中国常见菜名和食物翻译-奥运版

奥运菜单

凉菜

八宝辣酱(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs in Chili Sauc e)、川北凉粉( Clear Noodles in Chili Sauce)、棒棒鸡(Bon Bon Chicken)、麻辣小龙虾(Hot and Spicy Crayfish)、扒猪脸(Snout)、桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice)、醉蟹(Liquor-Soaked Crabs)

酒水:

茅台(Moutai)、红星二锅头(Red Star Erguotou)、衡水老白干(Hengshui Laobaigan)、青岛啤酒(Tsing Tao Beer)、长城干红(Great Wall Red Wine)、绍兴女儿红(Nu'er Hong)、茶:

碧螺春(Biluochun Tea)、大红袍(Dahongpao Tea)、陈年普洱(Aged Pu'er Tea)、祁门红茶(Keemun Black Tea)、茉莉花茶(Jasmine Tea)

汤

西红柿蛋花汤(Tomato and Egg Soup)、紫菜蛋花汤(Seaweed and Egg Soup)、鱼头豆腐汤(Fish Head and Tofu Soup)、老鸭汤(Duck Soup)、酸菜粉丝汤(Pickled Cabbage an d Vermicelli oup)、萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips)、黄豆排骨汤(Pork Ribs and Soy Bean Soup)、木瓜花生炖鸡脚(Chicken Paw Soup with Papaya and Peanut)

主菜

川菜:麻婆豆腐(MaPo Tofu)、回锅肉(Sautéed Sliced Pork with Pepper and Chili)、干烧鱼翅(Dry-Braised Shark’s Fin)、豆花肉蟹(Sautéed Hardshell Crab with Tofu P

udding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck,Sichuan Style)、魔芋鸭(Brai sed Duck with Shredded Konjak)

粤菜:佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Choppe d Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon)

鲁菜:葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce)

北京菜:北京烤鸭(Peking Duck)、京酱肉丝(Sa utée d Shredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)

贵州菜:酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)

湘菜:剁椒鱼头(Steamed Fish Head with Diced Hot Red Peppers)、莲蓬扣肉(Brai sed Pork with Lotus Seeds)、农家小炒肉(Shredded Pork with Vegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms)

淮扬菜:红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham i n Honey Sauce)

浙江菜:西湖醋鱼(West Lake Fish in Vinegar Gravy)、东坡肉(Braised Dongpo Po rk)

东北菜:小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare Ribs i n Brown Sauce)

新疆菜:大盘鸡(Braised Chicken with Potato and Green Pepper)、孜然寸骨(Saut éed Spare Ribs with Cumin)

广西菜:啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sautéed Beef with Pickled B amboo Shoots)

上海菜:油爆虾(Stire-Fried Shrimps)、毛蟹炒年糕(Sautéed Hardshell Crab with Rice Cake)

江西菜:三杯鸡(Stewed Chicken with Three Cups Sauce)、藜蒿炒腊肉(Sautéed Pr eserved Pork with Artemisia selengensis)

云南菜:汽锅鸡(Steam Pot Chicken)

蔬菜:

开水白菜(Steamed Chinese Cabbage in Supreme Soup)

清炒红菜苔(Sautéed Chinese Kale)

米汤豆苗(Sautéed Pea Sprouts in Rice Sou p)

干煸四季豆(Dry-Fried French Beans with Minced Pork and Preserved Vegetable s)

主食

粥:艇仔粥(Tingzai Porridge)、红豆粥(Red Bean Porridge)

粉:干炒牛河(Stir-Fried Rice Noodles with Beef)、过桥米线(Yunnan Rice Noodl es)、桂林米粉(Guilin Rice Noodles)