英文介绍一下回锅肉,北京烤鸭,糖醋鱼
Nanjing is located in Chinese east , the bank of the Yangtze River, Jiangsu provincial capital. It has a long history , the famous place for scenery or historical relics is a lot of. Lining change is very big on 30 , the high building stands in great numbers , traffic is convenient and rapid. On 2005, it holds national games fairly successfully , Nanjing amicable fervency of resident of a city , Nanjing are an open modernized city and.
俄罗斯餐桌礼仪:
与长辈一起用餐时.长辈先动筷子后晚辈才能动筷.勿把汤匙和筷子同时抓在手里.使用筷子时把匙放在桌子上.不要把匙和筷子搭放在碗上.不要端着饭碗和汤碗吃饭. 用汤匙先喝汤或泡菜汤之后.再吃别的食物.饭和泡菜汤.酱汤及汤类用汤匙吃.其它菜用筷子夹. 用餐时不要出声音.也不要让匙和筷碰到碗而发出声音. 不要用匙和筷翻腾饭菜.不要挑出自己不吃的食物和佐料. 用餐时.不要让食物粘在匙和筷上.吃完以后.饭碗用锅巴水弄干净. 共享的食物要夹到各自的碟子上以后吃.醋酱和辣酱也最好拨到碟子上蘸着吃. 用餐时.不能咽的骨头或鱼刺.避开旁人悄悄地包在纸上扔掉.不要扔在桌子上或地上. 用餐咳嗽或打喷嚏时.把脸移开后用手或手绢捂着嘴.以免失礼. 用餐不要太快.也不要太慢.与别人统一步调.与长辈一起用餐时.等长辈放下汤匙和筷子以后再放下. 用餐后.汤匙和筷子放在最初位置上.使用过的餐巾迭起来放在桌子上. 使用牙签时用一只手遮着使用.使用完之后.在别人看到之前扔掉.
补充:长辈未取的食物不可取.长辈未离开餐桌不得离开
在长辈面前不可吸烟.跟长辈喝酒时.不可望着长辈.要侧身喝 。
说的都是在网上抄的,俄罗斯人我比较熟悉,我家黑龙江的,
首先他们的传统饮食方面,就是 列巴,是种很大块的面包,很硬,个人认为不是很好吃,至于酒,现在基本酒都世界流行了,已经没有局限性了,有个俄罗斯的哥们,跟我喝酒 2锅头照样干。、
现在俄罗斯人的忌讳很少了,但是也有,就是不吃内脏,反正我朋友我劝他吃 他都不吃。晕了。
多接触接触就知道了。。而且告诉你小秘密,俄罗斯小姑娘很漂亮,但是不知道为什么 一结婚,就发胖,张丑。晕了。
身边很多都这样。。红菜汤
红菜汤
在克里姆林宫举办的国宴菜单上,红菜汤永远是一个必列菜式。当年斯大林在宴请毛泽东时,曾热情推荐,赫鲁晓夫最钟爱的也是这个红菜汤。罗宋汤的做法,但用了俄罗斯特有的一种“绿皮红肉”的萝卜制作,喝的时候还要伴入奶酪,酸甜中带香。
鲱鱼沙律
鲱鱼是一种深海鱼,一般经过熏制或者腌制才放入沙律里面。据说,在俄罗斯,这是一种家常的沙律。
俄式肉冻
凉小菜是俄式西餐里特有的,多数是鱼生类的食物,唯独这道制作功夫最多。用猪肉、鸡肉、鸭肉等连骨头一起炖汤,然后冷冻成糕,糕体晶莹,有点肥腻,但是香口而不上火,容易让人吃上瘾。
土豆蘑菇馅饺子
用蘑菇磨碎煲汤,煮土豆蓉,然后包到厚厚的饺子皮里面吃,吃的时候还要伴上牛油。材料简单得很,却出奇的软滑好吃。
黑鱼籽酱
鱼子酱是俄罗斯的顶级美食,其尊贵程度甚至要超越中餐里的鲍鱼。鱼子酱分为红鱼子酱和黑鱼子酱两种,黑色的产于鲟鱼,红色的产于鲑鱼,更珍贵的是黑鱼子酱。为了避免高温烹调影响品质,鱼子酱一般生吃。尤其值得注意的是,鱼子酱切忌与气味浓重的辅料搭配食用。
一、回锅肉
double-cooked pork slices
stir-fried boiled pork slices in hot sauce
twice-cooked pork often with chilli seasoning
1、boil the meat
2、silce it into pieces
3、cook the slices with chilli seasoning.
