TigerNTChineseFoodCourt
史上最全中餐德语翻译
史上最全中餐德语翻译史上最全中餐翻译Menü（冷盘）kalte V orspeise老醋花生ger?stete Erdnüsse in Essigsauce凉拌黄瓜/拍黄瓜der Gurkensalat皮蛋拌豆腐Tausendj?hrige Eier mit Tofu凉拌西芹百合(kalt) gebratener Sellerie mit Lilien蓝莓山药gekochte Yamswurzel mit Blaubeerenmarmelade熏鱼/熏肉/熏肠der R?ucherfisch / das R?ucherfleisch / die R?ucherwurst 白切鸡das Shanghai-Huhn, kaltes ungewürztes gekochts Huhn mit Sojaso?e 盐水毛豆in Salzwasser gekochte Sojabohnen凉拌西红柿(kalt) Tomaten mit Zucker素什锦Mischgemüse（正菜）Hauptgerichte蔬菜Gemüse麻婆豆腐Mapo-Tofu, ein sehr scharfes Tufu-Gericht mit Hackfleisch in reichlich Chili-?l. Benannt ist es nach der alten Erfinderin aus der Qing-Dynastie vor mehr als 140 Jahren.香菇菜心Kohlgemüse mit Shiitake香菇青菜chinesisches grünes Gemüse mit Duftpilzen青椒土豆丝gebratene Kartoffelstreifen mit grünem Paprika拔丝地瓜/山药gebackene kandierte Sü?kartoffel / Yamswurzel蚂蚁上树（肉末粉丝）Ameisen klettern auf den Baum (die Glasnudeln mit scharf gew ürztem Hackfleisch)清炒西兰花kurz gebratener Broccoli肉类Fleisch宫保鸡丁gebratene Hünnerfleischwürfel mit Erdnüssen, Gongbao-Hünnerfleisch.. 鱼香肉丝aromatisiertes Schweinefleisch mit Fischgeschmack粉蒸肉ged?mpftes Schweinefleisch im Klebreis夫妻肺片scharfe und dünne Rindfleischscheiben怪味鸡Hünnerfleisch mit gemischten Geschmacksnoten菠萝鸭Ente mit Ananas荔枝肉Schweinefleisch mit Litschifrüchten柠檬鸡Zitronen-Hünnerfleisch北京烤鸭Peking-Ente糖醋排骨Sü?-saure Rippchen糖醋里脊Sü?saurer Schweinefilet红烧肉geschmorte Schweinefleisch mit Sojaso?e回锅肉zweimal gebatenes fettes Schweinefleisch in scharfer So?e oder Paprika 水煮牛肉das im Wasser gekochende Rindfleisch mit Paprika红烧狮子头“L?wenkopf”, geschmortes Schweinefleischklops mit Sojaso?e叫花童子鸡das Bettelhühnchen (das gebackene Hühnchen im Lotosblatt mit Lehm) 烤乳猪gegrillte Schweinchen鱼和海鲜Fisch und Meeresprodukte干烧鱼Bratfisch Sichuaner Art松鼠鳜鱼Mandarinfisch in Eichh?rchen-Form溜虾仁das sautierte Garnelenfleisch佛跳墙der Buddha springt über die Wand (geschmorte Abalone mit Haifischflosse, Fischmagen und anderen Zutaten in der Brühe)龙虎斗Kampf zwischen Drache und Tiger (Schlange mit Katze Guangdonger Art) （点心）Nachspeise虾饺har gau, Garnelen in Nudelteigtaschen烧麦sui mai, ged?mpften Klebreis mit Schweinehackfleisch im Teigmantel糯米鸡ged?mpftes Hünnerfleisch mit Klebreis im Lotosblatt叉烧包Dampfbrot mit sü?-salziger Fleischfüllung绿茶饼Kuchen mit eimen Geschmack grüner Tee刀切馒头mit Messer geschnittene Dampfbr?tchen（汤）Suppe玉米萝卜大骨汤Knochenbrühe mit Mais und wei?en Rüben。
英文菜名大全
为期10天的“中国菜英文名征集活动"日前顺利结束，包括热菜、凉菜、羹汤、主食、甜品在内的数千种菜品、酒水、饮料接受了市民的“审核”.中国菜的翻译问题一时成为各界关注的焦点。
本次征集活动由北京市外办、北京市旅游局、北京市民讲外语活动办公室联合开展.接受审核的英文菜名来自各星级饭店、餐馆菜单，翻译专家对这些菜名进行了审核和分类，并对原有的菜单英文名进行了增补，现已初步完成了《北京市餐饮业菜单英文译法》(讨论稿）的编写工作。
据悉,今年春节前后，综合各界意见修改后的《北京市餐饮业菜单英文译法》将正式出台，届时北京市所有餐饮饭店中的数千种菜品、酒水都将参照这个统一的英文译本。
今后，中国菜肴的英文名将有望在全国范围内统一。
古怪翻译五花八门从本次征集活动的社会反馈来看，豆腐、饺子、宫保鸡丁等中国最传统的食品、菜肴的英文名最具争议.在《北京市餐饮业菜单英文译法》（讨论稿）中，豆腐被译为“bean curd"，饺子译为“dumpling”。
许多市民认为，既然“jiaozi"“tofu”已被世界广泛接受，为什么不采用？此外，对于“宫保鸡丁”这一常见菜式，不少市民认为“KungPao Chicken”已被老外们所熟知，可谓家喻户晓,为什么译文舍近求远？（在讨论稿中被译为“Sautéed Diced Chicken with Peanuts and Chili")记者在采访中了解到，近来许多星级酒店、餐馆均推出了英语菜单，有的按照字面意思直译,有的采取音译,有的则根据典故进行解释性翻译。
菜名英译缺乏统一标准、译者专业水平有限等多种原因导致了目前英文菜单五花八门，常常让老外们目瞪口呆，不知所云。
加拿大小伙子Brain表示，一次他在一家东北餐馆看到“tiger dish”(老虎菜)的菜名时，吓了一跳，心想“中国人为什么要食用受保护动物--老虎呢？”类似让外国人摸不着头脑，甚至引起误会的菜名还有很多。
翻译不专业菜名吓跑人
翻译不专业菜名吓跑人中文菜名：“麻婆豆腐”原不规范英文译名：beancurd made by a pockmarked woman（满脸雀斑的女人制作的豆腐）对外国游客惊吓指数：五颗星中文菜名：“红烧狮子头”原不规范英文译名：Red Lionhead（红狮子头）对外国游客惊吓指数：四颗星中文菜名：“虎皮尖椒”原不规范英文译名：Sharp Chiliin Tiger Skin（用虎皮包裹的辣椒）对外国游客惊吓指数：四颗星“Sharp Chiliin ”、“Tiger Skin”、“Rolling Donkey”，当你看到这一串串英文的时候，有没有想过这些都是能吃进肚子的东西呢？如果按字面直译的话，它们分别是“烧春鸡”、“虎皮尖椒”和“驴打滚”，但你却无法从这种翻译中看出到底将要吃进去的是什么：老虎皮里的辣椒和滚动的驴子该怎么吃呢？随着北京《中文菜单英文译法》日前的正式出台，上述这些曾出现在北京餐馆、让外国游客饱受“惊吓”的译法将会消失，代之以相对准确和易懂的译法。
“这个中文菜单的翻译工作共耗时两年多，在翻译过程中，我们收集和借鉴了来自世界各国中餐馆的菜名译法，而且为了使得翻译更为准确，国内一级大厨亲自讲解和演示菜品的做法。
”北京市外办专家、北京外国语大学教授陈琳在接受本报记者采访时透露，他参与了北京《中文菜单英文译法》翻译、校对的全过程，“这个中英文对照的菜单除了将发放给北京市3星级以上酒店外，还会在北京奥运会期间的奥运村的餐厅使用。
”翻译不专业菜名吓跑人北京奥运会将吸引来自全世界的游客，北京乃至全国很多餐馆为了方便游客，都增加了英文菜名。
但由于翻译不专业，个别英文菜名不仅没招揽到游客，反而把人吓跑了。
陈琳说，因为很多餐馆是自己翻译的，因此常见的菜名翻译错误主要是字面的逐字直译，比如把“红烧狮子头”翻译成“烧红了的狮子头（RedLionhead)”，“老虎菜”翻译成“用老虎做的菜(Tigerdish)”，“麻婆豆腐”翻译成“满脸雀斑的女人制作的豆腐(beancurd made by a pockmarked woman)”，“四喜丸子”，翻译成英文是“Four glad meatballs”（四个高兴的肉团），其他诸如“庐山云雾”、“君山银针”的翻译更是不知所云。
《舌尖上的中国》美食英文翻译大全
《舌尖上的中国》美食英文翻译大全Honey shortening 酥油蜂蜜Honey-glazed eel 蜂蜜鰻鱼Spicy sausage 麻辣香肠Lantian 'belt' noodles 蓝田裤带面Stewed mudskippers 清炖跳跳鱼Pancake roll stuffed with scallions 煎饼卷大葱Leishan fish sauce 雷山鱼酯Chaozhou spring roll 潮州春器Quanzhou radish rice roil 泉州萝卜饭Fried beef dumpling 牛肉锅贴Double cooked pork slices 回锅肉Rapeseed Oil 菜籽油Fried rice crust 油炸锅巴Red oil 红油shredded pork with garlic sauce 蒜泥白肉Pig ears dressed with sause 凉拌猪耳Chongqing small noodles 重庆小面Suzhou noodles stewed in first-time soup 苏州头汤面Hanging noodles 挂面Glutinous rice rolls 糯米卷Suzhou-style little diamond cakes 苏式小方糕Red date paste cake 枣泥拉糕Fern Root Cake 蕨根糍粑Boat pastry 船点Oyster omelette with tapioca starch 蚝烙Dried bean curd threads in consomme 烫干丝Bone-free fish 脱骨鱼Three-nested Duck 三套鸭Chicken, mushroom, ham threads in consomme扣三丝Flash fried river shrimp 油爆河虾Eel Clay Pot 黃鳝啫啫煲雷笋炒肉丝Thunder bamboo shoots fried with shredded pork笋干炖鸡Stewed chicken with dried bamboo shoots铁锅炖鱼Fish and tofu stewed in iron pot咸肉蒸黄泥拱竹笋Steamed bacon with Huang-ni-gong bamboo shoots 愉钱饭Elm seeds meal九层皮Nine-layer cake紫苏炒青蜥Purple perilla fried with spiral shell玛仁糖/切糕Xinjiang nut cake抓饭Xinjiang hand pilaf虾子小刀面Sliced Noodles with shrimp roe桂花糯米藕Steamed lotus root stuffed with sweet sticky rice板栗烧鸡Braised chicken with chestnuts delicious老鸭雁来蕈Old duck stewed with lactarius delicious小凹馍（由玉米面和韭菜制成）Steamed concave buns made of maize flour and Chinese chives 莜面凉皮Cold oat noodles枣花馍Steamed jujube flower bun天门蒸菜Tian-men steamed dishes红烧肉Braised pork in brown sauce泡菜鱼Stewed fish in pickles各种泡菜all kinds of pickles西瓜酱Watermelon jam虾子焖茭白Shrimp roe stewed with cane shoots蒲菜涨蛋Cattail omelette蒲菜水饺Cattail dumplings奶汤蒲菜Stewed cattail in milky soup蒲笋干烧肉Braised pork with dried cattail陈皮红豆沙Orange flavored red bean paste红豆姜撞奶Ginger milk with red bean莲子龟苓膏Lotus seed tortoise jelly木瓜雪耳羹White fungus broth with papaya鹌鹑蛋白果糖水Quail egg white sweet soup黄糖糍粑Glutinous rice cake with brown sugar猪脚姜Stewed pig's feet with ginger冬瓜荷叶煲老鸭Boiled old duck with winter melon and lotus leaf小鸡炖蘑菇Stewed chick with mushroom烩南北Stewed mushrooms with winter bamboo shoots 重庆火锅Chongqing hot pot北京涮肉火锅Beijing instant-boiled sliced mutton云南菌子火锅Yunnan mushroom hot pot潮汕牛肉火锅Chaoshan beef hot pot鸡蛋仔Egg puff粉圆Tapioca Pearls烤香肠Toasted sausage葡式焗扇贝Portuguese-style baked scallops豆腐蒸桂花鱼Steamed mandarin fish with tofu金汤水煮鳜鱼Stewed mandarin fish in pumpkin soup 水煮海鲜Poached seafood盆菜Poon choi / basin meal西湖醋鱼West Lake fish in sweet and sour sauce鲤鱼焙面Sweet-and-sour carp baked with noodles开封灌汤包Kaifeng soup dumplings杭州小笼包Hangzhou soup dumplings片儿川Noodles with preserved vegetable罗宋汤Borscht炸猪排Fried pork chop牛肉球Steamed beef ball纳仁Stewed mutton with noodles大盘鸡Saute spicy chicken with potatoes架子肉Meat roasted on skewer烤包子Roasted stuffed bun拉条子Xinjiang noodles上海桂花糕Shanghai osmanthus cake红烧牛肉面Braised beef noodles壳莱肉/淡菜Dried mussel meat酸辣华子鱼Hot and sour Amur ide沙蟹汁Ghost crab extract,韭花酱Leek flower sauce羊肚包肉Roasted mutton wrapped in lamb tripe红柳枝烤羊肉Roasted mutton cubes on rose willow branch 手抓羊肉Boiled mutton / Mutton eaten with hands馔Xinjiang naan清蒸石斑鱼Steamed grouper清蒸鱼干Steamed dried fish清蒸虾干Steamed dried shrimps炒鸡枞Fried termite mushroom。
建国酒店2020中厨零点菜单Chinese Kitchen A La Carte Menu
