless Duck with Taro Puree雀巢鸭宝：Sautéed Diced Duck Meat in Potato Basket黑椒焖鸭胗：Braised Duck Gizzards with Black Pepper烩鸭四宝：Braised Four–Delicacies of Duck黄豆煮水鸭：Stewed Duck with Soya Beans生炒鸭松：Sautéed Minced Duck on Lettuce Leaf酸梅鸭：Braised Duck with Plum Sauce香辣炒板鸭：Sautéed Salted Duck with Hot Spicy Sauce香酥脱骨鸭：Crispy Boneless Duck香酥鸭荷叶夹：Deep-Fried Duck in Lotus Leaf酥皮鸭丝盅：Crispy Shredded Duck荔茸鹅肝卷：Deep-Fried Goose Liver Roll with Taro 辽参扣鹅掌：Braised Goose Feet with Sea Cucumber 菜头烧板鹅：Braised Dried Goose and Lettuce in Spicy Sauce松茸扒鹅肝：Grilled Goose Liver with Matsutake香煎鹅肝：Pan-Fried Goose Liver野菌鹅肝：Pan-Fried Goose Liver with Wild Mushrooms川式煎鹅肝：Fried Goose Liver，Sichuan Style潮州烧雁鹅：Roast Goose, Chaozhou Style红烧石歧项鸽：Braised Pigeon冬草花炖鹧鸪：Stewed Quail with Aweto豆豉鹌鹑脯：Braised Quail Breast with Black Bean Sauce酥香鹌鹑：Crispy Quail with SesameXO酱爆乳鸽脯：Sautéed Pigeon Breast in XO Sauce 北菇云腿蒸乳鸽：Steamed Pigeon with Mushrooms and Ham菜片乳鸽松：Sautéed Minced Pigeon with Sliced Vegetables脆皮乳鸽：Crispy Pigeon吊烧乳鸽王：Roast Pigeon荷香蒸乳鸽：Steamed Pigeon in Lotus Leaves红酒烩鸽脯：Braised Pigeon Breast in Red Wine金柠乳鸽脯：Sautéed Pigeon Breast in Lemon Sauce 烧汁香煎鸽脯：Pan-Fried Pigeon Breast生炒乳鸽松：Sautéed Minced Pigeon on Lettuce Leaf 时菜炒鸽脯：Sautéed Sliced Pigeon Breast with Vegetables天麻炖乳鸽：Stewed Pigeon with Gastrodia Tuber 云腿骨香炒鸽片：Fried Sliced Pigeon with Ham咸鸭蛋：Salted Duck Egg卤蛋：Marinated Egg煮鸡蛋：Boiled Egg糟蛋：Egg Preserved in Rice Wine荷包蛋：Poached Egg煎蛋：Fried Eggs香椿煎蛋：Fried Eggs with Chopped Chinese Toon Leaves蟹肉芙蓉蛋：Crab Meat with Egg White虾酱炒鸡蛋：Scrambled Egg with Shrimp Paste韭菜炒鸡蛋：Scrambled Egg with Leek葱花炒鸡蛋：Scrambled Egg with Scallion蛤蜊蒸蛋：Steamed Egg with Clams鸡肝炒蛋：Scrambled Egg with Chicken Liver白菌炒蛋：Scrambled Egg with Mushroom火腿炒蛋：Scrambled Egg with Ham燕窝鸽蛋：Bird''s Nest with Pigeon Egg时菜鹑蛋：Quail Egg with Vegetables鹑蛋炒碎肉：Fried Minced Meat and Quail Egg菜甫肉碎煎蛋：Pan-Fried Eggs with Minced Pork and Vegetables蛋羹：Egg Custard海鲜类Seafood白灵菇扒鲍片：Braised Sliced Abalone with Mushrooms鲍鱼海珍煲：Braised Abalone and Seafood en Casserole百花鲍鱼卷：Steamed Abalone Rolls Stuffed with Minced Shrimps鲍鱼烧牛头：Braised Abalone with Ox Head鲍鱼珍珠鸡：Steamed Glutinous Rice Mixed with Diced Abalone and Chicken碧绿香肘扣鲍片：Braised Sliced Abalone with Pork