二、北京烤鸭
烤成的鸭比生鸭重量减轻1/3左右,色呈枣红,油润发亮,皮脆肉嫩,腴美香醇,处焦里嫩,香气扑鼻。一般成品重2公斤左右,用刀片成柳叶片,以108片为合格,趁热上席,当客片下,下刀快如闪电,片片带皮,令人叹为观止。
Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection.
"北京烤鸭"吃法多样,最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃,并根据个人的爱好加上适当的佐料,如葱段、甜机酱、蒜泥等。喜食甜味的,可加白糖吃,还可根据季节的不同,与以黄瓜条和青萝卜条吃,以清口解腻。片过鸭骨架加白菜或冬瓜熬汤,别具有风味。烤后的凉鸭,连骨剁成0.6厘米宽、4.5厘米长的鸭块,再浇全味汁,亦可作凉菜上席。
" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy.
Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold duck roasted, bone cut into 0.6 cm wide, 4.5 cm long duck pieces, and then poured the sauce, as well as the dish on the table.
3. 同学们,今天我给大家介绍的是北京烤鸭。
北京烤鸭是北京驰名中外的京菜代表之一。
讲到北京烤鸭,那可是脍炙人口,盛名鼎鼎。吃烤鸭,北京最著名的一家便是前门外的全聚德烤鸭店了,在那儿,每天应市的烤鸭约有百把只,人们吃烤鸭都要在前一二天预定,才能入座。 北京烤鸭味儿好,看相也好。橘黄色的鸭皮里包着外脆内嫩的鸭肉,令人垂涎三尺。裹上葱白、沾上甜酱吃更是满口留香,异常鲜美。
北京烤鸭的做法非常复杂:先要把处理后的鸭子在入炉之前,灌进开水,这样烤鸭子时,鸭子才会熟得快,也会使鸭肉外脆内嫩。接下来就是烤了。鸭子进炉后,先烤鸭子被刀切了的右背侧,使热气从刀口处进入鸭膛,把鸭肚子里的水煮沸。烤了6至7分钟后,当鸭子右背侧的鸭皮烤成橘黄色时,就翻过来,用火烤鸭子的左背侧3至4分钟,然后烤鸭背4至5分钟,接着就照上面的步骤循环地烤,直到鸭肉全部上色成熟为止。
这样烤出来的鸭子,鸭皮鲜黄松脆,肉质鲜嫩。这样,烤鸭就做好了。 烤鸭上桌后,有专业的切割员把鸭肉切成薄薄的肉片,包在鸭肉外面的薄饼也讲劲道。吃完鸭子后剩下的鸭架子可以加上嫩豆腐或黄牙白做成汤,鸭油能用来熬蛋,做成布丁似的菜,吃起来也妙不可言。
吃烤鸭时也挺有讲究。我喜欢把鸭片沾上甜酱和葱白来吃,真是“口水直流三千尺”呀!难怪北京烤鸭有“天下第一美味”、“京师美食,莫过于鸭,而炙者尤佳”的赞语呢!
同学们,听了我的介绍,你们是不是也“口水直流三千尺”了呢?那就赶快行动起来,向着“北京烤鸭”进军吧。
The classmates, today I give everybody introduction is Beijing roast duck.
Beijing roast duck is one of the famous cuisine is representative of Beijing.