CHINESE A LA CARTE MENU零点菜单SIGNATURE DISH招牌菜Baby Young Pigeon 妙龄乳鸽Roasted Gooes Hong In kong Style 深井烧鹅皇Crisp Almond Grouper 杏仁石斑鱼柳Steamed Fish Head With Yellow Pepper Sauce 黄椒酱蒸鱼Coconut Milk Sweet Taro With Pumpkin 椰奶香芋南瓜Roast Duck In Beijing Style 老北京烤鸭Braised Bean Curd With Sea Urchin 海胆石锅豆腐Hairy Crab阳澄湖大闸蟹Braise In Soy Sauce Pig Head 鸿运当头提前24小时预订Steamed Whole Lamb 汗蒸羔羊提前24小时预订COLD DISH 风味冷菜Glutinous Rice Sugar Lotus Root 藕行藕素Thin Sheets Of Bean Curd Roll With Mixed Vegetables 湖畔素叠Boiled Bran Dough with Marinade Sauce 四喜烤麸Bamboo Shoots With Sauce 古法酱笋尖Sand Onion With Chili Soy Sauce炝拌武威沙葱Boiled Pig Ear & Pig Tongue With Soy Sauce 窃窃私语Marinade Fish, Yellow wine Sauce 老上海薰鱼Jane Flavour Spiced Beef 珍味牛腱肉Boiled Pig Kidney With Soy Sauce Hangzhou Style杭式炝腰花Jelly Fish Head With Marinade Sauce 舟山野生海蜇头Marinated Duck Tongue金牌鸭舌Spiced Chicken With Chili Sauce椒麻手撕鸡Bean Sprout & Spinach & Meat天水酒碟Cold Chinese Noodle With Sesame Paste兰州酿皮Spicy Sausage In Sichuan - Style 川味红肠Salted Pork In Jelly水晶肴蹄Peanuts Pickled In Aged Vinegar老醋花生Pickled Chilli Chicken Feet山椒掌中宝Pan-Seared Green Chili Pepper虎皮羊椒Smoked Mackerel 西湖青花鱼Health Medlar Bud养生枸杞芽Sea Snail With Special Sauce贵妃海螺SASHIMI 东瀛&刺身Tuna Sashimi 金枪鱼刺身(12 Slice,12片)Salmon Sashimi 三文鱼刺身(12 Slice，12片)Arctic Surf Clam Sashimi 北极贝刺身(12 Slice ,12片)Botan Prawn Sashimi 牡丹虾赤身(12 Pieces,12只) ABALONE & SEA CUCUMBER 鲍参系列Abalone & Sea Cucumber With Soup Stock 浓汤双宝Crab Roe & Shark Fin With Chicken Soup Stock 蟹黄绘翅Braised Goose Feet With Matsutake In Abalone Sauce 鲍汁扣鹅掌Health Stewed Sea Cucumber 健康小米辽参Braised South Africa Abalone In Abalone Sauce鲍汁扣极品南非鲍提前24小时预订BARBECUED & MARINATED MEAT 烧腊和卤水Grated Ginger Chicken 招牌姜蓉鸡Marinated Goose Wings卤水鹅翼Baiyun Style Pork Feet白云猪手Salt Baked Chicken Feet盐焗鸡爪Chaozhou Style Marinated Meat Platter潮州卤水拼SOUP 炖汤和羹Stew Old Duck Soup With Bamboo Shoots扁尖老鸭煲Tricholoma Matsutake Mushroom Soup 极品菌王汤（Can add: Abalone, Sea Cucumber, Market Price 可加：鲍鱼，海参, 时价收费）Stew Old Birds With Yunnan Maca 云南玛卡炖老鸽（Can add: Abalone, Sea Cucumber, Market Price 可加：鲍鱼，海参, 时价收费）Stew Old Chicken With American Ginseng 花旗参炖老鸡（Can add: Abalone, Sea Cucumber, Market Price 可加：鲍鱼，海参, 时价收费）Chicken soup with Tricholoma Matsutake 顶级松茸土鸡汤（Can add: Abalone, Sea Cucumber, Market Price 可加：鲍鱼，海参, 时价收费）Steamed Pork Meat Balls With Crab Meat蟹粉狮子头“Song Sao”shredded mandarin fish soup传统宋嫂鱼羹Lily Tremella Lotus Seed Soup 百合银耳莲子羹RIVER FOOD & SEAFOOD 河江海鲜Shrimps 虾类Banded Shrimp 斑节虾Market Price 时价（Scalded 白灼，Typhoon Shelter 避风塘炒，Japanese Fried 日式炒）Small-Sized Shrimp基围虾Market Price 时价（Scalded 白灼，Typhoon Shelter 避风塘炒,Garlic Steamed 蒜蓉开边蒸）Australian Lobster 澳洲龙虾Market Price 时价（Garlic Fans Steamed 蒜蓉粉丝蒸，Baked Cheese 芝士焗）Baby Lobster小青龙虾Market Price 时价（Golden Garlic Steamed 金蒜蒸，Baked Cheese 芝士焗）Australian Red Lobster 澳洲红龙虾Market Price 时价（Garlic Fans Steamed 蒜蓉粉丝蒸，Braised In Soup上汤焗）Boston Lobster波斯顿龙虾Market Price 时价（Golden Garlic Steamed 金蒜蒸，Baked Cheese With Black Truffle芝士松露焗）Fish 鱼类Miniatus Grouper东星斑Market Price 时价（Steamed 清蒸, Double Boiled 浓汤浸位上）Tiger Grouper老虎斑Market Price 时价（Steamed 清蒸, Double Boiled 浓汤浸位上）Garrupa Fish石斑鱼Market Price 时价（Steamed清蒸，Braised 家常红烧）Turbot Fish 多宝鱼Market Price 时价（Steamed清蒸，Black Bean Steamed豆豉蒸）Mandarin Fish 桂花鱼Market Price 时价（Steamed清蒸，Double Boiled 浓汤浸）Weever Fish 鲈鱼Market Price 时价（Steamed清蒸，Braised 家常红烧）Crab 蟹类Alaskan King Crab阿拉斯加帝皇蟹Market Price 时价（Stir-Fried Ginger With Scallion & Steamed Egg 姜葱炒和蒸蛋，Puning Bean Baked & Steamed Egg 普宁豆酱焗和蒸蛋）Dungeness Crab 珍宝蟹Market Price 时价（Garlic Fans Steamed 蒜蓉粉丝蒸，Puning Bean Baked 普宁豆酱焗）Shellfish 贝壳类Flower Snail花螺Market Price 时价（Scalded 白灼，Spicy Wine辣酒煮）Razor Clam 富贵蚌Market Price 时价（Garlic Fans Steamed蒜蓉粉丝蒸，Scallion Oil葱油）Abalone鲍鱼Market Price 时价（Garlic Fans Steamed蒜蓉粉丝蒸，Scallion Oil葱油）SELECTION OF CANTONESE DISH 精美粤菜Crispy Pork Ribs With Garlic Slice 金牌蒜香骨Stir-Fry Seafood With Vegetables 荷池掌中宝Stir-Fry Beef With Shallot 葱爆松板牛肉Braised Abalones With Baby Potato薯仔焖鲜鲍Stir-Fry Seafood Guangdong Style 广式小炒皇Steamed Shrimp With Lotus Root碧绿酿虾滑Scramble With Shrimp Paste青岛虾酱炒蛋Stir-fry Pork Tripe With Chinese Sauerkraut潮州酸菜炒肚片HUAIYANG FLAVOR 淮扬风味Stewed Eel & Garlic With Scallion Oil 响油鳝段Sweet & Sour Mandarin Fish 松鼠桂鱼Braised Pork With Soy Sauce 秘制东坡肉Steamed Yellow Croaker With Potherb Mustard 雪菜蒸黄鱼Steamed Hilsa Herring With Jinhua Ham 金华火腿蒸鲥鱼Homemade Black Bean Curd With Soup Stock 自制养生黑豆腐Qiandaohu Organic Fish Head千岛湖有机鱼头（Braised 家常红烧, Fish Stock鱼头汤，Double Pepper Steamed 双椒蒸）Stewed Three Delicacies Local Style怀旧杭三鲜Potato chips & Shrimp Meat With Mayonnaise金丝玫瑰虾球Steamed Preserved Meat & Salted Fish With Sausage腊味合蒸Sweet & Sour Fillet Pork With Pineapple香菠古老肉Braised Fish Head & Pork Meat Ball With Pig Head扬州三头Sauteed Lily Bulbs & Celery西芹百合Scalding Bean Seedling With Broth上汤豆苗Organic Braised Eggplant & Potato With Green Pepper有机地三鲜Steamed Radish & Broth肉汁萝卜LOCAL DISHES (NORTHWEST FLAVOUR) 特色本地菜（西北风味）Boiled Mutton特色手抓羊肉Braised Mutton 黄焖羊羔肉Braised Cyprinoid With Soy Sauce 野生黄河大鲤鱼Northwest Large Chicken Plate 西北大盘鸡Braised Pork Meat With Mex Vegetables in Lanzhou Style兰州暖锅菜Pickled Chinese Cabbage & Mutton With Golden Soup 金汤酸菜羊肉Braised Beef With Chili, Garlic And Sichuan Pepper 酸汤高原肥牛Spicy Lamb Chops大漠风沙烤羊排Braise Potatoes With Lamb Soup东乡土豆片Chinese Sauerkrant & Potatoes酸菜洋芋糊糊Beef & Tomato Soup番茄牛肉羹Braise Beef Palm With Soy Sauce 乾坤牛掌SICHUAN & HUNAN CUISINE 川，湘菜Spicy Shrimp Ball With peanuts 香辣虾球Braised Eel, Duck Blood Curd, Beef Tripe Stew And Chili 山城海鲜毛血旺Braised Bullfrog With Sichuan Pepper And Pickled Chili泡椒馋嘴蛙Stir-Fry Pork Meat With Vegetables 农家小炒肉Steamed Preserved Meat With Small Cuttlefish 酱油肉配墨鱼仔Spicy Duck Head香辣招牌鸭头FOUR SEASONS VEGETABLES四季田园时蔬Guangdong Choy Sum 广东菜心（Wok-Fried 生炒，Soy Sauce 豉油）Chinese Broccoli广东芥兰（Scalded 白灼，Ginger 姜蓉）Organic Lettuce 有机生菜Broccoli 西兰花（Garlic Butter 蒜蓉黄油，Soup-Stock 上汤浸）Shanghai Choy Sum 上海小棠菜（Shii-Take 香菇，Sauteed 清炒）RICE & NOODLES 特色饭面Noodles In Chili Sauce, Chengdu Style成都担担面Minced Noodles 臊子面Noodles With Soybean Paste 京都炸酱面Stir-Fried Rice Noodles Kway Teaw With Beef 干炒牛河Stir-Fried Rice Noodles With Vegetables三丝炒粉Seafood Fried Rice With XO sauce XO酱海鲜炒饭Stir-Fried Rice Yangzhou Style 扬州炒饭Seafood DoughBall 海鲜面疙瘩Steamed Rice With Preserved Meat 腊味煲仔饭Seafood Congee Chaoshan Style 潮汕海鲜砂锅粥DESSERT & SNACK 点心和甜品Crispy Durian Cake（12Pieces）榴莲酥(12只)Pu Style Egg Tart（12Pieces）葡式蛋挞(12只)Pan-Fried Taro Cake香煎芋丝糕（12只）Scallion Cake葱油手撕饼Brown Sugar Hemp Ci红糖麻糍（12只）Homemade Mackerel Dumplings自制鲅鱼鲜肉水饺（16只）Homemade Celery & Pork Dumpling自制香芹鲜肉水饺（16只）Deep-Fry Dough Cake黄金油响（12只）Huangqiao Sesame Cake黄桥烧饼（12只）自制大肉馅饼灰豆子甜坯子。
介绍中国餐馆的英文作文