and Vegetables碧绿原汁鲍鱼：Braised Abalone with Vegetables锅粑鲍鱼：Abalone Sauce on Deep-Fried Rice Cake 蚝皇扣干鲍：Braised Dried Abalone in Oyster Sauce 蚝皇鲜鲍片：Braised Sliced Abalone in Oyster Sauce 红烧鲍翅燕：Braised Abalone, Shark''s Fin and Bird''s Nest红烧鲍鱼：Braised Abalone红烧南非鲍：Braised South African Abalone金元鲍红烧肉：Braised Pork with Abalone龙井金元鲍：Braised Abalone with Longjing Tea美国红腰豆扣鲍片：Braised Sliced Abalone with American Kidney Beans银芽炒鲍丝：Sautéed Shredded Abalone with Bean Sprouts鲍汁北菇鹅掌：Braised Goose Feet and Black Mushrooms in Abalone Sauce鲍汁葱烧辽参：Braised Sea Cucumber in Abalone Sauce鲍汁豆腐：Braised Tofu in Abalone Sauce鲍汁鹅肝：Braised Goose Liver in Abalone Sauce鲍汁鹅掌扣辽参：Braised Sea Cucumber and Goose Feet in Abalone Sauce鲍汁花菇烧鹅掌：Braised Goose Feet and Mushrooms in Abalone Sauce鲍汁花胶扣辽参：Braised Sea Cucumber and Fish Maw in Abalone Sauce鲍汁鸡腿菇：Braised Mushrooms in Abalone Sauce 鲍汁煎鹅肝：Pan-Fried Goose Liver （Foie Gras）in Abalone Sauce鲍汁扣白灵菇：Braised Mushrooms in Abalone Sauce鲍汁扣鹅掌：Braised Goose Feet in Abalone Sauce 鲍汁扣花胶皇：Braised Fish Maw in Abalone Sauce 鲍汁扣辽参：Braised Sea Cucumber in Abalone Sauce鲍汁扣三宝：Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce鲍汁牛肝菌：Braised Boletus in Abalone Sauce白玉蒸扇贝：Steamed Scallops with Tofu北极贝刺身：Scallops Sashimi碧绿干烧澳带：Dry-Braised Scallops with Vegetables 碧绿鲜带子：Braised Scallops with Vegetables宫保鲜带子：Kung Pao Scallops鸽蛋烧裙边：Braised Turtle Rim with Pigeon Egg果汁银元带子：Fried Scallops in Fresh Fruit Juice 姜葱酥炸生蠔：Deep-Fried Oyster with Ginger and Scallion酱野菌炒胭脂蚌：Sautéed Mussel and Mushrooms in Special Sauce金银玉带：Sautéed Scallops and Mushrooms千层酥烤鲜贝：Quick-Baked Scallop Mille Feuille （Roast Pepper Sauce and Basil Oil Infusion）扇贝（蒜茸蒸,XO炒,豉汁蒸）：Scallop in Shell （Steamed with Garlic/Sautéed with XO Sauce /Steamed with Black Bean Sauce）碳烧元贝：BBQ Scallops铁板酱爆带子：Sizzling Scallops with Chili and Vegetables夏果澳带：Sautéed Scallops with Macadamia鲜果玉带虾：Fried Scallops and Shrimps with Fresh Fruit珍宝炒带子：Sautéed Scallops with Cashew Nuts干煎带鱼：Deep-Fried Ribbonfish多宝鱼（清蒸，豉汁蒸过桥）：Turbot （Steamed/Steamed with Black Bean Sauce/ Boiled）芝麻炸多春鱼：Deep-Fried Shisamo with Sesame脆炸桂鱼：Fried Crispy Mandarin Fish干烧桂鱼：Dry-Braised Mandarin Fish桂鱼（清蒸,油浸,松子炸）：Mandarin Fish （Steamed/Fried / Deep-Fried with Pine Nuts）清蒸桂鱼：Steamed Mandarin Fish松鼠桂鱼：Sweet and Sour Mandarin Fish豆腐烧鱼：Fried Fish with Tofu百花酿辽参：Steamed Sea Cucumber Stuffed with Minced Shrimp葱爆海参条：Sautéed Sea Cucumber with Scallion 葱烧海参：Braised Sea Cucumber with Scallion。