Beijing roast duck, it is win universal praise, fame Ding ding. The roast duck, one of Beijing's most famous home is outside the front door of the Quanjude roast duck restaurant, there should be the duck, about 100 only every day, people eat roast duck are scheduled for the first one or two days, can seat. Beijing roast duck taste good, looks good.
Orange duck skin wrapped in crisp outside and tender inside the duck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious anomaly.
Beijing roast duck is very complex: first put the processed duck in the furnace before, into the boiling water, such as roast duck, the duck will be cooked quickly, also can make the duck crispy outside and tender inside.
The next step is to bake. The duck into the oven, bake the right dorsal duck was cut, so that the hot air from the mouth into the chamber to duck, duck belly in boiling water. Bake 6 to 7 minutes, when the dorsal duck right skin duck baked into orange, turned on, the left dorsal roast duck for 3 to 4 minutes, and then roast duck back 4 to 5 minutes, then
according to the above steps until the duck cycle baked, all color maturity. This baked duck, duck skin fresh pine crisp, fresh meat.
In this way, the roast duck is done. Roast duck on the table, there are professional cutting member of the duck meat cut into thin slices, wrapped in duck out pizza also speak effort. The remaining after eating duck duck shelf can be added to the tender bean curd or yellow teeth white soup, duck oil can be used to boil the egg pudding, made like food, eat it too wonderful for words.
The roast duck is very important. I like the duck with sweet sauce and scallion white to eat, really " slobber DC three thousand feet ."! No wonder Beijing roast duck has " the best in all the land of delicious ", "the capital of food, than a duck, and sunburn. " praise!
Students, after listening to my introduction, you is it right? " Slobber DC three thousand feet "? Then take action as soon as possible, toward the " Beijing duck " to enter.
四、糖醋鱼
材料(4人份)
中药:大枣8粒 莲子12个 银耳5克
鲤鱼1尾 干香菇2个 酒2大匙 生姜汁1大匙淀粉适量 胡萝卜5cm 洋葱1个 红柿椒半个青柿椒1个 甜酸馅用料(煮枣汁和煮莲子汁混合汁1.5杯,砂糖3大匙,酒3大匙,醋3大匙、盐、胡椒·少量,淀粉1.5大匙,水1.5大匙)
做法:
1、大枣、莲子、干香菇、银耳洗净后,分别放在足量的热水中浸泡。
2、取出莲子放到小锅中,加水煮20分钟,取出莲子。在莲子汁中加入枣汁、银耳汁,煮1-2分钟,留置待用。
3、鲤鱼剖开内脏,去鳞、洗净,浸在酒与姜汁的混合液中浸味。
4、野菜全部切丝。
5、鲤鱼粘满小麦粉,入180度油中炸,炸至外面变酥后取出。去掉油。
6、中华锅洗净,加入2大匙新鲜油,加热,炒香菇、胡萝卜、洋葱,然后再加入绿、红柿椒、莲子、银耳、大枣、快炒,加入②的煮汁和酸甜馅的混合物,用水溶淀粉调制成糊状。
7、趁鱼热时,把6的一部分置于盘子底部,鱼放在上面,然后把6的剩余部分撒在上面即成。
Sweet and sour fish Materials Chinese jujube 8 : 12 tablets seeds 5 grams Tremella Mei Lei Yue dry mushrooms 2 1 2 tablespoon ginger juice 1 tablespoon wine 5cm carrot and onion starch appropriate one half red persimmon Law
Green pepper paste used one Sweet (jujube juice and cook boil cooking juice 1.5 Mixed Juice Cup, 3 tablespoon sugar, 3 tablespoon wine. 3 tablespoon vinegar, salt and pepper in a small amount of starch 1.5 t, 1.5 tablespoon water) Practices : one, date, seeds, dry mushrooms, cleaned Tremella, which were on an adequate volume of water immersion.
2 Pour put out seeds, add water and boil for 20 minutes Remove seeds.
Date seeds into juice in juice, Tremella juice, cook 1-2 minutes, retention methodology.