介绍中国餐馆的英文作文English Answer:Chinese restaurants have become an integral part of the global culinary landscape, offering diners a delectable array of authentic and delectable dishes. Their popularity stems from the unique blend of flavors, textures, and aromas that characterize Chinese cuisine.Ambiance and Decor:Chinese restaurants often feature a vibrant andinviting atmosphere, adorned with traditional Chinese artwork, lanterns, and auspicious symbols. The décor may vary depending on the region of China the restaurant specializes in, ranging from the rustic charm of a Cantonese teahouse to the elegant opulence of a Sichuanesque establishment.Menu:The menu of a Chinese restaurant is typically extensive, featuring a diverse selection of dishes that cater to awide range of tastes and preferences. Diners can choosefrom an array of appetizers, such as spring rolls, pot stickers, and wontons; a variety of soups, including wonton, hot and sour, and egg drop soups; a plethora of main courses, ranging from stir-fries and braised dishes to steamed fish and roasted meats; and a delectable assortment of rice and noodles.Ingredients:Chinese cuisine is known for its use of fresh, high-quality ingredients. Vegetables, such as bok choy, gai lan, and bean sprouts, are often featured prominently in dishes. Meats, such as chicken, beef, pork, and seafood, are also commonly used. Soy sauce, rice wine, ginger, garlic, and sesame oil are essential ingredients in many Chinese dishes.Cooking Techniques:Chinese restaurants employ various cooking techniques to create their delicious dishes. Stir-frying, a method of cooking food quickly in a hot wok, is a popular technique used in Cantonese cuisine. Braising, a slow-cooking method that involves simmering food in a savory liquid, is often used in Sichuanese cuisine. Steaming, a method of cooking food over boiling water, is commonly used to prepare delicate items such as fish and vegetables.Service:Chinese restaurants typically offer attentive and friendly service. Servers are knowledgeable about the menu and can provide diners with recommendations based on their preferences. They are also quick to refill drinks and ensure that diners have a pleasant dining experience.Cultural Significance:Chinese restaurants are not only culinary destinations but also cultural touchstones. They offer diners an opportunity to immerse themselves in Chinese culturethrough food and ambiance. They serve as gathering places for families, friends, and business associates to socialize and enjoy good food.Conclusion:Chinese restaurants have gained worldwide recognition for their delicious food, vibrant atmosphere, and cultural significance. They offer diners a unique and memorable culinary experience that tantalizes the taste buds and enriches the soul.中文回答：中国餐馆已成为全球美食版图中不可或缺的一部分，为食客提供各种正宗且美味的菜肴。
介绍中国特色美食英语作文80词
介绍中国特色美食英语作文80词全文共6篇示例，供读者参考篇1Chinese Food is Yummy!China is a huge country with lots of different areas that have their own special foods. The cuisine from each region tastes quite different because of the local ingredients and cooking styles. Let me tell you about some of my favorite Chinese dishes!In the north, they eat lots of wheat-based foods like noodles, dumplings and steamed buns. One classic northern dish is Peking Duck. The duck is roasted until the skin gets crispy and golden brown. You wrap the crispy skin and tender meat in a little pancake with spring onions, cucumber and sweet bean sauce. So delicious!Down in Sichuan province, the food is famous for being spicy and flavorful. A must-try dish is Kung Pao Chicken with dried chili peppers, peanuts and a sweet sour sauce. Mapo Tofu is another Sichuan favorite - soft tofu and ground pork cooked in a tongue-tingling sauce. But be careful, that numbing "ma la"flavor from the Sichuan peppercorns can make your mouth go numb if you're not used to it!Canton (Guangdong) cuisine features lots of fresh seafood since it's a coastal region. One superstar dish is Dim Sum - delicate parcels of shrimp dumplings, barbecue pork buns, rice noodle rolls and more, served from rolling carts. You can try lots of different morsels in one meal. Dim Sum is usually eaten for breakfast or lunch.In the Jiangsu region around Shanghai, the food leans towards sweeter flavors and delicate seasonings. Drunken Chicken is a classic Jiangsu dish where the chicken is soaked in a sweet rice wine marinade. When you bite in, the tender meat releases a lovely fragrance from the wine. Shanghai is also famous for xiaolong bao - steamed soup dumplings with hot broth inside!Chinese people love noodles and you'll find noodle dishes everywhere. Hand-pulled la mian noodles are stretched and twirled by skilled noodle dancers into long chewy strands. They're often served in a rich beef broth. In wonton noodle soup, you get tiny pork and shrimp dumplings along with the noodles bobbing in a tasty broth.No matter what part of China you visit, you're sure to be wowed by the incredible variety and flavors of the cuisine. From fiery Sichuan dishes to delicate Cantonese dim sum, there's so much to discover and savor. I can't wait to keep exploring all the amazing foods my home country has to offer!篇2Chinese food is so yummy! My favorite is dumplings filled with meat and veggies. Noodle soups like wonton and ramen are great too. Dim sum with shrimp dumplings and buns is delicious for breakfast or lunch. Sweet treats include mooncakes, egg tarts, and dragon's beard candy. Kung pao chicken, mapo tofu, and Peking duck are iconic dishes. Chinese cuisines use lots of rice, noodles, soy sauce, and fresh ingredients. I love all the flavors and variety! Trying new Chinese foods is always an adventure.篇3Chinese Food is Awesome!Hi friends! My name is Li Ming and I'm 10 years old. I love Chinese food sooooo much and I want to tell you all about it!China is a huge country with lots of different regions. That means the food is really diverse too. Every area has its ownsignature dishes and flavors. But some things are common everywhere like rice, noodles, veggies, and using lots of fresh ingredients.One of my absolute favorites is dumplings! There are so many different kinds - boiled dumplings, fried dumplings, soup dumplings with yummy broth inside. The fillings can be pork, beef, veggies, or even sweet things like red bean paste. Making dumplings at home is fun but takes forever. My grandma is a dumpling master!Then there's noodles - thick noodles, thin noodles, long noodles, short noodles. Noodle soups are the best on cold days. My top pick is beef noodle soup, especially from the Muslim quarter in my city. The broth is so rich and noodles are chewy. Sometimes I add extra chili oil to make it spicier!Speaking of spicy, one of China's most famous dishes is Kung Pao chicken. It's got chicken, peanuts, veggies, and a sauce made with soy sauce, vinegar, and LOADS of chili peppers. Be careful, it can definitely light your mouth on fire! Other classics are sweet and sour pork, mapo tofu, and Beijing roast duck with its crispy skin.Dim sum is another beloved tradition. It's like a parade of little snack dishes - shrimp dumplings, BBQ pork buns, egg tarts,turnip cakes, rice noodle rolls. You drink yummy tea and just graze on small plates for hours. A dim sum brunch with my family is the best!Every region has its specialty too. In Sichuan, the food is spicy and uses tons of chili peppers and peppercorns. Kung Pao chicken is from there. In Shanghai, they love sweeter flavors like red-braised pork belly. Beijing is known for its amazing duck. Guangdong does the best dim sum and seafood like salt and pepper shrimp.I haven't even talked about the amazing soups, the variety of noodles, all the cooking techniques, or desserts like tangyuan, zongzi, mooncakes! There's just so much to Chinese cuisine.No matter where you go in China, you'll find delicious food. Every dish has its own story andspecial cooking method passed down for generations. The flavors are incredible - sweet, sour, spicy, savory, fresh. Chinese people really care about and take pride in their cuisine.My mouth is watering just thinking about it all! When you visit China someday, get ready to eat your way across the country. You'll taste flavors you've never experienced before. Just go hungry because there's so much amazing food to try. Let me know your favorites!