蛋黄狮子头 - 美食杰
蛋黄狮子头
作者：木可
栏目：热菜
工艺：炸
口味：咸鲜味
难度：简单
烹饪时间：60
主料：猪肉馅：1碗
辅料：北豆腐：1块、鸡蛋黄：咸7个、料酒：适量、食盐：适量、黑胡椒：适量、葱：适量、姜：适量、色拉油：适量、生抽：适量、老抽：适量、高汤：适量、白糖：适量、醋：适量
步骤：
1、材料：肉末，老豆腐，咸蛋黄。
（再加些荸荠末或藕末口感会更好）
2、肉末和豆腐加料酒，盐，黑胡椒和少许糖，葱末和姜末拌匀。
（豆腐最好碾碎后再和肉末混合。
）
3、取拌好的肉末按成饼状，包上咸蛋黄，然后收口滚圆。
（包法就和包元宵一样，用虎口慢慢收。
包的肉末要多点，不然炸的时候会露馅）
4、油锅烧至八成热，下入做好的狮子头炸至金黄
5、炸好的狮子头沥一下油
6、重新入锅，加生抽，老抽，水或高汤，盐和少许糖和醋，小火炖半小时左右，最后再大火收汁即可。
（水量要多些，让狮子头充分吸收汤汁）
点击查看更多相关菜谱
美食杰（）作为美食菜谱分享聚合平台，尊重创作及版权，更多原创菜谱，可查询原作者博客ID，或登陆美食杰网站浏览，感谢关注。
100道经典菜谱
●将五花肉切成大块，开水（水中放B）中煮六成熟。捞出，在肉皮上抹上
酱油和甜酱，反复多次，让肉皮上色。
●炙肉皮。锅中热油，将肉皮一面炸起小泡。冷却后，切3毫米左右厚的片。
●将剁细的泡椒泡姜（也可加少许豆瓣）和A一起与肉片拌匀，腌制片刻。
●将腌制好的肉片，肉皮向着碗底排列均匀，铺上冬菜末，上高压锅蒸。冒
鱼头鱼骨用猪油煎过，加姜片熬成雪白的汤……
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毛氏红烧肉
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嘻嘻，看菜名就知道是毛爷爷最爱的一道菜啦，典型的湖南做法的红烧肉。
［材料］
带皮五花腩切成适中的小块，姜，酱油，冰糖，绍酒，干辣椒，花椒，八角，桂皮，茴香，蒜。
［做法］
●五花肉加清水煮沸捞出，洗净，滤干。这样可以把肉上的脏东西弄干净，烧红
［做法］
●土豆削皮切厚片或小块，抹点盐铺在
盘底。
●将蒸肉米粉按包装上说明的分量加入
腌制过的五花肉块里，和匀，倒在盘
里铺好的土豆上。
●进高压锅蒸25分钟即可。
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脆辣(又鸟)胗
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脆辣(又鸟)胗川菜以辣为主，古书说辣可倒汗、可暖身。大汗淋漓、推盏吟和，还有什么心烦不能暂时抛之脑后呢？今日大寒，看看我的“抛烦菜”——脆辣(又鸟)胗。
［材料］
文蛤（蛤蛎）一斤，老干妈风味豆豉，姜，蒜，葱，干辣椒，花椒，胡椒粉，料酒，盐。
［做法］
●文蛤用清水反复冲泡，让它吐尽泥沙（可以在泡文蛤的盆子里放一个铁器，
文蛤闻到铁的气味，就要“呕吐”，2-3小时吐净）。捞出沥干。
●老姜洗净切片，大蒜切片，葱切成节。
●起净锅热油，油需要多一点，油6成热时，放入干辣椒和花椒炒出香味，放
肥而不腻的红烧狮子头是如何做的呢？
肥而不腻的红烧狮子头是如何做的呢？肥而不腻的红烧狮子头是如何做的呢？答案1：大家好，今天介绍一道秘制正宗的四喜丸子，其实就是红烧狮子头，是汉族特色名菜，中国逢年过节常吃的一道菜，也是取其吉祥之意，其代表团团圆圆，取其团圆、美满之寓意，也是喜庆宴会常备的一道菜，下面我们一起来了解具体的制作方法；猪肉馅、鸡蛋、莲藕、葱、姜、水淀粉、老抽、料酒、生抽、大料、花椒、盐1；先将莲藕剁碎，葱切花姜切片，再把葱姜切末2；肉馅中加入剁碎的莲藕，葱姜末，放少许盐，蛋清和少许水3；沿一个方向搅匀至上劲，再把肉馅揉成丸子4；锅中倒入油，烧至6成热时，放入丸子炸至表面金黄后，捞出控油5;锅中加适量的水，放入葱姜片、花椒、大料、倒入老抽、生抽、料酒、再放入炸好的丸子，小火炖20分钟6；20分钟后捞出丸子7;锅中剩余的汤汁，继续烧开，倒入调好的水淀粉勾芡至浓稠，再淋入少许的香油8；将汤汁浇在丸子上，一道美味的丸子就做好了这道菜不仅味道鲜美，口感爽脆，还能给我们带来欢愉融洽的感受。
今天的分享就到这里，你们觉得这道菜怎么样？做法对吗？有什么看法请留言。
如果您对娟子传媒感兴趣，可以点击关注，我们每天都会更新不同的文章和视频。
肥而不腻的红烧狮子头是如何做的呢？答案2：在这新的一年里，每个人都有美好的愿望，对朋友们也是带着满满的祝福。
新年新气象，今天给大家分享的这道菜也具有一个吉祥象征寓意，名为红烧狮子头（也叫四喜丸子）。