3, carp remove the offal to scales, washed Baptist immersed in the wine mixture of ginger juice and flavor. 4, wild all cut into shreds. 5, carp Nianman wheat flour, into the 180-degree oil bombing and deep fry outside changed after Crisp out. Discard oil.
6, the Chinese wash pot add 2 tablespoon of fresh oil, heat, fry mushrooms, carrots, onion, then adding green, red persimmon Law, lotus seeds, Tremella, jujube, quickly stir-fry, adding the stuffing and sweet and sour mixture into a paste with water-soluble starch modulation.
7, while fish fever, and six part of the plate at the bottom of the fish on the top, and then distribute the remainder of the top six and foremost.
Beijing Duck
Beijing Roast Duck
Beijing Duck or Beijing Roast Duck
Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking duck is seen to be one of the two things you are absolutely supposed to do while in Beijing.
How roast duck was made?
You might want to know more about how Peking Roasted Duck is made. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.
Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.
Select a duck with whole skin. First the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.
What is Beijing Duck Recipe?
Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. It is not necessary to order extra soup, for the duck-bone soup is always included in you order. It will be served as the rear dish for the dinner.
History of Roast Duck
The art of roasting ducks evolved from techniques used to prepare sucking pigs.
The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.
In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.
During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: "Fill your plates with roast duck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang's roast duck…"
To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.
Which restaurant is famous one?
The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.
Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes. When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.
The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang' an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing's most famous culinary delight.
How to eat it?
First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce.
There is a proper way to eat it. First, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: "it's a pity to leave Beijing without trying the roast duck The taste of the roast duck is in the eating.
Beijing duck Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish
Directions:
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
(This recipe is from Madame Wong's Long-life Chinese Cookbook, reprinted courtesy of Sylvia Schulman)
Back-Pot Pork
Peking toast duck
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食材选择:回锅肉通常使用的是五花肉,因为五花肉肥瘦相间,煮炒后口感更佳。而普通炒肉则可以选择多种肉类,如猪肉、牛肉、鸡肉等。历史文化背景:回锅肉是四川菜中的经典菜品,有着深厚的历史文化底蕴。而普通炒肉则是家常菜中常见的一种烹饪方式,没有特定的地域文化背景。总的来说,回锅肉和普通炒肉...
回锅肉怎么做好吃
方法如下:1、五花肉洗净备用;2、锅中倒入水放花椒、生姜、葱煮沸,放入五花肉六成熟,约5分钟;3、捞出晾至温热切成薄片;4、辣椒切成菱形片,青蒜切段;5、锅烧热倒入油,下五花肉小火煸炒至出油;6、放入生抽、豆瓣酱;7、下红辣椒和青蒜翻炒片刻;8、调入少许味精炒匀即可出锅。
回锅肉在川菜家族中是什么地位?
回锅肉炒制后,肉质鲜嫩,口感鲜香辣味浓郁,成为了川菜中的一道经典菜肴。地位和影响回锅肉是川菜中非常受欢迎的一道菜肴,不仅在四川地区备受欢迎,而且在全国各地也很受欢迎。 因为回锅肉的制作工艺独特,烹饪难度适中,适合各种人群,包括餐馆和家庭厨房。此外,回锅肉还产生了一系列的变化,如回锅肉片、...
回锅肉的营养价值有哪些?
回锅肉是一道具有丰富营养价值的传统川菜,其主要原料为五花肉和蒜苗。回锅肉的烹饪过程包括煮、炒、炖等,使得食材中的营养成分得以充分释放和融合。下面就来详细介绍一下回锅肉的营养价值。蛋白质:回锅肉的主要原料五花肉富含优质蛋白质,蛋白质是人体生命活动的基本物质,对于维持生命、生长发育、修复损伤等...
回锅肉有哪些好吃的做法推荐?