篇4Chinese Food is Awesome!Hi, my name is Lily and I'm 10 years old. Today, I want to tell you all about the amazing food from my home country, China. Chinese cuisine is so delicious and diverse, with flavors that will make your taste buds dance with joy!First of all, let me talk about one of my favorite dishes –dumplings! You might have heard of them before, but let me tell you, Chinese dumplings are like little parcels of heaven. They come in different shapes and sizes, filled with all kinds of yummy ingredients like pork, vegetables, or even sweet fillings like red bean paste. Mmm, just thinking about biting into a juicy dumpling makes my mouth water!Another dish that I absolutely love is noodles. Chinese noodles are so much fun to eat! You can slurp them up or use chopsticks to twirl them around. They come in different varieties like egg noodles, rice noodles, or even noodles made from sweet potato. My favorite is the hand-pulled noodles that are stretched and twisted right in front of you. It's like watching anoodle-making performance!Speaking of performances, have you ever tried a Peking duck? It's a whole roasted duck that's crispy on the outside and juicy on the inside. The chefs have to carefully hang the duck and roast it just right to get that perfect texture. When it's served, they slice it up right at your table, and you get to wrap the duck meat in thin pancakes with some special sauce. It's like a little duck burrito, and it's absolutely divine!One thing I love about Chinese food is that there are so many different regional cuisines. For example, Sichuan cuisine from the Sichuan province is known for being super spicy and numbingly delicious. They use a special kind of peppercorn that makes your mouth tingle in the most amazing way. Meanwhile, Cantonese cuisine from the Guangdong province is famous for its dim sum, which are little bite-sized dishes like steamed buns, dumplings, and rice noodle rolls.Talking about all this delicious food is making me hungry! But I can't forget to mention some of the incredible Chinese desserts and drinks. There are sweet soups like red bean soup or taro soup, which are both warm and comforting. And then there are all sorts of unique treats like egg tarts, mochi (glutinous rice cakes), and my personal favorite – bubble tea! Bubble tea is asweet, refreshing drink with chewy tapioca pearls that you can slurp up through a big, fat straw.Chinese food is so much more than just the dishes – it's a whole cultural experience. From the way the food is prepared to the way it's served and enjoyed, it's all part of the rich and diverse Chinese culture. I feel so lucky to have grown up with these incredible flavors and traditions.So, if you ever get a chance to try authentic Chinese cuisine, don't hesitate! Let your taste buds explore the amazing world of Chinese food. Trust me, it's a journey you won't forget. And who knows, maybe you'll even learn how to use chopsticks like a pro!篇5Yummy Chinese Food!Hi there! My name is Lily and I'm 10 years old. I love food, especially delicious Chinese dishes. China has such a rich culinary culture with so many tasty foods. Let me tell you about some of my favorite Chinese foods!One of my absolute favorites is dumplings! They come in all shapes and sizes - round, crescent-shaped, or rectangle-shaped. The dough on the outside is soft and chewy, and the inside isstuffed with yummy fillings like pork, vegetables, or even sweet fillings like red bean paste. My mom makes the best pork and chive dumplings. Mmm, they melt in your mouth!Noodles are another Chinese food I can't get enough of. There are so many types - long thin noodles, thick flat noodles, curly noodles, you name it! They can be served dry with savory sauces, or in hot broth soups. My favorite is a big steaming bowl of beef noodle soup on a cold day. The rich broth warms me right up.Speaking of pastries, Chinese bakeries have the most scrumptious treats. There are flaky egg tarts with creamy custard centers, pillowy soft steamed buns filled with sweet or savory fillings, and my personal favorite - pineapple buns! They look like little golden pineapples but taste nothing like the fruit. Instead, the tops are crispy and sugary while the bun underneath is soft and slightly sweet. Heavenly!I could go on and on about other dishes like kung pao chicken, ma po tofu, xiaolongbao soup dumplings, and more. Chinese cuisine is just endless when it comes to flavors, textures, and cooking methods. From stir-fries to braises, steamed dishes to fried creations, there is a huge variety to delight all the senses.Not only is the food itself amazing, but Chinese meals are also an experience to share with loved ones. Big family-style dishes are set in the middle for everyone to share from. It's a time to come together, catch up over a delicious meal, and make happy memories. I always look forward to those special Chinese family dinners.Well, I've probably made you hungry by now! I may be just a kid, but I know my Chinese food. It's a cuisine that brings people together through its incredible flavors and traditions. From noodles to dumplings to rice and buns, Chinese food is something everyone should get to enjoy. It's delicious, diverse, and always leaves you wanting more! Maybe I'll be a Chinese chef when I grow up so I can share these wonderful dishes with the whole world. Let me know if you'd like a cooking lesson!篇6China's Delicious TreatsHi there! My name is Li Ming, and I'm a 10-year-old boy from Beijing, China. Today, I want to share with you some of my favorite Chinese foods. Get ready to drool!One of the most popular Chinese dishes is dumplings, or "jiaozi" as we call them. They are little pockets of dough filledwith meat and veggies, and they are so yummy! My mom makes the best pork and cabbage dumplings. We love eating them on special occasions like Chinese New Year.Another delicious food is noodles. We have so many different kinds! My favorite is "zhajiangmian," which are thick, chewy noodles topped with a savory pork and bean sauce. It's a dish from my hometown, Beijing, and I could eat it every day!Speaking of Beijing, you have to try the famous Peking Duck if you ever visit. It's a whole duck that's been roasted until the skin is crispy and golden. The chef will carve it right in front of you, and you wrap the meat and crispy skin in thin pancakes with some sauce and veggies. It's a true Beijing delicacy!For snacks, we love to eat things like "baozi," which are steamed buns filled with pork or veggies. Or "jianbing," which is a savory crepe with eggs, crispy wontons, and lots of tasty sauces.And for dessert, we have all sorts of sweet treats! One of my favorites is "tanghulu," which is candied fruit on a stick. The sugar coating is so crunchy and sweet! We also love "douhua," which is a silky tofu pudding, often topped with syrup or fruit.Whew, I'm getting hungry just thinking about all these delicious foods! Chinese cuisine is so diverse, with dishes from different regions and traditions. Each dish has its own unique flavors and ingredients.I feel so lucky to grow up eating such amazing food. It's a big part of my culture and family traditions. Whenever we have a big family gathering, the table is always loaded with all sorts of delicious dishes.I hope you've enjoyed learning a little bit about Chinese cuisine from me. Maybe one day you can come to visit China and try some of these foods for yourself! Just be prepared for your taste buds to go on an amazing adventure.Well, that's all from me for now. Time for me to go eat some dumplings! Bye for now!。
中国菜单的英文版