醇香味浓的肉块与汁液，感受肥瘦肉相融的韧劲，哇，真是难以抵挡的超级美味。
红烧狮子头又名四喜丸子，四喜丸子寓指福、禄、寿、喜四大喜事。
有些地方用它来做喜宴最后的压轴菜。
2018喜事双加，我就分享一下这道菜的做法，当然这不代表是唯一的做法，仅供参考：红烧狮子头需要用到的食材有：1.肉馅 2.鸡蛋 3.葱4.生粉5.老抽6.蚝油7.料酒8.香菜9.姜10.大料11.胡椒粉12.鸡粉13.蒜做法：1. 把洗好的葱、姜切末，香菜切段，备用；2. 肉切成肉末放入碗中，加入合适的盐，料酒，葱、姜、蒜然后搅拌均匀，在放入清水、鸡蛋、淀粉、搅拌均匀，进行腌制约15分钟；3. 热7分热，把肉馅捏成圆肉球，放入锅中炸，炸到黄金色捞出沥油，备用；4. 利用剩下的热油，放入大料进行爆香，然后加入蚝油炒香，再加入清水、盐、老抽、鸡粉、胡椒粉进行大火烧开；5. 最后放炸好的狮子头中火炖20分钟左右；6. 时间到了，便可装盘，然后放些香菜；喜欢美食的朋友可以关注好食客，好食客会时时跟新菜谱呦。
美食杰菜谱大全
美食杰菜谱大全【美食杰菜谱大全】【前言】美食是人们生活中重要的一部分，不仅满足了我们对各种食物的需求，更让我们享受到味蕾的盛宴。
为了帮助大家更好地掌握各类美食的制作方法，本文将为大家介绍一些经典的美食杰菜谱，希望能够为您的餐桌增添一道美味佳肴。
【1. 清蒸扬州狮子头】材料：- 猪肉糜500克- 鸡蛋1个- 香菇适量- 虾仁适量- 生姜适量- 料酒适量- 食盐适量- 鸡精适量步骤：1. 将猪肉糜放入碗中，加入鸡蛋、香菇、虾仁、生姜末、料酒、食盐和鸡精，搅拌均匀至起胶。
2. 将拌好的肉糜用手揉搓，形成狮子头状的肉团。
3. 将狮子头放入蒸锅中蒸10-15分钟，至熟透即可。
【2. 麻辣小龙虾】材料：- 小龙虾500克- 干辣椒适量- 蒜瓣适量- 姜块适量- 葱段适量- 食盐适量- 酱油适量- 料酒适量- 白胡椒粉适量- 豆瓣酱适量- 食用油适量步骤：1. 将小龙虾煮熟备用。
2. 锅中倒入适量的食用油，放入蒜瓣、姜块、葱段爆香。
3. 加入干辣椒、豆瓣酱炒出红油。
4. 将煮熟的小龙虾放入锅中，翻炒均匀。
5. 加入食盐、酱油、料酒、白胡椒粉炒匀即可。
【3. 拔丝香蕉】材料：- 香蕉适量- 鸡蛋1个- 面粉适量- 植物油适量- 冰糖适量步骤：1. 将香蕉剥皮，切成均匀长度的小段。
2. 鸡蛋打入碗中，加入适量的面粉，用筷子搅拌均匀。
3. 锅中倒入适量的植物油，加热至五成热。
4. 将香蕉块一个一个裹上面粉糊，放入锅中炸至金黄色捞出备用。
5. 锅中留少量底油，加入冰糖，用小火炒至冰糖全部融化，变成焦糖色。
6. 将炸好的香蕉块放入焦糖中翻炒均匀，使其均匀裹上焦糖即可出锅。
【4. 海鲜炒饭】材料：- 虾仁适量- 鳗鱼肉适量- 鲜鱿鱼适量- 蛤蜊适量- 胡萝卜适量- 豌豆适量- 鸡蛋1个- 食盐适量- 生抽适量- 料酒适量- 食用油适量步骤：1. 将虾仁、鳗鱼肉、鱿鱼、蛤蜊用水煮熟，备用。
2. 热锅倒入适量的食用油，加入胡萝卜片、豌豆煸炒。
鲜活美味的江南水乡菜古镇美食的独特力
鲜活美味的江南水乡菜古镇美食的独特力鲜活美味的江南水乡菜江南水乡以其独特的风景和丰富的人文历史而闻名于世，而这个地区的美食更是让人流连忘返。
这里有着许多独特的菜肴，撩动着人们的味蕾，让人回味无穷。
本文将介绍几道代表江南水乡的菜肴，带您感受这片土地上的美食独特力量。
一、蟹黄狮子头蟹黄狮子头是江南水乡的一道传统名菜，主要以猪肉和蟹黄为主要材料制作而成。
狮子头球形饺子，呈金黄色，肉质鲜嫩多汁，蟹黄更为其增添了香气和细腻感。
吃一口狮子头，外酥里嫩，味道鲜美，令人回味无穷。
二、东坡肉东坡肉是江浙菜中的经典名菜，以其独特的滋味和精湛的制作工艺而深受人们喜爱。
这道菜的制作有着严格的步骤和要求，选用猪肉块的背膘，经过腌制、煮熟后再加入秘制的糖酱汁进行炖烤，使肉质酥烂入味。
入口之时，肉质鲜嫩，五香味浓郁，让人欲罢不能。
三、西湖醋鱼西湖醋鱼是杭州传统的一道代表性菜肴。
选用新鲜的江鲜或河鲜，经过独特的配料和烹饪手法，制成肉质鲜嫩的鱼肉。
再加入秘制的醋汁，使得鱼肉更加鲜嫩可口。
酸甜爽口的味道让人陶醉其中，同时激发了人们的味蕾。
四、蛋黄糕蛋黄糕是苏州的传统特色糕点之一，制作工艺独特。
它将新鲜的鸡蛋黄与糯米粉混合搅拌，再经过蒸煮而成。
这种糕点质地绵软，口感细腻，蛋黄的香气在口中散发出来，令人愉悦。
无论是早餐、下午茶还是节日时享用一块蛋黄糕，都能品味到江南水乡的独特风味。
五、桂花糕桂花糕是江南水乡的一道传统糕点，选用优质糯米粉、桂花与红糖制作而成。
桂花糕的口感软糯，外表光滑，吃上一口，桂花的香气在口中香醇，回味无穷。
这种糕点又称为“甜蜜的约定”，象征着浓浓的爱意与美好的祝愿。
江南水乡的美食拥有独特的魅力，它以精湛的制作工艺和丰富的口味吸引着无数的美食家。
无论是蟹黄狮子头的鲜嫩，东坡肉的香醇，还是西湖醋鱼的爽口，都是江南水乡美食的独特体现。
蛋黄糕和桂花糕则展现了浓厚的地方特色和温馨。
这些食物不仅满足了人们对美食的口腹之欲，更展现了江南水乡独特的文化内涵和生活态度。
狮子头的营养标准
狮子头的营养标准
狮子头是一道常见的传统中华菜品，主要由猪肉制成。