回锅肉是中国川菜中一种烹调猪肉的传统菜式,川西地区还称之为熬锅肉你知道如何做出可口好吃的回锅肉吗?下面就让我给你介绍一下回锅肉有哪些好吃的做法?回锅肉的好吃做法1 回锅肉的材料 熟五花肉1块,青蒜3支,豆干4块,大蒜4粒,辣椒2支 调味料:辣豆瓣酱1大匙,麻油1\/3小匙,酱油1小匙,酒半小...
美食之都四川回锅肉
四川,作为中国美食的瑰宝,其独特的烹饪技艺和丰富的菜肴种类闻名遐迩。其中,一道色香味俱全的经典菜肴——回锅肉,堪称川菜的代表作。回锅肉源于川西地区,是家家户户都熟悉的烹饪方法,其独特的口味和红亮的色泽,肥而不腻的口感,让人一试难忘。这道菜的独特之处在于其"回锅"的过程,即再次烹调,...
回锅肉的做法
回锅肉是一道知名小吃,肉香味美,深受大家喜爱和欢迎,下面我介绍一下这道菜的做法。一,食材 ①五花肉五百克,(挑选肥瘦均日,连接比较好的五花肉)切成四方块待用。②豆瓣酱一瓶,老干妈待用。③青红椒各一个,洗净切成凌形块待用。④蒜苗一小把,洗干净待用。⑤葱姜蒜切片待用。⑥料酒,生抽,...
稻软奥力:[答案] 北京烤鸭: Peking Duck,or more accurately,Peking Roast Duck (Simplified Chinese:北京烤鸭; Traditional Chinese:北京烤鸭; pinyin:Běijīng kǎo yā),is a famous duck dish from northeastern China.The name comes from the traditional,pre-Hanyu ...
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稻软奥力: 中国传统食品的中英文对照~~~~~~~~~ 呵呵~~ 希望能帮助你完成作业!Ⅰ.中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised ...
鹤山区13497789147: 中国菜的做法,用英文翻译下?
稻软奥力: 中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised common carp 5.茄汁虾仁 saute fish slices with bamboo shoots 6.涮羊肉 ...
鹤山区13497789147: 〓菜名(英文) - ?
稻软奥力: 中国传统食品的中英文对照~~~~~~~~~ Ⅰ.中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised common carp 5.茄汁虾仁 saute ...
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稻软奥力: 麻婆豆腐 Mapo Tofu 回锅肉 Sautéed Sliced Pork with Pepper and Chilli 白切鸡 Chopped Boiled Chicken 北京烤鸭 Peking Duck 农家小炒肉 Shredded Pork with Vegetables 油爆虾 Strire-Fried Shrimps 夫妻肺片 Pork Lungs in Chilli Sauce 杨枝甘...
鹤山区13497789147: 回锅肉的英文描述 - ?
稻软奥力: Tasty dishtwice-cooked pork often with chilli seasoning double cooked pork slices fried pork
鹤山区13497789147: 烦请有心人帮我提供以下几道中国菜的英文翻译?
稻软奥力: 鱼香茄子 saute eggplant with fish flavor 糖醋里脊 pork fillets with sweet&sour sauce 宫爆鸡丁 saute diced chicken with peanuts 松仁玉米 Corn with Pine Nuts 另外再送你一些中国菜菜单 中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子...
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稻软奥力: 回锅肉(twice-cooked pork slices) 回锅肉double cooked pork slices 回锅肉 stir-fried boiled pork slices in hot 回锅辣白肉 white meat in hot sauce
鹤山区13497789147: 用英语介绍回锅肉怎么做 - ?
稻软奥力: double-cooked pork slices stir-fried boiled pork slices in hot saucetwice-cooked pork often with chilli seasoning 以上内容来源于:《新汉英大辞典》 1,boil the meat;2,silce it into pieces;3,cook the slices with chilli seasoning.
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稻软奥力: Beijing Roast Duck: A Culinary Delight Beijing Roast Duck, also known as Peking Duck, is one of the most famous and delicious dishes in Chinese cuisine. Renowned for its crispy skin and tender meat, this culinary masterpiece has become a ...