中国菜单的英文版双击自动滚屏发布者：毛怀文发布时间：2008-5-26 阅读：274次中国菜单怎么翻译（一）更新时间:2007-10-18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 Bean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素鸭：Vegetarian Duck凉拌花螺：Cold Sea Whelks with Dressing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五香大排：Spicy Pork Ribs酸辣瓜条：Cucumber with Hot and Sour Sauce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中国菜单怎么翻译（二）窝类 Birds Nest Soup冰花炖官燕：Braised Birds Nest with Rock Candy冰糖银耳燕窝：Braised Birds Nest with White Fungus and Rock Candy高汤炖官燕：Stewed Birds Nest红胶官燕：Braised Birds Nest and Seaweed红烧鹿茸血燕：Braised Birds Nest with Deer Antler红烧蟹黄官燕：Braised Birds Nest with Crab Roe红烧血燕：Braised Red Birds Nest木瓜炖官燕：Braised Birds Nest with Papaya腿汁红烧官燕：Braised Birds Nest in Ham Sauce杏汁炖官燕：Double-Boiled Superior Birds Nest with Almond Juice冰花炖血燕：Stewed Red Birds Nest with Rock Candy香橙炖官燕：Braised Birds Nest in Orange Sauce雪梨官燕：Braised Birds Nest with Snow Pear椰汁冰花炖官燕：Stewed Superior Birds Nest with White Fungus and CoconutMilk鱼籽蟹肉烩燕窝：Braised Birds Nest with Crab Meat and Fish Roe福寿炖燕窝：Braised Birds Nest一品燕窝：Best Quality Birds Nest Soup王府清汤官燕：Birds Nest Soup冰花芙蓉官燕：Stewed Birds Nest with Egg White煲类 Casserole白果煲老鸭：Duck Soup with Gingko en Casserole鲍鱼海珍煲：Braised Abalone and Seafood en Casserole鲫鱼黄花煲：Crucian Carp and Day Lily en Casserole锅仔潮菜银鳕鱼：Stewed Codfish with Salted Vegetables, Chao Zhou Style锅仔潮式凉瓜猪肚：Stewed Pork Tripe with Bitter Melon, Chaozhou Style锅仔鸡汤菌：Stewed Mushrooms in Chicken Soup锅仔药膳乌鸡：Stewed Black-Boned Chicken with Chinese Herbs锅仔鱼肚浸围虾：Stewed Fish Maw with Shrimps海鲜多拉家常豆腐煲：Braised Seafood with Japanese Tofu凉瓜排骨煲：Braised Pork Ribs with Bitter Melon南乳粗斋煲：Braised Assorted Vegetables with Marinated Tofu浓汤沙锅三鲜：Soup of Sea Cucumber, Shrimps and Ham南瓜芋头煲：Stewed Taro with Pumpkin en Casserole沙茶鱼头煲：Braised Fish Head in Satay Sauce砂锅白菜粉丝：Chinese Cabbage and Vermicelli in Pottery Pot砂锅鱼头豆腐：Stewed Fish Head with Tofu in Pottery Pot海鲜砂锅：Stewed Seafood in Pottery Pot鱼头砂锅：Stewed Fish Head in Pottery Pot腌鲜砂锅：Shanghai Specialty Casserole砂锅小排翅：Small Shark’s Fin in Pottery Pot砂锅鱼肚：Stewed Fish Maw in Pottery Pot砂锅海米豆腐：Stewed Tofu and Dried Shrimps in Pottery Pot砂锅萝卜羊排：Stewed Lamb Chops and Turnip in Pottery Pot砂锅三菇：Stewed Three Kinds of Mushrooms in Pottery Pot砂锅鸡肉丸子：Stewed Chicken Meat Balls in Pottery Pot北菇海参煲：Black Mushrooms and Sea Cucumbers en Casserole鸡粒咸鱼茄子煲：Diced Chicken, Salted Fish and Eggplant enCasserole粉丝虾米杂菜煲：Vermicelli, Dried Shrimps and Assorted Vegetables enCasserole东江豆腐煲：Dongjiang Tofu en Casserole八珍煲：Assorted Meat en Casserole柱侯牛腩煲：Braised Beef Brisket en Casserole虾米粉丝煲：Dried Shrimps and Vermicelli en Casserole咸鱼鸡豆腐煲：Salted Fish, Chicken and Tofu en Casserole核桃肉煲牛肉汤：Beef Soup with Walnuts梅菜扣肉煲：Steamed Pork with Preserved Vegetable en Casserole中国菜单怎么翻译（三）西餐 Western Food头盘及沙拉类 Appetizers, Starters and Salads腌熏三文鱼：Smoked Salmon凯撒沙拉：Caesar Salad鲜蘑鸡肝：Chicken Liver Terrine with Morel奶酪瓤蟹盖：Crab Shells Stuffed with Cheese鲜果海鲜沙拉：Seafood Salad with Fresh Fruit厨师沙拉：Chefs Salad金枪鱼沙拉：Tuna Salad尼斯沙拉：Salad Nicoise汤类 Soups奶油蘑菇汤：Cream of Mushroom Soup奶油胡萝卜汤：Cream of Carrot Soup奶油芦笋汤：Cream of Asparagus Soup墨西哥辣味牛肉汤：Mexican Chili Beef Soup番茄浓汤：Tomato Bisque Soup海鲜周打汤：Seafood Chowder法式洋葱汤：French Onion Soup牛肉清汤：Beef Consommé匈牙利浓汤：Hungarian Goulash香浓牛尾汤：Oxtail Soup意大利蔬菜汤：Minestrone Soup蔬菜干豆汤：Hearty Lentil Soup牛油梨冻汤：Chilled Avocado Soup西班牙番茄冻汤：Gazpacho中国菜单怎么翻译（四）中国酒Chinese Alcoholic Drinks黄酒类Yellow Wine8年香雕绍兴酒：Xiangdiao Shaoxing Medium Sweet (8 Years) 陈年彩坛花雕：Caitan Huadiao Medium Sweet5年香雕绍兴酒：Xiangdiao Shaoxing(5 Years) Medium Sweet绍兴花雕10年：Shaoxing Huadiao(10 Years) Medium Sweet绍兴花雕20年：Shaoxing Huadiao (20 Years) Medium Sweet绍兴花雕及清酒：Shaoxing Huadiao and Sake Medium Sweet三十年花雕：Huadiao Shaoxing (30 Years) Medium Sweet绍兴加饭：Shaoxing Jiafan Medium Dry女儿红12年：Nuer Hong (12 Years)女儿红18年：Nuer Hong (18 Years)古越龙山：Guyue Longshan青瓷五年：Qingci Huadiao(5 Years) Medium Sweet白酒类Liquor北京醇：Beijing Chun二锅头：Erguotou(Superior 500ml 56°)精装二锅头 52度：Red Star Erguotou (500ml 52°)古钟二锅头：Guzhong Erguotou(500ml 46°)蓝花珍品二锅头：Lanhua Zhenpin Erguotou红星珍品二锅头(500毫升52度) ：Red Star Zhenpin Erguotou (500ml 52°)牛栏山经典二锅头(500毫升52度) ：Niulanshan Jingdian Erguotou (500ml 52°)青瓷珍品二锅头：Qingci Zhengpin Erguotou（500ml 46°）京酒 38度：Jing Jiu(500ml 38°)三品京酒(500毫升38度) ：Sanpin Jing Jiu (500ml 38°)三品京酒(500毫升52度) ：Sanpin Jing Jiu (500ml 52°)酒鬼 38度：Jiu Gui（500ml 38°）酒鬼 52度：Jiu Gui（500ml 52°）小酒鬼（250ml）：Xiao Jiu Gui（250ml 38°）国酿（贵州茅台系列）：Guo Niang (Moutai Liquor Series)茅台 38度：Moutai (500ml 38°)茅台 53度：Moutai (500ml 53°)茅台(三十年) ：Moutai (30 years）茅台(十五年) ：Moutai (15 years)贵州醇：Guizhou Chun国窖 38度：Guo Jiao (500ml 38°)国窖 52度：Guo Jiao (500ml 52°)国窖1573 ：Guo Jiao 1573 (The First Cellar in China)泸州老窖 38度：Luzhou Lao Jiao（38°）泸州老窖 52度：Luzhou Lao Jiao（52°）康雍乾御冠酒(400毫升50度) ：Kang Yong Qian Imperial Crown (400ml 50°)康雍乾御酒(450毫升50度) ：Kang Yong Qian (450ml 50°)剑南春 38度：Jiannanchun （38°）剑南春 52度：Jiannanchun（52°）蒙古王 44度：Mongolian King（ 44°）三星金六福（高、低）：Jinliufu Three-Star (High/Low)三星金六福（三两）：Jinliufu（150ml）五星金六福（高、低）：Jinliufu Five-Star (High, Low)金六福（五星）52度：Jinliufu (Five-Star) (52°)水井坊 39度：Shuijingfang (39°)水井坊 52度：Shuijingfang (52°)水井坊 53度：Shuijingfang (53°)五粮液 39度：Wuliangye (39°)五粮液 52度：Wuliangye (52°)五粮液一帆风顺52度：Wuliangye Liquor Yi Fan Feng Shun (52°)--Symbolizing Plain Sailing小糊涂仙 52度：Xiaohutuxian (52°)小角楼：Xiaojiaolou啤酒Beer青岛啤酒：Tsing Tao Beer青岛扎啤/青岛生啤：Tsing Tao Draught燕京啤酒：Yanjing Beer燕京生啤 0.3升：Yanjing Draught (0.3L)燕京无醇啤酒：Yanjing Alcohol-Free燕京扎啤：Yanjing Draught雪花啤酒：Snow Beer北京生啤：Beijing Draught Beer哈尔滨啤酒：Harbin Beer百威啤酒：Budweiser嘉士伯啤酒：Carlsberg喜力：Heineken朝日啤酒：Asahi Beer老虎啤酒：Tiger蓝带啤酒：Blue Ribbon葡萄酒Wine92年长城干红葡萄酒：Great Wall Red Wine (Year 1992)92年张裕卡斯特干红：Changyu Castel (Year 1992)95年张裕卡斯特干红：Changyu Castel (Year 1995)张裕解百纳干红葡萄酒：Changyu Cavernet张裕香槟：Changyu Sparkling Cider长城1995（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon (Year 1995)长城2002（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon (Year 2002)长城A区（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon华夏95年长城：Great Wall Vintage Red Wine (Year 1995)华夏长城赤霞珠：Great Wall Cabernet Sauvignon Red Wine华夏长城葡萄园A区：Great Wall Region A Red Wine华夏长城莎当妮：Great Wall Chardonnay White Wine华夏长城特选：Great Wall Selection Red Wine沙城长城干红三星：Great Wall Dry Red (Three-Star)沙城长城干红四星：Great Wall Dry Red (Four-Star)沙城长城干红五星：Great Wall Dry Red (Five-Star)沙城长城干红一星：Great Wall Dry Red (One-Star)雷司令（龙徽，中国）：Dragon Seal Riesling龙徽赤霞珠：Dragon Seal Cabernet Sauvignon Red Wine龙徽干白：Dragon Seal Dry White龙徽干白葡萄酒：Dragon Seal Dry White龙徽干红葡萄酒：Dragon Seal Dry Red龙徽怀来珍藏：Dragon Seal Huailai Reserve龙徽怀来珍藏干红葡萄酒：Dragon Seal Huailai Dry Red Reserve龙徽汽酒：Dragon Seal Sparkling Wine龙徽莎当妮：Dragon Seal Chardonnay White Wine龙徽庄园：Dragon Seal Cru de Red Wine龙徽庄园干红葡萄酒：Dragon Seal Cru de Dry Red西夏王冰白：Xixia King Ice Wine西夏王干红：Xixia King Dry Red西夏王世纪：Xixia King Red Wine总统特选南澳设拉子干红：Presidents Selection Shiraz Dry Red总统特选南澳莎当妮干白：Presidents Selection Chardonnay Dry White王朝干红：Dynasty Dry Red王朝干白：Dynasty Dry White。
英文介绍中国美食
湘 Peppery and hot chicken辣炒鸡丁
Steamed Fish Head with Diced Hot Red Peppers
taste shrimp 口味虾
剁椒鱼头
Famous dishes of hunan cuisine
19
Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking
26
Anhui Cuisine
徽菜
• Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste
3
Shandong cuisine
One of the oldest cuisines in China, with a history of 2,500 years.
Originates from Confucius family banquet, then adopted by imperial kitchen.
seafood dishes • When meat of seafood is
cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.
舌尖上的中国[英文版]中国美食介绍