它是一种高蛋白、高脂肪的菜品，富含多种营养物质。
以下是一般狮子头的营养成分和标准：
1.蛋白质：狮子头以猪肉为主要成分，因此富含优质蛋白质。
蛋白质是身体组织修复和维持功能所必需的，对于肌肉的生长和维持非常重要。
2.脂肪：狮子头中的脂肪主要来自猪肉。
脂肪是能量的重要来源，同时也是必需的脂溶性维生素的运输媒介。
然而，脂肪的摄入应适量，因为过多的脂肪摄入可能导致肥胖和其他健康问题。
3.碳水化合物：狮子头中的碳水化合物含量相对较低，且主要来自面粉等材料。
碳水化合物是身体能量的主要来源，提供身体所需的糖类能量。
4.维生素和矿物质：狮子头中可能含有一些蔬菜或其他配料，例如木耳、鲜菇等，这些可以为狮子头提供一定的维生素和矿物质。
然而，具体含量会因配料的不同而有所变化。
狮子头的做法最正宗的做法
狮子头的做法最正宗的做法狮子头怎么做最正宗?狮子头怎么做松软可口?狮子头是一道名菜，属于淮扬菜，在北方称为四喜丸子，很多人都爱吃，味道很鲜美，之所以叫狮子头是因为用的是肥瘦相间的肉切成的肉丁，煮过之后肥肉软化的厉害，大肉丸子表面凹凸不平像狮子的头才以此得名。
一起看看正宗狮子头的做法。
狮子头的做法最正宗的做法清炖扬州狮子头首先就是主材料猪肉，要肥肉三成，精肉七成(这个比例很重要)然后就是鸡蛋，淀粉，葱姜料酒以及调味料之类的。
将精肉剁细，然后放在盘子里。
再将肥肉切小粒，稍剁一下，但不能剁细。
放在盘子里和剁好的精肉放在一起。
将鸡蛋去蛋清，舍弃蛋黄(因为是清炖，所以狮子头要保持乳白色，蛋黄会使狮子头的色泽变深)。
蛋清也放进剁好的肉末里。
将葱姜拍松，放在半碗水里浸泡。
将精肉肥肉用手搅拌，(切记：要顺一个方向搅拌，不可调换方向)再加浸泡的葱姜水(可以多放一些水，这样能使得狮子头更酥烂可口)，还有淀粉(淀粉不用太多)，蛋清，味精，料酒(适量，太多易使色泽变深)一起用力搅拌，根据比例可以多放些水，不必担心肉糜变稀不能成形。
因为只要用力顺时针搅拌，精肉糜就会吸足水分而渐渐变稠的。
期间可以慢慢加些盐，这样能增加肉糜的稠度，而使狮子头更容易吸收水分。
(师父说家庭很多做法都不放水，这是最大的错误，做出来的狮子头很老，口感也不好)搅拌好肉糜，然后在一深底沙锅内放足水，用炉火烧温，然后取一拳头大小的肉量用右手大拇指和食指滑成形，再双手轻拍，这样精肉和肥肉米之间会在狮子头表层形成粗糙的毛绒状。
再轻轻放在温水锅里，然后烧沸，(狮子头就成形了)，再用小火微炖两三个小时，酥烂鲜嫩的“清炖狮子头”就好了。
(在炖狮子头时，要不停将泡沫和碎沫撇掉，因为要保持汤的清澈。
\n\n红烧狮子头的正宗做法!红烧狮子头下面就给大家介绍一下最正宗的做法：1先把肉剁成肉糜，自己剁的好吃，趁机会把糯米淘好放在电饭锅里烧就跟平时烧饭一样烧!2将剁好的肉糜放在一个盆中，再放入生姜，黄酒，盐，味精，葱(最关键，要香一点就多放一些)再打一到两个鸡蛋一起拌均!再调味!3将煮好的糯米饭和肉糜一起拌均匀，一定要拌均匀!再调味4准备油锅，湿淀粉一碗5将糯米肉捏成圆团放入湿淀粉中滚一下就行了，然后放入八成热的油锅中炸至外表金黄色就OK了!顿时你就可以感觉到香味扑鼻!来一个吧，没关系，是熟的!以上就是狮子头的原形了，做好的油炸狮子头，可以红烧，可以放入火锅中都可以，红烧比较好吃把冷的狮子头放入锅中，放少许水，煮开，放入酱油，味精，多煮一会儿，煮得狮子头软了就行了，然后放入糖，等汤汁浓了，就可以出锅了，再撒一些葱花在上面就更精彩了!哇，口水都要出来了!做红烧狮子头，千万不要到市场上买炸好的狮子头，那种面粉比较多，没有自己做的好吃!狮子头怎么做松软可口所需原料：狮子头：五花肉(肥瘦比例6:4或5:5)1000克、藕(荸荠)200克、鸡蛋1个、普通黄豆酱油20克、料酒15克、葱20克、姜10克、淀粉30克、盐适量汤料：(以上原料一半分量所需的汤料)生抽30克、老抽5克、蚝油15克、盐适量、冰糖10克或3~4粒、葱段3段、生姜片3片制作方法：1、五花肉洗净去皮切成大块，平放到托盘中放入冰箱冷冻至肉变硬但未完全冻实取出;2、将五花肉先切片，再切丝，最后切成肉粒，大约黄豆大小;3、然后将全部切好的肉粒用刀剁几下，不剁也可以，千万不要剁成肉泥;4、将葱姜切成细细的末，越细越好，藕先切成薄片再细丝最后也切成细细的末;5、将肉粒放入盆中，放入酱油、盐、葱姜末、打入鸡蛋拌匀;6、放入藕末拌匀;7、然后将淀粉用一点点水拌成浓浓的淀粉糊倒入顺一个方向搅拌均匀即可，不用使劲摔打肉馅，那样出来的狮子头不够松软;8、将拌好的肉馅取一团，左右手倒换着做成圆形的丸子状，全部做好放入托盘中，我自己吃为了缩短炖煮的时间，丸子做得不大。
关于美食狮子头的作文