![舌尖上的中国[英文版]中国美食介绍](https://img.taocdn.com/s3/m/2cf3c260905f804d2b160b4e767f5acfa1c7832b.png)
Noodles - Noodles are a common stack in Chinese cuisine, made from various types of flow and often served in soups or still friends Some common types of noises include "Egg Noodles", "Flat Noodles", and "Shredded Noodles"
Eight major cuisines
Zhejiang Cuisine - Zhejiang Cuisine emphasizes freshness, tenderness, and arama, often using light seasonings and cooking methods such as steaming and steaming Typical dishes include "West Lake Fish" (a steamed fish dish with a light sauce) and "Braised Duck with Ginseng"
Anhui Cuisine - Characterized by its rich flavors and strong seasonings, Anhui Cuisine often uses pickled vegetables and smoked meals Typical dishes include "Anhui Stewed Pork" (a stewed pork dish with a rich sauce) and "Anhui Stir Fried Greens"
在中国的美食广场就餐英语作文
在中国的美食广场就餐英语作文Dining at the Chinese Food CourtStepping into the bustling Chinese food court, the sights, sounds, and aromas instantly captivate the senses. The vibrant atmosphere is a symphony of diverse culinary delights, each stall showcasing the rich tapestry of Chinese cuisine. As I navigate through the maze of tantalizing options, I am filled with a sense of excitement, eager to embark on a culinary journey that promises to tantalize my taste buds.The first stall that catches my eye is the Sichuan noodle house. The aroma of spicy, fragrant broth wafts through the air, enticing me to take a closer look. I approach the counter and am greeted by a friendly vendor who asks if I would like to try their specialty, the famous Mapo Tofu Noodles. Intrigued by the bold flavors, I nod enthusiastically and watch as the skilled chef expertly prepares the dish, combining silky tofu, minced pork, and a blend of Sichuan peppercorns and chili oil. The resulting creation is a perfect balance of heat, numbing sensation, and a touch of sweetness that dances on my tongue, leaving me in awe of the complex layers of flavor.As I savor the noodles, my eyes are drawn to the next stall, which specializes in delicate dim sum. Gleaming bamboo steamers beckon me to explore the delectable offerings within. I approach the counter and inquire about the selection, and the vendor happily describes each item in detail, from the classic pork dumplings to the delicate, translucent shrimp dumplings. Intrigued by the variety, I decide to sample a diverse array, eager to embark on a culinary journey through the different textures and flavors of the dim sum.With each bite, I marvel at the skilled craftsmanship and the perfect balance of flavors. The pork dumplings are juicy and savory, the wrapper delicate and light. The shrimp dumplings, on the other hand, are a delicate dance of sweetness and freshness, the shrimp firm and succulent. I savor each morsel, savoring the nuances of the different fillings and the artistry of the presentation.As I move deeper into the food court, the aroma of sizzling meats and fragrant spices fills the air, beckoning me to explore further. I stumble upon a stall specializing in Cantonese-style roasted meats, where the glistening char siu (barbecued pork) and crispy-skinned roast duck catch my eye. I approach the vendor and inquire about the different offerings, and he enthusiastically describes the process of marinating and slow-roasting the meats to perfection. Intrigued, I decide to sample both the char siu and the roast duck, each bite revealing layers of complex flavors and textures.The char siu is a revelation, with a perfect balance of sweetness, savory notes, and a delightful charred crust that gives way to the tender, juicy meat within. The roast duck, on the other hand, is a masterpiece of crispy skin and succulent, flavorful flesh that melts in my mouth. I savor each morsel, marveling at the skill and dedication of the vendor in crafting these exquisite dishes.As I continue to explore the bustling food court, I stumble upon a stall specializing in hand-pulled noodles. The skilled noodle maker expertly stretches and twists the dough, creating long, thin strands that are then carefully added to a fragrant broth. I watch in awe as he deftly manipulates the dough, and when I finally taste the noodles, I am transported to a different realm. The noodles are al dente and infused with the rich, savory flavors of the broth, each bite a testament to the artistry and tradition of Chinese cuisine.Throughout my culinary journey, I am struck by the diversity and depth of the offerings in the Chinese food court. From the spicy Sichuan noodles to the delicate dim sum, the succulent roasted meats, and the hand-pulled noodles, each dish represents a unique facet of the vast and vibrant culinary landscape of China. The vendors, with their passion and expertise, elevate the dining experience, transforming the food court into a veritable culinary theater.As I savor the final bites of my meal, I am filled with a sense of gratitude and wonder. The Chinese food court has not only satisfied my hunger but has also provided me with a deeper appreciation for the rich cultural heritage and culinary artistry of China. I leave with a heart full of memories and a palate that has been forever transformed by the incredible flavors and textures I have experienced.。
关于介绍中国美食包子的英语作文
关于介绍中国美食包子的英语作文Here is a 1,000-word essay about Chinese steamed buns (baozi):Chinese steamed buns or baozi are a beloved and ubiquitous part of the traditional Chinese culinary landscape. These fluffy, doughy parcels are filled with a wide variety of savory and sweet fillings, and can be found in kitchens and street stalls across China. Baozi are not only delicious but also hold deep cultural significance, playing an important role in Chinese customs and festivals.The origins of baozi can be traced back thousands of years in Chinese history. The earliest recorded mention of these steamed buns dates back to the Eastern Han Dynasty (25-220 CE), where they were referred to as "mantou." According to legend, the military strategist Zhuge Liang invented mantou to feed his army, hollowing out buns to store meat and other fillings inside. Over the centuries, the humble mantou evolved into the diverse array of baozi variations we know today.Baozi dough is typically made from wheat flour, water, yeast, and a small amount of salt. The dough is kneaded until smooth and elastic, then allowed to proof and rise before being shaped and filled. Thefillings can range from savory minced pork, beef, or vegetables, to sweet red bean paste, custard, or fruit. After being filled, the buns are pleated closed and placed in a steamer to cook. The result is a fluffy, pillow-soft exterior surrounding a hot, flavorful interior.One of the most iconic and beloved varieties of baozi is the xiao long bao, or "soup dumplings." These small buns are filled with a savory pork and broth mixture, creating a unique soup-filled dumpling. To eat xiao long bao, one must delicately pick up the bun, dip it in vinegar or ginger sauce, and then bite a small hole to allow the hot broth to flow out before consuming the entire dumpling. The skill and technique required to eat xiao long bao properly is part of their enduring appeal.Beyond xiao long bao, there are countless other types of baozi found across China. Northern China is renowned for its savory lamb or beef-filled buns, while the south is known for its sweet red bean or lotus seed paste varieties. In Shanghai, there are steamed buns