关于美食狮子头的作文英文回答：Lion's Head Meatballs: A Culinary Masterpiece.The lion's head meatball, a signature dish of Chinese cuisine, has captivated taste buds for centuries. Originating in the Jiangsu province, it is a delectable combination of ground pork, ginger, green onions, and spices, carefully shaped into orbs that resemble lion's heads.The name "lion's head" stems from the dish's impressive presentation. The meatballs, boasting a generous size and imposing stature, are often arranged in a circular fashion, their smooth, golden-brown exteriors reminiscent of the fierce animal's mane.The preparation of lion's head meatballs is an art form in itself. The minced pork must be finely ground andmeticulously seasoned with ginger, green onions, soy sauce, and Shaoxing wine. The skilled hands of a chef shape the mixture into orbs, ensuring they are both symmetrical and firm.The meatballs are then simmered in a savory broth, typically consisting of chicken or pork stock, vegetables, and aromatic spices. As they gently cook, they absorb the rich flavors of the broth, resulting in a succulent core that melts in the mouth.The crowning glory of a lion's head meatball dish is the thick, velvety sauce that envelops them. Made from the reduced broth and infused with soy sauce, sugar, and vinegar, the sauce provides a perfect balance of savory, sweet, and tangy flavors.Lion's Head Meatballs: Cultural Significance.Beyond their culinary excellence, lion's head meatballs hold significant cultural meaning in China. They are often served during festive occasions, such as the Chinese NewYear, symbolizing prosperity and abundance.The lion, revered in Chinese mythology as a guardian deity, is believed to bring good luck and ward off evil spirits. Thus, the lion's head meatballs embody the hopefor a prosperous and auspicious future.中文回答：狮子头，美食中的精品。
讲解南丰特色美食狮子头的作文
讲解南丰特色美食狮子头的作文嘿，小伙伴们，今儿个咱们来聊聊家乡南丰的一道绝味——狮子头，那可不是一般的菜，简直是味蕾上的小宇宙爆发啊！首先，你得想象一下，冬天里，寒风嗖嗖地刮，你哈着白气，走进一家老字号餐馆，门一开，一股暖洋洋夹杂着肉香的气息扑面而来，就像是被温柔地拥抱了一下。
这时候，服务员笑眯眯地问你：“来份招牌狮子头不？”你二话不说，点头如捣蒜，心里头那个期待啊，就跟等着见初恋似的。
狮子头，这名字听起来就霸气侧漏，但实际上，它温柔得能化开你的心。
记得小时候，爷爷总爱给我做狮子头，那时候我不懂事，还以为真的是从哪个森林之王嘴里抠出来的肉丸子呢，哈哈，现在想想都觉得好笑。
爷爷做的狮子头，外皮金黄酥脆，内里却是鲜嫩多汁，一口咬下去，仿佛能听到汁水在口腔里“啪嗒”一声绽开的声音，那叫一个满足！但说到南丰的狮子头，它可不仅仅是满足那么简单。
这狮子头啊，讲究的是“四喜”——喜色、喜香、喜味、喜形。
喜色，就是它那诱人的金黄色泽，看着就让人食欲大增；喜香，是肉香与调料的完美融合，隔老远都能闻到那股子勾魂的香；喜味，自然是口感丰富，肥而不腻，瘦而不柴，每一口都是对味觉的极致挑逗；至于喜形嘛，虽然名字里带个“狮子”，但其实更像是一颗颗圆润饱满的玉石，躺在盘子里，静静地散发着诱人的光芒。
不过啊，我个人有个挺“叛逆”的想法，总觉得这狮子头，有时候也可以不那么规矩。
你想啊，如果哪天厨师心情大好，给狮子头来个创意改造，比如加点芝士、榴莲之类的奇葩配料，会不会又是一番风味呢？虽然听起来有点离经叛道，但说不定能创造出新的美食传奇呢！（当然，这只是我脑洞大开的想法，实际操作需谨慎哈哈）说到这，我突然想起一次和朋友聚餐的趣事。
那次我们点了份狮子头，结果上菜的时候，服务员手一滑，差点让这颗“狮子”滚到地上，吓得我们一群人大呼小叫，结果最后狮子头安然无恙，反而成了饭桌上的笑料。
那一刻，我深刻体会到，美食不仅仅是味蕾的享受，更是生活中的小确幸，那些不经意间的小插曲，往往能让一顿饭变得更加难忘。
描写狮子头的作文
描写狮子头的作文说起狮子头，那可是我的心头爱。
这道菜啊，光是想想就让我忍不住流口水。
记得第一次吃到狮子头，是在奶奶家。
那天，一家人围坐在餐桌旁，充满了欢声笑语。
奶奶在厨房里忙碌着，不一会儿，就端出了一盘热气腾腾的狮子头。
那狮子头，个头可真大，圆滚滚的，就像个小皮球。
表面油亮亮的，泛着诱人的光泽。
仔细一看，还能看到上面点缀着的葱花和姜末，绿的绿，黄的黄，煞是好看。
我迫不及待地拿起筷子，夹起一个狮子头。
刚一入口，那细腻的口感就让我陶醉了。
狮子头的肉特别嫩，仿佛轻轻一抿就会化在嘴里。
而且这肉啊，肥瘦比例恰到好处，既不会太油腻，也不会太柴。
每一口咬下去，都能感受到肉的弹性和汁水的饱满。
奶奶做的狮子头，味道特别丰富。
除了鲜嫩的肉，里面还加了很多配料。
有脆脆的马蹄，咬起来“嘎吱嘎吱”响，给整个狮子头增添了一份清爽的口感。
还有香菇，那独特的香味混合在肉里，让狮子头的味道更加浓郁。
我一边吃，一边仔细观察着这个狮子头。
发现它的表面并不光滑，而是有着一些小小的纹理。
这些纹理让狮子头看起来更加真实，就像是手工精心雕琢出来的艺术品。
我大口大口地吃着，嘴里塞得满满的。
奶奶在一旁看着我，脸上洋溢着慈祥的笑容，说：“慢点吃，别噎着，锅里还有呢。
”我抬起头，含糊不清地说：“奶奶，这狮子头太好吃了，您是怎么做的呀？”奶奶笑着说：“这可是奶奶的独家秘方，先把肉剁碎，然后加上各种调料，不停地搅拌，最后再用手团成球，下锅炸至金黄，再用小火慢慢炖。
”听着奶奶的描述，我仿佛看到了奶奶在厨房里忙碌的身影。
她弯着腰，认真地切着肉，仔细地调配着调料，额头上布满了汗珠，却丝毫不觉得累。
吃完一个狮子头，我感觉肚子已经半饱了，但那美味实在让人无法抗拒，我又夹起了一个。
这次，我吃得慢了一些，细细品味着其中的滋味。
当我把最后一口狮子头咽下肚，满足地靠在椅背上，摸着圆鼓鼓的肚子，说：“奶奶，这是我吃过最好吃的狮子头。
”奶奶笑着说：“只要你喜欢，奶奶以后经常给你做。
狮子头作文
狮子头作文
《狮子头》
哎呀呀，提起狮子头，我可有一箩筐的故事要讲呢！
记得有一次，我们一家人准备聚餐，妈妈说要露一手，做她最拿手的狮子头。
我和爸爸就在旁边满心期待地等着，像两个小馋猫似的。
妈妈系上围裙，那架势，可专业啦！她先把肉剁得细细的，一边剁还一边嘴里嘟囔着：“得把这肉剁得碎碎的，这样做出来的狮子头才好吃。
”我在旁边看着，觉得特别好玩，就凑过去说：“妈，我也来试试呗。
”妈妈笑着说：“去去去，你别捣乱。
”
接着，妈妈开始调味了，加盐、加酱油、加各种调料，那认真的模样，就像是在完成一件艺术品。
我和爸爸在旁边直咽口水。
终于到了炸狮子头的时候啦！妈妈把调好的肉捏成大大的肉球，小心翼翼地放进油锅里。
“噼里啪啦”，油锅里顿时热闹起来。
我吓得赶紧往后退了几步，嘴里喊着：“哎呀，这也太吓人啦！”爸爸却在一旁笑着说：“胆小鬼。
”
过了一会儿，狮子头炸好了，金黄金黄的，看着就诱人。
妈妈把它们捞出来，摆在盘子里。
我迫不及待地拿起一个，咬了一口，哇，那味道，真是绝了！肉香四溢，口感外酥里嫩。
我一边吃一边含糊不清地说：“妈妈，太好吃啦！你真是个大厨！”妈妈看着我笑了，爸爸也在旁边跟着笑。
这就是我和狮子头的故事，每次一想到那美味的狮子头，还有我们一家人欢乐的场景，我就觉得特别幸福。
狮子头啊狮子头，你可真是我的最爱呀！。
合肥瑶海特色私房菜
合肥瑶海特色私房菜合肥瑶海区位于中国安徽省合肥市，是一个有着丰富独特美食文化的地方。
在瑶海区，有许多特色私房菜，这些菜肴以其口味独特、做工精细而闻名于世。
本文将为您介绍一些合肥瑶海特色私房菜，带您品味这个地方的独特魅力。
一、香辣脆皮鸭首先我们来说说瑶海区的香辣脆皮鸭。
这道菜以鸭子为主要原料，经过特殊的处理和烹饪方法，使得鸭皮变得香脆可口，肉质鲜嫩多汁。
瑶海区的香辣脆皮鸭以其独特的口味和美味而受到游客和当地居民的喜爱。
无论是外酥里嫩的口感，还是微辣的香味，都让人回味无穷。
二、盖浇饭接下来是瑶海区的盖浇饭，这是一道家常菜，也是一种非常受欢迎的特色私房菜。
盖浇饭是由米饭和各种菜肴组成的，菜肴有鸡蛋、肉片、青菜等等，种类繁多，口感丰富。
而且盖浇饭的味道独特，让人吃得纯粹舒心。
无论是早餐、午餐还是晚餐，瑶海区的盖浇饭都是当地人最喜欢的美食之一。
三、蛋黄虾仁煲再来介绍一款瑶海特色私房菜——蛋黄虾仁煲。
这道菜以鲜嫩的虾仁为主料，搭配浓郁的蛋黄酱汁，经过高温煮炒而成。