filled with salted egg yolk, creating a rich, decadent treat. Regions also have their own unique folding and pleating techniques, resulting in beautifully crafted buns.Baozi hold great cultural significance in China, playing an important role in many traditional festivals and customs. During the Lunar New Year celebration, families will often gather to make baozi together, atradition that symbolizes unity and good fortune. The shape of the buns, resembling ancient gold or silver ingots, also represents wealth and prosperity. Baozi are also commonly served at weddings, births, and other auspicious occasions, as a symbol of happiness and celebration.Beyond their ceremonial role, baozi are a beloved everyday food in China. They can be found freshly steamed at street food stalls, in neighborhood bakeries, and even in the frozen food aisles of supermarkets. Baozi are a convenient, portable, and satisfying snack or meal, making them a staple of the Chinese diet. Their versatility also allows them to be adapted to modern tastes, with innovative fillings like cheese, chocolate, or even fried chicken.The enduring popularity of baozi speaks to their deep cultural significance and exceptional taste. These humble steamed buns have evolved over centuries, yet remain an integral part of Chinese cuisine and custom. Whether savored as a snack, a meal, or as part of a celebratory feast, baozi continue to delight and nourish people across China and around the world. As Chinese cuisine gains global recognition, baozi are poised to become one of its most beloved and iconic dishes.。
中国菜的英语说法
中国菜的英语说法Chinese cuisine, with its rich history and diverse flavors, has captivated the palatesof people around the world. From the fiery spices of Sichuan cuisine to the delicate flavors of Cantonese dishes, Chinese food offers a tantalizing array of options for every taste. Let's delve into the English names of some popular Chinese dishes and explore the cultural significance behind them.One of the most well-known Chinese dishes is Kung Pao Chicken. Originating from the Sichuan province, this dish features tender chicken stir-fried with peanuts, vegetables, and chili peppers. Its name pays homage to Ding Baozhen, a Qing Dynasty official whose title was Gongbao (宫保), hence the name Kung Pao. The combination of spicy, savory, and slightly sweet flavors makes it a favorite both in China and abroad.Peking Duck is another iconic Chinese dish that has gained international acclaim. Originating from Beijing, this dish features thin slices of roast duck served with pancakes, spring onions, and hoisin sauce. The name "Peking" refers to the old name for Beijing, reflecting the dish's roots in the imperial cuisine of the Qing Dynasty. Peking Duck is prized for its crispy skin and succulent meat, making it a must-try for any food enthusiast.Dim Sum encompasses a variety of small dishes served alongside tea, making it a popular choice for brunch or lunch in Chinese culture. Dim Sum translates to "touch the heart" in English, reflecting the care and precision that goes into crafting these bite-sized delicacies. From steamed dumplings and buns to fried snacks and desserts, Dim Sum offers a diverse array of flavors and textures to tantalize the taste buds.Hot Pot is a communal dining experience that involves cooking a variety of ingredients in a simmering pot of flavored broth. Originating from the city of Chongqing, Hot Pot has evolved into a beloved culinary tradition enjoyed across China. The name "Hot Pot" refers to the pot of boiling broth that sits in the center of the table, allowing diners to cook their ingredients to their desired level of doneness. With a wide range of meats, seafood, vegetables, and dipping sauces to choose from, Hot Pot is a customizable dining experience suitable for groups of all sizes.Mapo Tofu is a classic Sichuan dish known for its bold flavors and fiery spices. It features soft tofu cubes cooked in a spicy, aromatic sauce made with fermented black beans, chili paste, and ground pork. The name "Mapo" is derived from the pockmarked face of the woman who supposedly created the dish during the Qing Dynasty. Despite its humble origins, Mapo Tofu has become a beloved dish both in China and abroad, prized for its complex flavors and satisfying texture.In conclusion, Chinese cuisine offers a rich tapestry of flavors, textures, and cultural influences that continue to captivate food lovers around the world. Whether it's the numbing heat of Sichuan cuisine or the subtle elegance of Cantonese dishes, there's something for everyone to enjoy. By exploring the English names of popular Chinese dishes, we gain insight into the cultural heritage and culinary traditions that have shaped Chinese cuisine into what it is today. So why not embark on a culinary adventure and sample some of these delicious dishes for yourself?。
东北虎英语作文70单词七年级
东北虎：中国的珍贵之宝In the vast forests of northeast China, an awe-inspiring creature stalks the land—the Siberian tiger, or东北虎, as it's known locally. This magnificent beast, a symbol of strength and power, is a national treasure and a crucial part of China's biodiversity. With its striped coat and powerful paws, the Siberian tiger is a fearsome predator, yet it's also a vulnerable species threatened by habitat loss and poaching. Efforts are being made to conserve this endangered species, ensuring its survival for future generations.东北虎，这一令人敬畏的生物，在中国的东北部广袤森林中游荡。
作为力量和权力的象征，它是中国的国宝，也是生物多样性的重要组成部分。
它拥有条纹的外衣和强壮的爪子，是令人恐惧的捕食者，但同时也是一个因栖息地丧失和盗猎而面临威胁的脆弱物种。
人们正在努力保护这一濒危物种，以确保其能够继续在未来几代中生存。
**探秘东北虎：七年级学生的视角**As a seventh-grader, I am fascinated by the Siberian tiger. With its powerful build and distinctive stripes,it's like no other animal I've ever seen. I've learned that these tigers live in the dense forests of China's northeast, where they hunt for prey and raise their cubs. But I'vealso learned that their numbers are dwindling due to lossof habitat and poaching.作为一名七年级的学生，我对东北虎充满了好奇。
舌尖上的中国
舌尖上的中国全体乳猪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T asty baby pigeon 锦绣烧味拼盘Assorted barbecue meat 新派卤水拼盘New style soy sauce stewed meat 盐焗肾片Baked salty chicken kidney 新派卤水掌翼New style soy sauce stewed goose wing and feet 凉拌海蜇Marinated cold jelly fish新派卤水大肠头New style soy sauce stewed pig’s intestine 刀拍黄瓜Marinated cold cucumber新派卤水肚仔New style soy sauce stewed pig’s tomach 日式海蜇Japanese style Jelly Fish新派卤水脚仔New style soy sauce stewed pig’s hoof 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 trotter 酥炸百花球Crispy fry flower ball XO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 stomach XO酱爆生肠Stir fry intestines in XO sauce 辣子鸡Stir fry chicken with hot chilli 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 椒盐排骨Spicy spare ribs鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce剁椒鱼咀Stir Fry fish mouth with chopped pepper 盐焗肾片Salt Kidney Pieces尖椒猪肚Stir fry Pig’s Stomach with hot chili 蒜香骨Garlic tasty spare ribs罗定豆豉鸡Luoding style braise chicken in bean sauce辣子鸡丁Stir fry chicken dices with hot chili 栗干炆鸡Stew chicken with chestnut鲍汁百灵菇Stir fry mushroom with abalone sauce红葱头猪俐Stir fry pig’s tongue with onion 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 老坛子Old crock姜葱爆牛肉Stir fry beef with ginger and shallot 双菇扒菜胆略Stir fry mushrooms黑椒炒牛肉Stir fry beef with black pepper 泰式凤爪Thailand style chicken feet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 翠玉兰花Stir fry broccoli生炒骨/酸甜排骨Sweet and sour spare ribs 回锅肉Sichuan style stew pork海味什锦煲Stew seafood combination in clay pot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酸茄黄金酿Brew sweet and sour eggplant 牛肉炒蛋Stir fry beef and egg 凉瓜炒牛肉Stir fry beef with bitter melon 尖椒牛肉Stir fry beef with hot chili竹笙酿玉液Brew bamboo Shoot with wine 金华娃娃菜Stir fry baby cabbage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 celery 土豆炒肉片Stir fry pork with potatoXO酱爆鱿鱼Stir fry squid in XO sauce 韭菜花炒银鱼Stir fry whitebait with chives 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 麻婆豆腐Sichuan style bean curd酸豆角炒肉碎Stir fry minced pork with pickle bean菜甫煎蛋Fry egg with vegetable 炒油菜Stir fry 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 凉瓜炒蛋Fry Eggs with bitten melon 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 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 pork with preserved vegetable 梅菜扣肉braised pork leg 红烧猪蹄steamed minced pork with salt fish 咸鱼蒸肉饼double cooked pork slices 回锅肉sautédiced pork fillet with brown sauce 酱炸里脊丁sweet and sour pork 咕噜肉ham with fresh bamboo shoots 鲜笋火腿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meat with cayenne pepper 麻辣白肉pork chops with sweet and sour sauce 糖醋排骨sautépork cubelets with hot pepper 宫保肉丁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steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉mutton shashlik 烤羊肉串beef with orange peel 陈皮牛肉mutton braised in brown sauce 红烧羊肉mutton slices rinsed in chafing dish 涮羊肉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mushroom soup 清炖冬菇汤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sliced roast 火鸭芥菜汤Mt. Lushan stone fungus soup 庐山石耳汤butterfly-shaped appetizer 蝴蝶冷盆mashed chicken and asparagus soup 芦笋鸡茸汤consomméof snow egg with bean sprouts 豆苗鞭蓉蛋汤hors d’oeuvers Jinjiang style 锦江拼盆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sautésword 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roast duck / goose 烧鸭（鹅）liced pork tripe in hot chili oil 红油肚片chicken pickled in fermented rice wine sauce 糟鸡multi-flavor chicken 怪味鸡spiced beef 麻辣牛肉条mixed meat in aspic 白切肉sautémeat 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roast duck shred in sauce 拌烤鸭丝chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅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chicken in orange flavor 陈皮鸡fried chicken in paper packets 炸纸包鸡curry chicken 咖喱鸡braised chicken in casserole 砂锅鸡mud-baked chicken 叫化子鸡。
广交会中餐英文菜谱
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 cumber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 cumber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 conut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 bunpork with preserved vegetable梅菜扣肉steamed minced pork with salt fish咸鱼蒸肉饼sautédiced 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sautépork 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：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consomméof snow egg with bean sprouts豆苗鞭蓉蛋汤hors 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 tipsxx翅膀cold duck web拌鸭掌duck flippers with mustard sauce芥末鸭掌spiced peanuts五香xxsautésword 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sautémeat 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cumber 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xxsteamed 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炸纸紫色xx提醒您：您在“考研论坛”交流请遵守网络治别删这行，可增加贡献值http:。
各国中餐介绍英语作文
各国中餐介绍英语作文标题，Introduction to Chinese Cuisine in Various Countries。
Chinese cuisine, renowned for its diversity, rich flavors, and cultural significance, has captivated taste buds worldwide. From the bustling streets of New York City to the serene landscapes of Paris, Chinese restaurants have become ubiquitous, offering a glimpse into the culinary wonders of China. Let us embark on a journey to explore how Chinese cuisine is celebrated and adapted in different countries across the globe.United States: A Fusion of Tradition and Innovation。
In the United States, Chinese cuisine has undergone a fascinating evolution, blending traditional flavors with innovative twists to cater to diverse palates. Chinatowns in cities like New York and San Francisco serve as epicenters of culinary exploration, offering a plethora ofregional Chinese dishes alongside Americanized favorites like General Tso's Chicken and Beef with Broccoli. Chinese-American chefs, drawing inspiration from both Eastern and Western culinary traditions, have created unique fusion dishes that tantalize the senses and reflect the multicultural fabric of American society.United Kingdom: Embracing Authenticity。
舌尖上的中国英文台本
舌尖上的中国英文台本《舌尖上的中国》是一部以中国美食为主题的纪录片，通过展示中国各地的传统菜肴和烹饪技艺，向观众展现了中国丰富多样的饮食文化。
以下是《舌尖上的中国》的英文台本：[场景：开篇]Narrator: Welcome to "A Bite of China," a journey through the flavors and traditions of Chinese cuisine. Join us as we explore the diverse culinary landscape of this vast country.[场景：四川火锅]Narrator: Our first stop takes us to Sichuan province, known for its fiery flavors and mouth-numbing spices. Sichuan hot pot, or "huoguo," is a communal dining experience where friends and family gather around a simmering pot of broth filled with a variety of ingredients.[镜头：锅底翻炒]Narrator: The base of the hot pot is carefully prepared, with a combination of aromatic spices, chili peppers, and Sichuan peppercorns. The ingredients arestir-fried to release their flavors before the broth is added.[镜头：食材入锅]Narrator: Once the broth is boiling, an array of fresh ingredients is added, from thinly sliced meat and vegetables to tofu and mushrooms. Each ingredient cooks quickly, allowing diners to enjoy a variety of flavors and textures.[场景：广东点心]Narrator: In Guangdong province, dim sum is a beloved culinary tradition. These bite-sized delicacies are meticulously crafted and steamed to perfection.[镜头：点心制作]Narrator: Skilled chefs carefully fold and shape the dumplings, ensuring that each one is a work of art. From shrimp dumplings to barbecue pork buns, dim sum offers a tantalizing array of flavors.[场景：云南过桥米线]Narrator: Traveling to Yunnan province, we discover "guoqiao mixian," or crossing the bridge noodles. This iconic dish features a rich broth, rice noodles, and an assortment of fresh toppings.[镜头：撒入葱花]Narrator: As the noodles are added to the hot broth, the aroma fills the air. Toppings such as thinly sliced meat, vegetables, and herbs are added, creating a harmonious blend of flavors.[场景：新疆烤全羊]Narrator: In Xinjiang province, the tradition of roasting a whole lamb is a sight to behold. The lamb is marinated with a mixture of spices and herbs, then slow-roasted over an open fire.[镜头：烤制过程]Narrator: The lamb slowly cooks, its skin turning golden and crispy, while the meat remains tender and juicy. This communal feast brings people together to celebrate and savor the flavors of Xinjiang.[场景：福建闽菜]Narrator: Finally, we arrive in Fujian province, known for its delicate and flavorful Min cuisine. From seafood to soups, Min cuisine showcases the natural flavors of the ingredients.[镜头：炒菜快炒]Narrator: Stir-frying is a common cooking technique in Min cuisine, allowing the ingredients to retain their freshness and texture. The dishes are often light and subtly seasoned, highlighting the natural sweetness and umami of the ingredients.[场景：结尾]Narrator: From the fiery spices of Sichuan to the delicate flavors of Fujian, the culinary journey through China is a testament to the country's rich food culture. Join us next time as we continue to explore the fascinating world of Chinese cuisine.这是一个简要的《舌尖上的中国》英文台本，希望能为你提供一个多角度的全面回答。