这道菜色香味俱佳，虾仁鲜嫩多汁，蛋黄酱汁浓郁香滑，一口下去就能尝到虾仁和蛋黄的完美结合。
不仅味道美妙，而且色彩搭配得当，给人一种视觉上的享受。
四、麻辣香锅瑶海区的特色菜还有麻辣香锅，这是一道真正的辣味拿手菜。
麻辣香锅以多种食材为原料，包括肉类、蔬菜、豆腐等等，经过炖煮、炒炸等多道工艺制作而成。
麻辣香锅的独特之处在于其浓郁的麻辣口味，让人一口下去就能感受到麻辣的刺激和食材的鲜美。
尤其是在寒冷的冬季，一碗热辣的麻辣香锅更能暖身驱寒。
五、瑶海狮子头最后要介绍的是瑶海狮子头，这是一道传统的瑶海特色菜肴。
狮子头是用猪肉制作而成的，形状像个狮子头，肉质鲜嫩，口感细腻。
瑶海狮子头的烹饪过程精细，采用特殊的烹调技巧，使狮子头保持了原汁原味，既鲜美又入味。
搭配上酱油和花菇煮成的汤汁，更是美味可口。
总结瑶海区有着丰富多样的特色私房菜，上述只是其中的几道代表。
无论是香辣脆皮鸭，还是盖浇饭、蛋黄虾仁煲、麻辣香锅和狮子头，这些特色菜肴都是瑶海地区的独特风味。
狮子头的由来
据说狮子头最早的发明者为隋炀帝，一个不折不扣的享乐主义者、霸权崇拜者、肉食爱好者和喜欢奢侈品的颇有品位的君王。
只不过那时候狮子头还不叫做狮子头，它有个更雅致的名字叫葵花献肉。
爱吃肉的隋炀帝在游历了淮扬之后，以在当地吃到的肉丸为灵感，亲自设计并下令御厨制作了这道巨大的肉丸，看着粗犷，难以下口，吃起来却有种不可思议的娇嫩之感——这道菜像足了它的创作者的为人，粗中有细，霸气之下却有着一颗文学青年的敏感内心。
到了唐代，这样的巨大肉丸已成为宴席上必不可少的一道硬菜，凡铮铮硬汉都爱这种看着粗放笨重，做起来却费时费工，吃起来更是柔嫩细滑的纯肉之馔。
某次郇国公韦陟在家开宴，让一名颇为得意的家厨制作了几道当时流行的肉菜，结果就是这道葵花献肉最为叫好。
郇国公算是在战场上拼杀了半辈子的人，是以当时立即就有善拍马屁的客人先赞桌上的肉丸色香味俱佳，看着如同雄狮的头，然后又顺势提到郇国公的赫赫战功，说：“公应佩九头狮子帅印。
”于是这郇国公一高兴，便为斯斯文文的葵花献肉换了个名字，叫做狮子头。
而这个名字实在是起得太好，太深入人心了，以至于人们最后都忘了其中被寄托着的戎马半生、驰骋疆场的寓意，只记下了吃肉的豪快。
而喜欢别人赞誉他打仗才能的郇国公也被人渐渐淡忘了他的军事才能，大家都只记得他好吃而穷讲究的一面而已。
据说如今狮子头在中国官方对外的英文标准译名为“用棕色酱汁焖烧的猪肉球”，让人觉得既无趣，又无味。
想着小时候在学校食堂里前呼后拥地排队打饭，饥肠辘辘了一个上午，唯有在中午的那一刻，指着不锈钢大餐盒中那一颗颗硕大无朋酱光四射的肉圆，大喊一声：“给我来两个狮子头！”那才是最给力的振臂一呼。
又比如周末和朋友聚餐，在经过了令人五内俱焚的堵车之后，终于到达了餐厅，而此刻肚子已经钻心地饿了一个半小时了，这时候，对着服务员又是大喊一声：“先来两个狮子头！”那又是如何地久旱逢甘露般的淋漓尽致啊。
如果前两种情况，都改成了“请给我来两个用棕色酱汁焖烧的猪肉球”，想必是一瞬间把食欲降到了最底、最压抑、最不近人情的底线，这要让1000多年前慷慨激昂为狮子头起名的郇国公情何以堪哪。
红烧狮子头是哪个地方的菜
红烧狮子头是哪个地方的菜红烧狮子头是哪个地方的菜篇(1):红烧狮子头是哪个地方的名菜属于什么菜系红烧狮子头，肥有瘦的肉红润油亮，配上翠绿青菜掩映，鲜艳的色彩加上扑鼻的香味。
那你知道红烧狮子头是哪个地方的菜吗下面百分网小编就告诉大家红烧狮子头是属于什么菜系的，希望能帮到你!红烧狮子头所属的菜系红烧狮子头，也称四喜丸子，是一道营养美味，口感十足，是家庭聚会的常见菜。
这是一道，有肥有瘦的肉红润油亮，配上翠绿青菜掩映，鲜艳的色彩加上扑鼻的香味。
红烧狮子头的传说关于“狮子头”，据说它的“远祖”是南北朝《食经》上所记载的“跳丸炙”(见《齐民要术》，炙法第八十)。
史书记载，当年隋炀帝带着嫔妃随从，乘着龙舟和千艘船只沿大运河南下时，“所过州县，五百里内皆令献食。
一州至百舆，极水陆珍奇、(《资治通鉴》)。
杨广看了扬州的琼花，特别对扬州万松山、金钱墩、象牙林、葵花岗四大名景十分留恋。
回到行宫后，吩咐御厨以上述四景为题，制作四道菜肴，御厨们在扬州名厨指点下，费尽心思终于做成了松鼠桂鱼、金钱虾饼、象牙鸡条和葵花斩肉这四道菜，杨广品尝后，十分高兴，于是赐宴群臣，一时间淮阳菜肴倾倒朝野。
官宦权贵宴请宾客也都以有这四个菜为荣，奉为珍品。
到了唐代，随着经济繁荣，官宦权贵们也更加讲究饮食。
有一次，郇国公宴客，府中的名厨韦巨元也做了扬州的这四道名菜，并伴以山珍海味，水陆奇珍，令座中宾客们叹为观止。
当“葵花斩肉”这道菜端上来时，只见那巨大的肉团子做成的葵花心精美绝伦，有如“雄狮之头”，宾客们乘机劝酒道：“郇国公半生戎马，战功彪炳，应佩狮子帅印。
”郇国公高兴的举杯一饮而尽，说!为纪念今日盛会，“葵花斩肉”不如改名“狮子头”。
一呼百诺，从此，扬州就添了“狮子头”这道名菜，红烧，清蒸，脍炙人口!红烧狮子头的营养价值1、猪肉(肥瘦)：猪肉含有丰富的优质蛋白质和必需的脂肪酸，并提供血红素(有机铁)和促进铁吸收的半胱氨酸，能改善缺铁性贫血;具有补肾养血，滋阴润燥的功效;但由于猪肉中胆固醇含量偏高，故肥胖人群及血脂较高者不宜多食。